Last weekend, my beau attempted some Giada cooking. He’s kind of in love with her, and who could blame her? She’s beautiful, Italian, and knows how to cook. Plus, she’s short and sweet like me. 
He made her Linguine with Shrimp and Lemon Oil using whole wheat pasta. It was fabulous! It was like having our own little Italian restaurant.
Lovely parsley
The finished product … YUM!
Mark was challenged last weekend. The task: make dinner without going to the grocery store. He could only use what I had in the apartment.
Could he do it?
Was there really any question? This kid knows his stuff. He pulled through. And in a fancy way.
I’m not including a recipe this time because we’re going to refine it with all the changes we talked about during dinner, but it was still amazingly delicious. The list of ingredients included: lasagne noodles, tomatoes, mozzarella cheese, fontina cheese, basil, italian chicken sausage, garlic … I think that might have been it. Not sure what order. He made a sauce of some sort out of the cheeses and rolled the lasagne noodles around the sausage. I added the basil towards the end (I LOVE BASIL. Especially fresh basil).
My addition to dinner was the garlic toast. I actually used rye bread instead of my normal wheat. I will share a recipe for that (so you don’t walk away feeling cheated!)
(recipe is per slice of bread — because I may or may not just make one piece occasionally)
1 slice bread (I like Sarah Lee 45 Calories and delightful)
1.5 T olive oil
italian spices
1/2 t minced garlic (or less if you’re into that)
2 T parmesan cheese
Preheat oven to 400°. Mix all ingredients except the bread. Pour or spread onto the slice of bread. Bake for 8-10 minutes or until toasted.
