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The Quilt Inn Country Cookbook
Aliske Webb
1
1
1
cup fresh basil, chopped
/4 cup fresh parsley, chopped
/2 cup chicken stock
salt and fresh ground pepper to taste
Heat oil in skillet and saute onion, zucchini and garlic until tender. Add stock and
cook 2 minutes more. Add tomatoes, salt and pepper. Cook 1 minute, stirring
frequently.
Add barley, pine nuts, basil and parsley. Stir well and cook until heated through.
Serve immediately.
Nicoise Shrimp
1
1
1
1
3
1
1
1
4
2
lb. shrimp, cleaned and deveined
/2 cup olives, pitted
leek, washed and chopped
stalk celery, chopped
tbsp. olive oil
cup dry white wine
tbsp. tomato paste
/2 cup sun dried tomatoes, chopped
cloves garlic, minced
tsp. Herbes de Provence
salt and fresh ground pepper to taste
Saute leek and celery in oil over low heat until tender. Stir in wine and tomato
paste and bring to a boil. Stir in shrimp, olives, sun dried tomatoes, garlic and herbs.
Increase heat to medium and cook until shrimp are cooked through. Serve
immediately. Try it with a Pinot Blanc wine.
If you think plain old garden variety green beans are boring, try this...
Haricots Verts Provencal
1
1
lb. fresh green beans
onion, chopped coarsely
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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