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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - July 18, 2008

Shrimp-Veggie Toss

Serves: 4


  Download this recipe.

Romaine lettuce
1/2 pound shrimp cooked medium, thawed if frozen and drained
1 tablespoon lemon juice
1/2 pound mushrooms quartered
2 cups cauliflower sliced
10 cherry tomatoes halved
2 tablespoons green onions sliced
8 lemons wedges

Line salad bowls with romaine lettuce leaves. Coarsely chop additional leaves to make about 2 cups. Place 1/2 cup in each bowl.

In a medium bowl, sprinkle shrimp with lemon juice. Let stand for 2 minutes; drain well. Sprinkle with salt. Add mushrooms, cauliflowerets and cherry tomatoes. Toss together. Spoon onto chopped lettuce. Drizzle with favorite dressing. Sprinkle with green onions. Garnish with lemon wedges. Pass additional dressing.

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