Recipes for the week of May 9th

Orange - Garlic Shrimp (Pag. 213)

1/4 cup orange juice

4 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 teaspoons olive oil

1 1/4 pounds large or jumbo shrimp, peeled and deveined

2 tablespoons chopped fresh basil

1. In a shallow dish, wisk together the orange juice, garlic, salt, and pepper. Set aside.

2. Heat the oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 minutes per side. Add the orange juice mixture and simmer until the shrimp are opaque and just cooked through, 1 to 2 minutes. Remove from the heat, stir in the basil, and serve.

Mushrooms with Garlic, Parmesan & Bread Crumbs (Pag. 250)

2 teaspoons olive oil

2 cloves garlic, minced

1 1/2 pounds button mushrooms, sliced

1 teaspoon dried thyme

1/4 cup dry bread crumbs, plain or seasoned

1/4 cup freshly grated Parmesan cheese

Salt and freshly ground black pepper to taste

Heat the oil in a large skillet over medium- high heat. Add the garlic and cook for 1 minute. Add the mushrooms and cook, stirring a few times, until softened, about 3 minutes. Add the thyme and cook for 1 minute, until it's fragant. Add the bread crumbs and Parmesan and cook until the liquid evaporates and the bread crumbs are golden brown, about 2 minutes. Season with salt and pepper and serve.

Strawberry Soup (Pag. 292)

2 cups hulled and sliced fresh or thawed frozen strawberries

1 cup orange juice

1 cup vanilla yogurt

1/2 teaspoon vanilla extract

Whipped topping as needed

Fresh mint sprongs (optional)

In a blender, combine all the ingredients except the whipped topping and mint and process until smooth, ladle the soup into bowls and top with a dollop of whipped toppping. Garnish with mint if desired.