Recipe: Roasted Red Pepper Spread, Penne with Grilled Shrimp, Asparagus and Pine Nuts

Recipes from Sunday Dinners by Barbara Scott-Goodman and Mary Goodbody

---

ROASTED RED PEPPER SPREAD

When served with crisp raw vegetables, this spread might more appropriately be called a dip. This can be spread on spread on Parmesan Garlic Toasts, too. The flavors mellow if this is made a day ahead of time.

2 red peppers, halved, seeded and deveined
1 tablespoon olive oil
1/2 pound cream cheese
1/4 cup sour cream
1/2 red onion, coarsely chopped
4 drops Tabasco sauce
1/4 teaspoon Worcestershire sauce
Pinch of cayenne pepper
2 tablespoons finely chopped chives
Assorted raw vegetables, Parmesan Garlic Toasts or crackers

Preheat the broiler. Place the pepper halves directly on a broiler tray pan and spoon the olive oil over them. Broil, turning often, until the skins are charred. Transfer to a small paper bag and fold to seal. Set aside to cool inside the bag. When cool, rub the charred skin from the peppers and cut them into fine dice. Transfer to a bowl.

Put the cream cheese, sour cream, onion, Tabasco sauce, Worces-tershire sauce and cayenne in the bowl of a food processor fitted with the plastic or metal blade and process until smooth. Scrape the mixture into the bowl with the peppers. Add the chives and mix well. Cover and refrigerate for at least 1 hour.

Let the spread come to room temperature before serving. Serve with raw vegetables, Parmesan Garlic Toasts or crackers. Serves 6

Pantry Suggestions:
Roasted Red Pepper Spread-this can be made ahead of time and will keep for up to 4 days in the refrigerator. Use it spread on sandwiches, crackers or cocktail bread.

---

PENNE WITH GRILLED SHRIMP, ASPARAGUS AND PINE NUTS

This is a light combination of penne, fresh asparagus, and grilled shrimp. Toss everything together just before serving and top with toasted pine nuts.

3/8 cup extra-virgin olive oil
2 cloves garlic, thinly sliced
1 tablespoon chopped fresh rosemary
2 tablespoons dry white wine
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper, to taste
1 pound large shrimp, peeled and deveined
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 pound penne pasta
2 tablespoons fresh lemon juice
3 tablespoons freshly grated Parmesan cheese, plus more for garnish
1/2 cup toasted pine nuts (see Note)
Lemon wedges, for garnish

In a large glass or ceramic bowl, mix the olive oil, garlic, rosemary, wine, vinegar and salt and pepper and whisk.

Rinse the shrimp and pat them dry. Add them to the bowl and stir them gently with the marinade to coat. Cover and refrigerate for about 1 hour, stirring occasionally.

Preheat the broiler.

About 10 minutes before serving, bring a saucepan of boiling salted water to a boil and cook the asparagus for about 5 minutes until crisp-tender. Drain and set aside.

Remove the shrimp from the marinade, arrange on an aluminum foil-lined broiler tray and broil for about 6 minutes, turning the shrimp once during cooking, until pink. Set aside.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta for about 8 minutes or until al dente. Drain and return to the pot. Add the lemon juice and 3 tablespoons of cheese and toss well. Add the shrimp, asparagus and pine nuts and toss again. Season to taste with salt and pepper. Serve in shallow pasta bowls, sprinkled with more cheese and garnished with lemon wedges.

Note: To toast the pine nuts, spread them in a shallow pan and roast in a 350 degree F oven or toaster oven for 3 to 5 minutes until golden and fragrant. Immediately transfer to a plate to stop the cooking and cool. You may do this just before using, but because the broiler is being used to cook the shrimp, it may be more convenient to toast the pine nuts ahead of time.
Serves 6

---

SALAD OF TOMATOES, CAPERS, RADICCHIO AND ARUGULA

This is a delicious salad to serve when summer tomatoes are at their peak.

2 Tablespoons olive oil
6 cloves garlic, thinly sliced
3 red onions, cut into 1/2 inch dice
Salt and freshly ground black pepper, to taste
8 tomatoes, cut into 1/2 inch dice
1 teaspoon balsamic vinegar
2 teaspoons drained caper
1 large or 2 small bunches arugula, stemmed
1 head radicchio

In a skillet, heat the olive oil over medium heat. Add the garlic and onions and cook, stirring, for about 10 minutes, until translucent. Season with salt and pepper and set aside.

Put the chopped tomatoes in a large bowl. Add the vinegar and capers and toss. Add the cooked garlic and onions and toss again.

To serve, toss the arugula and radicchio together and arrange on individual salad plates. Top the lettuces with the tomato mixture.
Serves 6

---

BLACKBERRIES IN CASSIS WITH MASCARPONE CREAM

Make the most of beautiful blackberries' short season by serving them lightly sweetened and topped with rich mascarpone cream. If blackberries are in short supply, substitute another fresh berry. This is very nice accompanied by biscotti or another type of cookie.

MASCARPONE CREAM:
1/3 cup mascarpone cheese
1 Tablespoon sugar
1/2 teaspoon pure vanilla extract
2/3 cup nonfat plain yogurt
BLACKBERRIES IN CASSIS:
4 cups fresh blackberries
1/4 cup cr me de cassis
2 Tablespoons sugar
1 Tablespoon fresh lemon juice

To prepare the mascarpone cream, whisk together the mascarpone cheese, sugar and vanilla. Add the yogurt and stir until smooth. Cover and refrigerate for at least 1 hour.

To prepare the blackberries, put the berries in a large bowl. Add the cr me de cassis, sugar and lemon juice and stir gently but thoroughly. If not serving immediately, cover and refrigerate for up to 1 hour.

Spoon the berries into goblets or decorative glass dessert bowls and top with the chilled cream. Serve immediately.

Note: the mascarpone cream can be made up to 2 days ahead and stored covered in the refrigerator.
Serves 6