what would I do with this? pasta.

saute mushrooms with garlic and chili flakes
grill or saute the shimp - marinated in white wine
blanch the spinach and add to the saute later

crisp the bacon and crumble as topping
use the chevre as topping as well - either crumbled or allowed to melt.

it could be room temp or hot. I would add a bit of white wine and chicken stock to the sauce - the mushrooms should have contributed quite a bit as well. The marinade could be added to the sauce too.

I would probably do without the bacon bits and have them in a killer breakfast though....

My God you buy good food! Off the top of my head:

Like Komi, IÂm a huge pasta fan. Pasta, some butter, parmesan, maybe a bit of cream, pepper  to that you could add the sautéed mushrooms, shrimp and even chunks of chevre.

Pasta with pesto and add the shrimp, mushrooms and even the chevre might be interesting.

How abouta Basil Alfredo Pasta using 8 oz of chevre. Again, you could add the shrimp and mushrooms.

I could eat spinach salads forever and have a very nice mustard vinaigrette I make every week. Mushroom, chevre, bacon and shrimp would be wonderful additions.

If youÂre ambitious, a Torta di Spinaci would be a good way to use the green stuff. You bake it and serve, warm, room temp or cold, so it keeps for a few days.

If you want any of the recipes, IÂll post.

take a basic quiche recipe and add your stuff to it..yummy!

Hey, thanks for the ideas. If you have anymore let me know.

I was thinking of making up some sort of pasta dish too. So on that note I just bought some white wine and cream (wanted all my bases covered). And I have pesto.

I've never made a quiche, that's a good idea too. Especially since I also just bought crab meat (real) to make some stuffed 'shrooms. Can I freeze quiche?

I forgot to mention the 2.5 pounds of asparagus I also bought at Costco.

I do make a Basil Alfredo pasta dish with shrimp and mushrooms once in a while too. I keep that Classico Alfredo sauce around, and almost always have shrimp in the freezer, so if someone comes over for dinner at the last minute, I can throw something fairly elegant together in 2 minutes.

What's Torta di Spinaci? That sounds interesting.

Yes, post your recipes Kevin, I'd love to try them.

My kitchen is all torn up because I'm moving, and I decide to get ambitious cooking.

I make little veggie quiches "to go".. from South Beach Diet

1 pkg (10 oz) frozen chopped spinach
3/4 c liquid egg substitute
3/4 c shredded reduced fat cheese
1/4 c diced green peppers
1/4 c diced onions
3 drops hot pepper sauce

Microwave spinach 2 1/2 mins. on high.. drain excess liquid. Line a 12 cup muffin pan with foil baking cups. Spray w/pam.. Combine the egg sub., cheese, peppers, onions and spinach in a bowl. Divide evenly among the muffin cups. Bake at 350 degrees for 20 mins, until a knife inserted in the center comes out clean.

Really good and you can freeze and re-heat in microwave.
77 cals, 9 g protein, 3 g carbs, 3 g fat, 2 g fiber

Basil Alfredo Pasta

2 cups heavy cream
1 cup coarsely chopped basil
1 tea. Salt
½ cup diced seeded plum tomatoes
½ cup slivered basil leaves
8 oz. Chevre, crumbled

Bring the cream to a boil. Reduce heat and simmer, uncovered until thick, 20-30 minutes. Add the chopped basil and cook an additional 3 minutes. Remove from heat.
Cook pasta.
While pasta is cooking, add half the chevre to the basil sauce. Return the pan to low heat, stir and heat through.
Drain pasta and add to sauce. Toss. Top with remaining cheese, tomato, slivered basil and pepper.

Mustard Vinaigrette

¼ cup red wine vinegar
2 tea. Dijon mustard
salt and pepper to taste ( I like sea salt  has a different flavor)

Mix the above three and then whisk in ¾ cup olive oil or do what I do, mix the above in a covered jar, add olive oil and shake like hell. You can also add various spices or herbs. I like oregano, garlic or cumin.

Spinach Torta

1 /2 lbs fresh spinach
4 T. vegetable oil
5 T. butter
1 large tomato, skinned and diced into ¼ inch cubes
¼ cup chopped pancetta (could use the bacon)
1 tea. Chopped garlic
salt
¾ cup raw rice, unwashed
3/4 cup beef broth diluted with ¾ cup water
a 10 inch springform pan
½ cup tasted, unflavored bread crumbs
4 eggs
½ cup Parmesan
¼ tea. Nutmeg

Trim thicker part of spinach stems and wash very well. Drain and cut into large pieces
In a large pot, add oil and 2 T. of the butter, turn on the heat to high and put in the tomatoes. Sauté for about 2 minutes.
Add the pancetta and the chopped garlic and continue sautéing for 2-3 minutes.
Add the spinach and salt and cook, stirring from time to time, until the spinach wilts.
Add the rice. Cook it I the uncovered pan, stirring frequently and moistening it from time to time with a little broth, until the rice is half done, about 15 minutes. It should be tender enough to be chewable, but with a hard, chalky core. Pour the entire contents of the pot into a bowl and allow to cool.
Turn on the oven to 375.
Smear a 10-inch springform pan with a tablespoon of butter and dust with 2 T. of the breadcrumbs.
When the ingredients in the bowl are cold, add the eggs, beating them in thoroughly one at a time. Add the remaining tablespoons of butter, grated cheese and nutmeg and mix well. Taste and correct for salt.
Transfer the contents of the bowl to the springform pan and sprinkle the top with 2 T. of the breadcrumbs. Bake in the uppermost level of the oven for 50-60 minutes. The torta is done when a toothpick poked into it comes out dry.
Unhinge and remove the side band of the pan and transfer to a serving plate. Serve lukewarm, cool or cold.

I didn't spellcheck any of this and didn't proof.

"4 pounds of mushroom, 3 pounds of spinach, 4 pounds of bacon, 1 pound of chevre and a pound of tiger shrimp"

I can see all of those going together in something except the shrimp. That I'd save out and do a nice peanut sauced spring roll with rice paper skins. I'm so hooked on those danged things it's not funny. Unfortunately the sauce I make has about eleventy-one ingredients including cooked and cooled rice. Not a quick dish. Great. Now I'm craving and it's three hours until dinner.

shady, looked what I bookmarked just this morning:

Here is a link that might be useful: spring rolls

the more I think about this, the more I want the shrimp separate too. just marinated in wine, and sauteed at a high temp with garlic. yumm.

Don't forget, you can freeze all this stuff...or make the spring rolls and freeze them too!

Oh my god Laura! Thatsa lotta food!! Are you stocking up or are you inviting us all over for dinner, lol!!!

(Poor Arthur he's going to log on later tonight and see how us shameless americans shop at Costco! Oh the decadence!!! It's not just a food thread, it's a pounds of food thread!)

Another thought about the mushrooms. If you can't use them all and they start to turn dark, saute them until tender and freeze 'em. I do this all the time and they taste great in soups or whatever.

Judy, that's so funny. I tried using bean thread noodles instead of the rice and--well--it didn't quite work. I'll have to try that recipe.

Lisa, I don't think these would freeze well. The lettuce might not hold up ;) You must be thinking of the "fry-able" type. These are the fresh, salady, fabulously sweet/savory succulent delicions ones.(Can you tell I love them?)

The link is for the recipe as published. We've dispensed with the jicama (or not) and just do the sauce with shrimp, lettuce and whatever julienned veggies we like (cucumber is great!) The basil leaves, however, are absolutley necessary.

Here is a link that might be useful: Shrimp and Jicama Rolls

Ki, where is your imagination? I saute or grill shrimp in massive amounts of garlic all the time. I also often just cook up a pound of shrimp in Old Bay, make my own cocktail sauce and snack on them. The only reason these big, bad boys are "special" is that they were almost the same price I usually pay for "large?" shrimp.

I eat a lot of shrimp.

Although I normally loath fried fish, I have a really good recipe for beer batter fried shrimp if anyone is interested. I only make it maybe once a year, but it's super yummy.

Some where around here, I have a really good recipe for stuffed shrimp. I should try to find it.

Did I say I eat a lot of shrimp?

I've also been getting large lobster tails for $4 each, every couple of weeks, at the grocery store this summer. Been eating a lot of them too. Lobsters go really well with asparagus. (Kevin, drooling is unbecoming:)

Okay, back to the quiche, I think I'll try that. Freezing small amounts is a great idea. However, although I can cook, I don't bake and don't own muffin pans. I don't even own a cookie sheet. Can I buy little pie crusts or something, maybe tart shells, or would they be too sweet? I have phyllo dough, is there some way I can use that?

That's a good idea Kevin, about pre- sauteing mushrooms and freezing them but I eat mushrooms the way most people eat chips. I even put them in scrambled eggs. If they go bad, it's because they got "lost" in the back of the fridge.

Yum, Vietnamese spring rolls. What is that sauce they give you with everything in Vietnamese restaurants? Now that would be super yummy too. It's the consistency of broth and maybe the color of beef broth. Does anyone know what I'm talking about? I don't think the dip included with Mark's link is the same sauce I'm thinking of. I think the sauce I'm thinking of has fish stock as a base, maybe.

Mimi, Arthur can't say anything about buying food in "pounds". They sell everything by the kilo over there (2.2 pounds). The heads of lettuce in the grocery stores there were the size of basket balls. The fish market I would go to didn't sell prawns in small, smaller, tiny, super tiny, and too damn small to clean. They just sold the big, bad, super jumbo sized prawns. Okay, they still had their heads, and that may have skewed my perception of their size. Nah, I didn't eat the heads.

Okay, tonight for dinner, I sauteed green onions, garlic, mushrooms, scallops and crab meat. Then I made a Marsala sauce and at the last minute added some fresh spinach leaves and gorgonzola. I served this over wild rice (pasta wasn't doin' it for me tonight, oddly) and had asparagus too. It was pretty yummy but needs some work.

This weekend, I'll try the recipes you have suggested when I have more time.

I've seen those tart shells in Kroger;
they'd work great, couple of sizes, I think.

You could do shrimp shish kebobs, too.

Here's a Quiche Lorraine recipe:

Here is a link that might be useful: yummy

Fish sauce? Is that what you're thinking of? Freezing lettuce? Where did she buy lettuce? I was thinking of the spinach...but then I use a ton of spinach at a whap...

my recipe: rinse spinach. In a frying pan, put in a couple of tablespoons of olive oil and about 3-4 cloves minced garlic (or more to taste....I use a lot of garlic. No vampires here), throw in the spinach and slap a cover on the pan. Coooks quickly and tastes great with a splash of balsamic vinegar.

Oh yeah, and I do the same with beans, but I don't cover them. That's how they make their haricots verde seca at La Septima, a Cuban restaurant in Valrico, FL...I can't remember if they call it haricots or frijoles, but either way it's yummy.

it has nothing to do with my imagination and everything to do with how shrimp tastes less and less of shrimp. The best shrimp dish would be the most flavourful shrimp possible sauteed with only a hint of salt and pepper.

I'd just be glad to find them with the heads still on. Shrimp stock ain't the same without the heads.

Okay, I concur, normally I prefer my food, fish or otherwise, rather unadulterated. For some reason, possibly because I've been stressed and in one of my anorexic phases for two months, I want food, food and more food. When my dog was sick, I was both in an anorexic phase and a vegetarian phase (summer thing for me) but all she would eat was steak and chicken so I forced myself to eat some of that (you would not believe the beef and poultry "science projects" I need to clean out of the fridge, it will be months before I can bring myself to eat a steak or chicken again).

So, I made myself stuffed shrimp. I winged it since I couldn't find a recipe. I marinated the shrimp in sake and stuffed them with finely chopped green onion, garlic, crab meat, mushrooms, celery, chevre, horseradish and fresh ground pepper that I sauteed together. I had to butterfly the shrimp. After stuffing them I wrapped them with a half a strip of bacon and used a toothpick to hold it all together and broiled them (the grill was out of gas). I put the sake from the marinade into garlic butter and poured that over them while they broiled. If I do say so myself, it was tres yummy.

I'll worry about my cholesterol tomorrow.

well it's good you have your appetite back.

who needs recipes anyway?

did you know that you had more ingredients in your stuffing than I usually have in the house.....?

can't wait for cooler weather. I want morrocan stews and I swear I am going to make a decent cassoulet this season. I also have the urge to make thai curry from scratch but I'd have to buy a big mortar first....