Saphires - Use the search function on the link; it works pretty well. I put in "shrimp pasta" and came up with a recipe that looks a lot like Tricia's. Could this be this one you are looking for? Super Scampi Prep Time: 30 min Inactive Prep Time: hr min Cook Time: 8 min Level: Easy Serves: 6 servings 3 tablespoons extra-virgin olive oil 6 anchovies 6 cloves garlic, chopped 1 teaspoon crushed red pepper flakes 2 stems oregano, leaves stripped and finely chopped A generous handful flat-leaf parsley, finely chopped 1 cup dry white wine 3 tablespoons butter, cut into small pieces 1 quart chicken stock 2 cups water 2 1/2 pounds large shrimp, peeled and deveined 1 pound linguini 1 lemon 1 cup basil leaves, about 20, torn Salt and freshly ground black pepper Crusty bread, torn into pieces Heat the olive oil over medium heat. Add anchovies, garlic and crushed pepper to the pan and cook until anchovies melt into oil, a couple of minutes. Add herbs and wine and reduce for 1 minute then melt butter into sauce. Add stock and water to the pan and bring to a boil. Stir in the shrimp and pasta and reduce heat to medium. Simmer uncovered for 7 to 8 minutes until pasta is al dente and shrimp are firm. Stir in zest and juice of 1 lemon and basil, season with salt and pepper to your taste. Serve directly from pan with hot, crusty bread.

A favorite go-to flavorful and easy thing I make is Vegetable Lo Mein. The combination of sauces I use now are probably so far from the original recipe.. but here goes: Sauce: (taste as you go) Chicken stock - about 1/2 cup 6 T Soy - low sodium 2 T Sesame oil 4 T Hoisin splash of fish stock couple of shakes of ginger and five spice powder Bring that to a simmer while cooking some extra thin spagetti - about two servings size worth. Let it cook till almost done then finish in the sauce. cabbage chopped thin - how ever much you like carrots cut into matchsticks Other vegetables you might like, pea pods, broccoli, etc but cabbage and carrots are always available around here. the vegetables go into the sauce with the spagetti at the very end so that the vegetables stay crisp.

Hi there, from a fellow Minnesotan! I like the idea of three bean salad, and you could easily put that together in a hotel room and the day before! How about picking up a cold shrimp cocktail from the supermarket deli? Or a pound cake and some strawberries for dessert? Here ae a couple more ideas to add to your list of considerations: White Corn Salad 2c frozen shoepeg white corn 3/4c chopped roma tomato 1/2 c chopped cucumber 2T chopped green bell pepper 3T white wine vinegar 1-1/2 tsp olive oil 1 tsp Dijon mustard tsp salt 1/8 tsp ground black pepper 1 clove garlic, minced Combine vegetables in bowl, toss. Combine remaining ingredients in a jar and shake vigorously. Pour over corn mixture and toss well. Serves 4 From Cooking Light magazine, date unknown Make the orzo for this one before leaving home and just kkep it chilled in a zip lock bag. Greek Orzo Salad 1c uncooked orzo 2c chopped cucumber 1\-1/2c cherry tomatoes, quartered 1c feta cheese,crumbled 1/2c chopped onion 1/2c chopped fresh parsley 1/2c chopped black olives 2tsp salt 1/4tsp pepper Dressing: 1/3c extra virgin olive oil 1/3c lemon juice 1tsp minced garlic ½ tsp salt 1/4tsp pepper Cook orzo, cool, place in bowl with prepared vegetables. Toss with dressing and chill If you can keep the fruit cold, you could make this in your hotel room, too. Super easy! Sunny Fruit Fiesta 1 cantaloupe, halved and seeded ½ honeydew, seeded 1/4c sugar 1/4c fresh lime juice 2T fresh lemon juice 1T orange-flavored liqueur (optional) 1-1/2 tsp grated lime zest 1c fresh sliced strawberries 1c black or red seedless grapes Using a melon ballr scoop cantaloupe and honeydew into balls, set aside. or just cut fruit into bite size chunks In large glass or ceramic bowl, combine sugar, lime juice, lemon juice liqueur and lime zest. Stir well to dissolve sugar. Add fruit and toss gently to combine. Cover and refrigerate at least one hour to blend flavors, stirring once or twice. Spoon the fruit mixture into serving bowls or hollowed out melon halves, dividing evenly. Serves 6. **For a tropical version, substitute kiwi slices, papaya or pineapple chunks, or mango cubes. Add a little grated fresh ginger, and maybe a dash of coconut extract. Linda

Mini Ravindran 2 cups dried of rotelle pasta- cooked according to directions and drained 3 tomatoes (preferably vine tomatoes)- quartered 3-4 jalapenos (spicier) or 1-2 bell peppers (milder)- diced 2 yellow or white onions (medium to large)- chopped thinly 2 zucchinis or yellow squash diced 2 carrots- minced 1/2 cup broccoli florets- steamed and drained 4 tablespoons olive oil 1 tablespoon Italian breadcrumbs 1 tablespoon parmigiano-reggiano cheese Ground pepper and salt Add oil to wok on low to medium-heat and when oil is hot, add onions and stir until tender. Add peppers. Then add zuccinis, carrots and broccoli. Then add tomatoes. Sprinkle in the breadcrumbs and cheese. If the mixture gets dry add more olive oil to the wok. Once all the vegetables are covered with mixture, then add the pre-cooked pasta. Stir for 5 minutes. Add ground pepper and salt to your liking. Mini Ravindran