Stuffed Zucchini

Ingredients:

• 5 medium zucchini, halved lengthwise
• 6 Tbsp + 2 tsp garlic extra virgin olive oil
• 1 medium onion, chopped
• 1 small red bell pepper, finely chopped
• ½ tsp dried oregano
• ¼ cup grated Parmesan cheese

Directions:

1. Preheat oven to 375. Scoop out pulp from 8 zucchini halves; set pulp aside. Arrange zucchini halves on baking sheet.
2. Coarsely chop remaining zucchini and pulp. Heat garlic olive oil in skillet over medium-high heat and cook chopped zucchini and onion, stirring occasionally, 5 minutes, or until vegetables are tender. Add red pepper and oregano. Cook, stirring frequently, 1 minute. Let stand to cool slightly.
3. Evenly spoon vegetable mixture into zucchini halves. Top with cheese. Bake 30 minutes or until zucchini are tender.

Spicy Spanish Shrimp

Ingredients:

• 1 ½ lb shrimp, peeled and deveined
• 3 Tbsp garlic extra virgin olive oil
• 1 medium yellow onion, chopped
• 1/8 tsp crushed red pepper flakes
• 1 can (14.5 oz) diced tomatoes, drained
• ½ cup chicken broth
• 1 jar (3 oz) pimento-stuffed olives, drained
• 1 Tbsp small capers, rinsed and drained

Directions:

1. Season shrimp, if desired, with salt and pepper. Heat garlic olive oil in large skillet over medium-high heat and cook shrimp, turning once, 3 minutes or until shrimp turn pink. Remove to platter, keep warm.
2. In same skillet, cook onion, stirring occasionally, 4 minutes or until golden. Stir in red pepper flakes and cook 30 seconds. Stir in remaining ingredients and bring to a boil over high heat. Reduce heat to low and simmer 3 minutes. Return shrimp to skillet and heat through. Serve, if desired, with hot cooked rice.

Snap Pea and Egg Spread

Ingredients:

• ¼ cup garlic extra virgin olive oil
• 1 lb fresh snap peas or snow peas, washed and chopped in half
• Salt and pepper
• 1 Tbsp minced shallot
• 2 eggs, lightly beaten

Directions:

1. Put the olive oil in a large, deep skillet on medium heat. A minute later, add the snap peas. Season with salt and pepper. Cook, stirring occasionally, until the peas are soft but not brown, 5 to 10 minutes.
2. Lower the heat, stir in the shallot, and cook for 1 to 2 minutes. Stir in the eggs and cook, stirring, just until the mixture holds together, 2 to 3 minutes. Serve immediately on toasted bread.

Substitutions: In the winter, use 1 pound of fresh mushrooms (preferably a mixture of 2 or 3 different kinds) instead of the peas, and proceed as above. In the spring, use 1 pound of fresh asparagus instead of peas; break off the bottoms and chop the rest into 1-inch pieces, proceed as above.