“The more I work and practice, the luckier I seem to get.” – Gary Player
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
John and I spent July 4th at the 3M Open, John working as a volunteer and me as a spectator. I started walking the course but not far into it we were sent away due to lightning nearby. It cleared in a bit and it turned out to be a pretty practically perfect day.
RECIPE OF THE WEEK
I was really hungry for a shrimp salad and this recipe from Taste of Home was just what I was looking for. The the yogurt-mayo dressing with lemon juice and dill gave it a light freshness.
SHRIMP DILL PASTA SALAD
- 8 ounces uncooked small pasta shells (about 2 2/3 cups)
- 1 pound peeled and deveined cooked shrimp, chopped
- 1 cup frozen peas, thawed
- 4 green onions, chopped
- 1/4 cup minced fresh parsley
- 1 cup mayonnaise
- 1 cup plain yogurt
- 1/4 cup lemon juice
- 2 tablespoons snipped fresh dill
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Cook pasta according to package directions, with salt and a little olive oil in the water. Drain; rinse with cold water and drain again.
In a large bowl, combine pasta, shrimp, peas, green onions and parsley. Mix remaining ingredients; stir into pasta mixture. Refrigerate, covered, at least 2 hours.
