Smoked Salmon over Garlic Parsley Linguine

12 oz. package Garlic Parsley Linguine

3 oz. sliced smoked salmon
1/2 large cucumber, diced
4 Tbsp. chopped fresh dill
1 bunch green onions, chopped
salt and pepper to taste
1 medium lemon
1/4 cup olive oil

 

Cook pasta in salted boiling water for 2-3 minutes. Rinse and cool in cold water. Place in serving dish.

Cut salmon into small pieces and add to pasta. Add cucumber, dill, onions, salt and pepper. Toss well.

Pour the juice from the lemon and oil over the salad and toss again making sure everything is coated.

Cover, and chill until serving.

Serves 4-6. 


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Asian Shrimp Stir Fry

 

 

 

 

 

 

 

 

 

 

12 oz. package Valente Market Linguine

 2 TBSP sesame oil

1 TBSP vegetable oil

3 TBSP vinegar

4 TBSP soy sauce

1 TBSP sugar

1/2 tsp ground pepper

1 green bell pepper, sliced

1 red bell pepper, sliced

1 bunch green onions, chopped

8 oz fresh mushrooms, sliced

8 oz fresh snow peas

12 oz raw peeled shrimp

3 TBSP toasted sesame seeds for garnish

Cook pasta in plenty of rapidly boiling, salted water. Drain. Set aside.

Preheat oil in a wok or large skillet. Stir fry remaining ingredients except sesame seeds until shrimp is cooked through. Toss pasta with vegetables. Garnish with sesame seeds. Serve immediately.

 

Serves 4