Caesar Salad

Ingredients:
Dressing:
2 tablespoons mustard
1 tablespoon balsamic or red wine vinegar
1 teaspoon worchestershire sauce
2 cloves of garlic, peeled
1/2 whole lemon
1/2 cup olive oil
1/4 cup parmesan cheese

Croutons:
1/2 loaf crusty French or Italian bread
1/4 cup olive oil
1 tablespoon garlic powder
salt

Salad:
1 head of romaine lettuce

Directions:
In a blender or food processor mix the mustard, vinegar, worchestershire sauce, garlic and lemon juice together for several seconds until the garlic has broken down.

With the blender on, slowly drizzle in the olive oil.  Scrape down the sides and add the parmesan cheese.  Pulse a few times until completely blended.

Preheat the oven to 350 degrees. Cube the bread into 1 inch cubes and put on a baking sheet.  Drizzle with olive oil, garlic powder, and salt and toss around until each bread cube is coated.  Bake for 8 to 10 minutes or until lightly golden.

After washing the romaine, chop into 1 inch strips.

To put the salad together, drizzle some of the dressing along the sides of the salad bowl.  Put in the lettuce and drizzle a little over the top.  Toss together with two spoons until everything is evenly coated.  If lettuce is too dry add some more dressing.  The last thing you want to do though is overdress your salad, so add a little at time.  Now toss in the croutons and sprinkle with more parmesan cheese.  Serve and enjoy!

*Justine's Tip*- store leftover dressing in an airtight container in the refrigerator! It only gets better!

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Shrimp Scampi Pasta

Ingredients:
1 lb spaghetti
20 shrimp, cleaned and deveined
juice from half of a lemon
6 garlic cloves
1/4 cup olive oil
1/4 cup white wine
1/4 cup reserved pasta water
2 tablespoons chopped parsley
salt
pepper

Directions:
Boil a large pot of water in order to cook the spaghetti. 

In another large skillet, heat the olive oil over medium heat.  While it is heating, chop the garlic cloves very finely.  Then add them to the hot oil and cook for 5 minutes on low heat or until garlic begins to turn slightly brown.

The water should have boiled by now.  Salt the water and toss in the spaghetti.  They will take about 8 minutes to cook. Once the garlic has browned, turn the pan to high heat and pour in the white wine.  Let the wine reduce by half.  One it is reduced, put in the shrimp and cook 2 minutes on each side.  Squeeze in jucie from half of a lemon and stir.  Right before the pasta is done, take 1/4 cup of the water from the pasta pot out and reserve it. 

Drain your pasta and add it to the skillet of shrimp and toss.  Drizzle in a little of the pasta water and continue to toss until a sauce forms.  Then toss in chopped parsley and a little pepper.  Serve and enjoy!

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