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Thumbprint Butter Cookies
Spiced Honey & Black Pepper-Glazed Ham
Irish Stew
Slow Cooker Corned Beef & Cabbage
Savory Irish Cheese Soda Bread*
Mint Chocolate Chip Cookies
Linguini with Shrimp & Vegetable Sauce
Skinny Cooks


1/2 to 3/4 c. olive oil
1 1/2 T. balsamic vinegar
2 cloves of garlic, minced
1 t. oregano flakes
1/2 t., or a little more, Morton’s Natures Best seasoning
10 black olives, seeds removed and cut in half
Flowerets from 3 broccoli stalks
4 slices bacon, cooked to near crisp and chopped
12 or 15 boiled & peeled shrimp
A sprinkling of red pepper flakes


Place the ingredients from the olive oil through the broccoli flowerets into a saucepan, cover and sauté over medium heat just a few minutes to soften the broccoli. Stir this to be sure all the broccoli has hot oil on it and sauté some more.

Add the bacon pieces, boiled shrimp and a sprinkling of red pepper flakes to the saucepan. Cover and heat until you are sure the shrimp and bacon are warm. Stir to distribute all the ingredients throughout the saucepan.

Serve over boiled linguini. This makes a wonderful meal and is nice to serve for a special occasion. You could substitute cooked chicken pieces for the shrimp if you wish. Enjoy.

Skinny Cooks Can’t Be Trusted
By Dave Kessler

To get Dave Kessler’s book, Skinny Cooks Can’t Be Trusted, send $12 to: Dave Kessler, 510 Greenbriar Dr., Richmond, IN 47374. Make checks out to Dave Kessler. Please do not send orders to Farm World.

This farm news was published in the March 1, 2006 issue of Farm World.