SUNSET SUPPER ~ PENNE with LEMON SHRIMP, GARLIC and FRESH BASIL

~ July sunset (Hubbard Lake)

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PENNE with LEMON SHRIMP, GARLIC and FRESH BASIL

~ A perfect July evening ending

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1 lb. Italian penne pasta

3 Tbsp. extra-virgin olive oil

3 minced garlic cloves

1 tsp. dried red pepper flakes

1 lb. peeled and deveined large shrimp, cut in half lengthwise

1 julienne sliced red pepper

1/4 cup fresh lemon juice

zest of 1 lemon

1/4 cup white wine

1/2 cup julienne sliced fresh basil

coarse sea salt & freshly ground black pepper to taste

Freshly grated Parmesan cheese

• Bring large pot of water to boil. Lace heavily with salt and add pasta. Cook until tender (al dente). Drain and return to pot.
• While pasta is cooking, heat olive oil in large saute pan over medium-high heat. Add garlic, pepper flakes, and red pepper. Saute until pepper is soft but still crisp.
• Add shrimp. Cook, stirring constantly, until shrimp turns pink, about 2-3 minutes.
• Pour lemon juice, zest, and white wine over drained pasta in pot. Toss well. Add shrimp, salt, pepper, and fresh basil, adjusting taste adding more lemon if needed. Top with plenty of freshly grated Parmesan cheese. (4 servings)

Wine Note: Why not compliment the evening with a lovely bottle of Michigan sparkling wine. (http://www.lmawby.com/)

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DRUNKEN FRESH RASPBERRIES

~ Delicious served over rich vanilla ice cream, pound cake or angel food cake.

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3 1/2-pint containers fresh raspberries

1 healthy cup Framboise (raspberry liqueur)

Combine raspberries and liqueur. Cover and allow to rest at room temperature for several hours. (Can make ahead and refrigerate).

SIMPLE SUNDAY NIGHT JUNE SUPPER ~ MESQUITE GRILLED PORK TENDERLOIN with RASPBERRY CHIPOTLE SAUCE & CHOPPED CASHEW ROMAINE SALAD

MESQUITE GRILLED PORK TENDERLOIN with ROASTED RASPBERRY CHIPOTLE SAUCE

~ A southwestern mesquite grilled juicy tenderloin topped with spicy-sweet raspberry sauce

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2 (3/4) pound well-trimmed pork tenderloins

2 Tbsp. jerk seasoning

2 Tbsp. chopped fresh rosemary

freshly ground black pepper

1 cup Fischer & Wieser Roasted Raspberry Chipotle Sauce

1/2 cup fresh orange juice

zest of orange

additional chopped fresh rosemary

handful of mesquite chips soaked in water

• Rub seasoning evenly over tenderloins and sprinkle with rosemary & freshly ground cracked pepper. Cover and chill several hours or overnight.
• Gently heat raspberry-chipotle sauce, orange juice and zest. Reserve 1/2 cup in separate container.
• Drain chips and sprinkle over hot coals. Grill tenderloins over medium-high heat about 20 minutes, turning occasionally. Let rest.
• Bring marinade to boil, reduce heat and simmer 5 minutes. Add remaining 1/2 cup sauce to saucepan.
• Slice tenderloin diagonally and serve with raspberry-chipotle sauce. Sprinkle with additional chopped fresh rosemary. Serve with Chopped Cashew Romaine Salad. ( serves 6)

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CHOPPED CASHEW ROMAINE SALAD

3/4 cup coarsely chopped salted cashews

1 large head torn romaine

1 small thinly sliced red onion

1/2 cup rinsed & drained chickpeas

1/4 cup extra-virgin olive oil

2 Tbsp. fresh lemon juice

1 Tbsp. fresh lemon zest

1/8 tsp. coarse salt

1 tsp. dried thyme

• Whisk together olive oil, lemon juice, zest, salt and thyme. Allow flavors to blend.
• Toss lettuce, onions, and chickpeas in large bowl. Toss with dressing and top with chopped cashews.