Warm Shirmp Pasta Salad

arugula

shrimp, shelled, deveined and cleaned (patted dry)
pasta (of your choice, I used a whole wheat corkscrew type pasta)
7 oz. sun dried tomato pesto
1 red bell pepper, diced
1 red onion, diced
3 garlic cloves, minced
1 tbsp butter
olive oil
salt and pepper for seasoning
21 spice seasoning (such as Mrs. Dash - no salt)
1 tbsp lemon juice

Begin boiling water for pasta.

Drizzle non-stick pan over medium-high heat. Add butter and melt. Add shrimp and season with salt, pepper and 21 spice seasoning. Cook shrimp until cooked through. Remove and reserve until later.

Add onion, season with additional salt, pepper and 21 spice seasoning. Cook until beginning to soften. Add bell pepper and garlic. Cook until onions begin to caramelize and bell pepper begin to soften. Stir frequently.

Cook pasta according to cooking directions.

Drizzle shrimp with lemon juice and toss to coat.

Place cooked pasta in a large bowl. Mix in sun dried tomato pesto and toss to coat. Add onion and bell pepper mixture. Toss altogether and mix well.

To serve, lay arugula down. Top with pasta and shrimp. Serve and ENJOY!!!!

Wine pairing.......Riesling.

Balsamic Drizzled Salmon

I served this with a simple orzo side dish. Please make note, the balsamic can give off a strong smell when reducing. This sauce can also be served with grilled pork chops and roast pork tenderloin.

olive oil
salt and pepper for seasoning
21 spice blend for seasoning (such as Mrs. Dash - salt free)
1/2 cup balsamic vinegar
Boneless salmon fillets

Preheat oven to 400.

Place salmon in a glass baking dish. Drizzle salmon with olive oil and season with salt, pepper and 21 spice seasoning.

Heat a small pot over medium-high heat. Bring balsamic vinegar to a rapid simmer and cook until reduced to a syrup consistency. About 5 to 10 minutes.

Bake salmon in the oven for about 10 to 15 minutes until cooked through.

Plate salmon and drizzle with balsamic syrup. Serve and ENJOY!!!!!

Wine pairing.....Pinot Noir or Chardonnay.