Olive Garden 3551

I don't care much for chain restaurants and hadn't been to an Olive Garden in at least 10 years. Our experience last weekend at the one next to our hotel in Huntsville was pretty good. The food was good, the server was excellent. I ordered the minestrone as a subsbreastute because I don't like salads. John had salad and their stuffed chicken marsala with garlic mashed potatoes. I had crab and shrimp ravioli. Darned tasty stuff.

The server overheard me talking about recreating some of this at home. Minestrone is easy but I really liked the taste of this. Without a word he brought me a booklet with some of their Tuscany recipes. I just got home yesterday so I haven't tried them but I thought I'd share a couple with you. These aren't from a "copycat" site.

Risotto with Spring Vegetables

1-4 c. extra virgin olive oil 1 c. yellow onion, finely diced 2 c. arborio rice 1-2 c. dry white wine 8 cups chicken broth 1-2 lb. asparagus, bottom ends removed 1 medium yellow squash 1 c. peas, frozen 1-2 c. butter 1-1-2 c. Parmesan cheese Freshly chopped parsley

Simmer broth in a medium saucepan; set aside. In a stockpot, heat oil over medium heat. Add onions; cook 3 minutes or until soft. Add rice and coat thoroughly; cook 1 minute. Add wine to rice mixture and stir until absorbed. Add 1-2 cup of broth to the mixture. Stir frequently to avoid sticking. Once absorbed, add another 1-2 cup of broth; stir frequently. Repeat process until 4 cups of broth have been absorbed. While the rice mixture is cooking, cut the asparagus into 1-inch pieces. Cut the squash into 1-inch by 1-4-inch sticks. Add the squash, asparagus and peas to the BROTH pot. Cook 3 minutes. Remove the vegetables and add to the rice mixture. Add broth 1-2 cup at a time until desired creaminess. When the broth is absorbed into the rice mixture, add butter and cheese. Salt & pepper to taste. Sprinkle with parsley. Finished risotto is creamy and the rice is firm. Cook time: 30 minutes. Serves 6

Fettucini with Shrimp and Zucchini

1 lb. Fettucini, dry 1-2 c. extra virgin olive oil 1 Tbs. garlic, chopped 2 Tbs. parsley, chopped 1 medium zucchini 1 lb. large shrimp 1 c. dry white wine 3-4 tsp. salt 3-4 tsp. black pepper 4 Tbs. butter 6 lemon wedges chopped parsley for garnish

Cut zucchini into 2-inch by 1-4-inch sticks. Peel and devein shrimp. Cook fettucini per package directions. While pasta is cooking, heat oil in a large saute pan over medium heat. Add the chopped garlic and parsley. Cook for 1 minute. Add zucchini. Cook additional minute. Add the shrimp, wine, salt, pepper and butter. Stir well and cook shrimp about 5 minutes or until they are no longer opaque. Add the drained pasta to the mixture and toss to mix. Season with additional salt & pepper to taste. Use tongs to pull the pasta and veggies onto the serving platter. Squeeze two lemon wedges over the dish; garnish with parsley. Cook time: 20 minutes. Serves 4

Jill -- I used to have a handle on life...but it broke off.