Menu - Week of 5/24

Sunday: Anniversary dinner at L2O
Monday: grilled Italian pork chops with grilled zucchini and yellow squash, salad and wine
Tuesday: brats with "hot fries" (sliced potatoes, onions and Hungarian wax peppers done in foil on the grill) and corn on the cob
Wednesday: seared tuna with avocado
Thursday: something made with this habenero chicken sausage I have to use
Friday: probably sushi

Campanelle with Proscuitto, Peas and Asparagus

About 1/2 of a box of campanelle pasta or other small pasta like shells
1 tbsp. butter
2 tbsp. minced shallots
1/4 c. sliced green onions, white and light green parts only
1/4 c. white wine
1/4 c. chicken broth
About 10 stalks of asparagus, briefly blanched and cut into 1 inch pieces
1 c. frozen peas, thawed
4 oz. proscuitto, cut into strips
1/4 c. of grana padano cheese or parmesan
Olive oil, pepper

Prepare pasta according to package directions.

Heat butter in skillet over medium heat until melted. Add shallots and onion and cook until soft. Add wine to deglaze the pan. Add chicken broth, bring to a simmer. Remove from the heat and set aside.

Heat a bit of oil in a skillet. Add proscuitto and saute until just a little crispy.

Combine pasta, proscuitto, peas, asparagus and sauce and toss well. Stir in cheese. Add a few grinds of black pepper and drizzle lightly with olive oil.