|
In
week
three
of
our
series,
we
will
be
working
with
fish
and
shellfish.
We
will
sauté,
grill,
and
bake
en
papillote
(in
parchment
paper).
Our
menu
includes
Shrimp
with
Chive
butter
appetizer,
Penne
Pasta
with
Shrimp
and
Feta,
Salmon
en
Papillote,
Bucattini
a
Frutti
di
Mare,
Mixed
Green
Salad
with
Lemon
Thyme
Vinaigrette,
and
Lemon
Pound
Cake
for
dessert! |
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