Wow, not only is it surprising to me that it’s Food Network Friday again, but this year is absolutely flying by! March already! This time around we tackled a Tyler Florence recipe for Shrimp Linguine. So let’s get to it without wasting another minute.
Vegan Aide and her youngest chose this dish. Her use of kale with meyer lemon has me wishing I’d thought of it. She might have taken nearly a whole week off from cooking, but I’m glad she broke out the pots and pans to make this one.
Megan, I share your hate of seafood and really admire you for using oyster mushrooms. Conquering her oyster mushroom shock, Megan whipped out this gorgeous looking comfort food dinner.
Using tofu as her “shrimp”, Liz gave it star treatment to take it to next level. Inspired by this recipe and the second Horizons cookbook’s crab recipe, this is her beautiful finished dish. (By the way, I’ve been searching for bowls like Liz’s. Anybody know where I can find them? Please?)
Now for our most authentic participant, Kip! After lugging these frozen vegan shrimp home, Kip put them to great use in this dish. They look like the real thing, don’t they? They should serve this in fancy restaurants and spoof the seafood lovers. (Again, those bowls!)
Kelly is rocking the whole wheat pasta! With mushrooms for the shrimp and a tad too much lemon juice for Kelly’s tastes, this was a hit with the rest of her family. Mmmm… mushrooms and pasta… such a hearty combo.
Interestingly, with this recipe being so simple, it seems it was almost more of a challenge for us. I opted for cauliflower, added red peppers and arugula, upped the garlic and downed the oil. On the side is just some pan-fried smoked tofu that didn’t really go with the dish, but tasted good.
And for the redrawing of Chloe’s Kitchen, congratulations go to Caitlyn, #39! Please email me your mailing address.