Basil Shrimp Orzo

Ingredients

8 oz orzo
6 tablespoons olive oil
1 cup crumbled feta cheese
1/4 cup freIshly grated Parmesan cheese
1/4 cup and 2 tablespoons chopped fresh basil
1 lb uncooked medium shrimp, peeled & deveined
2 garlic cloves, chopped
1 14 oz. can diced tomatoes in juice
1/2 cup dry white wine (plus a glass for yourself!)
2 teaspoons dried oregano
1/2 teaspoon dried crushed red pepper (can add less to taste, I used ¼ tsp)

Brush glass baking dish with oil. Cook orzo according to package directions. Drain well and return orzo to same pot. Add 2 tablespoons olive oil, 1/4 cup feta, Parmesan cheese, and 2 tablespoons basil; stir to blend. Arrange orzo mixture in prepared dish.

Heat 2 tablespoons oil in large skillet over medium-high heat. Add shrimp and saute until slightly pink, about 2 minutes (shrimp will not be cooked through). Arrange shrimp atop orzo. Add remaining 2 tablespoons oil to same skillet. Add garlic and saute over medium-high heat 30 seconds. Add tomatoes with juice; cook 1 minute. Stir in wine, oregano, crushed red pepper and remaining 1/4 cup basil. Simmer uncovered until reduced to thick sauce consistency, stirring occasionally, about 2 minutes. Season sauce to taste with salt and pepper, spoon over shrimp. Bake orzo at 400 degrees until heated through, about 10 minutes. Sprinkle with remaining 3/4 cup feta cheese and serve.

Squash Boats

Ingredients

1 large acorn squash, halved and seeded
3 tablespoons butter
1 cup diced celery
1 cup finely chopped onion
1 cup fresh or canned portabella mushrooms, sliced
1/8 teaspoon salt
1 pinch ground black pepper
1 teaspoon chopped parsley
1/2 cup shredded Cheddar cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place squash cut side down in a glass dish. Cook in microwave for 10 minutes on HIGH, until almost tender.

In a saucepan over medium heat, melt butter and add celery and onion; saute until transparent. Stir in mushrooms; cook 2 to 3 minutes more. Sprinkle with salt, pepper, and parsley. Divide mixture in half, spoon into the squash and cover.

Cook 15 minutes in the preheated 350 degrees F (175 degrees C) oven. Uncover, sprinkle with cheese and put back in the oven until the cheese bubbles.

Peach and Basil Crumbles (with vanilla ice cream)

Ingredients

FOR THE FILLING

-4 ripe peaches, pitted, peeled if desired, each sliced into 8 wedges
-1 tablespoon granulated sugar
-1 tablespoon fresh basil (3 to 4 leaves, torn if large)
-1/2 teaspoon grated lemon zest
-1/4 teaspoon coarse salt


FOR THE TOPPING

-2 ounces chopped almonds (1/3 cup)
-1/3 cup packed light-brown sugar
-1/4 cup plus 2 tablespoons all-purpose flour
-1/4 teaspoon coarse salt
-1 1/2 ounces (3 tablespoons) cold unsalted butter, cut into 6 pieces
-Heavy cream, for serving (optional)

Directions

Preheat oven to 400 degrees. Make the filling: Mix all ingredients to combine.

Make the topping: Combine all ingredients (except cream), rubbing in butter with your fingers until mixture is crumbly.

Divide filling among four 5 1/2-inch round baking dishes, and sprinkle with topping. Transfer to a baking sheet. Bake until bubbling and golden brown, 25 to 27 minutes. Let cool slightly. Drizzle with heavy cream if desired.

Read more at Marthastewart.com: Peach-and-Basil Crumbles Recipe - MarthaStewart.com

Homemade Cherry Pie (a la mode)