It’s already mid July and it makes me realize that summer is really just flying by. I look forward to summer literally all year, throughout the fall, winter and spring, and I’m so glad it’s here. When I think of this lovely season, I think of hot heat, refreshment, outdoor patios, barbecues with friends and family, and simply just sitting back and enjoying the beautiful weather.
Unfortunately, summer also brings along wicked storms. Toronto has been through quite the storm last week, as rain poured down and accumulated, causing major flooding throughout the area. Coincidentally, during the past week, I have also been undergoing a lot of stress. However, as the weekend approached, the weather was much better and I made sure to put all my stress aside.
Despite the bit of stress I have been experiencing, I am incredibly thankful for everything that I have and the wonderful people in my life. Whenever undergoing any type of stress, it’s important to take a step back and relax. Take the time to appreciate what is worthwhile and be thankful for the little things in life, because in the end those are the most important… I think I should dedicate this post to being grateful. Anyhow, this past weekend was fortunately quite relaxing, as I was able to spend time with family and also enjoy the beautiful summer weather. Nothing spells out relaxation more than sitting out on a summer’s night, watching the sun go down. Hope you enjoy the breathtaking picture above, of a sunset captured in the thirty-thousand islands in Northern Ontario.
Now lets talk food. This is a light and refreshing dish filed with orzo pasta, veggies with aromatic garlic, ginger, fresh basil, and succulent shrimp, pan-fried with vermouth and garlic for extra flavour. The lightness of this dish, accompanied by the flavours of the fresh basil makes a perfect compliment to this warm summer weather. The fresh garlic and ginger really add great taste, and the wine brings out such a fine flavour which includes a hint of sweetness. It’s a simple meal that doesn’t require a lot of time to prepare.
A light, aromatic dish with shrimps and orzo pasta.
- 1/2 lb shrimp, deveined and shelled
- 1 cup orzo pasta
- 3/4 cup zucchini, chopped
- 3/4 cup orange pepper, chopped
- 4 garlic cloves, finely chopped
- 1 inch fresh ginger, finely chopped
- 1/4 cup fresh basil, finely chopped
- 3-4 tablespoons extra-virgin olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 cup fresh lemon juice (half of a lemon)
- 1 tablespoon butter
- 1/4 cup white wine (can substitute with red wine)
- 1/3 cup vermouth
- sea salt
- black pepper
- Cook orzo pasta accordingly.
- Heat olive oil on medium heat in a large saucepan. Add garlic and ginger. Reserve 1 teaspoon of garlic for later. Cook until slightly brown (about 1-2 minutes).
- Add zucchini, pepper, dried basil and oregano, salt and pepper. Cook for 2 minutes. Then add wine and cook for about 5 minutes.
- Add pasta and lemon juice to vegetable mixture and mix well. Remove from heat and sprinkle the fresh basil over top.
- In a small saucepan heat 1 tablespoon butter on medium heat. Add garlic until slightly brown. Next add shrimps and vermouth. Cook for 5-6 minutes or until pink. Remove from heat when done. Mix into pasta and vegetable mixture and serve hot.
Be sure to cook the shrimp separately while the vegetable mixture and pasta are cooking, in order to save time. Preparation is key.