Mesculine Salad with Roasted Almond, prawns and Raspberry Vinaigrette

Our first harvest this year was a very bountiful Mesculine Lettuce variety. It was great to see a mixture of butter and arugula lettuce along with a few other varieties grow together to form our cool weather crop.

Here is how we prepared our Mesculine salad:

1 pound shelled and deveined medium cooked shrimp
1/2 cup of sliced almonds
1 cup cherry tomatoes
1/4 teaspoon pepper
7 cups of Mesculine salad
Raspberry vinaigrette

Roast sliced almonds in the oven
Mix shrimp, tomatoes and pepper in a glass bowl.
Place freshly picked Mesculine salad in shrimp mix.

Toss in Roasted almonds
Garnish with Raspberry vinaigrette to taste over individual salad

Aglio olio Peperoncino (Spaghetti with garlic oil red pepper)

Ingredients:
2 ts crushed red pepper
4 garlic cloves
3 tbs olive oil
1 lb prawns
2 -4 cups of any spinach like green (we used Pakchoy and Asian Spinach)
3 tbs of chopped parsley
15 grape tomatoes
1/2 a pack of spaghetti

Preparation:
Saute the crushed red pepper and garlic in the olive oil in a small frying pan over low heat. When the garlic is golden and the pepper dark brown, add chopped parsley, tomatoes and prawns. Cook pasta one minute prior to package directions (ex. package says 10 mins cook time, your cook time will be 9 mins) save 1/2 cup of pasta water, drain the pasta thoroughly and pour pasta into the pan of seasoned olive oil and add greens, pour 1/2 cup of pasta water into pan. Bring the flavored olive oil to a high heat until pasta is well mixed with garlic pepper sauce. Serve immediately.