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Nice and fresh

Fig Basics

With delicate skin, floral sweetness, and luscious texture, fresh figs are worlds away from dried. Varieties include purple-black Mission and pale-green Calimyrna.
 
In Season: Fresh figs appear from June to early fall.
 
What to Look For: Figs soften if left at room temperature, but they will not sweeten, so seek out ripe ones; they'll feel plump, tender, and heavy for their size, and smell like honey at the stem. Any sign of a stickiness indicates overripeness.
 
How to Store: Ripe figs are perishable and easily bruised. Cover and refrigerate in a single layer for up to two days.

MMm this  looks  good   might make this .



Lemon Pepper Shrimp Scampi Spaghetti Squash

the stuff:

1 lb raw, de-veined, shelled shrimp
1 roasted small – medium spaghetti squash  ( i throw the whole thing in my oven on 375 for 45 min)
1/2 cup whole grape tomatoes
1 cup chopped red bell pepper (optional)
1/4 cup fresh cilantro, chopped
1-2 tbsp or more lemon pepper seasoning
cracked black pepper to taste
2 tbsp extra virgin olive oil
4 cloves garlic, chopped
1/2 lemon
do this:

heat a large wok to med-high heat and add 1 tbsp olive oil.
add 2 tbsp garlic and stir constantly so it doesn’t burn for about 2 minutes; add shrimp.
season shrimp with 1 tbsp lemon pepper seasoning and black pepper; remove from wok and set aside.
add in another tbsp olive oil and the remaining 2 tbsp of garlic; cook for about 1 minute.
add bell pepper if wanted at this point and let it cook/soften for 2 minutes. if no bell pepper, just add cooked spaghetti squash into wok along with another tbsp or two of lemon pepper seasoning and black pepper. mix well.
halve the grape tomatoes then add them to your wok along with the cooked shrimp and cilantro; mix very well.
squeeze the fresh lemon over the top of everything and serve!

The love  For  food  who dose not like it