Lemon Spaghetti with Shrimp and Scallops - Adapted from Giada De Laurentis

The original recipe was for shrimp but we though it would be delicious with scallops as well.  The recipe makes enough sauce for 1 lb of spaghetti.  Start by sauteing some capers in olive oil until crisp; set them aside. Mix together 1T grated lemon zest, 1/2C fresh lemon juice, 1C grated Parmesan cheese, and 2/3C good olive oil.  Cook the spaghetti in boiling water. Saute the shrimp and/or scallops which has been seasoned with salt and pepper
in 2T of olive oil until just opaque, about 2 min on a side.  When the seafood is done add the drained pasta and the lemon sauce to the pan  and toss until coated.  Garnish with some chopped fresh basil and the capers.  We served ours with some fresh tomatoes.  Light lemony and delicious!

Pork Tenderloin - Adapted from Many Kitchens

This is prehaps the best pork tenderloin we have ever had. Start by cutting a bagguette to the length of the tenderloin and then slicing it lengthwise.  Pull out most of the bread to make it hollow and set it aside.  Pat the pork dry and season with salt and 1T of "Herbs de Provence", a mixture you can buy or make yourself.  Google will give the mix.  Then wrap the pork in slices of Prosciutto and place the bundle inside the bagguette.  Wrap the bagguette in more sliced Prosciutto and season with another table spoon of the herbs.  Tie the bundle together for baking with some twine.  Bake in a 375 degree oven for about 45 min. or until the internal temp of the pork is 140 degrees.  We served ours with lima beans and tomatoes from the garden.  It is delicious.  The Prosciutto is crisp and the bread is crusty and has absorbed all the juices from the pork.  Enjoy with a nice chilled Rose wine.