This recipe appears with permission from Ramona Waldecker. 

1 pound any size shrimp peeled and deveined (raw or cooked)

1 pound any size scallops, although bay scallops work best

2 cups chopped broccoli

2 tablespoons extra virgin olive oil

½ cup Ramona’s chipotle sauce 

1 cup cooked angel hair pasta

Fresh parsley for garnish, chopped

1 lemon for garnish 

Cook the pasta according to package. Rinse with warm water to take off the starch. Drain well. Drizzle on the sauce. Mix well and cover with plastic to keep warm. Set aside. Meanwhile, on medium heat, add olive oil, broccoli, scallops and shrimp to a saute pan. Cover and cook for 5 minutes or until the seafood is pink and tender. Pour over the pasta. Add the chopped parsley and place the lemon wedges around the bowl and serve. Makes 4 to 6 servings.

From the first Moosewood Cookbook, published in 1977 by Ten Speed Press, Berkeley, Calif. The book spirited the Ithaca restaurant’s vegetarian-based fare by chef Mollie Katzen into instant notoriety. Katzen diligently hand-wrote this first endeavor, which has been followed by many others for avid vegetarians.

 

1 medium onion chopped 2 medium bell peppers, diced 2 small zucchini, cubed (or summer squash, or a combination) 1 small eggplant, cubed 4 cloves crushed garlic 2 medium tomatoes, in chunks 1 bay leaf 1 teaspoon each: basil and marjoram ½ teaspoon oregano Dash of ground rosemary 3 tablespoons Burgundy (or dry red wine of your choice) ½ tablespoon tomato paste 2 teaspoons salt (approximately) Black pepper to taste ¼ cup olive oil Freshly chopped parsley

 

Heat olive oil in large, heavy cooking pot. Crush the garlic into the oil. Add bay leaf and onion. Saute over medium heat until onion begins to turn transparent. Add eggplant, wine and tomato paste. Add herbs. Stir to mix well, then cover and simmer 10 to 15 minutes over low heat. When eggplant is tender enough to be easily pricked by a fork, add zucchini and peppers. Cover and simmer 20 minutes. Add salt and pepper and tomatoes. Mix well. Continue to stew until all vegetables are tender. Just before serving, mix in the fresh parsley.

Serve on a bed of rice, or accompanied by some good French bread. Top with grated cheese and chopped black olives, if desired.