Oysters and pasta meals are fab for fall

Completely bored with cooking? Tired of looking through old magazines for something that sounds interesting? A new unofficial club has formed - the Bored with Cooking Club. Share your recipe SOS and help out the other cooks in town who want some proven fast and easy meal ideas.

One of my very favorite pull together meals in the fall (gotta wait for those 'r' months!) is a large tossed salad with Greek Garnish and a huge tray of cold raw oysters on the half shell served with slices of lemon and Cocktail sauce! In every home there are those who do not like raw oysters, though, so I've also included a fabulous recipe for Pasta Primavera -- who can resist that? My checklist for the Greek Garnish follows:

Greek Garnish for tossed salad
16 Large Calamato olives
16 Large garlic green olives
1/2 cup crumbled feta
juice of 1/2 lemon
slices of red onion to taste
2 sliced tomatoes

Gulf Breeze News reader Julie Blanchard submitted the following recipe she has adapted from a newspaper clipping. "I've made it several times," she says, "and my family always loves it! Enjoy!" Gus' Shrimp Shack's Pasta Primavera
8 shrimp(grilled or
sauteed)
Olive oil
1/4 cup broccoli tops
1/4 cup zucchini(diced)
1/4 cup squash(diced)
1/4 cup red bell peppers
a teaspoon garlic
8 ounces fettuccini
1 cup cream
2 ounces white wine
parmesan cheese
salt and pepper

Shrimp can be brushed with olive oil and grilled or added with the vegetables and sauteed. The original recipe was created by Chef Eric D. Lucas. You will enjoy this one!