Chickpea salad

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I actually grew to love the lettuce. Now, I have always been a salad lover. But even for me, lettuce was always just a vehicle for the dressing and accoutrements that really MADE the salad. It has never once occurred to me, while making salad at home, that mixed greens actually means multiple types of green. In the past my salads have most likely come out of a bag, prewashed and packaged so that all you needed was a pair of scissors and some dressing. If I took the extra step and bothered to make a salad, it was never out of more than one type of lettuce. So my homemade salads always seemed a little...blah.
Mike had bought so much lettuce because they were varieties of lettuce he thought were interesting

It is so nice to sit outside and enjoy a great meal with really good conversation in such pleasant surroundings.
This weeks recipe, calamari in lemon butter sauce, is both quick and delicious and can be made with many different types of seafood. While I used calamari, you could use shrimp, crab, lobster or even halibut.
Once in a while I have something when we are out at dinner that I simply fall in love with, if you can say that about food!!! This past weekend we attended a wedding and enjoyed the most elegant salad. It only had a few ingredients, but the combination of ingredients was fabulous! So impressed was I by this simple creation, I bought the ingredients on the way home to pair it with the recipe for this week's offering. I hope you enjoy both recipes as much as we did.
Bon appetite!
Lemon Butter Sauce
Ingredients:
6 tbsp of each: butter, olive oil
1 tbsp Wondra flour for sauces
1/4 tsp white or black pepper
1 shallot minced
1/4 tsp paprika
1/4 cup fresh lemon juice
1/2 cup dry white wine
1/3 cup heavy cream or fat free half simmer until mixture thickens and season with salt and pepper. Remove from heat, stir in parsley and keep warm.
Cook spaghetti according to package directions.
Calamari Rings
Ingredients:
1 to 1 1/2 lbs fresh medium-sized squid
2 tbsp olive oil
2 cloves garlic
1/2 tsp sea salt
Instructions:
If using whole squid, remove the beak and membrane, cut the tubes in to 1/2- to 1-inch thick rings. Smash garlic to a paste with the sea salt

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