Kitchen island

Linda Greenlaw is known to many as the female captain of the Hannah Boden, sister ship to the Andrea Gail in Sebastian Junger’s “The Perfect Storm.” Her own book, “The Hungry Ocean,” describes a monthlong swordfishing voyage. But for foodies, her most exciting book might be “Recipes from a Very Small Island,” which she co-wrote with her mom, Martha. The mother-daughter duo will be at Pairings in Winterport at 2 p.m. Saturday, Dec. 2, for a book signing (copies of the cookbook will be on sale) and question-and-answer session. The staff at Pairings will be serving “cups of warm holiday cheer,” as well. The event is free, but registration is required. Call 223-0990 to register. Also, the November and December cooking class schedule is now online at www.pairingsinmaine.com.

Horn of plenty

If you’re looking for a simple, elegant way to jazz up your holiday table, try this cornucopia idea from the November issue of Better Homes & Gardens. To create your own, find wrapping paper with an old-world map design. Fold a sheet of wrapping paper in half and twist into a simple cone. Secure with tape and fill with shredded paper, dried corn and a few apples. Voila! A new take on a classic Thanksgiving tradition.

Peppery pasta

This time of year, spicy food really does the trick – it not only warms you up, but it clears out your sinuses, too. This light, peppery recipe for Spicy Penne and Shrimp from Tabasco does all that – plus, it tastes delicious. To make, cook 8 ounces penne pasta. While it is cooking, toss 1 pound uncooked medium shrimp (peeled and deveined) with 1 teaspoon Tabasco sauce, 1/4teaspoon salt and 2 crushed garlic cloves in a medium bowl. Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat. Add shrimp mixture and cook about 5 minutes, stirring frequently, until shrimp are pink and just tender. Stir in 2 scallions, sliced, and 1 cup cherry tomatoes, cut in half. Cook 2 minutes longer. Toss cooked pasta in a large bowl with shrimp mixture. Stir in 1/4 cup chopped fresh basil, 1/2 teaspoon salt and 1/2 teaspoon Tabasco sauce; Mix well. Makes 4 servings.

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