We’re eating lemon and herb marinated grilled shrimp over a bed of quinoa salad filled with diced zucchini, yellow squash, roasted red peppers, chives and linguica and tossed with a lemon-herb vinaigrette. The dish was finished with a drizzle of local extra virgin olive oil and a sprinkle of chopped chives.

A long long time ago on a website far far away… okay actually more like three years ago on this same website… I used to make loads of quinoa salads. Loads I tell you. I might not have posted most of the salads I made but there was a period where Tyler and I were eating quinoa multiple times a week… for a couple of years. Moral of the story: burn out happens. Pretty much all of 2008 and most of 2009 were void of quinoa in our lives. I didn’t mind eating when it was served to me, but I had cooked it so many times I became bored with it. Fortunately I have a short memory and fickle taste buds so my burn out appears to have passed. Quinoa is officially back in my life, biatch! Oh how I’ve missed you, Lord of the Grains, and how excited I am to have you back.

Recipes in this post:

• Quinoa, Squash & Linguica Salad
• Lemon & Herb Marinated Grilled Shrimp

Related posts:

1. Succulent Lobster & Creamy Chevre Grits
2. Citrusy Squash & Kumquat Salad
3. Seared Mahi in Slow-Roasted Tomato-Tarragon Broth

We’re eating baked rigatoni in a turkey bolognese covered with melted Havarti and mozzarella then garnished with fresh basil.

I realize it’s the middle of summer and most people aren’t in the mood to turn their ovens on to 450 degrees, but what can I say! I wanted some oozing cheesy baked pasta mixed with loads of hearty bolognese, zucchini, creminis and fresh basil! Give a girl a break. Sometimes you have to sweat for what you want…In my case that appears to be Italian food!

I really can’t say enough about the difference that using good canned tomatoes vs. cheap acidy canned tomatoes makes in pretty much any dish. If you can find them, spend the extra dollar and get the San Marzanos. Also, as another side note, heavily salting your pasta water truly makes the difference between bland and flavorful pasta. Aim for nearly sea water levels and you’ll have delicious pasta every time.

Recipes in this post:

• Baked Rigatoni with Turkey Bolognese

Related posts:

1. Turkey Cooking Basics
2. Chipotle Brined Grilled Butterflied Turkey
3. Knorr Homestyle Stock Bad Boy Macaroni and Cheese