What we ate: Penne Rosa, Pad Thai, Zucchini & Corn Quinoa Taco Salad, Honey Lemonade

Penne Rosa

1/2 cup marinara + 1/3 cup greek yogurt is not enough sauce for a pound of pasta and 10 oz shrimp. That was our only complaint. (Besides the kids complaining about how they don’t like shrimp.) (And me complaining about the price of shrimp.) Otherwise – YUM.

Cheater Pad thai

Cream of mushroom last week, ramen noodles this week. Quality is slipping around here, but we like it. This recipe was almost identical to a thai peanut spaghetti recipe we like (remind me to tell you about it), so I almost didn’t make it. Ramen noodles sounded more suited for it than spaghetti, though, so we gave it a shot and were big fans. This is extremely easy and quick, but plan on a substantial side dish to cut the richness. (And by substantial I mean in size – like a big salad or lots of veggies.)

Zucchini & Corn Quinoa Taco Salad

All of these quinoa salad recipes feel like side dishes to me. We all liked this a lot, but even with extra veggies on the side it didn’t feel like a meal. I’d definitely make it for a light lunch or as a side dish for a summery potluck. For dinner, though, I think I’d serve it alongside chicken or something. We eat plenty of vegetarian meals, but this one wasn’t quite enough.

Fresh Squeezed Honey Lemonade

In the great freezer cleanout last week I also found a bunch of meyer lemon juice I’d frozen last year. I promptly made Holly’s honey lemonade and fell in love. She suggested trying it with Mandarin Orange Vodka, too, but I’m basically still a college student, so I threw in some green apple schnapps. Highly recommend.

Comments

  1. I made a quinoa thing last week when uri was gone. I added avocado and feta to spruce it up and it helped. Quinoa is weird. I am giving up on it for a bit.

  2. I would suggest this or this for rose pasta … my favorites 🙂 And I need the thai peanut spaghetti recipe at your earliest convenience, please and thank you/ 🙂

    I’ve been really enjoying poaching from your meals.