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W e d n e s d ay, M ay 20, 2026
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Shrimp linguine dish offers sweetness and spice BY LINDA GASSENHEIMER Tribune News Service (TNS)
I love cooking shrimp in a rich, tomato-based sauce. Once the sauce is ready, the shrimp need only a few minutes to cook, making this dish both quick and satisfying. This Italian classic, Fra Diavolo, meaning “Brother Devil,” is known for its bold, fiery character that creates a delicious balance of sweetness and spice. For my version, I add just a touch of heat to enhance the natural flavors without overpowering them. If you prefer a spicier sauce, simply add a little more pepper spice to suit your taste. The heat level is up to you.
PHOTO BY LIZ FAUL
Mediterranean Quinoa Salad
TNS PHOTO BY LINDA GASSENHEIMER
Shrimp with Linguine Fra Diavolo
Yields 2 servings. Recipe is by Linda Gassenheimer. 4 ounces whole wheat linguine 2 tablespoons olive oil ½ cup frozen chopped onion 2 teaspoons minced garlic 1 ⁄8 teaspoon crushed red pepper flakes ½ cup pasta sauce 1 tablespoon tomato paste ¾ pound peeled and deveined shrimp 1 tablespoon chopped parsley Salt and freshly ground black peppercorns 2 tablespoons grated Parmesan cheese 1. Place a large saucepan ¾ filled with water on to boil. When it comes to the boil, add the linguine and boil 8 minutes. Reserve 2 tablespoons pasta water and drain the linguine. 2. While pasta cooks, add olive oil to a large skillet. When it’s hot, add onion and garlic. Saute 3 to 4 minutes or until onion is soft. Add the crushed red pepper and saute 30 seconds. Add tomato sauce and tomato paste. Cook 2 to 3 minutes to make a smooth sauce. Add the reserved pasta water. 3. Add shrimp and saute 2 minutes until the shrimp starts to turn pink. Add drained pasta and toss in the sauce. Add salt and pepper to taste. 4. Divide between 2 dinner plates. Sprinkle with parsley and grated Parmesan cheese. NUTRITION INFO PER SERVING: 549 calories (30 percent from fat), 18.5 g fat (3.2 g saturated, 7.5 g monounsaturated), 282 mg cholesterol, 45.6 g protein, 55.0 g carbohydrates, 7.7 g fiber, 326 mg sodium.
Hello fresh! Still crazy for the superfood quinoa? Here are 3 flavorful dishes for morning, noon and night
In the early 2000s, I was a new mom and my kids were home and always hungry. Their need for nutritious food encouraged me to grow into a more creative cook. Thankfully, I had help from a team of enthusiastic chefs with series on the popular Food Network. Ina Garten, Alton Brown, Giada De Laurentiis, Tyler Florence and Emeril Lagasse demonstrated new recipes and techniques that inspired me to add new ingredients to my grocery lists. Also at this time, “Anthony Bourdain: No Reservations” explored culture through food. I learned about far away places and local Liz Faul delicacies, all from the comfort of my home kitchen. These shows provided me with the inspiration that I needed to make breakfast, lunch and dinner while my kids
ä See QUINOA, page 2G
MORE RECIPES, 2G n Simple Cooked Quinoa n Quinoa Cakes with Za’atar
Mediterranean Quinoa Salad Makes 4-6 servings. Recipe is by Liz Faul. 2 cups cooked quinoa 1 cucumber, sliced into small pieces 1 pint of cherry tomatoes, halved ½ cup pitted Kalamata olives, halved ½ cup feta cheese, cut in small pieces 1 ⁄3 cup chopped fresh parsley
(substitute or add basil) Red wine vinaigrette dressing ½ cup olive oil 2 tablespoons red wine vinegar 2 tablespoons freshly squeezed lemon juice ½ teaspoon salt ¼ teaspoon freshly ground pepper 1 teaspoon dried oregano 1 clove of garlic, minced
1. In a salad bowl, add the cooked quinoa, sliced cucumber, cut tomatoes, Kalamata olives, feta cheese and chopped fresh parsley or basil (or a mix of your favorite fresh herbs). 2. In a glass canning jar with a lid (or you can use a small bowl and blend with a whisk), add the olive oil, red wine vinegar, lemon juice, salt, pepper, oregano and minced garlic. Close the lid on the jar, and shake the dressing to combine all ingredients. 3. Toss the dressing with the salad and serve.
n Quinoa Breakfast Bowl
Throw your own spring pizza party BY NICOLE HVIDSTEN
The Minnesota Star Tribune (TNS)
For something relatively simple at its core, pizza can simultaneously spark debate and provide comfort like few other foods. Its range of fans is impressive, from picky kids who sustain on cheese pizza to connoisseurs
with impressive wood-fire pizza ovens in their backyards. But no matter where you on the pizza Recipes, fall spectrum, there’s 2G always room to improve. Enter King Arthur Baking Company’s new “The Book of Pizza: Recipes for Every Pizza Maker,” with more than 250 pages of tips, tricks,
recipes and serving suggestions to level up your pie game. Learn how to make (and the difference between) New York style, Detroit style, Chicago style, Neapolitan and Pizza alla Panna. Perfect a tomato sauce with only two ingredients, and give yourself a cheese education. Find scratch pizza solutions for lazy weekends or weeknight
dinners. Not sure where to turn? The book’s pizza flowchart will tell you what style is best for you at the moment. Have you embraced sourdough? That makes good pizza, too. The options really are limitless, and the in-depth instructions are suitable for both beginner and experienced cooks. No need to already be a dough pro.