I'm still at the getting organized stage and still have a few boxes to unpack. The next big chore is going to be to paint the place; we get a lot of sunlight and I'll go with a buttery yellow and cream color scheme. We're just steps from the beach, and the sunlight is welcome.

For the recipes this week, first up is a collection of chimichurri-style sauces that I love to serve alongside any grilled or roasted food. They taste like summer to me. Next, an easy summer meal using my favorite seafood: Grilled shrimp tacos. I make my own tortillas and serve with one of the chimichurris or some fresh pico de gallo. And finally, another summer picnic favorite, my classic potato salad. The trick here is to pour pickle brine over the potatoes while they're still warm.

Enjoy these recipes, stay safe and healthy, and, as always, let me know what's on your mind.

Best regards,

Susan Ford, Publisher and Editorial Director
Louisiana Kitchen & Culture

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Previous week's recipes:

 • Baked Stuffed Flounder • Coconut Beer Shrimp • Mama's Cajun Meat Pies

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Chimichurri Three Ways

These three green herb sauces are in regular rotation in my kitchen during grilling season, which is pretty much year round. The sauces are good on anything that comes off the grill, I use them as sandwich toppers, salad dressing starters, additions to salads, etc.

Grilled Shrimp Tacos

These shrimp go into an easy marinade and sit for 20 minutes, just enough time to get the rest of the prep work done. They go on the grill and cook quickly, so an easy, delicious dinner in about 30 minutes.

Classic Potato Salad

If you drizzle the pickle juice on the potatoes while they're still warm, they'll soak it up and be tasty through and through. This is the one my husband asks for any time we're thinking of potato salad.