French Quarter Festival was awesome Friday; I walked down to the Quarter with friends and lazed in the shade for several hours, enjoyed a beer and a crawfish pie, then walked back home. Clocked 9 miles that day! Definitely got my steps in. We're invited to a crawfish boil Saturday afternoon and I'm looking forward to it. My first of the season, and the weather is supposed to be spectacular.

For the recipes this week, first up I've selected a favorite from the community cookbook Pirate's Pantry, from the Lake Charles Jr. League: A simple broiled shrimp recipe that you could easily adapt for the grill. Next up, a simple pasta dinner with mini meatballs and escarole, and finally, a pizza. Enjoy this week's recipes, stay safe and healthy, and, as always, let me know what's on your mind. 

Laissez les bon temps rouler!

Susan Ford, Publisher and Editorial Director
Louisiana Kitchen & Culture

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Lemon-Garlic Broiled Shrimp

This easy recipe is in one of my favorite community cookbooks, Pirate's Pantry, from the Junior League of Lake Charles. Just make sure you use domestic shrimp, preferably Louisiana wild-caught shrimp, and have plenty of toasted French bread on hand for sopping up the sauce.

Pasta with Mini Meatballs & Escarole

I bought the cookbook Back Pocket Pasta on a whim a few summers ago, and it's turned into one I browse for inspiration on a regular basis. Pasta is easy to cook and my husband could eat it twice a week with basic marinara sauce, but I prefer a little variety. Every recipe I've prepared has been good, and this one is no exception.

Mini Meatball and Red Onion Pizza

This is an easy recipe, although I often swap out the ground beef and pork for bulk Italian sausage. Make a crisp green salad to serve alongside; in the unlikely event of leftovers, what's better than cold pizza for breakfast??