Mindblown: a blog about philosophy.

1/4 cup quinoa1/2 cup water1 tablespoon chopped fresh parsley1 tablespoon chopped fresh basil1 teaspoon lemon zest4 (2 ounce) sole fillets2 tablespoons grated Parmesan cheese4 lemon slicesground black pepper2 tablespoons red wine vinegar1/2 cup water

6 slices bacon1/4 cup pineapple juice3 tablespoons red wine vinegar1/4 cup olive oilfreshly ground black pepper to tastesalt to taste1 (10 ounce) package chopped romaine lettuce1 cup diced fresh pineapple1/2 cup chopped and toasted macadamia nuts3 green onions, chopped1/4 cup flaked coconut, toasted

2 medium tomatoes, peeled and diced2 tablespoons red wine vinegar1 teaspoon dried basil1/2 cup minced fresh parsley8 ounces bow tie pasta, uncooked2 cups shredded cabbage1 1/2 cups soft bread crumbs1/2 cup slivered almonds2 cloves garlic cloves, minced1/4 cup olive oil1/4 cup butter

1/4 cup raisins1/4 cup white Zinfandel wine3 tablespoons brown sugar2 (14.5 ounce) cans diced tomatoes, drained1 teaspoon Worcestershire sauce3 tablespoons chopped fresh basil leaves1 pinch cayenne pepper1/4 cup butter1 (1 pound) loaf day-old bread, cubed1 cup shredded Monterey Jack cheese