Spring & Summer Dinner

Tarragon-Citrus–Crusted Salmon

Ingredients

1 lemon

3 navel oranges

1 tbsp. Dijon mustard

1 tbsp. Extra virgin olive oil

.13 tsp. sugar

salt

Pepper

1 seedless (English) cucumber

8 oz. red cabbage

¼ c. panko (Japanese-style bread crumbs)

2 green onions

1 tbsp. packed fresh tarragon leaves

4 piece skinless center-cut salmon fillet

4 tsp. plain, fat-free Greek yogurt

Method

1. Preheat oven to 400 degrees F. Line jelly-roll pan with foil. From lemon, grate 1 teaspoon peel and squeeze 3 tablespoons juice. From oranges, grate 1 1/2 teaspoons peel; set aside. Cut off peel and white pith from oranges and discard. Cut oranges into 1/2-inch-thick slices. Arrange orange slices, slightly overlapping, in center of prepared pan.
2. In large bowl, stir together Dijon, oil, sugar, lemon juice, and 1/4 teaspoon salt. Add cucumber and cabbage; toss to coat. Set aside.
3. In small bowl, stir together lemon peel, orange peel, panko, green onions, tarragon, and 1/4 teaspoon each salt and freshly ground black pepper.
4. Arrange salmon on orange slices, skin side down; spread 1 teaspoon yogurt on each fillet. Top with panko mixture, pressing gently to adhere.
5. Bake salmon 10 to 13 minutes or until opaque throughout. Transfer fillets with orange slices to 4 plates; garnish with tarragon leaves. Serve with cabbage mixture.

Herbed Pork Medallions

Ingredients

½ c. packed fresh flat-leaf parsley leaves

1 tbsp. finely chopped fresh rosemary

1 pork tenderloin

2 large carrots

1 lb. Asparagus

salt

Pepper

1 tbsp. Extra virgin olive oil

1 tsp. Extra virgin olive oil

1 bunch radishes

1 green onion

1 package baby greens and herbs mix

¼ c. balsamic vinegar

Method

1. Preheat oven to 400 degrees F. Heat large saucepot of water to boiling on high.
2. Finely chop one-third of parsley. Rub chopped parsley and rosemary all over tenderloin and let stand while oven heats.
3. Fill large bowl with ice and water. Add carrots to boiling water. Cook 5 minutes. With tongs, transfer to ice water. When cool, remove with tongs to cutting board. Add asparagus to boiling water. Cook 3 minutes or until bright green and crisp-tender. Transfer to ice water. When cool, drain well.
4. Sprinkle 1/8 teaspoon each salt and freshly ground black pepper all over pork. In 12-inch ovenproof skillet, heat 1 teaspoon oil on medium-high. Add pork; cook 6 to 8 minutes or until evenly browned, turning. Transfer to oven. Roast 8 to 10 minutes or until meat thermometer inserted in thickest part of pork registers 155 degrees F; let rest 5 minutes.
5. While pork cooks, cut carrots into 2-inch-long matchsticks. Cut asparagus into 2-inch-long pieces. In large bowl, toss carrots, asparagus, radishes, green onion, baby greens, and remaining parsley with 1/8 teaspoon each salt and freshly ground black pepper as well as remaining tablespoon oil. Add balsamic vinegar; toss to combine. Divide salad among serving plates.
6. Slice pork; arrange on top of salads.

Pesto Salmon Burgers with Asparagus and Tomato Salad

Ingredients

1 lb. asparagus, trimmed and cut into 2-inch pieces

3 tbsp. olive oil

kosher salt

Pepper

1 1/4 lb. skinless salmon fillet, cut into 1-inch pieces

4 scallions, thinly sliced

4 rolls, split and toasted

4 tbsp. prepared pesto

2 c. mixed greens

1 lb. small tomatoes (such as cocktail, Campari, or plum), quartered

1/4 c. small fresh mint leaves

Method

1. Heat broiler. On a large rimmed baking sheet, toss the asparagus with 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Broil until just tender, 4 to 5 minutes.
2. Meanwhile, place the salmon in a food processor and pulse 4 to 5 minutes just until coarsely chopped (it should still be somewhat chunky). Add half the scallions and 1/4 teaspoon each salt and pepper and pulse 2 times to combine. Form the mixture into four 3/4-inch thick patties.
3. Heat 1 tablespoon oil in a large non stick skillet over medium heat and cook the patties, turning once (do not press or flatten), until opaque throughout, 2 to 3 minutes per side. Transfer to rolls and top with pesto and greens.
4. In a large bowl, toss together the tomatoes, asparagus, remaining scallions, remaining tablespoon of oil and 1/4 teaspoon each salt and pepper; fold in the mint. Serve with the salmon burger.

PER SERVING 512 CAL, 13 G FAT (4G SAT FAT), 71 MG CHOL, 589 MG SOD, 39 G PRO, 39 G CAR, 6 G FIBER

Cumin-Spiced Lamb with Carrot and Radish Salad

Ingredients

3 tbsp.. olive oil

2 tbsp. red wine vinegar

1/2 tsp. honey

1 1/4 tsp. ground cumin

kosher salt

Pepper

8 small lamb loin chops (3/4-inch thick, about 2 pounds), well trimmed

1 lb. large carrots (about 3 carrots)

6 large radishes

1/4 c. fresh mint leaves

Method

1. In a large bowl, whisk 2 tablespoons oil, vinegar, honey, 1/4 teaspoon cumin, and 1/4 teaspoon each salt and pepper to combine.
2. Heat the remaining tablespoon oil in a large skillet over medium heat. Season the lamb with the remaining teaspoon cumin and 1/2 teaspoon each salt and pepper. Cook the lamb to desired doneness, 4 to 5 minutes per side for medium-rare.
3. Meanwhile, using a vegetable peeler, shave the carrots into thin strips and very thinly slice the radishes. Add to the dressing and toss to coat. Fold in the mint leaves and serve with the lamb.

PER SERVING 329 CAL, 13 G FAT (4 G SAT FAT), 82 MG CHOL, 511 MG SOD, 27 G PRO, 11 G CAR, 3 G FIBER

Steak and Snow Pea Salad with Oranges and Edamame

Ingredients

1 lb. sirloin or flank steak (about 1 inch thick), trimmed

kosher salt

Pepper

1 orange

1 c. frozen edamame, thawed

4 oz. snow peas, cut into thirds

1/2 small red onion, thinly sliced

1/4 c. mint leaves

1 tbsp. olive oil

Method

1. Heat broiler. Line a broiler-proof rimmed baking sheet with non-stick foil. Season the steak with 1/2 teaspoon each salt and pepper and broil to desired doneness, 3 to 4 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes before slicing.
2. Meanwhile, cut the skin and white pith from the orange and slice into thin rounds. Transfer to a bowl and gently toss together with the edamame, snow peas, red onion, mint, oil, and 1/4 teaspoon each salt and pepper. Serve with the steak.

Yogurt-Marinated Chicken Kebabs

Ingredients

1/2 c. plain yogurt

2 cloves garlic, finely chopped

1 (1-inch) piece ginger, peeled and grated

1/2 tsp. curry powder

1/4 tsp. ground cloves

1 tbsp. grated lemon zest

3 tbsp. lemon juice

kosher salt

Pepper

1 lb. boneless, skinless chicken breasts, cut into 1 1/2 inch pieces

1 c. couscous

2 red peppers, cut into 1 1/2 inch pieces

1 tbsp. oil, plus more for the grill

1/4 c. fresh mint, roughly chopped

2 oz. crumbled feta cheese (about 1/2 cup)

Method

In a large bowl, combine the yogurt, garlic, ginger, curry powder, ground cloves, lemon zest, 2 tablespoons lemon juice, and 1/2 teaspoon each salt and pepper. Add the chicken and let sit for 15 minutes.

Place the couscous in a large bowl, add 1 1/4 cups hot water, cover and let sit for 15 minutes.

Heat grill to medium-high. Thread the chicken and peppers onto skewers. Lightly oil the grill and cook the kebabs, turning occasionally, until cooked through, 8 to 10 minutes.

Fluff the couscous with a fork and fold in the oil, the remaining tablespoon lemon juice, then the mint, and feta. Serve with the kebabs.

PER SERVING 401 CAL, 10 G FAT (3 G SAT FAT), 77 MG CHOL, 455 MG SOD, 33 G PRO, 42 G CAR, 4 G FIBER

Baked Chicken Cutlets with Pineapple Rice

Ingredients

1 c. long-grain white rice

1/4 c. reduced-sodium soy sauce

1 tbsp. rice vinegar

1 1/2 tbsp. grated fresh ginger

8 small chicken cutlets (about 1 1/4 lbs.)

1 1/4 c. panko (Japanese bread crumbs)

1 1/2 tbsp. canola oil

1 small red chili, thinly sliced

1/2 small pineapple, cored and cut into thin 1/2" pieces

1 c. fresh cilantro leaves

Method

Heat oven to 450 degrees F. Line a baking sheet with nonstick foil. Cook rice according to package instructions.

Meanwhile, in a small bowl, combine the soy sauce, vinegar and ginger; transfer half to a large bowl and toss with the chicken.

Place panko in a shallow bowl and toss with oil. Coat each cutlet in panko and transfer to prepared baking sheet. Bake until golden brown and cooked through, 10 to 12 minutes.

Fluff rice with a fork and toss with chili, pineapple, and cilantro. Serve with chicken cutlets and reserved sauce.

PER SERVING 529 CAL, 9 G FAT (1.5 G SAT FAT), 78 MG CHOL, 689 MG SOD, 37 G PRO, 72 G CAR, 3 G FIBER

Seared Tilapia with Spiralized Zucchini

Ingredients

1 1/2 lb. zucchini

3 tbsp. extra-virgin olive oil

kosher salt

Freshly ground black pepper

4 small tilapia fillets (1 1/2 lbs.)

1 Lemon, thinly sliced

2 cloves garlic, thinly sliced

1 tbsp. capers

1/2 c. fresh flat-leaf parsley, chopped

Method

Heat oven to 475 degrees F. Line a large rimmed baking sheet with nonstick foil or a reusable baking mat. Using a spiralizer (see below for WD’s pick), spiralize the zucchini, or, using a knife, slice zucchini into thin ribbons.

Transfer zucchini to prepared baking sheet; toss with 1 tablespoon oil and 1⁄4 teaspoon each salt and pepper. Roast for 15 minutes. Increase heat to broil and continue to cook until golden brown, 3 to 4 minutes.

Meanwhile, heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Season tilapia with 1⁄4 teaspoon each salt and pepper and cook until opaque throughout, 2 to 3 minutes per side. Transfer to plates.

Add remaining 1 tablespoon oil to the skillet along with lemon, garlic, and capers and cook, stirring occasionally, until garlic is golden brown and tender. Toss with parsley, then spoon over tilapia and serve with zucchini.

PER SERVING 289 CAL, 13.5 G FAT (2.5 G SAT FAT), 85 MG CHOL, 394 MG SOD, 36 G PRO, 7 G CAR, 2 G FIBER

Spring Vegetable Risotto

Ingredients

4 cups fat-free, lower-sodium chicken or vegetable broth

2 tablespoons butter, divided

2 tablespoons olive oil

1 1/4 cups chopped onion

1 cup uncooked Arborio rice

1/2 cup white wine

1 cup chopped trimmed asparagus spears

3/4 cup frozen petite green peas, thawed

1.3 ounces grated fresh Parmigiano-Reggiano cheese, divided (about 1/3 cup)

1 teaspoon fresh thyme leaves

1/4 teaspoon freshly ground black pepper

1/8 teaspoon kosher salt

Method

1. Bring broth to a simmer in a 3-quart saucepan (do not boil). Keep warm over low heat.
2. Heat a deep 10-inch skillet over medium heat. Melt 1 tablespoon butter with olive oil in pan; cook until butter melts. Add onion; sauté 5 minutes or until tender. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 30 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 14 minutes). Before adding last 1/2 cup of broth, add asparagus and peas. Remove from heat; stir in remaining 1 tablespoon butter, cheese, and remaining ingredients. Cover and let stand 2 minutes. Serve immediately.

Pork and Mango Stir-Fry

Ingredients

4 (4-ounce) center-cut loin pork chops

1/2 cup all-purpose flour

1/4 cup lower-sodium soy sauce

3 tablespoons minced peeled fresh ginger

1/2 teaspoon grated orange rind

2 tablespoons fresh orange juice

2 teaspoons cornstarch

5 garlic cloves, minced

2 tablespoons canola oil

7 cups shredded napa (Chinese) cabbage

2 cups (1/4-inch) sliced ripe mango

1/4 cup chopped fresh mint or mint leaves

Grated orange rind (optional)

Preparation

1. Place pork between 2 sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Cut pork into 1/4-inch strips. Place strips in a bowl; sprinkle with flour, tossing to coat.
2. Combine soy sauce and next 5 ingredients (through garlic), stirring with a whisk until cornstarch dissolves. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add pork; stir-fry 3 minutes or until browned. Add soy sauce mixture to pan. Cook, stirring constantly, 1 minute or until sauce thickens. Add cabbage; cook 30 seconds. Remove from heat. Stir in mango. Serve immediately. Garnish with mint and, if desired, grated orange rind.

Sweet and Sour Turkey Meatballs with Polenta

Ingredients

3 cups unsalted chicken stock (such as Swanson)

1/4 teaspoon kosher salt

3/4 cup stone-ground polenta

1 tablespoon unsalted butter

1 1/4 pounds 93% lean ground turkey

2 tablespoons dark sesame oil

Cooking spray

1/4 cup water

1/4 cup unsalted ketchup

2 tablespoons Sriracha (hot chili sauce)

1 1/2 tablespoons oyster sauce

1 1/2 teaspoons Worcestershire sauce

Method

1. Bring stock and salt to a boil in a medium saucepan over medium-high heat. Gradually add polenta, stirring constantly with a whisk. Reduce heat, and simmer 25 minutes or until liquid is absorbed and polenta is thickened. Add butter, stirring until melted.
2. Combine turkey and sesame oil in a medium bowl. Divide and shape turkey mixture into 20 meatballs. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add meatballs to pan; cook 6 minutes, turning to brown on all sides. Remove meatballs from pan. Add 1/4 cup water and remaining ingredients to pan, stirring with a whisk; bring to a boil. Return meatballs to pan. Cover, reduce heat, and simmer 5 minutes or until meatballs are done. Serve over polenta.

    

     Skirt Steak with Chimichurri Sauce

Ingredients

1 1/2 pounds skirt steak

1 teaspoon freshly ground black pepper, divided

1/2 teaspoon kosher salt

1 garlic clove

1/2 cup fresh parsley leaves

1/3 cup fresh cilantro leaves

1/3 cup fresh mint leaves

2 tablespoons extra-virgin olive oil

1 tablespoon Dijon mustard

1 tablespoon fresh lime juice

1 1/2 teaspoons drained capers

Cooking spray

Method

1. Let steak stand 30 minutes at room temperature. Sprinkle steak with 1/2 teaspoon pepper and salt.
2. Preheat grill to high heat.
3. Place garlic in food processor; process until minced. Add parsley, cilantro, and mint; process until coarsely chopped. Add oil, next 3 ingredients (through capers), and remaining 1/2 teaspoon pepper; process until finely chopped.
4. Place steak on grill rack coated with cooking spray. Grill 2 minutes; turn steak over. Grill 2 to 3 minutes or until desired degree of doneness. Let stand 5 minutes. Cut steak across grain into thin slices. Serve with sauce.

  One-pan salmon with roast asparagus

Ingredients

• 400g new potato, halved if large
• 2 tbsp. olive oil
• 8 asparagus spears, trimmed and halved
• 2 handfuls cherry tomato
• 1 tbsp. balsamic vinegar
• 2 salmon fillet, about 140g/5oz each
• handful basil leaves

Method

1. Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp. of olive oil into an ovenproof dish, then roast the potatoes for 20 min until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 min
2. Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 min until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish

          

kcal483     fat25g      sugars6g    fibre3g     protein33g      salt0.24g

Spring chicken in a pot

Ingredients

1 tbsp. olive oil

1 onion, chopped

500g boneless, skinless chicken thigh

300g small new potato

425ml low-salt vegetable stock (such as Kallo low-salt vegetable stock cubes)

350g broccoli, cut into small florets

350g spring green, shredded

140g petits pois

bunch spring onion, sliced

2 tbsp. pesto

Method

Heat the oil in a large, heavy pan. Add the onion, gently fry for 5 min until softened, add the chicken, then fry until lightly coloured. Add the potatoes, stock and plenty of freshly ground black pepper, then bring to the boil. Cover, then simmer for 30 min until the potatoes are tender and the chicken is cooked. Can be frozen at this point.

Add the broccoli, spring greens, petit pois and spring onions, stir well, then return to the boil. Cover, then cook for 5 min more, stir in the pesto and heat through.

kcal339   fat10g    sugars12g     fibre8g    protein36g   salt0.5g

Lemon and honey chicken salad

Ingredients

                

Finely grated zest and juice of 1 lemon, plus 1   tablespoon lemon juice, extra                             

2 tablespoons honey                             

1/4 cup (60ml) extra virgin olive oil                                                           

1 cup mint leaves, half the leaves finely chopped                             

4 x 200g chicken breast fillets, each sliced into thirds                            

200g podded (from 1kg unpadded) fresh or frozen broad beans                             

 1/2 (200g) garlic ciabatta loaf (see notes), halved lengthways, torn into small pieces                             

 Large handful of mache or baby spinach                            

400g can chickpeas, rinsed, drained

125g cherry tomatoes, halved                            

 1/2 cucumber, finely chopped                            

1/4 cup flat-leaf parsley leaves, chopped

2 teaspoons wholegrain mustard

Method   
                     

Step 1

Preheat grill to medium-high.

Step 2

Combine lemon zest and juice, honey, 1 1/2 tablespoons oil and chopped mint in a large bowl. Season with sea salt and freshly ground black pepper. Add chicken, stir to coat, then place in the refrigerator for 10 minutes to marinate.

Step 3

Meanwhile, blanch broad beans in boiling water for 1-2 minutes. Drain and refresh under cold running water. Remove tough outer skins. Set aside.

Step 4

Place ciabatta on a baking tray and grill for 4-5 minutes until golden and crispy

                                                        

Step 5

Preheat a chargrill pan to high. Cook chicken for 2-3 minutes each side until caramelised and cooked through
                                              

Step 6

Toss broad beans, ciabatta, mache, chickpeas, tomatoes, cucumber, parsley and whole mint leaves in a large bowl.

                                                           

Step 7

Whisk together mustard and remaining 2 tablespoons oil and 1 tablespoon lemon juice. Season. Divide the salad among plates, pour over dressing and top with chicken to serve. 

Grilled chicken burger with red cabbage coleslaw

Ingredients                           

600g chicken mince                            

70g (1 cup) fresh breadcrumbs                           

1/4 red cabbage, finely shredded

1/2 red onion, very thinly sliced

1 carrot, peeled, coarsely grated

1/4 cup finely chopped chives

1/4 cup mayonnaise

1 tablespoon Dijon mustard

2 teaspoons honey

1 tablespoon olive oil

1 loaf Turkish bread, quartered crossways, split                           

100g baby rocket leaves

Method 
              

Step 1

Combine the chicken and breadcrumbs in a large bowl. Season with salt and pepper. Divide into four even portions. Shape each portion into a 9cm patty. Place on a plate. Cover with plastic wrap and place in the fridge for 30 minutes to rest.

Step 2

Meanwhile, combine the cabbage, onion, carrot, chives, mayonnaise, mustard and honey in a large bowl. Season with salt and pepper.

Step 3

Preheat a barbecue or chargrill on high heat. Lightly brush the bread slices and chicken patties with oil. Cook chicken on barbecue for 3 minutes each side or until golden brown and cooked through. Transfer to a plate. Cook bread on barbecue for 2 minutes or until lightly toasted.

Step 4

Place bread bases on serving plates. Top with red cabbage slaw and chicken patties. Top with rocket and remaining bread. Serve immediately.

Spring vegetable lasagne

Ingredients                           

30g butter

1/4 cup plain flour

1 1/2 cups milk

1 bunch asparagus, trimmed, thickly sliced

2 zucchini, cut into ribbons

2 green onions, trimmed, cut into 8cm lengths

1 bunch English spinach, trimmed

10 dried instant lasagne sheets

1 cup frozen peas

250g fresh ricotta

2 roma tomatoes, thinly sliced

2/3 cup chopped fresh basil leaves

1 cup grated pizza cheese

Extra basil leaves, to serve

Method

              

Step 1

Preheat oven to 200°C/180°C fan-forced.

Step 2

Melt butter in small saucepan over medium heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Remove from heat. Gradually stir in milk until combined. Return to heat. Cook, stirring constantly, 3 minutes or until sauce boils and thickens. Remove from heat. Season with salt and pepper.

Step 3

Bring a medium saucepan of salted water to the boil. Add asparagus, zucchini and onion. Boil for 2 minutes. Remove with slotted spoon. Drain on paper towel. Add spinach to pan. Cook for 1 minute or until wilted. Remove with slotted spoon. Squeeze out excess moisture when cool enough to handle. Roughly chop.

Step 4

Cover the base of a 20cm x 28cm (8 cup- capacity) ovenproof dish with 2/3 cup white sauce. Layer 1/4 lasagne sheets trimming to fit. Layer asparagus mixture, peas and 1/3 ricotta. Top with 1/3 of remaining lasagne sheets, 1/2 spinach, and 1/2 remaining ricotta. Repeat. Top with remaining lasagne sheets and remaining white sauce. Arrange tomato and basil leaves on top. Sprinkle with cheese.

Step 5

Bake for 45 minutes or until golden and pasta is tender. Serve with extra basil leaves.

Roast Chicken with Spring Vegetables

Ingredients

3 1/2 pounds skin-on, bone-in chicken quarter

Kosher salt and freshly ground pepper

1 lemon, halved

3 tablespoons extra-virgin olive oil

1 pound fingerling or other small potatoes

2 bunches radishes

1 bunch scallions

1 bunch baby carrots

1/4 cup chopped fresh dill

Directions

Preheat the oven to 500 degrees F. Rinse the chicken and pat dry. Season with salt and pepper, then place skin-side up on a rimmed baking sheet. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast 15 minutes.

Meanwhile, cut the potatoes and radishes in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper.

Remove the chicken from the oven and scatter the vegetables around it. Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt.

Pasta Primavera

Ingredients

• 
  
  Kosher salt
• 
  
  12 ounces fusilli or other corkscrew pasta
• 
  
  1/2 pound sugar snap peas, halved lengthwise, or broccoli florets (or a combination)
• 
  
  2 carrots, shredded
• 
  
  1 yellow bell pepper, cut into thin strips
• 
  
  1/4 cup extra-virgin olive oil, plus more for drizzling
• 
  
  4 cloves garlic, thinly sliced
• 
  
  1 pint cherry tomatoes, halved
• 
  
  1/4 to 1/2 teaspoon red pepper flakes
• 
  
  1/2 cup roughly chopped fresh mint
• 
  
  1/2 cup grated parmesan cheese
• 
  
  4 ounces goat cheese, crumbled

Directions

• Bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint, parmesan and half the goat cheese and toss to combine. Season with salt.
• Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with olive oil.

Spinach-Orzo Salad with Shrimp

Ingredients

• Kosher salt
• 1/2 cup orzo
• 4 cups spinach, thinly sliced
• 10 medium radishes, quartered
• 1 small cucumber, peeled, seeded and diced
• 1/2 red onion, quartered and thinly sliced
• 1/4 cup pitted oil-cured olives, chopped
• 1/2 cup packed fresh mint, chopped
• 1/2 cup packed fresh parsley, chopped
• 1/3 cup plus 2 tablespoons fresh lemon juice
• 1/3 cup plus 2 tablespoons extra-virgin olive oil
• Freshly ground pepper
• 1 pound medium shrimp, peeled and deveined
• 1/2 cup crumbled feta cheese

Directions

• Preheat the broiler. Bring a pot of salted water to a boil. Add the orzo and cook until al dente, about 8 minutes. Drain, rinse with cold water and shake dry.
• Meanwhile, toss the spinach, radishes, cucumber, onion, olives, mint, parsley and 1/3 cup each lemon juice and olive oil in a large bowl. Add the orzo and season with salt and pepper.
• Toss the shrimp with the remaining 2 tablespoons each lemon juice and olive oil in a bowl. Arrange on a foil-lined broiler pan and broil until slightly pink, 1 to 2 minutes. Turn and broil until just cooked through, 2 to 3 more minutes.
• Divide the salad among plates. Top with the shrimp, sprinkle with the feta and season with pepper.