Friday

Always pack a sandwich

Yep, it’s the weekend; and this one marks the start of summer, even if it’s not yet June 21. Get your summer off to a good start with an easy dinner that takes advantage of what’s fresh now: Grilled Shrimp over Green Salad | Oven S’mores

Love to Cook: make this Grilled Shrimp with Chile, Cilantro and Lime | serve over this Arugula & Red Leaf Lettuce Salad | make this dessert

Weeknight Reality: use bottled marinade and bottled dressing for the salad, but buy fresh shrimp and lettuce from a local farmers market – it will make a huge difference | make this dessert

Need a Miracle: buy cocktail shrimp from the grocery deli, toss in Italian-style dressing (Brianna’s French Vinaigrette is a good one), then serve over a bed of farm-fresh greens | make this dessert

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