Create your own variations on this quick weeknight meal. Sauté asparagus, red onions and snap peas and toss with pasta and sauce. Or top sautéed julienned zucchini strips with the ricotta and lemon sauce, for a gluten-free dish.
Whisk a bit of wasabi paste and a few drops of toasted sesame oil into ½ cup of prepared mayonnaise and drizzle over the salmon cakes before serving. A side salad of baby spinach leaves, crunchy bean sprouts and shaved daikon radishes makes for a full meal. Substitute 2 cans of salmon for the fresh to shorten your preparation time!
Use small corn tortillas for a “street taco” appetizer-sized version of these zippy and satisfying tacos. When bell peppers are in season, be sure to make extra oven-roasted peppers to add to soups, stews, casseroles and sandwiches.
High in protein, this main-dish salad transitions from summer to fall when you use chopped Granny Smith apples and raisins instead of nectarines and dried cranberries. Use leftover cooked chicken or prebaked marinated tofu for a quick weeknight meal.