Honey-Garlic Butter Shrimp

3 T. unsalted butter

3 T. honey

4 large cloves garlic, minced

2 T. lemon juice

1/4 t. salt

1/4 t. crushed red pepper

1 lb. raw shrimp (16-20 count), peeled and deveined

Chopped fresh parsley or cilantro for garnish

Lemon wedges for garnish

Melt butter in a large skillet over medium-high heat. Add honey, garlic, lemon juice, salt, and crushed red pepper; cook, stirring, until hot, about 1 minute.

Add shrimp and cook, stirring often, until opaque and just cooked through, 3-4 minutes.

Sprinkle with parsley or cilantro and serve with lemon wedges.

Serves 4.

Adapted from 5 Ingredients, 15 Minutes, page 66.

Black Bean Tacos

2 15-oz. cans black beans, rinsed

1 t. ground cumin

1/2 t. garlic powder

8 hard taco shells

3/4 c. shredded Mexican cheese blend

Preheat oven to 325 degrees.

Mash half the beans in a large bowl. Add whole beans, cumin, and garlic powder; stir to combine. Fill each taco shell with about 1/3 c. of the bean mixture. Top with cheese. Place the filled tacos on a baking sheet and bake until the beans are hot and the cheese is melted, 12-15 minutes.

Serves 4.

Adapted from 5 Ingredients, 15 Minutes, page 64.  

White Bean & Cherry Tomato Salad

1 (11-oz.) Mediterranean-style salad kit

1 (15-oz.) can no-salt-added white beans, rinsed

1 pint cherry tomatoes, halved

Combine salad kit contents, white beans, and cherry tomatoes in a large bowl; toss to combine.

Serves 2.

Adapted from 5 Ingredients, 15 Minutes, page 36.

Arugula & Cucumber Salad with Tuna

3 T. chopped fresh basil

1 T. white wine vinegar

1-1/2 t. lemon juice

1/2  t. salt

3 T. extra-virgin olive oil

3/4 c. thinly sliced celery

3/4 c. thinly sliced Persian or English cucumber

5 oz. baby arugula

8 pitted Castelvetrano olives, quartered

2 (6.7-oz.) packages no-salt-added tuna filets in water, drained

Whisk basil, vinegar, lemon juice, and salt together in a large bowl. Add oil and whisk to combine. Add celery, cucumber, arugula, and olives; toss to coat.

Divide salad among 4 bowls. Flake tuna on top of each bowl.

Serves 4.

Adapted from 5 Ingredients, 15 Minutes, page 25.  

  

Baked Risotto

1-1/2 c. Arborio rice

2 15-oz. cans vegetable stock

2 garlic cloves, very finely minced

About 1-1/2 c. steamed fresh vegetables (green peas, fresh corn kernels, or sliced wild mushrooms)

Grated Parmesan cheese for topping

Preheat oven to 375 degrees.

Combine the rice with the stock, 1 c. water, and the garlic in a 2-qt. casserole. Cover and bake for 1 hour, stirring every 15 minutes. At the third stirring, stir in 1 c. water. When done, the rice should be tender and creamy.

Stir in the vegetable and let risotto stand for 5 minutes before serving. Pass around the Parmesan cheese as a topping.

Serves 6.

Adapted from The Vegetarian 5-Ingredient Gourmet, page 97.