Make this lemon, artichoke and shrimp risotto in the pressure cooker or on the stovetop. It's easy, with a can of artichoke hearts from the pantry.
For a main-course salad packed with flavor, texture, and color, try this Brussels sprouts salad with bacon, greens, and roasted shrimp. The buttermilk dressing pulls it all together.
When you have a burger craving, try these lighter, healthier tuna burgers slathered with a bit of spicy Sriracha mayonnaise.
Caribbean pepper pot, packed with chicken and shrimp, butternut squash and kale (or callaloo), wouldn't be the same without a healthy dose of spicy chile peppers.
Julia Child's classic salade Nicoise made easier. My version uses fresh tuna, but you can use any fish, or chickpeas for a vegetarian dish.
Make the broth for this seafood stew way ahead, and freeze it. Then, when it's time to serve, reheat the broth and add fish and shellfish at the last minute. A great dish for entertaining.
Comfort food, straight from the pantry: white beans, shrimp, and slow-roasted tomatoes, tossed with a bit of basil from the garden, make a quick worknight dinner.