I can't think of anything more inviting right now than shrimp in a cast-iron skillet on the stove top, except for maybe shrimp marinated in Jerk sauce. Yes, the Jamaican delight with scotch-bonnet peppers, usually served with chicken. 

It started out I had some guacamole to use up, and that led to shrimp. Which led to roasted shrimp. Which made me think of the cast-iron skillet. Leftover rice. Made me think of a salad. And yes I have blueberries. And it all come together in under 20 minutes.
Altogether magnifique! 

It happens. Leftover salmon. It's dinner time and something more than a salad. Mmmm. Something warm

Salmon fillet tray bake with gnocchi, basil pesto & green veggies
Prep Time 10 minutes minutes
Cook Time 17 minutes minutes
Total Time 27 minutes minutes
Servings 2 Servings

Thinking about: sweet potatoes, lime slices, avocado slices, black beans, and rice?

This roasted veggie and black bean rice bowls not only makes for a great lunch, but it also makes great leftovers. Prep Time 10 minutes -- Cook Time 30 minutes -- Total Time 40 minutes

Roasted Greek feast with oven-baked pork burgers or indoor grill if available

🔥 Step 1: Oven-Bake the Greek Pork Burgers

What to do:

I have some already cooked salmon leftover from yesterday and a ready bag of gnocchi sitting on the counter saying pick me. There are peas in the freezer and a lemon in the fruit bowl. Let's see what happens here... I didn't really feel like Parmesan cheese today so substituted Feta. Can't go wrong there ;)

A refreshing, flavorful pasta salad packed with herbs, veggies, and a lemony dressing. Perfect for summer gatherings.
Chickpeas or white kidney beans both work—see note below.

I'm dreaming of a Fresh & Zesty Salmon Rice Bowl using what I already have — including summer fresh strawberries!. 

Here's a flavor-forward, balanced bowl with a zippy dressing and optional fruit flourish.