Shrimp Veracruz with Rice, Corn & Green Olives

This is fabulously easy to make and so good to eat. Serve with warm flour tortillas or crispy tortilla chips.

Prepare the components of the salad early in the day, then toss in the shrimp just before serving. Serve with wedges of lime and hot sauce – green and red. Drink beer or tequila or make a pitcher of pomegranate margaritas.

Easily doubled for a crowd.

2 cups uncooked long-grain brown rice (or basmati rice) 1-3/4 cups fresh corn kernels, cut from the cob (or 10 ounces frozen corn, thawed) 6 scallions, finely chopped 1 red bell pepper, finely chopped 1 green bell pepper, finely chopped 1 cup coarsely chopped pimiento-stuffed green olives 1 pound very large cooked shrimp 16-ounce jar thick and chunky salsa (mild or medium) 1/3 cup olive oil 1 large lime, grated zest and juice 1-1/2 teaspoons ground cumin 1 teaspoon smoked paprika

Put 6 cups water, 2 cups rice, and 1-1/2 teaspoons salt in a large saucepan. Bring to a boil over high heat. Reduce heat to medium, cover, and cook 30 minutes until rice is just tender. Stir in corn, then drain. Transfer rice mixture to large bowl. Refrigerate 1 hour, stirring occasionally. Mix in scallions, bell peppers, and olives. Blend salsa, olive oil, lime zest, 1 tablespoon lime juice, cumin and smoked paprika. Stir half of the dressing into rice mixture. When ready to serve, add shrimp and remaining dressing to rice salad. Add salt and pepper to taste. Serves 8

Grilled Romaine & Roma Tomatoes with Parmesan VinaigretteThis might be the perfect weekend to rev up your barbecue skills. All you need are some juicy thick steaks to complete the meal and serve them with my green "magic sauce" below -- its a vibrant salsa verde that is as easy to make as it is addictive. The salad takes only a few minutes on the grill until the lettuce and tomoatoes slightly blacken, imparting a desirable smoky taste and tender texture. Fresh oregano is a must. Follow with an offering of gorgonzola dolce and sweet grapes. Grill some marshmallows and drizzle with a little balsamic vinegar. No one has ever done that before!

3 very large romaine hearts 6 large ripe plum (Roma) tomatoes 2/3 cup olive oil, plus more for brushing 3/4 cup freshly-grated Parmigiano Reggiano 1 large clove garlic 2 tablespoons freshly-squeezed lemon juice 1 teaspoon white balsamic vinegar 3 flat anchovies in oil 3 tablespoons fresh oregano leaves

Cut romaine in half lengthwise. Cut tomatoes in half through the stem ends. Put 2/3 cup oil in a food processor. Add 1/2 cup cheese, garlic, lemon juice, vinegar, anchovies and 1 tablespoon water. Process until smooth; add freshly ground black pepper to taste. Brush romaine and tomatoes lightly with oil. Sprinkle with salt. Grill over medium heat 1-1/2 to 2 minutes per side, until lightly charred. Transfer to a large platter. Drizzle with dressing and sprinkle with remaining cheese. Garnish with oregano. Serves 6

Magic Green Sauce (from Radically Simple) It takes only minutes, and four ingredients, to make this radically delicious sauce. That's magic enough, but the flavors coalesce so that even guests who don't think they like cilantro probably will.

1 cup packed cilantro leaves with a bit of their stems 1/4 cup capers plus 2 tablespoons brine 2 tablespoons chopped scallions, white part only 6 tablespoons olive oil

Combine the cilantro, capers, brine, and scallions in a food processor. Slowly add the oil and 2 tablespoons water; process until almost smooth. Add salt and freshly ground black pepper.

Enjoy the weekend.