Ingredients:

1 cup uncooked pasta
4 chopped plum tomatoes
2 cups garbanzo beans
1 chopped onion
3/4 cup sliced pitted olives
1/2 cup crumbled feta cheese
3/4 teaspoon salt
1/2 teaspoon black pepper
2 minced garlic cloves
1/2 cup olive oil
1/4 cup lemon juice

Preparation:

Cook pasta, drain and rinse in cool water until pasta is room temperature.
In a serving bowl, combine pasta, tomatoes, beans, onion and olives.
In a small bowl, whisk oil, lemon, salt, pepper and garlic together. Taste and adjust seasonings as necessary.
Pour dressing over salad and toss to coat. Cover and refrigerate until cold. Toss again and serve cold.

Ingredients:

1/2 tsp. vegetable oil
1 lb. fresh peeled, deveined shrimp
1 1/2 tsp. curry powder
1/2 c. low salt chicken broth
1-16oz. bag mixed frozen broccoli, cauliflower, carrots
3/4 c. uncooked instant rice
1/4 tsp. salt

Preparation:

Heat with vegetable oil in large non stick skillet on medium high temperature.
Stir fry shrimp and curry powder for 3 minutes.
Remove shrimp and set aside.
Add chicken broth and vegetables to skillet, bring to boil and cook 1 minute.
Stir in rice and salt.
Place shrimp on top and remove from heat. Cover and let stand for 6 minutes.

Serves 4.