A quick entreée and salad get supper on the table in a flash. Serves: 4

Greek Shrimp and Asparagus Risotto

Fennel salad
Combine 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon crushed fennel seeds, and 1/8 teaspoon freshly ground black pepper in a large bowl. Add 6 cups torn romaine lettuce and 1 cup thinly sliced fennel bulb; toss well to coat.
Credit: Photo: Randy Mayor; Stylist: Rose Nguyen