Shrimp and Kale Quesadillas

Kale is one of my favorite vegetables, because it is so versatile and delicious for breakfast, lunch and dinner. For a quick meal with a Mexican twist, sautéed greens pair perfectly with pinto beans, fast-cooking shrimp and cotija cheese. If you’re not serving four, reheat kale mixture the next day and serve for breakfast with a fried egg on top. Add a warm corn tortilla to the bottom of the dish for a different take on huevos rancheros.

Greek Chicken Salad Wraps

A salad you can hold in your hand is the perfect backyard grub to serve on a hot summer night. The fresh vegetables make a colorful presentation for this build-your-own dinner, and you can change or add more protein options by grilling pork or tofu along with your chicken.