Cue: cold meals (and I dont mean cereal).

Bring to room temp and pop it in the fridge until youre ready to serve.

To assemble: toss the spring mix and tomatoes in half of the remaining chimichurri.

Cold grilled salmon is exceptionally versatile.

This dish sees grilled fillets accompanied by lemony sauteed asparagus and topped with herbaceous avocado crema.

Bring to room temperature before refrigerating until ready to serve.

Sprinkle with parsley, remove from pan and refrigerate.

For the crema: place all the ingredients in a food processor and puree until smooth.

Drizzle on the avocado crema.

Honey-Cilantro Chicken Thighs

This is ideal picnic food.

Place in the refrigerator for a couple of hours to marinate.

Preheat an oven to 375F.

Shrimp with Noodles

I dont know about you, but I love eating cold Chinese takeout leftovers.

When cooked, drain and toss with vegetable oil to prevent clumping.

In a large skillet, heat sesame oil until smoking.

Working quickly, saute ginger, garlic, green onion, peas, and mushrooms for a minute.

Add shrimp (thawed if using frozen) and red chili flakes.

Saute for another minute, then add hoisin and soy sauces.

Stir, remove from heat, pour over noodles, and toss.

Refrigerate until ready to serve.

Pork Chops with Peach Chutney and Minted Orzo

Buckle up, buckaroos.

This recipe has many steps, but the overall result is worth it.

This is the Jennifer Hudson of dishesin an ensemble, it sings the loudestand is absolutely a star.

If you serve this at a dinner party, youll be awash with praise.

If you take this to a potluck, be prepared to receive jealous ire from the other cooks.

Place all chutney ingredients in a saucepan and cook for 15 minutes over medium heat, stirring regularly.

Cover pan with lid, remove from heat and let cool before refrigerating.

Add orzo, cover, and cook for 8-10 minutes until the grains are al dente and slightly chewy.

(Remember, orzo may look like rice, but its pasta.)

Drain any excess water.

Once cool, add chopped mint and stir.

(Cooking mint turns it brown and removes the bright, fresh flavor.)

Marinate for a couple of hours.

Heat the remaining oil in a cast iron skillet over medium-high heat.

Sear pork chops three minutes per side before turning down to medium-low heat.

Cook for eight to ten minutes.

Remove from the skillet, bring to room temperature, then refrigerate.