This was a relatively quick weeknight dinner, but we weren’t crazy about the shrimp. I like my shrimp seared or sauteed or broiled or grilled – something that will brown it a bit on the outside. This dish probably would have been better broiled. The fennel-feta-tomato combination was good, though.

• Baked Shrimp with Fennel & Feta (Fine Cooking #73, September 2005, p. 86C)
• Creamy Parmesan Orzo (Cooking Light, March 2004)
• Sauteed Spinach with Garlic