Buttery shrimp scampi is cooked on the grill in a foil packet and paired with a summery pasta salad that's dressed up with flame-kissed corn and fresh parsley.
Kardea Brown dresses asparagus, cherry tomatoes and feta in a simple vinaigrette and tops them with crispy, lemony panko breadcrumbs for the perfect texture contrast.
Michael Symon uses fennel in three ways -- ground fennel, fennel pollen and shaved fresh fennel -- to complement his grilled pork and zesty citrus salad.
Franco Noriega makes a protein-packed salad with quinoa, peppery arugula, earthy baby kale and fried sweet plantains. Then, the salad is dressed in a homemade charred jalapeño vinaigrette and topped with crunchy sunflower seeds.