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Crispy Salmon and Arugula Salad with Carrot-Ginger Vinaigrette

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Sustainable Choice: May is the beginning of wild salmon season--a delicious, gorgeous, and sustainable option. This dressing is so fresh, so addictive, you might want to spoon it over everything. Simply made from a base of carrots and orange juice, it has Asian overtones, as does the salad, with its droplets of roasted sesame oil and rice vinegar. This sophisticated dish comes together quickly and feels healthy as can be. Ingredients: 1/4 cup grated carrot 3 tablespoons fresh orange juice 2 tablespoons finely chopped onion or shallots, divided 2 tablespoons extra-virgin olive oil, divided 4 teaspoons rice vinegar, divided 1 teaspoon honey 1 teaspoon minced peeled fresh ginger 3/4 teaspoon salt, divided 4 ounces baby arugula (about 6 cups loosely packed) 1 cup quartered cherry tomatoes 1 large red bell pepper, thinly sliced 1/2 teaspoon dark sesame oil 4 (6-ounce) fresh or frozen sustainable salmon fillets (such as wild Alaskan) 1/4 teaspoon freshly ground b
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Crunchy Shrimp with Toasted Couscous and Ginger-Orange Sauce

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Grand Prize Winner/Category Winner--Entrées. "The sauce that accompanies the shrimp is one of my favorites. I've used it as a dipping sauce for vegetables, and to top grilled chicken and salmon." -Karen Tedesco, Webster Groves, MO Ingredients: SAUCE: 1 cup orange juice 1 tablespoon chopped fresh cilantro 2 tablespoons reduced-fat mayonnaise 1 1/2 tablespoons fat-free, less-sodium chicken broth 1 teaspoon grated peeled fresh ginger 1 teaspoon fresh lime juice 1/2 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon ground red pepper COUSCOUS: 1 cup uncooked couscous 1 1/2 cups fat-free, less-sodium chicken broth 1/2 cup orange juice 1/2 teaspoon salt 1/3 cup chopped green onions 2 tablespoons sliced almonds, toasted 1 tablespoon unsalted butter SHRIMP: 20 jumbo shrimp, peeled and deveined (about 3/4 pound) 1 large egg white, lightly beaten 1/2 cup panko (Japanese breadcrumbs) 1 teaspoon chopped fresh cilantro 1/2 teaspoon grated peeled f
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Gazpacho with Lemon-Garlic Shrimp

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Sustainable Choice. Choose Pacific white shrimp farmed in fully recirculating systems or inland ponds. Ingredients : 1 (10-ounce) container grape tomatoes, divided 1 1/2 cups sliced English cucumber, divided 1 cup diced red bell pepper, divided 3/4 cup diced Vidalia or other sweet onion, divided 3 tablespoons extra-virgin olive oil, divided 2 tablespoons sherry vinegar 5/8 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 3 garlic cloves 1 (28-ounce) can San Marzano tomatoes, drained 1 tablespoon fresh lemon juice 1 teaspoon minced fresh garlic 20 medium shrimp, peeled and deveined (about 8 ounces Preparation: 1. Cut 8 grape tomatoes into quarters. Combine quartered tomatoes, 1/4 cup cucumber, 1/4 cup bell pepper, and 1/4 cup onion in a small bowl; set aside. 2. Combine remaining grape tomatoes, remaining 1 1/4 cups cucumber, remaining 3/4 cup bell pepper, remaining 1/2 cup onion, 2 tablespoons oil, v
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