In a small bowl or jar, whisk together 4 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1 tbs finely chopped parsley, 1/2 tsp salt and 1/4 tsp black pepper until emulsified. Taste and adjust seasoning; reserve.

Assemble the salad

In a large bowl, combine 6 cups mixed greens, 1 cup halved cherry tomatoes, 1/2 cup thinly sliced cucumber, and 1/4 cup thinly sliced red onion. Just before serving, drizzle desired amount of vinaigrette over the greens (about 3-4 tbs for this amount) and toss gently to coat. Sprinkle 1/2 cup crumbled feta or shaved Parmesan if using. Serve immediately.

Entrée 1 — Pan-Seared Lemon-Herb Chicken

Prepare the chicken

Pat 2 chicken breasts dry with paper towels. If thick, butterfly or pound to even thickness (about 1/2 to 3/4 inch). Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1 tsp dried oregano. Lightly dust both sides with 2 tbs flour, shaking off excess (optional — helps with browning).

Sear and finish

Heat a large skillet over medium-high heat and add 2 tbs olive oil. When shimmering, add the chicken and cook undisturbed 4–5 minutes until golden brown. Flip and add 1 tbs butter; reduce heat to medium and cook another 4–5 minutes until internal temperature reaches 165°F (74°C). Remove chicken to a plate and tent loosely with foil.

Make pan sauce

To the hot skillet, add 1/4 cup white wine or chicken stock, scraping up browned bits with a wooden spoon. Stir in 2 tbs fresh lemon juice and simmer 1 minute. Swirl in 1 tbs butter and 1 tbs chopped parsley. Return chicken to the skillet for 30 seconds to glaze with sauce, then serve chicken spooned with sauce.

Entrée 2 — Garlic Butter Shrimp

Season the shrimp

Pat 12 large shrimp dry and season with 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/2 tsp paprika.

Cook the shrimp

Heat a large skillet over medium-high heat and add 1 tbs olive oil and 2 tbs butter. When butter is melted and foaming, add seasoned shrimp in a single layer. Cook 1.5–2 minutes per side until pink and opaque; during the last 30 seconds add 3 minced garlic cloves and 1 tbs fresh lemon juice, stirring to coat. If desired, sprinkle 1/4 tsp chili flakes. Remove from heat and stir in 1 tbs chopped parsley. Serve immediately.

Side — Roasted Baby Potatoes with Rosemary

Roast the potatoes

Preheat oven to 425°F (220°C). Toss 1.5 lb halved baby potatoes with 2 tbs olive oil, 1 tbs chopped fresh rosemary (or 1 tsp dried), 2 minced garlic cloves, 1 tsp kosher salt and 1/2 tsp black pepper on a rimmed baking sheet in a single layer. Roast for 20–25 minutes, shaking the pan or stirring once halfway, until golden and tender. If edges need browning, broil 1–2 minutes watching closely.

Finish and serve

Remove potatoes from oven, taste and adjust seasoning. Transfer to a serving dish and, if desired, sprinkle a little extra chopped parsley. Serve hot alongside the chicken and shrimp.