Grilled Shrimp Skewers w/Charred Asparagus and Snap PeasKnow this: I’m “grilling” in a pan on my stove top. Easy, quick, and zero anxiety.

The “Grilled Shrimp Skewers with Charred Asparagus and Snap Peas,” from the May 2016 issue of Cooking Light, was a very satisfying meal. Pace this one out. Soak your bamboo skewers overnight. Marinate the shrimp in the fridge for two hours: hands off.

The greens are an easy thrill too. Blanch them, then char them in a skillet with what you’ve reserved from that surprisingly tasty soy sauce marinade.

PREP TIME: overnight soak for skewers, two-hour marination for shrimp, six-minute grilling; greens need less than five minutes of blanching and charring
TASTE: marinade = olive oil + soy sauce + rice vinegar + garlic + ginger + jalapeño

Next time, the food fun will continue with the “Easy Baked Wonton Chicken Taquitos,” from Good Cook Everyday Cooking, and the “Refried Beans,” from Cuisine at Home (recipe below). Come back to my site next week, to witness the fun.

Refried Beans
Cuisine at Home
Makes 4 servings

2 strips thick-sliced bacon, diced
1 cup Green Mountain Gringo Salsa

2 cans pinto beans, drained, rinsed and divided (16 oz. each)
Salt to taste

Crumbled queso blanco
cilantro sprigs

Preheat oven to 450 degrees F.

Cook bacon in a saucepan over medium heat until crisp; transfer to a paper towel–lined plate. Drain all but 1 Tbsp. drippings from pan and increase heat to high.

Stir in salsa and boil until liquid is nearly evaporated, about 5 minutes, stirring frequently.

Purée half the beans, bacon, and salsa in a food processor until smooth. Transfer mixture to a bowl and fold in remaining whole beans.

Spread bean mixture in a 2-qt. baking dish, cover with foil, and bake 15 minutes. Garnish with queso blanco and cilantro.