Salmon Cakes with Kale, Citrus and Avocado SaladUse up your leftovers from our Blackened Salmon to make these protein packed salmon cakes with a kale, citrus and avocado salad. Not only are you using up your extra food from last night's dinner you're also getting a fully nutritional meal.Three Cheese Butternut Squash CavatappiSpice up your mac and cheese with a hearty squash mixed with twisty cavatappi. Plus, this recipe uses three unique cheeses, grana padano, asiago and fontina, to really heighten the flavor and make you crave for more.Roasted Asparagus with Panko and GarlicThe extra panko mixture from this recipe of roasted asparagus with panko and garlic can be served as a topping for any pasta, including the pasta with sun-dried tomatoes and olives. You can save the panko mixture covered and refrigerated for up to 1 week.Lamb PersilladeImpressive and delicious, this lamb persillade dish delivers on many levels. It’s as much a showstopper as it is easy to prepare.Roasted Zucchini ParmesanThis light take on a classic eschews pan-frying the zucchini in favor of a quick roast in the oven. Layer the browned zucchini with a quick tomato sauce and a sprinkling of cheese, then bake until browned and bubbly for the perfect roasted zucchini parmesan.Broiled Lobster with Herbed BreadcrumbsThis elegant, delicious meal of broiled lobster with herbed breadcrumbs and lemon marsala shallot dressing is perfect for company.Shrimp Cakes with Sweet Hot AïoliHandle the cakes gently when shaping them, and pan-fry until the crust is brown and crisp.Flank Steak Stuffed with Artichokes and Red PeppersAsk your butcher to butterfly the steak for you for the perfect flank steak stuffed with artichokes and red peppers dish. It's the perfect dinner for any night of the week.Crispy Panko Chicken Cutlets with Rosemary and LemonA hot oven and a generous drizzle of olive oil in the panko coating give these cutlets a crisp “fried” texture without the messiness of actually frying.