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More salt, more pepper, more even, a few red pepper flakes here and there: they will all help lower the pasta to life. Even if the recipe doesn't specify, three, and season right before you serve. Shrimp and artichoke pasta with strawberry poppy seed dressing From the pantry you'll need: dried pasta, frozen shrimp, artichoke hearts, black olives, feta cheese, potency, cider vinegar, mayonnaise, lemon, kosher salt, fresh black pepper, olive oil, particular sugar or sweetener. Cook pasta according to packet instructions.
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Make-ahead meals help you make better choices when you're in a rush. They reheat beautifully, and can be topped with anything for a fast. Read Jamie Oliver's freeze friendly batch cooking recipes and tips, prepare ahead and reduce waste with these ideas created with family in mind.
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Toss to coat and set aside for at least 30 minutes or refrigerate up to overnight.
Meanwhile, make the salad: Whisk together the remaining lemon juice and olive oil.
Add the fennel, feta and raisins, if using, and toss vigorously until evenly mixed. Light the grill or heat the broiler.
Remove the steak from the marinade and let the excess drip off.
A dry steak yields a better, crisper sear.
Grill the meat until seared and cooked to taste, 3 to 5 minutes per side for medium-rare to medium, or broil until charred, 2 to 5 minutes per side. Let the meat rest for 5 minutes before slicing against the grain and serving, with the salad alongside.
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