Ingredients
1 celery root (or celeriac), about 1 lb (rinsed)
4 tablespoons extra-virgin olive oil, divided
2 fresh garlic cloves
1 1/2 lb large peeled/deveined shrimp (thawed, if needed)
3/4 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1 (19-ounce) can cannellini beans (rinsed and drained)
3 ounces baby arugula leaves (rinsed)
2 tablespoons white truffle (or regular) balsamic glaze
1 lemon (for juice, rinsed)

Steps

1. Trim rough skin from celery root. Slice celery root into very thin slices. Stack slices and cut into thin matchsticks (about 2 cups); place in medium bowl and set aside.
2. Heat 2 tablespoons of the oil in 12-inch heavy nonstick skillet on medium-high 2–3 minutes. Crush garlic, using garlic press, into medium bowl. Use knife to remove garlic from bottom of press. Add shrimp (wash hands); sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook 2–4 minutes, stirring often, or just until shrimp begin to turn pink and opaque.
3. While shrimp cooks, add to celery root: beans, arugula (3 cups packed), balsamic glaze, remaining 2 tablespoons oil, and remaining 1/4 teaspoon each salt and pepper. Squeeze juice of lemon over salad; toss until well blended.
4. Add shrimp (along with any pan juices); toss to combine and serve.

CALORIES (per 1/6 recipe) 280kcal; FAT 11g; CHOL 170mg; SODIUM 600mg; CARB 22g; FIBER 5g; PROTEIN 23g; VIT A 10%; VIT C 25%; CALC 10%; IRON 25%

Ingredients
1 (5.6-ounce) box quinoa blend with herbs
1 teaspoon extra-virgin olive oil
1 cup reduced-sodium vegetable broth
1 cup water
1/4 cup pre-diced onions
3 fresh garlic cloves
1 (14-ounce) can quartered artichoke hearts, drained

Steps

1. Combine quinoa and oil in medium saucepan on medium-high. Cook 2–3 minutes, stirring continuously, or until grains turn golden.
2. Stir in broth, water, onions, and contents of seasoning packet. Crush garlic, using garlic press, into quinoa. Use knife to remove garlic from bottom of press. Bring mixture to a boil.
3. Reduce heat to medium-low. Cover and cook 15 minutes or until most of the liquid has been absorbed.
4. Stir in artichoke hearts. Cover and let stand 3–4 minutes; fluff with a fork and serve.

CALORIES (per 1/6 recipe) 120kcal; FAT 2g; CHOL 0mg; SODIUM 500mg; CARB 23g; FIBER 2g; PROTEIN 4g; VIT A 10%; VIT C 4%; CALC 2%; IRON 4%