Purchased pesto is a great convenience, but homemade is better—and it’s easily stored. When you have an abundance of basil and time, make a batch and freeze it in small portions in an ice cube tray. When the pesto has frozen, pop the pesto cubes out of the tray into a resealable plastic bag. Place the bag back in the freezer for perfect portions of pesto whenever they’re needed.

salmon, rice, and pesto salad

start to finish: 25 minutes

makes: 4 servings

1½ cups fresh sugar snap peas or 1-inch pieces fresh asparagus
1 8.8-ounce pouch cooked long grain and wild rice
¼ cup purchased basil or dried tomato pesto
¼ cup light mayonnaise
1 8-ounce piece smoked salmon, flaked and skin and bones removed
1 cup cherry tomatoes, halved
⅓ cup thinly sliced radishes
Lettuce leaves

1 In a medium saucepan cook sugar snap peas in a small amount of boiling lightly salted water for 2 minutes; drain. Place peas in a bowl of ice water to chill; drain.

2 In a large bowl combine cooked rice, pesto, and mayonnaise. Gently stir in sugar snap peas, smoked salmon, tomatoes, and radishes. Divide lettuce among four plates. Spoon salad over lettuce.

nutrition facts per serving: 312 cal., 14 g total fat (3 g sat. fat), 23 mg chol., 892 mg sodium, 28 g carb., 3 g fiber, 16 g pro.