Dinner

Briny olives and sweet dried apricots give instant Middle Eastern flair to burgers. For an irresistible sauce, we flavoured lemony mayonnaise with cumin and paprika.

This recipe has not been tested by the Chatelaine Test Kitchen.

Gremolata - a minced blend of garlic, fresh parsley and orange zest - gives big-time flavour to this springy shrimp entree.

Bottled spice blends are a time-pressed cook's best friend. Our Southern-spiced salmon gets added zing from Dijon and a squeeze of lime.

We spooned a fiery south-of-the-border filling into cold lettuce leaves for the smartest chicken wrap we've ever made. They're low-cal, so have a few.