Time: 35 minutes
Shopping Tip: Briny, meaty Castelvetrano olives are low in sodium. Find them at the olive bar.
Serve with Greek Orzo Salad: Cook 3/4 cup orzo according to package directions, omitting salt and fat; drain. Combine 1 tablespoon olive oil, 1 tablespoon red wine vinegar, 1/4 teaspoon sugar, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper in a large bowl, stirring with a whisk until sugar dissolves. Add orzo, 3/4 cup diced seeded tomato, 1/2 cup chopped green bell pepper, 1/4 cup chopped red onion, 3 tablespoons chopped fresh parsley, and 4 sliced Castelvetrano olives; stir to continue. CALORIES 202; FAT 4.7g (sat 0.6g); SODIUM 157 mg
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