Loaded with fiery shrimp and poblano peppers, this spicy salad is bound to be a success. Look no further for a recipe that can satisfy your whole dinner cravings.

Blanch ribbons in boiling salted water, then drain. Peel the eggplant and zucchini and slice.

Cook polenta with milk, per package directions, then prime with pine nuts and rosemary. Serve with green beans. Season cod with parsley, salt, and pepper, then steam for eight minutes. Sauté spinach in one teaspoon olive oil, and toss with rooster, penne, and tomato sauce.

Add edamame, scoop mix onto lettuce, prime with scallion, and wrap up. Drizzle with sauce, and serve slaw on the side.

Meanwhile, wash and peel sweet potatoes. Then, using the peeler, make skinny ribbons from the flesh of the potatoes.

• Looking for brand new ways to use your leftovers?
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