Pasta Salad with Roasted Broccoli

2 lb. (2 heads) broccoli
3 garlic cloves, halved lengthwise (skin on)
2 tbsp. olive oil
Coarse salt and ground pepper
8 oz. penne pasta
1 to 2 tbsp. fresh lemon juice
8 oz. jarred roasted red peppers, rinsed and cut into 1/2-inch strips (1 c.)
1/4 c. pitted Kalamata olives, halved lengthwise
1/2 c. walnuts, broken into pieces

Preheat oven to 450°F. Trim 1 inch from stems of broccoli. Peel outer layer of stems; cut diagonally into 1/2-inch slices. Separate florets into bite-size pieces. On one large or two small rimmed baking sheets, toss broccoli, garlic, and 1 tbsp. oil; season with salt and pepper. Spread in a single layer; roast, rotating sheets and turning broccoli halfway through, until tender and beginning to brown, 15 to 20 minutes. Set aside.

Meanwhile, cook pasta in a large pot of boiling salted water, according to package directions. Drain pasta, reserving 1/4 c. cooking water; rinse under cold water until cool, and drain. Return to pot.

Remove skin from roasted garlic. In a small bowl, mash garlic until it forms a paste; whisk in lemon juice and remaining tbsp. oil. Season with salt and pepper. Pour mixture over pasta; toss in broccoli, red peppers, olives, and walnuts. Add some reserved cooking water, if needed. Serve at room temperature or chilled.

Chickpea, Cherry Tomato, and Feta Salad

1/4 c. canned chickpeas
1/2 c. quartered cherry tomatoes
1/4 c. crumbled feta cheese
1 tbsp. fresh lemon juice
2 tsp. olive oil
1 tsp. dried oregano
1/8 tsp. salt
Ground pepper

Rinse and drain chickpeas. Combine chickpeas with tomatoes, feta, lemon juice, olive oil, oregano, salt, and a pinch of pepper. Makes 1 serving.

Salami and Cream Cheese Sandwich

1 tsp. grainy mustard
2 slices rye bread
2 oz. salami, thinly sliced (about 6 slices)
1/2 sm. bunch arugula, trimmed and washed
1 tbsp. cream cheese

Spread mustard on one slice of bread; top with salami and arugula. Spread cream cheese on the other slice of bread; close sandwich. Serve, or refrigerate, wrapped tightly in wax paper or plastic, up to overnight. Cut in half. Makes 1 sandwich.

Turkey Sandwich with Ricotta, Red Peppers, and Arugula

2 slices multigrain bread
1/4 c. part-skim ricotta cheese
Coarse salt and ground pepper
3 to 4 arugula leaves
2 to 3 large pieces of jarred roasted red pepper
3 thin slices cooked turkey (about 3 oz.)

Dividing evenly, spread bread with ricotta cheese; season generously with coarse salt and ground pepper. Sandwich with arugula, roasted red pepper, and turkey. Makes 1 sandwich.

Spinach and Artichoke Wrap

1 can (15 oz.) artichoke hearts in water, well-drained
2 whole wheat sandwich wraps (12-inch)
8 slices provolone cheese (4 oz.)
1 red bell pepper, ribs and seeds removed, cut into strips
1 c. baby spinach, packed
Coarse salt and ground pepper

Wrap artichoke hearts in paper towels; squeeze out liquid and coarsely chop. Set sandwich wraps on work surface. Lay 4 cheese slices down center of each, leaving a 1-inch border at top and bottom. Dividing evenly between wraps, layer artichoke pieces, bell pepper, and spinach on top of cheese. Season with salt and pepper. Fold in tops and bottoms of wraps by about 1 inch, then roll tightly from one of the open sides to enclose filling.Wrap tightly in plastic or waxed paper. Refrigerate until ready to serve, up to overnight. Makes 2 wraps.