A trip to the local farmers market is all I need to make me want to get cooking. I recently came home with Louisiana Gulf shrimp, mustard greens, beautiful carrots, turnips, Brussels sprouts, Swiss chard and pork chops.

I like shrimp simply prepared with just garlic, a hint of wine and lemon. That way if you have leftovers, you can add it to soup, salads or over a piece of buttered toast for a nice appetizer or light meal. Once you peel the shrimp, you can have this Simple Shrimp Scampi dish on the table in just a few minutes.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.