Today, I did a huge grocery haul to prepare for the first of my summer company. My son is flying home from California for a visit! As I searched the aisles for some of his favorites, I was delighted to bump into one of my readers, and we had a quick little chat amidst the weekend shopping throng.

She made a fun comment about the variety of recipes I bombard you all with every week. Yes, I know I’m quite eclectic with what I throw your way, but this is truly the way I eat! At least we’re never bored …

After driving back to the cove, unloading and putting away the groceries (which I hate), I made myself a fairly quick dinner bowl. (I love dinner bowls.)

I’ve made Big Mac Salad before, but this bowl is a more substantial entrée, and after skipping lunch and completing all that shopping, I needed something filling but healthy.

This deconstructed Big Mac, complete with accompanying roasted potatoes, a scoop of creamy mashed avocado, veggies, cheese and special sauce, is really tasty and hits just right if you are thinking of stopping you-know-where for you-know-what.

For the evening my son arrives from California, we’re having an easy Mediterranean-inspired oven meal. I often keep frozen shrimp on hand because they’re so versatile and cook so quickly. This gourmet dish, with that popular “Marry Me” sauce, along with a green salad, will be just the thing for our weary traveler.

Tell me, what are you cooking for summer company?

Big Mac in a Bowl

Potatoes

• 2 large sweet potatoes, cubed small
• 2 large white potatoes, cubed small
• 2 tablespoons olive oil
• 3/4 teaspoon each salt, pepper, garlic powder, onion powder and paprika

Preheat oven to 400 degrees. Line a large, rimmed baking sheet with parchment paper.

Place the cubed potatoes on the baking sheet and drizzle with olive oil and seasonings. Toss with your hands to coat all the potatoes. Spread them out evenly on the sheet and roast for 40-45 minutes, flipping halfway through.

Ground meat

• 2 pounds ground beef
• 1 1/2 teaspoon salt
• 1/2 teaspoon each garlic powder, onion powder, paprika, chili powder, oregano and cumin
• 1/3 cup chicken broth

While the potatoes are roasting, heat a large skillet over medium-high and add in the oil. Once it’s hot, add ground meat in large pieces. Sear the meat to get a brown crust on each chunk.

Flip the pieces/chunks over and break up the meat with a wooden spoon. Add seasonings and mix. Once the meat is no longer pink, add the broth and cover. Lower the heat to a simmer and cook for 5 more minutes.

Toppings

• 1 cup cheddar cheese, shredded
• 2 cups lettuce, shredded
• 1 cup tomatoes, diced
• 1/2 cup dill pickles, diced
• 2 avocados, mashed
• Toasted sesame seeds

Big Mac Sauce

• 1/3 cup mayonnaise
• 1/3 cup pickle relish
• 3 tablespoons ketchup
• 1 teaspoon white wine vinegar
• 1 tablespoon honey or maple syrup

Stir ingredients together in a small bowl.

Divide the roasted potatoes, ground beef, cheese, lettuce, tomatoes, mashed avocados, pickles, toasted sesame seeds and sauce between 4 serving bowls. Yield: 4 servings

Mediterranean Shrimp Orzo Bake

• 1 pound large shrimp, shelled and deveined
• 2 tablespoons olive oil, divided
• 1 cup uncooked orzo
• 1 small zucchini, coarsely grated
• 3 ounces sun-dried tomatoes, chopped
• 2 cloves garlic, minced
• 1 1/2 cups chicken broth
• 1/2 teaspoon Italian herb blend, plus more to season shrimp
• 1/4 teaspoon onion powder, plus more to season shrimp
• 1/2 teaspoon garlic powder to season shrimp
• Salt and freshly ground black pepper, to taste
• 2 ounces baby spinach, julienned
• 4 ounces feta cheese, crumbled
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh basil, julienned

Preheat oven to 425 degrees. Using a paper towel, blot the shrimp dry. Lightly coat shrimp in olive oil, season with salt, garlic powder, onion powder and Italian herb blend. Set aside.

In a 9-inch, square baking dish, add the olive oil, orzo, zucchini, sun-dried tomatoes, garlic, broth and seasonings, then mix until combined. Cover tightly with aluminum foil and bake for 20 minutes. Take it out of the oven, carefully uncover, add spinach and feta, and mix until incorporated. Top with the shrimp and return to the oven for 8-10 minutes, uncovered. Stir and add fresh lemon juice, basil and a drizzle of olive oil. Yield: 4 servings

Karen Schneider cooks and writes in the village of Cundy’s Harbor. You can reach her at iwrite33@comcast.net or 207-504-0545.