Perfect 20-minute meals for summer

With our simple weeknight recipes, you can make a fresh and delicious dinner in less time than you’d need to order takeout.

Skillet Lemon Chicken with Artichokes

In a 12-inch skillet, heat 1 teaspoon oil on medium-high heat. Season 6 small chicken thighs (about 2 pounds) with 1/2 teaspoon each salt and pepper. Place chicken skinside-down; cook 5 to 8 minutes or until golden brown. Transfer chicken skin-side-up to a rimmed, foil-lined baking sheet, and roast at 425 F for 15 minutes or until cooked (165 F).

To the same skillet on medium heat, add 1 medium onion, chopped, and 1/4 teaspoon salt. Cook 3 minutes, stirring occasionally. Add 2/3 cup dry white wine and simmer 2 minutes, scraping up any browned bits. Stir in 1 tablespoon butter until melted, then 1 can (14 ounces) quartered artichoke hearts, rinsed and drained, and 1 medium lemon, thinly sliced and seeded. To serve, spoon sauce over chicken; garnish with chopped parsley. Serve with steamed rice.

Summer Farro Salad with Grilled Steak

Heat grill to medium-high. Cook 1 cup farro as label directs.

Toss 2 medium bell peppers, seeded and quartered, with 2 tablespoons olive oil. Season 1 1/4 pounds thinsliced boneless beef top loin steaks with 1/2 teaspoon salt. Grill steak and peppers, covered, 2 to 4 minutes per side or until steak is cooked to desired doneness and peppers are charred. Chop peppers.

Toss farro with peppers, 1 1/2 cup corn, 4 cups chopped kale leaves (ribs removed), 1/4 cup balsamic vinegar, 3 tablespoons olive oil and 3/4 teaspoons each salt and pepper. Thinly slice steak; serve over farro.

Shrimp Ziti

In a deep, 12-inch skillet, cook 3 cloves garlic, chopped, in 3 tablespoons olive oil on medium heat for 3 minutes, stirring occasionally. Add 1 can (14.5-ounces) crushed tomatoes and 2/3 cup halfand-half. Heat to simmering; simmer 2 minutes, stirring.

To a skillet, add 1 pound (31- to 40-count) peeled, deveined shrimp; 1 cup frozen peas; 1/4 teaspoon salt; and 1/2 teaspoon pepper. Cook 5 minutes or until shrimp are cooked, stirring occasionally. Toss with 1 pound cooked ziti or rigatoni. Garnish with sliced green onions.