Preheat oven to 425 degrees F.

Heat grill. You may use an outdoor grill or I simply used a Lodge grill pan on the stove.

Cook shrimp for just a few minutes on each side. Shrimp does not take long to cook and the last thing you want is for it to get chewy! Remove and set aside on plate.

For the steak, sear steak on each side so it gets the nice grill marks. ~2 minutes each side. Then place in oven for 10-15 minutes. Perhaps longer depending on how you like your steak cooked. I prefer mine medium rare! Be sure to cook to an internal temperature of 145 degrees for 15 seconds.

While the steak is cooking, you can cook the potato in microwave for convenience. For the asparagus, I simple cooked on the stove in a large frying pan with 2 Tbsp. EVOO and a dash of salt and pepper. You also may cook on the grill as well!

Bring a small pot of water to boil and cook the sugar snap peas in water for 3-4 minutes then drain and rinse with cold water to halt the cooking process. You can find my salad dressing recipe here: https://krollskorner.com/recipes/kale-and-blueberry-spring-salad/ Toss the arugula and baby spinach salad mix with the dressing. Thinly slice the radishes and top on salad with the sugar snap peas. Lastly I topped the salad with nutritional yeast.