The shelf holds one ready-to-eat roast beef that's deeply seasoned and needs only warmth and contrast to become dinner. A sharp vinaigrette and fresh greens turn the beef into something bright and quick, perfect for a tired weeknight.

Serves 2. 15 minutes, 12 at the stove.

About 600 calories a serving, 39 g protein, 1 g carbohydrate, 48 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Whisk together 1 tablespoon Dijon mustard, 1 minced garlic clove, and 3 tablespoons oil in a small bowl; taste and adjust salt and pepper.
2. Slice the roast beef against the grain into strips about one-quarter inch thick.
3. Heat a skillet over medium-high heat, then add the beef strips and warm for 2 minutes, stirring gently until heated through.2 min
4. Divide 4 cups mixed greens between two plates and drizzle with half the mustard vinaigrette.
5. Top the greens with the warm roast beef strips and spoon the remaining vinaigrette over the top.

Note Swap the greens for roasted vegetables like beets or Brussels sprouts. Leftovers keep in the fridge for two days; reheat the beef gently in a pan with a splash of water, then serve on fresh greens or bread. Crusty bread on the side soaks up the vinaigrette.