Week of April 21st

ROASTED WHITE FISH WITH LEMON-HERB MARINATED WHITE & GREEN BEANS…Preheat oven to 400 degrees. Remove Marinated Bean salad from the fridge so it comes to room temperature while fish is cooking. Place Wild Cod and all marinade on a baking sheet. Roast 12-15 minutes. Serve roasted cod over the marinated white and green beans. Enjoy.

MISO-HONEY CHICKEN WITH ASPARAGUS AND BROWN RICE…Place half the miso-honey sauce in the container with the the chicken and let it marinate for 15-30 min. (longer than 30 min will start to dry out the chicken). Preheat broiler for 10-15 min to make sure its hot. Place a rack 6-8 inches below broiler and line a baking sheet with foil. Place chicken, discarding any excess marinade on one side of the baking sheet. Place asparagus on the other side and drizzle with olive oil if needed. Broil until chicken is cooked through with some charred spots and asparagus is browned, about 10 min. While chicken and asparagus are in the oven, warm the brown rice. Serve the chicken drizzled with the remaining marinade alongside the brown rice and asparagus. Yum!

BROCCOLI CHEDDAR SOUP…Just warm by portion and enjoy.