Week of June 16th…

ROASTED FISH WITH OLIVE, HERB & ROASTED TOMATO ISRAELI COUSCOUS…Preheat oven to 400 degrees and remove couscous from the fridge so it comes closer to room temperature before serving. Place fish and all marinade on a lightly greased baking sheet and drizzle with olive oil if needed. Roast for 12-15 min. Give the couscous a toss and serve either room temp or slightly warmed alongside the fish. Enjoy!

CAROLINA MUSTARD BBQ SAUCE CHICKEN WITH SUMMER VEGETABLE RISOTTO…Preheat oven to 425 degrees OR heat your grill to med-high. IF ROASTING: Place chicken on a lightly greased baking sheet and place a light coat of the mustard BBQ sauce on the top, roast 10 min. Flip chicken and coat with BBQ sauce, roast another 10-13 min. (Looking for internal temp of 165 degrees). IF GRILLING: Place chicken on grill and coat with BBQ sauce, flip after chicken is no longer sticking to the grill (4-5 min), coat other side with sauce and flip again when no longer sticking to the grill (another 4-5 min.) Repeat the flipping and coating 2 more times until chicken is cooked through and reaches internal temp of 165 degrees (20-25 min). While chicken is cooking, heat the summer vegetable risotto on stovetop on med-low covered, stirring occasionally until warmed through, 5-8 min. Serve chicken over risotto. Yum!

POTATO LEEK & ARUGULA SOUP…Just heat by portion and enjoy.