Week of March 10th

MUSTARD CHICKEN WITH VEGETABLE RISOTTO…Preheat oven to 425 degrees and lightly grease a baking sheet. Place chicken and all the sauce on the baking sheet and roast fro 25-30 min. (Thighs will likely be ready in 25, breasts closer to 30). While chicken is roasting, heat the vegetable risotto on stove top, covered, on med-low, stirring occasionally 7-10 min. Serve chicken over risotto or side by side. ENJOY!

CLAM CHOWDER…Just heat by portion and enjoy. (possibly with fresh baked bread and greens with ginger dressing)

SESAME GINGER BEEF & BROCCOLI WITH BROWN RICE…Preheat oven to 475 degrees and line a baking sheet with parchment OR grease with oil. Place steak, shallots and ginger on one side of sheet pan and broccoli on the other. Drizzle all with olive oil and bake 10 min. Pull sheet pan out and pour 2/3 of the sesame ginger sauce on the steak and give it a toss. Remove broccoli from pan and Broil steak and sauce for 2-3 minutes. While steak and broccoli are in the oven, warm the brown rice on stove top on med-low, stirring often until warmed through, or in the microwave. Serve steak and broccoli over brown rice with extra sesame ginger sauce AND spicy mayo on the side (or drizzled on top). ENJOY!