Week of October 15th

ARUGULA AND FARRO SALAD WITH ROASTED CHICKEN AND LEMON VINAIGRETTE…Preheat oven to 425 degrees and lightly grease a baking sheet. Remove farro from fridge while cooking chicken to let it come to room temperature. Bake chicken on baking sheet for 25-30 min. Slice or chop chicken and serve on salad or on the side. Place farro in a bowl and add the toppings, pistachios, and parmesan folding together. Add arugula at the last minute and toss together with a pinch of salt and pepper. (This salad has the majority of the lemon dressing mixed in with the farro. I gave you a little extra lemon dressing to add if desired)

FISH TACOS WITH CILANTRO SLAW AND LIME CREMA WITH SPANISH RICE…Preheat oven to 400 degrees. Lightly grease a baking sheet and roast fish with all juices for 10-12 min. While fish is cooking, warm spanish rice on stovetop covered on med-low stirring occasionally until warmed through (6-10 min). Remove slaw from fridge. Serve tortillas with fish topped with slaw and lime crema and spanish rice on the side.

BEEF AND BARLEY SOUP…Just heat by portion and enjoy.

STUFFED CHICKEN BREASTS WITH HERB AND VEGETABLE ORZO…Preheat oven to 450 degrees and lightly grease a baking sheet. Remove orzo from fridge while chicken is cooking to let it come to room temperature. (orzo is good cool, room temp or slightly warm) Bake chicken for 25-30 min. Serve stuffed chicken with herb and vegetable orzo.