Week of October 29th

MISO HONEY CHICKEN WITH ASPARAGUS & STEAMED RICE…Pour half of miso honey marinade over chicken (saving the rest for serving) and let marinate for 20-30 min while Preheating oven to broil. Line a large baking sheet with foil and place chicken on one side letting excess marinade drip off. Place asparagus on the other and drizzle with oil. Broil until chicken is cooked through and there are some charred spots, 10-12 min. While chicken and asparagus are in the oven, warm your rice. Serve chicken and asparagus over rice and drizzle with remaining honey miso sauce.

SPINACH AND THREE CHEESE STUFFED SHELLS WITH ROASTED TOMATO SAUSAGE SAUCE…Preheat oven to 350 degrees and remove shells from fridge. Place on a baking sheet to prevent dripping and bake uncovered 25-30 min until bubbly. Let cool 5 min before serving.

CHICKEN & SAUSAGE GUMBO…Just heat by portion and serve over warmed rice.

HONEY MUSTARD SALMON/SEABASS WITH ROASTED CAESAR POTATOES & BRUSSELS SPROUTS…Preheat oven to 450 degrees and grease a large baking sheet. Place potatoes and brussels sprouts on baking sheet and drizzle with olive oil and bake for 15 min. Pull baking sheet out and add fish topped with sauce and butter, bake 10 min and broil for 1 min. As soon as you pull everything out drizzle potatoes and brussels with tahini caesar dressing. Serve with extra dressing on the side.