Week of March 3rd

ROASTED HONEY MUSTARD SALMON WITH TAHINI CAESAR POTATOES & BROCCOLI…Preheat oven to 450 degrees and place potatoes on a baking sheet and drizzle with olive oil if needed. Roast 15 min. Push potatoes to one side and give a toss or shake. Add broccoli to other side and add Salmon with the honey mustard glaze and pad of butter to the middle, roast 10-12 min, then broil 1-2 min. As soon as you remove from baking sheet from the oven, drizzle the tahini caesar dressing on the potatoes and broccoli. Serve with extra dressing on the side for dipping.

CHICKEN TZATZIKI WITH SWEET POTATOES & PICKLED VEGETABLES…Preheat oven to 450 degrees and grease a baking sheet. Place chicken on one side and sweet potatoes on the other and drizzle with olive oil if needed. Bake for 20 min, give everything a toss and bake another 5 min until chicken and potatoes are a little crisp. While chicken and potatoes are cooking, gently warm the brown rice in microwave or stovetop. Serve chicken and sweet potatoes over the brown rice drizzled with the lemon honey tahini sauce and with pickeld vegetable & herb salad & a spoonful of tzatziki . Pass or add extra tahini sauce and tzatziki as desired.

CHICKEN POSOLE…Just warm up by portion and top with cilantro radish slaw, avocado and a squeeze of lime. Yum!