Week of September 8th…

ROASTED SALMON WITH MISO RICE & CABBAGE WITH GINGER SCALLION VINAIGRETTE…Preheat oven to 400 degrees. Line a baking sheet with parchment or lightly grease. Place salmon and miso glaze on baking sheet and roast 10-12 min. While Salmon is roasting, warm the miso rice gently, adding a little water if needed, but the rice is already pretty sticky. Place salmon, rice and cabbage on plate and drizzle all with desired amount of ginger-scallion vinaigrette.

CHICKEN & VEGETABLE STUFFED BELL PEPPERS…Preheat oven to 400 degrees. Place bell peppers in a baking dish and cover with foil, Bake 30 min, uncover and bake 10 min more. While the bell peppers are in the oven, warm the lemony-herb quinoa gently on stove top on med-low, stirring occasionally until warmed through, 5-8 min. Serve bell peppers with quinoa on the side. Enjoy!

SPINACH, BACON, ONION & GRUYERE QUICHE…Warm by portion OR to reheat the whole quiche, preheat oven to 350 degrees and remove plastic wrap but cover loosely with foil and bake 15-20 min. Serve with lightly dressed greens. Quiche is also delicious at room temperature. Enjoy.