Week of May 11th…

LEMON-DIJON SALMON WITH PANKO POTATOES & ARUGULA…Preheat oven to 450 degrees and take potatoes and the lemon dijon sauce out of fridge while oven is preheating. Place potatoes with the oil/butter and spread them on a large baking sheet and roast for 15 min. Add the panko/sesame seed mixture to the potatoes and toss. Add the Salmon to the baking sheet and pour 1/2 of the lemon dijon sauce over salmon. Bake everything for 10 min, switch oven to broil and broil for a few minutes until lightly charred (2-3 min). Add a little of the lemon dijon sauce to the arugula and give it a toss. Serve Salmon and potatoes topped with lightly dressed arugula and extra sauce on the side. Enjoy!

BEEF TINGA TACOS WITH YOGURT SAUCE, MANGO SALSA & AVOCADO…Heat beef tinga on medium heat on stovetop, uncovered with some of the juices, stirring occasionally until warmed through, 6-10 min. While beef is warming, heat beans in a separate pot. Warm tortillas and stuff with beef tinga, yogurt crema, mango salsa and avocado, serve beans on the side. Yum.

KOREAN BBQ STYLE MEATBALLS WITH RICE & BROCCOLI…Preheat oven to 425 degrees and grease a baking sheet or cover with parchment. Place meatballs on one side of baking sheet and broccoli on the other. Bake 15 minutes. While meatballs and broccoli are in the oven, warm rice, adding a little water if needed. Serve meatballs and broccoli over rice. Enjoy.