Week of May 18th…

MEXICAN STREET CORN STYLE SALAD WITH FLANK STEAK…The flank steak has been sous vide’ed to med rare, so you will just need to heat it up by searing on a hot grill or in a hot pan or broil in oven for 3-5 min per side, then slice against the grain. Toss the lettuce and cabbage mix with the toppings and the beans and cotija cheese with the pepita-cilantro dressing then add flank steak on top. Enjoy. (for chicken instead of flank steak, bake at 425 degrees for 20 min)

MISO-HONEY CHICKEN WITH ASPARAGUS AND STEAMED RICE…Place half the miso-honey sauce in the container with the the chicken and let it marinate for 15-30 min. (longer than 30 min will start to dry out the chicken). Preheat broiler for 10-15 min to make sure its hot. Place a rack 6-8 inches below broiler and line a baking sheet with foil. Place chicken, discarding any excess marinade on one side of the baking sheet. Place asparagus on the other side and drizzle with olive oil if needed. Broil until chicken is cooked through with some charred spots and asparagus is browned, about 10 min. While chicken and asparagus are in the oven, warm the rice. Serve the chicken drizzled with the remaining miso sauce alongside the rice and asparagus. Yum!

CHEESY BAKED GNOCCHI WITH VEGETABLE MARINARA…Preheat oven to 375 degrees and take gnocchi out of fridge while oven preheats. Bake uncovered for 25-30 min until bubbling, then broil for 2-4 min to brown cheese. Let stand for 5 minutes before eating. Serve with toasted bread and lightly dressed greens. Yum