Roasted Cauliflower

How To Prepare
1. Preheat oven to 450° with racks in upper and lower thirds. Line 2 large (4-sided) baking pans with foil.

2. Arrange cauliflower on baking pans and drizzle with 2 tablespoons oil and 1/4 teaspoon pepper. Roast, switching position of pans after 15 minutes, until golden in spots and just tender (30 minutes total).

3. While cauliflower roasts, mince and mash garlic to a paste and place in a small bowl; whisk in remaining 2 tablespoons oil, lemon zest and juice, and remaining 1/4 teaspoon pepper. Arrange cauliflower on a platter.

Roasted Cauliflower

Servings

Ingredients

3 pounds cauliflower, preferably baby, cut into 3/4-inch slices
4 tablespoons olive oil, divided
1/2 teaspoon freshly ground black pepper, divided
1 garlic clove
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice

Servings

Ingredients

3 pounds cauliflower, preferably baby, cut into 3/4-inch slices
4 tablespoons olive oil, divided
1/2 teaspoon freshly ground black pepper, divided
1 garlic clove
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice

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Poached Halibut with Lemon-Herb Sauce

How To Prepare
1. Combine first 6 ingredients.
2. Combine water and next 4 ingredients (through cilantro sprig) in a large skillet; bring to a low simmer (180° to 190°). Add fish; cook 10 minutes or until desired degree of doneness. Remove fish from pan with a slotted spoon; drain on paper towels. Serve with sauce.
Sustainable Choice: Halibut is a readily available, sustainable option with mild flavor and firm flesh.

Poached Halibut with Lemon-Herb Sauce

Servings

Ingredients

1 1/2 tablespoons chopped seeded jalapeño pepper
1 tablespoon grated lemon rind
1 1/2 tablespoons fresh lemon juice
4 teaspoons chopped fresh cilantro
4 teaspoons chopped fresh parsley
3 lemon sections, finely chopped
6 cups water
1/2 teaspoon black peppercorns
2 green onions, coarsely chopped
1 parsley sprig
1 cilantro sprig
16 oz (Four 4-ounce) halibut fillets

Servings

Ingredients

1 1/2 tablespoons chopped seeded jalapeño pepper
1 tablespoon grated lemon rind
1 1/2 tablespoons fresh lemon juice
4 teaspoons chopped fresh cilantro
4 teaspoons chopped fresh parsley
3 lemon sections, finely chopped
6 cups water
1/2 teaspoon black peppercorns
2 green onions, coarsely chopped
1 parsley sprig
1 cilantro sprig
16 oz (Four 4-ounce) halibut fillets

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Chicken Spinach and Pear Salad

Servings

Ingredients

1 large 12oz skinless, boneless, chicken breast
1 Tablespoon apple cider vinegar
1 Tablespoon fresh lemon juice
2 teaspoons whole grain mustard seed
8 cups washed baby spinach
4 endives cut lengthwise into thin wedges
1 pear thinly sliced
1 teaspoon black pepper ground
1 Tablespoon Splenda

Servings

Ingredients

1 large 12oz skinless, boneless, chicken breast
1 Tablespoon apple cider vinegar
1 Tablespoon fresh lemon juice
2 teaspoons whole grain mustard seed
8 cups washed baby spinach
4 endives cut lengthwise into thin wedges
1 pear thinly sliced
1 teaspoon black pepper ground
1 Tablespoon Splenda

Instructions

Directions Slice the chicken breast in half horizontally to make 2 thin cutlets; season with pepper. Spray a large nonstick skillet over medium-high heat with Pam cooking spray. Add the chicken and cook until lightly golden and cooked through, 4 to 5 minutes per side. Transfer to a plate to cool, then thinly slice. Whisk the vinegar, lemon juice, mustard, Tablespoon of Splenda, and pepper to taste in a large bowl until blended. Add the chicken, spinach, endives, and, pear, and more pepper to taste; toss to combine. Divide among bowls and serve.

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