• Position an oven rack on the highest level in the oven. Preheat the broiler on high.
• Arrange the peppers and onion on a sheet pan in a single layer. drizzle with 1 tablespoon of olive oil, and toss a bit to distribute the oil. Season with salt and pepper to taste
• Pat the steaks dry with paper towels. Season liberally with salt and pepper on pboth sides.
• Place the steaks on top of the veggies. Top the steaks with the remaining tablespoon of olive oil.
• Place the sheet pan into the oven and broil until the steaks are browned, about 5 miinutes. Then remove the pan from the oven. Mix up the veggies on the pan, and flip the steaks over and place back on top of the veggies.
• Place the an back into the oven for another 5 minutes. Be sure to watch the veggies. If they start to burn, take the pan back out of the oven and remove the veggies.
• Plate the steaks and veggies.

• Add 1 cup of beans and 1/2 cup broth to a blender and blend until smooth. Set aside
• In a large pot over medium heat, add the olive oil , onion, and jalapeno. Saute for 3-5 minutes, until onion is translucent
• Add garlic and saute for another 30 seconds
• Add the pureed beans and broth, remaining chicken broth, remaining beans, diced green chilies, corn kernels, lime juice, cumin, chili powder, oregano, salt, pepper, smoked paprika, and cayenne pepper. Bring to a boil, then reduce the heat to a low to simmer.
• Cook for 20 minutes, stirring occasionally, then remove from heat
• Add chicken and greek yogurt to the pot, and stir to combine.
• Divide between bowls and top with the monterey jack cheese. Serve.

• Prepare all of the ingredients (cut up the chicken, juice and zest the lemon, chop the asparagus, grate the parmesan cheese, slice the tomatoes, mince the garlic)
• Heat a large pot of water to boil. Cook pasta according to package directions, then drain and set aside.
• Meanwhile, heat olive oil in a large frying pan over medium heat. Add chicken, and season with salt and pepper. Cook, stirring occasionally until just barely cooked through (about 5-7 minutes)
• Add garlic and crushed red pepper, then cook until fragrant, about 30-60 seconds. Stir in the wine, lemon juice, and lemon zest. Season with salt and pepper. Stir until combined, then remove the pan from heat.
• Stir in the spinach and cooked pasta.. Cover and let stand until the spinach is just wilted (about 3 minutes). Taste and adjust seasoning with salt and pepper.
• Plate and top with parmesan cheese.

• In a large bowl, mix together soy sauce, honey, five spice powder, garlic and 2 tablespoons olive oil. Add the chicken to the marinade and toss to coat.
• Preheat the oven to 425°.
• Place the cabbage and carrots on a large sheet pan (with a rim to avoid any juices from spilling). Drizzle with remaining 2 tablespoons olive oil and season with 1 teaspoon salt.
• Place the chicken thighs on the sheet pan with the cabbage and carrots (the chicken can go on top of the veggies if needed). Roast for 35 minutes. **If you are using breasts and thighs the breasts will cook much faster than the thighs. Check the breasts after about 20-25 minutes.
• Turn your oven broiler to HIGH and broil for 5 minutes, or until the chicken thigh skin is golden and crisp.
• Transfer the chicken thighs and vegetables to a large platter and serve.

• Boil a pot of water and cook jasmine rice per package instructions (typically, for ½
  cup dry rice, you use ¾ cup water. Add water and rice to pot, trun heat to high
  to bring to boil. Once boiling, stir the rice and turn heat to low. Cover pot
  with lid and let cook for 15 minutes.
• Combine curry paste, chicken, and 1/2 teaspoon of salt. Mix until incorporated.
• Heat a large skillet over medium-high heat. Add oil to pan. Once shimmering, add the chicken to pan and cook (stirring) for 6 minutes or until done. Remove pan from heat.
• To the pan now off the heat, mix in the cucumber, shallots, cilantro, and lime juice. Season with salt to taste.
• Place 2 cabbage leaves on each serving plate. Divide chicken mixture evenly among leaves and serve

• Bring a medium pot of salted water to a boil over high heat. Stir in the noodles and cook for 2 minutes less than the minimum time stated on the package.
• Into the pot of boiling water with egg noodles, stir in the frozen peas and asparagus and cook for 2 minutes more. Drain well, then transfer into a large bowl and stir in 1 tablespoon of the butter. Cover to keep warm.
• Wipe out the pot used to cook the noodles. Melt 1 tablespoon of the butter over medium heat, then add the sausage. Cook, (stirring occasionalluntil browned, about 5 minutes. Transfer the sausage into the bowl of pasta (reserving the drippings in the pot).
• Add the remaining 1/2 tablespoon of butter to the now-empty pot. When melted, stir in the onion, bell pepper. Cook, stirring occasionally, until beginning to soften, about 5 minutes. Add the vinegar and stir to incorporate. Season with salt and pepper to taste.
• Add the cabbage in batches, stirring until each batch is starting to wilt before adding more. Cover and cook, stirring occasionally, until the vegetables are crisp-tender, 5- 10 minutes. Stir in the noodles, sausage, and veggies. Taste and season with salt and pepper to taste.

• Preheat over 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high.
• Thinly slice the mushrooms. Halve the zucchini lengthwise, then thinly slice crosswise. thinly slice the tomatoes. microplane (or mince) 2 cloves of garlic.
• Add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes. or until al dente (still slightly firm to the bite). Drain pasta, then transfer to a large baking dish.  
• Meanwhile, in a large pan, heat 1/2 tablespoon of olive oil on medium-high. Add the sliced mushrooms into a single even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the red pepper flakes and season with salt and pepper. Transfer to a large baking dish. Wipe out the pan. 
• In the same pan you just wiped out, add 1/2 tablespoon of olive oil. Heat on medium-high and add the sliced zucchini. Cook, stirring occasionally 3 to 4 minutes, or until beginning to soften.
• Reduce heat to medium. Add the tomatoes and minced garlic, and season with salt and pepper, and mix to combine. Cook until heated, about 30 – 60 seconds
• Add the milk and stir until combined, about 30 seconds.
• Transfer the mixture to the baking dish. Add the pasta, mozzarella, parmesan. Season with salt and pepper and stir to combine. Top with the breadcrumbs. 
• Bake the casserole 9 to 11 minutes, or until the breadcrumbs are lightly browned. Remove from the oven and serve.

• Preheat broiler. If not already completed, prepare the veggies as described in the ingredients section. 
• In a medium saucepan with a lid, combine the 1 cup of rice with 1.5 cups water. (if you like, add a chicken bullion cube) Bring to a boil. Once boiling,  stir, cover, and reduce heat to low. Simmer for 18 minutes. (Do not lift the lid or stir while it is cooking, you will let the steam escape and the rice won't cook properly). Meanwhile…
• In a large pan, heat 2 teaspoons of olive oil over medium-high heat, then add the chopped onion and poblano pepper and cook until onion is translucent, about 5 minutes. 
• Add the minced garlic, cumin, chili powder, and chipotle pepper and mix
• Add the tomatoes to the pan. Mix the tomatoes into the veggies, scraping up any browned bits stuck to the pan. 
• Add the canned black beans (including the liquid) to the pan. Reduce heat to medium and cook for about 15 minutes, stirring occasionally, until most of the liquid is gone. Season with salt and pepper to taste. 
• Pull the meat off the chicken, and shred by hand. Set aside.
• Once the bean mix is cooked down, add the rice and the chicken, and stir to incorporate. take the pan off the heat. 
• Prepare a casserole pan by coating with cooking spray.
• Assemble the 12 burritos as follows: 1/4 cup cheese, 3/4 cup chicken/bean mix. Wrap the burrito and place in casserole pan. 
• Place in oven on the top rack (about 6 inches from broiler. Broil until the burritos are starting to brown, about 2-3 minutes. 

• Soak the noodles in hot water for 30 minutes, drain.
• Meanwhile, slice the tofu into 1/4 inch blocks. Place the tofu between sheets of paper towels to soak up the excess liquid. (Ideally, place under something weighted to help extract more water. The more water that is removed, the more crispy the tofu will be)
• In a small bowl, stir together the sugar, fish sauce, and vinegar.
• Heat the oil over high heat until it begins to shimmer. Add the tofu and allow to fry 1-2 minutes (the tofu should be turning golden on the bottom). Turn the tofu over, then add the noodles and sauce. Stir constantly until the noodles absorb the sauce, about another minute.
• Push aside the noodles and crack the egg into the empty space in the pan. Roughly scramble the egg, then toss it back in with the noodles while the egg is still soft. Remove the pan from the heat and toss in the bean sprouts and green onions. Stir to combine.
• Transfer to a plate and serve.

• Heat the oil in a deep saute pan. Add the onion and jalapeno, and cook until softened, about 8 mins. Add the tomato paste, cumin, and garam masala and stir until fragrant. Remove the pan from the heat.
• Meanwhile, in a food processor, combine the garlic, ginger, and chopped tomatoes. Add the cooked onion mixture and puree until smooth.
• Cook the puree in the saucepan for 5 mins over a medium-high heat, stirring occasionally so it doesn’t stick. Season with salt and pepper to taste. Add in the chickpeas and reduce the temperature to low, allowing the mixture to simmer for 5 mins. Add the coconut milk, cilantro, and spinach, and cook 2-3 minutes, until wilted.

• In a large pot, bring 4-6 quarts of water to a boil. Salt the water (should taste like seawater)
• Preheat oven to 375 degrees. Pour the chopped tomatoes into a 9×9 baking dish, and place in the preheating oven to warm up (this will allow the final dish to heat faster)
• Add shells to the boiling salted water, stirring occasionally, until al dente, about 9 minutes; drain. Run under cold water to stop the cooking; drain again.
• Meanwhile, heat oil in a large pan over medium heat. Add onions and cook, stirring occasionally, until translucent, about 4-5 minutes. season with salt and pepper. 
• Add garlic and cook, stirring until fragrant about 15-30 seconds. Add spinach, cover, and cook until beginning to wilt, about 2 minutes. Uncover and continue to cook, stirring occasionally, until spinach is completely wilted and most of the liquid has evaporated, about another 4 minutes more. Season with salt and pepper to taste. Transfer spinach mixture to a large bowl.
• To the bowl of wilted spinach, add ricotta, mozzarella, parmesan, and egg. mix to combine. Season with salt and pepper.
• Stuff shells with the spinach and cheese mixture. The shell should be filled to capacity but not overstuffed.
• Nestle stuffed shells into the baking dish with heated tomatoes. As you add the shells, spoon some of the hot tomatoes over the top.
• Bake, uncovered, about 15-20 minutes, or until warmed through.
• Serve, with basil and extra Parmesan cheese (if desired)

• Preheat oven to 425 degrees. Spray a 9×13 inch baking dish with cooking spray.
• Cook pasta noodles per box directions. Drain. Meanwhile…
• Heat  1 tbsp olive oil in a large frying pan over medium heat. Add the onion zucchini, and carrots to the pan and cook, stirring occasionally, until golden on the edges, about 8-10 minutes. Season liberally with salt and pepper.
• Add the spinach to the pan, and mix to incorporate (If you use fresh spinach, you'll need to cook for a couple minutes until it wilts down.
• Add the garlic, basil, and thyme and stir until fragrant, about 30-60 seconds.
• Stir in the tomato puree. Reduce heat to medium low until ready to put together the lasagna.
• While the mixture above simmers, in a separate bowl mix together the ricotta, egg, and 2/3 of the mozzarella cheese (saving 1 cup of mozzarella to top the lasagna with)
• Spread veggie mixture in the bottom of the prepared baking dish; top with 3 noodles. Layer 1/3 of the cheese mixture over noodles. Repeat layers 2 more times.
• Top the lasagna with the remaining mozzarella cheese.
• Bake, covered, for 18 minutes, then remove the foil and continue cooking for about 10 more minutes (until the cheese is just starting to brown).

• Preheat oven to 375
• Prepare the vegetables (onion, celery, jalapeno) as described above. Mix together the taco seasoning.
• Heat olive oil in a large pot over medium heat
• Add onion and celery to pot, and, cook until the onion is translucent (5-10 minutes)
• Add jalepeno and taco seasoning, stir until combined and aromatic, about 1-2 minutes
• Add the tomatoes, chili beans, black beans, and refried beans. Stir until well combined and simmering, about 3-5 minutes. Season with salt to taste.
• Spray a 12 x 8 inch baking dish with cooking spray..
• Cut the tortillas in half. Place half of the tortillas in the bottom of the pan
• Spoon ½ of the bean mixture over the tortillas.
• Spoon all of the sour cream over the bean mixture
• Place remaining tortillas over the sour cream
• Spoon the remaining bean mixture over the tortillas
• Top with the 2 cups of cheese. Cover with foil
• Bake at 375 for 25 minutes.
• Serve with cilantro, shredded lettuce, and other optional ingredients.

• Preheat oven to 350°. Spread about 1 cup tomato sauce in the bottom of a medium baking dish.
• Using a spoon, hollow out the eggplants leaving about a 1/2” thick border around skin to create a boat. Roughly chop scooped out eggplant. Place eggplant boats on prepared baking dish.
• In a large skillet over medium heat, heat olive oil. Add onion and cook until softened, about 5 minutes.
• Stir in chopped eggplant and season with oregano, salt and pepper. Cook, stirring often, until the eggplant is golden, about 3-5 minutes.
• Stir in garlic and cook until fragrant, about 30 seconds. Transfer mixture to a bowl.
• To the bowl with the eggplant mixture, add chopped tomatoes, egg, 1 1/2 cups shredded mozzarella, and 1/2 cup tomato sauce. Mix until just combined. Scoop mixture into eggplant boats.
• Top with the remaining cup of mozzarella cheese, Top with 1 1 cup of Parmesan and the bread crumbs.
• Bake until the eggplants are tender and the cheese has melted, about 40 minutes. Just before the eggplants are done, slice the basil into thin strips (this is called a chiffonade)
• Garnish eggplants with basil and serve

• Preheat oven 425 degrees. Line baking sheet with parchment paper (or foil, but be sure to spray with cooking spray if you use foil).
• Roll dough into 14-inch circle on lightly floured counter; transfer to prepared sheet.
• Melt butter in 12-inch nonstick pan over medium-high heat. Add mushrooms, leeks, and 1/2 teaspoon salt. Cook until beginning to brown, about 10 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
• Transfer vegetables to prepared dough, leaving 2-inch border around edge. Sprinkle with Gruyère and fold border over filling, pinching pleated dough to secure. Bake until crust is deep golden brown, 15 to 18 minutes, rotating halfway through baking. Cut into wedges and serve.

• Add the rice and water (1.5 cups water for 3/4 cup rice) in a medium pot, and add a big pinch of salt. Heat on high until boiling,stir, then cover and decrease temperature to low. Simmer for 20 minutes, then take off heat without removing lid.
• While the rice cooks, prepare the veggies. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the stems of the peppers; remove the cores, then thinly slice lengthwise. Grate the garlic with a microplane. Thinly slice the scallions, separating the white bottoms and the green tops. In a medium bowl, scramble the eggs.
• Heat half the sesame oil on medium-high until hot. Add the broccoli florets and cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 2 tablespoons of water and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the broccoli is slightly softened and the water has cooked off. Add the sliced peppers, garlic, sliced white bottoms of the scallions, and as much of the red pepper flakes as you’d like. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a large bowl. Wipe out the pan.
• In the same pan, heat the remaining sesame oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Add the soy sauce and vinegar. Cook, stirring frequently, 30 seconds to combine.
• Push the rice to one side of the pan and pour the eggs onto the pan and stir continuously to scramble. Mix the eggs into the rice. Toss the veggies back into the pan and mix to combine. Taste once more and add a bit more soy sauce if needed.

Get the rice cooking

• To a medium pot, add the 2/3 cup of rice and 1 cup of water. Add a large pinch of salt. Bring to a boil, then decrease heat to low and cover the pot and cook for 18 minutes. Take off heat and leave covered.

Prepare the salsa verde

• To a small food processor, add the shallot, parsley and cilantro. Pulse it a few times to get the leaves and shallot roughly chopped. Now add the capers, dijon mustard, lemon zest, lemon juice, and 3 tbs olive oil. pulse until combined. Salt to taste.

Cook the spinach

• In a large saute pan over medium heat, add the spinach and toss with tongs until wilted. This will take just a few minutes. Once wilted, transfer the cooked spinach to a cutting board.
• After letting the spinach cool for a few minutes, roughly chop it. Season with salt and pepper. If you want, and add a squeeze of lemon juice (perhaps 1-2 teaspoons) to brighten up the flavor. Clean out the pan. 

Cook the cod

• Pat the fish dry and season both sides with salt and pepper. Heat the sauté pan over medium high heat with 2 tsp olive oil. Cook the fish for about 4 minutes on the first side, then flip and cook for about 2 more minutes. Cooking time will vary depending on the thickness of your fish.
• Divide the spinach, rice, and cod between 2 plates. Top each piece of fish with salsa verde and serve.  (note, there will be salsa verde left over, that's ok)

• Heat 1 tablespoon oil in a large saucepan over medium heat.
• Add onion and cook, stirring occasionally, until softened, 2 to 3 minutes.
• Add rice and cook, stirring constantly, until lightly toasted, 1 to 2 minutes.
• Reduce heat to medium-low. Add wine and cook, stirring, until absorbed, about 1 minute.
• Add ½ cup broth and cook, stirring frequently and letting all the liquid absorb before adding another ½ cup, until the rice begins to soften, about 15 minutes.
• Stir in asparagus and snap peas. Repeat with the remaining 1 cup broth, ½ cup at a time, until the rice is tender and the vegetables are tender-crisp, about 15 minutes more. (while this is cooking, go ahead and start the shrimp)
• Remove from heat. Stir in Parmesan. Season with salt and pepper to taste.
• Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp and cook, flipping once, until pink, about 4 minutes. Add garlic, lemon zest and cook until fragrant, about 30-60 seconds. Season with salt and pepper. Serve the risotto topped with the shrimp.

• Defrost shrimp in the refrigerator or in cold water. Do not defrost in a warm place or microwave.
• Prepare the jasmine rice. Add the 1 cup of rice to 1.5 cups of water in a medium pot. Bring to a boil, then reduce heat to low. Simmer for 18 minutes, then take off heat. Leave pot lid on after cooking so it continues to steam. 
• Meanwhile,, In a large pan, bring the orange juice, sugar, and soy sauce to a boil. cook over medium-high heat until reduced to 1/2 cup, about 10 minutes. Stir in the orange zest. Pour into a bowl and reserve. Wipe out the pan.
• To the large pan you just wiped out, heat 1 tablespoon of sesame oil over medium high heat. Season the shrimp with salt and pepper. Cook *half* of the shrimp over medium heat, until cook through, about 2-3 minutes. Transfer the shrimp to a plate. Repeat with the remaining 1 tbsp sesame- oil and shrimp, and transfer to a plate when completed.
• To the now-empty pan, add 2 tbs water and heat to medium high. Add the snow peas, and stir fry for about 2 minutes. (If you use the frozen veggies, this step is not needed as you heat them in the microwave)
• Return all of the shrimp to the pan with the veggies, add the orange glaze, season with salt and pepper and toss to coat.
• Divide the shrimp and veggie mix between the dishes,,and serve with rice.

• Heat oven to 400.
• Cover a sheet pan with foil. Place potatoes on pan and toss with 2 teaspoons of olive oil. Season liberally with salt and pepper. Place sheet pans into the oven. Cook for 25 minutes. Meanwhile…
• In a deep 10-inch pan, heat 3 teaspoons of the oil over medium heat. Add the fennel and season with salt and pepper.  Reduce heat to low and cook, stirring, until lightly browned and tender, about 15 minutes.
• Add the green onion, cook until they are just tender, 2 minutes. Transfer the fennel and green onion to a bowl.
• Add the remaining 2 teaspoons of oil to the pan and add the curry powder. Cook over low heat, stirring, until fragrant, about 1 minute. Add the wine to deglaze the pan and scrape up any browned bits. Increase the heat to high and add the clam juice. Boil until reduced by half, about 3 minutes. Turn the heat to low, and add the spinach (you may need to add just half the spinach and wait until it cooks down to allow enough room for the rest of the spinach). The spinach can sit and wilt while you attend to the next couple steps.
• Remove potatoes from oven and set aside.
• Preheat the broiler. Arrange the salmon fillets on a large rimmed baking sheet and season with salt and pepper. Broil about 6 inches from the heat for 5 minutes. Turn fish over, and broil for another 3 minutes. Remove from oven.
• To the pan with the spinach and sauce, add back the fennel and green onion. Stir until combined. Stir in the juice of 1 lemon, and stir in the tablespoon of butter. Taste and adjust seasoning with salt and pepper. If you like, you can add a bit more curry powder. 
• Transfer the salmon to plates and spoon the veggies and sauce on top.

• Preheat the oven to 425°.
• In a food processor,  pulse the fennel seeds, cumin, and lemon zest until finely ground.
• Season the salmon with salt and pepper, brush one side of the fillet with 1 tablespoon of the Dijon mustard and coat with the ground spice mixture.
• In a large, ovenproof pan, heat 1 tablespoon of the olive oil. Add the salmon, coated side down, and cook over medium high heat until lightly browned, about 3 minutes.
• Flip the salmon. Transfer the skillet to the oven and roast for about 10 minutes, until the salmon is just cooked through. Transfer the salmon to a cutting board.
• While the salmon cooks, prepare the fennel-parsley salad. In a large bowl, whisk the lemon juice with the remaining 1 teaspoon of mustard and 1 tablespoon of olive oil. Season the dressing with salt and pepper. Add the sliced fennel and parsley leaves and toss.
• Cut the salmon into 4 pieces and serve right away with the fennel salad.

• Heat oven to 400.
• Cover 2 sheet pans with foil. Place potatoes on one sheet, asparagus on the other. Toss each with 1 tablespoon of olive oil. Season with salt and pepper.
• Place sheet pans into the oven. Cook for 25 minutes (potatoes should be fork tender, asparagus should be tender but still crisp.
• Meanwhile, pat fish dry with paper towels and season with salt and pepper.
• Heat 1 tbs olive oil in a large (nonstick if you have it) pan over medium-high heat, until shimmering. Cook fish until golden brown, about 5 minutes per side. Transfer fish to platter and tent loosely with foil.
• Add shallot to now-empty skillet and cook until softened, about 2-3 minutes. Stir in tomatoes and cook until just softened, about 1 minute. Stir in sour cream, mustard, and capers and cook until slightly thickened, about 2 minutes. Season with salt and pepper to taste.
• Top fish with sauce, sprinkle with tarragon, and serve with potatoes and asparagus.

• Preheat oven to 375 degrees Fahrenheit.
• Melt the 2.5 tbsp of butter in the microwave in a small microwave-safe dish. (Note that 1/2 tablespoon will be used for the salmon glaze, and the other 2 tbsp will be used on the brussels sprouts and sweet potatoes.)
• In a small bowl, mix together the salmon glaze: 2 tbsp honey, ½ tbsp white wine vinegar, 1 tsp dried thyme, ½ tbsp melted butter, and the 1.5 cloves of grated garlic.Season with salt and pepper to taste.
• Line a large sheet pan with foil and coat with cooking spray. On one half pan, place the brussels sprouts. Toss them with 1 tbsp of the melted butter, and season with salt and pepper. On the other half of the pan, place the cubed sweet potatoes, and toss them with the remaining 1 tbsp of melted butter, and season with salt.
• Place the sheet pan in the oven with a timer set for 30 minutes
• In a small ovenproof casserole dish (or another sheetpan), line with foil and coat with cooking spray. Place the salmon on the sheet and coat with the honey glaze. Place in the oven for 20 minutes (so if you put in the oven 10 minutes after the vegetables go in, everything will finish at once.
• Serve, with bummel and brown spread and cinnamon for the sweet potatoes (if desired)

• Rice, water, and a large pinch of salt to pot. Turn heat to high to bring to boil. Once boiling, stir the rice and turn heat to low. Cover pot with lid and let cook for 15 minutes. After 15 minutes, take off the heat but leave covered to continue steaming.
• Place the chopped bok choy into a large microwave-safe bowl. Add a tablespoon of water to the bowl, then cover with plastic cling wrap. Set aside.
• Heat large nonstick pan on high heat. Add 1 tablespoon vegetable oil to the pan, then add the shrimp. Cook the shrimp for about 2-3 minutes, until just cooked through.  Transfer shrimp onto a plate.
• Decrease heat to medium. Add 1 tsp sesame oil, garlic, ginger. Cook until garlic is fragrant and starting to turn golden (about 30 seconds).
• Add ½ cup of water. Then add brown sugar, soy sauce, and sriracha. Increase heat to medium high, stirring frequently as the sauce thickens into a syrupy consistency.
• Reduce heat to medium-low. Return shrimp to pan. Mix to coat in sauce and reheat. Once heated, plate the dish by dividing the rice and shrimp between 2 plates. If you like, garnish with optional ingredients: sesame seeds, green onion..
• While the shrimp is reheating, place the bowl of bok-choy in the microwave and cook for 1 and ½ minutes.

Prep the produce and roast veggies

• Adjust rack to top position and preheat oven to 425 degrees. Dice sweet potatoes into ½-inch pieces. Core, deseed, and dice poblano into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Take one of the wedges of onion and mince enough for 1 tsp (2 tsp for 4 servings).
• Toss sweet potatoes, poblano, and onion wedges on a baking sheet with a tablespoon of olive oil, half the cumin. Season with salt and pepper. (For 4 servings, divide veggies between 2 baking sheets) Roast on top rack until lightly browned and tender, about 20-25 minutes.

Prepare the creamy salsa verde

• Dice tomato. Zest and quarter 1 lime (quarter 2 limes for 4 servings). Mince cilantro leaves and stems. grate garlic.
• In a small bowl, combine sour cream, cilantro, minced onion, juice from half a lime (whole lime for 4 servings), a pinch of minced garlic, a pinch of cumin, and 1 tablespoon olive oil (2 tablespoons for 4 servings). Taste and add more garlic if desired. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper to taste.

Prepare the cod

• Pat cod dry with paper towels and season liberally with salt and pepper, then season with cumin to coat. Heat 2 teaspoons of vegetable oil in a large pan over medium high heat. Add cod and cook for about 4 minutes. Flip and cook for about 3 minutes more. Cooking time will vary based off the thickness of the fish.

Plate and serve

• Toss roasted veggies with tomato and lime zest; divide between plates. Place cod on top, then drizzle with creamy salsa verde.

Prep the produce

• Halve tomatoes. Trim and thinly slice scallions, separating whites from greens. Mince cilantro leaves and stems. Zest, then quarter the lime (quarter a second lime for 4 servings). Mince jalapeno, removing seeds if you want less heat.

Prepare the rice

• Melt 1 tablespoon butter in a small pot over medium-high heat. Add half the scallion whites and ¼ tsp turmeric (½ tsp for 4 servings; you’ll use more later); cook until fragrant, about 1 minute.
• Stir in rice, 1 cup water (2 cups if you are making 4 servings), and a large pinch of salt. Bring to a boil, stir, then cover and reduce heat to low. Cook 15 minutes. Remove from heat, but keep covered off heat until ready to serve.

Prepare the salsa fresca

• In a medium bowl, combine tomatoes, cilantro, remaining scallion whites, and juice from half the lime (whole lime for 4 servings). Add 1/2 to the whole minced jalapeno, depending on how spicy you want the dish to be. Season with salt and pepper to taste.

Prepare the lime crema

• In a small bowl, combine sour cream, a large squeeze of lime juice, and lime zest (use half the zest for 2 servings, and all of the zest for 4 servings) . Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Cook the cod

• In a another small bowl, combine cumin and ¼ tsp turmeric (½ tsp for 4 servings). Pat cod dry with paper towels. Season liberally with salt, pepper, and the spice mixture.
• Heat 2 teaspoons of oil in a large pan over medium-high heat. Add cod and cook for about 4 minutes on the first side, then flip and cook the second side for about 3 minutes (Cooking time will vary depending on the thickness of your fish)

Plate and serve

• Stir the scallion greens into the rice, and season with salt and pepper to taste. Divide between plates. Top rice with cod, salsa fresca, and lime crema.

• Preheat the oven to 450
• Make the sauce. Combine cilantro, chives, garlic, lime juice, and olive oil in a bowl. Season with salt and pepper to taste. (Alternatively, you can add all the ingredients to a food processor and pulse, which is what I personally prefer to do)
• Combine the cumin, paprika, and 2 tablespoons of olive oil in a small bowl. Season with salt and pepper
• Spray a foil-lined sheet with cooking spray. Place broccoli florets onto sheet, coat with cooking spray, and season with salt and pepper. (This will roast for a total of 20 minutes)
• While the broccoli roasts, place the Salmon in a foil-lined shallow baking dish. Drizzle the salmon with the spiced oil mixture.
• After the broccoli has roasted 5 minutes, toss the broccoli and place back into oven.
• Place the salmon in the oven until just cooked through, about 12-15 minutes.