Sautéing 16 oz Brussels Sprouts

Trout with Pesto, Tomatoes and Vegetables

Spring Greens and Grapefruit Salad

Baked Fish with Shrimp, Vegetables and Basmati Rice (Ben)

Salmon with Lemon Hollandaise, Broccoli and Rice

Steamed Asparagus

Citrus-Glazed Salmon with Roasted Cauliflower Salad

Mixed Mushroom Sauté

Green Bean Gremolata

Sea Bass with Miso Butter, Mashed Potatoes and Beans

Lemony Green Beans

Cod with Crispy Bacon and Parsley Potatoes