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Lemon Dijon Fish Serves: 4 Cook Time: 20 minutes

Lemon Dijon Fish Serves: 4 Cook Time: 20 minutes. Directions Preheat oven to 325F In a small bowl mix honey, mustard and lemon juice Arrange fish in medium baking dish Spread mixture over fish fillets and season with pepper Bake 20 minutes or until fish is white and flaky

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Lemon Dijon Fish Serves: 4 Cook Time: 20 minutes

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  1. Lemon Dijon FishServes: 4Cook Time: 20 minutes Directions Preheat oven to 325F In a small bowl mix honey, mustard and lemon juice Arrange fish in medium baking dish Spread mixture over fish fillets and season with pepper Bake 20 minutes or until fish is white and flaky Minimal internal temperature of 165 F Ingredients 1 lb Cod 1 tsp Lemon Juice 3 Tbsp Dijon Mustard 3 Tbsp Honey ½ tsp Pepper Recipe from UVA student cookbook

  2. Quinoa Salad with Asparagus, Peas and AvocadosServes: 4-6Cook Time: 30 minutes INGREDIENTS 2 cups water
1 cup quinoa
1/2 teaspoon salt
2 teaspoons olive oil
1 small bunch asparagus, cut into 1-inch pieces
1 tablespoon fresh lemon juice
1 cup frozen peas
1 avocado, chopped
Salt and pepper to taste 1/4 cup chopped basil DIRECTIONS • Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. • Cook the asparagus. In a large skillet, heat the olive oil over medium heat. Add the asparagus and fresh lemon juice. Cook until tender, about 5 minutes. Stir in the peas and cook for an additional 2 min. • In a large bowl, combine cooked vegetables, quinoa, dressing and chopped basil. Recipe from Two peas and their pod

  3. Lemon Basil Dressing INGREDIENTS 3 tablespoons olive oil
3 tablespoons fresh lemon juice
1 teaspoon honey or agave nectar
1 clove garlic, minced
1 tablespoon finely chopped fresh basil
Salt and freshly ground black pepper, to taste DIRECTIONS • In a small bowl or medium jar, combine the dressing ingredients. Whisk to combine or shake with the jar lid on tight. Set aside. Recipe from Two peas and their pod

  4. Strawberries and Cream with Shaved ChocolateServes: 4 INGREDIENTS 12 strawberries 1 can of Fat Free Whipped topping Chocolate (any kind) DIRECTIONS • Cut the greens off top of strawberry so when you flip it around the strawberries sit flat. With a sharp knife cut slits all the way down the berry in an X shape, careful not to cut through. • Arrange strawberries on a plate, and open them like a flower. Fill with whipped cream. 3. Top with Chocolate. Recipe from Skinnytaste.com

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