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  • Lemon Dijon Fish Serves: 4 Cook Time: 20 minutes Ingredients 1 lb Cod 1 tsp Lemon Juice 3 Tbsp Dijon Mustard 3 Tbsp Honey ½ tsp Pepper Recipe from UVA
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Lemon Dijon Fish Serves: 4 Cook Time: 20 minutes Ingredients 1 lb Cod 1 tsp Lemon Juice 3 Tbsp Dijon Mustard 3 Tbsp Honey ½ tsp Pepper Recipe from UVA student cookbook Directions 1.Preheat oven to 325F 2.In a small bowl mix honey, mustard and lemon juice 3.Arrange fish in medium baking dish 4.Spread mixture over fish fillets and season with pepper 5.Bake 20 minutes or until fish is white and flaky 6. Minimal internal temperature of 165 F

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Page 1: Lemon Dijon Fish Serves: 4 Cook Time: 20 minutes Ingredients 1 lb Cod 1 tsp Lemon Juice 3 Tbsp Dijon Mustard 3 Tbsp Honey ½ tsp Pepper Recipe from UVA

Lemon Dijon FishServes: 4

Cook Time: 20 minutes

Ingredients1 lb Cod1 tsp Lemon Juice3 Tbsp Dijon Mustard 3 Tbsp Honey½ tsp Pepper

Recipe from UVA student cookbook

Directions1.Preheat oven to 325F2.In a small bowl mix honey, mustard and lemon juice3.Arrange fish in medium baking dish4.Spread mixture over fish fillets and season with pepper5.Bake 20 minutes or until fish is white and flaky6. Minimal internal temperature of 165 F

Page 2: Lemon Dijon Fish Serves: 4 Cook Time: 20 minutes Ingredients 1 lb Cod 1 tsp Lemon Juice 3 Tbsp Dijon Mustard 3 Tbsp Honey ½ tsp Pepper Recipe from UVA

Quinoa Salad with Asparagus, Peas and AvocadosServes: 4-6

Cook Time: 30 minutes

INGREDIENTS2 cups water1 cup quinoa1/2 teaspoon salt2 teaspoons olive oil1 small bunch asparagus, cut into 1-inch pieces1 tablespoon fresh lemon juice1 cup frozen peas1 avocado, choppedSalt and pepper to taste1/4 cup chopped basil

DIRECTIONS1.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.2.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.3. In a large bowl, combine cooked vegetables, quinoa, dressing and chopped basil.

Recipe from Two peas and their pod

Page 3: Lemon Dijon Fish Serves: 4 Cook Time: 20 minutes Ingredients 1 lb Cod 1 tsp Lemon Juice 3 Tbsp Dijon Mustard 3 Tbsp Honey ½ tsp Pepper Recipe from UVA

Lemon Basil Dressing

INGREDIENTS3 tablespoons olive oil3 tablespoons fresh lemon juice1 teaspoon honey or agave nectar1 clove garlic, minced1 tablespoon finely chopped fresh basilSalt and freshly ground black pepper, to taste

DIRECTIONS1.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

Page 4: Lemon Dijon Fish Serves: 4 Cook Time: 20 minutes Ingredients 1 lb Cod 1 tsp Lemon Juice 3 Tbsp Dijon Mustard 3 Tbsp Honey ½ tsp Pepper Recipe from UVA

Strawberries and Cream with Shaved Chocolate

Serves: 4

INGREDIENTS 12 strawberries1 can of Fat Free Whipped topping Chocolate (any kind)

DIRECTIONS1.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. 2.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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