Pistachio-Crusted Halibut

1. Pop the fish in a Ziplock bag and pour 1 cup of whole milk over it.
2. Chill in the fridge for 30 minutes.
3. Chop 2/3 cup shelled pistachios finely and mix with zest of 1 lemon, 2 tablespoons Parmesan, and 1/4 cup extra-virgin olive oil in a small bowl.
4. Preheat the oven to 425°F.
5. Remove fish from milk, letting any extra drip off.
6. Place fillets on a parchment-lined baking sheet.
7. Sprinkle 3/4 teaspoon salt and 1/4 teaspoon black pepper evenly.
8. Top each fillet with the pistachio mixture, pressing it down lightly.
9. Bake for 10–12 minutes, until the crust is golden and the fish flakes easily.
10. Serve hot with roasted potatoes and a dollop of spicy sour cream sauce if you like.

Arugula & Artichoke Stuffed Portobello Mushrooms

1. Preheat oven to 425°F.
2. Arrange the mushroom caps gill-side up in a 13 x 9-inch baking dish.
3. Mix 2 cups cooked brown rice, 1 can artichoke hearts, 5 cups arugula, 1 cup chopped roasted red peppers, ½ cup sour cream, 1/4 cup mozzarella, 1/4 cup mayonnaise, and 1 package Knorr Cream of Leek Dry Soup Mix in a large bowl.
4. Pack the mixture firmly into each mushroom, slightly mounding it.
5. Pour about 1 tablespoon of water into the dish.
6. Cover tightly with foil and bake 25 minutes until mushrooms are tender.
7. Uncover, sprinkle the remaining ¼ cup of mozzarella over the tops, and bake another 5 minutes until melted and bubbly.
8. Tip: If you want extra room for filling, gently scrape the inside of the mushroom cap with a spoon.

Baked Asparagus Fries

1. Preheat oven to 425°F and lightly oil a baking sheet.
2. In a bowl, combine 1 cup of Panko crumbs and ½ cup Parmesan, season with salt and pepper.
3. Dredge asparagus in ½ cup flour, dip in 2 beaten eggs, then coat in Panko mixture.
4. Press crumbs lightly so they stick.
5. Lay asparagus in a single layer on the baking sheet.
6. Bake 10–12 minutes until golden and crisp. Serve immediately.