- Asparagus tossed with a little olive oil, salt and pepper, then broiled. Serve with lemon wedge
- Roasted gold beets, quartered and tossed with sherry vinegar, salt, pepper and a little feta and mint
- Wild salmon- pan-seared (skin side up), then flipped, slathered with some pesto from the freezer and popped into the oven on broil (still on from the asparagus) for a few minutes.
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