SOBA IN SHIITAKE BROTH
HONEY AND PECAN-CRUSTED FISH
These fast-cooking Japanese buckwheat noodles are a staple for weeknight meals.
READY IN 15 MIN. – SERVINGS 4
1 (8.8 oz) pkg 100% whole buckwheat soba noodles 2 (3.5 oz) pkgs shiitake mushrooms 4 cups low-sodium vegetable broth
2 cups baby spinach 1
/3 cup mirin ¼ cup reduced- sodium soy sauce 1 tbsp sesame oil 3 green onions
STEP 1 Cook the soba noodles according to package directions. Drain and divide among 4 bowls. STEP 2 Meanwhile, stem and slice the mushrooms. In a large pot, heat the broth and mushrooms to a simmer on medium-high. Stir in the spinach, mirin, soy sauce, and sesame oil. Simmer 2–3 min., until mushrooms are cooked, stirring occasionally. STEP 3 Slice the green onions. Ladle broth mixture over noodles and garnish with green onions.
Per serving: 345 calories, 5g fat, 1g saturated fat, 0mg cholesterol, 652mg sodium, 68g carbohydrate, 6g fiber, 9g sugar, 8g protein
Honey and crunchy nuts transform seared striped bass into a simple but sensational seafood dinner.
READY IN 15 MIN. – SERVINGS 4
¾ cup Nature’s Promise Organic
Pecans 1
Mirin
Use this Japanese rice wine to add tang and a hint of sweetness. Find it in the international food aisle.
/3 cup honey
1 tbsp ancho red chili powder 4 (5 oz) striped bass fillets, with skin still attached
1 tbsp vegetable oil 1 (16 oz) bag Nature’s Promise Organic Frozen Whole Green Beans, thawed 1 lemon, cut into wedges
Ancho red chili powder Mild and slightly sweet, this chili powder is
made from dried and ground ripe
poblano peppers.
STEP 1 In a food processor, pulse the pecans until finely chopped. Transfer to a medium plate. In a small microwave-safe bowl, microwave the honey until runny. Stir in the chili powder. STEP 2 Pat the striped bass dry with paper towels. Season both sides with salt and pepper. Brush the non-skin sides with the honey mixture. Press the honey-side of each fillet into the pecans until well coated. STEP 3 In a 12-inch nonstick skillet, heat the oil on medium. Add striped bass, skin-sides down. Cook 4–5 min., until golden brown on bottoms. Turn fillets over and cook 1–2 min. more, until fish is cooked through (if pecans and honey are browning too quickly, reduce heat to medium-low). STEP 4 Meanwhile, add the green beans to a microwave-safe baking dish with ¼ cup water. Cover with vented plastic and microwave 4 min., until hot. Drain. Season with salt and pepper to taste. Serve striped bass with green beans and lemon wedges.
Tip Other nuts, like walnuts or almonds, can be used instead of pecans.
Per serving: 434 calories, 20g fat, 3g saturated fat, 58mg cholesterol, 134mg sodium, 36g carbohydrate, 6g fiber, 27g sugar, 30g protein
84 JANUARY 2019
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