Sauteed cod with garlic-herb vinaigrette and baked portobello mushrooms with 7- to 8-ounce skinless cod fillets, quick-cooking flour, canola oil.
Black bass and green beans with dill butter sauce with garnish: lemon wedges. To make this black bass and green
Sauteed baby beets with haricots verts and lemon with haricots verts , trimmed, butter, fresh lemon juice, finely grated lemon
Sauteed chick-peas with cinnamon and fresh coriander with a 19-ounce can chick-peas, rinsed and drained, olive oil, cinnamon sticks, halved,