Ginger Tilapia

Ingredients:

• vegetable oil
• soy sauce
• rice vinegar
• sesame oil
• rice
• 1 pound of fish fillets (tilapia, flounder, sole, snapper, something mild works best here)
• fresh gingerroot, shredded, to taste
• carrots, shredded
• scallions, chopped
• snowpeas, sugar snap peas or green beans
• shitake (expensive, worth it, yum) or enoki mushroom, chopped
  

Prep:

1. Heat oven to 350 degrees and cook fish on parchment paper (sprayed with nonstick cooking spray) until opaque, 20 minutes or so.
2. meanwhile, make a "sauce" of your cut up veggies, oil, vinegar and soy sauce in a sauce pan.
3. serve both hot over rice

Chicken Paillard

Ingredients:

serves 4

• 2 boneless, skinless chicken breast halves (6 to 8 ounces each)
• 4 tablespoons extra-virgin olive oil, plus more for pan
• 2 tablespoons fresh lemon juice, plus lemon wedges for serving
• Coarse salt and ground pepper
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1/4 small red onion, thinly sliced crosswise
• 2 tablespoons chopped fresh basil
• 1 bunch fresh arugula, tough stems removed

prep:

1. Lay chicken flat; holding a sharp knife parallel to work surface, split chicken in half horizontally. Cover with plastic wrap; pound each cutlet with the flat side of a meat mallet or the bottom of a small pan until inch thick.
2. In a shallow dish, combine 2 tablespoons oil and 1 tablespoon lemon juice; season with salt and pepper. Add chicken; turn to coat. Heat a large skillet over medium-high; lightly brush with oil. Cook chicken until opaque throughout, 1 to 2 minutes per side.
3. In a bowl, toss together chickpeas, onion, basil, 2 tablespoons oil, and 1 tablespoon lemon juice; season with salt and pepper.
4. Top chicken with chickpea relish; serve with arugula and lemon wedges.