Ingredients

• 1 lemon, for zest/juice
• 2 tablespoons cilantro, coarsely chopped
• ¼ cup plain Greek yogurt
• 4 teaspoons salt-free garlic-herb seasoning, divided
• 1 (15-oz) package frozen baby lima beans
• 1 (8-oz) package tomato trinity mix
• ½ cup water
• 1 (8.5-oz) package precooked whole grain blend
• 24 oz white fish fillets (such as haddock, cod, or whiting)
• 1 teaspoon extra-virgin olive oil

Steps

1. Preheat grill. Zest lemon (1 teaspoon); squeeze for juice (2 tablespoons). Chop cilantro (leaves only). Whisk zest, juice, cilantro, yogurt, and 1 teaspoon seasoning until blended.
2. Place beans, tomato trinity, and water in microwave-safe bowl; cover and microwave on HIGH for 6–8 minutes or until just tender. Drain bean mixture. Microwave grains following package instructions. Combine bean mixture and grains; stir until blended. Cover and set aside.
3. Coat fish with remaining 3 teaspoons seasoning and oil; grill 4–5 minutes on each side or until charred and 145°F. Serve fish over grains topped with yogurt sauce.

Ingredients

• 1 lemon, for zest/juice
• 4 limes, for juice
• 2 cloves garlic
• 2 tablespoons fresh cilantro
• 2 teaspoons extra-virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 1 (8.8 oz) package cooked beets
• Large zip-top bag
• 10 oz zucchini spirals

Steps

1. Zest lemon (1 teaspoon), then juice (2 tablespoons). Juice limes (¼ cup). Chop garlic and cilantro (leaves only).
2. Whisk zest, juices, garlic, cilantro, oil, salt, and pepper until blended. Slice beets thinly then stack and cut into matchsticks (Wear gloves to avoid staining fingers). Place beets in bag; add juice mixture, seal tightly, and shake to coat. Let stand at least 20 minutes to marinate, tossing often.
3. Place zucchini in large bowl; add beet mixture and toss gently to tangle. Serve.