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 finely.
2. Whisk lemon zest, lemon juice, lime juice, garlic, cilantro, oil, salt, and pepper until blended. Slice beets thinly then stack and cut into matchsticks. 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.

Chef's Tip: Wear gloves when cutting beets to avoid staining fingers.

Ingredients

• 1 lemon, for zest/juice
• 2 tablespoons fresh cilantro
• ¼ cup whole milk 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 (diced fresh tomatoes, bell peppers, and onions)
• ½ cup water
• 1 (8.5 oz) package cooked whole grain blend
• 4 (6 oz) white fish fillets (such as haddock, cod, or whiting; about 1 ½ lb)
• 1 teaspoon extra-virgin olive oil

Steps

1. Preheat grill (or grill pan) on medium. Zest lemon (1 teaspoon), then juice (2 tablespoons). Chop cilantro finely. Combine lemon zest, lemon juice, cilantro, yogurt, and 1 teaspoon seasoning; stir until blended.
2. Place lima beans, tomato trinity mix, and water in microwave-safe bowl; cover and microwave on HIGH 6–8 minutes until just tender, then drain. Microwave grains following package instructions. Combine bean mixture and grains; stir until blended.
3. Coat fish with oil and remaining 3 teaspoons seasoning (wash hands); grill 4–5 minutes on each side until outside is charred and centers of fillets are 145°F. Serve fish over beans and grains, topped with yogurt sauce.