One Grocery List, Three Healthy Dinners - September 2017

• 1 large onion
• 1 package fresh basil
• 2 (12 oz.) packages steam-in-bag fresh broccoli florets
• 1 lemon
• 2 limes
• 4 carrots
• 4 radishes
• 1 avocado
• 1 loaf whole-wheat sourdough bread
• Corn tortillas
• 1 tube tomato paste
• 2 (14.5 oz.) cans unsalted fire-roasted tomatoes
• 1 (32 oz.) container unsalted chicken stock
• 1 ( 7 oz.) container plain whole-milk Greek yogurt
• 6 (6 oz.) fresh or frozen tilapia fillets, thawed

Start with canned fire-roasted tomatoes to give the soup some smoky depth. Serve with sliced toasted sourdough and steamed broccoli from your list.

Firm tilapia can stand up to the simple yet robust spice rub here. Double the basil-mayo mixture and use as a veggie dip or sandwich spread for lunch.

Arrange the fish and the broccoli-carrot mixture on the same pan for quick cleanup. Add lemon wedges and bring to the table for a gorgeous presentation.