An Autumnish Salad and Easy Baked Cod
Our kitchen didn't see a lot of action last week. One burner on the stove did though, as we frequently placed a pot on it to boil water for ramen. It was just one of those weeks. Sunday night rolled around however, and I was ready to get back to business. I had a kale salad and roasted garlic topped cod in mind when I ventured to the grocery store on Sunday afternoon, but there was no lacinato kale to be found and I ended up having a better idea for the roasted head of garlic. (I also managed to turn the oven off while the garlic was roasting so it wasn't actually done when it came time to serve dinner ;-).)
Autumn-ish Salad (inspired by the Tuscan Kale Salad from The Sprouted Kitchen Cookbook)
Dressing1 small shallot chopped juice from 1/2 lemon 1/4 cup shredded Piave cheese (easily substituted with Parmesan Reggiano) 1/3 cup extra virgin olive oil Sea Salt and Pepper
To make the dressing blend the shallot, lemon juice, shredded cheese, olive oil, salt and pepper in a food processor or powerful blender.
Salad1 bag of salad greens mix (I used an Italian blend with escarole, radicchio, and endive) 1 gala apple, chopped 1 cup cooked chickpeas, chopped 1/2 cup dried cherries 1/2 cup chopped cashews 1-2 slices toasted multigrain bread torn into bite sized pieces
To make the salad toss all of the salad ingredients through the cashews together in a large bowl. Add in the dressing and toss again before topping with the bread slices.
Simply Roasted Cod1 pound cod fillets (or another similar white fish) a couple slices of lemon olive oil salt and pepper
Preheat your oven to 350 degrees Fahrenheit. Butter the bottom of a roasting pan or baking dish. Place the cod fillet(s) on the baking dish and lightly drizzle a bit of olive oil over the top. I used a garlic olive oil from Lebherz Olive Oil & Vinegar Emporium. Then top the fish with a few lemon slices and a generous amount of salt and pepper. Bake at 350 degrees for about 20 minutes. The fish will easily flake with a fork when it is done.
What day of the week do you find yourself with the most time and/or desire to cook?