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)

dinner salad with apples, dried cherries, cashews and homemade croutons

Dressing

1 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.

Salad

1 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 Cod

1 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.

Fish and Salad on a dinner plate

What day of the week do you find yourself with the most time and/or desire to cook?

Advertisements

2 responses to “An Autumnish Salad and Easy Baked Cod

  1. Sounds like a delicious meal! I actually have a bunch of lacinato kale in my fridge so I might borrow your salad idea!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s