CREAMY COD WITH DEJON & PARSLEY / LENTILS WITH FAUX BACON & ONION / GREEN SALAD WITH STRAWBERRIES – PARMESAN – PEANUTS

–cod (size of 3 decks of cards, one-half pound)

–Dejon mustard

–mayonnaise

–parsley

–salt and pepper

–lentils (canned)

–Bac’n pieces (soy bacon)

–onion (one-half, medium)

–olive oil

–salad greens

–strawberries (sliced, 6 to 8, fresh)

–peanuts (1 handful)

–Parmesan cheese

–honey

–red wine

1 – Place the cod in a covered baking dish with a little water.  In a separate, small bowl, mix together 2 tablespoons of mayonnaise and 2 teaspoons of Dejon mustard.  After seasoning the cod with salt and pepper, spread the sauce on top of the cod.  Set aside.

2 – Slice the onion.  Place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Rinse the lentils in a colander, and then place in the baking dish.  Season with pepper, olive oil, and Bac’n pieces.  Microwave on high for 3 minutes.

3 – Place one-half package of salad greens in a mixing bowl.  Add the sliced strawberries, peanuts, and a generous amount of Parmesan cheese.  Season with salt, pepper, a few drops of red wine, honey, and olive oil.  Stir well.

4 – Microwave the cod for 7 minutes (more because of the coating of sauce).

5 – Serve the salad as an appetizer.  Then serve the cod and lentils hot.

–cod adapted from the Italian Microwave Cookbook; other recipes original.

Author: Celia Hales

Site features gourmet Mediterranean microwave cooking, often featuring original recipes by the blogger as well as recipes by master chef Edward Giobbi; and a second site on the spiritual dimension of the law of attraction.

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