–cod (size of 3 decks of cards, one-half pound)
–plain breadcrumbs (boxed)
–cilantro (better if fresh)
–white wine (cooking wine is fine)
–black – eyed peas (fresh)
–Bac’n pieces (soy bacon)
–chicken broth (non-fat, low sodium)
–salt and pepper
–lemon zest (lemon peel)
–buttery lettuce (packaged)
–tomato (fresh, one-half)
–zucchini (one-half, fresh, peeled)
–sweet onion (one-half)
–extra virgin olive oil
1 – Place 2 cups of fresh black-eyed peas in a slow cooker. Cover with chicken broth. Season with salt, pepper, Bac’n pieces, and olive oil. Cook on low for 6 hours; then keep setting on warm until time for dinner.
2 – Place cod in a covered baking dish. Drench in lemon juice. Add a little white wine. Sprinkle plain breadcrumbs, just a little, on top of the cod. Season with salt, pepper, garlic, cilantro, and olive oil. Set aside.
3 – Cut the tough ends off the asparagus. Then place the stalks and tips in a covered baking dish with a little water. Season with salt, pepper, lemon zest, and olive oil. Microwave on high for 4 minutes, longer if you desire more tender asparagus.
4 – Place one-half package of buttery lettuce in a mixing bowl. Chop one-half tomato, and then season with salt, pepper, and basil. Add the tomato to the bowl. Peel and slice, finely, one-half zucchini. Peel and chop one-half sweet onion. Place the zucchini and onion in the bowl. Season the salad with salt and pepper. Add balsamic vinegar and extra virgin olive oil to taste. Stir well.
5 – Microwave the cod for 6 minutes on high.
6 – Serve the salad as a first course. Then serve the cod hot, with the peas and asparagus as sides.
–cod adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; other recipes original.