–cod (size of 3 decks of cards, one-half pound)
–mushrooms (8 to 10 baby bellas, quartered)
–tomato (1, fresh, medium, sliced and then halved)
–oregano (fresh if possible)
–salt and pepper
–spring mix salad (one-third package)
–nectarine (1, fresh, ripe, sliced)
–strawberries (fresh, 4 to 6, sliced)
–blueberries (fresh, 1 handful)
–toasted walnuts (to toast, microwave half a package for 2 minutes; stir; then microwave for 2 minutes more; use 1 handful in this recipe)
–extra virgin olive oil
1 – Quarter the 8 to 10 baby bella mushrooms, and place in a covered baking dish with a little water. Season with salt, pepper, cayenne pepper, oregano, garlic powder, and olive oil. Microwave on high for 3 minutes. Then place the cod amid the mushrooms. Season the cod with salt, pepper, cayenne pepper, oregano, garlic powder, and olive oil. Microwave on high for 6 minutes. On a cutting board, slice 1 medium, fresh tomato, and then halve the slices. When the cod and mushrooms have cooked, break apart the cod into large chunks, and stir in the fresh tomato. Let sit uncovered until time for dinner.
2 – Place one-third package of spring mix in a mixing bowl. Add 1 peeled and sliced nectarine, 4 to 6 sliced strawberries, 1 handful of blueberries, and 1 handful of toasted walnuts. Drizzle honey over the top of the salad. Just before dinner is served, add balsamic vinegar and extra virgin olive oil to taste. Stir well.
3 – Serve the spring mix salad with fruit as a first course. Then serve the cod salad warm, with the sliced tomato cold.
–cod salad inspired by Edward Giobbi’s Eat Right, Eat Well—the Italian Way; spring mix salad original.