–cod (size of 3 decks of cards, one-half pound)
–mushrooms (4 or 5, baby bellas)
–miniature carrots (6 to 8, fresh)
–green onions (3, divided)
–chicken broth (non-fat, low sodium)
–spring mix (salad greens, one-half package)
–squash (2, small, fresh)
–banana pepper (one-half, sliced small)
–feta cheese (one half small container)
–red wine (cooking wine is fine)
–extra virgin olive oil
–salt and pepper
1 – Place one-half cup of chicken broth in a microwaveable cup; microwave for 45 seconds. Add 1 heaping teaspoon of flour to another cup. Slowly add the heated broth to the flour, and stir briskly. Slice mushrooms and carrots, and place in a covered baking dish. Add the chicken broth with flour. Microwave the mushrooms and carrots for 3 minutes. Place the cod amid the vegetables. Season with salt, pepper, and olive oil. Slice 1 green onion, and place on top of the cod. Set aside.
2 – Place one-half package of spring greens for salad in a mixing bowl. Peel and slice the squash into small pieces. Dice one-half banana pepper. Slice 2 green onions into one-half inch pieces. Add squash, banana pepper, and green onion to the spring greens. Season with salt and pepper. Add a small amount of red wine to the salad. Sprinkle generously with extra virgin olive oil. Add one-half small container of feta cheese to the salad. Stir well.
3 – Microwave the cod for 6 minutes.
4 – Serve the salad as a first course; then serve the cod hot. I also served oven fried okra and great Northern beans (for recipes, use the search box on this blog).
–cod inspired by Julia Child’s Mastering the Art of French Cooking; salad original.