WARM MUSHROOM – COD SALAD WITH FRESH TOMATO & SEASONED WITH OREGANO – CAYENNE – GARLIC / SPRING MIX SALAD WITH NECTARINE – STRAWBERRIES – BLUEBERRIES – TOASTED WALNUTS IN HONEY VINAIGRETTE DRESSING

–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)

–cayenne pepper

–garlic powder

–salt and pepper

–olive oil

–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)

–honey

–balsamic vinegar

–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.

SALMON WITH LEMON – DILL – PARSLEY – GREEN ONIONS IN WHITE WINE / BUTTER BEAN – WHITE CORN SUCCOTASH / SPRING MIX SALAD WITH TOMATO – CHICKPEAS – MUSHROOMS IN ITALIAN DRESSING

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

–lemon juice

–dill and parsley (fresh if possible)

–green onions (3 stalks, finely diced)

–white wine (cooking wine is fine)

–butter beans (canned)

–corn (frozen)

–spring mix salad

–tomato (1, medium)

–chickpeas (1 handful)

–mushrooms (baby bellas, 6 to 8, sliced)

–Italian salad dressing

–salt and pepper

–olive oil

1 – Place salmon in a covered baking dish.  Drench in lemon juice.  Then add a little white wine.  Season with salt, pepper, dill, parsley, green onions (finely sliced), and olive oil.  Set aside.

2 – Drain a can of butter beans in a colander.  Place in a covered baking dish.  Add one-half cup of corn to the butter beans.  Add water to the dish.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – Place one-half package of spring mix to a mixing bowl.  Chop 1 medium tomato, and add to the bowl.  Slice mushrooms, and add to the bowl.  Add 1 handful of chickpeas.  Season with salt and pepper.  Add Italian salad dressing to taste.  Stir well.

4 – Microwave the salmon for 5 minutes on high.

5 – Serve the salad as a first course.  Then serve the salmon hot, with the succotash as a side.

–salmon adapted from the food network web site; other recipes original.

COD ROLLED IN CRUMBS & MAYONNAISE / SCALLOPPED DUTCH POTATOES WITH PAPRIKA & ONION / CAESAR SALAD WITH FETA – TOASTED WALNUTS – GREEN ONIONS

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

–seasoned crackers (gluten free, one-half package)

–mayonnaise

–Dutch potatoes (one-half package)

–milk (almond or soy)

–paprika

–minced onion

–salt and pepper

–olive oil

–spring mix (salad greens, one-half package)

–feta cheese (one-half package)

–toasted walnuts (a handful; toast a package in advance in two parts, 2 minutes, stir, 2 minutes more, on high in microwave)

–green onions (2 stalks)

 

1 – Slice the potatoes one-fourth inch in diameter.  Place in a covered baking dish.  Season with salt, pepper, paprika, onion, and olive oil.  Add milk just to cover.  Microwave for 5 minutes on high; then microwave for 7 minutes on 50 percent power.  When finished, keep covered to preserve warmth.

2 – Place spring mix in mixing bowl.  Add walnuts and feta cheese.  Slice green onions in one-half inch pieces, and add to mixing bowl. Season with salt and pepper.  Stir in Caesar dressing. 

3 – Place cod on a large plate.  Season with salt and pepper.  Spread a small amount of mayonnaise on both sides.  Crush the gluten free crackers in a bag, and then roll the cod on both sides with the crumbs.  Place in a covered baking dish.  Microwave on high for 6 minutes.  Cod is done when it begins to break apart.

4 – Serve the salad as an appetizer.  Then serve the cod hot with the potatoes as a side.

–recipes original.

CHILI COD GLAZED WITH SRIRACHA SAUCE – HONEY – BROWN SUGAR / BROCCOLI / BLACK BEANS WITH ONION / FRESH TOMATO SALAD WITH AVOCADO – FETA – ONION – CAPERS – BASIL

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

–Sriracha sauce

–honey

–brown sugar

–salt and pepper

–olive oil

–broccoli (1 stalk, medium)

–black beans (canned)

–onion (1 divided, medium)

–tomatoes (2, fresh)

–avocado (1, medium)

–feta cheese (one-half small carton)

–basil

–capers (about 1 dozen)

 

1 – Place cod in a covered baking dish with a little water.  Season with salt and pepper.  In a separate bowl, stir well 3 tablespoons of honey, 2 tablespoons of Sriracha sauce, and 1 tablespoon of brown sugar.  Spoon on top of the cod.  Season with olive oil.  Set aside.

2 – Cut broccoli from stalk, keeping the stems and florets.  Break apart the broccoli.  Place in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – Rinse the canned black beans in a colander.  Slice one-half onion, and place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave the onion (only) for 3 minutes on high.  Add the beans to the onion.  Season with pepper and olive oil.  Microwave on high for 3 minutes.

4 – Slice the tomatoes, avocado, and one-half onion, and place on a serving dish.  Season with salt, pepper, olive oil, capers, and basil.  Add feta cheese to the top. 

5 – Microwave the cod for 6 minutes on high.  Cod is done when it begins to break apart.

6 – Serve the cod hot, with the broccoli, beans, and salad as sides.

–cod adapted from food52 web site; other recipes original.

A Simple Dinner:  COLD SHRIMP ON ICE / SALAD WITH WALNUTS, MUSHROOMS, TOMATO, ONION, AND OREGANO

 

–shrimp (frozen, pre-packaged, 60 to 80 small)

–cocktail sauce (bottled)

–romaine lettuce (one-fourth package)

–walnuts (a handful)

–mushrooms (3 sliced, baby bellas)

–tomato (2 slices, chopped)

–onion (one-half medium, chopped)

–oregano (fresh if possible)

–salad dressing of your choice

–salt and pepper

 

1 – Thaw shrimp overnight in the refrigerator.  Dump shrimp into large, wide-mouthed, covered baking dish.  Cook on high for 3 minutes.  Pour cold water over the shrimp and rinse.  Then leave sitting in cold water.  Set aside.

2 – Pour walnuts, sliced mushrooms, 2 slices of chopped tomato, and one-half sliced onion, romaine lettuce into mixing bowl.  Season with salt, pepper, and oregano.  Add 2 tablespoons of your favorite salad dressing.  Stir well.

3 – Drain the shrimp.  Pour ice cubes in a bowl, and then distribute the shrimp between the bowls, with shrimp resting on top.  Place cocktail sauce in dipping cup.

4 – Serve the shrimp with cocktail sauce and the salad cold.

–shrimp serving suggestion from Wiedman’s, Meridian, Mississippi; salad original.