Mediterranean Cod

Servings: 2

1 shallot, diced

1 cup cherry tomatoes, halved

1/2 cup pitted green olives, halved

2 tbsp capers

2 tbsp sherry vinegar (or red wine vinegar)

2 tbsp olive oil, divided

salt and pepper

2 cod fillets (115-170g)

2 tbsp oregano leaves

lemon wedges (for serving)

1. Preheat the broiler. Line a baking sheet with parchment paper.

2. In a medium bowl, combine shallot, cherry tomatoes, olives, capers, sherry vinegar, 1 tablespoon olive oil, and salt and pepper. Toss to combine. Place on prepared baking sheet.

3. Broil for 3 to 5 minutes until tomatoes are starting to soften.

4. In the meantime, drizzle second tablespoon of olive oil over cod fillets and season with salt and pepper.

5. Place fish on baking tray with tomatoes. Broil for 5 to 7 minutes, or until fish is opaque throughout and tomatoes have burst and are blistered in spots.

6. Top with oregano and serve with lemon wedges for squeezing over.

https://www.bonappetit.com/recipe/swordfish-steaks-cherry-tomatoes-capers

Sunflower Romesco Sauce

Yield: 1 1/2 cups

1/2 cup sunflower seeds

2 roasted red peppers (homemade or from a jar)

2 cloves garlic, chopped

1 tsp smoked paprika

1/2 tsp aleppo pepper, or pinch of cayenne

2 tbsp sherry vinegar (or apple cider vinegar)

1 tbsp tomato paste

small handful flat parsley leaves

salt and pepper

1/2 cup olive oil

1. In the bowl of a food processor or blender, combine the sunflower seeds, roasted red peppers, garlic, paprika, aleppo pepper, vinegar, tomato paste, parsley, salt, and pepper. Pulse the mixture until all ingredients are finely chopped and lightly pasty. Scrape the bowl down.

2. With the motor on low, drizzle the olive oil in through the feed tube until fully incorporated. Check the sauce for seasoning.

3. Transfer sauce to a sealable jar, and store in the fridge for 5 to 7 days.

http://thefirstmess.com/2017/07/12/vegan-stuffed-eggplant-sunflower-romesco-recipe/

Potato, Asparagus, and Bean Spring Salad

Yield: 4 servings

2 cups mini potatoes

1 bunch asparagus, woody ends trimmed

1 handful green beans, ends trimmed

1 can white beans, drained and rinsed

1 stalk celery, fine dice

4 radishes, thinly sliced

1/4 cup green onion, thinly sliced

1/4 cup flat leaf parsley, finely chopped

Dressing:

1 medium shallot, finely diced

3 tbsp sherry vinegar

1 tbsp capers

1 tsp grainy mustard

salt and pepper, to taste

1/3 cup olive oil

1. Place the potatoes in a medium pot and cover with cold water. Bring the water to a boil, then lower heat to a simmer and cook potatoes until they are just tender, about 13 to 16 minutes. Drain and allow them to cool slightly.

2. Fill the pot with water again and bring to a boil. Add a pinch of salt. Cut the asparagus and green beans into bite-sized pieces and add them to the saucepan. Separately boil vegetables until tender, about 2 to 3 minutes. Drain the vegetables and place them in an ice bath or run them under cold water to shock them and stop the cooking process.

3. To prepare the dressing, in a small bowl, combine all dressing ingredients except olive oil. While whisking, slowly drizzle the olive oil into the bowl. Whisk until you have a unified dressing.

4. Once you can handle the potatoes, cut them into quarters and place them in a large bowl. Add the blanched asparagus and green beans. Add the white beans, celery, radish, green onion, and parsley as well. Stir to combine.

5. Toss salad with dressing. Serve immediately or store in a sealed container in the refrigerator for up to 3 days.

http://thefirstmess.com/2018/05/02/favourite-picnic-salad/#more-9733