Ingredients
- 2 pounds shiitake mushrooms, stems removed, halved if large
- 4 tablespoons olive oil
- 4 sprigs fresh rosemary
- 4 Pacific cod or halibut fillets (6 to 8 ounces each)
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- Coarse salt and ground pepper
Directions
Preheat oven to 450. On a large rimmed baking sheet, toss mushrooms with 2 tablespoons olive oil and rosemary; season with salt and pepper. Roast until tender and browned, tossing occasionally, about 15 minutes.
Push mushrooms to sides of pan; place cod in center and season with salt and pepper. Roast until opaque throughout, 8 to 10 minutes.
Meanwhile, in a small bowl, whisk together remaining oil, lemon juice, mustard, and parsley; season with salt and pepper. Serve with cod.
Ingredients
- 1 large leek, sliced
- 5 garlic cloves, peeled
- 1/2 small rutabaga, peeled and chopped
- 2 parsnips, peeled and chopped
- 2 carrots, peeled and chopped1 sweet potato, peeled and chopped
- 8 brussels sprouts, trimmed and halved
- 3 tablespoons olive oil, plus more for drizzling
- 1 tablespoon plus 1 teaspoon balsamic vinegar
- Coarse salt and pepper
- 1 1/2 cups cooked and drained cannellini beans
Directions
Heat oven to 425 degrees. On a rimmed baking sheet, toss leek, garlic, rutabaga, parsnips, carrots, sweet potato, and brussels sprouts with olive oil and 1 tablespoon balsamic vinegar. Season with salt and pepper.
Roast, tossing once, until golden brown and tender, 25 to 30 minutes. Remove from oven and stir in beans.
Roast until beans are crisped, about 5 minutes more. Toss vegetables with 1 teaspoon vinegar and drizzle with oil.
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Tonight we made this for a side with the Cod. There is plenty of leftovers for the week which I LOVE. Rice Noodles are a nutritiousness, gluten-free alternative to wheat pasta which is great for both Ken and me.
RICE NOODLES WITH BROCCOLI-ALMOND PESTO
Ingredients
- 1 head broccoli, florets and sliced stems
- 6 tablespoons sliced toasted almonds
- 1/4 cup fresh basil leaves
- 1 clove garlic, minced
- 2 tablespoons lemon juice
- 6 tablespoons olive oil
- Coarse salt and pepper
- 8 ounces medium rice noodles
Directions
Bring a medium pot of well-salted water to a boil. Cook broccoli florets and stems until bright green and just tender, about 2 minutes. Remove with a slotted spoon and let cool slightly. (Reserve water.) Roughly chop 1 cup cooked florets; set aside. In a blender, puree remaining florets, almonds, basil, garlic, and lemon juice. Add olive oil. Season with salt and pepper; set aside.
Return water to a boil and cook rice noodles according to package instructions. Reserve 1 cup cooking water, drain noodles, and return to pot. Toss with pesto, adding reserved pasta water until creamy. Top each bowl with chopped florets, small basil leaves, and remaining almonds. Season with pepper.
Ingredients
- One 15-ounce can chickpeas, drained and rinsed
- 1 tablespoon vegetable oil
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground hot paprika
- 1/2 teaspoon kosher salt
Directions
Preheat oven to 425 degrees. Toss chickpeas with oil and spices until evenly coated. Spread on a rimmed baking sheet. Roast, shaking pan occasionally, until chickpeas are golden and crunchy, about 30 minutes. Let cool completely. Store in an airtight container up to 2 weeks.
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Meals have not been perfect this month. Ken will agree with me. Dinner on Friday night was not so hot! It all sounded good, I mean, what doesn't sound delicious about Chickpea-Brown Rice Veggie Burgers? Well Ken's idea was to make 2 instead of 4 and pan fry them. The result, uncooked centers of these guys. Ken was a good sport and did his best to make it through dinner but half way thorough looked over and said "this is just not good". haha - I agreed!!
There are so many more nutritious recipes on the website www.wholeliving.com. Happy cooking!!!
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