WARM WILTED WINTER GREENS
Steps:
- Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.
- Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.
CREAMY LEMON ORZO WITH WINTER GREENS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 2 cups sliced Tuscan kale in olive oil in a nonstick skillet over medium-high heat, 2 minutes. Add 2 sliced garlic cloves and cook 1 minute; season with salt and pepper. Add 2 cups vegetable broth and 1/2 cup heavy cream; bring to a simmer. Stir in 1 cup orzo and cook 9 minutes. Stir in 3 ounces baby spinach. Turn off the heat; stir in 3/4 cup grated Parmesan and 1 tablespoon each lemon zest and juice. Season with salt and pepper. Drizzle with olive oil.
COD WITH WINTER VEGETABLES
From Mark Bittman's "How to Cook Everything." Never thought I'd find a cookbook I loved more than "Joy of Cooking," but this may be it. This is so easy to make, and very yummy. (Of course I use more garlic than Mr. Bittman calls for!)
Provided by KLHquilts
Categories One Dish Meal
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Spread 1/3 of oil (or butter) in the bottom of a 9x13" casserole dish. Sprinkle minced garlic across the bottom of the dish.
- Top the garlic with half of the carrots, celery, potatoes, onion, and fish. Season with salt and pepper to taste, and add more of the oil (or butter).
- Take the remaining vegetables and fish and spread across the casserole dish. Sprinkle with salt and pepper to taste. Pour wine/stock/water (whichever you decided to use) over all of it. Spread the remaining oil/butter across the top.
- Cover and bake until the potatoes are cooked through -- about 45 minutes.
Nutrition Facts : Calories 386.7, Fat 8.2, SaturatedFat 1.2, Cholesterol 73.3, Sodium 187.3, Carbohydrate 23.6, Fiber 4.2, Sugar 6.4, Protein 32.9
BAKED COD AND VEGGIES
"This tastes great whether prepared in the oven or on the grill," Monica Woods assures from Springfield, Missouri.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the onion in oil until tender. Add the red pepper, mushrooms, garlic, allspice, salt and pepper; cook and stir over medium heat for 5 minutes. Remove from the heat. Stir in the olives, 1 tablespoon lemon juice and 2 teaspoons parsley. Spoon onto the center of a large piece of heavy-duty foil (about 18 in. x 12 in.). , Place cod over vegetables; sprinkle with remaining lemon juice and parsley. Fold foil over and fold in the edges twice, forming a pouch. Place on a baking sheet. Bake at 350° for 15-20 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 232 calories, Fat 9g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 243mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
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