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Pan Seared Cod With Spinach, Snow Peas & Asian Sesame Vinaigrette

It’s been been “triple H” weather in Boston lately – hazy, hot & humid. We’ve fired up our “decentralized” air-conditioning here at chez Semi-Sweet, but the kitchen gets short-shrift, for sure. It’s pretty decent in here until you start working hard (read: lugging laundry, or, unfortunately, cooking). But a family can only subsist on hard-cooked eggs and salad for so many days, and I was inspired by more Picadilly Farm CSA loot I picked up on Wednesday.
This meal is a 30 minute nutritional powerhouse – especially if you serve it with brown rice (I will confess, we ate it with white). But here’s the kicker – it’s also super-delicious and it won’t heat up your digs too much.
You’ll have leftover vinaigrette. I think it’d be a great Asian salad dressing, drizzle for a wrap with lots of veggies and shredded rotisserie chicken, or perhaps a raw cabbage slaw with cilantro. If you do make this, let us know how you’re using your leftover dressing, will you?
Pan Seared Cod With Spinach, Snow Peas & Asian Sesame Vinaigrette (adapted from Gourmet)
3 T. water 2 T. miso (any type will do) 1 T. sugar 1 T. mirin (Japanese sweet rice wine) 2 T. minced ginger 2 T. well-stirred tahini 3 T. canola oil 3/4 lb. skinless cod fillet 5 oz. spinach a couple of handfuls of sugar snap peas 1.5 c. cooked rice flour Kosher salt & freshly ground pepper to taste 2 T. canola oil© 2010, Semi-Sweet. All rights reserved.
June 25, 2010 4 Comments
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Greens & Ricotta Salata

I got a lovely head of Swiss chard in my CSA box last week, and since I was closing in on my next share, I had to think up a way to use it . . . I’m done with soups for now, done with the sausage/greens combo – I needed a fresh take. This recipe is it . . . buttery braised chard, onions, salty ricotta salata all make a fab side dish, or, if you’re like me, your main course!
Greens & Ricotta Salata (adapted from the Food Network)
1 bunch Swiss chard 2 T. extra virgin olive oil 1 large yellow onion, chopped 4 garlic cloves, minced 1/2 c. low-sodium chicken broth 2 T. reduced-sodium soy sauce Freshly ground black pepper to taste 3 oz. ricotta salata cheeseWash the chard and pat it dry (leave some water clinging to the leaves). Coarsely chop the stems and leaves and set them aside.
Warm the oil in a large skillet over medium-high heat. Add the onions and saute until translucent. Add the garlic and saute for 1 minute longer. Add the greens, broth, soy sauce, and pepper. Cook, stirring often, until the greens have wilted, the stems become tender and most of the liquid has cooked off, about 10 minutes.
Transfer the cooked greens to a serving plate and crumble the cheese over the top. Serve immediately.
Serves 4.
© 2010, Semi-Sweet. All rights reserved.
June 23, 2010 3 Comments





