3 minutes ago
Didn’t get a chance to share my talented hubby’s incredible dinner last night for the start of no-meat week👉🏼 Caramelized Onion & Mushroom Cod with a Sweet Arugula Salad and Smoked Roasted Carrots. The next picture shows his famous Sushi Tower 🍣 Caramelized Onion & Mushroom Cod 🐟 -2 cod fillets (or any other white fish) -1 large vidalia onion -3-4 garlic cloves, crushed -3-4 sprigs of fresh thyme, divided -1cup fresh baby Bella mushrooms -1/2cup sherry cooking wine, divided -1tbsp EVOO -salt and pepper to taste In a large saucepan, sauté the mushrooms and onions with 1/4 cup sherry wine, and a sprinkle of salt and pepper. Once they are Caramelized, remove from the stove and set aside. In a large baking dish or bowl, add the fish filets. Pour in the remaining 1/4 cup of sherry wine. Cut up 2 of the thyme sprigs and add to the bowl. Transfer the onion and mushrooms into the dish/bowl, and add EVOO and a little bit of salt and pepper. Crush 1-2 garlic cloves in the bowl and mix all together. Cover the bowl and let it marinate in the fridge for at least 2 hours. Once you are ready to eat, transfer to a baking dish if it is not already in one. Crush the remaining garlic and top with the remaining thyme sprigs. Bake in the oven on 350 for 10-12 minutes, and broil for 5. Serve 👍🏼 Sweet Arugula Salad 🥗 -1/2 bag of wild arugula -1/2 honey crisp apple, sliced -1tbsp homemade craisins Dressed with 2tbsp of Almond Butter Dressing [4tbsp almond butter, 1/4cup water, 1tsp coconut aminos, 2tsp rice vinegar, 1tsp toasted sesame oil, 1tsp sriracha, 1tsp ginger powder, 1 juiced lime, 1tsp maple syrup] *dressing recipe yields more than serving suggestion. Refrigerate for up to 1 week. And last but not least is our favorite roasted carrots 🥕 tossed with smoked paprika, chili powder, onion powder, garlic powder, and pink salt.