Although Labor Day has come and gone, it’s still hot enough in Massachusetts for me to want a light, summery meal. White fish is so easy to cook, and the corn is still sweet this late in the season. This is a simple meal, but using fish instead of chicken makes it feel more special. Also, fish ends up being easier to cook and clean up after, as long as you put the wrappers in the outdoor trash immediately to keep your kitchen smelling fresh.
I served this with a side of Sesame Bok Choy Salad, but any vegetable side dish will work. Take advantage of your farmers’ market while it’s still flush with produce! Also, feel free to cover the side with cheese since the rest of this meal is so healthy.
- 2 4-oz cod fillets, defrosted if frozen
- 2 ears sweet corn
- 1 tsp lemon olive oil
- sea salt
- ground coriander
- Preheat the oven to 350 degrees, and set a large pot of water on high heat to boil.
- Shuck the corn, removing as many silks as possible with your fingers. Rinse, snap off the ends of the cobs, and set corn aside.
- Line a baking sheet with foil, and spray with olive oil spray. Place the fish on the sheet, and sprinkle with the spices to taste.
- Bake fish for 15-20 minutes, until the middle is warm and opaque.
- When the water comes to a boil, add the corn cobs. Cook for 5 minutes, bringing the water back to a boil during that time. Remove corn from the water after 5 minutes.
- Fill two plates with fish and corn (and a side salad, if you wish), and enjoy!
Serves 2. Active time 10 minutes; total time 30 minutes.
Who says nutmeg is a winter spice? These cookies have traditional fall flavors, but I’ve been eating them all summer. They’re so moist that each cookie feels like a piece of cake, and they always please a crowd.
This is a variation on pumpkin cookies with chocolate chips. I replaced the canned pumpkin with sweet potatoes because my farm share sends me piles of them; pumpkin would give you the same result, though.
I mixed in white chocolate and pecans to replace the chocolate chips so this recipe would be heartburn-approved. Both versions are delicious, but to be honest, I usually use semisweet chocolate when I make these for others! Total chocolate deprivation is not a sustainable lifestyle. These are some of the healthiest cookies around, so I don’t feel guilty about having a few bites of chocolate once in a while.
- 1 2/3 cups flour
- 1/3 cup whole-wheat white flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 2 eggs, at room temperature
- 3/4 cup brown sugar
- 1/4 cup unsweetened applesauce
- 1/4 cup canola oil
- 1 cup mashed sweet potato (from 2 medium potatoes; directions below)
- 1 tsp vanilla
- 1/2 cup white chocolate chips
- 1/3 cup chopped pecans (optional)
- Wash the sweet potatoes and prick them each several times with a fork. Put them on a plate and microwave for 7 minutes. Flip each potato and microwave for 6 more minutes. Set aside to cool.
- Preheat oven to 325 degrees. Line two cookie sheets with parchment paper.
- Stir the flour, baking powder, baking soda, salt, and spices together in a medium bowl and set aside.
- Use a dull knife to peel each potato (as shown here). Discard the skins, mash the flesh, and measure out 1 cup, setting aside any extra for another use.
- Using an electric mixer, beat the eggs and brown sugar until smooth and light in color, about 1 minute. Mix in the applesauce, oil, sweet potato, and vanilla until blended.
- On low speed, mix in half of the flour and then the other half after a few seconds. Work quickly, as the dough will form a sticky ball around the beaters. Finish mixing by hand if necessary.
- Mix in the white chocolate chips and pecans (if using) by hand.
- Using a 1/4 cup measuring cup, scoop the dough onto the cookie sheets. You should have 14 to 16 cookies.
- Bake the cookies until the tops feel firm and a toothpick comes out clean, 15 to 16 minutes. Let the cookies rest for 5 minutes on the sheets; then move them to cooling racks to cool completely.
- To store, leave the cookies uncovered and unrefrigerated overnight. (Otherwise they will get soggy.) Move to an airtight container the next morning, and refrigerate if you haven’t devoured them all.
Makes 14 to 16 cookies. Adapted from http://baker-bookworm.blogspot.com/2010/11/pumpkin-chocolate-chip-cookies.html
Carrots for breakfast sounded weird to me, but I’ll try anything that is promised to taste like carrot cake. (The unparalleled carrot torte from Konditor Meister is a constant craving of mine.) These oatmeal bars are filling and sneak in a serving of vegetables. Topped with a dollop of vanilla yogurt (instead of a heavy layer of cream cheese frosting), they provide a balanced and tasty breakfast.
I like to make these bars on a Sunday night so I have a quick breakfast ready for the workdays all week. This oatmeal bake would also make a wonderful brunch; serve it with fruit salad. If you mix up the ingredients ahead of time, you can pop the dish in the oven when guests arrive and be free to laze about and enjoy your morning.
- 2 cups oats, gluten free if desired
- 1 tsp baking powder
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1/8 tsp salt
- 1/4 cup brown sugar
- 1 1/3 cups grated carrots
- 1/4 cup golden raisins
- 1 egg
- 2 egg whites
- 2 cups 1% milk
- 1/2 tsp vanilla extract
- 2 tbsp maple syrup, plus more for serving
- 3 tbsp chopped pecans
- 3 tbsp sliced almonds
- 12 oz nonfat vanilla yogurt
- Preheat the oven to 375°F. Spray an 8×8 baking dish with cooking spray.
- Combine the rolled oats, baking powder, spices, brown sugar, and salt in a mixing bowl; then add grated carrots and raisins and stir to mix.
- In a separate bowl, beat the eggs, add the milk and vanilla, and mix well.
- Put the maple syrup, pecans, and almonds in a small bowl and mix to combine.
- Spoon the oat mixture into the baking dish in an even layer, pressing down with a spatula. Then pour the egg mixture over the oats and sprinkle the nut mixture on top.
- Bake for 40 minutes, until the oatmeal is set. Allow to cool for 5 minutes, and then run a knife around the edges of the baking dish. Cut 6 bars, and serve each one with a dollop of yogurt and a drizzle of maple syrup.
Serves 6. Active time 10 minutes; total time 55 minutes. Adapted from http://www.greenkitchenstories.com/baked-carrot-cake-oatmeal/
This is my new favorite salad. Baby bok choy is a delightful vegetable: crunchy and slightly bitter, with both greens and a cabbage-like stalk. I’ve been using it instead of onion in some recipes, but now that I know how good it is raw, I’ll be experimenting with other flavors of dressing.
Baby bok choy is more perishable than cabbage, so I don’t recommend dressing this salad and leaving it in the fridge overnight. It will keep for a few hours, though, so it’s a good option for a party appetizer or potluck; just make a double batch. Add the dressing right before you serve it, and it will stay crunchy for several hours. If you want to save some for the next day, don’t add any dressing until then.
- 1 1/2 tsp honey, put in the microwave for 5 seconds
- 1 1/2 tsp low-sodium soy sauce (gluten-free if desired)
- 1 tbsp rice vinegar
- 1 1/2 tsp sesame oil
- 1 tsp vegetable oil
- 1/2 tsp grated ginger
- large pinch of onion powder
- 5 heads baby bok choy, rinsed, dried, and thinly sliced
- 1 large carrot, shredded
- 2 tbsp toasted sliced almonds
- 1 tbsp cilantro leaves
- In a small bowl, stir the honey, soy sauce, vinegar, oils, ginger, and onion powder until it forms a uniform dressing. Microwave for a few seconds if the honey isn’t combining easily.
- Pour the vinaigrette over the bok choy and carrot. Add the cilantro and toss well to coat the salad in dressing. Top with the toasted almonds and serve.
Serves 4 as an appetizer or 2 as a main course. Active and total time 15 minutes. Adapted from http://thecozyapron.com/cozy-cameo-pass-the-bok-choy-greens-and-my-skinny-jeans-please/