Brazilian Cod and Early Fall Vegetables
Notes of cinnamon and allspice alongside winter vegetables provide hints of the season.
Servings
Produce
Garlic (Organic)
2 1 Clove
Broccoli (Organic)
6 3 oz
Kale (Organic)
3 1.5 oz
Omani Pink Sweet Potato (Organic)
10 5 oz
Green onion
1 0.5 oz
Protein & more
Cod
1 0.5 lb
Walnuts
2 1 oz
Feta cheese
1.5 0.75 oz
Pantry items
Sea salt
1 0.5 teaspoon
Olive oil
3 1.5 teaspoon
Spice mix
Ground ginger
1 0.5 teaspoon
Granulated Onion
1/2 0.25 teaspoon
Cinnamon powder
1/2 0.25 teaspoon
Allspice
1/2 0.25 teaspoon
Sweet paprika
1 0.5 teaspoon
Granulated Garlic
1/2 0.25 teaspoon
Prep ahead (optional)
a. Chop broccoli into bite-sized florets. b. Cut out and compost kale stem; chop leaves bite-sized. c. Peel sweet potato; ½” dice. d. Thinly slice green onion. e. Mince garlic.
Instructions
1
Prep:
a. Preheat oven to 425º and prep two small baking sheets or pans with nonstick spray or olive oil.
b. Season cod with ½ tsp salt and Brazilian spice mix. Set aside.
2
Roast broccoli and sweet potatoes:
a. In large bowl, add broccoli (bite-sized florets), sweet potatoes (peel, ½” dice), 1 tbsp olive oil, and ½ tsp salt. Toss to coat the vegetables.
b. Add to a small baking sheet. Roast until caramelized and tender, about 10 minutes.
3
Meanwhile, cook cod:
a. In large sauté pan over medium-high heat, add 1 tbsp olive oil. Add cod, top-side down, and sear until golden, about 1 minute.
b. Transfer cod to the second baking sheet, top-side up. Cook until opaque throughout, about 10-12 minutes, depending on thickness of cod.
4
Saute remaining vegetables:
a. Leave the cod juices in the sauté pan and turn the heat to low-medium. Add green onion (thinly slice), garlic (mince), kale (cut out and compost stem, chop leaves bite-sized), and ¼ tsp salt. Cook until wilted and tender, about 3 minutes.
b. Add walnuts; stir 1 minute more until walnuts are toasty and fragrant.
c. Add roasted broccoli and sweet potatoes. Stir to combine; cook for 1-2 more minutes. Salt to taste.
5
Serve:
a. Just before serving, toss feta cheese throughout vegetables. Divide among plates.
b. Top with Brazilian cod. Pour a glass of wine and enjoy!
Chef's notes
If cod is not a favorite, great flavor-match substitutes include salmon, roast chicken, or even a ribeye or other cut of beef. Vegetarians can replace the protein with quinoa, green lentils, or a mix of the two.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX