Cod with Roasted Fingerlings Kale & Squash Salad
Seasonal winter squash at the peak of summer definitely presents a culinary challenge. How to give it the summer touch? Add it to a salad and garnish it with a more expected seasonal favorite: fresh peach.
Servings
Produce
Kale (Organic)
3 1.5 oz
Thyme
1/4 0.125 oz
Rosemary
1/4 0.125 oz
Acorn Squash
1 0.5 Whole
Fingerling potatoes
15 7.5 oz
Protein & more
Chevre
1.5 0.75 oz
Walnuts
1.25 0.63 oz
Cod
1 0.5 lb
Peach
1 0.5 Whole
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Granulated Garlic
1/2 0.25 teaspoon
Spice mix
Granulated Garlic
1/2 0.25 teaspoon
Sage
1/2 0.25 teaspoon
Lemon Thyme Vinaigrette
Minced Garlic
1 0.5 teaspoon
Lemon juice
3/4 0.375 tablespoon
Olive oil
2 1 tablespoon
Dijon mustard
1 0.5 teaspoon
Honey
1 0.5 teaspoon
Prep ahead (optional)
a. Chop kale leaves bite-sized. b. Slice acorn squash in half lengthwise, scoop out seeds, cut 1” crescents. c. Slice fingerling potatoes in half lengthwise. d. Very finely mince thyme & rosemary leaves.
Instructions
1
Prep:
Preheat oven to 425º. Prep baking sheet with olive oil or non-stick spray.
2
Roast potatoes and squash:
a. Add fingerling potatoes (slice in half lengthwise) and acorn squash (slice in half lengthwise, remove seeds, cut 1" crescents) to baking sheet.
b. Drizzle vegetables with 2 tsp olive oil and season with ½ tsp salt and ½ tsp granulated garlic.
c. Roast about 25 minutes, or until vegetables are fork-tender. The acorn squash rind is edible (and delicious!), but if you’d prefer, remove it. Then, chop ½” pieces.
3
Assemble salad:
a. In medium bowl, add kale (chop leaves bite-sized), acorn squash pieces, walnuts, and peach (pit, chop).
b. Add fresh thyme (finely mince leaves) to lemon vinaigrette base. Shake vigorously. Add lemon thyme vinaigrette to kale and squash salad and toss to coat.
4
Cook cod:
a. Add rosemary (very finely mince) to sage & rosemary mix and shake vigorously to combine.
b. Season cod with ½ tsp salt and sage & rosemary mix.
c. In large sauté pan over medium-high heat, add 1 tbsp olive oil. Add cod top-side down; sear until golden, about 2 minutes each side. Continue cooking until opaque throughout, about 4-6 more minutes. Alternatively, you can roast the cod in the oven for 15 minutes, just make sure to use a separate baking dish, as cod tends to weep water while it roasts.
d. Chop cod into 1” pieces.
5
Serve:
a. Divide cod among plates. Serve roasted fingerling potatoes and kale and squash salad alongside.
b. Garnish salad with chevre. Enjoy!
Chef's notes
If your family doesn't prefer seafood, pork, roast chicken, or a grilled ribeye would complement the flavor profile of this dish beautifully.
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