|Wild-caught cod in a sweet pepper-tomato sauce with mashed yams and squash.|
My wife filled the blender with cut-up sweet peppers, whole garlic cloves, onion and a beefsteak tomato, then had to run out to do an errand.
I took over, squeezing juice from one and a half big lemons into the blender, and used the slow "Chop" setting to puree everything.
I poured the sauce into a non-stick pan, added a large can of organic tomato sauce from Costco Wholesale and about a half-cup of extra-virgin olive oil, and turned on the stove.
Meanwhile, I seasoned and cut up fresh wild-caught cod fillets -- $7.99 a pound at Costco -- and when the sauce was bubbling gently, put the pieces in a non-stick pan, covered it and turned up the flame.
|I used lemon juice and Costco's Organic No-Salt Seasoning on the raw fish.|
|The fish turned white and was cooked through in 10 to 12 minutes.|
We ate the cod with mashed Korean sweet yams, Kabocha squash and garlic cloves with butter substitute, olive oil and more no-salt seasoning.
|We boil the yams with their skin and the squash with the dark-green exterior.|
We didn't add tomato sauce to the lemony sweet-pepper sauce for fish the last time we made it.
But on Tuesday night, I re-heated 4 cups of leftover sweet pepper-tomato sauce, added a drained can of organic diced tomatoes and some red-pepper flakes, and used that to dress a half-pound of Trader Joe's Organic Whole Wheat Spaghetti.
|Whole wheat spaghetti in a lemony sweet pepper-tomato sauce.|
The cod and spaghetti dinners ended with bowls of Earthbound Farm Organic Spring Mix dressed simply in extra-virgin olive oil and balsamic vinegar.