Fall Basket - 1 November 2008

Bakset items: 1 head of cauliflower; 1 head of red leaf lettuce; 1 bunch of spinach; potatoes; bok choy; 2 pears; 5 carrots; leeks; grapes; 5 persimmons; 2 yellow onions; 2 red onions.

Sunday

My sister, Emily, picked up my basket for me since Armand and I were out of town for Halloween festivities.

Tuesday

At lunch I had a radish sandwich on whole-wheat English muffins with a salad consisting of romaine, carrots, and radishes from Abundant Harvest and tomatoes from the store.

Dinner included more of the same salad from lunch and cod with leeks and cherry tomatoes from a recipe I saw in the May/June 2003 issue of Martha Stewart's Everyday Food magazine. Maybe using lime instead of lemon (or lime juice with lemon zest) would be even tastier!

Cod With Leeks and Tomatoes
• 2 medium leeks, white and light-green parts only, thinly sliced, rinsed well, and patted dry
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon freshly grated lemon zest
• 3 sprigs thyme or 1 teaspoon dried thyme
• Salt and freshly ground pepper
• 2 1/2 cups cherry tomatoes
• 4 cod fillets, each 6-8 ounces and 3/4- to 1 inch thick

1. Preheat oven to 450º. In a 9-by-13-inch baking dish, toss together leeks, lemon juice, oil, lemon zest, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with foil and bake until leeks just begin to soften, 8 to 10 minutes.
2. Remove baking dish from oven. Add tomatoes, and toss to combine. Season both sides of cod fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper; place on top of vegetables.
3. Cover the dish and bake until the fish is opaque throughout, about 15 to 20 minutes. Serve immediately.

Wednesday

Salad: red leaf lettuce, cucumber, carrot, scallion. Potatoes sautéed in butter with yellow and red onions, a dash of rosemary and 1 teaspoon of time.