Cod with Garlic Butter and Farro Tabbouleh

This is yet another fantastic inspiration from Central Market. Farro is an ancient wheat (also known as emmer or spelt) that is an excellent source of complex carbohydrates and offers more than twice the amount of protein and fiber than modern wheat. This wonderful food contains 3.5g of fiber per ½ cup serving. When cooked, farro's texture is chewy and hearty.

Cod with a Lemony Chardonnay Sauce and Oven-Roasted Asparagus

Monday night was "cooking by the seat of my pants." I didn't have much of anything except for a cod fillet, some asparagus, and a bottle of chardonnay in the fridge. It actually turned out pretty good. I do wish I had caramelized the onions prior to putting in the cod and that the flavors had been a bit brighter. The asparagus came out perfectly, on the other hand. If anyone has any suggestions, feel free to leave a comment.

Herb Crusted Cod with a Mustard-Dill Yogurt Sauce

Yet another food I have recently grown accustomed to is fish. I've found that I really like the milder fishes such as cod and halibut and actually find myself looking for recipes featuring fish. This one is adapted from another one of my favorite books, The Swedish Table, by Helene Henderson. This book really strikes chord with my Swedish heritage and  appetite.