...and a Cocktail
We’re almost to the “official” start to summer so we’re thinking light, refreshing, seasonal menus and cocktails right now. And if pasta can be light, I’m here for it! This dish is all-in-one – you’ve got your protein, you’ve got your pasta, you’ve got your …
After doing some research on cobbler (yes, that’s my idea of a good time) I realized that so many versions of “cobbler” exist, just in different forms with different toppings and with different fruits. Cobbler, Crisps, Buckles, Sonkers, Crumbles….so many names, one main concept: baked …
There is nothing appealing about the word COD -you know it and I know it -but don’t let that stop you from making this dish! Cod, whether fresh or frozen is perfect for braising because it’s a white, flaky, mild fish – so it takes on every bit of the glorious flavor in which its simmering. The cannellini beans give it a heartiness so it truly is a full meal. Get a crusty (also not an appealing word!) loaf of sourdough ready for sopping up every last bite.
This dish has everything I love – and even though I’m eating a full loaf of bread as I’m soaking up every last ounce of the ragu, it feels light and healthy! Light enough for a warm summer’s evening but also hearty enough for a cold winter’s night. PERFECTION. Of course, if you don’t Cod – use another white, flaky, mild fish in its place. You can’t go wrong with braising!