Cod in a sweet ginger veggie broth

4 frozen Miso Glazed Cod or Halibut filets (see recipe for Glaze below if not prepackaged) 

1 ½ tbsp, pickled ginger, chopped 

4 cups low sodium vegetable broth/stock 

¼ dark soy sauce 

1 tbsp fish sauce 

1 tbsp honey 

3 tbsp sugar 

1 tsp ground pepper 

Rice of choice 

Steamed/roasted vegetables like bok choy, carrot, shitake mushroom, sliced. 

Fresh vegetables like radish, and green onion for garnish. 

Begin baking cod or halibut according to package instructions. Meanwhile, add all ingredients except for rice and veggies into a sauce pot, stir to combine and bring to a boil. Reduce heat to a low simmer and cover with lid. Continue to simmer until fish is finishing baking. Strain broth into serving bowls, add vegetables, rice, and top with cooked Cod or Halibut. 

Glaze: 

1 tsp olive oil 

1 tsp sesame oil 

2 tsp freshly grated peeled ginger (you can find peeled ginger at Trader Joe’s) 

2 cloves garlic, minced 

1 small shallot, minced 

1/3 cup mirin 

1/3 cup reduce sodium soy sauce 

1/3 c rice vinegar 

1 ½ tsp honey 

Ina Garten’s Pesto 

¼ cup walnuts 

¼ cup pignolis (pine nuts) 

3 T chopped garlic (approx. 9 cloves) 

5 cups fresh basil leaves, packed 

1 tsp kosher salt 

1 tsp ground pepper 

1 ½ cups of good quality olive oil 

1 cup fresh parmesan 

Add the walnuts, pignoli (pine nuts), and garlic to the bowl of a food processor fitted with a steel blade. Process for about 30 seconds, until finely chopped. 

Add the basil leaves, salt, and pepper. With the processor running, slowly drizzle in the olive oil through the feed tube, blending until the mixture is smooth and fully combined. 

Add the Parmesan cheese and continue processing for about 1 minute, until the pesto is creamy and well incorporated. 

Serve immediately, or transfer to a container and store in the refrigerator or freezer. To help preserve freshness, pour a thin layer of olive oil over the surface before storing. 

Recommended pasta: Thrive Market brand, biodynamic pasta  

4. Jen’s Granola 

½ cup sunflower oil or avocado oil 

¼ cup of honey 

¼ cup of maple syrup 

½ tsp ground cinnamon 

½ tsp vanilla 

½ tsp salt 

3 cups old fashioned rolled oats 

1/3 cup ground flaxseed 

1 cup of sliced almonds 

1 cup of crazens or other dried fruit of your choice 

Heat oven to 300 degrees and line a baking sheet with parchment paper.  

Whisk together the oil, honey, maple syrup, cinnamon, salt, vanilla, and flax seed. Add the almonds and oats and stir to coat. Spread the oats out onto the prepared baking sheet. Use a spatula to evenly distribute the granola. Bake for 15 minutes; stir. Bake for another 10-15 minutes; until lightly toasted and when it smells good. 

Add dried fruit right after baking. Cool completely before storing. Store in an airtight container in the fridge for a few weeks.