peas

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Garlic lime cod with pickled red onions and celery salad is full of spring vibes with a brief homage to lingering winter! The light, celery-based salad is a burst of crisp + crunch enlivened by the cumin and coriander. Cod typically takes on the flavor of however it is prepared, and here, the garlic and lime do wonders to flavor the flaky fish.

Garlic and lime are a tried-and-true flavor pairing, and work their magic in this garlic lime cod. Topped off with the salty sweetness of the pickled red onions, garlic lime cod with pickled onions and celery salad is a bright and easy dish for any night of the week.

If you don’t have a cast iron grill pan (which I highly recommend investing in !), the garlic lime cod can be cooking on a regular cast iron skillet or baked on a sheet pan, but you won’t get those beautiful grill marks !

ingredients

for the pickled red onions

  • 2 medium red onions, sliced into rings
  • ½ cup vinegar
  • ½ cup water
  • 1 tablespoons salt
  • 1 tablespoon sugar

for the celery and peas

  • 3 cups celery, sliced on the diagonal
  • 3 cups green peas
  • 2 teaspoons cumin seed, toasted and ground
  • 2 teaspoons coriander seed, toasted and ground
  • ¼ cup red wine vinegar
  • 1 teaspoon salt
  • 2 teaspoons dried parsley
  • ¼ teaspoon freshly cracked black pepper 

for the cod

  • 2 5-6-ounce cod fillets
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice
  • 2 garlic cloves, grated

pickled red onion steps

In a small pot, combine the water, vinegar, salt, and sugar, and bring the mixture to a boil. Place the sliced red onions into a mason jar and pour the hot mixture over it. Cover and close with a lid to ensure it makes a seal.

celery and peas steps

Place the celery and green peas in a large bowl. In a small bowl, whisk together the ground cumin, ground coriander, red wine vinegar, salt, and parsley until evenly combined. Evenly distribute the dressing over the celery and peas and let sit for 30 minutes or up to 24 hours in the refrigerator to allow it to marinate. 

cod steps

In a shallow bowl or dish, lay the cod fillets out flat. Cover with the lime zest, lime juice, and garlic. Let sit for 30 minutes or up to 2 hours. Heat a grill pan or cast iron skillet over medium high heat for 4 minutes. Place the cod, skin-side down on the pan (you should hear that nice sizzle) and cook for 6 minutes. Carefully flip and cook on the other side for 5-6 minutes. If the cod does not release easily from the pan, it is not ready to be flipped. In this case, cook it for another minute or 2 then try flipping it again. The telltale sign that cod is finished cooking is when it begins to flake apart. Serve with the pickled red onions and celery salad. 

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In: pizza, flatbread, & crackers, sourdough
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The dough for these sourdough bites is one of my favorites to make using a sourdough starter. It’s fairly simple to mix up, but the 14 hour bulk fermentation helps it develop a deep, complex flavor. Yes, that seems long, but trust me, it is worth the wait. 

I cut these sourdough bites into squares, but feel free to make them round or different shapes, it is really a matter of preference. The prosciutto nicely mingles with the verdant peas, the salty grana padano, and a slight bite of cracked black pepper. Grana padano is super similar to parmesan cheese, but it is slightly sweeter and aged for a shorter period of time. Have these sourdough bites as an any-time-of-day snack or a meal with a side salad or greens!

ingredients

for the dough

  • 50g butter
  • 150g water
  • 100g sourdough starter 100% hydration
  • 50g sugar
  • 350g flour
  • 18g salt

for the toppings and assembly

dough steps

In a large bowl, mix together the butter and water then add the starter and mix until combined. Add in the sugar and mix, then add in the flour and salt and mix until the dough is evenly combined. It will be shaggy at first but become blended and somewhat sticky as you mix. With wet hands, pinch and press the dough until it is smooth then cover with plastic wrap and let it sit for 2 hours. 

After the dough has rested for 2 hours, stretch the top of it up and fold it over itself. Turn the bowl 90° to the right and pull the top of the dough up and over. Repeat this 8 times total. Let the dough sit for another hour then repeat the folding process 8 more times. Let the dough sit for one more hour then repeat the series of folds one last time, for a total of three stretch and fold sequences.

Let the dough rest for ~14 hours overnight until it has doubled in size. After this bulk fermentation, turn the dough out onto a floured surface and cut it into squares. I used a 2 ¾ x 2 ¾-inch square cutter, but you can just as easily use a knife.

Let the squares rest for 1-2 hours until they puff up. After this final rest, preheat the oven to 375°F.

assembly steps

Drizzle about ½ teaspoon of olive oil on each square, then top with prosciutto, grana padano, and peas. I like to create a sort of border around the squares with the prosciutto and cheese, then spoon some peas directly in the center. Top with cracked black pepper.

With the oven at 375°F, bake for 20 minutes, then turn the oven up to 450°F and bake for 10 more minutes. 

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Pasta pancetta e piselli is the sort of meal that you can throw together in a matter of minutes when you have had a super busy day and return home, exhausted, to find no fresh groceries. Keep these staples on hand at all times and confidently know that you will be minutes away from a delicious and satisfying meal any time of day. The burst of green from the frozen peas joins with the pancetta’s rich flavor and a sprinkling of parmesan cheese to complete the dish. Pasta pancetta e piselli is a consistent and reliable pantry-reliant recipe.

Serves 4-6

ingredients

for the pasta and sauce

  • 16 ounces (1 pound) pasta like radiatori or fusilli
  • 8 ounces pancetta, cubed
  • 1 shallot, diced
  • 1 onion, diced
  • 2 garlic cloves, minced
  • ¼ teaspoon crushed red pepper
  • 12 ounces frozen peas

for the garnish

  • 1 tablespoon lemon zest
  • ¼ cup grated parmesan cheese

steps

Bring a large pot of salted water to a boil. Cook the pancetta in a large skillet on medium-high heat until crisp and golden, about 7 minutes. Add the shallot and onion and cook for 4 minutes. Then add the garlic and cook for another 4 minutes. Add the crushed red pepper and cook. Add the peas and stir to evenly distribute. 

Meanwhile, add the pasta to the boiling water and cook until just under al-dente, around 6-7 minutes. Strain and transfer to the dutch oven and mix until all ingredients are evenly combined. Slowly mix in the parsley. Turn off the heat and grate lemon zest over top along with parmesan cheese.