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About the Dish

12 ounces Yukon Gold Potatoes
3/4 teaspoon PeachDish Salt
1 ounce Parsley
2 cloves Garlic
1 teaspoon Tuscan Seasoning Blend
1 tablespoon White Wine Vinegar
8 ounces Asparagus
8 ounces Cod
Per Serving
Calories 450
Total Fat 22 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 45 mg
Sodium 660 mg
Total Carbohydrates 40 g
Dietary Fiber 6 g
Sugar 5 g
Protein 25 g
Sheri Castle

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

METHOD

1
• Heat oven to 425° F. • Grease or line a baking sheet.
2
MISE EN PLACE • Slice potato. • Pick and finely chop parsley leaves. • Peel and finely chop garlic. • Discard tough asparagus ends; cut tender spears into 3-inch lengths.
3
• Toss potato with 2 teaspoons olive oil and 1/4 teaspoon PeachDish Salt. • Spread in a single layer. Roast in oven 15 minutes.
4
While potatoes roast, in a bowl combine 2 tablespoons olive oil, parsley, garlic, Italian herb blend, vinegar, 1/4 teaspoon PeachDish Salt and 1/4 teaspoon black pepper. This is your salsa verde.
5
• Toss asparagus with 1 teaspoon olive oil. • Season cod on all sides with a total 1/4 teaspoon PeachDish Salt.
6
When potatoes have roasted 15 minutes: • Scatter asparagus over potatoes. Top with cod. • Roast in oven until vegetables are tender and cod is flaky and opaque throughout, about 10 minutes.
7
• Divide vegetables and cod between 2 plates. • Top with salsa verde, and enjoy!