PLAN NO. 10

DAY 1: RECIPE

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BBQ cod with three bean salad and cornbread

Yield: 4

Overview: Make the salad dressing, par roast the mushrooms, assemble the salad, and finish the mushrooms.

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Ingredients

For the mushrooms

• 1 ½ lbs king trumpet mushrooms, halved and scored
• ½ cup bbq sauce (store-bought or homemade) (see tip)

For the three bean salad

• 1 lb green beans, ends trimmed and cut into 1 inch pieces
• 2 sweet onions, cut into ½ inch wedges
• 1 15-oz can chickpeas, drained
• 1 15-oz can white beans, drained
• ½ bunch parsley leaves

For the salad dressing

• 1 ½ tablespoons sherry vinegar
• 3 tablespoons extra virgin olive oil
• 1 garlic clove, minced
• ¼ teaspoon dried oregano
• ¼ teaspoon smoked paprika
• ¼ teaspoon chili flakes

To serve

• cornbread (store-bought or homemade)

Instructions

1. Preheat the oven. 425℉ with the fan on.
2. Make the salad dressing. Whisk all of the ingredients together in a small bowl with a big pinch of salt and several grinds of pepper. Set aside.
3. Par roast the mushrooms. On a parchment-lined sheet pan, toss the mushrooms in a drizzle of olive oil, then season with salt and pepper. Roast for 10 minutes.
4. Make the three bean salad. Heat a large skillet over medium-high heat. Toss the green beans in a mixing bowl with a drizzle of olive oil and a good pinch of salt. Add the beans to the skillet and cook until well charred, about 8 minutes, stirring every few minutes. Transfer the beans to a plate and repeat the process with the onions. Wipe out the mixing bowl and use it to combine the green beans, onions, chickpeas, white beans, and dressing. Toss, taste for salt and vinegar, and adjust. Gently mix in the parsley leaves.
5. Preheat the broiler. Position your highest oven rack 4 inches below the broiler. Set the broiler on high.
6. Glaze the mushrooms. With a pastry brush, lightly brush each mushroom with bbq sauce. Place under the broiler and cook for about 5 minutes.
7. Plate. If using storebought cornbread, heat it up in the microwave for a few seconds. Serve the mushrooms alongside the cornbread, a few spoonfuls of salad, and a dollop of extra bbq sauce.

Tip

Homemade BBQ takes a little time, but it’s mostly inactive time. We use plums in our recipe (linked below under Extra Ideas) for an extra summery fruit punch. BBQ freezes well, so don’t be afraid to make a lot!

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DAY 2: LEFTOVERS

Savory Cornbread Pudding

Overview: Mix leftover cornbread cubes with eggs and bake

Preheat the oven to 375°F with the fan on. Dice your leftover cornbread into 1 inch cubes. In a large mixing bowl, whisk together 1 egg and 1 tablespoon milk for every 1 cup of diced cornbread. Season to taste with salt and pepper. Add the cornbread cubes to the mixing bowl and gently coat them with the egg mixture. Set aside so the cornbread can absorb the egg mixture (10-15 minutes).

Meanwhile, prepare some mix-ins. Ideas: sliced scallion, crumbled sausage, diced bacon, caramelized onions, sauteed mushrooms, grated cheese, or diced jalapenos. This is a great opportunity to use up odds and ends from your fridge and pantry. Fold the mix-ins into your cornbread-egg mixture. Pour the mixture into a greased skillet or baking dish (sized so the pudding is about 1 ½ - 2 inches deep).

Top with a generous sprinkle of grated cheese. Bake for 30 minutes, until a toothpick inserted into the middle comes out clean. Cool for 5 minutes before serving. Serve with lightly dressed mixed greens.

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SHOPPING LIST

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EXTRA RECIPES

Our plum BBQ sauce isn’t traditional, but it’s delicious and is a great way to use fresh plums while they are in season.

A good cornbread recipe is a great trick to have up your sleeve. We love it warm out of the oven with plenty of honey and salted butter.

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