Pick of the week...

Today is the first day of spring.  In Connecticut daffodils are blooming and allergies are in full force!  The markets are selling spring produce, like asparagus, in abundance.  I like to buy seasonal produce so asparagus will be a side dish for many meals!  Next weekend my family celebrates Easter so we will be with extended family.  I am from a big Italian family so our gatherings center on meals.  I'm keeping that in mind this week and am preparing "lighter" meals for my family.

My "pick of the week" is Cod with Asparagus Hash and Horseradish Sauce.  The recipe is from the April isuue of Real Simple.  It is an easy dinner to prepare and is light and healthy.

INGREDIENTS

1. 1russet potato, cut into ¾-in. pieces
2. ½teaspoon kosher salt, divided
3. ½cup mayonnaise
4. 3tablespoons horseradish
5. 2tablespoons fresh lemon juice, divided
6. ¼cup extra-virgin olive oil, divided
7. ½teaspoon black pepper, divided
8. 3spring onion bulbs, whites quartered and greens thinly sliced
9. 1bunch asparagus, cut into 2-in. pieces
10. 4(6-ounce) pieces boneless, skinless cod fillets
11. 2tablespoons roughly chopped dill

DIRECTIONS

1. Cook the potato in salted water until fork-tender, 8 minutes. Drain.
2. Meanwhile, stir together the mayonnaise, horseradish, and 1 tablespoon of the lemon juice in a small bowl.
3. Heat 2 tablespoons of the oil in a large skillet over medium-high. Add the potato, ¼ teaspoon salt, and ¼ teaspoon pepper; cook, turning occasionally, until brown and crisp, about 10 minutes. Add the onion whites and asparagus and cook, stirring, until the vegetables are tender, about 10 minutes. Transfer to a plate.
4. Heat the remaining oil in the skillet over medium-high. Sprinkle the fish with the remaining salt and pepper. Cook, in batches, until opaque throughout, 2 to 3 minutes per side. Serve, sprinkled with the remaining lemon juice, the dill, and onion greens, with the asparagus hash and horseradish sauce on the side.

Simple, right?

Wishing you all a happy spring.  Shop seasonally and try some vegetables that you normally do not buy.    Options are endless!

Best.

Donna