Napa Cabbage Salad

Ingredients

1 head napa cabbage

1 bunch minced green onions

⅓ cup butter

1 (3 ounce) package ramen noodles, broken

1 cup slivered almonds

2 tablespoons sesame seeds

¾ cup vegetable oil

½ cup white sugar

¼ cup cider vinegar

2 tablespoons soy sauce

Directions

1. Finely shred cabbage; do not chop. Combine green onions and cabbage in a large bowl. Cover and refrigerate until ready to serve.
2. Preheat the oven to 350 degrees F (175 degrees C).
3. Make the crunchy topping: Melt butter in a pot. Stir ramen noodles, almonds, and sesame seeds into the pot with melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated oven, turning often to make sure they do not burn, for 5 to 7 minutes. When they are browned remove them from the oven.
4. Make the dressing: Heat oil, sugar, vinegar, and soy sauce together in a small saucepan. Bring the dressing to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
5. Toss together cabbage with crunchy topping and dressing immediately before serving. Serve right away or the crunchies will get soggy.

Herby Fish with Wilted Greens & Mushrooms

from EatingWell.com

Ingredients

3 tablespoons olive oil, divided

½ large sweet onion, sliced

3 cups sliced cremini mushrooms

2 cloves garlic, sliced

4 cups chopped kale

1 medium tomato, diced

2 teaspoons Mediterranean Herb Mix (see below), divided

1 tablespoon lemon juice

½ teaspoon salt, divided

½ teaspoon ground pepper, divided

4 (4 ounce) cod, sole, or tilapia fillets

Chopped fresh parsley, for garnish

Mediterranean Herb Mix

2 tablespoons dried oregano

2 tablespoons dried rosemary

2 tablespoons dried thyme

1 tablespoon dried mint

1 tablespoon dried sage

Directions

1. Heat 1 Tbsp. oil in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add mushrooms and garlic; cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, 4 to 6 minutes. Add kale, tomato, and 1 tsp. herb mix. Cook, stirring occasionally, until the kale is wilted and the mushrooms are tender, 5 to 7 minutes. Stir in lemon juice and 1/4 tsp. each salt and pepper. Remove from heat, cover, and keep warm.
2. Sprinkle fish with the remaining 1 tsp. herb mix and 1/4 tsp. each salt and pepper. Heat the remaining 2 Tbsp. oil in a large nonstick skillet over medium-high heat. Add the fish and cook until the flesh is opaque, 2 to 4 minutes per side, depending on thickness. Transfer the fish to 4 plates or a serving platter. Top and surround the fish with the vegetables; sprinkle with parsley, if desired.

Crispy Smashed Broccoli with Balsamic & Parmesan

 From EatingWell.com

Ingredients

8 cups bite-size broccoli florets (about 1 pound)

2 tablespoons extra-virgin olive oil

¼ teaspoon salt

¼ teaspoon ground pepper

¼ cup grated Parmesan cheese

1 tablespoon balsamic glaze (see Tip)

Tip

Balsamic glaze is balsamic vinegar that's cooked until it's very thick. Look for it with other types of vinegar in well-stocked supermarkets. Or make it yourself by boiling 1 cup balsamic vinegar in a small saucepan over medium-high heat until syrupy and reduced to about 1/4 cup, 10 to 14 minutes.

Directions

1. Position oven rack 6 inches from broiler. Preheat broiler to high.
2. Bring a few inches of water to a boil in a large pot fitted with a steamer basket. Steam broccoli until just tender, about 3 minutes.
3. Spread broccoli on a large rimmed baking sheet. Using the bottom of a mason jar or sturdy glass, flatten each floret. Drizzle with oil and sprinkle with salt and pepper. Evenly distribute Parmesan over the florets. Broil until the broccoli is lightly browned and the cheese has melted, 3 to 4 minutes. Drizzle with balsamic glaze before serving.