Roasted Cod with Mushrooms, Leeks, Fennel & Frekkeh

I’m pretty much a creature of habit when it comes to our weekly grocery shopping, but you already knew that because I’ve said that before. So I’ll continue. I usually pick up some fish that’s on sale, fresh veggies & some kind of grain from the whole grain aisle. I recently found frekkeh (pronounced freak-uh) which is really young wheat (sorry not gluten-free) that to me has a texture (when cooked) somewhere between rice & quinoa. I took a stab at making some with some of my regular ingredients in the rotation: cod, veggies & chimichurri sauce.

It turned out to be pretty delicious, plus you can eat it all in a bowl &  it’s a pretty complete meal. We’ll definitely be having more frekkeh in the future.

Have you tried frekkeh? What do you make yours with?

Roasted Fennel, Mushrooms & Leeks with Grits

I really try my best to not repeat things for dinner. Granted sometimes, most times, I do. But let’s be honest that wouldn’t make for a very interesting blog so I mixed things up with some grits, mainly because I didn’t have the quick cooking polenta that this recipe called for so I combined it with the grits recipe that I made this summer. I think it turned out pretty tasty.

I thought the roasted fennel would be the star of this dish - don’t get me wrong I loved it - but what really did it for me were the roasted mushrooms. Y U M. They seemed to get a deeper flavor by roasting them in the oven than what I get when I make them on the stove top, which only means one thing - we’ll be eating a lot more roasted mushrooms in our house. Plus, you can really just love ’em & leave ’em in the oven while you do other stuff - & that is one thing I can get used to.

Happy Friday! Have the best weekend :)