Rice with shitake mushrooms, miso-glazed cod, stewed kale and roasted asparagus with sesame seeds. The fish is the very definition of cooking-in-a-flash. Preheat your oven to 425 degrees F. while you mix together 2 T. each of softened butter and yellow (or white or labeled as shiro) miso paste. Season very lightly with a drop or two of soy sauce and up to 1 T. mirin for sweetness as desired. Spread over 3-4 fish filets along with some slivered scallions. Bake for 10 minutes per one-inch thickness of fish. If you like serve with lemon wedges or grated ginger.

Super quick black bean tostados with tomatoes, cilantro, ancho chile salsa and crumbled cotija cheese


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