Lemony Cod

Lemony Cod from Relish the FeastAfter a long, tiring day, it can be nice to have a bright, fresh dinner. This lemony cod sings. Seriously, it will serenade you as you eat it, and you’ll have to tell it to be quiet so you can hear Jeopardy! Pair it with a kale salad. Your health will thank you. Looking for a great kale salad recipe? Try Ina’s. It’s banging.


  • 1 piece of delicious cod
  • Thinly sliced yellow or white onion, enough to quasi-cover the fish
  • 1 juicy, medium sized lemon, thinly slice half of it
  • ¼-½ cup sweet white wine, bonus if it’s citrusy
  • Spoonful of capers
  • salt, pepper, EVOO


  • Heat the oven to 350 degrees while you prepare the fish.
  • Place the cod skin side down in a glass casserole dish.
  • Drizzle a small amount of EVOO on it. Sprinkle it with salt and pepper to your liking.
  • Quasi-cover it with the sliced onion.
  • Scatter capers on it to your taste. I used larger capers, so I pinched them over the fish before scattering them to release some of the juices.
  • Squeeze the non-sliced half of the lemon over the fish, leaving a little juice in the lemon for serving, and pour on the white wine.
  • Completely cover the fish with the sliced lemon.
  • Cover the dish with aluminum foil. Bake at 350 degrees for about 25 minutes. Keep an eye on it. I’m bad about paying attention to the time. If your piece of fish is small, cut the time. If it’s big, add. Use your judgement. Don’t eat this raw. It will flake a bit but still be moist when done. Google an exact time if you’re concerned.
  • Make your kale salad.
  • Dish up and enjoy.

Happy eating!


Nod to Summer Pasta

Nod to Summer Pasta from Relish the Feast

Cooler (and downright cold) weather is here, and I miss my tank tops already. In homage to summer, I made this simple pasta dish. It’s hearty enough for the current season with a freshness reminiscent of the warm, lazy days of summer.


  • Cooked pasta
  • 1 summer squash
  • 1 Polish kielbasa
  • 1 red bell pepper
  • Salt, pepper and oregano to season


  • Chop the bell pepper and begin sauteing it on medium heat in a little olive oil.
  • Slice the kielbasa and add it to the pan. Bump the heat up slightly. Cook for roughly 5 minutes, stirring occassionally.
  • While the pepper and kielbasa are cooking, chop the summer squash.
  • Reduce heat back to medium and add the squash to the pan.
  • Let everything cook together until the squash begins to look shiny and barely translucent, roughly 5 more minutes.
  • Season with salt, pepper and oregano to taste. Stir and cook for another minute.
  • Plate your prepared pasta and top with the bell pepper, kielbasa and squash mixture.

If this is too dry for your taste, drizzle a small amount of olive oil on it. I wouldn’t recommend adding cheese.



Pepper Pie

My aunt makes a delicious tomato pie. It’s a minimalist dish that helps the flavors you use stand out. I’ve never made it, but I’ve eaten it a lot, which makes me an expert on how to remake it as something else. … ? Ha. No. But it gives me a decent template to work with. Enter the pepper pie.


Fair warning: I took zero notes while making this, and I didn’t measure a thing. Measurements and times are based on guesstimates.


  • Pie Crust
  • Good grainy mustard
  • 1 cup of thinly sliced peppers (I can’t tell you what type mine were. They popped up from a friend’s compost pile.)
  • 1/3 cup thinly sliced sweet onion
  • 1 cup of shredded Parmesan cheese


  • Slightly pre-cook your pie crust. You want the bottom cooked enough to not longer look or feel like dough. Likewise, pay attention to the edges. They burn easily, and no one likes that.
  • Spread a thin layer of grainy mustard on the bottom of the slightly cooked pie crust. Adjust based on your taste. (At this stage, you could also spread a little cream cheese on the bottom, which would add a nice creaminess and help with the dryness of the finished pie.)
  • Sprinkle a smidge of the parm on the mustard.
  • Layer sliced peppers and onions into the pie.
  • Sprinkle the remainder of the cheese on top of the peppers and onions.
  • Cook for roughly 10 minutes in a 350 degree oven. You need the crust cooked and the cheese melted.
  • Slice and eat!

As you can see in the picture, I paired mine with freshly sliced tomatoes and topped it all with a balsamic reduction and fresh basil. The finished pie is a bit dry compared to tomato pie, so a sauce on the top or the addition of cream cheese in the pie really help add some desired moisture.



Dolma Peppers

When a friend brings you fresh, unidentified peppers from their garden, you eat them. How you eat them is the question.

I was given three smedium dark green peppers. Since I wasn’t sure what they were and therefore how they would taste raw (sweet? mild? tangy? spicy? fire in my mouth?), I decided to stuff them. Luckily, I had enough random ingredients on-hand to make what I’m going to call “Dolma Peppers.” They’re stuffed with a sausage and rice mixture and topped with a tzatziki-ish sauce. Baked in the oven, they turned out perfectly. Soft with a little crunch where the mixture met the pan and so flavorful! My apologies again though because I didn’t take a single picture. They went from idea to pan to my mouth quite quickly.

Dolma Pepper Ingredients:

  • Peppers (any kind you can hollow out will work)
  • Mild ground sausage (or hot if you’re into that burn-the-back-of your-throat feeling)
  • Cooked rice (I used leftover Mexican-inspired stuck pot rice – recipe coming soon)
  • Olive oil, salt and pepper


  1. Chop the tops off the peppers and hollow them out. Set aside.
  2. Brown the sausage. When cooked, add the rice to the pan. Stir it all together. Remove from heat.
  3. Stuff sausage and rice mixture into the peppers. The peppers I worked with were fairly skinny, so carefully using a chopstick helped to really jam the mixture into the whole length of each pepper.
  4. Place stuffed peppers into a lightly oiled baking dish. Drizzle peppers with olive oil and season with salt and pepper.
  5. Bake at 350 degrees for 30-40 minutes. If you want to bake them at a higher temp, decrease the baking time.
  6. Let cool for a few minutes before plating. Top with tzatziki-ish sauce to taste.

Tzatziki-ish Sauce Ingredients:

  • Cup of Greek yogurt
  • Juice from 1/4 of a lemon
  • Teaspoon of Greek seasoning
  • 1 chopped chive
  • 1 chopped garlic clove
  • 1 tablespoon olive oil (maybe slightly less)


  1. Thoroughly mix all the sauce ingredients together and refrigerate while the peppers cook.