{"id":7816,"date":"2016-04-16T17:44:35","date_gmt":"2016-04-16T17:44:35","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=7816"},"modified":"2016-04-16T17:44:35","modified_gmt":"2016-04-16T17:44:35","slug":"parsley-cod-spring-garlic-savory-potato-arugula-rabe","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=7816","title":{"rendered":"parsley cod; spring garlic, savory potato; arugula rabe"},"content":{"rendered":"

\"arugul_rabe\"<\/p>\n

and flowers too<\/p>\n

 <\/p>\n

I had never heard of arugula rabe before stopping by Alewife Farm on Saturday, and I can’t find much that is useful on line, but maybe all we really have to know is the name, which simply means ‘sprouted\u00a0arugula’. It’s beautiful and it’s delicious (and it’s not broccoli).<\/p>\n

\"cod_arugula_rabe_Norland\"<\/p>\n

The assignment was to cook\u00a0a handsome filet of\u00a0cod without using the\u00a0oven (which is awaiting service), and I actually had some\u00a0choice, even if the word ‘roast’\u00a0appears in almost all of the recipes in my files.\u00a0Mark Bittman’s ‘Classic Saut\u00e9ed’, included on this page<\/a>\u00a0(where I had previously only borrowed ideas from the ‘Roasted’ section),\u00a0did not. Because of\u00a0its simplicity, knowing that it\u00a0would show off the virtues of a great fish, both local and freshly caught, I went with it.<\/p>\n