Pan Roasted Cod, Shiitake Quinoa, Oven Roasted Tomato And Sauteed Arugula With Bacon Balsamic Vinaigrette And Sweet Summer Corn Milk Recipe

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Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 tablespoon chopped chives

11/2 cups chicken stock

2 ounces canola oil

Fresh ground white pepper

1 to 2 ounces extra-virgin olive oil

2 cloves fresh garlic, minced

4 ounces Summer Corn Milk, recipe follows

1 cup quinoa, rinsed, drained

4 ounces Sauteed Baby Arugula, recipe follows

4 ounces Bacon Balsamic Vinaigrette, recipe follows

1/2 cup shiitake mushrooms, stems discarded and sliced thin

3 large or 4 small ears corn, fresh, preferably picked that day

16 ounces Shiitake Mushroom Quinoa, recipe follows

1 fresh bay leaf, torn into 4 pieces

4 large slices Oven Roasted Tomato, recipe follows

4 ounces baby arugula

1 pound large red heirloom tomato, sliced into 4 thick slices

Kosher salt

3 thin slices bacon

1 teaspoon sweet butter

2 ounces balsamic vinegar from Modena, Italy

2 sprigs fresh thyme, picked from the stem

4 (6 ounce) cod fillets, skin removed

1-ounce canola oil

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