This menu is fairly simple to pull together and includes a nice blend of sweet and spicy flavors as well as soft and crunchy textures. The acorn squash goes in the oven first and bakes while the rice is being prepared on top of the stove. The fish is added to the oven while the sauce is being prepared. The snow peas are stir-fried with the carrots just before serving.

Baked Atlantic cod drizzled with blood orange Beurre Blanc
Acorn squash rings topped with mounds of Cajun-spiced rice; a fan of stir-fried snow peas and sliced carrots
Bread Chez Edouard

Chunks of pineapple tossed with rum and toasted cocoanut

 

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