SUPPER’S ON CREATES PICTURE-WORTHY PICNICS THAT CAN TAKE PLACE ON BEACHES, AT PARKS, AND IN BACKYARDS.
Stephen Hawking purportedly said, “Intelligence is the ability to adapt to change.” Today’s guest is the embodiment of that statement. When the pandemic threated Chef Michelle Heberling’s meal prep business, she completely transformed it in make-your-head-snap speed to adapt and overcome. Listen in!
There are many reasons to love black cod — it is sustainably fished, full of healthy omega-3 fatty acids, and wonderfully buttery when cooked. This is one of the easiest recipes out there for the best taste! (Image credit: Anjali Prasertong) Ingredients: 1/4 cup sake 1/4 cup mirin 4 tablespoons white miso paste 1 tablespoons sugar (if you need the sweetness) I don't use the sugar myself 4 black cod fillets, about 1/2 pound each Make the four-ingredient miso marinade and then marinate the fish for 24 hours, sealed in a covered container in the fridge. Cooking is quick — just a quick sear on the stovetop and then a few minutes in the oven. This makes a very light yet filling meal.
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