Sunday Dinner

Happy Sunday! Every Sunday we share a recipe so you can cook along with us.

Easy Mediterranean Cod with a Warm Lentil Salad

Hey friends,

Spring forward is here! Which means losing an hour of sleep, but gaining something even better: longer, brighter evenings. And on a Sunday like this, when the day feels just a little off and dinner sneaks up on you faster than expected, I’m all about keeping things simple, fresh, and seriously satisfying.

Today’s recipe leans on one of my favorite Mediterranean cooking philosophies: great ingredients, treated simply. Sweet roasted tomatoes, fennel, garlic, and capers get jammy in the oven before flaky cod nestles right in with a few slices of lemon. Alongside it, a warm lentil salad with kale, roasted red peppers, dates, and big chunks of lemony feta brings everything together.

This meal feels light but is truly nourishing, perfect for easing into the longer days ahead.

For more recipes and free virtual cooking classes, visit homemadecooking.com/upcoming-classes.

Cook Better, Live Better.

Ingredients

To make this recipe, please assemble the following
ingredients and prepare each item as noted:

For the Baked Mediterranean Cod:

• 1 pint cherry tomatoes, halved

• 1 small fennel bulb (or 1 large shallot/½ yellow onion), sliced

• 3 garlic cloves, thinly sliced

• 1 Tbsp capers

• 5 Tbsp extra-virgin olive oil, divided

• 1 Tbsp red wine vinegar

• 1 tsp honey

• 1 tsp kosher salt, divided

• Pinch of red chili flakes (optional)

• 1–1.25 lbs cod, cut into four fillets (or halibut/sea bass)

• ½ tsp black pepper

• 4 thin lemon slices

For the Warm Lentil Salad:

• ¼ cup + 1 Tbsp extra-virgin olive oil

• 1 medium shallot, thinly sliced

• 2–3 garlic cloves, thinly sliced

• 1 tsp ground coriander

• 1 cup dry green lentils

• 4 cups water

• ¾ tsp kosher salt (or more to taste)

• 4 cups chopped kale

• ½ cup roasted red peppers (jarred), thinly sliced

• 4 oz feta cheese, broken into chunks

• 1 tsp lemon zest + 2 Tbsp lemon juice

• 3 Tbsp finely chopped parsley

• 2 chopped Medjool dates

Upcoming Schedule

Tuesday 3/10 at 4:00pm PT

15-Minute Wild Alaska Cod with Chili-Lime Butter (~50min)
Flaky Alaska cod is quickly air-fried until tender, then brushed with a bright chili-lime butter that melts into the fish for big flavor with minimal effort. Finished with citrus zest and warm spices, this fast, weeknight-friendly recipe delivers a perfect balance of richness, heat, and freshness in just 15 minutes. Chef instructor: Bonny

Wednesday 3/11 at 4:00pm PT

Banoffee Ice Cream Pie (~50min)
Banoffee pie is a classic British dessert made with a buttery crust, toffee, fresh bananas, and whipped cream. This version levels it up by adding a creamy banana ice cream layer, turning it into an even more decadent, make-ahead frozen pie.

KitchenAid® makes the whole process faster and smoother: the Top Down Chopper blitzes the pretzel-graham crust in seconds, the Hand Blender creates an ultra-creamy ice cream base, and the Ice Cream Maker Attachment churns it into soft-serve perfection. Finish with stand-mixer whipped cream, chopped chocolate, peanuts, and a drizzle of dulce de leche for the ultimate banoffee moment. Chef instructor: Ashley

We want your feedback! 
After class, please fill out this 5-question
KitchenAid® Stand Mixer Club survey!

Thursday 3/12 at 4:00pm PT

Cheesy Eggplant Rollatini (~50min)
This lighter eggplant rollatini delivers classic Italian comfort with fewer carbohydrates and less saturated fat than traditional eggplant parmesan. Thinly sliced eggplant is roasted instead of breaded, then filled with a savory mixture of ricotta, mozzarella, and sautéed kale, onion, and garlic for added fiber and flavor. The result is a diabetes-friendly, vegetarian main dish that fits well into a low-fat eating pattern while still feeling hearty and satisfying. Chef instructor: Diana + RDN Toby Smithson

For more recipes like this and free virtual cooking classes

Cook Better, Live Better