BROILED SHRIMP AND HADDOCK with Spring Vegetable Noodles

Tomorrow is market day so tonight I tried to clear out as many of the fresh greens from the refrigerator as possible.  (Why have I bought so many bags of kale?)  Braised kale, spinach and fiddleheads in pureed tomatoes, a little garlic, lots of romano cheese and you have yourself a mighty fine pasta dish.  Pair that with some broiled shrimp and fish and you have one happy husband too!

SPRING VEGETABLE NOODLES

1 bunch organic kale, chopped

1/4 pound organic spinach

4 large handfuls wild fiddleheads

5 cloves organic garlic, smashed and minced

3 Tbsp e.v olive oil

1 can organic tomatoes, pureed

sea salt and pepper

Method:  Heat the olive oil in a large saucepan.  Add the garlic, greens, some sea salt and pepper and saute for one minute, then stir in the tomatoes.  Bring to a boil and then reduce to simmer for about 20 minutes.  Serve on your favorite noodles with lots of cheese.

BROILED SHRIMP AND HADDOCK

1 bag PC organic shrimp, raw 

1 filet hook and line haddock

tom's spice (on my etsy shop)

organic lemon

2-3 Tbsp e.v olive oil

Method:  Toss the shrimp in some olive oil along with a sprinkle of Tom's Spice.  Drizzle some olive oil on the filet and sprinkle with some Tom's Spice.  Lay in the middle of a large cast iron skillet and spread the shrimp alongside.  Squeeze a little lemon on it.  Broil in your oven for 5-10 minutes or until fish is flaky and opaque and the shrimp start to brown slightly.  Stir shrimp as needed.