Like many others I stock my fridge weekly with provisions from the super market that I know will contribute to nice, tasty meals, somehow. In other words, I have no concrete plans while shopping. I usually pair the newly purchased, usually perishable goods, with something from the freezer. Last week was no different, except after the fact that I realized afterward, I chose three foods that start with the letter “c.”

Corn. I started by putting up my pot of water to boil the corn. Once the water boiled, in went three ears of fresh, and I think local, sweet corn. I don’t time it, but I think it boils about eight minutes. Drain and serve. I grew up eating corn like many others slathered with butter, topped with salt. Somewhere along the way I stopped the additions and the corn is so tasty on it’s own.

Cod. This was from the freezer, two nice fillets of so-called wild-caught cod. Lately I’ve been feeling that this fish was tasting a bit water-logged. I thought I’d improvise and try something different. I breaded the fish – not a usual technique for me, but easy.

Beat one egg. In a separate flat container mix about 1 cup of matza meal (you could use panko bread crumbs) with salt and pepper. Dip the fillets in the egg, then in the meal so it’s thoroughly coated. Heat a few tablespoons of olive oil in a skillet.* Place the coated fish in the skillet, about 3-4 minutes each side, turning when nicely browned. As others write, don’t overfill the skillet, it took me two rounds to cook all that I had.

*I rarely do this, but if you are in the market for new non-stick skillets, shop with Calphalon. They are really easy to use and good to cook in. Better yet, some of their products have a lifetime warranty. I recently used mine as my 12″ skillet, which I’ve had for years, was looking warn. You can buy them on line, or I’ve found them in stores like Marshalls.

Cabbage. This was the night for improvisation. I sliced about a quarter head of cabbage waiting to be used. I put this into another skillet with a few tablespoons of olive oil. I used about one teaspoons of our local company Badia’s* black garlic seasoning. Cooked on low til the cabbage was thoroughly wilted.

*I do not know if Badia spices are available where you live. I have come to rely on them for quality product as well as variety. They have kept up with the market with items that my family enjoys like black garlic, sumac, and more.

This is another cod dish that the family has enjoyed, a recipe from Bon Appetit.

Cod With Soy-Caramelized Onions and Potatoes. Heat 2 Tbsp. oil in a large skillet over medium. Add 2 sliced medium onions, season with salt, and cover. Cook, uncovering and stirring occasionally, until onions are softened and just beginning to take on color, about 5 minutes. Uncover, add about 1” ginger sliced into matchsticks, and cook, stirring occasionally, until onions are jammy and golden brown, 10–12 minutes. Stir in 2 teaspoons of soy sauce. Transfer onion mixture to a plate and wipe out skillet.

Pour another 1 Tbsp. oil into the skillet, heat at medium-high. Add one medium russet potato sliced in ¼” rounds in a single layer and season with salt. Cook, turning halfway through, until golden brown, 10–12 minutes.

Spread onion mixture over potatoes, leaving a 1″ border of potatoes without onion mixture. Season 5-6 ounces of cod, or any flaky white fish with salt and place on top of onion mixture. Cover and reduce heat to medium-low.

Cook until fish is opaque throughout and easily flakes apart, 10–12 minutes. Serve topped with thinly sliced scallions and furikake (if using).

I enjoy using recipes like this one and I enjoy improvising with what I have on hand. Both approaches are part of my repertoire of creativity! Happy cooking …