Dinner: Empty the refrigerator

Left, going clockwise:

Mix of leftover vegetables: roasted pepper, boiled broccoli, roasted potatoes with cheese and bacon jowl, roasted chickpeas.

Wild cod marinated in olive oil, butter, salt, chili pepper, chipotle pepper, coated with coconut flour, and pan fried. Topped with homemade tomato sauce: chopped red and white onion that we’re going bad, chopped garlic, leftover tomato paste from soup, chopped fresh tomato, olive oil, salt, parsley, water.

Spinach and arugula salad with olive oil, salt, fig balsamic vinegar, lemon squeeze.