Toss the sweet potato, onion, 1/4 tsp allspice, oil, salt and pepper in a bowl then place on a sheet pan.

Bake at 400 degrees F until golden, about 20 minutes or so. 

Season the Cod with lemon, 1/4 tsp allspice, oil, salt and pepper and cook any way you desire (I broil it).

Serve Cod with Sweet Potato on the side with a fresh vegetable or salad.

If the turnips are small, cut off the top and cut into quarters, if bigger, dice them. Wash the leaves and chop.

Use 1 cup of turnip and 1 cup of the greens. 

Sauté bacon, remove from the fat.

Sauté onions in bacon grease until translucent.

Add the garlic and sauté lightly, don’t brown. 

Add the broth, root vegetables, thyme and bay leaves.

Cover and simmer until the vegetables are al dente.

Add the greens and cod, cover and steam for 3-5 minutes (depending on thickness of cod, but it is usually thin).

Remove cod and place in a serving dish.

Pour the mixture over the cod.

Top with the crumbled bacon and balsamic vinegar.

I don’t think it needs a side dish but you want one perhaps a baked potato.

Sauté onions in 2 Tbsp butter until translucent.

Add apples and sauté until they start to brown.

Add the stock, thyme and allspice.

Simmer until al dente.

Season with salt and pepper to taste. 

Season cod with salt and pepper. Dust with flour.

Heat 2 Tbsp butter in a sauté pan until light brown.

Add cod and sauté lightly. 

Toss the green onion with the apples and top the cod. 

Suggested side dishes would be hot broccoli or salad.