Name: Roasted Sea Bass and Mushroom Broth with Quinoa, Sweet Potatoes and Kale
Ingredients: Canola oil for frying; 1 pound button mushrooms; 3 cloves garlic; 3 sprigs fresh thyme; 1 yellow onion halved and sliced very thinly; ½ teaspoon paprika; 1 teaspoon Creole seasoning; 1½ cups all-purpose flour; Kosher salt and freshly ground black pepper; 1 cup onions, chopped; 4 cups cold water; 2 pounds cremini mushrooms, washed, trimmed, and quartered; ¼ cup grape seed oil; ½ teaspoon cumin; ½ teaspoon cinnamon; kosher salt and fresh ground black pepper; ½ teaspoon grated nutmeg; Kosher salt freshly ground pepper; 1 tablespoon grape seed oil; Four 6-ounce skinless fillets of sea bass; Kosher salt fresh ground pepper; 4 cups kale, stems removed and chopped; 4 cups chicken broth; 2 teaspoons maple syrup; 2 tablespoons coconut oil; 2 sweet potatoes, peeled and cut into ½-inch cubes; 2 cups quinoa; 2 cloves garlic, minced; ½ small onion, diced; 3 tablespoons grape seed oil