Blood Orange & Roasted Beet Salad
Ingredients
Ingredients
3-4 small beets
3 blood oranges, divided
½ cup walnuts, chopped
4-6 thyme sprigs, divided
2 TBSP extra virgin olive oil
¼ tsp salt
pinch black pepper
½ cup crumbled goat cheese - optional as garnish
Instructions
Instructions
Preheat oven to 425F.
Rinse and wrap the beets completely in aluminum foil so no air gets in. The red beets and yellow beets can NOT be cooked together. The red oranges will bleed into the yellow ones and your dish will not look beautiful. Wrap the beets in their own packets of aluminum foil.
Roast beets on a baking sheet ~ 1 hour or until tender when poked with a fork. Be careful when removing aluminum foil to check - you don't need a steam burn!
Remove beet skin when cool enough to handle. If the skin is not loose enough to pull off with your hands, then use a knife or peeler to gently pull away the skin. You may want to wear gloves to avoid staining your hands with red beet juice. Slice beets thinly.
Make the vinaigrette: Remove thyme leaves from three of the thyme sprigs. Juice one orange in a bowl and whisk in 2 tablespoon olive oil, thyme leaves, sea salt, and pepper.
Remove the peel of the two remaining oranges with a knife. Slice thinly.
Arrange beets & oranges on a tray or individual plates. Drizzle with vinaigrette over the top and garnish with walnuts and extra thyme sprigs.
Add salt to taste. Garnish with goat cheese if you like.
Recipe by Beckie Hemmerling.
Cascade & Produce Boxes January, 12th 2023
Produce Items
Organic Rainbow Swiss Chard
Organic Leeks
Organic Garlic
Organic Red Beets
Organic Blood Oranges
Organic Cosmic Crisp Apples
Organic Red D’Anjou Pears
Organic Oyster and Shimeji Mushrooms
Organic Curley Parsley
Organic Cranberry Beans
Organic Spaghetti Squash
Cascade Items
Pasture Raised Flank Steak
Pasture Raised Ground Pork
Wild Yellowfin Ahi Tuna Steaks
Note: Specific items can vary, due to quality, availability, size, and customer preferences. Because of our commitment to bring you the finest, freshest produce available, sometimes items may be substituted. Thank you!
Pan Seared Tuna With Bok Choy
Ingredients
2 6 ouce tuna steaks
2 tablespoons sesame oil
1 clove garlic, minced
1 (1 and 1/4-inch) piece fresh ginger, peeled and minced
1/4 teaspoon red pepper flakes (optional)
3 cups baby bok choy cut into 1/2-inch pieces
1 scallion, both white and green parts, thinly sliced
2 teaspoons tamari or soy sauce
Instructions
Rub the tuna steaks with one tablespoon of sesame oil and season with the salt.
Heat a large skillet over high heat. When the skillet is very hot, add the steaks, and sear on both sides, leaving them still slightly rare in the middle, two to three minutes per side. Remove from the skillet.
Heat the remaining one tablespoon of sesame oil.
Add the garlic, ginger, and red pepper flakes (if using) and sauté until softened, about one minute.
Add the bok choy and sauté until wilted and tender, three to four minutes.
Return the tuna to the skillet, sprinkle with the scallion, drizzle with the tamari, and serve.
from The Anti-Inflammatory Diet One-Pot Cookbook: 100 Easy All-in-One Meals, by Ana Reisdorf MS RD
Spaghetti Squash With Garlic and Parsley
INGREDIENTS
Yield: Serves 4
1spaghetti squash, about 3 pounds
2tablespoons extra virgin olive oil
3 to 4large garlic cloves, green shoots removed, minced
2tablespoons breadcrumbs
2tablespoons finely chopped flat-leaf parsley
Salt
freshly ground pepper to taste
Freshly grated Parmesan
PREPARATION
Step 1
Preheat the oven to 375 degrees. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil, and place the squash on top. Bake for one hour, until the squash is soft and easy to cut with a knife. Remove from the heat, and allow to cool until you can handle it. Cut in half lengthwise, and allow to cool some more. Remove the seeds and discard. Scoop out the flesh from half of the squash, and place in a bowl. Run a fork through the flesh to separate the spaghettilike strands. You should have about 4 cups of squash. (Use some squash from the other half if necessary). Set aside the other half for another dish.
Step 2
Heat the oil in a large, heavy nonstick skillet over medium heat, and add the garlic and bread crumbs. When they begin to sizzle and smell fragrant and the breadcrumbs are crisp — that is, after about a minute — stir in the squash and parsley, and season to taste with salt and pepper. Toss together over medium heat until the squash is infused with the garlic and oil and heated through, 6 to 8 minutes. Remove to a warm serving dish, top with freshly grated Parmesan and serve.
From New York Times Cooking
Wild Mushroom Cassoulet
INGREDIENTS
For the Beans
1 1/2 cups (~1/2 lb) dried cranberry beans (to equal ~4 cups cooked)
1 onion, unpeeled and sliced in half length-wise
5 cloves garlic, unpeeled and sliced in half width-wise
6 sprigs fresh parsley
2 bay leafs
5-6 cups water
Salt and fresh ground pepper
Wild Mushroom Ragout
4 tablespoons olive oil (or butter)
4 cloves garlic, finely chopped
2 leeks, thinly sliced
1 medium carrot, diced
1/2 pound assorted mushrooms, roughly chopped
2 tbsp dry white cooking wine
14 oz can crushed tomatoes
1 cup vegetable broth
Salt and fresh ground pepper
Herb Bread Crumbs
1 tbsp olive oil (or butter)
2 cups fresh bread crumbs
Salt and pepper
¼ cup fresh parsley, finely chopped
DIRECTIONS
Cook the Beans
In a large pot, add the beans and enough water to cover by 2”. Let soak for minimum 8 hours or overnight. Rinse and drain the beans then add them to a large pot.
Add the garlic halves, onion halves, parsley, bay leaves, salt and pepper to the beans along with water. Bring to a boil then reduce and simmer until the beans are tender, but not falling apart (about 1 hour). If the cooking liquid reduces too much before the beans are cooked, add more water.
Once the beans are cooked, remove the onion, garlic, parsley, and bay leaves from the beans.
Make the Wild Mushroom Ragout
In a large skillet, heat the olive oil and add the leeks, garlic and carrot. Cook over medium heat until softened (about 5 minutes). Add the mushrooms and cook until lightly browned and the moisture from the mushrooms has almost evaporated (about 5-6 minutes). Season with salt and pepper.
Deglaze the pan with the cooking wine, making sure to scrape up the brown bits from the bottom of the pan. Add crushed tomatoes and vegetable broth. Bring to a boil then reduce to a simmer for 10 minutes, or until thickened slightly.
Add the beans: Using a slotted spoon, remove the beans from their cooking liquid and transfer them to the ragout. Add one or two ladles of the bean cooking liquid to the skillet. Bring the mixture to a boil and simmer until reduced and thickened (about 10-15 minutes). It should have the consistency of not -too-thick stew. If it is too thick, add more vegetable stock or cooking liquid from the beans.
Toast the Bread Crumbs
In medium skillet, heat the olive oil and toast the bread crumbs, stirring frequently until they are starting to brown. Remove from heat, season lightly with salt and pepper and stir in the chopped parsley.
Assemble and Bake
Preheat the oven to 350’F. Add the mushroom and bean mixture to a 3.5 quart braiser pan or a shallow casserole dish, then top evenly with the bread crumbs. Bake in the preheated oven for 20-25 minutes, or until thickened and bubbling around the edges. Remove and let cool slightly. Serve with additional fresh parsley..
If you prefer a dish with meat add Andouille Sausage!
Rosemary Balsamic Flat Iron Steak
Ingredients
6 cloves garlic minced
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/2 cup dry red wine divided
2 tablespoons chopped fresh rosemary divided
3/4 teaspoon salt
1/2 teaspoon black pepper
1 pound flat iron steak
Instructions
In a bowl whisk together garlic, extra virgin olive oil, balsamic, 1/4 cup red wine, 1 tablespoon chopped rosemary, salt and pepper.
Place flat iron steak in a resealable plastic bag. Pour marinade over the top. Shake to coat steak in marinade. Refrigerate for 8 hours or overnight.
When you're ready to cook, preheat your grill to medium-high heat.
Place the steak on the grill and reserve the marinade. Cook steak 3 - 4 minutes per-side for medium rare. Remove steak from grill and let rest for 10 minutes. Remember the steak will continue to cook a bit while resting
Meanwhile, pour marinade into a skillet over medium heat. Pour in remaining 1/4 cup of red wine. Bring to a boil and allow to cook until it reduces by half, 5 - 10 minutes. Stir in remaining tablespoon of fresh rosemary. Remove from heat.
After steak has rested, slice it against the grain into 1/2 inch slices. Spoon sauce over the top and serve.
Curley Endive Salad with Bacon
Ingredients
4 cups 1/2-inch cubes good-quality white bread
6 tablespoons olive oil
Salt
Fresh-ground black pepper
1/2 pound sliced bacon, cut crosswise into 1/2-inch strips
1 large head curly endive (about 1 1/2 pounds in all), torn into bite-size pieces (about 5 quarts)
3 tablespoons plus 1 teaspoon red- or white-wine vinegar
4 eggs
1 clove garlic, minced
1/2 teaspoon dried thyme
Instructions
Put a large frying pan over moderate heat. Toss the bread cubes with 2 tablespoons of the oil and 1/4 teaspoon each of salt and pepper. Put them in the pan and cook, stirring frequently, until crisp and brown, about 5 minutes. Remove the croutons from the pan.
Add the bacon to the pan and cook until crisp. Remove and drain. Put in a large glass or stainless-steel bowl with the endive. Pour off all but 1/4 cup of the fat from the pan.
Fill a saucepan two-thirds full with water. Add the 1 teaspoon vinegar and bring to a boil. Break each egg into a cup or small bowl and slide one at a time into the water. Reduce the heat to a bare simmer. Poach the eggs until the whites are set but the yolks are still soft, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt and pepper.
To the fat in the pan, add the remaining 4 tablespoons oil, the garlic, thyme, and 1/4 teaspoon each of salt and pepper. Warm the dressing over moderately low heat, stirring occasionally, until the garlic barely starts to brown, about 2 minutes. Add the remaining 3 tablespoons vinegar and remove from the heat. Toss the dressing with the endive and bacon until the endive wilts slightly. Add the croutons and toss again. Put on plates. Top each salad with a warm egg.
Adapted From Food and Wine Magazine
Rockfish Stew with Kale
INGREDIENTS
Ingredients
Fish Stew
1 tablespoon olive oil
1 tablespoon butter
1/2 large onion, chopped
1 teaspoon red pepper flakes
1 clove garlic, finely chopped
1 bunch kale, chopped
3 cups vegetable stock
2 tomatoes, seeded and chopped
1 pound rockfish, cut into 2 inch cubes
Salt and freshly ground black pepper
Instructions
In a large pot over medium heat, heat oil and butter.
Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute.
Add kale and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 30 minutes. Add tomatoes and season with salt and freshly ground black pepper.
Add the fish and cook until flakey, about 5 minutes. Delicious served over grits or polenta.
Roasted Pear and Parsnip Soup
A great side for pork dishes!
Ingredients
1 pound parsnips, peeled and coarsely chopped (about 3 cups)
2 tablespoons olive oil
3/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon pepper
3 medium pears, peeled and chopped
1/4 cup butter, cubed
2 medium leeks (white portion only), thinly sliced
2 celery ribs, chopped
3 shallots, chopped
6 cups chicken broth
1/4 cup maple syrup
1 bay leaf
1 teaspoon minced fresh thyme
1/2 cup heavy whipping cream
Directions
Preheat oven to 425°. Place parsnips in a greased 15x10x1-in. baking pan; toss with oil, nutmeg, salt and pepper. Roast 25 minutes. Stir in pears; roast 15-20 minutes longer or until tender, stirring occasionally.
In a Dutch oven, heat butter over medium-high heat. Add leeks, celery and shallots; cook and stir 4-6 minutes or until tender. Stir in parsnip mixture, broth, maple syrup, bay leaf and thyme. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Remove from heat; cool slightly.
Remove bay leaf from soup. Process soup in batches in a blender until smooth; return to pan. Stir in cream; heat through.
Recipe by Taste of Home.
Vietnamese Pork Spare Rib Soup with Potatoes, Carrots and Cauliflower (Canh Sườn Khoai Tây Ca Rốt Bông Cải Trắng)
INGREDIENTS
Ingredients
1 lb pork spare ribs (cut off bone into 1½” pieces)
1 large carrot (6 oz)
1 large potato (8 oz)
Half a head cauliflower (8 oz)
1 tablespoon vegetable oil
1 tablespoon minced shallots
½ tablespoon minced garlic
1½ quarts water
1 tablespoon fish sauce
½ teaspoon salt
½ teaspoon chicken or mushroom bouillon
¼ teaspoon ground black pepper, plus more for garnish
2 green onions (cut into 1½” segments)
INSTRUCTIONS
In a medium-sized pot, add vegetable oil and heat on high. Add whites of green onions, shallots, and garlic. Fry until fragrant (about 20 seconds).
Add pork ribs and toss in the aromatics until covered. Add water. Bring the pot to a low simmer and cook for 30 minutes. Skim off the impurities at the top, if needed.
Add the carrots, potatoes, and cauliflower. Cook until vegetables are chopstick-tender (about 10-12 minutes).
Season to taste with fish sauce, salt, chicken bouillon powder, and ground black pepper. When ready to serve, garnish with remaining green onions and an additional sprinkle of ground black pepper.
Recipe by Vicky Pham