Cascade and Produce Box Items for February 23rd, 2023
Produce
Organic Lady Alice Apples
Organic Blood Oranges
Organic Marsalisi Limes
Organic Baby Broccoli
Organic Golden Beets
Organic Baby Bok Choy
Organic Daikon Radish
Organic Red Leaf Lettuce
Organic Green Onions
Organic Purple Potatoes
Organic Cilantro
Cascade Box Items
Wild Oregon Rainbow Trout
Jumbo Shrimp
Pasture Raised Flat Iron Steak
Citrus & Herb-Stuffed Whole Trout
INGREDIENTS
2 green onions
1/2 serrano pepper, partially seeded and minced
1 tsp honey
1 garlic clove
1/4 cup extra-virgin olive oil, plus more for drizzling
1 zest of a lime
1 lime juiced
kosher salt
freshly cracked black pepper
2 small whole trout, scaled and cleaned
1/2 meyer lemon, thinly sliced
1/2 blood orange, thinly sliced
1/2 bunch of fresh cilantro
Special equipment: kitchen twine
INSTRUCTIONS
Pre-heat the oven to 450°F.
Set aside a handful cilantro stems and chives to stuff the fish. Finely chop the remaining green until you have about 1 Tbsp. In a small bowl, combine the chopped chives, serrano pepper, honey and olive oil. Using a Microplane, grate the garlic into the mixture. Stir in the lime zest and lime juice. Season with salt and pepper.
Prepare a sheet pan with an oven rack placed inside. Lay the fish on a large work surface covered with parchment paper. Season the cavity of the fish with salt and pepper. Stuff each fish with 3 slices of citrus and 2 or 3 stems of cilantro set aside earlier. Drizzle the outside of the fish with olive oil and season with salt and pepper. Lay a small handful of the remaining cilantro stems on top of each fish and secure with kitchen twine in 3 places.
Transfer the fish to the prepared sheet pan. Roast the fish for 10 minutes, then turn on the broiler and roast for another 5-7 minutes, until crispy, golden and starting to char in some places. The internal temperature taken at the backbone should be 140°F.
Transfer to a platter and scatter handfuls of torn cilantro a over the fish. Serve the sauce on the side.
Recipe adapted from Wolfgourmet.com.
Cascade and Produce Box Items for February 16th, 2023
Produce
Organic Cosmic Crisp Apples
Organic Blood Oranges
Organic Marsalisi Limes
Organic Baby Broccoli
Organic Golden Beets
Organic Baby Bok Choy
Organic Daikon Radish
Organic Red Leaf Lettuce
Organic Red Spring Onions
Organic Purple Potatoes
Organic Cilantro
Cascade Box Items
Wild Oregon Petrale Sole
Jumbo Shrimp
Pasture Raised Pork Chops
Daikon Radish, Golden Beet and Bok Choy Salad
PURPLE DAIKON SALAD WITH GOLDEN BEETS AND BOK CHOY
INGREDIENTS
2 to 3 medium golden beets
1 daikon radish, ends trimmed, and scrubbed
1 baby bok choy, sliced
1/4 cup cilantro leaves
2 scallions, thinly sliced
Dressing
Salt and freshly ground pepper to taste
2 TBSP neutral vegetable oil
1 tablespoons dark sesame oil
2 TBSP rice vinegar or white wine vinegar
1 tablespoon agave or other liquid sweetener
1 tablespoons soy sauce or tamari
1 teaspoons grated fresh ginger
1 tablespoon sesame seeds
INSTRUCTIONS
Microwave the beets in a lidded casserole dish, starting with 2 minutes per beet, and adding a minute thereafter until the beets can be pierced through but not overdone. Allow to cool to room temperature (expedite by plunging into ice water, if you’d like).
When the beets have cooled, peel and dice them.
Cut the daikon in half lengthwise, then slice thinly into half-circles.
Combine all the dressing ingredients in a bottle and shake up. Shake before each use.
In a serving bowl, combine the daikon and beets with the remaining ingredients and dressing. Allow to stand for a few minutes, then serve.
Daikon Tofu Soup
Ingredients
1 tablespoon vegetable oil
scallions, white and pale-green parts chopped, dark-green parts reserved
1-inch piece ginger, peeled, finely chopped
4 cups chicken broth
1 small daikon radish
Chopped daikon leaves
8 ounces silken tofu
tablespoons gochujang (Korean hot pepper paste)
tablespoons soy sauce
Minced cilantro
Instructions
Heat oil in a large saucepan over high. Cook white and pale-green parts of scallions, garlic, and ginger, stirring often, until softened and fragrant, about 3 minutes. Add broth, then whisk in gochujang and soy sauce. Add daikon and gently simmer until daikon is tender, 15–20 minutes.
Add tofu and daikon leaves.. Simmer until tofu is heated through and greens are wilted. Carefully divide among bowls. Thinly slice reserved scallion tops and cilantro and scatter over.
Cilantro-Lime Shrimp Lettuce Wraps with Daikon
Ingredients
1 lb medium shrimp, peeled and deveined
2 tsp ground cumin
1 tsp chili powder
Juice of 1 lime
2 tbsp freshly chopped cilantro, plus more for garnish
1 cup daikon radish, julienned
2 cloves garlic, minced
3 tbsp extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
Romaine lettuce, for serving
1 avocado, thinly sliced
1/4 cup Sour cream, for serving
Directions
In a large bowl, stir together shrimp, cumin, lime juice, cilantro, garlic, and 2 tablespoons oil and season with salt and pepper. Toss until combined, then let marinate in the fridge 10 minutes.
In a large skillet over medium heat, heat remaining tablespoon oil. Add shrimp and marinade cook until pink, 2 minutes per side.
Assemble wraps: Add shrimp, daikon and avocado to lettuce, drizzle with sour cream, and garnish with cilantro.
Pork Chops with Smashed Purple Potatoes
Ingredients
1/2 lb purple potatoes , peeled and halved
sea salt
freshly ground black pepper
2 pork chops
extra virgin olive oil
1 small handful fresh thyme , leaves picked
1/2 teaspoon fennel seeds
5 bay leaves
5 oz cider
1/2 tablespoon wholegrain mustard
2 tablespoons low fat crème fraîche
1 tablespoon butter
Instructions
Preheat the oven to 400°F.
Parboil your potatoes in salted boiling water for around 15 minutes until tender, then drain. Toss with olive oil and thyme and spread on a baking sheet. Roast in the oven for about 15 minutes.
Meanwhile, pound up your fennel seeds and bay leaves in a pestle and mortar with 2 tablespoons of salt until you have a fine green moist paste. Pat your pork chops with a little oil. Season the pork chops on both sides with the herb salt. Preheat your griddle pan until hot. Add your pork chops, and cook for around 3-4 minutes on each side, depending on the thickness of the pork. Once cooked allow to rest for about 4 minutes.
Heat a little pan and add the cider and mustard. Bring to the boil, then reduce by half and add the crème fraîche. Bring back to the boil and reduce again until the sauce thickens, then remove from the heat. Add the butter and shake the pan around a bit so the sauce thickens and shines. Season to taste.
Serve up the potatoes. Mash up half of them so they smash and crumble Add the pork and any resting juices from the meat. Drizzle over the cider sauce.
Cascade and Produce Boxes for February 9th, 2023
Produce Items
Organic Meyer Lemons
Organic Fuji Apples
Organic Bosc Pears
Organic Rainbow Carrots
Organic Escarole
Organic Radicchio
Organic Spinach
Organic Red Potatoes
Organic White Onions
Organic Cauliflower
Wild Hedgehog Mushrooms
Cascade Items
Pasture Raised Pork Chops
Applewood Smoked Bacon
Wild Oregon Petrale Sole
Roasted Rainbow Carrots
Ingredients
1 bunch rainbow carrots
1 tablespoon olive oil
Kosher salt
Chopped chives, for serving
Directions
Preheat the oven to 450 degrees F.
Toss the carrots, olive oil and 1/2 teaspoon salt on a baking sheet; arrange in a single layer. Roast, turning once, until tender and slightly browned, 15 minutes. Sprinkle with salt and chopped chives.
Pork Chops with Creamy Hedgehog Mushroom Sauce
Ingredients
2 pork chops about 1 inch thick
1 tbsp olive oil or avocado oil
1 tbsp unsalted butter
1 cup fresh hedgehog mushrooms
1 cup heavy whipping cream
2 tbsp fresh parsley chopped
1 tbsp thyme fresh or dried
2 garlic cloves minced
salt and pepper to taste
Instructions
Heat a skillet over medium-high heat. Add the butter and olive oil.
Once the butter is melted, add the pork chops and season with salt and pepper. Sear for about 3-4 minutes on each side or until the edges are golden brown.
Remove the pork chops. In the same skillet saute the mushrooms, garlic, thyme, and parsley. Cook for about 2-3 minutes stirring constantly.
Reduce the heat and add the heavy cream. Season with salt and pepper, to taste.
Simmer for about 2-3 minutes or until the sauce begins to thicken.
Add the pork chops back to the pan and cover with the creamy sauce.
Cover the skillet and let them cook for another 5-6 minutes until tender.
Transfer to a plate and serve hot with a side of cauliflower mashed potatoes or roasted rainbow carrots. Garnish with more fresh parsley, if desired.