Swiss Chard with Orange
Ingredients
1 tablespoon extra-virgin olive oil
2 bunches Swiss chard (large stems removed), leaves cut into 1-inch strips
Zest from 1 orange, cut into wide strips, plus juice
Coarse salt and ground pepper
Directions
In a large skillet, heat oil over medium-high. Add Swiss chard and orange zest. Cook, tossing frequently, until chard wilts, about 4 minutes. Season with coarse salt and ground pepper, then add juice of the orange; toss to coat.
From Marthastewart.com
Grilled Tri Tip with Chimichurri
Ingredients
6 Servings
1 tablespoon sesame seeds
1 tablespoon smoked paprika
2 tablespoons plus ½ cup olive oil
2 teaspoons kosher salt, plus more
2 teaspoons freshly ground black pepper, plus more
2 pounds tri-tip steak
3 tablespoons finely chopped green garlic
½ cup finely chopped parsley
1 tablespoon lemon juice
1 teaspoon dried oregano
Instructions
Mix sesame seeds, paprika, 2 Tbsp. oil, 2 tsp. salt, and 2 tsp. pepper in a small bowl to combine. Rub all over steak and let sit at room temperature 30 minutes.
Meanwhile, prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Place steak over indirect heat, cover grill, and grill, turning once, until an instant-read thermometer inserted into the thickest part of steak registers 115°, 20–30 minutes. Move steak to direct heat and grill until lightly charred, about 2 minutes per side, or until an instant-read thermometer registers 120° for medium-rare (temperature will continue to rise off heat). Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
While steak is resting, combine green garlic, parsley, oregano, lemon juice, and remaining ½ cup oil; season with salt and pepper. Serve steak with chimichurri.
Green Garlic, Leek Potato Soup
INGREDIENTS
Yield: Serves six
¾pound green garlic (weight includes stalks)
2tablespoons extra virgin olive oil
1pound leeks, white and light green parts only, rinsed thoroughly and sliced
1small celery rib, sliced about ¼ cup
Salt to taste
1pound Yukon gold or russet potatoes, peeled and diced
1½quarts water, vegetable stock or chicken stock
A bouquet garni made with a bay leaf and 2 sprigs each thyme and parsley
Freshly ground pepper
¼cup chopped fresh flat-leaf parsley
PREPARATION
Trim off the tough green ends of the garlic bulbs. If the garlic has formed cloves, separate them and remove the thick shells from the tender cloves. If it has not formed cloves, just remove the outside layers. Chop coarsely. You should have about 1 cup chopped green garlic.
Heat the olive oil in a large, heavy soup pot over medium heat. Add the leeks, green garlic, celery and ½ teaspoon salt. Cook gently for five to 10 minutes until the vegetables have softened but not colored. Add the potatoes, water, bouquet garni and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes.
Purée the soup using an immersion blender. Alternatively, purée in a standing blender working in 1½-cup batches; pull a towel tightly over the top, rather than a tight-fitting lid, to prevent splashes. Put through a medium strainer, pressing the soup through with the back of a ladle or with a pestle. Reheat, taste and adjust salt. Add freshly ground pepper. Ladle into soup bowls, and sprinkle chopped fresh parsley, chervil or chopped fresh tarragon over each serving. Alternatively, chill and serve cold. You can thin out if you wish with milk or stock.
Miso Black Cod
INGREDIENTS
Yield: 4 servings
½ cup sugar
1 cup miso, preferably dark
½ cup mirin, sake or white wine
1½ to 2 pounds black cod fillets (skin may be on or off)
PREPARATION
Heat broiler; set rack 3 to 4 inches from heat source. Combine first three ingredients in a small saucepan and, over low heat, bring almost to a boil, stirring occasionally just until blended; mixture will be fairly thin. Turn off heat.
Put fillets in an ovenproof baking dish or skillet, preferably nonstick, and spoon half the sauce on top. Broil until sauce bubbles and begins to brown, then spoon remaining amount over fish. Continue to broil, adjusting heat or rack position if sauce or fish is browning too quickly, until fish is just cooked through. Serve immediately.
Adapted from New York Times Cooking
Cascade and Produce Box Items for March 9th, 2023
Produce Items
Organic Sweet Jumbo Onions
Organic Purple Kale
Organic Red Cabbage
Organic Watercress
Organic Yellow Potatoes
Organic Celery
Organic Romanesco
Organic Honeynut Squash
Organic Gold Kiwi
Organic Opal Apples
Organic Star Ruby Grapefruit
Cascade Items
Pasture Raised Top Sirloin Steaks
Tillamook Cheddar Sausage Links
Wild Oregon Rainbow Trout
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!
Linguini with Crab
INGREDIENTS
8 ounces linguini
¼ – ½ cup pasta water reserved
1 tablespoon olive oil
3 tablespoons salted butter
1 tablespoon garlic, minced
¾ cup shallots, diced
¼ cup dry white wine
picked crab meat from one large Dungeness Crab
2 tablespoons lemon juice, fresh squeezed, plus lemon wedges for serving
¼ cup Italian parsley, chopped fresh, plus extra as garnish
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
¼ cup panko breadcrumbs
1 tablespoon parmesan cheese, grated
¼ teaspoon paprika
¼ teaspoon garlic powder
INSTRUCTIONS
In a non-stick skillet add one tablespoon of butter over medium high heat. Add the panko breadcrumbs to the pan followed by the grated parmesan cheese, garlic powder, and paprika. Stir frequently. Toast until the breadcrumbs are golden brown. Remove from the heat and set aside.
Boil a pot of water and season the water with salt. Cook the pasta according to the package. Al dente is best as the pasta will continue to cook in the sauce. Reserve ¼-½ cup pasta water before draining. Drizzle the pasta with olive oil and set it aside.
In a 3.5-quart saucepan pan over medium heat add 2 tablespoons of butter, minced garlic, and diced shallots. Once the shallots and garlic are fragrant and translucent, deglaze the pan with the white wine. Simmer for 2 minutes.
Reduce the heat to medium-low and add 8 ounces of the crab meat. Sauté for 1-2 minutes. Add the fresh squeezed lemon juice, fresh chopped parsley, salt, pepper, and red pepper flakes. Gently toss everything together.
Add the cooked linguini into the pan with the sauce and crab meat. Gently toss everything together. Add about ¼ -½ cup of pasta water. Saute until well combined.
Top the dish with tossed panko breadcrumbs and extra chopped parsley. Serve with lemon wedges.
Red Cabbage Salad with Celery and Apples
Ingredients
1/2 head of medium red cabbage about 6 cups
3 stalks of celery sliced
1 apple cut into small chunks
1/4 cup golden raisins
1/4 cup toasted walnuts
1/4 cup lemon juice
2 tbsp olive oil
1 tsp Dijon mustard
1-2 cloves garlic crushed
Salt and pepper to taste
Instructions
Combine lemon juice, olive oil, mustard, garlic, and salt and pepper in a small bowl. Give it a quick whisk and set aside.
In a large bowl combine cabbage, celery, apples, raisins, and walnuts. Drizzle the dressing over the top and gently mix until everything is well incorporated.
Adapted from Clean & Delicious by Dani Spies.
Oven-Roasted Trout with Potatoes
Ingredients
2 fresh rosemary sprigs
2 garlic cloves, minced
Salt and freshly ground white pepper, to taste
1/2 lb. new potatoes, peeled and thinly sliced
4 Tbs. extra-virgin olive oil
1 Tbs. unsalted butter, cut into small pieces
2 small trout, each 3/4 lb., cleaned and filleted
Directions
Preheat an oven to 375ºF.
Set aside 1 rosemary sprig and finely chop the leaves of the other. In a small bowl, combine the chopped rosemary and the garlic. Season generously with salt and white pepper.
Oil a baking dish. Arrange half of the potato slices in rows on the bottom, slightly overlapping the slices and the rows. Sprinkle evenly with one-third of the garlic mixture, drizzle with 1 1/2 Tbs. of the olive oil and dot with 1 Tbs. of the butter. Layer with the remaining potato slices, then top with one-third of the garlic mixture, 1 1/2 Tbs. of the oil and the remaining 1 Tbs. butter. Cover the dish and bake for 20 minutes. Uncover and continue baking until the potatoes are almost tender, about 20 minutes more.
Remove the dish from the oven and arrange the fish in a single layer on top of the potatoes. Drizzle with the remaining 1 Tbs. olive oil and sprinkle with the remaining garlic mixture. Lay the rosemary sprig on top. Return to the oven and bake until the fillets are opaque throughout, about 10 minutes. Remove from the oven and let rest for 10 minutes before serving directly from the baking dish.
Adapted from Williams-Sonoma Savoring Series, Savoring Tuscany, by Lori De Mori (Time-Life Books, 2001).
Grapefruit and Watercress Salad
Ingredients
1 tablespoon white-wine vinegar
1 teaspoon sugar
1 tablespoon extra-virgin olive oil
2 ruby red grapefruit
2 bunches watercress, tough stem ends removed (about 8 cups)
1 avocado, pitted and peeled, thinly sliced lengthwise and halved crosswise
Kosher salt and freshly ground pepper
Instructions
Make dressing: In a large bowl, whisk together vinegar, sugar, and oil until combined.
Peel and cut grapefruit into segments (reserve juice for another use). Add watercress, avocado, and grapefruit to bowl with dressing. Season with salt and pepper; toss gently to combine. Serve.
Curry Potato Kale Soup
Ingredients
1 Tbs. olive oil
1 cup chopped onions
1 Tbs. curry powder, or to taste
2 1/2 cups vegetable stock
3 small yellow potatoes, peeled, cut into 1/2-inch pieces (about 2 cups)
1 tsp. salt
1 bunch kale, with stems removed and leaves torn to pieces
2 cups low-fat (1%) milk
Instructions
Heat oil in large saucepan over medium heat. Add onions and cook, stirring often, until translucent. Add curry powder, and stir 30 seconds. Add stock, potatoes, kale and salt, and bring to a boil. Reduce heat to low, cover and cook until potatoes and kale are tender, about 10 minutes. Cool slightly.
Purée soup in blender until almost smooth; work in batches if necessary. Return soup to saucepan. Add milk, and cook over medium-low heat. Season to taste with salt and pepper.
Ladle soup into 4 bowls. Garnish with swirl of yogurt, if desired, and serve.