Salmon Burger With Avocado Aioli
Salmon Burgers with Avocado Garlic Sauce
INGREDIENTS
For The Salmon Burgers:
· 1 package Coho or King Salmon, baked and chopped
· 1/2 lemon, juiced (2 Tbsp.) + ½ tsp. lemon zest
· 1 small shallot, minced (may substitute 2 cloves garlic, minced)
· 2 green onions, sliced
· 1 Tbsp. fresh dill, chopped (may substitute 1 tsp. dried dill)
· 2 tsp. Dijon mustard
· ¼ tsp. salt (to taste)
· ¼ tsp. pepper (to taste)
· 2 eggs
· 1/4 cup almond flour
· 1 Tbsp. olive oil (or other favorite cooking oil)
For the Avocado Garlic Sauce:
· 1 medium avocado, halved and pit removed
· 1/4 cup extra virgin olive oil
· 1/2 lemon, juiced
· 1 tsp. Dijon mustard
· 1 Tbsp. fresh dill (may substitute 1 tsp. dried dill)
· 2 garlic cloves, minced
· ¼ tsp. salt
· 1/8 tsp. pepper
INSTRUCTIONS
For the burgers:
1. Thaw salmon overnight in refrigerator. Bake salmon at 350 degrees for 10-14 minutes or until salmon is flakey. Let salmon cool enough to flake it all into a bowl and remove the skin. Combine all the salmon burger ingredients, except the olive oil, in a large bowl and mix well. If mixture is wet, add additional almond flour 1 Tbsp. at a time.
2. Form into 6-8 patties. Patties easily fall apart until they are cooked. Handle with caution.
3. Heat olive oil on a griddle or pan to medium-high heat.
4. Once hot (oil must be hot), carefully add burgers to pan and cook for 5-6 minutes on each side or until cooked through. Patties should sizzle when added to pan.
5. To serve, top with 1-2 Tbsp. avocado garlic sauce
For the Avocado Garlic Sauce:
In a food processor or blender, combine all the ingredients and process until smooth. Eat on a bun with a vinegary slaw or on a bed of lettuce!
Spaghetti Squash with Beef Bolognese
Spaghetti Squash with Beef Bolognese
For The Spaghetti Squash:
Preheat the oven to 400°. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with olive oil, and season with salt and pepper. Place cut side down on baking sheet and roast until flesh is easily shreddable, 40 minutes. Then shred the spaghetti into a bowl or right on your plate. Once finished with the Bolognese, spoon it right on top of the squash!
For the Bolognese
2 cippolini onions, chopped
1 celery stalk, chopped
1 small carrot, peeled, chopped
3 Tbsp. extra-virgin olive oil
1 lb. ground beef patted dry
Kosher salt to taste
1 cup dry white wine
⅓ cup tomato paste
2-3 Fresh Roma tomatoes (peeled and diced)
1 bay leaf
Pinch of finely grated nutmeg
2 cups (or more) chicken or beef broth
1 cup whole milk
Finely grated Parmesan (about ½ cup), plus more for serving
Preparation
Step 1
Pulse onion, celery, and carrot in a food processor until very finely chopped. Transfer to a small bowl.
Step 2
Heat oil in a large pot over medium. Break beef into small clumps and add to pot, then season lightly with salt. Cook, stirring occasionally but not breaking meat apart, until beef is lightly browned but not crisp, 6–8 minutes. Using a slotted spoon, transfer beef to a medium bowl.
Step 3
Add onions, celery, and carrot to the pot and cook stirring occasionally, until vegetables are very soft, 6–8 minutes. Add the diced Roma tomatoes (with the juice!) and cook for 2 minutes more.
Step 4
Return beef to pot and pour in wine. Reduce heat to medium-low and cook, smashing down on beef with a wooden spoon, until wine is evaporated, surface of pot is almost dry, and meat is finely ground, 12–15 minutes. Add tomato paste, bay leaf, and nutmeg and cook, stirring occasionally and still pressing down on meat, until tomato paste is slightly darkened, about 5 minutes.
Step 5
Pour broth and milk into pot; add a pinch of salt. Reduce heat to the lowest setting and cook, uncovered and stirring occasionally, until meat is very, very tender, 1- 1 1/2 hours. There shouldn’t be any rapid bubbles at this stage. Instead, the sauce should release the occasional small bubble or two. When finished, the sauce should have the texture of and look like a sloppy joe mixture. If the liquid reduces before the meat is completely tender, add an extra ½ cup broth and continue cooking. Discard bay leaf. Taste sauce and adjust seasoning with salt; keep warm.
Step 6
Transfer to the spaghetti squash and toss, or just put on top. Add some parmesan and freshly chopped parsley and enjoy!!!!
Roasted Whole Branzino
Roasted Branzino Recipe
INGREDIENTS
YIELD 4 servings
TIME 30 minutes
2 Whole Branzino
Salt and pepper
A few thyme sprigs
A few rosemary sprigs
A few parsley sprigs
A few fennel fronds
A few basil leaves
1 small lemon, thinly sliced
Extra-virgin olive oil
FOR THE VINAIGRETTE
1 shallot, finely diced
3 tablespoons red wine vinegar
Salt and pepper
2 cups diced tomatoes, or use halved cherry tomatoes instead
¼ cup olive oil
2 tablespoons roughly chopped basil or parsley
Directions
1. Rinse fish with cool water and pat dry. Season generously on both sides with salt and pepper. Season the cavity with salt and pepper. Tuck thyme, rosemary, and parsley sprigs in cavity of each fish. Add fennel fronds, basil leaves and lemon slices. Drizzle olive oil on both sides of fish, then place on a parchment-lined rimmed baking sheet. Leave at room temperature. (May season and refrigerate fish up to 2 hours in advance. Bring to room temperature before cooking.) Heat oven to 450 degrees.
2. Make the vinaigrette: Put shallot in a small serving bowl. Add vinegar and a good pinch of salt. Leave to steep 5 minutes, then whisk in olive oil. Season tomatoes with salt and pepper and spoon them into the olive oil mixture. Add basil and stir gently. Leave at room temperature.
3. Place fish on top shelf of oven and roast, uncovered, for 15 to 20 minutes, until fish is firm when probed and flakes at the thickest part. Take from oven and let rest 5 minutes. To serve, use a small knife, soup spoon and spatula to remove top fillets. Pull spine away to reveal bottom fillets. Transfer fillets to a platter or individual plates. Spoon a little tomato vinaigrette over each portion and pass the rest at the table.
4. Alternatively, if you are grilling the fish, prepare a bed of hot coals. Make sure the grill is cleaned with a wire brush and lightly oiled. Lay the fish directly on the grill and cook for 7 to 8 minutes. Do not attempt to turn fish until the skin has browned and crisped or it will stick. Carefully turn fish and cook for another 7 to 8 minutes, until fish is firm when probed and flakes at the thickest part. To serve, proceed as in Step 3.
Recipe Credit: Steve Corry
Video Chanterelle Picking with Jeff Michels of Cascade Organic
Cascade Organic was founded through family weekend outings picking chanterelle mushrooms. Join founder Jeff Michels for a quick tutorial and get on out there. The rain will really kick off this seasons!
Oil Poached Albacore Tuna
Olive Oil Poached Albacore Tuna Recipe
Oil-poaching or butter-poaching is an elegant way to slowly cook meatier cuts of fish and seafood. It does require a fair outlay of oil; limit the overall amount by choosing a pan in which the tuna filets fit tightly but without touching each other or the edges of the pan.
Ingredients:
1 Package of Oregon albacore tuna loins
1 pinch fine sea salt
3 cups extra-virgin olive oil, or enough to reach 1/2-inch depth
4 garlic cloves, peeled
1/2 teaspoon black peppercorns
1 bay leaf
2 large strips orange or lemon zest, optional
1 dried hot chili pepper, optional
Cooking Instructions:
1. Thaw tuna in refrigerator completely. Cut loins into steaks or medallions about 1 inch thick. Season the tuna by sprinkling it with salt; set the tuna aside while you prepare the oil (this has the added benefit of taking the refrigerated chill off the tuna before cooking it.
2. Choose a medium frying pan or large saucepan big enough to hold the fish in a single layer. Add enough oil to come about 1/2 inch up the pan.
3. Add the garlic, peppercorns, bay leaf, orange, or lemon zest, and chili (if using).
4. Warm the oil over medium-low heat just until bubbles form on the sides of the pan. Add the tuna; use a spatula or kitchen tongs to gently lower each filet into the oil, taking care not to drop the fish in or splatter the hot oil.
5. The oil should cover the tuna. Adjust the heat to maintain those few bubbles on the sides of the pan. Gently simmer until the tuna's cooked through, 8 to 10 minutes for a 1-inch-thick piece of tuna (if the oil doesn't quite cover your filets, you may want to flip the fish over at the half-way point. While the fish cooks, set a cooling rack over a rimmed baking sheet or layers of papers towels; or simply line a plate of a few layers of paper towels.
6. Use a spatula or slotted spoon to lift the tuna out of the oil and onto the prepared cooling rack or towels to drain. Serve the filets whole, slice them to serve, or flake the tuna and use it however you like to use canned tuna!
Albacore tuna is awesome in flavor and so versatile. This albacore can be eaten raw as sashimi or seared briefly and made with your favorite Asian inspired vegetables, or baked, grilled, or oil poached and turned into what resembles canned tuna as this recipe suggests! I would love to hear how you wind up using your tuna. Please let me know! krystle@cascadeorganic.com
Peach Salsa Recipe
Peach Salsa Recipe
2 Peaches (cut off the pit and chopped into cubes)
4-5 Sweet Peppers (diced)
½- 1 Jalapeno Pepper (depending on how spicy you like your salsa, stem and seeds removed, minced)
1/3 Cup Cilantro (finely chopped)
1 Lime (Juiced)
½ Cup Onion (finely chopped)
½ Teaspoon Salt (to taste)
Instructions
1. Ensure that the peaches are good and ripe before making this salsa.
2. Chop and dice all ingredients according to how chunky you like your salsa. Combine all into a serving bowl and mix gently. Chill for 20 minutes and serve on top of tacos, ceviche, taco salads, or just eat with chips! For some extra smoky flavor try grilling the peaches before chopping!
Sea Scallops w/ Fresh Pasta in White Wine Sauce
Yield: 4 Servings
Total time: 25 Minutes
Ingredients
Jumbo Sea Scallops | 1lb Bag Thawed
Olive Oil | 1 Tablespoon for Sauce 2 Tablespoons for Searing Scallops
Butter | 1 Tablespoon
Fresh Garlic | 4 Cloves Minced
Fresh Parsley or Basil | 2 Teaspoons Minced (optional for garnish)
Fresh Tomatoes | 1/2 Cup Chopped
Fresh Spring Onion Bulbs or Yellow Onion | 1/2 Cup Thinly Sliced
Fresh Pasta | 1 Package
White Wine | 1.5 Cups
Heavy Cream | 1.5 Cups
Lemon Juice | 2 Teaspoons
Fresh Parmesan Cheese | 1/3 Cup
Capers | 2 Tablespoons
Salt & Pepper | To Taste
Directions
Make white wine sauce
1. In a medium skillet, heat butter, olive oil, thinly sliced spring onion, and minced garlic on medium heat.
2. Cook for about a minute, until garlic and onions soften.
3. Add wine. Bring to boil. Boil for several minutes until the amount of wine reduces approximately to half.
4. Add heavy cream and Parmesan cheese. Bring to boil, and immediately reduce to simmer. Simmer for a couple of minutes, always stirring, until the sauce thickens a bit. Add the chopped tomatoes and cook for 1 more minute.
5. Remove from heat. Stir in drained capers and freshly squeezed lemon juice. Season with salt, pepper and minced fresh herbs such as basil or parsley if you have them! Taste, add more lemon juice, salt and pepper if needed. Keep covered.
Cook the Pasta
1. Cook spaghetti according to package instructions until al dente. Drain. Add to the sauce, stir to combine.
Cook the Scallops
1. Make sure the scallops are thawed completely.
2. Blot each scallop with paper towels to remove extra water.
3. Season scallops with salt
4. Heat 2 tablespoons olive oil in a large skillet on high heat until hot but not smoking. Oil should not be smoking, just rolling easily around the skillet.
5. Add scallops without overcrowding the pan.
6. Sear on one side for about 4 minutes until the scallops are a golden color. Don't move the scallops around the pan in the beginning.
7. Turn the scallops to the other side and cook for 2 or 3 more minutes.
8. Remove from heat and transfer the scallops to the plate immediately.
9. Don't allow the scallops to rest in the hot skillet, off heat. That will make them steam and lose their crust.
10. Add cooked scallops to the pasta with the creamy white wine sauce and reheat gently. Serve and ENJOY!
Basil Pesto Reci
Basil Pesto Recipe
Yield: 1 cup
Prep time: 10 Minutes
Total time: 10 Minutes
Ingredients
Basil Leaves (no stems) | 1 Cup
Pine Nuts or Oregon Hazelnuts | 1 Tablespoon
Garlic Clove | 1 large or 2 small
Extra Virgin Olive Oil | 1/3 Cup
Parmesan Cheese | 1/4 Cup (Finely Grated)
Fresh Lemon | 1 Lemon Wedge
Directions
1. Combine basil leaves, pine nuts or hazelnuts, and garlic in a food processor and process until very finely minced.
2. With the machine running slowly dribble in the olive oil and process until the mixture is smooth.
3. Add the cheese and process very briefly, just long enough to combine. Add a squeeze of lemon wedge to keep the pesto from browning. Stir in as much as desired with your favorite pasta!
Chef Maylin Chavez Curated Box Recipes (click to open)
Beet Tartare
Marinated Bay Scallops
Heirloom Carrots En Escabacha
Oregon Bay Mexican Shrimp Cocktail
Coho Salmon Tiradito
Why Eat Local Produce
A new trend to support local farmers’ markets isn’t just about fun community activities or summertime shopping outdoors. It’s about supporting local farmers and providing communities access to local produce. While a grocery store might offer things like fruits and veggies, they don’t always come from your own community. Making the change to buying local food can mean a huge difference for you and your local farmers. Here’s why you should eat local produce.
The Benefits of Local Produce?
There are several benefits to local produce and supporting farmers in your area. Here are just a few major impacts this change in consumer behavior can have.
Keeping Dollars in the Community
When you shop at a grocery store, the produce often comes from other states or parts of the country. In these cases, money you spend leaves your community. Rather than give to those outside of your community, eating local produce means the dollars you spend stay in your community. This keeps local farmers working and your local economy more conducive for growth and prosperity for all. The money spent locally multiplies as it is spent locally as well.
Better For You and the Planet
Sometimes, produce that is shipped can undergo changes in temperature and consistency that can make produce less than pristine. The travel can also harm the produce’s nutrient density and leave you with less positive vitamins and minerals by the time it hits your plate. Plus, driving produce cross-country releases toxic emissions into the atmosphere that contribute to global climate concerns. Help to lower carbon emissions, sustain produce’s nutrients, and eat fresher, healthier food by shopping local produce at a farmers market.
Push Back Against the Agricultural Industry
Local farmers work hard to produce fresh natural food, but major companies involved in the agriculture industry often promote GMO products and introduce harsh dangerous pesticides and herbicides. All in all, buying local produce ensures you support individuals who grow food for their community, not companies that only desire profits.
From economic to health benefits, eating local produce pays off for all involved. A community is only as strong as its ability to come together, and buying and eating local produce is one of the most impactful ways to benefit farmers, personal health, and community cohesion all in one go.