Cascade and Produce Box for January 26, 2023
Produce
Organic Shallots
Organic Savoy Cabbage
Organic Baby Broccoli
Organic Red Leaf Lettuce
Organic Delicata Squash
Organic Celeriac
Organic Garnet Yams
Organic Ruby Red Grapefruit
Organic Asian or Bosc Pears
Organic Kiwis
Organic Rainbow Carrots
Cascade Items
Kauai Shrimp
Pasture raised Top Sirloin Steaks
Pasture Raised Applewood Smoked Bacon
Kauai Shrimp and Winter Squash Curry
INGREDIENTS
2 lbs. winter squash (about 4 cups diced)
2 shallots
2 cloves garlic
1 Tbsp grated fresh ginger
2 Tbsp olive oil
1 Tbsp curry powder
1 tsp ground cumin
1 15oz. can fire roasted diced tomatoes
1/2 cup water
1 13.5oz can full-fat coconut milk
1 pound Kauai Shrimp
1/2 tsp salt (or to taste)
Instructions
Peel and dice the butternut squash into ½-inch pieces. Dice the shallots, mince the garlic, and grate the ginger.
Heat a large skillet over medium. Add the olive oil, shallots, garlic, and ginger, and sauté for a few minutes, or until the shallots are translucent. Add the curry powder and cumin and sauté for one minute more.
Add the diced tomatoes and water to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet.
Add the diced butternut squash and stir to combine. Place a lid on the skillet and let the squash simmer in the sauce for about 10 minutes, or just until fork-tender.
Add the coconut milk to the skillet, stir to combine, and heat through.
Once the sauce is hot again, add the shrimp to the curry and cook, stirring occasionally, until cooked through, 5 to 7 minutes. Season the curry to taste with salt, then enjoy!
Asian Pork Cabbage Rolls
INGREDIENTS
Yield: 10 cabbage rolls (4 to 5 servings)
Kosher salt and black pepper
1 medium head savoy cabbage
1 pound ground pork
⅓ cup uncooked short-grain white rice
1 large egg, lightly beaten
6 scallions, finely chopped (about 1 cup)
2 tablespoons finely chopped fresh ginger (from a 2-inch piece)
2 tablespoons soy sauce
2 cups chicken broth
Sesame oil, for serving
Instructions
Heat oven to 350 degrees. Bring a large pot of water to a boil and season with salt.
Prepare the cabbage: Remove about 10 large outer leaves, reserving the rest of the cabbage for another use. Once the water boils, lower the heat to medium so that the water reaches a gentle boil. Add the cabbage leaves, about 4 at a time, and cook until tender and flexible but leaves remain intact and maintain their crunch, about 2 minutes. Transfer to a towel-lined plate and set aside to cool slightly while you make the filling. Repeat with remaining cabbage leaves.
Prepare the filling: In a large bowl, combine pork, rice, egg, scallions, ginger and soy sauce with 2 teaspoons salt and 1 teaspoon pepper.
Assemble the cabbage rolls: Working with one cooked cabbage leaf at a time, place it on a cutting board or other flat surface with its stem end at the bottom. Spoon a heaping ¼ cup of the pork mixture in the center and mold the mixture into a rough 2- to 3-inch log. Pull the stem end over the meat mixture, and fold the right and left sides of the leaf over and roll tightly to the very top. Place the cabbage rolls seam-side down in a large Dutch oven or ovenproof, straight-sided saucepan. Repeat with the remaining cabbage and pork filling.
Pour the chicken broth over the cabbage rolls and bring to a boil over medium. Cover the pan, transfer to the oven, and bake until cabbage rolls are fork tender and the meat mixture is cooked through, 40 to 45 minutes. Serve with ladles of broth over the rolls and a drizzle of sesame oil.
Recipe From New York Times Cooking
Crunchy Winter Slaw with Celeriac and Asian Pear
Ingredients
¼ cup olive oil
Kosher salt, freshly ground pepper
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons pure maple syrup
4 cups very thinly sliced savoy cabbage
1 ½ cups matchsticks Asian pear (from about ½ large)
1 ½ cups matchsticks peeled celeriac
2 ounces shaved Manchego cheese, (optional)
Instructions
Whisk lemon juice, mustard, maple syrup, and oil in a medium bowl; season dressing with salt and pepper.
Combine cabbage, Asian pear, celeriac, daikon and most of the Manchego in a large bowl. Drizzle dressing over top and toss to combine; season with salt and pepper. Top with remaining Manchego.
Recipe From Bon Appetite Magazine
Creamy Celeriac Mash Recipe
Ingredients
2 pounds celeriac - about 3-4 small
2 shallots - peeled and quartered
6 cloves garlic - peeled
Vegetable broth to cover the veggies, about 2 cups
½ cup whole milk - or half and half
2 tablespoon butter - salted
Salt to taste
Pepper to taste
Fresh herbs - for serving
Instructions
Use a swivel peeler to remove the brown celeriac flesh. You may need to use a paring knife to slice off small areas that you can't reach with the peeler. Rinse off each peeled celeriac, and cut into cubes.
Add the celeriac, shallots, and whole garlic cloves to a pot or Dutch oven. Pour in enough vegetable broth to just cover the veggies. Bring to a boil over high heat, cover, reduce heat to low and cook for 20 minutes, or until the celery root is fork-tender.
Carefully drain most of the vegetable broth (about ⅔ of it; leave some for flavor). Return the pot with the veggies back to the stove and add the whole milk and butter. Cook for 2-3 minutes over medium heat, stirring well, until the butter is melted and the milk is warmed (but not boiling).
Carefully transfer the mixture to a blender. Depending on the size of your blender, you may want to do it in batches to prevent overheating/splattering. Blend for ~1-2 minutes, until smooth. Alternatively, you can use a potato masher and mash the celeriac right in the pot. It will still taste delicious but won't have as creamy of a texture as it does when you blend it.
Taste and adjust seasonings as desired. Serve with more butter, salt, pepper, and fresh herbs.
Recipe from Itsavegworldafterall.com
Wild Mushroom and Butternut Squash Risotto
Ingredients
1 2-lb butternut squash, cut into 1/2-inch cubes
4 tbsp butter
1 large shallot, diced
1 clove garlic, minced
1 1/2 cups arborio rice
1/2 cup dry white wine
6-8 cups chicken or vegetable broth
1/3 cup Parmigiano-Reggiano cheese, grated
2 tbsp fresh sage, chopped
1 packed cup fresh arugula
1/4 lb black trumpet and/or yellowfoot mushrooms, rinsed
Instructions
1. Peel and cut squash.
2. Warm stock in a pot.
3. Saute squash in 2 tablespoons of butter in a heavy-bottomed saucepan, covered, for 5 minutes over medium-high heat. Stir occasionally. Remove lid and cook a few more minutes to lightly brown squash.
4. Add shallot and garlic. Cook together with squash for a few minutes before deglazing pan with wine. Immediately add rice and stir thoroughly to coat. Reduce heat to medium.
5. Stir in a ladle or two of stock, repeating as the liquid is absorbed until rice is al dente.
6. While risotto is cooking, saute mushrooms in a tablespoon of butter. Set aside.
7. Finish risotto off-heat by stirring in sage, arugula, cheese, and last tablespoon of butter. Season with salt to taste. Garnish with sauteed mushrooms.
Serves 6
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