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.
Crunchy Cauliflower Radicchio Salad
INGREDIENTS
Yield: 4 servings
6 tablespoons neutral oil, such as safflower or canola
2 teaspoons finely grated fresh Meyer lemon zest, plus 3 tablespoons juice (from 2 Meyer lemons)
1 teaspoon honey
Kosher salt and black pepper
1 pound large cauliflower florets, very thinly sliced
1 small head radicchio, halved, cored and leaves coarsely torn
½ cup thinly sliced scallions, plus more for garnish
¼ cup freshly grated Parmigiano-Reggiano
½ cup coarsely chopped roasted walnuts (about 2 ounces)
Instructions
In a large bowl, combine oil, Meyer lemon zest and juice, and honey. Season with salt and pepper, and whisk until well blended. Add cauliflower, radicchio, scallions and half of the cheese, and toss to evenly coat. Let stand for 5 minutes to soften slightly.
Toss the salad one more time and divide among 4 plates. Top each with some of the walnuts and garnish with additional scallions and the remaining cheese.
Rockfish with Escarole and Lemon-Pepper Oil
Ingredients
1/2 cup extra-virgin olive oil
12 small red-skinned potatoes, quartered
4 cloves garlic, smashed
1 head escarole, torn into pieces
Kosher salt and freshly ground pepper
1 pounds rockfish fillets, patted dry
2 sprigs fresh oregano, leaves torn
Juice of 1 Meyer Lemon
Directions
Heat 1/4 cup of the olive oil in a large deep skillet with a lid over medium heat. Place the potatoes in the pan cut-side down. Add the garlic and cook until the potatoes are slightly golden and crisp, 4 to 5 minutes. Add the escarole, season with salt and pepper, then add about 1/3 cup water. Cover and steam until the escarole wilts, about 5 minutes.
Season the fish with salt and pepper; place on top of the greens in the pan and sprinkle with the oregano leaves. Cover and steam until the fish is just cooked through, about 5 more minutes.
Meanwhile, whisk the lemon juice in a bowl with the remaining 1/4 cup olive oil; season with 1 teaspoon salt and plenty of pepper.
Carefully lift the fish off the greens and transfer to rimmed plates or bowls. Distribute the greens, potatoes and pan juices around the fish. Drizzle with the lemon-pepper oil.
Escarole Salad with Warm Bacon Dressing
Ingredients
1 head escarole or frisée lettuce, torn into bite-size pieces
1 head radicchio, halved and thinly sliced crosswise
4 slices thick-cut bacon
1 anchovy fillet or 1/2 teaspoon anchovy paste
1 small shallot, minced
2 tablespoons whole-grain Dijon mustard
2 tablespoons white wine vinegar
1 tablespoon honey
1/4 cup extra-virgin olive oil
1 large crisp apple, quartered and cored, each quarter sliced into 4 wedges
Kosher salt and freshly ground black pepper
Instructions
Combine the escarole and radicchio in a serving bowl. Set aside.
Cook the bacon in a large skillet over medium-high heat until crisp, 5 to 7 minutes. Drain the bacon on paper towels, reserving the drippings in the skillet. Crumble the bacon.
Add the anchovy and shallot to the drippings in the skillet and cook until softened and fragrant, 30 seconds to 1 minute. Remove the pan from the heat. Whisk in the mustard, vinegar, honey, and extra-virgin olive oil until combined. Stir in the bacon and season to taste with salt and pepper. Pour the warm dressing over the lettuce in the bowl, add the apple, and toss to coat.
Grilled Mexican Flat Iron Steak with Rainbow Carrots
Ingredients
For the steak:
1 pound Flat Iron Steak
extra virgin olive oil
For the rub:
1 tablespoon crushed coriander seeds
2 teaspoons smoked sweet paprika
finely grated zest from one large lime
2 teaspoons garlic salt
½ teaspoon freshly ground black pepper
For the veggies:
1 small onion halved and sliced lengthwise, ¼ inch thick
6 medium rainbow or regular carrots thinly sliced on the bias
6 medium cloves garlic thinly sliced
1 teaspoon kosher salt more to taste
4 ounces baby spinach
2 tablespoons fresh lime juice plus wedges for serving
Instructions
For the steak:
Line a sheet pan with foil and place steak on prepared pan.
For the rub:
Combine the crushed coriander, paprika, lime zest, garlic salt and pepper in a small bowl and stir to mix.
Brush the steak with olive oil and sprinkle with the coriander rub mixture. Press the rub into the meat with your fingers. Flip the meat over and repeat on the other side. Cover with plastic wrap and refrigerate for 30 minutes.
To grill the meat:
Preheat a gas or charcoal grill to high heat. Spray or oil the grill grates.
Remove steak from refrigerator and drizzle lightly with a bit more olive oil. Place the steak on prepared grill and grill for 7-8 minutes on the first side or until nicely browned. Flip steak and continue grilling until internal temperature reaches 130-140˚F with an instant thermometer, about 6-8 minutes more. Allow meat to rest, loosely covered, for 10 minutes before slicing, thinly across the grain.
From TheCafeSucreFarine.com.