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.
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.