Bay Shrimp Spicy Sushi Bowls
Ingredients
1 cup short-grain white rice, uncooked
1 cup water
2 tablespoons natural rice vinegar
2 teaspoons granulated sugar
1 tablespoon vegetable oil
1 pound bay shrimp, thawed if frozen, rinsed and patted dry
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 large avocado, pitted, peeled, sliced
1 cup sliced English cucumber, unpeeled
1 sheet nori, thinly sliced
1 calcot onions, thinly sliced
4 Tbsp mayonnaise
2 Tbsp sriracha
toasted sesame seeds, for garnish
INSTRUCTIONS
Pour rice into a small bowl and cover with cold water. Let soak 10 minutes. Pour rice into a fine mesh strainer and rinse until water runs clear. Pour rice and 1 cup water into a small saucepan; bring to a boil. Reduce heat to low and steam 10 minutes, until rice is tender, and water is absorbed.
Stir together rice vinegar and sugar in small bowl until sugar is dissolved. Stir vinegar mixture into cooked rice. Cover and let stand 10 minutes.
.Mix the siracha and mayonnaise together in a small bowl.
Divide rice and shrimp into serving bowls. Top with avocado, cucumber, nori, and scallion. Garnish with sesame seeds and drizzle with Siracha Mayo.
Spinach Salad with Mandarin Orange
Ingredients:
5 ozs baby spinach
2 Gold Nugget mandarin oranges, peeled and divided
3 red calcot onions, chopped
3 tablespoons olive oil
4 tablespoons balsamic vinegar
salt & black pepper to taste
chopped walnuts, optional
Instructions:
Place the spinach, mandarin oranges and walnuts in a large salad bowl.
For dressing: Combine the olive oil, balsamic vinegar, salt and pepper. Pour the dressing over the salad, and toss to coat. Serve immediately.
Do not dress the spinach salad until you are ready to serve it, or the spinach will wilt.
HALIBUT WITH SUGAR SNAP PEA SALAD
Ingredients
2 6-ounce pieces Halibut, fillet
2 cups sugar snap peas
1 tsp Ginger, fresh
3 red calcot onions
1 tbsp Lime juice, fresh
1 Kosher salt and black pepper
1 tbsp Sesame seeds
2 tbsp Olive oil
Instructions
In a large bowl, combine the lime juice, ginger, 1 tablespoons of the oil, and 1/4 teaspoons each of the salt and pepper.
Add the snap peas, onion and sesame seeds, if using, and toss to coat.
Heat the remaining tablespoons of oil in a large nonstick skillet over medium-high heat and season the fish with with 1/2 teaspoons salt and 1/4 teaspoons pepper.
Cook the fish until opaque throughout, 3-5 minutes per side.
Serve with the snap pea salad and lime wedges.
Crispy Roasted Kalletes
Ingredients
8 ozs Kalettes, rinsed and ends trimmed
3 Tablespoons Vegetable Oil
3 cloves Garlic, minced
½ teaspoon Pepper
¼ teaspoon Salt
Instructions
Preheat oven to 400°F
In a large mixing bowl, toss the kalettes with the extra virgin olive oil, salt, and pepper. Massage the kalettes with the oil (this helps release flavour and makes the leaves crispier!)
Transfer the kalettes into a large oven safe pan. Cast iron is the best to use for this recipe. If you do not have a cast iron pan, use a regular fry pan for the stove top portion of cooking and transfer kalettes to a sheet pan for the baking portion.
Spread kalettes out into a single layer in the pan and cook over medium heat for 5 minutes. Use a spoon to toss the kalettes a few times during this cooking time.
Add the freshly minced garlic to the pan and toss kalettes to coat.
Transfer to the oven and bake for 10 minutes, flip the kalettes after 5 minutes to ensure the whole vegetable gets crispy.
Place on a serving dish and serve immediately.
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.