We just switched to a Family sized CSA produce box for delivery next week. This week we received another Standard size. I am pleased with the service. In fact, there has consistently been such a vast improvement over our first order that I think we'll stick with Full Circle Farm.
Here's what we received from Full Circle Farm this week:
1 bunch Broccolette
2 each Red Bell Peppers
1 pound Red Thumb Fingerling Potatoes FCF
1 pound Roma Tomatoes
1 each Bunched Orange Carrots
0.33 pound Baby Spinach
1 each Red Leaf Lettuce
0.4 pound Cremini Mushrooms *
3 each Comice Pears *
4 each Fuji Apples *
4 each Braeburn Apples *
4 each Navel Oranges
*Grown in the Northwest
Here's this week's menu:
Monday:
Indian food at Bengal Tiger on Roosevelt. Yum!
Tuesday:
Quinoa and brown rice pilaf and sauteed broccolette with soy sauce, green beans and tofu.
Wednesday:
Baked salmon, steamed green beans, and red potato salad with red peppers and fresh baby spinach dressed in an olive oil-garlic-herb vinaigrette. (See below for recipe.)
Thursday:
Soft tacos with whole garlic-cumin pinto beans, chili brown rice, baby spinach, roma tomatoes, black olives, jack cheese, and roasted chili and tomatillo salsa.
Friday:
Cannellini bean and pasta soup.
Saturday:
Dinner with friends. Homemade pizzas with GF and wheat crusts, Italian chicken sausage, red peppers, roma tomatoes, black olives, crimini mushrooms, yellow onions, and mozzarella. (We'll customize them for vegetarian or kids' preferences.)
Sunday:
Cream of carrot soup, fresh GF sunflower rolls, and a spinach and red lettuce salad with shaved apple.
BAKED SALMON with RED POTATO SALAD
Serves 4
1.5 pounds Wild Alaskan Salmon fillets
Soy sauce
Olive oil
Paprika
Ginger powder or fresh grated ginger
Salt and pepper
Optional: 1-3 T butter
8-10 medium red potatoes
2-3 cups washed baby spinach
1 red pepper, chopped into 1/4" pieces
Paprika
Dressing:
Equal parts olive oil, grapeseed oil, and apple cider vinegar (or to taste), to equal about 1.5 cups
1/2 teaspoon Dijon mustard
Ume plum vinegar, to taste
1 T Italian seasoning
1 t dill
2 T minced onion
3 small garlic cloves, pressed
Salt and pepper to taste
Salmon:
Drizzle olive oil and soy sauce over salmon fillets--enough that you produce adequate sauce to cover the bottom of the baking pan and guarantee a little leftover to spoon over each fillet when serving. Use about 2 parts olive oil to 1 part soy sauce. S
Sprinkle a small amount of ginger powder over each fillet (or, even better, use a small amount of fresh grated ginger), sprinkle each fillet liberally with paprika, and finish with a small dash of sea salt and ground pepper.
Marinate in the refrigerator until ready to bake.
Bake at 400 until salmon is tender and flakes with a fork.
Optional: For a more tender fillet, dot the fish with small cubes of butter.
Potato salad:
I served this cold, but I think it would also be excellent served warm.
Cut potatoes into quarters and boil in salted water until tender but not mushy. Drain (and cool if you're serving a cold salad). Add spinach and red pepper and toss thoroughly.
For the dressing, follow your intuition and taste buds and use my portions as a guide only. Ume Plum vinegar is a wonderful flavor to add to this dressing, offering a tangy, salty boost that I love to add to nearly every salad dressing I make, but it is not necessary. You might prefer to skip the onions or garlic or add chopped fresh herbs or substitute chives or green onions--all would be great ideas. I combined the ingredients and shook them in a jar to thoroughly incorporate.
Dress to taste. I dressed the potatoes lightly with about 2 tablespoons of dressing. Because of the garlic, this made for a flavorful dish without very much dressing at all--you might prefer more; also consider serving additional dressing at the table for those who prefer it.
Sprinkle potatoes with paprika before serving.
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