Roasted Spring Radishes and Asparagus Salad

DID YOU KNOW? Asparagus is one of nature’s best cancer-prevention veggies — and they’re so tasty, too!

Serves two

1 cup halved radishes
2 cups asparagus, chopped into thirds
1 Tbsp. olive oil

Green Onion Vinaigrette
2 Tbsp. olive oil (or Nash’s camelina oil)
3 Tbsp. balsamic vinegar
2 green onion
1 Tbsp. chives
1 Tbsp. sugar or honey
Zest and juice from 1/2 lemon

Preheat oven to 400˚. Toss radish and asparagus in olive oil. Spread out in a single layer on a cookie sheet. Bake for 15-20 minutes until radish and asparagus is tender.

Meanwhile, combine vinaigrette ingredients into a food processor or blender. Mix until well combined and green onion is in small pieces. Once asparagus and radishes are done, toss in vinaigrette.

Serve as a side dish or atop a bed of arugula or other salad greens.

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Citrus Pork with Egg Noodles

Orange ya glad?

Celebrate all things orange with citrus and carrots!

1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 pound boneless pork loin, cut into 2″ x 1/2″ strips
1 tablespoon vegetable oil
2 cloves garlic, minced
1 cup chicken broth
1/2 cup orange juice
2 tablespoons cider vinegar
1/2 tablespoon brown sugar
2 medium carrots, sliced
1 tablespoon corn starch
1/2 cup sliced green onions
1/2 pound egg noodles, cooked, drained

Get the water boiling for your noodles.

In a small bowl combine cumin, salt and pepper. Add pork; toss to coat.

In a large skillet heat oil over medium-high heat. Add the pork and garlic. Sauté for 2 minutes or until browned.

In a small bowl blend the broth, orange juice, vinegar, and brown sugar. Reserve 1/4 cup of the broth mixture. Pour all but the reserved broth mixture into the skillet with the pork and garlic. Add the carrots. Bring to a boil and reduce the heat to medium. Cook 7-8 minutes.
Blend corn starch into reserved broth mixture. Stirring constantly, pour the corn starch mixture into the skillet to thicken the sauce. Add the green onions. Bring to a boil and simmer for 1 more minute.

Toss with the noodles. Serve immediately.

Serves 4.

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Mixed Slaw & Warm Ginger Dressing

Ginger root

Keep warm with the gentle spice of ginger.

Salad
1/2 head red cabbage, cored and shredded
1/2 pound Brussels sprouts, shredded
2 kale leaves, de-stemmed and finely sliced
2 green onions, thinly sliced
10 sprigs parsley, chopped
1 fennel bulb, halved, cored, and shaved thin
1 Bosc pear, cored and thinly sliced
1/3 cup sunflower seeds

Dressing
2” piece ginger, peeled and minced
Juice of 1 lemon
2-3 tablespoons raw honey
Pinch cayenne
1/2 cup olive oil
Salt and pepper to taste

In a large bowl, combine all of the salad ingredients. Set aside.

In a small saute pan, add all dressing ingredients and cook until warm and fragrant (2-3 minutes), stirring frequently. Remove from heat and pour directly onto salad. Toss salad to distribute dressing evenly.

We thank chef Annie McHale of Port Angeles for this recipe.

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Green Goddess Dressing

lettuce in the field

This dressing is super on green salads, but also on wraps and anywhere else that could use some tasty green sauce.

3/4 cup plain yogurt
1/4 cup milk
1/2 cup fresh parsley
1/2 cup green onions (white and green parts)
1/2 cup fresh basil
1 clove garlic, crushed or minced (just make sure it gets chopped when you puree it with the blender!)
2 tablespoons lemon juice
1/2 teaspoon salt

Puree all ingredients together in a blender. Serve immediately or refrigerate for up to 4 or 5 days. Shake before each use.

We thank 100daysofrealfood.com for this recipe.

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Spicy Miso Cabbage Salad

green cabbages

1 medium-sized cabbage (red, green, or mix), finely chopped
1/2 tablespoon salt
2 tablespoons olive oil
A few drops sesame oil
1 tablespoon rice vinegar
1 tablespoon brown miso paste
1 teaspoon red pepper flakes
1/2 cup peanuts, roughly chopped
1/2 cup scallions or chives, finely chopped

Toss the finely chopped cabbage and salt in a large bowl. Place something heavy like a pot (any size that will fit into the bowl) on top of the cabbage and leave for a couple of hours.

Combine the olive oil, sesame oil, rice vinegar, brown miso paste, and red pepper flakes in a small jar and beat with a fork until combined. The miso takes some time to fully dissolve. You can add water to thin to any consistency desired. Taste the dressing and make necessary adjustments before adding to the salad (keep in mind that the cabbage has been salted).

Once the cabbage has wilted a little, toss with the miso dressing and scallions or chives and serve or cover and place in the fridge. It will get better as it marinates. Sprinkle the peanuts on top before serving.

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Chicken on a Bed of Mizuna

mizuna1 egg white, slightly beaten
1 1/2 teaspoon soy sauce, divided
3 cloves garlic, minced
1 pound boneless skinless chicken breast, finely chopped
2 teaspoons canola oil, divided
1/3 cup carrots, finely chopped
1/3 cup yellow onion, finely chopped
1/3 cup water chestnuts, finely chopped
1/2 teaspoon chile paste
1 tablespoon fresh lime juice
1 bunch mizuna, trimmed
1/4 cup green onions, finely chopped

In a bowl, mix the egg white with 1/2 teaspoon soy sauce, minced garlic and chicken. Cover and refrigerate for 1 hour.

Heat 1 teaspoon canola oil in a wok or heavy skillet over high heat. Add the chilled chicken mixture and cook, stirring frequently for 4-6 minutes. Transfer cooked chicken to a serving plate and set aside.

Heat the other teaspoon of canola oil in the wok on high and add the carrots, onions and water chestnuts; cook for 1 minute.

Add the remaining soy sauce, chile paste, lime juice and mizuna and cook, stirring often until mizuna is wilted. Return chicken to the wok and heat through. Garnish with green onions and serve.

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Potatoes and Grilled Kale

rainbow lacinato kale raab

What’s that — you’ve never grilled kale before? Now’s your chance!

5 tablespoons olive oil, divided
2 pounds small potatoes
Salt
1 pound shallots, unpeeled
3 tablespoons lemon juice
1 tablespoon apple cider vinegar
Freshly ground black pepper
1/4 cup cornichons (tiny pickles), chopped
2 tablespoons drained capers
1 bunch kale, ribs and stems removed
3 scallions, sliced
1 cup parsley leaves with stems

Prepare a grill for medium-high heat and lightly oil grate.

Place potatoes in a large saucepan and cover with water. Season with salt and bring to a boil, then simmer until tender. Drain.

Grill shallots, turning occasionally until skins are blackened and flesh is tender. Let cool, halve lengthwise and scoop out insides, discarding skins.

Whisk lemon juice, vinegar and 3 tablespoons oil in a large bowl. Season with salt and pepper. Add cornichons, capers, and potatoes and toss to coat.

Toss kale and remaining 2 tablespoons oil in a bowl. Season with salt. Grill, turning often, until charred and crisp-tender, about 1 minute. Fold into salad, along with scallions, parsley and shallots.

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Guilt-Free Egg Fried “Rice”

Cauliflower

“Riced” cauliflower is an easy, nutritious, low-carb alternative to plain white rice.

1 cauliflower
2 tablespoons coconut oil
2 tablespoons sesame oil
2 cloves garlic, crushed
2-3 fresh chillies, chopped
2 spring onions, chopped
2 tablespoons soy sauce
2 handfuls cooked king prawns
2 eggs

For Serving
1 handful fresh cilantro, chopped
1 handful peanuts, roughly chopped
Ginger
Shredded cabbage
Bean sprouts
Sweet chilli sauce

Run cauliflower through food processor until it resembles rice. If your pile of “rice” is damp, wring it out in a dish towel and spread it out to dry.

Get your wok nice and hot and add oils. Crush garlic and fry until it just begins to turn light brown. Add chopped chillies, followed by the “rice,” which will need a good stir to get all that nice flavor from the oil. Keep stirring and after about a minute, add spring onions. Add soy sauce and keep stirring until it starts to look golden. Stir in prawns and after a minute, make a well in the middle of the wok. Crack the first egg into it. Allow it to fry a little, then break it up with your spatula. Just as it’s starting to look cooked, stir it through the cauliflower. Repeat with the second egg and then you’re done! Serve topped with any combination of cilantro, peanuts, cabbage, ginger, and sweet chilli sauce.

If you had fun “ricing” your cauliflower, you’ll have a great time with this popular Cauliflower Pizza Crust recipe!

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Vegetarian Pho

baby green bok choy

Is your CSA box rich with bok choy? Try this Vietnamese noodle soup (pho) for a tasty way to enjoy your veggies.

Serves 2

For the broth
1 large onion, peeled and halved
2-inch piece fresh ginger, peeled and halved lengthwise
3-inch cinnamon stick, preferably Vietnamese cassia-cinnamon
1 star anise
2 whole cloves
1 teaspoon coriander seeds
4 cups unsalted vegetable stock or broth
2 teaspoons soy sauce
4 carrots, peeled and coarsely chopped

For the noodles
1/2 pound dried flat rice noodles (known as bánh phở; use 1/16″, 1/8″, or 1/4″ width depending on availability and preference)

For the toppings (choose a few)
Protein such as fried or baked tofu, bean curd skin, or seitan
Mushrooms
Vegetables such as bok choy, napa cabbage, or broccoli

For the garnishes (choose a few)
1/2 large onion, very thinly sliced
2 scallions, thinly sliced
1 chile pepper (Thai bird, serrano or jalapeño), sliced
1 lime, cut into wedges
1/2 cup bean sprouts
Large handful of herbs: cilantro, Thai basil
Hoisin sauce, Sriracha (optional)

To make the broth, char the onion and ginger over an open flame (holding with tongs) or directly under a broiler until slightly blackened, about 5 minutes on each side. Rinse with water.

In a large pot, dry-roast cinnamon, star anise, cloves, and coriander over medium-low heat, stirring to prevent burning. When you can smell the aroma of the roasted spices, add vegetable stock, soy sauce, carrots, and charred onion and ginger.

Bring broth to a boil, reduce heat, and simmer, covered, for 30 minutes. Strain and keep hot until ready to serve.

Make the noodles while the broth simmers. Place the noodles in a large bowl and cover with hot water. Let stand for 20 to 30 minutes or until tender but still chewy. Drain. (If soaking does not soften the noodles enough, blanch them in a pot of boiling water for a few seconds.)

Prepare the toppings as desired – slice and cook tofu, lightly steam or blanch vegetables, and so on. Toppings should be unseasoned or only lightly seasoned so as not to interfere with the flavor of the broth.

To serve, divide the noodles between two bowls. Arrange toppings over noodles. Ladle the broth between the two bowls. Serve with garnishes on the side, which diners should add to taste.

We thank The Kitchn for this tasty recipe.

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Stuffed Chard Leaves

rainbow chard

Did some of your chard get away from you and is now a little wilted? Here’s a fancy way to turn it into a culinary showpiece!

16 chard leaves, slightly wilted or blanched
1/2 cup chopped green onions
2 1/2 cups cooked brown rice
1 cup feta cheese
1/2 cup cottage cheese
1 egg, beaten
1/2 cup chopped fresh parsley
3/4 cup raisins
1 teaspoon chopped fresh dill
1/4 teaspoon grated lemon zest
Salt to taste
1/4 teaspoon freshly ground pepper
2 tablespoons oil

Preheat oven to 350°F. Remove ribs from chard leaves and set aside. In a medium bowl, mix together green onions, rice, feta, cottage cheese, egg, parsley, raisins, dill, lemon zest, salt, and pepper. Lay chard leaves with underside up and place 2 tablespoons filling on each leaf, one-third up from bottom of leaf. Fold over sides and roll into a square packet. Place seam side down in a greased casserole dish. Do the same for all leaves and brush lightly with oil when all packets are in the casserole dish. Cover and bake for 30 minutes. Bake any extra leftover filling and serve as a side dish. Serves 4 to 6 people.

We thank The City Gardener’s Cookbook: Recipes from Seattle’s P-Patches for this recipe.

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