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November 5, 2017
How I Enjoyed My Harvest
By Linda Dansbury
I am so happy with all the delicious veggies we are receiving and look forward to figuring out what to cook. At least a few mornings (or the evening before) I either go through a cookbook or search the internet to decide on what I can make for dinner that is reasonably easy/fast if it is a week night and of course it has to be delicious. Here are a couple of things we ate this past week.
Leeks, garlic, cilantro, hot pepper - I have a chef Ming Tsai cookbook that was given to me. The theme is one-pot meals and has sections focusing on different cooking methods. The recipes are generally healthy, incorporate a lot of the veggies we receive, and all that I have tried have been delicious. This one called for using a pork tenderloin, slicing it very thin and marinating the meat for 30 min in a mix of garlic, soy sauce, sesame oil, worcestershire sauce and thinly sliced hot pepper. Slice leeks lengthwise into thin ribbons. Stir fry the meat over high heat until nearly cooked, 4-5 minutes. Remove from wok. Add thinly sliced ginger and leeks and stir fry until leeks are nicely wilted, about 3 minutes. Add meat back into wok and mix everything up and heat the meat. Serve over whatever grain you like - we used farro and it was delicious with it. Topped with some cilantro.
Spinach, onion, rockfish (from Wild for Salmon), dill - placed a nice bed of spinach in the bottom of an oven proof dish large enough to hold the fish filets. Placed fish on top of spinach, then added dill, seasonings (people have given me various spice blends and I took this opportunity to use one of them), some veggie stock, slices of lemon and thin slices of onions, halved cherry tomatoes. Cover all with foil and place in a 400 degree oven for about 20 minutes. Served over whatever grain you like - we had quinoa.