This week we are using your Everblossom salad greens, snow peas, cilantro and beets. Want to do some cooking ahead? You can cook the peas and beets and make the dressing ahead of time. And, if you hate to turn your oven on in the summer, you can pre-heat a grill to medium and place the salmon on a rack not directly over heat. And, if you’re getting out the grill, this is also be great with pork chops.
8 ounces beets, trimmed, scrubbed or peeled, and quartered
6 ounces snow peas, trimmed (about 1 pint)
4 6-ounce skinless salmon fillets, about 1-inch thick
2 tablespoons sesame oil
1/3 cup sesame seeds
2 tablespoon all-purpose flour
½ teaspoon coarse kosher or sea salt
1/4 cup white balsamic vinegar
1/4 cup sesame oil
4 cups salad greens
2 tablespoon finely chopped cilantro
- Pre-heat oven to 4500
- Cook beets in boiling, salted water for 15 to 20 minutes or until tender; drain.
- Meanwhile, place a steamer basket in a large saucepan; bring 1 inch water to boiling. Add pea pods; cover and steam for 2 to 3 minutes or just until tender. Rinse with cold water and set aside.
- Brush 1 side of salmon fillets with oil, in a shallow dish combine sesame seeds, flour, and ½ teaspoon kosher salt. Dip oiled side of salmon into mixture to coat. Place salmon, coated side up, in a shallow baking pan. Bake uncovered for 8 to 12 minutes or until fish flakes easily.
- Meanwhile in a small bowl combine vinegar, ½ teaspoon salt, and ¼ cup sesame oil to make dressing.
- In a large bowl toss salad, cilantro, peas and beets with a bit of dressing. Divide onto four plates; add salmon fillet coated side up to each plate and drizzle with remaining dressing.
Elaine’s friend and fellow farmer, Jenn Halpin, recommended this recipe from a class she took that focused on using locally farmed ingredients called Cooking for Real.
A garlic scape is the shoot that the garlic bulb sends up like a long curly flag. It’s got a wonderfully mild garlic flavor that you can chop and add to hamburger, pasta or try in this recipe. It goes nicely sautéed with kale. The proportions of ingredients you use here are not critical. Like many times when we “cook for real”, a little of this and a little of that make a lot of delicious.
Handful of raisins
2 or 3 Garlic scapes, chopped or bias-cut
Large bunch of Kale, stems removed, rinsed and chopped
½ Teaspoon hot pepper sesame oil (optional)
Salt to taste
- Sauté the raisins and scapes for a few minutes in olive oil until the raisins have plumped and the scapes have softened slightly.
- Add chopped kale and cook until wilted.
- Add a little salt to taste and hot pepper sesame oil or another source of heat if you like. We like a little heat with the sweetness of the raisins.
The German translation for Kohlrabi is “cabbage turnip”. You’ll find, however, that it’s not much like a cabbage or a turnip and it has a slight broccoli flavor. Confused yet? Well, just try it. You’ll like it. This week our Kohlrabi is purple. It is often eaten raw and in salad, but you could also roast it with other springtime roots like radishes and turnips. All you need to do is peel and chop it.
2 tablespoon sour cream
2 tablespoons fresh lemon juice
2 tablespoon of your favorite mustard
Salt & pepper
3 tablespoons finely chopped fresh parsley leaves
1 tablespoon honey
4 medium kohlrabi bulbs peeled and diced, stems discarded
2 Granny Smith apple, peeled, cored, and diced
In a bowl stir together the sour cream, lemon juice, mustard, parsley, sugar, and salt and pepper to taste. Stir in the kohlrabi and the apple, and combine the salad well.
The acidity of this mustard dressing would also go well with the frisee in our share this week. Wash the frisee in cold water and remove the tougher outer leaves. Chop it and toss with the Kohlrabi Apple Salad, or just the Creamy Mustard Dressing.