Colcannon, traditional fare in Ireland is a delicious dish; the cabbage, kale, leeks and potatoes provide a wallop of nutrients: Vitamin A, B1, B2, B6, minerals, protein and fiber. An old Irish Halloween tradition was to conceal charms in the colcannon that would reveal someone’s future, such as remain a bachelor or a spinster or become rich. Serve colcannon paired with a corned beef brisket (this week’s Fresh Meal Solutions) and you have the perfect celebratory meal for St. Patrick’s Day, for the Irish in all of us, at least for a day!

Colcannon

1/2 head of green cabbage, shredded
1 bunch dino kale, coarsely chopped
2 1/2 lb. baby potatoes
1 C. cream
1/2 C. salted butter
2 medium leeks, most green trimmed off
2 tsp. black pepper
2 tsp. salt

Wash potatoes well. Fill a large pot half full of water, add 1 teaspoon salt and bring to a boil. Add potatoes and boil until very tender. Take out potatoes with a slotted spoon reserving the water. Drain potatoes in a colander until dry, then mash in a large bowl. Add the kale and cabbage to the water and boil for 5 minutes (or until tender). Empty out pot into colander and let drain for a few minutes.

Melt butter in large saucepan over medium heat. Thoroughly wash leeks, chop them and add them to the pan. Sauté for 5 minutes, then add the cream. Add 1 teaspoon salt and the pepper and stir occasionally. Add kale and cabbage to the potatoes and mash. Stir in cream and leek mixture and mash.

Serve by making a small mound with an indent in the center and top with a small hunk of butter. Add salt and pepper to taste.

This week’s recipe is simple and nutritious and gives you a head start on spring lettuce with just-arrived hydroponic lettuce from local farms. Grown in water as the name implies, compare it to traditionally grown lettuce and you won’t be able to tell the difference! It is just as tasty and loaded with nutrients. Pair the fresh greens salad with pan-seared tilapia and you’ve got a quick and easy meal that’s sure to fit your schedule and satisfy your taste buds.

Pan Seared Tilapia with Fresh Greens Salad

Tilapia

1 lb tilapia filets
2 Tbsp. unsalted butter
1 tsp. salt
1 Tbsp. garlic, minced
1/4 C. Salad Girl lemony herb dressing
1/4 medium onion

In a baking dish sprinkle the tilapia with the salt on both sides, then brush on all the dressing and let sit, refrigerated for 15-30 minutes. In a medium frying pan, add the butter and put on medium heat. Once melted, add garlic and sauté for 1-2 minutes. Cut onion in half rings about 1/8 inch thick, then add to garlic and sauté for 2 more minutes. Once softened up, remove as much garlic and onion as possible and set aside. Turn heat up to medium-high and add tilapia. Cook about 2-3 minutes per side with a lid on. Add garlic and onions to the top of the fish during the last minutes before serving.

Fresh Greens Salad

1 head hydroponic lettuce
1/2 C. olive oil
2 tsp. red wine vinegar
2 tsp. fresh lemon juice
1/4 tsp. salt
1/2 tsp. pepper
1 tsp. garlic, minced
1/4 C. feta cheese
2 bosc pears
1/2 C. watercress
1/4 C.radishes, thinly sliced
1 Tbsp. warmed honey

Rinse watercress and lettuce and pat thoroughly dry. Coarsely chop hydroponic lettuce using most of the stem while with the watercress; just tear the leaves from the stems. Whisk together vinegar, lemon juice, salt, pepper, garlic and olive oil until thoroughly combined. Toss the lettuce with the dressing in a large bowl. Core and cut pears in half lengthwise, then across into 1/8 inch thick slices. Toss with feta, radishes and honey. Sprinkle the mixture over the salad and serve.

This week’s recipe features job’s tears, arame and wild rice in a flavorful combination with fruit and vegetables guaranteed to satisfy your palate and provide an exciting lunch you can look forward to any day of the week!  Feel spring from the inside out as as you anticipate the return of this wonderful season with our get-ready-for-spring salad of dandelion greens, watercress and radicchio. This salad is a phenomenal detoxifier, as well as loaded with vitamins and minerals. Sea vegetables such as arame and dulse, featured in the recipes are indispensable for their diversity of nutrients. If you haven’t tried them before, make sure this is the week that you do. Come sample for yourself when we present these recipes at our demo kiosk on Saturday, February 27 from 3:00-5:00 pm. Our staff will be happy to answer any questions you may have!

If you missed last weeks demonstration, click KARE 11 Saturday and play their video (located on the right side of the page)  to watch our very own produce expert Matt Stiehm talk about and prepare Bok Choy in the KARE 11 kitchen!

 Arame and Job’s Tears Wild Rice Dish

1/2 C. Job’s Tears (Hato Mugi)
1 C. wild rice
3 1/2 C water
Pinch of sea salt
1 C. dried arame
3/4 C. almonds
1/2 yellow bell pepper, diced
3/4 C. coarsely chopped dried apricots
1 1/2 C. coarsely chopped green kale
1/4 C. toasted sesame seeds
3 Tbsp. toasted sesame oil
1 Tbsp. tamari
1 1/2 tsp apple cider vinegar

Rinse Job’s Tears and wild rice. Combine them with water in a saucepan, bring to boil, uncover, and turn down to a simmer for nearly an hour or until water has evaporated.

Soak arame for 10 minutes in a bowl with enough hot water to cover.  Drain, rinse and set aside.

In a large bowl, combine the cooked grains, almonds, yellow bell pepper, apricots, kale, arame and sesame seeds.  In a small bowl whisk together the sesame oil, tamari and vinegar, and pour this dressing over the grains.  Toss to coat evenly.

*If you’re not eating the entire salad immediately, add the almonds separately, just before serving.

Get-Ready-For-Spring Salad

1/2 bunch dandelion greens, washed and torn
1/2 bunch watercress, washed and torn
1 head of radicchio, washed and torn
A handful of chopped kale or Italian parsley
1 avocado, peeled, pitted and sliced or cubed
1/4 red onion, sliced thin
Two garlic cloves, sliced paper thin
A handful of black olives

Dressing:
1/4 C olive oil, or flax seed oil
1/2 C fresh squeezed orange juice
1/8 tsp sea salt
Honey or agave, to taste
Small handful dulse flakes

Toss the salad ingredients together. Whisk together the olive or flax oil, orange juice and salt, and toss with salad.  Drizzle honey and sprinkle dulse on top and serve.  Chew each bite thoroughly.

Watch our very own Matt Stiehm on KARE 11 Saturday, February 20th at 9:00 a.m.! He’ll be praparing this week’s Produce Possibilites Recipe!

Or come in on Saturday, February 20 from 3:00 to 5:00 pm and sample the recipe at our demo kiosk! This flavorful Asian-inspired meal features baby bok choy and fresh turmeric! Baby bok choy or Chinese cabbage is a popular, nutritious vegetable used all over the world for its mild taste, and versatility, whether raw in salads or cooked in soups and stir fries. Fresh turmeric root, with its distinct flavor is a great addition to many recipes and indispensible in some. You can chop it, mince it, or shred it for use in many of your culinary endeavours. 

Baby Bok Choy Stir Fry and Homemade Orange Chicken
Serves 4

This delicious Asian combo delivers restaurant quality taste with the fragrance of ginger and orange zest accompanied by the potent yet balanced flavors of turmeric and garlic. Together with sesame and peanut oils, these recipes truly capture authentic Asian flavors.

Baby Bok Choy Stir Fry

1 lb baby bok choy
3 cloves garlic, minced
3 Tbsp. fresh ginger, minced
2 Tbsp. turmeric, shredded
2 Tbsp. sesame oil
2 Tbsp. peanut oil
1/8 C. soy sauce
1 tsp. cornstarch
2 Tbsp. sesame seeds

Stir together soy sauce and cornstarch until cornstarch has dissolved. Heat a wok (or large fry pan) over medium-high heat. Pour in peanut oil and then swirl oil, tilting wok to coat bottom.  Add garlic and ginger and saute for 2 minutes. Add in turmeric and saute for 2 minutes. Add half of baby bok choy and stir-fry until leaves are wilted, about 2 minutes, then add remaining baby bok choy and stir-fry until all leaves are bright green and limp, 3 to 4 minutes total. Stir in soy sauce mixture, then saute for 1 minute. Cover with lid and cook, stirring occasionally until vegetables are crisp-tender, 2 to 4 minutes. Stir in sesame oil, sprinkle with sesame seeds and serve.

Homemade Orange Chicken

Sauce:
       
1 C. water      
juice from 1 navel orange    
juice from 1 small lemon    
1/3 C. rice vinegar     
Zest from 1 orange
1 C. brown sugar
1 Tbsp. fresh ginger root, minced
1 Tbsp. garlic, minced
2 Tbsp. green onion, chopped
1/2 tsp. red pepper flakes
1 Tbsp. cornstarch

Chicken:
2 boneless, skinless chicken breasts cut into 1/2 inch pieces
2 Tbsp. peanut oil
2 Tbsp. sesame oil

Pour water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, green onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes. Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 30 min. Heat the oils in a large skillet over medium heat. Place chicken into the skillet, and brown on all sides. Dry on a plate lined with paper towels, and cover with aluminum foil to keep warm. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch with 1 tablespoon water; stir into the sauce. Reduce heat to medium low; add the chicken pieces and simmer, about 5 minutes, stirring occasionally. Serve alongside the stir fry and cooked rice, if desired. See easy rice recipe below.

For printer-friendly recipe, click here  

This Saturday from 3:00 to 5:00 pm, sample field-fresh ingredients in an entire meal recipe at our Demo kiosk. We are featuring plantains as a side dish or dessert. Did you know plantains are not bananas? Find out the endless possibilities you can make with this versatile fruit! Talk to our staff, get your recipe and check out our sale items.

 For a printer-friendly version, click here

Blueberry Mojo Pork Chop with Mid-Winter Cheer-Up Salad and Fried Plantains
Serves 4-6

Blueberry Mojo Pork Chop
3 Tbsp. olive oil
2 tsp. salt
1 tsp. dried oregano
1/2 tsp. pepper
4 cloves garlic
3 Tbsp. fresh-squeezed orange juice
2 Tbsp. fresh-squeezed lime juice
2 Tbsp. Salad Girl Blueberry Basil Dressing
4 boneless pork loin chops

Rinse and pat pork dry.  In a small bowl, combine 1 tablespoon olive oil, 1 teaspoon salt, 1/2  teaspoon oregano and 1/2 teaspoon pepper.  Brush each chop with this mixture. Grill, broil or skillet-fry the seasoned chops, on medium-high to high heat to sear on the outside without overcooking the inside. Turn chops once.

Using a mortar pestle (or the side of a heavy knife) crush the garlic cloves and 1 teaspoon salt together to make a paste.  Add the lime and orange juice, remainder olive oil and oregano and Blueberry Basil dressing. Transfer this mixture to a small saucepan, and heat gently, stirring occasionally. Pour warm sauce over the chops just before serving.

Mid-Winter Cheer-Up Salad

1/2 lb spring mix salad green
1 large avocado, peeled and diced
1 large mango, peeled and diced
1 orange, segmented, seeded and chopped
1 grapefruit, segmented, seeded and chopped
1 pint cherry tomatoes
1/2 red onion, diced
1 jicama, peeled and diced
handful cilantro leaves
handful walnuts, chopped
handful pine nuts

In a large bowl, combine all the fruits and greens, tossing to mix. In a small bowl, whisk together all the dressing ingredients. Pour the dressing over the salad, and toss well. Top with walnuts and pine nuts, drizzle honey over entire salad, and serve.

Fried Plantains (as a side dish or dessert)

For this recipe select very ripe plantains which will be black in color.

2 plantains
1/4-1/2 C. Coconut oil
Cinnamon, to taste
Agave nectar, to taste
Aji Amarillo hot sauce (from instructions on Terra Dolce dried pepper package), optional

Peel the plantains and slice into 1/4 inch rounds.  Heat the coconut oil in a skillet to nearly 350F and fry a few slices until they are golden and crisp on the outside but still soft inside.  Turn to brown both sides.  If fried too long they will be tough on the inside, so experiment to determine optimal timing.  Remove from the pan with a slotted spoon and drain on paper towels.  Arrange on a plate, sprinkle with cinnamon, drizzle with agave nectar, and add a dap of the hot sauce to each.
 

Creamy Beets and Dill with Sautéed Greens and Ribeye Steak
Serves 3-4

Printer-Friendly Version

Beets
1 bunch green top beets, stems trimmed off and greens set aside
2 Tbsp. olive oil
1/4 C. dill, chopped
1/2 C. heavy cream
3 Tbsp. prepared white horseradish
2 Tbsp. fresh lemon juice
1 Tbsp. shallot, minced
1 Tbsp. garlic, minced

Greens
Reserved greens from bunch beets
1 bunch spinach, stems trimmed
1 Tbsp.garlic, minced
2 Tbsp. olive oil

For Beets
Preheat oven to 375°F. Gently scrub beets, then cut into 1/2 inch cubes. Toss beets with the olive oil in a medium bowl. Sprinkle with salt. Cover pan with foil.  Spread out on the foil and bake about 30 minutes. Add the dill, heavy cream, horseradish, lemon juice, shallot and garlic to a medium saucepan as well as the roasted beets. Simmer on medium heat for 5-7 minutes. Season with salt and pepper to taste. Serve at room temperature aside steak and greens.

For Ribeye Steak
Rub steaks (quantity as desired per group size) with salt, then marinate them in Drew’s Organic Rosemary Balsamic Vinaigrette Dressing & Marinade. Chill for 30 minutes to one hour. Prepare according to your taste preference (about 8 minutes per side for medium rare).

For Greens
When the steak is half done, start greens by adding olive oil and garlic to a medium frying pan on medium heat and sauté for 2 minutes.  Rinse spinach with the beet greens in a colander. Shake to get the excess moisture out, then add to the pan and sauté for 5 minutes, turning frequently until wilted. Sprinkle with salt to taste. Serve warm aside steak.
 

Staying warm and healthy is our main goal during these cool northern days. Matt from our produce department has created a warm winter solution for a delicious meal with a nutritional boost, packed with vitamin C. (See recipe below.)

See, orange juice isn’t the only way you can get your vitamin C. Leafy greens are packed full of it. Spinach is a great source, but mustard greens take the lead with four times as much vitamin C.

This spicy green is in season now through April and comes from California. It is also in the same family as broccoli, cabbage and Brussel sprouts so it contains all those great phytonutrients that cruciferous veggies are so well-known for.  

Mustard greens and spinach aren’t only good in salads. Check out Matt’s Southern Soup recipe below:

Southern Soup

(Printer Friendly Recipe)

• 4 Tbsp. olive oil
• 2 tsp. salt
• ¼ C. finely chopped red pepper
• 2 C. chopped onions
• 4 garlic cloves, minced
• 1 lb. bacon or bacon ends cut into ½ squares
• 2 lbs. Yukon Gold potatoes cut into 1-inch pieces
• 8 C. (or more) water
• 1 10-oz. package fresh spinach, stems trimmed
• 1 bunch mustard greens (about 12 oz.), stems trimmed, leaves coarsely chopped
• 1 tsp. pepper
• Sour cream

Heat oil in heavy large pot over medium heat. Add 1 tsp. salt, red pepper, onions and garlic sauté until tender, about 8 minutes. Add bacon and potatoes; sauté 5 minutes. Add water. Bring to boil. Reduce heat. Simmer until potatoes are tender, about 20 minutes. Add mustard greens and all but 1 C. spinach leaves and simmer for 3 minutes. Working in batches, purée soup in blender until smooth. (Can be prepared 1 day ahead. Cool. Cover and refrigerate.) Return soup to pot. Bring to simmer, thinning with more water, if desired. Add remaining tsp. salt and pepper. Cut remaining C. spinach leaves into 1/3-inch-wide slices. Ladle soup into bowls. Add dollop of sour cream to each bowl. Garnish soup with sliced spinach leaves and serve.
 

If you are hosting a get-together or attending one over the New Year’s weekend, here are a few appetizer ideas that are simple but elegant. Make one or several kinds for a variety platter. Have a Happy New Year!

Toast Topper Recipes

Salmon Toast Toppers
Serves 15-20 guests

1 pkg. of cream cheese
1 pkg. lox-salmon
1 pkg. fresh dill
1 New French Bakery Baguette

Spread the cream cheese on your prepared toasts, cut lox into ½ inch pieces and top each toast with a piece of lox. Place a small sprig of dill on the top for an elegant and simple appetizer. Enjoy.

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Quick & Easy Guacamole Toast Toppers
Serves 15-20 guests

3 ripe avocados
1 pkg. Simply Organic Guacamole Dip Mix
½ C. Garden Fresh Salsa
1 New French Bakery Baguette

Slice baguette into ¼-inch thick rounds and brush with melted butter or olive oil. Bake on a flat sheet at 350 degrees until crisp and lightly golden brown (approximately 15 minutes). Remove pits and mash avocados. Stir in contents of dry mix and the salsa. Chill 20 minutes before topping on toasted rounds. Enjoy.

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BBQ Toast Toppers
Serves 15-20 guests

1 rotisserie chicken
1 jar of your favorite BBQ sauce such as Daddy Sam’s
4 oz Carr Valley Cheddar Cheese
1 New French Bakery Baguette

Slice baguette into ¼-inch thick rounds and brush with melted butter or olive oil. Bake on a flat sheet at 350 degrees until crisp and lightly golden brown (approximately 15 minutes). Shred chicken, mix with barbeque sauce and place a spoonful on each toasted round. Top with a piece of Carr Valley Cheddar. Enjoy.

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Honey Butter and Cranberry Toast Toppers
Serves 15-20 guests

1 lb. Honey Butter (recipe follows)
1 C. Cranberry Sauce
1 New French Bakery Baguette or other brand

Slice baguette into ¼-inch thick rounds and brush with melted butter or olive oil. Bake on a flat sheet at 350 degrees until crisp and lightly golden brown (approximately 15 minutes). Spread prepared toasts with honey butter and a spoonful of cranberry sauce. Enjoy.

Honey Butter
1 lb. butter
¼ C. honey
½ tsp. ground cinnamon
½ tsp. vanilla extract

Cut the butter into chunks. Place butter into the mixing bowl and beat at low speed, using the whisk attachment to loosen the butter.  Increase the speed to medium and add the honey, cinnamon, and vanilla extract and beat until well combined, about 5 to 7 minutes. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log and refrigerate for 2 hours.

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Tuscan Turkey Toast Toppers
Serves 15-20 guests

½ lb.of Boars Head brand Tuscan turkey, sliced medium thick
1 container of deli smoky ranch dip
1 red onion, sliced thin
1 New French Bakery Baguette

Slice the red onion to get small rings, spread your prepared toasts with smoky ranch dip and top it with a curled 1 inch piece of turkey and make pretty with a red onion ring. Enjoy.

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Serving up something gourmet comes easy when Daniel from our meat department tells you how! Here’s an easy way to cook up Arctic Char (a nice alternative to salmon) which presents beautifully when you are ready to serve.

For each serving you will need:

• 1 fillet  Arctic Char
• Handful of Fresh Baby Spinach
• Vegetable Stock
• Thumb-size piece of ginger
• 3 fresh shitake mushrooms, sliced
• Fresh lemon juice
• Sea salt and white pepper
• Olive oil

For the broth:

Heat vegetable stock, add roughly chopped ginger and simmer for 5 minutes; strain out ginger pieces. Set strained broth aside and season with a little salt to taste.

For the fish:

Season fillet with salt and white pepper. Heat a pan with a little olive oil until very hot. Add fillet, skin side down and cook until there is only a small area of rawness left on top of fish. Flip fillet over and sear for 20 seconds. At this point, you can carefully peel and discard the skin from the fillet (optional.) Carefully remove fillet from pan and set aside. In the same pan, add a little butter and then add spinach. Season, and cook until just wilted. Place spinach in a mound in center of a clean plate, place cooked fillet (skin side down if you kept the skin) on top of spinach. Add the sliced mushrooms to the broth, and then spoon mushrooms and broth around plate as shown. Squeeze lemon over the fish and serve.

In pudding, fruit salad or simply eaten alone, this flavorfully sweet fruit has a pear-like texture with a tad bit of spice.

The Fuyu Persimmon has just arrived from California’s trees where its green skin transforms to a shade of orange in synch with the trees own leaves transitioning to the reds and oranges of the fall.  The months of October, November and December are the prime time for this organic fruit. It feels a bit firm on the outside with a more crisp sweet almost spicy flesh. As it ages it will soften and become sweeter.

You may use and eat the persimmon just as you would an apple, but Daniel Andersen, a local private chef and Valley Natural Foods’ seafood specialist suggests his Persimmon Tart recipe:

Persimmon Tart

Directions:

Place one layer of filo dough into a greased baking dish and brush it with a thin layer of butter. Top dough with crème fraiche and sprinkle with goat cheese. Slice the persimmons ¼ inch thick and season with salt, sugar, thyme and mint. Layer fruit over the cheese. Place another layer of filo dough over the top and brush with melted butter. Repeat this process to add one more layer.

Place in the oven at 400 degrees for about 15 minutes or until the dough is golden and crisp. Drizzle with olive oil and serve.

Crème Fraîche

Ingredients:

• 2 Tbsp. buttermilk
• 1 Cup of whipping cream

Directions:

Combine 2 tablespoons of buttermilk with 1 cup of whipping cream in a glass container. Cover and let it sit at room temperature (about 70ºF) for 8 to 24 hours. Don’t despair if your cream doesn’t thicken after 22 hours; sometimes it happens nearly all at once. When it has thickened, stir well and refrigerate up to 10 days.