Steelhead Trout With Radish & Fennel Salad

I won't lie.  I saw a beautiful photograph of a bacon and radish crudo on the St. John's Restaurant facebook page, and thought to myself..."I should go there and eat that".  The next best thing, though, is to make something that looks as beautiful with the little treasures in our CSA share. I tried a few flavor combinations with the salad, but this one was the winner.  So glad we had some fresh basil this week!

Salad: 1 fennel bulb, finely diced 2-3 Tbs chopped fennel leaf 6 radishes, finely diced 10 basil leaves, thinly sliced 1/2 lemon, juiced 2 Tbs Lucini Dark Cherry Balsamico 3 Tbs Extra Virgin Olive Oil Sea Salt Freshly ground black pepper Mix ingredients together in a bowl and refrigerate until ready to serve.

Fish: 4 portions of Steelhead Trout, skins and bones removed Dry the fish with a paper towel, thin sprinkle salt and pepper on both sides On Medium-high heat, melt a little oil or butter in a skillet.  Gently place the fish in the pan and cook about 3 minutes on each side, (less or more depending on the thickness of the fish and how well done you like it.) Remove fish from pan and let rest on a warm plate.

Add 3-4 minced garlic cloves to the pan, plus 1 cup of dry white wine.  Reduce heat and simmer for about 5 minutes, or until the alcohol burns off.  Salt to taste.

Pasta: Cook 4 portions of angel-hair pasta according to packet directions and drain. Drag each portion of cooked pasta through the garlic and wine sauce before plating.

Cucumber & Fennel Sandwiches With Goat Cheese

Maybe it was Queen Elizabeth's Diamond Jubilee, or the upcoming Olympic games in London, or maybe it was simply the arrival of cucumbers in my box this week...but I had to indulge in a teatime sandwich recipe.  This zesty, light sandwich is certainly for raised pinkies, but it's not too dainty for the average picnic. You can substitute cream cheese if you prefer, but the goat cheese gives an added zing with the fresh fennel and cucumber.

Ingredients: Eight slices of freshly baked Soft Wheat Sandwich Bread (or your favorite from Niedlov's if you don't have time to bake) Seedless cucumber, sliced thinly on a mandolin slicer or with a sharp knife 1 fennel bulb* 1-2 Tbs chopped fennel leaf 4 oz plain goat cheese 3 garlic cloves, minced or pressed 1/2 lemon, juiced Freshly cracked black pepper Sea salt

Method: Mix the goat cheese, garlic, lemon juice, chopped fennel leaf, and some black pepper together in a bowl. Spread the cheese mixture onto the fresh bread, then layer cucumber slices and fennel.  Finish with a sprinkle of sea salt and freshly ground black pepper.  This is heavenly with a hot cup of pure Assam tea with a splash of milk.

*To slice the fennel bulb thinly, cut the bottom root stem from the bulb, and begin slicing from the bottom, working your way to the stems. This creates rings of fennel that are easier to bite into, and they have a nice appearance when layered on the sandwich.

Spring Veggie Burgers

You might think veggie burgers are just for people who don't eat meat.  That is, until you try these.  These freshly made garden burgers are rich in protein, fiber, and nutrients, and extremely satisfying.  They store well in the freezer and can be quickly warmed up in a toaster oven, skillet, or microwave. This recipe makes 2-3 dozen burgers, depending on size.

Ingredients:

1 large beet root, grated 1 large kohlrabi bulb, peeled 1 leek 1 onion 3 carrots 8 oz wild mushrooms, whichever you like best 6 garlic cloves, peeled 1 bunch beet greens, chard or kale, finely chopped 1 bunch cilantro, chopped 1 cup nuts or seeds, ground (walnuts, pecans or pumpkin seeds work well) 3 eggs 1 cup red lentils (dry) 1 cup quinoa (dry) 3-4 slices of bread, toasted until completely dry, then ground in a blender or food processor. (Can substitute about 1/2 cup rice and almond flour and omit breadcrumbs if gluten-free) Juice from 1-2 lemons 1/2 cup canola oil 1 Tbs fennel seeds 1 tsp paprika 1 tsp cumin Sea salt and freshly ground black pepper to taste

Method:

Cook lentils and quinoa according to packet directions.  (I like to use Rapunzel vegetable bouillon with sea salt and herbs to season the quinoa) The lentils are best if they are slightly under-done for this recipe. Let cool. Make breadcrumbs. This is another step, but it's pretty easy and there is no comparison between fresh and store-bought.  (You can make breadcrumbs in advance and freeze larger batches.) Chop all vegetables as small as possible, or use a food processor or grater.  If you like a softer texture to your burgers you can place the chopped or grated beet, kohlrabi, leek, carrots, and mushrooms in a skillet or pan with a little oil and a dash of salt and saute until the vegetables soften. Let cool. If you don't cook the veggies first, the texture is nicely varied and the veggies will stand out a little more.

Put all ingredients, except eggs, in a large bowl and mix with your hands to combine ingredients well.  Taste and adjust seasonings. Add eggs and mix well. You may need to add more flour if it is too wet.  It should be just dry enough to form into soft patties.

I usually use my hands to form the mixture.  If we are in a hurry, I fry the burgers with a little oil on medium-low heat for several minutes on each side.  Otherwise, you can bake them on a lightly oiled baking sheet for 20-25 minutes at 375 degrees.

Serve on a toasted bun with Lemon Tarragon Aioli and arugula, or try it with Auntie's Guacamole, or smother it with caramelized onions and melted Cumberland or Coppinger cheese.

Extra burgers can be frozen. Carefully place them in gallon sized freezer bags in one or two layers (with waxed paper between layers). Make sure to keep them flat at all times, and freeze on a shelf.

Pumpkin Seed Pesto

Something new at SMF this year will be the addition of some fresh herbs in the weekly CSA.  Basil is a favorite for most, and fresh pesto is another amazing flavor-booster for steamed vegetables, sandwiches and pasta dishes. There are many ways to make pesto, but this is my favorite.  Walnuts and pine nuts are also nice, but the pumpkin seeds have more protein, fiber, and a broader spectrum of vitamins and minerals than most tree nuts and seeds. Ingredients: At least 1 packed cup of basil leaves, (I usually use as much as I have on hand). 1 cup green, raw pumpkin seeds 1 cup olive oil 3-5 cloves of fresh garlic, peeled 1/2 cup fresh grated Parmesan cheese (optional) Juice from one lemon Salt to taste

Put all ingredients into a blender or food processor.  Pulse to mix the ingredients, then puree until fairly smooth. Adjust ingredients to taste.  Refrigerate or freeze any unused portions.  Tip:  Freeze in small portions or in ice-cube trays, storing in freezer bags once the cubes are firm.  To thaw, place in a dish at room temperature for about 30 minutes before using.  Do not microwave or use heat to thaw.

From Cabo to Mt. Shasta: Auntie's Guacamole

I can't wait for the beginning of the CSA season.  I'm trying to be patient...(toe tapping, fingers drumming on the table...)  Ok, maybe I'm not so patient.  But can you blame me? Veggies are growing and the first harvest is just around the corner.  I am thinking about early season produce like radishes, kale and spring onions...oooh, fresh spring onions. Of course they are easy to incorporate into recipes, and my favorite is guacamole.  Many people know it as a dip, but it is also great on sandwiches, as a creamy filler, or garnish on so many things.  There are endless interpretations of this dish that began centuries ago as a simple Mayan sauce of mashed avocado and sea salt. This particular recipe, however, comes from my northern Californian aunt who likes to spend her winters at the southern tip of Baja. The flavors are fresh and clean, and despite my previous claims of versatility, this guacamole goes best with a Pacifico, fish taco, and a sunset. Buen provecho!

Auntie's Guacamole:

2 just-ripe Hass avocados 3 green spring onions, chopped 3 cloves of garlic, minced or pressed 1 small bunch of cilantro, stems and leaves chopped 1 large lime, juiced Jalapeno pepper, diced (optional) Sea salt to taste Cut avocados into four pieces lengthwise.  Remove seed and peel the skin away from the fruit.  Place the avocado in a bowl with the other ingredients and mash with a fork or use a molcajete for authentic texture.