Stuffed Peppers, Hawaiian Kanpachi, Castelfranco Salad with Beet Vinaigrette
Here is your list of ingredients for this week. We will be doing a Stash next week Dec 18th, but not on Christmas day the following week. Next week you can look forward to some fun Christmas goodies!
Also, please keep in mind that the winter season brings challenges for food production, from less crops, to rougher seas, to chickens laying less eggs, our local producers don’t have as much and prices do go up a bit. Rather than increase the cost of the Stash, we chose to decrease quantities slightly and we hunt even harder for great ingredients that still represent some value.
Castelfranco (the large head of greens) is an Italian winter green that is less bitter than most Chicories. We thought you could make a salad from it with cara cara oranges, the beet and yogurt dressing, some pieces of Taleggio cheese, and toasted walnuts.
Mussels are great steamed with Fennel and onions. Also, you could also try a recipe from Chef Brandon that involves searing them dry in a cast iron skillet. Just get the pan super hot, put the cleaned mussels in dry and let them sear until they open, then season with salt and pepper and serve with some melted butter.
The Chicken could be roasted with cipollini onion and fennel, or you could serve it with arugula, lemon, olive oil and toasted croutons from your left over baguette.
The stuffed peppers are made with brown rice, pine nuts, herbs, black trumpet and porcini mushrooms. We left them vegetarian for the Pescatarians, and we added some ground pork and lamb for the omnivores. You can bake them in an oven at 350 until hot. Drizzle with a little olive oil or avocado crema.
Since the waves were so big this week our local fishermen could’t go out to sea, so we got some Hawaiian Kanpachi which is also known as amber jack. It’s similar to a yellowtail tuna but smaller. It is good both raw or in ceviche or cooked. I suggest searing it like tuna and serving medium rare.
Brussel Sprouts are good steamed, but my preferred way to cook them is to pre steam them and then toss them in a pan with butter, or bacon, and then finish with a small splash of apple cider vinegar.
Balsamic red onions are tasty on bread with cheese. In a salad with arugula. Or served alongside chicken or fish.
I like to cook my Romano beans ahead of time in hot water with salt and then stop the cooking in an ice bath. Then I use them in salad, or I can sautee them with garlic and oil for a quick side dish.
As always, reach out with any other questions!
Gabe and Brandon