Tacos.  Omnivores got Stash made Birria (spiced goat) to make tacos.  The Pescatarians got Wild shrimp.  Everyone has their own taco style…however, we like to start by cooking the meat, then dipping the tortillas just a little in the cooking juices before heating them in a pan.  Add some chopped cilantro and diced white onion.  Top with salsa or avocado crema or both.

I like potatoes “au gratin”…but even better are Chef Brandon’s potato and sunchoke gratin.  Slice the sunchokes and potatoes in evenly thin slices (I prefer to use a mandolin). Layer them in a buttered or oiled baking dish with salt and pepper and some grated cheese on top and add some cream.  Then bake about 45 minutes until a fork can poke through effortlessly.

We got a couple of Japanese vegetables this week from our local farmers.  Japanese eggplant is a smaller thinner eggplant.  It is great sauteed with some garlic and basil and served as a side.  Japanese scarlet carrots looked beautiful and tender, let me know what you think, I’ve never tried them before!

We made fresh coriander, garlic, fennel pickles for your pantry.  By the way, pickle juice is great to brine a chicken before cooking!

White Chanterelles, our first wild mushrooms of the season always get me excited.  Chanterelles are best wiped clean with a towel, not washed!  Sautee them as hot as you can with oil and finish with garlic, butter, white wine, cream or any combination of the above.  They are meaty and delicious

Chicory lettuces are common bitter winter lettuces, especially in northern Europe.  We thought you could make a classic salad with chicory, walnuts and almonds, blue cheese, and even some sauteed pork belly cubes and an egg if you want to make it extra rich.  The pears would work well in this salad too.

Brandon saw this recipe for fresh coriander corn and we happen to get some beautiful coriander flowers from Heirloom organic gardens so he got inspired and made some for you.   The butter is in the small 2oz containers, we suggest tossing the corn on the grill and then buttering it with the coriander butter.

Pork belly has many uses.  This Kurubota pork belly from Snake River is the good stuff.  You can dice it and use it like bacon, in eggs, on salad, in pasta…  It freezes very well so if you don’t want to use it all this week, we suggest putting half away in the freezer for another time.

Kale is best braised, cooked at medium heat with a little stock or water.  I would start by cooking a red onion with some garlic, then adding the kale and a little liquid and maybe a few raisins if you have some left from last week.  A little pork belly in the greens always adds some nice flavor too.  You could also do a sautee with Chanterelles and Kale and garlic, this is great as a side or on pasta.

We included some Happy Girl Kitchen Jam this week.  For those that had requested Jam we gave you a Carmel Co. honey instead along with your jam.

Don’t hesitate to reach out for any more suggestions or with any questions!

Gabe and Brandon