Herbed Turbot with Fennel, Apple and Peach Salad

I felt like a little piece of fish tonight and we received beautiful fresh fennel in our CSA basket this week - this is what came out.

Herbed Fish
6 fillets of white fish {I used Turbot}
1/4 olive oil
2 handfuls of fresh herbs {I used chives, oregano, basil, sage, lemon thyme and tarragon - all from our patio herb garden)
1 Tbsp lemon juice
1/2 tsp salt

Mix oil, herbs, lemon and salt in the blender until all herbs are broken down. Place fish into an oven safe dish and pour herb oil over fillets. Bake in a 350 degree oven for 15 minutes or until fish flakes easily.


Fennel, Apple and Peach Salad
1 fennel bulb
1 apple
1 peach
2 radishes
3 Tbsp peach jam
2 Tbsp lemon juice
4 Tbsp olive oil
1/4 tsp salt
Pepper to taste

Using a mandoline slice the fennel bulb, apple and radishes thinly. {I also cut my apples into matchsticks but you could leave them whole}. Cut peach into wedges and put all ingredeints into a bowl.

Mix jam, lemon juice, olive oil, salt and pepper to make dressing. Add to veggie mixture and serve with a helping of fish.

Vegan Garlic Scape Pesto

We received some beautiful garlic scapes in this week's CSA basket. They are really delicious and have a very sweet and garlicky flavour to them. I decided to make some pesto with them.

Garlic Scape Pesto
6 - 7 garlic scape stalks, roughly chopped
2/3 cup toasted sunflower seeds (or use pepitas)
2 tsp lemon juice
10 basil leaves
2 sprigs of marjoram
2/3 cup olive oil
Salt and pepper to taste

Put everything into a blender and blend until smooth. Use on pasta, as a dip or sandwich spread or any other place you would use pesto.

Tuesday Food Basket

This week's delicious CSA basket.

In this basket - Lettuce, Tomatoes, Kohlrabi, Radishes, Yellow and green zucchini, Swiss Chard and my favourite Garlic scapes.

Vegan Rice Bowl with Savoury Rhubarb Sauce

This sauce is one of my favourites and in our first CSA basket of the year we received some beautiful fresh rhubarb. Rice, some veggies and this sauce make a great combo.

2 cups cooked brown rice
Savoury rhubarb sauce recipe (To this recipe I add some water to make the whole thing blend easier)
8 cups fresh spinach, roughly chopped
1 Tbsp honey
1/2 tsp garam masala
3 beets, very thinly sliced
6 radishes, very thinly sliced
1 green onion, finely sliced
Fresh mint for garnish

Begin by cooking rice and then follow this recipe to make rhubarb sauce. If the ingredients don't blend well add some water to the blender. Meanwhile clean and chop spinach and cook in a large pan on medium heat until spinach begins to wilt. Add honey and garam masala and take off heat. You can leave the beets fresh or cook them for a few minutes until tender.

To assemble
Place rice in a bowl and top with some wilted spinach. Cover with rhubarb sauce and top with beets, radishes, green onion and garnish with a mint sprig.

Tuesday Food Basket

I am so happy our CSA basket from Jardin de Tessa has started again for the spring and summer. This was our first one of the season and look at how delicious everything is.

This basket included two types of lettuce, tomatoes, sprouts, radishes, asparagus, green onions, potatoes and rhubarb.

Tuesday Food Basket

This is our last basket of the season! We won't get another one until June. But the summer baskets are even more impressive than the winter ones.

 

Here's what's in the basket: Bag of onions, bag of gigantic shallots, beets, butternut squash, sprouts, red cabbage, carrots and a big bag of potatoes.

Tuesday Food Basket

Our CSA share this week.

It included onions, garlic, mini pumpkin, green cabbage, carrots, parsnips, potatoes, rutabaga, jerusalem artichokes ans sprouts (amazing no?).

Tuesday Food Basket

Our CSA - Jardins du Tessa is back and bringing us our lovely food basket every 2 weeks throughout the winter. We signed up for the weekly basket in the summer and have been so impressed we have decided to do it year round. Every week we go to our community center to pick up our basket and there is always so much tasty food. The best part is, it's all local, organic, and freshly harvested. I can't say enough about how great this CSA is. This was what was in our basket this week.

It included onions, red cabbage, a baby pumpkin, rutabaga, shallots, carrots, potatoes, spaghetti squash, beets and jerusalem artichoke.

Pumpkin and Pickled Watermelon Radish Rice Bowl

In our latest CSA food basket we received the most amazing watermelon radishes. I had never heard of them before and when I sliced one open I was amazed. Look at how pretty they are.

I also had some roasted pumpkin in the fridge so I whipped up this rice bowl.

For the Pickled Watermelon Radish and Carrot

1 large watermelon radish
2 medium carrots
1/4 cup rice wine vinegar
2 Tbsp maple syrup

Thinly slice the radish and carrots lengthwise using a mandolin. Put into a bowl and add vinegar and maple syrup. Mix and put into refrigerator until ready to use.

For the Pumpkin Rice Bowl

2 cups cooked white rice
1 cup roasted pumpkin or other squash
1/4 cup tamari or soy sauce
3 Tbsp rice wine vinegar
3 Tbsp toasted sesame oil
2 Tbsp chili oil
1 Tbsp maple syrup

In a container mix the tamari, vinegar, oils, and maple syrup until combined. (I usually double the batch and keep some in the fridge for salad dressing or a quick stirfry sauce) Pour over warm rice and add pumpkin.

To serve

Dish rice mixture into a bowl and top with pickled radish and carrots. Pour some of the pickling mixture over the rice and top with some toasted pumpkin seeds.