Sorrel, Spinach and Soy

This week's box is full of spring delights - we have tart, lemony sorrel, spring red radishes, and tofu from local organic soybeans, made the 'Zen-Tofu-Master' way. We are lucky to get a second week of garlic ramps, whose season is over in the blink of an eye. Asparagus and rhubarb continue to delight and the first of the season's spinach and romaine are making their debut. Check out the wonder of sorrel in our delicious soup recipe. If you are not a current member, the spring session is in full swing, but the door is always open. Pro-rated shares are available here. Below are some recipe ideas to get the wheels churning. We hope you all enjoy the box!

Your BOX

May 11, 2018

Vegetables

Asparagus

Blue Potatoes*

Garlic Ramps

Red Radishes

Romaine

Rhubarb

Sorrel

Spinach

Tofu

Farm Fresh Eggs

*standard and family shares only

recipes

Miso Ginger Grilled ASPARAGUS

Rick Martinez | Bon Appétit

photo by Laura Murray

INGREDIENTS


¼ cup plus 2 tablespoons mirin (sweet Japanese rice wine)

¼ cup white miso

2 tablespoons seasoned rice wine vinegar

2 teaspoons freshly grated peeled ginger

2 bunches asparagus (about 2 pounds), trimmed

Lime wedges, thinly sliced scallions, and toasted sesame seeds (for serving)

Serves 4

INSTRUCTIONS

Prepare a grill for high heat. Whisk mirin, miso, vinegar, and ginger in a small bowl. Place asparagus in a pie plate or small baking dish and pour miso mixture over. Toss to coat.

Grill asparagus, turning occasionally, until charred on all sides and crisp-tender, 4–5 minutes. Transfer to a platter. Squeeze lime juice over, then top with scallions and sesame seeds.

CRISPY TOFU with Maple Soy Glaze

Chris Morocco | Bon Appétit

photo by Alex Lau

INGREDIENTS

1 12-oz. block firm tofu

¼ cup low-sodium soy sauce

3 Tbsp. pure maple syrup

3 Tbsp. unseasoned rice vinegar

½ tsp. crushed red pepper flakes

1 ½" piece ginger, very thinly sliced

½ cup neutral oil, such as canola or grapeseed

Sliced scallions and steamed

rice (for serving)

Serves 2-4

INSTRUCTIONS

Drain tofu, then sandwich between several layers of kitchen towels to remove excess liquid. Cut into 9 cubes.

Whisk soy sauce, maple syrup, rice vinegar, red pepper flakes, and ginger in a small bowl.

Heat oil in a large nonstick skillet over medium-high. When oil is rippling across the surface, carefully add tofu so it doesn’t splash. Cook, undisturbed, until very crisp and dark brown underneath, 3–4 minutes. Carefully turn and repeat on opposite side. Holding tofu back with a spatula or slotted spoon, pour out oil into a small bowl. Return skillet to medium-high heat and add soy sauce mixture. Cook, reducing heat to medium so it doesn’t over-reduce or burn and basting tofu occasionally, until glaze is thick enough to coat a spoon, about 4 minutes.

Divide tofu among plates. Drizzle with glaze, then top with scallions. Serve with rice alongside.

ASPARAGUS & RAMP Soup with Yogurt

J. Kenji Lopez-Alt | Serious Eats

INGREDIENTS

1 pound asparagus stalks, fibrous root end trimmed

Kosher salt

1/2 pound trimmed ramps, divided (see note)

1 tablespoon unsalted butter

Freshly ground black pepper

1 cup vegetable or low-sodium chicken broth

1/2 cup plain yogurt

1/8 cup extra-virgin olive oil, plus more for drizzling

1/2 tablespoon lemon juice

1 tablespoons chopped mint

Makes about 1 1/4 quarts, serves 4

INSTRUCTIONS

Cut the top inch off of each asparagus stalk. Bring a large pot of salted water to a boil over high heat. Have a large ice bath ready. Add asparagus tips and cook until bright green and tender, about 1 minute. Transfer to ice bath until chilled. Dry carefully and reserve. Add asparagus stalks to water and cook until bright green and tender, about 2 minutes. Transfer to ice bath to chill. Transfer chilled stalks to jar of a blender.

Set aside 4 ramps (if using scallions, set aside 2 whole sliced scallions). Heat 1 tablespoon butter in a large skillet over medium-high heat until foaming subsides. Add remaining ramps and season with salt and pepper. Cook, stirring and tossing frequently, until tender and lightly browned. Transfer to blender jar. Add broth and yogurt to blender. Blend on high speed until completely smooth, stopping to scrape down sides and adding water as necessary until rich, soupy consistency is reached.

With blender running, slowly drizzle in olive oil. Season to taste with salt and pepper, then strain through a fine mesh strainer if smoother texture is desired.

Transfer to a medium saucepan and heat, stirring frequently. When ready to serve, stir in lemon juice. Melt remaining butter in a large skillet. Sauté ramps and asparagus tips until lightly browned then transfer to a plate. Ladle soup into individual bowl. Garnish with sautéed ramps, asparagus, chopped mint, and an extra drizzle of olive oil (be generous). Serve immediately.

SPINACH SORREL Soup

adapted from Kylie Mazon

INGREDIENTS

For the soup:

2 tbsp unsalted butter

2 tbsp extra-virgin olive oil

1 cup diced yellow onion

1 lb russet potatoes, peeled and

thinly sliced

4 oz sorrel, stems removed and roughly chopped

5 oz spinach

4 cups organic chicken stock

salt and pepper

½ cup heavy cream

For the garlic Parmesan croutons:

½ day old loaf French bread

¼ cup extra-virgin olive oil

1 clove garlic, minced

salt & pepper

2 tbsp grated Parmesan

Serves 4

INSTRUCTIONS

For the soup: Heat a large heavy-bottomed pot* over medium heat, add the oil and heat through. Add the butter, allow it to melt then add the onion and sauté until tender, about 8 minutes. Add the potatoes and cook, stirring occasionally, until the potatoes are golden brown, about 8 minutes. Add the sorrel and spinach, cook until wilted, about 2 minutes. Add the chicken stock and stir to combine.

Lower the heat to medium-low, cover the pot and cook until the potatoes are fork tender, about 30 minutes. Remove the soup from the heat and let cool. Working in batches, puree the soup in a blender on high until smooth. Return the soup to the pot, season with salt and pepper to taste then whisk in the cream.

For the garlic Parmesan croutons: Heat the oven to 350°. Slice the loaf of bread into 1-inch slices. Cut the slices into 1-inch cubes. Add to a large bowl and toss with olive oil and garlic. Make sure all of the pieces are lightly coated. Add more of the oil if needed. Season with salt and pepper, to taste. Spread the croutons in a single layer on an aluminum foil-lined baking sheet. Bake for 15 minutes, until the croutons are crisp and golden brown. Remove from the oven and add back to the mixing bowl. Toss the croutons with the Parmesan cheese then spread out again on the aluminum foil in a single layer. Continue to bake the croutons until the cheese has melted, about 5 minutes. Remove from oven and let cool.

Ladle into the soup into warmed bowls and serve hot topped with the garlic Parmesan croutons.

*Sorrel contains oxalic acid, so it should not be cooked in unlined aluminum or cast iron or it will turn a pretty unappetizing color. Even when cooked in lined cast-iron, the vibrant leaves will turn a bit murky--even brown. This is normal and won't affect the flavor.

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