Dan Blumenfeld

Sauteed Mizuna with Garlic and Fish Sauce

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I’d never had (or heard of) mizuna until a bundle showed up in this week’s CSA box. Good stuff!

5 from 1 reviews
Sauteed Mizuna with Garlic and Fish Sauce
 
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Ingredients
  • 1 bunch mizuna, about 10 ounces
  • 2 cloves garlic, crushed
  • 2 tablespoons oil
  • 1 teaspoon fish sauce
  • ¼ lemon, fresh
  • salt to taste, about ¼ teaspoon
  • freshly ground pepper
Instructions
  1. Wash and drain mizuna. The greens do not have to be completely dry. Roughly chop into 1-inch segments and set aside.
  2. Place a wide and shallow pan or a wok over high heat. Add the two tablespoons of oil.
  3. Add the crushed garlic and stir around for 5 or so seconds.
  4. Add the greens to the wok or pan and saute for 1 minute, stir around constantly. The mizuna should be softened but still crisp. Add the fish sauce and salt and stir around to distribute evenly. Garnish with a squeeze of lemon and freshly ground pepper. Serve warm or tepid.
Notes
From http://www.seriouseats.com/recipes/2010/05/sauteed-mizuna-with-garlic-and-fish-sauce-recipe.html

 

Butternut Squash, Leek, and Apple Soup

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Delicious. Both myself and the kids loved it.

5 from 1 reviews
Butternut Squash, Leek, and Apple Soup
 
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Recipe type: Soup
Serves: 4-6
Ingredients
  • 2 Tbsp. melted coconut oil (or ghee)
  • 3 leeks
  • 1 medium onion
  • 5 cloves garlic
  • 1 large butternut squash (mine was about 2 lbs. / 1 kg)
  • 1 large, tart apple
  • 4 – 6 cups / 1-1½ liters vegetable broth, as needed
  • 1 tsp. fine grain sea salt
  • 1 tsp. ground cumin
  • ½ tsp. ground cardamom
  • ½ tsp. ground star anise
  • apple cider vinegar to taste (start with ½ tsp. up to 1 Tbsp.)
Instructions
  1. Preheat oven to 400°F / 200°C.
  2. Prepare all vegetables: chop leeks and onions, peel garlic (but leave it whole), peel butternut and cut into cubes, chop apple.
  3. Place all vegetables on a baking sheet with the coconut oil, toss to coat, and set in the oven to roast for 25-35 minutes until tender.
  4. Transfer roasted vegetables to a blender and add the spices and hot vegetable stock (you may need to work in batches). Blend on high until completely smooth. Taste, then add salt and apple cider vinegar, blend and taste again. Adjust seasoning to your taste, and add stock until the desired consistency is reached: I like mine quite thin so I use the full 6 cups / 1½ liters of stock.
  5. Transfer soup to a large cooking pot over medium heat to warm, if necessary. Divide soup equally among bowls and serve with croutons and freshly cracked black pepper.

 

Spicy Maple Glazed Salmon for Two

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5 from 1 reviews
Spicy Maple Glazed Salmon for Two
 
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Recipe type: Entree
Cuisine: American
Serves: 2
Ingredients
  • (2) 6 oz wild salmon filets
  • 1 tbsp pure maple syrup
  • 1 tbsp reduced sodium soy sauce
  • 1 tsp dijon mustard
  • 1 tsp chili powder
  • ¼ tsp cayenne pepper
  • 1 garlic clove, minced
Instructions
  1. Preheat oven to 350 degrees F. Line a small baking sheet with parchment paper to prevent the glaze from burning. Place salmon filets 2 inches apart on parchment paper.
  2. In a small bowl, whisk together maple syrup, soy sauce, dijon mustard, chili powder, cayenne pepper and garlic. Pour or generously brush the glaze over the salmon, reserving 2 tablespoons for glazing once salmon is done. Bake for 15-20 minutes or until salmon is done and flakes with a fork. For every inch of salmon filet thickness, you’ll need to bake for 15 minutes. Usually 18 minutes is perfect for me.
  3. Once salmon is done baking, remove from oven and pour remaining glaze on top.
Notes
Michelle made this for me for my housewarming, November 25th 2016.

http://www.ambitiouskitchen.com/2016/11/spicy-maple-glazed-salmon/
Nutrition Information
Serving size: 1 filet Calories: 282 Fat: 11g Saturated fat: 1.6g Carbohydrates: 8.1g Sugar: 7g Fiber: .5g Protein: 34.6g