Local Food Hub:
- Horseradish (Van Dessel Farm--Accomack County)
- Salad Mix
Rudy's Exotic Mushrooms:
- Red spring onions (Flores Farm--Hague, VA)
- Broccoli de Cicco
From Bon Appetit February 2014
Escarole Salad with Horseradish and Capers
¼ small red onion, thinly sliced
2 tablespoons crème fraîche
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
6 cups torn escarole hearts (from about 2 heads)
2 tablespoons rinsed capers
Kosher salt and freshly ground black pepper
¼ cup shaved peeled horseradish
Soak onion in a small bowl of ice water at least 30 minutes. Drain and pat dry.
Whisk crème fraîche, oil, lemon juice, and vinegar in a large bowl. Add escarole, capers, and drained onion; season with salt and pepper and toss to coat.
Top salad with horseradish and season with more pepper.
DO AHEAD: Onion can be soaked 2 hours ahead. Drain just before using.
From Clean Food: A Seasonal Guide to Eating Close to the Source cookbook by Terry Walters; modified for Broccoli de Cicco
Sweet and Sour Stir-Fry
1/2 pound udon or soba noodles
Broccoli de Cicco
3 carrots, diced
1 TBSP grapeseed oil
3 garlic cloves, minced
1 TBSP grated fresh ginger (Substitute OR add fresh horseradish for a little extra kick!)
1 cup snow peas, ends trimmed and strings removed
1 cup pineapple chunks
2 TBSP brown rice vinegar
2 TBSP mirin (Can substitute with rice vinegar or dry sherry vinegar)
2 TBSP Bragg Liquid Aminos
2 TBSP toasted sesame oil
1/4 cup toasted sesame oil
Cook noodles according to directions on package. Drain in a colander and rinse thoroughly under cold water. Place colander on a plate and refrigerate.
Bring 2 to 3 cups of water to boil. Place prepared carrots and broccoli de Cicco in a bowl, cover with boiling water and let sit for 2 minutes. Drain, rinse with cold water and set aside.
Heat wok or skillet over medium-high heat. Add grapeseed oil, garlic, and ginger and cook 1 minute. If anything starts to stick, add 1 TBSP water. Add broccoli, carrots, and snow peas, stir and cook 2 to 3 minutes. Add pineapple, 1 TBSP vinegar, 1 TBSP mirin, 1 TBSP liquid amino and cook 1 minute longer. Remove vegetables from wok and set aside.
Pour the remaining tablespoon of vinegar, mirin, and liquid amino into the empty wok. Fold in chilled noodles until evenly coated and heated through. Drizzle with 1 TBSP sesame oil. Transfer noodles to a serving dish. Toss vegetables briefly in the hot wok to reheat, drizzle, with remaining tablespoon toasted sesame oil and spoon vegetables over noodles. Top with sesame seeds and serve.