Local Food Hub:
- Fresh ginger (Planet Earth Diversified--Standardsville, VA)
Albert's Fresh Produce:
- Murcott mandarins (Buck Brand Citrus--Porterville, CA)
- Delicata squash (Rico Farms--Portland, Oregon)
- Bok choy
- French sorrel
- Hoja Santa
From Bon Appetit November 2017
Ginger Scallion Ramen Noodles
1 5-inch piece ginger, peeled, finely chopped (about ⅓ cup)
1 small shallot, finely chopped
4 garlic cloves, finely chopped
1 large bunch of scallions, very thinly sliced (about 2 cups), divided
½ cup grapeseed or other neutral oil
2 tablespoons low-sodium soy sauce
1 tablespoon unseasoned rice vinegar
1 teaspoon freshly ground black pepper
1 teaspoon toasted sesame oil
½ teaspoon sugar
4 5-ounce packages wavy ramen noodles, preferably fresh
Toasted sesame seeds and chili oil (for serving)
Stir ginger, shallots, garlic, and two-thirds of scallions in a large bowl.
Heat grapeseed oil in a small saucepan over high until oil is shimmery and hot but not smoking, about 2 minutes. Pour hot oil over scallion mixture. The scallions will sizzle, turn bright green, and wilt almost immediately. Let sit 5 minutes before stirring in remaining scallions. Stir in soy sauce, vinegar, pepper, sesame oil, and sugar; season with salt. Let sit to let flavors meld, 15 minutes. Taste and adjust seasonings.
Meanwhile, cook noodles according to package directions. Drain and toss with as much or as little scallion sauce as you'd like in bowl.
Divide noodles among bowls. Top with sesame seeds and serve with chili oil alongside.
From Naturally Ella food blog
Delicata Squash Tacos with Black Beans
Makes 4 to 6 tacos
1 small delicata squash
1 tablespoon olive oil
1 tablespoon adobo seasoning (Can easily substitute with taco seasoning if adobo unavailable)
1 cup black beans with liquid
1 tablespoon lemon juice
1/2 teaspoon coriander
1/2 teaspoon cumin
1/4 teaspoon salt
4 to 6 tortillas, warmed
1 ounce crumbled goat cheese (Try substituting with either Ricotta Salta or Cojita for a creamier texture!)
minced red onion
lime juice- for serving
Preheat oven to 400˚. Cut the delicata squash in half lengthwise. Scoop out the seeds and place cut side down. Slice eat half into 1/4" thick half-moon slices. Place in a bowl, drizzle with olive oil and toss with adobo seasoning until well coated. Spread out onto a sheet tray covered with parchment paper and roast until tender and browning, 15 to 20 minutes.
While the squash is roasting, combine black beans with liquid, lemon juice, and spices in a small pot. Heat over medium-low and let cook until the majority of the liquid is gone. Turn off heat and let sit until ready to assemble tacos.
Assemble tacos with a spoonful of black beans and top with a few pieces of squash, a bit of crumbled goat cheese, and a sprinkle of cilantro/red onion.
From recipe archives of Los Angeles radio station KCRW 89.9
Fresh Hoja Santa Table Salsa
Makes 2 cups
1 hoja santa leaf (about 6-inches), stem removed
1 large (3-inches) white onion
1 or 2 fresh green jalapeño or serrano chiles
3 Mexican limes (a.k.a. Key limes), juiced (Regular limes will works just as well!)
1 large, ripe Hass avocado
1/2 cup coarsely chopped cilantro
1 tsp agave syrup (Can easily substitute with maple syrup, honey, or granulated sugar)
1/2 tsp sea or kosher salt
Coarsely chop the hoja santa leaf and put in a blender or processor.
Peel and cut the onion into large chunks. Stem one chile and coarsely chop (include seeds). Add onion and chile to blender. Pour in the lime juice and blend about 15 seconds. Scrape down container sides.
Cut the avocado open, remove pit and spoon the flesh into the blender. Add the cilantro, agave syrup and salt. Purée until foamy, about 30 seconds.
Taste, and adjust seasoning. Add more finely chopped chile if desired. Serve immediately at room temperature.