Slainte Oahu Fresh members! That’s cheers in Gaelic…and Happy St. Patrick’s Day to you!
This week’s bag has potatoes from TwinBridge Farm, braising greens from Nalo Farm, Maunawili Greens lettuce, choi sum and eggplant from Pit Farms, and avocado from High Mountain Farm. Lots of green stuff to make a wonderful St. Patty’s Day dish if you’re so inclined…
Horseradish crusted salmon with braising greens and roasted potatoes
(Image via Artisan Bread in Five)
Here’s a recipe from Oahu Fresh subscriber Claire Falgout. She writes,
Oahu Fresh continually provides great tomatoes and fresh basil for a favorite recipe. Given to me several years ago, it continues to be a hit!
Ingredients:
1 lb ripe plum tomatoes (or whatever is in season) cored, seeded and chopped
1 c finely chopped celery (I usually cut this in half)
1/4 c chopped fresh basil (I usually add a little more)
3 Tbsp Dijon mustard
3 Tbsp balsamic vinegar
3 Tbsp olive oil
2-3 cloves garlic, minced
Ingredients:
1 (9-oz) package fresh three-cheese tortellini
1 (9-oz) package of mushrooms -or– 1 (6-oz) package fresh baby spinach
2 teaspoons olive oil
2 teaspoons bottled minced garlic
½ to ¾ teaspoon crushed red pepper (I use ¾ tsp cayenne – YUM!)
2 cups cherry tomatoes, halved
¼ cup fat-free, less-sodium chicken broth or vegetable broth
1 tablespoon chopped fresh basil
¼ teaspoon salt
Instructions:
Cook tortellini according to package directions, omitting salt and fat.
While tortellini cooks, heat oil in a large nonstick skillet over low heat. Add garlic and red pepper; sauté 30 seconds. (If the heat is too hot, it will burn when you add the broth)
Add tomatoes, stir, and then add broth, basil, salt, and mushrooms (or baby spinach) to pan; cook 2 minutes or until baby spinach wilts. Stir in tortellini; cook 1 minute.
(Recipe via Shades of Jaim)
Ingredients:
Instructions:
Combine all ingredients. Chill while preparing meal. Serve atop Oatmeal-Crusted Chicken Fried Chicken.
(recipe via Linguine and Dirty Martinis)
1-1/2 cups red cherry tomatoes (about 8 oz.) [Use your Ho Farms tomatoes]
1-1/2 cups yellow cherry tomatoes (about 8 oz.) [Use your Ho Farms tomatoes]
3/4 lb. fresh mozzarella (use bocconcini or cut large balls into cubes)
Kernels cut from 1 ear raw fresh corn (about 2/3 cup)
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 cup julienned fresh mint leaves [Use your Nalo Farms mint]
1 Tbs. sherry vinegar
1/2 cup fruity-spicy, rustic extra-virgin olive oil
Instructions:
Cut the cherry tomatoes in half, immediately putting them onto a platter where their juices can collect. Scatter the mozzarella and the corn kernels over the tomatoes and sprinkle everything with the salt and pepper; top with the mint. Drizzle with the vinegar and then with the olive oil. Toss gently.