BEST ROASTED SALMON

INGREDIENTS

·       1 (5-oz) piece salmon fillet with skin

·       1 teaspoon extra-virgin olive oil plus additional for drizzling

·       1/2 tablespoon chopped fresh chives

·       1/2 tablespoon fresh tarragon leaves (optional)

PREPARATION

1.      

1.     Preheat oven to 425°F.

2.     Rub salmon all over with 1 teaspoon oil and season with salt and pepper. Roast, skin side down, on a foil-lined baking sheet in upper third of oven until fish is just cooked through, about 12 minutes. Cut salmon in half crosswise, then lift flesh from skin with a metal spatula and transfer to a plate. Discard skin, then drizzle salmon with oil and sprinkle with herbs.

Avocado Basil Pesto

1 cup packed fresh basil leaves

• 
  
• 1/2 large ripe avocado
• 2 cloves garlic
• 4 tablespoons raw cashews
• 1 tablespoon fresh lemon juice
• 3 tablespoons water, plus more if necessary
• 1/4 cup nutritional yeast
• sea salt, to taste

Serve on toast or pasta or raw collard greens. Top with sliced tomato.

Banana Zucchini Muffins

1 cup flour
1/2 cup buckwheat flour
1/2 tsp baking soda
1 and 1/2 tsp cinnamin
2 small ripe bananas, mashed (very ripe is best)
1 tsp oil
1/4 c seltzer
1/4 c. honey
1 tsp vanilla
1 cup shredded zuchini (1 medium), squeezed dry with paper towels
2 T unsweetened apple sauce
1/3 c Greek yogurt

375 degrees.   12 cups.
blend the wet ingredients in the vitamix
20-25 minutes

Recipe from Simple by Yotam Ottolenghi

1 head Broccoli, cut into 1 1/2” florets, about 3 cups

12 oz Red Russian Kale,  tough stems discarded and leaves torn into pieces

3 TB Olive Oil

3 Garlic Cloves, thinly sliced

1/2 tsp Cumin Seeds

2 tsp Urfa Chile Flake or 1 tsp other crushed Red Pepper Flakes

Salt

1/2 cup Mint Leaves, roughly shredded

1 TB Lime Juice

Place a large sauce pan filled with plenty of salted water over high heat.  Once boiling, add the broccoli and blanch for 90 seconds.  Use a slotted spoon to remove the broccoli, then refresh under plenty of cold water and dry well.  Keep the water at a boil and add the kale.  Blanch for 30 seconds, then drain and refresh.  Squeeze out as much water from the kale as you can with a clean kitchen towel and set aside.  Put the oil into a large sauce pan and place over high heat.  Add the garlic and cumin and fry for about 2 minutes, stirring a few times, until the garlic is a right golden brown.  Use a slotted spoon to remove the garlic and set aside.  Add the kale to the oil, take care, it might spatter at the beginning, and fry for 3 to 4 minutes, until the leaves are starting to crisp.  Add the broccoli, 1 tsp Chile flakes and 1/4 tsp of salt.  Stir through for a minute, then transfer to a large plate or dish.  Gently mix in the mint and drizzle with the lime juice.  Serve wit the remaining 1 tsp Chile flakes and the crisp garlic sprinkled on top.

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LOCATION

DELIVERY

CONTACT

Eatwell Farm

5835 Sievers Road

Dixon, CA 95620

The farm is not open to general public

We deliver boxes of fresh, organic produce to Dixon, Davis, San Francisco, El Cerrito, Vallejo, Alameda, Emeryville, Oakland, Berkeley, San Rafael, Mill Valley, Pleasant Hill, Sacramento, Vacaville, Fairfield, Lafayette, San Leandro and Castro Valley!

Monday — Friday, 9am — 4pm

organic@eatwell.com

(707) 999-1150

 RECIPES / ASIAN

ASIAN GINGER MAHI MAHI

(5)

Recipe by ladyfingers

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READY IN: 35mins

SERVES: 1-2

YIELD: 2 fillets

UNITS: US

INGREDIENTS

Nutrition

• 2

  mahi mahi fillets, thawed
• 3

  tablespoons soy sauce
• 1

  crushed garlic clove
• 3

  tablespoons balsamic vinegar
• 3

  tablespoons olive oil
• 3

  tablespoons honey
• 1

  tablespoon grated fresh gingerroot
• salt and pepper

DIRECTIONS

• In a shallow glass dish, stir together the honey, soy sauce, vinegar, ginger, garlic and 2 tablespoons olive oil.
• Season mahi mahi fillets with salt and pepper, and place them in the shallow dish.
• Cover, refrigerate for 20 minutes to marinate.
• Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
• Reserving the marinade, remove fish and saute in pan for 4 to 6 minutes per side, turning only once, until fish flakes easily with fork.
• Remove fillets to a serving platter and keep warm.
• Pour reserved marinade into the skillet and bring to a boil to thicken to a glazed consistency.
• Spoon glaze over fish and serve immediately

Vegan Corn Bread

ngredients

• 1 1/4 cups all purpose flour
• 1 cup yellow corn meal
• 2/3 cup granulated sugar(or less)
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 1/4 cup unsweetened almond milk
• 1/3 cup canola oil

US Customary - Metric

Instructions

• Preheat the oven to 400 degrees F and lightly grease a 8 x 8 pan, or a 9 inch round cake pan.
• In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder and stir.
• Now pour in the almond milk and canola oil. Stir until well combined. Pour batter into prepared pan.
• Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.

Irish Soda Bread

Easiest bread ever! Reminds us of Ballyvaughan, County Clare, Summer, 2019
A little more difficult, but vegan:   https://www.thefieryvegetarian.com/vegan-irish-soda-bread/

Ingredients

2 1/2cups white flour

1 2/3cups  buckwheat flour

1 1/2 tsp baking soda

1/2 tsp salt

• 1 1/2cup yogurt

• 1 large egg large
• 2 tsp  honey
• 1 tbsp sea salt to sprinkle on top

Instructions

• Preheat the oven to /375F.
• Combine both flours, baking soda, salt in a mixing bowl.
• In a small bowl whisk buttermilk with the egg and honey.
• Make a well in the centre of the dry ingredients, and then pour in the wet mixture. Start mixing with a wooden spoon until comes together.
• ]gently knead until smooth. right there in the bowl.It shouldn't take longer than 20-30 seconds. Add a little extra flour if you find the dough is too wet and sticky or a bit more buttermilk if it's too dry.
• Shape into a ball and put on a floured baking sheet.  score a cross on it and top with flaky sea salt such as Maldon or your favourite.
• Bake in the preheated oven for 40-45 minutes until the bread sounds hollow if you tap on it.

Tastes great right from the oven

Second day, you need to toast it.

Serve with yogurt, jam,