Door to Door Organics Lead to a Tasty Dinner Part 1

Some of the ladies in my office order from Door to Door Organics, so I thought I would give it a try. For my first box it was half price, plus I get a co-op discount since there are more then 4 people participating in the delivery program. November 1st I received my first box of goodies and boy was I surprised! I got all of these goodies and even ordered some stuff that was on sale like the salmon and a couple of pork chops.

On the Friday before your delivery they tell you what is coming in the box and you have till 8am Monday morning to swap out anything that you do not want. I figured i would try what came in the box and see what comes of it. If anything I had fresh organic veggies for the bunnies to eat for the week if I was disappointed in some of it.

Bosc Pears, Broccoli Bunch (add-on), Carrots (add-on), Garnet Yams, Buttercup Squash, Yellow Onion, Zucchini Squash, Broccoli Spigarello, Shallot, Ginger, Red Bell Pepper, Sunchokes, Avocado, Garlic Bulb, Cranberries, Tomatoes, Romaine Lettuce, Coho Salmon (add-on), Pork Chops (add-on)

After going through the box when it arrived, I started to think what could I make with this magical box of goodies. I did a lot of Googling to find out what some of these things were and what I could do with them, so at least I had an idea and where to go with it from there.

Most of the Broccoli Spigarello went to the rabbits since it was green and spotted with bug bites (like they were eating it) but I managed to salvage something from them. This is a delicious greens, takes forever to clean the woody stems, but so worth it once it is done.

So as I sat at my desk I started thinking what could I make with this box that would be delicious, healthy and wholesome. That is when I came up with this menu
Creamed Broccoli Soup
Bosc Pear Salad with Goat Cheese Dressing
Broiled Salmon with Cranberry Sauce

I did not make it to the soup or the salad after cleaning the house, tending to the animals and then having to do all the prep work, so I made the main course. The soup and salad will be tonight's great adventure with the left over salmon since I had no guests. This recipe will be a dinner for 2 or 4, depending how you cut the salmon.

To begin, for the vegetable medley, I diced half a large shallot, half a red bell pepper, one tomato and sliced one zucchini in 1/2 inch wedges. Heat a saute pan on medium high, add a table spoon of olive oil and one large crushed garlic clove. Cook the garlic for about a minute then add the shallots and cook till the shallots start to clarify. Toss in the red pepper and the zucchini and cook for about 5-10 minutes. Add a pinch of salt, fresh ground pepper and oregano, toss and set aside in a bowl, covered to keep warm. This same dish you can toss with cooked pasta for a healthy alternative to the heavy pasta sauce during the winter months.

Next, I peeled the woody stems from the broccoli spigarello and tore them into bite size pieces, rinse and set aside. For a serving of 4 you will need about 3-4 cups of the greens. Next you peel and grate 1 medium size carrot on the large side making about 1/2 to 3/4 cup. Heat a saute skillet on medium-high heat and add about 1 tablespoon of olive oil and one garlic clove sliced 1/8 inch thick. Remove the garlic once you start to smell it coming from the oil and save for the zucchini mixture. When the oil shimmers, add the greens to the bottom, the carrots on top and cover for about 3-4 minutes. when you see the greens are bright green you want to hit them with about 1/8 cup water and a splash of white wine (about a teaspoon). Turn the heat to medium low, add a pinch of salt and let the greens simmer till they are tender.

The sunchokes, I peeled about 5 small sunchokes and diced them into chunks like I would potatoes and boiled with a pinch of salt and a garlic clove. Once they were fork tender, I drained them and then added a teaspoon of butter, 2-3 splashes of milk and mashed till they had a nice creamy consistency. The measurement for milk is really up to you since I know some people like their mashed potatoes creamier. Also do not remove the garlic, this adds a bit of flavor to the mashed sunchokes.

In a separate pot, I peeled and diced 2 medium sized garnet yams and boiled with a pinch of salt. Once they were fork tender, I drained them and then added about a tablespoon of butter, 1/4 cup of milk, 1 teaspoon of white sugar, grated 1/8 of a teaspoon of fresh nutmeg over them, and then mashed till they had a nice creamy consistency. Taste for flavor and adjust to your liking.

I took the salmon from their neat vacu-sealed packaging, rinsed and set aside. Cleaned my work area and cut 2-8oz steaks into half. I tend to eat more veggies these days so a 4oz portion was perfect. Place the salmon in a bowl and drizzle with some olive oil so they so not stick to the cooking surface and seals in the moisture when cooking. Place your steaks on a non-stick cooking rack or on a foil lined pan, sprinkle a pink of salt over all 4 steaks and then freshly grind black pepper over each one to season. Place into the broiler for about 5-7 minutes for medium rare and 10 minutes for well done depending on the thickness. You can also cook them on the top rack of your oven if you do not have a broiler and just turn the heat up to 450-500 degrees and cook for about 10 minutes.

For the cranberry sauce, place about 1/2 cup of fresh cranberries into a small pot with about 1/2 cup water and 1/4 to 1/2 cup of sugar. the amount of sugar depend on how sweet you want your sauce. Place the pot on a high heat and cover, you do not want to have a berry pop out of the pot and go flying at your bare feet (yes this happened to me). turn the heat to medium low when you hear the first few berries pop and add a tablespoon of orange marmalade, mix and simmer on low for about 10 minutes. after all the berries have popped and the sauce takes on that distinct deep red color, remove for the heat and set aside, the sauce will thicken as it cools. If the sauce is too thick when you are ready to plate, just heat it up and add a teaspoon of water at a time till the sauce is thin enough for you to drizzle over the fish.

To plate for 4,  place on the plate about quarter of the sautéed broccoli spigarello mixture, a heaping tablespoonful of the mashed sunchoked and a spoonful of yams on top of the broccoli spigarello. Place a portion of the salmon on top of the yams then spoon the cranberry sauce on the salmon and serve. Place the leftover sauce into a serving bowl with a spoon so that your guest might help themselves to a bit more if needed. Spoon some of the zucchini mixture on the side and serve (see photo below).

 Salmon with Cranberry Sauce

If there is any leftover, you can simply place the sauce in a freezer baggie and you have homemade sauce for the left over turkey that mom send you home with in the coming weeks. You can also freeze the leftover yams and zucchini mixture in freezer baggies for later as well.

This was my delicious dinner last night. I hope that you find this recipe easy, and always remember that you can substitute anything that you do not like with something you do, all I ask is that you try. I had 4 things in this meal that I had never eaten or tried to cook before and it was a rather tasty surprise.

I will post the rest of the menu later tomorrow since I do not have time to cook a 3-4 course meal for one person every day. Mine is more one or two dishes at a time during the week. I will also be posing recipes for the balance of the produce that was in the box on Monday.


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