This summer I signed up with a CSA from Oxbow Farms, and I’m planning meals in order to not waste all the beautiful veggies I’ll be getting. I won’t go into details about each box I get, but so far this spring it’s been mostly greens, as should be expected. Given that there are several things in these boxes that I’ve never tried before, I’ve decided to keep track of my dinners here. Hopefully this will be updating a few times a week and I’ll tell you what worked, and what didn’t, and hopefully we both learn something by the end of the summer!
So, meal #1. Wow. I would call this a success and kind of surprised myself with how good it was!
(Sorry for the poor photo…my light was leaving and I was too hungry to spend more time on it!)
I knew when I got the carrots that I wanted to try something to use the beautiful, fluffy greens and dug around the internet for a bit to find something appetizing to use them for. I found this chimichurri recipe and decided to run with it, adding cilantro as I went. Not being a big fan of carrots, I wanted to try to mix up some flavors so I pulled up this chipotle roasted carrots recipe. Then I settled on crispy breaded whitefish as the protein of the day, and the fortunes smiled on me with fresh Alaskan cod at the market. Follow along on my food journey:
Carrot Top Chimichurri
- 1 bunch carrot tops, finely chopped (about 1 1/2 cups)
- 1 small bunch cilantro, finely chopped (about 1/4 cup)
- 1 fat clove garlic, pressed or finely minced
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon red pepper flakes, to taste
- dash of black pepper, to taste
- scant 1/2 cup olive oil
- scant 1/2 cup white wine vinegar
Just mix everything together! I used a full 1/2 cup each olive oil and vinegar, and it’s maybe a little liquidy, but I tossed it in the food processor to emulsify and it seemed fine. You might start with 1/4 cup each and add evenly until you get your desired texture.
– I love this sauce! It is pretty versatile and went well with the fish and carrots and would also be great on some chewy bread. It makes over two cups, so there’s plenty for now and later.
Chipotle Roasted Carrots
- 1 bunch carrots
- 2 tablespoons oil
- 1 tablespoon canned chipotles in adobo sauce, minced
- 1-2 teaspoon honey
- 1 teaspoon tumeric
- salt to taste
I had about 10 young carrots for this and it made enough sauce for probably two or three times that. If you’re using large carrots, I would cut them into sticks so they aren’t larger than about 3/4 inch in diameter. The chipotles are pretty spicy, so beware if you’re sensitive to heat!
Preheat oven to 400 degrees.Line a roasting pan with foil and spread enough oil on the pan to prevent sticking. Then add the carrots to the pan with a bit more oil and toss until lightly coated. Mix the chipotles with the honey and tumeric and about 1/2 a tablespoon of oil and use this to baste the carrots. I used just a light baste and they were plenty hot for me, but you can glob it on if you like. Finally, sprinkle with salt to taste.
Bake for 15 to 20 minutes until tender, and you can turn them once or twice or baste again if you’d like.
– These carrots were nice and tender and had a nice mellow heat to them. They paired well with the tang of the chimichurri but were great on their own too. The ten carrots made two small servings…I ate all of them.
- 1 lb cod fillets (or other firm whitefish)
- soy sauce
- 1 egg, lightly beaten
- 1/2 cup flour
- 1 cup panko bread crumbs
Preheat the oven to 450 degrees. Cut the fillets into manageable portions, then put in a dish and sprinkle soy sauce on just enough to coat. Let sit for 10 to 15 minutes while preparing a plate with the flour, a bowl with the beaten egg, and a plate with the breadcrumbs. You can season the flour with salt if you like, but it’s not necessary. Prepare an oven safe pan with a light coat of oil. I used a broiler pan, but pretty much anything should work. One at a time, dredge the fillets in the flour, shaking off the excess, then dip in the egg and finally the panko crumbs and arrange on the pan. Bake for 10 to 15 minutes, turning once, until the bread crumbs are starting to brown and the fish flakes easily. Adjust time according to the thickness of the fish.
– This is pretty standard as far as breaded white fish goes, but it really went well with the chimichurri and would take many other flavors easily as well. This makes a solid 2-3 servings…so, leftovers for me!
Stay tuned for my next adventure in veggies!