Bok Choy
Baby Carrots
Daikon Radishes
Grapefruit
Baby Lettuce Mix
Shishito Peppers
Sweet Potatoes
Turmeric
Cherry Tomatoes (Meacham Urban Farm)
THIS WEEK’S RECIPES
SWEET POTATO BOWL with CARNE ASADA
INGREDIENTS
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons cumin
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- ½ teaspoon coriander
- ¼ – ½ teaspoon chipotle powder (depending on desired level of spiciness)
- 1 ½ pounds skirt steak
- Avocado or olive oil
- Salt & Pepper
- Zest and juice of 1 lime
- 8 cloves garlic, pressed through garlic press
- 2 ½ pounds sweet potatoes, peeled and cut into semi-circles or large dice
- 12 shishito peppers, washed and dried
- 8 ounces cherry tomatoes, halves
- 1 cup black beans
- 1 avocado, sliced
- Cotija cheese, cilantro, lime wedges, as garnish
Chipotle Garlic Sauce Ingredients:
- ½ cup sour cream
- ¼ cup mayonnaise
- 3 cloves garlic, pressed through garlic press
- 1 to 2 chipotle peppers (depending on desired level of spiciness)
- 2 teaspoons adobo sauce from chipotle peppers (more or less depending on desired level of spiciness)
- Lime juice from ½ lime
- Zest from ½ lime
- Salt
INSTRUCTIONS
- Begin by gathering and prepping all of your sweet potato bowl ingredients according to the ingredient list above to have ready and organized for use.
- To a ramekin or small dish, add the smoked paprika, cumin, granulated garlic and onion, coriander and chipotle powder, and mix with a fork to combine. Reserve 1 teaspoon of this spice mix and set it aside to season the sweet potatoes with.
- Add the skirt steak to a large bowl or glass dish, and sprinkle the remaining spice mixture over the meat, and drizzle in about 2 to 3 tablespoons of the avocado oil, a generous couple of sprinkles of salt and pepper, the zest and juice of 1 lime, plus the pressed garlic, and rub this seasoning into the meat to coat it well. Set the steal aside to marinate while you prep the other ingredients.
- Preheat your oven to 400°, and line a large baking sheet with parchment paper or foil.
- Next, add your sliced or diced sweet potatoes to a large bowl, and drizzle in about 1 to 2 tablespoons of the avocado oil, and sprinkle in the reserved 1 teaspoon of seasoning mix. Add in a couple of good pinches of salt and pepper as well, as toss the sweet potatoes in the seasoning to coat.
- Turn the seasoned sweet potatoes out onto your prepared baking sheet in a single layer, and roast for 25 to 35 minutes, until easily pierced with a paring knife or fork.
- While the sweet potatoes roast, gather and prep your chipotle garlic sauce ingredients according to the ingredient list above to have ready and organized for use.
- To prep the sauce, add all ingredients to a bowl, and mix together with a whisk or spoon until completely combined and blended. Keep the sauce cold in the fridge (you can place it into a squeeze bottle, if you’d like).
- Next, place a grill pan or cast iron skillet over high heat, and drizzle in about 1 to 2 teaspoons of the oil. Once very hot, add in the shishito peppers in a single layer (work in batches, if necessary), and allow them to char/blister on that first side for 2 to 3 minutes. Turn the peppers to allow them to blister on the second side for another couple of minutes, then remove from skillet and sprinkle with salt. Set aside.
- Into the same skillet or grill pan, add the halved grape tomatoes, and allow those to char and soften slightly for roughly 1 to 1 /2 minutes, then sprinkle with salt and spoon into a dish to hold.
- To grill the skirt steak, add the skirt steak to the grill pan or cast iron skillet and sear for about 3 minutes per side, or until cooked through to your liking. Set the carne asada aside and allow it to rest for 5 to 10 minutes, then slice or cut into small cubes.
- To assemble the sweet potato bowls, add some of the roasted sweet potatoes to a shallow bowl, and top with some of the carne asada. Add three blistered shishito peppers, a spoonful of the charred tomatoes, a couple of spoonfuls of the black beans and some avocado slices, and drizzle over some of the chipotle garlic sauce.
- Garnish with Cotija cheese, cilantro and lime wedges, and enjoy.
Recipe from The Cozy Apron
ROASTED SWEET POTATO AND SHISHITO PEPPER HASH
INGREDIENTS
- 4 sweet potatoes, peeled and cut into cubes
- 1 onion, cubed
- 2-3 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 teaspoon black pepper
- 8 shishito peppers, sliced into rounds
- 1 jalapeno pepper, sliced into thin rounds
- ¼ cup soy sauce
- 2 tablespoon rice wine vinegar
- ½ cup queso fresco or feta, crumbled (optional)
- ¼ cup cilantro, coarsely chopped
- Lemon or lime wedges (optional) lime
INSTRUCTIONS
- Preheat the oven to 400 degrees F. Grease a rimmed baking sheet, roasting pan or oven-safe skillet with olive oil.
- Place the sweet potatoes and onions on the baking sheet. Drizzle with a little olive oil, and sprinkle with the cumin and black pepper. Roast until lightly browned, about 5-8 minutes.
- Turn them over, add the shishito peppers and jalapeños and drizzle over more of the olive oil, soy sauce and rice wine vinegar. Cover with foil or a lid and roast until sweet potatoes are tender, about 10-15 more minutes.
- Spoon into serving dishes, pour over some of the juice from the roasting pan and sprinkle queso fresco and chopped cilantro over the top. Squeeze some lemon or lime over and serve.
Recipe from Farm Fresh To You
ANCIENT GOLDEN MILK- TURMERIC
Soothing and immune boosting-Ancient Golden Milk
INGREDIENTS
- 1 teaspoon diced up tumeric (use a ginger grater if you have one)
- 1/2 teaspoon coconut oil
- Freshly ground black pepper to taste (1/4 tsp is a good place to start)
- 1 cup milk of your choice
- 1 teaspoon of honey (or agave)
- Ground cinnamon, cardamom pods are optional.
Combine all the ingredients in a small saucepan, warm over low heat stirring continuously until it steams. Remove from heat and strain with a mesh strainer (you do not need to strain it but I liked the creamy smooth texture without the bits of turmeric and black pepper). Sprinkle a little cinnamon or garnish with a cinnamon stick. Sit back, relax and let the turmeric work its superpowers.