Tag Archives: Local

Miso Marinated Black Cod

Ingredients

Instructions

Two to 3 days beforehand, make the miso marinade and marinate the fish. Bring the sake and mirin to a boil in a medium saucepan over high heat.
Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn’t burn on the bottom of the pan.

Ingredients

Spring rolls:

2 small handfuls organic mint leaves
2 ripe organic mangos, sliced into long, thin strips (see photos)
1 large organic red bell pepper, seeded, membranes removed and sliced into long, thin strips
2 organic jalapeños, seeded, membranes removed and sliced into long, thin strips
4 organic green onions, green and white parts, chopped (about ⅓ cup)
1 large organic English cucumber, cut into long thin strips
6 to 7 round GF/organic rice papers, also known as spring roll wrappers or spring roll skins

Ingredients

3 organic Duck breasts (more if there are more than 4 people)
1 bottle organic Korean BBQ sauce (GF)
Sriracha (GF)
1-2 large organic mangos, diced
½ bunch organic cilantro, chopped
Handful of fresh organic mint, chopped
1 small organic Asian pears (if you can’t find these, use an organic cucumber instead)
Organic shredded carrots
1-2 organic limes
1-2 heads organic Butterleaf lettuce (depending on how many people)

Ingredients

1 1/3 cups fat-free, less-sodium, organic/GF chicken broth
1 cup canned organic/GF chopped green chiles, drained
1 cup chopped organic onion
1 cup lactose free/GF organic sour cream
¾ teaspoon salt
½ teaspoon ground cumin
½ teaspoon freshly ground black pepper
2 (10 ½ ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell’s)
1 organic garlic clove, minced
Organic olive oil cooking spray
24 (6-inch) GF/organic corn tortillas
4 cups organic shredded cooked chicken breast (about 1 pound)