Halibut with Golden Turnips and Sweet-and-Sour Cucumber Salad

I've never had Golden Turnips before. They were interesting, tasted kind of like an earthy potato with sweetness and bitterness all mixed in. I thought they were quite enjoyable. The recipe was slightly adapted from the Liberty Heights Fresh Recipe. The only thing I changed was dicing up the turnips (for a quicker boil time and presentation) and omitting the mint. I just don't like mint in my food much unless it is dessert or a drink. If you don't have parsley substitute carrot-tops from last weeks delivery. You probably won't be able to taste the difference at all.

Also in an effort to use up some more of the fresh dill I made Sweet-and-Sour Cucumbers With Fresh Dill from Epicurious.com. I have a thing for freshly quick pickled things lately (just ask my family). Luckily Braeden also loves all things pickled.

The Halibut was just rubbed with Gray Sea Salt with Herbs de Provence and popped into the toaster over. Yes you heard me right, the toaster oven. Now that Corey and Aubrie showed me how to use it I use it for EVERYTHING! Thanks guys, the fan feature is great!! It is also served with a couple of Crumb Brother's Bakery crostinis.

Enjoy!

New Mexico Green Chili Enchiladas

Tonight we had some New Mexico comfort food, green chili enchiladas. I was thrilled last week when there was a large container of Arlo's green chili powder from New Mexico in the Liberty Heights Fresh SFF.

I was in the mood for comfort food and had to make something with ingredients on hand as I didn't plan ahead....surprising I know!


I sauteed the Taylor Made Pork, Fresh Ground Pork (this weeks basket), with 1 1/2 Organic Spring Onions (last weeks basket), three cloves of garlic, a heavy amount of Arlo's green chili powder (last weeks basket), salt and pepper. If you don't like it too spicy, don't go too heavy handed on the Arlo's green chili powder. After it cooked down I added a bag of frozen corn and canned pinto beans (gasp!), and half a can of Hatch's Enchilada Sauce. I thought it was green until after I opened it (which I would have preferred, but just went with it since it was now open :)

I cooked up some tortillas, and then filled with the stuffing and some cheese (whatever you have on hand) then rolled them into a glass 9x13 pan, with a little enchilada sauce spread on the bottom to prevent as much sticking. Top with cheese (if you have any left which I didn't) and pop in the oven until bubbly and hot. I topped with Organic Cilantro (this weeks basket) and served with Organic Valencia Oranges (this weeks basket). I love serving pork with oranges, it's the perfect combination The rest of the filling will make a reincarnation later this week as part of a taco salad. Enjoy!

Liberty Heights Fresh

For dinner I picked up a nice piece of Salmon and a couple of small sweet potatoes from Whole Foods to go with the ingredients we already had in our Liberty Heights Fresh SFF basket.

For the Salmon, I just chopped up some fresh Organic Dill (included in basket) and rubbed it directly onto the Salmon along with some Gray Sea Salt with Herbs de Provence. I then topped with thin slices of Organic Meyer Lemon (included in last weeks basket). The lemons kept the Salmon nice and moist. To finish I broiled it in the oven.




I then tossed some Organic Fennel (last weeks basket) chopped, olive oil, salt and pepper on a sheet pan with the Organic White Cauliflower (this weeks basket). I then roasted it in the oven turning every 5 minutes or so.


A quick, easy, and healthy dinner. The boys even liked it!