Recipes of the Week - June 7th

Miso-Glazed Black Cod on Sunflower Sprouts from: http://www.epicurious.com/recipes/food/views/Miso-Glazed-Black-Cod-on-Sunflower-Sprouts-231285#ixzz0q7RAXNNZ

• 1/3 cup white miso (fermented soybean paste)
• 1/4 cup plus 1 teaspoon mirin (sweet Japanese rice wine)
• 3 tablespoons unseasoned rice vinegar, divided
• 2 tablespoons minced peeled fresh ginger
• 4 teaspoons toasted sesame oil (such as Asian), divided
• 4 6-ounce skinless black cod fillets
• 1/2 cup chopped green onions, divided
• 5 ounces sunflower sprouts

Whisk miso, 1/4 cup mirin, 2 tablespoons vinegar, ginger, and 2 teaspoons sesame oil in small bowl to blend. Place fish in 8x8x2-inch glass baking dish. Pour miso mixture over; turn to coat. Let stand 30 minutes at room temperature.

Preheat broiler. Line baking sheet with foil; brush with 1 teaspoon oil. Place fish on foil; pour marinade over fish. Broil until fish is cooked through and brown in spots, about 6 minutes.

Meanwhile, mix remaining 1 teaspoon mirin, 1 tablespoon vinegar, 1 teaspoon sesame oil, and 1/4 cup green onions in medium bowl. Add sunflower sprouts; toss to coat. Divide salad among 4 plates; top with fish and sprinkle with remaining green onions.

Lettuce Wraps: http://allrecipes.com/Recipe/Asian-Lettuce-Wraps-2/Detail.aspx

• 16 Boston Bibb or butter lettuce leaves
• 1 pound lean ground beef
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1/4 cup hoisin sauce
• 2 teaspoons minced pickled ginger
• 1 tablespoon rice wine vinegar
• Asian chile pepper sauce (optional)
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 1 bunch green onions, chopped
• 2 teaspoons Asian (dark) sesame oil

Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.

In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.

Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

Sauteed Swiss Chard with Onion adapted from: http://www.epicurious.com/recipes/food/views/Sauteed-Swiss-Chard-with-Onions-240560

• 1 pound green Swiss chard 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium onion, halved lengthwise and thinly sliced
• 2-3 garlic green stalks, finely chopped

Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.

Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.

Garlic Greens

Use in place of garlic cloves.

Chop the stems, stir fry.

Mince & add to salads.

Chop & puree for pesto sauce.

Dice & add to omelets & fritattas.