Box #2: Lotsa color!

So the box arrived and as I unpacked it, I thought, "Lotsa colors!" We received purple carrots, golden beets, white acorn squash, grapefruits with a nice yellow peel, strawberries, oranges apples,  a dark, dark green kale, broccoli, avocados, and some beans mixture...not sure if we are supposed to "sprout" them or cook them like they are. I will have to research that one... We also got some more fresh fish, a Sand Sole this week.

Great, because I had a long and stressful day at work and I could cook up the fish in a few minutes. The plan was to panfry the fish again, since it turned out so well that way last week, and saute some of the brussel sprouts with bacon and onion and garlic. I had some leftover rice, so there was dinner in a hurry. There was enough wine (Cayucos Cellars Devil's Gate) leftover from last night for a couple of glasses, so we were set.

The brussel sprout recipe was from my friend Jackie's blog:
http://newrecipeweek.blogspot.com/2012/06/new-recipe-week-recipe-23-shaved.html
I had prepared the brussel sprouts the day before and had them ready in a tupperware container in the frig. So I got home, checked out all the vegies and fruits, and began cooking up some diced bacon. When it was crisp, I removed it from the pan onto a small platter. I chopped up about a quarter cup of yellow onion and used Lee's new trick to skin some garlic. I heated two cloves in the microwave for a few seconds...just a few! They get hot quickly, then the skins slip right off. So 10 seconds later I am dicing some garlic. I add the onion and garlic to the saute pan and cook it for just a minute. Then I dumped in about a half cup of sliced almonds that I keep in the freezer and then added the shaved brussel sprouts. It needed just a bit more olive oil to coats the greens as it sauteed until they wilted and then I added a splash of Balsamic vinegar. I tossed in the bacon bits and put the lid on it while I prepared the fish.

Basically, the filets in this week's box were cleaned and ready to fry, so I just patted them dry and put them on a platter. I seasoned both sides of the fish with coarse sea salt and pepper, then coated them in flour. I melted a half stick of butter with some canola oil and started frying the fish. They were thin, delicate filets and cooked in about 5 minutes. I did one piece at a time and then dinner was ready! Leftover rice reheated in the microwave completed this meal and we were setting down to the table in no time at all!

Tomorrow I get off work a little earlier, so I will try roasting the carrots and the beets. I think I will use the broccoli in a bacon and cheddar soup. I will have to check out the suggested recipes on the SLO Veg website to see what to do with the salad sprouts and white squash. Fun, fun, fun! : )

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