Oven-roasted asparagus tips, maitake mushroom, ginger, green onions, poached duck egg and brown rice in a healing miso bone broth..
Roasted Asparagus and Maitake Soup
Lightly coat fresh asparagus tips and Maitake mushrooms (Hen of the Woods) with melted pastured butter. Season with freshly-cracked pepper (no salt) and roast in a 400 degree oven until the asparagus begins to caramelize and the mushrooms begin to crisp on the edges. Set aside.
Meanwhile, cook organic short-grain brown rice in homemade chicken stock with the melted butter and juices from the roasted vegetables until just tender, about 50 minutes.
Reduce heat to medium low and add crushed garlic, minced fresh ginger, thinly sliced green onions and coarsely chopped maitake. Stir to combine.
Carefully pour one or more duck eggs from a dish directly into the simmering soup. Cover and cook until the eggs are set, about 7 minutes more-or-less.
Remove from heat a stir in a spoonful of miso.
Garnish with a little red pepper and some pea shoots or micro-greens and serve immediately.
Fresh pomegranate seeds, coriander, green onions, chiles, ginger and red currant coulis..
Pomegranate Chutney with Salmon
For the Red Currant Coulis (adapted from saveur.com)
1 cup red currants, rinsed, stemmed and picked over
1/3 cup filtered water
1 tablespoon rapadura or other non-refined sweetener to taste
pinch of salt
Bring currants and water to a rapid boil, then reduce heat and simmer until currants begin to break apart, about 10 minutes.
Stir in salt and sugar, then mash all together with the back of a wooden spoon. Allow to cool to room temperature before refrigerating for up to two weeks.
For the Chutney (adapted from a recipe by Sunset Magazine)
1/4 cup red currant coulis
1/4 cup thinly sliced green onions
1/2 cup fresh pomegranate seeds
1 1/2 teaspoons minced fresh ginger
2 small Serrano chiles, finely minced
1/2 teaspoon ground coriander seeds
1 1ablespoon freshly squeezed lemon juice
sea salt and and freshly-ground pepper
Combine all ingredients in a non-reactive bowl. Add a little more coulis if too thin, a little pomegranate juice if too thick. Season to taste with salt and pepper.
Pomegranate Chutney is high in vitamins C and B5 and contains numerous free-radical scavenging phytochemicals that may help to reduce heart disease risk factors.
Try pomegranate chutney with salmon and leafy greens for extraordinary flavor and nourishment!
Fennel, Italian peppers, San Marzano tomatoes, garlic and green onions all grilled together with olive oil, sea salt, cracked pepper, Italian parsley, lemon and fresh oregano. Served over mother-in-law’s tongue pasta and topped with shaved Grana Padano cheese.
Rinse hulled buckwheat and cook according to package directions. Allow to chill in refrigerator for an hour, then combine with olive oil, garlic, mint, parsley, tomatoes, cucumber, green onion, lemon juice, toasted hemp seed nuts and sea salt.
Lightly coat cod with rice flour seasoned with toasted green tea, sea salt and pepper. Pan fry over medium heat in a little oil and butter, turning once (approximately 4 min/side depending on thickness).
Remove fish from pan and deglaze with white wine. Add lemon juice and parsley and reduce for a minute or so. Finish with pat of cold butter and spoon over the fish.