Risotto with Beet Greens

Here’s another great way to use those beautiful and nutritious beet greens. Serve with a side of beets. I tend to shy away from precise cooking times on this dish. Times can vary depending on the brand of rice and type of broth you’re using. If you’re new to making risotto, please visit this helpful site to make sure you cook the perfect dish

Chef’s tip: Homemade broth is best but if you do not have access to a quality, flavorful broth you can add fresh oregano and/or basil to help kick the dish up a notch.

Recipe by: Mirinda @ Boistfort Valley Farm
Risotto with Beet Greens
Cook Time
Cook Time
Risotto with Beet Greens
Cook Time
Cook Time
  1. Prepare all of the following risotto ingredients. Grate 1 cup of cheese. Finely mince your shallot and set aside. Smash and chop your garlic cloves and set aside. Chop up your beet greens and set aside.
  2. For your vegetable broth, place in a separate stock pot and heat to a medium temperature. This is a key step and remember to always keep your broth at the same temperature that you cook your rice.
  3. In a large saute pan (preferably something with a thick bottom so you don’t burn the rice) heat your butter and olive oil on medium/low heat. Using a really good quality butter will make a huge difference in how your risotto tastes (in my personal opinion) so stick with a good pasture butter like Kerrygold, Organic Valley or some nice homemade butter from your local farm.
  4. Add your rice and minced shallots and cook (stirring frequently) until the rice is transparent and very lightly toasted. This should take around 3-4 minutes.
  5. Now we add the wine and chopped garlic and red peppers. Gently stir the rice, wine and garlic until the wine is well absorbed by the rice.
  6. At this point, we begin adding the broth. TWO ladles at a time. Add two ladles of broth and STIR your risotto constantly until the broth has been absorbed. Once that happens, you can add two more ladles of broth and repeat. Risotto is made by adding broth slowly over a period of time. Adding too much liquid at one time can make your risotto turn out runny and that's something Gordon Ramsey yells at people for. Yikes!
  7. Now here’s the tricky part. Just because we have 8 cups of broth in that separate pan does not mean you’ll always use up the entire pot of broth. It’s always good to have a little too much broth leftover than not enough broth when you’re cooking this dish. Good judgement comes into play at this stage. As you’re stirring (you didn’t forget the part about stirring constantly right?) give your risotto a little taste. How close is it to being al dente? What the heck does al dente mean? This is where we use the smear test. (visit the lifehacker link provided above)
  8. When your rice is CLOSE to al dente, add your chopped beet greens and continue to stir. It should take a few more minutes until you're close to being done.
  9. Once your rice is AL DENTE, remove from the heat and add your cheese. Stirring well until all of the cheese has melted and is incorporated into the dish. Add salt and pepper to taste The final product should look creamy and firm but not runny. Enjoy!
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Beet Greens and Roasted Beets

Beet Greens with Roasted Beets and Honey Mustard Vinaigrette

Beet Greens with Roasted Beets and Honey Mustard Vinaigrette
Beet Greens with Roasted Beets and Honey Mustard Vinaigrette
Beets and Greens
Honey Mustard Vinaigrette
Beets and Greens
  1. Preheat oven to 350 degrees Fahrenheit. Prepare your vinaigrette (recipe above) and set aside.
  2. Wash the beets thoroughly and leave the skins on. Remove the beet tops (greens) and rinse well.
  3. Place the unpeeled beets in a small baking dish or roasting pan and toss with 2 tablespoons of olive oil. Cover and bake fore 45-60 minutes until beets are fork tender. Once done, rinse under cold water and peel. Cut beets into quarters and set aside.
  4. For the greens, remove any large chunky stems (I usually chop about 2-3 inches from the base and discard) Cut remaining greens into two inch slices.
  5. In a medium skillet over medium-low heat, add 1 tsp of olive oil, shallots and garlic. Cook for about 1 minute then add your greens and cook until wilted. Add your chopped beets and stir - drizzle 1 Tbsp of vinaigrette over the top (or more if you're feeling saucy) serve immediately and enjoy!
Honey Mustard Vinaigrette
  1. In a small bowl whisk together mustard, honey and vinegar. While whisking, slowly add your olive oil. Season with salt and pepper.
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Winter CSA week 6

Winter 2016 – Week 6

What’s in the Box:

*Bunch beets
*Red Chard
*Spring Raab
*Purple Kale
*Red Russian Kale
*Potatoes-Baking &
*Dry Beans
Honey (from Woogie Bee hives here at our farm)
Parsnips (WA)
Red Onions (WA)
Pink Lady Apples (WA)
Shallots (WA)


Dear members and friends,

This is the final delivery for the 2016 Winter/Spring CSA.  Thank you so much for being a part of our farm!

This is a difficult note to write.  We have debated much, but we have elected to take a break from the farm and CSA for the 2016 season.  Mike has an opportunity to work with Cascadian Farm in Rockport, Washington, running their farm and learning more about blueberry culture, and without his multi-skilled brilliance, we aren’t much of a farm.  We love and appreciate you, and will miss hearing from you and sharing the harvest.  This is an incredibly difficult decision for me, and I really don’t have the words to describe how torn I feel about this.

We will keep the website live, and will keep you informed about any on-farm happenings over the season if they occur.  Much love and thanks to all of you for your love, support, communication, and, well, … for everything.  We have been farming for a very long time, and we wouldn’t have made it without you.

As for today’s boxes, with the lengthening days and the bits of warm weather, we have multiple vegetables to harvest on the farm again this week.  I’ve marked all items from our farm with an asterisk (*).  The other produce is certified organic and grown as indicated in the list on the left.  All the produce in today’s delivery is Washington grown.

The raab is a new item, and can be treated just like broccoli. Stems and leaves are also edible and quite tender.
Along with the produce, we have included honey from our Woogie Bee hives here at the fields, as well as a pound of our own dry beans.

As always, if you have any questions about time or location of your delivery, please log into your account at our website or contact us at the farm.


For those of you who panic at the sight of kale, I have included a kale recipe as well as a link for multiple kale salads.



Vegetable Kale Soup
Adapted from

2 tablespoons olive oil
1 yellow onion, chopped
2 tablespoons chopped garlic
1 bunch kale, stems removed and leaves chopped
8 cups water
6 cubes low sodium vegetable bouillon (I like Rapunzel no salt added)
1 (15 ounce) can diced tomatoes
4 medium baking potatoes, peeled and cubed
30 ounces cannellini beans (drained if desired)
1 tablespoon dried basil
1 teaspoon dried oregano
2 tablespoons chopped fresh parsley
1 tablespoon fresh thyme
salt and pepper to taste

Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.

Swiss Chard with Lentils and Feta
Adapted from:

2 tablespoons olive oil
1/2 cup small-dice yellow onion (from about 1/2 medium onion)
2 medium garlic cloves, finely chopped
1 cup brown or green lentils
2 cups water
12 ounces Swiss chard (about 1 bunch)
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
4 teaspoons red wine vinegar
1/2 cup crumbled feta cheese (about 2 1/2 ounces)

Heat 1 tablespoon of the oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.

Add the lentils, stir to combine, and add the water. Increase the heat to high and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the lentils are just tender and the water has evaporated, about 30 minutes. Remove from the heat and set aside.

Meanwhile, trim the ends from the chard stems and discard. Cut off the stems at the base of the leaves and slice the stems crosswise into 1/4-inch pieces. Place in a small bowl and set aside. Stack the leaves, cut them in half lengthwise, then coarsely chop into bite-sized pieces; set aside.

Heat the remaining tablespoon of oil in a large frying or straight-sided pan over medium-high heat until shimmering. Add the reserved chard stems, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.

Add the chopped chard leaves, measured salt, and measured pepper and cook, stirring occasionally, until wilted, about 2 minutes. Stir in the red wine vinegar and reserved lentil mixture until evenly combined. Remove from the heat and allow to cool slightly, about 3 minutes.
Sprinkle in the feta and stir to combine. Taste and season with salt and pepper as needed. Serve warm or at room temperature.

Gluten Free Spiced Cupcakes

Gluten Free Mini Spiced Cupcakes

With my son’s first birthday extravaganza on March 17th, I was faced with the dilemma of whether to give him a traditional cake loaded with sugar sugar and more sugar.  After a few experimental baking trials, I’ve finally came up with a somewhat healthy alternative and approved by me, the whole foods strict nourishing food mommy.  This recipe DOES include eggs and honey.  Honey (if you’re not comfortable giving it to your one year old) can be substituted for maple syrup.  If you have not introduced your child to eggs it may cause an allergic reaction.  Considering that my son has been eating eggs (and LOVES them) I had no qualms about adding some eggs from our wonderful chickens to the cupcake recipe.

For more kid friendly cake ideas, check out:

The frosting of course was the not-so-healthy part but it can be omitted or swapped out with a few options I’ve listed below for you. I used a pumpkin buttercream in the recipe.  Feel free to pick a frosting that works for you!  Enjoy!

Topping ideas:



Gluten Free Mini Spiced Cupcakes
24 mini cupcakes
24 mini cupcakes
Gluten Free Mini Spiced Cupcakes
24 mini cupcakes
24 mini cupcakes
Servings: mini cupcakes
  1. Preheat oven to 350 degrees Fahrenheit. Line mini-muffin tin with 24 liners (or 12 liners in a larger muffin tin)
  2. Mix dry ingredients in a large bowl. In a separate bowl, whisk eggs with wet ingredients.
  3. Add your dry mixture to your wet and mix well until combined and smooth.
  4. Evenly pour your mixture into each of the liners and bake for 15 minutes or until until a toothpick inserted in the middle of a cupcake comes out clean.
  5. Allow to cool for 15-30 minutes and top with your favorite frosting.
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Pork with fennel sage apples

Pork Chops with Fennel, Apples & Sage

Pork Chops with Fennel, Apples & Sage
Pork Chops with Fennel, Apples & Sage
  1. Heat olive oil in a large skillet on medium-high heat.
  2. Season your chops with salt and pepper. Add your chops to the pan when the oil is close to smoking. Cook for about 4-5 minutes on each side until well browned. Remove from pan and set aside.
  3. Reduce heat to medium and melt you butter in the same pan and add fennel and shallots. Cook for about 5 minutes. Then, add you hard cider, apple cider vinegar & sugar. Cook until sauce has reduced by 1/2 for about 10 minutes.
  4. Add you apples and sage and cook for another 2-3 minutes. Then, add your pork chops back to the back and cook for another 5 minutes (or until cooked throughly) until warm and fragrant.
  5. Place your pork chops on a plate and pour fennel, sage and apple mix on top and drizzle remaining sauce over them. Serve immediately.
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Winter 2016 – Week 5

What’s in the Box:

*Red & Yellow beets
*Red Chard
*Curly Kale
*Red Russian Kale
*Baking potatoes
Purple Sprouting broccoli (OR)
Red Onions (WA)
Fuji Apples (WA)
Bulb Fennel (OR)
Cauliflower (OR)
D’Anjou Pears (WA)
Crimini Mushrooms (OR)

Blue Heron Bakery Coconut Almond Granola (Olympia, WA)
*grown on our farm

Dear Members,
Western Washington always cooks up a crazy Spring for us, but this one is really a doozy!  The intense bursts of wind and rain are keeping things on the move, and what isn’t tied down has probably rolled away at this point.  I’m thankful to be looking out at a bit of sunshine, but I only expect it to last for a few more minutes, until the next rain showers roll in.  Yup, it’s Spring all right.  A bit of a soggy mess right now, but it will dry out eventually.

I’ve marked all items from our farm with an asterisk (*).  The other produce is certified organic and grown as indicated in the list on the left.  All the produce in today’s delivery is Northwest grown!
Along with the produce, we have included my favorite coconut almond granola from Blue Heron Bakery.
The granola bags aren’t labeled, so here’s the list of ingredients:
Organic rolled oats, organic rye flakes, organic sunflower seeds, organic coconut, almonds, high oleic safflower oil, local honey.

As always, if you have any questions about time or location of your delivery, please log into your account at our website or contact us at the farm.


Roasted Cauliflower with Onions and Fennel
Adapted from Bon Appétit, Recipe by Myra Goodman
Recipe adapted from

Medium head of cauliflower, cored, cut into 1-inch florets
4-6 tablespoons olive oil, divided
1 medium onion, halved lengthwise, cut into thin wedges with some core still attached, peeled
Fresh fennel bulb, halved lengthwise, cut lengthwise into 1/2-inch-wide wedges
8 small garlic cloves, unpeeled
15 fresh marjoram or thyme sprigs

Position rack in center of oven; preheat to 425°F. Toss cauliflower and 2 tablespoons oil in large bowl. Heat heavy large skillet over medium-high heat. Add cauliflower and sauté until beginning to brown, about 5 minutes. Transfer cauliflower to rimmed baking sheet.

Add 2 tablespoons oil to same skillet. Add onion wedges. Cook until browned on 1 side, about 3 minutes. Using spatula, carefully transfer onions to baking sheet with cauliflower. Add oil if needed to same skillet. Add fennel; sauté until fennel softens slightly and starts to brown, about 5 minutes. Transfer to same baking sheet. Scatter garlic and marjoram or thyme over vegetables. Sprinkle with salt and pepper. Roast until vegetables are caramelized, about 25 minutes. Serve hot or at room temperature.

Mashed Potatoes with Rutabaga, or Neeps & Tatties
Recipe from:
1 large rutabaga, peeled and cubed
2 russet potatoes, peeled and cubed
2 to 3 tbsp. butter
Salt & pepper to taste
Cream or milk (optional)

Rutabagas take longer to cook, so put them in a pot with some boiling water or broth and simmer for 15 minutes. Then add the potatoes, and simmer for 20 minutes. Both vegetables should be fork-tender. Drain, and add salt & pepper to taste, then the butter, and mash. You can add a little milk or cream too, if you like.

Kale, Mushroom and Red Onion Pizza

1 ball pizza dough
4 ounces mushrooms, sliced
½ large red onion, sliced
1 ½ tablespoons olive oil, divided
1 cup kale, torn into 1 inch pieces
1 tablespoon balsamic vinegar
4 to 6 ounces mozzarella cheese, sliced
¾ teaspoon fresh chopped rosemary (or about ¼ teaspoon dried rosemary)

Preheat the oven to 400 degrees. On a large baking sheet, place the mushrooms and red onion. Drizzle with ½ tablespoon olive oil then toss gently to coat. Bake for 20 minutes until the vegetables are tender. Stir once at 10 minutes so that the vegetables cook evenly. Remove from the oven and let cool while you prepare the rest of the pizza.

Increase the oven temperature to 500 degrees. Place a pizza stone on a lower rack in the oven and allow the stone to heat for at least 30 minutes.

Place the pizza dough on a lightly floured surface and allow the dough to relax for about 10 minutes (but no longer than 30). Roll out and shape the dough and then transfer to a piece of parchment the size of your pizza stone that has been lightly dusted with cornmeal.

In a small bowl, combine the kale and balsamic vinegar. Toss to combine.

Brush the pizza dough with the remaining 1 tablespoon of olive oil. Top the pizza with the mozzarella cheese, roasted mushrooms and red onion, the kale mixture and finally the rosemary.

Place the parchment with your dough directly onto the pizza stone. Bake until the crust is golden, about 10 to 12 minutes.

Garlic Shiitake Bok Choy

Garlic Shiitake Bok Choy

Garlic Shiitake Bok Choy
Garlic Shiitake Bok Choy
  1. Cut off the lower portion of the bok choy. Rinse well and drain.
  2. In a large skillet or wok over medium-high heat, add coconut oil and mushrooms. Cook for about 3-4 minutes until mushrooms begin to soften.
  3. Add garlic, oyster sauce and bok choy. Stir fry until bok choy leaves become wilted but stems remain crisp. Remove from heat and serve immediately. Drizzle with chili oil.
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Winter 2016 CSA - week 4

Winter 2016 – Week 4

What’s in the box?

*Fingerling potatoes, *Orange Carrots, *Purple Carrots, *Swiss Chard, *Red Russian Kale, *Leeks, *Savoy Cabbage, *Baking Potatoes, Yellow Onions, Sunchokes, Parsnips, Cameo Apples, D’Anjou Pears, Baby Boc Choy, Black Sheep Creamery Cheese
*grown on our farm


Cheese is packed separately from your veggies to keep it cold.

We are delighted to have a variety of vegetables from our farm once again this week, plus a smattering of other Northwest goodies.  One of the more unusual selections today is the bag of Jerusalem Artichokes, also known as sunchokes.  Sunchokes, or Helianthus tuberosus, are related to sunflowers, and sport a mildly artichoke-like flavor that helps give them their name.  They are known both to be delicious raw AND to cause stomach rumbling/gas when consumed raw, so I leave it to you to determine how you will eat them.  I have included a recipe for cooked sunchokes below.

I’ve marked all items from our farm with an asterisk (*).  The other produce is certified organic and grown as indicated in the list on the left.  We do have one California item this delivery, to my dismay.  I try to keep the boxes as local as possible, but we just don’t have the temperatures to launch the  next season of veggies the way we’d like to, and it’s a fine dance between giving you a variety of greens and roots, and keeping it close to home.  Thanks for your understanding, and if you’re okay with more beets, rutabaga & potatoes, don’t hesitate to let us know!

As always, if you have any questions about time or location of your delivery, please log into your account at our website or contact us at the farm.




Sunchoke and Potato Gratin
Adapted from First Look, Then Cook:

2 shallots, sliced thin
2 garlic cloves, minced
1 tsp olive oil, plus more to grease pan
1 Tbsp butter
10 sunchokes (about golf-ball sized), peeled, sliced thin
2 medium russet potatoes, peeled and sliced thin
1/4 cup milk
1 cup Black Sheep Creamery cheese
Pinch of nutmeg
Salt and pepper

Preheat the oven to 400 degrees.

Add 1 tsp olive oil and 1 Tbsp butter to skillet.  Add shallot and sauté over medium heat, careful not to brown heavily.  When shallot is translucent, add garlic cloves; cook until just fragrant.  Remove from heat.

Grease a 9×9 ceramic dish lightly with olive oil. Layer the potatoes evenly in the dish covering the entire bottom.  Sprinkle with nutmeg, salt and pepper.  Layer the sunchokes evenly covering the potatoes.  Sprinkle the shallot/garlic mixture on top of the sunchokes – and sprinkle again with salt and pepper.  Pour milk all over the vegetables.  Sprinkle with the cheese.

Cover the dish with tin foil and bake for about 45 minutes.  Take the cover off and bake for an additional 15 minutes.  Make sure the sunchokes are soft – if not cook a little longer.

Ginger/Garlic Savoy Cabbage

1 head savoy cabbage (about 1 1/2 lbs), cored, shredded across in approx 3/4-inch slices
2 Tablespoons olive oil
1 Tablespoon minced garlic
Salt & pepper
1 1/4 Tablespoons ginger, minced
Juice of 1 lime
Heat wok or large skillet medium high heat, wait until oil is hot.  Add cabbage and stir fry until cabbage just starts to wilt (do nor overcook).  Add garlic, salt and pepper cook 1 minute.  Add ginger cook 1 minute.  Drizzle with lime juice and serve.

Simple Parsnip Pancakes
Adapted from recipe by Catherine Boynton:

1 cup grated scrubbed parsnips
2 eggs
1/4 cup finely chopped onion
1 Tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon dried rosemary
Ground black pepper to taste (optional)
2 teaspoons sunflower oil, or more as needed
Combine parsnips, eggs, onion, olive oil, salt, rosemary, and black pepper together in a bowl until batter is combined and lumpy.
Heat sunflower oil in a heavy frying pan over medium heat. Spoon batter into oil and fry until pancakes are brown and crispy on the edges, 6 to 7 minutes per side.

Cajun Pasta

Cajun Andouille Pasta

Sausage, peppers and onions… Yes please!  This is one of my favorite quick meals to whip up, especially when I have some good quality ground andouille on hand.  If you’re local to the area, check out Heritage Meats here in Rochester, WA.  It’s well worth the trip and their sausage and meat selection is phenomenal (plus it pastured and humanly raised which is a bonus for me and my family).  Paired with some local produce and voilà!  You have a pretty epic farm to table meal.

The Cajun spice I use in this recipe is homemade, but you can use store bought if you prefer.  Just be mindful of the salt content when adding additional salt or using it with a broth that’s already seasoned.  Sometimes you end up with something very spicy AND salty if you’re not careful. Cajun spice is fairly easy to prepare, please check out this recipe – it’s pretty similar to what I use but I do prefer to omit the salt and add more cayenne.  As far as the salt, I prefer to add to each dish depending on what I’m cooking and the broth that is used. As for the pasta, I find that anything works – I prefer a good quality spaghetti noodle, linguini or rotini.  Happy cooking!

Cajun Andouille Pasta
Cajun Andouille Pasta
  1. Cook Pasta according to the directions on the package (Al DENTE please!) - Drain, toss with a little olive oil and set aside.
  2. In a heavy bottomed pot over medium heat 1 tablespoon of olive oil and your ground sausage. Cook until well browned.
  3. Add onions and peppers and cook for about 5 minutes. Towards the end, toss in your garlic and cook for about 1 minute (be sure to not burn the garlic). Remove from heat and place mixture in a bowl and set aside. This keeps the onions and peppers from becoming too mushy while you reduce the sauce in the next steps below.
  4. Return the pan to medium head and add white wine and chicken broth. Cook for about 20 minutes until sauce has reduced by half.
  5. Add cream, butter, cajun seasoning, chopped tomatoes, pepper and salt to taste. Cook for another 2-3 minutes allowing the sauce to thicken.
  6. Toss in your pasta, sausage and pepper mixture and parsley. Toss well to combine and remove from heat. Serve and enjoy!
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Winter 2016 - Week 3

Winter 2016 – Week 3

What’s in the Box:

*Austrian Crescent potatoes
*Red Russian Kale
*Red Cabbage
*Dry Beans
Yellow & Red Cipollini Onions (WA)
Ruby Crescent Potatoes (OR)
Enterprise Apples (WA)
Red D’Anjou Pears (WA)
Shiitake Mushrooms (OR)

*grown on our farm

Dear Members,

I know that you all must get tired of me talking about the weather, but let me just say this: WOOOOOOOWWWWW!!

Natty insisted on going out in shorts and a t-shirt yesterday, and then going to the river, which lasted until her feet got cold (about 5 minutes).  Even still, we’re grateful for the Vitamin D. I hope you’re getting a little sunshine on this lovely day.

We have included my favorite dry beans today-a cranberry type bean that is the creamiest most delicious bean ever.  I have included a simple recipe below, but feel free to substitute them in any recipe that calls for dried beans.  My only advice is not to overcook them if you prefer a firm bean-they will become soft and break down if overcooked.
I’ve marked all items from our farm with an asterisk (*).  The other produce is certified organic, Washington or Oregon grown as indicated in the list on the left.

As always, if you have any questions about time or location of your delivery, please log into your account at our website or contact us at the farm.


Pack and Go Lunch: Tangled Red Cabbage Salad
Adapted from:
Author: Emilie Raffa (recipe adapted from Heike on Instagram)

For the Dressing
1 tbsp all-natural creamy peanut butter
1 tbsp rice wine vinegar or white vinegar
1 tsp soy sauce
the juice of ½ lime
1 tsp honey, plus more to taste
2 tbsp coconut milk
1 tbsp hot water
dash of hot sauce

For the Salad
1 small red cabbage, sliced paper thin
2 cups shredded kale
2 scallions, white & light green part only, thinly sliced
1-2 clementines, peeled and sliced into wheels
¼ cups pomegranate seeds
1 serving cooked black rice soba noodles (optional)
1 tsp white sesame seeds (optional)

Add all of the dressing ingredients to a small bowl. Whisk until well blended.

To prepare the salad, add the cabbage, kale and scallions to a large bowl. Pour a little bit of the dressing over the top and toss well. Marinate for 20 minutes.

Meanwhile, if using soba noodles, cook them according to the package directions. When finished, rinse under cold water. Drain well and add to the salad.

To finish, add the clementine wheels, pomegranate seeds and sesame seeds (if using). Add additional dressing and toss well to combine. Taste, and add more lime juice as needed.

Serve at room temperature.
Shiitake Angel Hair Pasta
Adapted from: Recipe By:Ann

6 ounces angel hair pasta
6 ounces fresh sliced shiitake mushrooms
2 cloves garlic, minced
1 small onion, chopped
1/4 cup white wine
1 teaspoon olive oil
1 Tablespoon butter
1/4 cup chicken or vegetable broth, preferably low sodium
1/2 cup heavy whipping cream
salt to taste
ground black pepper to taste
2 Tablespoons grated Parmesan cheese
2 Tablespoons chopped fresh parsley

Sauté onion in olive oil and butter over medium heat until soft and translucent.  Add garlic and sauté until just fragrant, then add mushrooms and brown lightly. Add chicken stock and wine, and cook until mixture is reduced to 1/2 volume. Blend in cream, and reduce to desired thickness. Season with salt and pepper to taste.

Meanwhile cook pasta in a large pot of boiling salted water until al dente.  Drain pasta, and toss with sauce until coated. Serve on small warmed plates, topped with grated Parmesan cheese and parsley.

Simple Beans
To be used as a side with cotija cheese, or served with chips, on tortillas with cheese and toppings, or as desired. If cooking for soup, just cut the cumin and cilantro.

1 1/2 cups dry beans
1 tsp cumin
1/2 tsp coriander
1/2 tsp garlic powder (fresh, high quality — otherwise use more)
1 heaping tsp dried cilantro leaves
1/2 tsp salt

Sort dry beans. Rinse thoroughly and pour into a medium pot. Add water to at least two inches above the level of the beans. Soak overnight OR bring to a boil for approximately 5 minutes, then remove from heat. Let stand one hour.
Once beans have been soaked, or boiled and soaked, pour out water and refill with new, again two inches over the level of the beans. Bring to a boil and add seasonings, but not salt. Simmer until liquid is reduced and beans are soft and creamy, one hour or longer. Add salt and additional seasonings as desired.