Blood Oranges

Honey, orange, miso soba noodles + broccoli.

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The process of documenting recipes and cooking is more involved that I would have imagined. I have been cooking and baking for years, sometimes I would snap a photo with my phone and rarely my camera but there was nothing particularly special about the picture. All of these posts are new recipes - things I've made within the past two weeks because I have to get better at the documenting process. Usually, when I am done making a meal and place the food in a dish... I'm ready to eat it, but instead I find myself taking photos thinking, "Oh, is that lighting right? I don't know. Can I eat it yet?" Another thing is the right time to make food. To begin with there is only a certain amount of time in the day I have to make food and then to factor in lighting to that time window. My house has gorgeous natural light, it is one of the things that I love about living here but it only takes kindly to photos at certain times of the day. I have a decent camera, not a fancy one, no camera equipment, light reflectors, etc. So here I find myself, at odd times of day, eating meals. Or only equipped with indoor florescent lighting because the only time I had to make a meal was in the winter dark of dinner. Taking better photos is something I will work on, for you guys and for myself. For now, here is a honey, orange, miso bowl for anytime of the day and whatever odd schedule you may be on.

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Recipe (serves 4)

Soba noodles - two bunches (6oz)

Broccoli - two small heads, tops removed. 

Red onion - 1/4 a large red onion, sliced

Orange - Juice of one orange

Garlic - 3 cloves, minced

Miso - 1TB

Honey (or agave if vegan) - 1tsp

Sesame oil - 3.5TB

Rice vinegar - 2tsp

Sesame seeds - scant 1TB (I used black) 

Heat up your oven to 350 degrees. Get out a medium pot and fill it 2/3 full with water, bring to a boil. Once at a boil, add you noodles, turn down to a simmer and cook until tender (about 7-8 minutes). Meanwhile separate and chop you broccoli into desired sizes and place into a large bowl. Sprinkle with 1TB sesame seeds and 2TB sesame oil. Toss to coat, lay on a baking sheet and bake for about 20 minutes. 

Prepare your sauce. Mince garlic and place it in a mortar with 1TB miso and mash with the pestle until a paste forms. (If you do not have a mortar and pestle do this with the back of a fork in a small bowl - mashing until well combined and garlic is in a rough paste). Place paste into a small bowl and whisk in orange juice, 1tsp honey, 2tsp rice vinegar, & 1TB sesame oil. Heat up the 1/2TB - 1TB of sesame oil in a skillet on medium heat. Add your sliced onion. Soften for several minutes. Once the broccoli is out of the oven, toss your broccoli in the skillet, stir to combine, and turn off heat.

Once the soba noodles are done I like to strain them in a colander and then run a little bit of cold water over the noodles but not much so they are still warm. This is just to prevent the noodles from sticking to each other as they cool. Combine the noodles, broccoli mixture, and dressing. Toss until well distributed and evenly coated. Serve into bowls and top with more sesame seeds. 

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Butter roasted radishes & their greens + arugula and goat cheese in a farro grain bowl

spring. 

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Spring is on the tip of nature's tongue here. I am ready for it. I am just itching to break into the delicate spring produce. Yet every time I start to thaw out and accept spring another cold front knocks on my door saying, "you seriously thought that dress didn't need a coat today?" I almost stubbornly produce shop seasonally (with a few exceptions). I love breaking into a new mini era of cooking depending on the season. Fall is heavily drenched in warming spices and squash, winter is for roots and bitter greens, spring for asparagus, sugar snap peas, wild foraging, and crisp spring mixes, summer for all things tomato, fruit, eggplant and, most importantly, ice cream. This dish is a great compromise between winter and spring. The crunchy, colorful satisfaction of radish, the sweet, acidic pop of late season blood orange with the hearty grains of winter turned creamy by goat cheese. Need I say more? I know I had you at radishes cooked in butter. 

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Recipe (Serves 4) 

1 Bunch radishes with their greens

Arugula - a few handfuls (2-3) 

1 Blood orange

Farro - 1.5 cups uncooked

Goat cheese - 3-4TB

Butter - 2TB

Chervil - about 2tsp

Salt/pepper - to taste

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Heat oven to 400 degrees. Place farro and 3 cups water into a small pot on low heat. Let cook until tender, about 30 minutes. Meanwhile, divide radishes from their greens. Cop radishes into quarters and cop radish greens into coarse chunks. Take out oven-proof skillet and melt butter on medium heat. Toss in radishes and cook for a few minutes. Add in about a tsp of chervil and season with salt/pepper (about 1/2tsp). Toss in radish greens and stir around until coated, about 1 minute. Transfer the skillet into the oven and roast about 15-20 minutes (depending on radish size) until radishes are softened and a little colored. While radishes are roasting peel blood orange with a knife following the curve of the orange. Cut out the wedges from white membrane of the blood orange and chop. Disgard orange membrane. 

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Take out radishes out of oven and toss in a handful of arugula. Stir until just wilted from the heat of the pan. Toss radish mixture with the cooked, drained farro, blood orange, and another handful of fresh arugula. Crumble in 3-4TB of goat cheese and then stir to combine, the goat cheese will melt into the dish making it creamy. Taste and adjust with salt, pepper, and another few pinches of chervil. Enjoy over thoughts of spring. 

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