~ Bountiful December 2-6, 2019 Harvest Box ~

First Harvest Cauliflower – Beachside Produce
Organic Parsley Bundles – Templeton Valley Farms
Organic “Fuji” Apples – Cuyama Orchards
First Harvest Escarole Lettuce – MG Farms
Organic Fuyu Persimmons – Vicencio Farms
Vine Ripe Round Tomatoes – Martinon Farms
Organic Haas Avocados – Wind Dance Farms
Organic First Harvest Kiwi Fruit – Mallard Lake Ranch
First Harvest Curly Kale – MG Farms
First Harvest Sweet Spinach – Bautista Farms
First Harvest Red Beets – Bautista Farms
Heirloom Organic Purple Viking/Yukon Gold Potatoes – Robin Song Farms

 “Scrumptious Recipes”

Leftover Turkey Pot Pie
Spinach & Ricotta Grilled Cheese
Breakfast Bowl with Sweet Potatoes and Avocado
Leafy Greens with Spicy Garlic Oil
Classic Pot Roast with Carrots and Potatoes
Beetroot Soup
Navy Bean and Escarole Stew with Feta and Olives
Fruit Tart Pizza

Fresh Local Fish Selection:

Monday – Friday:
Steelhead Trout or Salmon Fillets

Rach n Bart’s Favorite Way to Prepare Steelhead Trout or Salmon:
This Steelhead Trout Recipe is perfect for entertaining guests, but also simple enough to make for a weeknight dinner. Steelhead Trout is flaky, moist and juicy with a beautiful ruby red coloration. You can also use salmon, cooking times will vary with thicker salmon fillets. 
Ingredients:
1 pound of steelhead trout, 4 tablespoons butter, 2 shallots minced, 2 garlic cloves minced, 2 tablespoons fresh dill minced, salt, pepper, 1 teaspoon of lemon zest, 2 tablespoons freshly squeezed lemon juice

It’s So Easy to Prepare……Preheat your oven to 450 °F.  Line a baking sheet with aluminum foil to avoid a mess. In a small skillet melt the butter. Add shallots and cook on medium heat for about 3 minutes, until the shallot softens. Add the garlic and lemon zest, cook for another minute. Cool slightly. Squeeze in half of the lemon juice. Place the fish on the prepared baking sheet and season with salt and pepper, to taste. Spoon the butter sauce over the fish. Sprinkle with half of the minced dill. Roast in the oven for about 15 minutes. The best way to check for doneness is to use a fork to gently prick the fish, and if it flakes easily, it’s ready. Cut it into sections for serving. Squeeze the other half of the lemon juice over the fish and garnish with a little more fresh dill.  We hope you enjoy it!