So, you ask, what did we get this first week? 4 heads lettuce, 10 garlic scapes, 8 spring onions, 2 lbs. of greens (swiss chard, kale and mizuna) and 4 oz. parsley. I've already used quite a lot of the produce, having made kale, rotelle with swiss chard and garbanzo beans and stir-fried tofu with spring onions, garlic, ginger and soy sauce. But the recipe I'm sharing with you today is one I made on Friday night, when we had my parents over for shabbos dinner.
I was inspired by a recipe I found on serious eats for Cod with Pesto. Wanting to use some of my farm produce, I decided to make a pesto out of mizuna instead of the traditional basil. Spicy and very fresh-tasting, it was a perfect partner to the rich, buttery cod. It also was a perfect opportunity to use my blood orange olive oil. Enjoy!
Cod with Mizuna Pesto
- 1/2 pound mizuna leaves, roughly torn
- 1/8 teaspoon sea salt
- pinch black pepper
- 1 garlic scape, cut into 4 pieces
- 2 tablespoons pine nuts, preferably toasted
- 1/8 cup excellent-quality extra virgin olive oil
- 1/8 cup blood orange olive oil
Begin by preparing the pesto. Add all the ingredients to a food processor and pulse, stopping to scrape down the sides if necessary, until everything is the same texture--that of a liquidy paste. Scoop into a bowl and set aside while you prepare the cod.
Preheat a George Foreman Grill. Rub cod on both sides of each fillet with salt and pepper. Cook in grill for 3 minutes. (Depending on the size of the grill and of your fillets, you may need to do this in batches.)
Serve cod and pesto together, encouraging diners to spoon as much pesto as they like onto the cod. Enjoy!
Links to other mizuna noshes:
- Mizuna and Minced Chicken Stir Fry from Nook & Pantry
- Soba Noodle Salad with Mizuna from Dani Spies
- Wok Sauteed Mizuna and Portobello Mushrooms with Minced Chicken from RecipeGirl.com
- Mizuna Sunchoke Salad with Shiitake Salmon from No Recipes
- Mizuna no Shiraae from Obachan's Kitchen & Balcony Garden