mama cooks:: tyler florence

Dale has a bit of an obsession with Tyler Florence, chef and Food Network star.  Who am I kidding?  I also share that obsession!  We both agree that his recipes are simple, rustic, but with a modern flair and focus on seasonal food.  I surprised Dale with a Tyler Florence cookbook for his birthday on Saturday and since then we have been drooling over pages waiting for our CSA to come in so we could start cooking!

This week's box included:

Garnet Yams, Organic - 3 pounds
Acorn Squash, Organic - 1 each
Lacinato Kale, Organic - 1 bunch
Spinach, Organic - 1 bunch
Romanesco, Organic - 1 each
Scallions, Organic - 1 each
Cucumbers, Organic - 2 each
Red Bell Peppers, Organic - 3 each
Dapple Dandy Pluots, Organic - 6 each
Red Flame Grapes, Organic - 1.25 pounds
D'anjou Pears, Organic - 10 each
Avocados, Organic - 3 each

Bosc Pears, Organic - 5 each

Every week is like Christmas.  We wait for our box to mysteriously arrive and open its contents bearing grins on our faces.  Who knew I could get so excited about sweet potatoes and spinach????  Our diets have improved so much since starting the CSA as we eat so much more produce and find a way to incorporate greens into almost every meal.  Dale and I have rekindled our long passion for cooking and spend the night planning the week's menu, finding a way to use every last morsel of goodness.  Here is what our week looks like!

 Meatloaf, Spicy Sweet Potatoes and Corn....yummmmmm!

Monday:: Leftovers....and Kannon ate 2 pluots and almost all the grapes!
Tuesday:: Pan Seared Flank Steak with Spinach, Pears, and Star Anise (recipe included below!)
Wednesday:: Meatloaf with spicy sweet potatoes and corn
Thursday:: Seared Porkchops with Chantrelle Mushrooms and roasted Acorn squash and salad
Friday:: Chicken Burgers with Salad and a Pear and Gruyere Tart
Saturday:: Sweet Potato Hash with italian sausage and greens
Sunday:: Crepes with gruyere, pears, and black forest ham

Who wants to have dinner at my house???? 

Our highlight for the week includes a Pan Seared Flank Steak with Spinach and Pears.  It was a Tyler Florence recipe that we adapted and it was absolutely delicious and incorporated several of our CSA items.  The asian influence and balance with the pears were heaven in my mouth.  It was a one-pot wonder, cooked up in 20 minutes, and disappeared just as quick.

 Flank Steak with Spinach, Pears, and Star Anise

Pan Seared Flank Steak with Spinach, Pears, and Star Anise
Serves: 2

•  thin flank steak (as much as you like!)
• 2 tablespoons vegetable oil
• 1 tablespoon sesame oil
• 11/2 teaspoons minced fresh ginger, peeled
• 1 garlic clove, minced
• 3 whole star anise
• 1/3 cup roasted peanuts
• 2 tablespoons hoisin sauce
• 1 tablespoon low-sodium soy sauce
• dash of siracha or sambal
• Juice of 1/2 lime
• 2 pounds baby spinach
• 1 pear or Asian pear, sliced into thin wedges

In a large skillet, heat the vegetable and sesame oils just to the smoking point. Fry the flank steak on both sides, flipping occasionally with the spatula about 8 minutes total. Remove the tofu from the pan and let rest. 

Using the same pan, add more oil, sauté the ginger, garlic, star anise, and peanuts—your kitchen will smell amazing! In a small bowl, mix the hoisin sauce, soy sauce, siracha, and lime juice together. Briefly toss the spinach in the pan, stirring just to wilt, no more than 30 seconds. Remove the spinach to a bowl, scraping the peanut mixture in there also. Put the pan back on the heat and heat the hoisin mixture. Combine the sauce with the spinach and divide between 2 bowls. Lay the pear slices and thinly sliced flank steak on top.  Enjoy!!!

....and of course, Kannon helped with the cleanup.