1 cup coarsely grated Parmigiano-Reggiano cheese (3 ounces)
3 tablespoons fresh lemon juice
2 tablespoons warm water
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
Using a vegetable peeler, shave the asparagus into long, thin strips and transfer to a large bowl. In a small bowl, mix the Parmigiano-Reggiano with the lemon juice, water and olive oil. Add to the asparagus and toss to coat. Season the salad with salt and pepper and serve at once.
https://www.justfarmed.com/wp-content/uploads/2020/05/parmesan-shaved-asparagus-salad-recipe-2.jpg452680Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2025-04-22 20:19:002025-04-22 20:20:02Shaved Asparagus Salad with Parmesan
1/2 to 1 whole jalapeño chile, seeded and minced, optional
1 clove garlic, minced
1 tablespoon lime juice
2 tablespoons mayonnaise
Sugar, honey, or agave nectar to taste (optional)*
Salt and pepper
For the fish:
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 to 1/4 teaspoon smoked paprika or chipotle powder
1 to 1 1/2 pounds snapper, sole, tilapia, rockfish, or catfish
2 tablespoons vegetable oil suitable for high-heat cooking (like safflower or grapeseed)
To serve:
12 corn tortillas
Torn cilantro leaves
Sliced avocado
Lime wedges
Salsa
To prepare the slaw, place the shredded cabbage in a bowl and sprinkle with 1/2 teaspoon of salt. Massage and squeeze the cabbage with your hands to help it release its liquid and begin wilting. Transfer the cabbage to a strainer set over a bowl and set aside to drain for about 15 minutes.
Squeeze the cabbage of its excess liquid, one handful at a time, and transfer to a mixing bowl. Add the grated carrot, green onions, and jalapeño (if using). Toss to combine. Whisk together the minced garlic, lime juice, and mayonnaise. Taste and add a sweetener, salt, and pepper to taste. Pour over the cabbage mix and toss to combine.
To prepare the fish, combine the flour, salt, pepper, and paprika in a shallow container. Pat the fish dry, then dredge it in the flour mixture.
Heat the oil in a heavy (preferably cast iron) pan over medium-high heat until the oil is shimmery and flows to coat the entire bottom of the pan. Add the fish to the pan — if cooking multiple fillets, arrange them in a single layer with a little space between. Cook for 2 to 3 minutes per side, carefully flipping once with a spatula, until both sides are golden-brown and the fish is opaque and flakes apart easily in the thickest part. Transfer the fish to a clean plate and flake into large chunks.
Meanwhile, heat the corn tortillas, one by one, in a heavy, dry pan, until soft and warm. Wrap them in a clean cloth as you go. (Alternatively, wrap them in a clean dish towel and warm them in the microwave for a few seconds.)
Serve the fish on a platter with the tortillas, slaw, cilantro, avocado, lime, and salsa on the side, letting each diner assemble his or her own tacos.
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https://www.justfarmed.com/wp-content/uploads/2025/04/taco.jpg1092728Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2025-04-16 10:37:212025-04-16 10:39:48Fish Tacos with Quick Cabbage Slaw
Heat 2 tablespoons oil in a large skillet over medium heat. Add the onion, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute. Add the rice and cook, stirring, for 1 minute. Add the wine and simmer until absorbed, 3 to 5 minutes. Add the broth and simmer, stirring occasionally, until the rice is tender and creamy and the broth has been absorbed, 18 to 20 minutes. Stir in the Romano. Meanwhile, heat the remaining 2 tablespoons oil in a second large skillet over medium-high heat. Add the mushrooms, season with 1/4 teaspoon each salt and pepper and cook, tossing occasionally, until golden brown and tender, about 5 minutes. Fold the mushrooms into the risotto along with the spinach and scallions. Top with additional Romano, if desired.
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https://www.justfarmed.com/wp-content/uploads/2016/05/54f6637a4268a_-_risotto-scallions-mushrooms-spinach-recipe-wdy0413-mguffo-xl.jpg400400Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2025-03-24 21:49:472025-03-24 21:49:35Risotto with Scallions (or spring garlic), Mushrooms and Spinach
Shaved Asparagus Salad with Parmesan
Using a vegetable peeler, shave the asparagus into long, thin strips and transfer to a large bowl. In a small bowl, mix the Parmigiano-Reggiano with the lemon juice, water and olive oil. Add to the asparagus and toss to coat. Season the salad with salt and pepper and serve at once.
Fish Tacos with Quick Cabbage Slaw
Fish Tacos with Quick Cabbage Slaw
For the slaw:
For the fish:
To serve:
To prepare the slaw, place the shredded cabbage in a bowl and sprinkle with 1/2 teaspoon of salt. Massage and squeeze the cabbage with your hands to help it release its liquid and begin wilting. Transfer the cabbage to a strainer set over a bowl and set aside to drain for about 15 minutes.
Squeeze the cabbage of its excess liquid, one handful at a time, and transfer to a mixing bowl. Add the grated carrot, green onions, and jalapeño (if using). Toss to combine. Whisk together the minced garlic, lime juice, and mayonnaise. Taste and add a sweetener, salt, and pepper to taste. Pour over the cabbage mix and toss to combine.
To prepare the fish, combine the flour, salt, pepper, and paprika in a shallow container. Pat the fish dry, then dredge it in the flour mixture.
Heat the oil in a heavy (preferably cast iron) pan over medium-high heat until the oil is shimmery and flows to coat the entire bottom of the pan. Add the fish to the pan — if cooking multiple fillets, arrange them in a single layer with a little space between. Cook for 2 to 3 minutes per side, carefully flipping once with a spatula, until both sides are golden-brown and the fish is opaque and flakes apart easily in the thickest part. Transfer the fish to a clean plate and flake into large chunks.
Meanwhile, heat the corn tortillas, one by one, in a heavy, dry pan, until soft and warm. Wrap them in a clean cloth as you go. (Alternatively, wrap them in a clean dish towel and warm them in the microwave for a few seconds.)
Serve the fish on a platter with the tortillas, slaw, cilantro, avocado, lime, and salsa on the side, letting each diner assemble his or her own tacos.
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Risotto with Scallions (or spring garlic), Mushrooms and Spinach
Risotto with Scallions, Mushrooms and Spinach
Heat 2 tablespoons oil in a large skillet over medium heat. Add the onion, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute. Add the rice and cook, stirring, for 1 minute. Add the wine and simmer until absorbed, 3 to 5 minutes. Add the broth and simmer, stirring occasionally, until the rice is tender and creamy and the broth has been absorbed, 18 to 20 minutes. Stir in the Romano. Meanwhile, heat the remaining 2 tablespoons oil in a second large skillet over medium-high heat. Add the mushrooms, season with 1/4 teaspoon each salt and pepper and cook, tossing occasionally, until golden brown and tender, about 5 minutes. Fold the mushrooms into the risotto along with the spinach and scallions. Top with additional Romano, if desired.
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