Miso sweet potato and broccoli bowl

Miso sweet potato and broccoli bowl

From Smitten Kitchen

This dish with roasted vegetables and a savory sauce is a great way to use sweet potatoes and broccoli. Although the original recipe doesn't call for it, we usually add crispy chickpeas (tossed in olive oil and roasted at the same time as the veggies) for extra protein.

Serves 4

For the bowl:
1 cup dried rice (white, brown, red all work)
1 to 2 sweet potatoes (about 1.5 pounds)
1 large bundle broccoli (about 1 pound)
1 to 2 tablespoons olive oil
Coarse or kosher salt
Freshly ground black pepper
1-2 teaspoons sesame seeds - can be white and/or black seeds


For the miso-sesame dressing:
1 tablespoon minced fresh ginger
1 small garlic clove, minced
2 tablespoons white miso
2 tablespoons tahini
1 tablespoon honey
1/4 cup rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons olive oil

Heat oven to 400 degrees. Cook rice or grain in your preferred way. 

Peel sweet potatoes and cut into 1-inch cubes. Cut tops off broccoli and separate into bite-sized florets. You can peel and chop the stem too!

Coat baking trays with a thin slick of olive oil. Layer sweet potatoes on tray(s) and sprinkle with salt and pepper. Roast for 20 minutes, until browning underneath. Flip and toss chunks around, then add broccoli to the tray(s), season again with salt and pepper, and roast for another 10 to 20 minutes, until broccoli is lightly charred at edges and sweet potato is fully bronzed and tender. Toss chunks around one more time if it looks like they’re cooking unevenly.

While vegetables roast, prepare sesame-miso dressing: Combine everything in a blender, food processor, or in a pyrex measuring cup with an immersion blender. Taste and adjust ingredients if needed; the miso may seem salty at first but it balances the sweet potato.

Assemble bowls: Scoop some rice/grains into each, then pile on the roasted sweet potatoes and broccoli. Coat lightly with sesame-miso dressing and finish with sesame seeds. Serve with extra dressing on the side.

KYOTO-STYLE SAIKYO MISO HOT POT SAIKYO NABE

From Donabe - Classic and Modern Japanese Clay Pot Cooking.

Shared by CSA member Salome Blignaut

Featured CSA veggies: green cabbage, carrot, potato, broccoli

Notes on the cookbook: I’ve found that many of the recipes in this beautiful book feature ingredients or cooking methods that can make it a stretch to incorporate regularly into my cooking. However, I wanted to share one of a few wonderful, classic stews (nabe) that can easily be adapted to be made vegetarian, to use of vegetables on-hand, and can be cooked in any pot on the stovetop (no donabe required). This particular miso hot pot is rich, comforting, and immune-supportive in cool weather.

KYOTO-STYLE SAIKYO MISO HOT POT SAIKYO NABE

SERVES 4
EQUIPMENT: One 2.5-quart/2.5 L or larger classic-style donabe
VEGAN OPTION: Omit the pork or use tofu
SHIME (FINISHING COURSE) SUGGESTION: Add ramen to the remaining broth.

Pinch of sea salt
1/2 head green cabbage (about 10 ounces/300 g), cut into strips
1 medium carrot (about32 ounces/100 g), julienned into 1/8-inch (3 mm) strips
1 head broccoli (about 8 ounces/240 g), cut into bite-size pieces
1 russet or white potato (about 8 ounces/240 g), peeled and julienned into 1/4-inch (5 mm) strips 1 pound (450 pork belly, cut into bite-size pieces
4 cups (1 L) kombu and Bonito Dashi
Saikyo miso or other sweet white miso
2 tablespoons white sesame paste (tahini is fine)
1/2 teaspoons unseasoned rice vinegar or more if desired
Karashi (Japanese mustard),
for serving: can substitute Dijon mustard for a milder flavor

“We tasted this nabe dish at the historic headquarters of the Saikyo miso maker Honda Miso in Kyoto, and we fell in love with the creamy broth and elegant flavor. The secret ingredient is a splash of vinegar, which adds a refreshing accent to the sweet miso flavor. You can also adjust the amount of Saikyo miso in this dish according to your taste."—Naoko

To cook the vegetables and meat. Bring a medium pot of water to a boil and add a generous pinch of salt. Add the cabbage and blanch until it's partly cooked but still crisp, about 30 seconds. Strain the cabbage out of the water and let it cool down.
Using the same pot of water, repeat the process, first for the carrot and then for the broccoli, blanching each for 30 to 60 seconds.

Finally, blanch the potato in the same pot of water for about 2 minutes, until slightly tender, and drain.
Heat a sauté pan over medium and sauté the pork belly pieces just until the meat is cooked through, 2 to 3 minutes. Using a slotted spoon, transfer to a plate lined with paper towels to drain.
To make the broth: Pour the dashi into the donabe, cover, and set over medium-high heat. As soon as the broth starts to boil, turn down the heat to simmer. In a bowl, whisk together until smooth the Saikyo miso and sesame paste with a ladleful of broth from the donabe, and then stir the mixture into the donabe.
Add the cabbage, potato, and pork belly, side by side, followed by the broccoli and carrot, pushing them between the other ingredients. Cover and bring back to a simmer and cook for another 3 to 5 minutes. Turn off the heat and drizzle with the vinegar.
Serve in individual bowls at table, with the karashi on the side.

Stir-Fried Asian Greens with Broccoli & Kohlrabi

Ingredients:

1 lb. Asian greens (choy or almost any green, including kale), chopped; 2 tbs. olive oil; 2 tbs. minced garlic (or scapes); 1 bunch broccoli, cut into small spears; 1 medium kohlrabi, cut into chunks; 1 medium onion, diced.

Bring water to boil in a small steamer and add the kohlrabi. Let steam for about 3 minutes.  Add the broccoli and steam until both it and the kohlrabi are tender, 3 to 5 minutes, test with a fork.  Drain and set aside.  In a sauce pan add the olive oil, onion, and garlic and sauté until the onions are translucent.  Add the broccoli, kohlrabi and chopped greens and toss.  Cook until the greens are wilted.  Consider sprinkling grated Parmesan cheese over the top or adding nuts or raisins.