Miso-obsessed!

Tonight's Menu was delicious! Thank you BonAppetit!

Green Salad with Miso-Ginger Dressing serves 4

                                                  Ingredients

• 1 tablespoon unseasoned rice vinegar
• 1 tablespoon white miso
• 2 teaspoons grated peeled fresh ginger
• 1 garlic clove, minced
• 1/2 teaspoon sugar
• Pinch of ground white pepper
• 3 tablespoons vegetable oil
• 1 5-ounce bag mixed greens
• 1/2 English hothouse cucumber, halved lengthwise, seeded, thinly sliced crosswise
• 1 large carrot, peeled, coarsely grated
• 1 large green onion, sliced on diagonal
  

Preparation 

Combine first 6 ingredients in small bowl. Slowly whisk in oil.  

Combine mixed greens, cucumber, carrot, and onion in large bowl. Toss with dressing to coat and serve.

 

Kelsey's Tips 

  

White miso is a fermented soybean paste. It has a delicate and sweet flavor and can be found in the refrigerated aisle in the organic section at your local grocery store. County Market has it for sure. It keeps 1 year in the refrigerator.      

Fresh ginger might sound intimidating, but don't let it be. Choose a firm piece with no blemishes. It keeps really well if you peel it and store it in the freezer in a freezer bag. You can take it out and grate it as needed.    

Seeding a cucumber: cut it in half lengthwise and then scoop out the seeds with a teaspoon. Save the cucumber for the last step in recipes; when it is exposed to oxygen, it oxidizes, turning soggy quickly.     

Green Onions: Use the whole onion in this salad, except for the root end of course. In most recipes only the lighter half is used, while the darker half is used for garnish.

 

 

Roast Pork Tenderloin with Apricot-Miso Glaze serves 6

Ingredients

• Nonstick vegetable oil spray
• 5 tablespoons apricot preserves
• 1/4 cup red miso
• 1/4 cup Champagne vinegar
• 2 teaspoons finely grated orange peel
• 1 large garlic clove, chopped
• 2 pork tenderloins (1 pound each)
• 1/2 cup low-salt chicken broth

 

Preparation

• Preheat oven to 425°F. Coat large rimmed baking sheet with oil spray. Combine preserves, miso, vinegar, orange peel, and garlic in small pot over medium heat. Cook until thickened, 1 to 2 minutes. Reserve.
• Sprinkle pork with salt and pepper. Place on prepared baking sheet, tucking thin end under to ensure even cooking. Brush with 2 tablespoons apricot glaze; roast 12 to 15 minutes. Turn pork over with tongs and brush with 3 more tablespoons glaze. Continue to roast until instant-read thermometer inserted into center of pork registers 150°F, 8 to 10 minutes longer.
• Transfer pork to cutting board, tent with foil, and let rest 10 minutes. Meanwhile, add chicken broth to remaining apricot glaze. Bring to simmer and cook until reduced to 2/3 cup sauce, about 5 minutes. Season with salt and pepper.
• Slice pork crosswise into 1/2- to 3/4- inch-thick slices and arrange on platter. Spoon sauce over and serve.
   

  Maple-Braised Butternut Squash with Fresh Thyme 6 to 8 servings

  

  Ingredients

  • 6 tablespoons (3/4 stick) butter
  • 1 3- to 3 1/2-pound butternut squash, cut lengthwise in half, peeled, seeded, cut into 1-inch cubes
  • 1 1/4 cups low-salt chicken broth
  • 1/3 cup pure maple syrup
  • 1 tablespoon minced fresh thyme, or 1 tsp dry
  • 1 teaspoon coarse kosher salt
  • 1/4 teaspoon (or more) black pepper

  Preparation

  • Melt butter in heavy large deep skillet over high heat. Add squash; sauté 1 minute. Add broth, syrup, thyme, salt, and 1/4 teaspoon pepper; bring to boil. Cover, reduce heat to medium, and cook until squash is almost tender, 8 to 10 minutes. Using slotted spoon, transfer squash to large bowl. Boil liquid in skillet until thickened, 3 to 4 minutes. Return squash to skillet. Cook until tender, turning occasionally, 3 to 4 minutes. Season with more pepper, if desired.

                                                                                                                            Enjoy!