CSA Asian-Style

Red snapper with glazed spicy eggplant-41

A few simple recipes turned CSA edamame, eggplant, jalapeños, and scallions into an enjoyable, thematic dinner.

Whole red snapper from the Essex St. Market was accompanied by julienned fresh ginger and CSA jalapeño and scallions, making for a beautiful dish for steaming.  Fortunately, the product, drizzled with some sesame oil, was just as delicious to eat.  Taking care to mix the veggies with the sesame oil before serving the fish might better distribute the flavors with the fish next time.

We accompanied this with spicy glazed CSA eggplant, which was easy and wonderful.  We used rooster sauce instead of the 7-spice and it worked out wonderfully.  This preparation could probably be easily applied to a variety of vegetables, tofu, etc. and maybe even chicken or shrimp.  Lots more room to play here!

Excitingly, we also got fresh edamame from the CSA which we boiled and ate salted.  A great way to round out the spices in our other dishes.

Red snapper with glazed spicy eggplant - edemame boilingRed snapper with glazed spicy eggplant - finished dish

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