Farmbox x Street and Spice: Lunch

When it comes to cooking, I'm not the best. When it comes to grocery shopping, I'm pretty much clueless on what to buy unless someone hands me a list. However, I found a way to strengthen both of my weakness in just under 30 minutes.

Farmbox Los Angeles delivers fresh, organic and local produce to your front door with just a few clicks. You can easily customize your own delivery or selecting a traditional FarmBox, which is what I went with. The Complete Meat and Seafood FarmBox (basic) has everything you need and more.

Here's a rundown of what you can expect in your box:

-1 lb meat of the week
-1/2 lb seafood of the week
-1/4 lb to 1/2 lb local, California artisan cheese
-1 quart fresh-squeezed, unpasteurized Orange Juice
-1/2 dozen vegetarian fed, true free-range eggs (Lily's Eggs)
-1 half-loaf or baguette of freshly baked bread (Rockenwagner)
-a rotation of local nuts, fresh hummus, jam, honey and other artisanal goods
-the week's seasonal rotation of fruits & veggies (various local farms)

I received my FarmBox early in the morning (you get to select the time and date of your delivery) and I was throughly surprised by the amount of product I received. I was able to make two quick meals out of 70-80% of the ingredients included - with the help of my culinary creative friend and food blogger, Sheridan Street of Street and Spice.

I sent Sheri a list of what I received from FarmBox and within 10 minutes, she created a recipe from scratch for me. Taking into consideration that I have no culinary skills whatsoever, she gave me an easy lunch recipe to make - in under 30 minutes. I had no problem creating the dish and that ginger pear sauce she gave me was fire! I can put that on everything and would never get tired of the taste. 

Below is the recipe and make sure to visit Street and Spice for more! Thank you FarmBox for the delicious delivery that saved me from eating out for a week. 

Street and Spice: Yellowtail Recipe

In a pan, spread olive/ veggie oil around  and heat up the temperature to high heat. Also get a pot (to steam your veggies) fill it up more than half way with water and turn on high heat to boil with seasoning salt, pepper, garlic (salt or powder) and one tablespoon of vegetable oil.

Once the water in the pot is boiling, we will come back to this.
With your hands, rinse your tuna under warm water. Pat dry with a towel to remove excess water (water and oil don't mix well, this is to avoid being splashed by oil). Season the tuna steak with a few pinches of salt and one of pepper. Rub that into the fish. 
Place your yellowtail in the pan and let it sear on both sides. Leave the yellowtail on for about 2-3 min each side to get a nice browned color. 
*The higher the heat the higher the sear, the more locked in juiciness.*

Now reduce the heat to medium low and add a cup of water and cover the pan to steam (this is to cook the inside of the fish so it's not raw). Let cook for 7-10min checking water levels periodically.

In the pot of water that should be boiling now, drop your carrots to boil. Since carrots take longer than green beans, let those cook for about 10min, then drop in your green beans on top to finish steaming them all. 

Check your fish. The center of the fish is the most raw part so using a knife to make a small cut in the middle and twist clockwise or counter-clockwise will allow you to see the color inside of the filet to make sure it's done. If so, plate your fish and veggies!

Sauce: in a microwave safe dish/ cup place three tablespoons of ginger pear jam and fine chopped fresh parsley together to heat (melt) and mix (usually a coffee cup is perfect). No more than 20-25 seconds or until a liquid form. Use a metal fork to mix the sauce together, let it sit. It will begin to thicken, keep stirring it until it's thick enough to have a sauce like texture to pour over your fish. (Remember you can always reheat this and continue with the same process).