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Preheat the oven to 450˚ F. Place the rice in a measuring cup and note the amount. Place the rice into a pot and then add 1½ times the amount of water to the pot, i.e., for 1 cup of rice, use 1½ cups of water. Cover and bring just to a boil over high heat. Once at a boil, keep covered, reduce heat to the lowest setting, and cook for 40-50 min, or until all the water is absorbed and the rice is tender. Remove cover, fluff the rice with a fork. Cover and remove from the heat. Let the rice rest covered for 5-10 minutes to cool. Place the rice into a bowl, stir in the beets, along with their marinade, and add the sunflower seeds. Adjust seasoning with salt and set aside.
Place the striped bass on a cutting board, skin side up. Using a sharp knife, make six thin cuts through the skin from one side to the other. Place a lightly oiled bakers rack into a roasting pan and fill the roasting pan with enough water to reach the bottom of the baking rack. Pace the fish on top of the rack, making sure that the fish doesn’t touch the water. Stir half of the ginger soy sauce into the Chinese black bean tapenade, and pour evenly over the fish. Drizzle with sesame oil, to your preference. Cover with foil and set into the pre-heated oven. Steam the fish for 10-15 minutes, or until cooked through. Remove from the oven and let rest while covered.
Place the asparagus in a pot or sauté pan that’s large enough for it to lie flat. Fill the pan with enough water to cover the asparagus. Cover and bring just to a boil. Remove from the heat and strain out the water. Place the asparagus in a bowl and toss with the yuzu ginger vinaigrette.
Fold the onion sprouts into the rice salad. Remove the fish from the steamer and place on a plate. Drizzle with some of the remaining ginger soy sauce and garnish with the sesame seeds, if using. Serve accompanied by the forbidden rice salad and the asparagus. Enjoy!
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