Summer Harvest Rice Bowls with Peach Lime Sauce

This is a delicious and refreshing dish from Dishing Up the Dirt, an awesome website from a fellow farmer up in Hood River that really knows how to make simple yet tasty food from what we have at the moment. As always, tweak, add or subtract to your tastebud’s desires.
Serves 4 or if Jenny’s eating, only 3…..

  • 1 tablespoon olive oil

  • 2 garlic cloves, minced

  • 1 (2-inch) piece ginger, peeled and grated (about 2 teaspoons)

  • 1 jalapeño pepper, thinly sliced and seeded if you like for less heat

  • 1 teaspoon finely grated lime zest

  • 2 ½ tablespoons fresh lime juice, plus more to taste

  • 2 tablespoons fresh squeezed peach juice (use a lemon or lime juicer)

  • 2 tablespoons fish sauce, plus more as needed

  • 1 tablespoon honey

  • pinch of sea salt

  • 2 tablespoons sesame oil (make sure it's not toasted sesame oil!!!)

  • ½ cup thinly sliced scallions white and pale green parts only + 2 scallions thinly sliced, white and ALL green parts

  • 1 cup thinly sliced cucumbers

  • 1 pint cherry tomatoes, halved

  • 2 ears of corn, husked

  • 1 packed cup cilantro, chopped

  • Red-pepper flakes, for serving

  • 2 cups cooked white rice for serving

  • toasted sesame seeds for sprinkling

    Optional: add fresh fish for more of a poke bowl experience

Preparation

  1. Heat the olive oil in a large skillet over medium-high heat. Add garlic, ginger and jalapeno pepper, and cook until lightly golden and fragrant, about 3 minutes. Remove from the heat and set aside.

  2. In a small bowl, whisk together lime zest and juice, peach juice, 2 tablespoons fish sauce, honey and a small pinch of salt. Add the garlic, ginger and jalapeno mixture to the bowl and stir. Whisk in the sesame oil and the 1/2 cup scallions (if adding a fish like tuna or salmon poke style, at this time pour half the mixture into a separate bowl. Set both mixtures aside, add your prepared fish to one of them to marinate).

  3. Add the cucumbers, remaining scallions, cherry tomatoes, corn, and herbs to the bowl with the sauce and toss well to combine. Taste and add more fish sauce, lime juice or both. Sprinkle with red-pepper flakes.

  4. Divide cooked rice between bowls and top with the tuna and veggies. Taste for seasonings and adjust as needed. Sprinkle with sesame seeds and enjoy

Jenny Bourgeoisspring onions, scallions, green onions, ginger, jalapeno, cucumber, fish, tuna, salmon, lime, cherry tomatoes, tomato, corn, cilantro, leavenworth wa, leavenworth farm, female farmer, certified organic, organic farm washington