Farmers’ Market Box December 2nd, 2021

Farmers Market Box Image

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

Garnet Yam Turkey Hash

Serves 6
 
3 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
1 large yellow onion, finely chopped
3 garlic cloves, minced
1 pound garnet yams, cut into 1/2-inch dice
8 sage leaves, minced
2 to 3 cups cooked turkey, either shredded or cut into 1/2-inch dice
Freshly ground black pepper
6 large eggs
Salt and freshly ground black pepper
Shaved or shredded Parmigiano Reggiano for garnish

  1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, silicone or parchment. 
  2. Melt the butter and olive oil in a large skillet over medium-high heat.
  3. Add the onions and lower the heat to medium and cook, stirring occasionally until they are a light golden brown.
  4. Place the sweet potatoes, onions, salt, sage, turkey, black pepper in a large bowl and toss to combine. Transfer to the baking sheet and spread into an even layer.
  5. Roast until the sweet potatoes are soft and browned, 30 to 45 minutes (roasting time depends on the size and uniformity of the sweet potato chunks, as well as the variety of sweet potato you buy).
  6. Using the back of a large spoon, make 6 wells in the hash. Crack an egg into each well. Season the eggs with salt and pepper. Bake until the eggs are done to your liking, 8 to 10 minutes. Test the eggs by prodding them with a fork to check the firmness of the white and the yolk.
  7. Serve immediately, with shavings or sprinkles of Parmigiano cheese, if desired.

Twice Baked Garnet Yams

Serves 4
 
1 pound garnet yams, scrubbed and pierced with the sharp tip of a paring knife
1/4 cup unsalted butter
1/2 cup finely chopped sweet yellow onion
1 1/2 cups grated sharp cheddar cheese
1/3 cup sour cream
Salt and pepper
6 strips bacon, cooked crisp, and crumbled

  1. Preheat the oven to 400 degrees and line a baking sheet with silicone, parchment or aluminum foil.
  2. Bake the potatoes for 40 to 50 minutes until they are soft to the touch.
  3. While the potatoes are baking, in a skillet heat the butter, and saute the onions until they are translucent. Transfer to a mixing bowl.
  4. Remove the potatoes from the oven, and slice in half lengthwise.
  5. Remove the flesh with a spoon and turn into the bowl with the leeks.
  6. Mash the potatoes with 1 cup of cheddar cheese, the sour cream and bacon. Taste for seasoning, adding salt and pepper as needed.
  7. Restuff the potato shells, sprinkle the tops with the remaining cheese and bake at 350 degrees for 30 minutes, until the cheese is melted, and potatoes are cooked through.

Turkey, Orzo and Rainbow Chard Soup

Serves 6
This is a great vehicle for using leftover chicken or turkey. Substitute your favorite bean for the white beans if you like. Add beet greens with the chard if you like.
 
2 tablespoons extra virgin olive oil
2 garlic cloves minced
1 teaspoon grated lemon zest
1 bunch rainbow chard, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
8 cups chicken broth
3 cups cooked shredded turkey or chicken
2 cups cooked white beans (or one 14.5-ounce can rinsed and drained)
1/4 cup chopped Parmigiano Reggiano rinds
1 cup orzo
Salt and pepper
1/3 cup grated Parmigiano Reggiano for serving

  1. In a Dutch oven, heat the oil, add the garlic and lemon zest, swirling in the pan for 30 seconds.
  2. Add the chard and toss to coat.
  3. Add the broth, chicken, white beans, and Parmigiano rinds if using.
  4. Simmer the soup for 30 minutes.
  5. Add the orzo, simmer another 12 minutes until the orzo is tender.
  6. Season with salt and pepper, as needed, and serve garnished with Parmigiano Reggiano.

Rainbow Chard Frittata

Serves 4 to 6
 
3 tablespoons extra virgin olive oil
1 garlic clove, minced
1 onion, thinly sliced using the white and tender green parts
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
8 large eggs
2 tablespoons water
Salt and pepper
6 ounces crumbled goat cheese

  1. Preheat the oven to 350 degrees.
  2. In a large oven-proof skillet, heat the oil, swirl the garlic in the pan till fragrant, about 30 seconds.
  3. Add the onion, and saute until the it is wilted, about 3 minutes.
  4. Add the chard, season with salt and pepper, and toss in the flavored oil, until wilted.
  5. In a mixing bowl, whisk together the eggs, water, salt, and pepper.
  6. Pour over the chard mixture, making sure that the mixture is combined.
  7. Crumble the cheese over the top and bake for 8 to 10 minutes until the eggs are set.
  8. Allow to rest for 5 minutes before cutting into wedges. The frittata can be served hot or at room temperature.

Spicy Chinese Eggplant and Ground Pork

Serves 4
 
2 Chinese eggplants, cut into 1/2-inch dice
pinch of salt
1/2 pound minced pork
1 teaspoon minced ginger
1 tablespoon Mirin rice wine
1/4 cup vegetable oil
2 garlic cloves, sliced
One 1-inch piece ginger, sliced
2 green onions, white half and green half divided
1/2 teaspoon chili garlic sauce (or to taste)
2 tablespoons soy sauce
1/4 teaspoon sugar
1/2 teaspoon sesame oil

  1. Put the eggplant into a large colander and sprinkle liberally with salt. Let stand at room temperature for 1 hour. Rinse the eggplant, and dry.
  2. While the eggplant is salted, mix the pork, ginger, and Mirin. Let stand at room temperature for 20 minutes.
  3. In a wok or large skillet, heat the oil, and cook the eggplant until it is golden. Remove from the wok.
  4. Add the pork and cook until it is no longer pink. Remove from the work and mix with the eggplant.
  5. Add the garlic, ginger and white of the green onion to the wok and stir fry for 1 minute.
  6. Add the chili garlic sauce, soy, sugar, and sesame oil. Add the eggplant and pork back to the wok and stir fry another 2 minutes. Garnish with the green part of the scallions and serve over rice.

Vegan Chinese Eggplant Bacon

1/2 pound Chinese eggplant, stem end removed, scrubbed
1 tablespoon tamari or soy sauce
1 teaspoon smoked paprika
1/2 teaspoon liquid smoke
1/4 cup extra virgin olive oil

  1. Preheat the oven to 400 degrees, line a baking sheet with parchment.
  2. Slice the eggplant into 1/4-inch thick lengthwise slices.
  3. In a small bowl, combine the soy sauce, paprika, liquid smoke, and oil.
  4. Arrange the eggplant on the parchment, and brush with the liquid.
  5. Roast for 10 to 15 minutes, flip the slices, brush with the remaining liquid, and roast another 10 minutes until crisp.
  6. Use the “bacon” in BLT’s, crumble it in salads, or use as a garnish.

Miso Glazed Eggplant

Serves 4
 
3 tablespoons miso paste
2 tablespoons brown sugar
2 tablespoons red wine vinegar
2 tablespoons soy sauce
2 garlic cloves, minced
2 teaspoons grated peeled fresh ginger
1 pound Chinese eggplant, stem ends removed, and quartered lengthwise
2 tablespoons toasted sesame seeds

  1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone, or aluminum foil.
  2. In a bowl, whisk together the miso, brown sugar, vinegar, soy, garlic, and ginger.
  3. Add the eggplant to the bowl and stir to coat.
  4. Spread the eggplant and any excess marinade onto the baking sheet and roast for 10 to 12 minutes, until the eggplant is golden brown and tender.
  5. Remove from the oven, transfer to a serving bowl, and sprinkle with sesame seeds. Serve warm or at room temperature.

Absolutely the Best Carrot Cake

Makes 24 cupcakes, two 9-inch round/square layers, or one 13-by-9-inch pan

1 1/2 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla paste or extract
3 cups thinly shredded carrots
One 8-ounce can crushed pineapple (do not drain)
1/2 cup chopped nuts of your choice
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon

  1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
  2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, pineapple and juice, and nuts, stirring until blended. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes. CUPCAKES 20 MINUTES.
  3. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
  4. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 2 months.

Cream Cheese Frosting
Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 48 cupcakes
 
One 3-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine
5 cups confectioners’ sugar
1/2 teaspoon orange extract
1 teaspoon vanilla paste or extract
Milk, as needed

  1. Using an electric mixer beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar and extracts and beat until the mixture is of spreadable consistency. If the frosting is too thick, beat in some milk, 1/2 teaspoon at a time, until desired consistency is reached.
  2. Do-Ahead: At this point, you can cover and refrigerate for up to 5 days or freeze for up to 6 months. I recommend you soften it at room temperature after it’s been refrigerated, so it’s easy to spread.

Golden Beet Salad

Serves 4
 
One head butter lettuce, washed, spun dry and separated into leaves
One bunch golden beets, roasted (see recipe below) and cut into 1/2-inch dice
1/3 cup mango nectar
1/4 cup rice vinegar
1 tablespoon Dijon mustard
2 teaspoons finely chopped shallot
1 cup vegetable oil (non-GMO canola, or grape seed oil)
Salt and pepper
1 cup crumbled goat cheese

To Roast the Beets
 
One bunch golden beets, scrubbed and tops removed (save for another use)

  1. Preheat the oven to 400 degrees and line a baking sheet with silicone or aluminum foil.  Roast the beets for 20 to 30 minutes (this depends on the size — baby beets 15 minutes, medium beets 20 to 30 and large beets 45 minutes to an hour) until they are tender when pierced with the sharp tip of a paring knife. Allow the beets to cool, slip off the skins (they should slide right off) and cut into a 1/2-inch dice, or into slices (for this salad some dice is nice J)
  2. Put the beets in a bowl, and pour some of the dressing over the beets, and toss to coat.

To Assemble

  1. Arrange the lettuce leaves onto salad plates.
  2. In a small mixing bowl, whisk together the nectar, vinegar, mustard, shallot, and oil, until thickened. Season with salt and pepper to taste.
  3. Drizzle some of the dressing over the lettuce, arrange some of the beets on the lettuce, garnish with goat cheese, and serve.

Save the Greens

Serves 4
Beets give you an extra serving of healthy greens, remove the tough stems, and saute. If you don’t use the sautéed greens right away, they freeze beautifully, and can be added to soups, and sautés.  They are delicious stirred into mashed potatoes and garnished with a bit of Parmigiano or your favorite cheese.
 
2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch beet greens, tough stems removed and cut into 1/2-inch ribbons
2 to 4 tablespoons water or broth
Salt and pepper

  1. In a large skillet heat the oil, saute the garlic and pepper for 30 seconds until fragrant. Add the greens, and saute to 3 to 4 minutes until wilted.
  2. If the skillet is dry add a bit of water or broth, to help wilt the greens.
  3. Season the greens with salt and pepper if needed and serve warm. They are a terrific bed for grilled poultry or meats.

Zucchini Tortino

Serves 6
 
2 tablespoons extra virgin olive oil
1 garlic clove, minced
2 cups grated zucchini or summer squash
2 large eggs
1/2 cup whole milk ricotta
1/3 cup grated Pecorino
Salt and pepper

  1. Preheat the oven to 350 degrees, and butter six 4-ounce ramekins.
  2. In a skillet, heat the oil and saute the garlic for 30 seconds until fragrant.
  3. Add the zucchini and saute until the zucchini is wilted, and the liquid in the pan is absorbed.
  4. Cool.
  5. In a blender, combine the eggs, ricotta, pecorino and zucchini, and blend until combined.
  6. Pour the into the prepared ramekins to within 1/2-inch of the top.
  7. Bake for 30 to 45 minutes until set. Allow to rest for 5 minutes then turn out onto a plate in a pool of Pecorino Sauce.

For the Sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1 cup grated Pecorino Romano
Salt and pepper

  1. In a saucepan, heat the butter, add the flour, and cook whisking for 2 minutes.
  2. Add the milk and bring to a boil.
  3. Take the pan off the heat, add the cheese, and whisk until melted.
  4. Season with salt and pepper. Serve warm.

Summer Squash/Zucchini Parmesan Rice

Serves 8
3 tablespoons unsalted butter
1/2 cup finely red torpedo onion, using only the red part
2 cloves garlic, minced
4 cups shredded zucchini (about 2 1/2 pounds)—or summer squash
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 shakes of Tabasco sauce
2 tablespoons all-purpose flour
1 cup chicken broth
1 1/2 cups heavy cream
3/4 cup long-grain rice
3/4 cup freshly grated Parmigiano Reggiano cheese

  1. In a large skillet over medium heat, melt the butter, then add the onion and garlic and cook, stirring, until softened, 2 to 3 minutes. Add the zucchini and cook until it is no longer giving off moisture, 4 to 6 minutes. Season with the salt, pepper, and Tabasco.
  2. Sprinkle with the flour and cook, stirring, for 2 minutes. Gradually stir in the broth and heavy cream, stirring until the mixture is smooth and the mixture comes to a boil.
  3. Do-Ahead: At this point, you can let cool, cover, and refrigerate for 2 days. Let come to room temperature before continuing.
  4. Preheat the oven to 400°F F. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
  5. Stir the rice into the zucchini mixture, pour into the prepared dish, and sprinkle with the cheese. Bake until the rice is tender, and the cheese is golden, 25 to 35 minutes. Let rest for 5 to 10 minutes before serving.
  6. Cook’s Note:  If you would like the rice can be made in individual ramekins or muffin tins, then tipped out onto the plate when served. They will only need about 15 to 20 minutes baking time.

Sweet Corn and Zucchini Pie

Serves 4 to 6
 
4 tablespoons unsalted butter
2 zucchini squash, thinly sliced
1/2 cup red torpedo onion, chopped
2 ears sweet corn, cut from the cob or 1 cup frozen and defrosted
1/4 cup finely chopped fresh basil
Salt and pepper
1 cup grated sharp cheddar cheese
4 large eggs, beaten
1/2 cup crumbled goat cheese

  1. Preheat the oven to 350 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
  2. In a skillet, heat the butter, and saute the zucchini, onion, and corn, until the onion and zucchini are softened. Add the basil, and season with salt and pepper.
  3. Transfer the mixture to a bowl and allow to cool slightly.
  4. Add the cheeses, and eggs, and stir to combine.
  5. Pour into the prepared baking dish and bake for 30 to 35 minutes until the pie is set in the center. Remove from the oven, allow to rest for 10 to 15 minutes before cutting into wedges and serving.

Cook’s Note:  This recipe will make about 8 muffins for individual servings

Tuscan Spigarello

Serves 4
 
1 bunch curly spigarello, washed, spun dry and chopped
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
salt
1 teaspoon aged balsamic or apple cider vinegar

  1. In a skillet, heat the oil, add the garlic and red pepper flakes, and swirl in the pan for 1 minute.
  2. Add the spigarello, and saute until wilted, seasoning with salt, and drizzling with vinegar before serving.

Praline Apple Bread Pudding

Serves 6 to 8
 
½ cup butter, melted
½ cup sugar
2/3 cup brown sugar
2 cups pecan halves
1 Granny Smith apple, peeled, cored, and cut into 1/4-inch wedges
4 cups torn egg bread, or good quality white bread
3 Granny Smith apples, peeled, cored, and chopped
4 eggs
2 cups heavy cream
1/4 cup sugar 2 teaspoon ground cinnamon
1 tablespoon vanilla 

  1. Preheat the oven to 400 degrees.  Grease a 9 by 13-inch pan.  Combine the butter and sugars in a glass mixing bowl. Pour into the bottom of the pan and arrange the pecans on the bottom. Arrange the Granny Smith apple around the pecans in a pattern.
  2. Place the bread and remaining apples in a large bowl. Beat together the eggs, cream, sugar, cinnamon, and vanilla. Pour over the bread and apples and mix well with your hands. Pour into the pan with the sugar, and top with additional cinnamon and sugar, if desired. Bake for 15 minutes, reduce the heat to 350 degrees and bake another 30-45 minutes.
  3. Let rest for 5 minutes, then turn out onto serving platter.

** Do-Ahead Note: the bread mixture for the pudding is best if it is refrigerated overnight, then prepare the pan with the butter and sugar mixture and bake as directed.

Vanilla Custard Sauce

5 large egg yolks
½ cup sugar
1 cup milk
3/4 cup whipping cream teaspoon vanilla
3 tablespoons rum, brandy, Amaretto, you choice

  1. Whisk the egg yolks and sugar to blend. Combine milk and cream in a heavy saucepan. Bring to simmer, and gradually whisk into the egg mixture.
  2. Return to the saucepan. Stir constantly over low heat until sauce thickens. Strain into a bowl, add the vanilla, and refrigerate until cold. Stir in rum.

Granny Smith Sangria

Serves 3 to 4
 
3 granny smith apples, cored and finely diced
1 cup fresh cranberries
1 large sprig of fresh rosemary, extra for garnish
1 bottle of Pinot Grigio, Pinot Gris, or Sauvignon Blanc
1/2 cup of white grape juice
1/3 cup of sugar
1 can of sparkling water

  1. In a large pitcher, combine all the ingredients, and stir until the sugar is dissolved. Chill for at least 2 hours and serve.

Roasted Salmon with Apple Salsa

Serves 6
 
For the Salsa

1/4 cup lime juice
2 Granny Smith apples, peeled and cored
1/2 cup finely chopped red onion
 A handful of cilantro, chopped
1 jalapeño pepper, seeded and minced
2 tablespoons grated ginger
1 tablespoon sugar or apple-cider
 Salt
½ cup chopped walnuts, toasted

  1. In a bowl, combine the juice, apples, red onion, cilantro, jalapeno, ginger, and apple cider/sugar. Season with salt and toss to together. Just before serving, add the walnuts, and toss again. Serve cold.

For the Salmon
 
2 1/2 pounds salmon filets (other thick fleshed fish can be substituted)
1/2 cup extra virgin olive oil
1 tablespoons Old Bay seasoning
2 tablespoons fresh lemon juice

  1. Preheat the oven to 400 degrees.  Put the salmon filets in a 13-by-9-inch baking dish. In a bowl, combine the oil, Old Bay, and lemon juice. Pour over the filets, turn the filets in the oil mixture until coated and roast for 10 minutes per inch of thickness, or until the fish registers 155 degrees on an instant read thermometer.
  2. Remove from the oven, allow to rest for 5 minutes before serving, garnished with the salsa.

Tangerine Beef Stir Fry

Serves 4
 
1/4 cup soy sauce
1/4 cup brown sugar
8 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices
1/2 cup tangerine juice
½ teaspoon toasted sesame oil
1 teaspoon cornstarch
2 medium garlic cloves, minced
1 ½ teaspoons minced fresh ginger
1/2 teaspoon grated tangerine zest
2 teaspoons oyster sauce
¼ teaspoon chile garlic sauce
1/2 teaspoon grated tangerine zest
2 tablespoons vegetable oil
1 cup thinly sliced onion
3 ounces snow peas, ends trimmed, and strings removed (about 11/2 cups)

  1. Combine 1 tablespoons soy sauce, 1 tablespoon brown sugar, and the beef. Set aside to marinate for 30 minutes.
  2. In a small bowl, combine the juice, sesame oil, remaining soy sauce, brown sugar, and cornstarch.
  3. In another bowl combine the garlic, ginger, zest, oyster sauce, and chile garlic sauce.
  4. In a wok or large skillet, over high heat, heat the oil. Add the beef and stir fry for 2 minutes. Remove to a plate.
  5. Add the onion and snow peas to the skillet and stir fry to 2 to 3 minutes. Add the garlic zest mixture, stir fry another 1 minute, add the meat and any accumulated juices to the stir fry.
  6. Add the cornstarch mixture to the skillet and cook until the sauce is thickened. Serve over rice.

Persimmon Bread

1/2 cup unsalted butter
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
3 ripe Hachiya persimmons, peeled, and chopped
1/3 cup buttermilk
2 tablespoons finely grated orange zest
1 cup sugar
2 large eggs
1/2 cup golden raisins

  1. Preheat oven to 350°coat the inside of a 9x5x3″ loaf pan with non-stick cooking spray.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
  3. Scoop persimmon flesh from skins into a blender. Purée until smooth.
  4. Transfer 1 cup purée to a medium bowl (reserve any remaining purée for another use—puree can be frozen)
  5. Whisk in buttermilk and orange zest. Set aside.
  6. Using an electric mixer, beat 1/2 cup butter in a medium bowl until light and creamy, about 2 minutes.
  7.  Add sugar and beat until light and fluffy, 3-4 minutes longer. Add eggs, one at a time, beating until mixture is well combined.
  8. Gradually add persimmon mixture; beat until well combined. Add dry ingredients in 3 batches, beating just until incorporated. Fold in the raisins.
  9. Pour batter into prepared loaf pan.
  10. Bake until a tester inserted into center comes out clean, about 1 hour.
  11. Let bread cool in pan for 20 minutes. Unmold and let cool completely on a wire rack.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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Farmers’ Market Box November 24th, 2021

Farmers Market Box Image

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

Sweet Potato Apple Gratin

Serves 6 to 8
 
1 pound sweet potatoes, scrubbed
1/4 cup (1/2 stick) unsalted butter, melted
1/3 cup firmly packed light brown sugar
1/3 cup dark corn syrup
2 tablespoons cream sherry 
1/2 teaspoon ground cinnamon
pinch ground nutmeg
2 medium-size tart apples, peeled, cored, and sliced 1/4 inch thick (or peeled and sliced Fuyu persimmons)

  1. Preheat the oven to 425 degrees, pierce the potatoes several times with the tip of a paring knife. Bake for 60 minutes, until the potatoes are soft.
  2. Split the sweet potatoes and scrape the sweet potatoes flesh into a large bowl.
  3. With an electric mixer, beat until smooth. Add 1/4 cup (1/2 stick) of the butter, the brown sugar, corn syrup, sherry, cinnamon, and nutmeg and blend until creamy.
  4. Spread half the sweet potato mixture in a 10- to 12-inch pie plate 2 inches deep, or a 13 x 9-inch baking dish.
  5. Arrange half the apple slices over the yam layer and brush with some of the remaining butter. The butter will seal the apples and prevent discoloration.
  6. Spread the remaining sweet potato mixture over the apples and arrange the remaining apples on top in an attractive pattern.
  7. Brush with the remaining butter, covering the apples completely.
  8. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 1 month. Defrost and bring to room temperature before continuing.
  9. Preheat the oven to 350°F. Bake the dish, uncovered, until the apples are golden brown, 30 to 40 minutes.

Beans and Greens

Serves 6

4 tablespoons extra virgin olive oil
3 garlic cloves minced
Pinch red pepper flakes
1 bunch collards, tough stems removed, and cut into 1/2-inch ribbons
One 14.5-ounce can cannellini beans, drained and rinsed
1 cup chicken or vegetable broth
1/4 cup chopped rind of Parmigiano Reggiano (optional)

  1. In a large skillet, heat the oil, and swirl the garlic and pepper in the hot oil for 30 seconds, until fragrant.
  2. Add the collards and toss to coat in the oil.
  3. Add the beans, broth, and rind (if using) and simmer, covered for 10 minutes, remove the cover, and cook another 10 minutes, until the beans are tender.
  4. Season with salt and pepper and serve garnished with a drizzle of extra virgin olive oil and freshly ground black pepper.

Slow Cooker, The Day After Thanksgiving Minestrone

Serves 8
 
3 tablespoons extra virgin olive oil
1 cup chopped sweet yellow onion
2 cups chopped carrots
2 cups chopped celery
2 teaspoons chopped fresh rosemary
1/2 cup dry white wine
One 14 to 15-ounce can chopped tomatoes and their juice
5 cups chicken or turkey broth
Rind of Parmigiano Reggiano cut into 1/2-inch pieces if available
3 medium zucchini, ends trimmed, and diced (about 1 1/2 cups) or summer squash
1 cup green beans cut into 1-inch pieces (about 1/3 pound)
4 cups cooked turkey or chicken, cut into bite sized pieces
One 15-ounce can small white beans, or garbanzo beans, rinsed and drained
One bunch dino kale, tough stems removed, and leaves cut into 1/2-inch ribbons
1 teaspoon salt (you will need more if you don’t use the rind from the cheese)
1 teaspoon freshly ground black pepper
12-ounces fresh cheese tortellini cooked according to the package instructions and drained
1 cup freshly grated Parmigiano Reggiano cheese, for garnish

  1. In a large sauté pan heat the oil and add the onion, carrot, celery, and rosemary, sautéing for about 6 minutes, until the vegetables begin to soften.
  2. Add the wine, and allow it to boil for 2 minutes, stirring.
  3. Add the tomatoes, and cook another 4 minutes, until some of the liquid evaporates.
  4. Transfer the contents of the skillet to a 6 to 7-quart slow cooker insert.
  5. Add the chicken broth and rind if you are using it.
  6. Add the zucchini, chicken, beans, and chard, cover, and cook on high for 4 hours, or low for 8 to 10 hours.   Taste the soup for salt and pepper and adjust.
  7. Add the cooked tortellini, cover, and cook on high for another 30 minutes, or low for 1 hour.   Serve with Parmigiano Reggiano cheese to garnish each serving.

Bruschetta with Dino Kale and Buratta

Serves 6

For the Bruschetta
1 baguette, sliced 1/2-inch thick
Olive oil

  1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
  2. Lay the slices onto the baking sheet and brush with oil.
  3. Bake for 10 to 12 minutes until crunchy.

For the Kale
3 tablespoons extra virgin olive oil
3 garlic cloves, minced
Pinch red pepper flakes
1 bunch Dino kale, tough stems removed, and leaves cut into 1/2-inch ribbons
1/4 to 1/3 cup vegetable or chicken broth
Salt and pepper

  1. In a large skillet, heat the oil, swirl the garlic and red pepper in the oil for 30 seconds, until fragrant.
  2. Add the kale, and saute until it begins to wilt, about 4 minutes. Add the broth, cook another 5 minutes until the kale is tender. Season with salt and pepper.

To Assemble
Bruschetta
Sautéed Kale
2 balls buratta, sliced
Fleur de Sel

  1. Spread some of the kale onto the bruschetta.
  2. Top with a bit of the buratta, and sprinkle with the fleur de sel. Serve warm.

Fuyu Persimmon Muffins

Makes about 24
 
2 teaspoons baking soda
3 cups peeled and finely chopped ripe Fuyu persimmons
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2/3 cup firmly packed dark brown sugar
2 large eggs
2 teaspoons lemon juice
2 teaspoon vanilla paste or vanilla extract
2 cups all-purpose flour
1 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1 cup chopped walnuts (or pecans or macadamia nuts)
3/4 cup golden raisins

  1. In a large bowl, stir together the baking soda and the persimmons, set aside.
  2. In the large bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars.
  3. Add the eggs, one at time, beating after each addition. Stir in the lemon juice and vanilla and beat until well combined.
  4. Stir in the persimmon mixture, and then stir in the remaining ingredients, beating on low speed until combined.
  5. Using a scoop, fill the muffin tins 3/4 full.  Bake for 20 minutes, until a skewer or toothpick inserted into the center comes out with a crumb or two attached.
  6. Transfer to wire racks to cool for 10 minutes, and then remove from the muffin tins and serve warm or at room temperature.
  7. The muffins will keep stored airtight in the fridge for up to 3 days, or they freeze well for about 1 month. Defrost and reheat in a 300 degree oven for about 10 minutes.

Thanksgiving Salad with Persimmons and Cider Vinaigrette

Serves 6
If you have pomegranates, this is a great place to use them as garnish.
 
One head butter lettuce, washed, spun dry and separated
1/4 cup apple cider
3 tablespoons rice vinegar
1 tablespoon Dijon mustard
1 teaspoon finely chopped shallot
1 tablespoon honey
1/2 cup vegetable oil
Salt and pepper
2 Fuyu persimmons, peeled, cored, and thinly sliced
1/3 cup crumbled blue cheese (optional) or 1/3 cup toasted pecan halves

  1. Put the lettuce into a bowl.
  2. In a small bowl, whisk together the cider, rice vinegar, mustard, shallot, honey, and oil. Season with salt and pepper.
  3. Dress the lettuce with some of the dressing, toss to coat. Plate the salad, top each salad with some of the persimmon and blue cheese or pecans if using.
  4. Drizzle with some additional dressing and serve.

Satsuma Trifle

Serves 6 to 8
This is a great make-ahead dessert, it’s best made in a glass bowl so you can see the layers, but a 13-by-9-inch baking dish will do well, too.
 
2 tablespoons fresh orange juice
2 tablespoons water
1/4 cup Grand Marnier or another orange liqueur
One 16-ounce frozen pound cake, defrosted and cut into 1/2-inch-thick slices
1 1/2 cups raspberry jam
1 pound satsuma tangerines, peeled, and separated into segments
1 recipe Vanilla Custard flavored with 1/4 cup Grand Marnier, orange, or tangerine juice (see below)
2 cups heavy cream
1/3 cup slivered almonds, toasted, for garnish

  1. In a bowl, combine the orange juice, Grand Marnier, and water. Set aside.
  2. Cover the bottom of a large glass bowl with a single layer of pound cake slices, cutting them to fit, if necessary. Brush the cake with a little of the Grand Marnier-and-water mixture.
  3. Spread the slices with some of the jam, then cover with a thin layer of custard and some of the tangerines.  
  4. Continue layering in this manner, making sure to spread the ingredients all the way to the outer edges, so they show on the outside of the bowl. End the layering with a layer of pound cake brushed with Grand Marnier.
  5. Cover, and refrigerate for at least 8 hours, or up to 24 hours.
  6. When ready to serve, in a medium-bowl, using an electric mixer, whip the cream until it is forms stiff peaks. Spread the cream over the trifle. Sprinkle the almonds over the trifle and serve.

Vanilla Custard
1/3 cup sugar
1/4 cup cornstarch
2 1/2 cups whole milk
6 large egg yolks
2 teaspoons vanilla paste or extract
1/4 cup orange juice or Grand Marnier

  1. In a 2-quart saucepan, whisk together the sugar, cornstarch, milk, and egg yolks until smooth. Place over medium-high heat and whisk until the mixture thickens and comes to a boil, 4 to 5 minutes.
  2. Remove from the heat and stir in the vanilla and orange juice/Grand Marnier. Transfer to a glass bowl and press plastic wrap against the surface, to keep a skin from forming.
  3. Do-Ahead: At this point, cool, refrigerate for at least 4 hours or and up to 4 days, or freeze for up to 1 month.

Tangerine Olive Oil Cake

Makes one 9-inch round cake
 
1 1/3 cup extra virgin olive oil
1 1/4 cup whole milk
3 large eggs
2 teaspoons grated tangerine rind
1/4 cup tangerine juice
1 1/2 cups chopped Tangerine segments
2 cups all-purpose flour
1 3/4 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder

  1. Coat the inside of a 9-inch cake pan that is at least 2-inches deep with non-stick cooking spray.
  2. Preheat the oven to 350 degrees.
  3. In a bowl, whisk together the oil, milk, eggs, rind, juice, and segments.
  4. Add the flour, sugar, salt, soda, and powder. Beating until just combined.
  5. Pour the batter into the prepared pan and bake for 1 hour until the top is golden and a skewer inserted into the center of the cake comes out clean.
  6. Transfer the cake to a rack to cool for 30 minutes.
  7. Invert the cake onto the rack and let cool completely before serving.

Tangerine Mimosa

Serves 4
 
1 1/2 cups tangerine juice
One bottle (750l) Prosecco or other sparkling wine
Pomegranates for garnish

  1. Pour 1/4 to 1/3 cup tangerine juice into a champagne flute.
  2. Top off with Prosecco and drop a few pomegranates into the drink for garnish. Toast to Thanksgiving!
  3. Cook’s Note:  Virgin Mimosa, substitute sparkling water for the Prosecco.

Garlic Butter Hasselback Sweet Potatoes

Serves 4
 
4 sweet potatoes, scrubbed
1/2 cup unsalted butter, melted
1/4 cup extra virgin olive oil
3 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup finely chopped Italian parsley

  1. Preheat the oven to 400 degrees.  Using a sharp chef’s knife slice1/8-inch along the top of each potato, stopping 1/2 inch from the bottom.  Put the potatoes into a 13-by-9-inch baking dish.
  2. In a skillet, heat the butter and oil, saute the garlic and thyme.
  3. Add the paprika, salt and pepper.
  4. Brush the potatoes between the slices and underneath with 1/2 of the butter mixture. 
  5. Roast for 40 minutes.
  6. Brush with the remaining butter mixture, making sure to get between the slices.
  7. Roast another 20 minutes, until the potatoes are cooked through.
  8. Serve garnished with Italian parsley.

Not Your Mama’s Green Bean Casserole

Serves 6
 
3 tablespoons vegetable oil
1 medium yellow onion, thinly sliced into 1/2 moons
1/2 pound green beans, trimmed and cut into 1-inch pieces
3 tablespoons unsalted butter
1/2 pound white mushrooms, thinly sliced
1/4 cup all-purpose flour
1 1/2 cups chicken or vegetable broth
1/4 cup sherry (optional)
1/2 cup heavy cream or whole milk
Salt and pepper

  1. In a skillet, heat the oil, add the onions, and saute until they are crispy.
  2. Drain on paper towels and set aside.
  3. Bring 4 quarts of salted water to a boil, add the green beans, and cook for 4 minutes.  Drain thoroughly and set aside. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
  4. In a saute pan, heat the butter, add the mushrooms, and saute until the mushrooms begin to color. Add the flour and cook for 2 minutes.
  5. Whisk in the broth and bring to a boil. Add the sherry, and cream, stirring until thickened.
  6. Season with salt and pepper. Add the beans to the sauce, and transfer to the casserole dish.
  7. Top with the onions. (At this point you can cool, cover, and refrigerate for up to 2 days)
  8. Preheat the oven to 350 degrees, and bake for 30 to 35 minutes, until bubbling.
  9. Allow to rest for 5 minutes before serving.

Green Bean, Corn and Bacon Saute

Serves 6
 
1/2 pound green beans, trimmed and cut into 1-inch pieces
6 strips of thick cut bacon, cut into 1/2-inch pieces
1/2 cup finely chopped onion
2 ears of corn, cut from the cob
Salt and pepper

  1. Bring 4 quarts of salted water to a boil and cook the beans for 4 minutes.  Drain thoroughly.
  2. In a large skillet, cook the bacon until crisp, remove all but 2 tablespoons of bacon fat from the pan, add the onion and corn, and saute until the onion is translucent. 
  3. Add the greens beans and toss to blend.
  4. Do-Ahead:  At this point, you can cool, cover, and refrigerate for up to 2 days, or serve immediately.

Miso Maple Carrots and Turnips

Serves 6
 
1/3 cup maple syrup
3 tablespoons white miso
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup vegetable oil
1 bunch Hinoa Kabu turnips, tops removed, and scrubbed
1 bunch cosmic purple carrots, tops removed, and scrubbed
1/4 cup sesame seeds for garnish
2 scallions, thinly sliced on the diagonal for garnish

  1. Preheat the oven to 400 degrees and line a baking sheet with parchment, aluminum foil or silicone.
  2. In a mixing bowl, combine the syrup, miso, rice vinegar, soy sauce, and oil. Toss with the turnips and carrots and spread onto the baking sheet.
  3. Roast for 15 to 18 minutes until the vegetables are tender. (Do-Ahead note you can roast ahead, cool, cover and refrigerate overnight—reheat in a skillet before serving)
  4. Remove from the baking sheet to a serving platter, and sprinkle with the sesame seeds, and scallions.

Sage Bread Stuffing

Serves 6 to 8
 
1 cup butter or margarine
2 cups chopped celery
2 cups chopped onion
2 tablespoons finely chopped sage
1 tablespoon finely chopped thyme leaves
12 cups stale dry bread cubes
2 teaspoons salt
½ teaspoon ground pepper
1 ½ to 2 cups chicken or vegetable broth
1 large egg

  1. Cook the celery, onion, sage and thyme in the butter over low heat and stir until the onions are golden.
  2. Place the bread cubes in a large mixing bowl, and add the celery mixture, tossing to blend.
  3. Pour broth over the stuffing ingredients, add the egg, and stir to blend. Taste the stuffing for seasoning and adjust adding more salt, pepper, or herbs.
  4. Do-Ahead:  At this point the cooled stuffing can be refrigerated for up to 3 days, or frozen for 1 month.
  5. Coat the inside of a 3-quart baking dish with non-stick cooking spray. Transfer the stuffing to the baking dish and bake 30 minutes, basting with turkey drippings or butter halfway through the cooking time

Crowd-Pleaser:
  If you are serving a crowd, stuff the dressing into greased loaf pans and bake as directed. Turn the stuffing out of the loaf pans and let rest for 5 minutes. Cut the stuffing with a serrated knife that has been coated with non-stick cooking spray and arrange the slices on a platter. Or coat muffin tins with non-stick cooking spray and pack the stuffing into the muffins tins.

Roasted Honey Nut Squash Soup with Fried Sage

Serves 6
 
1/3 cup extra virgin olive oil
1 cup finely chopped sweet yellow onion
1 cup finely chopped peeled and cored firm pears or apples, about 2 cups
1 tablespoon finely chopped sage
1 teaspoon finely chopped thyme
1/4 teaspoon dried ginger
3 pounds peeled honey nut squash cut into 1-inch pieces—should be about 6 to 7 cups
4 cups chicken broth
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup heavy cream
1/4 cup finely chopped Italian parsley

  1. Preheat the oven to 400 degrees and line 2 baking sheets with silicone baking liners or aluminum foil.  In a large bowl, combine the oil, onion, pears, thyme, ginger, and the butternut squash, tossing to coat with the oil and spices.
  2. Spread the mixture onto the two prepared pans, and roast for 20 to 30 minutes until the squash is softened.
  3. Transfer the squash mixture to a Dutch oven, stir in the broth, salt and pepper, and simmer for 15 to 20 minutes, until the squash begins to fall apart.
  4. Using an immersion blender, puree the soup, or cool the soup and puree in a blender or food processor.
  5. Do-Ahead: At this point the soup can be refrigerated for 3 days or frozen for up to 2 months, defrost before proceeding.
  6. Add the cream, and parsley, and heat to serving temperature.
  7. When ready to serve, reheat the soup and serve garnished with fried sage leaves (see recipe below)

Fried Sage
Vegetable or olive oil
1 bunch sage, washed and spun dry
Fleur de Sel

  1. Heat 1/4 inch of oil in a saute pan, and fry the sage leaves, turning to crisp evenly.  Drain on paper toweling, and sprinkle with fleur de sel.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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Wishing you all a joyous holiday, filled with joy, laughter and the love of family and friends.

Farmers’ Market Box November 18th, 2021

Farmers Market Box Image

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

Anaheim Chile Cornbread

Serves 6 to 8
 
2 Anaheim chile peppers
1 1/2 cups yellow cornmeal
1/4 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup whole milk
1 cup sour cream
2 tablespoons unsalted butter, melted
1 large egg
1 cup corn kernels, either cut fresh from the cob, or frozen and defrosted
3/4 cup shredded Monterey Jack cheese
1/2 cup shredded sharp cheddar cheese

  1. Preheat the oven to 400 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
  2. Broil or hold the peppers over the flame of a gas burner, until the skin is blistered. Set aside to cool.
  3. When cool, slip off the skin, core and remove the seeds. Chop the chiles and set aside. (You should have about 1/2 cup.
  4. In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.
  5. Add the milk, sour cream, butter, and egg, stir to combine. Fold in the corn, chiles and cheeses.
  6. Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes and a skewer inserted into the center comes out clean.
  7. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into wedges or squares and serve warm or at room temperature.

Black Bean, Corn and Salsa Dip

Serves 6
You can either serve this as a dip for tortilla chips, or as a salad in lettuce cups. It keeps a few days in the fridge.
 
Two 15-ounce cans black beans, drained and rinsed
2 garlic cloves, minced
1/4 cup finely chopped red onion
2 cups fresh or defrosted frozen corn kernels
1/2 cup seeded and finely chopped red bell pepper
1 1/2 cups cherry tomatoes, cut in half
1 cup chopped ripe avocado
1/4 cup seeded and finely chopped Anaheim chile
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice
3/4 cup vegetable oil
1 chipotle chile in adobo, finely chopped
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper

  1. In a large serving bowl, combine all the ingredients, and toss to coat. Refrigerate for at least 4 hours to let the flavors blend. Serve with tortilla chips.

Anaheim Chile Breakfast Casserole

Serves 6 to 8
 
2 tablespoons butter
1 tablespoon vegetable oil
1/2 cup finely chopped red onion
2 Anaheim chile peppers, seeded, cored, and finely chopped
2 ears corn removed from the cob
8 eggs
2 cups milk
1 teaspoon salt
6 shakes Tabasco
1 teaspoon dry mustard
Twelve 6-inch tortilla, torn
1 1/2 cups shredded Monterey Jack cheese
1 1/2 cups mild cheddar cheese

  1. Coat the inside of a 13-by-9inch casserole dish with non-stick cooking spray.
  2. In a large sauté pan, heat the butter with the oil, and sauté the corn and onions together for 2 to 3 minutes, to soften the onions. Add the chiles and saute until the chiles are softened. Set aside in a mixing bowl to cool.
  3. In another bowl, whisk together the eggs, milk, salt, Tabasco, and dry mustard, until blended. Stir in the reserved corn mixture.
  4. Arrange a layer of tortillas into the bottom of the prepared baking dish. Sprinkle with half of the cheeses and pour half of the egg mixture over the bread.
  5. Arrange the tortillas over the cheese, and pour the remaining egg mixture over the bread, tilting the pan, to get the batter to the bottom of the casserole dish. Sprinkle with the remaining cheeses.
  6. Do-Ahead: Cover and refrigerate for at least 8 hours, or up to 4 days.
  7. When ready to bake, remove the casserole from the refrigerator 45 minutes prior to baking to come to room temperature.
  8. Preheat the oven to 350 degrees, and bake the casserole, uncovered for 30 to 40 minutes, or until it is puffed and golden. If you would like to freeze the baked casserole, bake it for 25 minutes, cool to room temperature, cover and freeze for up to 1 month. Defrost in the refrigerator, cover, and bake at 325 degrees for 15 to 20 minutes until warmed through. Serve warm or at room temperature.
  9.  Variation:   For individual servings, coat the inside of twelve 4-ounce ramekins or muffin cups with non-stick cooking spray. Tear the tortillas into small pieces and soak it in the egg/corn mixture. Scoop into the muffin tins and top with the cheese. Bake for 15 to 20 minutes, until they are puffed and golden brown. Serve warm or at room temperature.

Chile Corn Dip

Serves 6
 
2 tablespoons unsalted butter
1/4 cup finely chopped red onion
1 clove garlic minced
1/2 teaspoon ground cumin
1 Anaheim chile, cored, seeded, and finely chopped
1/2 cup diced fresh tomato
2 ears corn removed from the cob
1 cup sour cream
1/2 cup mayonnaise
1 cup finely shredded mild cheddar cheese
1/2 cup finely shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro

  1. Melt the butter in a 10-inch skillet over medium-high heat and cook the onion, garlic, cumin, and chile, stirring, until you can smell the spices and the onion and chile begins to soften, 2 to 3 minutes. Add the tomato and corn and toss once or twice to coat with the onion mixture. Transfer to a medium-size bowl and allow to cool.
  2. Stir in the sour cream, mayonnaise, and cheeses.
  3. Do-Ahead: At this point, cover and refrigerate for at least 4 hours to let the flavors develop or overnight. Serve the dip with tortilla chips.

Sicilian Fennel and Orange Salad

Serves 4
 
One bulb fennel, wispy ends removed and thinly sliced (1/4-inch thick)
3 to 4 Valencia oranges, peel and pith removed, sliced 1/2-inch thick, then into 1/2 moons
1 teaspoon finely chopped green garlic
2 tablespoons finely chopped oregano
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1/8 teaspoon red pepper flakes
1/2 cup chopped olives (oil cured are best, but use your favorite)

  1. Arrange the fennel and oranges alternating on a serving platter. Sprinkle with the green garlic and oregano.
  2. In a small bowl, whisk together the vinegar, oil, and red pepper flakes.
  3. Pour over the salad, and sprinkle with the olives. Serve at room temperature.

Romaine Salad with Oranges and Pomegranate Vinaigrette

Serves 6
 
One head romaine, washed, spun dry and chopped
1/2 cup extra virgin olive oil
1/4 cup Pomegranate juice
2 tablespoons sugar
3 tablespoons rice vinegar
6 large leaves basil, finely sliced
2 Valencia oranges, peel and pith removed, and cut into segments (or sliced)
1/2 cup toasted pecans for garnish
1/2 cup crumbled goat or blue cheese for garnish

  1. Put the romaine into a large salad bowl.
  2. In a small bowl, whisk together the oil, juice, sugar, rice vinegar, and basil.
  3. Toss the salad with the dressing and plate the salad.
  4. Arrange the orange and garnishes on the salads, and drizzle with additional dressing.

White Carrot Muffins

Makes 12
 
¼ cup sliced almonds
1 ¼ cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
3 whole eggs
3/4 cup sour cream
1/4 cup vegetable oil
1 cup plus 2 tablespoons sugar
1 ¼ cups grated white carrots

  1. Place the almonds in a single layer in a pie pan and place in oven. Heat the oven to 375 degrees F. Bake the nuts until lightly toasted, approximately 20 minutes while the oven heats. Meanwhile, coat 12-cup muffin tin with nonstick spray and set aside.
  2. Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.
  3. Whisk the eggs, sour cream, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture and white carrots, and fold with a spatula until all the flour is moistened, there will be some lumps.
  4. Divide the mixture evenly among the muffin cups using a portion scoop. Sprinkle the top of each muffin with the toasted almonds.
  5. Bake for 20 to 25 minutes or until a skewer inserted in the muffin comes out with a few crumbs attached.
  6. Remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm.
  7. Store completely cooled muffins in an airtight container for up to 3 days or freeze for up to 1 month.

Yellow Wax Bean Salad

Serves 6
 
1/2 pound yellow wax beans, ends trimmed and cut into 1-inch pieces
Salt and pepper
1/2 cup finely chopped red onion
1/4 cup rice vinegar
2 tablespoons sugar
2 tablespoons Dijon mustard
1/3 cup vegetable oil
Salt and pepper

  1. Bring 4 quarts of salted water to a boil.  Blanche the beans in the water for 3 minutes, drain thoroughly, and season with salt and pepper. Cool the beans and add to a salad bowl. Combine with the red onion.
  2. In a small bowl, whisk together the vinegar, sugar, mustard, and oil. Season with salt and pepper.
  3. Pour the dressing over the beans and toss to combine. Season the salad with salt and pepper and serve at room temperature.

Garlicky Yellow Wax Beans

Serves 4
 
1/2 pound yellow wax beans, ends trimmed and cut into 1-inch pieces
3 tablespoons extra virgin olive oil
1/4 cup finely chopped shallot
3 garlic cloves, minced
1/4 cup finely chopped basil
Salt and pepper

  1. Bring 4 quarts of salted water to a boil.  Blanche the beans in the water for 3 minutes, drain thoroughly, and season with salt and pepper.
  2. While the beans are boiling, heat the oil in a skillet, and saute the shallot and garlic for 2 to 3 minutes, until the shallot is softened.
  3. Add the basil and beans and toss to coat. Season with salt and pepper and serve.

Romanesco Mac and Cheese

Serves 6
 
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
2 cups finely diced Romanesco squash
1 pound cavatappi or elbow macaroni, cooked 3 minutes short of al dente
4 tablespoons unsalted butter
1 sweet onion, finely chopped
2 teaspoons sugar
Salt and pepper
4 tablespoons all-purpose flour
1 cup chicken or vegetable broth
1 1/2 cups whole milk
Salt and a few drops Tabasco
2 cup shredded extra sharp white cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup panko crumbs
1/4 cup grated Parmigiano Reggiano

  1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish (or two 9-inch baking dishes) with non-stick cooking spray.
  2. In a large skillet, heat the oil, swirl the garlic, and pepper flakes in the skillet for 30 seconds until fragrant.
  3. Add the squash, and saute for 2 minutes. Cook, until the zucchini is crisp/tender, about 3 minutes. Season liberally with salt and pepper. Turn the mixture into a large mixing bowl and add the pasta.
  4. In a large saucepan, melt the butter, and saute the onion, sugar, salt, and pepper until the onions begin to caramelize.
  5. Add the flour, and whisk for 2 minutes, cooking the flour.
  6. Gradually add the broth and milk and bring to a boil. Season with salt and Tabasco.
  7. Remove from the stove and stir in the cheeses.
  8. Pour the mixture over the pasta and squash and stir to blend. Transfer to the prepared baking dish. In another small bowl, combine the panko and Parmigiano. Sprinkle on the casserole dish, bake for 30 to 40 minutes until bubbling and the top is golden brown. Allow to rest for 5 minutes before serving.

Stuffed Romanesco Squash

Serves 6 to 8
 
Eight 6-inch-long Romanesco squash, ends trimmed, and cut in half lengthwise
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1 clove garlic minced
½ cup finely diced ham
1/4 cup packed fresh basil leaves, finely chopped
1 1/2 cups fresh breadcrumbs
1/3 cup mayonnaise
1 1/4 cups shredded Gruyere

  1. Line a baking sheet with a silicone liner or aluminum foil.
  2. Bring an inch of water to a boil in a large pot. Place the squash in a steamer insert, fit it into the pot, cover, and steam the squash until tender when pierced with a knife, but the skin is still crisp, 6 to 10 minutes. Remove from the pot and let cool a bit. Then gently scoop out the insides of the squash with a small teaspoon or grapefruit spoon, leaving a 1/2-inch-thick shell. Dry the shells with paper towels. Chop the insides of the squash finely.
  3. In a 10-inch skillet, heat the butter and oil together over medium heat. When the butter is melted, add the onion, and chopped squash and cook, stirring, until the onion begins to soften, about 3 minutes. Add the garlic, ham, and cook, stirring, for another 2 minutes. Remove from the heat and transfer to a medium-size bowl. Stir in the basil, breadcrumbs, and mayonnaise until blended.
  4. Stuff the squash shells with the mixture and place on the prepared baking sheet or in the baking dishes.
  5. Do-Ahead: At this point, you can cover and refrigerate for up to 2 days. Bring to room temperature before continuing.
  6. Preheat the oven to 375°F. Cover the squash evenly with the cheese and bake until the cheese is golden, and the filling is puffed, 10 to 15 minutes. Remove from the oven and serve hot, warm, or at room temperature.

Braised Chicken with Apples

Serves 4 to 6
 
1/2 cup unsalted butter
Salt and pepper
6 boneless skinless chicken breasts
1 large onion, thinly sliced into 1/2 moons
4 apples, peeled, cored, and cut into wedges
1/4 cup firmly packed brown sugar
2 teaspoons finely chopped fresh thyme
1/2 cup apple cider
1/2 cup chicken broth
1/4 cup heavy cream (optional)
Salt and pepper

  1. In a large skillet, heat 1/4 cup of the butter, season the chicken with salt and pepper, and brown the chicken on both sides. Remove to a plate and cover with aluminum foil.
  2. Melt the remaining butter, and saute the onion, apples, sugar, and thyme, until the onions are golden brown—this may take 10 minutes.
  3. Add the cider and chicken broth, scraping up any browned bits on the bottom of the pan. Add the chicken back to the skillet, and simmer, uncovered for 20 to 25 minutes until the chicken cooked through. (160 degrees on an instant read meat thermometer)
  4. Add the cream (if using) season with salt and pepper and serve. This is delicious with rice, or buttered noodles.

Apple Pecan Cake

Makes one bundt cake
 
1 1/2 cups canola oil
1 1/2 cups sugar
3 large eggs
2 teaspoons vanilla extract
3 cups unbleached all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 cups peeled, cored, and chopped apples (3 to 4 large or 6 medium-size)
1 cup chopped pecans or walnuts
1/2 cup golden raisins (optional)

  1. Preheat the oven to 350° F. Coat a 10-cup tube or Bundt pan with nonstick cooking spray.
  2. In a large bowl, using an electric mixer, beat together the oil, sugar, eggs, and vanilla in a large bowl until blended. Add the flour, salt, soda, cinnamon, and nutmeg and mix on low speed until the flour disappears.
  3. Add the apples, pecans, and raisins, if using, and stir until incorporated.
  4. Scrape into the prepared pan and bake until a skewer inserted in the center comes out clean, about 1 hour and 10 minutes.
  5. Place the cake pan on a rack and let cool for 25 minutes, then remove the cake from the pan and let cool completely on the rack.
  6. Do-Ahead: At this point, you can freeze for up to 6 weeks.

Fuyu Persimmon Muffins

Makes about 24
 
2 teaspoons baking soda
3 cups peeled and finely chopped ripe Fuyu persimmons
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2/3 cup firmly packed dark brown sugar
2 large eggs
2 teaspoons lemon juice
2 teaspoon vanilla paste or vanilla extract
2 cups all-purpose flour
1 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1 cup chopped walnuts (or pecans or macadamia nuts)
3/4 cup golden raisins

  1. In a large bowl, stir together the baking soda and the persimmons, set aside.
  2. In the large bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars.
  3. Add the eggs, one at time, beating after each addition. Stir in the lemon juice and vanilla and beat until well combined.
  4. Stir in the persimmon mixture, and then stir in the remaining ingredients, beating on low speed until combined.
  5. Using a scoop, fill the muffin tins 3/4 full.  Bake for 20 minutes, until a skewer or toothpick inserted into the center comes out with a crumb or two attached.
  6. Transfer to wire racks to cool for 10 minutes, and then remove from the muffin tins and serve warm or at room temperature.
  7. The muffins will keep stored airtight in the fridge for up to 3 days, or they freeze well for about 1 month. Defrost and reheat in a 300 degree oven for about 10 minutes.

Roasted Salmon with Fuyu Persimmon Salsa

Makes about 2 cups

For the Salsa
2 Fuyu persimmons, peeled, and finely diced
1/2 cup finely chopped red onion
1/2 cup finely chopped Italian parsley
1 jalapeno, seeded, and de-ribbed, finely diced
2 tablespoons extra virgin olive oil
3 tablespoons fresh lemon or lime juice
Salt and pepper

  1. In a mixing bowl, combine the persimmon, onion, parsley, jalapeno, oil, lemon, or lime juice and stir to combine. Season with salt and pepper. Cover and refrigerate for at least 2 hours, or up to 1 week.
  2. If you have a garden full of persimmons, this salsa can be canned in a water bath (check online for canning instructions) it makes a great hostess/holiday gift. 

For the Salmon
2 1/2 pounds salmon filets (other thick fleshed fish can be substituted)
1/2 cup extra virgin olive oil
1 tablespoons Old Bay seasoning
2 tablespoons fresh lemon juice

  1. Preheat the oven to 400 degrees.  Put the salmon filets in a 13-by-9-inch baking dish. In a bowl, combine the oil, Old Bay, and lemon juice. Pour over the filets, turn the filets in the oil mixture until coated and roast for 10 minutes per inch of thickness, or until the fish registers 155 degrees on an instant read thermometer.
  2. Remove from the oven, allow to rest for 5 minutes before serving, garnished with the persimmon salsa.

Passion Fruit Pudding

Serves 4 to 6
 
2 fresh passion fruits yielding 1/4 cup passion fruit pulp
¼ cup passion fruit puree
1 cup granulated sugar
⅓-cup all-purpose flour
3 large eggs, separated
⅓ cup melted butter
¾ cup whole milk
¼ teaspoon salt
1 tablespoon lime juice
1 tablespoon lime zest
1Tablespoon rum (optional)

  1. Pre-heat the oven to 350°F. Coat the inside of a 9-inch baking dish with non-stick cooking spray.
  2. In a medium bowl, whisk together ⅔ granulated sugar, salt, and flour. Set aside.
  3. In a large bowl, whisk together the egg yolks, butter, milk, rum, lime zest, lime juice and passion fruit puree, and pulp until fully combined.
  4. Add the wet mixture to the flour mixture and whisk to just combine.
  5. Using an electric mixer, beat the egg whites for about a minute then add sugar and continue mixing on medium-high until stiff peaks form, this may take about 2-3 more minutes.
  6. Using a spatula carefully fold in ¼ of the egg whites mixture, and then fold in the remaining until well incorporated.
  7. Pour the batter into the prepared pan bake until the top of the cake turns light golden and puffs slightly (30 to 35 minutes)
  8. Let the cake cool to room temperature, refrigerate for about 2 or more hours before serving or up to 24 hours.
  9. Serves with crème fraiche or unsweetened whipped cream.

Coconut Passion Fruit Smoothie

Serves 2
 
1 cup mango nectar
3 passion fruits, flesh only (reserve seeds for serving)
1/2 cup yogurt
1/2 cup coconut milk
6 mint leaves
2 cups ice cubes

  1. In a blender, combine the ingredients until pureed.
  2. Pour into tall glasses, and garnish with some of the passion fruit seeds if desired.

Caramelized Apple, Onion and Sausage Breakfast Casserole

Serves 6 to 8
2 tablespoons unsalted butter
1 large onion, thinly sliced into 1/2 moons
1 teaspoon chopped thyme
1 teaspoon sugar
3 medium firm apples, peeled, cored, and cut into 1/2-inch slices
1 pound bulk sage breakfast sausage
3 cups sourdough bread, crust removed, cut into 1/2-inch cubes
8 ounces smoked cheddar cheese, cut into 1/4-inch cubes
10 large eggs
1 cup whole or 2% milk
1/2 cup heavy cream
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

  1. Preheat the oven to 375 degrees and coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
  2. Melt the butter in a large skillet, add the onions and cook for 10 to 15 minutes, until translucent, add the thyme, and sugar, saute another 2 minutes. Add the apples, and cook another 10 to 15 minutes, until the apples, and onions begin to caramelize. Transfer to a large mixing bowl.
  3. In the same skillet, cook the breakfast sausage breaking up any large pieces, and cooking until the sausage is no longer pink. Transfer the sausage to the mixing bowl with the onions and apples.
  4. Add the bread and cheese to the bowl.
  5. In a large bowl, beat the eggs, milk, cream, mustard, salt, and pepper together until blended.
  6. Pour over the sausage and bread mixture, pressing down to saturate the bread.
  7. Transfer to the baking dish, and bake for 40 t0 45 minutes, until the eggs are set, and the cheese is melted.  Allow to rest for 5 minutes before cutting into portions.
  8. Do-Ahead:  This is the perfect do-ahead casserole, make it the night before, cool, cover and refrigerate, then bring to room temperature, and pop it into the oven in the morning.

@Diane Phillips Diane Phillips Blog: Cucina Divina
Follow me on Facebook (professional page) Twitter, and Pinterest

Farmers’ Market Box November 11th, 2021

Farmers Market Box Image

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

O’Henry Oven Fries with Come-Back Sauce

Serves 4 to 6
 
1/2 cup extra virgin olive oil
1 teaspoon garlic salt
1 teaspoon sweet paprika (smoked paprika works well here, too)
1 pound O’Henry sweet potatoes, scrubbed, and cut into 1/4 to 1/2-inch strips about 3-inches long
Fleur de Sel

  1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or silicone.
  2. In a bowl, combine the oil, garlic salt and paprika.
  3. Add the potatoes and toss to coat.
  4. Spread out onto the baking sheet in an even layer, and roast for 12 minutes, turn the fries and roast another 10 to 12 minutes until the fries are golden brown and crispy. Serve warm sprinkled with fleur de sel. Serve with comeback sauce (see recipe below)

Come Back Sauce

Makes about 1 1/2 cups
 
1 cup mayonnaise
 2 tablespoons ketchup
1 tablespoon lemon juice
1 teaspoon smoked paprika
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1 teaspoon finely chopped green garlic
1 tablespoon finely chopped onion
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper

  1. In a small bowl, whisk together the ingredients. Refrigerate for at least 2 hours to let the flavors get to know each other.
  2. This is a great sauce with seafood, chicken, or fried foods.

Sweet Potato Apple Gratin

Serves 6
Get a jump on Thanksgiving dinner, make this delicious gratin, and freeze it. Defrost in the fridge and bake on Thanksgiving.
 
1 pound O’Henry sweet potatoes, scrubbed
1/4 cup (1/2 stick) unsalted butter, melted
1/3 cup firmly packed light brown sugar
1/3 cup dark corn syrup
2 tablespoons cream sherry 
1/2 teaspoon ground cinnamon
pinch ground nutmeg
2 to 3 Fuji apples, peeled, cored, and sliced 1/4 inch thick

  1. Preheat the oven to 425 degrees, pierce the potatoes several times with the tip of a paring knife. Bake for 60 minutes, until the potatoes are soft.
  2. Split the sweet potatoes and scrape the sweet potatoes flesh into a large bowl.
  3. With an electric mixer, beat until smooth. Add 1/4 cup (1/2 stick) of the butter, the brown sugar, corn syrup, sherry, cinnamon, and nutmeg and blend until creamy.
  4. Spread half the sweet potato mixture in a 10- to 12-inch pie plate 2 inches deep, or a 13 x 9-inch baking dish.
  5. Arrange half the apple slices over the yam layer and brush with some of the remaining butter. The butter will seal the apples and prevent discoloration.
  6. Spread the remaining sweet potato mixture over the apples and arrange the remaining apples on top in an attractive pattern.
  7. Brush with the remaining butter, covering the apples completely.
  8. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 1 month. Defrost and bring to room temperature before continuing.
  9. Preheat the oven to 350°F. Bake the dish, uncovered, until the apples are golden brown, 30 to 40 minutes.
  10. Cook’s Note:  No sherry? No problem, just leave it out.

Tangerine Pudding Cake

Serves 6
This simple dessert makes its own sauce. As the cake cooks, it separates into cake on the top and sauce on the bottom. You can use any citrus that you love, this one is my favorite.
 
3 large eggs, separated
1 cup sugar
1/3 cup unsalted butter, softened
1/4 cup tangerine juice
1 tablespoon freshly grated Tangerine zest
1/4 cup all-purpose flour
1/8 teaspoon salt
1 cup milk
Powdered sugar for garnish

  1. Preheat the oven to 350°F and coat the inside of a 9-inch baking dish with non-stick cooking spray.
  2. Beat egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
  3. Combine the remaining 3/4 cup sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy.
  4. Add egg yolks, juice, and zest; continue beating until well mixed.
  5. Fold in the flour and salt. Beat at low speed until well mixed. Stir in milk. Gently fold in beaten egg whites.
  6. Pour mixture into the prepared pan, bake for 45-55 minutes or until golden brown. Remove casserole dish from the oven, and cool 10 minutes. Sprinkle with powdered sugar, if desired.

Tangerine Shrimp Stir Fry

Serves 4
This recipe will work well with chicken, or firm tofu.

For the Sauce

4 Tablespoons soy sauce
2 Tablespoons hoisin sauce
4 teaspoons chili garlic sauce
2 Tablespoons honey
2 Tablespoons brown sugar
1 cup fresh tangerine or orange juice
1 Tablespoon toasted sesame oil
2 Tablespoons rice wine vinegar
1 Tbsp cornstarch dissolved in 2 Tbsp water

  1. In a mixing bowl, whisk together the ingredients, and set aside.
  2. The sauce can be covered and refrigerated for up to 2 days.

For the Shrimp and Finishing

1 pound medium shrimp, peeled and deveined
1 egg beaten
1 Tbsp cornstarch
Pinch of salt
1/2 cup vegetable oil
1 tablespoon fresh grated ginger
2 or 3 dried hot chilies or 1-2 fresh hot chiles, sliced
The peel from 1 tangerine or 1 orange finely sliced (use a vegetable peeler to remove just the peel, no bitter white pith)
1 medium white onion diced
1 red bell pepper diced
2 to 4 scallions finally sliced for garnish
Sesame seeds for garnish
toasted sesame oil

  1. Put the shrimp, egg, cornstarch, and salt into a bowl, and mix thoroughly. (You can do this ahead, cover and refrigerate)
  2. Heat the oil in a wok or large skillet, add the ginger, chilies, and tangerine peel, and saute for 2 minutes being careful not to burn the chilies.
  3. Add the onion and pepper, and stir fry to 2 minutes, until the onion is softened. Add the shrimp and stir fry for 3 to 5 minutes, until the shrimp and pink.
  4. Add the sauce and bring to a boil. Serve garnished with scallions, sesame seeds

Fall Salad

Serves 6
 
1 bunch kale, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
2 Fuji apples, cored, and chopped
2 cups finely chopped rainbow carrots
1/4 cup apple cider
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 tablespoons finely chopped shallot or red onion
1/2 cup vegetable oil
Salt and pepper
1/2 cup white pomegranate arils

  1. In a salad bowl, combine the kale, apples, and carrots.
  2. In a small bowl, whisk together the cider, vinegar, mustard, onion, and oil. Season with salt and pepper.
  3. Pour over the salad and toss to coat. Cover and refrigerate the salad for at least 1 hour before serving, to soften the kale.
  4. Garnish with the pomegranate arils and serve.

Golden Beet Salad

Serves 6
 
One bunch golden beets, tops removed, scrubbed
1 head butter or green leaf lettuce, washed and spun dry
1/3 cup cranberry juice (no diet)
1/4 cup rice vinegar
1 tablespoon Dijon mustard
2 teaspoons finely chopped shallot or red onion
1 tablespoon honey
1 cup vegetable oil (non-GMO canola, or grape seed oil)
Salt and pepper
1 cup crumbled goat cheese

To Assemble

  1. Arrange the lettuce on salad plates.
  2. Drizzle some of the dressing over the lettuce, arrange some of the beets over the salad, and top with some crumbled goat cheese.

Beans and Greens

Serves 6
 
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 teaspoon finely chopped rosemary
Pinch red pepper flakes
One bunch black kale, tough stems removed, and coarsely chopped
1 1/2 cups chicken or vegetable broth
1/2 cup chopped tomatoes
One 14.5-ounce can small white beans, or cannellini beans
Salt and pepper
Grated Pecorino Romano cheese for garnish

  1. In a Dutch oven, heat the oil, saute the garlic, rosemary, and red pepper flakes for 1 minute, until fragrant. Add the kale, and saute until the greens are wilted.
  2. Add the chicken broth, tomatoes, and beans, bring to a simmer, and cook for 30 minutes, stirring occasionally.
  3. Season with salt and pepper, serve the beans and greens garnished with grated Pecorino Romano cheese.

Roasted Rainbow Carrots with Dilled Butter Sauce

Serves 4
 
1 bunch rainbow carrots, tops removed, scraped, and cut into 1-inch pieces
1/4 cup extra virgin olive oil
Salt and pepper
1/4 cup unsalted butter
1 tablespoon finely chopped shallot
2 tablespoons finely chopped dill

  1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone or parchment paper.
  2. In a bowl, combine the carrots, oil, salt, and pepper.
  3. Spread the carrots onto the baking sheet, and roast for 20 minutes until tender, turning them once or twice during the cooking time.
  4. While the carrots are cooking, melt the butter, and saute the shallot for 3 minutes, until softened.
  5. Add the dill.
  6. When the carrots are cooked, transfer them to a serving dish, and pour the dill butter over the carrots, tossing to coat. Serve warm.

Carrot top pesto

Makes about 3 cups
 
2 cups chopped carrot tops, washed and spun dry
2 garlic cloves
1/2 cup grated Parmigiano Reggiano
1/4 cup almonds
1/2 cup extra virgin olive oil
Salt and pepper

  1. In a food processor or blender, combine the carrot tops, garlic, and almonds. Pulse on and off to break up the garlic and nuts.
  2. With the machine running, pour in the oil, and process until smooth.
  3. Season with salt and pepper. Refrigerate the pesto for up to 1 week or freeze for up to 3 months.
  4. Drizzle the pesto over the roasted carrots or toss with pasta.

Miso Maple Kabu Turnips

Serves 2
 
1/3 cup maple syrup
3 tablespoons white miso
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup vegetable oil
1 bunch Kuba turnips, scrubbed, tops removed
1/4 cup sesame seeds for garnish
2 scallions, thinly sliced on the diagonal for garnish

  1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment. 
  2. In a large bowl, whisk together the syrup, miso, rice vinegar, soy, and oil.
  3. Add the turnips to the bowl and toss to coat thoroughly.
  4. Arrange in a single layer on the baking sheet, cover the sheet with aluminum foil and roast for 15 to 20 minutes, remove the foil, and roast another 20 to 30 minutes, until the potatoes are cooked through, and they become golden brown.
  5. Allow to rest for 10 minutes before transferring with all the juices to a serving bowl. Garnish with sesame seeds, and scallions.
  6. Do-Ahead:  You can roast these ahead, and then re-warm in a 350 degree oven for 15 minutes.

Apple Pear Crumble Sundaes

Serves 4 to 6

For the Streusel

1/2 cup (1 stick) unsalted butter
3/4 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 cup chopped pecans

  1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, parchment paper, or a silicone baking liner.  In a mixing bowl, cut the butter into the flour and sugar, until it begins to look like peas. Add the pecans and stir to blend.
  2. Transfer the mixture to the baking sheet and break up any bits that are large. Bake the crumble for 10 to 15 minutes, or until golden brown. The streusel may just form one big block on the baking sheet. Cool it completely, before breaking it up.
  3. Transfer to a zipper-top plastic bag and refrigerate for up to 1 week or freeze for 2 months. Defrost and bring to room temperature before using.

Hot Apple Pie Sundae Filling

1/2 cup (1 stick) unsalted butter
2/3 cup firmly packed light brown sugar
1/2 pound Fuji apples, peeled, cored, and chopped
4 Bosc pears, peeled, cored, chopped
1 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg

  1. In a skillet, melt the butter, and add the brown sugar, cooking until the sugar is melted.
  2. Add the apples, pears, cinnamon, and nutmeg and cook until the sauce is thickened, and the apples are golden and softened, about 10 to 15 minutes. Remove from the heat, and serve immediately, or cover, cool, and refrigerate for up to 4 days. Reheat before serving.

Assembly

1 recipe streusel topping (above)
1 recipe Sundae Topping (above)
1 quart good quality vanilla ice cream
Whipped cream for garnish (about 2 cups of heavy cream, whipped stiffly) (optional)

  1. In each sundae glass, sprinkle a bit of the streusel topping and ladle some of the hot sundae topping into the glass.
  2. Top with a scoop of ice cream, more streusel, and another scoop of ice cream.
  3. Top with more apple pie filling and sprinkle with some of the streusel topping. Garnish with whipped cream and serve. Repeat for the rest of the sundaes.    

8-Ball Squash Parmigiano

Serves 8
 
One pound 8-ball squash, scrubbed
4 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped onion
1/4 cup tomato puree
2 tablespoons finely chopped basil
Salt and pepper
1 cup fresh breadcrumbs
1 cup grated Parmigiano Reggiano

  1. Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Set pulp aside.
  2. Steam zucchini shells, covered, 6 minutes or until tender, or microwave for 3 to 4 minutes.
  3. Drain, cut sides down, on several layers of heavy-duty paper towels. Chop the zucchini pulp.
  4. In a skillet, heat 2 tablespoons of the oil, add the garlic and onion, saute for 2 to 3 minutes.  Add the tomato puree, and simmer for 2 minutes.
  5. Add the chopped zucchini pulp and basil, and saute about 3 minutes.
  6. Season the mixture with salt and pepper. Add the breadcrumbs and 1/2 the cheese. 
  7. Coat the inside of a 13-by-9-inch baking dish with the remaining olive oil. Stuff the zucchini with the mixture and lay in the prepared pan. Sprinkle with the remaining cheese and bake for 20 to 30 minutes until the cheese is golden brown and the zucchini are tender.

South of the Border 8-Ball Squash and Eggs

Serves 6 to 8
 
1 pound eight-ball squash
Olive oil
Salt
Freshly ground black pepper
1/2 cup tablespoons tomato sauce
Pinch ground cumin
1 teaspoon dried oregano
1 cup crumbled cotija cheese
8 large eggs
Salt and pepper
1 tablespoon finely chopped cilantro

  1. Preheat the oven to 375 degrees, and line a baking sheet with silicone, parchment or aluminum foil. .
  2. Cut the stem off the squash about 1/2 an inch from the top. Using a pointed teaspoon or melon baller, scoop out the insides of the squash, leaving a 1/4-inch thick wall on the sides and bottom. Brush the inside and outside of the squash shell with olive oil and rub the inside with a little salt and pepper.
  3. Place the squash shell on a baking sheet and bake for 15 minutes or until tender when pierced with a fork.
  4. Meanwhile, chop up the squash flesh and heat it in a pan with the tomato sauce, cumin, and oregano, cooking until the squash is tender.
  5. Remove the squash shell from the oven. Spoon the tomato sauce mixture into the bottom of the shell, then add the cheese. Crack the egg on top and sprinkle with salt and pepper. Place the squash stem on the baking sheet alongside the shell.
  6. Return the baking sheet to the oven and bake until the eggs are set, about 15-20 minutes.
  7. Garnish with cilantro and place the stem on top or to the side of the squash. Serve immediately.

Holiday Cheesecake with White Pomegranate

Serves 8 to 10
Cheesecakes freeze beautifully, and you can make this one now and then serve it during the holidays.

For the Crust

3 cups Chocolate wafer cookies, finely crushed
1/2 cup salted butter, melted
3 tablespoons sugar

Preheat the oven to 350 degrees and coat the inside of a springform pan with non-stick cooking spray.
In a bowl, combine the ingredients, and press into the bottom and up the sides of the pan. Bake for 10 minutes. Cool for 30 minutes. Lower the oven temperature to 325 degrees.

Five 8-ounce packages, cream cheese, softened
1 3/4 cups granulated sugar
3 tablespoons all-purpose flour
5 large eggs
2 large egg yolks
1 teaspoon vanilla paste or extract
4 ounces Bittersweet Chocolate, melted
1 tablespoon coffee liqueur (such as Kahlua)
1 teaspoon instant espresso granules
2 cups pomegranate arils

  1. Beat the cream cheese with a heavy-duty stand mixer fitted with paddle attachment on medium speed until smooth and creamy, about 2 minutes.
  2. Gradually add sugar and flour, beating until smooth.
  3. Add eggs and egg yolks, 1 at a time, beating on low speed just until yellow disappears after each addition. Beat in vanilla.
  4. Remove 2 cups of batter into a medium bowl. Pour the remaining batter portion into prepared crust; spread evenly.
  5. Stir together coffee liqueur and espresso granules in a small bowl until espresso dissolves; stir mixture into remaining bowl of cheesecake batter. Stir melted bittersweet chocolate into coffee batter until blended. Dollop over plain cheesecake batter in prepared crust, and swirl to marble the chocolate mixture. (Pan will be very full.) Place springform pan on a rimmed baking sheet.
  6. Bake at 325°F until center is almost set but center still jiggles slightly when pan is touched, 1 hour and 5 minutes to 1 hour and 15 minutes. Turn off the oven and allow the cheesecake to cool. Remove to a wire rack, and cool completely, about 2 hours.
  7. Cover pan loosely with aluminum foil, and chill 8 to 12 hours. Or, cool completely, and freeze for up to 6 months. Defrost in the refrigerator before serving.
  8. Sprinkle the arils over the cheesecake and serve.

White Pomegranate Tabouleh

Serves 6
 
2 cups flat-leaf parsley, finely chopped
1/2 cup fresh pomegranate arils
1 cup diced, cored, unpeeled Bosc pears
1/2 cup diced red onion
3 to 4 tablespoons honey
1/4 cup lemon juice
1/2 cup extra virgin olive oil
 Salt and pepper
1 cup toasted chopped walnuts

  1. In a salad bowl, combine the parsley, arils, pears, and onion
  2. In another bowl, whisk together the honey, lemon juice, and olive oil. Season with salt and pepper.
  3. Toss the salad with the dressing and garnish with walnuts.

@Diane Phillips Diane Phillips Blog: Cucina Divina
Follow me on Facebook (professional page) Twitter, and Pinterest

Farmers’ Market Box November 4th, 2021

Farmers Market Box Image

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

Zucchini Frittata

Serves 6
A great lunch/brunch or light dinner, this zucchini frittata is packed with flavor.

2 medium zucchini ends trimmed and coarsely grated
2 tablespoons olive oil, divided
1 tablespoon unsalted butter
1 small leek, thinly sliced, using the white and tender green parts
2 garlic cloves, thinly sliced
2 teaspoons finely grated lemon zest
Pinch red pepper flakes
Salt and pepper
10 large eggs, beaten to blend
1/4 cup finely chopped basil
1 cup crumbled goat cheese
2 tablespoons freshly grated Parmesan

  1. Preheat oven to 350 degrees, put the zucchini into a colander and sprinkle with salt. Let stand for 10 minutes, then press the liquid out of the zucchini.
  2. Heat the oil and butter in an 8 to 10-inch ovenproof skillet (cast iron is great) Add the leek, garlic, lemon zest, and red pepper flakes, saute for 2 to 3 minutes to soften the leek. Add the zucchini, season with salt and pepper and cook until most of the liquid in the pan has evaporated.
  3. In a mixing bowl, whisk together the eggs, basil, and goat cheese. Pour over the zucchini, stirring and scraping down the sides until the edges are beginning to set (think soft scrambled eggs) 
  4. Sprinkle with the Parmigiano, transfer the skillet to the oven, and bake until set 10 to 12 minutes, until the eggs are puffed, and the center is set. Let the frittata rest for 5 minutes before cutting into wedges and serving.

Pasta Carbonara with Zucchini

Serves 6
 
1/4 cup extra virgin olive oil
1 garlic clove, minced
2 medium zucchini, ends trimmed and cut into 1/2-inch dice
5 large egg yolks
1 cup freshly grated Parmigiano Reggiano cheese, plus more for garnish
1/4 cup freshly ground black pepper
1 pound spaghetti, or buccatini

  1. In a large skillet, heat the oil, saute the garlic and zucchini until the zucchini begins to color, and loses some of its liquid. Set aside.
  2. In a mixing bowl, whisk together the eggs, the cheese, and half the pepper. Set aside at room temperature.
  3. Bring 8-quarts of salted water to boil in a pasta pentola and cook the pasta 2 to 3 minutes short of al dente.
  4. When the pasta is cooked, heat the skillet with the zucchini, drain the pasta, reserving some of the pasta liquid, and add the pasta to the skillet tossing to blend.
  5. Take the skillet off the heat, and add the egg and cheese mixture, adding more pasta water to make a creamy sauce. Taste the pasta and add more pepper if desired and serve.

Fuyu Persimmon Muffins

Makes about 24
 
2 teaspoons baking soda
3 cups peeled and finely chopped ripe Fuyu persimmons
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2/3 cup firmly packed dark brown sugar
2 large eggs
2 teaspoons lemon juice
2 teaspoon vanilla paste or vanilla extract
2 cups all-purpose flour
1 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1 cup chopped walnuts (or pecans or macadamia nuts)
3/4 cup golden raisins

  1. In a large bowl, stir together the baking soda and the persimmons, set aside.
  2. In the large bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars.
  3. Add the eggs, one at time, beating after each addition. Stir in the lemon juice and vanilla and beat until well combined.
  4. Stir in the persimmon mixture, and then stir in the remaining ingredients, beating on low speed until combined.
  5. Using a scoop, fill the muffin tins 3/4 full.  Bake for 20 minutes, until a skewer or toothpick inserted into the center comes out with a crumb or two attached.
  6. Transfer to wire racks to cool for 10 minutes, and then remove from the muffin tins and serve warm or at room temperature.
  7. The muffins will keep stored airtight in the fridge for up to 3 days, or they freeze well for about 1 month. Defrost and reheat in a 300 degree oven for about 10 minutes.

Turkey, Arugula and Brie Panini

Serves 4
 
Unsalted butter, softened
8 slices sourdough or Italian sandwich bread (not a baguette)
1/4 pound brie cheese, cut into slices
1/4 to 1/2 pound sliced turkey
2 Warren pears, cored, and thinly sliced
1 bunch arugula, washed, spun dry and tough stems removed

  1. Preheat a grill pan or griddle.
  2. Lay the bread onto a cutting board and spread one side with butter.
  3. Turn the bread butter side down, and layer the brie, turkey, pears, and arugula onto the bread.
  4. Lay the bread in the grill pan or griddle butter side down, and top with the other slice of bread butter side up.
  5. Grill until the underside is golden brown. Carefully flip the sandwich, and grill until the underside is golden brown and the cheese has melted.
  6. Remove from the pan, and slice in half.

Vegetarian Collard Greens

Serves 4
 
1/4 cup vegetable oil
3 garlic cloves, minced
Pinch red pepper flakes
1 cup diced onion
1 cup cherry tomatoes, halved
1 bunch collard greens, tough stems removed, and cut into 1/2-inch ribbons
1 teaspoon apple cider vinegar
1/2 teaspoon sea salt, to taste
1/8 teaspoon black pepper, to taste

  1. In a large skillet, heat the oil, saute the garlic, red pepper, and onion, until the onion is almost golden brown.
  2. Add the tomatoes, and cook, until the tomatoes are jammy, about 10 minutes.
  3. Add the greens, and vinegar, season with salt and pepper, and saute until the greens are wilted. Season well and serve.
  4.  This is delicious served with grilled meats.

Shrimp Stir-Fry

Serves 4 to 6

1 tablespoon vegetable oil
1 tablespoon minced fresh ginger
2 to 3 garlic cloves, minced
1 tablespoon chili-garlic sauce
4 scallions, thinly sliced using the white and green parts
1 Shanghai bok choy, washed and thoroughly dried, and cut into 1/2-inch ribbons
2 cups julienne zucchini
1 cup julienne carrots
2 tablespoons rice wine
2 tablespoon soy sauce
1 pound medium peeled and deveined shrimp
Cooked white or brown rice for serving
Toasted sesame seeds for garnish

  1. Place a large skillet or wok over the highest heat the pan can handle. Heat until the pan is very hot: A drop of water flicked on the surface should sizzle and evaporate within a second or two. Swirl 1 tablespoon of oil into the hot pan, then add ginger, garlic, chili-garlic sauce, and the white parts of the scallions, and stir-fry for about 10 seconds.
  2. Add the bok choy and stir-fry for 2 to 3 minutes, or until the bok choy leaves are wilted.
  3. Add the zucchini and carrots and continue to stir fry till the zucchini begins to color.
  4. Add wine or vinegar and soy sauce and stir-fry for 1 minute more, or until the bok choy stems are starting to get tender.
  5. Add shrimp and stir-fry for another minute, or until the shrimp is cooked through, the veggies are tender, and everything is coated with sauce.
  6. Remove from the heat, and mix in the cashews and serve over rice, and garnish with sesame seeds.

Miso Roasted Japanese Sweet Potatoes

Serves 4
 
1 pound Japanese sweet potatoes, scrubbed, and cut into 1-inch cubes
1/4 cup vegetable oil
1/2 teaspoon freshly ground black pepper
2 teaspoons unsalted butter, melted and cooled
1/2 teaspoon sesame oil
2 garlic cloves, minced
1 tablespoon white miso
2 teaspoons soy sauce
1 tablespoon brown sugar
1 tablespoon sesame seeds for garnish
1/4 cup finely chopped scallion for garnish

  1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment, or aluminum foil. 
  2. Put the potatoes onto the baking sheet.
  3. In a bowl, combine the oil, pepper, butter, sesame oil, garlic, miso, soy sauce, and brown sugar. Whisk together until blended and pour over the potatoes. Toss the potatoes in the mixture.
  4. Roast for 45 to 50 minutes, turning several times until the potatoes are crispy on the outside.
  5. Garnish with sesame seeds, and scallions.

Red Frill Mustard Salad with Tangerine Vinaigrette

Serves 4
 
1 bunch red frill mustard greens, washed, spun dry, tough stems removed, and chopped
1/4 cup finely chopped red onion
1/3 cup tangerine juice
3 tablespoons aged balsamic vinegar
1/2 cup vegetable oil
2 tablespoons honey
Salt and pepper
1/3 cup crumbled goat cheese

  1. Put the mustard greens into a salad bowl with the red onion.
  2. In a small bowl, whisk together the juice, vinegar, oil, and honey. Season with salt and pepper.
  3. Toss the greens and onion with the dressing and toss to coat.
  4. Garnish with the goat cheese and serve.

Pasta with Red Frill Greens and Sausage

Serves 6
 
One pound penne, cooked 3 minutes short of al dente, saving some of the pasta water
1/2 pound bulk sweet Italian sausage
2 tablespoons extra virgin olive oil
2 teaspoons chopped green garlic
One bunch red frill mustard greens, tough stems removed and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
Salt and pepper
1/2 cup grated Pecorino Romano

  1. In a large skillet, cook the sausage until it is no longer pink, breaking up any large pieces. Drain the fat from the skillet, add the oil, and saute the green garlic and greens with the sausage. Add the broth and cook until the greens are tender about 5 minutes.
  2. Drain the pasta and toss in the skillet with the sausage and greens. Add 1/2 of the cheese, and some of the hot pasta water to skillet, to make a creamy sauce. 
  3. Serve the pasta garnished with the remaining cheese.

Maple Roasted Persimmons

Serves 4
 
3 or 4 just-ripe Fuyu persimmons, peeled and cut into small wedges
3 tablespoons unsalted butter
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla bean paste
Fleur de Sel

  1. Preheat the oven to 400 degrees F.
  2. In a skillet just large enough to fit the persimmon wedges, melt butter over medium heat until it turns brown and nutty, about 5 minutes.
  3. Add the persimmon wedges, and cook, without moving, until they’re lightly browned, about 3 minutes. Turn and cook, without moving, until the other sides are lightly browned, another 3 minutes or so.
  4. In a small bowl, whisk together the maple syrup, cinnamon, and vanilla bean paste.
  5. Once the persimmon wedges are lightly browned, add the maple syrup, cinnamon, and vanilla to the skillet. Stir gently to evenly integrate with the brown butter.
  6. Transfer skillet to oven, and roast until the persimmons are tender and caramelized and the sauce is bubbling and starting to thicken, about 8 to 10 minutes.
  7. Remove from oven, and finish with fleur del sel, to taste. Serve warm.

Green Bean and Feta Salad

Serves 4
 
1/2 pound green beans, trimmed
1/2 cup crumbled feta cheese
1/4 cup thinly sliced red onion
1 tablespoon finely chopped oregano
1/4 cup extra virgin olive oil
2 to 3 tablespoons lemon juice
Salt and pepper

  1. Bring 4 quarts of salted water to a boil, add the beans, and cook 3 minutes.  Drain thoroughly and cool.
  2. When the beans are cooled, toss with the feta, onion, oregano, oil, and lemon juice until coated. Season with salt and pepper if needed and serve.

Poached Pears and Apples in Red Wine

Serves 8
Spoon crème fraiche or ice cream into the center of the fruit, then drizzle with the syrup. Freeze any leftover syrup it is incredible served over chocolate cake or use in cocktails during the holidays.
 
1 cup full bodied red wine
1 cup ruby port
1 ½ cups firmly packed light brown sugar
1 cinnamon stick
2 Warren pears, cored and cut in half
2 Gala apples, cored and cut in half

  1. In a Dutch oven, combine the wine, port, brown sugar, and cinnamon, add the pears and apples, you will have to arrange them in layers, and spoon some of the sauce over the fruit.
  2. Cover and cook over medium high heat at a simmer, for 20 to 30 minutes until the fruit is softened.
  3. The pears may be ready before the apples, remove them and continue to simmer the apples until they are softened.
  4. Transfer the pears to a serving platter. Strain the sauce into a saucepan, discarding any solids.
  5. Bring the sauce to a boil, and boil for 5 to 10 minutes, until the sauce becomes syrupy. Spoon the syrup over the pears on the platter and serve at room temperature.

Chicken Waldorf Salad

Serves 4 to 6
First served at the Waldorf Astoria, hence the name, I’ve updated this salad with a vinaigrette, rather than the traditional mayonnaise dressing. 
 
For the Apple Cider Dressing

2/3 cups vegetable oil
1/3 cup apple juice or cider
2 tablespoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon celery seeds
1/8 teaspoon dry mustard
Pinch of cayenne pepper

  1. In a small bowl, whisk together the ingredients. Taste for salt and pepper and adjust. The dressing can be refrigerated for up to 1 week.

For the Salad
 
2 cups bite-size pieces of cooked chicken
2 ribs celery, finely chopped
1/3 cup golden raisins
1/4 cup finely chopped red onion
3 Gala apples, cored and cut into 1/2-inch dice
One head red leaf lettuce, washed, spun dry and chopped
1 cup toasted pecans

  1. To assemble the salad, in a large bowl, combine the chicken, celery, raisins, onion, and apples, then toss with about 1/4 cup of the dressing.
  2. When ready to serve, place put the greens into a large salad bowl and add the chicken mixture and pecans. Toss with some of the dressing until everything is coated. Add more dressing if it is needed, and re-toss.

Warm Apple Cake with Caramel Pecan Sauce

Serves 8
This cake is a great Thanksgiving desert, which can be warmed in the oven while you are eating dinner.
 
2 cups unsalted butter, softened                                                    
2 cups sugar
4 large eggs  
1 tablespoon vanilla extract
3 cups unbleached all-purpose flour
2 teaspoons baking soda                            
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg                     
5 medium-size apples, peeled, cored, and finely chopped
1 cup chopped pecans        
1 tablespoon vanilla extract

  1. Preheat the oven to 350° F. Coat an 11 x 15-inch jelly roll pan with nonstick cooking spray.
  2. In the bowl of an electric mixer, beat the butter and sugar together in a large bowl until light and fluffy.
  3. Beat in the eggs, one at a time, until blended.
  4. Add the flour, baking soda, and spices and beat until just incorporated.
  5. Stir in the apples, nuts, and vanilla. Scrape into the prepared pan.
  6. Bake until a skewer inserted into the center comes out with just a few crumbs attached to it, 35 to 40 minutes.
  7. Set the pan on a rack to cool.
  8. Do-Ahead: At this point, you can cool completely, cover, and refrigerate for up to 2 days or freeze for up to 6 weeks.

Caramel Pecan Sauce

Makes 2 cups
 
4 tablespoons unsalted butter
1 cup pecan halves
1 cup firmly packed dark brown sugar
1 cup heavy cream
1/4 cup Bourbon (optional)

  1. In a saucepan, heat the butter, and toast the pecans in the butter.
  2. Add the sugar and cook until the sugar is melted.
  3. Add the heavy cream and stir until the mixture begins to boil. Boil for 1 minute.
  4. Add the bourbon if using and serve the sauce warm over the cake with vanilla ice cream.

Scarlet Runner Bean Gratin

Serves 4
 
1/4 pound scarlet runner beans, shelled
1/2 cup finely chopped onion
1 teaspoon dried thyme leaves
3 garlic cloves, chopped
Salt and pepper
3 tablespoons extra-virgin olive oil
2 cups sliced leeks, white and light green parts only
1 celery stalk, chopped
1 cup chopped canned tomatoes
2 cups zucchini squash, quartered and sliced 1/4 inch thick
chopped fresh basil leaves for garnish
Salt and pepper
1/2 cup freshly grated Parmigiano Reggiano

  1. Put the beans, onion, and garlic into water to cover, and bring to a boil. Simmer for 30 to 40 minutes. Drain, and set aside.
  2. In a large skillet, heat the oil, saute the leeks, thyme, and celery until the leeks begin to turn translucent. Add the tomatoes, and zucchini, and simmer until the tomatoes are thickened. Add the beans, and basil, and simmer another 10 minutes until thickened.
  3. Season with salt and pepper, and garnish with the cheese.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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Farmers’ Market Box October 28th, 2021

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

Broccoli Cheddar Soup

Serves 6
 
3 tablespoons unsalted butter
1/4 cup finely chopped onion or shallot
3 tablespoons all-purpose flour
2 1/2 cups chicken or vegetable broth
One bunch broccoli, stalks removed, and cut into florets
1 cup heavy cream
1 cup shredded sharp cheddar cheese plus more for garnish
Salt and Tabasco

  1. In a Dutch oven, heat the butter and saute the onion for 2 to 3 minutes. Add the flour and cook for 2 minutes.
  2. Stir in the broth, bring to a boil, add the broccoli, and simmer for 5 to 7 minutes until the broccoli is tender.
  3. Add the cream. Remove from the heat, stir in the cheese. Season with salt and Tabasco, and serve warm, garnished with additional cheese if desires.
  4. Cook’s Note:  If you wish to leave out the cream, additional broth will give you a hearty soup.

Rainbow Carrot Salad

Serves 4 to 6
 
1 bunch rainbow carrots, coarsely shredded
2 scallions, finely chopped, using the white and tender green parts
3 tangerines, peeled, separated into segments and chopped
3 tablespoons red wine vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
Salt and pepper

  1. In a bowl, combine the carrots, scallions, and tangerines.
  2. In a small bowl, combine the vinegar, sugar, mustard, and oil. Season with salt and pepper.
  3. Pour the dressing over the carrots and toss to coat. The salad can be refrigerated for up to 12 hours. Re-toss when ready to serve.

Roasted Rainbow Carrots and Apples

Serves 4
 
1 bunch rainbow carrots, tops removed, scrubbed, and cut into quarters
2 apples, cored, and sliced 1/2-inch thick (about the thickness of the carrots)
1/4 cup honey
2 teaspoons ground cumin
1/2 cup vegetable oil
Salt and pepper

  1. Preheat the oven to 400 degrees, line a baking sheet with parchment, aluminum foil, or silicone.
  2. In a bowl, combine all the ingredients, and toss to coat.
  3. Spread onto the baking sheet in an even layer and roast for 15 to 20 minutes until the carrots are tender.
  4. Remove from the oven, serve warm or at room temperature.

Roasted Chile and Corn Chowder

Serves 6
 
3 chile peppers
3 tablespoons vegetable oil
1/2 cup finely chopped onion
2 garlic cloves, minced
1/2 teaspoon ground cumin
3 tablespoons all-purpose flour
6 cups chicken or vegetable broth
Corn cut from two cobs
Salt and pepper
1/4 cup finely chopped cilantro for garnish

  1. In a Dutch oven, heat the oil, saute the onion, garlic, and cumin for 3 to 4 minutes, till the onion is translucent.
  2. Add the flour and cook another 2 minutes, add the broth, and bring to a boil.
  3. Add the corn and the cobs, and simmer for 20 minutes. Remove the corn cobs, scraping off any excess corn from the cob.
  4. Season with salt and pepper and garnish with cilantro.

Moussaka

Serves 6 to 8

A few steps are involved in this delicious meal, pair with salad and red wine vinaigrette and crusty bread for a comforting dinner. 
 
1 pound Italian eggplant, cut into 1/2-inch rounds
1/2 cup extra virgin olive oil
 Salt and pepper
1 cup chopped yellow onion
3 garlic cloves, chopped
2 teaspoons dried oregano
½ teaspoon ground cinnamon
2 pounds ground lamb
1 28-ounce can tomato puree
2 tablespoons red wine vinegar
¼ cup Italian parsley, minced
½ cups dry white wine
 Salt and pepper

  1. Preheat the broiler or a grill for 10 minutes. Lay the eggplant onto a foil lined baking sheet, brush the eggplant slices with some of the oil, sprinkle with salt and pepper, and grill/broil until they are golden on one side. Cool.
  2. In a Dutch oven, heat 2 tablespoons of the oil, and saute the onion, garlic, oregano, and cinnamon for 2 to 3 minutes to soften the onion. 
  3. Add the lamb, and saute breaking up any large pieces, until the lamb is no longer pink. Remove any excess fat from the pan.
  4. Add the tomatoes, vinegar, parsley, and wine, season with salt and pepper and simmer for 45 minutes until thickened.

For the Bechamel

4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups milk
1/8 teaspoon ground nutmeg
Salt and pepper
2 large eggs, beaten
3 cups Kefalotyri or Pecorino Romano cheese
1 cup fresh breadcrumbs

  1. In a large saucepan, melt the butter, and whisk in the flour. Cook for 2 minutes, add the milk, and bring to a boil, whisking constantly. Remove from the heat, let cool slightly, whisk in the eggs, and 1 cup of cheese. 
  2. Preheat oven to 350 degrees. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. Sprinkle some of the breadcrumbs over the bottom of the baking dish. Top with half of the eggplant slices and spread the meat sauce over the eggplant. Top with 1/2 cup of the remaining cheese. Layer the remaining eggplant on the cheese, and spread the bechamel over the top, and sprinkle with the remaining cheese and breadcrumbs.
  3. Do-Ahead:  At this point, you can cool, cover, and refrigerate for up to 24 hours, or freeze for 1 month.
  4. Preheat the oven to 350 degrees, and bake for 45 minutes, until well browned. Remove from oven and let rest for 10 to 15 minutes, before cutting into 3-inch squares to serve.

Roasted Eggplant Rollatini

Serves 6

For the Eggplant

One pound Italian purple eggplant, stem and root end removed and sliced lengthwise into 1/2-inch slices
1 cup olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper

  1. Preheat the oven to 350 degrees, and line 2 baking sheets with silicone baking liners, aluminum foil, or parchment.
  2. Lay the eggplant onto the baking sheets.
  3. In a bowl, combine the oil, salt and pepper and brush the eggplant with the oil.
  4. Bake for 10 minutes until the eggplant begins to soften, turn the eggplant, brush with the oil, and bake another 20 minutes until the eggplant is golden brown.
  5. At this point you can cool, cover, and refrigerate the eggplant until ready to roll.

For the Sauce

1/2 cup extra virgin olive oil
1/2 cup finely chopped yellow onion
2 teaspoons dried basil
2 cloves garlic, coarsely chopped
Two 28.5-ounce cans chopped tomatoes and their juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh parsley

  1. In a skillet, heat the oil, and saute the onion, basil, and garlic for 2 to 3 minutes until the onion begins to soften.
  2. Add the tomatoes, salt and pepper, and simmer for 30 minutes.
  3. Add the basil and parsley, and season again with salt and pepper.
  4. Do-Ahead:  The sauce can be refrigerated for up to 2 days, or frozen for up to 3 months.

Assembly

8-ounces smoked Scarmorza or smoked mozzarella
¾ cup grated parmesan cheese
Fresh Basil leaves for garnish (optional)

  1. Spread 1 cup tomato sauce in the bottom of a baking dish.  Depending upon your eggplant you may need a 13-by-9-inch dish (for more than 8 slices of eggplant) or a 9 to 10-inch baking dish for 8 or less slices. 
  2. Cut the mozzarella into 1/4-inch slices.
  3. Lay an eggplant slice on a flat surface and place the cheese in the center of the slice. Fold the eggplant over the cheese, and place seam side down on the sauce in the prepared pan.
  4. Continue to roll the slices until they are all used.
  5. Top each slice with some of the remaining sauce. Sprinkle any remaining cheese over the eggplant, and top with the parmesan.
  6. Preheat the oven to 350 degrees. Bake the eggplant for 25 to 35 minutes, until the cheeses are melted, and bubbling. Serve garnished with fresh basil leaves.

Mexican Street Corn Salad

Serves 4
 
2 chile peppers
2 cups bicolor corn cut from the cob
1/2 cup red onion, finely chopped
1 cup rainbow carrots, finely chopped
1 chile pepper, cored, seeded and finely chopped
2 tablespoons finely chopped cilantro
1/2 cup crumbled cotija cheese
1/4 cup sour cream
1/2 cup mayonnaise
2 to 3 tablespoons lime juice
Salt and pepper

  1. Preheat the broiler and broil the chilies until they are blistered on all sides. Cool, slip off the skins, remove the seeds and stem end, and put in a blender or food processor.
  2. In a salad bowl, combine the corn, onion, carrots, chile, cilantro and cheese.
  3. Add the sour cream, mayonnaise, and lime juice to the food processor, and puree with the chilies.
  4. Pour over the salad and toss to coat. Serve garnished with cilantro sprigs.

Chard and Corn Gratin

Serves 4 to 6
A great side dish to serve with grilled entrees, it can be served right out of the oven, or at room temperature.
 
2 tablespoons extra virgin olive oil
One 1/2-inch thick pancetta, finely chopped
2 garlic cloves, minced
2 torpedo onions, finely chopped
1 bunch Swiss chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
2 cups corn, either fresh cut from the cob, or frozen and defrosted
4 large eggs
½ cup milk
1/2 cup finely shredded Gruyere cheese
1/4 cup grated Parmigiano Reggiano

  1. Preheat the oven to 350 degrees, coat the inside of a 2-quart gratin dish with non-stick cooking spray.
  2. In a large skillet, heat the oil add the pancetta, and saute till the pancetta is crisp.
  3. Add the onion and garlic, saute for 2 to 3 minutes, add the chard, and saute till the chard is wilted. Season liberally with salt and pepper. Add the corn and toss to coat. Transfer to the prepared baking dish.
  4. In a bowl, whisk together the eggs and milk. Pour over the chard mixture.
  5. Sprinkle with the cheeses, and bake for 30 to 35 minutes, until the eggs are set.
  6. Remove from the oven, and allow to rest for 5 minutes, before serving.

Japanese Sweet Potato Curry

Serves 4 to 6
 
1 tablespoon vegetable oil
2 teaspoons mild curry powder
2 large boneless, skinless chicken breasts, cut into bite-size pieces
1 bunch Swiss chard, tough stems removed, cut into 1/2-inch ribbons
2 Japanese sweet potatoes, peeled and cut into bite-size pieces
2 cups chicken stock
2 cups coconut milk
1/4 cup finely chopped cilantro or Italian parsley
2 to 3 cups steamed Basmati rice for serving

  1. In a large skillet, or wok, heat the oil, and saute the curry powder for 1 minute. Add the chicken and cook until the chicken is white all over.
  2. Add the chard, and saute until it begins to soften.
  3. Add the sweet potatoes, stock, and coconut milk.
  4. Simmer for 15 to 20 minutes, until the potatoes are tender.
  5. Season with salt and pepper, and garnish with cilantro and serve over rice.

Japanese Sweet Potato Hash

Serves 6
 
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 large yellow onion, finely chopped
3 garlic cloves, minced
1 pound scrubbed Japanese sweet potatoes cut into 1/2-inch dice
3 large cloves garlic, minced
8 sage leaves, minced
Freshly ground black pepper
6 large eggs
Salt and freshly ground black pepper
Grated Parmigiano Reggiano for garnish

  1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, silicone or parchment. 
  2. Melt the butter and olive oil in a large skillet over medium-high heat.
  3. Add the onions and lower the heat to medium and cook, stirring occasionally until they are a light golden brown.
  4. Place the sweet potatoes, onions, salt, sage, black pepper in a large bowl and toss to combine. Transfer to the baking sheet and spread into an even layer.
  5. Roast until the sweet potatoes are soft and browned, 30 to 45 minutes (roasting time depends on the size and uniformity of the sweet potato chunks, as well as the variety of sweet potato you buy).
  6. Using the back of a large spoon, make 6 wells in the hash. Crack an egg into each well. Season the eggs with salt and pepper.
  7. Bake until the eggs are done to your liking, 8 to 10 minutes. Test the eggs by prodding them with a fork to check the firmness of the white and the yolk.
  8. Serve immediately, with shavings or sprinkles of Parmigiano cheese, if desired.

Slow Cooker Cider Braised Chicken and Apples

Serves 6
 
¼ cup (1/2 stick) unsalted butter
5 Braeburn apples, peeled, cored, and cut into 8 wedges
2 medium onions, cut into half moons
2 teaspoons dried thyme
2 tablespoons Dijon mustard
¼ cup firmly packed light brown sugar
1 1/2 cups apple cider
2 chicken bouillon cubes
8 slices thick cut (Applewood smoked) bacon, cut into 1-inch pieces
8 chicken breast halves, skin and bones removed
½ teaspoon freshly ground black pepper
½ cup heavy cream
½ cup finely chopped Italian parsley

  1. In a large skillet, melt the butter and sauté the apples, onions and thyme until the onions begin to soften, about 5 to 7 minutes. Add the mustard, sugar and cider, and transfer to the insert of a 5 to 7-quart slow cooker. Add the bouillon cubes, crushing them to dissolve, and set the cooker on warm while you sauté the chicken.
  2. Wipe out the skillet, and cook the bacon until crisp, draining it on paper towels. Sprinkle the chicken with the pepper, and brown the chicken in the bacon drippings, transferring to the slow cooker insert. Cover and cook on low for 3 to 4 hours, until the chicken is cooked though and the apples are tender. Stir in the cream and parsley, garnish with the reserved bacon and serve on the warm setting.

Mom’s Apple Pie Cake

Serves 8
 
8 medium-size apples, cored, peeled, and sliced
2 teaspoons ground cinnamon
2 tablespoons sugar
2 teaspoons fresh lemon juice
1 1/2 cups (3 sticks) unsalted butter or margarine, melted
2 cups unbleached all-purpose flour
2 cups sugar
2 large eggs
1 1/2 cups pecan halves

  1. To make the apple mixture, toss together the apples, cinnamon, sugar, and lemon juice in a large bowl.
  2. Preheat the oven to 375°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray. Transfer the apples to the prepared pan.
  3. To mix the batter, combine the melted butter, flour, sugar, eggs, and pecans, stirring until blended. Pour over the apples and bake until the top is crisp and golden, and the apples are bubbling underneath, 45 minutes to 1 hour.
  4. Serve the cake warm or at room temperature with unsweetened whipped cream or vanilla ice cream.

Sweet Lime Pound Cake

Makes Two 8-inch loaves or one Bundt
 
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs
1 teaspoon grated lime zest
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup fresh lime juice
3/4 cup buttermilk (or 3/4 cup whole milk with 1 teaspoon lemon juice added)

  1. Preheat the oven to 350 degrees. Coat two 8-inch loaf pans with non-stick cooking spray.
  2. Cream the butter and sugar together in the bowl on an electric mixer until light and fluffy. Add the eggs one at a time, and the lime zest.
  3. Add the flour, baking powder, soda, and salt to the bowl.
  4. In a measuring cup, combine the lime juice and buttermilk, and with the mixer on low, begin to add the buttermilk to the bowl, beating until the batter begins to come together and is smooth. Stop the mixer a few times to scrape down the sides.
  5. Divide the batter between the two pans, and bake for 1 hour, until a cake tester comes out clean.
  6. Cool the cakes for 15 minutes, then remove from the pans.

GLAZE

2 cups sifted confectioner’s sugar
1/4 cup fresh lime juice or bottled key lime juice

  1. Whisk together the sugar and lime juice with a wire whisk. Pour over the top of the cakes and allow the glaze to drizzle down the sides. Slice the cake and serve with fresh strawberries.

Cilantro Lime Flavored Butter

Flavored butters are great for serving over grilled seafood, poultry, and meats. Stir them into vegetables, and rice, too. They don’t freeze rock hard, so you can slice off what you need and then return to the freezer.
 
1 bunch cilantro, washed and spun dry, stems removed
2 garlic cloves
1 cup unsalted butter, softened
1/4 cup lime juice
Pinch cayenne pepper

  1. In a food processor, combine the cilantro and garlic, and pulse on and off to break up the garlic.
  2. Add the butter, lime juice and cayenne and process until smooth. Taste and adjust the seasoning, adding more pepper, or lime juice.
  3. Put the mixture onto a long piece of plastic wrap or aluminum foil and roll into a log. Put into a zip lock bag, and store in the freezer.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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Farmers’ Market Box October 21st, 2021

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

Asian Pickled Vegetables

Makes about 1 quart

One bunch watermelon radishes, trimmed and cut into julienne
One bunch turnips, tops removed, and trimmed, cut into julienne
One bunch golden beets, tops removed, peeled, and cut into julienne
1 red onion, thinly sliced into 1/2 moons
1 cup unseasoned rice wine vinegar
1/2 cup sugar
1 tablespoon salt
Few drops of Sriracha (optional)
1/4 cup finely chopped cilantro or Italian parsley

  1. In a bowl, combine the ingredients, cover, and refrigerate overnight. Drain the marinade and refrigerate for up to 5 days. Serve on sandwiches, or with Asian main courses.

Miso Maple Turnips

Serves 4 to 6

1/4 cup unsalted butter
2 tablespoons vegetable oil
1/4 cup maple syrup
1 to 2 tablespoons white miso
One bunch turnips, trimmed, tops removed, and cut into wedges
2 tablespoons chopped scallions or chives for garnish

  1. In a skillet, heat together the butter oil, syrup, and miso, whisking till smooth.
  2. Add the turnips and simmer for 10 minutes turning frequently to coat the turnips.
  3. When the turnips are tender, remove from the pan and serve garnished with some chopped scallions or chives.

Beet Carpaccio with Buratta, Arugula, Tangerine Basil Vinaigrette

Serves 6

One bunch golden beets, tops trimmed, and scrubbed
One bunch arugula, cleaned, and spun dry
1 buratta (buratta is a fresh mozzarella with a creamy center—you can substitute fresh mozzarella if you can’t find buratta—it’s available at Specialty Produce and Mona Lisa)
2 pixie tangerines, peeled and segmented
1/2 cup extra virgin olive oil
1/4 cup fresh tangerine juice
2 tablespoons sugar
2 tablespoons aged Balsamic vinegar
6 large leaves basil, finely sliced
Salt and pepper

  1. Preheat the oven to 400 degrees and place the beets on a baking sheet. Bake for 30 to 45 minutes until tender. (They will show no resistance when pierced with the end of a sharp paring knife)
  2. Remove the beets from the oven, allow to cool, and peel the beets.
  3. Arrange the arugula on salad plates. Thinly slice the beets and arrange over the arugula.
  4. Thinly slice the buratta and arrange 3 pieces over the beets. 
  5. Arrange the tangerine segments around the outside of each plate.
  6. In a small bowl, whisk together the oil, juice, sugar, Balsamic vinegar, and basil. Taste for seasoning and adjust with salt and pepper and drizzle over the salad.

Kale and Potato Gratin

Serves 4 to 6

2 tablespoons extra virgin olive oil
1 garlic clove, minced
1 bunch kale, tough stems removed, and cut into 1/2-inch ribbons
1 1/2 cups milk
1 cup heavy cream
1 pound Yukon gold potatoes, thinly sliced on a mandoline (about 1/4-inch thick)
2 tablespoons finely chopped garlic
Salt and pepper
1/2 cup grated Parmigiano Reggiano
1/2 cup grated Gruyere, or imported Swiss cheese

  1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
  2. In a large skillet, heat the oil, swirl the garlic in the pan for 30 seconds, until fragrant, and add the kale. Saute the kale until it begins to wilt.
  3. Add the milk and cream to the pan, along with the sliced potatoes, and garlic. Simmer for 10 to 15 minutes until the potatoes are beginning to turn tender. Season with salt and pepper.
  4. Combine the cheeses in a bowl.
  5. Transfer the potato/kale mixture to the prepared baking dish and sprinkle with the cheese.
  6. Do-Ahead:  At this point, you can cool, cover, and refrigerate overnight.
  7. Bake the gratin for 35 to 40 minutes until the cheese is golden brown and the potatoes are tender.
  8. Allow the gratin to rest for 10 minutes before serving.

Kale Caesar

Serves 4

A make ahead salad; store in the fridge for at least 20 minutes, or up to 6 hours.

1 bunch kale, tough stems removed, cut into 1-inch pieces
1/4 cup mayonnaise
1/4 cup Greek Style yogurt
2 tablespoons lemon juice
1 tablespoon Worcestershire
1 teaspoon Dijon mustard
1 garlic clove
1/2 cup grated Parmigiano Reggiano
1 teaspoon grated lemon zest
Salt and pepper
2 cups garlic croutons, homemade or store bought

  1. Fill a large bowl with warm water and soak the kale in the water to soften. Drain and spin dry in a salad spinner.
  2. In a blender or food processor, combine the mayonnaise, yogurt, lemon juice, Worcestershire, mustard, garlic, 1/4 cup Parmigiano and zest. Puree until smooth. Season with salt and pepper.
  3. Dress the kale leaves with some of the dressing and toss to coat. Refrigerate the salad for at least 20 minutes, or up to 6 hours. Toss in the remaining Parmigiano and the croutons and serve.

Slow Cooker Tangerine Pudding Cake

Serves 6

2 cups tangerine segments
4 large eggs, separated
grated zest of one orange or tangerine
1/3 cup orange juice
4 tablespoons butter, softened
1 2/3 cups milk
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt

  1. Coat the insert of a 5 to 7-quart slow cooker with non-stick cooking spray. Spread the tangerine segments over the bottom of the slow cooker.
  2. In a large mixing bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter, and milk. In another bowl, stir together the sugar, flour and salt and add to egg yolk mixture beating until smooth and fold into the reserved egg whites. Transfer the batter to the prepared slow cooker, cover and cook on high for 2 ½ hours.

Roasted Vegetable Pasta Sauce

Serves 6

1/4 cup extra virgin olive oil
1 pound Romanesco squash, end trimmed and cut into 1/2-inch dice
1 pound graffiti eggplant, ends trimmed, and cut into 1/2-inch dice
1 red onion, diced
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
One 14.5-ounce can crushed tomatoes
Salt and pepper

  1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
  2. In a bowl, combine all the ingredients, and toss together till coated.
  3. Spread onto the baking sheet and roast for 20 to 30 minutes turning once during the cooking time, until the vegetables are soft. Season again with salt and pepper.
  4. At this point, the sauce can be used over pasta, or you can puree the sauce with an immersion blender and use it as a sauce for grilled meats, or poultry. It also makes a great side dish.

Roasted Cauliflower Tacos

Serves 4

1 head cauliflower, cut into florets
3 garlic cloves, finely grated
¼ cup grapeseed or vegetable oil
2 tsp. ground cumin
2 tsp. smoked paprika
12 flour or corn tortillas
Crumbled Cotija cheese, for garnish
Salsa, for garnish
Pickled Onions, for garnish

  1. Preheat the oven to 350 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
  2. In a bowl, combine the cauliflower, garlic, oil, cumin and paprika, tossing to coat.
  3. Spread the cauliflower onto the baking sheet, and roast for 12 to 15 minutes, until browned. Remove from the oven.
  4. Toast the tortillas, and spread some of the cauliflower onto the tortillas, garnish with cheese, salsa, and pickled onions.

Pickled Onions

Makes about 4 cups

These are a great garnish for tacos, burgers, sandwiches, and salads.

1 red onions, root end trimmed, and sliced 1/4-inch thick into half moons
3/4 cup red wine vinegar
1/2 cup sugar
1/2 cup vegetable oil
Pinch of red pepper flakes
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

  1. Combine all the ingredients in a glass bowl and stir to combine. Refrigerate for at least 4 hours, or up to 24 hours.
  2. Drain the marinade and refrigerate for up to 5 days.

Stuffed Romanesco Squash

Serves 6

4 Romanesco squash, scrubbed, ends removed, and cut in half lengthwise
2 tablespoons unsalted butter
1/4 cup chopped torpedo onions
1 garlic clove, minced
1 tablespoon all-purpose flour
1/4 cup chicken or vegetable broth
1/4 cup milk
Pinch grated nutmeg
Salt and freshly ground black pepper
2 tablespoons finely chopped Italian parsley
1/2 cup shredded Gruyere cheese
1/4 cup grated Parmigiano Reggiano

  1. Steam the Romanesco for 4 minutes, until the interior is softened. You can also microwave them on high power for about 2 to 3 minutes.
  2. Using a grapefruit spoon, remove the interior of the zucchini leaving 1/2-inch shell.  Chop the flesh. Preheat the oven to 350 degrees.
  3. In a skillet, heat the butter, add the onion and garlic and saute for 2 to 3 minutes to soften the scallion. Add the flesh and saute another 3 minutes.
  4. Add the flour and cook 1 minute. Gradually add the broth and milk, bringing to a boil. Season with nutmeg, salt, and pepper. Remove from the heat, fold in the parsley and Gruyere.
  5. Re-stuff the squash with the mixture and sprinkle each zucchini with some of the Parmigiano.
  6. Do-Ahead:  The squash can be refrigerated overnight, bring to room temperature before baking.
  7. Roast the zucchini for 15 to 20 minutes, until the filling is bubbling, and the cheese is golden brown.
  8. Serve warm.

Stuffed Eggplant

Serves 4

This can be meatless, just omit the lamb, and proceed as directed.

1 pound Indian eggplant
1/4 cup extra virgin olive oil
1/2 pound ground lamb (or chicken, turkey, beef of pork)
1/2 cup finely chopped onion
2 garlic cloves, minced
1/2 teaspoon dried oregano
One 14.5-ounce can chopped tomatoes
1/4 cup finely chopped mint
Salt and pepper
2 cups cooked rice
1 cup crumbled Feta cheese

  1. Preheat the oven to 350 degrees, and line a baking sheet with parchment, aluminum foil or silicone.
  2. Remove the stem end of the eggplant and cut the eggplant in half lengthwise.
  3. Using a sharp knife, remove the pulp from the eggplant, leaving a 1/2-inch rim on the skin.  Chop the pulp from the eggplant and set aside. Brush the inside of the eggplant with some of the oil, and sprinkle with salt and pepper.
  4. In a large skillet, heat the remaining oil, and saute the lamb until it is no longer pink, breaking up any large pieces.
  5. Add the onions, garlic, and oregano to the lamb, and saute until the onion is translucent, about 5 minutes.
  6. Add the tomatoes and mint, and simmer for 15 minutes, until the sauce is thickened. Season with salt and pepper. Add the rice to the sauce and stir to combine.
  7. Stuff the eggplant halves with the mixture, sprinkle with the cheese, and bake for 30 to 40 minutes until the stuffing is bubbling, the eggplant skin should be softened. Remove from the oven and allow to rest for 10 minutes before serving warm.

Passion Fruit Curd

Makes 1 1/2 cups

Passion fruit curd is delicious on toast, or as a filling for cakes, or a topping for a cheesecake.

8 passion fruits
3 large eggs
12 tablespoons unsalted butter
1 1/4 cups packed light brown sugar
2 tablespoons cornstarch

  1. Open the passion fruits, and push through a sieve. Transfer for the pulp to a saucepan, and whisk in the eggs, butter, sugar, and cornstarch.
  2. Cook over medium low heat until the curd begins to bubble and is thickened.
  3. Push the curd through a sieve and allow to cool. Push a piece of plastic wrap onto the curd, to avoid it forming a skin. Store in the refrigerator for up to 1 week or freeze for up to 3 months.

Passion Fruit Meringue

Serves 6

2/3 cup unsalted butter, melted
2 teaspoons lemon rind, finely grated
2 tablespoons lemon juice
1/3 cup fresh passionfruit pulp
1 cup sugar
3/4 cup self-rising flour
1 1/4 cups milk
4 eggs, separated
3 egg whites
3/4 cup sugar
2 cups heavy cream, whipped stiffly for garnish

  1. Preheat oven to 350 degrees. Coat a 13-by-9-inch baking dish with non-stick cooking spray.
  2. Place butter, lemon rind, lemon juice, passionfruit pulp, sugar, flour, milk, and egg yolks in a bowl. Whisk to combine.
  3. Using an electric mixer, beat egg whites on high speed until soft peaks form. Using a metal spoon, fold 1/4 of the egg white into lemon mixture. Gently fold in remaining egg white.
  4. Spoon mixture into prepared dish.
  5. Bake for 35 to 40 minutes or until golden and just set.
  6. Meanwhile, make meringue using an electric mixer, beat egg whites on high speed until soft peaks form. Gradually add sugar,1 tablespoon at a time, beating constantly until sugar dissolves and mixture is thick and glossy.
  7. Preheat the broiler, dollop meringue over pudding. Broil for 3 to 4 minutes or until golden Serve immediately with whipped cream garnish.

Pear and Apple Crumble Bars

Serves 6 to 8

For the Crumble

3 cups all-purpose flour
1 1/2 cups brown sugar
3/4 cup unsalted butter softened

  1. Preheat the oven to 350 degrees, coat the inside of a 13-by-9-inch pan with non-stick cooking spray.
  2. In a mixing bowl, combine the ingredients, and blend together until it forms crumbs.
  3. Press half of the mixture evenly into the pan. Bake for 15 to 20 minutes until golden brown.

For the Apple and Pear Mixture

5 large eggs
1 1/2 cups brown sugar
1 teaspoon ground cinnamon
2 apples, peeled, cored, and cut into 1/4-inch dice
3 pears, peeled, cored and cut into 1/4-inch dice
1 cup chopped pecans

  1. While the crust is baking, combine the eggs, sugar, cinnamon, apples, and pears in a mixing bowl.
  2. Pour over the hot crust, sprinkle the mixture with the remaining crumble and the pecans.
  3. Bake another 20 to 25 minutes until the crust is golden, and the filling is bubbling. Allow to cool completely before cutting into squares.

Pear and Gorgonzola Pizza

Serves 4

3 medium-size almost ripe but firm pears, peeled, cored, and cut into 1/4-inch wedges
1/3 cup firmly packed light brown sugar
1 pizza crust, homemade or store-bought
1 1/2 cups crumbled Gorgonzola
2 tablespoons extra virgin olive oil

  1. Preheat the oven to 375°F. Line a baking sheet with aluminum foil or a silicone liner.
  2. Arrange the pears on the baking sheet in a single layer and sprinkle with the brown sugar. Bake until golden brown, 30 to 35 minutes.
  3. Preheat the oven to 400°F. Arrange the pears over the pizza crust, then sprinkle the Gorgonzola evenly over the pears. Drizzle with the olive oil and bake until the crust is crisp, and the cheese is melted and beginning to bubble and turn golden, 20 to 25 minutes.

Cauliflower Cake

Serves 6

This recipe is a riff on Yotam Ottolenghi’s Cauliflower Cake from Plenty More. This version works well and is a beautiful centerpiece for Meatless Monday.

2 tablespoons white sesame
1 cauliflower, cut into florets (you should have at least 4 cups)
Salt and freshly ground black pepper
1 medium red onion, finely chopped
1/4 cup extra virgin olive oil olive oil
7 large eggs
1/2 cup basil leaves, chopped
1 cup all-purpose flour, sifted
1 1/2 teaspoon baking powder
1/3 teaspoon ground turmeric
1 1/2 cups grated Parmigiano Reggiano
Salt and black pepper

  1. Preheat the oven to 400°F. Coat the inside of a springform pan with non-stick cooking spray and sprinkle the sesame seeds into the bottom and up the sides of the pan. Set aside.
  2. Bring 4 quarts of salted water to a boil, and simmer the cauliflower for 15 minutes, until the florets are soft.  They should come apart when speared with a fork. Drain and season with salt and pepper.
  3. In a skillet, heat the oil, and saute the onion until it is softened. Add the turmeric, and saute another minute. Set aside to cool.
  4. In a large bowl, whisk together the eggs, onion, basil, flour, baking powder, Parmigiano, salt, and pepper. Whisk until smooth. Add the cauliflower and stir to combine.
  5. Pour the cauliflower into the pan, bake for 45 to 50 minutes, until golden brown and set, a knife inserted into the center of the cake should come out clean. Remove from the oven and let rest for 20 minutes before serving. Serve warm or at room temperature.

Adapted from:  Plenty More, by Yotam Ottolenghi

@Diane Phillips Diane Phillips Blog: Cucina Divina
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Farmers’ Market Box October 14th, 2021

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

Fall Minestrone

Serves 6

1/4 cup extra virgin olive oil, plus more for serving
1/2 cup finely chopped red spring onion
2 cups coarsely chopped rainbow carrots
3 ribs celery, coarsely chopped including the leaves
3 garlic cloves, minced
8 leaves sage, coarsely chopped
1 cup chopped tomatoes (either canned or fresh)
1 cup red or white wine
8 cups chicken or vegetable broth
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
2 cups green beans, ends trimmed and cut into 1-inch pieces
2 cups diced zucchini
1/2 pound shelled cranberry beans
Rind from Parmigiano Reggiano (optional) chopped

  1. In a Dutch oven, heat the oil, saute the onion, carrots, celery, garlic, and sage until the onion is translucent.
  2. Add the tomatoes and wine, and simmer for 3 minutes to concentrate the flavor.
  3. Add the broth, chard, beans, zucchini, cranberry beans, and the rind from the Parmigiano.
  4. Bring to a boil, and simmer for 1 1/2 hours until the beans are tender. Season with salt and pepper and serve, drizzled with extra virgin olive oil.

Green Bean Salad

Serves 4

1/2 pound blue lake green beans, ends trimmed, and cut into 1-inch pieces
2 spring onions, finely chopped using the red and tender green parts
1/4 cup rice vinegar
1/3 cup extra virgin olive oil
1 garlic clove, minced
1 teaspoon Dijon mustard
Salt and pepper

  1. Bring 4 quarts of salted water to a boil and boil the beans for 4 minutes until crisp/tender.  Drain thoroughly, and season with salt and pepper. Transfer to a serving bowl and add the onion. In a small bowl, whisk together the vinegar, oil, garlic, and mustard. Season with salt and pepper.
  2. Pour some of the dressing over the beans and toss to coat. Serve at room temperature.

Hungarian Stone Fruit Cake

Serves 6

1 cup sugar
½ cup unsalted butter, softened
1 cup unbleached flour
1 teaspoon baking powder
 Pinch of salt (optional)
2 large eggs
4 pluots, pitted, and cut into quarters
1/4 cup sugar mixed with 1/2 teaspoon cinnamon
2 teaspoons lemon juice

  1. Preheat the oven to 350 degrees and coat the inside of a 9-inch springform pan with non-stick cooking spray.
  2. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
  3. Spoon the batter into the pan and place the plum halves skin side up on top of the batter.
  4. Sprinkle lightly with cinnamon sugar and lemon juice.
  5. Bake for 45 minutes to 1 hour. Remove from the oven and cool; serve warm with unsweetened whipped cream or vanilla ice cream.

Ginger Braised Chicken with Pluots

Serves 6

6 chicken breasts, skin and bones removed
1 teaspoon ground ginger
Salt and pepper
3 tablespoons extra virgin olive oil
1 teaspoon grated ginger root
2 garlic cloves, minced
1 cup thinly sliced red spring onion, using the red part
1/2 cup dry white wine
2 tablespoons white wine vinegar
3 tablespoons honey
3 to 4 pluots, quartered and pitted
2 tablespoons fresh thyme leaves
Salt and pepper

  1. Season the chicken with ginger, salt, and pepper. In a large skillet, heat the oil, and brown the chicken on all sides. Remove to a plate and cover with foil.
  2. Add the ginger, garlic, and onion to the pan, and saute until the onion is beginning to turn golden.
  3. Add the wine, vinegar, and honey, and bring to a boil. Add the chicken and pluots to the pan, and sprinkle with the thyme.
  4. Cover and simmer for 8 minutes, uncover and simmer another 2 to 3 minutes until the chicken is cooked through and the sauce thickens. Season with salt and pepper and serve.

Arugula Salad with Roasted Delicata Squash

Serves 4

1 delicata squash, cut in half, seeded and cut into 1/4-inch slices
3 tablespoons extra virgin olive oil
Salt and pepper
1 bunch arugula, washed and spun dry
1 red spring onion, thinly sliced
1 tablespoon Dijon mustard
1 tablespoon honey
3 tablespoons rice vinegar
1/4 cup vegetable oil
Salt and pepper

  1. Brush the squash with the oil, and season with salt and pepper. Roast for 15 minutes until the squash is softened, and beginning to turn golden brown on the edges.  Remove from the oven.
  2. Put the arugula and onion into a salad bowl.
  3. In a small bowl, whisk together the mustard, honey, vinegar, and oil. Season with salt and pepper.
  4. Dress the arugula with some of the dressing. Plate the arugula.
  5. Top with the roasted squash, and drizzle with the remaining dressing.

Arugula Pesto

Makes about 1 1/2 cups

1 bunch arugula, washed and spun dry
1 cup walnuts
2 garlic cloves
1 to 2 cups grated Parmigiano Reggiano cheese
1 tablespoon capers in brine, drained
1/2 to 2/3 cup extra virgin olive oil
Salt and pepper to taste

  1. In the bowl of a food processor or blender, combine the arugula, walnuts, garlic, cheese, and capers.
  2. Pulse on and off to break up the nuts and garlic, and to chop the arugula.
  3. With the machine running, slowly pour in the oil and process until smooth. Season with salt and pepper.
  4. Cover and refrigerate for up to 4 days, or freeze for up to 2 months.

Vegetable Lasagna

Serves 6 to 8

For the Marinara

2 tablespoons olive oil
½ cup finely chopped sweet yellow onion
2 cloves garlic, minced
One 32-ounce can crushed tomatoes with their juice
1 ½ teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon sugar

  1. In a 2-quart saucepan, heat the oil, over medium heat, then add the onion and cook, stirring, until it begins to turn translucent, about 3 minutes.
  2. Add the tomatoes, salt, pepper and sugar, and simmer, uncovered, stirring occasionally, until reduced and thickened, 30 to 45 minutes. Use immediately, or cool, cover and refrigerated for up to 4 days, or freeze for up to 3 months.

For the Vegetable Cream Sauce

3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 cup thinly sliced red spring onion, using the red part only
2 cups finely diced zucchini
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
3 cups chicken or vegetable broth
2 1/2 cups whole milk
1 1/2 teaspoons salt
1 teaspoon freshly ground black or white pepper
1/2 teaspoon freshly grated nutmeg
1/4 cup finely chopped Italian parsley
1 1/2 cups freshly grated Pecorino Romano cheese

  1. In a large skillet, heat the oil, saute the garlic and onion until the onion begins to turn translucent.
  2. Add the zucchini and chard, and saute until the chard is wilted, and the zucchini begins to color.
  3. Transfer to a colander to drain off any excess juices.
  4. In the same skillet,  melt the butter.  When the foam subsides, whisk in the flour. White bubbles will begin to form on the bottom and sides of the pan. Once the bubbles begin to form, cook the roux whisking constantly for 2 to 3 minutes.
  5. Gradually add the broth, whisking until blended. Add the milk, salt, pepper, and nutmeg and bring the mixture to a boil, whisking constantly.
  6. Remove the sauce from the stove and gradually stir in the parsley, cheese, until it melts, add the vegetables, taste the sauce for seasoning and correct with additional salt and pepper, as necessary.

Assembly

One package no-boil lasagna noodles (I use Barill or DeCecco)
Marinara sauce
Vegetable Cream Sauce
8 ounces chopped fresh mozzarella
1 cup grated Parmigiano Reggiano

  1. Preheat the oven to 350 degrees, and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. 
  2. Spread a layer of the marinara in the bottom of the baking dish.
  3. Top with a layer of lasagna noodles.
  4. Spread 1/2 of the vegetable cream sauce over the lasagna noodles, and cover with another layer of lasagna noodles.  Spread the remaining cream sauce over the lasagna noodles, and cover with another layer of noodles. Spread with marinara sauce, then top with mozzarella and Parmigiano. At this point, you can cool, cover, and refrigerate for 24 hours, or you can freeze for 2 months. Make sure to defrost and bring the baking dish to room temperature before baking.
  5. Cover and bake for 40 minutes, then uncover and bake another 15 minutes until the cheeses are bubbling and golden brown. Allow to rest for 15 minutes before cutting into serving portions.

Honey Roasted Carrots

Serves 4 to 6

One bunch rainbow carrots, scraped and cut in half lengthwise
1/4 cup extra virgin olive oil
2 tablespoons honey
2 tablespoons orange juice
1 teaspoon dried thyme leaves
Salt and pepper
Fleur de sel

  1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone or foil. 
  2. Arrange the carrots in one layer on the baking sheet.
  3. In a bowl, whisk together the oil, honey, orange juice, and thyme. Season with salt and pepper.
  4. Pour over the carrots, and turn the carrots in the sauce.
  5. Roast for 15 to 20 minutes until the carrots are tender. Season with fleur de sel, and serve. 

Sicilian Beans

Serves 4 to 6

1 pound blue lake green beans, ends trimmed, and cut into 1-inch lengths
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1 teaspoon dried oregano
1 cup finely chopped red spring onion, using the red and tender green part
1/2 cup red wine
One 14.5-ounce can crushed tomatoes
Salt and pepper
1 cup crumbled ricotta salata

  1. Bring 4 quarts of salted water to a boil, and blanch the green beans for 3 minutes.  Drain thoroughly.
  2. In a large skillet, heat the oil, add the garlic, oregano, and onion and saute until the onions are wilted.
  3. Add the red wine and bring to a boil to concentrate the flavors.
  4. Add the tomatoes and green beans, and simmer for 20 minutes. Season with salt and pepper, and serve garnished with ricotta salata. 

Parmesan Crusted Delicata Squash

Serves 4 to 6

One delicata squash, halved, seeded, and cut into 1/4-inch slices
3 tablespoons olive oil
1 garlic clove, minced
Salt and pepper
1/3 cup fresh grated Parmigiano Reggiano
2 tablespoons finely chopped Italian parsley
2 teaspoons finely chopped fresh thyme
1/2 teaspoon lemon zest

  1. Preheat the oven to 400 degrees, and arrange the squash on a baking sheet lined with foil, parchment or silicone. 
  2. In a bowl, whisk together the oil, garlic, salt and pepper, Parmigiano, parsley, thyme, and lemon zest.
  3. Pour over the squash on the baking sheet, and turn the squash to coat. 
  4. Roast for 15 to 20 minutes until lightly browned.

Slow Cooker Pulled Chicken with Peach BBQ Sauce

Serves 6

2 tablespoons vegetable oil
1 large onion, finely chopped
3 peaches, peeled, pitted and coarsely chopped
2 garlic cloves, minced
Pinch cayenne
One 14 ounce can tomato sauce
1 1/2 cups ketchup
3 tablespoons Worcestershire
2 tablespoon Dijon mustard
1/2 cup firmly packed brown sugar
8 chicken breasts, skin and bones removed
Salt and pepper

  1. In a large skillet, heat the oil, and saute the onion, peaches, garlic, and cayenne, until the onion and peaches begin to soften.
  2. Transfer to the insert of a 4-6-quart slow cooker, add the tomato sauce, ketchup, Worcestershire, Dijon, and brown sugar, stirring to blend.
  3. Stack the chicken breasts in the sauce, spooning some over the top.
  4. Cover the slow cooker and cook on high for 3 hours, or low for 6 hours.
  5. Remove the chicken from the slow cooker, using 2 forks, shred the chicken.  Taste the sauce for seasoning, add salt and pepper if necessary. Add the chicken back to the sauce, and keep on the warm setting until ready to serve.  Serve with slaw on Hawaiian sweet rolls.

Peach Cake

Serves 6 to 8

3 ripe peaches, peeled, cored and chopped
1 tablespoon lemon juice
1 tablespoon peach nectar
1/4 cup butter, melted
1/3 cup sugar
2 eggs, beaten
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup mascarpone
2 to 3 tablespoons peach nectar

  1. Coat the inside of a springform pan with non-stick cooking spray, and preheat the oven to 350 degrees. 
  2. In a bowl, combine the pears, lemon juice and pear nectar. Set aside.
  3. In a mixing bowl, blend together the butter, sugar, eggs, flour, and baking powder.
  4. Fold in the fruit, and bake for 50 minutes, until a skewer inserted into the center comes out clean.
  5. Allow to cool 10 minutes before removing the spring form.
  6. Serve the cake warm or at room temperature garnished with mascarpone.
  7. To make the mascarpone mixture, stir the peach nectar into the mascarpone, until light. Dollop onto each slice of cake.

Tuscan Cranberry Beans

Serves 6

6 cups water broth
1/2 pound shelled cranberry beans
2 fresh sage sprigs
1 bay leaf
8 cloves of garlic
Salt and pepper
1 to 1/2 cups extra virgin olive oil for serving

  1. Put the beans into a Dutch over and cover with the water or broth. Add the sage, bay leaf and garlic, and bring to a boil. Simmer for one hour until the beans are tender. Drain the beans (save the liquid for soup)
  2. And dress the beans with salt, pepper, and olive oil.

Zucchini Chocolate Cake

Makes 1 bundt cake

1/2 cup unsalted butter, softened
1/2 cup canola oil
1 3/4 cup sugar
2 large eggs
1 teaspoon vanilla paste
1/2 cup sour cream
3/4 cup unsweetened cocoa
2 1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon espresso powder
1 teaspoon salt
2 cups grated zucchini (about 4 medium)
1/2 cup chocolate chips

  1. Preheat the oven to 350 degrees and coat the inside of a 9-inch bundt pan with non-stick cooking spray.
  2. In the large bowl of an electric mixer cream together the butter, oil, and sugar, until the mixture is blended—it may look curdled.
  3. Add the eggs, vanilla, and sour cream, and stir until combined. Add the remaining ingredients and beat on low speed until blended. Transfer the batter to the prepared pan; bake for 45 to 55 minutes, until a skewer inserted into the center comes out clean.
  4. Remove the pan from the oven, transfer to a cooling rack and time for 10 minutes.
  5. At the end of the 10 minutes, remove the cake from the pan, and allow to cool completely. Serve the cake garnished with sifted powdered sugar.

@Diane Phillps Diane Phillips Blog: Cucina Divina
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Farmers’ Market Box October 7th, 2021

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

Fall Vegetable Minestrone

Serves 6 to 8

3 tablespoons extra virgin olive oil, plus extra to serve
1 cup finely chopped onion
1 cup finely chopped purple carrot
3 ribs celery, finely chopped
8 sage leaves, thinly sliced
8 cups chicken or vegetable broth
1 bunch black kale, tough stems removed, cut into 1/2-inch ribbons
1 head cauliflower, cut into florets (use any leaves too)
1/2 pound dragon tongue beans, shelled
Rinds from Parmigiano Reggiano, chopped (optional)
Salt and pepper
1/2 cup grated Parmigiano Reggiano for serving

  1. In a Dutch oven, heat the oil, saute the onion, carrot, celery, and sage leaves for 5 minutes, till the onion begins to turn translucent. 
  2. Add the broth, kale, cauliflower, beans, and Parmigiano rinds, simmer for 1 hour, or until the beans are tender. 
  3. Season with salt and pepper, serve drizzled with extra virgin olive oil, and grated Parmigiano Reggiano. 
  4. Cook’s Note:  this recipe is easily done in the slow cooker, saute the vegetables in step 1, then transfer everything to your slow cooker.  Cook on high for 3 hours, low for 6 hours. 
  5. More Cook’s Notes:  Feel free to add more vegetables (leftovers work here) to this recipe, zucchini, peas, other leafy greens like chard, and green beans are good choices.  Also adding cooked chicken (that Costco Rotisserie chicken is the best!) or sausage to the soup gives you an extra boost of protein and helps get rid of leftovers.  

Dragon Tongue Bean Spread

Serves 6

This is a delicious spread to serve on crostini.  It freezes well, and you can keep it on hand in the fridge for about a week.  Think of it as an Italian hummus. 

1/2 pound dragon’s tongue beans, shelled
1/2 cup extra virgin olive oil, plus more for serving
3 garlic cloves, sliced
Pinch red pepper flakes
1/4 cup packed Italian parsley
Salt and pepper

  1. Bring 4 quarts of water to a boil, add the beans, and simmer for 20 to 30 minutes until they are tender. 
  2. Drain thoroughly and put into a food processor work bowl fitted with the steel blade.
  3. In a skillet, heat the oil, add the garlic cloves, and pepper flakes, and saute until the garlic becomes translucent, and flavors the oil, about 4 minutes.  Cool slightly.
  4. Put the parsley into the work bowl with the beans, add the garlic to the work bowl, and turn on the machine.  With the machine running, add the oil, until the mixture comes together into a paste.  Season with salt and pepper and transfer the spread to a shallow bowl.  Drizzle with any remaining garlic oil and serve at room temperature. 

Chicken Cacciatore

Serves 6

6 chicken breasts, skin and bones removed
Salt and pepper
1/4 cup extra virgin olive oil
1 large sweet yellow onion, thinly sliced into half moons
2 garlic cloves, minced
1 pound sweet Italian peppers, cored, seeded, and thinly sliced
1/2 cup dry white wine (Sauvignon Blanc, or Pinot grigio)
One 14.5-ounce can crushed tomatoes
Salt and pepper

  1. Season the chicken liberally with salt and pepper, in a large skillet, heat two tablespoons of oil, and saute the chicken on all sides until just turning brown.  The chicken will not be cooked through.  Remove from the pan to a plate, and cover with aluminum foil.
  2. Add the remaining oil to the pan, and saute the onion and garlic for 3 to 4 minutes until the onion begins to turn translucent.  Add the peppers, and saute another 5 to 6 minutes until they begin to soften. 
  3. Add the wine and bring to a boil to concentrate the flavor.  Add the tomatoes, and the chicken back to the pan. 
  4. Simmer for 10 minutes until the chicken is cooked through and the sauce is thickened.  Season with salt and pepper and serve over polenta, rice, orzo, or pasta. 

Italian Peppers Stuffed with Eggplant

Serves 6

1/2 cup extra virgin olive oil
1 pound Italian sweet peppers, tops and seeded removed, cut lengthwise in half
3 garlic cloves, minced
Pinch red pepper flakes
2 cups finely diced eggplant (skin on)
1/2 cup tomato puree
1/3 cup packed Italian parsley, chopped
3 tablespoons capers, rinsed and chopped if large
1/3 cup seasoned breadcrumbs
1/3 cup grated Pecorino Romano

  1. Pour 1/4 cup of the oil into a 13-by-9-inch baking dish and arrange the peppers in the dish cut side up. 
  2. In a skillet, heat the remaining oil, add the garlic, and pepper flakes, and saute 30 seconds until fragrant.  Add the eggplant and saute for 5 minutes until the eggplant begins to color a bit.
  3. Add the tomato puree, parsley, and capers and simmer until the mixture is jam-like, with the tomato and eggplant juices evaporated. 
  4. Season with salt and pepper.  Stir in the breadcrumbs and the Pecorino, and stuff the peppers with the mixture. 
  5. Roast for 20 to 30 minutes until the peppers are softened and the filling is bubbling.  Serve warm or at room temperature. 

Kale Mac and Cheese

Serves 6

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch kale, tough stems removed, and finely chopped
1 pound cavatappi or elbow macaroni, cooked 3 minutes short of al dente
4 tablespoons unsalted butter
1 sweet onion, finely chopped
2 teaspoons sugar
Salt and pepper
4 tablespoons all-purpose flour
1 cup chicken or vegetable broth
1 1/2 cups whole milk
Salt and a few drops Tabasco
2 cup shredded extra sharp white cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup panko crumbs
1/4 cup grated Parmigiano Reggiano

  1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish (or two 9-inch baking dishes) with non-stick cooking spray.
  2. In a large skillet, heat the oil, swirl the garlic, and pepper flakes in the skillet for 30 seconds until fragrant. 
  3. Add the kale, and saute until the kale is wilted.  Season liberally with salt and pepper.  Turn the mixture into a large mixing bowl and add the pasta. 
  4. In a large saucepan, melt the butter, and saute the onion, sugar, salt, and pepper until the onions begin to caramelize. 
  5. Add the flour, and whisk for 2 minutes, cooking the flour.  Gradually add the broth and milk and bring to a boil.  Season with salt and Tabasco. 
  6. Remove from the stove and stir in the cheeses.
  7. Pour the mixture over the pasta and kale and stir to blend.  Transfer to the prepared baking dish.  In another small bowl, combine the panko and Parmigiano.  Sprinkle on the casserole dish, bake for 30 to 40 minutes until bubbling and the top is golden brown.  Allow to rest for 5 minutes before serving. 

Granny Smith Cobbler

Serves 4 to 6

1 pound Granny Smith apples, peeled, cored, and cut into wedges
1/2 cup sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons fresh lemon juice
1 cup unbleached all-purpose flour
2 tablespoons cornmeal, stone-ground
¼ cup granulated sugar, plus 2 teaspoons for sprinkling
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
4 tablespoons unsalted butter (1/2 stick), melted
⅓ cup buttermilk
½ teaspoon vanilla paste or extract

  1. Preheat the oven to 400 degrees and coat the inside of a 9 to 10-inch baking dish or cast iron skillet. 
  2. In a bowl, mix together the apples, sugar, cinnamon, nutmeg and lemon juice. 
  3. Pour into the prepared pan and bake for 20 minutes. 
  4. In a mixing bowl, mix together the flour, cornmeal, sugar, baking powder, soda, salt, butter, buttermilk and vanilla.  Scoop the mixture into 8 biscuits and top the apples. Sprinkle with the remaining 2 tablespoons of sugar.  Bake another 15 to 18 until the biscuits are golden brown and the apples are bubbling. 
  5. Allow to rest for 10 to 30 minutes before serving. 

Baba Ghanouj

Serves 4 to 6

1 pound Italian eggplants, stem end trimmed, halved lengthwise
1⁄4 cup extra virgin olive oil
1⁄3 cup fresh lemon juice
3 tablespoons tahini
3 garlic cloves
1 cup plain, full-fat yogurt
Kosher salt and freshly ground black pepper, to taste
1⁄4 cup pomegranate seeds
Mint leaves, for garnish
Pita chips, or wedges for serving

  1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, parchment, or silicone.  Drizzle the cut half of the eggplant with olive oil, place eggplant cut side down on a baking sheet; and roast for 25 to 30 minutes until tender. 
  2. Transfer eggplant to a colander set over a bowl, cover with plastic wrap. Let cool and remove the peel. Place lemon juice, tahini, and garlic in a food processor, add the eggplant, the yogurt, salt, and pepper, pulse until slightly smooth and transfer to a shallow dish. Using a spoon, make a well on the surface, drizzle with oil. Garnish with pomegranate seeds and mint.

Fusilli with Sicilian Pesto and Eggplant

Serves 4 to 6

1/2 cup extra virgin olive oil
1 pound Italian eggplant, stem ends trimmed, and cut into 1/2-inch dice
3/4 cup packed fresh basil
2 garlic cloves
1 cup blanched almonds
One 14.5-ounce can whole plum tomatoes, drained
1/2 cup crumbled ricotta salata
Olive oil
Salt and pepper
One pound fusilli, cooked 2 minutes short of al dente, reserving some of the hot pasta water

  1. Heat 1/2 cup of the oil in a large skillet and fry the eggplant until it is a deep golden brown.  Transfer to paper toweling to drain and set aside. 
  2. In a food processor, combine the basil, garlic, almonds, tomatoes, and ricotta salata. 
  3. Pulse on and off to break up the almonds. 
  4. With the machine running add olive oil until a paste forms.  Season with salt and pepper. 
  5. Put the pesto into a skillet, add the eggplant and stir to blend over a gentle low heat. 
  6. Add the hot pasta to the skillet, and toss to coat, adding some of the hot pasta water if needed. 
  7. Serve the pasta garnished with sliced basil and additional ricotta salata. 

Margaritaville Grilled Chicken

Serves 6 to 8

1/4 cup olive oil
1/2 cup orange juice
1/4 cup fresh lime juice
1/4 cup gold tequila
1/2 teaspoon ground cumin
1 canned chipotle chile in adobo sauce
1/4 cup packed fresh cilantro, plus extra for garnish
8 skinless, boneless chicken breast halves, tenders removed (use for another purpose)
1 or 2 oranges, thinly sliced and any seeds removed, for garnish

  1. In a food processor or blender, combine the oil, juices, tequila, cumin, chipotle, and cilantro and process until smooth.
  2. Put the chicken in a zipper-top plastic bag, pour in the marinade, seal the bag, and turn the chicken to coat.
  3. Do-Ahead: At this point, refrigerate for at least 4 hours or overnight. Bring to room temperature before continuing.
  4. Build a hot charcoal fire preheat a gas grill, or grill pan, or the broiler for 10 minutes. Drain the chicken and pat dry. Grill or broil on a baking sheet lined with aluminum foil or a silicone liner until cooked through and golden brown, about 3 minutes per side.
  5. Allow the chicken to rest for 5 minutes before serving.  Garnish with orange slices.

Roasted Salmon with Orange Cilantro Salsa

Roasted Salmon with Orange Cilantro Salsa

1/2 cup extra virgin olive oil
1 tablespoon Old Bay Seasoning, or seafood seasoning
2 1/2 pound salmon filets
3 Valencia oranges, peel and pith removed, segmented, and chopped
1/2 cup chopped white onion
1/2 cup chopped cilantro
2 tablespoons finely chopped Jalapeno pepper
Pinch red pepper flakes
1/4 cup orange juice
1 garlic clove, minced
1/4 cup extra virgin olive oil

  1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
  2. In a bowl, combine the oil and Old Bay.
  3. Dip the filets into the oil mixture and arrange on the baking sheet.
  4. Roast for 10 minutes per inch or until an instant read meat thermometer inserted into the center registers 155 degrees.  Allow to rest for 5 minutes. 
  5. In a bowl, combine the orange, onion, cilantro, pepper, juice, garlic, and oil.  Season with salt if needed.
  6. Serve the salsa alongside the fish.  The salsa will keep in the refrigerator for up to 1 week. 

Loaded Mashed Cauliflower

Serves 4 to 6

1 cauliflower cut into florets
1/4 cup unsalted butter
1/3 cup sour cream
1 1/2 cups shredded sharp cheddar cheese
1/4 cup scallions, thinly sliced
4 slices bacon, cooked crisp and crumbled
Salt and pepper

  1. Preheat the oven to 350 degrees and coat the inside of a 9-inch baking pan with non-stick cooking spray. 
  2. Bring 4 quarts of a salted water to a boil, and cook the cauliflower until it is tender, about 12 minutes. 
  3. Drain thoroughly and put into a large mixing bowl. 
  4. Mash the cauliflower with the butter, sour cream, 1 cup of the cheese, and scallion.  Stir in the bacon, and season with taste. 
  5. Turn into the prepared pan, and sprinkle with the remaining cheese, and bake for 30 to 40 minutes until bubbling and the cheese is golden brown.  Allow the casserole to rest for 5 minutes before serving.  This can also be made in six 4-ounce ramekins. 

Cauliflower Beer Cheese Soup

Serves 6

2 tablespoons butter
1 tablespoon extra virgin olive oil
1/2 cup chopped onion
1 medium carrot, chopped
1 medium celery rib, chopped
2 garlic cloves, minced
1 head cauliflower, cut into florets
Two 12-ounce bottles Belgian dark-abbey-ale style
2 1/2 cups chicken or vegetable broth
1 bay leaf
 Few drops hot sauce
1 tablespoon Dijon mustard
3 cups grated sharp cheddar cheese
2 tablespoons cornstarch
1 torpedo onion, finely chopped using the red part only, for garnish
6 strips bacon, cooked crisp and crumbled for garnish

  1. In a Dutch oven, heat the butter add the onion, carrot, celery, and garlic, and saute until the onion begins to turn golden brown, about 5 minutes. 
  2. Add the cauliflower, ale, broth, bay leaf, hot sauce, and mustard, and simmer for 25 to 30 minutes until the cauliflower is tender.  Puree the soup with an immersion blender or mash the cauliflower with a potato masher. 
  3. Remove the soup from the heat and stir in the cheese and cornstarch, stirring until the cheese is melted and smooth. 
  4. Garnish the soup with the torpedo onion and bacon if desired. 

Pear Mascarpone-Stuffed French Toast w/ Spiced Pear Sauce

Serves 8 to 10

For the Pear Sauce

This sauce is equally delicious on cake, or over ice cream

1/4 cup unsalted butter, melted
1/2 cup firmly packed brown sugar
1 pound firm pears, peeled, cored, and diced
1 cup pear nectar
1/2 teaspoon ground cinnamon
Pinch ground nutmeg

  1. In a large skillet heat the butter, and sugar, until the sugar melts. 
  2. Add the pears, nectar, cinnamon, and nutmeg. 
  3. Simmer until the pears are softened.  Set aside.  If you are making this ahead it will keep in the refrigerator for up to 5 days, or frozen for 2 months. 

For the French Toast

1/2 cup light brown sugar
1 teaspoon ground ginger
2 to 3 ripe pears, peeled, cored, and sliced
6 large eggs
1 cup heavy cream
1/2 cup granulated sugar
1/8 teaspoon ground nutmeg
2 tablespoons brandy
6 cups torn challah or egg bread
1 cup mascarpone cheese
1/4 cup cinnamon sugar

  1. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. 
  2. In a bowl whisk together the brown sugar, ginger, pears, eggs, cream, granulated sugar, nutmeg, and brandy.
  3. Add the challah or egg bread and press down to soak the bread. 
  4. Transfer half of the mixture to casserole dish.  Spread the mascarpone on the bread mixture, and top with the remaining bread mixture.  Sprinkle with the cinnamon sugar, cover and refrigerate at least 8 hours, or overnight. 
  5. Preheat the oven to 350 degrees.  Allow the casserole to come to room temperature, set onto a baking sheet to catch any drips and bake covered for 30 minutes, uncover, and bake another 15 minutes until the casserole is puffed and golden.  Allow to rest for 15 minutes to set up, serve in a pool of the warm pear sauce. 

Pear Upside Down Cake

Serves 6 to 8

This beautiful cake is a showstopper—you can freeze it after it’s baked and store for 6 weeks.  Keep it in the baking dish, then warm it up in a 350 degree oven for 15 minutes before unmolding.  It’s spectacular at Thanksgiving. 

3 tablespoons unsalted butter
1/3 cup firmly packed brown sugar
2 to 3 medium firm-ripe pears, peeled, cored, and thinly sliced

  1. Preheat the oven to 350 degrees, coat the inside of a 9-inch round baking dish with non-stick cooking spray. 
  2. In a skillet, melt the butter, add the sugar, and cook until the sugar is dissolved, and bubbling. 
  3. Pour the butter mixture into the prepared pan and arrange the pears in a decorative pattern over the butter.  Set aside while making the batter.

For the Cake

1/2 cup unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
1 1/2 cups all-purpose flour
1-3/4 tsp. baking powder
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup whole milk
1-1/2 tsp. vanilla paste or extract

  1. In the bowl of an electric mixer, beat together the butter and brown sugar, until fluffy.  Add the eggs one at a time, and gradually add the flour, baking powder, ginger, cinnamon, and salt. 
  2. Stir in the milk and vanilla and beat until smooth. 
  3. Carefully pour over the pears in the baking dish.  
  4. Bake for 35 to 45 minutes, until a skewer inserted into the middle comes out clean.  Allow the cake to rest for 10 minutes, run a knife around the edge of the pan.
  5. Turn a cake plate upside down on top of the cake pan and, using potholders, carefully invert the cake pan onto the plate.  Serve the cake warm with vanilla ice cream, or unsweetened whipped cream. 

Fall Salad with Oranges, Pomegranate and Orange Vinaigrette

Serves 6

4 cups field greens washed and spun dry
1/2 fennel bulb, root end removed, wispy ends discarded, and thinly sliced
1/4 cup Valencia orange juice
2 tablespoons pomegranate juice
2 tablespoons honey
1 tablespoon Dijon mustard
1/2 cup vegetable oil
Salt and pepper
2 Valencia oranges, peel and pith removed, and sliced 1/2-inch thick
1/2 cup Pomegranate arils

  1. In a salad bowl, combine the greens and fennel.
  2. In a small bowl, whisk together the juice, pomegranate juice, honey, mustard, and oil.  Season with salt and pepper. 
  3. Toss the field greens with some of the dressing and plate the salad.
  4. Decorate the salads with some of the oranges and pomegranate arils. 

Pomegranate Slaw

Serves 6

1 small white cabbage, thinly sliced
1 red onion thinly sliced into half moons
2 purple carrots, grated
1 cup pomegranate arils
2 tablespoons finely chopped mint
3 tablespoons rice vinegar
6 tablespoons vegetable oil

  1. In a salad bowl, combine the cabbage, red onion, carrots, pomegranate, and mint. 
  2. In a small bowl, whisk together the vinegar, and oil.  Pour over the slaw and toss to coat.  Cover and refrigerate the slaw for at least 2 hours before serving.  This is delicious with grilled seafood, chicken, or pork. 

@Diane Phillips Diane Phillips Blog: Cucina Divina
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Farmers’ Market Box September 30th, 2021

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

Apple Fennel Salad with Gorgonzola

Serves 4

One head butter lettuce, washed, spun dry and separated into leaves
Four Fuji apples, peeled, cored, and cut into julienne
1 baby fennel bulb, wispy ends removed, cut into julienne
1/2 cup crumbled gorgonzola cheese
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 cup vegetable oil
Salt and pepper

  1. Put the lettuce leaves onto salad plates.
  2. In a salad bowl, combine the apples, fennel, and cheese.
  3. In a small bowl, whisk together the vinegar, mustard, honey, and oil.  Season with salt and pepper.
  4. Toss the apples and fennel with the dressing, and mound into the butter lettuce leaves.
  5. Drizzle with a bit of the remaining dressing and serve. 

Fennel and Grapefruit Salad

Serves 4

One baby fennel bulb, wispy ends trimmed, and thinly sliced
2 star ruby grapefruits, peel and pith removed, sliced into 1/2-inch slices, and then cut into half moons
8 ounces fresh mozzarella
1/2 cup extra virgin olive oil
2 to 3 tablespoons grapefruit juice
1 tablespoon honey
1 teaspoon finely chopped oregano
Salt and pepper

  1. Arrange the fennel, grapefruit, and mozzarella in a decorative pattern on a serving platter.
  2. In a bowl, whisk together the oil, juice, honey, and oregano. Season with salt and pepper and pour over the salad.  Serve at room temperature. 

Roasted Salmon with Spring Onion and Grapefruit Sauce

Serves 6

2 pound salmon filets
1/4 cup extra virgin olive oil
2 ruby red grapefruits
2 tablespoons olive oil
1 spring onion or scallion, finely chopped using the white and tender green part
1 teaspoon grated fresh ginger
1 tablespoon honey
Pinch of cayenne pepper
2 teaspoons fresh lemon juice
2 Tablespoons thinly sliced fresh basil

  1. Preheat the oven to 400 degrees, put the salmon into a baking dish, and brush with olive oil.  Roast the salmon until it reaches 155 degrees internal temperature.  
  2. While the salmon is roasting, juice one of the grapefruits and set aside.  Segment the other grapefruit (remove the peel and pith)
  3. Heat the olive oil, and saute the spring onion and ginger for 2 to 3 minutes, until the onion begins to soften. 
  4. Add the honey, cayenne, grapefruit juice, the grapefruit segments, lemon juice, and basil, and simmer for 10 minutes until the mixture begins to thicken.  Season with salt and pepper and serve over the roasted salmon. 

Zucchini Mac and Cheese

Serves 8

For the Topping

1 garlic clove, minced
3 Tbs. unsalted butter, melted
2 cups coarse fresh breadcrumbs
Salt and freshly ground black pepper
2 Tbs. finely grated Parmigiano-Reggiano or pecorino
2 tablespoons finely chopped Italian parsley

  1. Combine the ingredients in a small bowl and set aside while making the mac and cheese.

For the Macaroni

   4 Tbs. unsalted butter
    2 Tbs. olive oil
    2 garlic cloves, minced
    1/2 cup finely chopped onion
    3 cups shredded zucchini
    1/4 cup all-purpose flour
     2 cups chicken or vegetable broth    
    11/2 cups whole milk
    2 cups finely shredded Italian Fontina cheese
    3/4 cup crumbled soft goat cheese
    A few drops Tabasco, salt to taste
    1 pound cavatappi or elbow macaroni, cooked 4 minutes short of al dente

  1. Preheat the oven to 350°F.  Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
  2. Melt the butter in a heavy-duty 3- to 4-quart saucepan and sauté the garlic for 30 seconds.  Add the zucchini, and saute until tender. 
  3. Whisk in the flour and cook over low heat for 3 minutes—slowly add the broth and milk, while whisking until the sauce comes to a boil.  Remove from the heat. 
  4. Whisk in the cheeses, and season with Tabasco and salt. 
  5. Place the macaroni in a bowl and pour in the spigarello cheese sauce.  Stir to blend. 
  6. Transfer to the prepared baking dish and spread the topping over the top of the casserole. 
  7. Do-Ahead:  At this point, the casserole can be cooled, covered, and refrigerated overnight.  Bring to room temperature before baking. 
  8. Bake the casserole for 20 to 30 minutes until the sauce is bubbling and the topping is golden brown. 

Make Ahead Praline Apple French Toast

Serves 6 to 8

3/4 cup (1 1/2 sticks) unsalted butter, melted
1/2 cup granulated sugar
2/3 cup firmly packed light brown sugar
2 cups pecan halves
6 cups torn egg bread or good quality white bread
3 Fuji apples, peeled, cored, and chopped into 1/2-inch pieces
6 large eggs
2 cups heavy cream
1/4 cup sugar
2 teaspoons ground cinnamon
1 tablespoon vanilla extract

  1. Coat with nonstick cooking spray two 9-inch round pie pans, 2 1/2 inches deep, or a 13 x 9-inch baking dish.
  2. Combine the melted butter and both sugars in a medium-size bowl.  Pour into the prepared pan(s), tilt to cover the bottom evenly, then arrange the pecans over the bottom.
  3. Put the bread and apples in a large bowl.
  4. In a medium-size bowl, beat together the eggs, cream, cinnamon, sugar, and vanilla.  Pour over the bread and apples and mix well.
  5. Do-Ahead: At this point, cover and refrigerate for at least 2 hours or overnight. Preheat the oven to 350°F. Pour the batter into the prepared pan(s) and bake until puffed and golden, 45 to 55 minutes.

Golden Beet Salad

Serves 4

One bunch golden beets, scrubbed, and tops trimmed
1/4 cup orange juice
1/4 cup aged balsamic vinegar
1/2 cup extra virgin olive oil
Salt and pepper
One bunch arugula, washed and spun dry
1/2 cup crumbled goat cheese

  1. Steam the beets for 20 to 30 minutes until tender when a paring knife is inserted into the center. 
  2. When cool enough to handle, slip off the skins, and thinly slice the beets. 
  3. In a small bowl, whisk together the juice, vinegar, and oil.  Season with salt and pepper. 
  4. Toss the beets with some of the dressing. 
  5. Plate the arugula, drizzle with some dressing, top with the beets, and crumbled goat cheese.  Drizzle with the remaining dressing. 

Roasted Vegetable Farro Salad

Serves 6

1 pound zucchini, scrubbed, and cut into 1/2-inch rounds
One bunch rainbow chard, tough stems removed, and finely chopped
1 bunch golden beets, peeled and shredded
4 yellow carrots, grated
1/2 cup extra virgin olive oil
Salt and pepper
2 cups pearlized farro
1/4 cup white wine vinegar
1/4 cup packed basil
1/4 cup packed Italian parsley
3 garlic cloves
1/2 cup grated Parmigiano Reggiano
2/3 cup extra virgin olive oil
Salt and pepper

  1. Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil, or parchment.
  2. In a bowl, combine the zucchini, chard, beets, and carrots with 1/2 cup olive oil and season with salt and pepper.  Toss to coat.  Spread the vegetables onto the baking sheet and roast for 10 minutes, turn and roast another 10 minutes until the vegetables are tender, and the chard has a bit of char on it. 
  3. Bring 4 quarts of salted water to a boil, add the farro and cook for 17 to 20 minutes until al dente. 
  4. Drain thoroughly and put into a salad bowl.
  5. Add the vegetables to the farro.
  6. In a blender or food processor combine the vinegar, basil, parsley, garlic, and cheese, pulsing on and off to break up the garlic.  With the machine running, slowly pour in the oil, until the dressing is thickened.  Season with salt and pepper. 
    Pour the dressing over the vegetables and farro and toss to coat.  Serve at room temperature.
  7. If you would like to make this ahead, cool, cover and refrigerate overnight.  2 hours before serving, remove from the refrigerator, and re-toss. 

Spicy Ginger-Garlic Beans

Serves 4

1/2 pound green beans, ends trimmed and cut in half
3 tablespoons vegetable oil
1 teaspoon grated ginger
3 garlic cloves, minced
1 dried red chili, seeds removed, and chopped (optional)
1 tablespoon rice wine (Mirin)
1 1/2 tablespoons soy sauce
2 teaspoon sesame seeds for garnish

  1. Heat the oil in a wok or large skillet till almost smoking and stir fry the beans, until they begin to shrivel. 
  2. Remove from the wok, add the ginger, garlic, chili (if using) and saute for 30 seconds. 
  3. Add the wine, and soy sauce, and the beans back into the wok, stirring to blend.  Serve garnished with sesame seeds, or scallions. 

Green Bean Salad

Serves 4

1/2 pound green beans, trimmed and cut into 1-inch pieces
1/4 pound white mushrooms, thinly sliced
2 scallions, thinly sliced
1/4 cup soy sauce
Few drops Tabasco
1 teaspoon grated ginger
1 tablespoon honey
1 garlic clove, minced
2 tablespoons lemon juice
1/4 cup vegetable olive oil

  1. Bring 4 quarts of salted water to a boil, add the beans, and cook for 3 minutes.  Drain well and put into a salad bowl.
  2. Add the mushrooms and scallions.
  3. In a small bowl, whisk together the soy sauce, Tabasco, ginger, honey, garlic, lemon juice and oil. 
  4. Pour over the salad and toss to coat. 
  5. Refrigerate for at least 2 hours, or for up to 48 hours.  Re-toss to serve. 

Chicken Chopped Salad with Roasted Poblano Dressing

Serves 4 to 6

For the Dressing

2 medium poblano chiles
1 scallion, coarsely chopped
2 garlic cloves, coarsely chopped
1/4 cup fresh cilantro leaves, coarsely
chopped
1 tablespoon fresh lime juice
1/2 cup low-fat (1.5%) buttermilk
1/4 cup extra virgin olive oil
Large pinch of sugar
Salt and freshly ground pepper

  1. . Coarsely chop the poblanos and transfer to a blender or food processor.
  2. Add the scallion, garlic, cilantro and lime juice and blend until roughly chopped.
  3. Add the buttermilk, olive oil and sugar and puree until smooth.
  4. Season with salt and pepper.
  5. Do-Ahead: The dressing can be refrigerated, covered, for up 4 days. 

For the Salad

1 head romaine lettuce, washed spun dry and chopped
2 yellow carrots, coarsely grated on a box grater
2 medium zucchini, finely diced
1/4 cup finely chopped red onion
3 cups shredded cooked chicken
2 cups crushed tortilla chips

  1. In a large salad bowl, combine the romaine, carrots, zucchini, onion, and chicken. 
  2. Toss with some of the dressing, add the tortilla chips and toss again.  Serve immediately with additional dressing on the side. 
  3. The dressing is a delicious marinade for chicken, too.

Zucchini Poblano Soup

Serves 6

1/4 cup extra-virgin olive oil
1 cup white onion, thinly sliced
1 large poblano pepper, cored, seeded, and thinly sliced
1 pound zucchini, cut into 1-inch rounds
2 yellow carrots, scraped, and chopped
2 large garlic cloves, thinly sliced
Salt and pepper
8 cups chicken or vegetable broth
1 small Parmesan cheese rind (optional)
1/2 cup packed cilantro, coarsely chopped, plus whole leaves for garnish
1 cup sour cream

  1. In a Dutch oven, heat the olive oil, add the onion and poblano and cook over moderate heat, stirring, until softened, about 5 minutes.
  2. Add the zucchini, carrots and garlic, season with salt and pepper and cook, stirring occasionally, until crisp-tender, 5 to 6 minutes.
  3. Add the broth and Parmesan rind and bring to a boil.
  4. Simmer over moderate heat until the zucchini is very tender and no longer bright green, about 15 minutes. Discard the Parmesan rind and add the chopped cilantro.
  5. Working in batches, puree the soup in a blender or food processor until very smooth. Return the soup to the pot, whisk in the crème fraîche, and reheat gently if necessary.
  6. Season the soup with salt and pepper and ladle into bowls. Garnish the soup with cilantro leaves and serve.

Poblano Cornbread

Serves 6

1 medium poblano chile
7 tablespoons unsalted butter, melted
1/2 cup finely chopped red onion
1/2 cup thawed frozen corn kernels, or fresh cut from the cob
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 large eggs
1 1/4 cup grated pepper jack cheese

  1. Light a grill or preheat the broiler. Grill or broil the poblano, turning frequently, until charred all over, about 4 minutes. Transfer the chile to a bowl, cover with plastic wrap and let stand for 15 minutes. Peel and seed the poblano and cut it into 1/4-inch dice.
  2. Preheat the oven to 350 degrees and coat the inside of an 8-inch round cake pan with non-stick cooking spray.
  3. Add 1 tablespoon of butter to a skillet.
  4. Add the onion and cook over moderately high heat until softened, about 5 minutes. Add the poblano and corn and cook until heated through, about 1 minute.
  5. In a large bowl, whisk the flour with the cornmeal, sugar, baking powder and salt. Add the 6 tablespoons of melted butter along with the milk and eggs and whisk until just incorporated.
  6. Fold in the poblano-corn mixture and 3/4 cup of the pepper jack cheese. Scrape the batter into the prepared cake pan and sprinkle the remaining 1/2 cup of cheese on top.
  7. Bake the cornbread for 35 minutes, until the top is light golden, and a toothpick inserted in the center comes out clean.
  8. Transfer the cornbread to a rack to cool for 20 minutes. Run a knife around the edge of the cornbread, turn it out onto the rack and let cool slightly. Cut the cornbread into wedges and serve warm.

Poblano Butter

Makes about 3 cups

1 pound poblano chilies
3/4 pound unsalted butter, softened
3 garlic cloves, minced
2 tablespoons lime juice
1/4 cup packed cilantro
Salt and pepper

  1. Light a grill or preheat the broiler. Grill or broil the poblano, turning frequently, until charred all over, about 4 minutes. Transfer the chile to a bowl, cover with plastic wrap and let stand for 15 minutes. Peel and seed the poblano and put into the work bowl of a food processor.
  2. Add the butter, garlic, lime juice and cilantro to the work bowl and process until smooth. 
  3. Taste for seasoning adding salt or pepper as needed. 
  4. Roll into a 1-inch in diameter log and wrap in plastic wrap.  Store in a zip-lock bag in the refrigerator for up to 7 days, or in the freezer for up to six months. 
  5. Use the butter on grilled meats, poultry, and seafood, as well as vegetables and slathered on French bread and grilled.  The butter is also a great “flavor bomb” — stir into rice, or pasta. 

Pasta with Rainbow Chard, Chickpeas and Pancetta

Serves 6

One pound shell pasta, cooked 3 minutes short of al dente, and hot pasta water saved
3 tablespoons extra virgin olive oil
2 ounces pancetta, finely chopped
1/2 cup finely chopped onion
2 garlic, minced
Pinch red pepper flakes
1 bunch rainbow chard, tough stems removed, cut into 1/2-inch ribbons
1/4 cup white wine or water
One 14.5-ounce can garbanzo beans, rinsed and drained
1/2 cup grated Parmigiano Reggiano or Pecorino Romano
Salt and pepper

  1. In a large skillet, heat the oil, and saute the pancetta, till it is crispy. 
  2. Add the onions, garlic, and pepper flakes.  Saute for 2 to 3 minutes, until the onion is softened.  Add the chard, and saute until the chard is wilted. 
  3. Add the wine, and beans, simmer for 2 to 3 minutes.
  4. Add the pasta, and toss to coat, adding some of the hot pasta water, and 1/2 the cheese.  Season with salt and pepper and serve garnished with additional grated cheese. 

Swiss Chard, Black Bean Tacos

Serves 4 to 6

The filling for these meatless Monday tacos also makes a nice side dish.

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 cup finely chopped red onion
1/2 teaspoon ground cumin
1/2 teaspoon dried Mexican oregano
One bunch Swiss chard, tough stems removed, and cut into 1/2-inch ribbons
2 ears corn, cut from the cob (or 1 cup frozen defrosted)
Salt and pepper
One 14.5-ounce can black beans, rinsed and drained
2 tablespoons fresh lime juice
Six 6-inch corn or flour tortillas, warmed
1 cup crumbled cotija cheese

  1. In a large skillet, heat the oil, saute the garlic, onions, cumin, and oregano until the onions begin to soften.  Add the chard and corn, and saute till the chard is wilted, season with salt and pepper. 
  2. Stir in the beans, and lime juice, and heat through. 
  3. Serve the mixture in tortillas garnished with cheese. 

Slow Cooker 5-Spice Asian Pears

Serves 6

These pears are a simple dessert or can be used to surround a pork or poultry roast as a garnish. 

1/4 cup unsalted butter, melted
3/4 cup firmly packed light brown sugar
1/4 cup dry sherry
1/2 teaspoon 5 spice powder
1/2 cup pear nectar
4 firm Asian pears, peeled, cored, and cut in half

  1. In the insert of a 5 to 7-quart slow cooker, mix the butter, sugar, sherry, spices, and pear nectar.
  2. Add the pears to the slow cooker, turning them in the liquid to coat them.  Cover and cook on high for 2 ½ hours until tender.  Carefully remove the pears with a slotted spoon to a container, spoon the liquid in the slow cooker over the pears.  Serve warm, or chilled.
  3. The syrup from the pears is delicious over vanilla ice cream, or plain pound cake. 

Asian Pear Galette

Serves 6

For the dough

1 cup all-purpose flour, plus more for rolling out dough
2 tablespoons granulated sugar
1/2 teaspoon salt
7 tablespoons unsalted butter, very cold, cut into small pieces
1 tablespoon rice vinegar
Ice water, as needed

  1. In a bowl, mix together the flour, sugar, and salt until combined, then add the butter. Using a dough cutter or your fingers, squish and flatten the butter pieces into the flour until you have the texture of coarse meal with pea-sized (and larger) pieces throughout.
  2. Add the vinegar and 2 tablespoons water and mix until dough comes together into a ball. If the dough seems dry, you may need more water; add an extra tablespoon at a time until you can form a ball.
  3. Flatten the dough into a disk, wrap in plastic, and place in the fridge for at least 2 hours or overnight.
  4. When you’re ready to assemble the galette, preheat the oven to 400°F.

For the filling and assembly

1 pound Asian pears halved, cored, and thinly sliced into half moons
3 tablespoons dark brown sugar
1/2 teaspoon vanilla extract
Zest of 1 lemon
1 tablespoon lemon juice
Pinch salt
1 tablespoon heavy cream
1 tablespoon raw sugar

  1. In a bowl toss together the sliced pears, 2 tablespoons brown sugar, vanilla, lemon zest and juice, and salt.
  2. On a clean working surface or large cutting board, lightly dust with flour and roll dough out into a flat round, about 1/8-inch thick and 13 inches wide.
  3. Transfer to a parchment-lined sheet pan.
  4. Place the pears in the center, arranging them over one another, leaving behind the accumulated juices. Fold over the edges of the dough so there’s about a 1- to 2-inch border. Carefully pour the juices over the center of the galette (ensuring it remains within the crust).
  5. Sprinkle the remaining tablespoon brown sugar over the fruit. Brush the crust with heavy cream and sprinkle with the raw sugar.
  6. Bake for 35 to 45 minutes, or until the crust has browned and the filling is bubbling. Let sit to cool slightly.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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