The Farmers Market Box

This week’s local produce and featured farms:

• Yellow Nectarines – Regier Farms
• Black Kale – Tamai Farms
• White Corn – Black Sheep Produce
• Gold Bar Squash – Tutti Frutti Farms
• Rosa Bianca Eggplant – Country Rhodes Farms
• Valencia Oranges – Polito Farms
• Carrots – JR Organics
• Cucumbers – Dacquisto Family Farms

Farmer’s Choice

• Dragon Tongue Beans – Two Peas in a Pod
• Sugar Dragon Fruit – Rancho Los Serranos

Farmers’ Market Box Recipes:

Lamb Stuffed Rosa Bianca Eggplant

Serves 4

One pound Rosa Bianca Eggplant
1/4 cup extra virgin olive oil
1 cup finely chopped onion
2 garlic cloves, minced
2 teaspoons dried oregano
Grated zest of 1 lemon
1 pound ground lamb (you can sub in ground turkey, pork, or chicken)
Salt and pepper
1 cup crumbled feta cheese

1. Preheat the oven to 350 degrees. Brush a 13-by-9-inch baking dish with some olive oil.
2. Cut the eggplants in half vertically and scoop out the flesh leaving 1/2-inch all the way around chop the flesh and set aside.   
3. Cut a small slice from the bottom of the eggplant so that they won’t tip over in the baking pan. 
4. In a large skillet, heat 2 tablespoons of oil, sauté the onion, garlic, oregano, and zest until the onion begins to turn golden brown. 
5. Add the eggplant flesh, and sauté another 3 to 4 minutes until the eggplant is tender. 
6. Add the lamb and cook until the lamb is no longer pink.  Season well with salt and pepper.  When the mixture has cooled a bit, fold in the feta. 
7. Put the eggplant shells into the baking dish and paint the inside of the shells with the remaining olive oil. 
8. Stuff the eggplant with the lamb mixture and bake for 30 to 40 minutes until the eggplants are softened, and the stuffing is bubbling.  Serve warm or at room temperature. 

Pasta alla Norma

Serves 4 to 6

1 pound penne or rigatoni, cooked 3 minutes short of al dente, saving some of the hot pasta water
1/4 cup extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1/2 cup finely chopped onion
1 pound eggplant, stem and root ends removed, and cut into 1-inch cubes
One 28-ounce can crushed tomatoes and their juice
1/4 cup finely chopped basil
2 tablespoons finely chopped Italian parsley
Salt and pepper
1 cup crumbled ricotta salata

1. In a large skillet, heat the oil, sauté the garlic, red pepper, and onion for 2 to 3 minutes until the onion begins to soften. 
2. Add the eggplant and cook until the eggplant is golden brown. 
3. Add the tomatoes and bring to a boil. Simmer for 10 minutes.
4. Add the basil, and parsley.  Season with salt and pepper. 
5. Add the pasta to the skillet and toss to coat.  Add 1/2 of the ricotta and toss again.
6. Serve garnished with the remaining ricotta. 

Grilled Eggplant with Herb Vinaigrette

Serves 4 to 6

One pound eggplant, stem and root ends trimmed, cut into 1/2-inch rounds
2/3 cup extra virgin olive oil
Salt and pepper

1. Prepare barbecue (medium heat). Arrange eggplant slices on baking sheet. Brush both sides with oil and sprinkle with salt and pepper. Grill until slightly charred and tender, turning occasionally and moving to cook evenly, about 5 minutes.  Arrange the slices on a serving platter.  Drizzle with your favorite dressing or the basil vinaigrette. 

Basil Vinaigrette

1 garlic clove
1 cup packed basil leaves (coarsely chopped)
2 tablespoons finely chopped red torpedo onion
1/2 cup extra-virgin olive oil
2 to 3 tablespoons white vinegar
Pinch of crushed red pepper
Salt and freshly ground black pepper
1/2 cup shredded Pecorino Romano for garnish

1. In a food processor or blender, combine the ingredients, except for the cheese, and process/blend until smooth.  Season with salt and pepper.
2. Cover and refrigerate for at least 4 hours before serving.  The dressing will keep in the refrigerator for up to 1 week.  It’s great as a drizzle over grilled meats, poultry, and vegetables. 

Nectarine Galette

Serves 6

One pie crust measuring 12-inches across, either store bought or home made
1/2 pound nectarines, cut into wedges and pitted
1/4 cup brown sugar
1/4 cup granulated sugar
2 teaspoons cornstarch
1 teaspoon ground cinnamon
1 tablespoon lemon or orange juice
2 tablespoons butter cut into tiny pieces
1 large egg beaten
Raw sugar

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone or parchment paper. 
2. Roll out the dough into 1 12-inch circle and transfer to the baking sheet. 
3. In a bowl, combine the nectarines with the sugars, cornstarch, cinnamon and lemon or orange juice. 
4. Arrange the fruit onto the pastry crust, leaving a 2 inch border all the way around. 
5. Fold the edge of the dough up and over the nectarines, pleating the dough loosely and leaving the galette uncovered in the center. Dot with the butter.
6. Brush the dough with the egg, and sprinkle with the sugar.
7. Bake the galette until the crust is golden brown and the nectarines are tender, 45 to 60 minutes. Transfer the baking sheet to a wire rack and let the galette cool for 20 minutes before serving.  Serve with ice cream, unsweetened whipped cream, or a dollop of crème fraiche. 

Grilled Nectarine and Buratta Salad

Serves 4

1/2 pound nectarines, halved and pitted
Raw sugar
1/4 cup aged balsamic vinegar
1/4 cup orange juice
1/2 cup extra virgin olive oil
Salt and pepper
6 cups field greens, washed and spun dry
1 cup thinly sliced cucumbers
1 to 2 thin slices red onion
8 ounces buratta, torn

1. Preheat the barbecue or a grill pan, and brush with vegetable oil.
2. Dip the cut side of the nectarines into the raw sugar, and grill until the cut side is golden brown, and the nectarine is softened.  Set aside.
3. In a small bowl, whisk together the vinegar, orange juice, and oil.  Season with salt and pepper.
4. Put the greens, cucumbers, and red onion into a salad bowl, and toss to coat with the dressing.
5. Plate the salad, place a nectarine onto the salad, and put the buratta onto the nectarine.  Drizzle with the dressing and serve. 

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.

Tuscan Minestrone

Serves 6

3 tablespoons extra virgin olive oil plus more for garnish
1/2 cup finely chopped red onions
1 teaspoon dried sage or thyme
2 cups chopped carrots
2 cups chopped gold bar squash
1/2 pound shelled Dragon’s Tongue beans
1 bunch kale, tough stems removed, and chopped
Rind from Parmigiano Reggiano, chopped (optional)
8 cups chicken or vegetable broth
1 cup orzo or small pasta like ditali
Salt and pepper

1. In a Dutch oven, heat the oil add the onions and sage, and sauté for 2 to 3 minutes until the onions are softened.
2. Add the carrots, squash, beans, and kale, tossing to coat with the oil.
3. Add the Parmigiano rinds if using, and the broth.
4. Cover and simmer for 30 to 45 minutes until the kale and beans are tender.
5. Add the pasta, and simmer, uncovered for 6 to 8 minutes until the pasta is al dente.
6. Season with salt and pepper, serve drizzled with extra virgin olive oil.

Corn Dip

Serves 4 to 6

2 cups corn kernels cut from the cob
2 1/2 cups shredded Pepper Jack cheese
5 scallions, thinly sliced
2/3 cup mayonnaise
1 teaspoon granulated sugar
1 tablespoon soy sauce
Few drops Sriracha
1/4 teaspoon freshly ground black pepper
Tortilla chips, pita chips, or crudités for serving

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 bowl, combine the corn, cheese, scallions, mayonnaise, sugar, soy sauce, Sriracha, and pepper.  Transfer to the baking dish and bake for 20 to 25 minutes, until bubbling and golden brown. 
3. Serve with tortilla chips, pita chips or crudites. 

Mexican Street Corn Salad

Serves 4

2 Anaheim chili peppers
2 cups bicolor corn cut from the cob
1/2 cup red onion, finely chopped
1 cup carrots, finely chopped
1 orange bell 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
Cilantro sprigs for garnish

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.

Kale 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
1/2 cup onions, finely chopped
1 bunch kale, 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 sauté till the pancetta is crisp.
3. Add the onion and garlic, sauté for 2 to 3 minutes, add the kale, and sauté till the kale 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.

Curried Carrot Soup

Serves 4

2 tablespoons unsalted butter
1/2 cup finely chopped onion
1 teaspoon sweet curry powder
1 bunch carrots, scraped, and cut into 1-inch lengths
2 cups chicken or vegetable broth
1/2 cup heavy cream
1/4 cup finely chopped Italian parsley
Salt and pepper

1. In a Dutch oven, heat the butter, and sauté the onion and curry powder for 2 to 3 minutes, until the onion begins to soften. 
2. Add the carrots and broth.  Bring to a boil, and simmer for 10 to 12 minutes, until the carrots are tender. 
3. Using an immersion blender, puree the soup.  Add the cream, and parsley.  Taste for seasoning and adjust using salt or pepper.  Serve the soup warm. 

Roasted Honey Carrots

Serves 4

1 bunch carrots, tops removed, scrubbed/peeled, cut into quarters
1/4 cup honey
1/2 teaspoon (or more) ground cumin
Few drops Sriracha
Carrot tops

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil or silicone.
2. In a bowl, combine the carrots, honey, cumin and Sriracha. 
3. Lay on the baking sheet in one layer and bake for 20 to 25 minutes. 
4. Wash the carrot tops and spin dry, chop a few and sprinkle them over the roasted carrots for garnish. 
5. Carrot tops can also be made into a pesto. 

Orange Shrimp with Basil

Serves 4

1 pound medium shrimp, peeled and deveined
3 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
4 garlic cloves, minced
salt and freshly ground black pepper
1/4 cup orange juice
2 tablespoons or dry vermouth
1/4 cup thinly sliced basil leaves
Orange slices for garnish

1. In a large skillet over high heat melt the butter and oil.  Add the garlic and cook until the garlic starts to sizzle, about 15 seconds.
2. Add the shrimp and sauté until it just starts to lose its raw color, 2 to 3 minutes, sprinkling lightly with salt and pepper to taste. Add the orange juice and vermouth and bring to a boil.   Simmer 1 minute. 
3. Add the basil and toss to combine. 
4. Serve garnished with orange slices over rice, pasta, or farro. 

Roasted Orange Chicken

Serves 4 to 6

8 boneless chicken breasts (skin on)
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter
2 cloves garlic, minced
1/2 cup finely chopped onion
1 cup orange juice
1/2 cup chicken broth
2 tablespoons honey
2 sprigs fresh thyme
1 teaspoon cornstarch mixed with 1 tablespoon water or orange juice
salt and freshly ground black pepper
2 Valencia oranges, sliced into 1/2-inch half moons
2 tablespoons chopped Italian parsley

1. Preheat the oven to 400 degrees. 
2. Sprinkle the chicken with thyme, oregano, salt, and pepper. 
3. In a large oven proof skillet, or Dutch oven, heat the oil and butter, add the garlic and onion, and sauté for 1 minute.  Brown the chicken skin side down, turn and brown on the other side. 
4. Add the juice, broth, honey, and rosemary.  Bring to a boil, and transfer to the oven.  Roast for 15 minutes until an instant read meat thermometer inserted into the thickest part of the chicken registers 160 degrees. 
5. Remove the chicken from the sauce and cover with aluminum foil.
6. Bring the sauce to a boil, add the cornstarch mixture, and bring to a boil. 
7. Season the sauce with salt and pepper, add the orange slices, and parsley.  Remove the thyme sprigs.
8. Pour over the chicken on the platter and serve. 

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. 

Cucumber Margarita

Makes 4

2 cups water
2-1/2 cups granulated sugar
2 cups fresh basil leaves; more for garnish
1 cup peeled, seeded, and chopped cucumber
3 tablespoons flaky salt
1 tablespoon finely grated lime zest
4 ounces tequila
4 ounces fresh lime juice
2 ounce Grand Marnier

1. Combine the water, 2 cups of the sugar, basil, and cucumber slices, and steep for 30 minutes. Strain and chill.
2. Combine the remaining 1/2 cup sugar, salt, and zest in a shallow bowl or plate. Lightly moisten the rims of two large margarita glasses. Dip each glass in the sugar mixture.
3. Add the tequila, 4 ounces of the simple syrup, the lime juice, and Grand Marnier to a blender, fill with ice and blend.
4. Fill the prepared glasses with ice. Divide the margarita mixture between the glasses, and garnish each with a cucumber slice and a basil sprig.

Cucumber Salad

Serves 4 to 6

2 cucumbers, peeled and sliced very thin
1 tablespoon salt
1 small yellow onion, sliced very thin
2 tablespoons red-wine vinegar
1/4 cup vegetable oil
Pinch red pepper flakes
1 teaspoon sugar
Freshly ground black pepper
3 tablespoons snipped fresh dill

1. Put the cucumbers into a colander and toss with the salt.  Let sit for 15 minutes. 
2. Rinse off the salt and put the cucumbers into a bowl with the onion.
3. In a small bowl, whisk together the vinegar, oil, red pepper, sugar, pepper, and dill. 
4. Pour over the cucumbers and onion and toss to coat. 
5. Cover and refrigerate for at least 30 minutes before serving. 

Gold Bar Squash Carbonara

Serves 4 to 6

6 slices bacon, cut into 1/2-inch pieces
3 tablespoons extra-virgin olive oil
1/3 cup finely chopped onion
1 pound gold bar squash (about 3 medium), halved lengthwise and sliced into 1/4-inch-thick half-moons
1/4 cup thinly sliced fresh basil; more for serving
8 ounces whole milk ricotta, at room temperature
Freshly ground black pepper
1 pound linguine, cooked 3 minutes short of al dente
1 cup grated Parmigiano Reggiano, plus more for garnish

1. In a large nonstick skillet, cook the bacon over medium heat, stirring occasionally, until crisp, about 8 minutes. Leaving the bacon in the skillet, pour off all but 1 Tablespoon of the fat.
2. Add 2 Tablespoons of the oil and the onion and cook until it just begins to turn golden, about 1 minute. Add the squash and cook, stirring occasionally, until lightly browned and tender, about 7 minutes.
3. Stir in the basil and 1 teaspoon of salt. Remove from the heat and keep warm.
4. Mix the ricotta and the remaining 1 Tbs. oil in a medium bowl. Season well with pepper.
5. When the pasta is cooked, drain, reserving 1 cup of hot pasta water.  Add to the squash mixture in the skillet and toss with the ricotta and Parmigiano.  Add some pasta water if needed for a creamy sauce. Season with salt and pepper and serve garnished with additional basil and Parmigiano.

Fritters

Serves 6

2 gold bar squash, ends trimmed, and coarsely shredded
Salt
2 garlic cloves, minced
1/4 cup finely chopped onion
1 large egg, beaten
1/4 cup all-purpose flour
1/2 cup grated Parmigiano Reggiano cheese
1/2 teaspoons freshly ground black pepper
Oil for frying

1. Put the squash into a colander, and sprinkle with salt.  Set aside for 10 minutes.
2. In another bowl, combine the garlic, onion, egg, flour, Parmigiano, and pepper.
3. Squeeze the moisture out of the squash and add to the bowl.  Stir until blended.
4. Heat 1/4-inch of oil in a non-stick pan.
5. Drop the batter by tablespoons into the oil, and fry until golden brown on one side.  Turn and fry until the second side is golden brown.  Remove to paper towels and drain.  Serve warm. 

Tuscan Style Dragon Tongue Beans

Serves 4

1/4 cup extra virgin olive oil
3 garlic cloves minced
Pinch red pepper flakes
2 tablespoons finely chopped rosemary
1/2 pound dragon tongue beans shelled
1/2 cup chicken or vegetable broth
Salt and pepper

1. In a large skillet, heat the oil, add the garlic, red pepper flakes and rosemary. 
2. Sauté over medium low heat for 3 to 4 minutes, until the mixture is fragrant.
3. Add the beans and broth, and simmer for 30 to 45 minutes covered, until the beans are creamy and tender. 
4. Season with salt and pepper, and serve the beans garnished with additional olive oil and cracked black pepper. 

Sugar Dragon Fruit Lemonade

Serves 4 to 6

2 sugar dragon fruits peeled, and cut into chunks
5 cups water
1 cup sugar
1 cup freshly squeezed lemon juice (about 4-6 lemons)

1. In a blender, combine the dragon fruit, water, and sugar. 
2. Pour the mixture into a 2 quart pitcher, add the lemon juice, and stir to blend.  Add more lemon or sugar to the lemonade as needed.  Store in the refrigerator and serve over ice.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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This week’s local produce and featured farms:

• Japanese Sweet Potatoes – Milliken Farms
• Blue Lake Green Beans – Tamai Farms
• Gold Nugget Tangerine – Rancho Del Sol
• Emerald Drop Pluots – Scott Farms
• Crookneck Squash – Good Hill Farms
• Baby Fairy Tale Eggplants – Black Sheep Produce
• Carrots – JR Organics
• Li Ren Bok Choy – Paradise Found

Farmer’s Choice

• Black Coco Beans – Two Peas in a Pod
• Blueberry Grapes – Rancho Los Serranos

Farmers’ Market Box Recipes:

Japanese Sweet Potato Curry

Serves 4

2 tablespoons vegetable oil
1 1/2 tablespoons sweet curry powder
1 1/2 cups chopped onion
2 tablespoons all-purpose flour
2 1/2 cups vegetable broth
1 tablespoon honey
1 tablespoon soy sauce
1 bay leaf
2 Carrots, peeled and roughly chopped
4 cups Japanese sweet potatoes, scrubbed and cut into 1-inch pieces
1 teaspoon Garma Masala
Steamed rice for serving

1. In a Dutch oven, heat the oil, and sauté the curry powder, onion and flour until the onion begins to soften, about 3 minutes. Add the broth, honey, soy sauce, and bay leaf and bring to a boil. Add the carrots, and sweet potatoes, and simmer for 20 to 25 minutes until the vegetables are just softened. Stir in the Garma Masala and simmer another 5 minutes. Serve the curry over steamed rice.

Miso Maple Glazed Roots

Serves 4

1/3 cup maple syrup
3 tablespoons white miso
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup vegetable oil
1 bunch carrots, tops removed and scrubbed, and cut into 1-inch pieces
1 pound Japanese sweet potatoes, scrubbed, and cut into 1-inch pieces
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 potatoes and carrots 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 30 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.

Mediterranean Green Bean Salad

Serves 4 to 6

1/2 pound blue lake green beans, ends trimmed and cut into 1-inch pieces
1/4 cup white wine vinegar
1/4 cup finely chopped shallot
2 tablespoons chopped fresh dill or 2 teaspoons dried
1/3 cup extra virgin olive oil
Salt and pepper
1 cup crumbled feta cheese

1. Bring 4 quarts of salted water to a boil, and cook the beans for 3 minutes, they will still be crisp. Drain thoroughly and put into a salad bowl.
2. In another bowl, whisk together the vinegar, shallot, dill, and oil. Season with salt and pepper.
3. Toss the warm beans with the dressing. When ready to serve toss in the feta and serve.

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.

Green Beans Nicoise

Serves 4

1/2 pound green beans, ends snipped, and cut into 1-inch pieces
Salt and pepper
3 tablespoons lemon juice
1 garlic clove, minced
2 tablespoons finely chopped chives
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
1/4 cup pitted, chopped Kalamata olives for garnish

1. Bring 4 quarts of salted water to a boil, and simmer the beans for 3 to 4 minutes, until crisp-tender.
2. Drain and toss with salt and pepper.
3. In a bowl, whisk together the juice, garlic, chives, mustard, and oil. Season with salt and pepper.
4. Toss the beans with the dressing, and garnish with the olives. Serve warm or at room temperature.

Deep Fried Green Beans

Serves 4

1 cup beer
1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 pound green beans, ends trimmed
Fleur de Sel for finishing

1. Preheat 2 inches of vegetable oil to 375 degrees.
2. In a large bowl, whisk together the beer, flour, salt, and pepper.
3. Dip the green beans into the batter, letting any excess drain off.
4. Deep fry the green beans until golden brown. Serve sprinkled with Fleur de Sel.
5. These are delicious served with a garlic aioli or fresh herb ranch dressing.

Loaded Crookneck Squash Casserole

Serves 6

2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1/2 cup finely chopped onion
1 garlic clove, minced
1 pound yellow squash, ends trimmed, and cut into small dice
Salt and pepper
1/2 cup sour cream
2 cups shredded sharp cheddar cheese
6 strips bacon, cooked crisp and crumbled (optional but so delicious)
1 cup fresh breadcrumbs
2 tablespoons finely chopped Italian parsley
2 tablespoons extra virgin olive oil

1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9inch baking dish with non-stick cooking spray.
2. In a large skillet, heat the butter and oil, sauté the onion and garlic for 2 to 3 minutes to soften the onion.
3. Add the squash, season with salt and pepper, and cover to steam the squash. Cook for 5 to 7 minutes until the squash is softened.
4. Transfer the contents of the skillet, to a large bowl, mash the squash with the sour cream and 1/12 cups of cheese. Stir in the bacon (if using) and season again with salt and pepper.
5. Transfer the mash to the prepared baking dish.
6. In a bowl, combine the breadcrumbs, parsley, remaining cheese, and olive oil. Sprinkle over the casserole.
7. Do-Ahead: At this point the casserole can be cooled, covered, and refrigerated for up to 24 hours.
8. Bring to room temperature before baking for 25 to 35 minutes until the casserole is bubbling and the crumble topping is golden brown.

Creamy Crookneck Squash Soup

Serves 4 to 6

3 tablespoons unsalted butter
1 1/2 cups finely diced sweet yellow onion
2 garlic cloves, minced
1 pound crookneck squash, ends trimmed and cut into 1-inch chunks
4 cups vegetable or chicken stock
1 cup corn kernels cut from the cob, or frozen and defrosted
Salt and pepper
3 ounces Humboldt Fog cheese
2 tablespoons finely sliced basil leaves

1. In a Dutch oven, heat the butter, and sauté the onion and garlic together until the onion is translucent. Add the squash and toss in the mixture. Slowly add the stock and bring to a boil. Simmer for 10 to 15 minutes until the squash is cooked, and soft.
2. Using an immersion blender, puree the soup.
3. Add the corn kernels and simmer another 3 minutes. Season with salt and pepper. Serve the soup in shallow bowls, float a piece of cheese on the top and garnish with the basil leaves.

Emerald Drop Pluot Upside Down Cake

Serves 6 to 8

For the Pluots

4 tablespoons unsalted butter
1/3 cup brown sugar
1 1/2 teaspoons lemon juice
1/4 teaspoon fine sea salt
1/2 pound emerald drop pluots, pitted and cut into thin wedges

1. Preheat oven to 350 degrees.
2. In an oven-proof 10-inch skillet, melt the butter over medium heat.
3. Add the brown sugar, lemon juice and salt, and whisk until the brown sugar melts, 1 to 2 minutes.
4. Let cook, whisking constantly, until the mixture starts to smell like caramel and darkens slightly, about 1 minute longer. The mixture will clump and separate, but that’s OK.
5. Add fruit, gently tossing to coat with the caramel. Remove from the heat and arrange fruit into an even layer on the bottom of the skillet. Ignore any sugar clumps; they will dissolve during baking.

For the Cake

1/2 cup unsalted butter, melted and cooled
1 cup granulated sugar
1 tablespoon vanilla paste or extract
1 teaspoon finely grated tangerine zest
2 large eggs, at room temperature
1/2 cup sour cream
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups all-purpose flour

1. In a large bowl, whisk together the melted butter, sugar, vanilla, and zest until thoroughly combined.
2. Whisk in eggs, one at a time.
3. Add sour cream and whisk until well mixed.
4. Sprinkle in baking powder, salt, and baking soda into the batter, one at a time, whisking vigorously after each addition.
5. Using a rubber spatula, gently fold in flour until just incorporated. The mixture will be lumpy, but that’s OK. Don’t overmix. Scrape batter into the skillet over the fruit and spread evenly.
6. Bake until surface is deeply browned all over (with darker brown edges) and the fruit is lightly bubbling around the sides of the skillet, about 35 to 45 minutes.
7. A toothpick inserted into cake will come out clean.
8. Once the cake is out of the oven, immediately run a butter knife or offset spatula around the edge of the skillet. Let sit for 10 to 15 minutes to cool slightly.
9. Carefully invert cake into serving platter. If some fruit sticks to bottom of skillet, gently remove using offset spatula or knife and place back onto cake.
10. Let cake cool until the fruit topping sets, at least 30 minutes to 1 hour, before serving. Cake is best served on the day it is baked. Serve with ice cream, or unsweetened whipped cream.

Pluot Crumble

Serves 6

4 Pluots, pitted, and sliced into wedges
¼ cup granulated sugar
1 tablespoon cornstarch
1 ½ cups oatmeal
½ cup melted butter
1 tsp vanilla
1 tsp cinnamon
½ cup brown sugar

1. Preheat oven to 350*F, coat the inside of a 9 baking dish with non-stick cooking spray. Combine the pluots with the sugar, and cornstarch, toss to combine.
2. Transfer the pluots to the prepared pan.
3. In a medium bowl, mix the oatmeal, butter, vanilla, cinnamon, and brown sugar with a fork. Crumble this mixture evenly over the pluots.
4. Bake at 350*F for 40-45 minutes, until the crumbled is golden, and the fruit is bubbling.
5. Serve the crumble with vanilla ice cream.

Roasted Eggplant Marinara with Buratta and Ricotta

Serves 4

6 tablespoons extra-virgin olive oil
1 large yellow onion, thinly sliced
Pinch red pepper flakes
2 garlic cloves, finely grated or minced
One 14.5-ounce can chopped tomatoes in puree
1/2 cup finely chopped basil leaves
salt and black pepper
1 pound fairy tale eggplant, ends trimmed and cut into 1-inch cubes
4 ounces buratta, torn into pieces
4 ounces whole milk ricotta
1/4 cup chopped capers

1. Heat 2 tablespoons olive oil in a large skillet over medium heat.
2. Add the onion and red pepper flakes, cook until onions start to turn golden, about 8 to 10 minutes, stirring occasionally.
3. Add the garlic and cook 1 more minute.
4. Pour in the tomatoes, and 1/2 cup water.
5. Add half the basil leaves, season with salt and black pepper to taste then simmer for 15 to 20 minutes.
6. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, parchment, or silicone.
7. Arrange the eggplant in an even layer the baking sheet. Toss eggplant thoroughly with remaining 4 tablespoons oil, then season with salt.
8. Roast the eggplant for 10 minutes, turn and roast another 20 minutes until the eggplant is golden brown.
9. Add the eggplant to the tomato sauce, and simmer for 5 minutes.
10. In a medium bowl, fold together burrata and ricotta.
11. Transfer the eggplant and sauce to pasta bowls, and spoon burrata mixture on top. Garnish with remaining basil leaves, and the capers.

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
1/2 pound fairy tale 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 15 to 20 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.

Quick Pickled Carrots

Serves 4

1 bunch carrots, tops removed, peeled, and cut into 4 by 1/2-inch sticks
5 sprigs fresh tarragon
1 1/4 cups seasoned rice vinegar
1/4 cup water
2 garlic cloves, peeled and halved
1/4 teaspoon black peppercorns
1/4 teaspoon yellow mustard seeds

1. Place carrots and tarragon upright in 1-quart glass jar with tight-fitting lid.
2. Combine vinegar, water, garlic, peppercorns, and mustard seeds in small saucepan and bring to boil. Pour brine into jar, making sure all vegetables are submerged. Let cool completely.
3. Affix jar lid and refrigerate for at least 3 hours before serving. Pickles will keep, refrigerated, for at least 1 week.

Shanghai Pork with Bok Choy Slaw

Serves 6

For the Pork

One 6 pound boneless pork shoulder
1 cup white sugar
1 cup salt
7 tablespoons brown sugar

1. Put the pork onto a cutting board. In a bowl, combine the sugar, salt, and brown sugar, and rub all over the meat. Wrap in plastic wrap and refrigerate at least 6 hours or overnight.
2. Put the meat into a slow cooker (or alternatively preheat the oven to 300 degrees, and roast for 6 hours) and cook on high for 5 hours or on low for 10 hours, until the pork is fork tender.
3. Remove from the slow cooker and measure out 2 cups of the broth skimming off any fat.
4. Remove the fat from the meat, and shred, covering with aluminum foil.

For the Sauce

1/4 cup vegetable oil
2 ½ cups thinly sliced onion
½ cup peeled, minced fresh ginger
1/4 cup light soy sauce
2 teaspoons sherry vinegar
2 cups pork juice
1/4 cup hoisin sauce

1. In a saucepan, heat the oil, sauté the onion, ginger, and garlic until fragrant, about 1 minute. Add the soy sauce, vinegar, pork juice, and hoisin sauce.
2. Simmer for 10 minutes, until thickened. Taste for seasoning and adjust using more soy sauce.

For the Slaw

1 pound li Ren bok choy, washed, spun dry, root end trimmed, and cut into 1/2-inch ribbons
4 green onions, thinly sliced
3 medium carrots, scraped and julienned
2 tangerines, peeled, segmented, and chopped
1/4 cup rice vinegar
1 tablespoon toasted sesame oil
2 teaspoons sugar
1/4 cup tangerine juice
2 tablespoons vegetable oil
Salt and pepper
2 tablespoons toasted sesame seeds for garnish

1. In a salad bowl, combine the bok choy, onions, carrots, and tangerines.
2. In a small bowl whisk together the vinegar, sesame oil, sugar, tangerine juice, and vegetable oil. Season with salt and pepper.
3. Toss with the slaw, and garnish with toasted sesame seeds. The slaw will keep in the refrigerator for up to 24 hours.

To Serve

Ten to twelve 6-inch flour tortillas
Shredded pork
Sauce
Slaw

1. Heat the tortillas, and fill with pork, some sauce, and slaw, wrapping the tortilla around the filling.
2. Any leftover pork and sauce can be refrigerated for up to 5 days or frozen for up to 6 months.

Asian Noodle Soup with Chicken and Bok Choy

Serves 6

3 tablespoons vegetable oil
2 garlic cloves minced
1 teaspoon grated ginger
1 pound li ren bok choy, root end and tough ends removed, washed, spun dry and cut into 1/2-inch ribbons, using the leafy parts
2 chicken breasts cut into bite sized pieces
8 cups chicken broth
2 tablespoons white miso (optional)
1/2 pound linguine cooked al dente
2 tablespoons soy sauce
1 tablespoon sesame oil for garnish
1/2 cup finely chopped torpedo onion, using the red and tender green parts

1. In a Dutch oven, heat the oil, add the garlic and ginger, and sauté for 30 seconds, until fragrant.
2. Add the bok choy, and sauté in the oil for 3 to 4 minutes until the bok choy begins to wilt. Add the chicken, broth, miso if using, linguine and soy sauce.
3. Simmer the soup for 20 to 30 minutes until the chicken is cooked, and the bok choy is tender.
4. Serve the soup garnished with drizzle of sesame oil, and some chopped torpedo onions.

Soy Glazed Baby Bok Choy

Serves 2 to 4

2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated ginger
1/4 cup soy sauce or Tamari
1/2 cup chicken or vegetable broth
1 pound Li Ren bok choy, root end trimmed, and cut into 1-inch ribbons
2 teaspoons sesame seeds for garnish
Toasted sesame oil for garnish

1. In a large skillet, heat the oil, add the garlic and ginger, and sauté until fragrant, about 30 seconds. Add the soy sauce, and broth, and bring to a boil.
2. Add the bok choy, and simmer for 3 to 4 minutes, turning to coat evenly with the glaze.
3. Serve warm sprinkled with sesame seeds and drizzled with sesame oil.

Picnic Bean Salad

Serves 4

1/2 pound shelled coco beans
1/2 pound blue lake green beans, ends trimmed and cut into 1-inch pieces
1/2 cup finely chopped red onion
1 red bell pepper, cored, seeded, and finely chopped
2 ribs celery, finely chopped using the leaves
1/2 cup red wine vinegar
1/4 cup granulated sugar
1/2 cup canola oil
2 medium cloves garlic, minced
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon ground black pepper

1. Bring 4 quarts of water to a boil, add the coco beans, and cook for 20 minutes until just tender. Drain thoroughly but keep the boiling water.
2. Add the green beans to the same boiling water and cook 3 minutes. Drain and cool.
3. When the beans are cool, combine them in a large bowl, with the onion, red bell pepper, and celery.
4. In a small bowl, whisk together the vinegar, sugar, oil, garlic, and mustard. Season with salt and pepper.
5. Pour the dressing over the beans and vegetables and toss to coat. Serve the salad cold or at room temperature.

Coco Bean Soup

Serves 6 to 8

2 tablespoons extra virgin olive oil
1/4 pound pancetta, finely chopped
1 cup finely chopped onion
1 1/2 cups finely chopped celery
1 cup finely chopped rainbow carrots
2 teaspoon finely chopped rosemary
1/2 pound shelled coco beans
8 cups chicken or vegetable broth
Salt and pepper

1. In a Dutch oven, heat the oil, add the pancetta, and cook until crisp.
2. Add the onion, celery, carrots, and rosemary. Sauté until the onion is translucent.
3. Add the beans and broth, and simmer for 45 to 50 minutes until the beans are tender.
4. Season with salt and pepper and serve drizzled with a bit of extra virgin olive oil.

Blueberry Grape Cheesecake Bars

Serves 6 to 8

For the Topping

4 cups blueberry grapes, washed, and stems removed
1/2 cup sugar
2 tablespoons lemon juice

1. Cook the grapes in a saucepan 5-8 minutes, stirring and mashing frequently with a spoon.
2. Once your mixture is almost completely mashed and resembles jam, remove from heat.
3. Using a fine-mesh sieve, strain the mixture into a small bowl, pressing down with a wooden spoon to get the most liquid and pulp as possible.
4. Once you have about 1/2 cup set aside to cool and discard the skins and seeds.

For the Cheesecake Bars

Graham Cracker Crust

1 1/2 cups graham cracker crumbs (about 18 whole crackers)
1/2 cup (1 stick) unsalted butter, melted
1/2 cup sugar

1. To make the crust, in a large bowl, combine the crust ingredients and press into the bottom and halfway up the sides of the pan. Set aside.

For the Cream Cheese Filling

Three 8-ounce packages cream cheese softened
1 cup sugar
5 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup grape syrup (above)

1. Preheat the oven to 325° F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. In a large bowl, using with an electric mixer, cream together the cream cheese and sugar in a large bowl until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating after each addition. Add the vanilla and beat until the filling is smooth. Pour into the crust, dollop the filling with some of the grape mixture and swirl it through the filling, like marbling. Bake until set, 35 to 40 minutes.
3. Remove from the oven and immediately cut into squares. Allow the cheesecake to cool completely before serving. Cheesecake is best at room temperature. To store the cheesecake, cover and refrigerate for up to 2 days, or freeze for up to 2 months.

Pork Tenderloin with Roasted Blueberry Grapes

Serves 4

2 tablespoons extra virgin olive oil
Salt and pepper
One 1 1/2 pound pork tenderloin
4 sprigs fresh thyme
1 large onion, thinly sliced
1/2 pound blueberry grapes
1/2 cup white wine (Sauvignon Blanc, Pinot Grigio or dry vermouth)
1 tablespoon cornstarch
Salt and pepper

1. Preheat oven to 400. In a large oven proof skillet, heat the oil, and brown the pork on all sides, seasoning with salt and pepper. Set aside on a plate covered with aluminum foil.
2. Add the onion and thyme sprigs, and sauté until the onion is translucent, about 5 to 7 minutes. Add the grapes, and sauté for another 3 minutes. Deglaze the pan with the wine and add the pork back into the skillet and roast for 15 to 17 minutes, until an instant read meat thermometer reads 140 degrees.
3. Remove the Pork from the skillet, and cover with aluminum foil to rest for 5 minutes.
4. Put the sauce onto the stove top and bring to a boil. Mix the cornstarch with some of the liquid from the sauce and bring to a boil.
5. Thinly slice the meat and nap with some of the sauce.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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This week’s local produce and featured farms:

• Yellow Wax Beans – JR Organics
• White Corn – Black Sheep Produce
• Gold Nugget Tangerine – Rancho Del Sol
• Rainbow Swiss Chard – Tamai Farms
• Mixed Summer Squash – Black Sheep Produce
• Flashy Trout Romaine Lettuce – Paradise Found
• Broccoli – Suncoast Farms
• American Eggplant – Her Produce

Farmer’s Choice

• Red Dragon Fruit – Nicholas Boldt Farms
• Jimmy Nardello Chile Peppers – Country Rhodes Farm

Farmers’ Market Box Recipes:

Street Corn Pasta Salad

Serves 6

For the Dressing

1 cup sour cream or Greek Style Yogurt
1/2 cup mayonnaise
1/4 cup fresh lime juice
1 teaspoon chipotle chili powder
1/2 teaspoon ground cumin
1 teaspoon garlic salt
1/2 teaspoon ground black pepper

1. In a small bowl, whisk together the ingredients, cover and refrigerate.

For the Salad

1 pound elbow pasta, cooked 2 minutes short of al dente
1 cup white corn, cut from the cob
1 cup finely chopped Jimmy Nardelli peppers (if you don’t have them, sub in one red bell pepper)
1 cup diced mixed summer squash
1/2 cup finely chopped red onion
1 1/2 cups crumbled cotija cheese
1/2 cup finely chopped cilantro or Italian parsley
Salt and pepper

1. In a large bowl, combine the semi-cooled pasta, corn, peppers, squash, onion, cheese, and cilantro.
2. Toss with the dressing, and taste for seasoning, adjusting with salt and pepper. Cover and refrigerate for at least 2 hours or overnight. Remove from the refrigerator 1 hour before serving.

Chipotle Corn Dip

Serves 8 to 10

2 tablespoons butter
1/4 cup finely chopped red onion
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon Chipotle chili powder
1/2 cup diced tomato
2 cups corn removed from the cob
1 cup sour cream
1/2 cup mayonnaise
1 cup grated mild cheddar cheese
1/2 cup grated Monterey jack cheese
1/4 cup chopped cilantro

1. Melt the butter in a 10-inch skillet and sauté the onion, garlic, cumin, and Chipotle powder for 2 to 3 minutes, or until you can smell the spices, and the onion, begins to soften.
2. Add the tomato and corn and toss once or twice to coat with the onion mixture.
3. Remove the pan from the heat and transfer to a mixing bowl. Allow the mixture to cool.
4. Add the sour cream, mayonnaise, and cheeses, stirring to blend.
5. Cover and refrigerate for at least 4 hours or overnight.
6. Remove from the refrigerator, garnish with cilantro, and serve with tortilla chips and fresh vegetables for dipping.

Salad Nicoise

Serves 4 to 6

1/2 pound yellow beans, ends trimmed, and cut into 1-inch pieces
1/2 pound Yukon gold or red bliss potatoes, scrubbed (any high starch potato will do here, just no russets)
3 large eggs
3 scallions (white and tender green parts), finely chopped
2 tablespoons chopped fresh Italian parsley
2 tablespoons packed fresh basil leaves, thinly sliced
2 garlic cloves, minced
1 cup extra virgin olive oil
1/3 cup red wine vinegar
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 head flashy trout lettuce, washed and spun dry
One 6 to 7-ounce can Italian tuna in olive oil
4 medium vine ripened tomatoes, or cherry tomatoes, sliced
1/2 cup Nicoise olives, pitted, and chopped

1. Bring 6 quarts of salted water to a boil, boil the beans for 3 minutes, and remove, season with salt and pepper. KEEP THE BOILING WATER.
2. Add the potatoes to the water, and simmer for 20 to 30 minutes until the potatoes are tender. Remove from the water and cool.
3. Add the eggs to the water, and when the water comes to a boil, remove from the heat, cover, and let sit for 10 minutes. Put the eggs into an ice bath to stop the cooking and peel under cold water. Cut the eggs into quarters and set aside.
4. In a bowl, combine the scallions, parsley, basil, garlic, oil, vinegar, salt, and pepper until blended.
5. Toss the beans with some of the dressing and set aside.
6. Cut the potatoes into bite sized pieces and toss with some dressing. Set aside.
7. To assemble the salad, lay the lettuce onto a large serving platter, top with the potatoes and beans. Arrange eggs, tuna, tomatoes, and olives on top of the potatoes and beans. Drizzle with the remaining dressing and serve at room temperature.

Swiss Beans

Serves 4 to 6

1/2 pound yellow beans, ends trimmed and cut into 1-inch pieces
2 tablespoons butter, melted
2 tablespoons all-purpose flour
2 tablespoons onion, finely chopped
1 teaspoon white sugar
1 teaspoon salt
2 cups sour cream
1 1/2 cups coarsely shredded Gruyere cheese

1. Preheat the oven to 350 degrees and coat the inside of a gratin dish with non-stick cooking spray.
2. Bring 4 quarts salted water to a boil and cook the beans for 3 minutes. Drain thoroughly, and season with salt and pepper.
3. In a saucepan, stir 2 tablespoons butter, flour, onion, sugar, and salt together in a saucepan over medium heat; gradually stir in sour cream. Cook and stir mixture until hot, thickened, and smooth, about 4 minutes.
4. Add steamed green beans to the cream mixture.
5. Pour green bean-cream mixture into the prepared casserole dish, sprinkle with Swiss cheese.
6. Bake until cheese is bubbling, and topping is browned, about 20 minutes.

Tangerine Muffins

Makes 12

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Greek style yogurt
2 teaspoon vanilla extract
1 egg, lightly beaten
1/4 cup butter, melted
2 tablespoons milk
1 cup diced peeled tangerine
1 tablespoon grated tangerine peel

1. Preheat the oven to 400 degrees, line 12 muffin tins with paper liners, or coat the inside and tops of the muffin tin with non-stick cooking spray.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, soda, and salt.
3. In a small bowl, combine the yogurt, egg, butter, and milk until smooth. Stir into the dry ingredients just until moistened. Stir in tangerine and peel.
4. Fill muffin tins two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack.

Tangerine Chipotle Chicken Wings

Serves 4 to 6

2 tablespoons vegetable oil
1/2 cup finely chopped red onion
3 Chipotle chilies in adobo, finely chopped
1/3 cup tangerine juice
1 teaspoons grated tangerine zest
1/3 cup ketchup
1/3 cup chicken broth
3 pounds chicken wings or drummettes
3 tangerines, peeled and separated into segments, for garnish
1/4 cup finely chopped cilantro or Italian parsley for garnish

1. In a sauté pan, heat the oil, sauté the onion and chipotle for 2 minutes. Stir in the tangerine juice, zest, ketchup, and broth. Simmer for 5 minutes. Remove from the heat, and cool.
2. When the sauce is cooled, pour it into a large zip-lock bag, add the drummettes, seal the bag, and refrigerate for at least 4 hours or up to 24 hours.
3. Preheat the oven to 350 degrees, transfer the wings, and sauce to a baking dish and bake for 35 to 45 minutes, turning once, basting with the sauce, until the wings are glazed and cooked through (165 degrees on an instant read thermometer) Serve the wings garnished with tangerine segments and chopped cilantro.

Greens and Beans Soup

Serves 6 to 8

2 tablespoons olive oil
1 pound bulk Italian sweet sausage (or not, it’s not necessary, but adds lots of flavor or use finely diced pancetta)
1 cup finely chopped onion
2 garlic cloves, minced
3 ribs celery, finely chopped
3 medium carrots, finely chopped
6 leaves sage, thinly sliced
1/2 cup chopped canned plum tomatoes
1/2 cup white wine
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
One 14.5-ounce can small white beans, rinsed and drained
1/2 cup chopped Parmigiano Reggiano rinds
6 cups chicken or vegetable broth
Salt and pepper
1 cup finely shredded Parmigiano Reggiano cheese for garnish

1. In a large skillet, heat the oil, and sauté the sausage, onion, garlic, celery, carrots, and sage until the onion is translucent.
2. Add the tomatoes and wine and bring to a boil.
3. Add the chard, beans, Parmigiano rinds, and broth. Bring to a boil, and simmer for 1 hour until the chard is tender.
4. Taste for seasoning and adjust using salt and pepper.
5. Serve the soup drizzled with some extra virgin olive oil and sprinkle with Parmigiano.

Crostini with Sautéed Greens and Fresh Buratta

Serves 8

For the Bruschetta

1 baguette, sliced 1/2-inch thick
Olive oil
2 garlic cloves

1. Preheat the oven to 350 degrees and arrange the bread on baking sheets lined with a silicone baking liner, or parchment paper.
2. Drizzle oil over the slices and bake for 10 to 15 minutes until the bread is crisp. When the crostini are crisp, rub with the garlic clove. Allow to cool.
3. Do-Ahead: The bruschetta can be kept in zip lock bags overnight, or frozen for up to 1 month.

To Prepare the Bruschetta

3 tablespoons extra virgin olive oil
3 garlic cloves, sliced
Red pepper flakes
1 bunch rainbow chard, washed, any woody stems trimmed, and chopped
Juice and zest of a lemon
Salt and pepper to taste
8 ounces burratta or fresh mozzarella cheese
Fleur de Sel

1. In a large skillet, heat the oil and sauté the garlic for 1 to 2 minutes, until translucent. Add the red pepper flakes, and chard, and cook over medium-low heat, stirring occasionally. When the chard is soft and tender, turn off the heat, add the lemon juice and zest, and gently toss. The chard can be room temperature when served.
2. Spoon the chard over the toasts. Cut the burrata and place on top of each toast, cut side up. Sprinkle with fleur de Sel and drizzle with olive oil.
3. You will have to prepare this just before serving but have the greens ready and cut the buratta. Serve with small plates to catch any drips.

Roasted Summer Squash with Lemon and Feta

Serves 4 to 6

1 pound mixed summer squash
1/4 cup olive oil
1/4 cup lemon juice
1/2 cup very finely chopped mint, plus more for garnish
Salt and pepper
1 cup crumbled Feta cheese (more or less to taste)

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
2. Cut each squash into quarters lengthwise, then cut into pieces about 2 inches long.
3. In a mixing bowl, combine the olive oil, lemon juice, mint, salt, and pepper.
4. Toss the squash with the marinade and let sit at room temperature for 20 minutes.
5. Arrange squash on baking sheet in a single layer.
6. Roast the squash for 30 minutes, turning halfway through the cooking time.
7. Transfer the squash to a serving dish, and sprinkle with the Feta and any excess mint.

Pasta Carbonara with Summer Squash

Serves 6

1/4 cup extra virgin olive oil
1 garlic clove, minced
1/2 pound summer squash, 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, sauté 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.

Zucchini Chard Tortilla Bake

Serves 6

Feel free to add protein to this: leftover rotisserie chicken, cooked seafood, or leftover pork.

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 bunch red chard, tough stems removed, and cut into 1/2-inch ribbons
1/2 cup unsalted butter
1/2 cups finely chopped onion
2 chipotle chilies in adobo, finely chopped
1 cup finely chopped rainbow carrots
2 cups chopped zucchini mix
Salt and pepper
Twelve 6-inch corn tortillas
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
1/2 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 cup finely chopped cilantro or Italian parsley

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 skillet, heat the oil, swirl the garlic for 30 seconds, add the chard, and toss in the garlic oil, and season with salt and pepper until the chard is wilted. Transfer to a large mixing bowl to cool.
3. Wipe out the skillet, melt 1/4 cup of the butter, and sauté the onion and chipotle for 2 to 3 minutes, until the onion is softened. Add the carrots and zucchini, season with salt and pepper and sauté until the vegetables are crisp/tender. Transfer to the bowl with the chard.
4. Tear the tortillas and put into the bowl.
5. Wipe out the skillet and melt the remaining butter. Add the flour and whisk for 2 minutes. Gradually add the broth and cream. Bring to a boil whisking until smooth.
6. Remove the sauce from the heat, add 1 1/2 cups of the cheddar and 1/2 cup of the Monterey Jack.
7. Stir in the cilantro, and season with salt and pepper. Pour over the vegetables and tortillas in the bowl.
8. Stir to blend.
9. Transfer to the prepared baking dish and sprinkle the top with the remaining cheeses. Bake for 30 to 40 minutes, until bubbling and golden brown. Allow to rest for 5 minutes before serving.

Zucchini Chocolate Cake

Makes 1 bundt cake

Any summer squash will work in this recipe.

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.

Broccoli Tots

Serves 6

1 bunch broccoli, stems removed, and cut into florets
1 cup panko breadcrumbs
2 eggs, beaten
1 cup shredded sharp cheddar cheese, or Parmigiano Reggiano
1/4 cup finely chopped red torpedo onions, using the red part only
2 garlic cloves, minced
Salt and pepper
Extra virgin olive oil

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
2. Bring 4 quarts of salted water to a boil, add the broccoli, and cook until softened, about 5 minutes. Drain thoroughly and cool.
3. Put the broccoli, panko, eggs, cheese, onion, and garlic into a boil, and stir to combine.
4. Shape the mixture into 1-inch balls and arrange on the baking sheet. Brush with olive oil, and bake for 15 to 18 minutes, until the tots are golden brown. Serve warm.

Curried Chicken and Broccoli

Serves 6

1 bunch broccoli, cut into florets
1/4 cup unsalted butter
1 tablespoon extra virgin olive oil
6 chicken breasts, skin and bones removed
Salt and pepper
1/4 cup all-purpose flour
2 teaspoons sweet curry powder
3 cups chicken broth
1/2 cup heavy cream (optional)
Salt and pepper
1 1/2 cups shredded sharp cheddar cheese

1. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. Bring 4 quarts of salted water to a boil, and blanch the broccoli for 3 minutes, drain thoroughly, and season with salt and pepper. Arrange in the bottom of the baking dish.
3. Melt 1 teaspoon butter with the oil in a skillet. Season the chicken with salt and pepper. Brown the chicken on both sides (it may not be cooked through, which is fine).
4. Lay the chicken over the broccoli.
5. In the same skillet, melt the remaining butter, whisk in the flour, and curry powder, and cook for 2 minutes.
6. Add the chicken broth and bring to a boil. Add the cream, if using, and season with salt and pepper. Pour the sauce over the chicken and broccoli. Sprinkle the cheese evenly over the top. At this point the casserole can be refrigerated overnight.
7. Preheat the oven to 350 degrees. Bake the casserole for 30 to 40 minutes until the casserole is bubbling and the cheese is golden brown.

Crispy Cheesy Roasted Broccoli

Serves 4 to 6

1 head broccoli, tough stems removed, and cut into florets
1/4 cup extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 cup grated Parmigiano Reggiano cheese
1/3 cup panko

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
2. Put the broccoli, oil, salt, pepper, and garlic powder into a bowl, and toss to coat with the oil.
3. Add the Parmigiano, and panko and toss to coat.
4. Arrange the florets onto the baking sheet and bake for 20 to 25 minutes until the broccoli is golden brown and crispy. Serve warm.

Eggplant and Yellow Bean Stir-Fry

Serves 4

¼ cup vegetable or peanut oil
1/2 pound yellow wax beans (cut into 2-3 inch long pieces)
1 purple eggplant cut into ½” x 2” strips
2 slices ginger cut into julienne
6 garlic cloves, coarsely chopped
1 red chili pepper, seeded, and finely chopped
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon rice wine
Steamed rice for serving

1. Heat the oil in a wok or large skillet. Add the beans, and sauté until they begin to look wrinkly and slightly crisp. Use a slotted spoon to remove them to a plate and set aside.
2. Using the remaining oil in the pan, do the same with the eggplant, stir frying until the edges turn slightly browned, and the eggplant is tender.
3. Remove the eggplant from the pan and set aside along with the green beans.
4. Remove all but 1 tablespoon of oil from the pan, add the ginger, garlic and red chili and swirl in the pan for 30 seconds, till fragrant. Add the soy sauce, oyster sauce, and rice wine, and bring to a boil.
5. Add the vegetables back into the pan and stir fry another minute or two until the mixture is blended with the vegetables. Serve over steamed rice.

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.

Roasted Eggplant Salad

Serves 4 to 6

½ cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
¾ teaspoon salt
½ teaspoon freshly ground black pepper
1 eggplant trimmed and cut into 1-inch chunks
3/4 cup crumbled feta cheese
1 clove garlic, minced
1 tablespoon capers, chopped
1/2 pound Jimmy Nardello peppers, finely chopped
1 cup cherry tomatoes, halved
¼ cup fresh mint leaves

1. Preheat oven to 425 degrees, line a baking sheet with parchment, aluminum foil or silicone. In a mixing bowl, whisk together the oil, lemon juice, salt, and pepper.
2. Toss eggplant with 1/3 cup vinaigrette, reserving the rest.
3. Arrange on the prepared baking sheet.
4. Bake, tossing occasionally, until tender and golden around edges, about 30 minutes. Let eggplant cool somewhat.
5. Whisk feta, garlic, and capers into reserved vinaigrette.
6. In a large bowl, combine the eggplant, peppers, tomatoes, and mint leaves. Toss with vinaigrette and serve at room temperature.

Tropical Salad with Dragon Fruit

Serves 4

1 dragon fruit, cut in half, peeled, and cut into 1/2-inch cubes
1/4 cup orange juice
3 tablespoons rice vinegar
1/3 cup vegetable oil
Salt and pepper
One head flashy trout lettuce, washed, spun dry and chopped
Two tangerines, peeled and segmented

1. Put 1/2 of the dragon fruit into a blender, add the orange juice, vinegar, and oil. Puree, season with salt and pepper.
2. Put the lettuce into a bowl, and drizzle with a bit of the dressing. Toss to coat and plate the salad. Garnish the salad with the tangerines, remaining dragon fruit and drizzle with the some of the remaining dressing.

Bruschetta with Jimmy Nardello Peppers

Serves 4

For the Bruschetta

1 baguette, sliced 1/2-inch thick
Olive oil
2 garlic cloves

1. Preheat the oven to 350 degrees and arrange the bread on baking sheets lined with a silicone baking liner, or parchment paper.
2. Drizzle oil over the slices and bake for 10 to 15 minutes until the bread is crisp. When the crostini are crisp, rub with the garlic clove. Allow to cool.
3. Do-Ahead: The bruschetta can be kept in zip lock bags overnight, or frozen for up to 1 month.

For the Peppers and Assembly

3 tablespoons extra virgin olive oil
1/2 pound Jimmy Nardello peppers
2 garlic cloves, sliced
1/4 cup finely chopped Italian parsley
Salt and pepper
Whole milk ricotta cheese (about 1/2 cup)
Aged balsamic vinegar

1. Slice the peppers in half lengthwise, keeping the seeds.
2. Heat olive oil in a large frying pan over medium-low heat. Add peppers to the frying pan. Cook 6-8 minutes, stirring often, until slightly wilted and blistered. Remove from the heat.
3. Add the garlic and parsley to the peppers and stir. Season with salt and pepper.
4. Spread the bruschetta with some of the ricotta. Top with peppers, and drizzle with balsamic vinegar.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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This week’s local produce and featured farms:

• Romanesco Squash – JR Organics
• Japanese Sweet Potatoes – Milliken Farms
• Black Kale – Tamai Farms
• Italian Eggplant – Fresno Evergreen
• Tom’s Terrific Tangerines – Polito Farms
• Emerald Drop Pluots – Nicholas Boldt Farms
• Spinach – Tamai Farms
• Golden Turnips – Good Hill Farms

Farmer’s Choice

• Italian Long Peppers
• Hass Avocado – Polito Farms

Farmers’ Market Box Recipes:

Pan Roasted Salmon over Ratatouille

Serves 6

For the Ratatouille

1 red onion, sliced ½” thick
1/2 pound Italian long peppers, cored and chopped into 1-inch chunks
1 medium eggplant, cut into ½” chunks
2 medium Romanesco squash, trimmed and cut into ¼” thick rounds
One 14.5-ounce can chopped tomatoes
6 garlic cloves, minced
½ cup extra virgin olive oil
2 tablespoons good quality balsamic vinegar
2 teaspoons dried herbs de Provence
Salt to taste
Freshly ground black pepper to taste
¼ cup finely chopped Italian parsley
¼ cup finely chopped basil

1. Preheat the oven to 400°F.
2. In a large bowl, toss the onions, peppers, eggplant, squash, tomatoes, garlic, olive oil, vinegar, and herbs de Provence. Season the mixture with salt and freshly ground black pepper.
3. Spread the vegetables into a baking dish (13 x 9”).
4. Roast the vegetables in the preheated oven for 15 minutes and remove from the oven.

Roasted Salmon

½ cup extra virgin olive oil
2 teaspoons Old Bay Seasoning
2½ pounds salmon filets
½ cup unsalted butter
4 garlic cloves, minced
⅛ teaspoon cayenne
1 lemon, grated zest of
¼ cup lemon juice
½ teaspoon paprika

1. Preheat the oven to 400°F. In a shallow dish, combine the oil and Old Bay seasoning.
2. Dip the filets in the mixture, turning them to coat. Lay the salmon over the partially cooked ratatouille in the baking dish.
3. In a small skillet, heat the butter; add the garlic, cayenne, and lemon zest. Sauté for 1 minute. Cool, and add the lemon juice and paprika.
4. Pour ½ the mixture over the salmon, and roast for 10 minutes per inch of thickness. When the salmon is cooked through, (160°F on an instant read meat thermometer) remove it from the oven and allow it to rest for 5 minutes.
5. Serve each filet over ratatouille and drizzled with the remaining garlic butter sauce.
6. Cook’s note:  This recipe also works with other thick fleshed fish such as seabass or halibut.

Eggplant Meatballs

Serves 6

1/4 cup extra virgin olive oil
1 large eggplant, stem end trimmed, and cut in half (about 1 pound) If you have small eggplants, cut them in half lengthwise
2 garlic cloves, minced
3 cups fresh breadcrumbs
2 large eggs, lightly beaten
1 tablespoon minced fresh basil
1/2 cup freshly grated Pecorino Romano cheese
1 tablespoon minced Italian parsley
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour
Vegetable oil for cooking the meatballs

1. Preheat the oven to 350 degrees, and line a baking sheet with a silicone baking liner, parchment, or aluminum foil. Brush the cut sides of the eggplant with 2 tablespoons of the oil, and lay the eggplant halves, cut side down. Roast for 20 to 30 minutes until the flesh is completely tender.
2. Remove from the oven and when the eggplant is cool enough to handle, scoop out the flesh and chop it on a cutting board. Transfer it to a bowl, and add the breadcrumbs, eggs, remaining oil, basil, cheese, parsley, and pepper.
3. Spread the flour onto a cutting board, and using a portion scoop, form the eggplant into 1-inch balls. Coat them in flour, and then transfer to a baking sheet, while you roll the remaining balls.
4. Pour enough vegetable oil into a large sauté or skillet to reach a depth of 1-inch and heat to 375 degrees.
5. Fry the polpette until golden brown, turning them frequently.
6. Transfer them to a paper towel lined baking sheet and continue to cook the meat-less-balls, until they are all cooked. The meatballs can be added to marinara sauce or served plain as an appetizer.
7. Cook’s Note: If you would prefer to make these into fritters, form them into 1/2-inch thick patties about 2-inches in diameter and fry in about 1/4-inch of olive oil.

Roasted Tomato Sauce

Makes about 3 cups

In the winter when tomatoes aren’t at their peak of ripeness, Italians will roast canned Roma tomatoes with aromatics to intensify and concentrate their flavor. This is a great trick for getting a full flavored sauce, with not so flavorful tomatoes.

Three 28-ouce cans peeled whole Roma tomatoes
1/2 cup extra virgin olive oil
2 teaspoons dried basil
1 teaspoon fresh rosemary leaves, crushed
1/2 cup chopped red onion
6 cloves garlic, coarsely chopped
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh parsley

1. Preheat the oven to 375°F. Line a jelly roll pan with a silicone liner, parchment paper, or aluminum foil.
2. Cut the tomatoes in half and put in a large glass bowl. Stir in the olive oil, basil, rosemary, onion, garlic, salt, and pepper, being careful not to tear the tomatoes.
3. Pour onto the prepared pan, spreading it out in a single layer. Bake until the tomato liquid is absorbed, and the tomatoes have firmed up and turn a deep red color, 35 to 45 minutes, checking to make sure that the tomatoes and garlic don’t brown.
4. Transfer the tomato mixture to blender or food processor, and pulse to break up the tomatoes. Stir in the basil and parsley.
5. The sauce can be refrigerated for up to 2 days, or frozen for up to 3 months.

Romanesco Squash and Pepper Sauté

Serves 4 to 6

Similar to Pepperonata, this sauté is terrific with grilled meats, chicken and seafood.

3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 large red onion, thinly sliced into 1/2 moons
3 cups diced Romanesco squash
1/2 pound Italian long peppers, cored and cut into 1/2-inch rounds
1 cup tomato puree
Salt and pepper
1/2 cup grated Parmigiano Reggiano for garnish

1. In a large skillet, heat the oil, sauté the garlic in the oil for 30 seconds, until fragrant.
2. Add the onion, and sauté another 2 to 3 minutes until it begins to soften.
3. Add the squash, and peppers, tossing in the oil. Sauté for 10 minutes turning frequently, until the peppers and squash begin to soften, and the squash has turned golden.
4. Add the tomato puree, season with salt and pepper and simmer for another 10 to 15 minutes until the mixture has thickened. Serve the sauté warm or at room temperature garnished with grated Parmigiano.

Curried Japanese Sweet Potatoes

Serves 4 to 6

2 tablespoons vegetable oil
1 garlic clove, minced
2 teaspoons Madras curry powder
2 tablespoons all-purpose flour
2 cups coconut milk
1 1/2 cups chicken or vegetable broth
1 tablespoon soy sauce
3 Japanese sweet potatoes, peeled, and cut into 1-inch chunks
3 Romanesco squash, ends trimmed, and cut into 1-inch chunks
Finely chopped cilantro or Italian parsley
Steamed rice for serving

1. In a Dutch oven heat the oil, sauté the garlic and curry powder for 1 minute. Add the flour and cook for 2 minutes.
2. Add the milk, broth, and soy sauce. Bring to a boil.
3. Add the potatoes, and squash, and simmer for 15 to 20 minutes until the vegetables are tender. Serve garnished with cilantro or parsley and serve over steamed rice.

Sausage and Peppers

Serves 4

1 pound sweet Italian sausage
2 tablespoons extra virgin olive oil
2 red spring onions, thinly sliced
1/2 pound Italian long peppers, cored, seeded, and thinly sliced
2 cups chopped tomatoes
2 teaspoons dried oregano
1/4 cup aged balsamic vinegar
Salt and pepper
Italian rolls for serving

1. Put the sausage into a skillet, add 2 tablespoons of water, cover, and simmer for 10 minutes, remove the cover, and cook another 10 to 15 minutes turning the sausages until they are cooked through. Remove to a plate and set aside.
2. In the same skillet, heat the oil, add the onions, peppers, tomatoes, and oregano, and sauté until the onions begin to turn translucent, and the tomatoes have cooked down. If the mixture looks dry add a few tablespoons of water.
3. Add the vinegar, and sauté another 5 minutes. Season the mixture with salt and pepper, add the sausages back to the skillet, and heat through.
4. Serve the sausages and peppers in Italian rolls.

Loaded Mashed Golden Turnips

Serves 4

One bunch golden turnips, peeled and cut into wedges
3 tablespoons unsalted butter
1/4 cup sour cream or Greek Style yogurt
1/4 cup finely chopped scallions
1/3 cup shredded sharp cheddar
6 strips bacon, cooked crisp and crumbled
Salt and pepper

1. Put the turnips into salted water to cover, bring to a boil, and simmer for 15 to 20 minutes until the turnips are tender.
2. Drain thoroughly and turn into a mixing bowl.
3. Mash the turnips with the butter, sour cream, cheese, scallions, and bacon. Season with salt and pepper and serve warm.

Save the Greens Sauté

Serves 4

Turnip greens are a major source of iron, and they taste delicious. Sauté them for a terrific side dish, or to serve on bruschetta with burrata.

3 tablespoons extra virgin olive oil
2 garlic cloves, sliced
1 bunch turnip greens, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper

1. In a sauté pan, heat the oil, sauté the garlic until it is softened, but not browned.
2. Add the greens and sauté until wilted.
3. Season with salt and pepper and serve warm or at room temperature.

Kale Salad with Tangerines and Soy Vinaigrette

Serves 4

One bunch kale, washed, spun dry, tough stems removed and chopped
2 tangerines, peeled and separated into segments
1/2 cup vegetable oil
2 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/4 teaspoon grated ginger
1 garlic clove, minced
1/2 cup toasted sliced almonds

1. Put the kale and tangerines into a salad bowl.
2. In a small bowl, whisk together the oil, soy sauce, vinegar, sugar, ginger, and garlic.
3. Pour the dressing over the kale and tangerines, tossing to coat.
4. Plate the salad and garnish with almonds.

Chicken, Orzo, and Kale 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.

2 tablespoons extra virgin olive oil
2 garlic cloves minced
1 teaspoon grated lemon zest
1 bunch kale, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
8 cups chicken broth
3 cups cooked shredded 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 kale 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.

Tangerine Cheesecake Squares

Serves 6 to 8

1/2 cup butter, softened
1/2 cup packed brown sugar
1 1/3 cup all-purpose flour
3 8-ounce cream cheese, softened
2/3 cup granulated sugar
2 eggs
1/2 cup whipping cream
1 tablespoon finely shredded tangerine peel
1/3 cup tangerine juice
1 teaspoon vanilla paste, or vanilla extract
Tangerine segments for garnish

1. Preheat oven to 350 degrees F. Coat a 13-by-9-inch baking pan with non-stick cooking spray.
2. In a small mixing bowl beat butter and brown sugar with an electric mixer on medium to high speed until light and fluffy. Add flour, beating until combined (mixture will be crumbly). Press mixture evenly onto the bottom of the prepared baking pan. Bake for 8 minutes.
3. Meanwhile, for filling, in a medium mixing bowl beat cream cheese and granulated sugar with an electric mixer on medium speed until smooth. Beat in egg, whipping cream, tangerine peel, tangerine juice, and vanilla until combined. Pour filling over crust.
4. Bake about 30 minutes more or just until filling is set. Cut the squares while still warm, then let cool to room temperature before covering and refrigerate for up to 3 days or freeze for up to 1 month.
5. Use the tangerine segments to decorate each square.
6. Bring the squares to room temperature before serving.

Pluot Ricotta Cake

Makes one 9-inch cake

This is a terrific cake to use as a template—try using any soft fruits for this; I’ve used berries, cherries, peaches, plums, pluots, apriums and figs. Change the flavoring from lemon to orange, or almond.

1¼ sticks unsalted butter, softened
1 cup sugar
3 large eggs
1 cup fresh whole milk ricotta
2 tablespoons sour cream
1 teaspoon vanilla extract
1 teaspoon lemon extract
1¼ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 pluots, thinly sliced and pitted
2 tablespoons light brown granulated sugar

1. Preheat oven to 350F, coat the inside of a 9-inch spring form pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the butter and sugar till light and fluffy. Add the eggs, one at a time, beating each one in.
3. Next add the ricotta and the sour cream, vanilla and extract and mix well.
4. Mix the dry ingredients together, then add them to the wet mixture, just folding them in until mixed. Don’t over beat.
5. Pour the dough into buttered cake tin, and level it out with a spoon. Arrange the pluots on the top of the batter in a decorative pattern on top of the batter. Sprinkle the cake with the sugar and bake for 40 minutes.
6. Let cool, remove from pan, and serve with whipped cream or crème fraiche.

Emerald Drop Pluot Clafoutis

Serves 6

2 tablespoons unsalted butter
2 cups Emerald Drop Pluots, cut into wedges and pitted
1 cup whole milk
1/2 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 teaspoon fine salt
Powdered sugar for serving (optional)

1. Heat the oven to 400 degrees and melt the butter in an ovenproof skillet. (A cast iron skillet is great for this)
2. Add the pluots to the butter and turn to coat.
3. In a mixing bowl, combine the milk, sugar, eggs, and vanilla in a blender or food processor fitted with the blade attachment and process until the batter is smooth, about 20 seconds.
4. Add the flour, zest, and salt and pulse until just incorporated, 5 to 7 pulses.
5. Pour the batter over the fruit in the pan.
6. Bake until set, puffed, and light golden brown around the edges, about 50 minutes.
7. Cool the skillet on a wire rack and let cool for 15 minutes (the clafoutis will deflate).
8. Dust with powdered sugar if using, cut into wedges or scoop and serve warm.

Spinach, Bacon, and Orzo Pasta Salad

Serves 6

One 12-ounce package orzo, cooked 2 minutes short of al dente
8 strips bacon
1/2 cup finely chopped shallot
8 ounces baby spinach (about 6 packed cups), coarsely chopped
1/2 cup white wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons honey
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 ounces Asiago cheese, diced

1. Put the cooked orzo into a salad bowl and set aside.
2. Place the bacon in a large skillet over medium-low heat. Cook until the fat has rendered out and the bacon is crispy, flipping halfway through, about 10 minutes total. Transfer the bacon to a paper towel-lined plate. Once cool, break the bacon into small crumbles.
3. In the same skillet, sauté the shallot and spinach in the bacon drippings, until the spinach is wilted.
4. Add the vinegar, mustard, honey, salt, and pepper and whisk until emulsified.
5. Add the mixture to the orzo and toss to coat. Season with salt and pepper, add the cheese, and the crumbled bacon, and season again. Serve warm or at room temperature.

Creamy Avocado Pasta

Serves 6

1 pound linguine or spaghetti, cooked al dente
2 ripe medium avocados halved and pitted
1/2 cup lightly packed fresh basil leaves
1/2 cup lightly packed spinach leaves
2 garlic cloves
2 tablespoons freshly squeezed lemon juice
1 teaspoon salt
1/3 cup olive oil
1/2 cup grated Parmigiano Reggiano
1 cup quartered cherry tomatoes
1/2 teaspoon ground black pepper

1. While the pasta is cooking, scoop the avocado flesh into a blender. Add the basil, spinach, garlic, lemon juice, and salt. Blend until smooth, about 1 minute. With the blender running, drizzle in the olive oil and blend until incorporated.
2. Drain the pasta and transfer to a large bowl.
3. Toss the pasta with the sauce, add the tomatoes, and season with black pepper. Garnish each serving with additional Parmigiano Reggiano.

Baked Avocado Boats

Serves 4

2 ripe avocados, halved and pitted
4 large eggs
Salt and freshly ground black pepper
1/4 cup finely chopped chives
1/3 cup shredded sharp cheddar cheese
3 slices bacon, cooked crisp and crumbled

1. Preheat the oven to 350 degrees. Put the avocados in a 13-by-9-inch baking dish, cut side up.
2. In a bowl, whisk together the eggs, salt, pepper, chives, and cheese.
3. Fill the avocado shells with the egg mixture, top with the bacon, and bake for 20 to 25 minutes, until the eggs are just set. Allow to rest for 5 minutes, before serving.

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

This week’s local produce and featured farms:

• Yellow Peaches – Nicholas Boldt Farms
• Chinese Eggplant – Fresno Evergreen
• Baby Orange Carrots – Dacquisto Family Farms
• Rainbow Chard – Tamai Farms
• Cauliflower – Black Sheep Produce
• Blue Lake Beans – JR Organics
• Mixed Summer Squash – Black Sheep Produce
• Romaine Lettuce – Dacquisto Family Farms

Farmer’s Choice

• Dancing Demon Pluots – Nicholas Boldt Farms
• Basil – Dassi Farms
• Beefsteak Tomatoes – Dacquisto Farms

Farmers’ Market Box Recipes:

Grilled Yellow Peach Salad

Serves 4

This is a great salad, feel free to sub in your favorite stone fruits here, nectarines are delicious, as well as plums. Also, use your favorite cheeses here. Buratta is a classic, but blue cheese, feta, and herbed goat are also delicious.

1/2 pound yellow peaches
Raw sugar
One head Monte Carlo romaine, washed and spun dry
1/4 cup rice vinegar
1 tablespoon honey
1/3 cup vegetable oil
Salt and pepper
1 cup crumbled goat cheese

1. Preheat the grill or a grill pan. Cut the peaches in half and remove the pit. Dip the cut sides into the raw sugar, and grill cut side down for 5 to 7 minutes, until the peaches are caramelized and softened. Remove from the grill.
2. Put the romaine into a salad bowl.
3. In a mixing bowl whisk together the vinegar, honey, and oil. Season with salt and pepper.
4. Toss the greens with the dressing and plate the greens.
5. Top each salad with a peach half, garnish with some goat cheese, and drizzle with any additional dressing.

Peach Galette

Serves 4 to 6

Galettes are free form tarts, not quite as fussy as pie, you can use a ready made pie crust for this or make your own. Feel free to add fruit to this, peaches are raspberries, or blueberries are terrific.

For the Galette dough

2 cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoon ground ginger
1/2 teaspoon salt
12 tablespoons very cold unsalted butter, cut into 1/2-inch pieces
1/3 cup very cold water

1. Combine the flour, sugar, ground ginger, and salt in a food processor and pulse to combine.
2. Scatter the chilled butter pieces around the bowl and pulse in 1-second bursts just until the mixture resembles coarse crumbs.
3. Drizzle the water evenly over the crumbs and process just until the dough is moist but still extremely crumbly, about 5 seconds.
4. Turn the dough onto a work surface and press it into a 6-inch disk. Wrap the disk in plastic and refrigerate until well chilled, at least 1 hour.

For the pecan topping

1/3 cup very coarsely chopped pecans
1 Tablespoons light brown sugar
1 teaspoons all-purpose flour
1 tablespoon unsalted butter, melted

1. In a small bowl, combine the chopped hazelnuts, brown sugar, and flour with a fork until blended.
2. Drizzle the melted butter evenly over the mixture and toss with the fork until combined.

For the peach filling

3 tablespoons cornstarch
1/3 cup packed light brown sugar
1/4 teaspoons salt
4 to 5 firm, ripe peaches pitted and cut into 3/4-inch wedges
1/2 teaspoon ground ginger
2 teaspoon fresh lemon juice
2 tablespoons cream or milk
Vanilla ice cream or sweetened whipped cream for serving (optional)

1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment, silicone, or aluminum foil.
2. Unwrap the galette dough and set it on a lightly floured work surface.
3. Roll out the dough, turning and lightly flouring it and the work surface as necessary, into a round that’s 1/8 to 1/4 inch thick and about 15 inches in diameter. Trim the excess dough to make a 14-inch round. Loosely roll the dough around the rolling pin and transfer it to the lined baking sheet. The dough will hang over the edges of the pan. Cover and refrigerate the dough.
4. In a large bowl, whisk together the cornstarch, brown sugar, and salt until no lumps remain. Add the peach slices, ginger, and lemon juice. Toss until the peaches are well combined with the dry ingredients.
5. Remove the dough from the fridge. If it isn’t pliable, let it warm up at room temperature for a few minutes. Give the peach filling a toss and pile it in the center of the dough, leaving a 3-inch rim bare. Fold this border over the filling, pleating the dough as you go. Gently press the pleats to seal.
6. Tuck in any peach slices that stick out. Brush the pleated border with the cream or milk and sprinkle the pecan topping on the dough border, pressing on the nuts so they stick.
7. Put the galette in the oven and immediately reduce the heat to 400°F. Bake until the crust is browned on the top and bottom, 45 to 50 minutes. Check the galette after about 30 minutes; if the nuts are darkening too much, cover very loosely with foil.
8. Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream.

Sautéed Chinese Eggplant with Pork

Serves 4 to 6

1/2 pound Chinese eggplant, stem end removed, and cut into bite sized pieces
2 scallions, finely chopped
1 teaspoon grated ginger
2 garlic cloves, minced
2 teaspoon chili garlic sauce
1 tablespoon rice vinegar
1 teaspoon honey
2 tablespoons soy sauce
1 tablespoon rice wine (mirin)
1 teaspoon cornstarch
1/2 pound ground pork (or sub in ground chicken or turkey)
3 tablespoons vegetable oil

1. In a small bowl, mix 3 tablespoons of scallions, ginger, garlic, and chili garlic sauce. Set aside.
2. In another bowl, mix together the vinegar, sugar, and soy sauce.
3. In another bowl, mix the pork, rice wine and cornstarch.
4. Heat the oil in a wok, add the eggplant, and cook until the eggplant is soft, about 5 minutes.
5. Add the pork, and cook, until the pork is no longer pink, and there are no large pieces.
6. Add the scallion mixture and stir for 1 minute. Add the vinegar mixture, and cook another 2 minutes, until the eggplant is tender. Sprinkle with the remaining scallions and serve.

Grilled Eggplant Dip

Serves 4 to 6

1/2 pound Chinese eggplant, trimmed and sliced lengthwise into 1/2-inch-thick slices
1 tablespoons extra-virgin olive oil; more for brushing
Salt and freshly ground black pepper
1/4 cup tahini
1/4 cup Greek yogurt
3 tablespoons fresh lemon juice
2 garlic cloves, minced
1/4 teaspoons za’atar
Paprika for garnish
Pita chips for serving

1. Prepare a medium-high gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper.
2. Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.
3. Put the eggplant in a food processor with the tahini, yogurt, lemon juice, garlic, za’atar, remaining tablespoon oil, and 1/2 teaspoon salt. Pulse until well combined; there should be small pieces of eggplant visible.
4. Season to taste with more salt and let sit for at least 15 minutes before serving to let the flavors meld. Garnish with a sprinkle of paprika, and pita chips.

Roasted Eggplant Lasagna

Serves 6 to 8

For the Vegetables

1/2 cup extra virgin olive oil
1 bunch carrots, tops removed, scraped, and thinly sliced
1/2 pound Chinese eggplant, root and stem ends removed, thinly sliced into rounds
1 pound summer squash, root and stem ends removed, thinly sliced into rounds
1 bunch rainbow chard, tough stems removed, and roughly chopped
1 cup red onions, roughly chopped
4 garlic cloves, halved
Salt and pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
2. Toss the carrots in about 3 tablespoons of the oil, sprinkle with salt and pepper and roast for 5 minutes.
3. While the carrots are roasting, combine the eggplant, squash, chard and onions with the remaining oil, garlic, and sprinkle liberally with salt and pepper.
4. Spread over the carrots on the baking sheet (it will mound slightly) and roast another 10 minutes, turning 1/2 way through the cooking. Set aside to cool.

For the Sauce and Assembly

1/4 cup extra virgin olive oil
1/2 cup red onion, finely chopped
2 garlic cloves, minced
1/4 cup all-purpose flour
3 cups chicken or vegetable broth
1 cup milk, or heavy cream (or omit this and add 1/2 cup more broth)
1/2 cup finely chopped basil leaves
2 cups grated Pecorino Romano
Salt and pepper
One package non-boil lasagna noodles
8 ounces whole milk mozzarella

1. Preheat the oven to 350 degrees.
2. In a saucier, heat the oil add the onion and garlic and cook for 2 minutes until fragrant.
3. Add the flour and sauté for 2 minutes to cook the flour.
4. Add the broth and bring to a boil. Add the milk, or cream if using, and the basil leaves. Remove the sauce from the heat and add 1 cup of Pecorino.
5. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
6. Spread some of the sauce into the pan and top with a layer of lasagna noodles.
7. Spread half of the roasted vegetables over the noodles top with some of the sauce, and some of the mozzarella.
8. Repeat with the lasagna noodles, vegetables, sauce, mozzarella, and finish with a layer of lasagna noodles, sauce, and the remaining cheeses. Cover and bake for 30 minutes, uncover, and bake an additional 15 to 20 minutes until the cheese is golden brown and the lasagna is bubbling. The uncooked lasagna can be covered and refrigerated for up to 2 days before baking.

Curried Carrot Fritters

Serves 4 to 6

4 cups grated carrots
Salt
6 large eggs
1 cup chickpea flour
2 cloves garlic, minced
1-1/2 Tablespoons curry powder
Freshly ground black pepper
3 tablespoons unsalted butter; more as needed
3 tablespoons vegetable oil; more as needed
3/4 cup packed fresh flat-leaf parsley leaves
1/2 small red onion, thinly sliced
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1/2 cup plain whole-milk yogurt
Lemon wedges for serving

1. Toss the carrots with 3/4 teaspoon salt and let drain in a fine-mesh sieve for 15 minutes; press to squeeze out any excess water.
2. In a large bowl, whisk the eggs.
3. Add the drained carrots, flour, garlic, curry powder, 3/4 tsp. salt, and a few grinds of pepper.
4. Heat 1 Tbs. butter and 1 Tbs. vegetable oil in a large skillet over medium-low heat until the butter melts. Using a one-third cup measure, scoop four cupful’s of the batter into the skillet, and flatten each with a spatula to about 1/2-inch thickness. Cook, rotating the skillet occasionally, until the fritters are golden on the bottom, 4 to 5 minutes.
5. Flip and cook until golden, about 3 minutes more.
6. Transfer the fritters to a plate lined with paper towels. Wipe out the skillet. Repeat to make two more batches, using 1 tablespoon butter and 1 tablespoon vegetable oil for each batch.
7. In a medium bowl, toss the parsley and onion with the lemon juice, the olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and the yogurt. Serve the yogurt sauce with the fritters.

Sicilian Greens

Serves 4

4 tablespoons extra-virgin olive oil
1/4 cup golden raisins
1 shallot, thinly sliced
2 garlic cloves, thinly sliced
⅛ teaspoon red pepper flakes
1 bunch rainbow chard, tough stems and ribs removed, and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
Salt and pepper
¼ cup grated Parmigiano Reggiano
¼ cup sliced almonds, toasted

1. In a large skillet, heat the oil, add the raisins, shallot, garlic, red pepper, and sauté for 3 to 4 minutes.
2. Add the chard, sauté until they are just wilted.
3. Add the broth and simmer until the broth has evaporated.
4. Stir in the Parmigiano, season with salt and pepper, and garnish with the almonds.

Roasted Breaded Cauliflower

Serves 4 to 6

One head cauliflower cut into florets
1/2 cup olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups fine dry breadcrumbs
3/4 cup freshly grated Parmesan cheese
1 1/2 teaspoons dried oregano

1. Line a baking sheet with a silicone liner, parchment or aluminum foil and preheat the oven to 375 degrees.
2. Put the cauliflower in a large bowl and toss with the oil, salt, and pepper.
3. In another large bowl, combine the breadcrumbs, cheese, and oregano, stirring until blended.
4. Toss the cauliflower florets into the crumbs, a few at a time, stirring to coat evenly.
5. Transfer to the prepared baking sheet and bake for 20 to 30 minutes until the cauliflower is tender when pierced with the tip of a knife. Remove from the oven and transfer to a serving bowl, serve warm or at room temperature.

Baked Cauliflower and Goat Cheese Dip

Serves 6

1 head cauliflower, cut into florets
Salt and pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
1 medium shallot, finely chopped
Pinch red pepper flakes
1 tablespoon Dijon mustard
4 ounces cream cheese, softened
8 ounces goat cheese, softened
1/4 cup freshly grated Parmigiano Reggiano cheese
1/4 cup fresh breadcrumbs
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped Italian parsley
Toasted baguette slices or fresh vegetables to dip

1. Preheat the oven to 350 degrees. Coat the inside of a gratin dish with non-stick cooking spray.
2. In a 5-quart saucepan, heat 3 quarts of salted water. Add the cauliflower, and simmer until the cauliflower is crisp/tender, about 6 minutes.
3. Drain thoroughly and season with salt and pepper. Set aside to cool.
4. In a small skillet, melt the butter, and sauté the garlic and shallot for 2 minutes, until fragrant, add the red pepper flakes, and swirl in the pan for 10 seconds. Set aside to cool.
5. Place the cauliflower, garlic butter, Dijon mustard, cream cheese and goat cheese in a food processor, and process on and off until the mixture is smooth, with a few chunks of cauliflower.
6. Taste for seasoning and adjust using salt or pepper.
7. Transfer the mixture to the prepared baking dish.
8. Do-Ahead:  At this point, you can cover and refrigerate the dip for 2 days. Before baking, remove the baking dish from the refrigerator 30 minutes before baking, and proceed as directed.
9. In a small bowl, combine the Parmigiano, breadcrumbs, oil, and parsley, and stir until the crumbs are moistened. Sprinkle over top of the cauliflower mixture, and bake for 15 to 20 minutes, until the dip is bubbling, and the topping is golden brown. Spread on crackers, baguette slices, or use as a dip for vegetables.

Cauliflower Tika Masala

Serves 6

1 head cauliflower cut into florets
1/2 cup plain whole milk or low fat yogurt
1 Tbs. olive oil
Salt
1/2 tablespoon unsalted butter, or olive oil
1 large yellow onion, thinly sliced
1/4 cup tomato paste
3 cloves garlic, minced
1 tablespoon finely minced or grated fresh ginger
1 tablespoon garam masala
1 28-oz. can diced fire-roasted tomatoes
3/4 cup heavy cream; more as needed
1/2 cup coarsely chopped fresh cilantro
Basmati rice or naan for serving

1. Preheat the oven to 425 degrees. Line a baking sheet with silicone, parchment, or aluminum foil.
2. Toss the cauliflower with the yogurt, olive oil, and 1/4 teaspoon salt in a medium bowl. Spread the cauliflower onto the baking sheet. Roast, flipping once, until tender and browned in spots, 22 to 25 minutes.
3. Meanwhile, melt the butter in a large skillet over medium heat.
4. Add the onion and cook until softened and beginning to brown, 5 to 7 minutes.
5. Stir in the tomato paste, garlic, ginger, garam masala, and 1/2 tsp. salt.
6. Cook until the garlic and spices are very fragrant, about 1 minute. Add the tomatoes with their juice and scrape up any browned bits from the bottom of the pan. Bring to a boil, then lower the heat and simmer while the cauliflower roasts.
7. Add the cauliflower, cream, and half of the cilantro to the sauce.
8. Continue cooking until the sauce begins to bubble, 1 to 2 minutes.
9. Season to taste with salt. If you’d like a milder sauce, add more cream. Serve sprinkled with the remaining cilantro.

Smoky Chipotle Green Beans

Serves 4

1/2 pound green beans, ends trimmed and cut into 1-inch pieces
8 tablespoons unsalted butter, softened
2 tablespoons finely chopped shallot
1 garlic clove, minced
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped canned chipotles in adobo (include 1/2 tsp. of the sauce)
1 teaspoon salt

1. In a medium bowl, use a fork to mash together the butter, shallot, garlic, parsley, chipotle, and salt. Set aside or refrigerate.
2. Bring 4 quarts of salted water to a boil, add the beans, and cook for 3 minutes until crisp/tender. Drain thoroughly and return the beans to the pot over low heat.
3. Toss with enough of the butter to coat the beans. Season with salt and serve.

Chicken and Squash Bake

Serves 6

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/2 cup finely chopped red onion
6 sage leaves, finely chopped
2 teaspoons finely chopped thyme
4 cups coarsely grated summer squash
Salt and pepper
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
1 cup milk
3 cups cooked chicken, shredded, or cut into bite sized chunks
Salt and pepper
2 cups fresh breadcrumbs
1 cup shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano
2 tablespoons finely chopped Italian parsley
2 tablespoons extra virgin olive oil

1. Preheat the oven to 350 degrees and coat the inside of a 9-by-13-inch casserole dish with non-stick cooking spray. (You can also divide this in half and use two 8-inch casserole dishes)
2. In a large skillet, heat the butter, and oil, add the onion, sage, and thyme, and cook until the onions begin to soften.
3. Add the squash, season liberally with salt and pepper, and sauté until the liquid in the pan has evaporated.
4. Add the flour, and whisk (with a flat whisk) for 2 minutes.
5. Add the broth and bring to a boil.
6. Add the milk and chicken and bring to a boil.
7. Season the sauce with salt and pepper.
8. Transfer to the baking dish.
9. In a small bowl, blend together the breadcrumbs, cheeses, and parsley. Drizzle with the oil, until the crumbs begin to come together.
10. Sprinkle over the top of the casserole.
11. Bake for 30 to 40 minutes, until the casserole is bubbling, and the crumbs are golden brown. Allow to rest for 10 minutes before serving. This is delicious over rice, or orzo pasta.

Summer Squash Chowder

Serves 6

2 strips bacon cut into ½ inch dice
1/2 cup finely chopped onions
1 rib celery chopped
2 tablespoons flour
4 cups chicken or vegetable broth
1 cup grated zucchini
1 cup diced zucchini
1 cup red potatoes cut into 1/2 inch dice
2 carrots cut into 1/2-inch dice
½ teaspoon dried thyme
½ cup heavy cream (optional)
Chopped chives

1. Melt the butter in a medium saucepan, add the bacon and cook until crisp. Add the onions and celery, sautéing for 3-4 minutes.
2. Add the flour and whisk until smooth. Gradually add the stock, whisking until smooth. Add the zucchini, potatoes, and carrots.
3. Bring the soup to a boil and simmer for 10 minutes, until the potatoes are tender.
4. Season with salt and pepper and add the thyme and heavy cream. Bring the chowder to serving temperature. Garnish with chopped chives.

Monte Carlo Romaine Salad with Creamy Basil Dressing

Serves 4

1 cup mayonnaise
1/2 cup Greek style yogurt
1/2 cup chopped red onions
1 cup packed fresh basil
2 garlic cloves
2 teaspoons Worcestershire
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
One head Monte Carlo Romaine lettuce, washed, spun dry and chopped

1. In a food processor, combine the mayonnaise, yogurt, onions, basil, garlic, Worcestershire, salt and pepper, and puree until smooth.
2. Put the salad into a salad bowl, toss with the dressing and serve.
3. The dressing is delicious as a dip, or as a topping for baked potatoes.

Basil Flavor Bomb

Makes about 1 cup

Keep this compound in your freezer, it will not freeze rock solid, and can be used as a flavored butter over grilled meats, poultry, and vegetables.

2 cups packed basil leaves
1 cup unsalted butter, softened
4 garlic cloves
1/2 cup extra virgin olive oil
1/4 cup finely chopped shallot
1 teaspoon salt
1/2 teaspoon ground black pepper

1. In a food processor, combine all the ingredients, and process until the mixture comes together.
2. Form into a log, wrap in plastic wrap, and then place in a zip-lock bag. Freeze for up to 6 months or refrigerate for up to 2 weeks.

Tomato Tart

Serves 6

One unbaked tart dough or Puff pastry sheet
1/4 cup grated Parmigiano Reggiano
2-3 ripe beefsteak tomatoes
2 tablespoons olive oil
Salt and freshly ground pepper
2 tablespoons chopped basil
8 ounces goat cheese, sliced into 1/2-inch rounds
1 1/2 tablespoons honey
1/2 cup grated Parmigiano Reggiano

1. Preheat the oven to 400 degrees and coat the inside of a 10-inch tart pan with non-stick cooking spray.
2. Roll out the dough and press into the tart pan.
3. Spread an even layer of Parmigiano Reggiano over the bottom of the tart dough and let it sit a few minutes to dry out.
4. Slice the tomatoes and arrange them over the Parmigiano in a single, even layer. Drizzle the olive oil over the top.
5. Sprinkle with the basil, then arrange the slices of goat cheese on top.
6. Add some more fresh herbs, then drizzle with some honey.
7. Sprinkle with the 1/2 cup of Parmigiano.
8. Bake the tart for 30 minutes or so, until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned.
9. Depending on the heat of your oven, if the cheese doesn’t brown as much as you’d like it, you might want to pass it under the broiler until it’s just right. Serve the tart at room temperature.

Another Tomato Tart

Serves 4 to 6

One sheet puff pastry, thawed, and rolled out into a 14-inch circle
1/4 cup extra virgin olive oil
2 garlic cloves
1 cup packed basil
Salt and pepper
1 pound beefsteak tomatoes, cored and sliced 1/2-inch thick
1 cup shredded whole milk mozzarella
1/2 cup grated Parmigiano Reggiano

1. Preheat the oven to 400 degrees and coat the inside of a tart pan with non-stick cooking spray. Lay the puff pastry into the tart pan and press into the sides. Prick the interior of the puff pastry all over with a fork and bake for 12 minutes until beginning to turn golden brown.
2. While the pastry is baking, in a blender or food processor, blend the oil, garlic, basil and season with salt and pepper.
3. Lay the tomatoes and mozzarella in the baked shell, spread the basil garlic mixture over the top and top with the Parmigiano. Bake another 15 to 20 minutes until the tart is bubbling and the cheese is melted.
4. Allow to cool for at least 30 minutes before cutting into wedges.

Panzanella Sicilian Style

Serves 4 to 6

4 cups day old baguette cut into cubes
1 pound Beefsteak tomatoes, cored, and diced
2 Persian cucumbers diced
1/2 cup green olives chopped
1/4 cup capers, drained and chopped if large
1/3 cup red wine vinegar
2/3 cup extra virgin olive oil
Salt and pepper

1. In a large bowl, combine the baguette cubes, tomatoes, cucumber, olives, and capers.
2. In another bowl, whisk together the vinegar and olive oil. Season with salt and pepper.
3. Pour over the salad and toss to combine. Serve the salad at room temperature.
4. Panzanella is best made 3 to 4 hours ahead so that that the bread can absorb all the flavors.

Pluot Crumble

Serves 6

4 Pluots, pitted, and sliced into wedges
¼ cup granulated sugar
1 tablespoon cornstarch
1 ½ cups oatmeal
½ cup melted butter
1 tsp vanilla
1 tsp cinnamon
½ cup brown sugar

1. Preheat oven to 350*F, coat the inside of a 9×13 baking dish with non-stick cooking spray. Combine the pluots with the sugar, and cornstarch, toss to combine.
2. Transfer the pluots to the prepared pan.
3. In a medium bowl, mix together the oatmeal, butter, vanilla, cinnamon, and brown sugar with a fork. Crumble this mixture evenly over the pluots.
4. Bake at 350*F for 40-45 minutes, until the crumbled is golden, and the fruit is bubbling.
5. Serve the crumble with vanilla ice cream.

Pluot Cake

Makes one 10-inch round

This cake can be made with any stone fruit, but pluots make it special. I love to make this for breakfast.

1 cup (250 g) unsalted butter, softened
2 cups (325 g) sugar
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8 to 12 pluots or other stone fruit, cut in half and pitted

1. Coat the inside of a 10-inch (25cm) spring form pan with non-stick cooking spray. Preheat the oven to 350 degrees.
2. In a mixing bowl, cream the butter and sugar together until fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Add the flour, baking powder, salt, and stir to blend.
5. Transfer to the prepared pan and arrange the plums skin side up in a decorative pattern, cutting some to fit into small spaces, the more plums you have the better.
6. Bake for 1 hour Test at 1 hour, a skewer inserted into the batter should come out clean. Allow to cool for 10 minutes before removing the pan.
7. Serve slightly warm.

This recipe is adapted from the New York Times Cookbook.

Pluot Appetizer

Serves 6

This is a great sweet and savory appetizer “pizza” using puff pastry as the base, a creamy herbed cheese, and caramelized onions, and thinly sliced pluots. The whole thing is garnished with aged balsamic vinegar and a flutter of basil.

2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 cups thinly sliced sweet onion, or red onion
Salt and pepper
1 teaspoon sugar
1/2 teaspoon chopped thyme
One sheet puff pastry, defrosted and kept cold
Flour
One 5.2 ounce package Boursin Herbed cheese
4 to 5 Pluots, pitted, and thinly sliced
3 to 4 tablespoons extra virgin olive oil
1/4 cup aged Balsamic vinegar
1/4 cup packed basil, thinly sliced

1. In a large skillet, heat the butter and oil, add the onion, salt, pepper, sugar, and thyme, and sauté until the onions begin to turn golden. Remove from the heat and cool completely.
2. Preheat the oven to 400 degrees. Roll the puff pastry into a 14-inch circle or rectangle. Put the puff pastry on a baking sheet lined with foil, parchment, or silicone.
3. Prick the pastry all over with the tines of a fork.
4. Bake for 5 minutes. Cool.
5. Mash the Boursin, until it is spreadable. Spread over the par-baked pastry.
6. Top with the cooled onions and pluots.
7. Brush some of the olive oil onto the pluots, and bake for 20 minutes, until the crust is golden.
8. Let the pastry rest for 10 minutes, drizzle with the balsamic vinegar, and sprinkle with basil, before cutting into wedges, or squares, and serving warm.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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This week’s local produce and featured farms:

• Mango Nectarines – Scott Farms
• Torpedo Red Onions – Tutti Frutti Farms
• Indian Eggplant – Her Produce
• Magda Summer Squash – Tutti Frutti Farms
• Spinach – Tamai Farms
• Purple Majesty Potatoes – Weiser Family Farms
• Purple Cosmic Carrots – JR Organics
• Asian Delight Bok Choy – Paradise Found

Farmer’s Choice

• Tarocco Blood Oranges – Rancho Del Sol
• Meiwa Kumquats – Good Hill Farms

Farmers’ Market Box Recipes:

Spinach Salad with Nectarines and Buratta

Serves 4

1 pound mango nectarines, halved and pitted
Raw sugar
1 bunch spinach, tough stems removed, washed, and spun dry
1 torpedo red onion, thinly sliced using the red part only
¼ cup mango nectar
¼ cup rice vinegar
2 tablespoons Dijon mustard
2 tablespoon honey or agave
½ cup vegetable oil
Salt and pepper
8 ounces buratta, cut into pieces

1. Preheat the grill or a grill pan. Dip the cut side of the nectarines into the sugar, and grill cut side down until the nectarines are softened. Remove from the grill and set aside.
2. Put the spinach and red onion into a salad bowl.
3. In a small bowl, whisk together the nectar, vinegar, mustard, honey, and vegetable oil. Season with salt and pepper. Toss with the spinach and plate the salad.
4. Top with a nectarine half, and some of the buratta in the nectarine half. Drizzle with the remaining dressing and serve.

Mango Nectarine Tart

Serves 6

1 9-inch prebaked pie crust
1 cups heavy cream
8-ounces mascarpone cheese
3 tablespoons sugar
3 nectarines, pitted, and thinly sliced
1/2 cup apricot or peach jam

1. In the bowl of an electric mixer using the whisk attachment, whip the cream until stiff peaks form. Add the mascarpone and sugar and beat to combine.
2. Spread the mixture into the prepared pie crust.
3. Arrange the nectarines on top of the mascarpone.
4. Warm the jam and brush it over the nectarines to seal the fruit.
5. Refrigerate the pie for 2 hours. Serve cold.

Indian Eggplant Bacon

Serves 4

1/2 pound Indian 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.

Grilled Vegetables with Herb Vinaigrette

Serves 4 to 6

1/2 pound Indian eggplant, stem and root ends trimmed, cut into 1/2-inch rounds
1 pound zucchini, stem and root ends trimmed, cut into 1/2-inch long slices
3 red torpedo onions, root end removed, and cut in half lengthwise
2/3 cup extra virgin olive oil
Salt and pepper

1. Prepare barbecue (medium heat). Arrange vegetable slices on baking sheet.
2. Brush both sides with oil and sprinkle with salt and pepper.
3. Grill until slightly charred and tender, turning occasionally and moving to cook evenly, about 5 minutes. Arrange the slices on a serving platter. Drizzle with your favorite dressing or the lemon vinaigrette.

Lemon Vinaigrette

1 garlic clove
2 teaspoons lemon zest
2 tablespoons finely chopped onion or shallot
1/2 cup extra-virgin olive oil
1/4 cup lemon juice
Pinch of crushed red pepper
Salt and freshly ground black pepper

1. In a food processor or blender, combine the ingredients, and process/blend until smooth. Season with salt and pepper.
2. Cover and refrigerate for at least 4 hours before serving. The dressing will keep in the refrigerator for up to 1 week. It’s great as a drizzle over grilled meats, poultry, and vegetables.

Roasted Indian Eggplant

Serves 4

1/2 pound Indian eggplant, stem end removed and cut into 1/2-inch dice
Salt and pepper
1/4 cup vegetable oil
2 red torpedo onions, finely chopped
2 garlic cloves, finely chopped
½ teaspoon turmeric
2 teaspoons garam masala
2 tablespoons thinly sliced jalapeno (discard seeds for less heat)
2 cups chopped tomatoes
1 teaspoon salt
½ cup chopped cilantro
2 tablespoons lime juice
1/2 cup plain yogurt for garnish

1. Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil or parchment.
2. Combine the eggplant with salt, pepper and 2 tablespoons of vegetable oil, tossing to coat. Roast for 15 to 20 minutes, until the eggplant is softened, and beginning to brown a bit.
3. In a large skillet, heat the remaining oil, add the onion, garlic, turmeric, garam masala and jalapeno, sautéing until the onion begins to soften.
4. Add the tomatoes, and the roasted eggplant, simmering until the mixture is a jammy consistency, about 10 minutes.
5. Season with salt, stir in the cilantro and lime juice, and simmer another 1 minute. Serve hot, or at room temperature garnished with plain yogurt if desired. Serve over rice for a main dish, or with Naan bread as a starter.

Smashed Roasted Purple Majesty Potatoes

Serves 4

You can dress these up by topping with crumbled goat cheese, sharp cheddar, Provolone, or Asiago.

1 pound purple majesty potatoes, scrubbed
1/2 cup extra virgin olive oil
Salt and pepper
(Your choice of dried herbs)
1 cup your choice of cheese if desired

1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, parchment, or silicone.
2. Put the potatoes into water to cover and bring to a boil. Simmer for 20 to 25 minutes until the potatoes are tender. Allow to cool for 10 to 15 minutes.
3. Combine the oil, salt, and pepper, and pour half of it onto the baking sheet. If you are using herbs, add them to the oil at this point.
4. Take a potato, place it onto the baking sheet and using an oven mitt, press down on the potato to flatten it. Repeat with the remaining potatoes. Brush the potatoes with the remaining oil, and sprinkle with cheese if using.
5. Roast the potatoes for 20 to 30 minutes until crispy on the edges, and the cheese (if using) has melted and bubbled.

Nicoise Style Purple Potato Salad

Serves 6

1 pound purple potatoes, scrubbed
1/2 cup finely chopped red torpedo onion using the red and tender green parts
2 ribs celery, finely chopped including the leaves
¼ cup capers, drained
¼ cup white wine vinegar
2 tablespoons Dijon mustard
2 tablespoons finely chopped Italian parsley
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper

1. Put the potatoes into water to cover and bring to a boil. Simmer for 20 to 30 minutes until the potatoes are tender. Allow the potatoes to cool slightly, then cut into bite-sized pieces, and transfer to a bowl. Add the onion, celery, and capers to the potatoes.
2. In a small bowl, whisk together the vinegar, mustard, parsley, and oil. Season with salt and pepper.
3. Pour over the warm potatoes and toss to coat. Serve at room temperature.

Summer Squash Provencal

Serves 6

1/4 cup extra virgin olive oil
3 garlic cloves, minced
1 sweet yellow onion, thinly sliced
1 pound Magda summer squash, stem and root ends removed, and thinly sliced
2 cups chopped cherry tomatoes
1 teaspoons herbs de Provence
Salt and pepper
4 large eggs
2 cups shredded Gruyere cheese

1. Preheat the oven to 350 degrees.
2. In a large ovenproof skillet, heat the oil, and sauté the garlic and onion until the onion is soften. Add the squash, tomatoes, and herbs de Provence, season with salt and pepper and simmer until the mixture has thickened.
3. In a bowl, whisk together the eggs, and pour over the squash mixture.
4. Sprinkle with the cheese and bake for 30 to 45 minutes until the eggs are set.
5. Remove from the oven and allow to rest for 10 minutes before cutting into wedges.

Asian Noodle Soup with Chicken and Bok Choy

Serves 6

3 tablespoons vegetable oil
2 garlic cloves minced
1 teaspoon grated ginger
1 head bok choy, root end and tough ends removed, washed, spun dry and cut into 1/2-inch ribbons, using the leafy parts
2 chicken breasts cut into bite sized pieces
8 cups chicken broth
2 tablespoons white miso (optional)
1/2 pound linguine cooked al dente
2 tablespoons soy sauce
1 tablespoon sesame oil for garnish
3 scallions finally chopped using the white and tender green parts

1. In a Dutch oven, heat the oil, add the garlic and ginger, and sauté for 30 seconds, until fragrant.
2. Add the bok choy, and sauté in the oil for 3 to 4 minutes until the bok choy begins to wilt. Add the chicken, broth, miso if using, linguine and soy sauce.
3. Simmer the soup for 20 to 30 minutes until the chicken is cooked, and the bok choy is tender.
4. Serve the soup garnished with drizzle of sesame oil, and some chopped scallions.

Braised Salmon with Bok Choy

Serves 4 to 6

2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated ginger
1 bunch bok choy, root end trimmed, cut into 1/2-inch ribbons
1/2 cup soy sauce
2 tablespoons sesame oil
1/4 cup Mirin
2 pound salmon filets
2 tablespoons sesame seeds

1. In a large skillet, heat the oil, sauté the garlic and ginger for 30 seconds, add the bok choy, and toss with the ginger/garlic oil.
2. Add the soy, sesame oil and Mirin, and toss together.
3. Top the bok choy with the salmon filets. Spoon some of the sauce over the salmon, cover and braise the salmon for 10 minutes, spooning some of the sauce over the salmon. Serve the salmon over the bok choy garnished with sesame seeds.

Cold Sesame Noodle Salad with Bok Choy

Serves 6

This salad can be made with our without protein, it’s delicious either way. If you have leftover shrimp, fish, pork, or chicken they all work well here.

1 pound linguine
1/4 cup vegetable oil
2 cloves garlic, minced
2 teaspoons peeled and grated fresh ginger
2 cups julienne Magda summer squash
One bunch bok choy, root end removed, and chopped into bite-sized pieces
1/4 cup soy sauce
2 tablespoons toasted sesame oil
1/4 cup creamy peanut butter (don’t use natural)
1/4 cup rice vinegar
Few drops Sriracha (optional)
2 tablespoons brown sugar
3 cups shredded chicken
4 red torpedo onions (red and tender green parts), thinly sliced on the diagonal
4 medium-size purple cosmic carrots, cut into matchsticks (about 2 cups)
1/2 cup chopped unsalted dry-roasted peanuts
2 tablespoons sesame seeds

1. Cook the linguine in boiling salted water until 2 minutes short of al dente. Drain and put into a large mixing bowl.
2. In a wok or large skillet, heat 2 tablespoons of the oil, swirl the garlic and ginger in the oil for 30 seconds, until fragrant.
3. Add the summer squash and stir fry for 2 to 3 minutes. Transfer to the bowl with the linguine. Add the bok choy to the wok and stir fry until it is wilted. Transfer to the salad bowl.
4. In a food processor or blender, combine the remaining oil, sesame oil, peanut butter, vinegar, Siracha and sugar.
5. Blend until smooth. Pour over the noodles, squash and bok choy. Add the chicken, onions, and carrots, and toss to coat. Garnish the salad with chopped peanuts, and sesame seeds.

Purple Carrot Muffins

Makes 12

¼ cup toasted 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 salt
3 large eggs
3/4 cup sour cream
1/4 cup vegetable oil
1 cup plus 2 tablespoons sugar
1 ¼ cups grated purple carrots
1/2 cup chopped oranges or tangerines

1. Preheat the oven to 375 degrees F. 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, carrots, and tangerines, and fold until combined.
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. Remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days or freeze for up to 1 month.

Blood Orange Upside Down Cake with Whipped Cream

Serves 10

1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
2 blood oranges, peel and pith removed, and sliced 1/4-inch thick

1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted. 
3. Pour the butter/brown sugar mixture over the bottom of the cake pan and arrange the orange slices on the sugar syrup. Set aside while making the cake batter.

For the Cake

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1/2 teaspoon orange zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice
2 cups heavy cream, whipped stiffly for garnish

1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, orange oil, if using.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 45 to 55 minutes until a skewer inserted into the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
7. Turn the cake out onto a serving platter and serve at room temperature.
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.

Orange Bars

Makes about 12

1 cup all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1/3 cup unsalted butter
1 cup granulated sugar
2 large eggs
2 teaspoons grated orange zest
2/3 cup blood orange juice
2 tablespoons all-purpose flour
1/4 teaspoon salt
Powdered sugar

1. Preheat oven to 350 degrees coat an 8x8x2-inch baking pan with non-stick cooking spray.
2. In a mixing bowl stir together the 1 cup flour, the 3 tablespoons powdered sugar, and the 1/4 teaspoon salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press mixture evenly and firmly into the bottom of the prepared pan. Bake about 15 minutes or until light golden around the edges.
3. In a medium bowl whisk together the granulated sugar, eggs, orange peel, orange juice, flour, and the 1/4 teaspoon salt. Pour orange mixture over the hot crust.
4. Bake for 20 to 25 minutes or until set. Cool completely in pan on a wire rack. Dust bars with powdered sugar.

Panna Cotta with Prosecco Kumquat Sauce

Serves 6

2-1/2 cups Prosecco
2/3 cup honey
1/2 cup granulated sugar
3 slices peeled fresh ginger
1 cinnamon stick
1 teaspoon vanilla paste or extract
1 pound kumquats, thinly sliced and seeded

1. In a saucepan, bring the prosecco, honey, sugar, ginger, cinnamon, vanilla, and Kumquats to a boil.
2. Simmer for 30 to 40 minutes, until the liquid is syrupy, and the kumquats are tender. Cool completely.
3. Serve over ice cream, cake, or panna cotta.

Vanilla Panna Cotta

1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
1/2 cup sugar
Pinch of salt
1 1/2 teaspoons vanilla paste or extract
1 cup sour cream

1. Sprinkle the gelatin over the cold water. Let stand for 5 minutes. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil.
2. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
3. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Fill 4 ounce ramekins three-quarters full of the cream. Chill 4 to 24 hours. Serve with the kumquat syrup.

Arugula Salad with Kumquat Vinaigrette

Serves 4

For the Dressing

1 cup kumquats, washed in cold water
1/4 cup rice vinegar
1 tablespoons Dijon mustard
2 tablespoons honey
1/2 cup vegetable oil
Salt and pepper

1. In a blender, combine the ingredients, and blend until pureed. Season with salt and pepper.
2. The dressing will keep in the refrigerator for up to 5 days.

For the Salad and to Finish

1 bunch arugula, washed, spun dry and chopped
1 cup kumquats, washed in cold water, thinly sliced, seeds removed
Kumquat salad dressing (see preceding recipe)
1/2 cup crumbled goat cheese

1. In a salad bowl, combine the arugula and kumquats.
2. Dress the salad with some of the kumquat dressing and plate the salad.
3. Garnish with a few crumbles of goat cheese.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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This week’s local produce and featured farms:

• Leeks – Tutti Fruit Farms
• Rainbow Chard – Tamai Farms
• Gold Nugget Tangerines – Rancho Del Sol
• Mixed Summer Squash – Fresno Evergreen
• Turnips – JR Organics
• Masquerade Potatoes – Weiser Family Farms
• Carrots – JR Organics
• Assorted Lettuce – Paradise Found

Farmer’s Choice

• Italian Peppers – Fresno Evergreen
• Mixed Cherry Tomatoes – Dacquisto Farms

Farmers’ Market Box Recipes:

Farro Salad with Roasted Leeks and Carrots

Serves 6 
 
1 1/2 tablespoon olive oil 
2 medium carrots, ends trimmed, peeled, and cut into thin slices on the diagonal 
1 large leek, white and green sections only, thinly sliced 
1 1/2 tablespoon lemon juice 
Salt and freshly ground black pepper 
1 ½ cups pearlized farro 
2 1/2 tablespoons fresh mint, chopped 
1/2 cup parsley, chopped 
2 tablespoons minced chives 
1 scallion, finely chopped, white and green sections 
2 tablespoons olive oil 
2 tablespoons lemon juice 
Salt and freshly ground black pepper to taste 
Fresh mint leaves for garnish

1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, silicone, or parchment paper. Gently toss the carrots, leeks, oil, lemon juice, salt, and pepper, arrange in one layer and roast for 20 minutes. The carrots should be just tender, and the leek will turn golden brown.
2. Remove from the oven. 
3. Meanwhile, 4 quarts of salted water to boil. Add the farro and cook, stirring, for about 18 minutes. Skim off any foam that forms at the top. The farro is done when it is just soft, but still feels chewy, but is not undercooked. Drain and place on a serving plate or bowl.
4. Immediately, while still hot, toss the farro with the herbs, scallions, oil, lemon juice and add salt and pepper to taste. Add the roasted carrots and leeks and any oil or juices from the bottom of the pan and gently toss. Garnish with mint leaves and serve at room temperature.

Bacon and Leek Bread Pudding 

Serves 6  
 
1 pound day-old French or Italian bread, cut into 3/4-inch cubes (8 loosely packed cups) 
2 tablespoons olive oil 
3 leeks white and light green parts only, cleaned and thinly sliced into half moons 
12 slices thick cut bacon, diced 
12 large eggs 
3 cups whole milk 
2 teaspoons Dijon mustard 
1 tablespoon fresh thyme leaves 
1/2 teaspoon freshly ground black pepper 
3 cups grated fontina cheese (about 8 ounces)

1. Coat a 9×13-inch baking dish nonstick cooking spray. Place the cubed bread in the baking dish in an even layer; set aside. 
2. Heat the oil in a large skillet over medium heat until shimmering. Add the leeks and 1/2 teaspoon of the salt. Cook, stirring occasionally, until tender, 5 to 7 minutes. Transfer to a small bowl. 
3. Add the bacon to the skillet and sauté until the fat is almost all rendered out and it begins to get crisp, about 10 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. 
4. Whisk the eggs, milk, mustard, thyme, remaining 1/2 teaspoon salt, and pepper together in a large bowl. 
5. Spread the bacon over the bread cubes, followed by the leeks. Sprinkle the fontina on top, then pour the egg mixture over the entire thing. Press down on the top gently, so that all of the bread cubes get soaked a bit with the egg mixture.  
6. Cover and refrigerate overnight or if baking immediately, let the casserole rest on the counter while you preheat the oven. 
7. Preheat to 350°F. Bake uncovered until the edges are bubbling and the top begins to brown, 50 to 65 minutes. The baking time will be greatly dependent on the depth of dish you use. Check the interior with a knife; if it comes out clean, the custard is baked through. (Cover with aluminum foil near the end of baking if the top is already browned.) Let cool for 5 minutes before serving. 

Summer Squash Soup 

Serves 6 
 
3 tablespoons olive oil 
1 pound summer squash, sliced into 1/2-inch thick pieces 
1 leek, thinly sliced, using the white and tender green parts 
1 teaspoon cumin seeds 
1 teaspoon curry powder 
4 cloves garlic, peeled and thinly sliced 
3 to 4 cups vegetable broth (depending on desired thickness) 
Salt and pepper 

1. In a Dutch oven, heat the oil over medium heat. Add the cumin seeds and cook, stirring often, until just fragrant. Add the garlic and leek and cook until translucent, about 5 minutes. Add sliced squash and cook until just softened, about 10 minutes. 
2. Add curry powder and broth and bring to a boil.
3. Lower heat and simmer about 15 minutes.  
4. Remove from heat and, puree using an immersion blender. 
5. Ladle into soup bowls to serve.  

Summer Squash Shakshuka 

Serves 4  
 
1 pound summer squash (zucchini, yellow squash, pattypan, etc.) 
1 tablespoon salt, plus more for sprinkling 
¼ cup extra virgin olive oil 
2 leeks, thinly sliced using the white and tender green parts 
2 cloves garlic, minced 
1/4 teaspoon smoked paprika, plus more for sprinkling 
1 cup chopped cherry tomatoes 
4 ounces soft goat cheese 
1/4 cup loosely packed chiffonade of basil, plus more for garnish 
4 large eggs 
Freshly ground black pepper 

1. Trim the ends off the squash and grate using a box grater or a food processor with the grating attachment. Combine with 1 tablespoon salt in a colander and let drain in the sink for 30 minutes. 
2. Preheat the oven to 375°F. In an oven-safe skillet, warm 2 tablespoons olive oil over medium heat. Add the leeks, garlic, and paprika and cook, stirring, until just tender and fragrant. 
3. Squeeze as much liquid as possible from the squash with your hands and add it to the skillet along with the tomatoes. Cook, stirring occasionally, until the mixture is tender and no longer releasing liquid, about 10 minutes. Remove the skillet from heat and stir in goat cheese and basil. 
4. Smooth the mixture evenly in the skillet and make four wells using the back of a spoon.
5. Pour 1/2 teaspoon olive oil in each well.  
6. One at a time, crack an egg into a small bowl and pour into one of the wells. Sprinkle salt, pepper, and paprika over each egg. 
7. Bake until egg whites are set, and yolks are still soft, about 10 minutes. 
8. Garnish with basil and serve with crusty bread.

Turnips with Balsamic Glaze

Serves 4 
 
1 pound turnips peeled and cut into 3/4-inch cubes 
4 shallots, peeled and sliced 
2 tablespoons maple syrup 
2 tablespoons balsamic vinegar 
1 tablespoon chopped fresh rosemary 
Salt and pepper 
3 tablespoons unsalted butter (1 tablespoon melted and 2 tablespoons cubed) 
½ cup vegetable or chicken broth 
6 slices bacon, cut into 1/4-inch strips and cooked until crisp 

1. Preheat oven to 400 degrees.  
2. Toss turnips, shallots, syrup, vinegar, rosemary, 1/2 teaspoon salt, 1/8 teaspoon pepper, and melted butter in 13 by 9-inch baking dish.  
3. Pour broth over vegetables, cover with foil, and roast until turnips begin to soften, about 25 minutes. 
4. Remove foil and continue to roast, tossing occasionally, until turnips are tender and spotty brown, and liquid is reduced to thick glaze, 25 to 30 minutes. Add bacon and cubed butter and toss. Adjust seasonings and serve. 

Swiss Chard “Lasagna” 

Serves 6 
This is a great way to use up the stalks from Swiss chard. 
 
1 bunch Swiss Chard, stalks cut, washed, and spun dry  
1/4 cup extra virgin olive oil 
3 tablespoons all-purpose flour 
1 cup chicken or vegetable broth 
1 cup milk  
1/8 teaspoon freshly grated nutmeg 
1 cup grated cheese Parmigiano Reggiano 
1 cup grated Pecorino Romano 
1/4 pound Prosciutto di Parma, finely chopped 
1/4 cup chopped parsley 
salt and pepper 

1. Cut the leaves from the stalks of the Swiss chard, chop the leaves, and trim the stalks to about 6-inches. Steam the stalks until tender, about 4minutes, and drain thoroughly and cool to room temperature.  
2. Preheat the oven to 350 degrees and coat the inside of a 9-inch square baking dish with non-stick cooking spray.  
3. In a saute pan, heat the oil, add the garlic, and swirl in the pan for 30 seconds till fragrant. Add the chopped chard leaves, and saute until they are wilted. Season with salt and pepper, add the flour and cook for 2 to 3 minutes. Gradually add the broth and milk, bringing to a boil. Season with nutmeg. Combine the cheeses, remove the sauce from the heat, add 1 1/2 cups of the cheese to the sauce, and stir in the parsley and Prosciutto. Season with salt and pepper if needed.  
4. Lay the chard stalks in the prepared pan, and top with a layer of the sauce. Repeat, ending with the sauce, and sprinkle with the remaining cheese. Bake the ‘lasagna’ for 25 to 35 minutes until the casserole bubbling and the cheese is golden brown. Allow to rest for 10 minutes before cutting into squares.  

Sicilian Greens 

Serves 4 
 
4 tablespoons extra-virgin olive oil 
1/4 cup golden raisins 
1 shallot, thinly sliced 
2 garlic cloves, thinly sliced 
⅛ teaspoon red pepper flakes 
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons 
1/4 cup chicken or vegetable broth 
Salt and pepper 
¼ cup grated Parmigiano Reggiano 
¼ cup sliced almonds, toasted 

1. In a large skillet, heat the oil, add the raising, shallot, garlic, red pepper, and saute for 3 to 4 minutes.
2. Add the collards, saute until the collards are just wilted.  
3. Add the broth, and simmer until the broth has evaporated.  
4. Stir in the Parmigiano, season with salt and pepper, and garnish with the almonds.

Pork Tenderloin with Tangerine Chipotle Glaze 

Serves 4 to 6 
 
¾ cup maple syrup  
¼ cup tangerine juice 
2 tablespoons molasses, light or mild 
2 tablespoons bourbon  
2 small, minced chipotle chiles in adobo sauce, plus 2 teaspoons adobo sauce 
¼ cup cornstarch 
2 tablespoons brown sugar 
1 tablespoon salt 
2 teaspoons ground black pepper 
Two 1 ½ pound pork tenderloins, trimmed 
2 tablespoons vegetable oil 

1. Preheat oven to 375 degrees. Stir ½ cup maple syrup tangerine juice molasses, bourbon, and chiles together in 2-cup liquid measure; set aside.  
2. Whisk cornstarch, sugar, salt, and black pepper in small bowl until combined. Transfer cornstarch mixture to rimmed baking sheet. Pat tenderloins dry with paper towels, then roll in cornstarch mixture until evenly coated on all sides. Thoroughly pat off excess cornstarch mixture. 
3. Heat oil in 12-inch heavy-bottomed nonstick skillet over medium-high heat until just beginning to smoke. Reduce heat to medium and place both tenderloins in skillet, leaving at least 1 inch in between. Cook until well browned on all sides, 8 to 12 minutes. Transfer tenderloins to wire rack set in rimmed baking sheet. 
4. Pour off excess fat from skillet and return to medium heat. Add syrup mixture to skillet, scraping up browned bits with wooden spoon, and cook until reduced to ½ cup, about 2 minutes. Transfer 2 tablespoons glaze to small bowl and set aside. Using remaining glaze, brush each tenderloin with approximately 1 tablespoon glaze. Roast until instant-read thermometer inserted in thickest part of tenderloins registers 130 degrees, 12 to 20 minutes. Brush each tenderloin with another tablespoon glaze and continue to roast until instant-read thermometer inserted in thickest part of tenderloins registers 135 to 140 degrees, 2 to 4 minutes longer. Remove tenderloins from oven and brush each with remaining glaze; let rest, uncovered, 10 minutes. 
5. While tenderloins rest, stir remaining ¼ cup maple syrup into reserved 2 tablespoons glaze. Brush each tenderloin with 1 tablespoon glaze. Transfer meat to cutting board and slice into ¼-inch-thick pieces. Serve, passing extra glaze at table. 

Sunshine Carrot Cake with Tangerine Frosting 

Makes one 13-by-9-inch baking dish, or two 9-inch baking dishes for a layer cake, about 24 cupcakes.

For the Cake

Serves 6 to 8 
 
1 1/3 cups canola oil 
2 cups sugar 
3 large eggs 
2 teaspoons vanilla paste or extract 
Grated zest of 1 orange 
3 cups grated carrots 
1 cup chopped tangerine segments 
1/4 cup tangerine juice 
1/2 cup chopped nuts of your choice (pecans, macadamia nuts) 
3 cups unbleached all-purpose flour 
2 teaspoons baking soda 
2 teaspoons ground cinnamon 
1 recipe Cream Cheese Frosting (recipe follows) 

1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan, or 2 9-inch round pans, with nonstick cooking spray. Or line 24 muffin cups with baking liners. 
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, tangerines, 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.
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.
5. Bake cupcakes until a skewer inserted in the center comes out with a few crumbs sticking to it, 15 to 17 minutes.

Tangerine Cream Cheese Frosting

Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 48 cupcakes.

One 8-ounce package cream cheese, softened 
1/2 cup (1 stick) unsalted butter or margarine 
5 cups confectioners’ sugar 
Grated zest of one tangerine 
1 teaspoon vanilla paste or extract 
Tangerine juice as needed

1. Using an electric mixer beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar and zest, vanilla and beat until the mixture is of spreadable consistency.  
2. If the frosting is too thick, beat in some juice, 1/2 teaspoon at a time, until desired consistency is reached.  
3. 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. 

Caesar Potato Salad 

Serves 4 to 6 
 
1 pound masquerade potatoes, scrubbed 
1 cup mayonnaise 
1/2 cup sour cream 
1/2 cup freshly grated Parmigiano Reggiano cheese 
2 teaspoons fresh lemon juice 
1 1/2 teaspoons anchovy paste 
2 cloves garlic, minced 
2 teaspoons Worcestershire sauce 
1 1/2 teaspoons freshly ground black pepper 
2 rib celery, finely chopped 
¼ cup finely chopped chives 
Salt and pepper 
1 ½ teaspoons lemon juice 

1. Put the potatoes into water to cover and bring to a boil. Simmer for 30 to 40 minutes (depending on their size) until tender. Drain and cool completely. 
2. While the potatoes are cooling make the dressing, whisk together the mayonnaise, sour cream, Parmigiano, lemon juice, anchovy paste, garlic, Worcestershire, and pepper until smooth.  
3. Cover and refrigerate.  
4. When the potatoes are cold, cut them into bite sized pieces, and place them in a salad bowl. Add the celery and chives, sprinkle with the lemon juice and season with salt and pepper.  
5. Toss the potatoes with some of the dressing and toss to coat. Cover and refrigerate the salad and dressing for at least 4 hours. Before serving, toss the salad with a bit more dressing if needed.
6. Cook’s Note:  Sometimes the potatoes will soak up the dressing, and the salad will be dry, it’s always a good idea to re-toss the salad before serving.  

Pizza Pie Potatoes 

Serves 6 
 
1 pound masquerade potatoes, scrubbed 
1/2 cup extra virgin olive oil or garlic oil 
3 garlic cloves, minced 
2 teaspoons dried oregano 
Salt and pepper 
1 1/2 cups chopped cherry tomatoes 
1 ball fresh mozzarella, thinly sliced 
1/3 cup grated Parmigiano Reggiano

1. Put the potatoes into water to cover and bring to a boil. Simmer for 20 to 25 minutes until almost tender.  
2. Remove from the water and cool slightly. 
3. Preheat the oven to 400 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.  
4. Thinly slice the potatoes and lay them into the baking dish.  
5. In a bowl, combine the oil, garlic, oregano, salt, and pepper.  
6. Drizzle some of the garlic oil over the potatoes.  
7. Lay the tomatoes over the potatoes, drizzle with the remaining oil, and cover with the mozzarella and Parmigiano.  
8. Bake for 30 to 40 minutes, until the potatoes are crispy, and the cheeses are melted, and golden brown.  
9. Allow to rest for 5 minutes before serving.  

Lettuce Salad with Blue Cheese Dressing 

Serves 4 
 
Assorted lettuces, washed, spun dry and chopped 
1 cup mayonnaise  
1/4 cup sour cream 
1 tablespoon red wine vinegar 
1 tablespoon fresh lemon juice 
2 teaspoons Worcestershire sauce 
1/2 teaspoon Dijon mustard 
1/2 teaspoon freshly ground black pepper 
1 1/4 cups crumbled blue cheese  
6 strips bacon, cooked crisp and crumbled 

1. Put the lettuce into a salad bowl. In another bowl, whisk together the mayonnaise, sour cream, red wine vinegar, lemon juice, Worcestershire, Dijon, pepper, and blue cheese. 
2. Toss the lettuce with the dressing and garnish with bacon crumbles.  

Sauteed Italian Long Peppers and Leeks 

Serves 4 to 6 
 
This is a terrific side to serve over grilled meats, seafood, or poultry. It’s also great on sandwiches, tucked into buns with sausages and burgers. This mixture is also delicious served on crostini garnished with goat cheese, or shaved Parmigiano.  
 
3 tablespoons extra virgin olive oil 
2 leeks, thinly sliced using the white and tender green parts 
½ pound Italian long peppers, cored, and thinly sliced 
Salt and pepper 
¼ cup aged balsamic vinegar 
¼ cup finely chopped Italian parsley 

1. In a large skillet, heat the oil, add the leeks and peppers, and saute for 7 to 10 minutes until the peppers are tender.
2. Season with salt and pepper. Drizzle with the vinegar and parsley and toss to coat. Serve warm or at room temperature.

Mediterranean Beans and Peppers 

Serves 4 
 
2 tablespoons extra virgin olive oil 
2 garlic cloves, minced 
2 leeks, thinly sliced, using the white and tender green parts 
1/2 pound Italian peppers, stem end and cored, thinly sliced 
1/2 pound green beans, ends trimmed, and cut into 1-inch pieces 
2 cups chopped cherry tomatoes 
Salt and pepper 
2 tablespoons finely chopped mint 
1/2 cup crumbled Feta cheese 

1. In a large skillet, heat the oil, saute the garlic and leeks for 2 to 3 minutes, until the leeks are softened. Add the peppers and beans and toss to coat in the oil.  
2. Add the tomatoes, season with salt and pepper and simmer until peppers and beans are tender. Stir in the mint and sprinkle the dish with feta cheese. This is delicious served warm or at room temperature.

Tagliatelle with Quick Fresh Tomato Sauce 

Serves 4 to 6 
 
2 tablespoons extra virgin olive oil 
2 cups cherry tomatoes, quartered 
1 1/2 teaspoons salt 
1/2 teaspoon freshly ground black pepper 
1 tablespoon finely sliced basil leaves 
Basil leaves for garnish 
Freshly grated Pecorino Romano or Parmigiano Reggiano 
One pound fresh Tagliatelle or other wide flat pasta such as fettucine, cooked two minutes short of al dente 
1/3 cup grated Parmigiano Reggiano or Pecorino Romano cheese for garnish 

1. In a large skillet, heat the oil, and add the tomatoes, sautéing over medium high heat, until the tomatoes begin to give off some liquid.  
2. Season with salt, pepper, and add the sliced basil leaves.  
3. Simmer for about 3 minutes, then toss in the pasta, stirring until the pasta is coated with the sauce.  
4. Serve the pasta garnished with grated cheese and basil leaves.  

Not Your Nonna’s Panzanella 

Serves 4 to 6 
 
8 cups stale Italian bread, cubed 
1 pound cherry tomatoes, halved 
1 cup pitted green olives 
¼ cup capers, drained and chopped 
3 ribs celery, finely chopped 
½ cup finely chopped red onion 
8 ounces small fresh mozzarella, cut into quarters 
¾ cup extra virgin olive oil 
1/3 cup red wine vinegar 
2 garlic cloves, minced 
2 tablespoons finely chopped basil  
1 teaspoon finely chopped oregano 
Salt and pepper 

1. In a large salad bowl, combine the bred, tomatoes, green olives, capers, celery, onion, and mozzarella. 
2. In a small mixing bowl, whisk the oil, vinegar, garlic, basil, and oregano together. Season with salt and pepper. Pour the dressing over the salad and toss to combine. Serve the salad at room temperature.  

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

This week’s local produce and featured farms:

• Gold Bar Squash – Dacquisto Farms
• Red Torpedo Onions – Tutti Frutti
• Chinese Eggplant – Her Produce
• Rainbow Carrots – JR Organics
• Lee Tangerines – Rancho Del Sol
• Spinach – Tamai Farms
• Purple Majesty Potatoes – Weiser Farms
• Shanghai Bok Choy – Fresno Evergreen

Farmer’s Choice

• Yellow Nectarines – Regier Farms
• Eureka Lemons – Polito Farms
• Lemon Cucumbers – Her Produce

Farmers’ Market Box Recipes:

Roasted Gold Bar Squash with Sauce Vierge

Serves 6
 
One pound gold bar squash, scrubbed
salt
1/3 cup extra virgin olive oil
2 cups chopped ripe tomatoes
2 garlic cloves, minced
1/3 cup finely chopped red torpedo onion using the red and tender green parts
5 tablespoons roughly chopped fresh herbs (any combination of chives, tarragon, parsley, basil, chervil, cilantro)
1/2 cup extra-virgin olive oil (or to taste)
2 tablespoons lemon juice
Salt and freshly ground pepper  

1. Halve the squash lengthwise and score the flesh in a crosshatch pattern so that the salt can penetrate it.
2. Sprinkle the salt onto the scored side of the squash from a height that allows it to evenly distribute.
3. Leave the squash for 10–15 minutes so that salt has time to draw out moisture.
4. Pat the squash dry.
5. Preheat oven to 400 degrees. Heat the oil in an ovenproof 12-inch fry pan, add the zucchini flesh side down in the oil, adjust the heat to allow the squash to sear and caramelize without burning.
6. Cook about 5 minutes, place the pan in the oven to roast for 20 to 25 minutes or until the squash are completely soft. Transfer squash to paper towel–lined plate to blot excess oil.
7. Arrange the squash on a serving platter.
8. While the squash is roasting, in a mixing bowl, combine the tomatoes, garlic, onion, herbs, ½ cup olive oil, lemon juice, salt and pepper. Taste for seasoning and adjust using more lemon juice and/or salt and pepper.
9. Top the roasted squash with the sauce and serve at room temperature.
10. Cook’s Note: Sauce Vierge is popular in France during the summer when cooked sauces would be too heavy. Serve this versatile sauce over vegetables, chicken, seafood (salmon and sea bass are great) and lamb.

Confetti Pasta Salad with Spinach Dressing

Serves 4 to 6
 
One pound farfalle, or other shaped pasta, cooked 2 minutes short of al dente (the dressing will further cook the pasta as it sits)
2 cup finely diced gold bar squash
½ cup finely chopped red torpedo onion, using the red and tender green parts
2 cups diced rainbow carrots
1/2 cup red wine vinegar
1 cup extra virgin olive oil
1 bunch spinach, washed and spun dry
2 garlic cloves
4 basil leaves
½ cup grated Parmigiano Reggiano
Salt and a few drops Tabasco

1. In a salad bowl, combine the cooled pasta, squash, onion, and carrots.
2. In a food processor or blender, combine the vinegar, oil, spinach, garlic, basil, and Parmigiano.
3. Puree the mixture until smooth. Taste for seasoning and correct using salt and Tabasco.
4. Pour over the pasta and vegetables and toss to coat. Cover and refrigerated for at least 4 hours before serving. The salad can be kept refrigerated for up to 2 days.

Spinach Salad with Soy Tangerine Vinaigrette

Serves 4
 
One bunch spinach, washed, spun dry, tough stems removed, and chopped
1 torpedo onion, thinly sliced using the red part only
3 tangerines, peeled, and segmented
1/2 cup vegetable oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons tangerine juice
3 tablespoons sugar
1/8 teaspoon peeled and grated fresh ginger
1 clove garlic, minced

1. Put the spinach, onion, and tangerines into a salad bowl.
2. Whisk together the dressing ingredients in a small bowl until blended.
3. Toss the dressing with the spinach and tangerines and serve.

Spinach and Ricotta Pie

Serves 6
 
2 tablespoons unsalted butter
3 garlic cloves, minced
1 bunch Bloomsdale spinach, washed, spun dry and chopped
1 teaspoon salt
1/8 teaspoon freshly grated nutmeg
Freshly ground black pepper to taste or Tabasco
2 cups whole milk ricotta, well drained
3 large eggs, beaten
1 cup shredded whole milk mozzarella
1 cup freshly grated Parmigiano Reggiano
1 package puff pastry, thawed, but kept chilled
1/2 cup flour for rolling
One large egg mixed with 2 tablespoons heavy cream

1. Preheat the oven to 400 degrees and coat the inside of a 9-inch spring form pan with non-stick cooking spray.
2. In a large skillet, heat the butter, and add the garlic, sautéing for 1 minute, until fragrant. Add the spinach, sauté until the spinach is wilted and season with salt, nutmeg, and pepper.
3. Cool slightly and put into a large mixing bowl. Add the ricotta, eggs, mozzarella, and the Parmigiano. Season with additional salt and pepper if needed.
4. Roll out both pieces of the puff pastry into a 14-inch square.
5. Drape one of the pieces over the spring form pan and fill with the spinach filling.
6. Cover with the remaining piece of puff pastry, trim the edges leaving enough to fold under and crimp all the way around.
7. Brush with the egg mixture, place the pan on a baking sheet to catch any drips, bake for 15 minutes, lower the temperature to 350 degrees and bake an additional 30 minutes until the pie is golden brown and the interior is set (check with a toothpick inserted into the center of the pie) 
8. Allow the pie to cool for 30 minutes before cutting into wedges and serving. This can be served at room temperature or warm. Any leftovers should be reheated in an oven, not microwave.

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.

Braised Chinese Eggplant with Ground Pork

Serves 4 to 6
 
1 teaspoon salt
¾ pound Chinese eggplant, diced
8 ounces ground pork
2 teaspoons rice wine
¼ teaspoon ground white pepper
2 teaspoon sauce
½ teaspoon sesame oil
½ teaspoon cornstarch
½ pound linguine
4 tablespoons oil
1 cup diced rainbow carrots
2 red torpedo onions, thinly sliced using the red part only
1 tablespoon grated ginger
3 garlic cloves, minced
1 teaspoon dark soy sauce
2 tablespoon oyster sauce
2 cups chicken or vegetable broth
¼ cup chopped cilantro

1. Dissolve 1 teaspoon of salt into 8 cups of water in a large bowl. Soak the cubed eggplant in the salt water for 15 minutes. After 15 minutes, drain the eggplant, and use your hands or a clean dish towel to squeeze the water out of it. Set aside.
2. In a separate bowl, mix the ground pork with 2 teaspoons rice wine, ¼ teaspoon ground white pepper, 2 teaspoons light soy sauce, ½ teaspoon sesame oil, ½ teaspoon cornstarch, and 2 teaspoons water. Marinate for 15-20 minutes.
3. Cook the linguine according to the package instructions. Drain, and set aside.
4. Heat 1 tablespoon of oil in a large skillet or wok over medium heat and cook the carrots and onion for about a minute. Transfer to a dish and set aside.
5. Next, heat 3 tablespoons of oil in the wok over low heat. Cook the ginger and garlic for about a minute. Then add the pork and turn up the heat. When the pork is browned, add the eggplant, and stir-fry everything together thoroughly.
6. Cook for a couple of minutes before adding 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 2 tablespoon oyster sauce, and 2 cups chicken broth.
7. Mix everything together well, cover, and simmer for 15 minutes over medium heat, or until the eggplant is tender. At this point in the cooking process, there should be plenty of sauce in the wok. The starch from the spaghetti or noodles will help thicken it.
8. Lastly, add the carrots, cooked noodles, and chopped cilantro to the wok. Mix everything well, add salt to taste, and serve immediately.

Asian Noodle Soup with Chicken and Bok Choy

Serves 6
 
3 tablespoons vegetable oil
2 garlic cloves minced
1 teaspoon grated ginger
1 head bok choy, root end and tough ends removed, washed, spun dry and cut into 1/2-inch ribbons, using the leafy parts
2 chicken breasts cut into bite sized pieces
8 cups chicken broth
2 tablespoons white miso (optional)
1/2 pound linguine cooked al dente
2 tablespoons soy sauce
1 tablespoon sesame oil for garnish
3 scallions finally chopped using the white and tender green parts

1. In a Dutch oven, heat the oil, add the garlic and ginger, and saute for 30 seconds, until fragrant.
2. Add the bok choy, and saute in the oil for 3 to 4 minutes until the bok choy begins to wilt. Add the chicken, broth, miso if using, linguine and soy sauce.
3. Simmer the soup for 20 to 30 minutes until the chicken is cooked, and the bok choy is tender.
4. Serve the soup garnished with drizzle of sesame oil, and some chopped scallions.

Soy Glazed Baby Bok Choy

Serves 2 to 4
 
2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated ginger
1/4 cup soy sauce or Tamari
1/2 cup chicken or vegetable broth
1 bunch bok choy, root end trimmed, and cut into 1-inch ribbons
2 teaspoons sesame seeds for garnish
Toasted sesame oil for garnish

1. In a large skillet, heat the oil, add the garlic and ginger, and saute until fragrant, about 30 seconds. Add the soy sauce, and broth, and bring to a boil.
2. Add the bok choy, and simmer for 3 to 4 minutes, turning to coat evenly with the glaze.
3. Serve warm sprinkled with sesame seeds and drizzled with sesame oil.

Tangerine Cheesecake Squares

Serves 6 to 8
 
1/2 cup butter, softened
1/2 cup packed brown sugar
1 1/3 cup all-purpose flour
3 8-ounce cream cheese, softened
2/3 cup granulated sugar
2 eggs
1/2 cup whipping cream
1 tablespoon finely shredded tangerine peel
1/3 cup tangerine juice
1 teaspoon vanilla paste, or vanilla extract
Satsuma tangerine segments

1. Preheat oven to 350 degrees F. Coat a 13-by-9-inch baking pan with non-stick cooking spray.
2. In a small mixing bowl beat butter and brown sugar with an electric mixer on medium to high speed until light and fluffy. Add flour, beating until combined (mixture will be crumbly). Press mixture evenly onto the bottom of the prepared baking pan. Bake for 8 minutes.
3. Meanwhile, for filling, in a medium mixing bowl beat cream cheese and granulated sugar with an electric mixer on medium speed until smooth. Beat in egg, whipping cream, tangerine peel, tangerine juice, and vanilla until combined. Pour filling over crust.
4. Bake about 30 minutes more or just until filling is set. Cut the squares while still warm, then let cool to room temperature before covering and refrigerate for up to 3 days or freeze for up to 1 month.
5. Use the tangerine segments to decorate each square.
6. Bring the squares to room temperature before serving.

Lemon Chicken Oreganata

Serves 12
The chicken can be cooked the day before and either reheated or served at room temperature.
 
5 pounds of mixed chicken parts (your favorites, legs, thighs, breasts, or wings) or two 2 1/2-3 pound cut up fryers
2 teaspoons salt
1 teaspoon pepper
1 teaspoon sweet paprika
1 cup olive oil
2/3 cup fresh lemon juice
2 tablespoons red wine vinegar
8 cloves minced garlic
1 tablespoon dried oregano

1. Preheat the broiler for 10 minutes. Line a sheet pan with aluminum foil and place a rack in the sheet pan.
2. Wash the chicken in cold water and drain in a colander. Combine 1 teaspoon salt, 1/2 teaspoon pepper and the paprika and sprinkle over the chicken, tossing to coat.
3. Place the chicken on the rack in the sheet pan, skin side down, and broil for 5 to 7 minutes, until the chicken is browned on that side, turn the chicken over and broil until the skin is crisp and golden brown.
4. In a bowl, whisk together the remaining salt, pepper, paprika, oil, lemon juice, vinegar, garlic, and oregano, until blended.
5. Turn off the broiler and turn the oven temperature to 400 degrees. Remove the pan from the oven, remove the rack from the sheet pan, and transfer the chicken to the sheet pan, skin side up. Pour the marinade over the chicken and return the chicken to the oven for 10 to 15 minutes, until the chicken is cooked through, basting the chicken once or twice with the sauce. Transfer the chicken to a serving dish, and the sauce to a saucepan. Boil the sauce over medium high heat for about 7 to 10 minutes, until it reduces a bit. Spoon the sauce over the chicken and serve.

Atlantic Beach Pie

Makes one 8-inch pie
This is a pie from the beaches of North Carolina, which combines sweet and salty, two of my favorite things. The original combined key lime and lemon juices, this one is delicious with lemons, and I’ve even made it with Ruby grapefruit, oranges, or tangerines.
 
For the crust
1 1/2 sleeves of saltine crackers (about 6 ounces or 60 crackers)
1/2 cup softened unsalted butter
3 tablespoons sugar

1. Preheat oven to 350° F.
2. Using a food processor crush the saltines and put into a bowl.
3. Add the sugar, then knead in the butter until the crumbs hold together like dough.
4. Press into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust is golden brown.

For the filling
One 14-ounce can sweetened condensed milk
4 egg yolks
1/2 cup lemon juice
2 cups heavy cream, whipped stiffly
Coarse sea salt, for garnish

1. While the crust is cooling (it doesn’t need to be cold), beat the egg yolks into the milk, then beat in the lemon juice.
2. It is important to completely combine these ingredients. Pour into the shell and bake for 16 to 18 minutes until the filling has set.
3. The pie needs to be completely cold to be sliced. Serve with whipped cream and a sprinkling of sea salt.

Cook’s Note:  Double the recipe and bake in a 13-by-9-inch baking dish.

Salmon Cakes with Lemon Dill Velouté

Serves 6
This is a great dish to use up leftover grilled fish; try this with halibut, cod, or other white fishes.
 
Salmon Cakes
 
3 cups poached salmon, flaked
¼ cup finely chopped chives
1 teaspoon Old Bay seasoning
¼ teaspoon Tabasco
½ cup mayonnaise
½ cup fresh breadcrumbs
1 large egg, lightly beaten
¼ teaspoon Dijon mustard
½ cup unsalted butter
¼ cup canola oil

1. In a mixing bowl, combine the salmon, chives, Old Bay seasoning, Tabasco, mayonnaise, breadcrumbs, egg, and Dijon mustard, folding the ingredients to blend. Form the mixture into 6 cakes (each 3” in diameter). Cover and refrigerate the cakes for at least 2 hours or up to 24 hours.
2. In a large skillet, melt the butter with the oil, and sauté the salmon cakes for 4 minutes on each side, or until golden brown. Drain the cakes on paper towels.

Lemon Dill Velouté Sauce
Makes 3 cups
 
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1½ cups stock (depending on your entrée—for the salmon, use a seafood stock or vegetable stock)
1 cup heavy cream
1 lemon, grated zest of
2 tablespoons fresh lemon juice
¼ cup chopped fresh dill
Salt to taste
Pepper to taste

1. In a 2-quart saucepan, melt the butter, and whisk in the flour. When white bubbles form on the bottom of the pan, continue to whisk the flour mixture for at least 2 to 3 minutes more.
2. Gradually add the stock, whisking until smooth and the mixture comes to a boil.
3. Stir in the cream, zest, lemon juice, and dill, and season with salt and pepper if necessary.
4. Serve immediately, or cool to room temperature and refrigerate up to 4 days. Gently reheat over low heat before serving.

Purple Majesty Smashed Potatoes with Caesar Cream

Serves 6
 
1 pound purple majesty potatoes, scrubbed
½ cup extra virgin olive oil
Salt and pepper
¼ cup sour cream
¼ cup mayonnaise
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 garlic clove, minced
Freshly ground black pepper
¼ cup grated Parmigiano Reggiano

1. Put the potatoes into water to cover and bring to a boil. Simmer for 20 to 25 minutes, until a paring knife goes into the potatoes easily. Drain thoroughly.
2. While the potatoes are boiling, preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil or silicone.
3. Pour the oil onto the baking sheet. When the potatoes have a cooled for 10 minutes, using an oven mitt, smash them onto the baking sheet to flatten them. Turn them oven to coat in the oil.
4. Roast the potatoes for 20 minutes, until crispy around the edges.
5. Remove from the oven, transfer to a serving platter, sprinkle with salt and pepper.
6. While the potatoes are roasting, whisk together the sour cream, mayonnaise, Worcestershire, garlic, and pepper. Drizzle the dressing over the warm potatoes, sprinkle with the Parmigiano and serve warm.

Purple Potato Spanish Tortilla

Serves 6
Spanish chorizo is similar to Italian Soppressata, it is dry cured like a salami, quite different from Mexican chorizo.
 
12 large eggs
⅓ cup whole milk
Salt
1 tablespoon extra-virgin olive oil
1 pound purple majesty potatoes, peeled and cut into 1/2-inch pieces
¼ teaspoon ground cumin
6 ounces Spanish-style chorizo sausage, cut into 1/4-inch pieces
3 tablespoons water
1 teaspoon sherry vinegar
½ cup chopped fresh cilantro

1. Preheat oven to 350 degrees. Whisk eggs, milk, and 1/2 teaspoon salt in bowl until well combined.
2. Heat oil in a 12-inch oven safe nonstick skillet over medium-high heat until shimmering.
3. Add potatoes, cumin, and 1/4 teaspoon salt; cook, stirring frequently, until half of potatoes are lightly browned, 8 to 10 minutes.
4. Add chorizo, water, and vinegar; continue to cook, stirring constantly, until no water remains in skillet, about 1 minute longer.
5. Add cilantro and egg mixture and cook, using rubber spatula to stir and scrape bottom of skillet until large curds form and spatula leaves trail through eggs but eggs are still very wet, about 30 seconds.
6. Smooth the eggs into even layer and cook, without stirring, for 30 seconds.
7. Transfer skillet to oven and bake until frittata is slightly puffy and surface bounces back when lightly pressed, 6 to 9 minutes.
8. Using rubber spatula, loosen frittata from skillet and transfer to cutting board. Let stand for 5 minutes before slicing and serving.

Lemon Cucumber Dip

Makes about 4 cups
 
2 cups Greek yogurt
2 tablespoons olive oil
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
3 tablespoons dill chopped
1/4 cup finely chopped chives
4 lemon cucumbers, seeded, and finely chopped
freshly ground black pepper
1 cup crumbled feta cheese

1. In a mixing bowl, combine the yogurt, oil, zest, lemon juice, dill, chives, cucumbers, and feta. Season with salt and pepper. Refrigerate for at least 2 hours and serve with pita chips and crudités.

Grilled Nectarine Salad

Serves 4
 
½ pound yellow nectarines, cut in half and pitted
Raw sugar
One bunch spinach, washed, spun dry and tough stems removed
1/4 cup extra virgin olive oil
Salt and pepper
8 ounce buratta
¼ cup aged balsamic vinegar

1. Preheat the grill or a grill pan.
2. Dip the cut edge of the nectarine into the raw sugar and grill sugar side down until the nectarines are soft.
3. Remove from the grill and keep warm.
4. Put the spinach into a bowl, and toss with the olive oil, seasoning with salt and pepper.
5. Plate the spinach.
6. Top the spinach with a warm nectarine half, cut the buratta, and put a piece into each grilled nectarine half.
7. Drizzle with balsamic vinegar and serve.

Nectarine Tart

Serves 6
 
1 9-inch prebaked pie crust
1 cups heavy cream
8-ounces mascarpone cheese
3 tablespoons sugar
3 yellow nectarines, pitted, and thinly sliced
1/2 cup apricot jam

1. In the bowl of an electric mixer using the whisk attachment, whip the cream until stiff peaks form. Add the mascarpone and sugar and beat to combine.
2. Spread the mixture into the prepared pie crust.
3. Arrange the nectarines on top of the mascarpone.
4. Warm the jam and brush it over the nectarines to seal the fruit.
5. Refrigerate the pie for 2 hours. Serve cold.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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This week’s local produce and featured farms:

• Mixed Summer Squash – Gloria Tamai Farms
• Masquerade Potatoes – Weiser Family Farms
• Rainbow Swiss Chard – Gloria Tamai Farms
• Orange Carrots – Dacquisto Family Farms
• Fennel – Coleman Family Farms
• Persian Cucumbers – Dassi Family Farms
• Snap Peas – Tutti Frutti Farms
• Mixed Lettuce – Paradise Found Farm
• Moro Blood Oranges – Polito Family Farm

Farmer’s Choice

• Apricots – Scott Farms
• Fava Beans – 2 Peas in a Pod

Farmers’ Market Box Recipes:

Roasted Potato Salad

Serves 4 to 6
 
1 pound masquerade potatoes, scrubbed
1/3 cup extra virgin olive oil
Salt and pepper
1/2 cup finely chopped red onion
1/3 cup white wine vinegar
1/3 cup extra virgin olive oil
1/4 cup whole-grain mustard
2 tablespoons Dijon mustard
2 teaspoons hone
Salt and pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
2. Toss the potatoes with olive oil to coat, salt and pepper. Roast for 20 minutes, turn, and roast another 15 minutes until the potatoes are crispy. Turn into a salad bowl.
3. While the potatoes are roasting, whisk together the onion, vinegar, oil, mustards, and honey. Season with salt and pepper. Pour the dressing over the warm potatoes and toss to coat. Serve the potatoes at room temperature.

Salmon Cottage Pie

Serves 6
 
For the Potatoes

One pound masquerade potatoes
4 tablespoons unsalted butter
Salt and pepper

1. Peel the potatoes and cut into 1-inch chunks.
2. Put into water to cover, and simmer for 20 minutes until tender.
3. Drain thoroughly, mash in the butter, salt, and pepper to taste. You should have a stiff mash.
4. Spread the mash onto a silpat or parchment paper, in a 13-by-9-inch-ish rectangle. Cover with plastic wrap and refrigerate for at least 2 hours to firm up.

For the Pie

2 tablespoons extra virgin olive oil
1 shallot finely chopped
1 cup white wine
2 pounds salmon filet
4 tablespoons unsalted butter
2 medium carrots, diced
1 cup chopped snap peas
¼ cup all-purpose flour
1 ½ cups salmon cooking liquid
1 cup heavy cream, ½ and ½ or whole milk
¼ cup finely chopped dill weed
Salt and pepper
2 tablespoons unsalted butter, melted

1. In a saute pan, heat the oil, saute the shallot until translucent, add the wine, and salmon filet, and simmer until the salmon is cooked through, about 10 minutes.
2. Remove the salmon from the cooking liquid, and strain the liquid, reserving it.
3. Remove the salmon skin, and chop the salmon into bite-sized pieces, and reserve in a large bowl.
4. In the same skillet, melt the butter, add the carrots, and snap peas, and saute for 2 to 3 minutes.
5. Add the flour and cook for 2 to 3 minutes. Slowly add the salmon cooking liquid and bring the mixture to a boil. Add the heavy cream, and dill, season the sauce with salt and pepper and pour over the salmon in the bowl tossing to coat.
6. Preheat the oven to 350 degrees. Pour the salmon mixture into a 13-by-9-inch baking dish.
7. Transfer the mashed potatoes to the top of the salmon mixture, and drizzle with the melted butter.
8. Bake for 45 to 50 minutes, until the salmon filling is bubbling, and the potatoes are golden brown.
9. Allow to rest for 10 minutes before serving.

Snap Pea Salad

Serves 4
 
1 pounds sugar snap peas, stems snapped off and strings removed
Salt and pepper
¼ cup finely chopped fresh mint leaves
1 small shallot, minced
1 teaspoon grated zest
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
3 tablespoons extra virgin olive oil
¼ cup crumbled goat cheese

1. Bring 4 quarts of salted water to a boil and add the snap peas. Cook for 2 minutes, drain thoroughly, and allow to cool.
2. In a mixing bowl, combine the mint, shallot, zest, juice, mustard, honey, and olive oil until thickened.
3. Pour over the cooled salad, add the goat cheese, and toss to coat. Serve at room temperature.

Layered Summer Salad with Cucumber Feta Dressing

Serves 6
 
Mixed lettuce, washed, spun dry and chopped
2 cups thinly sliced summer squash
1 cup julienned carrots
1 fennel bulb, wispy ends removed, and thinly sliced
1 cup snap peas, ends trimmed, and thinly sliced
3 Persian cucumbers, scrubbed and cut into ½-inch dice
1 ½ cups Greek style yogurt
1 teaspoon grated lemon zest
3 tablespoons lemon juice
2 garlic cloves, minced
2 tablespoons finely chopped dill weed
1 cup crumbled feta cheese
Pinch red pepper flakes
Salt and pepper

1. Arrange the lettuce, squash, carrots, fennel, and peas in a salad bowl.
2. In a mixing bowl, whisk together the cucumbers, yogurt, lemon zest, lemon juice, garlic, dill, feta, and red pepper flakes. Season with salt and pepper.
3. Spread the dressing over the salad, cover with plastic wrap and refrigerate for at least 4 hours.
4. When ready to serves, toss the salad, and serve.

Carrot Breakfast Cake

Serves 8
 
¾ cup canola oil
½ cup firmly packed light brown sugar
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla paste or extract
1 cup all-purpose flour
1½ teaspoons ground cinnamon
½ teaspoon baking powder
¼ teaspoon salt
1 cup shredded carrot
½ cup drained crushed pineapple
½ cup chopped pecans
½ cup sweetened flaked coconut

1. Preheat oven to 350°F coat the inside of a 9-inch round cake pan with non-stick cooking spray.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat oil, sugars, eggs, and vanilla at medium speed until combined.
3. In a medium bowl, whisk together flour, cinnamon, baking powder, and salt. With mixer on low speed, gradually add flour mixture to oil mixture, beating just until combined. Stir in carrot, pineapple, pecans, and coconut. Spread batter into prepared pan.
4. Bake for 25 minutes.
5. Sprinkle with Coconut-Pecan Crumble (see below) and bake until a wooden pick inserted in center comes out clean, about 10 minutes more. Let cool in pan for 10 minutes. Remove from pan and let cool on a wire rack.

For the Crumble

½ cup sweetened flaked coconut
⅓ cup chopped pecans
1½ tablespoons firmly packed light brown sugar
1 tablespoon all-purpose flour
2s tablespoons unsalted butter, melted

1. In a medium bowl, stir together coconut, pecans, brown sugar, and flour. Using a wooden spoon, stir in melted butter until mixture is crumbly.

Swiss Chard Shakshuka

Serves 4
This is a simple breakfast/brunch dish from the Southern Mediterranean. You can make the vegetables ahead, keep them in the pan in the fridge, re-warm, and cook the eggs before serving.
 
1/4 cup extra virgin olive oil
2 garlic cloves, minced
2 purple spring onions, finely chopped
6 sage leaves, finely chopped
Pinch red pepper flakes (make it hotter with a bit more if you prefer)
1 bunch rainbow chard, tough stems removed, and finely chopped
2 medium masquerade potatoes, cut into 1/2-inch dice
1/4 cup vegetable or chicken broth
1/2 cup tomato puree
Salt and pepper
4 large eggs
1 cup crumbled goat or Feta cheese

1. In a large oven proof skillet, heat the oil, add the garlic, onion, sage, and red pepper, sautéing until the onion begins to soften about 2 minutes. Add the chard and toss in the garlic oil mixture.
2. Add the potatoes and toss again. Saute for 5 to 6 minutes until the chard begins to soften, and the potatoes begin to color.
3. Add the broth and tomato puree, season with salt and pepper, and continue to cook until the potatoes are tender, another 5 minutes. (At this point you can cool, cover, and refrigerate overnight if desired)
4. Preheat the oven to 400 degrees.
5. Make 4 depressions into the vegetable mixture and slide the eggs into the depressions. Sprinkle the shakshuka with the cheese, and bake for 5 to 7 minutes, depending on your egg preference. 5 minutes, runny yolks and cooked whites, 7 to 8 minutes, cooked through yolks and whites. Allow to rest for 5 minutes before serving.

Israeli Couscous Salad with Rainbow Chard and Chickpeas

Serves 6
 
1 cup Israeli couscous
1 1/2 cups vegetable or chicken broth
1/3 cup extra virgin olive oil
2 garlic cloves, minced
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
4 carrots, cut into 1/2-inch dice
1 1/2 cups chickpeas
2 tablespoons chopped mint
2 tablespoons chopped Italian parsley
2 tablespoons lemon juice
Salt and black pepper
1/2 cup Greek yogurt
1 to 2 tablespoons extra virgin olive oil

1. Bring the broth to a boil and simmer the couscous for 8 minutes until al dente. Drain and set aside in a large salad bowl to cool a bit.
2. In a large skillet, heat the oil, and swirl the garlic in the oil for 30 seconds. Add the chard, and carrots and saute until the chard is wilted, and the carrots are crisp/tender. Add the chickpeas, and saute for 3 minutes.
3. Remove from the heat and add the mint and parsley. Transfer the mixture to the couscous, toss with the lemon juice, and add salt and pepper to taste. Serve the salad garnished with Greek yogurt and a drizzle of extra virgin olive oil. Serve the salad at room temperature.

Pasta with Fava Beans and Green Onions

Serves 4
 
1 pound fava beans, shelled
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
3 green onions, finely chopped, using the white and tender green parts
1 cup fresh peas
1 pound fresh fettucine noodles, cooked 2 minutes short of al dente, reserving some of the hot pasta water
Salt and pepper
1/2 cup grated Parmigiano Reggiano

1. Bring 4 cups of salted water to a boil, add the fava beans, and cook for 1 minute. Drain and remove the membrane.
2. In a small skillet, heat the oil and butter, add the green onions, and saute 1 minute. Add the fava beans, and peas, and saute for 2 to 3 minutes.
3. Drain the pasta, add to the skillet, and toss with 1/2 of the cheese, adding some pasta water to make a creamy sauce. Season with salt and pepper and serve garnished with the remaining cheese.

Quick summer squash bread and butter pickles

Makes 1 quart
 
1 pound very firm medium summer squash, sliced crosswise 1/8 inch thick
1/2 cup thinly sliced onion
3 tablespoons kosher salt
Ice
1 1/2 cups apple cider vinegar
1/3 cup sugar
2 teaspoons brown or yellow mustard seeds, crushed
1 1/2 teaspoons dry mustard powder
1 teaspoon ground turmeric

1. In a large bowl, toss the squash and onion with 2 tablespoons of the kosher salt. Cover with ice water and let stand until just softened, about 45 minutes. Drain and pat dry.
2. Meanwhile, in a medium saucepan, combine the remaining 1 tablespoon of salt with the vinegar, sugar, mustard seeds, mustard powder, turmeric and 1/2 cup of water. Bring to a boil, stirring to dissolve the sugar; let cool completely.
3. Transfer the squash and onion to a 1-quart glass jar and pour in enough brine to cover. Seal with the lid and refrigerate overnight before serving.
4. The pickles can be refrigerated in the brine for up to 1 week.

Old School Summer Squash Casserole

Serves 6 to 8
 
6 tablespoons unsalted butter
1 1/2 pounds yellow squash, sliced 1/4 inch thick
1 cup finely chopped yellow onion
1 teaspoon salt
2 large eggs
1 cup sour cream
1 1/2 cups shredded sharp Cheddar cheese
1/2 cup shredded Gruyere cheese
1/2 cup mayonnaise
2 teaspoons chopped fresh thyme
1/2 teaspoon black pepper
2 sleeves round buttery crackers (such as Ritz), coarsely crushed
1/4 cup grated Parmigiano Reggiano cheese

1. Preheat oven to 350°, coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. Melt 3 tablespoons of the butter in a large skillet over medium-high.
3. Add squash, onion, and 1/2 teaspoon of the salt; saute until the squash is just crisp/tender and liquid has evaporated. Transfer mixture to a colander set over a bowl. Drain 5 minutes; discard any liquid.
4. Stir together eggs, sour cream, Cheddar and Swiss cheeses, mayonnaise, thyme, pepper, and remaining 1/2 teaspoon salt in a large bowl. Gently fold in squash mixture. Spoon into prepared baking dish.
5. Melt the remaining butter and stir into the crackers and Parmigiano Reggiano cheese. Sprinkle over the top of the casserole, bake for 20 to 30 minutes until the casserole is bubbling and golden brown.

Blood Orange, Fennel Salad

Serves 4
 
1 bunch mixed lettuces, washed, spun dry and chopped
1 fennel bulb, wispy ends removed, thinly sliced
2 blood oranges, peel and pith removed, and sliced 1/2 inch thick
4 teaspoons lime juice
1/2 teaspoon ground cumin
1 tablespoon honey
1/2 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
Salt and pepper

1. Arrange the lettuce, fennel, and oranges on a serving platter.
2. In a small bowl, whisk together the lime juice, cumin, honey, mustard, and oil. Season with salt and pepper.
3. Drizzle over the salad and serve.

Vanilla Blood Orange Panna Cotta

Serves 6
 
2 teaspoons unflavored gelatin
1/4 cup blood orange juice
2 3/4 cups heavy cream
1/2 cup sugar
Pinch salt
1 teaspoon vanilla paste or extract
1 cup sour cream

1. Sprinkle the gelatin over orange juice. Let stand for 5 minutes.
2. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil. Stir in the gelatin until thoroughly dissolved.
3. Take the cream off the heat and cool about 5 minutes.
4. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Fill four-ounce ramekins with the mixture, and chill at least 4 hours, or up to 24 hours before serving.

Small Batch Apricot Jam

Makes 2 cups
 
1 pound ripe but firm apricots, pitted and cut into ½-inch pieces
1 ¼ cups sugar
1/4 cup water
2 tablespoons lemon juice

1. In a Dutch oven, combine the ingredients, bring to a boil, and simmer until the mixture reaches 220 degrees on a candy thermometer.
2. Transfer to a sterilized 1 quart jar, seal, cool and refrigerate. The jam will keep in the refrigerator for up to 1 month.

Chicken with Roasted Apricots

Serves 4 to 6
 
¼ teaspoon ground ginger
½ teaspoon ground cinnamon
2 tablespoons unsalted butter
4 teaspoons honey
1 pound apricots, halved, and pitted
1 pound boneless skinless chicken breasts
 Salt and freshly ground pepper
¼ cup all-purpose flour
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil

1. Preheat the oven to 400 degrees. In an oven proof skillet, heat together the ginger, cinnamon, butter, and honey.
2. Lay the apricot halves cut side down in the mixture and roast for 20 to 25 minutes until the apricots are softened, and beginning to show some char.
3. While the apricots are roasting, pound the chicken to an even thickness, sprinkle with salt and pepper, dredge in the flour, dusting off any excess.
4. In a large skillet, heat the butter and oil and saute the chicken on both sides, until golden brown.
5. Transfer the roasted apricots to the skillet, and saute another 2 to 3 minutes, until the chicken is cooked through. Serve over orzo or rice.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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This week’s local produce and featured farms:

• Romanesco Squash –JR Organics
• Colossal Yellow Onion – Dacquisto Farms
• Black Kale – Tamai Farms
• Chinese Eggplant – Her Produce
• Rainbow Carrots – JR Organics
• Rainbow Chard – McGrath Farms
• Bacon Avocado – Mud Creek Ranch
• Valencia Oranges – Polito Farms

Farmer’s Choice

• Minneola Tangelos – Fallbrook
• White Nectarine – Regier Farms

Farmers’ Market Box Recipes:

Caramelized Onion Frittata

Serves 6 to 8
 
2 tablespoons unsalted butter, divided
2 cups diced day-old bread; crusts removed
1 tablespoon olive oil
2 cups thinly sliced onions
1 teaspoon dried thyme
1 1/2 teaspoons salt, divide
1 tablespoon balsamic vinegar
8 large eggs
1/4 cup whole or 2% milk
1 tablespoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1 cup diced Gruyère cheese
1/2 cup grated Parmigiano Reggiano
1 tablespoon finely chopped fresh chives

1. Preheat to 400 degrees. Heat 1 tablespoon of the butter in a 10-inch cast iron skillet over medium heat until bubbling. Add the bread cubes to the pan, toss to coat with the butter, and arrange in a single layer. Toast the bread, tossing every minute or so, until the bread cubes are golden-brown on all sides, about 5 minutes total. Transfer the croutons to a bowl; set aside.
2. Reduce the heat to low. Add the oil, onions, and 1/2 teaspoon of the salt to the same skillet.
3. Cook, stirring every 5 to 10 minutes and scraping any browned build-up from the bottom of the pan, until the onions are soft and golden brown, about 40 minutes total. Add the vinegar and scrape up the browned bits at the bottom of the pan.
4. Whisk together the eggs, milk, mustard, remaining 1 teaspoon salt, and pepper in a large bowl. Stir the remaining butter and croutons into the skillet, then spread in an even layer. Pour the egg mixture over the top. Tilt the pan to make sure the eggs settle evenly. Top with the cheese. Cook until the eggs at the edges of the skillet begin to set, 2 to 4 minutes.
5. Bake until the eggs are set, 8 to 10 minutes until the eggs are set.
6. Cool in the pan for 5 minutes, top with chives, slice into wedges and serve warm.

Marinated Onions

Makes about 3 cups
Use these for salads, sandwiches, and burgers.
 
2 large onions, cut in half and thinly sliced into half-moons (about 3 cups)
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. Place the onions in a glass bowl.
2. In a medium-size bowl, whisk together the vinegar, sugar, oil, pepper flakes, oregano, salt, and pepper. Pour over the onions.
3. Do-Ahead: At this point, cover and refrigerate for at least 8 hours and up to 24 hours.
4. Drain the onions and serve cold or at room temperature.

Roasted Ratatouille

Serves 6
 
1 onion sliced 1/2-inch thick
2 teaspoons dried herbs de Provence
2 cups eggplant, cut into 1/2-inch chunks
2 cups Romanesco squash, trimmed and cut into 1/4-inch-thick rounds
One 14.5-ounce can plum tomatoes, drained, and chopped
6 garlic cloves minced
1/2 cup extra-virgin olive oil
2 tablespoons aged balsamic vinegar
1/4 cup finely chopped Italian parsley
1/4 cup finely chopped basil

1. Preheat the oven to 375 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a large bowl, combine the onion, herbs, eggplant, Romanesco, tomatoes, garlic, olive oil and vinegar.
3. Toss to coat, spread in one layer onto the baking sheet and roast for 30 to 35 minutes until the vegetables are tender.
4. Transfer to a serving bowl and stir in the parsley and basil. The ratatouille is delicious hot, warm or at room temperature.

Sausage, Romanesco, and Onion Skillet

Serves 4 to 6
 
1 ½ pounds sweet Italian sausage
2 tablespoons extra virgin olive oil
2 cups thinly sliced onion
3 cups thinly sliced Romanesco squash
1 teaspoon dried oregano
½ cup red wine
2 cups crushed tomatoes
Salt and pepper
¼ cup finely chopped Italian parsley

1. In a large skillet, cook the sausage until it is browned on all sides. Remove to a plate and cover with aluminum foil.
2. In the same skillet, heat the oil, add the onion, squash, and oregano, and saute until the onion begins to turn translucent.
3. Add the wine, bring to a boil, add the tomatoes, and the reserved sausage. Simmer, covered for 20 to 25 minutes till the sausage is cooked through. Season the sauce with salt and pepper, stir in the parsley and serve. This is delicious over polenta or pasta.

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.

Roasted Rainbow Carrots with Carrot Top Pesto

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
2 tablespoons honey
1 teaspoon ground cumin

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, pepper, honey, and cumin.
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. When the carrots are cooked, transfer them to a serving dish, and drizzle with carrot top pesto 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.

Rainbow Carrots with Fresh Herb Ranch Dip

Serves 4 to 6
 
1 1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
3 tablespoons chopped fresh parsley
2 tablespoons snipped fresh chives
1 tablespoon chopped fresh oregano
1 1/2 teaspoons chopped fresh tarragon
2 cloves garlic, mashed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons grated lemon zest
Carrots, peeled, and cut into 2-inch lengths for dipping.

1. Combine the ingredients in a mixing bowl, cover and refrigerate for at least 4 hours, or overnight. The dip will keep well in the refrigerator for about a week. Use it as a dressing for potato or pasta salad, or as a topping for baked potatoes.
2. Serve the dip with the cut and peeled carrots, or other raw veggies.

Farfalle with Kale Pesto

Serves 4 to 6
 
1 bunch black kale, tough stems removed, washed, and spun dry
1/3 cup pine nuts
2 garlic cloves
Pinch red pepper flakes
½ cup grated Parmigiano Reggiano
½ cup extra virgin olive oil
Salt
1 pound farfalle pasta, cooked al dente, reserving some of the hot pasta water
¼ cup grated Parmigiano Reggiano for garnish

1. In the bowl of a food processor or blender, combine the kale, pine nuts, garlic, red pepper flakes, and Parmigiano. Pulse on and off to break up the kale.
2. With the machine running, add the oil, and process until the mixture forms a paste.
3. Season with salt and pepper.
4. Toss the pesto with the pasta, adding some of the hot pasta water to make a creamy sauce.
5. Serve the pasta garnished with Parmigiano Reggiano.

Chicken, Orzo, and Rainbow Chard Soup

Serves 6
 
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 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.

Romanesco Avocado Salad with Creamy Basil Dressing

Serves 4 to 6
 
3 Romanesco squash, thinly sliced into rounds or julienne
2 avocados, pitted, peeled, and sliced
1/2 cup packed basil leaves
1/2 cup buttermilk
1/4 cup packed Italian parsley leaves
2 scallions, chopped
2 garlic cloves, minced
2 tablespoons fresh orange juice
Salt and pepper
1 head lettuce, washed and spun dry

1. In a salad bowl, combine the Romanesco squash and avocado.
2. In a blender combine the basil, buttermilk, parsley, scallions, garlic, and juice. Puree until smooth. Season with salt and pepper. Pour some of the dressing over the zucchini and avocados, tossing to coat.
3. Plate the lettuce, and top with the zucchini and avocado. Drizzle with any remaining dressing and serve.

Avocado Hummus

Makes about 2 cups
 
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 medium ripe avocado, peeled and pitted
1/2 cup Italian parsley
1/2 cup olive oil
1/4 cup grated Romano cheese
1/4 cup fresh cilantro
1/4 cup lime juice
1 garlic clove
1/2 teaspoon sugar
1/4 teaspoon salt
Few drops Sriracha
Tortilla or pita chips for serving

1. In a blender or food processor, combine the beans, avocado, parsley, oil, cheese, cilantro, lime juice, garlic, sugar, salt and Sriracha.
2. Process until pureed. Taste for seasoning and adjust.
3. Store in the refrigerator for at least 2 hours, then serve with tortilla or pita chips.

Orange Glazed Chicken

Serves 6
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
6 chicken breast halves
2 teaspoons extra virgin olive oil
1 tablespoon unsalted butter
1 medium shallot, minced
1 cup orange juice
1/3 cup brown sugar
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar

1. In a shallow wide dish, combine the flour, salt, and pepper. Dip the chicken breasts into the flour, dusting off any excess.
2. In a large skillet, heat the oil and butter, add the chicken and brown on each side, about 3 minutes. Remove the chicken from the skillet to a plate, and cover to keep warm. Add the shallot, and saute for 2 minutes, until softened. Add the remaining ingredients to the skillet and stir up any browned bits on the bottom of the pan, reducing the sauce a bit.
3. Add the chicken back to the pan and turn in the sauce. Simmer another 5 minutes until the chicken is cooked through (it will read 165 degrees on a meat thermometer) Serve the chicken with some of the warmed sauce.

Caramelized Orange Bread Pudding

Serves 6 to 8
 
    1/2 cup unsalted butter
    3/4 cups firmly packed light brown sugar   
    2 Valencia oranges, peel and pith removed, and sliced 1/4-inch thick, seeds removed

1. Coat the interior of a 13 by-9-inch baking dish with non-stick cooking spray and set aside.
2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted. 
3. Pour the butter/brown sugar mixture over the bottom of the cake pan and arrange the orange slices on the sugar syrup. Set aside while making the cake batter.

For the Bread Pudding
 
1 (1-pound) loaf brioche, Hawaiian sweet bread, or challah
4 1/2 cups whole milk, or a blend of milk and cream
6 large eggs, beaten
1 cup granulated sugar
1 teaspoon grated orange zest
1/4 cup orange juice
1 teaspoon ground cinnamon

1. Preheat the oven to 350 degrees. In a large bowl, combine the ingredients, and arrange over the orange slices.
2. Bake for 35 to 45 minutes until the bread pudding is set, and golden brown.
3. Allow to rest for 10 minutes before serving with caramel sauce, unsweetened whipped cream, or vanilla ice cream.

Sangria

Serves 6 to 8
 
One 750-milliliter bottle Merlot
4 ounces brandy
½ cup superfine sugar
1 cup seeded Valencia oranges, cut into chunks
1 lime, seeded and cut into chunks
ice
One quart chilled sparkling water
Sliced oranges for garnish

1. In a pitcher, combine the Merlot, brandy, sugar, oranges, and lime, stirring to dissolve the sugar.
2. Refrigerate for at least 4 hours.
3. When ready to serve, fill wine glasses ½ way with ice. Add the sangria mixture halfway and top off with sparkling water. Garnish each glass with a sliced orange.

Grilled Nectarine Salad with Buratta

Serves 4
 
1 pound nectarines, cut in half and pitted
Raw sugar
One bunch arugula or field greens, washed, spun dry and chopped
¼ cup extra virgin olive oil
Salt and pepper
8 ounces buratta
¼ cup aged balsamic vinegar

1. Preheat the grill or a grill pan, and brush liberally with oil to coat the grates.
2. Dip each cut side of the nectarine in the raw sugar, and grill cut side down until the nectarines are softened. Remove and cover with aluminum foil.
3. Toss the arugula or field greens with the oil and toss with salt and pepper.
4. Plate the salad, top with a grilled nectarine half, cut the buratta and place some on each grilled nectarine half. Drizzle with balsamic vinegar and serve.

Poached White Nectarines in Moscato

Serves 4
 
1 pound firm white nectarines, cut in half and pitted
One 750ml bottle Moscato wine
1/4 cup sugar
1 cup crème fraiche

1. Put the nectarines, Moscato and sugar into a Dutch oven, bring to a boil, and gently simmer for 10 to 15 minutes until they are tender.
2. Remove the nectarines from the syrup, and set aside, bring the syrup to a boil, and boil until it is reduced by about 1/2, this may take 20 minutes. Cool the syrup and refrigerate both the nectarines and the syrup.
3. When ready to serve, arrange a peach half in a bowl, warm the syrup, and drizzle over the nectarines.
4. Dollop the crème fraiche on top and drizzle with additional syrup. The syrup will keep in the refrigerator for up to 1 week, or frozen for up to 6 months.

Shrimp with Angel Hair Pasta in Tangelo Basil Sauce

Serves 4 to 6
 
1/4 cup extra virgin olive oil
1/2 cup fresh Minneola tangelo juice
2 teaspoons Minneola tangelo zest
1/2 cup dry white wine
1/2 teaspoon crushed red pepper
2 tablespoons chopped basil, plus more for garnish
1/4 cup heavy cream
5 tablespoons butter, unsalted cut into small pieces
Salt and pepper
1 pound medium shrimp, peeled and deveined
1 pound angel hair pasta cooked al dente

1. In a large skillet heat the oil, add the juice and zest and saute for 1 minute.
2. Add the wine, red pepper, basil, cream, and butter. Simmer for 5 minutes to reduce the sauce. Season with salt and pepper.
3. Add the shrimp, and simmer until the shrimp turn pink.
4. Toss the sauce with the drained pasta and serve garnished with additional chopped basil.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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