Farmers’ Market Box September 17th 2020

This week’s local produce and featured farms:

Farmer’s Choice:  

Farmers’ Market Box Recipes

Pasta with Roasted Cauliflower

Serves 6

1 head cauliflower
3 tablespoons olive oil
3 minced garlic cloves
salt and pepper to taste
1/4 teaspoons chili flakes
lemon zest from one lemon (divided)
1 cup packed Italian parsley
1/2 cup toasted walnuts
1 garlic clove
Salt and pepper
2 tablespoons lemon juice
Extra virgin olive oil (about 1/3 to 1/2 cup)
1 pound linguine, cooked al dente
1/3 cup grated pecorino
2 tablespoons capers

1. Preheat the oven to 400 degrees and line a baking sheet with silicone, aluminum foil or parchment.
2. Cut the cauliflower into florets, and toss with olive oil, garlic, salt, pepper, chili flakes, and zest.
3. Roast for 30 to 40 minutes until the cauliflower is tender and begins to turn golden brown.
4. In a food processor combine the parsley, walnuts, garlic, salt, pepper, and lemon juice, pulsing on and off to break up the parsley, nuts, and garlic. With the machine running, add the oil until a paste forms.
5. When the pasta is cooked, drain, and transfer to a large serving bowl. Add the cauliflower, pesto, half of the cheese and the capers. Toss to coat. Season with salt or pepper if needed and garnish with the remaining cheese.

Sicilian Cauliflower

Serves 6

1 large head cauliflower, cut into florets
6 tablespoons olive oil
3 garlic cloves, thinly sliced
2 tablespoons salted packed capers, soaked, rinsed, patted dry
3/4 cup fresh breadcrumbs
1/2 cup chicken broth
1 teaspoon anchovy paste
1/3 cup golden raisins
1 tablespoon white wine vinegar
2 tablespoons chopped Italian parsley

1. Preheat oven to 400 line 2 baking sheets with silicone, parchment, or aluminum foil.
2. In a bowl, toss the cauliflower, 3 tablespoons olive oil and salt and pepper. Roast for 45 minutes until crispy.
3. Heat the remaining oil in a small saute pan over medium low heat, add the garlic, and cook until just golden. Add the capers and cook until they begin to pop. Add the breadcrumbs and toss to coat. Cook stirring until the breadcrumbs are golden.
4. Set aside.
5. Add chicken broth and anchovy paste to the sauce saute pan, bring to a boil, add the golden raisins, and white wine vinegar, and cook until the liquid is almost absorbed.
6. Transfer the cauliflower to a serving bowl, scatter the raisins, toss to combine. Sprinkle cauliflower with the bread crumb mixture and serve.

Sesame Noodles Salad with Yu Choy Cabbage

Serves 6


2 tablespoons vegetable oil
1 bunch yu choy cabbage, tough stems removed, and chopped
1 tablespoon soy sauce
1 pound linguine, cooked 2 minutes short of al dente
2 cups rainbow carrots, cut into julienne
3 scallions, finely chopped using the white and tender green part
2 cups broccoli florets
1 cup finely diced zucchini
2 garlic cloves, minced
1 teaspoon grated ginger
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
1/2 cup chopped unsalted dry-roasted peanuts for garnish
2 tablespoons sesame seeds for garnish

1. In a wok or skillet, heat the oil, and add cabbage, sautéing until it is wilted. Remove from the wok, add to a large salad bowl, and season with soy sauce.
2. Add the linguine, carrots, scallions, broccoli, and zucchini to the bowl.
3. Whisk together the garlic, ginger, soy sauce, sesame oil, peanut butter, vinegar, Sriracha and brown sugar. Taste for seasoning, add a tablespoon or two of hot water if the soy sauce is too salty.
4. Toss the noodles and vegetables with the sauce turning to coat. Garnish with the peanuts and sesame seeds if desired.

Chicken Miso Soup with Yu Choy Cabbage

Serves 4 to 6

2 tablespoons vegetable oil
6 cloves garlic, minced
1 tablespoon freshly grated ginger
1/2 cup finely chopped onion
2 medium carrots, finely diced
One bunch yu choy, tough ends trimmed, and cut into 1/2-inch ribbons
1/4 cup white or yellow miso paste
8 cups chicken broth
3 cups cooked shredded chicken
12 oz. fresh udon noodles
4 scallions, finely chopped, using the white and tender green parts
Soy sauce and chili oil to taste

1. In a Dutch oven, heat the oil, swirl the garlic and ginger for 30 seconds until fragrant.
2. Add the onion, carrots and yu choy, and saute until the onion begins to soften.
3. Add the miso and chicken broth and bring to a boil.
4. Add the chicken and udon. Simmer for 5 minutes. Season with soy sauce (or salt) and chili oil (or pepper)
5. Garnish the soup with scallions.

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 saute 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 saute 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.

Confetti Chowder

Serves 6
You can add cooked chicken or shrimp to this for protein.

2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1/2 cup finely chopped onion
2 teaspoons chopped thyme
1 cup chopped rainbow carrots
2 cups finely diced zucchini
4 cups chicken or vegetable broth
1/2 cup heavy cream (optional)
2 tablespoons all purpose flour mixed with 2 tablespoons softened unsalted butter
Salt and pepper

1. In a Dutch oven, heat the butter and oil, add the onion, thyme, and carrots, sautéing until the onion is softened.
2. Add the zucchini and toss to coat.
3. Add the broth, and simmer for 10 to 15 minutes until the zucchini is tender.
4. Add the cream, if using, bring to a boil, whisk in the flour, and butter mixture, and bring to a boil, until thickened.
5. Season with salt and pepper and serve.

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.

Tajin Sweet Potato Fries

Serves 4

One pound O’Henry potatoes, scrubbed, cut into sticks 1/4 to 1/2 inch wide and 3 inches long
1/4 cup vegetable oil
1 tablespoon Tajin

1. Preheat the oven to 400 degrees, line 2 baking sheets with aluminum foil, silicone, or parchment.
2. Toss the potatoes with the oil and Tajin.
3. Spread evenly on the baking sheets
4. Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes. Serve hot.

Tangerine Shortbread

Makes about 20

3/4 cup sugar
zest from 2 tangerines
2 sticks unsalted butter, softened
1 1/2 teaspoons pure vanilla extract
1 egg
2 1/2 cups all-purpose flour
3/4 teaspoon salt
Raw sugar for garnish

1. Preheat the oven to 325 degrees and coat a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a mixing bowl, combine the sugar, zest, butter, and vanilla.
3. Blend in the egg, and then add the flour and salt. This will be a thick dough.
4. Evenly press the dough into the prepared pan.
5. Sprinkle the dough with the raw sugar and bake for 40 to 45 minutes until the shortbread is a light golden brown.
6. Cool the shortbread and cut into squares.

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.
a. 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.

Slow Cooker Poached Apples and Pears in Port Wine

Serves 4 to 6
The fruit can be used as a dessert (dolloped with crème fraiche, ice cream or whipped cream) or you can use the fruit as a garnish for roasted pork or poultry. The syrup is swoon worthy—any leftovers are delicious over chocolate cake, used in cocktails, or made into a sorbet.

11/2 cups full bodied red wine
1 1/2 cups ruby port
1 ½ cups firmly packed light brown sugar
1 cinnamon stick
6 large red pears, cored and cut in half
6 large apples, cored and cut in half

1. Combine the wine, port, brown sugar, and cinnamon in the insert of a 5 to 7-quart slow cooker. Add the apples and pears to the cooker, you will have to arrange them in layers, and spoon some of the sauce over the pears. Cover and cook on high for 2 to 2 ½ hours, until the fruit is softened.
2. Uncover the slow cooker and allow the fruit to come to room temperature. Carefully remove them from the cooker and arrange in dessert bowls or arrange on a serving platter.
3. Strain the sauce into a saucepan, discarding any solids. Bring the sauce to a boil, and boil for 5 to 10 minutes, until the sauce becomes syrupy. Spoon the syrup over the fruit and dollop with crème fraiche, ice cream or whipped cream. Serve at room temperature. The fruit and syrup can be refrigerated for up to 3 days. The syrup can be frozen for future use, too.

German Apple Pancake

Serves 4
This works best in a cast iron, or heavy skillet.

1/4 cup unsalted butter
1 pound apples, peeled, cored, and cut into 8 wedges
1 cup sugar
1 1/2 teaspoons ground cinnamon
4 large eggs
3/4 cup cold milk
2/3 cup all-purpose flour
1 tablespoon sugar
1 teaspoon vanilla paste or vanilla extract

1. Preheat the oven to 400 degrees.
2. In a heavy skillet, heat the butter, add the apples, sugar, and cinnamon, and cook until the apples are softened, and caramelized.
3. In a blender, combine the eggs, milk, flour sugar and vanilla.
4. Pour over the apples in the skillet, and transfer to the oven.
5. Bake for 20 to 25 minutes, until the pancake is puffed and golden. Allow to rest for 5 minutes before cutting into wedges and serving.

@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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Farmer’s Market Box September 10th 2020

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This week’s local produce and featured farms:

Farmer’s Choice:  

Farmers’ Market Box Recipes  

Roasted Chiogga Beet and Arugula Salad

Serves 4

1 bunch chiogga beets, tops removed, and scrubbed
1 bunch arugula, washed, spun dry and chopped
1 buratta (buratta is a fresh mozzarella with a creamy center—you can substitute fresh mozzarella if you can’t find buratta—it’s available at Specialty Produce and Mona Lisa)
2 oranges, peel and pith removed and segmented
1/2 cup extra virgin olive oil
1/4 cup fresh orange juice
2 tablespoons sugar
2 tablespoons aged Balsamic vinegar
6 large leaves basil, finely sliced
Salt and pepper

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

Save the Greens

Serves 4
Beet greens give you an extra serving of healthy greens, remove the tough stems, and saute. If you don’t use the sautéed greens right away, they freeze beautifully, and can be added to soups, and sautés. They are delicious stirred into mashed potatoes and garnished with a bit of Parmigiano or your favorite cheese. Try these on crostini with a bit of buratta, or ricotta.

2 tablespoons extra virgin olive oil
2 garlic cloves sliced
Pinch red pepper flakes
1 bunch beet greens, tough stems removed and cut into 1/2-inch ribbons
2 to 4 tablespoons water or broth
Salt and pepper
1. In a large skillet heat the oil, saute the garlic and pepper for 30 seconds until fragrant. Add the greens, and saute to 3 to 4 minutes until wilted.
2. If the skillet is dry add a bit of water or broth, to help wilt the greens.
3. Season the greens with salt and pepper if needed and serve warm. They are a terrific bed for grilled poultry or meats.

Warm Farro Salad with Roasted Beets and Feta cheese

Serves 6

2 cups pearlized farro
1 bunch chiogga beets, tops removed
1/2 cup extra virgin olive oil
Chiogga beet tops, tough stems removed and cut into 1/2-inch ribbons
Salt and pepper
1/2 cup finely chopped scallion, leek or spring onion using only the tender white part
1/4 cup rice vinegar
3 tablespoons orange or tangerine juice
2 tablespoons finely chopped basil
2 tangerines, peeled and broken into segments
1 cup crumbled feta cheese

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone, or aluminum foil. Place the beets onto the baking sheet, cover with aluminum foil, and roast for 25 minutes (small beets) 40 minutes (medium) or 1 hour (large) When the beets are cool enough to handle, slip off the skin, and cut into 1/2-inch dice. Put the beets into a salad bowl and set aside.
2. Bring 4 quarts of salted water to a boil, add the farro and simmer for 15 to 20 minutes until the farro is just tender. Drain thoroughly and add to the beets in the bowl.
3. While the farro is cooking, heat 2 tablespoons of oil in a skillet, and saute the beets tops until wilted, season with salt and pepper and transfer to the salad bowl.
4. Add the scallion to the salad bowl.
5. In a small bowl, whisk together the vinegar, juice, basil and remaining olive oil. Season with salt and pepper.
6. Add the tangerines and feta to the salad bowl and toss the salad with the dressing.
7. Serve warm or at room temperature.
8. If you would like to make this ahead of time it will keep in the refrigerator for up to 3 days. Remove from the refrigerator at least 90 minutes before serving to bring to room temperature.

Tuscan Winter Soup

Serves 6 to 8

1/2 pound sweet Italian bulk sausage
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
1/2 cup finely chopped onion
Pinch red pepper flakes
1 teaspoon finely chopped fresh rosemary (or sage)
1 bunch mustard greens, tough stems removed, and cut into 1/2-inch ribbons
One 14.5-ounce can crushed tomatoes and their juice
One pound shelling beans, shelled (you should have about 3 cups)
8 cups chicken or vegetable broth
1/2 cup ditali or other small pasta (small shells work here)
1/4 cup chopped rind from Parmigiano Reggiano
Salt and pepper
1/2 cup grated Parmigiano Reggiano for garnish

1. In a Dutch oven, cook the sausage until it is no longer pink, breaking up any large pieces. Add the oil, and saute the garlic, onion, red pepper, and rosemary until fragrant and the onion is beginning to soften, about 2 minutes.
2. Add the greens, and saute tossing in the garlic oil.
3. Add the tomatoes, beans, and broth, and bring to a boil.
4. Simmer the soup for 60 minutes until the mustard greens are tender.
5. Add the ditali and the rind from the Parmigiano and simmer another 15 minutes until the pasta is cooked. Season with salt and pepper and serve the soup garnished with Parmigiano Reggiano.

Butternut Squash and Mustard Green Gratin

Serves 6
This dish is delicious with mustard greens, kale, spinach, Swiss chard, or other greens. The balance of the sweet squash and the savory greens is delicious. This dish can be frozen for about 1 month.

4 tablespoons unsalted butter
1/2 cup finely chopped onion
3 garlic cloves, minced
One bunch mustard green, tough stems removed, and chopped
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1 1/2 cups milk
1 1/2 cups heavy cream
4 cup butternut squash, sliced 1/4-inch thick
1 1/2 cups grated Gruyere cheese
1/2 cup grated Parmigiano Reggiano cheese

1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a large skillet, heat the butter, add the onion and garlic, and saute for 2 to 3 minutes until the onion softens.
3. Add the greens, and season with the salt and pepper. Saute until the greens are wilted, and there is no longer any residual liquid in the pan. Add the nutmeg, milk, and cream, stirring until blended.
4. Add the squash and simmer for 5 to 7 minutes, until the squash is almost tender.
5. In a bowl, combine the Gruyere and Parmigiano.
6. Transfer half the squash and greens to the prepared pan. Sprinkle with some of the gruyere mixture.
7. Top with the remaining squash mixture, and sprinkle with the remaining cheese.
8. Bake the gratin for 35 to 45 minutes until the squash is tender, and the cheese is golden brown.
9. Allow the gratin to rest for 5 minutes before serving.

Roasted Butternut Squash Soup w/ Lump Crab Meat

Serves 6 to 8

1/4 cup extra virgin olive oil
1 cup finely chopped onion
1 cup finely chopped peeled and cored Granny Smith apple (1 large apple)
2 teaspoon dried thyme
1/4 teaspoon dried ginger
3 pounds peeled butternut squash cut into 1-inch pieces—should be about 6 to 7 cups
4 cups chicken or vegetable broth
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup heavy cream
1 pound lump crab meat
1 tablespoon Old Bay seasoning
1/2 cup melted butter
parsley or chopped chives for garnish

1. Preheat the oven to 400 degrees, and line 2 baking sheets with Silpats, aluminum foil, or parchment.
2. In a large bowl, combine the oil, onion, apple, dried thyme, ginger, and squash. Spread onto the baking sheets in even layers, and roast for 25 to 30 minutes, until the squash is tender, and begins to color a bit on the edges.
3. Transfer to a Dutch oven, add the broth, salt and pepper, and simmer for 15 to 20 minutes, until the squash begins to fall apart.
4. Using an immersion blender, puree the soup, or cool the soup and puree in a blender or food processor. (At this point the soup can be refrigerated for 3 days or frozen for up to 2 months, defrost before proceeding)
5. Add the cream, and heat to serving temperature.
6. When ready to serve, reheat the soup. Toss the crab meat with the Old Bay seasoning and butter. Ladle the soup into bowls, and top with 2 to 3 tablespoons of crab meat. Serve garnished with parsley or chopped chives if desired.

Butternut Squash Risotto

Serves 4 to 6

2 tablespoons extra virgin olive oil
1/4 cup finely chopped onion
2 cups finely chopped butternut squash
1 teaspoon finely chopped sage
1/2 cup dry white wine (Sauvignon Blanc, Pinot Grigio or dry vermouth)
2 cups Carnaroli, Vialone or Arborio rice
6 cups chicken or vegetable stock, kept simmering on the stove top
3 tablespoons unsalted butter
1/2 cup grated Parmigiano Reggiano cheese
Salt and pepper

1. In a large saucepan, heat the oil, and saute the onion, squash and sage until the onion is softened. Add the wine, and bring to a boil, add the rice, and a ladle of hot stock.
2. Stir until the stock has almost evaporated, continue to add ladles of stock until the rice is almost al dente. It should still have a bit of resistance when eaten.
3. Stir in the butter, and half of the cheese, continuing to stir and cook for 2 minutes. Season with salt and pepper if needed.
4. Serve the risotto garnished with the remaining grated cheese.
5. Cook’s Note: If you have a pressure cooker or insta-pot, reduce the stock to 4 1/2 cups saute through Step #1, then add the stock, lock the lid in place and cook at high pressure for 5 minutes. Quick release add the remaining ingredients and serve.

Calypso Bean and Corn Salad

Serves 4 to 6

1 pound calypso beans, shelled and rinsed
1 red onion, finely chopped
1 garlic clove, sliced
1 bay leaf
6 cups water
1 cup yellow corn, cut from the cob
1/2 cup finely chopped red bell pepper
2 ribs celery, finely chopped
1/4 cup finely chopped basil
1/3 cup white vinegar
1/2 cup extra virgin olive oil
Salt and pepper

1. Put the beans, 1/2 the onion, garlic, and bay leaf in 6 cups of water, and bring to a boil. Simmer for 20 to 25 minutes until the beans are just tender. Drain and cool.
2. When the beans are cooled, put them into a large salad bowl.
3. Add the corn, remaining onion, pepper, celery, and basil.
4. Whisk together the vinegar and oil, season with salt and pepper and pour over the salad. Serve the salad at room temperature. If you would like to make it ahead, remove from the refrigerator at least 1 hour ahead of time.

Corn and Jalapeno Fritters

Serves 4

2 large eggs, beaten to blend
¼ cup corn meal
1 garlic clove
2 tablespoons finely grated Parmesan
1/2 teaspoon salt
Few drops Tabasco
2 cups fresh corn kernels
1 scallion, thinly sliced
½ jalapeño, seeded, finely chopped
vegetable oil for frying
flaky sea salt for garnish

1. In a food processor, combine the eggs, cornmeal, garlic, cheese, salt, Tabasco, and corn. Pulse on and off to break up the corn and garlic. Transfer to a bowl, add the scallion, and jalapeno stirring to combine.
2. Heat 1/2 inch vegetable oil to 350 degrees, using a portion scoop, fry heaping tablespoons full until golden brown on one side, about 4 minutes (the upper side will look like it is set) Turn and cook until the underside is golden brown. Drain on paper towels and serve garnished with flaky sea salt.

Braised Pork with Apples

Serves 6

2 tablespoons oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
One 4-pound boneless pork loin roast
2 tablespoons unsalted butter
2 large sweet onions, cut in half and thinly sliced into half-moons
4 Red Gold apples, peeled, cored, and cut into 1/2-inch wedges
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 teaspoon dried thyme
1/3 cup firmly packed light brown sugar
1 1/2 cups apple cider
1/2 cup beef broth
1/2 cup chicken broth
1/4 cup finely chopped Italian parsley
3 tablespoons softened unsalted butter mixed with 3 tablespoons all-purpose flour
12 ounces wide egg noodles, cooked to al dente for serving
2 to 3 tablespoons unsalted butter for the noodles
Salt and pepper

1. Heat the oil in a 5-quart Dutch oven over medium-high heat and sprinkle the pork roast evenly with the salt and pepper. Brown on all sides in the hot oil and remove to a plate.
2. Melt the butter in the same pan, add the onions, apples, nutmeg, ginger, and thyme, and cook, stirring, until the onions are translucent, and the apples begin to soften, about 4 to 6 minutes.
3. Add the brown sugar, cider, and both broths, scraping up any browned bits stuck to the bottom of the pan.
4. Return the pork to the pan, cover, reduce the heat to medium-low, and simmer until the pork is tender, 3 to 4 hours.
5. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 3 days. Gently reheat before continuing.
6. Remove the pork from the pan and cover with aluminum foil. Using a slotted spoon, remove the apples and onions from the sauce, reserving them, and bring the sauce to a boil.
7. Stir in the butter-and-flour mixture a bit at a time until the sauce is thickened to your taste. Taste the sauce and correct with salt and pepper, if necessary. Add the parsley, apples, and onions back to the sauce.
8. Carve the pork into 1/2-inch-thick slices and serve garnished with some of the sauce and apples.
Slow Cooker Savvy: Prepare the pork on stovetop through step 2, then transfer everything to a 6-quart slow cooker. Cover and cook on Low for 8 to 9 hours. Add the parsley and the butter flour mixture, cook another 15 minutes until the sauce is thickened.

Miso Glazed Purple Sweet Potatoes and Apples

Serves 4 to 6

1 pound Japanese sweet potatoes, peeled, and cut into 1-inch chunks
2 red gold apples, cored, and cut into wedges
1/3 cup vegetable oil
2 tablespoons white miso
1/4 cup packed brown sugar
1/2 teaspoon ground ginger
Fleur de Sel

1. Preheat the oven to 400 degrees, line a baking sheet with parchment, silicone, or aluminum foil.
2. In a bowl, combine the potatoes and apples. Add the oil, miso, brown sugar, and ginger.
3. Spread the mixture onto the baking sheet, and roast for 40 to 50 minutes, turning the mixture once during the cooking time.
4. Serve the potatoes and apples sprinkled with coarse salt.

Roasted Smashed Purple Sweet Potatoes

Serves 6

One pound purple sweet potatoes scrubbed
2/3 cup extra virgin olive oil
1 teaspoon dried thyme
1/2 teaspoon dried sage leaves
Salt and pepper
One 11-ounce log goat cheese cut into 1/2-inch rounds

1. Preheat the oven to 400 degrees. Prick the potatoes with the sharp tip of a knife in a few places and roast for 40 to 50 minutes until tender.
2. Line a baking sheet with silicone or aluminum foil.
3. In a bowl, mix together the oil, thyme, sage, salt and pepper. Pour half the mixture onto the baking sheet.
4. Take the warm potatoes, and transfer to the baking sheet. Using an oven mitt, press down on the potatoes to flatten them.
5. Pour the remaining oil over the potatoes and roast for 20 minutes until the potatoes begin to get crispy.
6. Put the rounds of goat cheese on each potato and roast another 15 minutes until the cheese is melting.
7. Serve hot.

Tangerine Panna Cotta

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

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

Tangerine Syrup:
4 tangerines, peeled, segmented, and chopped
1 cup sugar
1/4 cup tangerine juice

1. Combine the ingredients in a saucepan, and simmer for 20 minutes, until the mixture is thickened and syrupy. Cool completely.

Stir Fried Chinese Eggplant

Serves 4

2 jalapeno chilies
1 Tablespoon honey
Pinch of kosher salt
1 pound Chinese eggplants
3 Tablespoons vegetable oil, divided
¼ pound ground chicken or turkey
3 garlic cloves, thinly sliced
1 teaspoon toasted sesame seeds
½ cup thinly sliced basil leaves, plus more for serving
2 Tablespoons unseasoned rice vinegar
2 teaspoons soy sauce
Finely chop chiles and toss in a small bowl with honey and salt. Let sit until ready to use.

1. Slice eggplants crosswise into 3″ pieces, then quarter lengthwise. Heat 2 Tbsp. oil in a large nonstick skillet or wok, over medium-high. Cook eggplant, tossing occasionally, until browned and crisp-tender, about 6–8 minutes. Transfer to a plate.
2. Heat the remaining oil in same skillet. Saute the chicken, breaking into small pieces, until browned, about 2 minutes. Add garlic and sesame seeds and cook, tossing, until very fragrant, about 1 minute.
3. Add ½ cup basil leaves and toss until wilted, 2–3 minutes.
4. Stir vinegar and tamari into chile mixture. Return eggplant to skillet and add half of sauce. Cook, tossing often, until eggplant is tender, 1–2 minutes more. Season with salt if needed.
5. Transfer eggplant stir-fry to a plate and drizzle with remaining sauce. Top with more basil.

Roasted Swordfish with Eggplant Caponata

Makes about 6 cups

For the Caponata:
2 tablespoons extra virgin olive oil
One medium red onion, finely chopped
3 cloves garlic, minced
3 ribs celery, finely chopped
1 pound Chinese eggplants, finely diced
1 teaspoon dried oregano
1 teaspoon salt
pinch red pepper flakes
3 tablespoon red wine vinegar
One 15.5 ounce can tomato puree
1 tablespoon sugar
1/2 cup salted capers, drained, and rinsed
½ cup pitted green olives
½ cup finely chopped Italian parsley

1. In Dutch oven, heat the oil; add the onion, garlic and celery, and sauté for about 3 minutes, until the onion is softened.
2. Add the eggplant, oregano, salt, and red pepper flakes to the pan, and sauté until the eggplant begins to soften, about 4 to 5 minutes.
3. Add the vinegar and allow it to evaporate a bit, then add the tomatoes and sugar, and stir together.
4. Cook over medium high heat, for 10 minutes.
5. Add the capers, olives and parsley and cook another 5 to 10 minutes, until the eggplant is tender. Serve caponata at room temperature. Caponata will keep in the refrigerator for up to 1 week.

Roasted Swordfish:
Serves 6

1/4 cup extra virgin olive oil
2 1/2 pounds Swordfish filets, cut 1/2-inch thick
1 Cup Fresh Breadcrumbs

1. Preheat the oven to 400 degrees. Spread 2 tablespoons of oil into a 13-by-9inch baking dish.
2. Combine the remaining oil and the breadcrumbs.
3. Arrange the swordfish in the baking dish, and press some of the crumbs onto the top of the swordfish.
4. Roast for 7 to 10 minutes, until the swordfish is opaque and registers 155 on an instant read meat thermometer. To serve, pour the sauce over the cooked fish.

@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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Farmers’ Market Box September 3rd 2020

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This week’s local produce and featured farms:

Farmer’s Choice:  

Farmers’ Market Box Recipes  

Cauliflower Cheddar Soup

Serves 6

6 strips bacon, cut into 1/2-inch dice
1/2 cup finely chopped torpedo onion
2 carrots, finely chopped
2 ribs celery, finely chopped
2 garlic cloves, minced
1 cauliflower, cut into florets
One 12-ounce bottle dark ale
3 cups chicken or vegetable stock
1 bay leaf
Few drops Tabasco or Frank’s hot sauce
1 tablespoon Dijon mustard
1 1/2 cup shredded sharp white cheddar cheese

1. In a Dutch oven, cook the bacon until crisp and remove from the pan.
2. Add the onion, carrots, celery, and garlic to the pan. Saute until the onion is softened.
3. Add the cauliflower, ale, stock, bay leaf, Tabasco, and mustard. Simmer for 10 to 15 minutes until the cauliflower is tender. Remove from the heat add the cheese and stir until melted. Season with salt and additional Tabasco. Serve garnished with the bacon.
4. Cook’s note: Some recipes have you puree the soup after adding the cheese, I tend to like the texture the vegetables add to the soup, but it’s really a personal choice.

Roasted Cauliflower

Serves 6

One white cauliflower, separated into florets
1/2 cup extra virgin olive oil
Salt and pepper
1/2 cup fine dry breadcrumbs
1/2 cup grated Parmigiano Reggiano, Pecorino or Asiago
1 teaspoon dried oregano


1. Preheat the oven to 400 degrees and line a baking sheet with silicone, aluminum foil or parchment. In a large bowl, combine the cauliflower, oil, salt, and pepper and toss to coat.
2. Add the breadcrumbs, cheese, and oregano, and toss to coat.
3. Spread the cauliflower in an even layer, and roast for 15 to 20 minutes until the breadcrumbs are crispy.
4. Serve warm or at room temperature.

Julia’s Potato Salad

Serves 4
A riff on the traditional French potato salad from the Julia Child archives.

1 pound French heirloom potatoes
1/4 cup finely chopped torpedo onion
1/3 cup or so extra-virgin olive oil
2 cloves garlic, minced
3 to 4 tablespoons white wine vinegar
1 1/2 tablespoons Dijon-style mustard
2 to 3 tablespoons chopped chives
1 tablespoon finely chopped basil, tarragon, or Italian parsley
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Put the potatoes into water to cover and bring to a boil. Simmer for 20 to 30 minutes until tender when pierced with the tip of a sharp paring knife.
2. Cool the potatoes, then cut into bite sized pieces and add to a salad bowl.
3. Sprinkle the onion over the potatoes.
4. In a mixing bowl, whisk together the oil, garlic, vinegar, Dijon, chives, and basil. Season with salt and pepper. Pour over the potatoes and onions and toss to coat. Allow to mellow at room temperature for 1 hour before serving. Or, if you are making this ahead, toss with 1/2 of the dressing, then cover and refrigerate the salad and remaining dressing. Re-toss just before serving.
5. The French serve this salad with hard boiled eggs, tuna, vine ripened tomatoes and cooked green beans to form a Salad Nicoise.

Corn and Kale Fritters

Serves 4

2 cups cornmeal
½ cup all-purpose flour
1 teaspoon smoked paprika
salt
Few drops Tabasco
1 1/2 cups milk
2 large eggs
2 cups corn, cut from the cob
2 tablespoons extra virgin olive oil
1 clove garlic, minced
1 cup finely chopped torpedo onion
2 cups black kale, tough stems removed, finely chopped
Salt and pepper
1 cup vegetable oil for frying

1. In a mixing bowl, whisk together the cornmeal, flour, paprika, salt, Tabasco, milk, and eggs. Fold in the corn.
2. In a skillet heat the oil, and saute the garlic and onion for 2 to 3 minutes to soften the onion. Add the kale and saute until the kale is wilted. Season well with salt and pepper, cool and add the kale to the batter, whisking to blend.
3. Heat the oil to 350 degrees and using a 1/4 cup measure pour the batter into the oil, and cook until the underside is firm, and golden, turn, and cook until the underside is golden brown. Remove to paper toweling to drain. Keep warm in a 350 degree oven and repeat the frying until all the fritters are done. I like to serve these with a ranch, chipotle mayonnaise, or an aioli.

Rainbow Carrot Salad

Serves 4 to 6

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

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

Shrimp Pasta Salad

Serves 6

One pound shell pasta, cooked 2 to 3 minutes short of al dente, cooled
1 cup finely chopped torpedo onion
2 cups finely chopped peeled and seeded cucumber
1 pound medium peeled, deveined, and cooked shrimp (if using larger shrimp, chop them)
1 cup mayonnaise
1/2 cup Greek style yogurt
2 garlic cloves, minced
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1/4 cup finely chopped dill
Salt and pepper

1. Put the cooled pasta, onion, cucumber, and shrimp into a salad bowl.
2. In another bowl, whisk together the mayonnaise, yogurt, garlic, zest, lemon juice, and dill. Season with salt and pepper. Toss the salad with 1/2 of the dressing, stirring to coat. Refrigerate the salad and dressing for at least 2 hours. 30 minutes before you are ready to serve, re-toss the salad with the remaining dressing, and serve.
3. Cook’s Note: NEVER toss the pasta with oil after it is cooked-or while it is cooking–the starch on the pasta comes out during the cooking time, and it’s what the dressing/sauce will adhere to. If you oil the pasta, the dressing/sauce will not stick to it…..not to worry, once you add the dressing or sauce, the pasta will “unglue” itself and you will be able to toss it without a problem.

Tangerine Chicken

Serves 6

For the Glaze
2 cups fresh tangerine juice
5 tablespoons honey
1/4 cup soy sauce
2 tablespoons finely grated tangerine peel or orange peel
2 canned chipotle chiles in adobo sauce, minced
1/4 cup extra virgin olive oil
2 garlic cloves
1/4 cup packed Italian parsley

1. In a food processor or blender, combine the ingredients and pulse until blended.
2. Pour the mixture into a saucepan, and simmer for 20 minutes until thickened. Set aside. (the Glaze can be made 3 days ahead and refrigerated)

For the Chicken

1 cup fresh tangerine juice or orange juice
1/3 cup chopped Italian parsley
3 tablespoons chopped fresh thyme
3 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons seasoned rice vinegar
2 tablespoons olive oil
2 tablespoons finely grated tangerine peel or orange peel
Salt and pepper
1 2 3/4- to 3-pound chicken, quartered, backbone removed

1. In a bowl, whisk together the marinade ingredients. Pour into a 1 gallon zip-lock bag add the chicken, seal the bag, and marinate in the refrigerator at least 4 hours or overnight.
2. Preheat the oven to 400 degrees, and line a sheet pan with silicone, aluminum foil or parchment.
3. Remove the chicken from the marinade and discard the marinade.
4. Lay the chicken on the baking sheet skin side down and roast for 20 minutes, turn and roast another 20 minutes until the dark meat registers 160 degrees on an instant read meat thermometer.
5. Turn on the broiler, brush the chicken with some of the glaze, and broil until the skin is crispy.
6. Remove from the oven, and brush with additional glaze. Serve the warm glaze with the chicken.

Sweet and Salty Tangerine Pie

Serves 6

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 tangerine 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 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.

Tuscan Lima Beans

Serves 4

2 cups shelled Lima beans
4 cups chicken or vegetable broth
1/3 cup extra virgin olive oil
6 garlic cloves, sliced
2 tablespoons fresh rosemary, finely chopped
Salt and pepper

1. Put the beans into a large pot, with the beans. Simmer the beans for 30 minutes, or until tender.
2. In a large skillet, heat the oil, add the garlic and rosemary. When the beans are tender, drain them, and add them to the garlic and rosemary oil. Toss to coat the beans, and season with salt and pepper. Simmer the beans for 15 to 20 minutes. Serve the beans warm, or at room temperature.
3. Cook’s Note: Any leftovers can be whizzed in the blender, or food processor and made into an Italian style hummus

Pasta e Fagioli

Serves 6

2 cups shelled lima beans
1/2 cup extra virgin olive oil
1/2 cup finely chopped onion
2 garlic cloves, minced
2 medium carrots, finely chopped
4 ribs celery, finely chopped including the leaves
1 tablespoon finely chopped rosemary, or sage
2 tablespoons tomato paste
8 cups chicken or vegetable broth
2 cups cooked small pasta (see headnote)
Salt and pepper

1. In a large Dutch oven, heat two tablespoons of olive oil, and saute the onion, garlic, carrots, celery, and rosemary for 3 to 4 minutes until the vegetables are softened. Add the tomato paste, and saute another minute. Gradually add the broth and the beans and bring to a boil.
2. Simmer the soup for 2 hours, until the beans are creamy, and the soup has thickened.
3. Add the pasta and season the soup with salt and pepper. Serve the soup garnished with a drizzle of olive oil and freshly ground black pepper if desired.

French Apple Cake

Serves 6

1/2 cup unsalted butter, melted
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon fine salt
2 large eggs, at room temperature
3/4 cup packed light brown sugar
2 teaspoons pure vanilla extract
3 medium apples, peeled, cored, and chopped
Confectioners’ sugar for garnish

1. Preheat the oven to 350 degrees and coat the inside of an 8-inch cake pan with non-stick cooking spray.
2. In a mixing bowl, combine the butter, flour baking powder, salt, eggs, brown sugar, and vanilla extract, stirring to combine. Add the apples and stir until the apples are incorporated.
3. Transfer to the prepared pan and bake for 40 minutes until a skewer inserted into the center comes out clean. Allow the cake to rest 10 minutes, then turn out onto a cake rack to cool completely. Sift confectioners’ sugar over the cooled cake for garnish if desired.

Curried Farro and Apple Salad

Serves 6

2 cups pearlized farro
1/2 cup finely chopped torpedo onion
1/2 cup shredded rainbow carrots
1 cup finely diced apple
1 cup corn, cut from the cob
1 cup vegetable oil
1/2 cup white wine vinegar
2 tablespoons honey
1 teaspoon curry powder
1 clove garlic, mashed
Salt and pepper

1. Bring 4 quarts of salted water to a boil and simmer the farro for 20 minutes or until tender. Drain thoroughly and transfer to a salad bowl to cool.
2. When the farro has cooled slightly, add the onion, carrots, apple, and corn.
3. In a small bowl, whisk together the oil, vinegar, honey, curry powder, and garlic. Season with salt and pepper.
4. Pour over the salad and toss to coat. Serve at room temperature.
5. If you plan to make the salad ahead toss with 1/2 the dressing, refrigerate the dressing and salad. 30 minutes before serving, remove from the refrigerator and re-toss with the remaining dressing.
6. Cook’s Note: This salad is also delicious using wild rice, or quinoa.

@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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Farmers’ Market Box August 27th 2020

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This week’s local produce and featured farms:  

Farmer’s Choice:  

Farmers’ Market Box Recipes  

Pan Roasted Salmon on Ratatouille

Serves 6

1/2 cup onion sliced 1/2-inch thick
1/2 pound Italian long peppers, cored, seeded and cut into 1/2-inch rings
2 cups eggplant, cut into 1/2-inch chunks
2 cups summer squash, trimmed and cut into 1/4-inch-thick rounds
4 Roma tomatoes, cored, and cut into 1/2-inch chunks, or 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
2 teaspoons dried herbs de Provence
Salt and freshly ground black pepper
1/4 cup finely chopped Italian parsley
1/4 cup finely chopped basil
2 1/2 pounds salmon filets

1. Preheat the oven to 400°F. Line two baking sheets with aluminum foil, or silicone baking liners.
2. In a large bowl, toss the onions, peppers, eggplant, zucchini, garlic, olive oil, balsamic, herbs de Provence, and season with salt and freshly ground black pepper. Spread the vegetables evenly over both sheets.
3. Roast, for 20 minutes, stir in the parsley and basil.
4. Arrange the salmon on the vegetables, and roast for another 15 to 20 minutes, until the salmon is cooked through (155 degrees on an instant read meat thermometer) Allow to rest for 5 minutes before serving.

Eggplant Polpette

Serves 4
Polpette are small balls of savory mixtures, like meatballs, here is a great recipe for a meatless dish.
You can use Chinese or Italian eggplants in this recipe.

1/4 cup extra virgin olive oil
1 pound eggplant, stem end trimmed, and cut in half
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 15 to 20 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 saute 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 polpette 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.

Pepperonata

Serves 6
Usually served as a condiment in Italy, this is delicious on bruschetta, with grilled meats, poultry and seafoods.

2 tablespoons olive oil
3 red spring onions, thinly sliced
1 pound Italian long peppers, cored, seeded and thinly sliced into rings
2 teaspoons salt
2 teaspoons sugar
1 teaspoon freshly ground black pepper
One 15.5-ounce can crushed tomatoes

1. In a 12-inch skillet, heat the olive oil over medium-high heat, add the onions, and cook, stirring, until almost translucent, about 5 minutes. Add the peppers, salt, sugar, and black pepper and cook, stirring frequently, until the bell peppers and onions have reduced down to about half their original volume; this should take, about 10 minutes.
2. Add the tomatoes and stir until combined. Continue to cook, stirring, until the liquid from the tomatoes begins to evaporate, another 10 minutes.
3. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 3 days. Gently reheat before serving. Serve hot or at room temperature.

Roasted Delicata Squash Chips

Serves 4 to 6

3 tablespoons olive oil
1 tablespoon maple syrup
1 1/2 pounds Delicata squash, cut in half lengthwise, seeded, then cut into 1/2 inch moons
1 teaspoon salt
1/4 cup grated Parmigiano Reggiano cheese
2 tablespoons parsley, chopped

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone, or parchment.
2. In a bowl, combine the oil, maple syrup, squash, and salt. Toss to coat.
3. Spread the squash in an even layer onto the baking sheet, roast for 10 minutes, turn and roast another 10 minutes until the squash is golden brown.
4. Remove to a serving platter or bowl, and sprinkle with the Parmigiano and parsley before serving.

Roasted Delicata Squash Salad

Serves 6

One delicata squash, scrubbed, root and stem ends removed, cut in half lengthwise, seeds removed, and cut into 1/2-inch slices
Olive oil
Salt and pepper
One to two bunches green or red leaf lettuce, washed, and spun dry, and chopped
1/4 cup orange juice
1/4 cup rice vinegar
1 tablespoon Dijon mustard
1/2 cup vegetable oil
Salt and pepper
1/3 cup crumbled blue cheese for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, toss the squash with olive oil, salt, and pepper, and spread onto the baking sheet.
3. Roast for 15 to 20 minutes, turn and roast another 10 minutes until the squash is crispy. Set aside.
4. Put the lettuce into a salad bowl.
5. In another bowl, whisk together the juice, vinegar, mustard, and oil. Season with salt and pepper.
6. Toss the lettuce with some of the dressing and plate the salad.
7. Top the salad with some of the roasted squash and crumbled blue cheese.
8. Drizzle a bit of the dressing over the salad and serve.
9. Cook’s note: this salad is also delicious using kale instead of lettuce. Allow the salad to sit at room temperature for about 30 minutes after dressing, then assemble the salad.

Beans and Greens

Serves 6
Wondering what to do with the rind from Parmigiano Reggiano? It is totally edible but can be rock hard. I store mine in a Ziplock bag in the freezer and then use them in soups, sauces, stews, and side dishes, once cooked, they are chewy, and add a delicious flavor to dishes.

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

1. In a large skillet, heat the oil, and swirl the garlic and pepper in the hot oil for 30 seconds, until fragrant.
2. Add the chard and toss to coat in the oil.
3. Add the beans, broth, and rind (if using) and simmer, covered for 20 minutes, remove the cover, and cook another 10 minutes, until the beans are tender.
4. Season with salt and pepper and serve.

Honey Thyme Carrots

Serves 4 to 6

1/2 cup chicken or vegetable broth
3 tablespoons honey
3 sprigs thyme
1 bunch carrots, tops removed, peeled, and cut into 1/2-inch slices
Salt and pepper
1/3 cup heavy cream

1. In a skillet, combine the broth, honey, thyme, and carrots. Bring to a boil, and simmer for 4 to 5 minutes until the carrots are tender.
2. Add the cream, simmer another 2 to 3 minutes, season with salt and pepper, remove the thyme sprigs and serve.

Pasta with Sausage and Rainbow Chard

Serves 4 to 6

2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
3/4 pound bulk sweet Italian sausage
1 pound orecchiette pasta, cooked 3 minutes short of al dente, reserving the pasta water
1 cup grated Parmigiano Reggiano cheese

1. In a large skillet, heat the oil, saute the garlic until it begins to turn golden, remove from the pan, add the red pepper, and swirl in the pan for 30 seconds. A
2. Add the chard, and saute for 3 to 4 minutes until the chard is wilted. Season with salt and pepper.
3. Remove to a plate, add the sausage to the skillet, and cook breaking up large pieces, until the sausage loses its pink color. Remove any excess fat from the pan.
4. Add the chard back to the pan, and saute for 2 more minutes.
5. Drain the pasta, add to the skillet, with 1/2 cup pasta water, and 1/2 cup cheese. Stir to make a creamy sauce. Season with salt or pepper if needed
6. Serve the pasta garnished with the remaining cheese.

Refrigerator Pickled Beets

Makes about 1 quart

1 bunch red beets, scrubbed, tops removed, and saved for another use
3 spring onions, thinly sliced using the white and tender green parts
1 cup warm water
2/3 cup distilled white vinegar
2/3 cup sugar
2 ¼ teaspoons salt

1. Steam the beets until tender, 30 minutes for 2-inch, 50 minutes for 3-inch diameter. Cool, and slip off the skins. Slice, dice or cut the beets into wedges.
2. In a large bowl, combine the beets, and onions.
3. In another bowl, combine the water, vinegar, sugar, and salt, stirring to dissolve the salt and sugar.
4. Pour over the beets and onions, cover and refrigerate for at least 24 hours. The beets will keep in the refrigerator for up to 1 week. Serve the beets as part of a salad or as a condiment.

Red Beet and Onion Salad

Serves 4

1 bunch red beets, scrubbed and peeled, and julienned
1/2 white onion, thinly sliced
1/3 cup balsamic vinegar
2 tablespoons finely chopped Italian parsley
1/2 cup extra virgin olive oil
1 garlic clove, minced
Salt and pepper

1. In a bowl, combine the beets and onion
2. In another bowl, whisk together the vinegar, parsley, oil, and garlic. Season with salt and pepper.
3. Pour over the beet mixture, and allow to marinate at room temperature, stirring several times, for at least 4 hours, to “cook” the beets.
4. Serve the beet and onion salad as a condiment with grilled meats, fish, or poultry, or serve over salad greens.

Chicken and Broccoli Stir Fry

Serves 4

1 1/2 pounds chicken breast, cut into bite sized pieces
¼ cup oyster sauce
1 ½ tablespoons cornstarch
1 tablespoon water
¼ teaspoon baking soda
3 scallions, white parts sliced thin, green parts cut into 1-inch pieces
3 tablespoons vegetable oil
6 garlic cloves, minced
2 teaspoons grated fresh ginger
¼ cup chicken broth
2 tablespoons soy sauce
1 tablespoon sugar
1 pound broccoli florets, cut into 1 1/2-inch pieces
4 cups cooked rice for serving

1. Whisk 1 tablespoon oyster sauce, 1 tablespoon cornstarch, water, and baking soda together in medium bowl. Add the chicken, stir to coat, and let sit at room temperature for 15 to 30 minutes.2
2. Combine scallion whites, 2 tablespoons oil, garlic, and ginger in second bowl. Whisk broth, soy sauce, sugar, remaining 3 tablespoons oyster sauce, and remaining 1 1/2 teaspoons cornstarch together in third bowl.
3. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add chicken to skillet and break up clumps with tongs. Cook, without stirring, until chicken is browned on bottom, about 2 minutes. Stir and continue to cook until chicken is spotty brown and no longer pink, about 2 minutes longer, stirring occasionally.
4. Stir in scallion mixture and cook until fragrant, about 1 minute.
5. Whisk broth mixture to recombine. Add broth mixture and broccoli to skillet, cover, and cook until broccoli is crisp-tender, about 3 minutes, shaking skillet occasionally to redistribute contents. Off heat, stir in scallion greens and serve over rice.

Honey Crisp Apple Cake

Serve 4

5 honey crisp apples, cored, peeled, and sliced
1 teaspoon ground cinnamon
1 tablespoon sugar
1 teaspoon fresh lemon juice
Batter
3/4 cups unsalted butter, melted
1 cup unbleached all-purpose flour
1 cup sugar
1 large egg
3/4 cups pecan halves
1. To make the apple mixture, toss together the apples, cinnamon, sugar, and lemon juice in a large bowl.
2. Preheat the oven to 375°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray. Transfer the apples to the prepared pan.
3. To mix the batter, combine the melted butter, flour, sugar, eggs, and pecans, stirring until blended. Pour over the apples and bake until the top is crisp and golden, and the apples are bubbling underneath, 45 minutes, until the crust is crisp and golden brown.
4. Serve the cake warm or at room temperature with unsweetened whipped cream or vanilla ice cream.

South of the Border Pickled Carrots

Makes 1 quart

1 bunch rainbow carrots, tops removed, cut into 1/4-inch thick rounds
2 medium jalapeños, cut into 1/4-inch rounds, seeded
1 small sweet onion, thinly sliced
2 cloves garlic
2 bay leaves
2 sprigs fresh thyme
1 cup apple cider vinegar
1/2 cup water
2 tablespoons kosher salt
1 tablespoon dried oregano
1 tablespoon granulated sugar (optional)

1. Wash and dry the jars. Wash 2 wide-mouth (8-ounce) jars, lids, and rings in warm, soapy water and rinse well. Set aside to dry, or dry completely by hand.
2. Put the vegetables into a medium bowl and toss to combine.
3. Pack the vegetables into the prepared jars. Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jars to the tops of the vegetables. Pack them in as tightly as you can without smashing. Add 1 garlic clove, 1 bay leaf, and 1 sprig of thyme to each jar.
4. Place the vinegar, water, salt, oregano, and sugar if using in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar.
5. Pour the brine over the vegetables filling each one to within 1/2 inch of the top. You might not use all the brine. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.
6. Tightly seal the jars. Place the lids over the jars and screw on the rings until tight.
7. Cool the jars and then refrigerate for 24 hours. Let the jars cool at room temperature for 1 hour. Store the pickles in the refrigerator. These intensify in flavor the longer they are refrigerated.

Pasta Salad with Cherry Tomatoes

Serves 6

One pound fusilli, penne, or large shells, cooked 3 minutes short of al dente
1/2 cup finely chopped red onion
2 cups broccoli florets
4 red radishes, trimmed and thinly sliced
1 basket cherry tomatoes, cut in half or quarters if large
1/2 cup pitted Kalamata olives
1 cup crumbled Feta cheese
1/3 cup red wine vinegar
2 garlic cloves, minced
2/3 cup extra virgin olive oil
1 teaspoon grated lemon zest
1/4 cup finely chopped dill weed
Salt and pepper

1. In a large bowl, combine the pasta, onion, broccoli, radishes, cherry tomatoes, olives, and Feta. In a small bowl, whisk together the vinegar, garlic, oil, zest, and dill.
2. Pour some of the dressing over the salad and toss to coat.
3. If you are making the salad ahead of time, cover and refrigerate the salad and dressing.
4. Remove from the fridge 1 hour before serving (the olive oil will solidify in the fridge) Re-toss the salad with the remaining dressing and serve.
5. Cook’s Note: When making pasta salad, cook the pasta a bit short of al dente, since the pasta will “cook” again in the dressing, like ceviche.

Blood Orange Caprese

Serves 4

1 pound blood oranges, peel and pith removed, and sliced 1/2-inch thick
Two balls fresh mozzarella, sliced
1 basket cherry tomatoes, cut in half
1/4 cup finely chopped basil
Salt and freshly ground black pepper
1 cup extra virgin olive oil
1/3 cup red wine vinegar

1. Arrange the oranges and mozzarella overlapping and alternating on a serving platter.
2. Scatter the tomatoes and basil over the oranges and mozzarella.
3. Season with salt and pepper.
4. In a bowl, whisk together the oil and vinegar, and pour over the salad. Serve at room temperature.

Blood Orange Margaritas

Serves 6

2 cups blood orange juice
1/2 cup fresh lime juice
2/3 cup Cointreau or Triple Sec
1 1/4 cups silver tequila
Blood orange wedges
Kosher salt
Blood orange slices for garnish

1. In a large pitcher, mix the blood orange juice with the lime juice, Cointreau, and silver tequila. Refrigerate until chilled, at least 30 minutes.
2. Spread a small mound of salt on a small plate. Moisten the outer rim of 6 margarita glasses with the orange wedge, then dip the rims into the salt to lightly coat.
3. Add ice to the pitcher and stir well, then strain into the prepared glasses. Garnish each margarita with a blood orange slice.
4. Cook’s note: you can also serve these over ice, or blend with ice in a blender.

Chicken Salad

Serves 6

4 cups shredded or chopped cooked chicken or turkey
3 ribs celery, finely chopped
3 red radishes, trimmed, and julienned
3 honey crisp apples, cored, and finely chopped
2/3 cups vegetable oil
1/3 cup apple juice or cider
2 tablespoons fresh lemon juice
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon celery seeds
1/8 teaspoon dry mustard
Pinch of cayenne pepper
Lettuce, washed, and spun dry (this is really nice on Bibb lettuce)

1. In a salad bowl, combine the chicken, celery, radishes, and apples.
2. In a small bowl, whisk together the oil, juice, lemon juice, sugar, salt, celery seeds, dry mustard, and cayenne. Season with salt and pepper if needed.
3. Pour over the salad and toss to coat. Serve the salad on a bed of lettuce.

@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com

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Farmers’ Market Box August 20th 2020

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This week’s local produce and featured farms:  

Farmer’s Choice:  

Farmers’ Market Box Recipes

Spicy Chicken and Eggplant Stir Fry

Serves 4
 
1/2 cup vegetable oil
1 pour Chinese eggplant, stem and root ends removed, cut into 1-inch dice
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1/2 pound ground chicken or turkey (or firm tofu)
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon granulated sugar
1 teaspoon chili garlic sauce
2 tablespoons cornstarch mixed with 2 tablespoons water
1⁄2 teaspoon sesame oil for garnish
3 scallions, finely chopped for garnish
2 cups steamed rice for serving
 
1.      Heat the oil in a wok or large skillet and fry the eggplant till golden brown on all sides.  Remove and drain on paper towels. 
2.      Remove all but 2 tablespoons of oil from the wok, saute the garlic and ginger for 30 seconds, and add the ground turkey or chicken, and cook until the chicken is no longer pink. 
3.      Add the eggplant back to the skillet. 
4.      In a small bowl, combine the oyster sauce, soy, vinegar, sugar, chili garlic sauce, and cornstarch mixture.  Pour into the skillet and stir to combine.  Bring to a boil to thicken the sauce. 
5.      Serve the eggplant mixture garnished with a drizzle of sesame sauce, and scallions.  This is delicious over rice. 

Pasta Alla Norma

Serves 6
 
1 pound penne or rigatoni, cooked 3 minutes short of al dente
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 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, saute 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. 
 

Summer Succotash

Serves 4
 
1 pound lima shelling beans, shelled
2 cups chicken or vegetable broth
4 strips thick cut bacon, cut into 1/2-inch dice
1/4 cup chopped onion
2 ears corn, cut from the cob
Salt and pepper
1/4 cup finely chopped chives
 
1.      Put the lima beans into the broth and bring to a boil.  Simmer for 8 to 10 minutes until tender.  Drain.
2.      While the beans are cooking, cook the bacon until crisp, remove all but 2 tablespoons of fat from the pan, add the onion and saute for 2 to 3 minutes until the onion is translucent.  Add the limas and corn, saute for 5 minutes until the corn is tender.  Season with salt and pepper, and garnish with chives. 

Corn and Crab Remoulade

Serves 6
This is a great spread for a party—you can sub in cooked shrimp or leftover cooked white fish (salmon doesn’t work well here, but halibut, cod, or sea bass are great)
 
¾ cup mayonnaise
1/4 cup Dijon or Creole mustard
2 tablespoons ketchup
1 tablespoon finely chopped cornichons or dill pickles
2 teaspoons finely chopped shallot
1 teaspoon prepared horseradish
2 teaspoons finely chopped capers
1 tablespoon chopped fresh Italian parsley
½ teaspoon sweet paprika
1 pound lump crab meat
1 cup chopped celery
2 cups corn cut from the cob
¼ cup chopped chives for garnish
 
1.                  In a large bowl, whisk together the mayonnaise, mustard, ketchup, pickles, shallot, horseradish, capers, parsley, and paprika.  Diva Do-Ahead:  At this point, the mixture can be refrigerated for up to 5 days. 
2.                  Fold in the crabmeat, celery, and white corn. 
3.                  Do-Ahead:  Refrigerate for at least 4 hours, or up to 36 hours.  Serve the dip with crackers, or dollop 1 teaspoon onto endive leaves and arrange on a platter.

Beans Tuscan Style

Serves 4 to 6
A terrific side dish with any grilled entrée; any leftovers can be whizzed in the food processor and made into an Italian ‘hummus’.
 
1/4 cup extra virgin olive oil
4 garlic cloves, sliced
2 tablespoons chopped rosemary or sage leaves
1 pound shelling beans, removed from the pods
1/2 to 1 cup vegetable or chicken broth (enough to cover the beans)
1 bay leaf
Salt and pepper
 
1.      In a Dutch oven, heat the oil, and saute the garlic with the rosemary (or sage) until the garlic is translucent. 
2.      Add the beans and enough broth to cover.  Toss in the bay leaf, and simmer, for 30 to 40 minutes until the beans are tender and creamy.  Season the beans with salt and pepper, remove the bay leaf and serve.
3.      Cook’s Note:
  In Southern Italy instead of broth they add canned crushed tomatoes to the beans. This bean dish is sometimes served over pasta.  If you would prefer to use tomatoes you will need one 14.5-ounce can, and enough broth to cover the beans, or use the basket of cherry tomatoes stem and halve the tomatoes and add to the beans. 
 

Grilled Peach and Arugula Salad

Serves 6
 
3 yellow peaches, halved and pitted
Raw sugar
One bunch arugula, washed, spun dry and chopped
1/4 cup peach nectar
1 tablespoons Dijon mustard
1/4 cup rice vinegar
1 tablespoon honey
1/2 cup vegetable oil
Salt and pepper
1/2 cup crumbled Feta or Ricotta salata
 
1.      Preheat the grill.  Dip the cut side of the peach into the raw sugar, and grill cut side down, for 3 to 4 minutes, until the peaches are softened, and the cut side is caramelized. 
2.      Remove from the grill and keep warm.
3.      Put the arugula into a salad bowl.
4.      In a small bowl, whisk together the juice, mustard, vinegar, honey, and oil.  Season with salt and pepper. 
5.      Pour some of the dressing over the arugula and toss to coat.  Plate the salad, and top with a grilled peach half, and sprinkle with crumbled feta. 

Orange Salsa

Makes about 2 cups
This is a great condiment to serve with grilled chicken, seafood, or pork.
 
2 Valencia oranges, peel and pith removed, segmented, and chopped
1 1/2 cups chopped cherry tomatoes
2 garlic cloves, minced
1/4 cup finely chopped Italian parsley
1 jalapeno pepper, seeded and finely copped
1/4 cup extra virgin olive oil
Salt
 
1.      In a mixing bowl, combine the ingredients, season with salt, cover and refrigerate for at least 2 hours before serving.  The salsa will keep in the refrigerator for up to 1 week. 

Roasted Fresh Catch with Tomatoes and Summer Squash

Serves 4 to 6
 
2 1/2 pounds thick fleshed fish, such as cod, salmon, halibut, or seabass
1/2 cup extra virgin olive oil
3 garlic cloves, minced
2 tablespoons aged balsamic vinegar
1 basket cherry tomatoes, stemmed and cut into quarters
1 1/2 cups finely chopped summer squash
1/4 cup finely chopped Italian parsley
1/4 teaspoon ground pepper
1/2 teaspoon fine sea salt
 
1.      Preheat the oven to 400 degrees. 
2.      Arrange the fish in a 13-by-9-inch baking dish. 
3.      In a bowl, combine the remaining ingredients, and spread over the fish. 
4.      Roast for 10 minutes per inch of thickness of the fish, or until it registers 160 degrees on an instant read meat thermometer.  Remove from the oven and allow to rest for 5 minutes before serving. 
 

Peach Sangria

Serves 6
 
One 750-ml bottle dry Riesling or Sauvignon Blanc                                                                                                                                     
1/2 cup peach schnapps
Juice of 2 lemons
1/2 vanilla bean split lengthwise
1 tablespoon superfine sugar
1 lemon, cut into 1-inch-thick slices
1 orange, cut into 1-inch-thick slices
2 peaches, peeled, pitted, and cut into wedges. 
1 to 2 pints fresh raspberries, blackberries, or hulled and sliced strawberries
One 750-ml bottle sparkling water
Fresh mint leaves for garnish
 
1.                  In a gallon pitcher, combine the wine, schnapps, and lemon juice.  Add the seeds from vanilla bean, if using, the sugar, and fruits.  Refrigerate for at least 4 hours, or overnight. 
When ready to serve, fill 8 to 10-ounce glasses with ice, fill 3/4 full of Sangria, top off with sparkling water, and garnish with mint leaves

Arugula Pesto

Makes about 2 cups
 
1 cup packed wild arugula leaves
1 cup walnuts
2 garlic cloves
1/2 cup grated Parmigiano Reggiano cheese
1 tablespoon capers in brine, drained
1/2 to 2/3 cup extra virgin olive oil
Salt and pepper to taste
 
1.      In a food processor or blender, combine all the ingredients except the oil, pulsing to break up the nuts, and parsley. 
2.      With the machine running at 1/2 cup of the oil and add more if needed. This should be a paste, not a runny pesto. Season with salt and pepper if needed.
3.      Remove from the machine and pour into an airtight container, spooning 1 to 2 tablespoons of the oil over the top of the pesto, to preserve its green color. 
4.      Refrigerate for up to 1 week, freeze for up to 3 months.
5.      Cooks’ Note:  The pesto is terrific on baguette slices, or tossed into pasta, or pasta salad, or potato salad. It’s also delicious as a crust on fish, or chicken, or add a bit more oil to it for a sauce for grilled steak.    

Summer Squash Pasta Casserole

Serves 6
 
1 pound shaped pasta, such as penne, ziti, or rigatoni, cooked 3 minutes short of al dente
4 tablespoons extra virgin olive oil
3 garlic cloves, minced
1/2 cup finely chopped onion
1 pound mixed summer squash, stem and root ends removed, and finely diced
Salt and pepper
1/4 cup finely chopped basil
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
1 1/2 cups chicken or vegetable broth
1/2 cup milk (or more broth)
2 tablespoons sherry
1 cup shredded Monterey Jack cheese
1 cup grated Parmigiano Reggiano
Salt and freshly ground black pepper
 
1.  Preheat the oven to 350 degrees, coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. 
2. Put the pasta into a large mixing bowl after draining.
3.  In a large skillet, heat the oil, saute the garlic and onion for 2-3 minutes, until the onion is softened.
4. Add the squash, season with salt and pepper and saute until the squash begins to color.  Stir in the basil.
5. Transfer the mixture to the mixing bowl with the pasta. 
6. In the same skillet, melt the butter, whisk in the flour, and cook for 2 to 3 minutes. 
7. Add the broth and bring to a boil, whisking until smooth and thick. 
8. Add the milk and sherry.  Remove from the heat, add the Monterey Jack cheese and 1/2 of the Parmigiano. 
9. Transfer to the mixing bowl, and stir to blend, season with salt and pepper.  Transfer the mixture to the baking dish, sprinkle with the remaining cheese, and bake, covered for 20 minutes, uncovered for 15 until the cheese is bubbling and golden brown.  Allow to rest for 5 minutes before serving. 

Soy Glazed Baby Bok Choy

Serves 2
 
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 baby bok choy
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.  The bok choy is done with the root end is tender.  Serve sprinkled with sesame seeds and drizzled with sesame oil. 

Stir Fried Noodles with Baby Bok Choy

Serves 4 to 6
 
1/2 pound spaghetti, cooked 3 minutes short of al dente
3 tablespoons vegetable oil
2 teaspoons grated ginger
2 garlic cloves, minced
2 torpedo onions, thinly sliced, using only the red part, save the green part for garnish
1 cup baby carrots, cut in half
1 bunch baby bok choy, root end trimmed, and sliced into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
3 tablespoons soy sauce
1 teaspoon honey
1 tablespoon Mirin rice wine
1 tablespoon sesame oil
2 tablespoons toasted sesame seeds
1/4 cup finely chopped torpedo onion (using only the green part) for garnish
 
1.    In a wok or large skillet, heat the oil and stir fry the ginger, garlic, and onions, for 2 minutes.  Add the carrots and stir fry the carrots for 2 to 3 minutes, until they are softened a bit. 
2.    Add the bok choy and stir fry until the bok choy wilts a bit. 
3.    In a bowl, whisk together the soy honey, and rice wine.
4.    Add the spaghetti to the wok, and the sauce to the wok, and toss to combine. 
5.    Drizzle the servings with sesame oil, sprinkle with sesame seeds, and onion before serving.  
 

Peach Galette


Serves 4
 
For the Crust
1-1/2 cups all-purpose flour
1/2 teaspoon granulated sugar
1/4 teaspoon salt
9 Tablespoons cold unsalted butter, cut into 1/2-inch pieces
3 to 4 Tablespoons ice water
1 teaspoon apple cider vinegar
 
1.                  In the work bowl of a food processor, using the steel blade, pulse the flour, sugar, and salt to combine. 
2.                  Sprinkle the butter pieces on top and pulse until the mixture looks like coarse meal with some pea-size pieces. Combine the vinegar and 3 tablespoons of water.  With the machine running, add the mixture, until the dough begins to come together.  Add more water, a teaspoon at a time, if the dough is dry.
3.                  If you are doing this by hand, cut the butter into the dry ingredients using a pastry blender, or two forks, work the water/vinegar mixture into the dough with your hands.
4.                  Form the dough into a flat disc, cover and refrigerate for at least 1 hour to relax the dough. 
 
For the Fruit
1 pound peaches, peeled, pitted, and thinly sliced
2 tablespoons cornstarch
1/4 cup granulated sugar
1/4 cup brown sugar
1/4 teaspoon almond extract
1 large egg mixed with 2 tablespoons cream, milk, or water
Raw sugar
 
1. While the dough is resting, combine the peaches, cornstarch, sugars, and extract. 
2. Preheat the oven to 400 degrees.
3. Using 2 pieces of well-floured parchment paper, roll out the dough into a 14-inch circle. 
4. Transfer to a baking sheet, remove the top piece of parchment.
5. Leaving a 2-inch border, spoon the peach mixture over the dough. Fold the edge of the dough up and over the filling.
6. If the dough is sticking to the parchment, refrigerate it for 5 to 10 minutes, and then continue folding.
7. Brush the folded dough with the egg wash and sprinkle the raw sugar all over the galette.
8. Bake, rotating the baking sheet once halfway through, until the crust is golden brown, 45 to 55 minutes. Let cool on a rack for 10 to 15 minutes. Serve warm or at room temperature with the ice cream.
 

Curried Chicken Apple Salad

Serves 6

4 cups cooked chicken, chopped or shredded
3 ribs celery, finely diced
1/4 cup finely chopped scallion or torpedo onion
3 Akane apples, cored, and finely chopped
2 teaspoons fresh lemon juice
1 cup mayonnaise
1/4 cup Greek style yogurt
1 1/2 to 2 teaspoons sweet curry powder
1/4 cup finely chopped Major Grey’s chutney

1. In a large bowl, combine the chicken, celery, scallion, and apples. Toss with the lemon juice.
2. In another bowl, whisk together the mayonnaise, yogurt, curry, and chutney. Taste for seasoning, and add more curry powder, or chutney as desired.
3. Pour over the chicken and stir to coat. Serve on a bed of lettuce, or as a sandwich filling.

Apple Cake

Serves 6

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

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

@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com

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Farmers Market Box August 13th 2020

This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes

Cauliflower with Capers, Raisins and Breadcrumbs

Serves 8 to 10
This recipe comes from Sicily.  It is usually served at room temperature but can be served warm.
 
1 large head cauliflower, cut into florets
6 tablespoons olive oil
3 garlic cloves, thinly sliced
2 tablespoons salted packed capers, soaked, rinsed, patted dry
3/4 cup fresh breadcrumbs
2 tablespoons chopped Italian parsley
1/2 cup chicken broth
1 teaspoon anchovy paste
1/3 cup golden raisins
1 tablespoon fresh lemon juice
 
1.      Preheat oven to 400 line 2 baking sheets with silicone, parchment, or aluminum foil. 
2.      In a bowl, toss the cauliflower, 3 tablespoons olive oil and salt and pepper.  Roast for 45 minutes until crispy. 
3.      Heat the remaining oil in a small saute pan over medium low heat, add the garlic, and cook until just golden.  Add the capers and cook until they begin to pop.  Add the breadcrumbs and toss to coat.  Cook stirring until the breadcrumbs are golden.  Add the parsley and set aside.
4.      Add chicken broth and anchovy paste to a saute pan, bring to a boil, add the golden raisins and lemon juice, and cook until the liquid is almost absorbed. 
Transfer the cauliflower to a serving bowl, scatter the raisins, toss to combine.  Sprinkle cauliflower with the bread crumb mixture and serve.

Buffalo Cauliflower

Serves 4
 
1 head cauliflower, cut into florets
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper
1/2 cup hot sauce, such as Frank’s Red Hot sauce
2 tablespoons Sriracha (Asian chile sauce)
1/2 cup unsalted butter, cut into small pieces
crumbled blue cheese for garnish
 
1.      preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment paper.
2.      Toss the florets with the oil, salt, and pepper.  Spread evenly in one layer onto the baking sheet.  Roast for 20 to 25 minutes turning once during the cooking time.  The edges of the cauliflower will have turned golden to golden brown. 
3.      While the cauliflower is roasting, combine the hot sauce and Sriracha in a saucepan, over medium heat, whisk in the butter until the butter is melted.  Keep warm. 
4.      When the cauliflower is roasted, transfer to a serving bowl, and toss with the hot sauce mixture.  Serve garnished with blue cheese crumbles. 

Cauliflower Curry

Serves 4
 
1 cup chopped torpedo onion
1 1/2 cups chopped cherry tomatoes, or plum tomatoes chopped
3 large garlic cloves
One 2-inch piece of ginger, peeled and chopped
1/4 cup coconut oil
1 1/2 teaspoons garam masala
1 teaspoon ground turmeric
1 cauliflower cut into florets
1 1/2 cups chicken or vegetable broth
 
1.      In a food processor or blender, process the onion, tomatoes, garlic, and ginger, with on and off pulses until a paste forms. 
2.      In a large skillet, heat the oil, add the paste, and cook until the paste is thickened, about 10 minutes. 
3.      Add the garam masala and turmeric, and cook, stirring, until fragrant, about 1 minute.
4.      Add the cauliflower, broth, stirring to blend.  Cover and cook over low heat, until the cauliflower is tender.  Season with salt and pepper, serve over rice, with a dollop of plain yogurt. 

Kale and Golden Beet Salad

Serves 4
To Roast the Beets
 
One bunch golden beets, scrubbed and tops removed (save for another use)
 
1.      Preheat the oven to 400 degrees, and line a baking sheet with silicone or aluminum foil.  Roast the beets for 20 to 30 minutes (this depends on the size — baby beets 15 minutes, medium beets 20 to 30 and large beets 45 minutes to an hour) until they are tender when pierced with the sharp tip of a paring knife.  Allow the beets to cool, slip off the skins (they should slide right off) and cut into a 1/2-inch dice, or into slices (for this salad a dice is nice)
2.      Put the beets in a bowl, and pour some of the dressing over the beets, and toss to coat.
For the Salad
1 bunch kale, tough stems removed, and cut into 1/2-inch ribbons
3 tangerines, peeled, and segmented
1/2 cup thinly sliced torpedo onions, using the red part only
1/4 cup tangerine juice
1/4 cup rice vinegar
1 tablespoon Dijon mustard
2 tablespoons brown sugar
1/2 cup vegetable oil
Salt and pepper
1/2 cup crumbled blue cheese
 
1.      Put the kale, tangerines, and onions into a salad bowl.
2.      While the beets are roasting making the dressing:  whisk together the tangerine juice, rice vinegar, mustard, sugar, and oil. Season with salt and pepper.
3.      Pour some of the dressing over the beets and toss to coat.
4.      Dress the kale with the remaining dressing and allow to sit at room temperature for 1 hour.  When ready to serve, add the beets, and blue cheese to the salad and toss again before serving. 

Save the Greens

Serves 4
Beets give you an extra serving of healthy greens, remove the tough stems, and saute.  If you don’t use the sautéed greens right away, they freeze beautifully, and can be added to soups, and sautés.  They are delicious stirred into mashed potatoes and garnished with a bit of Parmigiano or your favorite cheese.
This method is terrific to sautéing any type of green from spinach, to chard, to kale and collards. 
 
2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch beet greens, tough stems removed and cut into 1/2-inch ribbons
2 to 4 tablespoons water or broth
Salt and pepper
1.      In a large skillet heat the oil, saute the garlic and pepper for 30 seconds until fragrant.  Add the greens, and saute to 3 to 4 minutes until wilted. 
2.      If the skillet is dry add a bit of water or broth, to help wilt the greens. 
3.      Season the greens with salt and pepper if needed and serve warm.  They are a terrific bed for grilled poultry or meats.
 

Slow Cooker Portuguese Sausage and Kale Soup

Serves 6
 
2 tablespoons olive oil
1 pound smoked Linguica, chorizo, or andouille sausage, cut into ½-inch rounds
2 medium onions, finely chopped
4 medium carrots, finely chopped
1 bunch kale, tough stems removed, chopped into 1-inch pieces
5 medium cascade potatoes, scrubbed, peeled if desired, and cut into 1/2-inch pieces
6 cups chicken broth
2 bay leaves
¼ cup finely chopped fresh cilantro or Italian parsley (optional for garnish)
 
1.      In a large skillet, heat the oil, and sauté the sausage, onion, and carrots, until the onion is translucent, and transfer the mixture to the insert of a 5 to 7-quart slow cooker. 
2.      Add the kale, potatoes, chicken broth, and bay leaf stirring to combine the ingredients. 
3.      Cook the soup for 5 to 6 hours on low until the potatoes are tender. Remove the bay leaf, sprinkle the soup with the cilantro/parsley and serve. 
 

Eat Your Greens Shakshuka

Serves 4 to 6
 
3 tablespoons olive oil
1 cup thinly sliced torpedo onion, using the red and tender green parts
3 garlic cloves, thinly sliced
Pinch red pepper flakes
1 bunch Swiss chard, tough stems removed, and leaves cut into 1/2-inch ribbons
Salt and freshly ground black pepper
⅓ cup half-and-half or heavy cream
8 large eggs
1 cup cotija cheese or queso fresco, crumbled
1 avocado, peeled, pitted, and thinly sliced for garnish
 
1.      In a large skillet, heat the oil, and saute the onion, garlic, and red pepper, until the onions begin to caramelize, about 10 minutes. 
2.      Add the chard, and season liberally with salt and pepper.  Saute until the chard is wilted.
3.      Add the half and half or cream and stir to blend.
4.      Make 8 indentations into the greens, and crack eggs onto each one.  Season the eggs with salt and pepper, and crumble cheese over each egg.  Cover and Cook until the eggs are set, about 7 to 8 minutes.
5.      Serve from the skillet, garnished with avocado. 

Slow Cooker Italian Wedding Soup

Serves 6
For the Soup
8 cups chicken broth
One bunch kale, tough stems removed, coarsely chopped
Parmigiano Reggianno cheese for garnish
 
1.      Place the broth, and kale into the insert of a 5 to 7-quart slow cooker. 
2.      Cover and cook on low while preparing the meat balls.
 
Meat Balls
Makes about 16 to 20 1-inch meatballs
1 pound ground turkey
2 slices soft crusted Italian bread
¼ cup milk
1 medium shallot chopped finely
1/8 teaspoon freshly grated nutmeg
1 teaspoon salt
½ teaspoons freshly ground black pepper
1/3 cup grated Parmigiano Reggianno cheese
2 tablespoons finely chopped Italian parsley
1 egg, beaten
Salt and pepper
 
1.      In a large mixing bowl, pour the milk over the bread, and allow it to soak in. 
2.      Add the remaining ingredients into the bowl, and stir together until the mixture is combined, being careful not to compact it. 
3.      Using a small portion scoop, form the meat balls into 1-inch balls, and drop into the slow cooker containing the broth and vegetables. 
4.      Cover the slow cooker and cook the soup for 5 hours on low, until the meatballs float on the surface.  
5.      Remove any foam that may have formed on the top of the soup, season with salt and pepper and serve the soup garnished with freshly grated Parmigiano Reggianno cheese. 

Confetti Orzo Salad

Serves 6

 
One pound orzo pasta, cooked 3 minutes short of al dente
1/2 cup finely chopped red torpedo onions, using the red and tender green parts
2 cups finely diced purple carrots
1 cup quartered cherry tomatoes
1/4 cup finely chopped Italian parsley
1/4 cup finely chopped dill
1/4 cup white vinegar
2 teaspoons sugar
1 tablespoon Dijon mustard
1/2 cup vegetable oil
Salt and pepper
1 cup crumbled feta cheese
 
1.      Put the orzo, onions, carrots, tomatoes, and parsley into a salad bowl.
2.      In a mixing bowl, whisk together the dill, vinegar, sugar, mustard, and oil.  Season with salt and pepper.  Toss the salad with the dressing, add the feta, and toss again. 

Tangerine Panna Cotta

Serves 6
 
2 teaspoons unflavored gelatin
1/4 cup tangerine 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.
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.  Serve with chocolate biscotti.

Tangerine Poppy Seed Cake

Serves 6
 
1 3/4 cup all-purpose flour
Zest of 2 tangerines
1 cup sugar
1/2 cup buttermilk
1/4 cup tangerine juice
3 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup canola oil
1 tablespoon poppy seeds
1/2 to 3/4 cup confectioners’ sugar
 
1.      Heat oven to 350 degrees. Coat the inside of an 8-inch loaf pan with non-stick cooking spray.
2.      In a bowl, combine zest and sugar and rub with your fingers until it looks like wet sand.
3.      Whisk in buttermilk, 4 tablespoons juice and eggs.
4.      In a separate bowl, whisk together flour, baking powder, baking soda and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds.
5.      Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 1 hour. Let cool in pan for 10 minutes.  Turn out onto a baking rack and cool completely.
6.      Whisk together remaining juice and the confectioners’ sugar. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool completely before slicing.
 

Bacon and Torpedo Onion Potato Salad


1 pound cascade potatoes
2 ribs celery, finely chopped
2 torpedo onions, finely chopped using the red part only
1/2 teaspoon distilled white vinegar
1 tablespoon olive oil
Salt and freshly ground black pepper
1/2 cup mayonnaise
2 tablespoons sour cream
1 teaspoon grated lemon zest
1 teaspoon milk
4 strips bacon, cooked crisp and crumbled
1/2 teaspoon sweet paprika
 
1.      Place the potatoes in water to cover, bring to a boil.  Simmer the potatoes for 20 to 25 minutes, or until a sharp knife inserted into the potatoes goes in easily.
2.      Drain the potatoes and cool completely. 
3.      Do-Ahead: at this point the potatoes can be refrigerated for up to 24 hours
4.      Peel the potatoes if you prefer, or leave the skins on, cut the potatoes into bite sized pieces and place in a large mixing bowl.
5.      Sprinkle the potatoes with salt and pepper, and add the celery and scallions to the bowl, tossing the potatoes to distribute the salt and vegetables.
6.      Add the vinegar, oil, and pepper to the potatoes, and toss to coat. 
7.      In a small bowl, whisk together the mayonnaise, sour cream, and lemon zest, stirring in the milk to thin the dressing.  Add some of the mayonnaise mixture to the potatoes, stirring to coat.  Taste the potatoes for seasoning adding salt and pepper if necessary. 
8.      Do-Ahead: At this point cover and refrigerate the salad and leftover dressing for at least 4 hours, or up to 24 hours. 
9.      Thirty minutes before serving, stir the potatoes, and add more dressing if necessary.  Stir in the bacon and toss again.  Serve the potato salad cold, garnished with paprika.
 

Slow Cooker Potatoes Pizzaiolo

Serves 6
 
¼ cup extra virgin olive oil
2 cloves garlic, minced
2 teaspoons dried oregano
One 28 to 32-ounce can crushed tomatoes
2 ½ teaspoons salt
1 teaspoon freshly ground black pepper
8 medium Cascade potatoes, scrubbed, and sliced ¼-inch thick  
½ cup torpedo red onion, thinly sliced using the red part
2 cups shredded whole milk mozzarella
1 cup freshly grated Parmigiano Reggianno
 
1.      Coat the insert of a 5 to 7-quart slow cooker with non-stick cooking spray or line it with a slow cooker liner, according to the manufacturers’ directions.
2.      In a large saucepan, heat two tablespoons of the oil and sauté the garlic and oregano for 30 seconds, until fragrant.  Add the tomatoes, 1 teaspoon salt and ½ teaspoon of pepper, and simmer for 30 to 45 minutes.  Taste the sauce for seasoning and adjust by adding more salt or pepper. 
3.      In a large mixing bowl, toss together the potatoes, onion, remaining salt, pepper, and olive oil, until the potatoes and onions are coated.  In another bowl, mix together the cheeses. 
4.      Pour some of the sauce into the slow cooker, top half of the potatoes, sprinkle the potatoes with ½ of the cheese and some of the sauce.  Layer the remaining potatoes, sauce, and cheese.  Cover and cook on high 5 hours, or on low for 8 hours.  Serve on the warm setting. 

Pluot Savory Pizza


Serves 4 to 6
 
One pound pizza dough, either homemade or store bought (see recipe below for a great pizza dough recipe)
Olive oil
3 tablespoons unsalted butter
1 cup thinly sliced red torpedo onion, using the red and tender green parts
1 tablespoon finely chopped thyme
Salt and pepper
One 5.5-ounce Boursin cheese, softened
1 pound pluots, pitted, and thinly sliced
1/4 cup finely chopped basil
 
1.      Preheat the oven to 400 degrees. Shape the dough into a 14-inch circle and paint some olive oil onto the surface. 
2.      Bake to 10 minutes and remove from the oven to cool.  (this can be done ahead)
3.      In a skillet, heat the butter, add the onion and thyme, and cook until the onions become caramelized. 
4.      Season with salt and pepper.  Cool.
5.      When the pizza dough is cooled, spread with the cheese, spread the onion over the cheese, and arrange the pluot slices over the onion.  Bake another 15 minutes until the pluots are softened, and the cheese is bubbly.  Sprinkle the pizza with the basil, cut into wedges and serve.  
 
Roberta’s Pizza Dough
This is the easiest and best pizza dough recipe I’ve found, it’s from the iconic Brooklyn pizzeria.  Make sure to use the 00 flour in it—makes all the difference. 
 
Makes two 12-inch pizzas

 
1 cup plus 1 tablespoon 00 Flour
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon fine sea salt
3/4 teaspoon active dry yeast
1 teaspoon extra virgin olive oil
scant 1 cup lukewarm water
 
1.      Put the flour and salt into the bowl of an electric mixer fitted with the dough hook.  Combine the yeast, oil, and water, stirring to blend.  Pour into the flour and mix until the dough comes together about 2 minutes.  (you can make the dough by hand if you don’t have a stand mixer) Let the dough rest for 15 minutes.  
2.      Knead the rested dough for 3 minutes, either with the dough hook or by hand.  
3.      Cut into 2 equal pieces and shape into balls.  
4.      Place on a heavily floured surface, and cover with a dampened cloth and let rise for 3 to 4 hours at room temperature or refrigerate for 8 to 24 hours.  (if you refrigerate the dough, remove it 30 to 45 minutes before you begin to shake it for pizza)
5.      To make the pizza place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. 

Oven Roasted Cherry Tomato Caprese Spread

Serves 6
 
1/4 cup extra virgin olive oil
1 teaspoon dried basil
1/2 teaspoon fresh rosemary leaves, crushed
1/2 cup chopped red torpedo onion
3 cloves garlic, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 basket cherry tomatoes, cut int half
1 cup diced fresh mozzarella cheese
1 baguette sliced 1/2-inch thick
 
1.      Preheat the oven to 350°F.  Line a sheet pan with a silicone liner, parchment paper, [or aluminum foil. 
In a large glass bowl, stir together the olive oil, basil, rosemary, onion, garlic, salt, pepper, and tomatoes being careful not to tear the tomatoes.
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, 1 to 1 1/2 hours, checking to make sure that the tomatoes and garlic don’t brown. 
2.      Transfer the tomato mixture to a clean glass bowl and let it mellow at room temperature for about 6 hours.
3.      Do-Ahead
: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 3 months. Defrost in the refrigerator overnight and bring to room temperature before continuing.]
4.      Stir the mozzarella into the tomatoes and serve on toasted baguette slices.

Pluot and Tomato Salad

Serves 4
 
1/2 cup thinly sliced torpedo onion, using the red and tender green parts
1 basket cherry tomatoes, cut into quarters
3 pluots, pitted and chopped
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
salt and freshly ground black pepper
1/4 cup basil leaves, julienned
 
1.      In a salad bowl, combine the onion, tomatoes, and pluots. 
2.      Add the vinegar, oil, and basil, seasoning with salt and pepper. Serve at room temperature. 
 

@Diane Phillips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com

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Farmers’ Market Box August 6th 2020

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes

Crunchy Kale Salad

Serves 4 to 6
 
1 bunch black kale, tough stems removed, washed, spun dry and chopped
3 carrots, scraped and grated on the large holes of a box grater
1/4 cup finely sliced shallot, or torpedo onion
1/4 cup fresh lemon juice
1/2 cup extra virgin olive oil
Pinch red pepper flakes
1 teaspoon grated lemon zest
Salt and pepper
1/3 cup crumbled feta cheese
1/3 cup roasted sunflower seeds, or sliced almonds
 
1.      In a salad bowl, combine the kale, carrots and shallot. 
2.      In a mixing bowl, whisk together the lemon juice, oil, red pepper, and zest.  Season with salt and pepper. 
3.      Toss the salad with the dressing.  Allow to mellow at room temperature for 1 hour.  When ready to serve, toss again with the feta and sunflower seeds. 

Chopped Salad Provencal

Serves 4
 
3/4 pound blue lake green beans, trimmed and cut into 1-inch lengths
1 bunch arugula, washed and spun dry
3 to 4 red radishes, trimmed, and thinly sliced
The radish leaves, washed and spun dry, stems removed
2 cups finely diced summer squash
1/3 cup fresh lemon juice
1 teaspoon grated lemon zest
2 tablespoons finely chopped shallot
1 tablespoon Dijon mustard
1 teaspoon herbs de Provence (this is a mixture usually containing dried thyme, dried basil, rosemary, dried tarragon, dried summer savory, dried marjoram, and dried oregano)
1/2 cup extra virgin olive oil
Salt and pepper
One 5-ounce can Italian tuna packed in oil, drained
 
1.      Bring 4 quarts of salted water to a boil and blanch the green beans for 3 minutes.  Remove and cool. Sprinkle with salt and pepper and set aside. 
2.      Put the arugula, radishes, radish leaves, summer squash and the beans into a bowl. 
3.      In another bowl, whisk together the lemon juice, lemon zest, shallot, mustard, herbs de Provence, and olive oil.  Season with salt and pepper.  Toss the salad with the mixture, and arrange on a serving platter, and scatter the tuna over the salad.  Drizzle with additional dressing and serve. 

Corn and Green Bean Salad

Serves 4
 
3/4 pound blue lake green beans, trimmed and cut into 1-inch lengths
4 strips bacon cut into 1/2-inch dice
1/2 cup finely chopped onion
2 cups corn, cut from the cob
1/2 cup vegetable oil
1/4 cup rice vinegar
2 tablespoons firmly packed light brown sugar
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
 
1.      Bring 4 quarts of salted water to a boil, blanche the green beans for 3 minutes, drain thoroughly, season with salt and pepper, and set aside in a salad bowl. 
2.      In a skillet, cook the bacon until crisp, add the onion and corn, and saute for 2 minutes until the onion becomes translucent.  Transfer to the salad bowl with the beans.
3.      In a mixing bowl, whisk the oil, vinegar, sugar, and mustard.  Season with salt and pepper.
4.      Toss the beans and corn mixture with the salad dressing to coat and serve.  If you decide to refrigerate this it can be made ahead and kept in the refrigerator for 24 hours.  Remove from the refrigerator 1 hour ahead of serving.  

Corn and Summer Squash Mac and Cheese Casserole

Serves 4 to 6
 
1 pound cavatappi pasta, cooked 3 minutes short of al dente (or elbows, or other shaped pasta)
2 tablespoons unsalted butter
1/2 cup finely chopped onion or shallot
2 ears corn, cut from the cob
2 cups summer squash, cut into 1/2-inch dice
Salt and pepper
3 tablespoons unsalted butter
4 tablespoons all-purpose flour
1 3/4 cup chicken or vegetable broth
2 cups milk, heavy cream or 1/2 & 1/2
2 teaspoons Worcestershire sauce
2 cups shredded sharp cheddar cheese
few drops tabasco and salt
1/4 cup grated Parmigiano Reggiano
 
1.      Put the cooked pasta into a large mixing bowl.  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 butter add the onion, and saute for 2 to 3 minutes, till translucent.  Add the corn and summer squash, sautéing until the squash begins to color.  Season with salt and pepper, add the pasta in the bowl. 
3.      In the same skillet, heat the remaining butter, add the flour, and cook for 3 minutes, until white bubbles begin to form on the top of the roux.  Gradually add the broth and milk, stirring until the mixture begins to boil, and is smooth and thick.  Add the Worcestershire, half of the cheddar cheese and the Tabasco. Season with salt and pepper if needed.  
4.      Pour the mixture over the pasta and vegetables in the bowl and stir to blend.  Transfer to the prepared pan, sprinkle with the remaining cheeses, and bake for 30 to 40 minutes until the casserole is bubbling and the cheese is golden brown. 
5.      Cook’s Note
:  If you would like to make this ahead, it can be cooled, covered and refrigerated up to 2 days.  Remove from the refrigerator for 1 hour before baking. 

Tangerine Pound Cake

Serves 6
 
2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
1 tablespoon grated tangerine zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh tangerine juice
 
1.      Preheat the oven to 350 degrees and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
2.      In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy.  Add the vanilla, and zest.
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 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 1 hour or 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.    Allow to cool.
7.        Pour the icing over the cake when the cake is cooled. 
8.      The cake keeps at room temperature for up to 5 days, freezes for about 2 months. 
 
Tangerine Icing
 
1 1/2 cups confectioners’ sugar
2 to 3 tablespoons fresh tangerine juice
 
1.      Whisk the juice into the sugar and drizzle over the cooled cake. 

Miso Glazed Sweet Potatoes

Serves 4
 
2 tablespoons white miso paste
3 tablespoons maple syrup
2 tablespoons rice wine (Mirin)
1 tablespoon soy sauce
2 tablespoons vegetable oil
3/4 pound Japanese sweet potatoes, scrubbed and cut into 1-inch chunks
 
1.      Preheat the oven to 375 degrees, and line a baking sheet with silicone, aluminum foil or parchment. 
2.      In a bowl, combine the miso, maple syrup, rice wine, soy sauce and oil. 
3.      Add the potato chunks and toss to coat. 
4.      Spread the potatoes onto the baking sheet and roast for 35 to 45 minutes, turning several times during the cooking time until tender. 
5.      Remove to a serving dish and serve warm.
 

Carrots with Carrot Top Pesto Dip

Serves 2 to 4
 
1 bunch carrots, scrubbed, and cut into 1-inch lengths
1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry
2 garlic cloves
1/3 cup pine nuts
1/3 cup grated Parmigiano Reggiano cheese
1/2 cups extra virgin olive oil
Salt and pepper
1/2 cup mayonnaise
1/2 cup Greek Style yogurt, or sour cream
 
1. Arrange the carrots on a serving platter.  Cover and refrigerate.
2.In a food processor or blender, combine the carrot greens with the garlic, pine nuts, and cheese.
3.Pulse on and off to break up the garlic and nuts. 
4.  With the machine running, add the oil, until the mixture is a paste.  Season with salt and pepper. 
5.Transfer to a bowl, and whisk in the mayonnaise and yogurt.  Season with salt and pepper, over and refrigerate for at least 2 hours. 
6. Transfer to a serving bowl and serve with the carrots or other crudités. 

Rainbow Carrot Salad

Serves 4 to 6
 
1 bunch rainbow carrots, coarsely shredded
2 scallions, finely chopped, using the white and tender green parts
3 tangerines, peeled, separated into segments and chopped
3 tablespoons red wine vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
Salt and pepper
 
1.      In a bowl, combine the carrots, scallions, and tangerines. 
2.      In a small bowl, combine the vinegar, sugar, mustard and oil.  Season with salt and pepper.
3.      Pour the dressing over the carrots and toss to coat.  The salad can be refrigerated for up to 12 hours.  Re-toss when ready to serve. 

Sausage and Summer Squash Breakfast Casserole

Serves 6
 
1 pound sage breakfast sausage
1/2 cup finely chopped onion
2 cups finely chopped summer squash
2 teaspoons dried thyme
8 large eggs
1/2 cup milk or heavy cream
Salt and Tabasco
2 cups shredded sharp white cheddar cheese
1/2 cup shredded Jack Cheese
 
1.      Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
2.      In a skillet, cook the sausage, breaking up any large chunks, and cooking until the sausage is no longer pink.  Remove all but 1 tablespoon of fat from the pan, add the onion and cook for 3 minutes, until the onion is translucent.  Add the squash and thyme and cook until the squash is softened.  Transfer to a bowl and allow to cool. 
3.      In another bowl, whisk together the eggs, and milk.  Season with salt and Tabasco.
4.      Pour over the cooled sausage and squash mixture, the cheeses, and stir to blend.  Transfer to the prepared pan, and bake for 25 to 35 minutes, until the casserole is set in the middle.  Cool for 10 minutes, then cut into squares. 
5.      Cook’s Note: 
The casserole can be made 2 days ahead and refrigerated before baking.  You can also make this into muffins (it will make about 16) bake those for 15 to 20 minutes. 
6.      Another Cook’s note:
If you would like to change this up, saute chipotle chilies with the onion, or jalapenos with the onion, omit the thyme, and sub in oregano, and substitute Colby cheese for the sharp cheddar.

Make Ahead Praline Apple French Toast

Serves 6 to 8
 
3/4 cup (1 1/2 sticks) unsalted butter, melted
1/2 cup granulated sugar
2/3 cup firmly packed light brown sugar
2 cups pecan halves
6 cups torn egg bread or good quality white bread
3 apples, peeled, cored, and chopped into 1/2-inch pieces
6 large eggs
2 cups heavy cream
1/4 cup sugar
2 teaspoons ground cinnamon
1 tablespoon vanilla extract
1.      Coat with nonstick cooking spray two 9-inch round pie pans, 2 1/2 inches deep, or a 13 x 9-inch baking dish.
2.      Combine the melted butter and both sugars in a medium-size bowl.  Pour into the prepared pan(s), tilt to cover the bottom evenly, then arrange the pecans over the bottom.
3.      Put the bread and apples in a large bowl.
4.      In a medium-size bowl, beat together the eggs, cream, cinnamon, sugar, and vanilla.  Pour over the bread and apples and mix well.
5.      Do-Ahead:
At this point, cover and refrigerate for at least 2 hours or overnight. Preheat the oven to 350°F. Pour the batter into the prepared pan(s) and bake until puffed and golden, 45 to 55 minutes.

Pear and Apple Crumble Bars

Serves 6 to 8
 
For the Crumble
3 cups all-purpose flour
1 1/2 cups brown sugar
3/4 cup unsalted butter softened
 
1.      Preheat the oven to 350 degrees, coat the inside of a 13-by-9-inch pan with non-stick cooking spray. 
2.      In a mixing bowl, combine the ingredients, and blend together until it forms crumbs. 
3.      Press half of the mixture evenly into the pan.  Bake for 15 to 20 minutes until golden brown. 
 
For the Apple and Pear Mixture
5 large eggs
1 1/2 cups brown sugar
1 teaspoon ground cinnamon
2 apples, peeled, cored, and cut into 1/4-inch dice
3 pears, peeled, cored and cut into 1/4-inch dice
1 cup chopped pecans
 
1.      While the crust is baking, combine the eggs, sugar, cinnamon, apples, and pears in a mixing bowl. 
2.      Pour over the hot crust, sprinkle the mixture with the remaining crumble and the pecans. 
3.      Bake another 20 to 25 minutes until the crust is golden, and the filling is bubbling.  Allow to cool completely before cutting into squares. 
 

Pear and Gorgonzola Pizza

Serves 4
 
3 medium-size almost ripe but firm pears, peeled, cored, and cut into 1/4-inch wedges
1/3 cup firmly packed light brown sugar
1 pizza crust, homemade or store-bought
1 1/2 cups crumbled Gorgonzola
2 tablespoons extra virgin olive oil
 
1.      Preheat the oven to 375°F. Line a baking sheet with aluminum foil or a silicone liner.
2.      Arrange the pears on the baking sheet in a single layer and sprinkle with the brown sugar. Bake until golden brown, 30 to 35 minutes.
3.      Preheat the oven to 400°F. Arrange the pears over the pizza crust, then sprinkle the Gorgonzola evenly over the pears. Drizzle with the olive oil and bake until the crust is crisp, and the cheese is melted and beginning to bubble and turn golden, 20 to 25 minutes.

Slow Cooker Chicken with Pears and Apples

Serves 6
 
¼ cup (1/2 stick) unsalted butter
2 apples, and 2 pears, peeled, cored, and cut into wedges
2 medium onions, cut into half moons
2 teaspoons dried thyme
2 tablespoons Dijon mustard
¼ cup firmly packed light brown sugar
1 1/2 cups apple cider
2 chicken bouillon cubes or 2 teaspoons chicken stock base
8 slices thick cut (Applewood smoked) bacon, cut into 1-inch pieces
8 chicken breast halves, skin and bones removed
½ teaspoon freshly ground black pepper
½ cup heavy cream
½ cup finely chopped Italian parsley
 
1.      In a large skillet, melt the butter and sauté the apples, pears, onions and thyme until the onions begin to soften, about 5 to 7 minutes.  Add the mustard, sugar and cider, and transfer to the insert of a 5 to 7-quart slow cooker.  Add the bouillon cubes, crushing them to dissolve, and set the cooker on warm while you sauté the chicken.
2.      Wipe out the skillet, and cook the bacon until crisp, draining it on paper towels.  Sprinkle the chicken with the pepper, and brown the chicken in the bacon drippings, transferring to the slow cooker insert.  Cover and cook on low for 3 to 4 hours, until the chicken is cooked though and the apples and pears are tender.   Stir in the cream and parsley and serve on the warm setting. 
 

Pear Upside Down Cake

Serves 6 to 8
 
3 tablespoons unsalted butter
1/3 cup firmly packed brown sugar
2 medium firm-ripe pears, peeled, cored and thinly sliced
 
1.                  Preheat the oven to 350 degrees, coat the inside of a 9-inch round baking dish with non-stick cooking spray. 
2.                  In a skillet, melt the butter, add the sugar, and cook until the sugar is dissolved, and bubbling. 
3.                  Pour the butter mixture into the prepared pan and arrange the pears in a decorative pattern over the butter.  Set aside while making the batter.
 
 
For the Cake
1/2 cup unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
1 1/2 cups all-purpose flour
1-3/4 tsp. baking powder
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup whole milk
1-1/2 tsp. vanilla paste or extract
 
1.      In the bowl of an electric mixer, beat together the butter and brown sugar, until fluffy.  Add the eggs one at a time, and gradually add the flour, baking powder, ginger, cinnamon, and salt. 
2.      Stir in the milk and vanilla and beat until smooth. 
3.      Carefully pour over the pears in the baking dish.  
4.      Bake for 35 to 45 minutes, until a skewer inserted into the middle comes out clean.  Allow the cake to rest for 10 minutes, run a knife around the edge of the pan.
5.      Turn a cake plate upside down on top of the cake pan and, using potholders, carefully invert the cake pan onto the plate.  Serve the cake warm with vanilla ice cream, or unsweetened whipped cream. 

@Diane Phillips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com

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Farmers’ Market Box July 30th 2020

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes

Spicy Stir Fried Eggplant with Chicken

Serves 4
 
1/2 cup vegetable oil
1 pound Chinese eggplant, stem and root ends removed, cut into 1-inch dice
2 garlic cloves minced
1 teaspoon grated fresh ginger
1/2 pound ground chicken or turkey (or tofu)
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon granulated sugar
1 teaspoon chili garlic sauce
2 tablespoons cornstarch mixed with 2 tablespoons water
1⁄2 teaspoon sesame oil for garnish
3 scallions finely chopped for garnish
2 cups steamed rice for serving
 
1.      Heat the oil in a wok or large skillet and fry the eggplant till golden brown on all sides.  Remove and drain on paper towels. 
2.      Remove all but 2 tablespoons of oil from the wok, saute the garlic and ginger for 30 seconds, and add the ground turkey or chicken, and cook until the chicken is no longer pink. 
3.      Add the eggplant back to the skillet. 
4.      In a small bowl, combine the oyster sauce, soy, vinegar, sugar, chili garlic sauce, and cornstarch mixture.  Pour into the skillet and stir to combine.  Bring to a boil to thicken the sauce. 
5.      Serve the eggplant mixture garnished with a drizzle of sesame sauce, and scallions.  This is delicious over rice. 

Roasted Eggplant Lasagna

Serves 6 to 8
 
For the Vegetables
1/2 cup extra virgin olive oil
1 bunch rainbow carrots, tops removed, scraped, and thinly sliced
1 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 torpedo onions, roughly chopped using the red and tender greens parts (you want nice chunks here)
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 torpedo onion, finely chopped, using the red part only
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 saute 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. 

Carrot Top Pesto

Makes about 2 cups
 
1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry
2 garlic cloves
1/3 cup pine nuts
1/3 cup grated Parmigiano Reggiano cheese
1/2 cups extra virgin olive oil
Salt and pepper
 
1.                  In a food processor or blender, combine the carrot greens with the garlic, pine nuts, and cheese.
2.                  Pulse on and off to break up the garlic and nuts. 
3.                  With the machine running, add the oil, until the mixture is a paste.  Season with salt and pepper. 
4.                  Refrigerate for up to 7 days or freeze for up to 6 months. 
5.                  Cook’s Notes: 
a.      To use the pesto, the paste can be used for bruschetta, or tossed into pasta, and rice.
Add more oil to some of the pesto to make a sauce for grilled meats, roasted vegetables, and poultry. 
Add a bit of vinegar or lemon juice to make a vinaigrette. 

Makes about 2 cups

1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry

2 garlic cloves

1/3 cup pine nuts

1/3 cup grated Parmigiano Reggiano cheese

1/2 cups extra virgin olive oil

Salt and pepper

  1. In a food processor or blender, combine the carrot greens with the garlic, pine nuts, and cheese.
  2. Pulse on and off to break up the garlic and nuts. 
  3. With the machine running, add the oil, until the mixture is a paste.  Season with salt and pepper. 
  4. Refrigerate for up to 7 days or freeze for up to 6 months. 
  5. Cook’s Notes: 
    1. To use the pesto, the paste can be used for bruschetta, or tossed into pasta, and rice.

Add more oil to some of the pesto to make a sauce for grilled meats, roasted vegetables, and poultry. 

Add a bit of vinegar or lemon juice to make a vinaigrette. 

Serves 4
For the Beets
1 bunch chiogga beets, scrubbed, tops removed
 
1.      Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or silicone. 
2.      Put the beets onto the prepared pan, cover with foil and roast for 40 minutes (small) 55 (medium) 75 (large) until a small paring knife inserted into the middle goes in easily, without any resistance.  Cool the beets, slip off the skins, and thinly slice.  
For the Salad
 
1 bunch arugula, washed, and spun dry
2 torpedo onions, finely chopped using the red part only
Roasted beets (above)
2 tangerines, peeled and segmented
1/4 pound fresh mozzarella, or buratta, thinly sliced
1/4 cup tangerine juice
1/4 cup aged balsamic vinegar
2 tablespoons finely chopped basil
1/3 cup extra virgin olive oil
Salt and pepper
 
1.      Arrange the arugula and onion onto salad plates.  Arrange beet slices, tangerines, and mozzarella on top of the arugula. 
2.      In a small bowl, whisk together the juice, balsamic vinegar, basil, and oil.  Season with salt and pepper. 
3.      Drizzle the dressing over the salads and serve. 
4.      Cook’s Note:  This salad also makes a beautiful presentation on a buffet table by arranging the beets, tangerines, and mozzarella on the arugula on a serving platter.  Dress as directed. 
 

Roasted Rainbow Carrots

Serves 4
 
One bunch rainbow carrot, tops removed, scraped, and cut into quarters
1/3 cup extra virgin olive oil
3 tablespoons honey
1 teaspoon ground cumin
Salt and pepper
 
1.      Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone. 
2.      Arrange the carrots on the baking sheet in an even layer.
3.      In a bowl, whisk together the oil, honey, cumin, salt, and pepper. 
4.      Pour the mixture over the carrots and stir to coat the carrots. 
5.      Roast for 7 to 10 minutes, turning once, until the carrots are tender.  Serve warm. 
6.      The carrots tops make a delicious pesto to serve on top. 

Summer Squash Chowder

Serves 6
2 strips bacon cut into ½ inch dice
2 red torpedo onions, thinly sliced crosswise, using the red part only
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.
 

Farro with Rainbow Chard

Serves 4
 
1 1/2 cup pearlized farro
1/4 cup extra virgin olive oil
2 garlic cloves minced
1/2 cup finely chopped red torpedo onion, using the red and tender green parts
Pinch red pepper
One bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1/2 cup grated Parmigiano Reggiano
1/2 cup toasted pine nuts
 
1.                  Bring 6 cups of salted water to a boil, add the farro, bring to a boil, and simmer for 15 to 20 minutes.  Drain thoroughly put into a bowl and set aside. 
2.                  In a large skillet, heat the oil, add the garlic, onion, and red pepper, saute until the onion begins to soften. 
3.                  Add the chard and toss until the chard wilts.  Season with salt and pepper. 
4.                  Add the chard to the farro and toss to combine. 
5.                  Add the Parmigiano and toss again. 
6.                  Garnish the Farro with the pine nuts. 

Chicken and Squash Bake


Serves 6
 
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/2 cup finely chopped red torpedo onion, using the red parts only
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 saute 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. 

Sicilian Greens

Serves 4
This dish is equally delicious when using kale, or collards. 
 
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 Swiss 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 chard 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. 

Encore Tangerine Cheesecake

Serves 8
 
For the Crust
2 cups graham cracker crumbs
1/3 cup unsalted butter
1/3 cup sugar
 
1.      Preheat the oven to 350 degrees and coat the inside of a cheesecake or springform pan with non-stick cooking spray. 
2.      Combine the ingredients and press into the bottom and 1/2-way up the sides of the pan. 
3.      Bake for 10 minutes, remove from the oven, and set aside. 
 
For the Batter
Three 8-ounce packages of cream cheese, softened
1/2 cup granulated sugar
12 ounces white chocolate, chopped, melted, and cooled
1 1/2 cups sour cream
4 large eggs
 
1.      In the bowl of an electric mixer, beat the cream cheese until smooth. 
2.      Add the sugar, melted chocolate, sour cream, and eggs, beating until smooth. 
3.      Pour into the baked crust. 
4.      Bake for 45 to 55 minutes, until the center is just set. 
5.      Allow to cool in the turned off oven. 
6.      When the cheesecake has cooled to room temperature, spread with 1 1/2 to 2 cups of Oro Blanco curd.  Cover and refrigerate for at least 8 hours. 
7.      When ready to serve, bring to a room temperature. 
Tangerine Curd
Makes about 3 cups
 
1 1/4 cup sugar
6 large eggs
1/2 cup fresh tangerine juice
1/2 cup chilled butter, cut into 1/2-inch cubes


1.      In a saucier, or saucepan, whisk together the sugar, eggs, and juice.  Place over medium heat and whisk until the mixture thickens, and almost boils. 
2.      Remove from the heat and add butter, whisking in a few bits at a time, until they are incorporated. 
3.      Transfer to a bowl and press plastic wrap onto the surface of the curd to prevent a skin from forming.
4.      Cool, and refrigerate, the curd will set up in the refrigerator.  Use the curd on toast, English muffins, with scones for tea, and as a filling for cakes, or topping for cheesecakes. 

Avocado Salad with Grapefruit Vinaigrette

Serves 4
 
One head romaine, washed spun dry and separated into leaves
1 pink grapefruit, peel and pith removed, and segmented
1 Haas avocado, peeled, pitted, and sliced in 8 wedges
1/4 cup pink grapefruit juice
2 tablespoons white vinegar
2 tablespoons honey
1/2 cup extra virgin olive oil
Salt and pepper
 
1.      Put the leaves onto salad plates, top with some grapefruit segments and avocado wedges. 
2.      In a bowl, whisk together the juice, vinegar, honey, and olive oil.  Season with salt and pepper. 
3.      Dress the salads with the dressing and serve. 

Avocado Salad with Shrimp and Crab and Shrimp Louis Dressing

Serves 4
Although the crab and shrimp are my favorites in this salad, I have made it with leftover cooked chicken, and it’s terrific.
 
2 scallions, finely chopped
1 cup mayonnaise
1/4 cup ketchup
3 tablespoons Meyer lemon juice
2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
4 teaspoons capers, drained
1/4 cup chopped parsley
Salt and pepper
1/2 pound jumbo lump crabmeat, picked over for shells
1/2 pound medium peeled and deveined cooked shrimp
2 Hass avocados
 
1.      In a food processor or blender, combine the scallions, mayonnaise, ketchup, lemon juice, horseradish, Worcestershire, capers, and parsley.  Process until the pureed.  Season with salt and pepper.  The dressing will keep in the refrigerator for up to 5 days. 
2.      Toss 1/2 the dressing with the crab and shrimp. 
3.      Just before serving, cut the avocados in half, remove the pit, and spritz with water (this will prevent discoloration) Mound the salad into the cut half of the avocado, and drizzle with a bit more of the dressing. 
 

Creamy Avocado Dip

Makes about 2 cups
 
2 avocados, peeled and pitted
1 cup Greek style yogurt
1/2 cup packed fresh cilantro leaves
1/2 teaspoon ground cumin
1 tablespoon lime juice
1 tablespoon finely chopped jalapeno pepper
Salt and a few shakes Cholula or hot sauce
Tortilla chips, for serving
 
1.      In a food processor fitted with the metal blade, combine the avocados, yogurt, cilantro, cumin, lime juice, pepper, and salt. 
2.      Puree the mixture.  Taste for seasoning adding more salt and hot sauce.  Serve with tortilla chips. 
3.      To keep the dip from discoloring, spritz the dip with water, and cover with plastic wrap.  It should impede discoloration for up to 6 hours. 

Pink Grapefruit Beer-Garitas

Serves 4
 
1/3 cup sugar
1/3 cup water
Two 12-ounce bottles Corona or other pale lager
2 cups pink grapefruit juice
1/4 cup gold tequila
1/4 fresh lime juice
Ice
One lime cut into quarters
Coarse salt
 
1.      In a large pitcher, combine the sugar and water, and stir until the sugar is dissolved. 
2.      Add the Corona, juice, tequila, and lime juice.  Stir to blend. 
3.      Rub the rim of an 8-ounce glass with a cut lime, dip into the coarse salt, and fill with ice.  Pour the beer mixture over the ice and serve. 

Swiss Beans

Serves 4
This is a great side dish for a barbecue.
 
Serves 4 to 6
 
1/2 pound yellow beans, ends trimmed and cut into 1-inch pieces
2 tablespoons butter, melted
2 tablespoons onion, finely chopped
2 tablespoons all-purpose flour
1 teaspoon sugar
1 teaspoon salt
2 cups sour cream
Few drops of Tabasco
8 ounces Swiss cheese, coarsely shredded
 
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.
 

Mediterranean Beans and Peppers

Serves 4
 
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 red torpedo onions, thinly sliced, using the red and tender green parts
1/2 pound Italian peppers, stem end and cored, thinly sliced
1/2 pound yellow beans, ends trimmed, and cut into 1-inch pieces
One 14.5-ounce can chopped 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 onions for 2 to 3 minutes, until the onions 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. 

Amaretto Peach French Toast

Serves 6
A great make-ahead for brunch, you can use your favorite stone fruit for this. 
 
For the French Toast
6 large eggs
2/3 cup milk
1 tablespoon Amaretto liqueur
1 tablespoon baking powder
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
One 8-ounce loaf egg bread or Hawaiian sweet bread, torn into pieces
 
1.      Coat a 13 x 9-inch baking dish with nonstick cooking spray. 
2.      Put the bread into a large bowl.
3.      In a medium-size bowl, whisk together the eggs, milk, baking powder, Amaretto, baking powder, cinnamon, and sugar.  Pour the mixture over the bread and let soak for at least 15 minutes.    
 
For the Fruit
 
4 large firm yellow peaches, peeled, pitted, and thinly sliced
1/2 cup granulated sugar
1 teaspoon ground cinnamon
Pinch of ground nutmeg
1 teaspoon cornstarch
 
1.      Put the peaches, granulated sugar, cinnamon, nutmeg, and cornstarch in the prepared dish, stir to coat the peaches, and cover with the soaked bread, wedging it in to fit.
2.      Cover and refrigerate for at least 2 hours or overnight.
 
For the Topping
1/2 cup slivered almonds
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 cup slivered almonds
2 to 3 tablespoons unsalted butter, melted
Confectioners’ sugar
 
1.      Preheat the oven to 375° F.
2.      In a small bowl, mix together the almonds, sugar, and cinnamon. Sprinkle evenly over the bread and top with the almonds. Brush with some or all of the melted butter and bake until golden and the peaches are bubbling around the sides of the dish, 20 to 25 minutes.
3.      Remove from the oven and sift confectioners’ sugar over the top.  Allow the French toast to rest for 10 minutes before serving. 

Grilled Peach Salad

Serves 6
 
For the Peaches
4 yellow peaches, halved and pitted
Raw sugar
 
1.      Preheat the grill or a grill pan, dip the cut side of the peaches into the sugar, and grill cut side down for 3 to 5 minutes until the fruit is softened. 
2.      Remove from the grill to a plate and allow to rest for 5 minutes.  Cut each half into wedges. 
 
For the Salad
1 head butter lettuce, washed and spun dry
1/4 cup rice vinegar
2 tablespoons honey
1 teaspoon Madras curry powder
1 teaspoon Worcestershire
1/2 cup canola or vegetable oil of your choice
Salt and pepper
1/2 cup crumbled goat cheese (optional for garnish)
 
1.      Put the lettuce into a salad bowl.
2.      In another bowl, whisk together the vinegar honey, curry Worcestershire and oil. Season with salt and pepper. 
3.      Toss the salad with some of the dressing and plate the salad. 
4.      Top with some of the peach wedges and garnish with goat cheese. 

@Diane Phillips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com

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Farmers’ Market Box July 23rd 2020

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes

Roasted Swordfish with Caponata

Serves 4 to 6
For the Caponata
Caponata is best made ahead and served at room temperature. Caponata is a side dish served everywhere in Sicily and some areas of southern Italy—it is delicious with seafood, grilled meats, and poultry.
 
1 pound Indian eggplant, stem and root ends removed, cut into 1/2-inch dice
Salt
1/4 cup extra virgin olive oil
1 onion, chopped
3 ribs celery, chopped 1/2-inch pieces
1/2 cup tomato puree (if you have fresh tomatoes, you’ll need 1 cup of chopped tomatoes)
1/4 cup red wine vinegar
2 to 3 tablespoons sugar
1/4 cup capers, if salted, plunge into hot water for 2 minutes, then rinse
1/4 cup chopped green olives
 
1.      Salt the eggplant in a colander and set aside for 1 hour. 
2.      In a large skillet, heat the oil, add the onion and celery, and saute until the onion begins to turn translucent. 
3.      Press any water out of the eggplant, and pat dry on paper towels. 
4.      Add the eggplant to the onions and celery, saute until the eggplant is golden brown. 
5.      Add the tomato, vinegar, and sugar. 
6.      Simmer for 5 to 7 minutes. 
7.      Add the capers and olives and keep warm until ready to serve.
8.      Caponata is better the next day, after the flavors get to know one another. 
 
For the Swordfish
1/3 cup extra virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
2 1/2 pound swordfish filets
 
1.      In a 13-by-9-inch baking dish combine the oil, lemon juice, Worcestershire, and garlic. 
2.      Arrange the swordfish in the pan, turning to coat on both sides.  Refrigerate for 2 hours.
3.      Preheat the oven to 400 degrees and remove the swordfish from the refrigerator. 
4.      Roast the swordfish for 10 minutes per inch of thickness, or until an instant read meat thermometer inserted into the center of the meat registers 155 degrees.  Allow to rest for 5 minutes, serve with the caponata. 
Cook’s Note:
you can make this recipe with any thick-fleshed fish—bass, halibut, snapper all work well here.

Roasted Indian Eggplant

Serves 4
Serve this spicy dish with rice as a meatless main course, or with pita or Naan as a first course. 
 
1 pound Indian eggplant, stem end removed and cut into 1/2-inch dice
Salt and pepper
1/4 cup vegetable oil
1 medium onion, 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, chopped
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.  

Pizza Pie Potatoes

Serves 4
1 pound German butterball potatoes
 3/4 cup extra virgin olive oil
4 garlic cloves, minced
2 teaspoons dried oregano
Salt and pepper
2 cups cherry tomatoes, thinly sliced
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 15 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 10-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 25 to 30 minutes, until the potatoes are crispy, and the cheeses are melted, and golden brown. 
9.      Allow to rest for 5 minutes before serving. 

Roasted Smashed Butterball Potatoes

Serves 4
You can dress these up by topping with crumbled goat cheese, sharp cheddar, Provolone, or Asiago. 
 
1/2 pound German butterball 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. 

Corona Beer Bread with Cilantro and Queso Fresco

Makes one loaf
 
2 1/2 cups all-purpose flour
1/2 cup stone ground corn meal
1 tablespoon baking powder
2 teaspoons granulated sugar
1 1/2 teaspoons salt
1/2 teaspoon Tabasco or Cholula
1/2 teaspoon ground cumin
1/4 teaspoon chile powder
One 12-ounce bottle Corona beer
4 tablespoons unsalted butter, melted
6 ounces queso fresco cheese, crumbled
One 2-inch jalapeño, seeded and minced
3 tablespoons minced cilantro
 
1.      Preheat the oven to 375°. Coat a 10-by-5-inch loaf pan with nonstick cooking spray.
2.      In a large bowl, whisk the flour with the baking powder, sugar, salt, pepper, cumin, and chipotle chile powder.
3.      Make a well in the center of the dry ingredients.
4.      Add the beer and 3 tablespoons of the melted butter. Stir the mixture until only a few streaks of flour remain.
5.      Fold in the cheese, jalapeño, and cilantro until just combined.
6.      Scrape the batter into the prepared loaf pan and smooth the top. Pour the remaining 1 tablespoon of melted butter over the top.
7.      Bake for about 1 hour, until a toothpick inserted into the center of the loaf comes out clean. Transfer the pan to a rack and let cool for 15 minutes.
8.      Remove the bread from the loaf pan and let cool completely on the rack before slicing.

Cilantro Pesto

Makes about 2 cups
This delicious sauce is awesome as a drizzle over grilled meats, and poultry, stir it into rice, or drizzle it on steamed or roasted potatoes.  It freezes well and will keep its deep green color.  Thin it with oil to drizzle, add rice vinegar or lime juice to make a vinaigrette. 
 
2 cups packed fresh cilantro (you can include the tender stems)
1/4 cup pine nuts or almonds
2 garlic cloves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2/3 cup sunflower or vegetable oil, plus a few more tablespoons to cover
 
1.      In a blender or food processor, combine the cilantro, pine nuts or almonds, and garlic.  Pulse on and off to break up the garlic and nuts.  Add the salt and pepper.
2.      With the machine running, slowly pour in the oil, until a paste forms.  Season with salt and pepper, pour into a jar, and cover with some more oil to preserve the color.  The pesto will keep in the fridge for 5 days, in the freezer for 6 months. 

Chickpeas and Tuscan Chard

Serves 4

3 tablespoons extra virgin olive oil
3 ounces pancetta, cut into 1/2-inch dice
1/2 cup finely chopped onion
Pinch red pepper flakes
1 bunch Swiss chard, tough stems removed, and cut into 1/2-inch ribbons
One 14.5-ounce can garbanzo beans, drained and rinsed
Salt and pepper
 
1.      In a large skillet, heat the oil, add the pancetta, and cook until crispy.  Add the onion and red pepper flakes, saute for 2 to 3 minutes to soften.  Add the Swiss chard, and beans, saute until the chard is wilted, and the beans are tender.  Season with salt and pepper and serve.

Kale Salad with Miso Sesame Dressing

Serves 4
 
One bunch kale, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup rice vinegar
1/2 teaspoon salt
1 tablespoon white miso
1 teaspoon chili garlic oil*see note
2 teaspoons sugar
1/4 cup vegetable oil
2 scallions, thinly sliced using the white and tender green parts
2 tablespoons sesame seeds
1 tablespoon toasted sesame oil for garnish
 
1.      Put the kale into a salad bowl.  Toss with 2 tablespoons of vinegar and the salt.  Set aside. 
2.      In another bowl, whisk together the vinegar, miso, chili garlic oil, sugar, and vegetable oil. 
3.      Toss with the kale, add the scallions and sesame seeds, toss again. 
4.      Drizzle the salad with the sesame oil and serve.  
5.      Cook’s Note: 
In place of chili garlic oil, increase vegetable oil by 1 teaspoon, add one garlic clove minced, and a pinch of red pepper flakes. 

Broccoli Potato Soup

Serves 6
This has been one of my favorite soups during self-isolation; it is an old recipe from Marcella Hazan, it’s so simple, yet delicious. 
 
3 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 cup finely chopped onion
2 garlic cloves, minced
1/2 pound German butterball potatoes, cut into 1/2-inch dice
3 1/2 cups chicken or vegetable broth
3 broccoli florets
1/2 cup grated Parmigiano Reggiano
salt and pepper
 
1.      In a Dutch oven, heat 2 tablespoons of butter with the oil.  Saute the onion over medium-high heat, until almost caramelized–this will take about 5 to 7 minutes.
2.      Add the garlic and cook another minute.
3.      Add the potatoes, and saute for 3 to 4 minutes, until the potatoes have begun to color.
4.      Add the broth, and broccoli.
5.      Bring to a boil, simmer for 10 to 15 minutes until the potatoes are tender.
6.      Add the remaining butter and Parmigiano, season with salt and pepper, and serve warm.

Broccoli, Lemon Ricotta Pasta

Serves 4 to 6
 
One pound shaped pasta such as medium shells, rotini, rigatoni
1 bunch broccoli, cut into florets
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
Grated zest of 1 lemon
2 tablespoons lemon juice
1 cup whole milk ricotta cheese
Salt and pepper
1 cup grated Parmigiano Reggiano, or Pecorino Romano
 
1.      Bring 8 quarts of salted water to a boil, add the pasta, and cook according to the package directions.  4 minutes before the pasta is done, add the broccoli to the pasta water.  Drain the pasta and broccoli, reserving 1 cup of the pasta water.
2.      While the pasta is cooking heat, the oil is a small skillet, saute the garlic, red pepper, and zest for 2 minutes, until fragrant. 
3.      In a serving bowl, combine the lemon juice, ricotta, garlic mixture and 1/2 cup of Parmigiano.  Add the hot broccoli to the bowl and toss to coat.  Season with salt and pepper, and garnish each serving with the remaining cheese. 

Pacific Rim Cucumber Salad

Serves 4
 
1/4 cup fresh lime juice
1 tablespoon fish sauce
1 tablespoon sugar
2 Thai chiles, thinly sliced
1 small garlic clove, finely grated
2 tablespoons canola oil
1 pound cucumbers, scrubbed, halved lengthwise, seeded and sliced crosswise 1/4 inch thick
1 cup packed cilantro, chopped
1/2 cup salted roasted peanuts
1/2 cup red onion, very thinly sliced
Salt and pepper to taste
 
1.      In a small bowl, whisk the lime juice with the fish sauce, sugar, chiles, garlic and oil. In a large bowl, toss the cucumbers, cilantro, peanuts, and onion.
2.      Add the dressing and toss to coat. Season with salt and serve right away.

Cucumber Dill Salad

Serves 4
 
1 pound cucumbers, scrubbed, seeded, and cut into thin slices
1/2 cup thinly sliced red onion
1/4 cup Greek style yogurt
1/4 cup milk
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
Salt and pepper
1/4 cup finely chopped dill
 
1.      Put the cucumbers and onion into a salad bowl.
2.      In a small bowl, whisk together the yogurt, milk, zest, lemon juice, salt, pepper, and dill.
3.      Pour over the cucumbers and let marinade in the refrigerator for at least 2 hours.  Serve cold. 

Orange Upside Down Cake with Whipped Cream

Serves 10

 
    1/2 cup unsalted butter
    3/4 cups firmly packed light brown sugar   
    2 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
1cup granulated sugar
2 large eggs
2 teaspoons grated orange zest
2/3 cup 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

Pasta Carbonara with Zucchini or Summer Squash

Serves 6
 
1/4 cup extra virgin olive oil
1 garlic clove, minced
2 medium zucchini or 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, saute the garlic and zucchini/summer squash until it 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. 

Summer Squash Saute with Cilantro and Cotija Cheese

Serves 4
 
2 tablespoons extra-virgin olive oil
1/2 medium red onion, diced
2 garlic cloves, minced
1 tablespoon finely chopped cilantro
2 cups diced zucchini, summer squash, or a mix
salt and freshly ground black pepper
1 cup crumbled cotija cheese
 
1.      In a large skillet, heat the oil, saute the onion and garlic for 2 to 3 minutes until the onion is softened. 
2.      Add the cilantro and squash, season with salt and pepper, and saute until the squash begins to color, and softened, about 5 minutes.  Sprinkle with the cheese and serve. 

Summer Squash Provencal

Serves 6
 
1/4 cup extra virgin olive oil
3 garlic cloves, minced
1 sweet yellow onion, thinly sliced
1 pound summer squash, stem and root ends removed, and thinly sliced
2 cups chopped cherry tomatoes
1/2 teaspoons dried thyme
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 saute the garlic and onion until the onion is soften.  Add the squash, tomatoes and thyme, season with salt and pepper and simmer until the mixture has thickened.  Season with salt and pepper. 
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. 
 

Roasted Cherry Tomatoes

Serves 4
 
1 basket mixed cherry tomatoes, stemmed and cut in half
1/4 cup extra virgin olive oil
2 garlic cloves, minced
Salt and pepper
1/2 cup finely chopped onion
1 teaspoon dried oregano (this is optional—see note)
 
1.      Preheat the oven to 350 degrees and line a baking sheet with parchment, silicone, or aluminum foil.
2.      In a bowl combine all the ingredients and spread onto the baking sheet.  Roast for 25 to 35 minutes until the edges of the tomatoes are beginning to char and they are softened, and the skins are wrinkled.  Remove from the oven, cool, cover and refrigerate.
3.      The tomatoes are delicious as a garnish for grilled meats, poultry, or seafood.  They can be used as a bruschetta topping, mixed into pasta, or salads. 
4.      Cook’s Note: 
You can go two ways here, omit the herb, and have them be plain.  When you use them, you can add your choice of fresh herb to the mix.  I’ve used oregano here, but you can use dried basil, rosemary, marjoram, or mint. 

Pasta with Cherry Tomato Sauce

Serves 4 to 6
 
2 tablespoons extra virgin olive oil
1 garlic clove, sliced
1 basket Sungold tomatoes, washed, stems removed, and quartered
Salt and pepper
1/4 cup finely chopped basil
1 pound linguine, spaghetti, or farfalle, cooked 2 minutes short of al dente saving some pasta water
1/2 cup grated Pecorino Romano or Parmigiano Reggiano
 
1.      In a skillet, heat the oil and saute the garlic until it is translucent.  Remove from the pan.
2.      Add the tomatoes, season with salt and pepper, and saute until the tomatoes are softened, and saucy. Season again with salt and pepper if necessary. Add the basil.
3.      Add the pasta to the skillet, and toss to coat, adding pasta water to create a creamy sauce.
4.      Serve garnished with grated cheese.
 

Red Carrot Cake with Orange Cream Cheese Frosting

Serves 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 red carrots
One 8-ounce can crushed pineapple (do not drain)
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, pineapple and juice, and nuts, stirring until blended.  Add the flour, baking soda, and cinnamon and stir to combine.  Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.  Cupcakes 30 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.
Bake cupcakes
until a skewer inserted in the center comes out with a few crumbs sticking to it, 15 to 17 minutes. 
Orange 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
1 teaspoon orange extract
1 teaspoon vanilla paste or extract
Orange 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 extract, 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.

@Diane Phillips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com 

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Farmers’ Market Box July 16th 2020

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes

Sweet and Sour Red Cabbage

Serves 6
 
    1 Tbs. olive oil
    6 slices apple wood-smoked bacon cut into julienne    
    1 cup thinly sliced red torpedo onion, using only the red part
    6 cups thinly sliced red cabbage
    1 cup dark brown sugar
    1/4 to 1/3 cup red-wine vinegar
    Salt and freshly ground black pepper
 
1.      In a 5- or 6-quart Dutch oven, heat the oil over high heat, add the bacon, and cook, stirring occasionally, until its fat is rendered, and the bacon is crisp, 3 to 4 min.
2.      Add the onion and cook, stirring frequently, until soft and lightly colored, about 3 min.
3.      Add the cabbage and cook, stirring regularly, until just wilted, about 5 min.
4.      Add the brown sugar and vinegar, stir well, and let cook until the cabbage is wilted but still has a bit of crunch left to it, about 5 minutes.
5.      Season with 3/4 tsp salt and several grinds of pepper.
6.      Adjust the acidity or sweetness with a touch more vinegar or sugar if you like and add more salt and pepper if needed.

Oro Blanco Sangria

Serves 4 to 6
 
1 cup superfine sugar
1 cup hot water
2 750-ounce bottles Riesling or Chablis
1 Oro Blanco, ends removed, and sliced 1/4-inch thick
2 oranges or Tangerines, peeled, and segmented
1/2 cup Triple Sec
One 750-ounce bottle sparkling water
Orange slices, or lime slices for garnish
 
1.      Put the sugar and hot water into a large bowl, stirring until the sugar is dissolved.  Add the wine, Oro Blanco, orange or tangerine segments, and Triple Sec.  Cover and refrigerate for at least 4 hours, or overnight. 
2.      For each serving, pour 1/2 cup Sangria mixture into a wine glass, and top off with the sparkling water.  Serve garnished with an orange or lime slice.

Golden Beet Salad

Serves 4
 
One bunch arugula or other greens, washed, spun dry and chopped (remove any tough stems)
One bunch golden beet, roasted (see recipe below) and cut into 1/2-inch dice
1/3 cup Oro Blanco juice
1/4 cup rice vinegar
1 tablespoon Dijon mustard
2 teaspoons finely chopped red torpedo onion
1 cup vegetable oil
Salt and pepper
One Oro Blanco, peel and pitch removed, segmented
1 cup crumbled goat cheese
To Roast the Beets
 
One bunch golden beets, scrubbed and tops removed (save for another use—see below)
 
1.      Preheat the oven to 400 degrees, and line a baking sheet with silicone or aluminum foil.  Roast the beets for 20 to 30 minutes (this depends on the size — baby beets 15 minutes, medium beets 20 to 30 and large beets 45 minutes to an hour) until they are tender when pierced with the sharp tip of a paring knife.  Allow the beets to cool, slip off the skins (they should slide right off) and cut into a 1/2-inch dice, or into slices (for this salad a dice is nice J)
2.      Put the beets in a bowl, and pour some of the dressing over the beets, and toss to coat.
3.      Cook’s Note:
  If you have an Insta-pot, beets can be cooked for 15 minutes at high pressure with natural release. 
 
To Assemble
 
1.      Put the arugula or greens into a salad bowl.
2.      In a small mixing bowl, whisk together the juice, vinegar, mustard, onion, honey, and oil, until thickened.  Season with salt and pepper to taste. 
3.      Drizzle some of the dressing over the arugula and toss to coat.  Plate the salad, arrange some of the beets over the greens, and top some of the Oro Blanco segments and crumbled goat cheese.

Save the Greens

Serves 4
Beets give you an extra serving of healthy greens, remove the tough stems, and saute.  If you don’t use the sautéed greens right away, they freeze beautifully, and can be added to soups, and sautés.  They are delicious stirred into mashed potatoes and garnished with a bit of Parmigiano or your favorite cheese.
 
2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch beet greens, tough stems removed and cut into 1/2-inch ribbons
2 to 4 tablespoons water or broth
Salt and pepper
1.      In a large skillet heat the oil, saute the garlic and pepper for 30 seconds until fragrant.  Add the greens, and saute to 3 to 4 minutes until wilted. 
2.      If the skillet is dry add a bit of water or broth, to help wilt the greens. 
3.      Season the greens with salt and pepper if needed and serve warm.  They are a terrific bed for grilled poultry or meats.

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. 
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 Carrot Salad

Serves 4 to 6
 
1 bunch rainbow carrots, coarsely shredded
1/2 cup finely chopped torpedo onions, using the red and tender green parts
3 tangerines, peeled, separated into segments, and chopped
3 tablespoons red wine vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
Salt and pepper
 
1.      In a bowl, combine the carrots, scallions, and tangerines. 
2.      In a small bowl, combine the vinegar, sugar, mustard, and oil.  Season with salt and pepper.
3.      Pour the dressing over the carrots and toss to coat.  The salad can be refrigerated for up to 12 hours.  Re-toss when ready to serve. 

Loaded White Potato Mash

Serves 4
White Cascades are low starch potatoes, I’ve given measurements, but be careful, sometimes the potatoes will need a bit more butter, or sour cream to achieve a nice consistency.
 
One pound cascade white potatoes, scrubbed, peeled if desired
1/4 cup unsalted butter
1/4 cup sour cream
1/2 cup grated sharp cheddar cheese
1/4 cup finely chopped red torpedo onion using the green part only
Salt and pepper
 
1.      Put the potatoes into water to cover, bring to a boil, and simmer for 20 to 25 minutes until tender. 
2.      Drain thoroughly.
3.      Add the butter and sour cream, and mash the potatoes, a few lumps are OK.
4.      Fold in the cheddar cheese, and onion, season with salt and pepper and serve. 

Pasta with Pancetta and Curly Kale

Serves 6
 
1 pound penne or other shaped pasta
3 tablespoons extra virgin olive oil
1/2 cup finely chopped pancetta
3 garlic cloves, minced
1 bunch curly kale, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
3/4 cup grated Pecorino Romano
 
1.      Bring 8 quarts of salted water to a boil.  Add the pasta and cook for 2 minutes short of al dente. 
2.      In a large skillet, heat the oil, saute the pancetta until crispy.
3.      Add the garlic and swirl in the pan for 3 seconds until fragrant.
4.      Add the kale and cook until the kale is wilted.  Season with salt and pepper.
5.      When the pasta is cooked, drain, reserving 1 cup of hot pasta water if needed.
6.      Toss the pasta with the kale in the skillet, add half of the cheese, and a bit of pasta water to make a creamy sauce. 
7.      Serve the pasta garnished with the remaining cheese. 

Kale and Potato Gratin

Serves 4 to 6
 
2 tablespoons extra virgin olive oil
1 garlic clove, minced
1 bunch kale, tough stems removed, and cut into 1/2-inch ribbons
1 1/2 cups milk
1 cup heavy cream
1 pound white cascade potatoes, thinly sliced on a mandoline (about 1/4-inch thick)
2 tablespoons finely chopped garlic
Salt and pepper
1/2 cup grated Parmigiano Reggiano
1/2 cup grated Gruyere, or imported Swiss cheese
 
1.      Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. 
2.      In a large skillet, heat the oil, swirl the garlic in the pan for 30 seconds, until fragrant, and add the kale.  Saute the kale until it begins to wilt. 
3.      Add the milk and cream to the pan, along with the sliced potatoes, and garlic. Simmer for 10 to 15 minutes until the potatoes are beginning to turn tender.  Season with salt and pepper. 
4.      Combine the cheeses in a bowl. 
5.      Transfer the potato/kale mixture to the prepared baking dish and sprinkle with the cheese. 
6.      Do-Ahead:
  At this point, you can cool, cover, and refrigerate overnight. 
7.      Bake the gratin for 35 to 40 minutes until the cheese is golden brown and the potatoes are tender. 
8.      Allow the gratin to rest for 10 minutes before serving. 

Summer Squash Tortino

Serves 6
 
2 tablespoons extra virgin olive oil
1 garlic clove, minced
2 cups grated zucchini or summer squash
2 large eggs
1/2 cup whole milk ricotta
1/3 cup grated Pecorino
Salt and pepper
 
1.      Preheat the oven to 350 degrees, and butter six 4-ounce ramekins. 
2.      In a skillet, heat the oil and saute the garlic for 30 seconds until fragrant. 
3.      Add the zucchini and saute until the zucchini is wilted, and the liquid in the pan is absorbed. 
4.      Cool.
5.      In a blender, combine the eggs, ricotta, pecorino and zucchini, and blend until combined. 
6.      Pour the into the prepared ramekins to within 1/2-inch of the top.
7.      Bake for 30 to 45 minutes until set.  Allow to rest for 5 minutes then turn out onto a plate in a pool of Pecorino Sauce. 
 
For the Sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1 cup grated Pecorino Romano
Salt and pepper
 
1.      In a saucepan, heat the butter, add the flour, and cook whisking for 2 minutes. 
2.      Add the milk and bring to a boil. 
3.      Take the pan off the heat, add the cheese, and whisk until melted. 
4.      Season with salt and pepper.  Serve warm.

Summer Squash/Zucchini Parmesan Rice

Serves 8
3 tablespoons unsalted butter
1/2 cup finely red torpedo onion, using only the red part
2 cloves garlic, minced
4 cups shredded zucchini (about 2 1/2 pounds)—or summer squash
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 shakes of Tabasco sauce
2 tablespoons all-purpose flour
1 cup chicken broth
1 1/2 cups heavy cream
3/4 cup long-grain rice
3/4 cup freshly grated Parmigiano Reggiano cheese
 
1.      In a large skillet over medium heat, melt the butter, then add the onion and garlic and cook, stirring, until softened, 2 to 3 minutes.  Add the zucchini and cook until it is no longer giving off moisture, 4 to 6 minutes.  Season with the salt, pepper, and Tabasco. 
2.      Sprinkle with the flour and cook, stirring, for 2 minutes.  Gradually stir in the broth and heavy cream, stirring until the mixture is smooth and the mixture comes to a boil.
3.      Do-Ahead: At this point, you can let cool, cover, and refrigerate for 2 days. Let come to room temperature before continuing.
4.      Preheat the oven to 400°F F. Coat a 13 x 9-inch baking dish with nonstick cooking spray. 
5.      Stir the rice into the zucchini mixture, pour into the prepared dish, and sprinkle with the cheese.  Bake until the rice is tender, and the cheese is golden, 25 to 35 minutes. Let rest for 5 to 10 minutes before serving.
6.      Cook’s Note
:  If you would like the rice can be made in individual ramekins or muffin tins, then tipped out onto the plate when served.  They will only need about 15 to 20 minutes baking time.

Stuffed Zucchini or Summer Squash

Serves 8
This recipe calls for zucchini, but you can sub in Gold Bar squash for the zucchini, or mix and match
 
Six 6-inch-long zucchini or summer squash, ends trimmed, and cut in half lengthwise
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 cup finely chopped red torpedo onion, using the red part only
1 clove garlic, minced
½ cup finely diced boiled ham
1/4 cup packed fresh basil leaves, cut into strips
1 1/2 cups fresh breadcrumbs
1/3 cup mayonnaise
1 1/4 cups shredded Gruyere
 
1.      Line a baking sheet with a silicone liner or aluminum foil or coat two 13 x 9-inch baking dishes with nonstick cooking spray.
2.      Bring an inch of water to a boil in a large pot. Place the zucchini in a steamer insert, fit it into the pot, cover, and steam the zucchini until tender when pierced with a knife, but the skin is still crisp, 6 to 10 minutes.  Remove from the pot and let cool a bit. Then gently scoop out the insides of the zucchini with a small teaspoon or grapefruit spoon, leaving a 1/2-inch-thick shell. Dry the shells with paper towels. Chop the insides of the zucchini finely.
3.      In a 10-inch skillet, heat the butter and oil together over medium heat. When the butter is melted, add the onion and chopped zucchini, and cook, stirring, until the onion begins to soften, about 3 minutes.  Add the garlic, ham, and cook, stirring, for another 2 minutes.  Remove from the heat and transfer to a medium-size bowl. Stir in the basil, breadcrumbs, and mayonnaise until blended.
4.      Stuff the zucchini shells with the mixture and place on the prepared baking sheet or in the baking dishes.
Do-Ahead:
At this point, you can cover and refrigerate for up to 2 days. Bring to room temperature before continuing.
5.      Preheat the oven to 375°F. Cover the zucchini evenly with the cheese and bake until the cheese is golden, and the filling is puffed, 10 to 15 minutes.  Remove from the oven and serve hot, warm, or at room temperature.

Sweet Corn and Zucchini Pie

Serves 4 to 6
 
4 tablespoons unsalted butter
2 zucchini squash, thinly sliced
1/2 cup red torpedo onion, chopped
2 ears sweet corn, cut from the cob
1/4 cup finely chopped fresh basil
Salt and pepper
1 cup grated sharp cheddar cheese
4 large eggs, beaten
1/2 cup crumbled goat cheese
 
1.      Preheat the oven to 350 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2.      In a skillet, heat the butter, and saute the zucchini, onion, and corn, until the onion and zucchini are softened.  Add the basil, and season with salt and pepper. 
3.      Transfer the mixture to a bowl and allow to cool slightly.
4.      Add the cheeses, and eggs, and stir to combine.
5.      Pour into the prepared baking dish and bake for 30 to 35 minutes until the pie is set in the center.  Remove from the oven, allow to rest for 10 to 15 minutes before cutting into wedges and serving. 
6.      Cook’s Note:  This recipe will make about 8 muffins for individual servings. 

Sweet Corn Bread with Roasted Peaches and Maple Bourbon Sauce

Serves 6

For the Cornbread
1/2 cup unsalted butter, softened
2 cups all-purpose flour
1/2 cup fine yellow cornmeal
2 teaspoon baking powder
3/4 teaspoon salt
1 cup granulated sugar
3 large eggs, at room temperature
1/2 cup heavy cream
1/2 cup whole milk
1/2 cup sour cream
1 cup corn cut from the cob
 
1.      Preheat the oven and heat the oven to 375°F. Coat a 9-inch square baking dish with non-stick cooking spray.
2.      In a large bowl, whisk the flour, cornmeal, baking powder, and salt. Set aside.
3.      In a stand mixer fitted with the paddle attachment or in a large bowl with a hand-held electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes.
4.      Gradually beat in the eggs, one at a time, until well combined.
5.      Adjust the mixer speed to low and add the cream, milk, and sour cream; mix until combined.
6.      The batter may look curdled at this point. Fold in the corn
7.      Add the dry ingredients, mixing until just combined and scraping down the sides as needed.
8.      Pour the batter into the prepared baking dish.
9.      Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let the cornbread cool in its dish on a rack until warm.
For the Peaches
4 firm peaches (you can sub in any stone fruit you have on hand), halved, and pitted
2 tsp. raw sugar
 
1.      Preheat the oven to 400 degrees.
2.      Dip the cut sides of the peaches into the raw sugar and put them into an oven proof skillet large enough to hold the 8 peach halves comfortably, cut side down.
3.      Roast for 15 to 20 minutes, until the peaches are soft.  Cut the peaches in half and keep warm.
 
For the Maple Bourbon Sauce
1/4 cup unsalted butter
1/2 cup packed brown sugar
1/4 cup maple syrup
1/4 cup Bourbon
Vanilla ice cream for serving
 
1.      In a saucepan, heat the butter, add the brown sugar, and stir until the brown sugar melts. 
2.      Add the maple syrup and bring to a boil.  Simmer for 5 minutes, to reduce the sauce. 
3.      Add the bourbon and continue to cook for another 5 minutes.  Serve warm. 
 
To serve:
  Cut the cornbread into squares.  Put 2 wedges of peach onto the top of the cornbread, top with some vanilla ice cream.  Ladle some of the sauce over the peaches and ice cream.  Serve warm. 

White Peach Streusel Muffins

Makes 1 dozen
 
1/4 cup butter or margarine, softened
1/3 cup sugar
1 large egg
2 1/3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
1 teaspoon vanilla paste or extract
3 white peaches, peeled, pitted, and chopped
1/4 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 1/2 tablespoons chilled butter or margarine
 
1.      Preheat the oven to 375 degrees and coat the inside of muffin tins with non-stick cooking spray.
2.      Beat 1/4 cup butter at medium speed with an electric mixer until creamy; gradually add 1/3 cup sugar, beating until light and fluffy.
3.      Add egg, beating until blended.
4.      Combine 2 1/3 cups flour, baking powder, and salt.
5.      Add flour mixture to butter mixture alternately with milk, stirring well after each addition. Stir in vanilla extract, and fold in chopped peaches.
6.      Spoon muffin batter into greased or paper-lined muffin pan, filling two-thirds full.
7.      Combine 1/4 cup sugar, 3 tablespoons flour, and cinnamon; cut in 2 1/2 tablespoons butter with pastry blender or fork until mixture resembles crumbs. Sprinkle evenly over muffin batter.
8.      Bake at 375° for 20 minutes or until golden. Remove from pans, and cool on wire racks.

White Peach and Burgundy Plum Cobbler

Serves 6
 
1 pound white peaches, peeled, pitted, and cut into wedges
1 pound burgundy plums, pitted and cut into wedges
1 1/2 cups sugar
1/2 cup packed brown sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 cup unsalted butter
2 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
2 cups whole milk
1 Tablespoon vanilla paste or extract
 
1.      Preheat the oven to 375 degrees.  Put the peaches, plums, 1 cup sugar, brown sugar, cornstarch, and cinnamon in a bowl, and stir to combine.  Set aside.
2.      Put the butter into a 13-by-9-inch baking dish in the oven and allow to melt. 
3.      In another bowl, whisk together the flour, remaining sugar, baking powder, salt, milk, and vanilla. 
4.      Pour into the hot butter, and top with the peaches.
5.      Bake for 1 hour, until golden brown.  Serve warm with vanilla ice cream. 

White Peach Salad

Serves 4 to 6
 
4 white peaches, halved, and pitted
Raw sugar
1 head butter lettuce, washed, spun dry and chopped
1/4 cup orange juice
1 tablespoon honey
1 tablespoon Dijon mustard
2 tablespoons rice vinegar
1 garlic clove, minced
1/2 cup extra virgin olive oil
Salt and pepper
1/2 cup crumbled goat cheese, or blue cheese for garnish
 
1.      Preheat the grill, broiler, or a grill pan.  Dip the cut halves of the nectarines in the raw sugar and grill cut side down for about 3 to 4 minutes, until the fruit is softened.  Remove from the grill.  (Depending on how many salads you are making you can either cut the halves into wedges, or leave them whole)
2.      Put the lettuce into a salad bowl.
3.      In a small bowl, whisk together the orange juice, honey, Dijon mustard, rice vinegar, garlic, and oil.  Season with salt and pepper.  Toss the salad greens with some of the dressing and plate the salad. 
4.      Arrange the nectarines on the lettuce, sprinkle with some of the dressing, and garnish with some of the cheese. 
5.      Cook’s Note: 
This salad is great using any stone fruit, the basic recipe remains the same, you can change out the type of lettuce, and use your favorites. 

Burgundy Plum Coffee Cake

Makes One 9-inch tube
For the Streusel Topping
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup firmly packed brown sugar
1 tablespoon ground cinnamon
2 tablespoons unsalted butter, chilled and cut into pieces
 
1.      In a food processor, process the flour, sugars, and cinnamon.  Remove 2 tablespoons and set aside.
2.      Add the butter to the work bowl and pulse the flour mixture on and off until it becomes crumbly.  Set aside.
For the Coffee Cake
 
1 1/4 cup sugar
12 tablespoons unsalted butter softened
4 large eggs
1 tablespoon vanilla paste or vanilla extract
2 1/4 cup all-purpose flour
1 tablespoons baking powder
3/4 teaspoon baking soda
1 1/2 cups sour cream
2 cups chopped burgundy plums
 
1.      Coat the inside of a tube or bundt pan with non-stick cooking spray and preheat the oven to 350 degrees.  Set aside while preparing the cake.
2.      In the bowl of an electric mixer, cream together the sugar and butter until light.  Add the eggs, vanilla and beat together until combined (it may look curdled) 
3.      Add the remaining ingredients except the plums and beat until smooth. 
4.      Pour half the batter into the prepared tube pan. 
5.      Toss the nectarines with the 2 tablespoons of the reserved streusel flour mixture and spread onto the center of the batter. 
6.      Top with the remaining batter and sprinkle with the streusel topping.
7.      Bake for 55 to 65 minutes until a skewer inserted in the center comes out clean. Cool on a wire rack for 30 minutes, remove from the tube pan and allow to cool on a wire rack.  I have cut this when it was still warm at 60 minutes, it is a bit crumbly, but still delish!
 

@Diane Phillips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com

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