The Farmers Market Box

This week’s local produce and featured farms:

• Moro Blood Oranges – Bernard Ranches
• Sugar Snap Peas – Her Produce
• Orange Carrots – Dacquisto Family Farms
• Bloomsdale Spinach – County Line Harvest
• Red Torpedo Onions – Tutti Frutti Farms
• Rainbow Swiss Chard – Tamai Family Farms
• Satina B Potatoes – Weiser Family Farms
• Romanesco Squash – J.R. Organics
• French Breakfast Radishes – Dacquisto Farms

Farmer’s Choice:

• Sir Prize Avocado – J.K. Thille Ranches
• Passion fruit – Fresh Fruit Sales
• Pixie Tangerines – Friends Ranches

Farmers’ Market Box Recipes:

Blood Orange Upside Down Cake

Serves 8:

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

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

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

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

Blood Orange Salad

Serves 4:

4 blood oranges, peel and pith removed, and sliced 1/2-inch
1/2 cup extra virgin olive oil
2 to 3 tablespoons red wine vinegar
2 tablespoons finely chopped oregano
Salt and pepper

1. Arrange the orange slices on a serving platter.
2. Drizzle with oil, vinegar, and sprinkle with the oregano. Season with salt and pepper and serve at room temperature.

Arugula, Radish and Blood Orange Salad

Serves 4:

1 bunch arugula, washed, spun dry and chopped
4 breakfast radishes, scrubbed, and thinly sliced
2 blood oranges, peel and pith removed, and sliced 1/2 inch thick
4 teaspoons lime juice
1/2 teaspoon ground cumin
1 tablespoon honey
1/2 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
Salt and pepper

1. Arrange the arugula on salad plates. Top with the radishes and oranges.
2. In a small bowl, whisk together the lime juice, cumin, honey, mustard, and oil. Season with salt and pepper.
3. Drizzle over the salad and serve.

Traditional French Breakfast Radish with Baguette

Serves 4 to 6:

1 baguette, thinly sliced on the diagonal
Unsalted French butter or Kerry gold, softened
1 bunch breakfast radishes, tops removed, ends trimmed, and thinly sliced on a mandoline
Fleur de Sel

1. Spread a thin layer of butter onto the baguette slices, top with radishes and sprinkle with fleur de sel.

Passion Fruit Meringue

Serves 6:

2/3 cup unsalted butter, melted
2 teaspoons lemon rind, finely grated
2 tablespoons lemon juice
1/3 cup fresh passionfruit pulp
1 cup sugar
3/4 cup self-rising flour
1 1/4 cups milk
4 eggs, separated
For the merengue

3 egg whites
3/4 cup sugar
2 cups heavy cream, whipped stiffly for garnish

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

Sugar Snap Pea, Corn and Bacon Salad

Serves 10 to 12:

1 tablespoons butter
1/2 cup finely chopped onion
2 cups sugar snap peas
2 cups corn, either fresh from the cob or frozen defrosted
4 French breakfast radishes, tops removed, trimmed, and thinly sliced
2/3 cup vegetable oil
1/3 cup rice vinegar
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 strips bacon, cooked crisp, drained on paper towels and crumbled
2 tablespoons snipped chives
1. In a sauté pan, melt the butter, and add the onion, sautéing, for 10 to 15 minutes on medium heat, until the onions begin to caramelize.
2. Add the peas, and cook for an additional 2 minutes, tossing the peas in the butter and onion mixture. Remove the pan from the heat and transfer the mixture into a salad bowl and allow the peas to cool.
3. Add the corn and radishes to the bowl and stir to blend.
4. In a small mixing bowl, whisk together the oil, vinegar, sugar, mustard, salt, and pepper, until blended. Pour over the peas and corn and toss to blend. Refrigerate the salad for at least 4 hours, or overnight.
5. Thirty minutes before serving, remove the salad from the refrigerator, toss the salad with the bacon, and serve.

Sautéed Sugar Snap Peas with Meyer Lemon Zest

Serves 4 to 6:

2 tablespoons extra virgin olive oil
Grated zest of 1 lemon
1 pound sugar snap peas, ends trimmed and strings removed
Salt and pepper
Lemon juice

1. Heat the oil, add the zest, and saute for 30 seconds. Add the sugar snap peas, and saute the peas until they are crisp/tender. Season with salt and pepper. Sprinkle with lemon juice and serve.

Roasted Smashed Santina Potatoes

Serves 4:

1 pound Santina Potatoes, scrubbed
1/2 cup extra virgin olive oil
Salt and pepper
2 garlic cloves
1/4 cup rosemary

1. Put the potatoes into water to cover. Bring to a boil, and simmer for 20 to 25 minutes, until the potatoes are tender.
2. In a blender. Combine the oil, salt, pepper, garlic, and rosemary. Let it sit until the potatoes are tender.
3. Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil, or parchment. Pour 1/2 of the oil mixture onto the baking sheet.
4. Put the potatoes onto the baking sheet and press down on the potatoes to flatten them. Pour the remaining oil over the potatoes and roast for another 20 to 25 minutes, until the potatoes are crispy and tender. Serve warm.

Chicken and Squash Bake

Serves 6:

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
6 sage leaves, finely chopped
2 teaspoons finely chopped thyme
4 cups coarsely grated Romanesco 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.

Romanesco Squash Fritters

Serves 6:

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

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

Quick Squash Bread and Butter Pickles

Makes 1 quart:
This recipe works well for any summer squash.

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

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

Crudites with Spinach Dip

Makes about 3 cups:

Crudites: French breakfast radishes, scrubbed, trimmed, and left whole, sugar snap peas trimmed, Romanesco squash cut into 1/2-inch rounds, baby orange carrots scrubbed, tops trimmed

For the Dip:
2 tablespoons unsalted butter
2 garlic cloves, minced
1/2 cup finely chopped yellow onion
One bunch Bloomsdale spinach, washed, spun dry and chopped
Salt and pepper
1 cup mayonnaise
1/2 cup Greek Style yogurt
1 cup grated Pecorino Romano cheese
Few drops Tabasco

1. In a skillet, heat the butter, saute the garlic, and onion until the onion is translucent.
2. Add the spinach and saute until wilted. Season with salt and pepper, and transfer to a bowl to cool.
3. When the spinach is cooled, add the mayonnaise, yogurt, and cheese. Season with the Tabasco and addition salt if needed. Cover and refrigerate for at least 3 hours and serve with crudites. This dip is also terrific with cold seafood, tossed into pasta or potato salad, or used as a topper for baked potatoes.

Potato & Spinach Gratin

Serves 8:

2 tablespoons unsalted butter
1/2 cup finely chopped onion
2 garlic cloves, minced
1 bunch fresh spinach, washed, spun dry and chopped
1/2 teaspoons salt
1/2 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
1 cup milk
1 cup heavy cream
1 pound Satina potatoes, scrubbed and sliced 1/4-inch thick
1 cup 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 spinach, and season with the salt and pepper. Saute until the spinach is wilted, and there is no longer any residual liquid in the pan. Add the nutmeg, milk, and cream, stirring until blended.
4. Add the potatoes and simmer for 5 to 7 minutes, until the potatoes are almost tender.
5. In a bowl, combine the Gruyere and Parmigiano.
6. Transfer half the potato and spinach to the prepared pan. Sprinkle with some of the gruyere mixture.
7. Top with the remaining potato mixture, and sprinkle with the remaining cheese.
8. Bake the gratin for 35 to 45 minutes until the potatoes are tender, and the cheese is golden brown.
9. Allow the gratin to rest for 5 minutes before serving.

Chard and Spinach Pie

Serves 6:

For the Filling:
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
2 garlic cloves, minced
1/2 cup finely chopped spring onions
1 bunch rainbow chard, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
1 bunch Bloomsdale spinach, washed, spun dry and chopped
Salt and pepper
1 cup heavy cream
3 large eggs
1/2 cup grated Parmigiano Reggiano

1. In a large skillet, heat the oil and butter, saute the garlic and onion for 3 to 4 minutes until the onions are translucent.
2. Add the chard and spinach and saute until wilted, seasoning with salt and pepper.
3. Cool the mixture, and transfer to a bowl. Add the cream, eggs, and cheese, and stir to blend.
4. Pour over the baked crust, and bake until set, about 25 minutes.

For the Crust:
2 cups flour
8 tablespoons cold unsalted butter
1/2 cup shredded sharp cheddar cheese
1 large egg
1 teaspoon chopped thyme leaves

1. Cut the butter into the flour and cheese, until the mixture resembles coarse crumbs.
2. Add the eggs and thyme and gather into a disc. Cover and refrigerate for 1 hour.
3. Coat a 13-by-9-inch baking dish with non-stick cooking spray. Preheat the oven to 400 degrees.
4. Roll out the dough into a 13×9-inch rectangle and transfer to the baking dish, pushing the dough up along the sides.
5. Coat a piece of aluminum foil with non-stick cooking spray and place it over the dough. Bake the crust for 15 minutes, remove the foil, and bake another 5 minutes. Remove from the oven and pour in the chard/spinach custard. Bake for 20 to 25 minutes until the filling is set. Allow to rest for 10 minutes before cutting into rectangles and serve.

Blood Orange Curd Mascarpone Layer Cake

Serves 8 to 10:
Although this beautiful cake has a few components, they can all be made ahead of time and the frosted and filled cake is best put together the day before. If blood oranges are not available, you can sub in tangerine juice, or orange juice.

For the Blood Orange Curd:
1 1/4 cup sugar
6 large eggs
1/2 cup fresh blood orange 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.
2. Over medium heat, whisk the mixture together and cook until the mixture is thickened.
3. Remove the pan from the stove, and whisk in the butter, a few pieces at a time, until incorporated.
4. Transfer the curd to a bowl, and press plastic wrap onto the surface, to prevent it forming a skin.
5. Cover and cool in the refrigerator.

For the Cake:
1 cup unsalted butter, at room temperature
2 cups sugar
3 large eggs
3 large egg yolks
2 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup butter milk
1 tablespoon vanilla paste or extract

1. Preheat the oven to 350 degrees and coat the inside of two 9-inch cake pans with non-stick cooking spray.
2. In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy.
3. Combine the eggs, yolks, buttermilk, and vanilla paste.
4. Add the cake flour, baking powder, soda, and salt to the bowl, add the egg mixture, and beat on medium speed until the batter is smooth.
5. Transfer to the prepared pans, and bake for 30 to 35 minutes, until a skewer inserted into the center of the cakes comes out clean. Let cool on wire racks for 10 minutes before removing from the pans. Allow the cakes to cool completely before frosting.

For the Frosting and Assembly:
2 cups heavy cream
1/2 cup sugar
1 cup mascarpone cheese
Baked cake layers
Orange curd
1/2 cup shaved white chocolate for garnish

1. In the bowl of an electric mixer fitted with the whisk attachment, whip the cream and sugar until stiff peaks form.
2. Add the mascarpone and beat again until combined.
3. Split the cake layers in half horizontally.
4. Spread a layer of orange curd over the layers, ending with a cake layer (no orange curd on the top)
5. Frost the top and sides of the cake with the mascarpone frosting.
6. Refrigerate the cake before serving.

Tangerine Chicken

Serves 4 to 6:

1/4 cup cornstarch
2 tablespoons soy sauce
3 chicken breasts cut into thin strips
2 tablespoons vegetable oil
3 tablespoons grated fresh ginger 2 tablespoons minced fresh garlic 2 tablespoons sriracha 1 1/2 tablespoons rice vinegar
1 1/4 cups tangerine juice
1/4 cup soy sauce 2 teaspoons light brown sugar 2 teaspoons tangerine zest 1/4 teaspoon ground white pepper
2 tablespoons cornstarch mixed with 2 tablespoons water
2 scallions finely chopped for garnish

1. Combine the cornstarch and soy sauce in a bowl. Toss the chicken with the mixture and set aside.
2. In a wok or skillet, heat the oil, and brown the chicken breast strips on all sides, remove from the wok.
3. If more oil is needed, add a tablespoon to the wok. Saute the ginger and garlic until fragrant.
4. Add the sriracha, vinegar, juice, soy sauce, sugar, and zest to the wok. Stir to blend and bring to a boil.
5. Add the cornstarch mixture and bring to a boil. Add the chicken to the wok and stir to combine. Serve over rice garnished with scallions.

Chickpea Avocado Toast

Serves 4:

1 Sir Prize avocado peeled and pitted
1 cup canned chickpeas, drained & rinsed
1 tablespoon fresh lemon juice
1 tablespoon minced flat-leaf parsley, plus extra for garnish
1/2 teaspoon ground cumin
1/4 teaspoon salt
4 slices ciabatta bread, toasted
4 breakfast radishes, very thinly sliced

1. In a bowl, mash together the avocado, chickpeas, lemon juice parsley, cumin, and salt.
2. Spread onto the ciabatta toast, and garnish with thinly sliced radishes.

Avocado Spinach Frittatas

Serves 6:

2 tablespoons extra virgin olive oil
1/4 cup finely chopped spring onion or scallion
1 bunch Bloomsdale spinach, washed, spun dry and chopped
4 large eggs
1 chipotle chile in adobe, finely chopped
1/3 cup shredded Monterey Jack cheese
1/3 cup shredded mild cheddar cheese
1/4 teaspoon salt
1 firm ripe avocado, peeled, pitted, and diced

1. Preheat the oven to 325 degrees and coat the inside of 6 muffin tins with non-stick cooking spray.
2. In a skillet, heat the oil, add the onion and saute for 2 to 3 minutes. Add the spinach and saute until wilted. Transfer to a bowl and allow to cool.
3. Stir in the eggs, chile, cheeses, salt, and avocado.
4. Scoop 1/2 cup of the mixture into the prepared muffin tins and bake for 18 to 25 minutes, until set. Allow to rest for 5 minutes and remove from the muffin tins and serve.

@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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This week’s local produce and featured farms:

• Japanese Sweet Potatoes – Her Produce
• Tom’s Terrific Tangerines – Polito Family Farms
• Persian Cucumbers – Dassi Family Farms
• Purple Kale – McGrath Family Farms
• Spigarello – County Line Harvest
• Blue Lake Green Beans – Tamai Family Farms
• White Cauliflower – Black Sheep Produce
• Purple Carrots – Black Sheep Produce

Farmer’s Choice:

• Mixed Cherry Tomatoes – Dassi Family Farms
• Passion Fruit – Fresh Fruit Sales

Farmers’ Market Box Recipes:

Crudites with Ranch Dip

Serves 6:

For the Dressing:
1 3/4 cups mayonnaise
1 cup Greek style yogurt
1 teaspoon dried chives
1 tablespoon dried parsley
1/2 teaspoon garlic salt
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon lemon pepper seasoning

1. In a medium-size bowl, whisk together the ingredients until blended.
2. Cover, and refrigerate for at least 4 hours, to allow the flavors to blend. The dip is terrific as a dressing for potato salad, pasta salad, or topping for baked potatoes, and other vegetables.

For the Vegetables:
1 pound Persian cucumbers, ends trimmed, and cut into wedges
1/2 pound blue lake green beans, ends trimmed
1 cauliflower cut into florets
1 bunch baby purple carrots, scrubbed, tops removed

1. Arrange the vegetables on a serving platter, with a bowl of dip in the center, and serve.

Twice Baked Sweet Potatoes

Serves 4

1 pound Japanese sweet potatoes, scrubbed, and pricked with the sharp tip of a paring knife
1/2 cup unsalted butter, softened
1 tablespoon white miso
2 scallions, finely chopped

2. Preheat the oven to 400 degrees, and bake the potatoes for 1 hour, or until soft when pressed with an oven mitt.
3. While the potatoes are baking, combine the butter, miso, and scallions in a mixing bowl.
4. When the potatoes are tender, cut a slit down the middle, scoop out the flesh into the butter mixture, and mash the potatoes with the butter. Season with salt and pepper if needed.
5. Re-stuff the potatoes with the mixture and bake another 10 to 12 minutes

Green Bean Salad

Serves 4:

1/2 pound green beans, ends trimmed
1/4 cup finely chopped scallions
1/4 cup finely chopped basil
1/4 cup fresh lemon juice
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
Salt and pepper

1. Bring 4 quarts of salted water to a boil. Add the beans and cook for 3 to 5 minutes until crisp/tender.
2. Drain thoroughly, and season with salt and pepper. Add to a salad bowl with the scallions and basil.
3. In a mixing bowl, whisk together the lemon juice, Dijon mustard and oil. Season with salt and pepper and toss with the beans. Serve at room temperature.

Green Bean Salad with Warm Bacon Dressing

Serves 4:

1/2 pound green beans, ends trimmed
6 strips thick cut bacon, cut into 1/2-inch pieces
1/4 cup finely chopped shallots
1/4 cup sherry wine vinegar
3 tablespoons Dijon mustard
1 tablespoon brown sugar

1. Bring 4 quarts of salted water to a boil. Add the beans and cook for 3 to 5 minutes until crisp/tender.
2. Drain thoroughly, and season with salt and pepper. Add to a salad bowl.
3. In a skillet, cook the bacon until it is crispy, add the shallots, and saute until the shallots are softened, about 3 minutes.
4. Add the wine, mustard, and brown sugar, and stir until blended.
5. Pour the warm dressing over the beans and toss to coat. Serve warm.

Cucumber Yogurt Sauce

Makes about 3 cups:

1 pound Persian cucumbers, peeled, seeded, and finely chopped
1/2 teaspoon salt
2 1/2 cups plain yogurt
2 cloves garlic, minced
1/4 cup chopped fresh dill
2 teaspoons distilled white vinegar
2 tablespoons olive oil
1/2 teaspoon white pepper
1 cup crumbled Feta cheese

1. Put the cucumber in a colander and toss with the salt. Drain for 30 minutes.
2. In a medium-size bowl, whisk together the yogurt, garlic, dill, vinegar, oil, and pepper until blended.
3. Drain the cucumber and fold into the yogurt mixture.
4. Stir in the feta, at this point, cover and refrigerate for at least 2 hours and up to 4 days.
5. Stir before serving cold. This sauce is delicious with cold seafood, grilled chicken, or lamb.

Spring Minestrone

Serves 6:

3 tablespoons extra virgin olive oil plus more for serving
1/2 cup finely chopped onion
2 garlic cloves, minced
1 bunch purple carrots, scrubbed, tops removed
3 ribs celery, finely chopped
1 bunch purple kale, tough stems removed, and finely chopped
1/2 cup white wine
One 14.5-ounce can chopped tomatoes (or 2 cups chopped fresh tomatoes)
2 cups green beans, ends trimmed, and cut into 1-inch lengths
3 cups cauliflower florets
6 cups chicken or vegetable broth
1/2 cup chopped Parmigiano Reggiano Rinds
Salt and pepper
1/2 cup grated Parmigiano Reggiano for garnish

1. In a Dutch oven, heat the oil, add the onion, and garlic, and saute for 2 minutes.
2. Add the carrots celery and kale, and saute until the kale is wilted.
3. Add the wine and tomatoes and bring to a boil to reduce the wine and tomatoes and concentrate the flavors.
4. Add the beans, cauliflower, and broth, along with the Parmigiano rinds if using.
5. Season with salt and pepper, cover, and simmer for 1 hour, until the vegetables are tender.
6. Season the soup with salt and pepper, if needed, serve drizzled with extra virgin olive oil and sprinkle with a bit of Parmigiano Reggiano.

Cauliflower Caponata Style

Serves 6:
Normally made with eggplant, cauliflower does a turn as a stand-in with great results.

1/4 cup extra virgin olive oil
3 garlic cloves, minced
One cauliflower, cut into florets
1 onion, chopped
3 ribs celery, chopped 1/2-inch pieces
1/2 cup tomato puree
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. In a large skillet, heat the oil, add the garlic and saute for 30 seconds, until fragrant. Add the cauliflower, and saute for 3 minutes.
2. Add the onion and celery, and saute until the onion begins to turn translucent.
3. Add the tomato, vinegar, and sugar.
4. Simmer for 5 to 7 minutes.
5. Add the capers and olives and keep warm until ready to serve.
6. Caponata is better the next day, after the flavors get to know one another. Serve caponata as a side dish with seafood, grilled meats, chicken, or lamb.

Spigarello Mac and Cheese

Serves 8:

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

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

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

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

Spigarello with Pasta and Breadcrumbs

Serves 6:

1/4 cup extra virgin olive oil
2 garlic cloves, sliced
1/4 cup chopped onion
1 bunch curly spigarello, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1/4 cup hot pasta water
1 pound farfalle, or linguine pasta, cooked 2 minutes short of al dente, saving some of the pasta water

1. In a large skillet, heat the oil, and saute the garlic and onion for 3 to 4 minutes until the onion is softened.
2. Add the spigarello and season with salt and pepper. Add a bit of the pasta water and saute the greens until they are wilted. Season with salt and pepper again, if needed.
3. Add the cooked pasta to the skillet and toss to coat.
4. Plate the pasta, and sprinkle with the breadcrumbs.
5. Serve immediately.

For the Breadcrumbs:
2 tablespoons extra virgin olive oil
1 garlic clove, minced
3/4 cup dry breadcrumbs
1/4 cup grated Pecorino Romano

1. In a skillet, heat the oil, swirl the garlic in the oil for 30 seconds, until fragrant.
2. Add the breadcrumbs and toast in the garlic oil for 2 minutes.
3. Transfer to a bowl and mix in the cheese.
4. The bread crumb mixture will keep in the fridge for up to 1 week or freezes indefinitely.

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.

Panna Cotta with Passion Fruit Sauce

Serves 6:

1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
1/2 cup (3 1/2 ounces) sugar, or more to taste
Pinch of salt
1 1/2 teaspoons vanilla paste or extract
1/2 cup passion fruit pulp (see instructions)

1. Sprinkle the gelatin over the cold water. 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.
3. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
4. Put the sour cream into a medium bowl.
5. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness.
6. Fill ramekins 3/4 full, cover with plastic wrap, and refrigerate until set, about 5 hours.
7. Cut the passion fruits in half and scoop out the pulp. Push the pulp through a sieve and top each panna cotta with 1 to 2 tablespoons passion fruit pulp.

Passion Fruit Pudding

Serves 4 to 6:

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

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

Tangerine Beef Stir Fry

Serves 4:

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

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

Pizza Pie Potatoes

Serves 4:

1 pound Yukon gold 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.

Confetti Tortellini Salad

Serves 6:

One pound cheese tortellini, cooked 3 minutes short of al dente
1/2 cup finely chopped red onions
1 bunch purple carrots, finely diced
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 tortellini, 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.

@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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This week’s local produce and featured farms:

• Red Yams – Fresno Evergreen
• Siberian Kale – County Line Harvest
• Speckled Romaine – County Line Harvest
• Sir Prize Avocado – J.K. Thille Ranches
• Torpedo Onions – Tutti Frutti Farms
• Rainbow Chard – Tamai Family Farms
• Broccoli – Suncoast Farms
• Gold Nugget Tangerines – Kens Top Notch Produce
• Nantes Carrots – Weiser Family Farms

Farmer’s Choice:

• Eureka Lemons – Rancho La Paz de Mi Corazon
• Sugar Snap Peas – Two Peas in a Pod
• Cilantro with Roots – Fresno Evergreen

Farmers’ Market Box Recipes:

Blue Cheese Caesar Salad

Serves 4:

One head romaine, washed, spun dry and cut into 1-inch ribbons
1/2 cup fresh lemon juice
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 1/2 teaspoons freshly ground black pepper
1 1/3 cups olive oil
1 1/2 cups crumbled Gorgonzola cheese or your favorite blue cheese
2 cups garlic croutons

1. Put the lettuce into a salad bowl.
2. In a mixing bowl, whisk together the lemon juice, garlic, Worcestershire, Dijon, pepper, oil, and blue cheese.
3. Season with salt if needed.
4. Toss the salad with some of the dressing, add the croutons and toss again.
If you would like to make a traditional Caesar, this is the dressing:
1 cup mayonnaise
1/2 cup sour cream
1/2 cup freshly grated Parmesan cheese
2 teaspoons fresh lemon juice
1 1/2 teaspoons anchovy paste
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 1/2 teaspoons freshly ground black pepper

1. Whisk together and proceed as directed above. The dressings will keep in the fridge for up to 5 days—they are great as a topping on baked potatoes, tossed into pasta or potato salads and as dips.

Romaine Salad with Creamy Avocado Torpedo Onion Dressing

Serves 4:

1 head romaine lettuce, washed, spun dry and chopped into 1-inch pieces
2 spring onions, chopped using the white and tender green parts
1 avocado, peeled, pitted, and chopped
1 cup mayonnaise
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
1 cup packed cilantro
Salt and pepper
1 cup crumbled cotija cheese

1. Put the lettuce into a salad bowl.
2. In a food processor or blender, combine the onions, avocado, mayonnaise, zest, lemon juice, and cilantro. Puree until smooth.
3. Season with salt and pepper and toss with the romaine. Sprinkle with the cheese and toss again. Serve immediately
4. Cook’s Note: The dressing is delicious over grilled fish, as a dip for veggies, and to mix into chicken or seafood salads.

Chicken Miso Soup with Bok Choy

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
1 bunch cilantro roots, finely chopped
1/4 cup white or yellow miso paste
8 cups chicken broth
3 cups cooked shredded chicken
12 oz. fresh udon noodles
2 torpedo onions, finely chopped, using the white and tender green parts
1/4 cup finely chopped cilantro
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 cilantro roots, 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 and cilantro.

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.

The Bunny Cake: Bake two 9-inch round cakes and cut two ovoid shapes from one of the rounds—these will be the ears and the middle will serve as a bow-tie. Frost the cakes using the intact round as the head, attach the ears to the side of the round and the bow-tie shape to the bottom of the intact round. Decorate the face with red licorice for whiskers, jellybeans for eyes and nose.

Hasselback Red Yams

Serves 6:

6 red yams, scrubbed
3 tablespoons unsalted butter, melted
3 tablespoons olive oil
2 teaspoons finely chopped fresh thyme leaves
2 garlic cloves, minced
salt and freshly ground black pepper
1/2 cup sour cream
3 torpedo onions, finely chopped using the red and tender green parts

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. Slice the yams into 1/8-inch slices, only going down about 3/4 of the way. Arrange on the baking sheet.
3. In a bowl, combine the butter, oil, thyme, garlic, salt, and pepper.
4. Drizzle the butter mixture over the potatoes, making sure to get into each slice.
5. Roast the potatoes for 50 to 60 minutes, until the potatoes are tender. Drizzle with any butter mixture in the pan and serve hot.
6. In a small bowl, combine the sour cream and onions, and serve alongside the potatoes.

Red Yam Hash

Serves 4:

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 large yellow onion, finely chopped
3 garlic cloves, minced
1 pounds scrubbed red yams cut into 1/2-inch dice
3 large cloves garlic, minced
8 sage leaves, minced
Freshly ground black pepper
6 large eggs
Salt and freshly ground black pepper

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

Broccoli Rice Casserole

Serves 6:
Adding 2 cups of cooked protein (think chicken, salmon, or other seafood) works beautifully in this dish

1 cup fresh breadcrumbs
1/2 cup grated Parmigiano Reggiano cheese
1/4 cup finely chopped Italian parsley
2 tablespoons extra virgin olive oil
1/4 cup unsalted butter
1 garlic clove, minced
1/2 cup finely chopped torpedo onion using the red part only
1 bunch broccoli, florets cut into 1-inch pieces, stems peeled and chopped
2 cups long grain white rice
4 cups chicken or vegetable broth
1 ¼ cups half-and-half
Few drops Tabasco
1 teaspoon salt
2 cups shredded sharp cheddar cheese

1. In a small bowl, combine the breadcrumbs, Parmigiano, parsley, and olive oil. Set aside.
2. Preheat to the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
3. In a large skillet, melt the butter, sauce the garlic and onion for 1 to 2 minutes, until the onion is softened. Add the broccoli, and saute for 3 to 4 minutes. Stir in the rice, and saute another minute to toast the rice. Add the broth, half and half, Tabasco, and salt. Transfer to the prepared baking dish and sprinkle with the cheddar cheese, and the bread crumb topping.
4. Bake for 30 minutes, until the rice is tender, and the liquid in the casserole is absorbed. Allow to rest for 10 minutes before serving.

Avocado Mousse Salad with Shrimp Louis Dressing

Serves 6

1 envelope plain, unflavored gelatin
3 tablespoons white-wine vinegar
2 avocados, peeled, pitted, and chopped
2 tablespoons lemon juice
1/2 cup packed cilantro
1/2 cup mayonnaise
Salt
¼ teaspoon Tabasco sauce
1 tablespoon Dijon-style mustard
1/2 cups mayonnaise
1/4 cup ketchup
2 tablespoons finely chopped red torpedo onion, using the red part only
1 tablespoon sweet pickle relish
2 pimento-stuffed green olives, finely chopped
1 tablespoon finely chopped fresh Italian parsley
1/2 pound cooked peeled and deveined shrimp, coarsely chopped

1. Coat the inside of an 8-inch pie or cake pan with non-stick cooking spray.
2. Sprinkle the gelatin over the vinegar and stir to blend.
3. Put the avocado, lemon juice, cilantro, mayonnaise, salt, Tabasco, and mustard into a food processor. Stir in the gelatin, and process until the mixture is pureed. Season with salt and more Tabasco if needed. Spread into the prepared pan, cover, and refrigerate until firm (about 4 hours)
4. In a bowl, combine the mayonnaise, ketchup, onion, relish, olives, parsley, and shrimp, stirring to blend. Season with salt and pepper
5. When ready to serve, slice a wedge of avocado mousse, and arrange on a plate and garnish with the Shrimp Louis.

Swiss Chard and Artichoke Dip

Serves 6:

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 teaspoons grated lemon zest
1/2 cup finely chopped red torpedo onions
1 bunch Swiss chard, tough stems removed, cut into 1/2-inch ribbons
One 10-ounce package frozen artichoke hearts, defrosted and chopped
2 tablespoons lemon juice
2 cups mayonnaise
1 1/2 cup shredded imported Swiss cheese
1/2 cup grated Parmigiano Reggiano
One round loaf unsliced sourdough bread

1. Preheat the oven to 350 degrees.
2. In a large skillet, heat the oil, saute the garlic, zest and shallots until the shallots are softened.
3. Add the Swiss chard, and saute until the chard is wilted.
4. Add the artichokes, and lemon juice, and saute until the liquid in the pan has evaporated.
5. Cool the mixture.
6. In a bowl, whisk together the mayonnaise, and cheeses. Add the Swiss chard mixture and stir to blend.
7. Cut the top off the bread, and cut out the interior of the loaf, leaving 3/4-inch of bread. Pour the Swiss chard mixture into the bread, place on a baking sheet, and bake for 40 minutes until the dip is bubbling. Serve the dip with crudités, pita chips and crackers.

Sautéed Corn and Sugar Snap Peas

Serves 8

2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup finely chopped red torpedo onion, using the red part only
1/2 sugar snap peas, stems trimmed
4 cups fresh corn kernels cut from the cob or frozen corn, defrosted
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/4 cup chopped chives for garnish

1. Heat the butter and oil together in a 12-inch skillet over medium heat. When the butter is melted, add the shallots, and cook, stirring, until softened, about 3 minutes.
2. Add the peas and cook, stirring, for another 3 minutes, coating them with the butter and oil. Add the corn, salt, and pepper and cook, stirring, until heated through.
3. Do-Ahead: At this point, you can let cool, cover, and refrigerate overnight. Gently reheat before continuing and garnish with chives.

Limoncello Tiramisu

Serves 8 to 10:

For the Lemon Curd:
1 cup sugar
6 large eggs
1/2 cup fresh lemon juice
1/4 cup Limoncello
1/2 cup (1 stick) cold butter, cut into 1/2-inch cubes

1. In a saucier, over medium heat, whisk together the sugar, eggs, and lemon juice, and cook, whisking constantly until the lemon curd comes to a boil.
2. Remove from the heat, stir in the Limoncello, and whisk in the butter a bit at a time. Push the lemon curd through a sieve into a clean bowl and press plastic wrap into the lemon curd. Allow to cool completely.
3. The lemon curd will keep in the refrigerator for up to 5 days or freeze for up to 3 months.
4. If you prefer to buy lemon curd, I recommend the Stonewall Kitchens brand—you will need at least 3 cups.
For the Mascarpone crème
3 cups heavy cream
1/2 cup sugar
1 1/2 cups mascarpone cheese

1. In the bowl of an electric mixer, fitted with a whisk, beat together the heavy cream and sugar, until stiff peaks form.
2. Add the mascarpone and beat together until blended. Refrigerate until ready to use.

For the Limoncello Brushing Liquid:
1 cup Limoncello
1/3 cup water

1. Blend together the Limoncello and water and set aside.

Assembly:
4 packages of Italian lady fingers (these are hard, not soft)
Lemon curd (see previous recipe)
Mascarpone crème (see previous recipe)
Limoncello brushing liquid

2. Dip the lady fingers into the limoncello liquid, and line a 13-by-9-inch pan.
3. Spread with a thin layer of lemon curd. Top with mascarpone crème, and repeat with lady fingers, ending with mascarpone crème. You should have at least 2 layers—maybe 3—depending on the lady fingers.
4. Cover and refrigerate overnight. Serve chilled.

Chicken Piccata

Serves 4 to 6:

6 half chicken breasts, boned, skinned, and flattened 1/2-inch thick
1/2 cup flour
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons Madeira
3 tablespoons fresh lemon juice
3 thin slices lemon, cut in half
1/4 cup capers
1/4 cup minced flat leaf parsley

1. Combine the flour, salt, and pepper, and dip the chicken into the flour.
2. In a large sauté pan, heat the butter and oil, and brown the chicken over medium high heat, about 3 minutes on each side.
3. Remove the chicken from the skillet, and stir in the Madeira and lemon juice, scraping up the browned bits from the bottom of the pan. Add the chicken back to the pan and turn in the sauce. Add the capers and sprinkle with the parsley.

Kale Pesto

Makes about 2 cups:

1 bunch kale, tough stems removed and roughly chopped
1 cup packed basil
2 garlic cloves
1/2 cup sliced almonds
3/4 cup grated Parmigiano Reggiano
Pinch red pepper flakes
1/2 cup extra virgin olive oil (see note)
Salt and pepper

1. Put the kale, basil, garlic, and almonds into a food processor fitted with the steel blade (or a blender)
2. Process on and off to break up the ingredients.
3. Add the cheese, pepper flakes, and with the machine running, pour in the oil, until the mixture becomes a paste.
4. Season with salt and pepper.
5. Refrigerate for up to 5 days or freeze for up to 6 months.
6. The pesto is delicious on filled pastas, such as cheese tortellini or ravioli, or whisk in a bit more oil and use it as a drizzle over steak or chicken on the grill.
Cook’s Note: If you feel that the kale flavor is too strong, you can substitute a neutral vegetable oil rather than a fruity olive oil—up to you what you choose.

Bruschetta with Kale and Buratta

Serves 6:
For the Bruschetta:
1 baguette, sliced 1/2-inch thick
Olive oil

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

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

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

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

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

Beans and Greens

Serves 4:

3 tablespoons extra virgin olive oil, plus more for serving
4 garlic cloves, minced
1 tablespoon finely chopped rosemary
1 bunch rainbow chard, tough stems removed, and leaves chopped 1/2-inch wide
One 14.5-ounce can chopped tomatoes and their juices
Two 14.5-ounce cans cannellini or small white beans (your preference)
1 cup chicken or vegetable broth
Salt and pepper

1. In a Dutch oven, heat the oil, swirl the garlic and rosemary in the pan for 30 seconds till fragrant.
2. Add the kale, and saute until the kale is wilted. Season with salt and pepper.
3. Add the tomatoes and bring to a boil. Add the beans and broth, and simmer for 1 hour, until the beans are creamy and tender. Season with salt and pepper. Serve drizzled with extra virgin olive oil.

@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter, and Pinterest

This week’s local produce and featured farms:

• Japanese Sweet Potatoes – Her Produce
• Red Beets – Tamai Family Farms
• Murcott Tangerines – Reiger Family Farms
• Purple Kale – McGrath Family Farms
• Collard Greens – McGrath Family Farms
• Oro Blanco – Mud Creek Ranch
• Cauliflower – Black Sheep Produce
• Yellow Carrots – Black Sheep Carrots
• Savoy Cabbage – Black Sheep Produce

Farmer’s Choice:

• Artichokes – Tutti Frutti Farms
• English Peas – Two Peas in a Pod
• Sunset Garlic – Milliken Family Farms

Farmers’ Market Box Recipes:

Soy Miso Glazed Sweet Potatoes

Serves 4:

1 pound Japanese sweet potatoes, scrubbed, and cut into 1-inch chunks
½ cup vegetable oil
2 tablespoons white miso
2 tablespoons soy sauce
1 garlic clove, minced
2 teaspoon sesame oil
1 tablespoon sesame seeds for garnish
2 tablespoons finely chopped scallion for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, whisk together the oil, miso, soy sauce, garlic, and sesame oil.
3. Add the potatoes to the bowl and toss to coat.
4. Spread the potatoes onto the baking sheet in a single layer.
5. Roast for 30 minutes, turn, and roast another 15 to 20 minutes, until the potatoes are crispy.
6. Transfer to a serving bowl, and garnish with sesame seeds and chopped scallions.

Japanese Sweet Potato Cakes

Serves 4

One pound Japanese sweet potatoes, peeled and cut into 1-inch chunks
¼ cup unsalted butter
3 scallions, finely chopped using the white and tender green parts
1 garlic clove, minced
1 teaspoon soy sauce
Few drops Sriracha
Milk or broth
Panko
Oil for frying

1. Put the potatoes into water to cover, and simmer for 20 minutes until tender.
2. Drain, thoroughly and return to the pan.
3. While the potatoes are simmering, heat the butter in a skillet, add the scallions, and garlic, and saute for 2 to 3 minutes.
4. Add the scallion butter to the cooked potatoes, and mash the potatoes, adding the soy sauce, Sriracha and milk or broth to make a stiff mash.
5. Using a large portion scoop, form the mixture into 2-inch cakes, and dredge in panko. Refrigerate until ready to fry.
6. Heat ½-inch of oil in a skillet and fry the cakes on one side for 4 to 5 minutes until golden brown.
7. Turn the cakes and fry another 3 to 4 minutes. Serve warm.

Pasta with Purple Kale

Serves 4 to 6:

2 tablespoons extra virgin olive oil
1 pound sweet Italian sausage
2 garlic cloves, minced
1 bunch purple kale, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup water or broth
1 pound shaped pasta like shells, farfalle, or rigatoni, cooked 2 minutes short of al dente, saving some of the hot pasta water
1/2 cup grated Pecorino Romano cheese
Freshly ground black pepper

1. In a large skillet, heat the oil, saute the sauce and garlic, until the sausage is no longer pink, breaking up any big chunks.
2. Add the kale and water or broth and simmer until the kale is tender.
3. Drain the pasta, reserving some of the pasta water, and stir the pasta into the skillet, tossing to coat the pasta.
4. Add 1/4 cup of the cheese, and some of the pasta water making a creamy sauce. Grind some pepper over the pasta and serve garnished with the remaining cheese.

Sicilian Greens

Serves 4:
In this recipe we are using Collard greens, but it is equally delicious with Swiss chard, and Kale.

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 collard greens, tough stems and ribs removed, and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
Salt and pepper
¼ cup grated Parmigiano Reggiano
¼ cup sliced almonds, toasted

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

Dirty Rice with Collards

Serves 4 to 6:

2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 1/2 cups finely chopped red onion
1 rib celery, finely chopped
3 garlic cloves, minced
1/4 pound Andouille or other smoked sausage, cut into 1/2-inch dice
1 cup uncooked long-grain white rice
2 teaspoons dried thyme
2 teaspoons smoked paprika
Pinch cayenne
2 cups chicken or vegetable broth
One bunch collard greens, stems trimmed, large ribs removed, and finely chopped
Salt and pepper
2 scallions, thinly sliced using the white and tender green parts
Hot sauce for serving

1. In a large skillet, melt the butter and oil, saute the onion, celery, and garlic for 3 to 4 minutes until the onion is softened. Add the sausage, rice, thyme, paprika and cayenne, and saute the mixture to toast the rice.
2. Add the broth and collards, and simmer for 18 to 20 minutes, until the liquid is absorbed, and the rice is tender. Season with salt ad pepper, and garnish with the scallions.

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.

Oro Blanco 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 largeeggs

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.

Oro Blanco Curd:
Makes about 3 cups
1 1/4 cup sugar
6 large eggs
1/2 cup fresh Oro Blanco 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.

Creamy Beet Spread

Serves 4 to 6:

1 bunch red beets, tops removed and scrubbed
1 cup crumbled gorgonzola dolce
¼ cup walnuts, toasted and chopped
2 tablespoons chopped fresh basil
2 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and pepper
Crostini, crackers, endive leaves or European cucumbers for serving

1. Preheat the oven to 400 degrees. Arrange the beets on a baking sheet, cover with aluminum foil, and roast for 45 to 50 minutes, until the beets are tender. Cool.
2. When the beets are cool enough to handle, slip off the skins and finely chop the beets into a mixing bowl.
3. Add the blue cheese, walnuts, basil, vinegar, and oil. Season with salt and pepper.
4. Cover and refrigerate for at least 1 hour. Serve atop crostini, crackers, endive leaves, or European cucumbers.
5. Cook’s Note: goat cheese, or Feta can be substituted for gorgonzola.

Chocolate Beet Cake

Makes 2 9-inch layers, or 24 cupcakes:

2 medium beets, trimmed
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. salt
1-3/4 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla paste or vanilla extract
1 1/4 cup hot water
1 teaspoon espresso powder
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. kosher salt

1. Preheat the oven to 375°F. Place the beets on a baking sheet and cover with aluminum foil. Roast the beets for 45 to 60 minutes, until the sharp tip of a paring knife inserted into the beets goes in easily. When the beets are cool enough to handle, peel them and puree in a food processor or blender. You will need 3/4 cup of beets.
2. Reduce the oven temperature to 350°F. Coat the inside of two 9-inch round cake pans with non-stick cooking spray, or line muffin tins with paper liners.
3. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
4. In an electric mixer, cream together the butter and sugar until fluffy.
5. Beat in the eggs, one at a time. Mix in the grated beets and the vanilla.
6. Dissolve the espresso powder in the water.
7. Slowly add half of the flour mixture, add the water and the remaining flour mixture, and mix until smooth, about 2 minutes. Divide the batter evenly between the prepared pans, smoothing the tops.
8. Bake the cakes, rotating halfway through baking, until a toothpick inserted in the center of the cakes comes out clean, about 25 minutes, or 15 to 20 minutes for cupcakes. Cool the cakes in their pans on a rack for 10 minutes and then turn them out onto racks. Let the cakes cool completely.

For the Frosting:
1/2 cup unsalted butter, softened
One 8-ounce package cream cheese, softened
1/4 cup cocoa powder
4 to 5 cups confectioners’ sugar
1 teaspoon espresso powder
1 teaspoon vanilla paste or vanilla extract
Milk or water to thin the frosting

1. In the bowl of an electric mixer, cream together the butter and cream cheese until smooth. Add the cocoa powder, sugar, and espresso powder. Beat until smooth.
2. Beat in the vanilla and some of the milk or water to thin to a spreading consistency.
3. Place one of the cakes on a cake plate and spread frosting evenly over the top. Top with the second cake and spread a generous 1/2 cup frosting over it. Frost the sides with the remaining frosting.
4. If you are frosting cupcakes, using a large star tip and a pastry bag to pipe a nice star onto the top of the cupcakes.

Roasted Breaded Cauliflower

Serves 4 to 6:

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

Cauliflower Cheese

Serves 4 to 6:

One head cauliflower, cut into florets
3 tablespoons unsalted butter
2 garlic cloves, minced
1/4 cup finely chopped shallot
1/4 cup all-purpose flour
1 cup chicken or vegetable broth
1 cup milk or cream
2 cups shredded cheese (your choice here—you can mix and match, too: I love aged Gouda; sharp cheddar—yellow or white; provolone; blue cheese; or Pecorino Romano)
Salt and Tabasco

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. Put the cauliflower into water to cover and bring to a boil. Simmer for 5 minutes till still crisp/tender.
3. Drain thoroughly and transfer to the prepared baking dish.
4. In a saucepan, heat the butter, saute the garlic and shallot for 3 to 4 minutes till the shallot is softened.
5. Add the flour and cook whisking for 3 minutes.
6. Add the broth and milk and bring to a boil, all the while whisking till smooth.
7. Remove from the heat add the cheese(se) and season with salt and Tabasco.
8. Pour the cheese mixture over the cauliflower and bake for 30 minutes until bubbling and golden brown.

Bacon Braised Savoy Cabbage

Serves 4:

3 strips thick cut bacon, cut into 1/2-inch dice
2 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 tablespoon unsalted butter
1 head Savoy cabbage, root end removed and thinly sliced
1/2 cup chicken or vegetable broth
Salt and pepper

1. In a large skillet, cook the bacon until it is almost crisp, add the garlic, and saute until fragrant, and translucent.
2. Add the Worcestershire and butter and stir to blend.
3. Add the cabbage and toss to coat.
4. Add the broth, cover, and cook for 5 minutes, remove the cover, and cook another 5 minutes, until the liquid in the pan has evaporated. Season with salt and pepper if necessary and serve warm.

Cold Sesame Noodle Salad with Savoy Cabbage

Serves 6:
This salad can be made with our without protein, it’s delicious either way. If you have leftover shrimp, fish, pork, or chicken they all work well here.

1 pound linguine
1/4 cup vegetable oil
2 cloves garlic, minced
2 teaspoons peeled and grated fresh ginger
One head savoy cabbage, root end removed, and thinly sliced
1/4 cup soy sauce
2 tablespoons toasted sesame oil
1/4 cup creamy peanut butter (don’t use natural)
1/4 cup rice vinegar
Few drops Sriracha (optional)
2 tablespoons brown sugar
3 cups shredded chicken
1/2 cup thinly sliced red torpedo onion, on the diagonal
One bunch baby yellow carrots, quartered
1/2 cup chopped unsalted dry-roasted peanuts
2 tablespoons sesame seeds

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

Chocolate Tangerine Cheesecake

Serves 6 to 8:

For the Crust:
1 1/2 cups finely ground Nabisco Famous Chocolate Wafer cookies (about 25 cookies) (ground in a food processor)
2 Tbs. granulated sugar
1/4 cup unsalted butter, melted

1. Preheat the oven to 350°F. Coat the inside of a 9-inch spring form pan with nonstick cooking spray.
2. In a medium bowl, mix the cookie crumbs and sugar with a fork until well blended.
3. Drizzle the melted butter over the crumbs and mix with the fork or your fingers until the crumbs are evenly moistened.
4. Put the crumbs in the prepared pan and spread the crumbs so that they coat the bottom of the pan and start to climb the sides.
5. Bake the crust until it smells nutty and fragrant about 10 min.
6. Set the baked crust on a rack and let cool.
7. Do-Ahead: The crust can be made up to one day ahead of filling, and stored at room temperature, wrapped well in plastic.

For the Filling:
1 1/2 cups whole-milk ricotta
3 oz. cream cheese, at room temperature
3/4 cup granulated sugar
2 Tbs. unbleached all-purpose flour
1/4 tsp. table salt
3 large egg yolks
1 Tbs. finely grated tangerine zest
2 Tablespoons tangerine juice
1 Chocolate Wafer cookie crust, baked and cooled
Tangerine Syrup, cooled

1. Preheat the oven to 350°F.
2. In a medium bowl, combine the ricotta and cream cheese.
3. Using an electric mixer, beat on medium speed until well blended and no lumps remain, about 3 min.
4. Add the sugar, flour, and salt and continue beating until well blended, about 1 min.
5. Add the egg yolks, zest, and juice.
6. Beat until just incorporated. Use a rubber spatula to scrape the filling into the crust and spread the filling evenly.
7. Bake the tart until the filling just barely jiggles when the pan is nudged, 35 to 40 minutes.
8. Let cool completely on a rack.
9. Refrigerate the tart in the pan until chilled and firm, 2 to 3 hours. Serve the cheesecake at room temperature drizzled with tangerine Syrup.
Tangerine Syrup
1 cup tangerine Juice
1 cup sugar
Grated zest of 1 tangerine
1. In a small saucier, combine the ingredients and bring to a boil.
2. Simmer the mixture for 5 to 10 minutes, until it becomes thick and syrupy. Strain out the zest and cool the syrup.

Steamed Artichokes with Sicilian Pesto

Serves 4 to 6:

2 artichokes
1 lemon, cut into quarters
A few peppercorns
2 bay leaves
3/4 cup packed fresh basil
2 garlic cloves
1 cup blanched almonds
One 14.5-ounce can whole plum tomatoes, drained
1/2 cup crumbled ricotta salata
Olive oil
Salt and pepper
Additional ricotta salata for garnish

1. Cut the stem off the artichokes, and trim off any tough outer leaves around the base. Cut about a 1-inch off the top of the artichoke and rub the cut ends with the lemon.
2. Combine 4 cups of water, the juice of the lemon quarters, the lemons, peppercorns, and bay leaves in a Dutch oven. Place a steamer basket in the Dutch oven and arrange the artichokes in the steamer basket.
3. Cover and steam the artichokes for 30 minutes until tender.
4. While the artichokes are steaming make the pesto.
5. Combine the basil, garlic, almonds, tomatoes, and ricotta salata in the bowl of a food processor. Pulse on and off to break up the basil, garlic, and almonds. With the machine running add about 1/2 cup of olive oil, until the mixture becomes a paste. Season with salt and pepper.
6. Cut the artichokes in half lengthwise, and dollop each with some of the pesto. Garnish with additional ricotta salata if desired.

Carcioffi Alla Romano

6 artichokes
1/3 cup lemon juice
3 cloves garlic
1/4 cup loosely-packed fresh parsley leaves, chopped
1/4 cup loosely-packed fresh mint leaves, chopped
1/4 cup extra virgin olive oil
1/2 cup white wine
Salt and pepp

1. Cut the stem end and about 1-inch of the top off the artichokes. Trim the bottom of the artichoke with a swivel peeler and rub the cut surfaces with lemon juice.
2. Mince the garlic, parsley, and mint together. Mix in a small bowl with 1 tablespoon of the olive oil. Stuff the artichokes with the garlic mixture.
3. Place the remaining three tablespoons of olive oil in the bottom of a tall, narrow pot. Arrange the artichokes side by side in the pot with their stems facing up. Season with salt and pepper. Cook, uncovered, over medium heat for 5 minutes.
4. Pour in the remaining lemon juice, wine, and enough water to reach 2 inches up the side of the pot. Cover the pot and simmer over medium heat, lowering the flame if the liquid begins to boil, until the artichokes are extremely tender and easily pierced with a fork, about 45 minutes.
5. Add water in small amounts if needed.
6. When the artichokes are tender, remove the lid, turn the heat up to high, and boil until most of the liquid has evaporated and just the oil remains in the pot. Remove the artichokes with a slotted spoon, and set aside to cool, reserving the cooking liquid.

Spring Risotto with Goat Cheese

Serves 6:

2 tablespoons extra virgin olive oil
4 tablespoons unsalted butter
1 tablespoon chopped shallot
2 garlic cloves, minced
1/2 pound fresh peas, removed from the pod, or frozen and defrosted
2 cups Carnaroli rice
1/2 cup white wine
6 to 7 cups vegetable stock, kept simmering on the stove
1 cup whole milk ricotta
1/2 cup Parmigiano Reggiano cheese
Salt and pepper
1/4 cup chopped mint

1. In a Dutch oven, heat the oil and 1 tablespoons butter, saute the shallot and garlic, for 1 minute.
2. Cut off the tough stems of the asparagus, then cut off the asparagus tips, to set aside.
3. Add the peas and rice and toss in the oil mixture.
4. Add one ladle of stock and stir until the stock is absorbed.
5. Continue to add stock until the rice is just short of al dente.
6. Stir in the ricotta, and continue to cook, then stir in the remaining butter and Parmigiano.
7. Season with salt and pepper. Fold in the mint and serve.
If you have a pressure cooker or Insta-pot

2 tablespoons extra virgin olive oil
4 tablespoons unsalted butter
1 tablespoon chopped shallot
2 garlic cloves, minced
2 cups Carnaroli rice
1/2 cup white wine
5 cups vegetable stock
1/2 pound fresh peas, removed from the pod, or frozen and defrosted
1 cup whole milk ricotta
1/2 cup Parmigiano Reggiano cheese
Salt and pepper
1/4 cup chopped mint

1. Heat the oil and 1 tablespoon butter in the pressure cooker. Add the shallot and garlic, and saute for 2 minutes.
2. Add the rice and toss to coat the rice. Add the wine and bring to a boil.
3. Add the stock, cover, and lock the lid in place.
4. Cook for 5 minutes, quick release the pressure. The risotto should still have a good amount of liquid in it.
5. Stir in the peas, ricotta and 1/2 the Parmigiano. Season with salt and pepper, and fold in the mint.
6. Serve garnished with the reserved Parmigiano.

@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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This week’s local produce and featured farms:

• Russian Fingerling Potatoes – Weiser Family Farms
• White Baby Turnips – County Line Harvest
• Shanghai Bok Choy – Fresno Evergreen
• Bloomsdale Spinach – County Line Harvest
• Torpedo Onions – Tutti Frutti Farms
• Rainbow Chard – Tamai Family Farms
• Pixie Tangerines – Friends Ranches
• Baby Purple Carrots – Black Sheep Produce

Farmer’s Choice:

• Moro Blood Oranges – Bernard Ranches
• Sugar Snap Peas – Tutti Frutti Farms

Farmers’ Market Box Recipes:

Slow Cooker Baked Potato Soup

Serves 4 to 6:

1/4 cup unsalted butter
2 torpedo onions, finely chopped, using the red and some of the tender green part
1 pound fingerling potatoes, scrubbed and diced into ½-inch pieces
4 cups chicken or vegetable broth
1 cup whole milk
salt and pepper to taste
2 cups finely shredded sharp cheddar cheese
1 cup finely chopped torpedo onion for garnish
8 strips of bacon, cooked crisp, drained, and crumbled
1 cup sour cream

1. In a large skillet, heat the butter, and add the onions, sautéing for 2 to 3 minutes, until they are softened. Transfer to the insert of a 5 to 7-quart slow cooker and add the potatoes and chicken broth.
2. Cover the slow cooker and cook on high for 3 hours, or on low for 5 to 6 hours, until the potatoes are tender. Reduce the heat to low and add the milk, cheddar cheese, green onions, and bacon. Cover the slow cooker and cook another hour. Serve the soup garnished with a dollop of sour cream.
3. If you don’t have a slow cooker, use a Dutch oven, saute the onions as directed, add the potatoes and broth simmer over medium heat for 30 to 45 minutes until the potatoes are tender.
4. Add the milk, reduce the heat, add the remaining ingredients, and simmer another 10 minutes. Serve dolloped with sour cream.

Shanghai Pork with Bok Choy Slaw

Serves 6:

For the Pork:
One 6 pound boneless pork shoulder
1 cup white sugar
1 cup salt
7 tablespoons brown sugar

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

For the Sauce:
1/4 cup vegetable oil
2 ½ cups thinly sliced torpedo onion, using the red and white parts
½ cup peeled, minced fresh ginger
1/4 cup light soy sauce
2 teaspoons sherry vinegar
2 cups pork juice
1/4 cup hoisin sauce

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

For the Slaw:
One Shanghai bok choy, washed, spun dry, root end trimmed, and cut into 1/2-inch ribbons
2 torpedo onions, thinly sliced
1 bunch baby purple carrots, julienned
2 tangerines, peeled, segmented, and chopped
1/4 cup rice vinegar
1 tablespoon toasted sesame oil
2 teaspoons sugar
1/4 cup tangerine juice
2 tablespoons vegetable oil
Salt and pepper
2 tablespoons toasted sesame seeds, for garnish

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

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

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

Asian Noodle Soup with Chicken and Bok Choy

Serves 6:

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

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

Miso Maple Roasted Baby Turnips and Carrots

Serves 4:

2 tablespoons white miso paste
1/4 cup maple syrup
1/4 cup rice vinegar
2 tablespoons soy sauce
1/4 cup vegetable oil
1 bunch baby turnips, tops removed and scrubbed
1 bunch baby purple carrots, tops removed and scrubbed

1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, silicone, or parchment. In a large bowl, whisk together the miso, maple syrup, vinegar, soy sauce, and oil.
2. Toss the turnips and pear with the mixture and spread onto the baking sheet.
3. Roast the vegetables for 20 to 30 minutes, or until tender, turning a few times during the roasting.
4. Serve the vegetables hot or at room temperature.

Tangerine Chicken

Serves 4 to 6:

1/4 cup cornstarch
2 tablespoons soy sauce
3 chicken breasts cut into thin strips
2 tablespoons vegetable oil
3 tablespoons grated fresh ginger 2 tablespoons minced fresh garlic 2 tablespoons sriracha 1 1/2 tablespoons rice vinegar
1 1/4 cups tangerine juice
1/4 cup soy sauce 2 teaspoons light brown sugar 2 teaspoons tangerine zest 1/4 teaspoon ground white pepper
2 tablespoons cornstarch mixed with 2 tablespoons water
2 torpedo onions finely chopped for garnish

1. Combine the cornstarch and soy sauce in a bowl. Toss the chicken with the mixture and set aside.
2. In a wok or skillet, heat the oil, and brown the chicken breast strips on all sides, remove from the wok.
3. If more oil is needed, add a tablespoon to the wok. Saute the ginger and garlic until fragrant.
4. Add the sriracha, vinegar, juice, soy sauce, sugar, and zest to the wok.
5. Stir to blend and bring to a boil.
6. Add the cornstarch mixture and bring to a boil. Add the chicken to the wok and stir to combine. Serve over rice garnished with chopped torpedo onions.

Chicken Florentine

Serves 4:

For the Spinach:
1 tablespoon unsalted butter
2 tablespoons finely chopped torpedo onion
1 bunch Bloomsdale spinach, washed, spun dry and chopped
1/8 teaspoon grated nutmeg
Salt and pepper

In a skillet, heat the butter, saute the onion for 1 to 2 minutes to soften.
Add the spinach, sprinkle with nutmeg, salt, and pepper and saute until wilted. Taste for seasoning and spread into a 9-inch baking dish.

For the chicken and sauce:
2 tablespoons unsalted butter
1 tablespoons extra virgin olive oil
4 chicken breast halves, skin and bones removed
Salt and pepper
4 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/4 cup sherry
1/4 cup heavy cream or whole milk
1 1/2 cups shredded Gruyere or imported Swiss cheese
1/8 teaspoon grated nutmeg
Salt and pepper
1/4 cup grated Parmigiano Reggiano

1. Preheat the oven to 350 degrees.
2. Wipe out the same skillet used for the spinach, melt the butter and oil over medium high heat, sprinkle the chicken with salt and pepper and brown on either side, about 4 minutes per side. They chicken will not be cooked through. Set the chicken on the spinach in the baking dish.
3. Add the flour to the skillet and cook for 2 minutes.
4. Whisk in the broth and bring to a boil.
5. Add the sherry and heavy cream. Remove from the heat and stir in the cheese.
6. Add the nutmeg, taste for seasoning, and adjust using salt or pepper.
7. Pour the sauce over the chicken, sprinkle with the Parmigiano, (at this point, you can cool, cover, and refrigerate the dish for up to 2 days—bring to room temperature before baking) and bake the chicken for 20 to 30 minutes until the sauce is bubbling, the chicken is cooked through (165 degrees on an instant read meat thermometer) and the cheese is golden brown.
8. Allow the dish to rest about 5 minutes before serving.

Spinach and Tangerine Salad with Cashews, and Soy Vinaigrette

Serves 4 to 6:

For the Vinaigrette:
1 cup vegetable oil
1/4 cup soy sauce
1/2 cup rice vinegar
1/3 cup sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced

1. In a mixing bowl, whisk together the ingredients, until they are blended.
2. Refrigerate the dressing for up to 5 days.
3. This dressing is also a great as a marinade for chicken or pork.

For the Salad:
1 bunch spinach, washed, spun dry and torn into bite sized pieces
4 tangerines, peeled and separated into segments
Soy Vinaigrette (see preceding recipe)
1/2 cup roasted salted cashews, chopped

1. Arrange the greens and tangerines in a large salad bowl.
2. Toss with some of the vinaigrette, coating the spinach leaves.
3. Plate the salad and sprinkle with cashews.

Swiss Chard and Artichoke Dip

Serves 6:

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 teaspoons grated lemon zest
2 shallots, finely chopped
1 bunch Swiss chard, tough stems removed, cut into 1/2-inch ribbons
One 10-ounce package frozen artichoke hearts, defrosted and chopped
2 tablespoons lemon juice
2 cups mayonnaise
1 1/2 cup shredded imported Swiss cheese
1/2 cup grated Parmigiano Reggiano
One round loaf unsliced sourdough bread

1. Preheat the oven to 350 degrees.
2. In a large skillet, heat the oil, saute the garlic, zest and shallots until the shallots are softened.
3. Add the Swiss chard, and saute until the chard is wilted.
4. Add the artichokes, and lemon juice, and saute until the liquid in the pan has evaporated.
5. Cool the mixture.
6. In a bowl, whisk together the mayonnaise, and cheeses. Add the Swiss chard mixture and stir to blend.
7. Cut the top off the bread, and cut out the interior of the loaf, leaving 3/4-inch of bread. Pour the Swiss chard mixture into the bread, place on a baking sheet, and bake for 40 minutes until the dip is bubbling. Serve the dip with crudités, pita chips and crackers.

Slow Cooker Italian Wedding Soup

Serves 6:

For the Soup:
8 cups chicken broth
One bunch rainbow chard, coarsely chopped
Parmigiano Reggianno cheese for garnish

1. Place the broth, and chard 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.

Sugar Snap Pea and Fingerling Salad

Serves 4:

1 pound new fingerling potatoes, scrubbed
1/2 pound sugar-snap peas, ends trimmed
2 tablespoons Dijon mustard
3 tablespoons red-wine vinegar, plus more for serving
½ cup extra virgin olive oil, plus more for serving
Salt and pepper
¾ cup loosely packed mint leaves
1/2 cup grated Pecorino Romano

1. Put the potatoes into water to cover and bring to a boil. Simmer for 15 to 20 minutes until the potatoes are tender.
2. While the potatoes are cooking, chop the sugar snap peas and put into a salad bowl.
3. In a small bowl, whisk together the mustard, vinegar, and oil. Season with salt and pepper. Add the mint and pecorino and let stand at room temperature.
4. When the potatoes are tender, slice them 1/2-inch thick and add to the salad bowl.
5. Toss the potatoes and peas with the dressing and serve at room temperature.

Roasted Salmon with Blood Orange Salsa

Serves 6:

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

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

Vanilla Blood Orange Panna Cotta

Serves 6:

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

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

@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
Follow me on Facebook (professional page), Twitter, and Pinterest

This week’s local produce and featured farms:

• Persian Cucumbers – Dassi Family Farms
• Collard Greens – Tamai Family Farms
• Black Kale – Tamai Family Farms
• Satina B Potatoes – Weiser Family Farms
• Ruby Red Grapefruit – Garcia Organic Farm
• Gold Nugget Tangerines – Polito Family Farms
• Red Radishes – McGrath Family Farms
• Baby Orange Carrots – Black Sheep Produce
• Baby Gold Beets – County Line Harvest

Farmer’s Choice:

• Mixed cherry Tomatoes – Dassi Family Farms
• Sir Prize Avocado – J.K. Thille Ranch

Farmers’ Market Box Recipes:

Colcannon

Serves 4 to 6:

4 slices bacon, finely chopped
1/4 cup finely chopped shallots
2 cloves garlic, minced
One bunch kale, tough stems removed, thinly sliced
1 pound Satina potatoes, scrubbed
1/2 cup heavy cream
1/4 cup unsalted butter
Salt and pepper to taste

1. In a large skillet, cook the bacon until crisp. Add the shallots and garlic, and cook another 2 minutes, until the onion is softened.
2. Add the kale, and sauté until tender, about 5 minutes. Taste for seasoning and adjust with salt or pepper.
3. Set the mixture aside while you cook the potatoes. (this mixture can be served as a side dish all by itself; and it can be refrigerated for up to 2 days, and reheated before serving)
4. Place the potatoes into a large pot, cover with water, add 1 teaspoon salt, and bring to a boil.
5. Cook the potatoes for 15 to 20 minutes, until tender. While the potatoes are cooking, heat the cream and butter in a saucepan and keep warm.
6. Drain the potatoes and return them to the pot to dry them out. Add some of the butter and cream mixture to the potatoes, and mash until smooth, adding more of the cream mixture as needed. Stir the kale into the potatoes, taste for seasoning, and serve.

Chicken, Orzo and Kale Sou

Serves 6:
This is a great vehicle for using leftover chicken or turkey. Substitute your favorite bean for the white beans if you like.

2 tablespoons extra virgin olive oil
2 garlic cloves minced
1 teaspoon grated lemon zest
1 bunch kale, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
8 cups chicken broth
3 cups cooked shredded chicken
2 cups cooked white beans (or one 14.5-ounce can rinsed and drained)
1/4 cup chopped Parmigiano Reggiano rinds
1 cup orzo
Salt and pepper
1/3 cup grated Parmigiano Reggiano for serving

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

Southern Style Collards

Serves 4 to 6:

2 tablespoons extra virgin olive oil
4 strips thick cut smoked bacon, finely chopped
1 cup finely chopped sweet yellow onion
1/3 pound finely chopped smoked ham, or 1 ham hock
3 garlic cloves, finely chopped
5 cups chicken or vegetable broth
1 bunch collards, washed, tough stems trimmed, and chopped
2 tablespoons apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
3/4 teaspoon pepper

1. In a Dutch oven, heat the oil, and saute the bacon until just crisp.
2. Add the onion and saute till translucent. Add the ham and garlic, and saute until the garlic is fragrant.
3. Stir in the broth, collards, vinegar, sugar, salt, and pepper.
4. Bring to a simmer, and simmer for 1 1/2 hours until the collards are tender.
5. Serve with corn bread.

Kale Salad with Tangerines and Soy Vinaigrette

Serves 4:

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

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

Roasted Fish with Parsley Potatoes

Serves 4 to 6:

One pound Satina potatoes, scrubbed
1/2 cup extra virgin olive oil
1/3 cup fresh lemon juice
Grated zest of 1 lemon
2 garlic cloves, minced
1/2 cup finely chopped Italian parsley
1 teaspoon Old Bay or seafood seasoning
2 1/2 pounds salmon, cod, halibut, or sea bass filets
1 cup pitted Kalamata olives, chopped
Sliced lemons for garnish

1. Put the potatoes into water to cover and bring to a boil. Simmer for 15 to 20 minutes, until tender. Cool.
2. While the potatoes are cooking, in a bowl, combine the oil, lemon juice, zest, garlic, parsley, and Old Bay.
3. Preheat the oven to 400 degrees and coat the inside of a 13-by-9-inch pan with non-stick cooking spray.
4. Slice the potatoes into 1/4 to 1/2-inch slices. Arrange in the bottom of the baking dish, drizzle with half of the oil mixture. Arrange the fish on top and drizzle with the remaining oil and scatter the olives over the potatoes and fish.
5. Roast for 10 to 12 minutes, until the fish is opaque and registers 155 on an instant read meat thermometer, allow to rest for 5 to 7 minutes, and serve garnished with lemon slices.
Cook’s Note: This method works well for any thick fleshed fish.

Grapefruit Bars

Makes about 16:

1/2 cup toasted slivered almonds
2 1/3 cups all-purpose flour, divided
1/2 cup powdered sugar, plus additional for garnish
1 tablespoon grapefruit zest
1 cup cold salted butter, cut into small cubes
6 large eggs
2 1/4 cups granulated sugar
3/4 cup fresh red grapefruit juice
1 1/2 teaspoon baking powder
1/4 teaspoon salt

1. Preheat oven to 350°F. Coat the inside of a 13- x 9-inch pan non-stick cooking spray.
2. Pulse almonds, 2 cups of the flour, 1/2 cup powdered sugar, and zest in a food processor until almonds are finely chopped and mixture is combined, about 5 pulses.
3. Add butter, and pulse until mixture is crumbly, about 10 pulses. Press mixture evenly onto bottom of prepared pan.
4. Bake in preheated oven until lightly browned, 18 to 22 minutes.
5. Meanwhile, whisk eggs in a large bowl until smooth; whisk in granulated sugar, and juice.
6. Stir together baking powder, salt, and the remaining 1/3 cup flour in a small bowl: whisk into egg mixture. Pour mixture over hot baked crust. Return to oven, and bake until filling is set, 24 to 26 minutes.
7. Immediately cut into squares, then allow to cool in the pan. Garnish with confectioners’ sugar and serve the squares at room temperature. Any leftover squares can be refrigerated for a few days, or frozen for up to 4 months.

Crudites with Carrot Top Pesto Dip

Serves 6:

Persian cucumbers, scrubbed, ends trimmed and cut into matchsticks
Radish, scrubbed, ends trimmed, and cut into quarters
Orange carrots, scrapped, and cut into matchsticks
Cherry Tomatoes, washed, and stemmed
1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry
4 garlic cloves
1/3 cup pine nuts
1/2 cup grated Parmigiano Reggiano cheese
1/3 cups extra virgin olive oil
Salt and pepper
1 cup Greek Style yogurt

1. Arrange the crudites on a serving platter.
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. Stir in the Greek yogurt, and season again with salt and pepper. Serve the dip with the crudites. This dip is also awesome on baked potatoes.

Cucumber, Tuna Pasta Salad

Serves 4:

One pound farfalle, penne, or shell pasta, cooked 3 minute short of al dente
1 pound Persian cucumbers, scrubbed, and cut into 1/2-inch dice
2 cups pear or grape tomatoes, cut in half
1/2 cup finely chopped red onion
Two 6-ounce can Italian tuna packed in oil, drained
1/2 cup red wine vinegar
2 tablespoons finely chopped basil
2/3 cup extra virgin olive oil
Salt and pepper

1. In a mixing bowl, combine the cooked, cooled pasta, cucumbers, tomatoes, red onion, and tuna, flaking the tuna into chunks.
2. In a small bowl, whisk together the vinegar, basil and oil, season with salt and pepper, and pour over the salad. Toss to combine.
3. The salad keeps in the refrigerator for up to 3 days.

White Gazpacho

Serves 6 to 8:

1 1/2 cups chicken stock
1 1/2 cups Greek style yogurt
4 Persian cucumbers, scrubbed and diced
2 tablespoons white vinegar
1 large clove garlic, mashed
1 cup cherry tomatoes, stemmed and diced
2 green onions, chopped
1/4 cup chopped Italian parsley
1/2 cup red bell pepper
1 avocado, peeled, pitted, and diced

1. In a blender or food processor, process 1 cup of chicken stock, the pieces from one of the cucumbers, vinegar, and garlic. Pour into a large serving bowl. Whisk in the rest of the stock and the sour cream.
2. Add the remaining diced cucumber, tomatoes, green onions, pepper, and parsley, stirring until blended.
3. Do-Ahead: Chill for at least 4 hours or up to 24 hours.
4. Garnish the gazpacho with diced avocadoes.

Golden Beet Salad

Serves 4:

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

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

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

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

Tangerine Beef Stir Fry

Serves 4:

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

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

Pizza Pie Potatoes

Serves 6:

1 pound Satina potatoes, scrubbed
3/4 cup extra virgin olive oil
2 tablespoons garlic, 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 13-by-9-inch baking dish with non-stick cooking spray.
4. Thinly slice the potatoes and lay them into the baking dish.
5. In a bowl, combine the oil, garlic, oregano, salt, and pepper.
6. Brush 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.

Guacamole

Serves 4:

2 large fully ripened avocados, peeled and pitted
1/2 cup diced fresh tomato
2 tablespoons finely chopped green garlic
2 teaspoons fresh lime juice
2 tablespoons finely chopped red onion
1 tablespoon salsa of your choice
1/2 cup sour cream

1. In a medium-size bowl, mash the avocado with a fork. Fold in the tomato, garlic, lime juice, scallion, and salsa, stirring to blend. Spread the sour cream over the top of the guacamole.
1. At this point, cover tightly with plastic wrap and refrigerate for at least 2 hours and up to 8 hours.
2. When ready to serve, stir the sour cream into the guacamole and serve with white, yellow, and blue corn tortilla chips for dipping.

Avocado Green Goddess Dressing

Makes about 2 1/2 cups

1 cup mayonnaise
1/2 cup Greek style yogurt
2 ripe avocados, peeled, seeded, and cut into quarters
1/2 cup chopped torpedo onions
1 cup packed fresh basil
2 garlic cloves
1/4 cup lemon or lime juice
2 teaspoons Worcestershire
1 teaspoon salt
1 teaspoon freshly ground black pepper

In the bowl of a blender or food processor, combine the ingredients, and blend until pureed. Cover and refrigerate for at least 4 hours before using. The dressing keeps in the refrigerator for up to 1 week.

Guinness Cupcakes with Bailey’s Irish Cream Frosting

Makes 24:
Although this recipe does not have anything to do with the FMB this week, I think it’s appropriate to include it. Happy St. Patrick’s Day.

1 cup unsalted butter, softened
1 1/2 cups firmly packed dark brown sugar
2 large eggs
2 teaspoons vanilla paste or extract
1 1/3 cup Guinness or other Irish stout
2 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda

1. Preheat the oven to 350 degrees and line cupcake tins with liners or coat with non-stick cooking spray.
2. In the bowl of an electric mixer, beat together the butter and sugar until creamy, add the eggs, one at time, and gradually pour in the vanilla and Guinness. The mixture will look curdled.
3. With the machine on low, gradually add the flour, cocoa, salt, and baking soda and beat on medium speed until smooth, and well combined.
4. Using a large portion scoop, scoop the batter into the cupcake tins, filling 2/3 to 3/4 full.
5. Bake for 20 to 23 minutes, until a skewer inserted into the center comes out clean and the cupcakes spring back when touched in the center. Cool the cupcakes completely before frosting.

Bailey’s Irish Creme Frosting:
Makes enough to frost two 8 inch layers or 24 cupcakes

5 cups confectioners’ sugar
1/2 cup unsalted butter, softened and cut into cubes
4 ounces cream cheese, softened, and cut into cubes
2 to 4 tablespoons Bailey’s Irish Creme

1. In a food processor, process the sugar, and with the machine running, add the butter and cream cheese until blended. Add the Bailey’s a bit at a time, until the mixture is spreading consistency.
2. Pipe onto cupcakes using a large star tip, or frost using a small off-set spatula. The cupcakes and the frosting can be frozen for up to 2 months

@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter, and Pinterest

This week’s local produce and featured farms:

• Red Yams – Fresno Evergreen
• Broccoli – Tamai Family Farms
• Rainbow Carrots – Black Sheep Produce
• Casper Kale – County Line Harvest
• Rainbow Swiss Chard – Tamai Family Farms
• Page Tangerines – Friends Ranches
• Honeynut Squash – J.K. Thille Ranch
• Green Garlic – Black Sheep Produce

Farmer’s Choice:

• Cara Cara Oranges – Ken’s Top Notch Produce
• English Peas – Black Sheep Produce
• White Cauliflower – Tutti Frutti Farms

Farmers’ Market Box Recipes:

Green Garlic Butter

Makes 1 1/2 cups:
This compound butter can be used over grilled meats, poultry and seafood, as well as being stirred into rice, pasta or vegetable dishes. It keeps well in the freezer, and it’s also great slathered onto bread and grilled.

1 cup unsalted butter, softened
2/3 cup finely chopped green garlic, using the white and tender green parts
½ cup extra virgin olive oil
Pinch cayenne pepper (or a few drops Tabasco)

1. In a mixing bowl, cream together the butter, garlic, oil, and cayenne. Form into a log 1 ½-inche in diameter and wrap tightly in plastic wrap, and then a zip-lock bag. Refrigerate for up to 1 week or freeze for up to 6 months.
2. Variations: Additions to the butter can be grated Parmigiano Reggiano cheese or Pecorino Romano (about ½ cup) herbs of your choice, or a bit of Worcestershire sauce (about 1 tablespoon)

Cheesy Garlic Biscuits

Makes 12:

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon sugar
1/2 cup cold unsalted butter, diced
3/4 cup heavy cream
1 cup shredded sharp cheddar cheese (either white or orange)
4 tablespoons unsalted butter, melted
2 tablespoons finely chopped green garlic

1. Preheat the oven to 375 degrees. Line a baking sheet with silicone, aluminum foil, or parchment.
2. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the cream and combine on low speed. Mix in the cheese.
3. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8 inch thick. Cut out twelve circles with a 2-1/2 inch round cutter.
4. Arrange the biscuits on the baking sheet and bake for 25 minutes.
5. Meanwhile, combine the melted butter and green garlic. Brush the biscuits with the butter and bake another 3 to 5 minutes until the biscuits are golden brown.
6. Do-Ahead Note: The biscuits can be made the day before, and refrigerated, or you can freeze them for 1 month.

Sweet Potatoes Anna

Serves 6:

6 medium sweet potatoes, peeled
12 tablespoons unsalted butter, melted
2 tablespoon fresh thyme leaves or 1 1/2 teaspoons dried thyme
salt and freshly ground black pepper

1. Preheat the oven to 400 degrees and coat the inside of a 10-inch gratin dish with non-stick cooking spray.
2. Thinly slice the sweet potatoes on a mandoline, in a food processor or with a very sharp chef’s knife.
3. In a bowl, combine the butter, thyme, and generous amounts of salt and pepper.
4. Toss the potatoes with the butter mixture and arrange the slices over lapping in the gratin dish until all the slices are used.
5. Cover the dish with aluminum foil and roast for 35 minutes.
6. Remove the foil and roast another 30 minutes until the potatoes are golden brown and tender.
7. Cut into wedges and serve hot.

Hasselback Chipotle Yam

Serves 4 to 6:

1 pound garnet yams, scrubbed
1/2 cup unsalted butter
1/4 cup extra virgin olive oil
2 to 3 chipotle chilies in adobo, chopped
2 tablespoons finely chopped green garlic
1 teaspoon dried oregano
1/2 cup crumbled Cotija cheese
2 tablespoons chopped cilantro for garnish

1. Preheat the oven to 400 degrees. Using a sharp chef’s knife slice1/8-inch along the top of each potato, stopping 1/2 inch from the bottom. Put the potatoes into a 13-by-9-inch baking dish.
2. In a skillet, heat the butter and oil, saute the chilies garlic, and oregano until fragrant, about 1 minute.
3. Drizzle half of the mixture over the potatoes, making sure to get between the slices.
4. Roast for 40 minutes.
5. Brush with the remaining butter mixture, making sure to get between the slices.
6. Roast another 20 minutes, until the potatoes are cooked t through.
7. Sprinkle with the crumbled cheese and cilantro and serve.

Farfalle with Roasted Squash and Kale

Serves 6:

1 Honeynut squash, peeled, seeded, and cut into bite-sized chunks
1 medium to large onion, cut into 1-inch chunks
1 bunch kale, tough stems removed, washed, spun dry, cut into 1/2-inch ribbons
1/3 tightly packed cup fresh basil leaves, torn
16 large fresh sage leaves, torn
5 large garlic cloves, coarse chopped
1/2 cup extra-virgin olive oil
1/4 teaspoon red pepper flakes
1 tight-packed tablespoon brown sugar
Salt and fresh-ground black pepper
1 pound farfalle, cooked 3 minutes short of al dente
1/2 cup half-and-half
1 to 1-1/2 cups shredded Parmigiano Reggiano or Asiago cheese

1. Preheat the oven to 400 degrees, line 2 baking sheets with silicone, aluminum foil, or parchment.
2. In a large bowl, combine the squash, onion chard, basil, sage garlic, oil, pepper flakes, and sugar. Season liberally with salt and pepper. Spread evenly in one layer onto the baking sheets, and roast for 25 to 35 minutes, turning once or twice during the cooking.
3. Remove from the oven, scrape into a large serving bowl, add the hot pasta, 1/2 and 1/2 and 1/2 of the cheese. Toss to coat. Season with salt and pepper and serve garnished with the remaining cheese.

Kale Caesar with Green Garlic Dressing

Serves 4:

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

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

Tangerine Chicken

Serves 4 to 6:
This is delicious either hot or at room temperature for a picnic. You will need an oven-proof skillet, cast iron works well here.

1 cup tangerine juice
2 1/2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons cornstarch
2 1/2 pounds chicken parts, thighs and drumsticks work well here (you’ll need about 8 pieces)
salt and freshly ground pepper
2 tablespoons vegetable oil
3 garlic cloves, minced
1 teaspoon grated ginger
1/2 cup finely chopped tangerine peel
2 scallions, finely chopped

1. Preheat the oven to 400 degrees.
2. In a mixing bowl, whisk together the juice, vinegar, soy sauce, honey, and cornstarch. Set aside.
3. Season the chicken liberally with salt and pepper.
4. Heat the oil in an oven-proof skillet over medium high heat and brown the chicken on all sides. When the chicken is browned, remove to a plate, reduce the heat to medium add the garlic, ginger, and tangerine peel, and saute for 1 minute. Add the sauce and bring to a boil. Return the chicken pieces to the skillet, turning in the sauce. Roast for 15 to 20 minutes, until the chicken registers 165 degrees on an instant read meat thermometer. Sprinkle with the scallions and serve.

Tangerine Cosmo

Serves 4:

1/2 cup tangerine juice
1/4 cup fresh lime juice
1/3 cup cranberry juice
1 cup vodka
Ice

1. In a large pitcher, combine the ingredients, fill the pitcher with ice, and stir to blend.

Tangerine Margaritas

Serves 4 to 6:

Lime wedges
Coarse salt
1 cup gold tequila
3/4 cup fresh lime juice
3/4 cup fresh tangerine juice
1/4 cup orange liqueur
Ice

2. Rub the cut side of the lime on the outside rim of an on-the-rocks glass and dip the rim into coarse salt.
3. Put the tequila, lime juice, tangerine juice, and orange liqueur into a blender. Add ice to fill. Blend the margarita and pour into the prepared glasses to serve.

Tangerine Roasted Rainbow Carrots

Serves 4:

One bunch rainbow carrots, tops removed, scrubbed, and cut into long quarters
1/4 cup extra virgin olive oil
1/4 cup tangerine juice
1 teaspoon grated tangerine zest
2 teaspoons fresh thyme leaves
Salt and pepper

1. Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil or parchment.
2. In a bowl combine the carrots, oil, juice, zest, and thyme. Sprinkle with salt and pepper, toss to coat and arrange on the baking sheet in 1 layer.
3. Roast for 15 to 20 minutes until the carrots are tender. Serves warm.

Beans and Greens

Serves 4:

3 tablespoons extra virgin olive oil, plus more for serving
4 garlic cloves, minced
1 tablespoon finely chopped rosemary
1 bunch rainbow chard, tough stems removed, and leaves chopped 1/2-inch wide
One 14.5-ounce can chopped tomatoes and their juices
Two 14.5-ounce cans cannellini or small white beans (your preference)
1 cup chicken or vegetable broth
Salt and pepper

1. In a Dutch oven, heat the oil, swirl the garlic and rosemary in the pan for 30 seconds till fragrant.
2. Add the kale, and saute until the kale is wilted. Season with salt and pepper.
3. Add the tomatoes and bring to a boil. Add the beans and broth, and simmer for 1 hour, until the beans are creamy and tender. Season with salt and pepper. Serve drizzled with extra virgin olive oil.

Honeynut Swiss Chard Lasagna

Serves 6:

1 Honeynut squash, cut in half seeds removed
Olive oil
Salt and pepper
1/4 pound pancetta, cut into small dice
1/3 cup unsalted butter
1/4 cup finely chopped green garlic
1 bunch Swiss chard, washed, spun dry tough stems removed, and finely chopped
1/3 cup all-purpose flour
3 cups milk
Salt and pepper
Grated nutmeg to taste
One box no-boil lasagna noodles
2 cups grated Parmigiano Reggiano

1. Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil, or parchment.
2. Drizzle the squash with olive oil, season with salt and pepper. Roast covered with foil for 1 hour, until tender. When the squash is cool enough to handle, transfer to a food processor and puree. Season with salt and pepper to taste and set aside.
3. In a large skillet, heat 2 tablespoons of olive oil and saute the pancetta, until crispy. Drain on paper toweling.
4. Wipe out the skillet, melt the butter, and saute the garlic for 30 seconds, until fragrant. Add the chard and cook until wilted. Sprinkle the flour over the chard and cook for 2 minutes. Slowly add the milk and stir until the liquid comes to a boil. Season with salt, pepper, and nutmeg to taste. Remove from the stove top and cool slightly.
5. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. Spoon a thin layer of the chard sauce onto the bottom, top with lasagna noodles. Spread a layer of squash over the noodles, sprinkle with some of the pancetta and Parmigiano, top with lasagna noodles, and spread with some of the sauce. Repeat making three layers, ending with sauce and remaining cheese.
6. At this point the lasagna can be covered and baked for 30 minutes, then uncovered and baked another 20 to 30 minutes until bubbling and the cheese is golden brown. Allow the lasagna to rest for 10 minutes, then cut into squares and serve.

Broccoli Frittata

Serves 4:

3 tablespoons extra virgin olive oil
2 tablespoons finely chopped green garlic
2 cups broccoli florets
Salt and pepper
8 large eggs
1/4 cup freshly grated Parmigiano Reggiano cheese
4 ounces fresh mozzarella cheese, cut into 1/2-inch slices

1. Preheat the oven to 350 degrees.
2. In a large non-stick, ovenproof skillet, heat the oil, add the garlic, swirl in the pan for 30 seconds, till fragrant, add broccoli, sautéing for 2 to 3 minutes.
3. In a large bowl, whisk together the eggs, salt, pepper, and cheese.
4. Pour the mixture over the broccoli in the skillet, and lift up the eggs, so that the eggs will coat the bottom of the pan.
5. Spread the mozzarella over the top of the eggs, and bake for 5 to 6 minutes, until the eggs are set.
6. Remove from the oven, allow to rest 5 minutes, before cutting into wedges.

Broccoli Cheddar Soup

Serves 6:

3 tablespoons unsalted butter
1/4 cup finely chopped onion or shallot
3 tablespoons all-purpose flour
2 1/2 cups chicken or vegetable broth
One bunch broccoli, stalks removed, and cut into florets
1 cup heavy cream (this is totally optional—you can use additional broth if you prefer)
1 cup shredded sharp cheddar cheese plus more for garnish
Salt and Tabasco

1. In a Dutch oven, heat the butter and saute the onion for 2 to 3 minutes. Add the flour and cook for 2 minutes.
2. Stir in the broth, bring to a boil, add the broccoli, and simmer for 5 to 7 minutes until the broccoli is tender.
3. Add the cream. Remove from the heat, stir in the cheese. Season with salt and Tabasco, and serve warm, garnished with additional cheese if desires.

Sformato of Cauliflower with Fonduta Sauce

Serves 8:
This is an elegant dish that can be made ahead of time then popped into the oven. I love it with roasted meats, poultry, and seafood. It’s gorgeous with golden cauliflower.

One head cauliflower cut into florets
salt
2 tablespoons butter
3 tablespoons all-purpose flour
1 1/4 cup milk
2 large eggs, beaten
¼ cup Parmigiano-Reggiano
Freshly grated nutmeg
Freshly ground black pepper
cracked or coarse black pepper, for garnish

1. Preheat the oven to 325 degrees and coat the inside of eight 6-ounce ramekins with non-stick cooking spray.
2. Bring 4 quarts of salted water to a boil. Add the cauliflower, and simmer until the cauliflower is tender.
3. Transfer to a food processor and puree.
4. In a saucepan, heat the butter, and whisk in the flour. Whisking for 2 minutes.
5. Slowly add the milk and bring to a boil.
6. Remove from the heat, and whisk in the cauliflower puree, eggs, and Parmigiano.
7. Season with salt, pepper, and nutmeg.
8. Pour the mixture into eight 6-ounce ramekins. Put the ramekins onto a baking sheet and bake for 40 minutes, until the sfmorati are set.
9. Remove from the oven and allow to rest for 10 minutes before unmolding into a pool of fonduta sauce.

Fonduta Sauce:
8 egg yolks
2 cups heavy cream
1 1/2 cups grated Parmigiano Reggiano
Freshly ground black pepper

1. In a bowl over simmering water, whisk together the yolks, and cream, and stir until the mixture becomes thickened, this will take anywhere from 10 to 15 minutes.
2. Gradually whisk in the cheese, stirring until the cheese is melted, and the sauce is smooth. Keep warm over the simmering water.
3. If the sauce becomes a bit too thick, whisk in hot water a few tablespoons at a time. Stir in freshly ground black pepper and serve over vegetables, pasta, or grilled seafood.

Buffalo Cauliflower

Serves 4:

1 head cauliflower, cut into florets
1/3 cup extra virgin olive oil
Salt and pepper
1/4 cup unsalted butter, melted
1/4 cup Frank’s hot sauce
Blue cheese dressing for serving

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, toss together the cauliflower, oil, salt, and pepper. Spread the cauliflower onto the sheet pan, in a single layer. Roast for 15 minutes, till crisp/tender.
3. While the cauliflower is roasting, mix together the butter and hot sauce.
4. Remove from the oven and turn on the broiler. Pour the hot sauce mixture over the cauliflower, and broil for about 5 minutes until the cauliflower is cooked through and begins to show some browning.
5. Serve with blue cheese dressing on the side.

Cara Cara Orange Cake

Serves 6:
Makes one 9-inch round cake

1 1/3 cup extra virgin olive oil
1 1/4 cup whole milk
3 large eggs
2 teaspoons grated orange rind
1/4 cup Cara Cara juice
1 1/2 cups chopped Cara Cara orange segments
2 cups all-purpose flour
1 3/4 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder

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

Insta-Pot Sausage and English Pea Risotto

Serves 4 to 6:

1/2 pound bulk sweet Italian sweet sausage
1/2 cup finely chopped shallots
1 teaspoon saffron threads, crushed in the palm of your hand
1 1/2 cups Carnaroli or Vialone medium grain rice
1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
3 1/2 cups chicken broth
2 tablespoons unsalted butter, softened
1 1/2 cups shelled English peas

1. Sauté the sausage in the pressure cooker over medium-high heat, breaking up any large pieces. When the sausage has lost its pink color, add the shallot and saffron, and sauté for 2 minutes, or until the shallot has softened.
2. Add the rice and toss to coat the grains.
3. Add the wine and stir up any browned bits that have stuck to the bottom of the pot.
4. Pour in the chicken broth and stir the risotto. Lock the lid in place and cook at high pressure for 6 minutes.
5. Quick release the pressure, and remove the lid, tilting the pot away from you to avoid the escaping steam. Add in the butter and peas and stirring to coat the rice with butter and blend the peas into the risotto. Serve the risotto immediately on hot plates.

Sweet Pea Pesto

Makes about 2 cups:

1 to 1 1/4 cup shelled English peas
2 teaspoons finely chopped green garlic
1/4 cup grated Parmigiano Reggiano
1/3 cup extra virgin olive oil
Salt and pepper

1. In the bowl of a food processor combine the peas, garlic, and cheese.
2. Pulse on and off 4 to 5 times to break up the peas.
3. With the machine running add the oil, until a paste forms.
4. Season with salt and pepper. The pesto will keep refrigerated for up to 1 week, or frozen for up to 6 months.
5. The pesto is delicious served on crostini, as bruschetta, stirred into rice, or tossed with pasta. It’s also delicious if you add a bit more oil to drizzle over grilled seafood (think salmon) or chicken.

@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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This week’s local produce and featured farms:

• Fennel – Tutti Frutti Farms
• Fuji Apples – Fair Hills Farm
• White Turnips – County Line Harvest
• Red Beets – Tamai Family Farms
• Russian Fingerling Potatoes – Weiser Family Farms
• Arugula _ J.K. Thille Ranch
• Valentine Pomelo – Garcia Organics
• Yellow Carrots – Weiser Family Farms

Farmer’s Choice:

• Red Radishes – McGrath Family Farms
• Sugar Snap Peas – Tutti Frutti Farms
• Naval Oranges – Bernard Ranches

Farmers’ Market Box Recipes:

Fennel Gratin

Serves 4:
This is a simple side dish to serve with grilled meats, poultry, or seafood.

One fennel bulb, root end trimmed, wispy ends removed, and thinly sliced
1 large Vidalia onion
2 garlic cloves minced
Salt and pepper
1 1/2 cups heavy cream
1 cup milk
2 cups shredded Gruyere or imported Swiss
1/2 cup grated Parmigiano Reggiano

1. Put the fennel, onion, garlic, salt, pepper, heavy cream, and milk into a large skillet, and bring to a boil.
2. Simmer for 5 minutes, the fennel will begin to be tender.
3. Transfer the mixture to the gratin dish and sprinkle with the cheeses.
4. Bake for 10 to 15 minutes, until the cheese is bubbling and golden brown.
5. Allow to rest for 5 to 10 minutes before serving.

Fennel Apple Salad

Serves 4:

1 fennel bulb, wispy ends removed, root trimmed, and thinly sliced on a mandoline
Two thin slices red onion, separated
2 Fuji apples, cored, and thinly sliced into wedges
1 cup toasted chopped walnuts
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon brown sugar
1/3 cup vegetable oil
Salt and pepper
Shaved Pecorino Romano cheese for garnish

1. In a salad bowl, combine the fennel, onion, apples, and walnuts.
2. In a small bowl, whisk together the vinegar, mustard, sugar, and oil. Season with salt and pepper.
3. Toss with the vegetables and garnish with shaved Pecorino.

Apple Pecan Cake

Serves 6 to 8:
This is a great snack cake, but you can dress it up with cream cheese frosting, or you can bake it in a 1/2 sheet pan (same amount of time) then cut into squares serve warm with vanilla ice cream and caramel sauce.

1 pound (4 sticks) unsalted butter, softened
2 cups sugar
4 large eggs
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
5 apples, peeled, cored, and finely chopped
1 cup chopped pecans
1 tablespoon vanilla paste or extract

1. Preheat the oven to 350°F. Coat 13 by 9-inch pan with nonstick cooking spray. (or a 1/2 sheet pan)
2. With an electric mixer, beat the butter and sugar together in a large bowl until light and fluffy. Beat in the eggs, one at a time, until blended. Add the flour, baking soda, and spices and beat until just incorporated. Stir in the apples, nuts, and vanilla. Scrape into the prepared pan.
3. Bake until a skewer inserted into the center comes out with just a few crumbs attached to it, 40 to 50 minutes.
4. Set the pan on a rack to cool.

Miso Glazed Baby Turnips

Serves 2:

2 tablespoons vegetable oil
1 teaspoon grated ginger
1 bunch baby turnips, tops removed (save them) and cut into quarters
Turnip greens, washed, tough stems removed, and finely chopped
2 tablespoons white miso
1/2 cup vegetable or chicken broth (or water)
2 teaspoons soy sauce
Sesame seeds for garnish

1. In a skillet, heat the oil, and swirl the ginger in the oil for 30 seconds until fragrant.
2. Add the turnips and cook over low heat for 2 minutes.
3. Add the turnip greens, and saute another minute.
4. In a bowl, whisk together the miso, broth or water and soy sauce.
5. Add to the skillet, and simmer until the turnips are crisp/tender.
6. Season with salt or pepper and served garnished with sesame seeds.

Beet Hummus

Makes about 3 cups:

One bunch beets, tops removed (see below) and scrubbed
One 14.5-ounce can garbanzo beans, drained and rinsed
1/4 cup tahini
1/4 cup fresh lemon juice
2 garlic cloves
1/4 cup whole milk ricotta
1/4 cup finely chopped mint
Salt and pepper
Extra virgin olive oil for garnish
Toasted pita bread, or pita chips for serving

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil. Put the beets onto the baking sheet and cover tightly with aluminum foil. Roast for 20 minutes (baby beets) 45 minutes (medium beets) 60 minutes (huge beets—baseball size).
2. When cool enough to handle, remove the skin, and cut into wedges, and place in a food processor.
3. Add the beans, tahini, lemon juice, garlic, ricotta, and mint to the food processor, and process until smooth.
4. Season with salt and pepper.
5. Serve drizzled with olive oil and serve with pita bread or pita chips.

Save The Greens—Beet Green Pesto

Makes about 3 cups

Beet greens, washed, spun dry, tough stems removed, and chopped (you will need 2 cups—if there are more, it’s fine)
1/2 cup of pine nuts, or almonds
1/4 cup grated Pecorino Romano
2 garlic cloves
1/4 cup packed basil or mint leaves
1/3 cup extra virgin olive oil
Salt and pepper

1. Put the greens, nuts, cheese, garlic and basil into a food processor, and pulse on and off to break up the nuts and garlic.
2. With the machine running, slowly add the olive oil, until the mixture forms a paste.
3. Season with salt and pepper, and store in the refrigerator for 5 days, or freeze for up to 6 months.
4. Use the pesto on pasta, swirl into rice, spread on crostini, drizzle over grilled chicken, steak, fish or add a bit of lemon juice or vinegar to make a vinaigrette for salads.

Arugula and Beet Salad with Pomelo Vinaigrette

Serves 4:

1 bunch beets, tops removed, and scrubbed
1 bunch arugula, washed and spun dry
2 pomelo, peel and pith removed, and cut into segments
1/4 cup pomelo juice
2 teaspoons honey
1 teaspoon rice vinegar
1/3 cup vegetable oil
Salt and pepper
1/2 cup crumbled ricotta salata for garnish
1/4 cup toasted chopped walnuts for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil. Put the beets onto the baking sheet and cover tightly with aluminum foil. Roast for 20 minutes (baby beets) 45 minutes (medium beets) 60 minutes (huge beets—baseball size).
2. When the beets are cool enough to handle, peel them, and cut into 1/2-inch wedges.
3. Put the arugula into a salad bowl and set aside.
4. In a small bowl, whisk together the pomelo juice, honey, and oil. Season with salt and pepper.
5. Dress the arugula with some of the dressing and plate the arugula.
6. Top with some of the beets, arrange some pomelo segments around the outside of the salad, garnish with the ricotta salata and the walnuts, and drizzle with the remaining dressing.

Roasted Yellow Carrots

Serves 4:

One bunch yellow 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.

Loaded Fingerling Potatoes

Serves 4:

1 pound fingerling potatoes
1/3 cup extra virgin olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 1/2 cups shredded sharp cheddar cheese
6 strips bacon, cooked crisp, and crumbled
3 scallions, finely chopped, using the white and green parts
1/2 cup sour cream or Greek style yogurt

1. Put the potatoes into a saucepan with water to cover and bring to a boil. Simmer for 20 to 30 minutes, until the potatoes are tender. Drain the potatoes.
2. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, silicone, or parchment.
3. Put the olive oil, salt, and pepper onto the baking sheet, and stir to blend. Put the potatoes onto the baking sheet, press down on the potatoes until they are about 1/2-inch thick. (this is messy)
4. Sprinkle the potatoes with the cheese, bacon and scallions, and roast for 20 minutes until the cheese is melted and the potatoes are crispy.
5. Serve the potatoes dolloped with the sour cream.

Rosemary Roasted Fingerling Potatoes

Serves 4:
I keep this rosemary garlic oil in my fridge; it is great to use on meats, pork, and poultry as well as vegetables like winter squash.

1/2 cup extra virgin olive oil
4 garlic cloves
2 tablespoons fresh rosemary
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
1 pound Russian fingerling potatoes scrubbed and cut in half

1. In a blender, combine the oil, garlic, rosemary, salt and pepper and puree. Pour into a glass jar and allow to mellow at room temperature for 1 hour.
2. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
3. In a bowl, toss the potatoes with the rosemary garlic oil, until coated.
4. Spread onto the baking sheet in one layer.
5. Roast for 30 minutes, turn the potatoes, and roast another 15 to 20 minutes until golden brown and crispy.
6. Anoint with any leftover rosemary garlic oil and serve.

Arugula, Radish and Orange Salad

Serves 4:

1 bunch arugula, washed, spun dry and chopped
3 radishes, scrubbed, and thinly sliced
2 oranges, peel and pith removed, and sliced 1/2 inch thick
4 teaspoons lime juice
1/2 teaspoon ground cumin
1 tablespoon honey
1/2 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
Salt and pepper

1. Arrange the arugula on salad plates. Top with the radishes and oranges.
2. In a small bowl, whisk together the lime juice, cumin, honey, mustard, and oil. Season with salt and pepper.
3. Drizzle over the salad and serve.

Creamsicle Panna Cotta

Serves 6:

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

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

Sauteed Sesame Snap Peas

Serves 4:

2 teaspoons sesame oil
1 teaspoon grated ginger
1 garlic clove, minced
1/2 pound sugar snap peas, strings trimmed
1 tablespoon soy sauce
2 tablespoons toasted sesame seeds for garnish

1. In a large skillet, or wok, heat the oil over medium heat, and swirl the ginger and garlic for 30 seconds, until fragrant.
2. Add the peas, and saute until they are crisp/tender, about 3 minutes.
3. Drizzle with the soy sauce and toss to combine.
4. Serve warm or at room temperature garnished with sesame seeds.

Orange Upside Down Cake

Serves 8:

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.

@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
Follow me on Facebook (professional page), Twitter, and Pinterest

This week’s local produce and featured farms:

• Japanese Sweet Potatoes – Fresno Evergreen
• Shanghai Bok Choy – Fresno Evergreen
• Leeks – Tutti Frutti Farms
• Bloomsdale Spinach – County Line Harvest
• Baby Purple Carrots – County Line Harvest
• Black Kale – Tamai Family Farms
• Japanese Sprouting Cauliflower – Fresno Evergreen
• Gold Nugget Tangerines – J.K. Thille
• Meyer Lemons – J.K. Thille

Farmer’s Choice:

• Beefsteak Tomatoes – Tamai Family Farms
• Cara Cara Oranges – Rancho La Paz de mi Corazon

Farmers’ Market Box Recipes:

Lemon Chicken Oreganata

Serves 12:
The chicken can be cooked the day before and either reheated or served at room temperature.

5 pounds of mixed chicken parts (your favorites, legs, thighs, breasts, or wings) or two 2 1/2-3 pound cut up fryers
2 teaspoons salt
1 teaspoon pepper
1 teaspoon sweet paprika
1 cup olive oil
2/3 cup fresh Meyer lemon juice
2 tablespoons red wine vinegar
8 cloves minced garlic
1 tablespoon dried oregano
1. Preheat the broiler for 10 minutes. Line a sheet pan with aluminum foil and place a rack in the sheet pan.
2. Wash the chicken in cold water and drain in a colander. Combine 1 teaspoon salt, 1/2 teaspoon pepper and the paprika and sprinkle over the chicken, tossing to coat.
3. Place the chicken on the rack in the sheet pan, skin side down, and broil for 5 to 7 minutes, until the chicken is browned on that side, turn the chicken over and broil until the skin is crisp and golden brown.
4. In a bowl, whisk together the remaining salt, pepper, paprika, oil, lemon juice, vinegar, garlic, and oregano, until blended.
5. Turn off the broiler and turn the oven temperature to 400 degrees. Remove the pan from the oven, remove the rack from the sheet pan, and transfer the chicken to the sheet pan, skin side up. Pour the marinade over the chicken and return the chicken to the oven for 10 to 15 minutes, until the chicken is cooked through, basting the chicken once or twice with the sauce. Transfer the chicken to a serving dish, and the sauce to a saucepan. Boil the sauce over medium high heat for about 7 to 10 minutes, until it reduces a bit. Spoon the sauce over the chicken and serve.

Atlantic Beach Pie

Makes one 8-inch pie:
This is a pie from the beaches of North Carolina, that combines sweet and salty, two of my favorite things. The original combined key lime and lemon juices, this one is delicious with Meyer lemons, and I’ve even made it with Ruby grapefruit, oranges or tangerines.

For the crust:
1 1/2 sleeves of saltine crackers (about 6 ounces or 60 crackers)
1/2 cup softened unsalted butter
3 tablespoons sugar

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

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

1. While the crust is cooling (it doesn’t need to be cold), beat the egg yolks into the milk, then beat in the lemon juice.
2. It is important to completely combine these ingredients. Pour into the shell and bake for 16 to 18 minutes until the filling has set.
3. The pie needs to be completely cold to be sliced. Serve with whipped cream and a sprinkling of sea salt.
Cook’s Note: Double the recipe and bake in a 13-by-9-inch baking dish.

Salmon Cakes with Lemon Dill Velouté

Serves 6:
This is a great dish to use up leftover grilled fish; try this with halibut, cod, or other white fishes.

Salmon Cakes:
3 cups poached salmon, flaked
¼ cup finely chopped chives
1 teaspoon Old Bay seasoning
¼ teaspoon Tabasco
½ cup mayonnaise
½ cup fresh breadcrumbs
1 large egg, lightly beaten
¼ teaspoon Dijon mustard
½ cup unsalted butter
¼ cup canola oil

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

Lemon Dill Velouté Sauce
Makes 3 cups:

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

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

Asian Noodle Soup with Chicken and Bok Choy

Serves 6:

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

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

Smashed Roasted Japanese 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.

Roasted Japanese Sweet Potatoes with Miso Maple Butter

Serves 4:

1-pound Japanese Sweet Potatoes, scrubbed
1/2 cup unsalted butter, softened
1 tablespoon white miso
2 tablespoons maple syrup
2 scallions, finely chopped

1. Preheat the oven to 400 degrees. Prick the potatoes with the tip of a sharp paring knife, and roast for 50 to 60 minutes until the potatoes are soft.
2. While the potatoes are baking, cream together the butter, miso, maple syrup and scallions.
3. When the potatoes are roasted, split them in half, dollop with the miso maple butter and serve.

Caldo Verde

Serves 6

2 tablespoons extra virgin olive oil, plus more for garnish
1/2 pound Portuguese sausage, cut into 1/2-inch rounds
2 garlic cloves, minced
Pinch red pepper flakes
1/2 cup finely chopped onion
One bunch kale, tough stems removed, and coarsely chopped
6 cups chicken or vegetable broth
3 medium Yukon gold (or red) potatoes, cut into 1-inch chunks (peel or not—your choice)
Salt and pepper

1. In a Dutch oven, heat the oil, and saute the sausage, until it renders some fat and begins to brown. Remove all but 2 tablespoons of the fat, add the garlic, red pepper, and onion and saute for 3 to 4 minutes until the onion begins to soften.
2. Add the kale, and saute another 3 minutes, until it begins to wilt. Season with salt and pepper, add the broth and potatoes, bring to a boil, and simmer, uncovered for 30 to 40 minutes until the potatoes are tender. Season the soup with salt and pepper and serve drizzled with a bit of extra virgin olive oil.

Purple Carrot Muffins

Makes 12:

¼ cup toasted sliced almonds
1 ¼ cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
3 large eggs
3/4 cup sour cream
1/4 cup vegetable oil
1 cup plus 2 tablespoons sugar
1 ¼ cups grated purple carrots
1/2 cup chopped gold nugget tangerines

1. Preheat the oven to 375 degrees F. Coat 12-cup muffin tin with nonstick spray and set aside.
2. Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.
3. Whisk the eggs, sour cream, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture, carrots, and tangerines, and fold until combined.
4. Divide the mixture evenly among the muffin cups using a portion scoop. Sprinkle the top of each muffin with the toasted almonds.
5. Bake for 20 to 25 minutes or until a skewer inserted in the muffin comes out with a few crumbs attached. Remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days or freeze for up to 1 month.

Soy Glazed Baby Bok Choy

Serves 2 to 4:

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

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

Tangerine Cheesecake Squares

Serves 6 to 8:

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

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

Sauteed Cara Cara Shrimp

Serves 4:

1/4 cup extra virgin olive oil
3 garlic cloves, minced
1/2 teaspoon red pepper flakes
2 teaspoons seafood seasoning (such as Old Bay)
24 extra-large peeled and deveined shrimp
1/4 cup Cara Cara orange juice
1 teaspoon grated orange zest
3 tablespoons chopped fresh parsley

1. In a large skillet, heat the oil, add the garlic, red pepper flakes and Old Bay, sauteing until the garlic is fragrant.
2. Add the shrimp, orange juice, and zest, and saute until the shrimp have turned pink. Garnish with the parsley and serve over pasta or rice.

Chicken Poached with Port and Leeks

Serves 6 to 8:

For the Leeks:
4 medium leeks, with coarse green ends trimmed
2 tablespoons butter or margarine
1 cup whipping cream
1 teaspoon salt
Ground pepper to taste
1. Split leeks lengthwise to within ½ inch of their roots. Rinse under cold water.
2. Drain and cut into 1 inch lengths.
3. Melt butter in a 4 quart saucepan.
4. Add leeks and cook gently, stirring occasionally until soft, about 10 minutes.
5. Add cream, salt and pepper and cook over medium high heat until cream is thick enough to coat leeks. Keep warm while preparing chicken.

For the Chicken:
8 chicken breast halves, boned and skinned
Salt
Ground pepper
1 cup port wine
1 cup beef stock or beef broth
1 stick butter, chilled and cut into 8 pieces

1. Pat the chicken dry, and season with salt and pepper. Pour port and broth into a large saute pan.
2. Arrange chicken breasts in a single layer.
3. Cut a piece of aluminum foil to fit pan and place directly on the chicken. Cook over high heat until chicken is firm to the touch. NO MORE THAN 8 MINUTES!
4. Transfer to plate to cover loosely with aluminum foil.
5. Boil liquid over high heat until reduced to 1/4 cup. Whisk butter, one piece at a time, waiting until each piece is incorporated before adding another. Adjust seasoning.
6. Spoon leeks onto platter and chicken breasts over them. Drizzle with sauce.

Caramelized Leek and Spinach Dip

Serves 6:

One round unsliced sourdough loaf
1/4 cup unsalted butter
1 bunch leeks, root ends trimmed, washed, and thinly sliced using the white and tender green parts
Salt and pepper
1 teaspoon sugar
1 head Bloomsdale spinach, washed, spun dry and chopped
1/8 teaspoon ground nutmeg
One 8-ounce package cream cheese, softened
1/2 cup sour cream or Greek style yogurt
1/2 cup mayonnaise
1 1/2 cups shredded Gruyere or Jarlsberg cheese
Crackers, pita chips or crudites for serving

1. Preheat the oven to 350 degrees, line a baking sheet with silicone, aluminum foil or parchment.
2. Cut the top off the sourdough loaf and hollow out the inside, leaving 1/2 to 1-inch inside the loaf. Cut the interior pieces and top into cubes. Put the cubes, and the sourdough loaf on the baking sheet and bake for 15 minutes. Remove the cubes from the baking sheet to cool.
3. While the bread is baking, in a large skillet, heat the butter, add the leeks, salt, pepper and sugar, and saute until the leeks are beginning to turn golden brown.
4. Add the spinach, and nutmeg, saute until the spinach is wilted. Cool the mixture.
5. In a mixing bowl, beat together the cream cheese, yogurt mayonnaise, cheese, and the leek/spinach mixture. Turn into the sour dough loaf, and bake for 25 to 35 minutes, until the dip is bubbling.
6. Serve with the cubes, and crackers, pita chips or crudites.

Spinach and Ricotta Pie

Serves 6:

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

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

Sprouted Cauliflower with Capers and Pine Nuts

Serves 2 to 4:

1/4 cup extra virgin olive oil
3 garlic cloves, sliced
Pinch red pepper flakes
1/2 pound sprouted cauliflower, chopped
Salt and pepper
2 tablespoons capers, rinsed and minced
1 teaspoon grated lemon zest
2 teaspoons lemon juice
¼ cup pine nuts, toasted
2 tablespoons minced fresh chives

1. In a large skillet, heat the oil, saute the garlic and red pepper flakes for 1 minute until the garlic begins to turn translucent. Add the cauliflower to the skillet, and saute for 2-3 minutes. Season with salt and pepper, and cover. Cook for 3 minutes.
2. Remove the cover, add the capers, lemon zest, juice, and pine nuts, saute another 3 minutes, until the cauliflower is tender. Season with salt and pepper if needed, and garnish with fresh chives. This is delicious hot, or at room temperature.

Sprouted Cauliflower Pasta with Gremolata Crumbs

Serves 4:

For the Gremolata Crumbs:
2 tablespoons extra virgin olive oil
1 cup fresh breadcrumbs
2 cloves garlic, minced
Grated zest of 1 lemon
Grated zest of 1 orange
½ cup finely chopped Italian parsley
1/4 cup grated Pecorino Romano or Parmigiano Reggiano

1. In a medium skillet, heat the oil, and saute the crumbs and garlic together until the bread becomes crispy.
2. Turn off the heat add the remaining ingredients and set aside while preparing the pasta.

For the Pasta:
1 pound shaped pasta like penne, rigatoni, or gemelli, cooked 2 minutes short of al dente, saving some of the hot pasta water
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1 leek, finely chopped, using the white and tender green parts
1/2 pound sprouted cauliflower, chopped
1/2 teaspoon minced fresh thyme
1/4 cup dry white wine

1. In a large skillet, heat the oil, and saute the garlic and leeks, until the leeks are translucent, about 4 minutes. Add the cauliflower and thyme and cook over medium high heat for 3 minutes. Add the wine and cook another 3 minutes until the cauliflower is crisp/tender.
2. Add the hot pasta to the pan, and toss, adding hot pasta water to the mixture if needed.
3. Add in the gremolata and toss until blended. Serve immediately.

Rustic Tomato Galette

Serves 4 to 6:

One sheet puff pastry, defrosted
Dijon or whole-grain mustard
2-3 large ripe beefsteak tomatoes
2 tablespoons olive oil
salt and freshly ground pepper
2 tablespoons finely chopped chives
1 tablespoon finely chopped thyme
8 ounces goat cheese, sliced into rounds
1 1/2 tablespoons honey

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone or parchment. Roll out the dough until it is 14-inches in diameter.
2. Transfer the dough to a prepared baking sheet.
3. Spread an even layer of mustard over the bottom of the tart dough leaving 1 1/2-inches around the outside without the mustard, and let it sit a few minutes to dry out.
4. Slice the tomatoes, pat dry on paper towels and arrange them over the mustard in a single, even layer.
5. Drizzle the olive oil over the top.
6. Sprinkle with chopped fresh herbs, then arrange the slices of goat cheese on top. Add some more fresh herbs, then drizzle with some honey.
7. Fold the outer edges over to form a free-form galette.
8. Bake the tart for 30 minutes or so, until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned.
9. Depending on the heat of your oven, if the cheese doesn’t brown as much as you’d like it, you might want to pass it under the broiler the cheese is browned.

Pizza Pie Potatoes

Serves 6

1 pound fingerling potatoes, scrubbed
3/4 cup extra virgin olive oil
4 garlic cloves, minced
2 teaspoons dried oregano
Salt and pepper
1 pound Beefsteak 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 13-by-9-inch baking dish with non-stick cooking spray.
4. Thinly slice the potatoes and lay them into the baking dish.
5. In a bowl, combine the oil, garlic, oregano, salt, and pepper.
6. Drizzle some of the garlic oil over the potatoes.
7. Lay the tomatoes over the potatoes, drizzle with the remaining oil, and cover with the mozzarella and Parmigiano.
8. Bake for 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.

@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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This week’s local produce and featured farms:

• Persian Cucumbers – Dassi Farms
• Rainbow Swiss Chard – County Line Harvest
• Red Mustard Frill – County Line Harvest
• Red Baby Beets – Tamai Family Farms
• Broccoli – Suncoast Farms
• Pink Lady Apples – Fair Hills Farm
• Nantes Orange Carrots – Weiser Family Farms
• Garnet Yams – Her Produce

Farmer’s Choice:

• Hass Avocados – Polito Farms
• Sumo Citrus – Suntreat Farms

Farmers’ Market Box Recipes:

Roasted Beet Panzanella

Serves 4:

1 bunch red beets, tops removed, and scrubbed
1/4 cup red onion, thinly sliced
1 cup 1/2-inch baguette cubes
3 tablespoons orange juice
3 tablespoons white wine vinegar
Salt and pepper
5 tablespoons extra virgin olive oil
1 cup crumbled ricotta salata
1/4 cup finely chopped basil, or mint, or Italian parsley


1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil. Put the beets onto the baking sheet and cover tightly with aluminum foil. Roast for 20 minutes (baby beets) 45 minutes (medium beets) 60 minutes (huge beets—baseball size).
2. While the beets are roasting, in a bowl, whisk together the vinegar, juice, sugar, garlic, and oil. Season with salt and pepper.
3. When the beets are cool enough to handle, slip off the skins and cut into 1/4-inch dice and add to a salad bowl.
4. Add the red onion and baguette cubes.
5. In a small bowl, whisk together the orange juice, vinegar, salt, pepper and oil. Pour over the beet mixture, toss in the ricotta salata and herb, and toss again. This is best when it sits at room temperature for at least 2 hours, so the flavors blend.

Chocolate Beet Cake

Makes 2 9-inch layers, or 24 cupcakes

2 medium beets, trimmed
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. salt
1-3/4 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla paste or vanilla extract
1 1/4 cup hot water
1 teaspoon espresso powder
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. kosher salt

1. Preheat the oven to 375°F. Place the beets on a baking sheet and cover with aluminum foil. Roast the beets for 45 to 60 minutes, until the sharp tip of a paring knife inserted into the beets goes in easily. When the beets are cool enough to handle, peel them and puree in a food processor or blender. You will need 3/4 cup of beets.
2. Reduce the oven temperature to 350°F. Coat the inside of two 9-inch round cake pans with non-stick cooking spray, or line muffin tins with paper liners.
3. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
4. In an electric mixer, cream together the butter and sugar until fluffy.
5. Beat in the eggs, one at a time. Mix in the grated beets and the vanilla.
6. Dissolve the espresso powder in the water.
7. Slowly add half of the flour mixture, add the water and the remaining flour mixture and mix until smooth, about 2 minutes. Divide the batter evenly between the prepared pans, smoothing the tops.
8. Bake the cakes, rotating halfway through baking, until a toothpick inserted in the center of the cakes comes out clean, about 25 minutes, or 15 to 20 minutes for cupcakes. Cool the cakes in their pans on a rack for 10 minutes and then turn them out onto racks. Let the cakes cool completely.
For the Frosting

1/2 cup unsalted butter, softened
One 8-ounce package cream cheese, softened
1/4 cup cocoa powder
4 to 5 cups confectioners’ sugar
1 teaspoon espresso powder
1 teaspoon vanilla paste or vanilla extract
Milk or water to thin the frosting

1. In the bowl of an electric mixer, cream together the butter and cream cheese until smooth. Add the cocoa powder, sugar and espresso powder. Beat until smooth.
2. Beat in the vanilla and some of the milk or water too thin to a spreading consistency.
3. Place one of the cakes on a cake plate and spread frosting evenly over the top. Top with the second cake and spread a generous 1/2 cup frosting over it. Frost the sides with the remaining frosting.
4. If you are frosting cupcakes, using a large star tip and a pastry bag to pipe a nice star onto the top of the cupcakes.

Honey Roasted Yams with Lime Yogurt Dip

Serves 4:

1 pound garnet yams, scrubbed
2 tablespoons honey
1 tablespoon crushed red-pepper flakes
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
½ cup Greek-style yogurt
1/4 cup fresh lime juice, approximately 2 limes
2 scallions, both green and white parts, trimmed and thinly sliced

1. Preheat the oven to 400 degrees, and line 2 baking sheets with silicone or aluminum foil.
2. Cut the yams lengthwise into 4 wedges and put into a large bowl.
3. Toss with the honey, red pepper and oil, tossing to coat. Let sit at room temperature while the oven preheats.
4. Spread the wedges onto the baking sheets in a single layer. Roast for 35 to 45 minutes until the yams are caramelized and soft in the center.
5. While the yams are roasting, in a small bowl, whisk together the yogurt, lime juice and scallions and refrigerator.
6. Remove from the oven and serve with the lime yogurt dip.

Curried Sweet Potato and Carrot Soup

Serves 6:

1 teaspoon olive oil
2 medium sized sweet potatoes, peeled and diced
3 to 4 medium carrots, peeled and rough chopped
1 medium shallot, finely chopped
1/2 teaspoon red curry paste
1 1/2 cups vegetable or chicken broth
1/2 cup coconut milk
salt and pepper to taste

1. In a Dutch oven, heat the oil, add the sweet potatoes, carrot, shallot and curry paste and saute until the shallots beings to soften.
2. Add the broth and bring to a boil.
3. Cover and simmer for 30 minutes, until the vegetables are very soft.
4. Puree with an immersion blender, add the coconut milk and bring the soup to serving temperature. Season with salt and pepper if needed.

Broccoli Cheddar Quiche

Serves 6

2 cups broccoli florets
One 9-inch pastry crust, either store bought or homemade
3 large eggs
2/3 cup heavy cream
4 drops Tabasco
2 cup finely shredded sharp white cheddar cheese

1. Steam the broccoli until crisp/tender, about 5 minutes. Season liberally with salt and pepper and set aside.
2. Preheat the oven to 350 degrees. Coat the inside of a 9-inch pie plate with non-stick cooking spray, and line with the pastry crust.
3. In a large bowl, whisk the eggs and cream, and add the Tabasco.
4. Stir in the cheese and broccoli and transfer the mixture to the pastry crust.
5. Bake the quiche for 45 to 50 minutes, until the quiche is set. Remove from the oven and allow to rest for 10 minutes before serving.

Chicken, Broccoli and Penne Bake

Serves 4 to 6

2 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken breasts, cut into bite sized pieces
3 cups broccoli florets, cut into 1-inch pieces
Salt and pepper
3 tablespoons unsalted butter
1/2 cup finely chopped onion

3 garlic cloves, minced
¼ teaspoon red pepper flakes
3 tablespoons all-purpose flour
½ cup dry white wine
2 cups chicken broth
1 cup whole milk
2 cups grated Parmigiano Reggiano
1/2 pound penne pasta, cooked 2 minutes short of al dente, and drained

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 2 tablespoons of oil, and saute the chicken and the broccoli until the chicken is white on all sides, and the broccoli is crisp/tender. Season with salt and pepper. Remove the chicken and broccoli to a plate and melt the butter in the same skillet, saute the onion, garlic and red pepper flakes, until the onion is translucent.
3. Add the flour and whisk for 2 to 3 minutes. Add the wine and bring to a boil, add the chicken broth and bring to a boil—the sauce should be very thick. Add the milk, and 1 cup of Parmigiano.
4. Add the chicken, broccoli, and penne to the skillet. Season with salt and pepper, and transfer to the prepared pan. Sprinkle with the remaining cheese. (At this point, the casserole can be cooled, covered and refrigerated for up to 2 days—bring to room temperature before baking)
5. Bake the casserole for 35 to 45 minutes, until the casserole is bubbling, and the cheese is golden brown.

Black Bean, Corn Salad with Avocado Salsa

Serves 6 to 8:

Three options here, you can serve this as a salad in lettuce cups, or as a dip with tortilla chips, or add protein (cooked poultry, seafood or meat) to it (about 3 cups) and stuff it into tortillas.

One 15-ounce can black beans, drained and rinsed
2 scallions, finely chopped using the white and tender green parts
2 ears corn, cut the kernels from the cob
1 1/2 cups chopped Roma tomatoes
2 Haas avocadoes, peeled pitted, and diced
2 cloves garlic, minced
1/4 cup seeded and finely chopped Anaheim chile
2 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice
2/3 cup vegetable oil
1 teaspoon Cholula
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper

1. In a large bowl, combine the black beans, scallions, corn, tomatoes, avocado, garlic, chile, and cilantro.
2. In a small bowl, whisk together the lime juice, oil, Tabasco, salt, and pepper. Pour over the vegetables and toss until blended.
3. Do-Ahead: At this point, cover and refrigerate for at least 2 hours to let the flavors develop or overnight. The Salad will keep in the refrigerator for about 3 days.

Green Goddess Avocado Dressing

Makes about 3 cups:

1 cup mayonnaise
1 cup chopped chives
1 cup basil leaves
2 Hass avocados
1/4 cup freshly squeezed lemon juice
1 teaspoon grated lemon zest
2 garlic cloves
2 teaspoons Worcestershire sauce
Salt and pepper

1. Put the ingredients into a food processor or blender, and puree until smooth. Taste for seasoning, adding salt or pepper as needed.
2. Refrigerate the dressing for at least 4 hours before using. The dressing will keep refrigerated for up to 5 days.

Pasta with Red Mustard Frill Pesto

Serves 4

One pound penne or other shaped pasta, cooked 2 minutes short of al dente, saving some of the hot pasta water
1 bunch red mustard frill, washed, spun dry and chopped
2 garlic cloves
1/2 cup almonds
1/2 cup grated Pecorino Romano cheese
1/2 cup extra virgin olive oil
Salt and pepper
Additional Pecorino for garnish

1. In a blender or food processor, combine the mustard frill, garlic, almonds, and cheese. Process on and off to break up the garlic and almonds.
2. With the machine running, add the olive oil, until the mixture forms a paste. If you would like your pesto a bit looser, add more oil a tablespoon at a time. Season with salt and pepper.
3. Toss the pesto with the hot pasta, adding some pasta water to make a creamy sauce.
4. Serve garnished with additional pecorino if desired.
5. The pesto will keep in the refrigerator for up to 1 week covered with 1/4-inch of olive oil or freeze for up to 2 months.

Sauteed Swiss Chard

Serves 4:

3 tablespoons extra virgin olive oil
3 garlic cloves, sliced
1 bunch Swiss chard, washed, tough stems chopped into 1/2-inch pieces, and leaves cut into 1/2-inch ribbons
Salt and pepper

1. In a large skillet, heat the oil, and swirl the garlic in the oil for 1 minute, until translucent.
2. Add the chard stems and cook for 3 to 5 minutes until tender, add the leaves, season with salt and pepper, and cook until the leaves are wilted.
3. Serve warm, or at room temperature.

Gyros Meatballs with Tzatziki

Serves 4 to 6:

For the Meatballs:
1 pound lean ground lamb
1 pound lean ground beef
3 garlic cloves, minced
1 cup finely chopped yellow onion
2 teaspoons dried oregano
1 teaspoon dried rosemary, crushed in the palm of your hand
2 slices bread, crust removed, torn into pieces
1/4 cup milk
2 teaspoons salt
1 teaspoon freshly ground black pepper
Grated zest of one lemon
½ cup finely chopped parsley
Oil for frying

Preheat the oven to 350 degrees, line a baking sheet with silicone or aluminum foil and set a cooling rack into the baking sheet.
In a large bowl, combine all the ingredients. Shape into 1-inch balls with a portion scoop.
In a large skillet, heat 1-inch of oil, and fry the meatballs in batches, until they are browned on all sides. Transfer to the rack on the baking sheet and bake for 15 minutes, until cooked through.
While the meatballs are cooking, prepare the Tzatziki sauce.

For the Sauce:
Authentic Tzatziki doesn’t include Feta, but I love the salty flavor it imparts, it’s optional in the recipe.

4 Persian Cucumbers, scrubbed, and cut into 1/2-inch dice
1/2 teaspoon salt
2 1/2 cups plain yogurt
2 cloves garlic, minced
1/4 cup chopped fresh dill
2 teaspoons white vinegar
2 tablespoons olive oil
1/2 teaspoon Tabasco or pepper
1 cup crumbled Feta cheese
Pita bread for serving

1. Put the cucumbers in a colander, and sprinkle with the salt. Allow to drain for 1/2 hour.
2. In a mixing bowl, combine the yogurt, garlic, dill, vinegar, oil, and Tabasco. Stir in the drained cucumbers and Feta. Taste for seasoning and adjust. Cover and refrigerate for up to 5 days.
3. Fill the center of pita bread with meatballs, and top with Tzatziki.

Roasted Carrots and Apples

Serves 4:

2 tablespoons vegetable oil
2 tablespoons unsalted butter, melted
1 teaspoon salt
1/4 teaspoon Tabasco
2 teaspoons honey
1 teaspoon dried thyme
1 bunch carrots, tops removed and saved (see below), scrubbed, and cut into quarters lengthwise
2 apples, cored, and cut into 4 wedges

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
2. In a large bowl, combine the oil, butter, salt, Tabasco, honey and thyme. Add the carrots and apples and toss to coat.
3. Spread onto the baking sheet in a single layer, and roast for 15 minutes, turning once to evenly brown. The carrots should still be crisp-tender.
4. Serve the carrots and apples as a garnish for roasted chicken, or pork, or as a side dish.

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.

Cider Braised Pork with Pink Lady Apples

Serves 6:

2 tablespoons oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
One 4-pound rolled boneless pork loin roast
2 tablespoons unsalted butter
2 large, sweet onions cut in half and thinly sliced into half-moons
4 Pink Lady 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
3 tablespoons softened unsalted butter mixed with 3 tablespoons all-purpose flour

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 6 minutes. Add the brown sugar, cider, and both broths, scraping up any browned bits stuck to the bottom of the pan.
3. Return the pork to the pan, cover, reduce the heat to medium-low, and simmer until the pork is tender, 3 to 4 hours.
4. 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.
5. 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.
6. Add the apples and onions back to the sauce.
7. 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.

Pink Lake Apple Pie Cake

Serves 6 to 8

6 medium-size apples, cored, peeled, and sliced
2 teaspoons ground cinnamon
2 tablespoons sugar
2 teaspoons fresh lemon juice
To make the apple mixture, toss together the apples, cinnamon, sugar, and lemon juice in a large bowl.

Batter:
1 1/2 cups (3 sticks) unsalted butter or margarine, melted
2 cups unbleached all-purpose flour
2 cups sugar
2 large eggs
1 1/2 cups pecan halves

1. 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.
2. To mix the batter, combine the melted butter, flour, sugar, eggs, and pecans, stirring until blended.
3. Pour over the apples and bake until the top is crisp and golden, and the apples are bubbling underneath, 45 minutes to 1 hour.
4. Serve the cake warm or at room temperature with unsweetened whipped cream or vanilla ice cream.

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