The Farmers Market Box

This week’s local produce and featured farms:

• Toms Terrific Tangerines – Polito Family Farms
• Romanesco Squash – J.R. Organics
• Rainbow Chard – Tamai Family Farms
• Satina B Potatoes – Weiser Family Farms
• Rainbow Carrots – J.R. Organics
• Spring Onions – Black Sheep Produce
• Green Kale – McGrath Family Farms
• White Cauliflower – Black Sheep Produce

Farmer’s Choice:

• Angel Snow White Peaches – Scott Farms
• English Peas – Two Peas in a Pod

Farmers’ Market Box Recipes:

Farro Salad with Rainbow Chard and Chickpeas

Serves 6:

1 cup pearlized farro
1/3 cup extra virgin olive oil
2 garlic cloves, minced
1 bunch rainbow chard, tough stems removed, and finely chopped
One 15-ounce can chickpeas, drained and rinsed
1 spring onion, finely chopped using the white and tender green parts
1/4 cup finely chopped mint (basil, or Italian parsley works well here)
3 tablespoons fresh lemon juice
Salt and pepper

1. Bring 4 quarts of salted water to a boil, add the farro, and simmer for 15 to 20 minutes until just tender. Drain thoroughly, and transfer to a salad bowl.
2. In a skillet, heat 3 tablespoons of the oil, and swirl the garlic in the oil for 30 seconds, or until fragrant.
3. Add the chard and saute until wilted, about 1 minute. Season with salt and pepper and transfer the bowl.
4. Add the chickpeas, onion, and mint.
5. In a bowl, whisk together the lemon juice and remaining oil, season with salt and pepper and pour over the salad, tossing to coat. Serve at room temperature. (the salad can be made ahead of time, covered, and refrigerated for up to 24 hours, remove from the refrigerator 1 hour before serving)

Stuffed Romanesco Squash

Serves 4 to 6:

1 pound Romanesco squash, scrubbed, ends trimmed
2 tablespoons unsalted butter
1/4 cup finely chopped spring onion, using the white and tender green parts
1 garlic clove, minced
1 tablespoon all-purpose flour
1/4 cup chicken or vegetable broth
1/4 cup milk
Pinch grated nutmeg
Salt and freshly ground black pepper
2 tablespoons finely chopped Italian parsley
1/4 cup crumbled goat cheese
1/2 cup shredded Gruyere cheese

1. Steam the zucchini for 4 minutes, until the interior is softened. You can also microwave them on high power for about 2 to 3 minutes.
2. Using a grapefruit spoon, remove the interior of the zucchini leaving 1/2-inch shell. Chop the zucchini flesh. Preheat the oven to 350 degrees.
3. In a skillet, heat the butter, add the spring onions and garlic and saute for 2 to 3 minutes to soften the onion. Add the zucchini flesh and saute another 3 minutes.
4. Add the flour and cook 1 minute. Gradually add the broth and milk, bringing to a boil. Season with salt and pepper. Remove from the heat, fold in the parsley, goat cheese and half the Gruyere.
5. Re-stuff the zucchini with the mixture and sprinkle each zucchini with the remaining Gruyere.
6. Lay the zucchini in a 13-by-9-inch baking dish.
7. Do-Ahead: The zucchini can be cooled, covered, and refrigerated overnight, bring to room temperature before baking.
8. Roast the zucchini for 15 to 20 minutes, until the filling is bubbling, and the cheese is golden brown. Serve warm.
9. Cook’s Note: The cheeses can be a combination of whatever you have on hand, I’ve used sharp white cheddar, Parmigiano, Pepper Jack, and Asiago with great results.

Satina Potato Salad

Serves 4 to 6:

One pound Satina Potatoes, scrubbed
2 teaspoons white vinegar
Salt and pepper
2 ribs celery, finely chopped
1 spring onion, finely chopped using the white and tender green parts
1/2 cup mayonnaise
3 tablespoons sour cream
Grated zest of one lemon
2 tablespoons fresh lemon juice
3 tablespoons finely chopped dill weed
Salt and pepper

1. Put the potatoes into water to cover and bring to a boil. Simmer for 30 to 35 minutes until the potatoes are tender when pierced with a sharp knife. Allow the potatoes to cool completely.
2. When the potatoes are cooled, peel them, cut into bite sized pieces, put into a salad bowl. Sprinkle with the vinegar, salt and pepper and add the celery and onion.
3. In a small bowl, whisk together the mayonnaise, sour cream, zest, lemon juice and dill. Season with salt and pepper.
4. Pour some of the dressing over the potatoes and toss to coat. Cover and refrigerate the potatoes and the remaining dressing for at least 4 hours, or up to 24 hours.
5. When ready to serve, toss the potatoes with a bit more dressing as the potatoes will have absorbed the initial dressing, and serve.
6. Any leftover dressing is delicious on seafood, chicken, tossed into pasta salad, or served over vegetables.

Baked Cauliflower Dijonnaise

Serves 6

One white cauliflower, cored and cut into florets
Salt and pepper
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 cup panko crumbs
1/4 cup grated Parmigiano Reggiano
1/4 cup finely chopped parsley
Grated zest of 1 lemon
1 cup mayonnaise
1/4 cup unsalted butter, melted
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
Few drops Tabasco

1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
2. Steam the cauliflower until crisp/tender, about 4 minutes. Drain thoroughly, season with salt and pepper. Arrange in the prepared casserole dish.
3. In a small skillet, heat the oil, swirl the garlic in the oil until fragrant, about 30 seconds. Remove the pan from the heat, add the panko, Parmigiano, parsley, and lemon zest to the pan and toss to blend. Set aside.
4. In another bowl, whisk together the mayonnaise, butter, lemon juice, Dijon, and Tabasco together. Pour over the cauliflower, and top with the panko mixture. Roast for 20 minutes or until the crumbs are golden brown.
5. Serve warm.

Romanesco Pasta with Baked Feta

Serves 6:
This a variation on the Tik-Tok crazed Tomatoes with baked Feta; I think this one is a great way to use up zucchini or other squash in your garden.

4 Romanesco squash, scrubbed, ends trimmed, sliced lengthwise, then sliced into 1-inch chunks
Salt
1/2 cup extra virgin olive oil
4 cloves garlic, halved lengthwise
2 spring onions, sliced 1/2-inch thick, using the white and tender green parts
1 block (7 ounces / 200 grams) Greek feta cheese
1/2 teaspoon crushed red pepper flakes
Freshly ground black pepper
1 pound shaped pasta, such as rigatoni, campanelle, rotini, or gnocchi, cooked al dente, saving some of the pasta water
1/4 cup finely chopped basil
1/4 cup finely chopped Italian parsley

1. Preheat the oven to 400 degrees. Arrange the squash in a colander and sprinkle liberally with salt.
2. Press down on the zucchini to release the moisture and pat dry with paper towels.
3. In a 13-by-9-inch baking dish combine the squash, 1/4 cup olive oil, garlic, and onions, and toss to coat.
4. Arrange the cheese in the middle of the squash sprinkle with the remaining oil, red pepper flakes, and pepper.
5. Roast for 20 to 30 minutes until the zucchini is tender and beginning to brown.
6. Mashe the zucchini and feta with a fork, transfer to a serving bowl and mix with the hot pasta, adding some reserved pasta water if needed. Stir in the basil, and parsley, taste for seasoning and serve.

Rainbow Carrot Salad

Serves 4 to 6:

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

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

Crostini with Carrot Pesto

Serves 6:
This recipe comes from La Planeta Estate in Menfi, Sicily, it pairs well with a crisp white wine such as Grecante.

For the Crostini:
Makes about 24 pieces

One baguette sliced into1/2-inch pieces
1/2 cup extra virgin olive oil

1. Preheat the oven to 400 degrees, line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet.
2. Brush the baguette slices with oil and bake for 10 minutes until the slices begin to turn golden brown.
3. Remove from the oven and allow to cool.
4. The crostini can be stored at room temperature for 2 days, or frozen for one month.

For the Carrots:
1 bunch carrots, scraped, and cut into 1-inch pieces (Save the tops—see recipe below)
2 tablespoons unsalted butter
1/4 cup finely chopped shallots
1 garlic clove, sliced
1/2 to 2/3 cup grated Pecorino Romano
1/4 cup packed mint
1/3 to 1/2 cup extra virgin olive oil
Salt and pepper
Crostini for serving

1. Put the carrots into saucepan with salted water to cover and simmer for 5 minutes until the carrots are crisp/tender—don’t let them get too soft. Drain thoroughly and set aside.
2. In a small saucepan, heat the butter and saute until the shallots are translucent, about 5 minutes. Cool with the carrots.
3. Put the carrots, shallots, cheese and mint into a food processor and pulse on and off to break up carrots and mint.
4. With the machine running, add 1/3 cup of the olive oil until the mixture comes together. Depending on the fibrousness of the carrots you may need a bit more olive oil.
5. Spread the pesto over the crostini and drizzle with a bit of carrot top pesto if desired.
6. The carrot pesto will keep in the fridge for up to 4 days. It can be frozen for about 2 months.

Carrot Top Pesto:
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, to top crostini and poultry.
Add a bit of vinegar or lemon juice to make a vinaigrette.

Grilled Tangerine Chipotle Pork Tenderloin

Serves 6:

Two one pound pork tenderloins, silver skin removed
4 cups warm water
2 tablespoons salt
2 tablespoons brown sugar
4 tablespoons extra virgin olive oil
Salt and pepper
2 tablespoons chopped garlic chives
3 chipotle chilies in adobo, chopped
1/2 teaspoon dried oregano
1 cup tomato puree
1/2 cup tangerine juice
1/4 cup chopped cilantro or Italian parsley
4 tangerines, peeled, and separated into segments

1. In a large zip-lock bag, combine the warm water, salt, and sugar. Stir to blend. Add the pork to the bag, seal and refrigerate for at least 4 hours or up to 12 hours.
2. Remove the pork from the bag and wash off the brine.
3. Combine 2 tablespoons of olive oil with salt and pepper, and pat that onto the pork. Allow to sit at room temperature for 15 minutes, before grilling.
4. Heat the remaining 2 tablespoons of oil in a saucepan, and saute the garlic chives, chilies, and oregano for 1 minute. Add the tomato puree and tangerine juice, simmer for 10 minutes until thickened. Taste for seasoning and add salt and pepper if needed. Add the cilantro or parsley and the tangerine segments and keep warm.
5. Preheat the grill or a grill pan for 10 minutes. Separate coals or turn off burners and grill the tenderloins over indirect heat, turning to brown all sides until an instant read meat thermometer reads 155 degrees.
6. Remove from the grill to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes before slicing.
7. Slice the pork into 1/2-inch thick slices add any accumulated juices to the sauce and serve napped with the sauce.

Caramelized Onion Kale Bread Pudding

Serves 4 to 6:

2 cups day old bread, crusts removed, cut into cubes
1/4 cup extra virgin olive oil
1/4 cup unsalted butter
1 1/2 cups finely chopped spring onions
2 garlic cloves, minced
2 teaspoons sugar
1 bunch kale, tough stems removed, cut into 1/2-inch ribbons
Salt and pepper
4 large eggs
1 cup heavy cream
1 cup shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano

1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. Line a baking sheet with parchment, aluminum foil, or silicone. Arrange the bread on the baking sheet in one layer, and drizzle with the oil. Toss to coat the bread. Bake for 10 to 15 minutes, until the cubes are crispy. Cool and transfer to a large mixing bowl.
3. In a large skillet, heat the butter, and saute the onions, garlic and sugar until the onions begin to caramelize.
4. Add the kale, and saute until the kale is wilted. Season with salt and pepper. Transfer to the bowl with the toasted bread.
5. In another bowl, whisk together the eggs and cream. Pour over the bread mixture and toss to coat.
6. Transfer to the prepared dish.
7. Sprinkle with the cheeses, and bake for 35 to 40 minutes, until the pudding is set, and the cheeses are golden brown. Allow the pudding to rest for 10 minutes before serving.
8. Variation: Coat the inside of 12 muffin tins with non-stick cooking spray, and pack with the kale mixture. Bake for 20 to 25 minutes until set.

Kale Caesar

Serves 4:
A make ahead salad; store in the fridge for at least 20 minutes, or up to 6 hours.

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

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

Roasted Smashed Potatoes with Herbed Goat Cheese

Serves 6:

1 pound Santina potatoes
1/2 cup extra virgin olive oil
Salt and pepper
One 11-ounce log of goat cheese
1/2 cup chopped mixed herbs—I’m fond of thyme, Italian parsley, oregano, basil and chives

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone. Pour the oil, salt and pepper onto the baking sheet and set aside.
2. Put the potatoes into a Dutch oven with water to cover. Bring to a boil, and simmer for 15 minutes, until tender. Remove from the water and arrange on the baking sheet.
3. Using an oven mitt, press down on each potato, smashing it, brush with some of the oil to coat the tops of the potatoes. Roast the potatoes for 15 minutes.
4. Cut the log of goat cheese into rounds, and dip into the mixed herbs. Place a round on each of the potatoes and bake an additional 15 minutes until the potatoes are crispy and the goat cheese has melted.
5. Serve hot.

Roasted Peaches with Cornbread and Maple Bourbon Sauce

Serves 6:

For the Cornbread
1/2 cup unsalted butter, softened
2 cups unbleached all-purpose flour
1/2 cup fine yellow cornmeal
2 teaspoon baking powder
3/4 teaspoon salt
1 cup granulated sugar
3 large eggs, at room temperature
1/2 cup heavy cream
1/2 cup whole milk
1/2 cup sour cream

1. Preheat the oven and heat the oven to 375°F. Coat an 8-inch square baking dish with non-stick cooking spray.
2. In a large bowl, whisk the flour, cornmeal, baking powder, and salt. Set aside.
3. In a stand mixer fitted with the paddle attachment or in a large bowl with a hand-held electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes.
4. Gradually beat in the eggs, one at a time, until well combined.
5. Adjust the mixer speed to low and add the cream, milk, and sour cream, mix until combined.
6. The batter may look curdled at this point.
7. Add the dry ingredients, mixing until just combined and scraping down the sides as needed.
8. Pour the batter into the prepared baking dish.
9. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let the cornbread cool in its dish on a rack until warm.

For the Peaches:
4 firm yellow peaches (you can sub in any stone fruit you have on hand), halved, and pitted
2 tsp. raw sugar

1. Preheat the oven to 400 degrees.
2. Dip the cut sides of the peaches into the raw sugar and put them into an oven proof skillet large enough to hold the 8 peach halves comfortably, cut side down.
3. Roast for 15 to 20 minutes, until the peaches are soft. Cut the peaches in half and keep warm.

For the Maple Bourbon Sauce:
1/4 cup unsalted butter
1/2 cup packed brown sugar
1/4 cup maple syrup
1/4 cup Bourbon
Vanilla ice cream for serving

1. In a saucepan, heat the butter, add the brown sugar, and stir until the brown sugar melts.
2. Add the maple syrup and bring to a boil. Simmer for 5 minutes, to reduce the sauce.
3. Add the bourbon and continue to cook for another 5 minutes. Serve warm.

To serve: Cut the cornbread into squares. Put 2 wedges of peach onto the top of the cornbread, top with some vanilla ice cream. Ladle some of the sauce over the peaches and ice cream. Serve warm.

Peachy Ricotta Cake

Serves 6:

3/4 cup unsalted butter, softened
1 cup sugar
3 large eggs
1 cup fresh whole milk ricotta
2 tablespoons whole fat plain yogurt
1 teaspoon vanilla extract
grated lemon zest (from one lemon)
1¼ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 to 4 peaches, cut in half and pitted
2 tablespoons light brown granulated sugar

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch spring form pan with nonstick cooking spray.
2. In the bowl of an electric mixer with the paddle attachment, cream the butter and sugar till light and fluffy. Add the eggs, one at a time, beating each one in.
3. Next add the ricotta and the yogurt, vanilla and lemon zest and mix well.
4. Mix the dry ingredients together, then add them to the wet mixture, just folding them in until mixed. Don’t over beat.
5. Pour the dough into the prepared pan, and level it out with a spoon. Place the peaches on top of the batter, cut side up, pressing them in a bit. Sprinkle the cake with the sugar and bake for 50 to 60 minutes.
6. Let cool, remove from pan, and serve with whipped cream or crème fraiche.

Sauteed English Peas with Mint

Serves 4:

2 tablespoons unsalted butter
1/2 pound English peas, shelled
2 tablespoons finely chopped mint
Salt and pepper

1. In a skillet, heat the butter over medium heat, add the peas, and saute for 4 to 5 minutes until the peas are tender. Stir in the mint, season with salt and pepper, and serve.

Pressure Cooker Insta-Pot Sweet Pea Risotto

Serves 4 to 6:

4 tablespoons unsalted butter
1/2 cup finely chopped spring onion, using only the white part
1 1/2 cups Carnaroli or Vialone, or Arborio medium grain rice
1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
3 1/2 cups chicken or vegetable broth
1/2 pound English peas, shelled
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup finely chopped fresh chives, for garnish
Salt and freshly ground black pepper

2. Melt two 2 tablespoons of the butter, add the onion, and sauté for 2 minutes, or until it begins to soften. Add the rice, stirring to coat the grains of rice. Add the wine and bring to a boil. stir in the broth, lock the lid in place and cook for 5 minutes at high pressure.
3. Remove the pan from the heat, quick release the pressure, and remove the lid, tilting it the pot away from you to avoid the escaping steam.
4. Return the pot to the stove, add the peas, stirring for an additional minute. Your Insta-Pots residual heat will cook the peas.
5. Stir in the remaining 2 tablespoons of butter and the Parmigiano, season with salt and pepper and serve immediately, garnished with the chives.

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

• Persian Cucumbers – Dassi Farms
• Orange Carrots – J.K. Thille Ranches
• Valencia Oranges – Polito Family Farms
• Turnips – Her Produce
• Japanese Sweet Potatoes – Fresno Evergreen
• Gold Bar Squash – J.R. Organics
• Salanova Lettuce – D’Acquisto Farms
• Green Garlic – Valdivia Farms
• Arugula – D’Acquisto Farms

Farmer’s Choice:

• Tavor Artichokes – McGrath Family Farms
• Sir Prize Avocado – J.K. Thille Ranches
• Mixed Cherry Tomato – Dassi Farms

Farmers’ Market Box Recipes:

Chicken Sweet Potato Curry

Serves 6:

2 pounds boneless, skinless chicken thighs
1 tablespoon ground paprika
1/2 teaspoon ground turmeric
2 teaspoons salt
1/4 cup vegetable oil
2 yellow onions, finely diced
1/4 cup finely chopped green garlic
1 1/2 teaspoons Madras curry powder
1 pound Japanese sweet potatoes, peeled, and cut into 1-inch chunks
1 (13-ounce) can unsweetened coconut milk
2 tablespoons fish sauce
1 1/2 cups chicken broth
1/2 teaspoon Sriracha
Cooked rice or noodles, for serving
1/2 cup chopped cilantro or Italian parsley for garnish
1 lime or lemon, cut into wedges, for serving

1. Cut the chicken into 1-inch pieces, transfer to a bowl. Add the paprika, turmeric and salt, mix well. Let the chicken marinate at room temperature while you prepare the other ingredients or cover and refrigerate overnight.
2. In a Dutch oven, heat the oil over medium-high. Stir in the onions, lower the heat to medium-low and cook gently, stirring often, until tender. Add the garlic and curry powder and cook for 1 minute.
3. Add the chicken and saute for 2 minutes. Add in the potatoes, and coconut milk. Bring to a simmer. Lower the heat, add the fish sauce and broth stirring up any browned bits on the bottom of the pan.
4. Simmer, covered for 30 to 45 minutes until the chicken and the potatoes are tender.
5. Stir in the Sriracha, taste for seasoning and adjust. Serve over rice or noodles, and garnish with cilantro and lemon or lime wedges.

Miso Maple Turnips

Serves 4:

1/4 cup unsalted butter, melted
2 tablespoons vegetable oil
1/4 cup maple syrup
1 to 2 tablespoons white miso
1 tablespoon finely chopped green garlic
One bunch turnips, tops removed, scrubbed, and cut into wedges

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone, or parchment.
2. In a bowl, mix the butter, oil, maple syrup, miso and green garlic.
3. Add the turnips and toss to coat.
4. Spread the turnips onto the baking sheet and roast for 45 minutes, turning once or twice during the baking process. The edges should be crispy, and the interior should be creamy. Serve warm.

Save the Greens

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

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

Green Garlic Marinated Grilled Salmon

Serves 6:
This marinade also works well for poultry, pork, and beef.

1/2 cup soy sauce
2 tablespoons finely chopped green garlic
2 tablespoons rice vinegar
3 tablespoons honey
3 drops hot sauce (Tabasco or Franks, no Cholula)
1/3 cup vegetable oil
2 tablespoons sesame oil
2 1/2 pounds salmon filets

1. In a bowl, whisk together the soy sauce, garlic, vinegar, honey, hot sauce, vegetable oil, and sesame oil.
2. Arrange the salmon in a 13-by-9-inch baking dish and pour the marinade over the salmon, turning the salmon to coat. Cover and refrigerate for at least 2 hours, or up to 8 hours.
3. Preheat the grill, or a grill pan, remove the salmon from the marinade, and pour the marinade into a saucepan and bring to a boil, simmer for 10 minutes.
4. Grill the salmon for 3 minutes per side, until it registers 155 on an instant read meat thermometer. Remove from the grill, allow to rest for 5 minutes before serving. Serve the salmon with the warmed marinade on the side.

Layered Vegetable Salad with Green Garlic Dressing

Serves 4 to 6:

One Salanova, washed and spun dry
3 to 4 Persian cucumbers, scrubbed, ends trimmed, and thinly sliced into rounds
1 bunch baby carrots, scrubbed, and thinly sliced
1-2 Gold bar squash, scrubbed, ends trimmed, and thinly sliced into rounds
1 basket cherry tomatoes, washed, stemmed, and cut into quarters
1/2 cup mayonnaise
1/2 cup sour cream or Greek style yogurt
Grated zest of 1 lemon
3 tablespoons fresh lemon juice
1/4 cup finely chopped green garlic
1 teaspoon salt
1/2 teaspoon freshy ground black pepper
1/2 cup grated Parmigiano Reggiano cheese

1. In a salad bowl, layer the lettuce, cucumbers, carrots, squash, and cherry tomatoes.
2. In a small bowl, whisk together the mayonnaise, lemon zest, lemon juice, green garlic, salt, and pepper.
3. Spread the dressing over the salad and garnish with the cheese, cover and refrigerate for at least 4 hours before serving.

Orange Glazed Chicken

Serves 6 :

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

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

Chocolate Orange Marble Bundt Cake

Makes one 10-inch bundt:

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 orange zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh orange juice
1/4 cup unsweetened cocoa

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. Remove 1 1/2 cups of the batter and whisk in the cocoa powder.
6. Pour the orange batter into the into the prepared pan.
7. Dollop the cocoa batter onto the orange batter, using an off-set spatula marble the cocoa batter through the cake.
8. Bake for 1 hour or until a skewer inserted into the center comes out clean.
9. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes. Allow to cool.
10. Pour the lemony icing over the cake when the cake is cooled.
11. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.

Mediterranean Pasta Salad

Serves 6:

1 pound shaped pasta like farfalle, penne, shells, or rigatoni, cooked 3 minutes short of al dente
2 cups finely diced Persian cucumber
2 cups quartered cherry tomatoes
1 bunch arugula, washed, and spun dry
1/2 cup pitted, chopped Kalamata olives
1/2 cup crumbled Feta cheese
1/4 cup finely chopped red onion
1/2 cup vegetable oil
1/2 cup olive oil
1/2 cup red wine vinegar
2 teaspoons sugar
3 tablespoons finely chopped green garlic
2 tablespoons dillweed
2 teaspoons dried oregano
Salt and freshly ground black pepper

1. In a large salad bowl, combine the cooled, cooked pasta with the cucumber, cherry tomatoes, arugula, Kalamata olives, Feta and chopped onion.
2. In a bowl, whisk together the oils, vinegar, sugar, garlic, dill, and oregano. Season with salt and pepper.
3. Pour 1/2 of the dressing over the salad and toss to coat. Refrigerate the salad and remaining dressing for at least 4 hours. Re-toss with more dressing just before serving.

Pizza Primavera

Serves 2:

For the Pizza Dough:
Makes two 14-inch pizzas (make one and freeze the other)
1 teaspoon instant yeast
2 teaspoons sugar
1 1/4 teaspoons salt
3 cups 00 flour*
3/4 cup lukewarm water
2 tablespoons extra virgin olive oil


1. Stir together all the ingredients, turn out onto a floured board, knead for 5 minutes, divide the dough in half, cover with lightly greased plastic wrap, and let rest and relax for 15 minutes before tossing.

For the Pizza and Assembly:
1/2 cup plain tomato sauce
1 cup arugula, washed, and spun dry
1/2 cup cherry, grape, or pear tomatoes, cut in half or quarters
1 cup boccacini (tiny fresh mozzarella balls) or one ball fresh mozzarella, cut into small dice
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
Salt and pepper

2. Preheat the oven to 400 degrees, and preheat a pizza stone, if you have it. Otherwise, roll out the pizza dough into a 14-inch circle, and place on an oiled sheet pan. Spread a thin layer of the tomato sauce onto the pizza, and bake for 10 to 12 minutes, until the bottom of the crust is crispy.
3. While the crust is baking, in a mixing bowl, toss together the arugula, tomatoes, boccacini, olive oil, vinegar, and season with salt and pepper. When the pizza crust comes out of the oven, immediately top it with the salad, and serve.

Plain Tomato Sauce:
Makes about 2 cups:
2 tablespoons extra virgin olive oil
2 garlic cloves, minced (or 2 tablespoons green garlic, minced)
Pinch red pepper flakes
One 14.5-ounce can crushed tomatoes
Salt and pepper
1. In a saucepan, heat the oil over medium high heat, add the garlic and red pepper, and swirl in the pan.
2. Add the tomatoes, season with salt and pepper, and simmer for 20 minutes, until the sauce is thickened. Cool the sauce before spreading on the pizza crust.
3. Any leftover sauce can be refrigerated for up to 4 days, or frozen for up to 3 months.

Gold Bar Squash Cornbread Panzanella

Serves 4:

For the Vinaigrette:
1/2 cup canola oil
1/3 cup white balsamic vinegar
2 tablespoons honey
2 teaspoons minced red onion or shallot
Salt and freshly ground black pepper

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

For the Salad:
2 tablespoons olive oil
2 cups gold bar squash, cut into 1/2-inch cubes
Salt and pepper
15 ounces store-bought cornbread, cubed and toasted (do not use sweet cornbread)
1 cup quartered cherry tomatoes
1 bunch arugula, washed and spun dry
1/4 cup finely chopped red onion
4 ounces fresh mozzarella cheese, chopped

2. In a skillet, heat the oil, and saute the squash, seasoning with salt and pepper, until crisp/tender. Remove from the skillet to a salad bowl.
3. Add the cornbread, cherry tomatoes, arugula, red onion, and mozzarella.
4. Toss with the vinaigrette and allow to mellow at room temperature for about 1 hour before serving.

Gold Bar Squash Bundt Cake

Makes one 9-inch bundt:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs, at room temperature
1 1/2 cups granulated sugar
1 cup canola oil
2 cups grated yellow squash
1 tablespoon orange zest
2 tablespoons fresh orange juice

1. Preheat oven to 350°. Coat a 10-cup Bundt pan with non-stick cooking spray.
2. Stir together flour, baking powder, baking soda, and salt in a bowl.
3. Place eggs, sugar, and oil in bowl of a stand mixer fitted with a paddle attachment.
4. Beat on medium-high speed until light and airy, about 3 minutes, stopping to scrape down sides as needed.
5. Stir in squash, zest, and juice. Gradually add flour mixture, beating on low speed until just combined, about 45 seconds. Pour batter into prepared pan.
6. Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 to 55 minutes. Cool in pan 10 minutes. Invert onto a wire rack; cool 1 hour.

Orange-Buttermilk Glaze:
2 cups confectioners’ sugar
2 tablespoons whole buttermilk
1 teaspoon grated orange zest
1 tablespoon orange juice

1. Whisk together all ingredients in a bowl until smooth. Drizzle over cooled cake.

Carcioffi Alla Romana

Serves 2 to 4:

4 artichokes
1/3 cup lemon juice
¼ cup white wine
3 cloves garlic
¼ cup loosely-packed fresh parsley leaves, chopped
¼ cup loosely-packed fresh mint leaves, chopped
¼ cup extra virgin olive oil
Fine sea salt, to taste
Freshly-ground black pepper, to taste

1. Using a serrated knife, cut off top of artichoke and bottom-most part of stem.
2. Using a paring knife or sharp vegetable peeler, trim away the tough outer leaves to expose the tender inner leaves and heart. Trim away fibrous outer layer around stem to expose tender inner core (if stem breaks off, that’s okay; just save it and cook it alongside the hearts). Using a spoon, scrape out the inedible, hairy choke in the center of each heart. Transfer cleaned artichokes to bowl of lemon water as you work, covering them with a clean kitchen towel to keep them completely submerged.
3. 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.
4. 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.
5. Pour in the wine and enough water to reach 2 inches up the side of the pot. Cover the pot with a tight-fitting lid, 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.
6. Check occasionally, and if the pot seems very dry, add water in small amounts.
7. 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.
8. When the artichokes have cooled, drizzle them with the oil from the pot. Serve warm or at room temperature.

Salanova Shrimp Salad with Avocado Remoulade Dressing

Serves 4:

One bunch Salanova, washed and spun dry
1 pound large shrimp, peeled deveined and cooked
1 avocado, peeled, pitted, and chopped
1/2 cup Creole or Dijon mustard
1/3 cup ketchup
1 tablespoon prepared horseradish
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons paprika
1/3 cup mayonnaise
1 tablespoon finely chopped green garlic
Salt and few drops Tabasco

1. Arrange the Salanova and shrimp on salad plates.
2. In a blender or food processor, combine the avocado, mustard, ketchup, horseradish, lemon juice, paprika, mayonnaise and green garlic. Puree until almost smooth. Season with salt and Tabasco.
3. Drizzle over the shrimp and serve.

Avocado Dip for Chips or Crudites

Makes about 1 cup:
1 large ripe avocado
5 teaspoons fresh lemon juice
1/4 cup sour cream or Greek Style yogurt
1/4 cup chopped fresh mint leaves
Salt and cayenne pepper to taste

1. Combine the avocado, lemon juice, sour cream and mint leaves in a food processor or blender.
2. Puree, season with salt and cayenne. Serve with tortilla or pita chips, or fresh vegetables.

@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:

• Mustard Greens – Tamai Family Farms
• Garnet Yams – Her Produce
• Fennel – Tutti Frutti Farms
• Red Beets – Tamai Family Farms
• Murcott Tangerines – Friends Ranches
• Zucchini – J.R. Organics
• Salanova Lettuce – Dacquisto Farms
• Purple Carrots – Black Sheep Produce

Farmer’s Choice:

• Oro Blanco – Mud Creek Ranch
• Fava Beans – Valdivia Farms
• Hass Avocado – Bernard Ranches

Farmers’ Market Box Recipes:

Mustard Green Salad with Tangerine Vinaigrette

Serves 4:

1 bunch mustard greens, washed, spun dry, tough stems removed, and chopped
1/4 cup finely chopped red onion
1/3 cup tangerine juice
3 tablespoons aged balsamic vinegar
1/2 cup vegetable oil
2 tablespoons honey
Salt and pepper
1/3 cup crumbled goat cheese
1. Put the mustard greens into a salad bowl with the red onion.
2. In a small bowl, whisk together the juice, vinegar, oil, and honey. Season with salt and pepper.
3. Toss the greens and onion with the dressing and toss to coat. Garnish with the goat cheese and serve.

Pasta with Mustard Greens and Sausage

Serves 6:

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

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

Buttery Garlic Hasselback Yams

Serves 4:

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

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

Garnet Yam Oven Fries with Come-Back Sauce

Serves 4 to 6:

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

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

Come Back Sauce
Makes about 1 1/2 cups

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

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

Quick Yam Curry

Serves 2 as a main, 4 as a side:

2 large yams, peeled, halved lengthwise and cut into 1/4-inch-thick half-rounds
3 tablespoons vegetable oil
1-inch piece of fresh ginger, peeled and sliced into thin matchsticks
4 large garlic cloves, thinly sliced
1 jalapeño, thinly sliced, and seeded
2 scallions, cut into 1-inch lengths
2 large shallots, thin sliced
Salt and fresh-ground black pepper to taste
1/2 cup fresh basil leaves, coarsely chopped
Juice of 1 lime, or more to taste

1. Bring 4 quarts of salted water to a boil, add the yams, and cook until tender, about 10 minutes.
2. Drain thoroughly and put into a serving dish.
3. In a large skillet, heat the oil, and saute the ginger, garlic, jalapeno, scallions, and shallots for 3 minutes, cover the pan, and reduce the heat to low, cook another 6 to 8 minutes, until the ginger has softened.
4. Stir in the basil and saute another 30 seconds. Spoon the sauce over the yams, and squeeze lime juice over the finished dish. Serve warm.

Pan Roasted Pork Tenderloin with Tangerine Chipotle Glaze

Serves 4:

For the Glaze:
1 tablespoon extra virgin olive oil
1/4 cup finely chopped shallot
1 teaspoon finely chopped green garlic
2 chipotles in adobo, minced
2 teaspoons minced sage leaves
2 tablespoons brown sugar
1 cup tangerine juice
1 teaspoon grated zest from 2 tangerines
2 teaspoons cornstarch

1. In a saucepan, heat the oil, saute the shallot, garlic, chipotles, and sage leaves for 2 minutes.
2. Add the sugar, juice, zest, and cornstarch.
3. Bring to a boil, whisking until thickened. Taste for seasoning adding salt and pepper if necessary.
4. Cool the glaze, cover, and refrigerate for up to 5 days, or you can use it immediately.
For the Pork
One 1 1/2 pound pork tenderloin
4 cups water
4 tablespoons salt
2 tablespoons sugar
2 tablespoons extra virgin olive oil

1. Put the pork tenderloin into a zip-lock bag.
2. In a mixing bowl, dissolve the salt and sugar in the water. Pour over the pork, seal the bag, and refrigerate for at least 2 hours, or up to 12 hours.
3. Discard the water in the bag, rinse the tenderloin, and pat dry.
4. Preheat the oven to 400 degrees. In an ovenproof skillet, heat the oil, and brown the tenderloin on all sides.
5. Generously brush with the chipotle glaze, and roast until an instant read meat thermometer inserted into the thickest part of the tenderloin registers 155 degrees.
6. Remove from the oven, transfer to a cutting board, cover with foil, and allow to rest for 10 minutes.
7. Slice the tenderloin, and brush with some of the remaining glaze. Serve any glaze warmed on the side.

Pan Seared Chicken with Tarragon Tangerine Sauce

Serves 4:

Salt and pepper
6 chicken breast halves, skin and bones removed
2 tablespoons extra virgin olive oil
1/2 cup tangerine juice
1/4 cup finely chopped tarragon
1/2 cup chicken broth
2 tablespoons cold unsalted butter cut into bits
3 tangerines, peeled, segmented, and seeded if necessary
Salt and pepper

1. Preheat the oven to 400 degrees.
2. Season the chicken with salt and pepper.
3. In an ovenproof skillet, heat the oil, and brown the chicken on both sides, about 5 minutes per side.
4. Transfer to the oven and cook until the internal temperature of the chicken is 160 degrees, about 7 minutes.
5. Remove the pan from the oven, put the chicken onto a plate and cover with aluminum foil.
6. Add the juice, tarragon, and chicken broth to the skillet, and bring to a boil, stirring up any browned bits of the bottom of the skillet. Whisk in the cold butter a few bits at a time. Add the chicken and tangerine segments to the skillet and turn in the sauce. Season with salt and pepper and serve.

Beet and Fennel Salad

Serves 4:

1 bunch beets, scrubbed, tops removed
1/4 cup aged balsamic vinegar
1/2 cup extra virgin olive oil
Salt and pepper
2 fennel bulb, root end trimmed, wispy ends removed, and thinly sliced
3 tangerines, peeled, and segmented
One head Salanova lettuce, washed and spun dry
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. For the Insta-Pot or Pressure cooker, medium beets 20 minutes, natural release, huge beets, 25 to 30 minutes, natural release.
3. While the beets are cooking, in a mixing bowl, whisk together the vinegar, oil, salt and pepper.
4. When the beets are cool enough to handle, slip off the skin, cut into wedges and add to a bowl. Add the fennel and tangerines to the bowl and toss with some of the dressing.
5. Arrange the lettuce on salad plates, and pile on the beet and fennel mixture. Drizzle with any leftover dressing and serve.
6. Cook’s Note: This salad is delicious with the addition of salty cheeses, such as feta, gorgonzola dolce or herbed goat cheeses.

Save the Greens

Serves 4
Beets give you an extra serving of healthy greens, remove the tough stems, and saute. If you don’t use the sautéed greens right away, they freeze beautifully, and can be added to soups, and sautés. They are delicious stirred into mashed potatoes and garnished with a bit of Parmigiano or your favorite cheese.
This method is terrific to sautéing any type of green from spinach to chard, to kale and collards.

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

Red Beet Chocolate 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.

Squash Fritters

Serves 4:

1 pound zucchini squash, scrubbed, and coarsely grated
Salt
1 large egg, beaten
1/2 cup breadcrumbs
1/2 cup grated Parmigiano Reggiano
1 garlic clove, minced
1 scallion, finely chopped
Salt and pepper
Oil for frying

1. Put the squash into a colander and sprinkle with the salt. Let sit for 10 minutes. Squeeze out the moisture, and transfer to a bowl.
2. Add the egg, breadcrumbs, Parmigiano, garlic, and scallion to the squash. Season with salt and pepper.
3. Heat 1/2 inch of oil in a large skillet, form the zucchini mixture into 1 to 2-inch patties, and fry on one side till golden brown, turn and fry on the other side till golden brown. Drain on paper toweling and serve warm. These can be kept warm in a 250-degree oven for up to 1 hour.
4. These are delicious with the creamy basil dressing below or Come Back Sauce above.

Zucchini Avocado Salad with Creamy Basil Dressing

Serves 4 to 6:

3 medium zucchini, thinly sliced into rounds or julienne
2 hass avocados, pitted, peeled, and sliced
1/2 cup packed basil leaves
1/2 cup buttermilk
1/4 cup packed Italian parsley leaves
2 scallions, chopped
2 garlic cloves, minced
2 tablespoons fresh tangerine juice
Salt and pepper
1 head Salanova, washed and spun dry

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

Pasta alla Nerano

Serves 4-6:
If you watched the Stanley Tucci CNN series on Italy, this was what he called life changing pasta; I wouldn’t go that far, but it’s pretty darned delicious.

1/2 inch extra virgin olive oil (see note below)
1 garlic clove, sliced
2 cups thinly sliced zucchini (2 medium or 4 small)
1/2 cup grated Parmigiano Reggiano (the show used aged Provolone, which can be hard to find)
3 tablespoons unsalted butter
1/4 cup finely chopped basil
6 nests tagliatelle or 1/2-pound fettuccine cooked al dente, saving a bit of hot pasta water
salt and pepper

1. In a large skillet, heat 1/2-inch of extra virgin olive oil, add the garlic, and cook until the garlic is translucent, remove from the pan, add the zucchini, and fry until the zucchini is browned on both sides. You may have to do this in batches, remove the browned zucchini to a pasta bowl, and continue to cook until all the zucchini is fried.
2. Add 1/4 cup of cheese, the butter, and basil to the pasta bowl with the zucchini.
3. Add the hot pasta to the bowl, and toss to coat, adding some of the pasta water to make a creamy sauce. Season with salt and pepper and serve garnished with the remaining cheese.

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 Tangerines, peeled, seeded, 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, 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.

Fava Bean Salad with Baby Purple Carrots

Serves 2 to 4:

1 bunch purple baby carrots, tops removed, scrubbed, and cut into quarters
2 scallions, finely chopped using the white and tender green parts
1 pound fava beans, shelled, and blanched (see below)
1/2 cup finely chopped fennel
1/4 cup lemon juice
1/2 cup extra virgin olive oil
1/4 cup finely chopped Italian parsley
2 tablespoons finely chopped basil
Salt and pepper
1/2 cup finely shredded Pecorino Roman cheese

Fava beans come in a pod. Slit the pod with a knife or your fingernail and remove the beans from the pod. The beans will have a membrane covering them. If the favas are small, about the size of your little fingernail, there is no need to remove the membrane, but if the fava are larger, and at the end of the season, you will need to blanche them in boiling salted water for 1 minute. Drain the beans, when they are cool enough to handle, pinch the membrane off, and put the membrane aside. The favas are now ready to be used in soups, salads, and pastas.

1. In a salad bowl, combine the purple carrots, onions, fava beans, and fennel.
2. In a small bowl, whisk together the lemon juice oil, parsley, and basil. Season with salt and pepper.
3. Toss with the salad ingredients, and sprinkle with the cheese just before serving.

Farro Risotto with Fava Beans and Spring Onions

Serves 4:

1 1/2 cups Pearlized farro
4 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1/4 cup finely chopped spring onion
1/2 pound shelled fava beans
1/4 cup white wine
5 to 6 cups chicken or vegetable broth
2/3 cup grated pecorino Romano cheese
Salt and pepper


1. In a 4-quart saucepan, melt 2 tablespoons of butter with 1 tablespoon of oil, and saute the onion and fava beans for 3 to 5 minutes until the onions are translucent.
2. Add the wine and simmer until the liquid in the pan begins to evaporate.
3. Add 5 cups of the broth, and all the farro, simmering for 15 to 20 minutes, stirring occasionally.
4. When the farro is tender, stir in the remaining butter, and the cheese. Season with salt and pepper and serve warm.
Cook’s Note:
Farro is delicious in soups, used in place of pasta in a salad, and in place of rice as a side dish. If you would like to cook all the farro at once, you can then drain it and freeze it in zip-lock bags for up to 3 months. Then defrost and use it in your favorite recipes.

Avocado Hummus

Makes about 2 cups:

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

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

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

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
Follow me on Facebook (professional page) Twitter or Pinterest

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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