Below are some great recipes for you to try out with the produce from this weeks box. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!
Farmers’ Market Box Recipes
Marinated Orange and Fennel Salad
Serves 4
3 Navel oranges, peel and pith removed, and sliced 1/2-inch thick
1 fennel bulb, wispy ends removed, and thinly sliced on a mandoline
8 ounces fresh mozzarella, sliced 1/2-inch thick
Salt and pepper
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tablespoons finely chopped oregano or basil
1. On a serving platter arrange the orange, fennel and mozzarella slices alternating each.
2. Sprinkle with salt and pepper.
3. In a small bowl, whisk together the oil, vinegar and oregano.
4. Pour over the salad and serve at room temperature.
Potato and Kale Cakes
Serves 6
1 pound Yukon gold potatoes, peeled and cut into 1-inch chunks
1/2 cup extra virgin olive oil
1/2 cup finely chopped onion
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch black kale, tough stems removed, leaves finely chopped
Salt and pepper
3 tablespoons unsalted butter
2 to 3 tablespoons whole milk, heavy cream or 1/2 and 1/2
1 cup dry breadcrumbs or panko
1. Put the potatoes into water to cover and bring to a boil. Simmer for 10 to 15 minutes until tender. Drain thorough, and transfer to a bowl.
2. While the potatoes are simmering, heat 2 tablespoons of olive oil in a skillet, saute the onion, garlic, and red pepper flakes until the onion is translucent.
3. Add the kale and saute until wilted. Season liberally with salt and pepper.
4. Mash the potatoes with the butter, adding a bit of milk or cream to make a stiff mash. Season with salt and pepper, add the kale and stir to combine.
5. Using a 1/4 cup portion scoop, make patties from the mixture, and dredge in the breadcrumbs or panko.
6. Heat the remaining olive oil and saute the potato cakes until golden brown on each side. Drain on paper toweling and serve warm.
Kale and Potato Soup
Serves 6
3 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 cup finely chopped onion
2 garlic cloves, minced
1 bunch kale, tough stems removed, and leaves finely chopped
3 cups cubed Yukon gold potatoes
5 cups chicken or vegetable broth
1/2 cup grated Parmigiano Reggiano
salt and pepper
1. In a Dutch oven, heat 1 tablespoon of butter with the oil, and saute the onion, garlic, red pepper and kale, until the kale is wilted, and onion is translucent.
2. Add the potatoes and toss in the garlic oil for 3 to 4 minutes until they begin to color.
3. Add the broth, and simmer for 20 to 30 minutes until the potatoes are tender.
4. Stir in the remaining butter and Parmigiano. Season with salt and pepper and serve.
Colcannon
Serves 4 to 6
1 pound Yukon gold potatoes, scrubbed
6 to 8 Tbsp butter
One bunch kale, tough stems removed, and leaves cut into 1/2-inch ribbons
1 1/3 cups milk
2 to 3 scallions, finely chopped using the white and tender green part
Salt and pepper
1 cup shredded white sharp cheddar cheese
1. Put the potatoes into water to cover and bring to a boil. Simmer for 40 minutes, until tender. Set aside.
2. Melt 4 Tbsp of the butter in a large skillet over medium-high heat. Add the Tatsoi and cook until just wilted, about 5 minutes.
3. Combine the milk, scallions, and remaining butter in a saucepan and bring to a simmer over medium heat. Cook for about 2 minutes, then add the Tatsoi and stir in well. Cover, and set aside.
4. Drain and carefully peel the potatoes, return them to their cooking pot.
5. Add the greens and their liquid and mash until smooth, leaving a few small lumps in the potatoes. Stir in the cheese, season to taste with salt and pepper. Serve warm. Any leftovers can be made into potato cakes and griddled to serve with breakfast.
Arugula Salad with Shaved Parmigiano Reggiano and Lemon Vinaigrette
Serves 2 to 4
One bunch arugula, washed, spun dry and chopped
1 spring onion, thinly sliced using only the white part
3 tablespoons lemon juice
1/3 cup extra virgin olive oil
Salt and pepper
Shaves of Parmigiano Reggiano
1. In a salad bowl, combine the arugula with the onion.
2. In a small bowl, whisk together the lemon juice and oil. Season with salt and pepper.
3. Dress the salad with the lemon vinaigrette, and garnish each serving with shaved Parmigiano Reggiano.
Roasted Beets with Tangerine Vinaigrette
Serves 4
One bunch beet, scrubbed, tops removed
1/4 cup rice vinegar
2 tablespoons tangerine juice
2 tablespoons sugar
1 garlic clove, minced
1/2 cup canola or vegetable oil
Salt and pepper
1 head arugula, washed, spun dry and chopped
2 tangerines, peeled and segmented
1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil. Put the beets onto the baking sheet and cover tightly with aluminum foil. Roast for 20 minutes (baby beets) 45 minutes (medium beets) 60 minutes (huge beets—baseball size).
2. While the beets are roasting, in a bowl, whisk together the vinegar, juice, sugar, garlic, and oil. Season with salt and pepper.
3. When the beets are cool enough to handle, slip off the skins and cut into 1/4-inch dice.
4. Toss the beets with some of the dressing.
5. Lay some of arugula onto plates, top with the beets, and some of the tangerines. Drizzle with additional dressing and serve. Toasted almonds or crumbled goat cheese make a nice garnish on this salad.
Refrigerator Pickled Beets
Makes about 1 quart
1 bunch beets, scrubbed, tops removed, and saved for another use
3 spring onions, thinly sliced using the white and tender green parts
1 cup warm water
2/3 cup distilled white vinegar
2/3 cup sugar
2 ¼ teaspoons salt
1. Steam the beets until tender, 30 minutes for 2-inch, 50 minutes for 3-inch diameter. Cool, and slip off the skins. Slice, dice or cut the beets into wedges.
2. In a large bowl, combine the beets, and onions.
<.br>3. In another bowl, combine the water, vinegar, sugar, and salt, stirring to dissolve the salt and sugar.
4. Pour over the beets and onions, cover and refrigerate for at least 24 hours. The beets will keep in the refrigerator for up to 1 week. Serve the beets as part of a salad or as a condiment.
Confetti Carrots with Fresh Herb Ranch Dip
Serves 4 to 6
1 1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
3 tablespoons chopped fresh parsley
2 tablespoons snipped fresh chives
1 tablespoon chopped fresh oregano
1 1/2 teaspoons chopped fresh tarragon
2 cloves garlic, mashed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons grated lemon zest
Carrots, peeled, and cut into 2-inch lengths for dipping.
1. Combine the ingredients in a mixing bowl, cover and refrigerate for at least 4 hours, or overnight. The dip will keep well in the refrigerator for about a week. Use it as a dressing for potato or pasta salad, or as a topping for baked potatoes.
2. Serve the dip with the cut and peeled carrots, or other raw veggies.
Curried Carrot Soup
Serves 4
2 tablespoons unsalted butter
1/2 cup finely chopped onion
1 teaspoon sweet curry powder
1 bunch carrots, scraped, and cut into 1-inch lengths
2 cups chicken or vegetable broth
1/2 cup heavy cream
1/4 cup finely chopped Italian parsley
Salt and pepper
1. In a Dutch oven, heat the butter, and saute the onion and curry powder for 2 to 3 minutes, until the onion begins to soften.
2. Add the carrots and broth. Bring to a boil, and simmer for 10 to 12 minutes, until the carrots are tender.
3. Using an immersion blender, puree the soup. Add the cream, and parsley. Taste for seasoning and adjust using salt or pepper. Serve the soup warm.
Pink Lady Apple Praline Bread Pudding
Serves 8
1/2 cup (1 stick) unsalted butter, melted
1/2 cup granulated sugar
2/3 cup firmly packed light brown sugar
2 cups pecan halves
4 Pink Lady apples, cored and peeled
7 cups torn egg bread or good quality white bread
6 large eggs
2 cups heavy cream
1/4 cup granulated sugar, plus extra (optional) for sprinkling
2 teaspoons ground cinnamon, plus extra (optional) for sprinkling
1 tablespoon vanilla extract
1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. Stir together the melted butter and both sugars in a medium-size bowl. Pour into the prepared dish so it coats the bottom evenly, then arrange the pecans on top.
3. Slice one apple and arrange around the pecans. Chop the remaining apples.
4. Combine the bread and chopped apples in a large bowl. Stir together the sugar and cinnamon in a small bowl.
5. In another large bowl, beat together the eggs, cream, cinnamon sugar, and vanilla.
6. Pour over the bread and apples and mix well with your hands.
7. Pour into the prepared pan, being careful not to disturb the sliced apples and pecans. Sprinkle with additional cinnamon and sugar if desired.
8. Do-Ahead: At this point, cover and refrigerate at for least 2 hours or overnight. Bring to room temperature before continuing.
9. Preheat the oven to 400°F. Bake the bread pudding for 15 minutes, then reduce the oven temperature to 350°F and bake until puffed and golden brown, another 30 to 45 minutes. Remove from the oven and let rest for 5 minutes before cutting into squares and serving with maple syrup or boiled cider.
Chicken Apple Salad with Apple Cider Dressing
Serves 6 to 8
Apple Cider Dressing
1 1/3 cups vegetable oil
1/2 cup apple juice or cider
2 tablespoons fresh lemon juice
1 1/2 teaspoons salt
1 teaspoon celery seeds
1/4 teaspoon dry mustard
Pinch of cayenne pepper
In a medium-size bowl, whisk the dressing ingredients until blended.
Salad
4 cups bite-size pieces of cooked chicken cut into bite-size pieces
4 ribs celery, finely chopped
2/3 cup golden raisins
1/4 cup finely chopped red onion
3 pink apples, cored and cut into 1/2-inch dice
8 cups mixed field greens of your choice
1 1/2 cups chopped pecans
1. To assemble the salad, in a large bowl, combine the chicken, celery, raisins, onion, and apples, then toss with about 1/4 cup of the dressing.
2. When ready to serve, place put the greens into a large salad bowl and add the chicken mixture and 1 cup of the pecans. Toss with some of the dressing until everything is coated. Add more dressing if it is needed and garnish with the remaining 1/2 cup of pecans. Serve immediately.
Panna Cotta with Prosecco Kumquat Sauce
Serves 6
2-1/2 cups Prosecco
2/3 cup honey
1/2 cup granulated sugar
slices peeled fresh ginger
1 cinnamon stick
1 teaspoon vanilla paste or extract
1 pound kumquats, thinly sliced and seeded
1. In a saucepan, bring the prosecco, honey, sugar, ginger, cinnamon, vanilla and Kumquats to a boil.
2. Simmer for 30 to 40 minutes, until the liquid is syrupy, and the kumquats are tender. Cool completely.
3. Serve over ice cream, cake, or panna cotta.
Vanilla Panna Cotta
1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
1/2 cup sugar
Pinch of salt
1 1/2 teaspoons vanilla paste or extract
1 cup sour cream
1. Sprinkle the gelatin over the cold water. Let stand for 5 minutes. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil.
2. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
3. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Fill 4 ounce ramekins three-quarters full of the cream. Chill 4 to 24 hours. Serve with the kumquat syrup.
Chicken Lettuce Wraps
Serves 6 to 8
3 cloves garlic, peeled
1 quarter-size slice fresh ginger, peeled
Two 8-ounce can water chestnuts, drained
6 skinless, boneless chicken breast halves, cut into 1-inch cubes
2 tablespoons cornstarch
2 tablespoons rice wine or seasoned rice vinegar
1/2 cup soy sauce
2 tablespoons vegetable oil
6 scallions (white and tender green parts), chopped
2 teaspoons toasted sesame oil
1 head lettuce, washed, spun dry, and leaves separated
1. Put the garlic, ginger, and water chestnuts in a food processor and pulse until chopped.
2. Transfer to a large bowl.
3. Add the chicken to the food processor and pulse until finely chopped.
4. Transfer to the bowl and add the cornstarch, rice wine, and 2 tablespoons of the soy sauce. Stir to blend.
5. Do-Ahead: At this point, cover and refrigerate for at least 2 hours or overnight
6. In a large skillet or wok, heat the oil over high heat. Add the chicken mixture and stir-fry, breaking it up as you stir. When cooked through, transfer to a bowl and stir in the scallions and sesame oil.
7. Place 2 tablespoons of the chicken mixture in a lettuce leaf and roll the lettuce around it. Repeat until you’ve used up all the filling. Place the rolls on a platter and serve. Or serve the chicken with the lettuce for a do-it-yourself bar.
Amaretto Fondue with Strawberries
Serves 6 to 8
This dip is exceptional in the summertime with fresh fruits, and it is simple to make.
1/3 cup sugar
1/4 cup cornstarch
3 cups whole milk
6 large egg yolks
1/4 cup Amaretto di Saronno
1 cup heavy cream whipped stiffly
One basket strawberries washed
1. In a 2-quart saucepan, whisk together the sugar, cornstarch, milk, and egg yolks until smooth.
2. Place over medium-high heat and whisk until the mixture thickens and comes to a boil, 4 to 5 minutes.
3. Remove from the heat and stir in the Amaretto.
4. Transfer to a bowl and press plastic wrap against the surface to keep a skin from forming.
5. Cool completely. When cooled, fold in the whipped cream, and refrigerate for at least 4 hours.
6. Serve with fresh fruit for dipping. The fondue will keep in the refrigerator for up to 5 days or freezes for up to 6 months.
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Click the links above & search for products on our website with recipes attached Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!
Farmers’ Market Box Recipes
Parsnip Muffins
Makes 12 Muffins
1 ¼ cups all-purpose flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon kosher salt 3 whole eggs 3/4 cup sour cream 1/4 cup vegetable oil 1 cup plus 2 tablespoons sugar 1 ¼ cups grated parsnips ¼ cup sliced almonds
1. Preheat the oven to 375 degrees F. coat 12-cup muffin tin with nonstick spray and set aside. 2. Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds. 3. Whisk the eggs, sour cream, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture and parsnips, and fold with a spatula until all the flour is moistened, there will be some lumps. 4. Divide the mixture evenly among the muffin cups using a portion scoop. Sprinkle the top of each muffin with the almonds. 5. Bake for 20 to 25 minutes or until a skewer inserted in the muffin comes out with a few crumbs attached. 6. Remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm. 7. Store completely cooled muffins in an airtight container for up to 3 days or freeze for up to 1 month.
Bahn Mi Meatballs with Kohlrabi Slaw
Serves 6
Instead of the typical sandwich, make these delicious meatballs and then serve on a bed of Tatsoi Slaw.
For the Meatballs 1/2 pound ground pork 1/2 pound ground chicken or turkey 1/4 cup finely chopped fresh basil 2 garlic cloves, minced 2 green onions, finely chopped, using the white part only 1 tablespoon fish sauce (such as nam pla or nuoc nam) 1 teaspoon hot chili sauce (such as sriracha) 1 tablespoon sugar 2 teaspoons cornstarch 1/4 teaspoon freshly ground black pepper 1 teaspoon salt Oil for frying
1. In a mixing bowl, combine the ingredients, until blended. 2. Using a portion scoop form into golf ball sized meatballs. 3. Heat 1/4 inch of vegetable oil in a large skillet, and fry the meat balls, turning frequently, to evenly brown. When cooked through, remove to paper toweling and drain thoroughly.
For the Slaw 2 cups kohlrabi, peeled and cut into thin ribbons 2 parsnips scrubbed, and cut into julienne 3 to 4 Easter egg radishes cut into julienne (1 1/2 cups) 1 green onion, finely chopped on the diagonal, using the white and tender green parts 1/4 cup rice vinegar 1/4 cup sugar 1 teaspoon fish sauce
1. In a bowl, combine the vegetables. 2. In another bowl whisk together the vinegar, sugar and fish sauce, until the sugar is dissolved. 3. Pour over the slaw and toss to coat. 4. Spread the slaw onto a serving platter and top with the meatballs.
Kohlrabi Fennel Slaw
Serves 4 to 6
2 cups peeled and shredded kohlrabi 1 fennel bulb, wispy ends removed, and thinly sliced on a mandoline 2 Easter egg radishes, trimmed, and thinly sliced 2 tangerines, peeled, segmented and chopped 1/4 cup tangerine juice 1/2 cup mayonnaise 2 tablespoons honey 2 tablespoons finely chopped cilantro or Italian parsley 1 tablespoon Dijon mustard Salt and pepper 2 tablespoons poppy seeds 1. In a salad bowl, combine the kohlrabi, fennel, radishes and tangerines. 2. In another bowl, whisk together the juice, mayonnaise, honey, cilantro or parsley, and mustard. Season with salt and pepper and toss with the vegetables. Sprinkle with the poppy seeds and toss again. The slaw can be refrigerated for up to 3 days.
Arugula, Fennel and Pomelo Salad
Serves 4
One bunch arugula, washed, and spun dry 1/4 cup pomelo juice 2 tablespoons honey 3 tablespoons rice vinegar 1/3 cup vegetable oil Salt and pepper 1/2 bulb fennel, wispy ends removed, and thinly sliced on a mandoline 1 Valentine Pomelo, peel and pith removed, segmented
1. Put the arugula into a salad bowl. In a small bowl, whisk together the juice, honey, vinegar, and oil. Season with salt and pepper. 2. Dress the arugula with some of the dressing, tossing to coat. 3. Plate the arugula, arrange some fennel and the grapefruit sections onto the arugula. 4. Drizzle with addition dressing and serve.
Crostini with Arugula Pesto
Serves 6
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.
Arugula Pesto Makes 1 1/2 to 2 cups
1 cup packed arugula leaves 1 cup walnuts 2 garlic cloves 1/2 cup grated Parmigiano Reggiano cheese 1 tablespoon capers in brine, drained 1/2 to 2/3 cup extra virgin olive oil Salt and pepper to taste
1. In a food processor or blender, combine all the ingredients except the oil, pulsing to break up the nuts, and parsley. 2. With the machine running at 1/2 cup of the oil and add more if needed. This should be a paste, not a runny pesto. Season with salt and pepper if needed. 3. Remove from the machine and pour into an airtight container, spooning 1 to 2 tablespoons of the oil over the top of the pesto, to preserve its green color. 4. Refrigerate for up to 1 week, freeze for up to 3 months. 5. Cooks’ Note: The pesto is terrific on baguette slices, or tossed into pasta, potato salad, or grilled steak.
Potato and Fennel Gratin
Serves 6
1 fennel bulb, wispy ends removed, and thinly sliced 1 leek, thinly sliced, using the white and tender green parts 2 tablespoons good olive oil 1 tablespoon unsalted butter 2 cups heavy cream 1 cup whole milk 1 pound low starch potatoes, thinly sliced (Yukon golds work well here) 1 teaspoon salt 1/2 teaspoon Tabasco 1 1/2 cups shredded Gruyère cheese ½ cup finely grated Parmigiano Reggiano
Preheat the oven to 350 degrees F. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. In a large skillet, melt the butter in the olive oil, sauté the fennel and leek for 5 to 7 minutes, or until the fennel begins to soften. Add the cream and milk to the skillet, add the potatoes, salt and Tabasco. Simmer the potato mixture until the potatoes are tender. Transfer the potatoes to the prepared baking dish and sprinkle the cheeses evenly over the top of the potatoes. Bake the gratin covered with aluminum foil for 20 minutes, remove the foil and cook another 15 to 20 minutes until the sauce is bubbling and the cheese is golden brown. Allow the gratin to rest for 10 minutes before serving.
Salad with Creamy Tangerine Ranch Dressing
Serves 4-6
2 heads of Salanova lettuce, washed, spun dry and chopped 2 tangerines, peeled, and separated into segments Few thin slices red onion 3 Easter Egg radishes, trimmed, and thinly sliced 1 cup mayonnaise 1/2 cup sour cream or Greek style yogurt 1 teaspoon grated tangerine zest 1/4 cup tangerine juice 1 garlic clove, minced 2 tablespoons finely chopped basil 2 tablespoons finely chopped oregano 2 tablespoons finely chopped Italian parsley 2 tablespoons finely chopped chives Few drops Tabasco Salt and pepper
1. Put the lettuce, tangerines, red onion, and radishes into a large salad bowl. 2. In a mixing bowl, whisk together the mayonnaise, sour cream, zest, juice, garlic, basil, oregano, parsley, chives, and Tabasco. Season with salt and pepper. Cover and refrigerate for at least 2 hours to let the flavors get to know each other. 3. When ready to serve, toss the salad with the dressing, and serve.
Ricotta Tangerine Bars
Makes One 13-by-9-inch pan
For the Crust 2 1/2 cups all-purpose flour 1 cup confectioners’ sugar 1/2 cup finely chopped pistachios 1 teaspoon salt 1 cup unsalted butter, cut into 8 pieces and softened
1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch pan with non-stick cooking spray. 2. In a mixing bowl, combine all the ingredients, blending until the mixture is crumbly and the butter is evenly distributed. 3. Press into the bottom and sides of the pan. 4. Bake for 20 minutes, until golden. 5. Reduce the oven temperature to 325 degrees.
For the Filling 1 1/2 cups whole milk ricotta cheese at room temperature 1 cup granulated sugar 4 large eggs 1 1/2 teaspoons grated tangerine zest 3/4 cup fresh tangerine juice 1/4 cup all-purpose flour 1/4 teaspoon salt
1. In the bowl of an electric mixer, combine the ricotta, sugar, eggs, zest, tangerine juice, flour and salt. 2. Pour over the crust and bake for 30 minutes until the filling is set. 3. Cut the bars immediately after removing from the oven and allow to cool completely. 4. The bars should be refrigerated, and then served at room temperature.
Strawberry Lemon Curd Tart
Serves 6-8
For the Tart Dough This recipe makes two tart shells, freeze one for another day; you’ll want to make this again 1 cup unsalted butter, softened ½ cup sugar 1 egg yolk ½ tablespoon milk 2 1/3 cups all-purpose flour ¼ teaspoon salt
1. Coat the inside of a 10-inch tart pan with non-stick cooking spray. 2. In the bowl of a mixer, cream together butter and sugar. Add egg yolk and the milk and beat to combine. In a medium bowl, combine the flour with salt. 3. Slowly add the flour to the butter mixture, stirring until completely blended. 4. Gather dough into two balls. 5. Freeze one for future use, chill the other for at least 1 hour.
6. Preheat the oven to 375 degrees. Press the dough into the prepared tart pan, up the sides and into the bottom. Prick the dough all over with a fork. Line the pan with aluminum foil, and weigh down with pie weights, rice, or dried beans. 7. Bake for 20 minutes, remove the foil and weights, and bake another 10 minutes. 8. Allow to cool slightly.
For the Lemon Curd 1 cup sugar 6 large eggs 1/2 cup fresh lemon juice 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, and whisk in the butter a bit at a time. 3. Push the lemon curd through a sieve into a clean bowl and spoon into the warm crust. 4. Bake another 30 minutes until the lemon curd is puffed. 5. Remove from the oven and cool completely. 6. Cook’s Note: The lemon curd will keep in the refrigerator for up to 5 days or freeze for up to 3 months. For the Berries 1 basket strawberries 2 to 4 tablespoon sugar 1 to 2 tablespoons limoncello (optional)
1. Clean and hull the strawberries and cut in half. Toss with the sugar and limoncello. 2. Arrange the berries onto the cooled tart and serve.
Braised Chicken with Meyer Lemon and Olives
Serves 6
1/4 cup extra virgin olive oil 8 chicken thighs, skin-on boneless Salt and pepper ½ teaspoon red pepper flakes 6 garlic cloves, minced ½ teaspoon crushed fennel seeds 1 tablespoon roughly chopped rosemary 1 cup dry white wine such as Sauvignon blanc, Pinot Grigio or dry vermouth 2 Meyer lemons, cut in wedges 1/2 cup olive oil cured black olives 1/2 cup pitted green olives 1/4 cup finely chopped Italian parsley
1. Preheat the oven to 350 degrees. 2. In a Dutch oven, heat the oil, season the chicken liberally with salt and pepper, and brown the chicken on all sides, in batches. Remove the chicken to a platter, add the pepper flakes, garlic, fennel and rosemary, and saute for 2 to 3 minutes. 3. Deglaze the pan with the wine, add the chicken back into the pot, arrange the lemons around the chicken, and sprinkle the olives in the pan. 4. Cover and braise for 45 minutes, turning once during the cooking process. 5. Sprinkle the chicken with the parsley and serve. This is delicious served with couscous to soak up the sauce.
Pomelo Salsa
Makes 2 1/2 cups
2 Valentine pomelo, pith and peel removed, segmented, and chopped 1 medium avocado, diced ½ medium cucumber, diced ⅓ cup red onion, diced 1 small jalapeno, seeded and diced 2 teaspoons Meyer lemon juice ¼ cup cilantro leaves, chopped ¼ teaspoon cumin ½ teaspoon salt 2 tablespoons extra virgin olive oil
1. Combine all the ingredients into a mixing bowl. Toss to combine. 2. Refrigerate for at least 2 hours to allow the flavors to blend. The salsa is delicious with grilled seafood, poultry or pork.
Click the links above & search for products on our website with recipes attached Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!
Farmers’ Market Box Recipes
Grilled Dijon Chicken with Fennel Slaw
Serves 6 For the Chicken: 1/4 cup Dijon mustard 2 tablespoons Worcestershire 2 teaspoons minced green garlic 1/3 cup lemon juice 1 cup olive oil 6 chicken boned chicken thighs (skin off is OK, but the crispy skin is delicious!) 1 cup mayonnaise 1 cup chopped basil 1/4 cup chopped cornichons 1 cup thinly sliced fennel bulb, wispy ends removed 2 cups grated celery root 2 cups chopped romaine 6 brioche buns, split
1. In a mixing bowl, whisk together the mustard, Worcestershire, garlic, lemon juice and oil. Divide in half and pour half into a zip-lock bag. Add the chicken thighs, seal the bag, and refrigerate for at least 2 hours, or overnight. Combine the remaining mustard mixture with the mayonnaise, basil and cornichons. Refrigerate for at least 2 hours or overnight. 2. Remove the chicken thighs from the marinade and discard the marinade. 3. Preheat the grill or broiler and grill the chicken for 3 to 4 minutes on each side, until cooked through. Let the chicken rest for 2 to 3 minutes before slicing into thin strips. 4. While the chicken is resting, make the slaw; in a salad bowl, combine the fennel, celery root and romaine. Toss with the dressing. Load the brioche with chicken slices and slaw.
Braised Fennel and Spring Onions
Serves 4
One Fennel bulb, wispy ends removed, and root end trimmed 3 spring onions, thinly sliced 1 1/2 cups milk 1/2 cup heavy cream Salt and pepper 1/2 cup shredded Gruyere cheese 1/4 cup grated Parmigiano Reggiano
1. Preheat the oven to 350 degrees, coat the inside of a gratin dish with non-stick cooking spray. 2. Thinly slice the fennel on a mandoline. Put the fennel and onions into a large skillet, add the milk, and cream, season with salt and pepper, and bring to a boil. Simmer for 5 minutes, until the fennel begins to soften. Transfer the fennel mixture to the gratin dish, top with the cheeses, and bake for 10 to 15 minutes until the cheeses are melted, and golden brown. Let the gratin rest for 5 minutes before serving.
Ginger Carrot Dressing
Makes about 1 cup
2 medium carrots, peeled and roughly chopped 1-inch knob fresh ginger, peeled and coarsely chopped 1 torpedo onion, coarsely chopped 2 tablespoons rice vinegar 2 tablespoons honey 2 teaspoons white or light miso paste 1 1/2 teaspoons Asian sesame oil 1/2 teaspoon tamari or soy sauce 2 tablespoons vegetable oil 1 tablespoon water
1. In a blender or food processor, combine the carrots, ginger, onion, rice vinegar, honey and miso. Process on and off to break up everything. 2. Add the oil, soy sauce, vegetable oil and water, and puree until smooth. Taste for seasoning, add soy sauce, if needed. Cover and refrigerate for up to 1 week. 3. Use the dressing on firm lettuce like iceberg, little gem or romaine. The dressing is also delicious over avocado slices or tomatoes.
Carrot Salad with Carrot Top Pesto Vinaigrette
Serves 4
For the Pesto Vinaigrette:
Makes about 2 cups
1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry 2 tablespoons green garlic, chopped 1/3 cup pine nuts 1/3 cup grated Parmigiano Reggiano cheese 1/2 cups extra virgin olive oil 1/4 cup rice vinegar 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. Whisk in the vinegar, and refrigerate for up to 7 days, or freeze for up to 6 months.
For the Salad:
1 bunch carrots, shredded 1/3 cup finely chopped green onion Pesto Vinaigrette (see recipe above)
1. Combine the carrots and onion in a salad bowl. 2. Drizzle with some of the carrot pesto vinaigrette and toss to coat. 3. Serve the salad cold or at room temperature.
Celery Root and Fennel Slaw
Serves 4 to 6
4 cups coarsely grated celery root 1 cup thinly sliced fennel, wispy ends removed 2 apples, cored and cut into matchsticks 1 cup mayonnaise 2 1/2 tablespoons Dijon mustard 2 tablespoons freshly-squeezed lemon juice 2 teaspoons finely chopped shallot 1 teaspoon prepared horseradish 2 teaspoons finely chopped capers 1/4 cup chopped Italian parsley Salt and freshly-ground black pepper
1. In a salad bowl, combine the celery root, fennel and apples. 2. In a mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, shallot, horseradish, capers and parsley. Season with salt and pepper. 3. Pour the mixture over the slaw and toss to coat. Refrigerate until ready to use.
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.
Tangerine Pudding Cake
Serves 6 This simple dessert makes its own sauce. As the cake cooks, it separates into cake on the top and sauce on the bottom. You can use any citrus that you love, this one is my favorite.
3 large eggs, separated 1 cup sugar 1/3 cup unsalted butter, softened 1/4 cup tangerine juice 1 tablespoon freshly grated Tangerine zest 1/4 cup all-purpose flour 1/8 teaspoon salt 1 cup milk Powdered sugar for garnish
1. Preheat the oven to 350°F and coat the inside of a 9-inch baking dish with non-stick cooking spray. 2. Beat egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside. 3. Combine the remaining 3/4 cup sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. 4. Add egg yolks, juice and zest; continue beating until well mixed. 5. Fold in the flour and salt. Beat at low speed until well mixed. Stir in milk. Gently fold in beaten egg whites. 6. Pour mixture into the prepared pan, bake for 45-55 minutes or until golden brown. Remove casserole dish from the oven, and cool 10 minutes. Sprinkle with powdered sugar, if desired.
Tangerine Shrimp Stir Fry
Serves 4 This recipe will work well with chicken, or firm tofu.
For the Sauce 4 Tablespoons soy sauce 2 Tablespoons hoisin sauce 4 teaspoons chili garlic sauce 2 Tablespoons honey 2 Tablespoons brown sugar 1 cup fresh tangerine or orange juice 1 Tablespoon toasted sesame oil 2 Tablespoons rice wine vinegar 1 Tbsp cornstarch dissolved in 2 Tbsp water 1. In a mixing bowl, whisk together the ingredients, and set aside. 2. The sauce can be covered and refrigerated for up to 2 days.
For the Shrimp and Finishing 1 pound medium shrimp, peeled and deveined 1 egg beaten 1 Tbsp cornstarch Pinch of salt 1/2 cup neutral frying oil 1 tablespoon fresh grated ginger 2 or 3 dried hot chilies or 1-2 fresh hot chiles, sliced The peel from 1 tangerine or 1 orange finely sliced (use a vegetable peeler to remove just the peel, no bitter white pith) 1 medium white onion diced 1 red bell pepper diced 2 to 4 scallions finely sliced for garnish Sesame seeds for garnish toasted sesame oil
1. Put the shrimp, egg, cornstarch and salt into a bowl, and mix thoroughly. (you can do this ahead, cover and refrigerate) 2. Heat the oil in a wok or large skillet, add the ginger, chilies, and tangerine peel, and saute for 2 minutes being careful not to burn the chilies. 3. Add the onion and pepper, and stir fry to 2 minutes, until the onion is softened. Add the shrimp and stir fry for 3 to 5 minutes, until the shrimp and pink. 4. Add the sauce and bring to a boil. Serve garnished with scallions, sesame seeds and oil.
Rainbow Chard Frittata
Serves 4
3 tablespoons extra virgin olive oil 2 teaspoons chopped green garlic 1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons Salt and pepper 6 large eggs 2 tablespoons water Salt and pepper 1/2 cup grated Parmigiano Reggiano cheese
1. Preheat the oven to 350 degrees. 2. In a large oven proof non-stick skillet, heat the oil, swirl the green garlic for 30 seconds, until fragrant. 3. Add the chard, season with salt and pepper, and saute until the chard is wilted. 4. In a medium bowl, whisk together the eggs, water, salt and pepper. 5. Pour the mixture over the chard, sprinkle with the cheese, and bake for 8 to 10 minutes until the eggs are just set. 6. Remove from the oven and allow to rest for 5 minutes before cutting into wedges. 7. Variations: the basic recipe lends itself to many variations; begin with sautéed Italian sausage, pancetta or bacon, add onion and leftover cooked potatoes to the chard, and sub in your favorite sharp cheeses.
Tangerine Mimosa
Serves 4
1 1/2 cups tangerine juice One bottle (750l) Prosecco or other sparkling wine Pomegranates for garnish
1. Pour 1/4 to 1/3 cup tangerine juice into a champagne flute. 2. Top off with Prosecco and drop a few pomegranates into the drink for garnish. 3. Cook’s Note: Virgin Mimosa, substitute sparkling water for the Prosecco.
Sticky Toffee Pudding
Serves 6
1 cup plus 1 tablespoon all-purpose flour 1 teaspoon baking powder 1 cup finely chopped pitted dates 7 tablespoons unsalted butter, softened 3/4 cup sugar 1 large egg, lightly beaten 1 teaspoon baking soda 1 teaspoon pure vanilla extract 1-1/4 cups boiling water 1/4 cup plus 1 tablespoon packed light brown sugar 2 tablespoons heavy cream
Whipped cream, for serving
1. Preheat the oven to 350 degrees F, with a rack in the center. Coat the inside of 9-to-10-inch pie pan or oval gratin dish with non-stick cooking spray and set aside. 2. whisk the 1 cup flour and the baking powder into a bowl; set aside. In a small heatproof bowl, toss the dates with the remaining 1 tablespoon of flour. 3. In a large bowl with an electric mixer at medium-high speed, beat together 4 tablespoons of the butter and the white sugar until light and fluffy. Lower the speed to medium-low; beat in the egg and about 1/4 of the flour mixture; mix until smooth. Add the remaining flour mixture and mix just until incorporated. 4. Sprinkle the baking soda and vanilla over the dates; add the boiling water and stir to combine. Add the date mixture to the batter, beating until well blended. Pour the mixture into the prepared baking dish. 5. Bake until set and well browned on top, 30 to 40 minutes. Remove the pudding from the oven; preheat the broiler, with a rack about 4 inches from the heat source. 6. In a small saucepan over medium heat, bring the remaining 3 tablespoons butter, the brown sugar and the cream to a simmer. Simmer until thickened, about 3 minutes. Pour the topping over the hot pudding. 7. Broil the pudding until the topping bubbles, watching carefully to prevent burning, about 1 minute. Cool the pudding briefly on a wire rack. Serve warm, with whipped cream.
Bacon Wrapped Dates Stuffed with Parmigiano Reggiano
Serves 10 to 12
12 strips bacon cut in half crosswise 24 pitted dates 1/4 pound Parmigiano-Reggiano cheese cut into small pieces
1. Cook the bacon in a large skillet over medium heat until it has rendered some fat and begins to turn translucent; don’t let it brown at all. Remove from the pan and drain thoroughly on paper towels. 2. Make a slit in each date and stuff with a small piece of cheese. Wrap the date in a piece of bacon and secure with a toothpick if needed. Place the wrapped dates on a rack in a baking dish. 3. Do-Ahead: At this point, you can cover and refrigerate for up to 36 hours or freeze for up to 1 month. 4. Preheat the oven to 375° F and bake the dates until the bacon is crisp, 10 to 12 minutes. Remove from the oven, drain the dates on paper towels, and set on a platter for serving. Thin shreds of any leftover Parmesan would make an awesome garnish.
Slow Cooker Lamb Tagine
Serves 6
½ cup all-purpose flour 1 teaspoon salt ½ teaspoon freshly ground black pepper 3 pounds lamb shoulder meat, excess fat removed, cut into 1-inch pieces ½ cup olive oil 3 large onions coarsely chopped 2 cloves garlic chopped 1 teaspoon ground cumin ½ teaspoon ground cinnamon ½ teaspoon ground ginger Pinch of saffron threads 1 cup chicken broth 1 cup beef broth 1 cup pitted dates quartered ¼ cup finely chopped cilantro
1. In a zipper-top plastic bag, combine the flour, salt and pepper, and add the meat, coating with the flour, shaking off any excess. 2. Heat the ¼ cup of oil in a large skillet and brown the meat a few pieces at a time, transferring the browned meat to the insert of a 5 to 7-quart slow cooker. 3. Add the remaining oil and sauté the onions, garlic, cumin, cinnamon, ginger and saffron, until the onions begin to soften, about 5 minutes. 4. Pour in the chicken broth and scrape up any browned bits on the bottom of the pan. 5. Transfer the contents of the skillet to the slow cooker, add the beef broth and dates, cover and cook on low for 6 to 7 hours, until the lamb is tender. 6. Skim off any excess fat from the top of the sauce, stir in the cilantro, and serve on the warm setting with couscous.
Date Crostini
Serves 4 to 6 1/2 cup chopped pitted dates 1/2 cup chopped walnuts or pecans 2 tablespoons balsamic vinegar 2 tablespoons finely chopped spring onion or chives Crostini 1/2 cup whole milk ricotta
1. In a small bowl, combine the dates, nuts, vinegar and onion or chives. 2. Spread the ricotta onto the crostini. Top with the date mixture and serve at room temperature.
Swordfish Piccata
Serves 4 to 6
2 pounds swordfish filets All-purpose flour 2 tablespoons extra virgin oil 9 tablespoons butter 1 medium shallot, finely chopped Grated zest of 1 Meyer lemon 1/4 cup dry white wine 1/4 cup capers 1/2 cup lemon juice 2 tablespoons minced parsley
1. Dredge the fish in the flour and set aside. 2. In a large skillet, heat the oil and 2 tablespoons of butter, and brown the fish on all side, 3-4 minutes. Remove from the skillet, and cover with aluminum foil. 3. Add the shallot and zest to the pan, swirling, until the shallot begins to soften. 4. Deglaze the pan with the wine, add the capers, and lemon juice to the pan. 5. While the mixture is boiling, add the remaining butter a bit at a time to emulsify the sauce. 6. Add the fish back to the pan, basting with the sauce. Sprinkle with the parsley and serve garnished with the sauce.
Bistro Chicken with Hedge Hog Mushrooms
Serves 6
4 tablespoons unsalted butter 2 tablespoons extra virgin olive oil Salt and pepper 6 or 8 chicken breasts, skin and bones removed 1 cup finely chopped shallots 1/2 pound hedgehog mushrooms, sliced Salt and pepper 1 1/2 cups dry white wine (sauvignon blanc, pinot Grigio or Dry vermouth) One 14.5-ounce can chopped tomatoes, drained 2 bay leaves 1 teaspoon dried thyme 1 1/2 cups heavy cream 1/4 cup finely chopped Italian parsley
1. Preheat the oven to 375 degrees. 2. In a large oven-proof skillet, heat 2 tablespoons of the butter with the oil, season the chicken with salt and pepper, and brown the chicken on both sides. Remove to a plate and cover with aluminum foil. 3. Add 2 tablespoons butter to the skillet, saute the shallots, until they become translucent. 4. Add the mushrooms, sprinkle liberally with salt and pepper, saute until the mushrooms begin to color, about 8 minutes. 5. Add 1/2 cup of wine and bring to a boil. Simmer until the wine is reduced by half, about 5 minutes. 6. Add the tomatoes, bay leaves, and thyme, and simmer for 10 to 15 minutes until the sauce is thickened. 7. Stir in the cream, add the chicken back to the skillet, and bake for 12 to 15 minutes until the chicken is cooked through. 8. Taste for seasoning and adjust using salt or pepper as needed. 9. Remove the bay leaf. Stir in the parsley and serve.
4 tablespoons unsalted butter 1 tablespoon extra-virgin olive oil 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 2 cups chicken broth 1 1/2 cups beef broth 1 medium shallot, finely chopped 1/2 pound hedgehog mushrooms, tough stems removed, and finely chopped 2 teaspoons finely chopped fresh sage 1/2 cup freshly grated Parmigiano-Reggiano cheese plus more for garnish Salt and freshly ground black pepper (optional)
1. Melt 2 tablespoons of butter with the oil in the pressure cooker. Add the rice and cook for 1 minute, to toast the rice. 2. Add the wine, bring to a boil, and add the broth. Lock the lid in place and cook at high pressure for 6 minutes. 3. Meanwhile, in a large skillet, melt the remaining butter, saute the shallot until translucent, add the mushrooms and sage, and saute until the mushrooms begin to turn golden brown. Season with salt and pepper. 4. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the steam escaping. Stir in the mushrooms and the cheese. Serve immediately. 5. Cook’s Note: For stove top risotto you will need 3 cups of chicken broth and 2 cups of beef broth simmering on the stove top. Add ladleful’s until the rice is al dente—this may take about 30 minutes.
Meyer Lemon Drop Martini
Serves 4 A great New Year’s celebration libation.
1 Meyer lemon, thinly sliced Superfine sugar 1/4 cup sugar 1/4 cup water 8 ounces Absolut Citron or regular vodka (the citron gives it a nice flavor) 1/3 cup fresh Meyer lemon juice
1. Rub the rim of a Martini glass with a sliced lemon and dip the glass into the superfine sugar. Set aside in the refrigerator. 2. In a small saucepan, heat the sugar and water until the sugar has melted. Allow to cool. (the simple syrup can be refrigerated for up to 1 week) 3. Fill a shaker with some crushed ice, combine the simple syrup, vodka, and lemon juice, and shake until blended. Strain into the prepared glasses and serve.
Baked Ricotta with Meyer Lemon
Serves 4 to 6 as an appetizer
This is a super simple appetizer to serve. Mix it up ahead then pop it into the oven. Any leftovers can be stirred into scrambled eggs. 2 cups whole milk ricotta Grated zest of 1 Meyer lemon 2 tablespoons Meyer lemon juice 3 garlic cloves, minced 1/3 cup finely chopped chives 1/2 teaspoon salt Freshly ground black pepper 1/4 cup extra-virgin olive oil Toasted baguette slices, or plain crackers
1. Preheat the oven to 350 degrees and coat the inside of a gratin dish with non-stick cooking spray. 2. In a bowl, whisk together the ricotta, zest, lemon juice, garlic, chives, salt and a generous grind of pepper. 3. Taste for seasoning. 4. Spread into the prepared dish, and drizzle with olive oil. 5. Bake for 20 minutes, until warmed through. Serve with toasted baguette slices, or plain crackers.
Meyer Lemon Caesar Salad
Serves 4 to 6 This is a riff on the original and doesn’t use the raw egg in the dressing. If you would prefer to omit the anchovy paste, add a bit more Worcestershire.
1 cup mayonnaise 1/2 cup shredded Parmigiano Reggiano cheese 2 to 3 teaspoons fresh Meyer lemon juice 1 1/2 teaspoons anchovy paste 2 cloves garlic, minced 2 teaspoons Worcestershire sauce 1 1/2 teaspoons freshly ground black pepper One head romaine, washed, spun dry and chopped Garlic croutons (see recipe below)
1. In a bowl, whisk together the mayonnaise, 1/2 of the Parmigiano, lemon juice, anchovy paste, garlic, Worcestershire, and pepper. Taste for seasoning adding more lemon juice, Worcestershire or salt. 2. The dressing will keep in the refrigerator for up to 1 week. 3. In a salad bowl, combine the romaine with some of the dressing, tossing to coat. Add the remaining cheese and croutons and re-toss. Serve immediately. Garlic Croutons 1/2 to 3/4 cup extra virgin olive oil 1 teaspoon granulated garlic salt 1 teaspoon freshly ground black pepper 2 teaspoons dried herbs, of your choice (try oregano, rosemary, basil, marjoram, thyme, sage, or a combination) 4 cups cubed leftover bread (cut into 1/2-inch cubes) 1. Preheat the oven to 350° F and line a baking sheet with a silicone liner, aluminum foil, or parchment paper. 2. In a large bowl, whisk together the oil, garlic salt, pepper and optional herbs. Add the bread cubes and toss with the garlic oil. 3. Spread the bread over the prepared baking sheet and bake for 5 minutes. 4. Turn the cubes, bake for another 5 minutes, and turn the cubes again. Cook until they are dry, and they begin to turn golden, another 5 minutes. 5. Remove the croutons from the oven and let cool completely. 6. The croutons will keep in an airtight container for up to 1 week or freeze for up to 6 months.
Click the links above & search for products on our website with recipes attached Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!
Farmers’ Market Box Recipes
Dandelion Greens with Lemon Vinaigrette Serves 4
One bunch dandelion greens, tough stems discarded, and chopped 1/4 cup fresh lemon juice 1 garlic clove, minced 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/3 cup extra virgin olive oil
1. Put the greens into a salad bowl. 2. In a small bowl, whisk together the lemon juice, garlic, salt, pepper and oil together. 3. Toss the greens with the dressing and serve.
Pasta with Chickpeas and Swiss Chard Serves 4-6
tablespoons olive oil 1 cup finely chopped onion 3 garlic cloves, finely chopped 2 teaspoons chopped fresh rosemary ½ teaspoon red-pepper flakes salt and ground black pepper 1 bunch rainbow chard, tough stems removed, cut into 1/2-inch ribbons 1 packed cup canned chopped tomatoes, drained 1 (15-ounce) can chickpeas, drained and rinsed 1/2 pound short pasta, like penne, cooked 3 minutes short of al dente, saving some of the pasta water 1/2 cup shredded Pecorino Romano, for garnish
1. In a large skillet, heat the oil, saute the onion, garlic, rosemary and red pepper flakes until the onion is softened. 2. Add the chard, and saute until the chard is wilted. 3. Stir in the tomatoes, and chickpeas, and simmer for 10 minutes. 4. Add the hot pasta to the chickpea mixture, adding some of the pasta water to make a creamy sauce. Serve garnished with Pecorino Romano cheese.
Pasta with Breakfast Radishes and Bacon
Serves 4
1/2 pound linguine, cooked 3 minutes short of al dente, saving some pasta water 1 bunch breakfast radishes 4 strips bacon, cut into 1/2-inch dice 2 tablespoons olive oil 2 garlic cloves, minced 1/3 cup freshly grated Pecorino Romano
1. Separate the radishes from the greens and slice enough radishes 1/8-inch thick to yield 1 cup. 2. Measure out 3 cups of packed radish greens and coarsely chop. 3. In a large sauté pan over high heat cook the bacon until the fat is rendered and the bacon is soft, not crispy. 4. Add the oil, saute the garlic for 1 minute, add the chopped radish leaves, and sliced radishes. Cook over high heat until the greens wilt and the radishes soften, 5 minutes. Toss the mixture with the cooked pasta, adding 1/2 of the cheese, and some of the pasta water to create a creamy sauce. Serve the pasta garnished with the cheese.
Lemon Sauce Makes 3 cups
1 cup sugar 2 tablespoons cornstarch 1 3/4 cups water 1/4 cup fresh lemon juice, or more to your taste Grated zest of 2 lemons 3 tablespoons cold unsalted butter, cut into bits
1. In a 2-quart saucepan, whisk together the sugar, cornstarch, water, and lemon juice. Bring to a boil and continue boiling until the mixture becomes clear. 2. Remove from the heat, whisk in the zest and butter, and continue whisking until the butter melts. Taste and add more lemon juice if desired. 3. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 1 week. Rewarm over low heat before using. Cook’s Note: If you would like your sauce to have a bit more color, add a drop of yellow food coloring when you stir in the zest and butter.
Pan-Roasted Fish Italian-Style Serves 4
2 1/2 pounds of thick fleshed white fish (haddock, halibut, cod, swordfish or sea bass) 2/3 cup extra virgin olive oil 1/2 cup fresh lemon juice 1 teaspoon grated lemon zest 1/2 teaspoon freshly ground black pepper 4 garlic cloves, minced 1/4 cup finely chopped Italian parsley 1/4 cup capers, drained (if in brine) or rinsed if in salt—chopped if large
1. Preheat the oven to 400 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. 2. Lay the fish in the baking dish. 3. In a mixing bowl, whisk together the oil, lemon juice, zest, pepper and garlic. 4. Pour half of this mixture over your fish, and roast for 10 minutes per inch of thickness, until the internal temperature is 155 degrees. Allow to rest for 5 minutes. 5. While the fish is resting, add the parsley and capers to the sauce, and serve the fish drizzled with the remaining sauce.
Chiogga Beet and Tangelo Salad Serves 4
One bunch chiogga beets, tops trimmed, and scrubbed 8 ounces fresh mozzarella, sliced 2 tangelos, peeled and separated into segments 1/2 cup extra virgin olive oil 1/4 cup fresh tangelo juice 2 tablespoons sugar 2 tablespoons aged Balsamic vinegar 6 large leaves basil, finely sliced Salt and pepper 1 bunch Salanova lettuce, washed and spun dry
1. Preheat the oven to 400 degrees and place the beets on a baking sheet. Bake for 35 to 45 minutes until tender. (they will show no resistance when pierced with the end of a sharp paring knife) (pressure cooker/insta pot 15 minutes with natural release) 2. Remove the beets from the oven, allow to cool, peel and slice the beets. 3. In a small bowl, whisk together the oil, orange juice, sugar, Balsamic vinegar and basil. Taste for seasoning and adjust with salt and pepper. 4. Toss the greens with the dressing and plate the salad. Arrange the beets, orange segments and mozzarella over the greens, and drizzle with the remaining dressing.
Tangerine Beef Stir Fry Serves 4
1/4 cup soy sauce 1/4 cup brown sugar 8 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices 1/2 cup tangerine juice ½ teaspoon toasted sesame oil 1 teaspoon cornstarch 2 medium garlic cloves, minced 1 ½ teaspoons minced fresh ginger 1/2 teaspoon grated tangerine zest 2 teaspoons oyster sauce ¼ teaspoon chile garlic sauce 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.
Tangerine Muffins Makes 12
1 3/4 cups all-purpose flour 2/3 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, melted 1 cup sour cream 1 large egg 1/4 cup freshly squeezed tangerine juice Zest of 1 tangerine
1. Preheat the oven to 400 degrees and coat the inside of 12 muffin tins with non-stick cooking spray, or paper liners. 2. In a mixing bowl, whisk together the flour, sugar, baking powder and salt. 3. Make a well in the center of the flour mixture, add the butter, sour cream, egg, juice and zest, mixing until combined. 4. Using a portion scoop, fill the muffin tins 3/4 full, bake for 16 to 18 minutes until a skewer inserted into the center comes out clean. Serve warm.
Oatmeal Raisin Cookies Makes about 2 to 3 dozen
1 ½ cups unbleached all-purpose flour 1 ½ cups raisins ½ teaspoon table salt ½ teaspoon baking powder ¼ teaspoon fresh ground nutmeg 1 cup unsalted butter, softened but still firm 1 cup light brown sugar 1 cup granulated sugar 2 large eggs 3 cups rolled oats
1. Preheat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time. 2. Mix flour, salt, baking powder, and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and raisins. 3. Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment paper–covered, large cookie sheets. 4. Bake until cookie edges turn golden brown, 22 to 25 minutes. Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom. Slide cookies parchment onto cooling rack. Let cool at least 30 minutes before serving.
Chicken with Grapefruit Tarragon Sauce Serves 4
2 tablespoons unsalted butter 6 chicken breasts Salt and pepper 2 tablespoons unsalted butter 1/4 cup shallot, minced 1 grapefruit, rind and pith removed, and segments cut into 1/2-inch pieces, juice reserved (about 1/2 cup) 2 tablespoons honey 1 tablespoon chopped fresh tarragon leaves 1 tablespoon cold unsalted butter
1. In a large skillet, melt the butter. Sprinkle the chicken with salt and pepper, brown the chicken on each side, and remove to a platter. 2. Melt the remaining butter and saute the shallot until it is softened. 3. Add the grapefruit, juice, honey and tarragon, and simmer 1 minute. 4. Add the chicken back to the pan, and simmer for another 5 minutes until the chicken is cooked through. Stir in the remaining butter and serve
Warm Mushroom Salad Serves 4
1 head Salanova lettuce, washed, spun dry and separated into leaves 1/2 pound Nebrodini Bianco Mushrooms, cleaned, and sliced 1/2-inch thick 1/2 cup olive oil 3 teaspoons salt 1 1/2 teaspoons freshly ground black pepper 2 garlic cloves, minced 1/4 cup white wine vinegar 1/4 cup extra virgin olive oil 1/4 cup shaved Pecorino Romano
1. Arrange the leaves onto salad plates. 2. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil or a silicone baking liner. 3. In a bowl, combine 1/4 cup olive oil, 2 teaspoons salt, 1 teaspoon pepper, and 1 garlic clove. Toss to blend, add the mushrooms, and toss again. 4. Arrange on the baking sheet at roast for 5 to 10 minutes, until the mushrooms are golden brown. 5. While the mushrooms are roasting, in a small bowl, whisk together the remaining 1/4 cup olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, remaining garlic, vinegar and oil. 6. Taste for seasoning and adjust using salt or pepper. Drizzle some of the dressing over the lettuce. Top each salad with some of the warm roasted mushrooms, and shaved Pecorino Romano.
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Click the links above & search for products on our website with recipes attached Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!
Farmers’ Market Box Recipes
Pickled Purple Radishes Makes about 3 cups
1 bunch purple radishes, tops removed, and sliced 1/4-inch thick 1 cup water 1 cup white vinegar 2 teaspoons salt 2 tablespoons sugar 1/2 teaspoon crushed peppercorns 1 to 2 cloves garlic, peeled and halved optional: 1 chile pepper, split lengthwise
1. Pack the radishes into a quart jar. 2. In a saucepan, heat the water, vinegar, salt, sugar, pepper corns, garlic and chile pepper if using. 3. Bring to a boil and turn off the heat. Allow to steep for 10 minutes before pouring over the radishes in the jar. Seal the jar, cool and refrigerate. The radishes will be ready in 24 hours. Drain and use in salads, or as toppings in sandwiches, or burgers
Sheet Pan Broccolini Serves 2-4
1/4 cup extra virgin olive oil 2 garlic cloves, sliced 1/2 cup finely chopped shallots 1 bunch broccolini, tough stems removed, and coarsely chopped Salt and pepper Aged balsamic vinegar Shaves of Parmigiano Reggiano
1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil or silicone. 2. In a bowl, combine the oil, garlic, shallots, and broccoli. Season with salt and pepper and toss to coat. 3. Spread evenly on the baking sheet and roast for 10 to 12 minutes, until the broccoli is beginning to turn golden. 4. Remove from the pan to a serving bowl, Drizzle with some of the balsamic vinegar, and garnish with shavings of Parmigiano Reggiano. This dish is also delicious tossed into shaped pasta, such as Farfalle, or penne
Red Beet Chocolate Cake Makes 2, 9″ 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. 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.
Curried Carrot Soup Serves 4
2 tablespoons unsalted butter 1/2 cup finely chopped onion 1 teaspoon sweet curry powder 1 bunch carrots, scraped, and cut into 1-inch lengths 2 cups chicken or vegetable broth 1/2 cup heavy cream 1/4 cup finely chopped Italian parsley Salt and pepper
1. In a Dutch oven, heat the butter, and saute the onion and curry powder for 2 to 3 minutes, until the onion begins to soften. 2. Add the carrots and broth. Bring to a boil, and simmer for 10 to 12 minutes, until the carrots are tender. Using an immersion blender, puree the soup. Add the cream, and parsley. Taste for seasoning and adjust using salt or pepper. Serve the soup warm
Roasted Carrot Salad with Arugula, Orange-Mint Vinaigrette and Crumbled Goat Cheese Serves 4
One bunch carrots (about 6 small, 4 medium, 2 large) peeled stems and tops removed 2 tablespoons olive oil 1 teaspoon salt ½ teaspoon freshly ground black pepper 2 medium cara cara oranges sectioned, and juice squeezed into a bowl 1/2 cup extra virgin olive oil 2 tablespoons fresh squeezed orange juice 2 tablespoons balsamic vinegar 1 teaspoon honey (orange blossom if available) 1/4 cup finely chopped shallot or red onion 1 tablespoon finely chopped mint leaves Salt and pepper to taste 2 cups Arugula, washed and spun dry in a salad spinner 4 ounces (about 1 cup) crumbled goat cheese (buy it in a log and then crumble it when it’s cold)
1. Preheat the oven to 400 degrees and line a baking sheet with a silicone baking liner or aluminum foil. 2. Arrange the carrots on the baking sheet and drizzle with 2 tablespoons of oil, salt and pepper. Toss the carrots to coat them with the mixture. Roast the carrots for 15 minutes until tender. Remove from the oven and allow to cool. 3. Depending on the size of the carrots cut the carrots into bite size pieces (baby carrots, slice into quarters, medium carrots, dice into 1/2-inch pieces) and add them to a mixing bowl. Add the oranges to the bowl and set aside while making the vinaigrette. 4. In a mixing bowl, whisk together the oil, orange juice, vinegar, honey, shallot and mint. Taste the dressing for seasoning and adjust using salt and pepper. 5. Drizzle the carrots and orange with some of the dressing and toss to coat. Toss the arugula with some of the dressing and arrange on salad plates. Top with some of the carrot/orange mixture, and a bit of crumbled goat cheese. Garnish with mint if desired
Panna Cotta with Prosecco Kumquat Sauce Serves 6
2-1/2 cups Prosecco 2/3 cup honey 1/2 cup granulated sugar 3 slices peeled fresh ginger 1 cinnamon stick 1 teaspoon vanilla paste or extract 1 pound kumquats, thinly sliced and seeded
1. In a saucepan, bring the prosecco, honey, sugar, ginger, cinnamon, vanilla and Kumquats to a boil. 2. Simmer for 30 to 40 minutes, until the liquid is syrupy, and the kumquats are tender. Cool completely. 3. Serve over ice cream, cake, or panna cotta.
Vanilla Panna Cotta
1 1/2 teaspoons unflavored gelatin 2 tablespoons cold water 3 cups heavy whipping cream 1/2 cup sugar Pinch of salt 1 1/2 teaspoons vanilla paste or extract 1 cup sour cream
1. Sprinkle the gelatin over the cold water. Let stand for 5 minutes. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil. 2. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes. 3. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Fill 4 ounce ramekins three-quarters full of the cream. Chill 4 to 24 hours. Serve with the kumquat syrup.
Broccolini with Gremolata Serves 2 1 bunch broccolini, chopped 3 tablespoons extra virgin olive oil 2 garlic cloves, minced Grated zest of 1 tangerine 1 tablespoon grated Cara Cara zest Salt and pepper 1/4 cup finely chopped parsley
1. Steam the broccolini for 2 to 3 minutes until crisp/tender. Heat the oil add the garlic and zests, and swirl for 1 minute. 2. Add the broccolini and toss to coat. Season with salt and pepper, add the parsley, and serve.
Cara Cara Orange Upside Down Cake with Whipped Cream Serves 10
1/2 cup unsalted butter 3/4 cups firmly packed light brown sugar 2 oranges, peel and pith removed, and sliced 1/4-inch thick
1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside. 2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted. 3. Pour the butter/brown sugar mixture over the bottom of the cake pan and arrange the orange slices on the sugar syrup. Set aside while making the cake batter.
For the Cake 1 1/2 cups all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsalted butter, softened to room temperature 1 1/3 cups sugar 1/2 teaspoon vanilla paste or vanilla extract 1/2 teaspoon orange zest 2 large eggs, at room temperature 2/3 cup sour cream 1/4 cup fresh orange juice 2 cups heavy cream, whipped stiffly for garnish
1. Preheat the oven to 350 degrees. 2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, orange oil, if using. 3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl. 4. Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth. 5. Transfer the batter into the prepared pan. Bake for 45 to 55 minutes until a skewer inserted into the center comes out clean. 6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes. 7. Turn the cake out onto a serving platter and serve at room temperature. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream
Roasted Salmon Salad with Clementine Vinaigrette Serves 6
1/2 cup extra virgin olive oil 2 tablespoons Old Bay Seasoning 2 1/2 pounds salmon filets 1/4 cup clementine juice 1 tablespoons Dijon mustard 2 tablespoon honey 1/4 cup rice vinegar 1/2 cup vegetable oil Salt and pepper 1 bag mixed lettuce 3 clementines, peeled and segmented
1. Preheat the oven to 400 degrees, and line a sheet pan with parchment, silicone or aluminum foil. 2. Combine the oil and Old Bay and paint the salmon filets on both sides. Put onto the prepared baking sheet and roast for 10 minutes per inch of thickness, until registering 155 on an instant read meat thermometer. Allow to rest for 5 minutes. 3. While the salmon is roasting, in a small bowl, whisk together the juice, mustard, honey, rice vinegar, and oil. Season with salt and pepper. 4. Put the lettuce into a salad bowl and toss with some of the dressing. Plate the salad, top with some of the clementines, a piece of salmon and drizzle with additional dressing.
Ricotta Creme with Rhubarb Compote Serves 6
For the Rhubarb 1/2 pound rhubarb, thinly sliced 1 1/3 cups sugar 1/4 cup Cara Cara orange juice
In a saucepan, heat the rhubarb, sugar, and orange juice, and bring to a boil. Simmer for 20 to 25 minutes until thickened. Taste for sweetness, adding more sugar if necessary. Cool and cover completely.
For the Crème 2 cups whole milk ricotta 3 tablespoons orange blossom honey 2 tablespoons heavy cream
In a mixing bowl, whisk together the ricotta, honey and cream, until smooth. Layer the crème and rhubarb compote into parfait or dessert glasses and serve chilled.
Nebrodini Bianco Frittata Serves 4
2 tablespoons extra virgin olive oil 2 tablespoons unsalted butter 2 medium leeks, chopped 8 ounces Nebrodoni mushrooms, thinly sliced 8 large eggs 1/2 cup crème fraiche or sour cream (or Greek style yogurt) 2 tablespoons finely chopped Italian parsley 3/4 cup grated Fontina
1. Preheat the oven to 350 degrees. 2. In a large saute pan, heat the oil and butter, add the leeks and saute for 5 to 7 minutes until wilted. 3. Add the mushrooms and continue to cook until the liquid in the pan has evaporated. Season with salt and pepper. 4. In a mixing bowl, whisk together the eggs, crème fraiche, and parsley. 5. Pour the egg mixture into the saute pan and sprinkle the top with the Fontina. 6. Bake for 20 to 25 minutes until the eggs are just set. 7. Remove from the oven and allow to rest for 5 minutes before cutting into wedges and serving.
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Click the links above & search for products on our website with recipes attached Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!
Farmers’ Market Box Recipes
Traditional French Breakfast Radishes Serves 6
1 baguette, sliced 1/2-inch thick on the diagonal
Unsalted butter
1 bunch French Breakfast radishes, tops removed, scrubbed, and thinly sliced
Fleur de Sel
1. Spread the butter on the bread, top with some of the radishes, and sprinkle with Fleur de Sel.
2. I have seen variations on this in France, sprinkled with dill, or chives, or even flaked smoked salmon.
Paloma Cocktail Serves 4-6
12 ounces tequila
1 cup ruby star grapefruit juice
1/4 cup lime juice
1/2 cup blood orange juice
12 ounces club soda
Blood orange, lime and grapefruit slices for garnish
1. In a large pitcher, combine the tequila, grapefruit, lime and blood orange juice. Refrigerate for 2 hours, or until ready to use.
2. Fill a tumbler with ice, add 1/2 of the tequila mixture and top with club soda.
3. Garnish with lime, grapefruit of blood orange slices.
Grapefruit Brulee Serves 6
3 ruby star grapefruit, halved
Raw sugar
1. Preheat a broiler and arrange the grapefruit on a baking sheet. Sprinkle with the sugar, and broil until the sugar is caramelized. Serve warm.
2. If you have a brulee torch, you can torch the sugar instead.
Beet Carpaccio Salad with Buratta Serves 4-6
1 bunch beets, scrubbed, and tops removed (see save the greens)
1/3 cup aged Balsamic vinegar
1/4 cup blood orange juice
2/3 cup extra virgin olive oil
1/4 cup packed basil leaves, thinly sliced
Salt and pepper
1 bag mixed lettuce, washed and spun dry
3 blood oranges, peel and pith removed; sliced 1/2-inch thick
2 balls buratta (if you can’t fine buratta, use fresh mozzarella)
1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 50 to 60 minutes, until the beets are tender when pierced with the tip of a sharp knife.
2. When cool enough to handle, slip off the skins, and thinly slice the beets, put them into a shallow bowl.
3. In a mixing bowl, whisk together the vinegar, oil, and basil. Season with salt and pepper.
4. Pour 1/2 of the mixture over the beets and marinate at room temperature for at least 1 hour.
Toss the salad greens with some of the dressing and arrange the lettuce onto a serving platter.
5. Arrange beet slices on the lettuce and put pieces of buratta and oranges in the center of the salad. Drizzle with the remaining dressing and serve.
Save the Greens Serves 4 Beets give you an extra serving of healthy greens, remove the tough stems, and saute. If you don’t use the sautéed greens right away, they freeze beautifully, and can be added to soups, and sautés. They are delicious stirred into mashed potatoes and garnished with a bit of Parmigiano or your favorite cheese.
2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch beet greens, tough stems removed and cut into 1/2-inch ribbons
2 to 4 tablespoons water or broth
Salt and pepper
1. In a large skillet heat the oil, saute the garlic and pepper for 30 seconds until fragrant. Add the greens, and saute to 3 to 4 minutes until wilted.
2. If the skillet is dry add a bit of water or broth, to help wilt the greens.
3. Season the greens with salt and pepper if needed and serve warm. They are a terrific bed for grilled poultry or meats.
Pasta with Redbor Kale Serves 4-6 If you would like to add the beet greens to this, remove the stems, and saute with the kale
4 tablespoons extra virgin olive oil
1/2 pound sweet Italian sausage
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch redbor kale, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
1 pound spaghetti or linguine, cooked 2 minutes short of al dente, saving some of the pasta water
1/2 cup grated Parmigiano Reggiano
1. In a large skillet, heat 2 tablespoons of oil and saute the sausage until it is no longer pink, breaking up any large pieces.
2. Add the garlic and red pepper and saute another minute until fragrant.
3. Add the kale to the skillet and toss with the sausage. Add the broth, cover and simmer 5 minutes until the kale is tender. Uncover, and simmer another 2 minutes, until most of the liquid in the pan has evaporated.
4. Toss the pasta into the skillet, and turning it into the sauce, adding pasta water if necessary.
5. Plate the pasta, and garnish with the cheese
Swiss Chard Breakfast Casserole Serves 6 For a vegetarian option omit the bacon, and saute in 3 tablespoons of olive oil.
1 tablespoons olive oil
6 strips bacon, cut into 1/2-inch dice
2 garlic cloves, minced
1/2 cup finely chopped onion
1 bunch swiss chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
6 cups sturdy white bread cubes (not baguette)
8 large eggs
1 cup milk
1 tablespoon Dijon mustard
Few drops of Tabasco
1 1/2 cups chopped aged Gouda cheese
1 cup finely shredded Gruyere cheese
1. In a large skillet, cook the bacon until crisp. Add the garlic and onion, and saute until the onion is translucent, about 3 minutes.
2. Add the chard, and saute until the chard is wilted. Season the chard with salt and pepper. Set aside to cool.
3. Put the bread cubes into a large bowl.
4. In another bowl whisk together the eggs, milk, Dijon, Tabasco and Gouda cheese.
5. Pour over the bread cubes. Add the chard mixture and stir to blend.
6. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
7. Pour the mixture into the baking dish, and sprinkle with the Gruyere. Cover and refrigerate at least 8 hours, or overnight. Bring the casserole to room temperature before baking.
8. Preheat the oven to 350 degrees and bake for 35 to 45 minutes until the casserole is bubbling, and cheese is golden brown. Allow to rest for 10 minutes before cutting into squares and serving.
9. Another option is to coat muffin tins with non-stick cooking spray and ladle the chard mixture into the muffins tins. These will bake for about 25 minutes until set in the middle.
Field Greens with Satsuma Tangerines and Soy Vinaigrette Serves 4
1/4 cup soy sauce
1/4 cup tangerine juice
1/4 cup rice vinegar
2/3 cups canola oil
1 clove garlic, minced
1 teaspoon peeled and grated fresh ginger
1/4 cup firmly packed light brown sugar
2 teaspoons toasted sesame oil
1 bag mixed lettuces
4 Satsuma Tangerines, peeled and segmented
1. In a bowl, whisk together the soy sauce, tangerine juice, rice vinegar, oil, garlic, ginger, brown sugar, and sesame oil. Taste for seasoning and adjust using more soy, or sugar.
2. Put the lettuce into a salad bowl and toss with some of the dressing.
3. Plate the salad, arrange the tangerines on the salad, and drizzle with additional dressing.
Rhubarb Orange Tart Serves 6
For the Rhubarb
2 tablespoons unsalted butter
2 cups finely chopped rhubarb
1 cup sugar
1/2 cup Cara Cara orange juice
1 cup Cara Cara orange segments, chopped
1. In a saucier or saucepan, melt the butter, add the rhubarb, sugar, orange juice and orange segments.
2. Bring to a boil, and simmer for 30 minutes until thickened. This should have a marmalade consistency. Cool completely.
3. This compote can be used for the tart, or as a jam for toast or scones.
For the Pastry Cream
2/3 cup sugar
3 large egg yolks
1 teaspoon orange extract
3 tablespoons all-purpose flour
1 cup whole milk
1. In a saucier or saucepan, whisk together the sugar, egg yolks, orange extract and flour.
2. Slowly whisk in the milk and put over medium heat. Continue to whisk until the pastry cream is thickened. It will coat the back of a spoon.
3. Transfer to a bowl, push plastic wrap onto the surface of the pastry cream, and cool completely. Refrigerate if not using immediately.
To Assemble
One baked tart shell
Rhubarb Compote, see preceding recipe
Pastry cream (see preceding recipe)
2 to 3 Cara Cara oranges, peel and pith removed, and sliced 1/2-inch thick
Warm Apricot jam (1/4 to 1/3 cup)
1. Spread the rhubarb compote onto the bottom of the tart shell.
2. Cover with the pastry cream.
3. Lay the oranges over the pastry cream, and brush with the apricot jam. Cover and refrigerate until ready to serve.
Cara Cara Orange and Rhubarb Cake Serves 6-8
For the Cake
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 teaspoon orange extract
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh orange juice
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, cream the butter and sugar until they are light and fluffy. Add the vanilla, and extract.
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 35 to 45 minutes 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. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.
For the Filling
2 cups finely chopped rhubarb
1 cup finely chopped strawberries
3/4 cup sugar
2 tablespoons orange juice
1. In a saucepan, combine all the ingredients, bring to a boil, and simmer for 30 minutes. Cool, cover and refrigerate until ready to use.
For the Buttercream
1/2 cup unsalted butter, softened
One 8-ounce package cream cheese softened
5 cups confectioner’s sugar
2 to 4 tablespoons Cara Cara orange juice
Pinch of salt
2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, and cream cheese until smooth.
3. Add the confectioner’s sugar, 2 tablespoons of orange juice, and salt beating until smooth and spreading consistency, adding more juice if needed.
Assembly
Orange cake (see preceding recipe)
Rhubarb jam (see preceding recipe)
Orange buttercream (see preceding recipe)
1. Cut each of the cake layers in half horizontally. Put one layer onto the bottom of a serving platter.
2. Spread with the jam, top with another cake layer, and repeat, ending with a cake layer.
3. Spread the buttercream over the cake, covering the top and sides.
4. Refrigerate the cake until ready to serve. The cake can sit at room temperature for about 4 hours without refrigeration.
5. Remove the cake from the refrigerator about 1 hour before serving.
Maitake Risotto Serves 4-6
For the Garnish
2 tablespoons unsalted butter
1 shallot, finely chopped
1/4 pound maitake mushrooms, cleaned, and chopped
Salt and pepper
1/4 cup finely chopped Italian parsley
1. In a saute pan, melt the butter, add the shallot, and saute for 2 to 3 minutes until the shallot is translucent.
2. Add the mushrooms, and saute until the mushrooms begin to turn golden brown. Season with salt and pepper and stir in the parsley. Set aside while making the risotto.
For the Risotto
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 medium shallot, finely chopped
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
5 cups vegetable or chicken broth kept simmering on the stove top
1/2 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground black pepper
1. In a large saucepan, melt 1 tablespoon of butter with the olive oil, and saute the shallot for 2 to 3 minutes until translucent.
2. Add the rice and toss to coat the grains.
3. Add the wine, and allow to evaporate, tossing with the rice.
4. Add a ladleful of broth to cover the bottom of the pan and stir until the broth is absorbed.
5. Continue to add broth, until the rice is al dente—you may not use all of the broth.
6. Stir in the remaining butter, and the cheese. Season with salt and pepper.
7. Serve the risotto in shallow bowls, garnished with the Maitake mushroom mixture.
8. INSTA-POT/Pressure Cooker: you will only need 4 cups of broth, cook at high pressure for 5 minutes, with a quick release.
Maitake Udon Serves 4-6 For a vegetarian version, omit the chicken, and sub in vegetable or mushroom broth.
1 tablespoon vegetable oil
4 scallions finely chopped, using the white and tender green parts
1/2 yellow onion, diced
6 cloves garlic, minced
1 tablespoon freshly grated ginger
1/4 pound Maitake mushrooms, cleaned and chopped
1/4 cup white or yellow miso paste
4 carrots, chopped
3 cups cooked shredded chicken
8 cups chicken broth
12 oz. fresh udon noodles
1 tablespoon soy sauce
Chili oil for garnish (optional)
1. In a Dutch oven, heat the oil, and saute the scallion, onion, garlic, and ginger for 2 to 3 minutes.
2. Add the mushrooms, and saute another 5 minutes until they begin to color.
3. Add the miso, carrots, chicken and broth. Simmer for 5 to 6 minutes. Add the udon and simmer another 5 minutes. Season with soy sauce and serve garnishing each serving with chili oil if desired.
Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce! When it’s about food…#specialtyproduce
If you haven’t joined yet, you can order a bag for next week on our FMB page!
Click the links above & search for products on our website with recipes attached Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!
Farmers’ Market Box Recipes
Tempura Kale Serves 2-4
For the Batter
1 cup rice flour
3 tablespoons cornstarch
½ teaspoon salt, plus more for sprinkling
1 teaspoon baking powder
¾ cup beer or sparkling water
1. In a mixing bowl, combine the ingredients, and whisk until smooth. It should be the consistency of heavy cream. Set aside while preparing the kale.
For the Kale
1 bunch red kale, washed, spun dry and chopped, removing any tough stems
1 scallion, finely chopped using the white and tender green parts
1/8 teaspoon pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander seeds
1/8 teaspoon garam masala
Vegetable oil for frying
1. In a bowl, combine the kale, scallion, pepper, cumin, coriander and garam masala. Toss to coat.
2. In a large skillet, heat 2 inches of oil to 360 degrees.
3. Drip the kale into the batter, and fry in batches until the batter is golden brown. Remove to paper toweling to drain. Serve warm.
Breakfast Cake Serves 8
For the Crumble
½ cup sweetened flaked coconut
⅓ cup chopped pecans
1½ tablespoons firmly packed light brown sugar
1 tablespoon all-purpose flour
1 tablespoon unsalted butter, melted
1. In a medium bowl, stir together the coconut, pecans, sugar, flour and butter, until crumbly. Set aside.
For the Cake
¾ cup vegetable oil
½ cup firmly packed light brown sugar
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1½ teaspoons ground cinnamon
½ teaspoon baking powder
¼ teaspoon kosher salt
1 cup shredded carrots
½ cup crushed pineapple, drained
½ cup chopped pecans
½ cup sweetened flaked coconut
1. Preheat the oven to 350 degrees and coat the inside of a 9-inch round cake pan with non-stick cooking spray. Set aside.
2. In the bowl of a stand mixer combine the ingredients and beat on medium speed for 2 minutes, until combined. Pour into the prepared pan and bake for 30 minutes.
3. Cover with the crumble and bake another 15 to 20 minutes until a skewer inserted into the cake comes out clean.
4. Cool completely before cutting and serving.
Curried Carrot Soup Serves 4
2 tablespoons unsalted butter
1/2 cup finely chopped onion
1 teaspoon sweet curry powder
1 bunch carrots, scraped, and cut into 1-inch lengths
2 cups chicken or vegetable broth
1/2 cup heavy cream
1/4 cup finely chopped Italian parsley
Salt and pepper
1. In a Dutch oven, heat the butter, and saute the onion and curry powder for 2 to 3 minutes, until the onion begins to soften.
2. Add the carrots and broth. Bring to a boil, and simmer for 10 to 12 minutes, until the carrots are tender.
3. Using an immersion blender, puree the soup. Add the cream, and parsley. Taste for seasoning and adjust using salt or pepper. Serve the soup warm.
Blood Orange Mimosa Serves 4
1 1/2 cups blood orange juice
One bottle (750l) Prosecco or other sparkling wine
Pomegranates for garnish
1. Pour 1/4 to 1/3 cup blood orange juice into a champagne flute.
2. Top off with Prosecco and drop a few pomegranates into the drink for garnish. Toast to Thanksgiving!
3. Cook’s Note: Virgin Mimosa, substitute sparkling water for the Prosecco.
Green Dragon Apple and Arugula Panini Serves 4
Unsalted butter, softened
8 slices sourdough or Italian sandwich bread (not a baguette)
1/4 pound brie cheese, cut into slices
1/2 pound sliced turkey
2 green dragon apples, cored, and thinly sliced
1 bunch arugula, washed, spun dry and tough stems removed
1. Preheat a grill pan or griddle.
2. Lay the bread onto a cutting board and spread one side with butter.
3. Turn the bread butter side down, and layer the brie, turkey, apples and arugula onto the bread.
4. Lay the bread in the grill pan or griddle butter side down, and top with the other slice of bread butter side up.
5. Grill until the underside is golden brown. Carefully flip the sandwich, and grill until the underside is golden brown and the cheese has melted.
6. Remove from the pan, and slice in half. Serve with leftover cranberry sauce.
Crudités with Arugula Ranch Dressing Makes About 3 cups
1 bunch carrots, peeled, and cut into matchsticks
1 bunch baby white turnips, tops removed, and scrubbed, cut into quarters
1 European cucumber, cut into 1/2-inch rounds
2 yellow bell peppers, cut into 1/2-inch strips
1 yellow, green or purple cauliflower, cut into florets
1 cup mayonnaise
1 cup sour cream
1 bunch arugula, washed, spun dry and chopped
2 garlic cloves
2 scallions, finely chopped
Grated zest of 1 lemon
2 tablespoons lemon juice
Salt and pepper
1. Arrange the crudités on a serving platter.
2. In the bowl of a food processor fitted with the steel blade, combine the mayonnaise, sour cream, arugula, and garlic. Blend until the arugula is pureed.
3. Transfer to a mixing bowl, and stir in the scallions, zest, lemon juice, and season with salt and pepper.
4. Serve with the crudités. This also makes a delicious topping for baked potatoes, steamed vegetables, and can be stirred into pasta salad.
Miso Maple Yams and Turnips Serves 4-6
1/3 cup maple syrup
3 tablespoons white miso
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup vegetable oil
One pound Garnet yams, peeled, and cut into 1-inch chunks
1 bunch baby white turnips, ends trimmed and scrubbed
1/4 cup sesame seeds for garnish
2 scallions, thinly sliced on the diagonal for garnish
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a large bowl, whisk together the syrup, miso, rice vinegar, soy and oil.
3. Add the yams and turnips and toss to coat.
4. Spread onto the baking sheet in a single layer, and roast covered with aluminum foil for 20 minutes, uncover and roast another 15 to 20 minutes, until the vegetables are tender.
5. Remove from the oven and allow to rest for 5 minutes before transferring to a serving dish and garnishing with sesame seeds and scallions.
Blood Orange Clementine Jam Makes 4 pints This is a sweet jam, not a marmalade, so no need to use the peel in this one.
1 1/2 pounds blood oranges, peeled and chopped
1 pound clementines, peeled and chopped
1 cup sugar
juice of 2 lemons
1. Put the ingredients into a food processor, and puree.
2. Transfer to a saucepan and bring to a boil. Simmer for 45 minutes, until the jam is thickened. Taste for sweetness, adding more sugar if needed.
3. Transfer to sterilized jars, cool and refrigerate, or process in a water bath according to the manufacturer’s directions.
Salad with Cocktail Grapefruit Vinaigrette Serves 4
One bag lettuce mix, washed and spun dry
1/4 cup cocktail grapefruit juice
2 tablespoons rice vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1/2 cup vegetable oil
Salt and pepper
2 cocktail grapefruit, peel and pith removed, and segmented
1/3 cup crumbled feta cheese
1. Put the lettuce mix into a salad bowl.
2. In a mixing bowl, whisk together the juice, vinegar, honey, mustard and oil. Season with salt and pepper.
3. Toss the lettuce with some of the dressing and plate the salad.
4. Garnish with grapefruit segments, and crumbled feta. Drizzle with a bit more dressing and serve.
Baby Lettuce Salad with Blood Orange Vinaigrette Serves 4
One bag baby lettuce, washed and spun dry
1/4 cup blood orange juice
1/4 cup aged balsamic vinegar
1 teaspoon lemon juice
1/2 cup extra virgin olive oil
Salt and pepper
2 blood oranges, peel and pith removed, and sliced 1/2-inch thick
1. Put the lettuce into a salad bowl.
2. In a small bowl, whisk together the orange juice, vinegar, lemon juice, and oil. Season with salt and pepper.
3. Toss the salad with some of the dressing and plate the salad.
4. Arrange a few slices of orange on the salad, and drizzle with a bit more of the dressing.
Rhubarb Compote Makes about 2 cups
1/2 pound rhubarb, cut into 1/2-inch slices
1 cup sugar
1/4 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
1/4 cup orange juice
1/4 teaspoon grated orange zest
1. Combine the ingredients in a saucepan, bring to a boil. Taste for sweetness, add more sugar if needed. Simmer for 30 to 45 minutes until thickened and jam like. Puree with an immersion blender if desiring a smoother consistency.
2. Cool completely, and refrigerate for up to 1 month, or freeze for 6 months.
3. The compote is delicious on pound cake, scones, toast, or ice cream.
Rhubarb Scones Makes 8
3 stalks rhubarb
2 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter
1/2 cup vanilla sugar
2/3 cup heavy cream (up to 3/4 cup)
1. Preheat oven to 400 degrees and line a baking sheet with parchment, silicone or aluminum foil.
2. Finely chop the rhubarb and toss with 3 tablespoons of the sugar.
3. Sift the flour, baking powder and salt together in large bowl or bowl of food processor.
4. Cut butter into flour mixture by hand or process on and off until butter is the size of small peas.
5. Blend in 1/4 cup of the sugar.
6. Blend in sliced rhubarb. (If using the food processor, just pulse — you want the slices left mostly intact.)
7. Blend in cream until a soft dough forms. (Note: you may need to add more than 2/3 cup depending on the weather)
8. Transfer the dough to floured surface and divide in half. To make triangular scones, flatten into 6-inch disks and cut each circle into 6-8 scones. Sprinkle with remaining sugar.
9. Arrange on the baking sheet and bake about 20 minutes or until golden brown on the top. Serve warm.
10. Do-Ahead: The formed dough can be refrigerated overnight, then baked the next morning.
Creamy Mushroom Soup with Brie Serves 4-6
4 tablespoons butter
½ cup chopped shallot
½ pound sliced Shitake mushrooms, stems removed
½ pound Maitake mushrooms, chopped
2 tablespoons flour
3 cups chicken or vegetable broth
2 tablespoon sherry
1 cup heavy cream
Snipped chives
1/3 pound Brie, cut into thin slices, rind on
1. In a 3 quart saucepan, melt the butter and add the shallot, stirring for two to three minutes.
2. Add the mushrooms and sauté for 5 minutes, until the mushroom liquid has begun to evaporate.
3. Sprinkle the flour over the mushrooms and stir until the flour begins to cook.
4. Gradually add the chicken broth, whisking until the soup is smooth and comes to a boil.
5. Add the sherry and heavy cream, bringing the soup to a boil.
6. Ladle soup into bowls, and top with 2 thin slices of Brie and garnish with chives.
Green Dragon Apple Chutney Serves 4
Makes about 2 cups
3 green dragon apples, peeled, cored and chopped
1/2 cup chopped yellow onion
1 tablespoon minced fresh ginger
1/2 cup fresh orange juice
1/4 cup apple cider vinegar
1/2 cup light brown sugar, lightly packed
1/4 teaspoon whole dried mustard seeds
pinch hot red pepper flakes
1/2 teaspoon salt
1/3 cup golden raisins
1. In a saucepan, combine the ingredients, and bring to a boil. Simmer for 20 to 25 minutes, until thickened.
2. Cool, cover and refrigerate for at least 24 hours before using. The chutney is delicious with curries, roasted chicken and pork.
Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce! When it’s about food…#specialtyproduce
If you haven’t joined yet, you can order a bag for next week on our FMB page!
Click the links above & search for products on our website with recipes attached Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!
Farmers’ Market Box Recipes
Carrot Cake with Orange Cream Cheese Frosting Serves 8
1 1/2 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
3 cups thinly shredded carrots
1 cup chopped Navel oranges
1/2 cup chopped nuts of your choice (pecans or walnuts are terrific) If you choose to leave them out, no problem
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray or line muffin tins with paper liners.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, oranges, and nuts, stirring until blended. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes. CUPCAKES 20 MINUTES.
3. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
Orange Cream Cheese Frosting
Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 48 cupcakes
One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine
5 cups confectioners’ sugar
1/4 cup orange juice
1. Using an electric mixer beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar and juice, beat until the mixture is of spreadable consistency. If the frosting is too thick, beat in additional juice, 1/2 teaspoon at a time, until desired consistency is reached.
Honey Roasted Carrots Serves 4
1 bunch carrots, scraped, tops removed
1/3 cup extra virgin olive oil
3 tablespoons honey
1 teaspoon ground cumin
Fleur del sel
1. Preheat the oven to 400 degrees, line a baking sheet with parchment, silicone, or aluminum foil.
2. Quarter the carrots lengthwise, then cut then in half horizontally.
3. In a bowl, combine the oil, honey and cumin. Add the carrots and toss to coat.
4. Spread the carrots onto the baking sheet, and roast for 12 to 15 minutes, until tender.
5. Sprinkle with Fleur de Sel and serve drizzled with carrot top pesto (see recipe below)
Carrot top pesto Makes about 3 cups
2 cups chopped carrot tops, washed and spun dry
2 garlic cloves
1/2 cup grated Parmigiano Reggiano
1/4 cup almonds
1/2 cup extra virgin olive oil
Salt and pepper
1. In a food processor or blender, combine the carrot tops, garlic, and almonds. Pulse on and off to break up the garlic and nuts.
2. With the machine running, pour in the oil, and process until smooth.
3. Season with salt and pepper. Refrigerate the pesto for up to 1 week or freeze for up to 3 months.
4. Drizzle the pesto over the roasted carrots or toss with pasta.
Pasta with Sausage and Rainbow Chard Serves 4-6
2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
3/4 pound bulk sweet Italian sausage
1 pound orecchiette pasta, cooked 3 minutes short of al dente, reserving the pasta water
1 cup grated Parmigiano Reggiano cheese
1. In a large skillet, heat the oil, saute the garlic until it begins to turn golden, remove from the pan, add the red pepper, and swirl in the pan for 30 seconds. A
2. Add the chard, and saute for 3 to 4 minutes until the chard is wilted. Season with salt and pepper.
3. Remove to a plate, add the sausage to the skillet, and cook breaking up large pieces, until the sausage loses its pink color. Add the chard back to the pan, and saute for 2 more minutes.
4. Drain the pasta, add to the skillet, with 1/2 cup pasta water, and 1/2 cup cheese. Stir to make a creamy sauce. Season with salt or pepper if needed
5. Serve the pasta garnished with the remaining cheese.
Slow Cooker Minestrone Serves 6-8
3 tablespoons extra virgin olive oil
1 cup chopped sweet yellow onion
2 cups chopped carrots
2 cups chopped celery
2 teaspoons chopped fresh rosemary
1/2 cup dry white wine
One 14 to 15-ounce can chopped tomatoes and their juice
5 cups chicken broth
Rind of Parmigiano Reggiano cut into 1/2-inch pieces if available
3 medium zucchini, ends trimmed, and diced (about 1 1/2 cups)
1 cup green beans cut into 1-inch pieces (about 1/3 pound)
4 cups cooked turkey or chicken, cut into bite sized pieces
One 15-ounce can small white beans, or garbanzo beans, rinsed and drained
One bunch rainbow chard, washed, tough stems removed, and cut into 1/2-inch ribbons
1 teaspoon salt (you will need more if you don’t use the rind from the cheese)
1 teaspoon freshly ground black pepper
12-ounces fresh cheese tortellini cooked according to the package instructions and drained
1 cup freshly grated Parmigiano Reggiano cheese, for garnish
In a large sauté pan heat the oil and add the onion, carrot, celery and rosemary, sautéing
for about 6 minutes, until the vegetables begin to soften.
Add the wine, and allow it to boil for 2 minutes, stirring.
Add the tomatoes, and cook another 4 minutes, until some of the liquid evaporates.
Transfer the contents of the skillet to a 6 to 7-quart slow cooker insert. Add the chicken broth
and rind, if you are using it. Add the zucchini, chicken, beans, and chard, cover and cook on high for 4 hours, or low for 8 to 10 hours.
Taste the soup for salt and pepper and adjust. Add the cooked tortellini, cover and cook on
high for another 30 minutes, or low for 1 hour.
Serve with Parmigiano Reggiano cheese to garnish each serving.
Kohlrabi Slaw Makes About 3 cups
1 large kohlrabi, peeled, stems trimmed off, grated
1/4 head purple cabbage, shredded
2 medium carrots, peeled and grated
1/4 cup finely chopped red onion
1/4 cup finely chopped cilantro or Italian parsley
1/2 cup finely chopped navel orange
1/3 cup mayonnaise
2 to 3 tablespoons orange juice
1 tablespoon cider vinegar
1 tablespoon sugar
1 teaspoon salt
Few drops hot sauce
1. In a salad bowl, combine the kohlrabi, cabbage, carrots, red onion, cilantro and orange.
2. In a separate bowl, whisk together the mayonnaise, orange juice, vinegar, sugar, salt and hot sauce. Taste the dressing and adjust using more orange juice, sugar, or vinegar.
3. Pour the dressing over the slaw and toss to combine. Serve cold.
Dandelion Green Salad with Oranges and Buratta Serves 4
One bunch dandelion greens, tough stems removed, washed, and spun dry
1/4 cup orange juice
2 tablespoons honey
2 tablespoons balsamic vinegar
1/3 cup extra virgin olive oil
Salt and pepper
2 oranges, peel and pith removed; sliced 1/2-inch thick
1 buratta, sliced
1. Put the dandelion greens into a salad bowl.
2. In another bowl, whisk together the orange juice, honey, vinegar, and oil. Season with salt and pepper.
3. Toss the greens with some of the dressing.
4. Plate the greens, garnish with the oranges, and sliced buratta.
5. Drizzle with additional dressing.
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.
Salad with Cocktail Grapefruit Vinaigrette Serves 4
One bag lettuce mix, washed and spun dry
1/4 cup cocktail grapefruit juice
2 tablespoons rice vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1/2 cup vegetable oil
Salt and pepper
2 cocktail grapefruit, peel and pith removed, and segmented
1/3 cup crumbled feta cheese
1. Put the lettuce mix into a salad bowl.
2. In a mixing bowl, whisk together the juice, vinegar, honey, mustard and oil. Season with salt and pepper.
3. Toss the lettuce with some of the dressing and plate the salad.
4. Garnish with grapefruit segments, and crumbled feta. Drizzle with a bit more dressing and serve.
Hemingway Cocktail Slush Serves 4 Legend has it this daiquiri was served at Havana’s El Florito bar and was a favorite of Ernest Hemingway; they called it Papa’s Poison.
1/2 cup dark rum
1/4 cup fresh lime juice
1/2 cup cocktail grapefruit juice
2 tablespoons maraschino liqueur
2 tablespoons simple syrup
2 cups ice cubes
Maraschino cherries, and lime slices for garnish
1. In a blender, combine the rum, lime juice, grapefruit juice, liqueur, simple syrup and ice. Blend until pureed.
2. Serve in 4-ounce glasses garnished with cherries and lime slices
Cara Cara Salad Serves 4
4 Cara Cara 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.
Sweet Potato Gratin Serves 6
2 tablespoons unsalted butter
1 leek, finely chopped using the white and tender green parts
2 garlic cloves, minced
1 1/2 cups whole milk
1 cup heavy cream
1 1/2 pounds O’Henry Sweet potatoes, peeled, and sliced 1/8-inch thick on a mandoline
Salt and few drops of hot sauce
1 1/2 cups sharp white cheddar 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, and saute the leek and garlic, until they are softened, about 3 minutes.
3. Add the milk and cream, stir to combine.
4. Add the potatoes, and simmer for 10 to 15 minutes until the potatoes are tender.
5. Season the liquid with salt and hot sauce.
6. Transfer the mixture to the prepared pan, and top with the cheese.
7. Bake for 30 to 40 minutes until the cheese is golden brown and the potatoes are tender.
8. Let the potatoes rest for 10 minutes before serving.
Roasted Sweet Potatoes with Miso Scallion Butter Serves 4
1 1/2 pounds sweet potatoes, scrubbed
1 cup unsalted butter, softened
1 tablespoon white miso
2 scallions, finely chopped using the white and tender green part
1. Preheat the oven to 400 degrees, prick the potatoes with the tip of a sharp paring knife, and roast the potatoes for 50 to 60 minutes, until they are tender.
2. While the potatoes are roasting, cream together the butter, miso and scallions. Set aside.
3. Split open the roasted potatoes, garnish each one with 2 to 3 tablespoons of scallion butter, and serve.
4. Leftover scallion butter is delicious over vegetables, or seafood.
Sweet Potato Fries Serves 4
1 1/2 pounds sweet potatoes, scrubbed, and cut into 1/2-inch by 1/2-inch sticks
1/2 cup extra virgin olive oil
2 teaspoons salt
1. Preheat the oven to 400 degrees, and line 2 baking sheets with aluminum foil, parchment or silicone.
2. Toss the potatoes with the oil and salt.
3. Roast for 20 to 25 minutes, turning the potatoes to brown evenly.
4. Serve warm.
Margaritaville Grilled Chicken Serves 6-8
1/4 cup olive oil
1/2 cup orange juice
1/4 cup fresh lime juice
1/4 cup gold tequila
1/2 teaspoon ground cumin
1 canned chipotle chile in adobo sauce
1/4 cup packed fresh cilantro, plus extra for garnish
8 skinless, boneless chicken breast halves, tenders removed (use for another purpose)
1 or 2 oranges, thinly sliced and any seeds removed, for garnish
1. In a food processor or blender, combine the oil, juices, tequila, cumin, chipotle, and cilantro and process until smooth.
2. Put the chicken in a zipper-top plastic bag, pour in the marinade, seal the bag, and turn the chicken to coat.
3. Do-Ahead: At this point, refrigerate for at least 4 hours or overnight. Bring to room temperature before continuing.
4. Build a hot charcoal fire preheat a gas grill, or grill pan, or the broiler for 10 minutes. Drain the chicken and pat dry. Grill or broil on a baking sheet lined with aluminum foil or a silicone liner until cooked through and golden brown, about 3 minutes per side.
5. Allow the chicken to rest for 5 minutes before serving
Meyer Lemon Blueberry Bread Pudding Serves 8
1 cup sugar
Grated zest of 1 lemon
1 teaspoon lemon extract
1/8 teaspoon ground nutmeg
8 large eggs
1 1/2 to 2 cups heavy cream
9 cups torn egg bread
2 cups fresh blueberries, picked over for stems, or frozen blueberries (do not defrost)
1/4 cup sugar
1/8 teaspoon ground cinnamon
1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a large bowl, whisk together the sugar, lemon zest, lemon oil, nutmeg, eggs, and heavy cream until blended. Add the bread to the bowl, pushing it down into the mixture to absorb the liquid. Add the blueberries and stir to combine. Pour into the prepared dish.
3. Do-Ahead: At this point, cover and refrigerate for at least 12 hours and up to 36 hours. Bring to room temperature before continuing.
4. Preheat the oven to 350°F. Combine the sugar and cinnamon and sprinkle over the pudding. Bake until puffed and golden brown, 45 to 50 minutes. Remove from the oven and let rest for 10 minutes.
Meyer Lemon Linguine with Shrimp Serves 6
1 pound linguine, cooked 3 minutes short of al dente, saving some pasta water
1/4 cup extra virgin olive oil
2 teaspoons chopped green garlic, or 4 garlic cloves, mince
1/2 cup finely chopped onion
Grated zest of 2 Meyer lemons
Pinch red pepper flakes
1 teaspoon dried oregano
1/4 cup dry white wine, such as Pinot Grigio, Sauvignon Blanc or dry Vermouth
1/4 cup Meyer lemon juice
1 1/2 pounds large shrimp, peeled and deveined
1/4 cup finely chopped Italian parsley
Salt and pepper
1. In a large skillet over medium high, heat the oil, and saute the garlic, onion, zest, pepper and oregano for 3 to 4 minutes, to soften the onion.
2. Add the wine and lemon juice and bring to a boil. Add the shrimp, and toss in the mixture, until the shrimp are cooked, and have turned pink.
3. Add the hot pasta to the pan and toss to coat. Add the parsley, taste the sauce for salt and pepper, adjust the seasonings and serve.
Umbrian Apple Cake Makes one 10′ cake
1 cup unsalted butter, softened
1 cup sugar
½ teaspoon lemon zest
1 tablespoon Amaretto
1 teaspoon vanilla paste or vanilla extract
4 large eggs
2 ¼ cup all-purpose flour
1 tablespoon baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
3 hidden rose apples, peeled, cored and cut ½-inch thick
¼ cup unsalted butter, melted
3 tablespoons sugar
1. Preheat the oven to 350 degrees. Coat the inside of a 10-inch spring form pan with non-stick cooking spray.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.
3. Add the zest, Amaretto and vanilla paste, and beat until blended.
4. Add the eggs one at a time, beating after each addition.
5. Add the flour, baking powder, cinnamon, and salt blending until smooth.
6. Cut 2 of the apples into a small dice.
7. Fold the small pieces into the batter and transfer the batter to prepared pan and smooth the top.
8. Arrange the cut apples core side down, on the top of the batter in circles over the entire surface with an arrangement like a sun. The apples should be close together. Brush the apples and batter with the melted butter.
9. Generously sprinkle the apples and batter with the 3 tablespoons sugar.
10. Bake the cake for 50 to 60 minutes, until the cake pulls away from the sides of the pan and the cake is golden brown. A skewer inserted into the center should come out clean.
11. Cool on a wire rack for 15 minutes, remove the sides of the pan, and cool completely. Dust with confectioners’ sugar if desires.
12. The cake keeps covered, at room temperature overnight.
Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce! When it’s about food…#specialtyproduce
If you haven’t joined yet, you can order a bag for next week on our FMB page!
Click the links above & search for products on our website with recipes attached Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!
Farmers’ Market Box Recipes
Salanova Salad with Meyer Lemon Vinaigrette Serves 4-6
One head Salanova lettuce, washed and spun dry
2 Calcot onions, thinly sliced using the white and tender green parts
1/4 cup Meyer lemon juice
2 teaspoons sugar
1 tablespoon finely chopped oregano
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
Salt and pepper
1. Put the lettuce into a salad bowl.
2. Measure out 1 tablespoon of onion and add it to a small mixing bowl. Sprinkle the rest of the onion over the salad.
3. Add the lemon juice, sugar, oregano, Dijon and oil to the onion, and whisk until thickened. Season with salt and pepper. The dressing will keep in the refrigerator for up to 5 days.
4. Toss the lettuce with some of the dressing and serve.
Grilled Lemon Chicken Serves 6-8
1/2 cup extra virgin olive oil
1/3 cup fresh lemon juice
1 tablespoon dried rosemary
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 cloves garlic, minced
8 skinless, boneless chicken breast halves
1. In a zipper-top plastic bag, combine the oil, lemon juice, rosemary, salt, pepper, and garlic, shaking to blend. Add the chicken, turning to coat it, and seal.
1. Do-Ahead: At this point, refrigerate for at least 2 hours and up to 2 days. Bring to room temperature before continuing.
2. Build a hot charcoal fire or preheat a gas grill, or a grill pan or the broiler for 10 minutes. Remove the chicken from the marinade and grill or place on a baking sheet lined with aluminum foil or a silicone liner and broil until cooked through, about 3 to 5 minutes per side.
3. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 8 hours or freeze for 6 weeks. Serve cold or bring to room temperature before serving.
Variation: Substitute dried oregano or marjoram for the rosemary.
Chicken Piccata Serves 4-6
6 skinless boneless chicken breast halves
Salt and pepper
3 tablespoons unsalted butter, room temperature
1 1/2 tablespoons all-purpose flour
Additional all-purpose flour
3 tablespoons olive oil
1/2 cup dry white wine
1/4 cup fresh lemon juice (depending on the acidity, you may need up to 1/2 cup)
1/4 cup chicken broth
1/2 cup drained capers, chopped if large
1/2 cup chopped fresh parsley
1. Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper.
2. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth.
3. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.
4. Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 2 to 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.
5. Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes.
6. Stir in capers, parsley and remaining 2 tablespoons butter.
7. Season sauce to taste with salt and pepper. Add the chicken back to the sauce and turn in the sauce. Serve the chicken over orzo pasta, napping with some of the sauce.
Beef and Baby Broccoli Stir Fry Serves 4
⅓ cup Mirin rice wine, dry sherry or sake
4 tablespoons soy sauce
1 tablespoon cornstarch
1 pound flank steak, sliced thin against the grain
¼ cup oyster sauce
1/2 teaspoon chile-garlic sauce, or to taste
½ cup plus 1 tablespoon canola or peanut oil
1 bunch baby broccoli, the head cut into florets and the stems peeled and cut into planks
1 Calcot onion, thinly sliced on the diagonal, using the white and tender green parts
1. In a large bowl, whisk together the wine, 2 tablespoons of the soy sauce and the cornstarch. Add the beef to the bowl, and toss to combine, then cover the bowl, and set aside for 20 minutes or so.
2. To make the sauce, in a small bowl combine the remaining soy sauce, the oyster sauce and the chile-garlic sauce, and mix to combine, then add a tablespoon of water and mix again. Set aside.
3. Heat the 1/2 cup of oil in a wok or large skillet set over high heat. When the oil is hot and shimmering, add about half the beef to the wok, and stir-fry until it is browned and crisp and barely cooked through, about 2 minutes. Transfer to a bowl or plate and set aside. Then repeat with remaining beef.
4. Pour off the oil in the wok, wipe it out with a towel and return it to the stove over high heat. Add the remaining tablespoon oil and swirl it around and heat it until it is smoking. Add the broccoli and cook, tossing and stirring frequently, until lightly charred in spots, about 2 minutes.
5. Then return beef to the wok, followed by the sauce and the onions. Cook, stirring and tossing frequently, for 30 seconds or so and serve immediately with rice.
Bistro Carrot Salad Serves 4
One bunch carrot, scraped, and shredded
2 tablespoons Meyer lemon juice
1 tablespoon Dijon mustard
2 tablespoons honey
1/2 teaspoon ground cumin
1/3 cup extra virgin olive oil
Salt and pepper
1/4 cup finely chopped Italian parsley
1. Put the carrots into a bowl. In a small bowl, whisk together the vinegar, mustard, honey, cumin and oil. Season with salt and pepper.
2. Pour the dressing over the carrots, add the parsley, and toss to coat. Serve cold.
Calcot Onion Dip Makes About 3 cups
1 pound linguiça or Polish sausage, cut into 1/8-inch-thick slices
1 large onion, peeled and chopped
1 clove garlic, peeled and minced
4 Yukon gold potatoes, peeled and cut into 1/4-inch cubes
1 bunch kale, tough stems removed, and chopped
One 14.5-ounce can chopped tomatoes and their juice
4 cups chicken or vegetable broth
1 tablespoon balsamic vinegar
2 teaspoons salt
Freshly ground pepper to taste
1. Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes.
2. Add the onion and cook for 2 minutes.
3. Add the garlic and potatoes and cook for 2 minutes. Add the kale and cook, stirring constantly, for 2 minutes longer.
Stir in the tomatoes, chicken broth, vinegar and salt.
Salanova Salad with Roasted Apples and Cider Vinaigrette Serves 4
3 Hidden Rose apples, cored, and cut into quarters
Raw sugar
1 head Salanova, washed and spun dry
¼ cup apple cider
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
2 tablespoons Dijon mustard
¾ cup vegetable or canola oil
Salt and pepper
1/2 cup crumbled blue cheese
1/2 cup chopped toasted pecans
1. Preheat the oven to 400 degrees, line a baking sheet with silicone, parchment or aluminum foil.
2. Dip the cut edges of the apples into the sugar and arrange cut side down on the prepared sheet pan.
3. Roast for 25 to 30 minutes until golden brown. Set aside.
4. While the apples are roasting, put the Salanova into a salad bowl.
5. In another bowl, whisk together the cider, vinegar, brown sugar, mustard and oil. Season with salt and pepper.
6. Toss the Salanova with some of the dressing and plate the salad. Arrange some of the apple wedges on the salad, top with the blue cheese and pecans and serve.
Braised Chicken with Apples Serves 4-6
1/2 cup unsalted butter
Salt and pepper
6 boneless skinless chicken breasts
1 large onion, thinly sliced into 1/2 moons
3 apples, peeled, cored, and cut into wedges
1/4 cup firmly packed brown sugar
2 teaspoons finely chopped fresh thyme
1/2 cup apple cider
1/2 cup chicken broth
1/4 cup heavy cream (optional)
Salt and pepper
1. In a large skillet, heat 1/4 cup of the butter, season the chicken with salt and pepper, and brown the chicken on both sides. Remove to a plate and cover with aluminum foil.
2. Melt the remaining butter, and saute the onion, apples, sugar and thyme, until the onions are golden brown—this may take 10 minutes.
3. Add the cider and chicken broth, scraping up any browned bits on the bottom of the pan. Add the chicken back to the skillet, and simmer, uncovered for 20 to 25 minutes until the chicken cooked through. (160 degrees on an instant read meat thermometer)
4. Add the cream (if using) season with salt and pepper and serve. This is delicious with rice, or buttered noodles.
Clementine Salsa Makes about 2 cups This is a great condiment to serve with grilled chicken, seafood or pork.
1 1/2 cups peeled clementines, chopped
1/2 cups chopped cherry or pear tomatoes
2 garlic cloves, minced
1/4 cup finely chopped Italian parsley
1 jalapeno pepper, seeded and finely copped
1/4 cup extra virgin olive oil
Salt
1. In a mixing bowl, combine the ingredients, season with salt, cover and refrigerate for at least 2 hours before serving. The salsa will keep in the refrigerator for up to 1 week.
Pistachio Lemon Bars Makes about nine 2-inch squares
For the Crust
1 cup flour
1/2 cup confectioners’ sugar
1/4 cup chopped pistachios
1/2 cup chilled unsalted butter, cut into small bits
1. Preheat the oven to 350 degrees and coat the inside of a 9-inch square baking dish with non-stick cooking spray.
2. In a mixing bowl, using a pastry blender, cut the butter into the dry ingredients until the mixture is grainy.
3. Press the crust into the pan and bake for 20 minutes.
For the Filling
2 large eggs
1 cup sugar
1/2 teaspoon baking powder
2 tablespoons flour
1/3 cup lemon juice
1/3 cup shelled pistachios
confectioner’s sugar for garnish
1. In a mixing bowl, whisk together the eggs, sugar, baking powder, flour and lime juice.
2. Pour over the hot crust and sprinkle the top evenly with pistachios.
3. Bake another 20 minutes, until the filling is set.
4. Remove from the oven and immediately cut the bars into squares. Sprinkle with confectioners’ sugar, and cool completely. The bars will keep in the refrigerator for up to 3 days. Serve at room temperature.
Sweet Potato and Chickpea Curry Serves 6
1 tablespoon vegetable oil
1 tablespoon peeled and minced fresh ginger (from a 1-inch piece)
2 garlic cloves, minced
3 tablespoons Thai red curry paste
1 pound medium sweet potatoes peeled and cut into 1/2-inch cubes
1 (15-ounce) can chickpeas, drained and rinsed
1 (13- to 14-ounce) can full-fat coconut milk
1/2 cup water
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups baby spinach
2 tablespoons lemon juice
Cooked basmati rice, for serving
1. In a deep skillet, heat the oil, add the ginger and garlic and cook, stirring, until fragrant, about 1 minute. Stir in the curry paste and sauté for another minute.
2. Add the sweet potatoes, chickpeas, coconut milk, water, salt, and pepper and stir to combine.
3. Bring the mixture to a simmer, cover, and cook until the sweet potatoes are tender and cooked through, about 15 minutes.
4. Stir in the spinach and cook until just wilted, 1 to 2 minutes. Remove from the heat and stir in the lemon juice. Serve over rice if desired.
Sweet Potato Hash Serves 6
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 large yellow onion, finely chopped
3 garlic cloves, minced
1 pound scrubbed sweet potatoes cut into 1/2-inch dice
3 large cloves garlic, minced
8 sage leaves, minced
Freshly ground black pepper
6 large eggs
Salt and freshly ground black pepper
Grated Parmigiano Reggiano for garnish
1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, silicone or parchment.
2. Melt the butter and olive oil in a large skillet over medium-high heat.
3. Add the onions and lower the heat to medium and cook, stirring occasionally until they are a light golden brown.
4. Place the sweet potatoes, onions, salt, sage, black pepper in a large bowl and toss to combine. Transfer to the baking sheet and spread into an even layer.
5. Roast until the sweet potatoes are soft and browned, 30 to 45 minutes (roasting time depends on the size and uniformity of the sweet potato chunks, as well as the variety of sweet potato you buy).
6. Using the back of a large spoon, make 6 wells in the hash. Crack an egg into each well. Season the eggs with salt and pepper.
7. Bake until the eggs are done to your liking, 8 to 10 minutes. Test the eggs by prodding them with a fork to check the firmness of the white and the yolk.
8. Serve immediately, with shavings or sprinkles of Parmigiano cheese, if desired.
Steamed Baby Broccoli with Clementine Hollandaise Serves 4
1 pound baby broccoli, stems peeled
Salt and pepper
3 large egg yolks
1/4 tsp salt
Few drops Tabasco
2 tablespoons Clementine juice
1/2 cup unsalted butter, melted and kept warm
1. Put the broccoli into a steamer, and steam for 3 to 5 minutes until just tender. Season with salt and pepper.
2. In the container of a blender, combine the egg yolks, salt, tabasco and Clementine juice.
3. With the machine running pour in the hot butter, and blend until thickened. Taste for seasoning and pour over the broccoli to serve.
Blood Orange Sangria Serves 6
1 (750mL) bottle white wine, Pinot Grigio, Pinot Gris, Sauvignon Blanc, or Chenin Blanc
2 blood oranges, sliced
2 Meyer lemons, sliced
1/4 cup superfine sugar
1 (750mL) bottle Prosecco
Sprigs of mint for garnish
1. In a large pitcher, whisk together white wine, oranges, lemons and sugar.
2. Let chill in refrigerator for at least 4 hours or overnight.
3. Just before serving add the Prosecco and serve garnished with mint if desired.
Blood Orange Salad with Pistachios Serves 4
One head Salanova, washed, spun dry and chopped
1/4 cup red wine vinegar
2 tablespoons blood orange juice
1 teaspoon honey
1/4 cup olive oil
Salt and pepper to taste
6 blood oranges, peel and pith removed, and sliced 1/2-inch thick
2 Calcot onions, thinly sliced, using the white and tender green parts
1 bunch of mint, julienned and a few leaves torn
1/2 cup crumbled Feta
1/3 cup pistachios, chopped for garnish
1. Put the Salanova into a salad bowl.
2. In a mixing bowl whisk together the vinegar, juice, honey, and oil. Season with salt and pepper.
3. Toss the Salanova with the dressing and arrange on a serving platter.
4. Garnish with blood orange slices, onions, mint, feta and pistachios. Drizzle with more dressing and serve at room temperature.
Roasted Trumpet Mushrooms Serves 4
1/3 cup extra virgin olive oil
3 tablespoons aged balsamic vinegar
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
3/4 pound royal trumpet mushrooms, stems trimmed, and sliced in half lengthwise
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a large bowl, combine the oil, vinegar, salt, pepper, garlic, and rosemary. Add the mushrooms and toss to coat.
3. Spread the mixture and the liquid onto the prepared baking sheet and roast for 15 to 20 minutes, shaking the pan once, until the mushrooms are golden brown and some of the liquid has absorbed.
4. Serve the mushrooms warm or at room temperature. They make a delicious side dish, or can be served over tossed greens, or can be a garnish for grilled meats.
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Click the links above & search for products on our website with recipes attached Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!
Farmers’ Market Box Recipes
Hidden Rose Tart Tatin Serves 4
1 sheet puff pastry, defrosted and kept cold
Flour for rolling the puff pastry
1/2 cup (1 stick) unsalted butter
3/4 cup sugar
3 hidden rose apples, peeled, cored and quartered
1. Preheat the oven to 375 degrees. Line a baking sheet with a silicone liner or parchment paper and set aside.
2. On a floured board, roll out the dough until it is 1/8-inch thick. Cut the dough into a circle 1-inch larger than the diameter of your baking pan. Prick the dough all over with the tines of a fork and transfer it to the baking sheet. Refrigerate the dough while you work on the apples.
3. In a 10-inch ovenproof skillet, or tart tatin pan, melt the butter, tilting the pan so the sides have a thin coating of butter.
4. Sprinkle the sugar over the butter, and fit a layer of apples into the skillet, with the rounded side down and making concentric circles. Make sure to pack in the apples because they will shrink as they cook—-you want them snug in the pan.
5. When you have a snug layer, cut the remaining apples in half and sprinkle them over the first layer. Put the pan over medium heat and cook, until the sugar begins to turn a deep caramel color—you will see it bubbling up the side of the pan—this will take at least 15 minutes and up to 30 depending on your pan.
6. Transfer the skillet or the baking dish to the baking sheet.
7. Cover the apples with the pastry, loosely tucking in any overhang.
8. Bake for 30 to 40 minutes, until the basket is baked through and puffed.
9. Cover the skillet with a large rimmed serving plate and turn the tart out onto the platter and remove the pan. If any of the apples have stuck to the pan, gently lift them off the pan with an off-set spatula and press them onto the tart. Cool 10 minutes before serving with unsweetened crème fraiche.
Butter Lettuce with Blue Cheese Vinaigrette Serves 8 A distant cousin of the wedge, this is a delicious salad that looks awesome on the plate.
One head butter lettuce, washed, spun dry and cut into 4 wedges, leaving the core intact
1/4 cup white vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1 teaspoon Worcestershire
1 garlic clove, minced
2 tablespoons finely chopped Italian parsley
1/3 cup crumbled gorgonzola or your favorite blue cheese
Salt and pepper
1. Place the lettuce wedge onto a salad plate.
2. In a mixing bowl, whisk together the vinegar, sugar, mustard, Worcestershire, garlic, and parsley.
3. Stir in the blue cheese, and season with salt and pepper. The dressing will keep in the refrigerator for up to 5 days.
4. Pour some of the dressing over the wedges and serve.
Sautéed Dandelion Greens Serves 4
3 tablespoons extra virgin olive oil
2 garlic cloves, sliced
1 bunch red dandelion greens, tough stems removed, cut into 1/2-inch ribbons
Salt and pepper
1. In a large skillet, heat the oil and the garlic, until the garlic is translucent.
2. Add the greens, and saute until wilted, about 5 minutes. Season with salt and pepper, remove the garlic, and serve as a bed for grilled meats or poultry.
Hasselback Yams Serves 4
1 pound garnet yams, scrubbed
1/2 cup butter, melted
1/4 cup vegetable oil
3 tablespoons finely chopped shallot
3 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon fresh ground pepper
2 teaspoons minced fresh parsley
2 teaspoons minced fresh thyme
2 teaspoons minced fresh sage
1/4 cup grated Parmigiano Reggiano
1. Preheat the oven to 400 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. Cut a 1/4-inch slice from the bottom of the yam, then cut 1/4-inch slits into the potato from one end to the other, not going all the way through to the bottom of the potato. Lay into the prepared baking dish, with the cut bottom down. Repeat with the remaining potatoes.
3. In a small skillet, heat the butter and oil, add the shallot and garlic, and saute until the shallot is softened.
4. Pour half of the butter/oil mixture over the potatoes and roast for 35 minutes. While the potatoes are roasting, add the salt, pepper, parsley, thyme, and sage to the butter/oil mixture. Pour the butter/oil mixture over the yams and roast another 15 to 20 minutes until the yams are cooked through. Serve the potatoes warm.
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 tangerine zest
2 tablespoons vegetable oil
1 cup thinly sliced onion
3 ounces snow peas, ends trimmed and strings removed (about 11/2 cups)
1. Combine 1 tablespoons soy sauce, 1 tablespoon brown sugar, and the beef. Set aside to marinate for 30 minutes.
2. In a small bowl, combine the juice, sesame oil, remaining soy sauce, brown sugar, and cornstarch.
3. In another bowl combine the garlic, ginger, zest, oyster sauce, and chile garlic sauce.
4. In a wok or large skillet, over high heat, heat the oil. Add the beef and stir fry for 2 minutes. Remove to a plate.
5. Add the onion and snow peas to the skillet and stir fry to 2 to 3 minutes. Add the garlic zest mixture, stir fry another 1 minute, add the meat and any accumulated juices to the stir fry.
Add the cornstarch mixture to the skillet and cook until the sauce is thickened. Serve over rice.
Portuguese Sausage and Greens Soup Serves 6
1 pound linguiça or Polish sausage, cut into 1/8-inch-thick slices
1 large onion, peeled and chopped
1 clove garlic, peeled and minced
4 Yukon gold potatoes, peeled and cut into 1/4-inch cubes
1 bunch kale, tough stems removed, and chopped
One 14.5-ounce can chopped tomatoes and their juice
4 cups chicken or vegetable broth
1 tablespoon balsamic vinegar
2 teaspoons salt
Freshly ground pepper to taste
1. Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes.
2. Add the onion and cook for 2 minutes.
3. Add the garlic and potatoes and cook for 2 minutes. Add the kale and cook, stirring constantly, for 2 minutes longer.
Stir in the tomatoes, chicken broth, vinegar and salt.
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.
Avocado Bruschetta Serves 6-8
For the Bruschetta
One baguette, sliced 1/2-inch thick
Olive oil
1. Preheat the oven to 350 degrees, line baking sheets with silicone, aluminum foil, or parchment.
2. Lay the baguette slices onto baking sheets and brush with olive oil.
3. Bake for 10 to 12 minutes until crunchy.
For the Topping
2 Fuerte avocados, peeled, pitted and finely chopped
1/2 cup diced cherry or pear tomatoes
2 tablespoons finely chopped basil
1 garlic clove, minced
1/3 cup extra virgin olive oil
Salt and pepper
Aged balsamic vinegar
1. In a mixing bowl, stir together the avocado, tomatoes, basil, garlic, and olive oil. Season with salt and pepper.
Spread the mixture onto the bruschetta, and drizzle with balsamic vinegar and serve.
Beet and Blood Orange Salad Serves 4
One bunch red beet, tops removed, and scrubbed
3 blood oranges, peel and pith removed, and sliced
2 scallions, finely chopped, using the white and tender green parts
3 tablespoons blood orange juice
1/4 cup rice vinegar
2 tablespoons sugar
1 tablespoon Dijon mustard
1/2 cup extra virgin olive oil
Salt and pepper
1/2 cup toasted chopped walnuts
1/4 cup finely chopped parsley
1. Steam the beets for 40 to 50 minutes until they are tender. Slip the skins off the beets, slice the beets, and put into a bowl with the blood oranges and scallions.
2. In a small bowl, whisk together the juice, vinegar, sugar, mustard and oil. Season with salt and pepper.
3. Dress the beet mixture with the salad dressing, and serve the salad garnished with walnuts and parsley.
Crostini with Balsamic Strawberries Serves 6
For the Crostini
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 Strawberries
2 baskets strawberries, hulled and thinly sliced
1/4 cup aged balsamic vinegar
1/4 cup finely chopped basil
One 11-ounce log goat cheese
1. Put the berries into a bowl, toss with the vinegar and basil. Leave at room temperature until ready to serve.
2. Spread the goat cheese onto the crostini and top with the strawberries. Serve at room temperature.
Blood Orange Poppy Seed Shortcakes Makes 12
For the lemon-poppyseed biscuits
3 cups all-purpose flour
1/3 cup sugar
1-1/2 Tablespoons baking powder
3/4 teaspoon salt
1/4 cup blood orange zest
2 Tablespoons poppyseeds
3/4 cold unsalted butter, cut into small pieces
1-1/4 cups heavy cream, plus about 3 Tbs. for brushing
1/4 cup fresh blood orange juice
1. Line a baking sheet with parchment. Sift the flour, sugar, baking powder, and salt into a large bowl.
2. Add the zest and poppyseeds and toss with a fork to combine.
3. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas.
4. Combine the cream and juice in a liquid measure. Make a well in the center of the flour mixture and pour the cream mixture into the well.
5. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry.
6. Gently knead by hand five or six times to pick up any dry ingredients remaining in the bottom of the bowl and to create a loose ball.
7. Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to the parchment-lined baking sheet, cover with plastic wrap, and chill for 20 minutes. Preheat the oven to 425°F.
8. Remove the dough from the refrigerator and trim about 1/4 inch from each side to create a neat, sharp edge.
9. Cut the dough into 9 even squares (about 2-1/2 inches square) and spread them about 2 inches apart on the baking sheet.
10. With a pastry brush each biscuit with a thin layer of cream and sprinkle generously with sugar.
11. Bake until the biscuits are medium golden brown on top and the bottoms are golden brown, 18 to 20 minutes.
For the berries
2 cups 1/8-inch-thick strawberry slices (from about 1-1/2 pints)
1 to 3 Tbs. granulated sugar, depending on the sweetness of the berries
1. Combine the berries and sugar and allow to macerate at room temperature.
For the blood orange cream
1-1/2 cups heavy cream
2 tablespoons sugar
2 Tablespoons fresh blood orange juice
2. In a bowl, whip the cream until stiff peaks form. Add the sugar and orange juice, and whip again.
To serve, split the biscuits, fill with berries and cream.
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.
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