The Farmers Market Box

This week’s local produce and featured farms:

• Japanese Sweet Potatoes – Milliken Family Farms
• Chinese Eggplant – Her Produce
• Purple Kale – McGrath Family Farms
• White Corn – Black Sheep Farms
• Red Torpedo Onions – Tutti Frutti Farms
• Beefsteak Tomatoes – Heritage Family Farms
• Mixed Summer Squash – Black Sheep Produce
• Collard Greens – Be Wise Ranch
• Baby Orange Carrots – Be Wise Ranch

Farmer’s Choice:

• Italian Long sweet Peppers – Her Produce
• Yellow Peaches – Fair Hills Farm

Farmers’ Market Box Recipes:

Chicken and Japanese Sweet Potato Salad

Serves 4:

1 pound Japanese sweet potatoes, cut into 3/4-inch chunks
1 1/2 tablespoons Thai red curry paste
2 tablespoons olive oil
2 tablespoons butter (melted)
1 cup mint leaves, washed and spun dry
1 bunch purple kale, tough stems removed, and chopped
1 red torpedo onion thinly sliced
3 cups shredded cooked chicken
1/4 cup fresh lime juice
1 tablespoon rice vinegar
1 1/2 teaspoons fish sauce
1 tablespoon honey
1 garlic clove, minced
1/3 cup vegetable oil
Salt and Sriracha to taste

1. Preheat the oven to 400 degrees. Line a baking sheet with silicone, parchment, or aluminum foil. In a bowl, combine the curry paste, oil, and butter, add the sweet potatoes, and toss to coat. Spread the potatoes onto the baking sheet and roast for 30 minutes, turn the potatoes and roast another 10 to 15 minutes until they are tender. Remove from the pan and transfer to a salad bowl.
2. Add the mint, kale, chicken, and onion into the bowl with the potatoes.
3. In a mixing bowl, whisk together the lime juice, 1 tablespoon rice vinegar, 1 teaspoon fish sauce, 1 tablespoon honey, 1 minced garlic clove, and oil until it is thickened. Season with salt and Sriracha to taste.
4. Toss the salad with the dressing and allow to marinate at room temperature to soften the kale for 30 minutes before serving.

Stir Fried Eggplant and Sweet Potato

Serves 4

1/4 cup vegetable oil
3 garlic cloves, minced
2 torpedo onions, thinly sliced
2 Japanese sweet potatoes, scrubbed, and cut into 3/4-inch pieces
2 Chinese eggplants stem end removed, and cut into 3/4-inch pieces
1 cup thinly sliced Italian long peppers, or red bell pepper
1½ tablespoons cornstarch mixed with 3 tablespoons water
2 tablespoons Mirin
2 tablespoons soy sauce or tamari
1 teaspoon sugar
1/2 teaspoon Sriracha
1 teaspoon sesame oil
Salt

1. Heat 2 tablespoons of oil in a wok or large skillet over medium high heat.
2. Swirl the garlic and onions in the oil for 1 minute, add the sweet potatoes, cover, and steam for 3 minutes, remove the cover, and saute another 3 minutes. Remove to a plate.
3. Add more oil to the wok if it is dry, add the eggplants and the peppers to the wok, cover and steam for 3 minutes, remove the cover and saute for another 3 minutes, until the eggplant is softened.
4. In a bowl, whisk together the cornstarch mixture, Mirin, soy sauce, sugar Sriracha and sesame oil.
5. Add the potatoes back to the pan and toss to coat. Add the sauce to the pan, and simmer for 3 minutes until the vegetables are tender. Season with salt or more Sriracha if needed. Serve over rice, or noodles.

Summer Farro Minestrone

Serves 6

2 tablespoons extra virgin olive oil (plus extra for garnish)
2 red torpedo onions, finely chopped
3 ribs celery, including the leaves, finely chopped
1 bunch baby carrots, tops removed, and chopped
2 teaspoon finely chopped sage
One bunch collard greens, tough stems removed, and finely chopped
2 cups finely diced summer squash
2 cups pearlized farro, rinsed in cold water
8 cups chicken or vegetable broth
Salt and pepper

1. In a Dutch oven, heat the oil over medium high heat and saute the onion, celery, carrots, and sage, until the onion begins to soften, about 3 to 4 minutes. Add the collards and saute another 2 to 3 minutes. Add the summer squash, farro, broth and simmer, covered for 45 minutes, until the farro and collards are tender. Season with salt and pepper.
2. Remove 2 cups of the farro and vegetables with some broth to a blender. Puree the farro and vegetables and add back to the soup. Simmer another 5 minutes and serve garnished with a drizzle of olive oil and freshly ground black pepper.

Chipotle Corn Dip

Serves 4 to 6

2 tablespoons unsalted butter
1/4 cup finely chopped red torpedo onion
1 clove garlic, minced
1/2 teaspoon ground cumin
2 chipotle chilies in adobo, finely chopped
1/2 cup diced fresh tomato
2 cups corn removed from the cob
1 cup sour cream
1/2 cup mayonnaise
1 cup finely shredded mild cheddar cheese
1/2 cup finely shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
Salt and Chololua
Tortilla chips for dipping

1. Melt the butter in a 10-inch skillet over medium-high heat and cook the onion, garlic, cumin, and chipotles, stirring, until you can smell the spices and the onion begins to soften, 2 to 3 minutes.
2. Add the tomato and corn and toss once or twice to coat with the onion mixture. Transfer to a medium-size bowl and allow to cool.
3. Stir in the sour cream, mayonnaise, and cheeses.
4. Season with salt, and Cholula. Stir in the cilantro.
5. Do-Ahead: At this point, cover and refrigerate for at least 4 hours to let the flavors develop or overnight. Serve with tortilla chips for dipping.

Crab and Corn Remoulade Dip

Makes about 4 cups:

¾ cup mayonnaise
1/4 cup Dijon or Creole mustard
2 tablespoons ketchup
1 tablespoon finely chopped cornichons or dill pickles
2 teaspoons finely chopped torpedo onion
1 teaspoons prepared horseradish
2 teaspoons finely chopped capers
1 tablespoon chopped fresh Italian parsley
½ teaspoon sweet paprika
1 pound lump crab meat
1 cup chopped celery
2 cups white corn kernels
¼ cup chopped chives for garnish
Crackers for serving

1. In a large bowl, whisk together the mayonnaise, mustard, ketchup, pickles, shallot, horseradish, capers, parsley, and paprika.
2. Fold in the crabmeat, celery, and white corn.
3. Do-Ahead: Refrigerate for at least 4 hours, or up to 36 hours. Serve the dip with crackers, or dollop 1 teaspoon onto endive leaves and arrange on a platter.

Eggplant Napoleons

Serves 4 to 6

1/2 cup olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 cloves garlic, minced
2 large Chinese eggplants, ends trimmed, cut cross-wise into 1/2-inch-thick slices
2 beefsteak tomatoes, thinly sliced
1/2 cup packed finely chopped fresh basil leaves
1 pound fresh mozzarella cheese, cut into 1/2-inch-thick slices
Extra virgin olive oil for drizzling

1. In a small bowl, stir together the olive oil, salt, pepper, and garlic.
2. Build a hot charcoal fire or preheat the broiler or a gas grill for 10 minutes. If using the broiler, line a baking sheet with aluminum foil.
3. Brush the eggplant with the oil, place on the prepared sheet or the grill, and broil or grill until softened, 3 to 4 minutes per side.
4. To assemble a Napoleon, place an eggplant slice on a flat surface, cover with a sliced of tomato, some of the basil, a slice of mozzarella and some basil.
5. Continue to make the Napoleons in this way until the ingredients are used up. Save any leftover basil for garnish.
6. Do-Ahead: At this point, you can cover and refrigerate for 24 hours. Bring to room temperature before continuing.
7. Serve the Napoleons on a large platter, drizzled with extra virgin olive oil and garnished with any leftover finely slivered basil.

Skillet Summer Squash and Tomatoes with Feta

Serves 6

1/4 cup extra virgin olive oil
2 garlic cloves, minced
1/2 cup thinly sliced torpedo onions
4 cups finely diced summer squash
2 cups chopped beefsteak tomatoes
1/2 cup red wine
1/2 cup finely chopped Italian parsley
1/2 cup finely chopped mint
Salt and pepper
1 cup crumbled feta cheese

1. In a large skillet, heat the oil, add the garlic and onions and saute 2 to 3 minutes until the onions are softened.
2. Add the summer squash and saute for about 4 minutes, until they begin to color.
3. Add the tomatoes, red wine, parsley, and mint. Simmer for 20 to 25 minutes, stirring occasionally.
4. Season with salt and pepper, garnish with the feta and serve.
5. Cook’s Note: This is a great dish served with any grilled meats, poultry, or seafood, it can be made ahead, and served warm, or at room temperature.

Curried Summer Squash Soup

Serves 4 to 6

1 tablespoon vegetable oil
1/2 cup thinly sliced red torpedo onion
1 teaspoon minced fresh ginger
1 teaspoon lemon zest
2 teaspoons Madras curry powder
5 medium summer squash, coarsely chopped
1 cup coconut milk
1 1/2 cups chicken or vegetable broth
Salt and Sriracha
1/4 cup finely chopped cilantro

1. In a Dutch oven, heat the oil, and saute the onion, ginger, lemon zest, and curry powder for 2 to 3 minutes until the onion is softened.
2. Add the squash and toss to coat the squash in the onion mixture.
3. Add the coconut milk and broth, and simmer for 15 minutes until the squash is tender.
4. Using an immersion blender, puree the soup. Season with salt and Sriracha, add the cilantro and serve.

Bruschetta with Sweet Italian Peppers

Serves 6

One baguette, sliced 1/2-inch thick
1/2 cup extra virgin olive oil

1. Preheat the oven to 350 degrees, line a baking sheet with parchment, aluminum foil, or silicone. Arrange the sliced bread onto the baking sheet in one layer, brush with the oil and bake for 10 to 12 minutes until the bread begins to turn golden brown.

For the Peppers:
2 tablespoons olive oil
4 Italian long sweet peppers cleaned, cored, and cut into ½-inch rounds
4 red torpedo onions, thinly sliced
1 teaspoon sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
¼ cup tomato puree
¼ cup finely chopped Italian parsley
2 ounces Parmigiano Reggianno cheese, shredded

1. In a large skillet, heat the oil, and add the peppers and onions, and sauté for about 3 minutes, until they cook down a bit, stirring so that they do not brown.
2. Sprinkle the mixture with the sugar, salt, pepper, and tomato puree and cook until the tomato has almost evaporated, and the peppers are softened, about 10 minutes.
3. Stir in the parsley and remove the peppers from the pan to a small bowl.
4. At this point, you can cool the peppers to room temperature.
5. Cover and refrigerate for up to 4 days.
6. Serve the peppers at room temperature on toasted bread, and garnish with shreds of Parmigiano Reggiano. This topping is also delicious on sandwiches or with burgers.

Roasted Peaches with Cornbread and Maple Bourbon Sauce

Serves 6 For the Cornbread

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

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

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

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

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

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

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

Savory Peach Tart

Serves 4

2 tablespoons unsalted butter
4 red torpedo onions, thinly sliced using only the red part
1/2 teaspoon sugar
Salt and pepper
One sheet puff pastry defrosted and kept cold
One 5.2-ounce Boursin herb and garlic cheese, softened
3 yellow peaches, pitted and thinly sliced
Aged balsamic vinegar

1. In a skillet, heat the butter, and saute the onions with the sugar until they begin to turn golden. Season with salt and pepper and allow to cool.
2. Preheat the oven to 400 degrees, and line a baking sheet with parchment or silicone.
3. Roll out the puff pastry into a 12×16-inch rectangle and transfer to the baking sheet. Prick the pastry all over with the tines of a fork.
4. Spread the Boursin cheese evenly over the puff pastry.
5. Top with the sauteed onions, and then the peaches.
6. Bake for 15 to 20 minutes until the pastry is golden brown.
7. Allow to rest for 5 minutes before cutting into squares and drizzling with balsamic vinegar.

Peach and Tomato Caprese

Serves 4 to 6

One pound beefsteak tomatoes, cored and thinly sliced
One pound yellow peaches, pitted and thinly sliced
One pound fresh mozzarella thinly sliced
Salt and freshly ground black pepper
1 cup thinly sliced basil leaves
1 cup extra virgin olive oil
1/2 cup aged balsamic vinegar

1. On a serving platter, alternate the tomatoes, peaches, and mozzarella. Season with salt and pepper.
2. Garnish with the basil leaves.
3. Drizzle with the oil, and then dot with the vinegar. Serve at room temperature.

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

• Red Beets -J.K. Thille Ranches
• Spring Onions – J.K. Thille Ranches
• Rainbow Swiss Chard – Tamai Family Farms
• Rainbow Carrots – Black Sheep Produce
• Gold Nugget Tangerines – J.K. Thille Ranches
• Beef Steak Tomatoes – Heritage Family Farms
• Santa Rosa Plums – Kens Top Notch
• Wild Arugula – McGrath Family Farms

Farmer’s Choice:

• Snap Peas – Tutti Frutti
• Strawberries – Be Wise Ranch
• Yellow Nectarines – Kens Top Notch

Farmers’ Market Box Recipes:

Arugula Salad with Beefsteak Tomatoes and Blue Cheese Dressing

Serves 6

For the Dressing:
1 1/2 cups mayonnaise
1 cup sour cream
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
6 to 8 ounces blue cheese, to your taste, crumbled

1. In a medium-size bowl, stir together the mayonnaise, sour cream, Worcestershire, dry mustard, pepper, and garlic powder.
2. Fold in the blue cheese and stir until blended.
3. Do-Ahead: At this point, cover and refrigerate for 4 hours, or up to 5 days.

For the Salad:
1 bunch arugula, washed and spun dry
1 spring onion, thinly sliced, using the white and tender green part
2 beefsteak tomatoes, cored and thinly sliced, or cut into wedges
Salt and pepper
Blue Cheese dressing (see preceding recipe)

1. Arrange the arugula, onion, and tomatoes on salad plates or on a large serving platter. Season with salt and pepper.
2. Drizzle with the dressing and serve with additional dressing on the side.

Caprese Salad

Serves 4 to 6:

1 pound beefsteak tomatoes, cored and sliced 1/2-inch thick
1/2 pound fresh mozzarella, sliced
Salt and pepper
1 cup packed basil leaves
1/2 to 3/4 cup extra virgin olive oil

1. On a serving platter, alternate the tomato and mozzarella slices. Season with salt and pepper.
2. Tuck a leaf of basil between the tomatoes and mozzarella. Thinly slice the rest of the basil, and scatter over the platter.
3. Liberally drizzle the oil over the tomatoes and cheese. Serve at room temperature.

Marinated Beet Salad

Serves 4 to 6:
The beet marinade is also terrific for carrots, celery, cucumbers, and summer squash. Chef Jose Andres uses marinated beets as his ‘vegan’ poke, the beets standing in for the ahi.

1 bunch beets, tops removed, and ends trimmed
1 cup white vinegar
1 ½ cups water
2/3 cups granulated sugar
1 ½ teaspoons salt
1 teaspoon whole black peppercorns
4 sprigs fresh thyme
1/2 cup extra virgin olive oil
Fresh parsley, fresh mint, sunflower seeds, sliced almonds, goat cheese, for garnish—optional

1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 30 minutes (medium beets) to 60 minutes (large beets) until tender; a sharp paring knife will go into the beet easily. Allow the beets to cool, slip off the skins and cut the beets into 1/2-inch dice. Set aside.
2. (INSTA-POT/PRESSURE COOKER: large beets 15 minutes, natural release)
3. While the beets are roasting, heat the vinegar, water, sugar, salt peppercorns and thyme in a saucepan, bring to a boil and simmer for 10 minutes. Let steep for another 15 minutes, then strain out the solids, reserving the marinade.
4. Pour the marinade over the beets and toss to coat. Cool and refrigerate the beets overnight. I usually put this in a zip-lock bag and turn it a few times in the refrigerator.
5. When ready to serve, drizzle olive oil into the beets, and toss to coat.
6. Transfer the beets to a serving bowl with a slotted spoon, garnish with chopped parsley, mint, toasted sliced almonds or goat cheese.

Beet Carpaccio Salad with Buratta

Serves 4 to 6:

1 bunch beets, scrubbed, and tops removed (see save the greens)
1/3 cup aged Balsamic vinegar
1/2 cup extra virgin olive oil
3 tablespoons tangerine juice
1/4 cup packed basil leaves, thinly sliced
Salt and pepper
1 bunch arugula, washed and spun dry
2 balls buratta (if you can’t fine buratta, use fresh mozzarella)
3 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, 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, tangerine juice, and basil. Season with salt and pepper. Pour 1/2 of the mixture over the beets and marinate at room temperature for at least 1 hour.
4. Put the arugula into a salad bowl, toss with some of the dressing and put onto salad plates. Arrange beet slices on the lettuce and put pieces of buratta in the center of the salad. Arrange some tangerine segments around the outside of the plate, and drizzle with the remaining dressing.

Save the Greens Saute

Serves 4:
Beet greens are a great source of iron, and they taste delicious. Saute them for a terrific side dish, or to serve on bruschetta with burrata.

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

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

Chicken Salad with Tangerines and Candied Almonds

Serves 6:

1 head romaine lettuce, washed, spun dry and chopped (or your choice of sturdy greens)
2 carrots, shredded
3 Tangerines, peel removed, and separated into segments
2 cups cooked chopped or shredded chicken
1/2 cup vegetable oil
3 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced

1. In a salad bowl, combine the lettuce, carrots, tangerines, and chicken.
2. In a smaller bowl, whisk together the oil, soy sauce, vinegar, sugar, ginger, and garlic. Pour the dressing over the salad and toss to coat. Garnish the salad with candied almonds and serve.

For the Almonds:
1/2 cup sugar
1 1/2 cups sliced almonds

1. In a non-stick skillet, heat the sugar until it melts, then add the almonds, stirring to coat. Cook until the almonds begin to turn golden.
2. Remove from the skillet to a plate and when cool enough to handle, break them apart. The almonds will keep in the freezer for up to 1 month.

Tangerine Cheesecake Bars

Serves 6:

For the Cheesecake Bars:
Graham Cracker Crust:
1 1/2 cups graham cracker crumbs (about 18 whole crackers)
1/2 cup (1 stick) unsalted butter, melted
1/2 cup sugar
1. Preheat the oven to 325° F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. To make the crust, in a large bowl, combine the crust ingredients and press into the bottom and halfway up the sides of the pan. Set aside.

Cream Cheese Filling:
Three 8-ounce packages cream cheese softened
1 cup sugar
5 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup tangerine syrup (see below)

3. In a large bowl, using with an electric mixer, cream together the cream cheese and sugar in a large bowl until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating after each addition. Add the vanilla and beat until the filling is smooth. Pour into the crust, dollop the filling with some of the tangerine mixture and swirl it through the filling, like marbling. Bake until set, 35 to 40 minutes.
4. Remove from the oven and immediately cut into squares. Allow the cheesecake to cool completely before serving. Serve in a pool of the tangerine syrup.
5. Cheesecake is best at room temperature. To store the cheesecake, cover and refrigerate for up to 2 days, or freeze for up to 2 months.

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

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

Bistro Carrot Salad

Serves 4:

4 cups grated rainbow carrots
1/4 cup finely spring onion using the white and tender green parts
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
Salt and pepper
1/4 cup chopped Italian Parsley

1. In a bowl, combine all the ingredients, tossing to coat. Season with salt and pepper. Add the parsley and mix together.
2. Serve cold.
3. The salad will keep in the refrigerator for up to 4 days.

Carrot Top Pesto

Makes about 2 cups:

1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry
2 garlic cloves
1/3 cup pine nuts
1/3 cup grated Parmigiano Reggiano cheese
1/2 cups extra virgin olive oil
Salt and pepper

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

Israeli Couscous Salad with Rainbow Chard and Chickpeas

Serves 6:

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

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

Sautéed Sugar Snap Peas with Meyer Lemon Zest

Serves 4 to 6:

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

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

Carrot and Sugar Snap Pea Salad

Serves 4 to 6:

2 carrots, tops removed, scraped, and cut into 1/2-inch rounds
2 tablespoons unsalted butter
1/2 cup finely chopped spring onion
1/2 pound sugar snap peas, strings removed
2/3 cup vegetable oil
1/4 cup rice vinegar
2 tablespoons firmly packed light brown sugar
2 tablespoons Dijon mustard
1 teaspoon salt
1 teaspoon freshly ground black pepper
6 strips bacon, cooked until crisp, drained on paper towels, and crumbled
1/4 cup snipped fresh chives

1. Steam the carrots until just crisp/tender, about 3 minutes. Cool.
2. In a large skillet, heat the butter, add the onion and saute for 3 to 4 minutes until softened. Add the sugar snap peas, and the carrots, and saute until the peas are crisp.
3. Cool completely.
4. In a bowl, whisk together the oil, vinegar, sugar, mustard, salt, and pepper.
5. Toss the peas and carrots with some of the dressing, then toss in the bacon and chives, toss again, and serve.

Plum Upside-Down Cake with Vanilla Bean Ice Cream

Serves 8:

2 tablespoons unsalted butter
⅓ cup sugar
Salt
1 pound Santa Rose plums, halved, pitted, and cut into 3/4-inch wedges
1 cup (5 ounces) all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
⅛ teaspoon baking soda
½ cup whole milk
6 tablespoons unsalted butter melted and cooled
3/4 cup granulated sugar
2 teaspoons grated orange zest
1/4 cup orange juice
1 large egg plus 1 large yolk

1. Preheat the oven to 350 degrees and coat the inside of a 10-inch baking dish with non-stick cooking spray.
2. In a skillet, melt the butter, add the sugar, and salt, and cook for 3 to 4 minutes until the mixture is a deep amber color. Pour into the prepared baking dish.
3. Arrange the plums on the butter and sugar mixture.
4. In a mixing bowl, whisk together the flour, cornmeal, baking powder, and soda.
5. In another bowl, whisk together the milk, butter, sugar, zest, orange juice, egg, and yolk.
6. Pour into the dry ingredients, stirring until combined.
7. Gently pour over the plums, bake for 28 to 33 minutes, until the cake is golden brown, and a skewer inserted into the center comes out clean.
8. Let the cake cool for 15 minutes. Place a plate that is 2-inches wider than the cake pan over the pan, carefully invert the cake onto the plate. Allow the cake to cool for at least 1 hour before serving with vanilla bean ice cream.

Nectarine Tart

Serves 6:

1 9-inch prebaked pie crust
1/2 cup heavy cream
8-ounces mascarpone cheese
3 tablespoons sugar
1/4 teaspoon almond extract
4 yellow nectarines, pitted, and thinly sliced
1/2 cup apricot jam

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

Nectarine Slaw

Serves 6:

One head green cabbage, cored, cut into quarters, and thinly sliced
4 red radishes, thinly sliced
2 yellow nectarines, peeled, pitted, and coarsely chopped
1 cup mayonnaise
1 yellow nectarine, peeled, pitted, and cut into quarters
1/4 cup orange juice
1/4 cup rice vinegar
Several drops Tabasco or Frank’s hot sauce
2 tablespoons poppy seeds

1. Put the cabbage, radishes, and nectarines into a salad bowl.
2. In a food processor or blender, combine the mayonnaise, nectarine, juice, vinegar, and Tabasco.
3. Puree until blended. Season with salt and add the poppy seeds. Pour over the slaw and toss to combine. Serve cold. The slaw can be refrigerated for up to 8 hours.

Rainbow Chard and Basmati Rice Soup

Serves 6:

1 tablespoon extra virgin olive oil
1/2 cup finely chopped spring onion
2 stalks celery, finely diced
4 garlic cloves, minced
1 pound rainbow Swiss chard, tough stems removed
Salt and freshly ground pepper
1/2 cup tomato puree
One 14.5-ounce can chickpeas, drained and rinsed
8 cups chicken or vegetable broth
1 bay leaf
1 teaspoon chopped sage
½ cup basmati rice
Extra virgin olive oil for garnish
Freshly grated Parmigiano Reggiano for garnish

1. In a Dutch oven, heat the oil, add the onion, celery, and garlic, sauteing until the onion begins to soften. Add the chard, season with salt and pepper, and stir until wilted.
2. Add the tomato puree, chick peas, broth, bay leaf and sage, and bring to a boil. Simmer for 30 minutes. Add the rice, and simmer for another 15 to 20 minutes until the rice is tender. To serve drizzle with extra virgin olive oil and sprinkle with some cheese.

Swiss Chard and Corn Frittata

Serves 6:

¾ cup whole milk
¾ cup sour cream
4 large eggs
2 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh sage
3/4 teaspoon salt
1/2 teaspoon Tabasco
1 cup coarsely grated Gruyère or Cheddar (about 4 ounces)
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 cup finely chopped spring onion, using the white and tender green parts
2 cups corn kernels (from 2 to 3 ears, or frozen and defrosted)
2 garlic cloves, minced
1 bunch Swiss chard, stems removed, leaves coarsely chopped
1 to 2 beef steak tomatoes, sliced 1/2-inch thick
Salt and pepper
1/4 cup grated Parmigiano Reggiano

1. Preheat the oven to 375 degrees.
2. In a mixing bowl, whisk together the milk, sour cream, eggs, flour, parsley, sage, salt, and Tabasco. Stir in 3/4 cup of the Gruyere or Cheddar. Set aside.
3. In a large ovenproof skillet, heat the butter and oil, saute the onion until it begins to caramelize, about 7 minutes. Add the corn, and garlic, and saute another 2 minutes.
4. Add the chard in handfuls, until it wilts, season with salt and pepper.
5. Pour the milk/egg mixture over the chard and corn, arrange the tomatoes on top, season with salt and pepper, sprinkle with the remaining Gruyere and Parmigiano and bake for about 40 minutes, until the custard is set.
6. Allow to rest for at least 10 minutes before cutting into wedges. This is delicious hot, or at room temperature.

Braised Chicken with Plums

Serves 6:

6 skinless, boneless chicken-breast halves
salt and pepper
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 spring onions, thinly sliced using the white and tender green parts
4 plums, pitted and cut into wedges
3/4 cup chicken broth
1/4 cup aged balsamic vinegar
1 tablespoon honey
Salt and pepper

1. Preheat the oven to 400 degrees. Season the chicken with salt and pepper.
2. In a large oven proof skillet, heat oil over medium-high heat until hot. Add breasts and cook until browned on both sides. The chicken will not be cooked through. Transfer breasts to a platter; cover with foil to keep warm.
3. Add the onions to the skillet, and saute until they begin to turn golden brown. Add the plums, and saute until they b
4. Add the chicken broth, vinegar, and honey, stirring up any browned bits in the bottom of the skillet.
5. Add the chicken back to the skillet, turning in the sauce.
6. Roast for 10 to 12 minutes until the chicken is cooked through, registering 165 on an instant read meat thermometer. Season the sauce with salt and pepper and serve the chicken napped with some of the sauce.

Strawberry Pretzel Pie

Serves 6 to 8:

14 tablespoons (1¾ sticks), softened
2 cups confectioners’ sugar
3 cups mini snack pretzels, finely ground
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
Two 8-ounce packages cream cheese, softened
1 ½ cups very cold heavy whipping cream
1/2 pound fresh strawberries, hulled and thinly sliced lengthwise
2 tablespoons granulated sugar

1. Preheat the oven to 400 degrees and coat the inside of a 9-inch, deep pie dish with non-stick cooking spray and set aside.
2. In a stand mixer fitted with a paddle attachment, or in a medium bowl using a handheld electric mixer, beat the butter, ½ cup confectioners’ sugar, ground pretzels, flour, baking soda and salt on low speed until just combined, then increase the speed to high and continue to beat until you get a soft, cohesive dough. Gather the dough and transfer it to the pie pan. Using your fingers, press the mixture evenly across the bottom and up the sides of the dish. Bake until the crust is slightly puffed and deep golden brown in color, 12 to 15 minutes. Remove from the oven and allow to cool while you make the filling.
3. In the stand mixer with a paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese on high for 1 minute to soften. Turn off the mixer. Add 1½ cups confectioners’ sugar and continue beating on low speed until combined. Stop to scrape down the sides of the bowl, then beat on high until fluffy, about 2 minutes.
4. If using a stand mixer, switch to the whisk attachment. With the mixer running on low speed, slowly add the heavy whipping cream, a splash at a time, beating well after each addition until the mixture is smooth.
5. Scrape down the sides of the bowl, increase speed to high and beat until billowy and whipped, about 2 more minutes. Transfer to the cooled crust and spread in an even layer. Refrigerate until ready to serve, or chill for 2 hours to allow the pie to firm up for slicing.
6. Combine the granulated sugar with the sliced strawberries and toss to coat, then pile the strawberries on top of the pie. Serve immediately.
7. Cooks’ Note: This pie is delicious using stone fruits such as peaches, cherries, and plums, or with other berries, or a combination of berries and stone fruits.

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

• Apricots – Scott Family Farms
• Garnet Yams – Her Produce
• Chinese Eggplant – Her Produce
• White Corn – Black Sheep Produce
• White Kale – Tamai Family Farms
• Red Torpedo Onions – Tutti Frutti Farms
• Zucchini – Tutti Frutti Farms
• English Peas – Two Peas in a Pod
• Purple Carrots – Black Sheep Produce

Farmer’s Choice:

• Cherries – Barbagelata Farms
• Yellow Peaches – Fair Hills Farm

Farmers’ Market Box Recipes:

Apricot Glazed Chicken

Serves 6:
Cook’s Note: this glaze is also delicious with pork.

For the Glaze:
1/2 pound apricots, peeled, pitted, and chopped
1/2 cup sugar
2 tablespoons whole grain mustard (or Dijon)
2 teaspoons Sriracha
2 tablespoons lemon juice
1 teaspoon salt

1. In a saucepan, combine all the ingredients and bring to a boil. Simmer for 15 to 20 minutes until the apricots are soft.
2. Use a potato masher or immersion blender to break up any large chunks of apricots. The sauce can be made 5 days ahead of time and refrigerated. Re-warm before using.

For the Chicken:
6 chicken breasts, skin and bones removed
Salt and pepper
1 tablespoon vegetable oil
Apricot glaze (see preceding recipe)

1. Preheat the oven to 350 degrees, sprinkle the chicken breasts with salt and pepper.
2. In an oven proof skillet, heat the oil, and brown the chicken on both sides, about 3 minutes per side.
3. Add 1/2 cup of the glaze to the pan and turn the chicken in the glaze.
4. Transfer the skillet to the oven and bake for 12 to 15 minutes, basting once with the glaze.
5. Serve the chicken with additional glaze on the side.

Apricot Cobbler

Serves 4 to 6:

1/2 pound apricots, pitted and cut into wedges
1/2 cup sugar
1/2 teaspoon ground cinnamon
1 tablespoon lemon juice or Amaretto
2 teaspoons cornstarch
1 cup all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup cold butter, cut into bits
1/2 cup whole milk

1. Preheat the oven to 400 degrees.
2. In a 9-inch baking dish combine the apricots, sugar, lemon juice and cornstarch, stirring to coat.
3. In a mixing bowl, combine the flour, sugar, baking powder, salt, and butter, massaging the butter into the dry ingredients until the mixture resembles peas. Add the milk and stir until just combined. Spread the mixture over the apricots and bake for 30 to 35 minutes until a skewer inserted into the topping comes out clean. Allow the cobbler to rest for 15 minutes before serving topped with ice cream, crème fraiche or unsweetened whipped cream.

Stir Fried Chinese Eggplant

Serves 4:

2 Chinese eggplants, cut into bite sized pieces
salt
1/3 cup vegetable oil
4 cloves garlic, minced
2 teaspoon grated ginger
3 tablespoons light soy sauce
1 tablespoon sugar
1 teaspoon sesame oil

1. Put the eggplant pieces into a colander and sprinkle liberally with salt. Set aside while you assemble the other ingredients.
2. Rinse the eggplant pieces and heat the oil in a wok or large skillet.
3. Add the eggplant and stir fry until the pieces are golden brown.
4. Remove from the wok, add the garlic and ginger, swirl in the oil, adding the soy sauce, sugar, and the eggplant back into the pan. Toss to combine.
5. Serve warm drizzled with sesame oil.

Spicy Chinese Eggplant and Ground Pork

Serves 4:

2 Chinese eggplants, cut into 1/2-inch dice
pinch of salt
1/2 pound minced pork
1 teaspoon minced ginger
1 tablespoon Mirin rice wine
1/4 cup vegetable oil
2 garlic cloves, sliced
One 1-inch piece ginger, sliced
2 green onions, white half and green half divided
1/2 teaspoon chili garlic sauce (or to taste)
2 tablespoons soy sauce
1/4 teaspoon sugar
1/2 teaspoon sesame oil

1. Put the eggplant into a large colander and sprinkle liberally with salt. Let stand at room temperature for 1 hour. Rinse the eggplant, and dry.
2. While the eggplant is salted, mix the pork, ginger, and Mirin. Let stand at room temperature for 20 minutes.
3. In a wok or large skillet, heat the oil, and cook the eggplant until it is golden. Remove from the wok.
4. Add the pork and cook until it is no longer pink. Remove from the work and mix with the eggplant.
5. Add the garlic, ginger and white of the green onion to the wok and stir fry for 1 minute.
6. Add the chili garlic sauce, soy, sugar, and sesame oil. Add the eggplant and pork back to the wok and stir fry another 2 minutes. Garnish with the green part of the scallions and serve over rice.

Taste of Summer Pasta Salad

Serves 6:

One pound shaped pasta (fusilli, cavatappi, penne, small rigatoni, or shells) cooked 2 minutes short of al dente
1 ear corn, kernels removed (see note)
2 zucchini, scrubbed, ends trimmed, and cut into 1/2-inch dice
1 red torpedo onion, finely chopped
2 purple carrots, cut into julienne
2/3 cups olive oil
1/3 cup white wine vinegar
2 cloves garlic, minced
2 tablespoons finely chopped dillweed
1/2 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. When the pasta has cooled slightly, put it into a salad bowl.
2. Add the corn, zucchini, onion, and carrots.
3. In a small bowl, whisk together the remaining ingredients.
4. Pour over the salad and toss to coat. The salad can be refrigerated for up to 24 hours, remove from the refrigerator 1 hour before serving.

Chipotle Corn Dip

Serves 6:

2 tablespoons butter
1/4 cup finely chopped red onion
1 clove garlic, minced
1/2 teaspoon ground cumin
2 chipotle chilies in adobo, chopped
1/2 cup diced tomato
1/2 cup corn, cut off the cob
1 cup sour cream
1/2 cup mayonnaise
1 cup grated mild cheddar cheese
1/2 cup grated Monterey jack cheese
1/4 cup chopped cilantro
Tortilla chips, fresh vegetables for serving

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

Kale Caesar

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

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

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

Kale and Apple Slaw

Serves 6:

3 tablespoons white miso paste
2 tablespoons fresh lemon juice
1 tablespoon rice wine vinegar
1/2 teaspoon toasted sesame oil
3 tablespoons sugar
2 tablespoons extra virgin olive oil
1/4 teaspoon ground white pepper
1 bunch kale tough stems removed and cut into 1/2-inch ribbons
1 Fuji apple, cored and grated on the large holes of a box grater (about 1/2 cup total)
2 medium purple carrots, grated on the large holes of a box grater (about 1/2 cup total)

1. In a large bowl, combine the miso, lemon juice, vinegar, olive and sesame oils, and pepper to make a thick dressing.
2. Toss in the kale, apple, and carrots, and mix continuously for a couple of minutes to

Hasselback Garnet Yams

Serves 6:

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

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

Roasted Garnet Yam Salad

Serves 4 to 6:

1 pound garnet yams, peeled, and cut into 1/2-inch dice
3 tablespoons extra virgin olive oil
Salt and pepper
1/2 cup corn cut from the cob
2 purple carrots, finely chopped
2 ribs celery, finely chopped
2 red torpedo onions, finely chopped using the red and tender green part
3/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon honey
Salt and pepper
4 strips bacon, cooked crisp and crumbled


1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, parchment, or silicone.
2. In a bowl, combine the yams, oil, salt, and pepper. Roast for 35 minutes, until tender. Cool completely.
3. Transfer to a salad bowl.
4. Add the corn, carrots, celery, and onions to the bowl.
5. In a small bowl, whisk together the oil, lemon juice, Dijon mustard, and honey. Season with salt and pepper. Toss the potato mixture with the dressing, and garnish with the bacon. Serve at room temperature.
6. Do-Ahead: You can make this 12 hours ahead of time, cool, cover and refrigerate. Remove from the refrigerator 1 hour before serving.

Crustless Zucchini Quiche

Serves 6:

2 tablespoons unsalted butter
1/3 cup finely chopped shallot
1 garlic clove, minced
4 medium zucchini, ends trimmed and grated
1/4 cup finely chopped basil
Salt and pepper
6 large eggs
1/2 cup heavy cream
1 cup grated Parmigiano Reggiano
1/2 cup crumbled goat cheese

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a skillet, heat the butter and saute the shallot, garlic, and zucchini, until the liquid in the pan evaporates, and the shallot is softened. Fold in the basil and season with salt and pepper. Set aside to cool in a mixing bowl.
3. When the zucchini is cooled, whisk in the eggs, cream, and the Parmigiano.
4. Pour into the prepared pan, and sprinkle with the goat cheese.
5. Bake for 35 to 45 minutes until the center is just set and the top is golden brown. Allow to rest for 5 to 10 minutes before cutting into wedges and serving.

Pasta with Zucchini and Peas

Serves 6:

1 to 2 tablespoons extra virgin olive oil
4 thin slices Prosciutto di Parma, cut into julienne
3 tablespoons unsalted butter
1 garlic clove, minced
1 torpedo onion, finely chopped, using the red and tender green parts
3 zucchini, ends trimmed, and cut into 1/2-inch dice
1/2 pound English peas, shelled
Salt and pepper
One pound tagliatelle, cooked 2 minutes short of al dente, saving some of the hot pasta water
1/2 cup grated Parmigiano Reggiano

1. In a small skillet, saute the prosciutto until crispy. Remove to paper toweling, to drain, and set aside.
2. In a large skillet, melt the butter add the garlic, and onion, and saute for 2 to 3 minutes to soften the onion.
3. Add the zucchini and peas, saute, seasoning with salt and pepper, until the peas are tender, about 4 minutes.
4. Add the drained pasta to the skillet, adding 1/2 of the cheese and some of the hot pasta water to make a creamy sauce.
5. Serve garnished with the crispy prosciutto and the remaining cheese.

Crostini with Pea Pesto

For the Crostini:
Makes about 24 pieces:

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

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

For the Pesto:
1 to 1 1/4 cup shelled English peas
1 garlic clove
1/4 cup grated Parmigiano Reggiano
1/3 cup extra virgin olive oil
Salt and pepper

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

Crostini with Creamy Ricotta and Sweet-tart Balsamic Cherries

Serves 6 to 8:

For the Crostini:
Makes about 24 pieces:

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

5. 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.
6. Brush the baguette slices with oil and bake for 10 minutes until the slices begin to turn golden brown.
7. Remove from the oven and allow to cool.
8. The crostini can be stored at room temperature for 2 days, or frozen for one month.

For the Cherries and Assembly:
2 tablespoons unsalted butter
1/2 pound sweet cherries, pitted and chopped
1/4 cup sugar
1/4 cup aged balsamic vinegar
1/4 cup whole milk ricotta

1. In a saucepan, melt the butter, add the cherries and sugar, and saute until the cherries begin to soften, about 3 minutes. Add the vinegar, and simmer for 2 minutes.
2. Allow the mixture to cool, cover and refrigerate for up to 5 days.
3. Spread the ricotta onto the crostini and top with some of the cherries.
4. Use the cherries over dessert, as a topping for crostini with burrata, goat cheese or fresh ricotta.

Cherry Amaretto French Toast

Serves 6 to 8:

2 cups pitted sweet cherries
1/4 cup sugar
2 tablespoons cornstarch
2 tablespoons Amaretto di Saronno or 1/4 teaspoon almond extract
Two 8-ounce containers mascarpone
2 tablespoons Amaretto di Saronno
2 tablespoons sugar
8 large eggs
1 1/2 cups heavy cream
1/2 cups sugar
2 tablespoons Amaretto di Saronno
1 teaspoon ground cinnamon
One 8-ounce loaf Brioche, egg bread like Challah or Hawaiian Sweet bread sliced
1/2 cup sliced almonds for garnish
1/4 cup unsalted butter
cinnamon sugar for garnish


1. Coat the inside of a 13-by-9-inch baking dish with nonstick cooking spray.
2. In a bowl, combine the cherries, sugar, cornstarch, and Amaretto. Pour into the prepared pan.
3. In another bowl stir together the mascarpone, Amaretto, and sugar.
4. Spread over the cherries in the pan.
5. In another bowl, whisk together the eggs, heavy cream, sugar, and cinnamon.
6. Dip the brioche into the egg mixture and lay over the mascarpone in the pan.
7. I was able to do 2 layers. Pour any remaining egg mixture over the bread evenly. Sprinkle with the almonds, brush with the butter, and sprinkle with cinnamon sugar. Cover and refrigerate at least 8 hours, or up to 36 hours.
8. Remove the casserole dish from the refrigerator 30 minutes before baking.
9. Preheat the oven to 350 degrees, and bake for 45 minutes, until the casserole is bubbling, and the top is browned. Allow to rest for 10 minutes, then cut into squares and serve.

Pork Tenderloin with Peach Barbecue Sauce

Serves 4 to 6:

For the Sauce:
1 tablespoon canola oil
3/4 cup chopped torpedo onion, using the red part only
1 1/2 tablespoons minced fresh jalapeño
1 pound fresh peaches, peeled, pitted, and chopped
1/4cup cider vinegar
1/4 cup bourbon
2 1/2 tablespoons honey
2 tablespoons Dijon mustard
1 teaspoon light brown sugar
1/8 teaspoon dry mustard
Salt and pepper

1. In a saucepan, heat the oil, and saute the onion and jalapeno for 2 minutes.
2. Add the peaches, vinegar, bourbon, honey, mustard, sugar, and dry mustard.
3. Bring to a boil, and simmer for 30 minutes until thickened.
4. Using a potato masher or immersion blender, smooth out the sauce. At this point, the sauce can cooled, covered, and refrigerated for up to 1 week.

For the Pork:
Two 1 1/2 pound pork tenderloin
4 cups water
4 tablespoons salt
2 tablespoons sugar
2 tablespoons extra virgin olive oil

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

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

• Yellow Nectarines – Regier Family farms
• Fennel – Tutti Frutti Farms
• Red Beets – J.K. Thille Ranch
• Collard Greens – McGrath Family Farms
• Salanova Lettuce – Solutions Farms
• Mixed Summer Squash – Fresno Evergreens
• Rainbow Swiss Chard – Tamai Family Farm
• Orange Carrots – J.K. thille Ranch
• Sataina B Potatoes – Weiser Family Farms

Farmer’s Choice:

• Italian Sweet Long Peppers – Fresno Evergreens
• Apricots – Regier Family Farms

Farmers’ Market Box Recipes:

Grilled Nectarine Salad with Mango Vinaigrette

Serves 4:

2 nectarines, halved and pitted
Raw sugar
One head Salanova lettuce, washed and spun dry
1/4 cup mango nectar
1/4 cup rice vinegar
2 teaspoons Dijon mustard
1/2 cup vegetable oil
Salt and pepper
1/2 cup crumbled goat cheese, Feta, or blue cheese for garnish

1. Preheat the grill or broiler for 10 minutes, dip each nectarine half into the raw sugar, cut side down.
2. Grill cut side down, or broil cut side up until the sugar is bubbling, and the nectarine is softened. Remove from the grill/broiler and allow to rest.
3. Plate the lettuce.
4. In a small bowl, whisk together the nectar, vinegar, mustard, and oil. Season with salt and pepper. Put a nectarine half onto the lettuce, drizzle the salad with the dressing, and garnish with the cheese and serve.

Nectarine Tart

Serves 6:

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

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

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.
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.

Grilled Chicken Thighs with Fennel Slaw

Serves 6:

1/4 cup Dijon mustard
1 tablespoon Worcestershire
2 garlic cloves, minced
1/4 cup lemon juice
1/2 cup olive oil
Salt and pepper
6 chicken thighs, skin and bones removed
1/2 cup mayonnaise
1 cup chopped basil
1/4 cup finely chopped cornichons
Brioche buns for serving
1 fennel bulb, wispy ends trimmed, and finely diced
1 head Salanova, washed, spun dry and chopped

1. In a bowl, whisk together the mustard, Worcestershire, garlic, lemon juice and olive oil. Divide the mixture in half, add the chicken thighs to one half of the mixture, and marinate for 1 hour.
2. Add the mayonnaise, basil, and cornichons to the other half of the marinade, season with salt and pepper and refrigerate.
3. Preheat the grill for 10 minutes and grill the chicken for 3 to 4 minutes on each side, until cooked through.
4. Remove to a cutting board and allow to rest for 5 minutes. Thinly slice and arrange on the brioche buns.
5. Toss the salad greens and fennel with the remaining dressing, and pile on top of the chicken on the buns and serve.

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.

Roasted Fennel, Potatoes and Olives

Serves 4:

6 medium Santina potatoes, scrubbed, and cut into wedges
1 fennel bulb, root end trimmed, wispy ends removed and thinly sliced
1/2 cup extra virgin olive oil
Salt and pepper
2 vine-ripened tomatoes thinly sliced
1 teaspoon dried oregano
1 cup oil cured olives sliced

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone.
2. In a bowl, combine the potatoes, fennel, and oil. Season with salt and pepper.
3. Roast for 20 minutes, top the potatoes with the tomatoes, oregano, and olives, and roast another 20 minutes until the potatoes are tender. Serve immediately.

Swiss Chard “lasagna”

Serves 6:
This is a great way to use up the stalks from Swiss chard.

1 bunch Swiss Chard, stalks cut, washed, and spun dry
1/4 cup extra virgin olive oil
3 tablespoons all-purpose flour
1 cup chicken or vegetable broth
1 cup milk
1/8 teaspoon freshly grated nutmeg
1 cup grated cheese Parmigiano Reggiano
1 cup grated Pecorino Romano
1/4 pound Prosciutto di Parma, finely chopped
1/4 cup chopped parsley
salt and pepper

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

Sicilian Greens

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

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

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

Chocolate Beet Cake

Makes 2 9-inch layers, or 24 cupcakes:

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

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

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

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

Pasta Carbonara Style with Summer Squash

Serves 6:

1/4 cup extra virgin olive oil
1 garlic clove, minced
2 cups summer squash, ends trimmed and cut into 1/2-inch dice
5 large egg yolks
1 cup freshly grated Parmigiano Reggiano cheese, plus more for garnish
1/4 cup freshly ground black pepper
1 pound spaghetti, or buccatini

1. In a large skillet, heat the oil, saute the garlic and squash until the squash begins to color, and loses some of its liquid. Set aside.
2. In a mixing bowl, whisk together the eggs, the cheese, and half the pepper. Set aside at room temperature.
3. Bring 8-quarts of salted water to boil in a pasta pentola and cook the pasta 2 to 3 minutes short of al dente.
4. When the pasta is cooked, heat the skillet with the zucchini, drain the pasta, reserving some of the pasta liquid, and add the pasta to the skillet tossing to blend.
5. Take the skillet off the heat, and add the egg and cheese mixture, adding more pasta water to make a creamy sauce. Taste the pasta and add more pepper if desired and serve.

Stuffed Summer Squash

Serves 10 to 12
This recipe words well with any summer squash; just
Eight 6-inch-long zucchini or summer squash, ends trimmed, and cut in half lengthwise
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1 clove garlic minced
½ cup finely diced boiled ham
1/4 cup packed fresh basil leaves, cut into strips
1 1/2 cups fresh breadcrumbs
1/3 cup mayonnaise
1 1/4 cups shredded Gruyere
1. Line a baking sheet with a silicone liner or aluminum foil or parchment paper or coat two 13 x 9-inch baking dishes with nonstick cooking spray.
2. Bring an inch of water to a boil in a large pot. Place the squash in a steamer insert, fit it into the pot, cover, and steam the squash until tender when pierced with a knife, but the skin is still crisp, 6 to 10 minutes. Remove from the pot and let cool a bit. Then gently scoop out the insides of the squash with a small teaspoon or grapefruit spoon, leaving a 1/2-inch-thick shell. Dry the shells with paper towels. Chop the insides of the squash finely.
3. In a 10-inch skillet, heat the butter and oil together over medium heat. When the butter is melted, add the onion, and chopped squash and cook, stirring, until the onion begins to soften, about 3 minutes. Add the garlic, ham, and cook, stirring, for another 2 minutes. Remove from the heat and transfer to a medium-size bowl. Stir in the basil, breadcrumbs, and mayonnaise until blended.
4. Stuff the squash shells with the mixture and place on the prepared baking sheet or in the baking dishes.
5. Do-Ahead: At this point, you can cover and refrigerate for up to 2 days. Bring to room temperature before continuing.
6. Preheat the oven to 375°F. Cover the squash evenly with the cheese and bake until the cheese is golden, and the filling is puffed, 10 to 15 minutes. Remove from the oven and serve hot, warm, or at room temperature.

Dill Dijon Potato Salad

Serves 4:
If dill isn’t available, basil and/or Italian parsley work well in this recipe.

1 pound Satina potatoes, scrubbed
1/4 cup packed fresh dill, chopped
1 green onion, finely chopped
1 tablespoon white wine vinegar
1⁄4 cup extra virgin olive oil
1/2 teaspoon Dijon mustard
1 teaspoon salt
½ teaspoon freshly ground black pepper

1. Put the potatoes into water to cover and bring to a boil. Simmer for 25 to 35 minutes until the potatoes are tender when pierced with the sharp point of a knife. Cool completely.
2. In a bowl, whisk together the dill, onion, vinegar, oil, mustard, salt, and pepper. Adjust seasoning, adding more vinegar, or mustard if needed.
3. Peel the potatoes and cut into bite sized pieces. Add to the dill mixture and toss to coat. Serve at room temperature.

Sausage and Peppers

Serves 6:

2 pounds Italian sausage (I use sweet, as I’m not fond of spicy sausage in this)
1/4 cup water
3 tablespoons extra virgin olive oil
1 large, sweet onion, like Vidalia—you’ll need about 2 cups, thinly sliced
4 cups thinly sliced Italian long peppers
1 teaspoon dried oregano
salt and pepper
1/4 cup tomato puree or chopped tomatoes (see note 2)
1/4 cup finely chopped basil
2 tablespoons finely chopped Italian parsley

1. Put the sausage and water into a microwavable dish, cover, and cut a few vent holes in the plastic wrap. Cook for 5 minutes on high. You can also do this on the stove top in skillet. What you are doing here, is almost cooking the sausage through–it takes less time that doing them in a skillet on the stove top and the sausage is juicier.
2. Preheat the grill or a grill pan, and grill the microwaved sausages, until they are cooked through, about 3 to 4 minutes, turning to brown evenly. Set aside.
3. In a large skillet, heat the oil, add the onion, and saute until it begins to turn translucent.
4. Add the peppers, and oregano, season with salt and pepper. saute until the peppers are softened.
5. Add the tomatoes, basil and parsley, and simmer for 10 minutes. Add the sausages back into the pan and simmer another 5 minutes.
6. Season with salt and pepper, serve on soft Italian rolls.

Apricot Torte

Serves 6 to 8
This is a great recipe to keep in your repertoire—I have made it with all kinds of stone fruit, apricots are especially delicious.

¾ to 1 cup sugar
½ cup unsalted butter, softened
2 eggs
1 cup unbleached flour
1 teaspoon baking powder
Pinch of salt
1 pound apricots, halved and pitted
Confectioners’ sugar for garnish

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch springform pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream together the sugar, and butter until fluffy. Add the eggs one at a time and beat until combined.
3. Add the flour, baking powder and salt. Beat until smooth.
4. Pour the batter into the pan. Arrange the apricots cut side down on top of the butter, pushing the fruit into the batter a bit.
5. Bake for 1 hour, or until a skewer inserted into the center comes out clean. Cool for 10 minutes, remove the springform, and cool completely. Sift confectioners’ sugar over the torte when cooled.

Moscato Poached Apricots with Crème Fraiche

Serves 4 to 6:

1 pound apricots, halved and pitted
1 1/2 cups Moscato di Asti
1 teaspoon vanilla paste or extract
1/3 cup sugar
1/2 cup crème fraiche

1. Put the apricots, Moscato, vanilla and sugar into a Dutch oven. Bring to a boil, and simmer for 12 to 15 minutes until the apricots are tender. Remove the apricots from the liquid, boil the liquid down until it is reduced by half. Cool the syrup and the apricots.
2. When ready to serve, arrange an apricot half on a dessert dish, top with some crème fraiche, and drizzle with the syrup.

Apricot Salsa

Makes about 2 cups:

2 Whole Apricots, pitted and coarsely chopped
1/4 cup lime juice
1 teaspoon Salt
1 teaspoon Red Wine Vinegar
1/2 cup finely chopped cherry tomato
1/4 cup White Onion, finely chopped
2 teaspoons Jalapeno, finely chopped
1 teaspoon Honey
1 Tablespoon Cilantro or Italian parsley, chopped
1. Combine all the ingredients in a bowl and toss to coat. Allow to mellow at room temperature for 2 hours before serving. The salsa will keep covered in the refrigerator for up to 4 days.

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

• Garnet Yams – Her Produce
• Cucumbers – J. R. Organics
• Naval Oranges – Bernard Ranches
• Mustard Greens – Tamai Family Farms
• Bloomsdale Spinach – County Line Harvest
• Mixed Summer Squash – J.R. Organics
• Purple Spring Onions – Black Sheep Produce
• Purple Carrots – Black Sheep Produce

Farmer’s Choice:

• Yellow Peaches – Regier Family Farms
• Apricots – Regier Family Farms
• Blue Berries – Murray Family Farms

Farmers’ Market Box Recipes:

Soy Orange Glazed Yams

Serves 4 to 6:

1 pound garnet yams, peeled and cut into 1-inch chunks
1/4 cup vegetable oil
1/4 cup soy sauce, or Tamari
1/2 cup orange juice
1 teaspoon grated ginger
2 garlic cloves, minced
2 oranges, peel and pith removed and segmented for garnish
2 spring onions, finely chopped for garnish

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. Put the yams, oil, soy sauce, orange juice, ginger, and garlic into a bowl and toss the mixture together to coat the yams.
3. Spread the mixture into prepared pan, and roast for 40 to 50 minutes, until the yams are tender.
4. Garnish the yams with oranges and green onions.

Hasselback Sweet Potatoes

Serves 6:

6 O’Henry sweet potatoes
3 tablespoons unsalted butter, melted
3 tablespoons olive oil
2 teaspoons finely chopped fresh thyme leaves
2 garlic cloves, minced
salt and freshly ground black pepper
1/2 cup sour cream
2 spring onions, finely chopped using the white and tender green parts

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

Pasta with Mustard Greens and Sausage

Serves 6:

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

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

Pan Roasted Pork Tenderloin with Orange Chipotle Glaze

Serves 4:

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

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

For the Pork:
One 1 1/2 pound pork tenderloin
4 cups water
4 tablespoons salt
2 tablespoons sugar
2 tablespoons extra virgin olive oil

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

Wilted Spinach Salad

Serves 6:

1 pound elbow macaroni cooked 2 minutes short of al dente
1/4 cup cider vinegar
1 cup whole milk
1 cups mayonnaise
1 teaspoon brown sugar
Salt and black pepper
2 spring onions, thinly sliced
1 bunch baby purple carrots, scraped and grated
1 celery rib, finely chopped

1. Drain the pasta and toss with the vinegar. Cool for 10 minutes.
2. In a small bowl, whisk together the milk, mayonnaise sugar, salt, and pepper.
3. Add the onions, carrots, and celery to the macaroni, and toss with the mayonnaise mixture.
4. Refrigerate for at least 6 hours before serving.

Zucchini Spinach Parmesan Rice

Serves 8:
This is one of my favorite sides for summer grilling.

3 tablespoons unsalted butter
1/2 cup finely chopped onion
2 cloves garlic, minced
One bunch Bloomsdale Spinach, washed, spun dry and chopped
4 cups shredded zucchini (about 2 1/2 pounds)
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 shakes of Tabasco sauce
2 tablespoons all-purpose flour
1 cup chicken broth
1 1/2 cups heavy cream
3/4 cup long-grain rice
3/4 cup freshly grated Parmigiano Reggiano cheese

1. In a large skillet over medium heat, melt the butter, then add the onion and garlic and cook, stirring, until softened, 2 to 3 minutes. Add the spinach and cook till wilted, about 1 minute, add the zucchini and cook until it is no longer giving off moisture, 4 to 6 minutes. Season with the salt, pepper, and Tabasco.
2. Sprinkle with the flour and cook, stirring, for 2 minutes. Gradually stir in the broth and heavy cream, stirring until the mixture is smooth and the mixture comes to a boil.
3. Do-Ahead: At this point, you can let cool, cover, and refrigerate for 2 days. Let come to room temperature before continuing.
4. Preheat the oven to 400°F F. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
5. Stir the rice into the zucchini mixture, pour into the prepared dish, and sprinkle with the cheese. Bake until the rice is tender, and the cheese is golden, 25 to 35 minutes. Let rest for 5 to 10 minutes before serving.
6. Cook’s Note: If you would like the rice can be made in individual ramekins or muffin tins, then tipped out onto the plate when served.

Cucumber Panzanella Salad

Serves 6:

1 pound cucumbers, scrubbed, seeded, and finely diced (about 4 cups)
4 cups diced stale bread
2 spring onions, finely chopped using the white and tender green parts
2 cups scrubbed, seeded finely diced summer squash, ends trimmed
1/2 cup pitted, chopped Kalamata olives
1 cup crumbled Feta
1/2 cup red wine vinegar
2 garlic cloves, minced
1 teaspoon sugar
1/4 cup chopped basil, oregano, dill, or Italian parsley
2/3 cup extra virgin olive oil

1. In a large salad bowl, combine the cumbers, bread, onions squash, olives, and Feta.
2. In a small bowl, whisk together the vinegar, garlic, sugar, herb of choice and olive oil.
3. Pour over the salad, toss to coat, and let sit at room temperature for at least 2 hours before serving at room temperature.

Zucchini and Corn Salad

Serves 4

2 cups corn, cut from the cob, or frozen and defrosted
4 cups finely diced zucchini or summer squash mix
2 spring onions, finely chopped, using the white and tender green parts
1 bunch baby carrots, scrubbed, and finely chopped
1/4 cup rice vinegar
2 teaspoons Dijon mustard
1 garlic clove, minced
1/4 cup finely chopped tarragon
1/2 cup extra virgin olive oil
Salt and pepper

1. In a salad bowl, combine the zucchini or summer squash, onions, and carrots.
2. In a small bowl, whisk together the vinegar, mustard, garlic, tarragon, and oil. Season with salt and pepper and toss with the corn mixture.
3. The salad can be refrigerate for up to 24 hours but remove from the refrigerator for at least 90 minutes before serving.

Baked Blueberry French Toast with Orange Sauce

Serves 8:

1 cup sugar
Grated zest of 1 orange
1/2 teaspoon orange extract
1/8 teaspoon ground nutmeg
8 large eggs
1 1/2 cups heavy cream
9 cups torn egg bread or sturdy white bread such as Pepperidge Farm
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, zest, lemon oil, nutmeg, eggs, and heavy cream until blended.
3. Add the bread to the bowl, pushing it down into the mixture to absorb the liquid. Add the blueberries and stir to combine.
4. Pour into the prepared dish.
5. Do-Ahead: At this point, cover and refrigerate for at least 12 hours and up to 3 days. Bring to room temperature before continuing.
6. 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.

Variation:
If you would like to make muffin size bread puddings, prepare the bread pudding, but scoop into muffin tins that have been coated with non-stick cooking spray. Refrigerate 12 hours, sprinkle with the cinnamon sugar mixture, and bake for 25 to 30 minutes or until puffed, golden and cooked through. Serve the muffin bread puddings warm.

Orange Sauce

Makes 3 cups:

1 cup sugar
2 tablespoons cornstarch
1 3/4 cups water
1/4 cup fresh orange juice, or more to your taste
Grated zest of 1 orange
3 tablespoons cold unsalted butter, cut into bits

1. In a 2-quart saucepan, whisk together the sugar, cornstarch, water, and 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 orange food coloring when you stir in the zest and butter.

Prosciutto Wrapped Peach Bruschetta

Serves 4 to 6:

For the Bruschetta:
One baguette sliced into1/2-inch pieces
1/2 cup extra virgin olive oil

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

For the Peaches:
2 peaches, pitted, and cut into wedges
1/4 pound thinly sliced Prosciutto di Parma
Olive oil
4 ounces soft cheese such as goat cheese or robiola
Aged balsamic vinegar

1. Preheat the broiler for 10 minutes. Line a baking sheet with aluminum foil.
2. Wrap 1/2 slice of prosciutto around each peach wedge, securing with a toothpick.
3. Brush each side of the prosciutto with some oil, and broil the peaches on one side, until they are crisp turn and broil the other side. You will probably only need 2 minutes on each side.
4. Spread some of the cheese on the toasted bread, top with a peach wedge, and drizzle with balsamic vinegar.

Roasted Salmon with Tomato Peach Salsa

Serves 6:

For the Salsa:
4 ripe plum tomatoes cut into 1/4-inch dice
3 ripe, unpeeled peaches, in 1/4-inch dice (to make 1 cup)
½ cup finely diced torpedo onion
2 tablespoons finely shredded basil
½ jalapeno pepper, minced
1 garlic clove, minced
4 teaspoons white vinegar
1/3 cup extra-virgin olive oil
Salt and pepper

1. In a medium bowl, stir together the tomatoes, peaches, onion, basil, jalapeno, garlic, vinegar, and olive oil. Season with salt and pepper.
2. The salsa will keep in the refrigerator for up to 1 week.

For the Salmon:
1/2 cup extra virgin olive oil
2 teaspoons Old Bay seasoning
2 1/2 pounds salmon filets

1. Preheat the oven to 400 degrees. Pour the oil and Old Bay into a 13-by-9-inch baking dish. Dip the salmon into the oil and arrange in the baking dish.
2. Roast for 10 minutes per inch of thickness, until the salmon reaches 155 degrees on an instant read meat thermometer. Allow the salmon to rest for 5 minutes before serving with the salsa.

The Best Stone Fruit Cake on the Planet

Makes one 9-inch cake:
This cake is one of the most requested recipes from the New York Times—they call it a torte. I have made it with all manner of stone fruits, this week use your apricots or peaches. The recipe is forgiving and turns out a delicious cake every time.

¾ cup sugar
½ cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt
2 eggs
6 to 8 stone fruits, cut in half and pitted
Granulated sugar

1. Preheat oven to 350 degrees coat the inside of a 9-inch springform pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the sugar and butter. Add the flour, baking powder, salt and eggs and beat well.
3. Spoon the batter into the prepared pan.
4. Arrange the fruit halves skin side up on top of the batter. Sprinkle lightly with sugar.
5. Bake 45 to 55 minutes, or up to 1 hour, depending on your oven.
6. Remove and cool completely before serving.

Moscato Poached Apricots with Crème Fraiche

Serves 4 to 6:

1 pound apricots, halved and pitted
1 1/2 cups Moscato di Asti
1 teaspoon vanilla paste or extract
1/3 cup sugar
1/2 cup crème fraiche

1. Put the apricots, Moscato, vanilla and sugar into a Dutch oven. Bring to a boil, and simmer for 12 to 15 minutes until the apricots are tender. Remove the apricots from the liquid, boil the liquid down until it is reduced by half. Cool the syrup and the apricots.
2. When ready to serve, arrange an apricot half on a dessert dish, top with some crème fraiche, and drizzle with the syrup.
3. Cook’s note: If there is any left over syrup, freeze it and use as a drizzle over gelato, ice cream, or mix into cocktails.

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

• Red Beets – J.K Thille Ranches
• Eight Ball Green & Yellow Squash – J.R. Organics
• Shanghai Bok Choy – Fresno Evergreen
• Salanova Lettuce – Solution Farms
• Baby Orange Carrots – J.K. thille Ranches
• Broccoli – Suncoast Farms
• Gold Nugget Tangerines – Garcia Organics
• White Turnips – McGrath Family Farms
• Japanese Sweet Potatoes – Fresno Evergreens

Farmer’s Choice:

• Yellow Nectarines – Regier Family Farms
• Passionfruit – Fresh Fruit Sales
• Sir Prize Avocado – J.K. Thille Ranches

Farmers’ Market Box Recipes:

Farro and Beets Salad

Serves 4:

One bunch red beets, scrubbed, tops removed
1/2 cup aged balsamic vinegar
1 cup extra virgin olive oil
1/4 cup finely chopped basil
Salt and pepper
1 1/2 cups pearlized farro, washed
1/4 cup finely chopped spring onion (or red onion)
1 bunch baby carrots, finely chopped tops removed
2 8-ball squash, stem end removed, and finely copped
2 golden nugget tangerines, peeled, and segmented
1 cup crumbled Feta cheese
Salt and pepper

1. Preheat the oven to 400°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.
2. When cool enough to handle, slip off the skins, and finely dice the beets, putting them into a salad bowl.
3. In a small bowl, whisk together the vinegar, oil, and basil. Season with salt and pepper. Drizzle a bit over the beets and toss to coat.
4. While the beets are roasting, bring 4 quarts of salted water to a boil, add the farro and cook for 15 to 18 minutes until tender. Drain thoroughly and add the salad bowl.
5. Add the onion, carrots, squash, tangerines, and Feta to the beets and farro, and toss with some of the remaining dressing. Season with salt and pepper and serve at room temperature. If you decide to make this ahead, (up to 24 hours is fine) remove from the refrigerator 2 hours before serving, and re-toss with some of the remaining dressing.

8-Ball Veg Lasagna

Serves 6:

For the Vegetables:
1/4 cup extra virgin olive oil
2 cups broccoli florets
1 pound 8-ball squash, scrubbed, stem end removed, and sliced 1/2-inch thick
1 bunch baby carrots, tops removed, and thinly sliced
3 garlic cloves, sliced
Salt and pepper

Preheat the oven to 350 degrees, and line a sheet pan with aluminum foil, parchment, or silicone.
In bowl, combine the oil, vegetables, garlic, salt, and pepper, stirring to coat.
Spread onto the baking sheet in one layer, and roast for 15 to 20 minutes until the vegetables are beginning to color and are tender. Scrape the entire contents of the baking sheet into a bowl and allow to cool.

For the Pecorino Cream Sauce:
5 tablespoons unsalted butter
1 teaspoon grated lemon zest
5 tablespoons all-purpose flour
2 cups chicken or vegetable broth
3 cups milk
2 cups grated Pecorino Romano cheese
Salt and pepper
1/8 teaspoon ground nutmeg

1. In a saucier, or saucepan, melt the butter, and saute the zest for 1 minute. Add the flour and whisk for 2 minutes.
2. Add the broth and milk, bring to a boil, and remove from the heat.
3. Add the cheese and season with salt, pepper, and nutmeg. Set aside to cool.

To Assemble:
Pecorino cream sauce (see preceding recipe)
One 12-ounce package no boil lasagna noodles
Roasted Vegetables (see previous recipe)
1 cup shredded mozzarella, or Monterey Jack cheese
1/2 cup grated Parmigiano Reggiano

1. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. Spread a nice layer of the Pecorino cream sauce over the bottom of the pan and lay down some of the lasagna noodles to form a layer. (Some Italian brands won’t reach the edges, that’s OK, they will spread in cooking) Spread 1/2 of the vegetables over the noodles, spread some of the cream sauce onto the vegetables, and top with lasagna noodles.
3. Spread the remaining vegetables onto the lasagna noodles, spread some of the cream over the vegetables, and top with the last layer of lasagna noodles.
4. Spead the rest of the cream sauce over the top, then sprinkle with the Mozzarella and Parmigiano.
5. At this point, the lasagna can be cooled, covered, and refrigerated for up to 24 hours, or frozen for up to 2 months.
6. When ready to bake, remove from the refrigerator 1 hour before baking, or defrost in the refrigerator. Preheat the oven to 350 degrees, and bake for 30 minutes, covered, uncover, and bake an additional 20 minutes, until the lasagna is bubbling, and the cheese is golden brown. Allow the lasagna to rest for 15 minutes before serving.
7. Cook’s Note: No boil lasagna noodles require a bit more moisture to “cook” so make sure to cover each layer of vegetables with a nice spread of the cream sauce.

Soy Miso Glazed Sweet Potatoes

Serves 4:

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

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

Japanese Sweet Potato Cakes

Serves 4:

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

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

Cold Sesame Noodle Salad with Bok Choy

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

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

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

Sheet Pan Salmon with Bok Choy

Serves 4:

One bok choy
1/2 cup vegetable oil
1/4 cup soy sauce or Tamari
1 tablespoon Hoisin sauce
2 garlic cloves, minced
1 teaspoon grated ginger root
2 tablespoons Mirin rice wine or rice vinegar
1 tablespoon chili garlic oil
2 teaspoons sesame oil
2 pounds salmon filet
2 tablespoons sesame seeds for garnish
2 scallions, finely chopped using the white and tender green parts for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, or parchment paper.
2. Remove the root end of the bok choy, wash, spin dry and then chopped into bite size pieces (about 1 inch)
3. Toss the bok choy with 1/4 cup vegetable oil and arrange in one layer on the baking sheet.
4. In a small bowl, whisk together the remaining oil, soy sauce, Hoisin, garlic, ginger, mirin, chili garlic oil, and sesame oil.
5. Lay the salmon filets onto the bok choy, and paint with the sauce.
6. Roast the salmon and bok choy for 10 minutes per inch of thickness of the salmon. While the salmon is roasting, heat the sauce to boiling and boil for 1 minute.
7. When the salmon is roasted, drizzle with a bit more glaze, saving the rest to serve alongside the salmon.
8. Sprinkle the salmon with the sesame seeds and scallions and serve.

Broccoli Cheddar Quiche

Serves 6:

One 9-inch pie crust, either homemade or store bought
1 pound broccoli, stems trimmed, and cut into florets
4 large eggs
1 cup heavy cream
4 drops Tabasco
2 1/2 cups finely shredded sharp white cheddar cheese

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch pie plate with non-stick cooking spray if using a homemade pie crust.
2. Bring 4 quarts of salted water to a boil and cook the broccoli for 3 minutes. It should still be crisp. Drain thoroughly and season with salt and pepper. Allow to cool slightly.
3. In a large bowl, whisk the eggs and cream, and add the Tabasco.
4. Stir in the cheese and broccoli and transfer the mixture to the pastry crust.
5. Bake the quiche for 45 to 50 minutes, until the quiche is set. Remove from the oven and allow to rest for 10 minutes before serving.

Brunchy Stuffed Eight Ball Squash

Serves 6:

1 pound eight-ball zucchini
Olive oil
Salt and freshly ground black pepper
2 tablespoons tomato sauce
6 tablespoon Boursin cheese
1 large egg
1 sprig basil
1/3 cup grated Parmigiano Reggiano

1. Preheat oven to 375°F.
2. Cut the stem off the squash about 1/2 an inch from the top. Using a pointed teaspoon or melon baller, scoop out the insides of the squash, leaving a 1/4-inch thick wall on the sides and bottom.
3. Brush the inside and outside of the squash shell with olive oil and rub the inside with a little salt and pepper.
4. Place the squash shell on a baking sheet and bake for 15 minutes or until tender when pierced with a fork.
5. Meanwhile, chop up the squash flesh and heat it in a pan with the tomato sauce, cooking until the squash is tender.
6. Remove the squash shell from the oven. Spoon the tomato sauce mixture into the bottom of the shell, then add the goat cheese. Crack the egg on top, sprinkle with salt and pepper and some of the Parmigiano.
7. Return to the oven and bake until the eggs are set, about 15-20 minutes.
8. Garnish with basil and serve immediately.
9. Cook’s Note: another idea is to mix the interior flesh with Mexican salsa (red or green) sub in shredded Monterey jack cheese, and top with cilantro and pepper jack cheese.

Salanova with Tangerines and Soy Vinaigrette

Serves 4:

1 head Salanova, washed and spun dry
3 tangerines, peeled and separated into segments
1/2 cup vegetable oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons tangerine juice
3 tablespoons sugar
1/8 teaspoon peeled and grated fresh ginger
1 clove garlic, minced

1. Arrange the lettuce and tangerines in a salad bowl.
2. In a small bowl, whisk together the oil, soy, rice vinegar, juice, sugar, ginger, and garlic.
3. Toss with the lettuce and tangerines and serve.
4. Cook’s Note: you can cover and refrigerate for up to 3 days.

Salad with Grilled Nectarines and Shrimp

Serves 4 to 6

For the Shrimp:
1/2 pound large shrimp, peeled and deveined
1/4 cup olive oil
2 tablespoons sweet lemon juice
1 teaspoon Old Bay Seasoning

1. In a small bowl, combine the shrimp, oil, lemon juice and Old Bay. Toss to coat. Refrigerate until 30 minutes before grilling.
2. Preheat the barbecue for 10 minutes, or if using charcoal, until white ask forms.
3. Soak wooden skewers in water for 30 minutes, and thread 3 shrimp onto each skewer.
4. Cook over indirect heat for 2 minutes, turn, and cook another 2 to 3 minutes, until the shrimp turn pink. Remove from the grill and serve over the lettuce.

For the Nectarines:
2 yellow nectarines, pitted, and each cut into 4 wedges
Raw sugar

1. Dip the cut halves of each nectarine into the raw sugar and grill for 2 to 3 minutes, on each cut side, until the nectarines begin to soften.
2. Remove from the grill and place onto the salad.

For the salad:
1/3 cup fresh tangerine juice
3 tablespoons rice vinegar
1/3 cup extra virgin olive oil
Salt and pepper
Salanova lettuce, washed and spun dry

1. In a small mixing bowl, whisk together the juice, rice vinegar, and oil.
2. Season with salt and pepper to taste.
3. Arrange the lettuce in a bowl and pour in some of the dressing. Toss to coat.
4. Plate the lettuce and arrange 2 nectarine wedges and a shrimp skewer onto each plate.
5. Drizzle the shrimp with a bit of the dressing and serve.
Cook’s Note: Another way to make this salad is to omit the shrimp, and top the salad with crumbled goat cheese, feta, or blue cheese.

Salanova Salad with Nectarines and Blue Cheese

Serves 4:

2 firm-ripe medium nectarines, pitted and thinly sliced
1/2 teaspoon finely grated orange zest
2 teaspoons granulated sugar
1/4 cup extra-virgin olive oil
2 Tablespoons Champagne (or white wine) vinegar
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
One head Salanova, washed, spun dry and chopped
1/2 cup crumbled Gorgonzola

1. In a small bowl, combine the nectarines, zest, and sugar. Set aside.
2. In another bowl, whisk together the oil, vinegar, Dijon, salt, and pepper. Add any liquid from the nectarines.
3. Put the salad greens into a salad bowl, toss with some of the dressing. Plate the salad, garnish with the nectarines, and gorgonzola. Drizzle with any remaining dressing.

Brown Butter Glazed Turnips and Baby Carrots

Serves 4:

1 pound turnips, peeled and diced
1 bunch baby carrots, peeled and diced
4 tablespoons (1/2 stick) unsalted butter
3/4 cup chicken stock
1/3 cup pure maple syrup
1 tablespoon cider vinegar
salt and freshly ground pepper
1/4 cup finely chopped Italian parsley

1. In a large skillet, melt the butter over medium heat. Continue to cook until it begins to foam and bubble and has a nutty aroma. Once the butter begins to turn a golden brown, add the turnips and carrots and toss to coat.
2. Add the chicken stock, maple syrup, and cider vinegar to the skillet and cover.
3. Increase heat to high and bring the mixture to a boil; cook for 10 minutes.
4. Remove the cover and continue to cook until the sauce is thickened and shiny, and the vegetables are tender, approximately 7-10 minutes.
5. Season with salt and pepper to taste. Garnish with chopped parsley and serve.

Panna Cotta with Passion Fruit Sauce

Serves 6:

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

1. Sprinkle the gelatin over the cold water. Let stand for 5 minutes.
2. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil.
3. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
4. Put the sour cream into a medium bowl.
5. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness.
6. Fill ramekins 3/4 full, cover with plastic wrap, and refrigerate until set, about 5 hours.
7. Cut the passion fruits in half and scoop out the pulp. Push the pulp through a sieve and top each panna cotta with 1 to 2 tablespoons passion fruit pulp.

Avocado Salad with Shrimp and Crab and Shrimp Louis Dressing

Serves 4:
Although the crab and shrimp are my favorites in this salad, I have made it with leftover cooked chicken, and it’s terrific.

2 scallions, finely chopped
1 cup mayonnaise
1/4 cup ketchup
3 tablespoons Meyer lemon juice
2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
4 teaspoons capers, drained
1/4 cup chopped parsley
Salt and pepper
1/2 pound jumbo lump crabmeat, picked over for shells
1/2 pound medium peeled and deveined cooked shrimp
2 avocados

1. In a food processor or blender, combine the scallions, mayonnaise, ketchup, lemon juice, horseradish, Worcestershire, capers, and parsley. Process until the pureed. Season with salt and pepper. The dressing will keep in the refrigerator for up to 5 days.
2. Toss 1/2 the dressing with the crab and shrimp.
3. Just before serving, cut the avocados in half, remove the pit, and spritz with water (this will prevent discoloration) Mound the salad into the cut half of the avocado, and drizzle with a bit more of the dressing.

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

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

Farmer’s Choice:

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

Farmers’ Market Box Recipes:

Farro Salad with Rainbow Chard and Chickpeas

Serves 6:

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

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

Stuffed Romanesco Squash

Serves 4 to 6:

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

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

Satina Potato Salad

Serves 4 to 6:

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

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

Baked Cauliflower Dijonnaise

Serves 6

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

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

Romanesco Pasta with Baked Feta

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

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

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

Rainbow Carrot Salad

Serves 4 to 6:

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

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

Crostini with Carrot Pesto

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

For the Crostini:
Makes about 24 pieces

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

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

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

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

Carrot Top Pesto:
1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry
2 garlic cloves
1/3 cup pine nuts
1/3 cup grated Parmigiano Reggiano cheese
1/2 cups extra virgin olive oil
Salt and pepper

1. In a food processor or blender, combine the carrot greens with the garlic, pine nuts, and cheese.
2. Pulse on and off to break up the garlic and nuts.
3. With the machine running, add the oil, until the mixture is a paste. Season with salt and pepper.
4. Refrigerate for up to 7 days or freeze for up to 6 months.
5. Cook’s Notes:
a. To use the pesto, the paste can be used for bruschetta, or tossed into pasta, and rice.
Add more oil to some of the pesto to make a sauce for grilled meats, roasted vegetables, to top crostini and poultry.
Add a bit of vinegar or lemon juice to make a vinaigrette.

Grilled Tangerine Chipotle Pork Tenderloin

Serves 6:

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

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

Caramelized Onion Kale Bread Pudding

Serves 4 to 6:

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

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

Kale Caesar

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

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

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

Roasted Smashed Potatoes with Herbed Goat Cheese

Serves 6:

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

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

Roasted Peaches with Cornbread and Maple Bourbon Sauce

Serves 6:

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

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

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

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

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

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

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

Peachy Ricotta Cake

Serves 6:

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

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

Sauteed English Peas with Mint

Serves 4:

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

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

Pressure Cooker Insta-Pot Sweet Pea Risotto

Serves 4 to 6:

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

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

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

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

Farmer’s Choice:

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

Farmers’ Market Box Recipes:

Chicken Sweet Potato Curry

Serves 6:

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

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

Miso Maple Turnips

Serves 4:

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

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

Save the Greens

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

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

Green Garlic Marinated Grilled Salmon

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

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

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

Layered Vegetable Salad with Green Garlic Dressing

Serves 4 to 6:

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

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

Orange Glazed Chicken

Serves 6 :

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

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

Chocolate Orange Marble Bundt Cake

Makes one 10-inch bundt:

2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
1 tablespoon grated orange zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh orange juice
1/4 cup unsweetened cocoa

1. Preheat the oven to 350 degrees and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and zest.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Remove 1 1/2 cups of the batter and whisk in the cocoa powder.
6. Pour the orange batter into the into the prepared pan.
7. Dollop the cocoa batter onto the orange batter, using an off-set spatula marble the cocoa batter through the cake.
8. Bake for 1 hour or until a skewer inserted into the center comes out clean.
9. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes. Allow to cool.
10. Pour the lemony icing over the cake when the cake is cooled.
11. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.

Mediterranean Pasta Salad

Serves 6:

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

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

Pizza Primavera

Serves 2:

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


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

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

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

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

Gold Bar Squash Cornbread Panzanella

Serves 4:

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

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

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

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

Gold Bar Squash Bundt Cake

Makes one 9-inch bundt:

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

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

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

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

Carcioffi Alla Romana

Serves 2 to 4:

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

1. Using a serrated knife, cut off top of artichoke and bottom-most part of stem.
2. Using a paring knife or sharp vegetable peeler, trim away the tough outer leaves to expose the tender inner leaves and heart. Trim away fibrous outer layer around stem to expose tender inner core (if stem breaks off, that’s okay; just save it and cook it alongside the hearts). Using a spoon, scrape out the inedible, hairy choke in the center of each heart. Transfer cleaned artichokes to bowl of lemon water as you work, covering them with a clean kitchen towel to keep them completely submerged.
3. Mince the garlic, parsley, and mint together. Mix in a small bowl with 1 tablespoon of the olive oil. Stuff the artichokes with the garlic mixture.
4. Place the remaining three tablespoons of olive oil in the bottom of a tall, narrow pot. Arrange the artichokes side by side in the pot with their stems facing up. Season with salt and pepper. Cook, uncovered, over medium heat for 5 minutes.
5. Pour in the wine and enough water to reach 2 inches up the side of the pot. Cover the pot with a tight-fitting lid, and simmer over medium heat, lowering the flame if the liquid begins to boil, until the artichokes are extremely tender and easily pierced with a fork, about 45 minutes.
6. Check occasionally, and if the pot seems very dry, add water in small amounts.
7. When the artichokes are tender, remove the lid, turn the heat up to high, and boil until most of the liquid has evaporated and just the oil remains in the pot. Remove the artichokes with a slotted spoon, and set aside to cool, reserving the cooking liquid.
8. When the artichokes have cooled, drizzle them with the oil from the pot. Serve warm or at room temperature.

Salanova Shrimp Salad with Avocado Remoulade Dressing

Serves 4:

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

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

Avocado Dip for Chips or Crudites

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

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

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

Follow me on Facebook (professional page) Twitter, and Pinterest

This week’s local produce and featured farms:

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

Farmer’s Choice:

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

Farmers’ Market Box Recipes:

Mustard Green Salad with Tangerine Vinaigrette

Serves 4:

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

Pasta with Mustard Greens and Sausage

Serves 6:

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

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

Buttery Garlic Hasselback Yams

Serves 4:

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

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

Garnet Yam Oven Fries with Come-Back Sauce

Serves 4 to 6:

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

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

Come Back Sauce
Makes about 1 1/2 cups

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

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

Quick Yam Curry

Serves 2 as a main, 4 as a side:

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

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

Pan Roasted Pork Tenderloin with Tangerine Chipotle Glaze

Serves 4:

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

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

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

Pan Seared Chicken with Tarragon Tangerine Sauce

Serves 4:

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

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

Beet and Fennel Salad

Serves 4:

1 bunch beets, scrubbed, tops removed
1/4 cup aged balsamic vinegar
1/2 cup extra virgin olive oil
Salt and pepper
2 fennel bulb, root end trimmed, wispy ends removed, and thinly sliced
3 tangerines, peeled, and segmented
One head Salanova lettuce, washed and spun dry
1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil. Put the beets onto the baking sheet and cover tightly with aluminum foil. Roast for 20 minutes (baby beets) 45 minutes (medium beets) 60 minutes (huge beets—baseball size).
2. For the Insta-Pot or Pressure cooker, medium beets 20 minutes, natural release, huge beets, 25 to 30 minutes, natural release.
3. While the beets are cooking, in a mixing bowl, whisk together the vinegar, oil, salt and pepper.
4. When the beets are cool enough to handle, slip off the skin, cut into wedges and add to a bowl. Add the fennel and tangerines to the bowl and toss with some of the dressing.
5. Arrange the lettuce on salad plates, and pile on the beet and fennel mixture. Drizzle with any leftover dressing and serve.
6. Cook’s Note: This salad is delicious with the addition of salty cheeses, such as feta, gorgonzola dolce or herbed goat cheeses.

Save the Greens

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

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

Red Beet Chocolate Cake

Makes 2 9-inch layers, or 24 cupcakes:

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

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

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

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

Squash Fritters

Serves 4:

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

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

Zucchini Avocado Salad with Creamy Basil Dressing

Serves 4 to 6:

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

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

Pasta alla Nerano

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

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

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

Oro Blanco Sangria

Serves 4 to 6:

1 cup superfine sugar
1 cup hot water
2 750-ounce bottles Riesling or Chablis
1 Oro Blanco, ends removed, and sliced 1/4-inch thick
2 Tangerines, peeled, seeded, and segmented
1/2 cup Triple Sec
One 750-ounce bottle sparkling water
Orange slices, or lime slices for garnish

1. Put the sugar and hot water into a large bowl, stirring until the sugar is dissolved. Add the wine, Oro Blanco, tangerine segments, and Triple Sec. Cover and refrigerate for at least 4 hours, or overnight.
2. For each serving, pour 1/2 cup Sangria mixture into a wine glass, and top off with the sparkling water. Serve garnished with an orange or lime slice.

Fava Bean Salad with Baby Purple Carrots

Serves 2 to 4:

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

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

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

Farro Risotto with Fava Beans and Spring Onions

Serves 4:

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


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

Avocado Hummus

Makes about 2 cups:

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

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

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

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

Farmer’s Choice:

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

Farmers’ Market Box Recipes:

Blood Orange Upside Down Cake

Serves 8:

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

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

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

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

Blood Orange Salad

Serves 4:

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

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

Arugula, Radish and Blood Orange Salad

Serves 4:

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

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

Traditional French Breakfast Radish with Baguette

Serves 4 to 6:

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

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

Passion Fruit Meringue

Serves 6:

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

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

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

Sugar Snap Pea, Corn and Bacon Salad

Serves 10 to 12:

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

Sautéed Sugar Snap Peas with Meyer Lemon Zest

Serves 4 to 6:

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

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

Roasted Smashed Santina Potatoes

Serves 4:

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

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

Chicken and Squash Bake

Serves 6:

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

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

Romanesco Squash Fritters

Serves 6:

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

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

Quick Squash Bread and Butter Pickles

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

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

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

Crudites with Spinach Dip

Makes about 3 cups:

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

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

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

Potato & Spinach Gratin

Serves 8:

2 tablespoons unsalted butter
1/2 cup finely chopped onion
2 garlic cloves, minced
1 bunch fresh spinach, washed, spun dry and chopped
1/2 teaspoons salt
1/2 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
1 cup milk
1 cup heavy cream
1 pound Satina potatoes, scrubbed and sliced 1/4-inch thick
1 cup grated Gruyere cheese
1/2 cup grated Parmigiano Reggiano cheese

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

Chard and Spinach Pie

Serves 6:

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

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

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

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

Blood Orange Curd Mascarpone Layer Cake

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

For the Blood Orange Curd:
1 1/4 cup sugar
6 large eggs
1/2 cup fresh blood orange juice
1/2 cup chilled butter, cut into 1/2-inch cubes

1. In a saucier or saucepan whisk together the sugar eggs, and juice.
2. Over medium heat, whisk the mixture together and cook until the mixture is thickened.
3. Remove the pan from the stove, and whisk in the butter, a few pieces at a time, until incorporated.
4. Transfer the curd to a bowl, and press plastic wrap onto the surface, to prevent it forming a skin.
5. Cover and cool in the refrigerator.

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

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

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

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

Tangerine Chicken

Serves 4 to 6:

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

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

Chickpea Avocado Toast

Serves 4:

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

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

Avocado Spinach Frittatas

Serves 6:

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

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

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