Farmers’ Market Box May 28th, 2020

This week’s local produce and featured farms:

Farmer’s Choice:

Cherries  – Smit Farms

2 White Corn ears  – Black Sheep Farms

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce! When it’s about food…#specialtyproduce

Below are some great recipes for you to try out with the produce from this week’s box. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!

Farmers’ Market Box Recipes

Pork Braised in Cider with Apples

Serves 6 to 8


One 4-pound rolled boneless pork loin roast
½ cup Dijon mustard
½ cup firmly packed light brown sugar
3 tablespoons olive oil
One large onion, thinly sliced
1 ½ teaspoons dried thyme
1 1/2 cups apple cider
2 beef bouillon cubes
¼ cup unsalted butter
4 large Pink Lady apples
2/3 cup firmly packed light brown sugar
3 tablespoons cornstarch
3 tablespoons water
½ cup heavy cream (this is optional, but really rounds out the flavor)
1 pound cooked wide egg noodles, tossed with 2 to 3 tablespoons butter


1. Preheat the oven to 350 degrees. Place a long piece of waxed paper or aluminum foil on a cutting board and spread the mustard on it, the length of the roast. Sprinkle with the brown sugar, and lay the roast on top of the mixture, turning the roast to coating it completely. (This is messy work, but the results are great!)
2. Heat the oil a 5 to 6-quart Dutch oven over medium high heat—brown the meat on all sides, being careful to turn it often, so that it doesn’t burn. Add the onions and thyme to the pot and stir to coat with the mixture in the bottom of the pan. Lift the meat and slide some of the onions underneath the roast. Add the cider and bouillon cubes to the pan, and stir. Bring the cider to a boil, cover the pan and bake for 45 minutes.
3. While the pork is cooking prepare the apples. Melt the butter in a large skillet, and add the apples, sautéing for 4 to 5 minutes, until the apples begin to soften, and color. Add the brown sugar, and cook another 5 minutes, until the apples have rendered some juice and are beginning to soften, but are not mushy. Remove from the heat and set aside, or cool and refrigerate for up to 3 days.
4. Meanwhile, when the meat has cooked 45 minutes, turn it, and bake another 30 minutes. Remove from the oven, place the pork on a cutting board, or plate, and cover with foil, or cool the pork and refrigerate for up to 3 days.
5. To make the sauce, skim off any fat that may have accumulated on the surface of the sauce, and bring it to a boil. Combine the cornstarch and water in small bowl, and stir in to the boiling sauce, whisking until the sauce comes back to a boil and thickens. Add the apples, heavy cream, and stir until the mixture boils again.
6. To serve: Remove the string from the roast, and slice into thin slices. Arrange atop buttered noodles, and top with some of the apples and sauce. (You could cover with foil and refrigerate at this point—reheat at 300 degrees for 30 minutes) Serve with additional sauce on the side.

Tart Tatin

Serves 6 to 8


1 sheet puff pastry, defrosted and kept cold
Flour for rolling the puff pastry
1/2 cup (1 stick) unsalted butter
3/4 cup sugar
8 to 10 Pink Lady apples, peeled, cored and quartered


1. Preheat the oven to 375 degrees. Line a baking sheet with a silicone liner or parchment paper and set aside.
2. On a floured board, roll out the dough until it is 1/8-inch thick. Cut the dough into a circle 1-inch larger than the diameter of your baking pan. Prick the dough all over with the tines of a fork and transfer it to the baking sheet. Refrigerate the dough while you work on the apples.
3. In a 10-inch ovenproof skillet, or tart tatin pan, melt the butter, tilting the pan so the sides have a thin coating of butter.
4. Sprinkle the sugar over the butter, and fit a layer of apples into the skillet, with the rounded side down and making concentric circles. Make sure to pack in the apples because they will shrink as they cook—-you want them snug in the pan.
5. When you have a snug layer, cut the remaining apples in half and sprinkle them over the first layer. Put the pan over medium heat and cook, until the sugar begins to turn a deep caramel color—you will see it bubbling up the side of the pan—this will take at least 15 minutes and up to 30 depending on your pan.
6. Transfer the skillet to the baking dish to the baking sheet.
7. Cover the apples with the pastry, loosely tucking in any overhang.
8. Bake for 30 to 40 minutes, until the basket is baked through and puffed.
9. Cover the skillet with a large rimmed serving plate and turn the tart out onto the platter and remove the pan. If any of the apples have stuck to the pan, gently lift them off the pan with an off-set spatula and press them onto the tart. Cool 10 minutes before serving with unsweetened crème fraiche.

Chicken Miso Soup with Bok Choy

Serves 4 to 6


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


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

Braised Salmon with Bok Choy

Serves 4 to 6


2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated ginger
1 bunch bok choy, root end trimmed, cut into 1/2-inch ribbons
1/2 cup soy sauce
2 tablespoons sesame oil
1/4 cup Mirin
2 pound salmon filets
2 tablespoons sesame seeds


1. In a large skillet, heat the oil, saute the garlic and ginger for 30 seconds, add the bok choy, and toss with the garlic oil.
2. Add the soy, sesame oil and Mirin, and toss together.
3. Top the bok choy with the salmon filets. Spoon some of the sauce over the salmon, cover and braise the salmon for 10 minutes, spooning some of the sauce over the salmon. Serve the salmon over the bok choy garnished with sesame seeds.

Crudites with Mustard Tarragon Dip

Makes 2 cups


1 bunch carrots, tops removed, scraped and cut into 2-inch lengths
1 pound Persian cucumbers, scrubbed, ends removed, and cut into quarters lengthwise
1 1/2 cups sour cream
1/2 cup mayonnaise
1/4 cup Dijon mustard
2 teaspoons white wine vinegar
1/4 cup finely chopped shallots
2 tablespoons chopped fresh tarragon
1/2 teaspoon freshly ground black pepper


1. Arrange the carrots and cucumbers on a serving platter.
2. In a medium-size bowl, combine the ingredients and stir to blend.
3. Do-Ahead: At this point, cover and refrigerate for at least 2 hours and up to 4 days. Put the dip into a cup and arrange on the platter with the vegetables.

Pasta with Purple Kale

Serves 4 to 6


4 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch kale, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
1 pound spaghetti or linguine, cooked 2 minutes short of al dente, saving some of the pasta water
1/2 cup dry bread crumbs
1/2 cup grated Parmigiano Reggiano


1. In a large skillet, heat 2 tablespoons of oil and saute the garlic and red pepper for 30 seconds, until fragrant. Add the kale to the skillet and toss in the garlic oil. Add the broth, cover and simmer 5 minutes until the kale is tender. Uncover, and simmer another 2 minutes, until most of the liquid in the pan has evaporated.
2. Toss the pasta into the skillet, and turning it into the sauce, adding pasta water if necessary.
3. In a small bowl, combine the crumbs with the cheese.
4. Plate the pasta, and garnish with the bread crumb mixture.

Mediterranean Greens

Mediterranean Greens


One bunch purple kale, washed, spun dry, tough stems removed, and cut into
1/-2inch ribbons
1/4 cup extra virgin olive oil
One 1/2-inch slice pancetta, finely diced
4 garlic cloves, sliced
Pinch red pepper flakes
1/3 cup chicken or vegetable broth
Salt and pepper


1. Bring 4 quarts of salted water to a boil and blanch the greens in the water. Drain thoroughly and set aside.
2. In a large skillet, heat the oil, and cook the pancetta until crispy. Add the garlic and red pepper, and saute until the garlic is translucent.
3. Add the greens, and broth, and simmer for 15 minutes, turning frequently, until the liquid in the pan is absorbed.
4. Season the greens with salt and pepper and serve

Potato Pizza

Serves 4

For the Sauce


2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped onion
1 teaspoon dried oregano
One 28-ounce can tomato puree
Salt and pepper


1. In a saucepan, heat the oil, and saute the garlic, onion and oregano until the onion is softened.
2. Add the tomatoes, and simmer for 20 minutes. Season with salt and pepper and cool. The sauce will keep in the refrigerator for up to 5 days or freezes for 2 months.

For the Potatoes and Finishing


One pound Satina potatoes, scrubbed, and thinly sliced on a mandoline
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
1/2 cup extra virgin olive oil
1 1/2 cups sauce (see preceding recipe)
1 1/2 cups shredded whole milk mozzarella
1 cup grated Parmigiano Reggiano


1. Preheat the oven to 400 degrees, coat the inside of a 14-inch pizza pan with non-stick cooking spray.
2. In a bowl, combine the potato slices, salt, pepper and oil. Toss to coat the potatoes.
3. Spread the potatoes evenly in the pizza pan.
4. Roast the potatoes for 20 minutes.
5. Spread the sauce over the potatoes, sprinkle with the cheeses, and bake another 20 minutes until the potatoes are tender, and the cheeses are golden brown and bubbling. Allow the pizza to rest for 10 minutes before cutting into wedges.

Pickled Torpedo Onions and Cucumbers

Serves 6


1 pound Perisan cucumbers, scrubbed, ends trimmed, and cut into 1/2-inch rounds
1 bunch red torpedo onions, trimmed, and sliced 1/2-inch thick, using the red and tender green parts
3/4 cup red wine vinegar
1/2 cup sugar
1/2 cup vegetable oil
Pinch of red pepper flakes
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper


1. Place the cucumbers and onions in a glass bowl.
2. In a medium-size bowl, whisk together the vinegar, sugar, oil, pepper flakes, oregano, salt, and pepper. Pour over the onions. At this point, cover and refrigerate for at least 8 hours and up to 24 hours.
3. Drain the onions. At this point, you can cover and refrigerate for up to 3 to 4 days.

Artichoke and Potato Tortino

Serves 4


1 pound Satina potatoes, peeled and sliced 1/4-inch thick
1 1/2 cups heavy cream
1/2 cup milk
1 1/2 teaspoons salt
1/2 teaspoon Tabasco
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1/2 cup finely chopped shallot
One 16-ounce bag artichoke hearts, defrosted and pressed dry
1 1/2 cups shredded Pecorino cheese


1. Preheat the oven to 350 degrees and coat the inside of a 10-inch pie plate with non-stick cooking spray.
2. Combine the potatoes, heavy cream, milk, salt and Tabasco in a large skillet, and bring the liquid to a boil.
3. Simmer the potatoes until they are barely tender.
4. In another skillet, melt the butter, and oil, saute the garlic and shallot for 2 minutes. Add the artichoke hearts, and toss to coat with the garlic butter.
5. Transfer the artichokes to the potato mixture and stir gently to combine. Transfer half of the potatoes and artichoke mixture to the prepared pan, sprinkle with half of the cheese, and top with the remaining potatoes and cheese.
6. Bake covered for 15 minutes, remove the cover, and bake another 10 to 15 minutes until the Tortino is bubbling and the cheese is golden brown

Shrimp and Creamy Chive Corn

Serves 4

For the Corn


2 tablespoons unsalted butter
1/4 cup chopped chives
1/4 cup heavy cream
2 cups corn cut from the cob
Salt and pepper


1. In a skillet melt the butter with the chives, and cream.
2. Add the corn, and heat through. Season with salt and pepper. Set aside till ready to serve.

For the Shrimp


3 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1/4 cup finely chopped onion
2 garlic cloves, minced
Pinch cayenne
1/3 cup sherry
16 large shrimp defrosted, peeled and deveined


1. In a skillet, heat the butter, and oil, saute the onion, garlic and cayenne for 2 to 3 minutes until the onion is softened.
2. Add the sherry bring to a boil, simmer for 2 minutes to reduce.
3. Arrange the shrimp on the sauce and cook over medium high heat until pink on one side, turn, and cook another minute until pink on the flip side. Serve the shrimp over the corn.

Cherry Amaretto French Toast

Serves 6 to 8


2 cups pitted sweet cherries
1/4 cup sugar
1 tablespoon cornstarch
2 tablespoons Amaretto di Saronno or 1/4 teaspoon almond extract
One 8-ounce container mascarpone
2 tablespoons Amaretto di Saronno
2 tablespoons sugar
6 large eggs
1 cup heavy cream
1/4 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
1/4 cup sliced almonds for garnish
1/4 cup unsalted butter
**cinnamon sugar for garnish


1. Coat the inside of a 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. 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.

@Diane Philips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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Farmers’ Market Box May 21st, 2020

This week’s local produce and featured farms:

Farmer’s Choice:

Snap Peas  – Tutti Frutti Farms

Carrots Bunch  – Dacquisto Farms

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce! When it’s about food…#specialtyproduce

Below are some great recipes for you to try out with the produce from this week’s box. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!

Farmers’ Market Box Recipes

Asian Pulled Pork with Apple Kale Slaw

Serves 4


2 tablespoons olive oil
2.5 pounds boneless pork shoulder cut into large cubes
1 small onion, peeled and sliced thin
3 cloves garlic, peeled and roughly chopped
3 slices of peeled ginger, roughly 2 inches long
1 piece star anise
1/2 cup soy sauce
1/3 cup mirin rice wine
1/3 cup chicken stock
2 tablespoons rice wine vinegar
1 teaspoon toasted sesame oil
4 sturdy, good-quality hamburger buns, Kaiser or potato rolls, or ciabatta rolls


1. For the pulled pork, heat the olive oil in a Dutch oven and brown the pork on two sides over medium heat, working in batches as necessary to avoid crowding the pan. As the pork is browned, remove it to a plate.
2. Once all the pork is browned, add the onions, garlic, and ginger to the pan and cook, stirring occasionally to pull up all the browned bits from the bottom of the pan, until they begin to soften, about 2 to 3 minutes. Add in the star anise and stir for another minute more.
3. Nestle the pieces of pork back into the pan. Add the soy sauce, wine, vinegar, water/stock, and sesame oil, and stir to distribute. Add the chicken stock to bring the liquid level to about halfway up the pieces of pork (it’s fine if there’s a bit more than that). Bring the liquid to a boil, then reduce heat to a gentle-to-moderate simmer and cover the pot.
4. Braise the pork until very tender, about 2 hours.
5. Slow Cooker: High for 4 hours, low for 8 hours.

Kale and Apple Slaw


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 stemmed and cut into extremely thin strips (about 4 loosely packed cups in total)
1 small Fuji apple, cored and grated on the large holes of a box grater (about 1/2 cup total)
2 medium 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 coat the kale very well. Make it at least an hour or two before serving. Store in the refrigerator.
3. When the pork is fork-tender and falling apart, remove it from the pan and onto a large plate.
4. Remove any unwanted hunks of fat still remaining and shred the meat with two forks (or your fingers if the meat is cool enough).
5. Skim the fat from the pan and discard. Also discard the star anise pod.
6. Reduce the sauce over medium-low heat to about 1/2 cup (if there is more than that).
7. To assemble sandwiches, place a heaping mound of shredded pork on the bottom half of each bun.
8. Drizzle a tablespoon or two of reduced sauce onto the meat.
9. Top with a generous mound of the kale slaw. Top with the other half of the bun and serve.
10. Variation: 6 chicken breasts (bone in, can be subbed for the pork), brown, and braise as directed, then shred the chicken. The chicken will make a terrific addition to any salad, too.

Braised Collards with Crispy Prosciutto

Serves 2 to 4


1 bunch collards greens, tough stems removed, and cut into 1/2-inch ribbons
6 thin slices Prosciutto di Parma, cut into julienne
6 tablespoons extra virgin olive oil
Pinch red pepper flakes
2 garlic cloves, sliced
Grated zest of 1 lemon
½ cup chicken or vegetable broth
¼ cup golden raisins


1. Heat 6 quarts of salted water to boiling; add the greens and cook for 5 minutes. Drain the greens, and spray with cold water to stop the cooking process. Drain and set aside.
2. Heat 2 tablespoons of olive oil in a skillet and sauté the prosciutto until crispy. Drain and set aside.
3. In a large skillet, heat the remaining oil, and sauté the pepper flakes, garlic, and zest, and add the greens, tossing in the oil mixture to coat.
4. Add the broth and raisins and cook for 3 to 4 minutes more. Using a slotted spoon, transfer the greens to a warm serving bowl and garnish with the crispy prosciutto.

Red Beet and Onion Salad

Serves 4



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


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

Save the Greens

Serves 4

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


2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch beet greens, tough stems removed and cut into 1/2-inch ribbons
2 to 4 tablespoons water or broth
Salt and pepper


1. In a large skillet heat the oil, saute the garlic and pepper for 30 seconds until fragrant. Add the greens, and saute to 3 to 4 minutes until wilted.
2. If the skillet is dry add a bit of water or broth, to help wilt the greens.
3. Season the greens with salt and pepper if needed and serve warm. They are a terrific bed for grilled poultry or meats.

Beet Carpaccio with Buratta, and Tangerine Basil Vinaigrette

Serves 6


One bunch beets, tops trimmed, and scrubbed
One mixed lettuce, cleaned, and spun dry
1 buratta (buratta is a fresh mozzarella with a creamy center—you can substitute fresh mozzarella if you can’t find buratta—it’s available at Specialty Produce and Mona Lisa)
2 Murcott tangerines, segmented
1/2 cup extra virgin olive oil
1/4 cup fresh tangerine juice
2 tablespoons sugar
2 tablespoons aged Balsamic vinegar
6 large leaves basil, finely sliced
Salt and pepper


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

Roasted Red Radishes with Fleur de Sel

Serves 4


1 bunch radishes, scrubbed, ends trimmed and cut in half
3 tablespoons extra virgin olive oil
Salt and pepper
1 garlic clove, minced
2 tablespoons finely chopped chives
1 teaspoon fleur de Sel


1. Preheat the oven to 400 degrees, toss the radishes with the oil, salt and pepper, and put into an oven proof baking dish—a cast iron skillet is great for this.
2. Roast for 12 to 15 minutes, until the radishes are a bit golden on the white side. Remove from the oven, and sprinkle with garlic, chives, and fleur de sel, tossing to combine. Serve warm

Lettuce Salad with Tangerines, and Ginger Soy Dressing

Serves 4


One head of lettuce, washed, spun dry and chopped
3 Murcott tangerines, peeled and segmented.
1/2 cup vegetable oil
2 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
2 tablespoons sesame seeds for garnish


1. Put the lettuce and the tangerines into a salad bowl. In another bowl, whisk together the oil, soy sauce, vinegar sugar, ginger, and garlic.
2. Toss the salad with some of the dressing, and garnish with sesame seeds.

Summer Squash Provencal

Serves 6

This could easily be a Meatless Monday dish, otherwise, it’s terrific as a side with grilled meats, poultry or seafood.


3 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
3 garlic cloves, minced
1 1/2 teaspoons herbs de Provence
One 14-ounce can chopped tomatoes
1 pound summer squash, ends trimmed, and cut into 1/2-inch dice
1 1/2 cups cooked rice, farro or barley
4 large eggs
1 cup shredded Gruyere cheese


1. Preheat the oven to 350 degrees. Coat the inside of a gratin dish with non-stick cooking spray.
2. In a skillet, heat the oil, saute the onion, garlic and herbs until the onion begins to soften about 3 to 4 minutes.
3. Add the tomatoes, and simmer for 20 minutes until the mixture is jam-like.
4. Add the squash, and saute with the tomatoes, until any excess moisture is evaporated.
5. In a large bowl, stir together the rice, eggs, 1/2 of the cheese and the squash mixture. Transfer to the prepared pan, cover with the remaining cheese, and bake for 20 to 30 minutes until the cheese is melted and the gratin is set.
**Allow to rest for 5 minutes before serving.

Sformato of Summer Squash with Pecorino sauce

Serves 8


4 tablespoons butter
1 medium shallot, finely chopped
3 medium summer squash, grated (about 2 1/2 to 3 cups)
3 tablespoons all-purpose flour
1 1/4 cup milk
2 large eggs, beaten
Freshly grated nutmeg
Freshly ground black pepper

Pecorino Sauce


4 large egg yolks
1 cup heavy cream
3/4 cups grated Pecorino Romano
Freshly ground black pepper


1. In a bowl over simmering water, whisk together the yolks, and cream, and stir until the mixture becomes thickened, this will take anywhere from 8 to 12 minutes.
2. Gradually whisk in the cheese, stirring until the cheese is melted, and the sauce is smooth. Keep warm over the simmering water.
3. If the sauce becomes a bit too thick, whisk in hot water a few tablespoons at a time.
4. Stir in freshly ground black pepper and serve over vegetables, pasta, or grilled seafood

Feta Potato Salad

Serves 4


One pound Santina potatoes, scrubbed
1 cup Greek style yogurt
1 cup chopped Persian cucumbers
1/2 cup sour cream
1/2 cup crumbled Feta cheese
2 tablespoons lemon juice
1 tablespoon olive oil
1 garlic clove, minced
1 tablespoon minced fresh dill
1/4 teaspoon freshly ground black pepper


1. Put the potatoes into water to cover and bring to a boil. Simmer for 30 to 40 minutes until the potatoes are tender. Cool completely.
2. While the potatoes are cooking whisk together the remaining ingredients. Season with salt if needed. Refrigerate until ready to use.
3. When the potatoes are cooled, peel and cut into bit sized pieces.
4. Toss with some of the dressing, and refrigerate for at least 2 hours, or up to 24 hours. Refrigerate any leftover dressing—it’s great with grilled chicken, lamb or seafood.
5. When ready to serve, remove the salad from the refrigerator and re-toss the salad, adding more dressing if needed.

Baby Carrot and Sugar Snap Pea Salad

Serves 4 to 6


One bunch Baby carrots, tops removed, and scraped if needed
2 tablespoons unsalted butter
1/2 cup finely chopped 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. Cut the carrots in half lengthwise, and steam 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.

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

Download The Specialty Produce App HERE
Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce
If you haven’t joined yet, you can order a bag for next week on our FMB page!

Farmers’ Market Box May 14th, 2020

This week’s local produce and featured farms:

  • Fennel – Tutti Frutti Farms

Farmer’s Choice:

Strawberries  – Valdivia Farms

Blue Lake Green Beans  – Tamai Family Farms

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce! When it’s about food…#specialtyproduce

Below are some great recipes for you to try out with the produce from this week’s box. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!

Farmers’ Market Box Recipes

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
1/4 cup packed basil leaves, thinly sliced
Salt and pepper
1 head Batavia lettuce, washed spun dry and separated into leaves
2 balls buratta (if you can’t fine buratta, use fresh mozzarella)


1.Preheat the oven to 400 degrees and line a baking sheet with aluminum foil. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 50 to 60 minutes, until the beets are tender when pierced with the tip of a sharp knife.
2.When cool enough to handle, slip off the skins, and thinly slice the beets, put them into a shallow bowl.
3.In a mixing bowl, whisk together the vinegar, oil, and basil. Season with salt and pepper.
4.Pour 1/2 of the mixture over the beets and marinate at room temperature for at least 1 hour.
5.Put the lettuce leaves onto salad plates. Arrange beet slices on the lettuce and put pieces of buratta in the center of the salad. Drizzle with the remaining dressing and serve.

Save the Greens

Serves 4

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


2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch beet greens, tough stems removed and cut into 1/2-inch ribbons
2 to 4 tablespoons water or broth
Salt and pepper


1.In a large skillet heat the oil, saute the garlic and pepper for 30 seconds until fragrant. Add the greens, and saute to 3 to 4 minutes until wilted.
2.If the skillet is dry add a bit of water or broth, to help wilt the greens.
3.Season the greens with salt and pepper if needed and serve warm. They are a terrific bed for grilled poultry or meats.

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.

Summer Squash Gratin

Serves 4 to 6


2 tablespoons unsalted butter
1/2 cup finely chopped red or yellow onion
1 garlic clove, minced
1 cup whole milk
1 cup heavy cream
1 pound summer squash, scrubbed, ends trimmed, and sliced 1/4-inch thick
Salt and pepper
1/2 cup shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano


1.Preheat the oven to 350 degrees and coat the inside of a 10-inch gratin dish with non-stick cooking spray.
2.In a skillet, heat the butter, add the onion and saute until translucent.
3.Add the garlic, and swirl in the pan for 30 seconds, until fragrant.
4.Add the milk, cream and squash, bring to a boil, and simmer for 5 minutes.
5.Season with salt and pepper.
6.Transfer to the baking dish, top with the cheeses, bake for 20 to 30 minutes until bubbling and the cheeses are golden brown.
7.Allow to rest for 5 minutes before serving.

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.
**Cook’s Notes:

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.

Carrot Salad

Serves 4 to 6


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


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

Farro and Rainbow Chard

Serves 6


1 cup pearlized farro
1/4 cup extra virgin olive oil
1/2 cup finely chopped red onion
2 garlic cloves, minced
1 bunch rainbow chard, tough stems removed, and sliced into 1/2-inch ribbons
Salt and pepper
1/2 cup shredded Pecorino Romano cheese


1.Put the farro into 4 cups of boiling salted water, and simmer for 20 minutes until just tender.
2.Drain thoroughly and set aside.
3.While the farro is cooking, heat the oil, saute the onion and garlic for 2 to 3 minutes, until softened, add the chard, and saute until the chard is tender. Season with salt and pepper.
4.Fold the farro into the chard with 1/2 of the cheese and stir to combine.
5.Serve garnished with the remaining cheese.

Curried Rice and Apple Salad

Serves 4 to 6


3 tablespoons unsalted butter
1 small onion, chopped fine
1 tablespoon curry powder
2 garlic cloves, minced
1 ½ cups long-grain white rice
2 ¼ cups chicken broth
2 tablespoons apple juice
1 tablespoon apple cider vinegar
3 tablespoons vegetable oil
1 teaspoon Dijon mustard
1 cup Pink Lady apple, peeled, cored, and finely chopped
¼ cup chopped fresh cilantro or Italian parsley


1.In a saucepan, heat the butter, saute the onion and curry for 2 to 3 minutes until the onion is softened.
2.Add the garlic cloves, and saute for 30 seconds, till fragrant.
3.Add the rice, stir to coat, add the chicken broth and simmer for 15 minutes until just tender.
4.Turn the rice into a salad bowl and allow to cool slightly.
5.In a bowl, whisk together the apple juice, vinegar, oil and mustard. Toss with the rice, add the apple and cilantro or parsley, and serve at room temperature. If you would like to make this ahead of time, it will keep in the refrigerator, covered for up to 3 days.

Apple Pie Cake

Serves 4 to 6


2 tablespoons unsalted butter
¾ cup fresh breadcrumbs
5 apples, peeled, cored and sliced 1/4-inch thick
1 ¼ cups sugar
1 cup plus 1 tablespoon all-purpose flour
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon baking powder
½ teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted
2 large eggs, lightly beaten
2 tablespoons sour cream


1.Preheat the oven to 325 degrees and coat the inside of a 9-inch springform pan with non-stick cooking spray.
2.Melt the 2 tablespoons of butter in a skillet add the breadcrumbs, and toast in the butter. Scatter the crumbs on the bottom of the pan.
3.In a bowl, combine the apples, 2 teaspoons of sugar, and 1 tablespoon of flour. Arrange in the pan.
4.In the same bowl, combine 1 cup of sugar with the cinnamon, nutmeg, baking powder, salt, melted butter, eggs, and sour cream.
5.Pour over the apples, sprinkle with the remaining sugar, and bake for 60 to 70 minutes until puffed and golden. Allow to cool for at least 1 hour before serving.

Loaded White Potatoes

Serves 4


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


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

Roasted Fennel Pasta Salad

Serves 6


1 pound farfalle, orecchiette, or fusilli pasta cooked 3 minutes short of al dente and drained
1 fennel bulb, root end trimmed, and cut into 8 wedges
4 spring onions, root ends trimmed, and quartered, removing any tough green stalks
3/4 cup extra virgin olive oil
Salt and pepper
1/4 cup lemon juice
1 teaspoon grated lemon zest
1 garlic clove minced
1/2 cup chopped sun dried tomatoes packed in oil, drained and finely chopped
1/3 cup finely chopped basil
1/4 cup finely chopped Italian parsley
1/2 cup grated Parmigiano Reggiano


1.Put the cooked pasta into a bowl and allow to cool while assembling the rest of the salad.
2.Preheat the oven to 400 degrees and line a baking sheet with parchment, silicone or aluminum foil.
3.Toss the fennel and onions with 1/4 cup extra virgin olive oil. Season with salt and pepper and arrange in one layer on the baking sheet. Roast for 12 to 15 minutes until the vegetables are tender. Cool and chop the vegetables.
4.In a small bowl, whisk together the lemon juice, zest, garlic, and remaining 1/2 cup of olive oil. Season with salt and pepper.
5.Combine the roasted vegetables, tomatoes, basil, and parsley with the pasta. Toss with the dressing, add the cheese, and season with salt and pepper.
6.The salad can be refrigerated for up to 24 hours before serving. Remove from the refrigerator about 1 hour before serving.
**Cook’s Note:

When tomatoes are in season, substitute 1 cup chopped tomatoes for the sun dried tomatoes.

Amaretto Fondue with Strawberries

Serves 6 to 8

This dip is exceptional in the summertime with fresh fruits, and it is simple to make.


1/3 cup sugar
1/4 cup cornstarch
3 cups whole milk
6 large egg yolks
1/4 cup Amaretto di Saronno
1 cup heavy cream whipped stiffly
One basket strawberries washed and hulled


1.In a 2-quart saucepan, whisk together the sugar, cornstarch, milk, and egg yolks until smooth.
2.Place over medium-high heat and whisk until the mixture thickens and comes to a boil, 4 to 5 minutes.
3.Remove from the heat and stir in the Amaretto.
4.Transfer to a bowl and press plastic wrap against the surface to keep a skin from forming.
5.Cool completely. When cooled, fold in the whipped cream, and refrigerate for at least 4 hours.
6.Serve with fresh fruit for dipping. The fondue will keep in the refrigerator for up to 5 days or freezes for up to 6 months.

Sicilian Green Bean and Potato Salad

Serves 4


1 pound white cascade potatoes, scrubbed
3/4 pound blue lake green beans, cut into 1-inch pieces
2 tablespoons olive oil
2 garlic cloves, thinly slivered
1/3 cup Kalamata olives, very coarsely chopped
1/4 cup finely sliced basil
3 tablespoons fresh lemon juice


1.Put the potatoes into a saucepan, cover with water, add salt, and bring to a boil, then lower the heat. Simmer for about 10 to 15 minutes, until tender, adding the beans for the last 2 or 3 minutes. Drain well and cut the potatoes into bite sized pieces. Transfer to a salad bowl.
2.Meanwhile, heat the olive oil in a small frying pan over low heat. Add the garlic and cook very gently for a couple of minutes, without letting it color. Add the chopped olives and cook for a minute more. Remove from the heat.
3.Transfer the oil, garlic, and olives into the salad bowl with the potatoes and beans. Add the basil, and lemon juice, season with salt and pepper. Toss together and serve warm

Summer Squash Parmesan Rice

Serves 6


3 tablespoons unsalted butter
1/2 cup finely chopped onion
2 cloves garlic, minced
4 cups shredded summer squash
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 shakes of Tabasco sauce
2 tablespoons all-purpose flour
1 cup chicken broth
1 1/2 cups heavy cream
3/4 cup long-grain rice
3/4 cup freshly grated Parmigiano Reggiano cheese


1.In a large skillet over medium heat, melt the butter, then add the onion and garlic and cook, stirring, until softened, 2 to 3 minutes. Add the squash 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.
**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.

Pixie Tangerine Cake

Serves 6


10 tablespoons unsalted butter, softened
1 3/4 cup sugar
2 large eggs
3/4 cup sour cream or Greek Yogurt
1 teaspoon tangerine zest
1/2 cup fresh tangerine juice
2 1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups heavy cream, whipped stiffly, for garnish
2 cups sliced strawberries, for garnish


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 the bowl of an electric mixer, beat the butter until soft, add the sugar, and beat until fluffy.
3.Add the eggs one at a time, until incorporated.
4.Add the sour cream, zest, and juice.
5.Add the dry ingredients and beat until smooth.
6.Pour into the prepared pan, and bake 40 minutes, until a skewer inserted into the center comes out clean.
7.Allow the cake to cool and serve garnished with whipped cream and sliced strawberries.

@Diane Philips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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Farmers’ Market Box May 7th, 2020

This week’s local produce and featured farms:

Farmer’s Choice:

Blueberries – Murray Family Farms

Cherry Tomatoes – Dassi Family Farms

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Below are some great recipes for you to try out with the produce from this week’s box. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!

Farmers’ Market Box Recipes

South of the Border Potato Salad

Serves 4


One pound Santina potatoes, scrubbed
1 torpedo onion, finely chopped, using the red part only
2 Persian cucumbers, scrubbed, and finely diced
1/2 cup mayonnaise
2 chipotle chilies in adobo, finely chopped
2 tablespoons blood orange juice
1/4 cup finely chopped cilantro or Italian parsley
Salt and pepper


1.Put the potatoes into water to cover and bring to a boil. Simmer for 30 to 40 minutes until tender. Allow to cool completely. Peel (if desired) cut into bite sized pieces and put into a bowl.
2.Add the onion and cucumbers.
3.In a small bowl, whisk together the mayonnaise, chilies, orange juice and cilantro. Season with salt and pepper. Toss the dressing with the potatoes and serve, or the salad can be made up to 24 hours ahead of time and refrigerated. Remove from the refrigerator about 15 minutes before serving and toss again.

Panzanella

Serves 4 to 6

Originally, Panzanella was a way to get rid of leftover stale bread and very ripe tomatoes. This recipe is a bit of a riff on the original, including cucumbers, olives, and celery for crunch.


4 cups stale baguette or Italian bread cubes
2 Persian cucumbers, diced
2 red torpedo onions, thinly sliced using the red part only
1 cup stemmed and halved cherry tomatoes
1/2 cup chopped green olives, or Kalamata olives
2 ribs celery, finely chopped
1/2 cup red wine vinegar
1 garlic clove, minced
1/4 cup finely chopped basil or oregano
1 cup extra virgin olive oil
Salt and pepper


1.Put the bread cubes, cucumbers, onions, tomatoes, olives, and celery in a large salad bowl.
2.In a mixing bowl, whisk together the vinegar, garlic, basil, and olive oil. Season liberally with salt and pepper.
3.Pour over the salad and toss to coat. The salad should sit at room temperature for 30 minutes before serving, or up to 4 hours. It’s best made ahead.

Golden Bar Squash Cake with Blood Orange Frosting

Serves 8


1 1/2 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla paste or extract
3 cups thinly shredded golden bar squash
1 cup chopped blood orange flesh (peel and pith the oranges, cut into segments and chop)
1/2 cup chopped macadamia nuts
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe blood orange Cream Cheese Frosting (recipe follows)


1.Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2.In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the squash, orange flesh, and nuts, stirring until blended. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.
3.Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.

Valencia Cream Cheese Frosting


1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
5 cups confectioner’s sugar
1/2 cup blood orange juice
1/2 teaspoon grated blood orange zest


1.In the bowl of an electric mixer, cream together the butter, and cream cheese.
2.Add the sugar, 1/2 of the orange juice and zest.
3.Beat until spreading consistency, adding more juice to adjust as needed.
4.Drink the remaining juice.
5.Spread the frosting over the cooled cake

Roasted Salmon with Blood Orange Cilantro Salsa

Serves 6

The salsa is also delicious with grilled pork tenderloins, or grilled chicken.


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


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

Gold Bar Chowder

Serves 6


4 tablespoons unsalted butter
1 torpedo onion, finely chopped, using the red part only
2 medium carrots, scraped and cut into 1/2-inch dice
1/2 pound gold bar squash, scrubbed, ends trimmed, and cut into 1/2-inch dice
1 teaspoon finely chopped fresh thyme
3 tablespoons all-purpose flour
6 cups chicken or vegetable broth
1/2 cup heavy cream (optional)
6 strips of bacon, cooked crisp and crumbled for garnish


1.In a Dutch oven, heat the butter, and saute the leek, carrot, squash, and thyme for 3 to 4 minutes until the leek is translucent.
2.Add the flour, and stir until the flour has cooked, 2-3 minutes.
3.Gradually add the broth and bring to a boil. Simmer for 15 minutes until the squash is tender.
4.Add the cream, bring to serving temperature and serve garnished with bacon.

Bistro Carrot Salad

Serves 4


One bunch rainbow carrots, scraped, and shredded
1 torpedo onion, thinly sliced
2 Persian cucumbers, scrubbed and finely diced
2 tablespoons rice vinegar
1 tablespoon Dijon mustard
2 tablespoons honey
1/2 teaspoon ground cumin
1/3 cup extra virgin olive oil
Salt and pepper
1/4 cup finely chopped Italian parsley


1.Put the carrots into a bowl.
2.In a small bowl, whisk together the vinegar, mustard, honey, cumin, and oil. Season with salt and pepper.
3.Pour the dressing over the carrots, add the parsley, and toss to coat. Serve cold.

White Gazpacho

Serves 6 to 8


1 1/2 cups chicken stock
1 1/2 cups sour cream (or equivalent of yogurt)
4 Persian cucumbers, peeled and diced
2 tablespoons white vinegar
1 large clove garlic, mashed
1 cup cherry tomatoes, stemmed and diced
2 red torpedo onions, finely chopped
1/4 cup chopped Italian parsley
1/2 cup diced gold bar squash
1/2 cup red bell pepper
1 avocado, peeled, pitted, and diced
2 teaspoons lime juice
2 ears white corn, cut from the cob, or 1 cup frozen, defrosted
2 tablespoons chopped fresh cilantro
¼ teaspoon chipotle chili powder
1 cup toasted sliced almonds


1.In a blender or food processor, process 1 cup of chicken stock, the pieces from one of the cucumbers, vinegar, and garlic. Pour into a large serving bowl. Whisk in the rest of the stock and the sour cream.
2.Add the remaining diced cucumber, tomatoes, green onions, squash, pepper, and parsley, stirring until blended.
3.Do-Ahead: Chill for at least 4 hours or up to 24 hours.
4.In a small bowl, combine the avocado, lime juice, corn, chili powder and cilantro.
5.Serve the gazpacho garnished with the avocado corn mixture.

Stuffed Gold Bar Squash

Serves 6


Six 6-inch-long gold bar 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 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 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 zucchini finely.
3.In a 10-inch skillet, heat the butter and oil together over medium heat. When the butter is melted, add the onion and chopped 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 shells with the mixture and place on the prepared baking sheet or in the baking dishes. Do-Ahead: At this point, you can cover and refrigerate for up to 2 days. Bring to room temperature before continuing.
5.Preheat the oven to 375°F. Cover the 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.

Red Oak Salad with Curried Dressing or Fresh Herb Ranch

Serves 4


One head red oak lettuce, washed, spun dry and chopped
2 Persian cucumbers, scrubbed and thinly sliced
1 red torpedo onion, thinly sliced, using the red part only
1/4 cup sugar
1/4 cup vegetable oil
1/4 cup red wine vinegar
1 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
1/4 teaspoon dry mustard
1/2 teaspoon curry powder


1.Put the lettuce, cumbers, and onion into a salad bowl.
2.In another bowl, whisk together the remaining ingredients. Pour over the salad, toss to coat, and serve.

Fresh Herb Ranch


1 cup mayonnaise
1/2 cup Greek Style yogurt
1/4 cup milk or buttermilk
2 tablespoons fresh lemon juice
2 teaspoons grated lemon zest
3 tablespoons chopped Italian parsley
2 tablespoons snipped fresh chives
1 tablespoon chopped fresh oregano
2 cloves garlic, mashed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


1.Whisk together the ingredients, cover, and refrigerate for at least 2 hours before tossing with lettuce.
2.The dressing will keep for up to 1 week.
3.Use it as a sauce for cooked seafood, add it to chicken salad, potato salad, or pasta salad, or as a topping for baked potatoes.

Purple Kale Caesar

Serves 2 to 4


1 bunch purple kale, washed, spun dry, tough stems removed, and chopped
1 cup garlic croutons
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


1.Place the kale in a large bowl. Using your hands, massage the leaves until they feel less stiff and smell fresh and grassy, about 1 minute. Add the croutons to the bowl.
2.In a mixing bowl, whisk together the mayonnaise, yogurt, lemon juice, Worcestershire, Dijon mustard, garlic and 1/4 cup grated Parmigiano Reggiano. Season with salt and pepper.
3.Add 1/2 of the dressing and toss until well-coated.
4.Taste and add more dressing as needed. Transfer to salad plates and top with the remaining Parmigiano.

Pasta with Pancetta and Purple Kale

Serves 6


1 pound penne or other shaped pasta
3 tablespoons extra virgin olive oil
1/2 cup finely chopped pancetta
3 garlic cloves, minced
1 bunch purple kale washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
3/4 cup grated Pecorino Romano


1.Bring 8 quarts of salted water to a boil. Add the pasta and cook for 2 minutes short of al dente.
2.In a large skillet, heat the oil, saute the pancetta until crispy.
3.Add the garlic and swirl in the pan for 3 seconds until fragrant.
4.Add the kale and cook until the chard is wilted. Season with salt and pepper.
5.When the pasta is cooked, drain, reserving 1 cup of pasta water if needed.
6.Toss the pasta with the kale in the skillet, add half of the cheese, and a bit of pasta water to make a creamy sauce.
7.Serve the pasta garnished with the remaining cheese.

Farfalle with Sicilian Pesto

Serves 4 to 6


1 1/2 cups chopped cherry tomatoes
1/2 cup packed Italian parsley
2 garlic cloves
1/2 cup blanched almonds
1/2 cup shredded Pecorino Romano, plus more for garnish
1/3 cup extra virgin olive oil
Salt and pepper
1 pound farfalle, cooked al dente, saving a bit of the pasta water


1.In a food processor, combine the tomatoes, parsley, garlic, almonds, and Pecorino. Pulse on and off until the mixture comes together. Stir in the olive oil, and season with salt and pepper.
2.Toss the pesto with the pasta, adding some of the pasta water to make a creamy sauce.
3.Serve the pasta garnished with additional Pecorino Romano.

Blueberry Coffee Cake

Serves 6

For the Streusel


½ cup sugar
½ cup all-purpose flour
¾ teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
¼ cup melted butter
1 cup sliced almonds


1.In a small bowl, combine the dry ingredients, and gradually stir in the melted butter with a fork, until crumbs form. Set aside while making the cake.

For the Cake


½ cup unsalted butter, softened
¾ cup light brown sugar
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
½ teaspoon grated lemon zest
1 ½ cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup berries (blueberries, raspberries, blackberries, or a combination) either frozen (do not defrost) or fresh


1.Preheat the oven to 375 degrees. Coat the inside of a 10-inch spring form pan with non-stick cooking spray.
2.In the large bowl of an electric mixer, cream together the butter and sugar, adding the eggs, one at a time, until blended. Add the buttermilk, beating until the mixture is combined.
3.Add the flour, baking powder, soda, and salt, beating on low speed until blended.
4.With a spatula, carefully fold in the berries, until they are distributed throughout the batter. Pour the batter into the prepared pan, sprinkle the streusel over the top and cover with the almonds.
5.Bake for 35 to 45 minutes, until a tester inserted into the center comes out clean. Cool 15 minutes before removing the springform and serving.
6.Do-Ahead: The cake can be baked, cooled and frozen for up to 1 month. Defrost overnight on the counter, and re-warm, loosely tented with foil in a preheated 350 degree oven for 10 minutes)
7.The cake stays moist for about 3 days, stored in an airtight container at room temperature.

Blood Orange Blueberry Bread Pudding

Serves 6


1 cup sugar
Grated zest of blood orange
1/8 teaspoon ground nutmeg
1/2 cup blood orange juice
8 large eggs
1 1/4 cups heavy cream
9 cups torn bread with crust removed
2 cups fresh blueberries, picked over for stems, or frozen blueberries (do not defrost)
1/4 cup sugar
1/8 teaspoon ground cinnamon


1.Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2.In a large bowl, whisk together the sugar, lemon zest, lemon oil, nutmeg, eggs, and heavy cream until blended.
3.Add the bread to the bowl, pushing it down into the mixture to absorb the liquid. Add the blueberries and stir to combine. Pour into the prepared dish.
4.Do-Ahead: At this point, cover and refrigerate for at least 12 hours and up to 3 days. Bring to room temperature before continuing.
5.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

Blueberry Streusel Muffins

Serves 6

For the Streusel


1/2 cup firmly packed light brown sugar
1/2 cup unbleached all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) chilled cold unsalted butter, cut into small bits


1.To make the topping, combine the brown sugar, flour, and cinnamon in a food processor, and pulse to combine.
2.Drop the butter on top and pulse until the mixture begins to form small, pebble-like nuggets. If you don’t have a food processor, combine the dry ingredients in a small bowl and cut the butter into the flour with two knives or a pastry blender or just use your fingertips. Set aside.

For the Muffins


1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
1 large egg
2/3 cup buttermilk
1 teaspoon vanilla extract
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1 cup fresh blueberries picked over for stems


1.Preheat the oven to 400° F. Line 12 muffin tins with paper liners or coat with nonstick cooking spray.
2.To make the muffins, in a large bowl, cream together the butter and sugar until it’s fluffy.
3.Blend in the egg, buttermilk, and vanilla.
4.Sift in the flour and baking powder, then drop the blueberries on top of the dry ingredients and stir until just blended, being careful not to break up the blueberries too much.
5.Spoon 1/4 cup of batter into each muffin cup and top with 1 tablespoon of the streusel topping. Bake until golden brown and a skewer inserted into the center comes out clean, 17 to 20 minutes. Serve warm.

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

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Farmers’ Market Box April 30th, 2020

This week’s local produce and featured farms:

Farmer’s Choice:

Strawberries – Valdivia Family Farms

Basil – Fresno Evergreen Farms

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce! When it’s about food…#specialtyproduce

Below are some great recipes for you to try out with the produce from this week’s box. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!

Farmers’ Market Box Recipes

Cold Sesame Noodle Salad with Bok Choy

Serves 6


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 spring onions (white and tender green parts), thinly sliced on the diagonal
4 medium-size carrots, cut into matchsticks (about 2 cups)
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.

Kale and Potato Cakes

Serves 6


1 pounds fingerling potatoes, peeled and cut into 1-inch chunks
2 tablespoons extra virgin olive oil
2 tablespoons finely chopped green garlic
1 bunch kale, washed, spun dry, tough stems removed, cut into 1/2-inch ribbons
Salt and pepper
1/4 cup unsalted butter
2 to 3 tablespoons sour cream
1/3 cup grated Parmigiano Reggiano
1 cup panko or fine dry breadcrumbs
Oil for frying


1.Put the potatoes into water to cover and bring to a boil. Simmer for 15 to 20 minutes until the potatoes are tender. Drain thoroughly.
2.While the potatoes are cooking, in a skillet, heat the oil, swirl the green garlic in the oil for 30 seconds, add the kale, and season with salt and pepper. Saute the kale until it wilts. Season with salt and pepper and set aside.
3.When the potatoes are drained, put them into a mixing bowl, and mash the potatoes with the butter and sour cream. Add the Parmigiano and kale and mix until combined. Taste a bit of the mixture and adjust the seasoning with salt and pepper.
4.Using a portion scoop, form the mixture into patties (about 1/2-inch thick) Dip in the panko, and put onto a baking sheet. Refrigerate for at least 2 hours to firm up.
5.Heat 1/2-inch of vegetable or olive oil in a large skillet and fry the potato cakes until they are golden brown on each side. Transfer to paper toweling to drain and serve warm. The cakes can be made ahead of time and kept warm in a 350 degree oven.

Creamy Kale and Bacon Gratin

Serves 4


6 strips thick cut bacon, chopped
2 tablespoons unsalted butter
2 small spring onions, chopped
2 cloves garlic, chopped
1 bunch kale, tough stems removed, leaves rinsed well and left damp, coarsely chopped
1/2 cup chicken broth
1/4 cup heavy cream
1 teaspoon fresh lemon juice
Salt and freshly ground black pepper
1/4 cup grated Parmigiano Reggiano


1.Preheat the oven to 350 degrees and coat the inside of a gratin dish with non-stick cooking spray.
2.In a large skillet, cook the bacon, until crisp, remove from the pan, and remove all but 2 tablespoons of bacon fat from the pan.
3.Melt the butter, add the onions and garlic to the pan and saute until the onions begin to soften.
4.Add the kale, toss with the garlic, and onion, add the broth, cover and simmer for 3 minutes, util the kale becomes wilted.
5.Add the cream, reserved bacon, and lemon juice, season with salt and pepper, transfer to the gratin dish, and bake for 10 to 15 minutes until bubbling and the cheese is golden brown.

Blue Cheese Caesar Salad

Serves 4


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


1.Put the lettuce into a salad bowl.
2.In a mixing bowl, whisk together the lemon juice, garlic, Worcestershire, Dijon, pepper, oil and blue cheese.
3.Season with salt if needed.
4.Toss the salad with some of the dressing, add the croutons and toss again.

If you would like to make a traditional Caesar, this is the dressing:


1 cup mayonnaise
1/2 cup sour cream
1/2 cup freshly grated Parmesan cheese
2 teaspoons fresh lemon juice
1 1/2 teaspoons anchovy paste
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 1/2 teaspoons freshly ground black pepper


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

Romaine Salad with Creamy Spring Onion Dressing

Serves 4


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


1.Put the lettuce into a salad bowl.
2.In a food processor or blender, combine the onions, mayonnaise, zest, lemon juice, and basil. Puree until smooth.
3.Season with salt and pepper and toss with the romaine. The dressing is delicious over grilled fish, as a dip for veggies, and to mix into chicken or seafood salads.

Taste of Spring Potato Salad

Serves 4

The secret to great potato salad, is to use low starch potatoes, boil or stem till tender, then allow to cool completely before peeling and cutting. You can leave the skins on, but only if they are pristine, any trace of green tinge on the peel, you need to get rid of it. The green tinge is caused by exposure to light, and creates a toxin called solanine—it won’t kill you, but it will give you a terrible tummy ache.


1 pound fingerling potatoes, scrubbed
1/4 cup finely chopped spring onions
2 ribs celery, finely chopped
Salt and pepper
1 teaspoon white vinegar
1/2 cup mayonnaise
2 tablespoons sour cream or Greek Style yogurt
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
1 garlic clove, minced
2 tablespoons finely chopped dill
2 tablespoons finely chopped Italian parsley
Salt and pepper


1.Cook the potatoes in boiling water to cover, or steam until tender.
2.Cool completely.
3.When the potatoes are cooled, peel and cut into bite-sized pieces. I find with fingerlings they need to be peeled, but that decision is yours.
4.Put the potatoes into a salad bowl, add the onion, celery, salt and pepper, and sprinkle with the vinegar. Toss to blend.
5.In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, zest, garlic, dill, and parsley. Season with salt and pepper. Toss the dressing with the potatoes and refrigerate for at least 4 hours and up to 24 hours.

Roasted Fingerlings

Serves 4


1/2 cup extra virgin olive oil
1 pound fingerling potatoes, cut in half lengthwise
Salt and pepper


1.Preheat the oven to 400 degrees, line a baking sheet with parchment, aluminum foil, or silicone.
2.In a bowl, combine the oil, potatoes, salt and pepper.
3.Spread evenly onto the baking sheet and roast for 40 to 50 minutes, turning once halfway through the cooking time, until the potatoes are crispy, and golden brown.
4.Serve warm.

Variations


a)Add 3 chopped cloves of garlic to the oil and potatoes.
b)Add 2 tablespoons rosemary to the oil and potatoes.
c)Add 1 to 2 teaspoons of your favorite dried herb to the oil and potatoes (because of the high heat, fresh herbs with the exception on rosemary will not hold up in the oven) Sprinkle fresh herbs over the cooked potatoes at the end.

Broccoli Potato Soup

Serves 6

This has been one of my favorite soups during self-isolation; it is an old recipe from Marcella Hazan, it’s so simple, yet delicious


3 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 cup finely chopped onion
2 garlic cloves, minced
1 pound fingerling potatoes, cut into 1/2-inch dice
3 1/2 cups chicken or vegetable broth
3 broccoli florets
1/2 cup grated Parmigiano Reggiano
salt and pepper


1.In a Dutch oven, heat 2 tablespoons of butter with the oil. Saute the onion over medium-high heat, until almost caramelized–this will take about 5 to 7 minutes.
2.Add the garlic and cook another minute.
3.Add the potatoes, and saute for 3 to 4 minutes, until the potatoes have begun to color.
4.Add the broth, and broccoli.
5.Bring to a boil, simmer for 10 to 15 minutes until the potatoes are tender.
6.Add the remaining butter and Parmigiano, season with salt and pepper, and serve warm.

Chicken Miso Soup with Bok Choy

Serves 4 to 6


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


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

Tangerine Shortbread

Makes about 20


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


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

Sunshine Carrot Cake with Tangerine Frosting

Makes one 13-by-9-inch baking dish, or two 9-inch baking dishes for a layer cake, about 24 cupcakes
For the Cake

Serves 6 to 8


1 1/3 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla paste or extract
Grated zest of 1 orange
3 cups grated carrots
1 cup chopped tangerine segments
1/4 cup tangerine juice
1/2 cup chopped nuts of your choice (pecans, macadamia nuts)
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe Cream Cheese Frosting (recipe follows)


1.Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan, or 2 9-inch round pans, with nonstick cooking spray. Or, line 24 muffin cups with baking liners.
2.In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, tangerines, juice, and nuts, stirring until blended. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.
3.Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
4.Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 2 months.

a.Bake cupcakes until a skewer inserted in the center comes out with a few crumbs sticking to it, 15 to 17 minutes.

Tangerine Cream Cheese Frosting


Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 48 cupcakes
One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine
5 cups confectioners’ sugar
Grated zest of one tangerine
1 teaspoon vanilla paste or extract
Tangerine juice as needed


1.Using an electric mixer beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar and zest, vanilla and beat until the mixture is of spreadable consistency.
2.If the frosting is too thick, beat in some juice, 1/2 teaspoon at a time, until desired consistency is reached.
3.Do-Ahead: At this point, you can cover and refrigerate for up to 5 days or freeze for up to 6 months. I recommend you soften it at room temperature after it’s been refrigerated, so it’s easy to spread.

Strawberry Stuffed French Toast

Serves 6 to 8


8 large eggs
1 1/2 cups heavy cream
1 teaspoon orange extract (or 1/2 teaspoon orange oil)
1/8 teaspoon ground nutmeg
One 1-pound loaf sturdy white bread like Farmhouse white or Hawaiian Sweet Egg Bread
2 cup mascarpone cheese
1/4 cup orange juice
1 teaspoon orange extract (or 1/2 teaspoon orange oil)
1/4 cup sugar
2 cups sliced strawberries


1.Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2.In a shallow mixing bowl, beat together the eggs, cream, orange extract and nutmeg. Dip 6 slices of the bread into the egg mixture, and lay the slices into the dish, wedging the pieces to fit (if your bread is large, it may only fit 4 slices)
3.In another bowl, cream together the mascarpone, orange juice, extract, and sugar. Spread the mixture over the egg battered bread in the pan.
4.Top with the sliced berries
5.Dip the remaining slices into the egg batter, and place over the strawberries in the pan. Pour any remaining batter evenly over the slices of bread.
6.Do-Ahead: Cover the French toast and refrigerate for at least 4 hours, or up to 36 hours.
7.Remove the French toast from the refrigerator 45 minutes before baking to bring the pan to room temperature. Bake the French toast until golden brown and bubbling, 35 to 45 minutes. Remove from the oven; allow to rest for 10 minutes, before cutting into squares and serving with maple syrup or strawberry sauce.

Pesto Chicken

Serves 4


4 boneless, skinless chicken breast halves, tender removed, and breast flattened to about ¼-inch uniform thickness
¼ cup prepared fresh basil pesto (see recipe below)
2 tablespoons balsamic vinegar
½ cup heavy cream
Salt and pepper


1.Set a stainless steel or Scan pan skillet over medium high heat.
2.Brush each side of the chicken with some of the pesto.
3.Add the chicken to the pan and cook about 1 minute. Turn the chicken and cook until the chicken is cooked through—about 90 seconds. (this will vary if the chicken is thicker or thinner)
4.Remove the chicken from the pan, increase the heat to medium high and add the vinegar, stirring up the bits on the bottom of the pan.
5.Add the cream and any juices from the platter. And cook until the sauce has thickened and coats the back of a spoon.
6.Add the chicken back into the skillet and turn in the sauce, cooking for another minute. Taste for salt and pepper and adjust. Serve the chicken over a bed of cooked orzo pasta, or your favorite pasta.

Basil Pesto

Makes about 3 cups


2 cups fresh basil leaves
1 cup freshly grated Parmesan cheese
1/4 cup pine nuts
3 cloves garlic, peeled
1/2 cup olive oil
In a blender or food processor, process the basil, cheese, garlic, and pine nuts, and garlic together until broken up.
With the machine running, gradually add the oil and process until smooth.
Scrape down the bowl, and process again for another 30 seconds.
Do-Ahead: At this point, you can pour into a jar, float ½ inch of olive oil on the top, and refrigerate up for up to 5 days, or freeze for 3 months.

Dacquoise with Balsamic Strawberries and Basil

Serves 6

This dessert may not be that one-bowl cake, but it can be made ahead, and then assembled just before serving. It’s really worth the effort. This is the time to pull out the expensive aged balsamic vinegar, it makes a huge difference.
For the Merengue


6 large egg whites
1/4 teaspoon cream of tartar
1 1/4 cup granulated sugar


1.Preheat oven to 300 degrees.
2.Line 2 large baking sheets with foil or parchment paper. Out line 4-inch circles on the foil or parchment.
3.In large bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Sprinkle in sugar, 2 tablespoons at a time, beating until whites stand in stiff, glossy peaks when beaters are lifted.
4.Spoon 1/8 of the meringue (about 3/4 cups) inside each circle on prepared cookie sheets. With narrow metal spatula, spread meringue evenly to fill circles.
5.Bake meringues 45 minutes. Turn off oven; leave meringues in oven 1 hour to dry. Transfer meringues on cookie sheets to wire racks; cool 10 minutes, then carefully peel foil from meringues and cool completely. Store in airtight container at room temperature up to 1 week.

For the Berries


2 cups sliced hulled strawberries
1/2 cup thinly sliced basil leaves
1/3 cup aged balsamic vinegar


1.In a bowl, toss together the berries, basil and vinegar. Refrigerate the berries till ready to serve.
2.To assemble the Dacquoise, place a merengue circle onto a dessert plate, and top with the berry mixture

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

Stay safe and stay home

Download The Specialty Produce App HERE
Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce
If you haven’t joined yet, you can order a bag for next week on our FMB page!

Farmers’ Market Box April 23rd, 2020

This week’s local produce and featured farms:

Farmer’s Choice:

Hass Avocados – Bernard Ranches

Cilantro – Mcgrath Farms

Red Onion – Schaner Farms

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce! When it’s about food…#specialtyproduce

Below are some great recipes for you to try out with the produce from this week’s box. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!

Farmers’ Market Box Recipes

Sicilian Fennel and Orange Salad

Serves 4


One bulb fennel, wispy ends removed and thinly sliced (1/4-inch thick)
3 to 4 Valencia oranges, peel and pith removed, sliced 1/2-inch thick, then
into 1/2 moons
1 teaspoon finely chopped green garlic
2 tablespoons finely chopped oregano
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1/8 teaspoon red pepper flakes
1/2 cup chopped olives (oil cured are best, but use your favorite)


1.Arrange the fennel and oranges alternating on a serving platter. Sprinkle with the green garlic and oregano.
2.In a small bowl, whisk together the vinegar, oil and red pepper flakes.
3.Pour over the salad, and sprinkle with the olives. Serve at room temperature.

Olive Oil Cake

Serves 8


2 cups all-purpose flour
1 3/4 cups sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cups extra-virgin olive oil
1 1/4 cups whole milk
3 large eggs
1 1/2 tablespoons grated orange zest
1/4 cup fresh orange juice
1/4 cup Grappa or brandy or Grand Marnier


1.Heat the oven to 350° F. Oil, butter, or spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)
2.In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and grappa or brandy. Add the dry ingredients; whisk until just combined.
3.Pour the batter into the prepared pan and bake for 1 hour, until the top is golden, and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
4.Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.

Tuscan Winter Soup

Serves 6 to 8

To make this meatless, omit the sausage, and use about 3 tablespoons of olive oil to start the saute.


1/2 pound sweet Italian bulk sausage
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
1/2 cup finely chopped leek using the white part or onion
Pinch red pepper flakes
1 teaspoon finely chopped fresh rosemary (or sage)
1 bunch kale, tough stems removed, and cut into 1/2-inch ribbons
One 14.5-ounce can crushed tomatoes and their juice
One 14.5-ounce can small white beans, or cannellini beans, drained and rinsed
6 cups chicken or vegetable broth
1/2 cup ditali or other small pasta (small shells work here)
1/4 cup chopped rind from Parmigiano Reggiano
Salt and pepper
1/2 cup grated Parmigiano Reggiano for garnish


1.In a Dutch oven, cook the sausage until it is no longer pink, breaking up any large pieces. Add the oil, and saute the garlic, leek, red pepper and rosemary until fragrant and the leek is beginning to soften, about 2 minutes.
2.Add the kale, and saute tossing in the garlic oil.
3.Add the tomatoes, beans and broth, and bring to a boil.
4.Simmer the soup for 30 minutes until the kale is tender.
5.Add the ditali and the rind from the Parmigiano and simmer another 15 minutes until the pasta is cooked. Season with salt and pepper and serve the soup garnished with Parmigiano Reggiano.

Sautéed Greens

Serves 4


3 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch greens (kale, chard, collards, spinach—your choice)
1/4 cup chicken, vegetable broth or water
Salt and pepper


1.In a large skillet, heat the oil, and saute the garlic and red pepper until the garlic is translucent.
2.Add the greens and toss in the garlic oil to coat.
3.Add the broth, stir to blend, cover the pan, and simmer for 5 to 10 minutes until the greens are wilted.
4.Remove the cover, season with salt and pepper, and simmer until the liquid in the pan has evaporated.
5.The greens can be used as a side dish, or tossed with pasta, as a topping for bruschetta with some burrata or fresh ricotta.

Roasted Salmon with Green Garlic Aioli

Serves 4 to 6

For the Salmon


1/2 cup extra virgin olive oil
1/4 cup Valencia orange juice
2 teaspoon Old Bay seasoning
2 1/2 pounds salmon filet


1.Preheat the oven to 400 degrees.
2.Pour the oil, orange juice, and Old Bay into a 13-by-9-inch baking dish.
3.Arrange the salmon in the pan and turn to coat in the oil mixture.
4.Roast for 10 minutes per inch of thickness, or until the fish reaches 155 degrees on an instant read meat thermometer. Remove from the oven and allow to rest for 5 minutes before serving with the aioli.

For the Aioli

Makes abour 1 1/2 Cups


1 cup mayonnaise
2 tablespoons extra virgin olive oil
2 tablespoons chopped green garlic
2 tablespoons fresh orange juice
1 teaspoon grated orange zest
6 mint leaves, torn
Few drops Tabasco
Salt


1.In a blender or food processor, combine all the ingredients, except the salt. Process until smooth.
2.Taste for seasoning and adjust using more salt or Tabasco. Serve cold with the salmon.

Arugula Fennel Salad

Serves 4


1 bunch purple baby carrots, scraped, and thinly sliced on a mandoline
1 fennel bulb, wispy ends removed, and thinly sliced on a mandoline
1/3 cup chopped dill
1/3 cup olive oil
1 to 2 teaspoons finely chopped green garlic
2 tablespoons honey
1/3 cup orange juice
Salt and freshly ground black pepper
One bunch arugula, washed and spun dry
1/2 cup toasted pine nuts
1/2 cup feta cheese


1.In a salad bowl, combine the carrots with the fennel, and dill.
2.In a small bowl, whisk together the oil, garlic, honey and orange juice. Season with salt and pepper.
3.Pour some of the dressing over the fennel and zucchini. Toss to coat. And let stand at room temperature for 30 minutes.
4.Toss the arugula with the remaining dressing, add to the carrots and fennel, toss with the pine nuts and feta, and serve.

Grilled Flank Steak with Green Garlic Marinade

Serves 4 to 6


One 1 1/2 pound flank steak
1/4 cup red wine vinegar
1/2 cup soy sauce
2 tablespoons finely chopped green garlic
3 tablespoons honey
3 drops hot sauce (Tabasco or Franks, no Cholula)
1/3 cup vegetable oil
2 tablespoons sesame oil


1.Put the flank steak into a zip-lock bag. In a mixing bowl, whisk together the marinade ingredients, and pour over the steak. Seal the bag, and refrigerate for at least 4 hours, or overnight.
2.Drain the marinade, preheat the grill, and grill the steak 4 minutes on each side, until medium rare.
3.Allow to rest for 5 minutes before slicing against the grain into thin slices.

Pizza Pie Potatoes

Serves 6


1 pound Satina potatoes, scrubbed
3/4 cup extra virgin olive oil
2 tablespoons green garlic, minced
2 teaspoons dried oregano
Salt and pepper
2 cups cherry tomatoes, thinly sliced
1 ball fresh mozzarella, thinly sliced
1/3 cup grated Parmigiano Reggiano


1.Put the potatoes into water to cover and bring to a boil. Simmer for 15 minutes until almost tender.
2.Remove from the water and cool slightly.
3.Preheat the oven to 400 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
4.Thinly slice the potatoes and lay them into the baking dish.
5.In a bowl, combine the oil, garlic, oregano, salt and pepper.
6.Brush some of the garlic oil over the potatoes.
7.Lay the tomatoes over the potatoes, drizzle with the remaining oil, and cover with the mozzarella and Parmigiano.
8.Bake for 25 to 30 minutes, until the potatoes are crispy, and the cheeses are melted, and golden brown.
9.Allow to rest for 5 minutes before serving.

Farro with Rainbow Chard

Serves 4


1 1/2 cup pearlized farro
1/4 cup extra virgin olive oil
2 garlic cloves minced
1/2 cup finely chopped red onion
Pinch red pepper
One bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1/2 cup grated Parmigiano Reggiano
1/2 cup toasted pine nuts


1.Bring 6 cups of salted water to a boil, add the farro, bring to a boil, and simmer for 15 to 20 minutes. Drain thoroughly put into a bowl and set aside.
2.In a large skillet, heat the oil, add the garlic, onion and red pepper, saute until the onion begins to soften.
3.Add the chard and toss until the chard wilts. Season with salt and pepper.
4.Add the chard to the farro and toss to combine.
5.Add the Parmigiano and toss again.
6.Garnish the Farro with the pine nuts.

Chard and Potato Bake

Serves 4 to 6


1 pound Satina potatoes, peeled and cut in half
4 tablespoons unsalted butter
1/4 cup whole milk
3 tablespoons extra virgin olive oil
2 tablespoons finely chopped green garlic
1 bunch rainbow chard, tough stems removed, and finely chopped
Salt and pepper
1 cup shredded sharp white cheddar cheese


1.Preheat the oven to 350 degrees, coat the inside of a 2-quart casserole dish with non-stick cooking spray.
2.Put the potatoes into water to cover and simmer for 15 to 20 minutes until tender. Drain thoroughly, and mash with the butter and milk.
3.While the potatoes are cooking, heat the oil in a large skillet, saute the garlic for 30 seconds till fragrant, and saute the chard for 3 to 4 minutes until just wilted. Season with salt and pepper.
4.Combine the chard and potatoes, season with salt and pepper and transfer to the prepared baking dish.
5.Sprinkle with the cheese and bake for 20 to 25 minutes until the cheese is golden brown. Allow to rest for 5 minutes before serving.
6.Cook’s note: you can vary the cheese on this, Parmigiano, Asiago, and Colby are all good choices here.

Black Bean, Corn and Salsa Dip

Serves 6

You can either serve this as a dip for tortilla chips, or as a salad in lettuce cups. It keeps a few days in the fridge.


Two 15-ounce cans black beans, drained and rinsed
1/4 cup finely chopped green garlic
1/4 cup finely chopped red onion
2 cups fresh or defrosted frozen corn kernels
1/2 cup seeded and finely chopped red bell pepper
1 1/2 cups cherry tomatoes, cut in half
1 cup chopped ripe avocado
1/4 cup seeded and finely chopped Anaheim chile
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice
3/4 cup vegetable oil
1 chipotle chile in adobo, finely chopped
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper


1.In a large serving bowl, combine all the ingredients, and toss to coat. Refrigerate for at least 4 hours to let the flavors blend. Serve with tortilla chips.

Guacamole

Serves 4


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


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

Orange Chipotle Chicken Wings

Serves 4 to 6


2 tablespoons vegetable oil
1/2 cup finely chopped red onion
3 Chipotle chilies in adobo, finely chopped
1/3 cup orange juice
1 teaspoon grated orange zest
1/3 cup ketchup
1/3 cup chicken broth
3 pounds chicken wings or drummettes
3 tangerines, peeled and separated into segments, for garnish
1/4 cup finely chopped cilantro or Italian parsley for garnish


1.In a saute pan, heat the oil, saute the onion and chipotle for 2 minutes. Stir in the juice, zest, ketchup, and broth. Simmer for 5 minutes. Remove from the heat, and cool.
2.When the sauce is cooled, pour it into a large zip-lock bag, add the drummettes, seal the bag, and refrigerate for at least 4 hours or up to 24 hours.
3.Preheat the oven to 350 degrees, transfer the wings, and sauce to a baking dish and bake for 35 to 45 minutes, turning once, basting with the sauce, until the wings are glazed and cooked through (165 degrees on an instant read thermometer) Serve the wings garnished with tangerine segments and chopped cilantro.

@Diane Philips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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Farmers’ Market Box April 16th, 2020

This week’s local produce and featured farms:

  • Arugula – Gloria Tamai Family Farms
  • Rapini – Coleman Family Farms

Farmer’s Choice:

Bok Choi – Fresno Evergreen Farms

Tom’s Terrific Tangerines – Polito Family Farms

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce! When it’s about food…#specialtyproduce

Below are some great recipes for you to try out with the produce from this week’s box. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!

Farmers’ Market Box Recipes

Roasted Rainbow Carrots with Carrot Top Pesto

Serves 4


1 bunch rainbow carrots, tops removed, scraped, and cut into 1-inch pieces
1/4 cup extra virgin olive oil
Salt and pepper
2 tablespoons honey
1 teaspoon ground cumin


1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone or parchment paper.
2. In a bowl, combine the carrots, oil, salt, pepper, honey and cumin.
3. Spread the carrots onto the baking sheet, and roast for 20 minutes until tender, turning them once or twice during the cooking time.
4. When the carrots are cooked, transfer them to a serving dish, and drizzle with carrot top pesto Serve warm.

Carrot Top Pesto

Makes about 3 cups


2 cups chopped carrot tops, washed and spun dry
2 garlic cloves
1/2 cup grated Parmigiano Reggiano
1/4 cup almonds
1/2 cup extra virgin olive oil
Salt and pepper


1. In a food processor or blender, combine the carrot tops, garlic, and almonds. Pulse on and off to break up the garlic and nuts.
2. With the machine running, pour in the oil, and process until smooth.
3. Season with salt and pepper. Refrigerate the pesto for up to 1 week or freeze for up to 3 months.
4. Drizzle the pesto over the roasted carrots or toss with pasta.

Braised Satina Potatoes

Serves 4


1 pound Satina potatoes, scrubbed and cut in half
4 tablespoons unsalted butter
2 teaspoons thyme leaves
1 cup chicken or vegetable broth (plus more if needed)
Salt and pepper
1/4 cup finely chopped chives for garnish


1. Put the potatoes in a single layer in a 12-inch skillet. They will be crowded, but they shouldn’t be stacked. Sprinkle the thyme between the potatoes. Cut 3 tablespoons of the butter into pieces. Add the butter, salt, and pepper to the potatoes.
2. Pour in the broth, partially cover and bring to a boil. Simmer over medium high heat, until the potatoes are tender, and most of the liquid is absorbed, this should take about 20 to 25 minutes. If the broth evaporates during the cooking add 1/4 cup more, until the potatoes are tender. Melt the remaining butter and toss with the potatoes and garnish with the chives. Serve hot or at room temperature.

Slow Cooker Guinness Beef Stew

Serves 4 to 6


1 ½ teaspoons salt
½ teaspoon freshly ground black pepper
¼ cup Colman’s English mustard (see note)
3 pounds boneless chuck roast cut into 1-inch cubes; excess fat removed
1 ½ tablespoons vegetable oil (canola)
2 cups coarsely chopped sweet onions, like Vidalia
2 teaspoons dried thyme
4 medium carrots, cut into 1-inch chunks
1 pound Satina potatoes, scrubbed and cut int half
1 tablespoon prepared horseradish
1 cup Guinness stout
2 cups beef broth
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour


1. In a small bowl, make a paste of salt, pepper and the mustard. Rub over the beef and allow to sit at room temperature for about 15 minutes.
2. Heat a large sauté pan with the oil, and brown the meat a few pieces at a time, removing them to the insert of a 5 to 7-quart slow cooker. Add the onions and thyme to the pan, sautéing until the onions are softened and begin to give off some of their oils and are fragrant. Transfer the onions, carrots and potatoes to the slow cooker insert along with the horseradish, stout and broth.
3. Cover the slow cooker and cook for 8 hours on low or 3 ½ to 4 hours on high. Remove the meat and vegetables from the pan, cover with aluminum foil, and allow it to rest for 15 minutes.
4. Strain the sauce, if you’d like, otherwise, leave it in the slow cooker. Remove any excess fat from the sauce, taste for seasoning and add salt and pepper if needed. Serve the meat with the sauce and vegetables. If you would like to thicken the sauce, remove it to a saucepan, and bring it to a boil. Stir the butter into the flour and then whisk some into the boiling sauce, bringing it back to a boil after each addition. Serve immediately.
5. Mustard Savvy: Colman’s and the other pub style mustards are not powdered; they are a sauce consistency and can be found in the mustard section of your grocery store or gourmet retailer.

Sausage, Rapini and Orecchiette

Serves 4


1 pound orecchiette, cooked 2 minutes short of al dente, saving some of the hot pasta water
1/2 pound sweet Italian sausage
2 tablespoons extra virgin olive oil Pinch red pepper flakes
1 bunch rapini, tough stems trimmed, and chopped Salt and pepper
1 cup grated Pecorino Romano cheese


1. While the pasta is boiling, cook the sausage in a large skillet, breaking up any large pieces, and cook until the sausage is no longer pink. Transfer to a plate, heat the oil in the same skillet, add the garlic and pepper flakes, and swirl for 30 seconds until fragrant. Add the rapini, sautéing until the rapini becomes tender.
2. Season with salt and pepper, return the sausage to the pan, add 2 tablespoons of hot pasta water to help loosen any browned bits in the bottom of the pan, add the pasta to the pan along with 1/2 cup of the cheese. Toss together until a creamy sauce forms, adding more pasta water if needed.
3. Serve garnished with additional cheese.

Rapini Frittata

Serves 4 to 6


3 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch rapini, finely chopped
Salt and pepper
6 large eggs
2 tablespoons water
Salt and pepper
6 ounces goat cheese, cut into 1/2-inch rounds
1/4 cup grated Parmigiano Reggiano


1. Preheat the oven to 350 degrees.
2. In a 10-inch non-stick ovenproof skillet, heat the oil, add the garlic and pepper, and swirl in the pan for 30 seconds. Add the rapini, and saute until the rapini is tender, about 3 to 4 minutes. Season with salt and pepper.
3. In a mixing bowl, whisk together the eggs, water, salt and pepper.
4. Pour over the rapini in the skillet, lifting the eggs, to make sure that the rapini is mixed in with the eggs. Lay the goat cheese on top of the eggs, sprinkle with the Parmigiano and bake for 7 to 10 minutes until the center is just set. Allow the frittata to rest for 5 minutes, before cutting into wedges.

Oro Blanco Sangria

Serves 6


1 1/2 cups Oro Blanco grapefruit juice
1/2 cup orange juice
1/2 cup superfine sugar
1 bunch fresh mint, destemmed
Zest of 1 orange
1 orange, skin scrubbed, and cut into 1/2-inch slices
1/4 cup orange liqueur
1 bottle prosecco, or other sparkling wine


1.In a large bowl, combine the juices, sugar, mint, zest, orange and liqueur, stirring until the sugar is dissolved. Cover and refrigerate for at least 1 hour and up to 2 days.
2.When ready to serve, divide the juice mixture between two pitchers and add half of the sparkling wine to each pitcher, stir to blend. Serve over ice.

Papa Hemingway’s’ Daiquiri

Hemingway wasn’t fond of the too sweet daiquiris made in Havana; when the bartender held off on the other juices and added grapefruit juice, he was known to down 6 in a sitting…. I’m not recommending that, but these are pretty delicious with your Oro Blanco grapefruit. The original daiquiri is served in a champagne coupe, but I love these blended with ice.

Makes 4


1/2 cup white rum
1/4 cup fresh lime juice
1/2 cup fresh Oro Blanco grapefruit juice
2 tablespoons maraschino liqueur
2 tablespoons simple syrup
2 cups ice


1.Put all the ingredients into a blender, and blend until the ice is pureed.
2.Serve in 4-ounce glasses.

Slow Cooker Portuguese Kale and Sausage Soup

Serves 6


2 tablespoons olive oil
1 pound smoked Linguica, chorizo, or andouille sausage, cut into ½-inch rounds
2 medium onions finely chopped
4 medium carrots finely chopped
1 bunch kale, tough stems removed, chopped into 1-inch pieces
1 pound Satina potatoes, scrubbed, peeled if desired, and cut into 1/2-inch pieces
6 cups chicken or vegetable broth
2 bay leaves ¼ cup finely chopped fresh cilantro or Italian parsley (optional for garnish)


1.In a large skillet, heat the oil, and sauté the sausage, onion, and carrots, until the onion is translucent, and transfer the mixture to the insert of a 5 to 7-quart slow cooker.
2.Add the kale, potatoes, beans, chicken broth, and bay leaf stirring to combine the ingredients.
3.Cook the soup for 5 to 6 hours on low until the potatoes are tender. Remove the bay leaf, sprinkle the soup with the cilantro or parsley and serve.

Kale Mac and Cheese

Serves 6


2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch kale, tough stems removed, and finely chopped
1 pound cavatappi or elbow macaroni, cooked 3 minutes short of al dente
4 tablespoons unsalted butter
1 sweet onion, finely chopped
2 teaspoons sugar
Salt and pepper
4 tablespoons all-purpose flour
1 cup chicken or vegetable broth
1 1/2 cups whole milk
Salt and a few drops Tabasco
2 cup shredded extra sharp white cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup panko crumbs
1/4 cup grated Parmigiano Reggiano


1.Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish (or two 9-inch baking dishes) with non-stick cooking spray.
2.In a large skillet, heat the oil, swirl the garlic and pepper flakes in the skillet for 30 seconds until fragrant.
3.Add the kale, and saute until the kale is wilted. Season liberally with salt and pepper. Turn the mixture into a large mixing bowl and add the pasta.
4.In a large saucepan, melt the butter, and saute the onion, sugar, salt and pepper until the onions begin to caramelize.
5.Add the flour, and whisk for 2 minutes, cooking the flour. Gradually add the broth and milk and bring to a boil. Season with salt and Tabasco.
6.Remove from the stove and stir in the cheeses.
7.Pour the mixture over the pasta and kale and stir to blend. Transfer to the prepared baking dish. In another small bowl, combine the panko and Parmigiano. Sprinkle on the casserole dish, bake for 30 to 40 minutes until bubbling and the top is golden brown. Allow to rest for 5 minutes before serving.

Salad with Pink Lady Apples and Cider Vinaigrette

Serves 4


One head lettuce, washed, and spun dry
2 pink lady apples, cored, and sliced into wedges
¼ cup apple cider or juice
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
2 tablespoons Dijon mustard
¾ cup vegetable or canola oil
2 tablespoons poppy seeds
1/2 cup crumbled blue cheese


1.Put the lettuce and apples into a salad bowl.
2.In a mixing bowl, whisk together the apple cider, vinegar, sugar, mustard, and oil. (if you are using immediately, add the poppy seeds, otherwise wait until you are ready to toss the salad)
3.Toss the salad, plate the salad and garnish with crumbled blue cheese.

Pink Lady Cobbler

Serves 4 to 6


1 pound pink lady apples, peeled, cored and cut into wedges
1/2 cup sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons fresh lemon juice
1 cup unbleached all-purpose flour
2 tablespoons cornmeal, stone-ground
¼ cup granulated sugar, plus 2 teaspoons for sprinkling
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
4 tablespoons unsalted butter (1/2 stick), melted
⅓ cup buttermilk
½ teaspoon vanilla paste or extract


1.Preheat the oven to 400 degrees and coat the inside of a 9 to 10-inch baking dish or cast iron skillet.
2.In a bowl, mix together the apples, sugar, cinnamon, nutmeg and lemon juice.
3.Pour into the prepared pan and bake for 20 minutes.
4.In a mixing bowl, mix together the flour, cornmeal, sugar, baking powder, soda, salt, butter, buttermilk and vanilla. Scoop the mixture into 8 biscuits and top the apples. Sprinkle with the remaining 2 tablespoons of sugar. Bake another 15 to 18 until the biscuits are golden brown and the apples are bubbling.
5.Allow to rest for 10 to 30 minutes before serving.

Farro Salad with Arugula

Serves 6


2 cups pearlized farro
1/2 cup extra virgin olive oil
One 1/2-inch piece pancetta, cut into fine dice
6 ounces soft fresh pecorino cheese, cut into a fine dice (if pecorino isn’t available, try Asiago, or another soft salty cheese)
Grated zest of 1 lemon
2 to 3 tablespoons fresh lemon juice
Salt and pepper
1 cup packed arugula, coarsely chopped


1.Bring 4 quarts salted water to a boil and add the farro. Cook for 15 minutes, until barely tender. (Farro breaks apart a bit like wild rice) Drain and cool the farro transfer to a large bowl.
2.In a skillet, heat 2 tablespoons of olive oil and add the pancetta, cooking over medium high heat until crispy.
3.Remove from the pan and add to the farro.
4.Add the pecorino, and zest, and toss to combine.
5.Drizzle 2 tablespoons of lemon juice and the remaining olive oil over the salad and toss to blend. Add more lemon juice if desired. Season with salt, pepper, and toss in the arugula. Serve the salad at room temperature.
6.Cook’s Note: If you want to make the salad ahead, do not add the lemon juice, oil or arugula. Remove from the refrigerator 1 hour before serving and toss with the remaining ingredients.
7.Cook’s Note: If fresh pecorino (soft) is not available, use Asiago instead.

Crostini with Arugula Pesto

Serves 6

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.

Arugula Pesto

Makes 1 1/2 to 2 cups


1 cup packed arugula leaves
1 cup walnuts
2 garlic cloves
1 to 2 cups grated Parmigiano Reggiano cheese
1 tablespoon capers in brine, drained
1/2 to 2/3 cup extra virgin olive oil
Salt and pepper to taste


1.In the bowl of a food processor or blender, combine the arugula, walnuts, garlic, cheese, and capers.
2.Pulse on and off to break up the nuts and garlic, and to chop the arugula.
3.With the machine running, slowly pour in the oil and process until smooth. Season with salt and pepper.
4.Cover and refrigerate for up to 4 days or freeze for up to 2 months.

Soy Glazed Bok Choy

Serves 4


2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated ginger
1/4 cup soy sauce or Tamari
1/2 cup chicken or vegetable broth
1 bunch baby bok choy
2 teaspoons sesame seeds for garnish
Toasted sesame oil for garnish


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

Stir Fry Noodles with Bok Choy

Serves 4


12 ounces fresh or dry noodles, such as Chinese egg noodles or rice noodles
3 tablespoons vegetable oil
2 garlic cloves, minced
2 teaspoons grated ginger
2 cups finely diced chicken, or thinly sliced julienned beef, or firm tofu
1/2 cup thinly sliced onion
1 cup julienne carrots
1 bunch Shanghai bok choy, thinly sliced
2 tablespoons broth or water
1/4 cup soy sauce
1/4 cup rice wine
2 tablespoons toasted sesame oil
2 tablespoons sesame seeds for garnish
1 green onion, thinly sliced using the white and tender green parts


1.Cook the noodles according the package directions and drain. Set aside.
2.In a wok or large skillet, heat the oil, swirl the garlic and ginger for 30 seconds until fragrant. Add the chicken, beef or tofu, and saute until the chicken is white all over.
3.Transfer to a plate and add the onion, carrots, and bok choy to the skillet, and saute until the onion is softened.
4.Add the chicken and noodles back to the pan. Add the soy sauce, rice wine, and sesame oil to the pan, and saute until the chicken/beef/tofu is cooked through, about 3 minutes. Serve garnished with sesame seeds and green onions.

Tangerine Cheesecake Squares

Serves 8


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


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

Slow Cooker Tangerine Pudding Cake

Serves 6


2 cups tangerine segments
4 large eggs, separated grated zest of one orange or tangerine
1/3 cup orange juice
4 tablespoons butter, softened
1 2/3 cups milk
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt


1.Coat the insert of a 5 to 7-quart slow cooker with non-stick cooking spray. Spread the tangerine segments over the bottom of the slow cooker.
2.In a large mixing bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter and milk. In another bowl, stir together the sugar, flour and salt and add to egg yolk mixture beating until smooth and fold into the reserved egg whites. Transfer the batter to the prepared slow cooker, cover and cook on high for 2 ½ hours.

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

Download The Specialty Produce App HERE
Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce
If you haven’t joined yet, you can order a bag for next week on our FMB page!

Farmers’ Market Box April 09th, 2020

This week’s local produce and featured farms:

Farmer’s Choice:

  • Strawberries Murray Family Farms
  • Star Ruby Grapefruit Garcia Organic Farms

  • Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce! When it’s about food…#specialtyproduce

    Below are some great recipes for you to try out with the produce from this weeks box. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!

    Farmers’ Market Box Recipes

    Slow Cooker Minestrone

    Serves 6 to 8


    3 tablespoons extra virgin olive oil
    1 French leek, finely chopped, using the white and tender green parts
    3 medium carrots, coarsely chopped
    2 teaspoons dried sage
    One 14.5-ounce can chopped tomatoes
    1 cup dry white wine or dry vermouth
    2 cups cauliflower florets
    2 cups chopped rainbow chard
    cup dry lentils
    10 cups chicken or vegetable broth
    Chopped rinds from Parmigiano Reggiano (optional but oh so good)
    1 cup small pasta
    Salt and pepper
    1/4 cup finely chopped Italian parsley


    1. In a saute pan, or the slow cooker, heat the oil, add the leek, carrots and sage. Saute until the leek is softened.
    2.Add the tomatoes and wine and bring to a boil. (If you are using a saute pan, transfer the contents to the slow cooker)
    3. Add the cauliflower, rainbow chard, lentils, broth and chopped rinds if using. Slow cook for 3 hours on high or 6 hours on low.
    4. Add the pasta and cook 1 hour on high or 2 more hours on low. Season with salt and pepper, add the parsley and serve garnished with extra virgin olive oil or grated Parmigiano Reggiano.


    Breaded Roasted Cauliflower

    Serves 6


    1 cauliflower, cut into florets
    2/3 cup extra virgin olive oil
    1 1/2 cups grated Parmigiano Reggiano or Pecorino Romano
    1 1/2 cups panko or dry breadcrumbs
    2 teaspoon dried oregano
    1 teaspoon ground black pepper


    1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, parchment, or silicone.
    2. Put the cauliflower into a bowl and toss with the olive oil.
    3. In another bowl, combine the cheese, panko or breadcrumbs, oregano, and pepper.
    4. Toss the cauliflower with the breadcrumb mixture and spread onto the prepared pan.
    5.Roast to 15 minutes, turn the cauliflower and roast another 10 minutes, until the crumbs are golden, and the cauliflower is tender. This dish is delicious hot or at room temperature.


    Baked Cauliflower and Goat Cheese Dip

    Serves 6


    1 head cauliflower, cut into florets
    Salt and pepper
    2 tablespoons unsalted butter
    2 garlic cloves, minced
    1 medium shallot, finely chopped
    Pinch red pepper flakes
    1 tablespoon Dijon mustard
    4 ounces cream cheese, softened
    8 ounces goat cheese, softened
    1/4 cup freshly grated Parmigiano Reggiano cheese
    1/4 cup fresh breadcrumbs
    1 tablespoon extra-virgin olive oil
    1 tablespoon finely chopped Italian parsley
    Toasted baguette slices or fresh vegetables to dip


    1. Preheat the oven to 350 degrees. Coat the inside of a gratin dish with non-stick cooking spray.
    2. In a 5-quart saucepan, heat 3 quarts of salted water. Add the cauliflower, and simmer until the cauliflower is crisp/tender, about 6 minutes.
    3.Drain thoroughly and season with salt and pepper. Set aside to cool.
    4. In a small skillet, melt the butter, and sauté the garlic and shallot for 2 minutes, until fragrant, add the red pepper flakes, and swirl in the pan for 10 seconds. Set aside to cool.
    5. Place the cauliflower, garlic butter, Dijon mustard, cream cheese and goat cheese in a food processor, and process on and off until the mixture is smooth, with a few chunks of cauliflower.
    6. Taste for seasoning and adjust using salt or pepper.
    7. Transfer the mixture to the prepared baking dish.
    8. Do-Ahead: At this point, you can cover and refrigerate the dip for 2 days. Before baking, remove the baking dish from the refrigerator 30 minutes before baking, and proceed as directed.
    9. In a small bowl, combine the Parmigiano, breadcrumbs, oil and parsley, and stir until the crumbs are moistened. Sprinkle over top of the cauliflower mixture, and bake for 15 to 20 minutes, until the dip is bubbling, and the topping is golden brown. Spread on crackers, baguette slices, or use as a dip for vegetables.


    French Onion Crustless Quiche

    Serves 6


    1/4 cup unsalted butter
    1 tablespoon extra virgin olive oil
    2 large onion, thinly sliced
    1 French leek, thinly sliced using the white part only
    2 tablespoons sugar
    1 teaspoon dried thyme
    Salt and pepper
    6 large eggs
    1/3 cup heavy cream or whole milk
    1 tablespoon Dijon mustard
    2 cups shredded Gruyere cheese
    1/2 cup grated Parmigiano Reggiano


    1. Preheat the oven and coat the inside of a 9-inch pie plate with non-stick cooking spray.
    2. In a large skillet, heat the butter with the oil, add the onions and leek, saute for 3 minutes, until softened. Add the sugar, thyme, salt and pepper, and slow saute until the onions are caramelized, this may take 20 to 30 minutes. Cool.
    3. In a large mixing bowl, whisk together the eggs, cream, mustard, cheeses, and the cooled onions.
    4. Pour into the pie plate, and bake for 30 to 35 minutes, until the center of the quiche is set. Allow to rest for 20 minutes before cutting into wedges and serving.


    Fingerling Potato Gratin

    Serves 6


    Change up the cheese here to suit your taste; great options are Gouda, Gruyere, pepper Jack, smoked cheddar.
    1 pound fingerling potatoes, scrubbed, and thinly sliced
    1 French leek, thinly sliced
    1 1/2cup heavy cream
    2 cups whole milk
    1 1/2 teaspoons salt
    1/2 teaspoon freshly ground black pepper
    4 shakes of Tabasco sauce
    3 cups shredded sharp white cheddar cheese


    1. Put the potatoes and leek in a 12-inch sauté pan. Add the cream, milk, salt, pepper, and Tabasco and bring to a boil. Reduce the heat to medium and simmer just until the potatoes are tender, 6 to 8 minutes; they should not be cooked through and should still hold their shape.
    2. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
    3. Transfer half the potatoes and onion to the baking dish along with some of the sauce, and sprinkle with half the cheese.
    4. Cover with the remaining potatoes and sauce and sprinkle with the remaining cheese.
    5. Do-Ahead: At this point, you can cover and refrigerate overnight. Bring to room temperature before continuing.
    6. Preheat the oven to 375°F. Bake the potatoes, covered with aluminum foil, for 20 minutes, and then remove the foil and bake until the potatoes are tender, and the cheese is golden brown, another 10 to 15 minutes. Let rest for 10 to 15 minutes before serving.


    Pasta with Chard and Sausage

    Serves 6


    1/2 pound bulk sweet Italian sausage
    2 garlic cloves, minced
    Pinch red pepper flakes
    1 bunch rainbow chard, tough stems removed, cut into 1/2-inch ribbons
    Salt and pepper
    1/2 cup chicken or vegetable broth
    1 pound orecchiette, penne or Farfalle, cooked 3 minutes short of al dente
    1 cup grated Pecorino Romano


    1. In a large skillet, cook the sausage, breaking up any large pieces, cooking until the sausage is no longer pink. Remove from the skillet, and saute the garlic and pepper flakes.
    2. Add the chard, season with salt and pepper, add the broth and simmer, until the chard is tender.
    3. Add the sausage back to the skillet and stir to combine. Add the pasta, and half of the cheese, stirring to make a creamy sauce.
    4. Serve garnished with the remaining cheese.


    Caesar Salad

    Serves 6


    1 cup mayonnaise
    1/2 cup sour cream
    1 tablespoon fresh lemon juice
    1 1/2 teaspoons anchovy paste (or additional Worcestershire)
    2 cloves garlic, minced
    2 teaspoons Worcestershire sauce
    1 1/2 teaspoons freshly ground black pepper
    1 romaine, washed, spun dry, cored and cut into 1-inch ribbons
    1 1/2 cups shredded Parmigiano Reggiano
    Garlic Croutons (either store bought or homemade)


    1. In a medium-size bowl, whisk together the dressing ingredients until smooth.
    2. Do-Ahead: At this point, cover and refrigerate for at least 4 hours and up to 5 days.
    3. When ready to serve, assemble the salad.
    4. Put the romaine in a large salad bowl and toss with the dressing until evenly coated. Add the Parmesan and croutons, toss again until well coated.


    Pickled Onions and Beets

    Serves 4 to 6


    1 bunch red beets, scrubbed, tops removed
    1 large onion, thinly sliced
    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.


    Braised Chicken with Leeks

    Serves 6


    2 medium leeks (white and pale green parts only)
    4 boneless skinless chicken breast halves (1 1/2 pounds total)
    1/2 tablespoon extra virgin oil
    2 1/2 tablespoons unsalted butter
    1/2 cup ruby port
    1/3 cup chicken broth
    1/3 cup heavy cream


    1. Halve leeks lengthwise, then cut crosswise into 1-inch pieces.
    2. Pat chicken dry and season with salt and pepper.
    3. Heat oil and 1/2 tablespoon butter in a medium skillet over moderately high heat until foam subsides, then brown chicken on both sides, about 4 minutes total. Transfer to a plate.
    4. Add the port to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, until reduced by half—about 4 minutes.
    5. Add leeks and remaining 2 tablespoons butter and salt and pepper to taste, then simmer over moderately low heat, covered, stirring occasionally, until leeks are wilted, about 10 minutes. Stir in broth.
    6. Top leeks with chicken breasts and juices from plate, then gently simmer over low heat, covered, until leeks are tender, and chicken is just cooked through, about 8 minutes.
    7. Transfer chicken breasts to a plate. Add cream to skillet and boil over high heat, stirring occasionally, until thickened slightly, 1 to 2 minutes. Add salt and pepper to taste.
    8. Serve chicken on top of leeks.


    Tangerine Beef Stir Fry

    Serves 4


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


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


    Ruby Grapefruit Pie

    Serves 6

    For the Crust

    1 1/2 cups graham cracker crumbs
    4 tablespoons unsalted butter, melted
    2 tablespoons sugar


    Preheat the oven 350 degrees, coat the inside of a 9-inch pie plate with non-stick cooking spray.Combine the crust ingredients and press evenly into the bottom and up the sides of the pan.Bake for 10 minutes, remove from the oven.

    For the filling

    One 14-ounce can sweetened condensed milk
    4 egg yolks
    1/2 cup grapefruit juice
    2 cups heavy cream, whipped stiffly
    Coarse sea salt, for garnish


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


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

     

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    Farmers’ Market Box March 12th 2020



    This week’s local produce and featured farms:

    Farmer’s Choice:

    Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!When it’s about food…#specialtyproduce

    Click the links above & search for products on our website with recipes attached Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!

    Farmers’ Market Box Recipes

    Parsnip Muffins


    Makes 12 Muffins

    1 ¼ cups all-purpose flour
    1 teaspoon baking powder
    3/4 teaspoon baking soda
    1/2 teaspoon freshly grated nutmeg
    1/2 teaspoon kosher salt
    3 whole eggs
    3/4 cup sour cream
    1/4 cup vegetable oil
    1 cup plus 2 tablespoons sugar
    1 ¼ cups grated parsnips
    ¼ cup sliced almonds
     
    1.     Preheat the oven to 375 degrees F. coat 12-cup muffin tin with nonstick spray and set aside.
    2.     Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.
    3.     Whisk the eggs, sour cream, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture and parsnips, and fold with a spatula until all the flour is moistened, there will be some lumps.
    4.     Divide the mixture evenly among the muffin cups using a portion scoop. Sprinkle the top of each muffin with the almonds.
    5.     Bake for 20 to 25 minutes or until a skewer inserted in the muffin comes out with a few crumbs attached. 
    6.     Remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm.
    7.     Store completely cooled muffins in an airtight container for up to 3 days or freeze for up to 1 month.
       

    Bahn Mi Meatballs with Kohlrabi Slaw

    Serves 6

    Instead of the typical sandwich, make these delicious meatballs and then serve on a bed of Tatsoi Slaw.

    For the Meatballs
      1/2 pound ground pork
    1/2 pound ground chicken or turkey
    1/4 cup finely chopped fresh basil
    2 garlic cloves, minced
    2 green onions, finely chopped, using the white part only
    1 tablespoon fish sauce (such as nam pla or nuoc nam)
    1 teaspoon hot chili sauce (such as sriracha)
    1 tablespoon sugar
    2 teaspoons cornstarch
    1/4 teaspoon freshly ground black pepper
    1 teaspoon salt
    Oil for frying
     
    1.     In a mixing bowl, combine the ingredients, until blended. 
    2.     Using a portion scoop form into golf ball sized meatballs.
    3.     Heat 1/4 inch of vegetable oil in a large skillet, and fry the meat balls, turning frequently, to evenly brown.  When cooked through, remove to paper toweling and drain thoroughly. 
     
    For the Slaw
    2 cups kohlrabi, peeled and cut into thin ribbons
    2 parsnips scrubbed, and cut into julienne
    3 to 4 Easter egg radishes cut into julienne (1 1/2 cups)
    1 green onion, finely chopped on the diagonal, using the white and tender green parts
    1/4 cup rice vinegar
    1/4 cup sugar
    1 teaspoon fish sauce
     
    1.     In a bowl, combine the vegetables. 
    2.     In another bowl whisk together the vinegar, sugar and fish sauce, until the sugar is dissolved. 
    3.     Pour over the slaw and toss to coat. 
    4.     Spread the slaw onto a serving platter and top with the meatballs. 

    Kohlrabi Fennel Slaw

    Serves 4 to 6

    2 cups peeled and shredded kohlrabi
    1 fennel bulb, wispy ends removed, and thinly sliced on a mandoline
    2 Easter egg radishes, trimmed, and thinly sliced
    2 tangerines, peeled, segmented and chopped
    1/4 cup tangerine juice
    1/2 cup mayonnaise
    2 tablespoons honey
    2 tablespoons finely chopped cilantro or Italian parsley
    1 tablespoon Dijon mustard
    Salt and pepper
    2 tablespoons poppy seeds
    1.     In a salad bowl, combine the kohlrabi, fennel, radishes and tangerines.
    2.     In another bowl, whisk together the juice, mayonnaise, honey, cilantro or parsley, and mustard.  Season with salt and pepper and toss with the vegetables. 
    Sprinkle with the poppy seeds and toss again.  The slaw can be refrigerated for up to 3 days.  

    Arugula, Fennel and Pomelo Salad

    Serves 4

    One bunch arugula, washed, and spun dry
    1/4 cup pomelo juice
    2 tablespoons honey
    3 tablespoons rice vinegar
    1/3 cup vegetable oil
    Salt and pepper
    1/2 bulb fennel, wispy ends removed, and thinly sliced on a mandoline
    1 Valentine Pomelo, peel and pith removed, segmented
     
    1.     Put the arugula into a salad bowl.  In a small bowl, whisk together the juice, honey, vinegar, and oil. Season with salt and pepper. 
    2.     Dress the arugula with some of the dressing, tossing to coat. 
    3.     Plate the arugula, arrange some fennel and the grapefruit sections onto the arugula.
    4.     Drizzle with addition dressing and serve.
     

    Crostini with Arugula Pesto

    Serves 6
     
    Crostini
    Makes about 24 pieces
     
    One baguette sliced into1/2-inch pieces
    1/2 cup extra virgin olive oil
     
    1.     Preheat the oven to 400 degrees, line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet. 
    2.     Brush the baguette slices with oil and bake for 10 minutes until the slices begin to turn golden brown. 
    3.     Remove from the oven and allow to cool. 
    4.     The crostini can be stored at room temperature for 2 days, or frozen for one month. 
     
    Arugula Pesto
    Makes 1 1/2 to 2 cups
     
    1 cup packed arugula leaves
    1 cup walnuts
    2 garlic cloves
    1/2 cup grated Parmigiano Reggiano cheese
    1 tablespoon capers in brine, drained
    1/2 to 2/3 cup extra virgin olive oil
    Salt and pepper to taste
     
    1.     In a food processor or blender, combine all the ingredients except the oil, pulsing to break up the nuts, and parsley. 
    2.     With the machine running at 1/2 cup of the oil and add more if needed. This should be a paste, not a runny pesto. Season with salt and pepper if needed.
    3.     Remove from the machine and pour into an airtight container, spooning 1 to 2 tablespoons of the oil over the top of the pesto, to preserve its green color. 
    4.     Refrigerate for up to 1 week, freeze for up to 3 months.
    5.     Cooks’ Note:  The pesto is terrific on baguette slices, or tossed into pasta, potato salad, or grilled steak.    

    Potato and Fennel Gratin

    Serves 6

    1 fennel bulb, wispy ends removed, and thinly sliced
    1 leek, thinly sliced, using the white and tender green parts
    2 tablespoons good olive oil
    1 tablespoon unsalted butter
    2 cups heavy cream
    1 cup whole milk
    1 pound low starch potatoes, thinly sliced (Yukon golds work well here)
    1 teaspoon salt
    1/2 teaspoon Tabasco
    1 1/2 cups shredded Gruyère cheese
    ½ cup finely grated Parmigiano Reggiano 
     
    Preheat the oven to 350 degrees F.
    Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
    In a large skillet, melt the butter in the olive oil, sauté the fennel and leek for 5 to 7 minutes, or until the fennel begins to soften.
    Add the cream and milk to the skillet, add the potatoes, salt and Tabasco.   Simmer the potato mixture until the potatoes are tender. 
    Transfer the potatoes to the prepared baking dish and sprinkle the cheeses evenly over the top of the potatoes.  
    Bake the gratin covered with aluminum foil for 20 minutes, remove the foil and cook another 15 to 20 minutes until the sauce is bubbling and the cheese is golden brown.  Allow the gratin to rest for 10 minutes before serving. 
     

    Salad with Creamy Tangerine Ranch Dressing

    Serves 4-6

    2 heads of Salanova lettuce, washed, spun dry and chopped
    2 tangerines, peeled, and separated into segments
    Few thin slices red onion
    3 Easter Egg radishes, trimmed, and thinly sliced
    1 cup mayonnaise
    1/2 cup sour cream or Greek style yogurt
    1 teaspoon grated tangerine zest
    1/4 cup tangerine juice
    1 garlic clove, minced
    2 tablespoons finely chopped basil
    2 tablespoons finely chopped oregano
    2 tablespoons finely chopped Italian parsley
    2 tablespoons finely chopped chives
    Few drops Tabasco
    Salt and pepper
     
    1.     Put the lettuce, tangerines, red onion, and radishes into a large salad bowl. 
    2.     In a mixing bowl, whisk together the mayonnaise, sour cream, zest, juice, garlic, basil, oregano, parsley, chives, and Tabasco.  Season with salt and pepper.  Cover and refrigerate for at least 2 hours to let the flavors get to know each other. 
    3.     When ready to serve, toss the salad with the dressing, and serve. 

    Ricotta Tangerine Bars

    Makes One 13-by-9-inch pan

    For the Crust
    2 1/2 cups all-purpose flour
    1 cup confectioners’ sugar
    1/2 cup finely chopped pistachios
    1 teaspoon salt
    1 cup unsalted butter, cut into 8 pieces and softened
     
    1.     Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch pan with non-stick cooking spray. 
    2.     In a mixing bowl, combine all the ingredients, blending until the mixture is crumbly and the butter is evenly distributed. 
    3.     Press into the bottom and sides of the pan. 
    4.     Bake for 20 minutes, until golden. 
    5.     Reduce the oven temperature to 325 degrees.
     
    For the Filling
    1 1/2 cups whole milk ricotta cheese at room temperature
    1 cup granulated sugar
    4 large eggs
    1 1/2 teaspoons grated tangerine zest
    3/4 cup fresh tangerine juice
    1/4 cup all-purpose flour
    1/4 teaspoon salt
     
    1.     In the bowl of an electric mixer, combine the ricotta, sugar, eggs, zest, tangerine juice, flour and salt. 
    2.     Pour over the crust and bake for 30 minutes until the filling is set. 
    3.     Cut the bars immediately after removing from the oven and allow to cool completely. 
    4.     The bars should be refrigerated, and then served at room temperature.   

    Strawberry Lemon Curd Tart

    Serves 6-8

    For the Tart Dough
    This recipe makes two tart shells, freeze one for another day; you’ll want to make this again
     
    1 cup unsalted butter, softened
    ½ cup sugar
    1 egg yolk
    ½ tablespoon milk
     2 1/3 cups all-purpose flour
    ¼ teaspoon salt
     
    1.     Coat the inside of a 10-inch tart pan with non-stick cooking spray.  
    2.     In the bowl of a mixer, cream together butter and sugar. Add egg yolk and the milk and beat to combine. In a medium bowl, combine the flour with salt.
    3.     Slowly add the flour to the butter mixture, stirring until completely blended.
    4.     Gather dough into two balls.
    5.     Freeze one for future use, chill the other for at least 1 hour.
     
    6.     Preheat the oven to 375 degrees.  Press the dough into the prepared tart pan, up the sides and into the bottom.  Prick the dough all over with a fork.  Line the pan with aluminum foil, and weigh down with pie weights, rice, or dried beans. 
    7.     Bake for 20 minutes, remove the foil and weights, and bake another 10 minutes. 
    8.     Allow to cool slightly.
     
    For the Lemon Curd
    1 cup sugar
    6 large eggs
    1/2 cup fresh lemon juice
    1/2 cup (1 stick) cold butter, cut into 1/2-inch cubes
     
    1.         In a saucier, over medium heat, whisk together the sugar, eggs, and lemon juice, and cook, whisking constantly until the lemon curd comes to a boil. 
    2.         Remove from the heat, and whisk in the butter a bit at a time.  
    3.         Push the lemon curd through a sieve into a clean bowl and spoon into the warm crust. 
    4.         Bake another 30 minutes until the lemon curd is puffed. 
    5.         Remove from the oven and cool completely. 
    6.         Cook’s Note:
    The lemon curd will keep in the refrigerator for up to 5 days or freeze for up to 3 months. 
    For the Berries
    1 basket strawberries
    2 to 4 tablespoon sugar
    1 to 2 tablespoons limoncello (optional)
     
    1.     Clean and hull the strawberries and cut in half.  Toss with the sugar and limoncello. 
    2.     Arrange the berries onto the cooled tart and serve.   

    Braised Chicken with Meyer Lemon and Olives

    Serves 6

    1/4 cup extra virgin olive oil
    8 chicken thighs, skin-on boneless
     Salt and pepper
    ½ teaspoon red pepper flakes
    6 garlic cloves, minced
    ½ teaspoon crushed fennel seeds
    1 tablespoon roughly chopped rosemary
    1 cup dry white wine such as Sauvignon blanc, Pinot Grigio or dry vermouth
    2 Meyer lemons, cut in wedges
    1/2 cup olive oil cured black olives
    1/2 cup pitted green olives
    1/4 cup finely chopped Italian parsley
     
    1.     Preheat the oven to 350 degrees. 
    2.     In a Dutch oven, heat the oil, season the chicken liberally with salt and pepper, and brown the chicken on all sides, in batches.  Remove the chicken to a platter, add the pepper flakes, garlic, fennel and rosemary, and saute for 2 to 3 minutes. 
    3.     Deglaze the pan with the wine, add the chicken back into the pot, arrange the lemons around the chicken, and sprinkle the olives in the pan. 
    4.     Cover and braise for 45 minutes, turning once during the cooking process. 
    5.     Sprinkle the chicken with the parsley and serve.  This is delicious served with couscous to soak up the sauce. 

    Pomelo Salsa

    Makes 2 1/2 cups

    2 Valentine pomelo, pith and peel removed, segmented, and chopped
    1 medium avocado, diced
    ½ medium cucumber, diced
    ⅓ cup red onion, diced
    1 small jalapeno, seeded and diced
    2 teaspoons Meyer lemon juice
    ¼ cup cilantro leaves, chopped
    ¼ teaspoon cumin
    ½ teaspoon salt
    2 tablespoons extra virgin olive oil
     
    1.     Combine all the ingredients into a mixing bowl.  Toss to combine. 
    2.     Refrigerate for at least 2 hours to allow the flavors to blend.  The salsa is delicious with grilled seafood, poultry or pork. 

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

    Follow me on Facebook (professional page) Twitter and Pinterest



    Farmers’ Market Box March 5th

    This week’s local produce and featured farms:

    Farmer’s Choice:

    Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!When it’s about food…#specialtyproduce

    Click the links above & search for products on our website with recipes attached Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!

    Farmers’ Market Box Recipes

    Grilled Dijon Chicken with Fennel Slaw


    Serves 6
    For the Chicken:
    1/4 cup Dijon mustard
    2 tablespoons Worcestershire
    2 teaspoons minced green garlic
    1/3 cup lemon juice
    1 cup olive oil
    6 chicken boned chicken thighs (skin off is OK, but the crispy skin is delicious!)
    1 cup mayonnaise
    1 cup chopped basil
    1/4 cup chopped cornichons
    1 cup thinly sliced fennel bulb, wispy ends removed
    2 cups grated celery root
    2 cups chopped romaine
    6 brioche buns, split
     
    1.     In a mixing bowl, whisk together the mustard, Worcestershire, garlic, lemon juice and oil. Divide in half and pour half into a zip-lock bag.   Add the chicken thighs, seal the bag, and refrigerate for at least 2 hours, or overnight.  Combine the remaining mustard mixture with the mayonnaise, basil and cornichons.  Refrigerate for at least 2 hours or overnight. 
    2.     Remove the chicken thighs from the marinade and discard the marinade. 
    3.     Preheat the grill or broiler and grill the chicken for 3 to 4 minutes on each side, until cooked through. Let the chicken rest for 2 to 3 minutes before slicing into thin strips. 
    4.     While the chicken is resting, make the slaw; in a salad bowl, combine the fennel, celery root and romaine.  Toss with the dressing.  Load the brioche with chicken slices and slaw. 

    Braised Fennel and Spring Onions

    Serves 4
     
    One Fennel bulb, wispy ends removed, and root end trimmed
    3 spring onions, thinly sliced
    1 1/2 cups milk
    1/2 cup heavy cream
    Salt and pepper
    1/2 cup shredded Gruyere cheese
    1/4 cup grated Parmigiano Reggiano
     
    1.     Preheat the oven to 350 degrees, coat the inside of a gratin dish with non-stick cooking spray.
    2.     Thinly slice the fennel on a mandoline.  Put the fennel and onions into a large skillet, add the milk, and cream, season with salt and pepper, and bring to a boil. 
    Simmer for 5 minutes, until the fennel begins to soften. Transfer the fennel mixture to the gratin dish, top with the cheeses, and bake for 10 to 15 minutes until the cheeses are melted, and golden brown.   Let the gratin rest for 5 minutes before serving.

    Ginger Carrot Dressing

    Makes about 1 cup
     
    2 medium carrots, peeled and roughly chopped
    1-inch knob fresh ginger, peeled and coarsely chopped
    1 torpedo onion, coarsely chopped
    2 tablespoons rice vinegar
    2 tablespoons honey
    2 teaspoons white or light miso paste
    1 1/2 teaspoons Asian sesame oil
    1/2 teaspoon tamari or soy sauce
    2 tablespoons vegetable oil
    1 tablespoon water
     
    1.     In a blender or food processor, combine the carrots, ginger, onion, rice vinegar, honey and miso.  Process on and off to break up everything.
    2.     Add the oil, soy sauce, vegetable oil and water, and puree until smooth.  Taste for seasoning, add soy sauce, if needed.  Cover and refrigerate for up to 1 week. 
    3.     Use the dressing on firm lettuce like iceberg, little gem or romaine.  The dressing is also delicious over avocado slices or tomatoes. 

    Carrot Salad with Carrot Top Pesto Vinaigrette

    Serves 4
     
    For the Pesto Vinaigrette:

    Makes about 2 cups
     
    1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry
    2 tablespoons green garlic, chopped
    1/3 cup pine nuts
    1/3 cup grated Parmigiano Reggiano cheese
    1/2 cups extra virgin olive oil
    1/4 cup rice vinegar
    Salt and pepper
     
    1.               In a food processor or blender, combine the carrot greens with the garlic, pine nuts, and cheese.
    2.               Pulse on and off to break up the garlic and nuts. 
    3.               With the machine running, add the oil, until the mixture is a paste.  Season with salt and pepper. 
    4.               Whisk in the vinegar, and refrigerate for up to 7 days, or freeze for up to 6 months. 

    For the Salad:

    1 bunch carrots, shredded
    1/3 cup finely chopped green onion
    Pesto Vinaigrette (see recipe above)
     
    1.     Combine the carrots and onion in a salad bowl.
    2.     Drizzle with some of the carrot pesto vinaigrette and toss to coat. 
    3.     Serve the salad cold or at room temperature. 
     

    Celery Root and Fennel Slaw

    Serves 4 to 6
     
    4 cups coarsely grated celery root
    1 cup thinly sliced fennel, wispy ends removed
    2 apples, cored and cut into matchsticks
    1 cup mayonnaise
    2 1/2 tablespoons Dijon mustard
    2 tablespoons freshly-squeezed lemon juice
    2 teaspoons finely chopped shallot
    1 teaspoon prepared horseradish
    2 teaspoons finely chopped capers
    1/4 cup chopped Italian parsley
    Salt and freshly-ground black pepper
     
    1.     In a salad bowl, combine the celery root, fennel and apples. 
    2.     In a mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, shallot, horseradish, capers and parsley.  Season with salt and pepper. 
    3.     Pour the mixture over the slaw and toss to coat.  Refrigerate until ready to use. 

    Garnet Yam Oven Fries with Come-Back Sauce

    Serves 4 to 6
     
    1/2 cup extra virgin olive oil
    1 teaspoon garlic salt
    1 teaspoon sweet paprika (smoked paprika works well here, too)
    1 pound garnet yams, scrubbed, and cut into 1/4 to 1/2-inch strips about 3-inches long
    Fleur de Sel
     
    1.     Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or silicone.
    2.     In a bowl, combine the oil, garlic salt and paprika. 
    3.     Add the yams and toss to coat.
    4.     Spread out onto the baking sheet in an even layer, and roast for 12 minutes, turn the fries and roast another 10 to 12 minutes until the fries are golden brown and crispy.  Serve warm sprinkled with fleur de sel. Serve with comeback sauce (see recipe below)
     
    Come Back Sauce
    Makes about 1 1/2 cups
     
    1 cup mayonnaise
     2 tablespoons ketchup
    1 tablespoon lemon juice
    1 teaspoon smoked paprika
    2 teaspoons Worcestershire sauce
    1 teaspoon hot sauce
    1/2 teaspoon salt
    1 teaspoon finely chopped green garlic
    1 tablespoon finely chopped onion
    1/2 teaspoon dry mustard
    1/4 teaspoon freshly ground black pepper
     
    1.     In a small bowl, whisk together the ingredients.  Refrigerate for at least 2 hours to let the flavors get to know each other. 
    2.     This is a great sauce with seafood, chicken, or fried foods. 

    Tangerine Pudding Cake

    Serves 6
    This simple dessert makes its own sauce.  As the cake cooks, it separates into cake on the top and sauce on the bottom.  You can use any citrus that you love, this one is my favorite. 
     
    3 large eggs, separated
    1 cup sugar
    1/3 cup unsalted butter, softened
    1/4 cup tangerine juice
    1 tablespoon freshly grated Tangerine zest
    1/4 cup all-purpose flour
    1/8 teaspoon salt
    1 cup milk
    Powdered sugar for garnish
     
    1.     Preheat the oven to 350°F and coat the inside of a 9-inch baking dish with non-stick cooking spray.
    2.     Beat egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
    3.     Combine the remaining 3/4 cup sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy.
    4.     Add egg yolks, juice and zest; continue beating until well mixed.
    5.     Fold in the flour and salt. Beat at low speed until well mixed. Stir in milk. Gently fold in beaten egg whites.
    6.     Pour mixture into the prepared pan, bake for 45-55 minutes or until golden brown. Remove casserole dish from the oven, and cool 10 minutes. Sprinkle with powdered sugar, if desired.

    Tangerine Shrimp Stir Fry

    Serves 4
    This recipe will work well with chicken, or firm tofu.

    For the Sauce
    4 Tablespoons soy sauce
    2 Tablespoons hoisin sauce
    4 teaspoons chili garlic sauce
    2 Tablespoons honey
    2 Tablespoons brown sugar
    1 cup fresh tangerine or orange juice
    1 Tablespoon toasted sesame oil
    2 Tablespoons rice wine vinegar
    1 Tbsp cornstarch dissolved in 2 Tbsp water
    1.     In a mixing bowl, whisk together the ingredients, and set aside.
    2.     The sauce can be covered and refrigerated for up to 2 days.  
     
    For the Shrimp and Finishing
    1 pound medium shrimp, peeled and deveined
    1 egg beaten
    1 Tbsp cornstarch
    Pinch of salt
    1/2 cup neutral frying oil
    1 tablespoon fresh grated ginger
    2 or 3 dried hot chilies or 1-2 fresh hot chiles, sliced
    The peel from 1 tangerine or 1 orange finely sliced (use a vegetable peeler to remove just the peel, no bitter white pith)
    1 medium white onion diced
    1 red bell pepper diced
    2 to 4 scallions finely sliced for garnish
    Sesame seeds for garnish
    toasted sesame oil
     
    1.     Put the shrimp, egg, cornstarch and salt into a bowl, and mix thoroughly.  (you can do this ahead, cover and refrigerate)
    2.     Heat the oil in a wok or large skillet, add the ginger, chilies, and tangerine peel, and saute for 2 minutes being careful not to burn the chilies.
    3.     Add the onion and pepper, and stir fry to 2 minutes, until the onion is softened.  Add the shrimp and stir fry for 3 to 5 minutes, until the shrimp and pink. 
    4.     Add the sauce and bring to a boil.  Serve garnished with scallions, sesame seeds and oil. 

    Rainbow Chard Frittata

    Serves 4
     
    3 tablespoons extra virgin olive oil
    2 teaspoons chopped green garlic
    1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
    Salt and pepper
    6 large eggs
    2 tablespoons water
    Salt and pepper
    1/2 cup grated Parmigiano Reggiano cheese
     
    1.     Preheat the oven to 350 degrees.
    2.     In a large oven proof non-stick skillet, heat the oil, swirl the green garlic for 30 seconds, until fragrant.
    3.     Add the chard, season with salt and pepper, and saute until the chard is wilted. 
    4.     In a medium bowl, whisk together the eggs, water, salt and pepper. 
    5.     Pour the mixture over the chard, sprinkle with the cheese, and bake for 8 to 10 minutes until the eggs are just set. 
    6.     Remove from the oven and allow to rest for 5 minutes before cutting into wedges. 
    7.     Variations:
      the basic recipe lends itself to many variations; begin with sautéed Italian sausage, pancetta or bacon, add onion and leftover cooked potatoes to the chard, and sub in your favorite sharp cheeses. 

    Tangerine Mimosa

    Serves 4
     
    1 1/2 cups tangerine juice
    One bottle (750l) Prosecco or other sparkling wine
    Pomegranates for garnish
     
    1.     Pour 1/4 to 1/3 cup tangerine juice into a champagne flute. 
    2.     Top off with Prosecco and drop a few pomegranates into the drink for garnish. 
    3.     Cook’s Note:  Virgin Mimosa, substitute sparkling water for the Prosecco. 

    Sticky Toffee Pudding

    Serves 6
     
    1 cup plus 1 tablespoon all-purpose flour
    1 teaspoon baking powder
    1 cup finely chopped pitted dates
    7 tablespoons unsalted butter, softened
    3/4 cup sugar
    1 large egg, lightly beaten
    1 teaspoon baking soda
    1 teaspoon pure vanilla extract
    1-1/4 cups boiling water
    1/4 cup plus 1 tablespoon packed light brown sugar
    2 tablespoons heavy cream
     
    Whipped cream, for serving
     
     
    1.     Preheat the oven to 350 degrees F, with a rack in the center. Coat the inside of 9-to-10-inch pie pan or oval gratin dish with non-stick cooking spray and set aside.
    2.     whisk the 1 cup flour and the baking powder into a bowl; set aside. In a small heatproof bowl, toss the dates with the remaining 1 tablespoon of flour.
    3.     In a large bowl with an electric mixer at medium-high speed, beat together 4 tablespoons of the butter and the white sugar until light and fluffy. Lower the speed to medium-low; beat in the egg and about 1/4 of the flour mixture; mix until smooth. Add the remaining flour mixture and mix just until incorporated.
    4.     Sprinkle the baking soda and vanilla over the dates; add the boiling water and stir to combine. Add the date mixture to the batter, beating until well blended. Pour the mixture into the prepared baking dish.
    5.     Bake until set and well browned on top, 30 to 40 minutes. Remove the pudding from the oven; preheat the broiler, with a rack about 4 inches from the heat source.
    6.     In a small saucepan over medium heat, bring the remaining 3 tablespoons butter, the brown sugar and the cream to a simmer. Simmer until thickened, about 3 minutes. Pour the topping over the hot pudding.
    7.     Broil the pudding until the topping bubbles, watching carefully to prevent burning, about 1 minute. Cool the pudding briefly on a wire rack. Serve warm, with whipped cream.

    Bacon Wrapped Dates Stuffed with Parmigiano Reggiano

    Serves 10 to 12
              
    12 strips bacon cut in half crosswise
    24 pitted dates
    1/4 pound Parmigiano-Reggiano cheese cut into small pieces
     
    1.     Cook the bacon in a large skillet over medium heat until it has rendered some fat and begins to turn translucent; don’t let it brown at all. Remove from the pan and drain thoroughly on paper towels.
    2.     Make a slit in each date and stuff with a small piece of cheese. Wrap the date in a piece of bacon and secure with a toothpick if needed.  Place the wrapped dates on a rack in a baking dish.
    3.     Do-Ahead:
    At this point, you can cover and refrigerate for up to 36 hours or freeze for up to 1 month.
    4.     Preheat the oven to 375° F and bake the dates until the bacon is crisp, 10 to 12 minutes.  Remove from the oven, drain the dates on paper towels, and set on a platter for serving.  Thin shreds of any leftover Parmesan would make an awesome garnish. 

    Slow Cooker Lamb Tagine

    Serves 6
     
    ½ cup all-purpose flour
    1 teaspoon salt
    ½ teaspoon freshly ground black pepper
    3 pounds lamb shoulder meat, excess fat removed, cut into 1-inch pieces
    ½ cup olive oil
    3 large onions coarsely chopped
    2 cloves garlic chopped
    1 teaspoon ground cumin
    ½ teaspoon ground cinnamon
    ½ teaspoon ground ginger
    Pinch of saffron threads
    1 cup chicken broth
    1 cup beef broth
    1 cup pitted dates quartered
    ¼ cup finely chopped cilantro
     
    1.     In a zipper-top plastic bag, combine the flour, salt and pepper, and add the meat, coating with the flour, shaking off any excess. 
    2.     Heat the ¼ cup of oil in a large skillet and brown the meat a few pieces at a time, transferring the browned meat to the insert of a 5 to 7-quart slow cooker. 
    3.     Add the remaining oil and sauté the onions, garlic, cumin, cinnamon, ginger and saffron, until the onions begin to soften, about 5 minutes. 
    4.     Pour in the chicken broth and scrape up any browned bits on the bottom of the pan. 
    5.     Transfer the contents of the skillet to the slow cooker, add the beef broth and dates, cover and cook on low for 6 to 7 hours, until the lamb is tender. 
    6.     Skim off any excess fat from the top of the sauce, stir in the cilantro, and serve on the warm setting with couscous.

    Date Crostini

    Serves 4 to 6
     
    1/2 cup chopped pitted dates
    1/2 cup chopped walnuts or pecans
    2 tablespoons balsamic vinegar
    2 tablespoons finely chopped spring onion or chives
    Crostini
    1/2 cup whole milk ricotta
     
    1.     In a small bowl, combine the dates, nuts, vinegar and onion or chives. 
    2.     Spread the ricotta onto the crostini.  Top with the date mixture and serve at room temperature. 

    Swordfish Piccata

    Serves 4 to 6
     

    2 pounds swordfish filets
    All-purpose flour
    2 tablespoons extra virgin oil
    9 tablespoons butter
    1 medium shallot, finely chopped
    Grated zest of 1 Meyer lemon
    1/4 cup dry white wine
    1/4 cup capers
    1/2 cup lemon juice
    2 tablespoons minced parsley
     
    1.     Dredge the fish in the flour and set aside.
    2.     In a large skillet, heat the oil and 2 tablespoons of butter, and brown the fish on all side, 3-4 minutes.  Remove from the skillet, and cover with aluminum foil.
    3.     Add the shallot and zest to the pan, swirling, until the shallot begins to soften. 
    4.     Deglaze the pan with the wine, add the capers, and lemon juice to the pan.
    5.     While the mixture is boiling, add the remaining butter a bit at a time to emulsify the sauce. 
    6.     Add the fish back to the pan, basting with the sauce.  Sprinkle with the parsley and serve garnished with the sauce. 
     

    Bistro Chicken with Hedge Hog Mushrooms

    Serves 6
     
    4 tablespoons unsalted butter
    2 tablespoons extra virgin olive oil
    Salt and pepper
    6 or 8 chicken breasts, skin and bones removed
    1 cup finely chopped shallots
    1/2 pound hedgehog mushrooms, sliced
    Salt and pepper
    1 1/2 cups dry white wine (sauvignon blanc, pinot Grigio or Dry vermouth)
    One 14.5-ounce can chopped tomatoes, drained
    2 bay leaves
    1 teaspoon dried thyme
    1 1/2 cups heavy cream
    1/4 cup finely chopped Italian parsley
     
    1.     Preheat the oven to 375 degrees.
    2.     In a large oven-proof skillet, heat 2 tablespoons of the butter with the oil, season the chicken with salt and pepper, and brown the chicken on both sides.  Remove to a plate and cover with aluminum foil. 
    3.     Add 2 tablespoons butter to the skillet, saute the shallots, until they become translucent.
    4.     Add the mushrooms, sprinkle liberally with salt and pepper, saute until the mushrooms begin to color, about 8 minutes.
    5.     Add 1/2 cup of wine and bring to a boil. Simmer until the wine is reduced by half, about 5 minutes.
    6.     Add the tomatoes, bay leaves, and thyme, and simmer for 10 to 15 minutes until the sauce is thickened.
    7.     Stir in the cream, add the chicken back to the skillet, and bake for 12 to 15 minutes until the chicken is cooked through. 
    8.     Taste for seasoning and adjust using salt or pepper as needed.
    9.     Remove the bay leaf.
    Stir in the parsley and serve.

    Pressure Cooker/Insta-Pot Hedge Hog Mushroom Risotto

    Serves 4 to 6
     
    4 tablespoons unsalted butter
    1 tablespoon extra-virgin olive oil
    1 1/2 cups Carnaroli or Vialone medium grain rice
    1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
    2 cups chicken broth
    1 1/2 cups beef broth
    1 medium shallot, finely chopped
    1/2 pound hedgehog mushrooms, tough stems removed, and finely chopped
    2 teaspoons finely chopped fresh sage
    1/2 cup freshly grated Parmigiano-Reggiano cheese plus more for garnish
    Salt and freshly ground black pepper (optional)
     
     
    1.     Melt 2 tablespoons of butter with the oil in the pressure cooker. Add the rice and cook for 1 minute, to toast the rice.
    2.     Add the wine, bring to a boil, and add the broth. Lock the lid in place and cook at high pressure for 6 minutes.
    3.     Meanwhile, in a large skillet, melt the remaining butter, saute the shallot until translucent, add the mushrooms and sage, and saute until the mushrooms begin to turn golden brown.  Season with salt and pepper. 
    4.     Quick release the pressure and remove the lid, tilting the pot away from you to avoid the steam escaping. Stir in the mushrooms and the cheese. Serve immediately.
    5.     Cook’s Note: 
    For stove top risotto you will need 3 cups of chicken broth and 2 cups of beef broth simmering on the stove top.  Add ladleful’s until the rice is al dente—this may take about 30 minutes. 

    Meyer Lemon Drop Martini

    Serves 4
    A great New Year’s celebration libation.
     
    1 Meyer lemon, thinly sliced
    Superfine sugar
    1/4 cup sugar
    1/4 cup water
    8 ounces Absolut Citron or regular vodka (the citron gives it a nice flavor)
    1/3 cup fresh Meyer lemon juice
     
    1.     Rub the rim of a Martini glass with a sliced lemon and dip the glass into the superfine sugar.  Set aside in the refrigerator. 
    2.     In a small saucepan, heat the sugar and water until the sugar has melted.  Allow to cool.  (the simple syrup can be refrigerated for up to 1 week)
    3.     Fill a shaker with some crushed ice, combine the simple syrup, vodka, and lemon juice, and shake until blended.  Strain into the prepared glasses and serve. 

    Baked Ricotta with Meyer Lemon

    Serves 4 to 6 as an appetizer
     
    This is a super simple appetizer to serve.  Mix it up ahead then pop it into the oven.  Any leftovers can be stirred into scrambled eggs.
     
    2 cups whole milk ricotta
    Grated zest of 1 Meyer lemon
    2 tablespoons Meyer lemon juice
    3 garlic cloves, minced
    1/3 cup finely chopped chives
    1/2 teaspoon salt
    Freshly ground black pepper
    1/4 cup extra-virgin olive oil
    Toasted baguette slices, or plain crackers
     
    1.     Preheat the oven to 350 degrees and coat the inside of a gratin dish with non-stick cooking spray. 
    2.     In a bowl, whisk together the ricotta, zest, lemon juice, garlic, chives, salt and a generous grind of pepper. 
    3.     Taste for seasoning. 
    4.     Spread into the prepared dish, and drizzle with olive oil. 
    5.     Bake for 20 minutes, until warmed through.  Serve with toasted baguette slices, or plain crackers. 

    Meyer Lemon Caesar Salad

    Serves 4 to 6
    This is a riff on the original and doesn’t use the raw egg in the dressing. If you would prefer to omit the anchovy paste, add a bit more Worcestershire.  
     
    1 cup mayonnaise
    1/2 cup shredded Parmigiano Reggiano cheese
    2 to 3 teaspoons fresh Meyer lemon juice
    1 1/2 teaspoons anchovy paste
    2 cloves garlic, minced
    2 teaspoons Worcestershire sauce
    1 1/2 teaspoons freshly ground black pepper
    One head romaine, washed, spun dry and chopped
    Garlic croutons (see recipe below)
     
    1.     In a bowl, whisk together the mayonnaise, 1/2 of the Parmigiano, lemon juice, anchovy paste, garlic, Worcestershire, and pepper.  Taste for seasoning adding more lemon juice, Worcestershire or salt. 
    2.     The dressing will keep in the refrigerator for up to 1 week. 
    3.     In a salad bowl, combine the romaine with some of the dressing, tossing to coat.  Add the remaining cheese and croutons and re-toss.  Serve immediately.
    Garlic Croutons
    1/2 to 3/4 cup extra virgin olive oil
    1 teaspoon granulated garlic salt
    1 teaspoon freshly ground black pepper
    2 teaspoons dried herbs, of your choice (try oregano, rosemary, basil, marjoram, thyme, sage, or a combination)
    4 cups cubed leftover bread (cut into 1/2-inch cubes)
    1.     Preheat the oven to 350° F and line a baking sheet with a silicone liner, aluminum foil, or parchment paper. 
    2.     In a large bowl, whisk together the oil, garlic salt, pepper and optional herbs.  Add the bread cubes and toss with the garlic oil. 
    3.     Spread the bread over the prepared baking sheet and bake for 5 minutes.
    4.      Turn the cubes, bake for another 5 minutes, and turn the cubes again.  Cook until they are dry, and they begin to turn golden, another 5 minutes.
    5.     Remove the croutons from the oven and let cool completely.
    6.     The croutons will keep in an airtight container for up to 1 week or freeze for up to 6 months. 

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

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