The Farmers Market Box

This week’s local produce and featured farms:

• Japanese Purple Sweet Potatoes – Her Produce
• Red Radishes – McGrath Family Farms
• Blue Lake Beans – Tamai Family Farms
• Honey Nut Squash – J.K. Thille Ranches
• Green Kale – McGrath Family Farms
• Scarlett Queen Turnips – J.R. Organincs
• Broccoli – Suncoast Farms
• Valencia Oranges – Polito Family Farms
• Mustard Greens – Tamai Family Farms

Farmer’s Choice:

• Bartlett Pears – Penryn Orchards
• Splendor Apples – See Canyon Orchards

Farmers’ Market Box Recipes

Roasted Smashed Sweet Potatoes

Serves 4

1 pound purple sweet potatoes, scrubbed
1/2 cup extra virgin olive oil
2 teaspoons salt
1 teaspoon smoked paprika
One 11-ounce long goat cheese

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
2. Put the potatoes into water to cover and bring to a boil. Simmer for 20 minutes, until tender.
3. Combine the oil, salt and paprika. Pour 1/2 of the mixture onto the baking sheet
4. Drain, when the potatoes have cooled for 15 minutes, put them onto the baking sheet, using an oven mitt, press down firmly on the potatoes, so that they are about 1/2-inch thick. They will look ragged.
5. Brush with the remaining oil mixture and bake for 15 minutes.
6. Cut the goat cheese into rounds, or crumble, and spread or sprinkle onto the potatoes.
7. Bake another 10 minutes until the cheese has melted. Serve warm.

Miso Glazed Turnips and Purple Sweet potatoes

Serves 4 to 6
Make sure to cut the vegetables into similar sizes, so that they will cook evenly.

1 pound purple sweet potatoes, scrubbed, and cut into 1-inch chunks
1 bunch Scarlet Queen turnips, tops removed, scrubbed, and quartered
1/4 cup extra virgin olive oil
2 tablespoons unsalted butter, melted
2 tablespoons white miso
2 tablespoons honey

1. Preheat the oven to 400 degrees, and line the baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, whisk together the oil, butter, miso, and honey.
3. Add the vegetables and toss to coat.
4. Spread the vegetables onto the baking sheet in an even layer, and roast for 40 to 50 minutes turning once during the cooking time, until the vegetables are nicely browned and tender.
5. Serve warm.

Mashed Turnips

Serves 4
These turnips will be on the pink side, due to the red exterior, but well worth making.

1 pound Scarlet Queen Turnips, scrubbed, stem and root ends trimmed, and cut into quarters
3 tablespoons unsalted butter
2 to 3 tablespoons milk, or cream
1/4 cup grated Parmigiano Reggiano cheese
Salt and pepper

1. Put the turnips into water to cover, bring to a boil, and simmer for 15 minutes until tender.
2. Drain thoroughly.
3. Add the butter and mash the turnips, adding a bit of milk or cream to make a creamy mash.
4. Add the cheese, season with salt and pepper and serve.

Save the Greens

Serves 4
Turnips 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, egg dishes and garnished with a bit of Parmigiano or your favorite cheese.

2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch turnip greens, washed, spun dry, 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.

Pancetta Mustard Greens

Serves 4

2 tablespoons extra virgin olive oil
1/4 pound pancetta cut into 1/2-inch dice
1 large onion, finely diced
1 bunch mustard greens, washed, spun dry tough stems removed, and sliced into 1/2-inch ribbons
Salt and pepper
2 tablespoons fresh lemon juice

1. In a Dutch oven, heat the oil, add the pancetta, and saute until the pancetta is crispy.
2. Add the onion and cook until the onion is translucent.
3. Add the mustard greens, season with salt and pepper and saute until the greens are wilted.
4. Season with salt and pepper and serve.

Cook’s Note:
· This dish is a great contorno or side dish in southern Italy—You can make the greens into soup by adding 6 cups of chicken or vegetable broth, toss in some cooked small pasta, and a Parmigiano rind for flavor.
· These greens are also delicious as a topping for crostini with a bit of burrata or ricotta salata.

Pasta with Broccoli Carbonara

Serves 4 to 6

1 large egg plus 2 egg yolks
1⁄4 cup heavy cream
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1/4 pound pancetta, finely chopped
3 cups small broccoli florets
1 clove garlic, finely chopped
1 pound spaghetti or buccatini, cooked 3 minutes short of al dente
1/4 cup grated Parmigiano Reggiano, and more to garnish

1. In a large bowl, whisk together the egg, yolks, cream, salt, and pepper. Set aside.
2. In a large skillet, heat the oil, and cook the pancetta until it is crispy.
3. Add the broccoli and garlic, and saute until the broccoli begins to soften, but is still crisp/tender.
4. When the pasta is ready drain it, and add to the eggs mixture, turning in the hot mixture, add the broccoli/pancetta mixture and toss with the cheese.
5. Serve garnished with additional Parmigiano.

Roasted Broccoli and Kale Caesar

Serves 4 to 6

1 bunch broccoli, cut into florets
1/4 cup extra virgin olive oil
Salt and pepper
1 bunch curly kale, tough stems removed, washed, spun dry and cut into 1/2-inch ribbons
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 teaspoon grated lemon zest
Salt and pepper
2 cups garlic croutons (either homemade or store bought)
1/2 cup grated Parmigiano Reggiano

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
2. Toss the broccoli with the oil, and season with salt and pepper. Spread the mixture evenly onto the prepared baking sheet and roast for 12 to 15 minutes until the broccoli has a bit of browning on the edges.
3. Remove from the sheet and put into a large salad bowl.
4. Put the kale into the same salad bowl.
5. In a blender, combine the mayonnaise, yogurt, lemon juice, Worcestershire, mustard, garlic, and zest. Blend until smooth.
6. Pour over the salad, toss to coat, add the croutons, and Parmigiano and toss again.

Slow Cooker Italian Wedding Soup

Soup is great fuel in the fall; this “wedding soup” is simple to make and hearty enough to be a whole meal.

Serves 6

For the Soup
8 cups chicken broth
One bunch kale, tough stems removed, coarsely chopped
One 14.5-ounce can white beans, drained and rinsed
Parmigiano Reggianno cheese for garnish

1. Place the broth, beans, and kale into the insert of a 5 to 7-quart slow cooker.
2. Cover and cook on low while preparing the meat balls.

Meat Balls
Makes about 16 to 20 1-inch meatballs
1 pound ground turkey
2 slices soft crusted Italian bread
¼ cup milk
1 medium shallot chopped finely
1/8 teaspoon freshly grated nutmeg
1 teaspoon salt
½ teaspoons freshly ground black pepper
1/3 cup grated Parmigiano Reggianno cheese
2 tablespoons finely chopped Italian parsley
1 egg, beaten
Salt and pepper

1. In a large mixing bowl, pour the milk over the bread, and allow it to soak in
2. Add the remaining ingredients into the bowl, and stir together until the mixture is combined, being careful not to compact it.
3. Using a small portion scoop, form the meat balls into 1-inch balls, and drop into the slow cooker containing the broth and vegetables.
4. Cover the slow cooker and cook the soup for 5 hours on low, until the meatballs float on the surface.
5. Remove any foam that may have formed on the top of the soup, season with salt and pepper and serve the soup garnished with freshly grated Parmigiano Reggianno cheese.

Pasta with Pesto Ligurian Style

Serves 4 to 6
Traditionally, pesto and pasta are tossed with potatoes and green beans in Italy.

2 cups packed basil leaves
1/4 cup pine nuts
1 teaspoon salt
1/2 cup freshly grated Parmigiano Reggiano cheese, plus more to garnish
2 garlic cloves
1/2 cup extra-virgin olive oil, or more to taste
Salt and pepper
1/2 pound small Yukon gold potatoes, peeled and quartered
1/2 pound blue lake green beans, cut into 1-inch lengths
1 pound spaghetti or linguine

1. In a food processor or blender, combine the basil, pine nuts, salt, Parmigiano, and garlic. Pulse on and off to break up the garlic and nuts.
2. With the machine running, slowly add the oil. Season with salt and pepper and set aside.
3. Bring 6 quarts of salted water to a boil.
4. Add the potatoes, and cook for about 5 minutes, or until potatoes have started to soften but are not cooked through.
5. Add green beans and continue boiling another 5 minutes.
6. Add pasta and stir. Start testing pasta at 7 minutes.
7. When it is done, and when potatoes and beans are tender, drain and turn pasta and vegetables immediately into preheated bowl. Add the pesto and toss to coat. Serve garnished with additional Parmigiano Reggiano.

Sausage Stuffed Honey Nut Squash

Serves 4

2 Honey Nut Squash, cut in half lengthwise, and seeds removed
1/4 cup extra virgin olive oil
1/2 pound bulk sweet Italian sausage
3 tablespoons all-purpose flour
2/3 cup chicken or vegetable broth
1/3 cup heavy cream
1 cup grated Parmigiano Reggiano cheese

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment, or aluminum foil.
2. Drizzle the inside of the squash with a bit of the oil, and roast the squash for 30 minutes, until tender.
3. When the squash is cool enough to handle scrape out the flesh leaving a 1/2-inch shell. Chop the flesh and set aside. The flesh should be very soft, and it may not cut well; it will melt into the sauce with the sausage.
4. In a large skillet, cook the sausage over high heat, until the sausage is no longer pink.
5. Remove the sausage in the pan, and add the flour, whisking to cook it for 2 minutes.
6. Add the broth and bring to a boil.
7. Add the cream and bring to a boil. Return the sausage and squash flesh to the pan, remove from the heat, and add 1/2 of the cheese. Taste for salt and pepper and adjust.
8. Fill the squash shell with the squash and sausage mixture and top with the remaining cheese.
9. Bake at 350 degrees for 30 minutes until the mixture is bubbling, and the cheese is golden brown.
10. Allow to rest for 10 minutes before serving (this will be molten hot, so wait to serve it)

Honeynut Squash Kale Gratin

Serves 6

4 tablespoons unsalted butter
1/2 cup finely chopped onion
3 garlic cloves minced
1 bunch kale, tough stems discarded and cut into 1/2-inch ribbons
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1 1/2 cups milk
1 1/2 cups heavy cream
4 cups peeled Honeynut squash, sliced 1/4-inch thick
1 1/2 cups grated Gruyere cheese
1/2 cup grated Parmigiano Reggiano cheese

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

Farro Salad with Radish and Orange Vinaigrette

Serves 6

1 cup pearlized farro
1/2 cup extra-virgin olive oil
1/4 cup Valencia orange juice
Salt and pepper
1/2 cup toasted pine nuts (or almonds)
1/2 cup chopped Italian parsley
1/2 cup chopped basil
4 red radishes, ends trimmed, thinly sliced
1 Valencia orange, peel and pith removed, segmented, and chopped
1/2 cup shredded Parmigiano Reggiano

1. Bring 4 quarts of salted water to a boil, add the farro and cook for 15 to 20 minutes until just tender. Drain and transfer to a salad bowl.
2. In a mixing bowl, whisk together the oil, orange juice, salt, and pepper. Toss the warm farro with some of the dressing.
3. When the farro has cooled, add the pine nuts, parsley, basil, radishes, orange, and Parmigiano. Toss to blend, add more dressing if needed, and serve at room temperature.
4. If you would like to make this ahead, remove it from the refrigerator at least 1 hour before serving, and re-dress with any leftover dressing.

Braised Cranberry Orange Pork Loin

Serves 6

2 tablespoons extra virgin olive oil
Salt and pepper
One 3 to 4 pound pork loin trimmed of fat
One sweet yellow onion, such as Vidalia, cut into 1/2-inch slices
Grated zest of 1 orange
2 teaspoons dried thyme
One 14-ounce can whole berry cranberry sauce
1/2 cup orange juice
2 oranges, peel and pith removed, and sectioned


1. In a large Dutch oven, heat the oil. Season the pork with salt and pepper and brown the pork in the pan. Remove from the pan.
2. Add the onion, zest, and dried thyme, to the pan, and saute for 2 to 3 minutes, until the onion begins to soften.
3. Add the cranberry sauce, orange juice, and oranges to the pan.
4. Add the pork loin back into the pan, and simmer, covered for 1 1/2 to 2 hours, until the pork is cooked through and tender.
5. Remove the pork from the sauce and allow to rest for 10 minutes before carving.
6. Using an immersion blender, puree the sauce (this is an optional step) Taste the sauce for salt and pepper and adjust.
7. Serve the pork napped with some of the sauce, with extra warmed sauce on the side.

Orange Chicken

Serves 6

For the Glaze

2 cups fresh orange juice
5 tablespoons honey
1/4 cup soy sauce
2 tablespoons finely grated orange peel
2 canned chipotle chiles in adobo sauce, minced
1/4 cup extra virgin olive oil
2 garlic cloves
1/4 cup packed Italian parsley

1. In a food processor or blender, combine the ingredients and pulse until blended.
2. Pour the mixture into a saucepan, and simmer for 20 minutes until thickened. Set aside. (the Glaze can be made 3 days ahead and refrigerated)

For the Chicken

1 cup fresh orange juice
1/3 cup chopped Italian parsley
3 tablespoons chopped fresh thyme
3 tablespoons minced peeled fresh ginger
1/4 cup honey
2 garlic cloves, minced
3 tablespoons seasoned rice vinegar
2 tablespoons olive oil
2 tablespoons finely orange peel
Salt and pepper
1 2 3/4- to 3-pound chicken, quartered, backbone removed

1. In a bowl, whisk together the marinade ingredients. Pour into a 1 gallon zip-lock bag add the chicken, seal the bag, and marinate in the refrigerator at least 4 hours or overnight.
2. Preheat the oven to 400 degrees, and line a sheet pan with silicone, aluminum foil or parchment.
3. To make the glaze, in a small saucepan, combine the orange juice, parsley, thyme, ginger, honey, garlic, rice vinegar, olive oil and orange peel, bring to a boil, and simmer for 5 minutes.
4. Remove the chicken from the marinade and discard the marinade.
5. Lay the chicken on the baking sheet skin side down and roast for 20 minutes, turn and roast another 20 minutes until the dark meat registers 160 degrees on an instant read meat thermometer.
6. Turn on the broiler, brush the chicken with some of the glaze, and broil until the skin is crispy. Remove from the oven, and brush with additional glaze. Serve the warm glaze with the chicken.

Apple Pecan Cake

Serves 6 to 8

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

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

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

Pear and Apple Crumble Pie

Serves 6

For the Crumble

1/2 cup all-purpose flour
1/4 cup light brown sugar
1/4 teaspoon ground cinnamon
4 tablespoons cold unsalted butter, cut into pieces

1. In a small bowl, cut the butter into the flour, brown sugar, and cinnamon. Set aside in the refrigerator while making the rest of the pie.

For the Pie

1 9-inch deep-dish pie crust, either store bought or homemade
3 apples, peeled, cored, and sliced 1/4-inch thick
3 firm but ripe pears, peeled, cored, and sliced 1/4-inch thick
1/2 cup light brown sugar
1 1/2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1 tablespoon cold butter, cut into small pieces

1. Preheat the oven to 375 degrees. Line a sheet pan with silicone or aluminum foil to catch any drips.
2. Coat the inside of a 9-inch deep dish pie plate with non-stick cooking spray if using your own crust.
3. In a medium bowl, toss the apples, pears, sugar, cornstarch, cinnamon, and butter together.
4. Arrange in the pie crust. Sprinkle the crumble on top and place the pie on a sheet pan to catch any juices. Bake for 40 to 50 minutes, until the crust is golden brown, and the juices are bubbling. Check the pie after 30 minutes; if the streusel topping is already brown, cover lightly with foil.
5. Let cool at least 30 minutes before serving. Serve warm or at room temperature.

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

This week’s local produce and featured farms:

• Ruby Red Grapefruit – Polito Family Farms
• Baby Bunch Turnips – J.R. Organics
• Zucchini – Black Sheep Produce
• Rainbow Chard – Tamai Family Farms
• Fuyu Persimmons – Burkart Organics
• Red Torpedo Onions – Tutti Frutti Farms
• Gold Beets – Tamai Family Farms
• O’Henry Sweet Potatoes – Kong Thoa

Farmer’s Choice:  

• Pomegranates – Shepard Valley Farms
• White Pearmain Apples – See Canyon Orchards

Farmers’ Market Box Recipes 

Hasselback Sweet Potatoes

Serves 6

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

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

Japanese Sweet Potato Hash

Serves 6
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 large yellow onion, finely chopped
3 garlic cloves, minced
1 pound scrubbed Japanese sweet potatoes cut into 1/2-inch dice
3 large cloves garlic, minced
8 sage leaves, minced
Freshly ground black pepper
6 large eggs
Salt and freshly ground black pepper
Grated Parmigiano Reggiano for garnish

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

Sweet Potato Curry

Serves 4
1 tablespoon vegetable
1 tablespoon peeled and grated fresh ginger (from a 1-inch piece)
2 cloves garlic, minced
2 torpedo onions, thinly sliced using the red part only
3 tablespoons Thai red curry paste, such as Thai Kitchen
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
1 pound O’Henry sweet potatoes, peeled and cut into 1/2-inch cubes
One 14.5-ounce can chickpeas, drained and rinsed
One 14-ounce can full-fat coconut milk
1/2 cup chicken or vegetable broth
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh lime juice
4 cups cooked basmati rice for serving

1. In a large, deep skillet, heat the oil, saute the ginger, garlic, onion, and Thai curry paste for 30 seconds, until fragrant.
2. Add the chard, and saute till the chard begins to wilt.
3. Add the potatoes, chickpeas, coconut milk, broth, salt, and pepper. Bring to a boil, simmer for 20 to 25 minutes until the potatoes are tender.
4. Add the lime juice, stir to combine, adjust the seasonings, and serve over rice.

Rainbow Chard Frittata

Serves 4 to 6

3 tablespoons extra virgin olive oil
1 garlic clove, minced
1 leek, thinly sliced using the white and tender green parts
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
8 large eggs
2 tablespoons water
Salt and pepper
6 ounces crumbled goat cheese

Preheat the oven to 350 degrees.
In a large oven-proof skillet, heat the oil, swirl the garlic in the pan till fragrant, about 30 seconds.
Add the leek, and saute until the leek is wilted, about 3 minutes.
Add the chard, season with salt and pepper, and toss in the flavored oil, until wilted.
In a mixing bowl, whisk together the eggs, water, salt, and pepper.
Pour over the chard mixture, making sure that the mixture is combined.
Crumble the cheese over the top and bake for 8 to 10 minutes until the eggs are set.
Allow to rest for 5 minutes before cutting into wedges. The frittata can be served hot or at room temperature.
Cook’s note: You can vary the cheeses here, or leave out the cheese, although fresh mozzarella is a nice choice, as well as Monterey Jack, or feta.

Fuyu Persimmon Muffins

Makes about 24

2 teaspoons baking soda
3 cups peeled and finely chopped ripe Fuyu persimmons
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2/3 cup firmly packed dark brown sugar
2 large eggs
2 teaspoons lemon juice
2 teaspoon vanilla paste or vanilla extract
2 cups all-purpose flour
1 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1 cup chopped walnuts (or pecans or macadamia nuts)
3/4 cup golden raisins

1. In a large bowl, stir together the baking soda and the persimmons, set aside.
2. In the large bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars.
3. Add the eggs, one at time, beating after each addition. Stir in the lemon juice and vanilla and beat until well combined.
4. Stir in the persimmon mixture, and then stir in the remaining ingredients, beating on low speed until combined.
5. Using a scoop, fill the muffin tins 3/4 full. Bake for 20 minutes, until a skewer or toothpick inserted into the center comes out with a crumb or two attached.
6. Transfer to wire racks to cool for 10 minutes, and then remove from the muffin tins and serve warm or at room temperature.
7. The muffins will keep stored airtight in the fridge for up to 3 days, or they freeze well for about 1 month. Defrost and reheat in a 300 degree oven for about 10 minutes.

Roasted Salmon with Fuyu Persimmon Salsa

Makes about 2 cups

For the Salsa

2 Fuyu persimmons, peeled, and finely diced
1/2 cup finely chopped torpedo onion, using the red part only
1/2 cup finely chopped Italian parsley
1 jalapeno, seeded, and de-ribbed, finely diced
2 tablespoons extra virgin olive oil
3 tablespoons fresh lemon or lime juice
Salt and pepper

1. In a mixing bowl, combine the persimmon, onion, parsley, jalapeno, oil, lemon, or lime juice and stir to combine. Season with salt and pepper. Cover and refrigerate for at least 2 hours, or up to 1 week.
2. If you have a garden full of persimmons, this salsa can be canned in a water bath (check online for canning instructions) it makes a great hostess/holiday gift.

For the Salmon

2 1/2 pounds salmon filets (other thick fleshed fish can be substituted)
1/2 cup extra virgin olive oil
1 tablespoons Old Bay seasoning
2 tablespoons fresh lemon juice

1. Preheat the oven to 400 degrees. Put the salmon filets in a 13-by-9-inch baking dish. In a bowl, combine the oil, Old Bay, and lemon juice. Pour over the filets, turn the filets in the oil mixture until coated and roast for 10 minutes per inch of thickness, or until the fish registers 155 degrees on an instant read thermometer.
2. Remove from the oven, allow to rest for 5 minutes before serving, garnished with the persimmon salsa.

Golden Beet Salad

Serves 4

One bunch golden beet, scrubbed
One bunch arugula, washed, and spun dry
1/3 cup pomegranate juice
1/4 cup rice vinegar
1 tablespoon Dijon mustard
2 tablespoons honey
2 teaspoons finely chopped red torpedo onion, using only the red part
3/4 cup vegetable oil
Salt and pepper
1 cup crumbled goat cheese
1/2 cup pomegranate arils for garnish


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

To Assemble

1. Put the arugula into a salad bowl.
2. In a small mixing bowl, whisk together the pomegranate juice, vinegar, mustard, onion, honey, and oil, until thickened. Season with salt and pepper to taste.
3. Drizzle some of the dressing over the arugula and toss to coat. Plate the salad, arrange some of the beets over the arugula, and top with some crumbled goat cheese and pomegranate arils. Drizzle with a bit of 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.

Fall Salad with Persimmons, Pomegranate and Apples

Serves 6

1/4 cup rice vinegar
1/4 cup pear nectar
2 tablespoons finely chopped torpedo red onion
1 teaspoon Dijon mustard
1 teaspoon maple syrup
1/2 cup vegetable oil
Salt and pepper
6 cups mixed field greens—I sometimes do this salad with just arugula and chopped radicchio
3 white Pearmain apples, cored, and cut into thin wedges
2 Fuyu persimmons, peeled, cored, and cut into ¼-inch slices
1/2 cup pomegranate arils
1/3 cup chopped pecans, walnuts, or hazelnuts (optional)
1/2 cup crumbled Blue cheese, or goat cheese

1. In a small mixing bowl, whisk together the vinegar, nectar, shallot, mustard, maple syrup and oil. Season with salt and pepper.
2. In a salad bowl, toss the field greens with some of the dressing and toss to coat. Plate the greens.
3. Arrange the pears, persimmons pomegranate, nuts, and cheese over the salad. Drizzle with the remaining dressing and serve.
4. Cook’s Note: When I’m lazy, I have chopped all the ingredients and tossed the salad together, rather making a composed salad. Feel free to add chopped cooked chicken or turkey to the salad if chopping the ingredients.

Star Ruby Grapefruit Pound Cake

Makes one 9-inch bundt

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

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

Star Ruby Icing
If you prefer an icing rather than the glaze, this is simple and works beautifully.

1 1/2 cups confectioners’ sugar
2 to 3 tablespoons star ruby grapefruit juice

1. Whisk the juice into the sugar and drizzle over the cooled cake.

Miso Maple Braised Baby Turnips

Serves 2

One bunch baby turnips, scrubbed, and quartered, greens saved for another use
2 tablespoons white miso
2 tablespoons maple syrup
1/4 cup vegetable oil
1/4 cup finely chopped torpedo onion, using only the tender green part for garnish

2. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone.
3. In a bowl, combine the miso, syrup, and oil, add the turnips, and toss to coat.
4. Arrange on the baking sheet in one layer.
5. Roast for 12 to 15 minutes until the turnips are tender and beginning to brown.
6. Remove from the baking sheet, and garnish with the chopped onion.

Apple Streusel Muffins

Makes 12

For the Muffins

2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
2 large eggs, room temperature
1 cup packed dark brown sugar
8 ounces crème fraîche (or full-fat sour cream)
1 teaspoon pure vanilla extract
1/2 cup (4 ounces) unsalted butter, melted and still warm
4 apples, peeled, cored, and diced

1. Preheat oven to 400°coat the inside of 12 muffin tins generously with cooking spray, both inside the cups and over the top.
2. Whisk together flour, cinnamon, baking powder, salt, ginger, and nutmeg. In another bowl, combine eggs, brown sugar, crème fraîche, and vanilla.
3. Add the melted butter, pouring in a slow and steady stream, while whisking vigorously to emulsify the mixture.
4. Add the liquid mixture to the dry ingredients and gently fold until the liquid is just barely combined, being careful not to over-mix. (A few lumps are okay.) Stir in the chopped apples. Fill each muffin well all the way to the top with batter; set aside while preparing the streusel.

For the streusel

3/4 cup all-purpose flour
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/4 teaspoon fine sea salt
1/4 cup unsalted butter, melted

1. For the streusel, add the flour, brown sugar, sugar, and salt in a medium bowl. Pour in the melted butter and gently stir with a fork until well combined and small pebble-sized pieces remain throughout.
2. Top each filled well with a heaping tablespoon of streusel, lightly pressing it into the batter. (A round cookie cutter placed over the cup helps keep the mess to a minimum.) Bake muffins for 18 to 22 minutes, until tops are golden, and a toothpick comes out clean. Leave the muffins in the pan for 10 to 15 minutes, then transfer to a wire rack to continue cooling.
3. The muffins can be stored in an airtight container for up to three days. The batter can be made in advance and held in the refrigerator for up to 2 days, or frozen for 2 weeks (thaw overnight in the fridge before using)

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

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

This week’s local produce and featured farms:

• Purple Sweet Potatoes – Her Produce
• Pixie Tangerines – Friends Ranches
• Chinese Eggplant – Her Produce
• White Cauliflower – Suncoast Farms
• Collard Greens – Tamai Family Farms
• Arugula – J.R. Organics
• Red Beets – Tamai Family Farms
• Tatsoi – J.R. Organics
• San Marzano Tomatoes – J.K. Thille Ranches

Farmer’s Choice:  

• Late Harvest Peaches – Tenerelli Orchards
• Cameo Apples – Fair Hill Farms

Farmers’ Market Box Recipes 

Asian Chicken and Spicy Eggplant

Serves 4

1/2 cup vegetable oil
1 pound Chinese eggplant, stem and root ends removed, cut into 1-inch dice
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1/2 pound ground chicken or turkey (or tofu)
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon granulated sugar
1 to 2 teaspoons chili garlic sauce
2 tablespoons cornstarch mixed with 2 tablespoons water
1⁄2 teaspoon sesame oil for garnish
3 scallions, finely chopped for garnish
2 cups steamed rice for serving

1. Heat the oil in a wok or large skillet and fry the eggplant till golden brown on all sides. Remove and drain on paper towels.
2. Remove all but 2 tablespoons of oil from the wok, saute the garlic and ginger for 30 seconds, and add the ground turkey or chicken, and cook until the chicken is no longer pink.
3. Add the eggplant back to the skillet.
4. In a small bowl, combine the oyster sauce, soy, vinegar, sugar, chili garlic sauce, and cornstarch mixture. Pour into the skillet and stir to combine. Bring to a boil to thicken the sauce.
5. Serve the eggplant mixture garnished with a drizzle of sesame sauce, and scallions. This is delicious over rice.

Roasted Ratatouille with Chicken

1 red onion sliced 1/2-inch thick
2 teaspoons dried herbs de Provence
Salt and freshly ground black pepper
6 chicken breasts, skin and bones removed
One red bell pepper cored and cut into 1/2-inch slices
One orange or yellow bell pepper, cut into 1/2-inch sliced
1 pound Chinese eggplant, ends trimmed, and cut into 1/2-inch chunks
2 medium zucchini trimmed and cut into 1/4-inch-thick rounds
4 San Marzano tomatoes, cored, and cut into 1/2-inch chunks, or one 14.5-ounce can plum tomatoes, drained, and chopped
6 garlic cloves minced
1/2 cup extra-virgin olive oil
2 tablespoons aged balsamic vinegar
2
1/4 cup finely chopped Italian parsley
1/4 cup finely chopped basil
6 slices Gruyere or imported Swiss cheese
1/3 cup grated Parmigiano Reggiano

1. Preheat the oven to 400°F. Line two baking sheets with aluminum foil, or silicone baking liners.
2. In a large bowl, toss the onions, peppers, eggplant, zucchini, garlic, olive oil, balsamic, herbs de Provence, and season with salt and freshly ground black pepper. Spread the vegetables evenly over both sheets.
3. Roast, for 20 minutes, stir in the parsley and basil.
4. Season the chicken with salt and pepper, and arrange on the vegetables, cover with the cheeses, and roast for another 15 to 20 minutes, until the chicken is cooked through (165 degrees on an instant read meat thermometer) the cheese is golden brown, and the vegetables begin to color and are tender.
5. Cook’s note: This dish is also delicious using thick fleshed seafood, such as salmon, halibut, or seabass. You will need about 2 1/2 pounds to serve 6.

Roasted San Marzano Tomatoes

Makes about 2 cups
This is a great way to preserve the flavor of the tomatoes for later in the year. Use them as a topping for crostini, or as a pasta sauce.

1 pound San Marzano tomatoes, cored, and chopped
1/2 cup extra virgin olive oil
2 teaspoons dried basil
1 teaspoon fresh rosemary leaves, crushed
1/2 cup chopped red onion
6 cloves garlic, coarsely chopped
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper

1. Preheat the oven to 350 degrees, and line a baking sheet with aluminum foil or silicone.
2. In a large bowl, combine the ingredients, tossing to coat.
3. Spread the mixture onto the baking sheet and roast for 40 to 50 minutes until the tomatoes are tender and beginning to show a bit of char on the outside.
4. Cool, cover and refrigerate for up to 5 days, or freeze for up to 6 months.

Bahn Mi Meatballs with Tatsoi 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
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

One bunch Tatsoi, washed, spun dry and cut into thin ribbons
3 radishes, scrubbed, and cut into julienne
3 to 4 rainbow carrots, 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

Chicken Tatsoi Soup

Serves 6

2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated ginger
2 chicken breasts, skin and bones removed, and cut into bite sized pieces
1 bunch Tatsoi, washed, and spun dry
4 cups chicken or vegetable broth
1/4 cup soy sauce
3 scallions, finely chopped using the white and tender green parts
Sesame oil for garnish

1. In a Dutch oven, heat the oil, saute the garlic and ginger for 1 minute until fragrant.
2. Add the chicken and saute until the chicken is white all over.
3. Add the Tatsoi and toss with the chicken.
4. Pour in the broth and soy sauce, bring to a boil, and simmer for 15 minutes.
5. Serve the soup garnished with scallions, and a drizzle of sesame oil.

Roasted Purple Sweet Potatoes with Miso Maple Butter

Serves 4

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

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

Cauliflower Cake

Serves 6
This recipe is a riff on Yotam Ottolenghi’s Cauliflower Cake from Plenty More. This version works well and is a beautiful centerpiece for Meatless Monday.

2 tablespoons white sesame
1 cauliflower, cut into florets (you should have at least 4 cups)
Salt and freshly ground black pepper
1 medium red onion, finely chopped
1/4 cup extra virgin olive oil olive oil
7 large eggs
1/2 cup basil leaves, chopped
1 cup all-purpose flour, sifted
1 1/2 teaspoon baking powder
1/3 teaspoon ground turmeric
1 1/2 cups grated Parmigiano Reggiano
Salt and black pepper

1. Preheat the oven to 400°F. Coat the inside of a springform pan with non-stick cooking spray and sprinkle the sesame seeds into the bottom and up the sides of the pan. Set aside.
2. Bring 4 quarts of salted water to a boil, and simmer the cauliflower for 15 minutes, until the florets are soft. They should come apart when speared with a fork. Drain and season with salt and pepper.
3. In a skillet, heat the oil, and saute the onion until it is softened. Add the turmeric, and saute another minute. Set aside to cool.
4. In a large bowl, whisk together the eggs, onion, basil, flour, baking powder, Parmigiano, salt, and pepper. Whisk until smooth. Add the cauliflower and stir to combine.
5. Pour the cauliflower into the pan, bake for 45 to 50 minutes, until golden brown and set, a knife inserted into the center of the cake should come out clean. Remove from the oven and let rest for 20 minutes before serving. Serve warm or at room temperature.
Adapted from: Plenty More, by Yotam Ottolenghi

Buffalo Style Cauliflower Bites

Serves 6

1 cauliflower, cut into florets
1/3 cup extra virgin olive oil
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup Frank’s Hot Sauce
1/3 cup unsalted butter, melted

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment. in a mixing bowl, toss together the cauliflower, oil, salt, and pepper.
2. Spread onto the baking sheet in an even layer. Roast for 20 minutes, turning once, until the cauliflower is crisp/tender.
3. Combine the hot sauce with the butter, and drizzle over the cauliflower. Roast another 10 minutes and serve warm.

Beans and Greens Soup

Serves 6

2 tablespoons extra virgin olive oil
1/4 pound pancetta, cut into dice
1 cup chopped onion
2 cloves garlic, sliced
pinch red pepper flakes
2 cups cored and chopped San Marzano Tomatoes
1 bunch collard greens, stems trimmed and chopped
1 (15- ounce) can cannellini beans, drained and rinsed
4 cups chicken or vegetable stock
Rinds from Parmigiano Reggiano chopped, optional
Extra virgin olive oil for garnish

1. In a Dutch oven, heat the oil, saute the pancetta until crispy, add the onion, garlic, and red pepper, and saute till the onion is softened.
2. Add the tomatoes, saute until some of the liquid has evaporated.
3. Add the greens, and toss in the oil, and tomato mixture.
4. Add the beans, stock, and rinds, if using.
5. Simmer the soup for 35 to 45 minutes until the collards are tender.
6. Season with salt and pepper, serve the soup garnished with a drizzle of extra virgin olive oil.

Roasted Beet and Arugula Salad

Serves 4

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 tangerine juice
1/4 cup packed basil leaves, thinly sliced
Salt and pepper
1 arugula, washed spun dry and separated into leaves
3 tangerines, peeled and segmented

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

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.

Refrigerator Pickled Beets

Makes about 1 quart

1 bunch beets, scrubbed, tops removed, and saved for another use
3 spring onions, thinly sliced using the white and tender green parts
1 cup warm water
2/3 cup distilled white vinegar
2/3 cup sugar
2 ¼ teaspoons salt

1. Steam the beets until tender, 30 minutes for 2-inch, 50 minutes for 3-inch diameter. Cool, and slip off the skins. Slice, dice or cut the beets into wedges.
2. In a large bowl, combine the beets, and onions.
3. In another bowl, combine the water, vinegar, sugar, and salt, stirring to dissolve the salt and sugar.
4. Pour over the beets and onions, cover and refrigerate for at least 24 hours. The beets will keep in the refrigerator for up to 1 week. Serve the beets as part of a salad or as a condiment.

Arugula Pesto

Makes 1 1/2 to 2 cups

1 cup packed arugula leaves (wash and spin dry)
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. This will make a paste, to use as a drizzle, add more oil.
4. Cover and refrigerate for up to 4 days or freeze for up to 2 months.
5. Cook’s Note: The pesto is delicious as a dressing for pasta salad, a sauce for pasta, spread on crostini for a snack, or drizzled onto grilled meats or poultry.

Grilled Peach Salad

Serves 6

For the Peaches

4 yellow peaches, halved and pitted
Raw sugar

1. Preheat the grill or a grill pan, dip the cut side of the peaches into the sugar, and grill cut side down for 3 to 5 minutes until the fruit is softened.
2. Remove from the grill to a plate and allow to rest for 5 minutes. Cut each half into wedges.

For the Salad

1 bunch tatsoi
1/4 cup rice vinegar
2 tablespoons honey
1 teaspoon Madras curry powder
1 teaspoon Worcestershire
1/2 cup canola or vegetable oil of your choice
Salt and pepper
1/2 cup crumbled goat cheese (optional for garnish)

1. Put the salad mix into a bowl.
2. In another bowl, whisk together the vinegar honey, curry Worcestershire and oil. Season with salt and pepper.
3. Toss the tatsoi with some of the dressing and plate the salad.
4. Top with some of the peach wedges and garnish with goat cheese.

Amaretto Peach French Toast

Serves 6 to 8

6 large eggs
2/3 cup milk
1 tablespoon Amaretto liqueur
1 tablespoon baking powder
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
8 cups Hawaiian sweet bread, torn, egg bread
6 cups peeled and peaches, cut into wedges
1/3 cup sugar
1/2 teaspoon ground cinnamon
Pinch of ground nutmeg
1 teaspoon cornstarch
Cinnamon Sugar

1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a medium-size bowl, whisk together the eggs, milk, baking powder, Amaretto, baking powder, cinnamon, sugar, and cinnamon.
3. Pour the mixture over the bread in a mixing bowl and press down to make sure the bread is saturated.
4. Put the peaches, granulated sugar, cinnamon, nutmeg, and cornstarch in the prepared dish, stir to coat the peaches, and cover with the soaked bread, wedging it in to fit.
5. Do-Ahead: Cover and refrigerate for at least 2 hours or overnight.
6. Preheat the oven to 375° F.
7. Sprinkle cinnamon sugar over the bread and bake for 25 to 30 minutes until the bread is puffed and golden and the peaches are bubbling.
8. Allow the French toast to rest for 10 minutes before serving.

Slow Cooker Pulled Chicken with Peach BBQ Sauce

Serves 6

2 tablespoons vegetable oil
1 large onion, finely chopped
3 peaches, peeled, pitted, and coarsely chopped
2 garlic cloves, minced
Pinch cayenne
One 14 ounce can tomato sauce
1 1/2 cups ketchup
3 tablespoons Worcestershire
2 tablespoon Dijon mustard
1/2 cup firmly packed brown sugar
8 chicken breasts, skin and bones removed
Salt and pepper

1. In a large skillet, heat the oil, and saute the onion, peaches, garlic, and cayenne, until the onion and peaches begin to soften.
2. Transfer to the insert of a 4-6-quart slow cooker, add the tomato sauce, ketchup, Worcestershire, Dijon, and brown sugar, stirring to blend.
3. Stack the chicken breasts in the sauce, spooning some over the top.
4. Cover the slow cooker and cook on high for 3 hours, or low for 6 hours.
5. Remove the chicken from the slow cooker, using 2 forks, shred the chicken. Taste the sauce for seasoning, add salt and pepper if necessary. Add the chicken back to the sauce and keep on the warm setting until ready to serve. Serve with slaw on Hawaiian sweet rolls.

Caramelized Apple, Onion and Sausage Breakfast Casserole

Serves 6 to 8
2 tablespoons unsalted butter
1 large onion, thinly sliced into 1/2 moons
1 teaspoon chopped thyme
1 teaspoon sugar
2 medium firm apples, peeled, cored, and cut into 1/2-inch slices
1 pound bulk sage breakfast sausage
3 cups sourdough bread, crust removed, cut into 1/2-inch cubes
8 ounces smoked cheddar cheese, cut into 1/4-inch cubes
10 large eggs
1 cup whole or 2% milk
1/2 cup heavy cream
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Preheat the oven to 375 degrees and coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
2. Melt the butter in a large skillet, add the onions and cook for 10 to 15 minutes, until translucent, add the thyme, and sugar, saute another 2 minutes. Add the apples, and cook another 10 to 15 minutes, until the apples, and onions begin to caramelize. Transfer to a large mixing bowl.
3. In the same skillet, cook the breakfast sausage breaking up any large pieces, and cooking until the sausage is no longer pink. Transfer the sausage to the mixing bowl with the onions and apples.
4. Add the bread and cheese to the bowl.
5. In a large bowl, beat the eggs, milk, cream, mustard, salt, and pepper together until blended.
6. Pour over the sausage and bread mixture, pressing down to saturate the bread.
7. Transfer to the baking dish, and bake for 40 t0 45 minutes, until the eggs are set, and the cheese is melted. Allow to rest for 5 minutes before cutting into portions.
8. Do-Ahead: This is the perfect do-ahead casserole, make it the night before, cool, cover and refrigerate, then bring to room temperature, and pop it into the oven in the morning.

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

This week’s local produce and featured farms:

• Crispin Apples – Penryn Orchards
• Black Kale – McGrath Family Farms
• Carnival Squash – Tutti Frutti Farms
• Rainbow Chard – McGrath Family Farms
• Orange Carrots – J.R. Organics
• Black Beauty Eggplant – Black Sheep Produce
• Ruby Grapefruit – Bernard Ranches
• Satina B Potatoes – Weiser Family Farms

Farmer’s Choice:  

• Comice Pears – Penryn Orchards
• Pomegranates – Shepherd Valley Farms

Farmers’ Market Box Recipes 

Moussaka

Serves 6 to 8

A few steps are involved in this delicious meal, pair with salad and red wine vinaigrette and crusty bread for a comforting dinner.

1 eggplant, cut into 1/2-inch rounds
1/2 cup extra virgin olive oil
Salt and pepper
1 cup chopped yellow onion
3 garlic cloves, chopped
2 teaspoons dried oregano
½ teaspoon ground cinnamon
2 pounds ground lamb
1 28-ounce can tomato puree
2 tablespoons red wine vinegar
¼ cup Italian parsley, minced
½ cups dry white wine
Salt and pepper

1. Preheat the broiler or a grill for 10 minutes. Lay the eggplant onto a foil lined baking sheet, brush the eggplant slices with some of the oil, sprinkle with salt and pepper, and grill/broil until they are golden on one side. Cool.
2. In a Dutch oven, heat 2 tablespoons of the oil, and saute the onion, garlic, oregano, and cinnamon for 2 to 3 minutes to soften the onion.
3. Add the lamb, and saute breaking up any large pieces, until the lamb is no longer pink. Remove any excess fat from the pan.
4. Add the tomatoes, vinegar, parsley, and wine, season with salt and pepper and simmer for 45 minutes until thickened.
For the Bechamel
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups milk
1/8 teaspoon ground nutmeg
Salt and pepper
2 large eggs, beaten
3 cups Kefalotyri or Pecorino Romano cheese
1 cup fresh breadcrumbs

1. In a large saucepan, melt the butter, and whisk in the flour. Cook for 2 minutes, add the milk, and bring to a boil, whisking constantly. Remove from the heat, let cool slightly, whisk in the eggs, and 1 cup of cheese.
2. Preheat oven to 350 degrees. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. Sprinkle some of the breadcrumbs over the bottom of the baking dish. Top with half of the eggplant slices and spread the meat sauce over the eggplant. Top with 1/2 cup of the remaining
cheese. Layer the remaining eggplant on the cheese, and spread the bechamel over the top, and sprinkle with the remaining cheese and breadcrumbs.
3. Do-Ahead: At this point, you can cool, cover, and refrigerate for up to 24 hours, or freeze for 1 month.
4. Preheat the oven to 350 degrees, and bake for 45 minutes, until well browned. Remove from oven and let rest for 10 to 15 minutes, before cutting into 3-inch squares to serve.

Spicy Asian Eggplant

Serves 4

2 tablespoons oyster sauce 3 tablespoons soy sauce
1 tablespoon rice vinegar 1 tablespoon brown sugar 1 teaspoon chili garlic oil 1 teaspoon hoisin sauce
1/2 teaspoon sesame oil
1 teaspoon cornstarch
1/2 cup vegetable oil
3 garlic cloves, minced
1 teaspoon grated ginger
1 eggplant, stem end removed, and diced
1 teaspoon sesame seeds for garnish
1 scallion, finely chopped using the white and tender green parts

1. In a mixing bowl, whisk together the oyster sauce, soy, rice vinegar, sugar, chili garlic oil, hoisin, sesame oil and cornstarch. Set aside.
2. Heat the oil in a wok, swirl the garlic and ginger in the wok for 30 seconds until fragrant.
3. Add the eggplant, and cook until the eggplant is golden brown, they may take about 15 minutes.
4. Remove all but 1 tablespoon of the oil from the wok, add the sauce to the eggplant, and cook until the sauce is thickened. Serve garnished with sesame seeds and scallions.

Chard Stuffed Carnival Squash

Serves 4

1 Carnival squash
Extra virgin olive oil
Salt and pepper
4 ounces sweet Italian sausage, crumbled or cut into small pieces
1/2 cup chopped onion
1/2 cup chopped peeled and cored apple
1 cup sliced Swiss chard cut into ribbons
4 fresh sage leaves, coarsely chopped
Salt and freshly ground pepper
1 cup grated sharp Cheddar cheese

1. Preheat the oven to 350 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
2. Cut the carnival squash in half vertically, remove the seeds, brush with the oil and season with salt and pepper. Roast the squash for 40 to 50 minutes until tender.
3. Turn the oven to 400 degrees.
4. While the squash is roasting, saute the sausage in a skillet until it is no longer pink. Add the onion, apples, and chard, sauteing until the chard is softened. Add the sage, and season with salt and pepper.
5. Stir 1/2 of the cheese into the stuffing.
6. When the oven is at 400 degrees, stuff the carnival halves with the chard mixture, top with the remaining cheese, and roast for 10 to 15 minutes until the cheese is bubbling and golden brown. Remove from the oven, allow to rest for 10 minutes, cut each half in half again, and serve.

Roasted Carnival Squash with Kale Caesar

Serves 4 to 6

1 carnival squash, scrubbed
1/3 cup extra virgin olive oil
Salt and pepper
1 bunch Kale, tough stems removed, and cut into 1/2-inch ribbons
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. Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil or parchment.
2. Cut the squash in half, remove the stem, remove the seeds, and cut the squash into 1/2-inch slices.
3. Toss the squash wedges with the oil, salt, and pepper. Roast for 12 to 15 minutes until the squash is soft and begins to turn golden with a bit of char on the edges. Cool for 1 hour.
4. Fill a large bowl with warm water and soak the kale in the water to soften. Drain and spin dry in a salad spinner.
5. In a blender or food processor, combine the mayonnaise, yogurt, lemon juice, Worcestershire, mustard, garlic, 1/4 cup Parmigiano and zest. Puree until smooth. Season with salt and pepper.
6. Dress the kale leaves with some of the dressing and toss to coat. Refrigerate the salad for at least 20 minutes, or up to 6 hours. Toss in the remaining Parmigiano and the croutons, arrange the kale on salad plates, and garnish with the carnival squash slices.

Kale and Potato Gratin

Serves 4 to 6

2 tablespoons extra virgin olive oil
1 garlic clove, minced
1 bunch kale, tough stems removed, and cut into 1/2-inch ribbons
1 1/2 cups milk
1 cup heavy cream
1 pound Satina potatoes, thinly sliced on a mandoline (about 1/4-inch thick)

Salt and pepper
1/2 cup grated Parmigiano Reggiano
1/2 cup grated Gruyere, or imported Swiss cheese

1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a large skillet, heat the oil, swirl the garlic in the pan for 30 seconds, until fragrant, and add the kale. Saute the kale until it begins to wilt.
3. Add the milk and cream to the pan, along with the sliced potatoes. Simmer for 10 to 15 minutes until the potatoes are beginning to turn tender. Season with salt and pepper.
4. Combine the cheeses in a bowl.
5. Transfer the potato/kale mixture to the prepared baking dish and sprinkle with the cheese.
6. Do-Ahead: At this point, you can cool, cover, and refrigerate overnight.
7. Bake the gratin for 35 to 40 minutes until the cheese is golden brown and the potatoes are tender.
8. Allow the gratin to rest for 10 minutes before serving.

Pasta with Pancetta and Swiss Chard

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 Swiss chard, 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 chard 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 chard 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.

Roasted Herbed Smashed Potatoes w/ Goat Cheese

Serves 6

1 pound Satina potatoes
3/4 cup extra virgin olive oil
Salt and pepper
One 11-ounce log of goat cheese
1/2 cup chopped mixed herbs—I’m fond of thyme, Italian parsley, oregano, basil and chives

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

Roasted Salmon with Pink Grapefruit Salsa

Serves 4 to 6

For the Salsa

2 pink grapefruit, peel and pith removed, sectioned, and chopped
1/4 cup finely chopped garlic chives
1 chipotle chili in adobo, finely chopped (if you would like a little more heat, 1 to 2 tablespoons of chopped jalapeno can be substituted)
3 pinch radishes, tops trimmed, and finely diced
1/4 cup finely chopped Italian parsley
2 tablespoons grapefruit juice (squeeze the segments over the bowl)
1/4 cup extra virgin olive oil
Salt and pepper

1. In a bowl, combine the grapefruit, chili, radishes, parsley, juice, and oil. Season with salt and pepper.
2. Set aside at room temperature while roasting the salmon. The salsa can be refrigerated for up to 5 days. Bring to room temperature before serving.

For the Salmon

2 1/2 pounds salmon filet
1/4 cup extra virgin olive oil
2 teaspoons fresh lemon juice

1. Preheat the oven to 400 degrees.
2. Arrange the salmon in a 13-by-9-inch baking dish. Drizzle with the oil and lemon juice, turning to coat.
3. Roast for 10 minutes per inch of thickness, or until an instant read meat thermometer registers 155 degrees. Allow the salmon to rest for 5 minutes before serving.
4. Cook’s Note: If the salmon comes with the skin on, wait until it is cooked to remove it, otherwise it’s like wrestling a whale.

Curried Carrot Soup

Serves 4

2 tablespoons unsalted butter
1/2 cup finely chopped onion
1 teaspoon sweet curry powder
1 bunch carrots, scraped, and cut into 1-inch lengths
2 cups chicken or vegetable broth
1/2 cup heavy cream
1/4 cup finely chopped Italian parsley
Salt and pepper

1. In a Dutch oven, heat the butter, and saute the onion and curry powder for 2 to 3 minutes, until the onion begins to soften.
2. Add the carrots and broth. Bring to a boil, and simmer for 10 to 12 minutes, until the carrots are tender.
3. Using an immersion blender, puree the soup. Add the cream, and parsley. Taste for seasoning and adjust using salt or pepper. Serve the soup warm.

Roasted Honey Carrots

Serves 4

1 bunch orange carrots, tops removed, scrubbed/peeled, cut into quarters
1/4 cup honey
1/2 teaspoon (or more) ground cumin
Few drops Sriracha
Carrot tops

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil or silicone.
2. In a bowl, combine the carrots, honey, cumin and Sriracha.
3. Lay on the baking sheet in one layer and bake for 20 to 25 minutes.
4. Wash the carrot tops and spin dry, chop a few and sprinkle them over the roasted carrots for garnish.
5. Carrot tops can also be made into a pesto.

Carrot Cake with Orange Cream Cheese Frosting

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
One 8-ounce can crushed pineapple (do not drain)
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, pineapple and 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.
Bake cupcakes until a skewer inserted in the center comes out with a few crumbs sticking to it, 15 to 17 minutes.

Orange Cream Cheese Frosting

Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 48 cupcakes
This luxurious frosting is not too sweet and has a nice tangy flavor, thanks to the cream cheese and lemon extract.
One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine
5 cups confectioners’ sugar
Grated zest of one orange
1 teaspoon vanilla paste or extract
Orange 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.

Slow Cooker Brats, Apples and Sauerkraut

Serves 6

2 pounds uncooked bratwurst links
2 bottles (12 ounces each) German-style beer or 2 1/2 cups chicken broth
16 ounces sauerkraut, rinsed and well drained
4 medium apples cored and cut into wedges
1 large onion, thinly sliced
Salt and pepper

1. In a large skillet, cook the bratwurst on all sides, until they are browned (they may not be fully cooked, but will cook through in the slow cooker)
2. Transfer to the slow cooker, add the beer, sauerkraut, apples, and onion.
3. Cover and cook on high for 3 hours, or low for 6 hours.
4. Serve with whole grain mustard, and more beer.

Slow Cooker Pork Braised in Cider with Apples and Cream

Serves 6 to 8

2 tablespoons olive oil
½ cup Dijon mustard
½ cup firmly packed light brown sugar
One 2 ½ to 3 pounds pork loin roast, rolled and tied
1 large onion, finely sliced
2 teaspoons dried thyme
1/2 cup apple cider
1 cup beef stock
4 apples, peeled, cored, and sliced into 8 wedges
¾ cup heavy cream (optional, see note)
Salt and pepper
1 pound buttered wide egg noodles to serve with

1. In a large sauté pan, heat the olive oil. Make a past of the mustard and sugar and roll the roast in the mixture. Brown the roast on all sides, adding the onion and thyme to the sauté pan and cook the onion until it becomes soft, about 3 to 5 minutes. Transfer the roast, onions, and any bits from the bottom of the pan to a 7-quart slow cooker insert.
2. Add the cider and beef stock, place the lid on the slow cooker and cook on high for 3 hours. At the end of 3 hours, remove the cover, and add the apples and cream. Cover and cook another hour. Remove the pork from the slow cooker, cover with a tent of aluminum foil and let the meat rest for 15 minutes before carving. Taste the sauce for seasoning and add salt and pepper if needed. Remove the strings from the roast, carve into thin slices and serve the pork on buttered noodles napping with some of the sauce.
3. Any leftover pork and sauce can be refrigerated for up to 3 days, or frozen for up to 6 weeks.
4. Low Fat Note: If you would like a lower fat sauce, omit the cream. The cream rounds out the flavor of the sauce and gives it a luxurious flavor.

Spinach Salad with Apple Cider Vinaigrette

Serves 4

1 pound baby spinach, washed and spun dry
2 apples, cored and cut into 8 wedges
1/4 cup apple juice
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
2 tablespoons Dijon mustard
2/3 cup canola oil
2 tablespoons poppy seeds

1. Put the spinach and apples into a salad bowl.
2. In a mixing bowl, whisk together the apple juice, vinegar, brown sugar, mustard, and oil. Add the poppy seeds, and dress the spinach with the salad, toss to coat and serve.

Grilled Pear, Arugula and Blue Cheese Sandwich

Serves 4

Unsalted butter, softened
8 slices sourdough or French bread 1/2-inch thick
1 cup gorgonzola cheese, softened
1/4 cup cream cheese, softened
1 teaspoon Worcestershire sauce
2 pears, cored, and sliced 1/4-inch thick
1 bunch arugula, washed, spun dry and chopped

1. Preheat a griddle or grill pan. Spread butter onto slices of bread.
2. In a small bowl, combine the cheese, cream cheese, and Worcestershire.
3. Spread the cheese mixture onto the unbuttered side of the bread.
4. Top with pear slices and some of the arugula.
5. Top with another slice of bread, butter side up.
6. Grill until one side of the bread is golden brown, flip and grill until the other side is golden brown. Repeat with each sandwich.
7. Cut the sandwiches in half and serve

Pomegranate Sangria

Serves 6

1 1/2 cups grapefruit juice
1/2 cup Tangerine juice
One bottle rose wine
1/2 cup pomegranate juice
1 cup sugar
3 tangerines, peeled, and separated into segments
1/2 cup pomegranate arils

1. In a large bowl, combine the juices, wine, and sugar. Chill the mixture for at least 4 hours.
2. When ready to serve, pour the mixture into a pitcher, add the tangerines and pomegranate arils, and serve over ice.

To Juice Pomegranates, pulse them in a blender, then push through a fine mesh sieve to extract the juice.
Juice can then be used for vinaigrettes or simmered down with sugar/honey for syrup.

Green Salad with Pomegranates, Oranges and Pomegranate Vinaigrette

Serves 6

4 cups field greens, or butter lettuce, or romaine
1/4 cup pomegranate juice cocktail
1/4 cup rice vinegar
1/4 cup sugar
2 tablespoons Dijon mustard
1/2 to 2/3 cup vegetable oil
Salt and pepper
2 oranges, peel and pith removed, and sliced
1/2 cup pomegranate arils

1. Put the lettuce into a salad bowl. If you are using butter lettuce, use whole leaves to next the oranges, and chop romaine.
2. In a small bowl, whisk together the juice, rice vinegar, sugar, mustard, and oil, until thickened.
3. Season with salt and pepper.
4. Toss the greens with the dressing. Plate the salad and garnish with slices of orange, sprinkling the salad with pomegranate arils. Drizzle with a bit more dressing and serve.

Pear Upside Down Cake

Serves 6 to 8

For the Pears

4 tablespoons unsalted butter
1/4 cup firmly packed brown sugar
2 medium firm comice pears, peeled cored and sliced 1/2-inch thick

1. Preheat the oven and coat the inside of a 9-inch cake pan with non-stick cooking spray.
2. In a skillet, heat the butter, and brown sugar until it is liquid. Pour into the cake pan.
3. Arrange the pears in the pan in a pattern and set aside.

For the Cake

1/12 cups unbleached all-purpose flour
1-3/4 tsp. baking powder
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup whole milk
1-1/2 tsp. vanilla paste or extract
1/2 cup unsalted butter, softened
1 cup packed light brown sugar
2 large eggs

1. In a mixing bowl, stir together the flour, baking powder, ginger, cinnamon, and salt into a medium bowl.
2. In another bowl, stir the milk and vanilla together. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium high
4. speed until light and fluffy, about 1 minute. Turn the mixer to medium and slowly add
5. the brown sugar. Increase the speed to high and continue to mix until lightened in texture
6. and color, 2 to 3 minutes total.
7. Reduce the speed to medium and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
8. Reduce the speed to low and alternate adding the flour mixture and milk mixture in five additions, beginning, and ending with the flour.
9. Scrape down the sides of the bowl and transfer the batter to the cake pan.
10. Bake the cake until the top is golden brown and a toothpick inserted in the center comes out clean, 35 to 45 minutes.
11. Transfer the pan to a wire rack to cool for 10 minutes. Run a knife around the edge of the pan.
12. Turn a cake plate upside down on top of the cake pan and, using potholders, carefully invert the cake pan onto the plate. Serve the cake at room temperature.

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

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

This week’s local produce and featured farms:

• Mustard Greens – Tamai Family Farms
• Green Onions – Tutti Frutti
• Chinese Eggplant – Her Produce
• Valencia Oranges – Polito Family Farms
• Red Beets – Tamai Family Farms
• Pink Grapefruit – J.J.’s Lone Daughter
• Red Radish – McGrath Family Farms
• Purple Sweet Potatoes – Her Produce
• Green Kale – McGratch Family Farms

Farmer’s Choice:  

• Shanghai Bok Choy – Her Produce
• Blue Lake Beans – Tamai Family Farms

Farmers’ Market Box Recipes  

Vegan Chinese Eggplant Bacon

1/2 pound Chinese eggplant, stem end removed, scrubbed
1 tablespoon tamari or soy sauce
1 teaspoon smoked paprika
1/2 teaspoon liquid smoke
1/4 cup extra virgin olive oil

1. Preheat the oven to 400 degrees, line a baking sheet with parchment.
2. Slice the eggplant into 1/4-inch thick lengthwise slices.
3. In a small bowl, combine the soy sauce, paprika, liquid smoke, and oil.
4. Arrange the eggplant on the parchment, and brush with the liquid.
5. Roast for 10 to 15 minutes, flip the slices, brush with the remaining liquid, and roast another 10 minutes until crisp.
6. Use the “bacon” in BLT’s, crumble it in salads, or use as a garnish.

Mediterranean Eggplant Bake

Serves 6

1/2 pound Chinese eggplant, cut into cubes
salt
1/4 cup extra virgin olive oil
1 cup finely chopped onion
1 yellow bell pepper, cored, seeded, and chopped
2 ribs celery, coarsely chopped
6 large garlic cloves, minced
2 bay leaves
1 to 1 1/2 teaspoon sweet paprika OR smoked paprika
1/2 teaspoon organic ground coriander
1 teaspoon dry oregano
1/2 tsp organic ground turmeric
Salt and ground black pepper
1 28-oz can chopped tomato
One 14.5-ounce can chickpeas, drained and rinsed
1/4 cup finely chopped Italian parsley
1 cup crumbled Feta for garnish

1. Sprinkle the salt over the eggplant and let sit in a colander for 1 hour.
2. In a Dutch oven, heat the oil, add the onion bell pepper, celery, garlic, bay leaves, paprika, coriander, oregano, and turmeric, and saute until the vegetables become softened.
3. Drain the eggplant, add to the vegetables, and cook for 3 to 4 minutes until the eggplant begins to soften.
4. Add the tomatoes and chickpeas, and simmer for 20 minutes, until the vegetables are tender, and the sauce is thickened. Add the parsley, stirring to blend.
5. When ready to serve scatter the Feta over the casserole and serve.

Mustard Green Frittata

Serves 4

3 tablespoons extra-virgin olive oil
1/2 cup finely chopped green onion
1 garlic clove, minced
1 bunch mustard greens, stems discarded and leaves coarsely chopped
salt and freshly ground pepper
8 large eggs, beaten
1/3 cup grated Parmigiano-Reggiano

1. Preheat the oven to 350 degrees.
2. Using an oven-proof skillet, heat the oil, and saute the onion and garlic for 1 minute.
3. Add the greens and saute until the greens are wilted. Season liberally with salt and pepper.
4. In a bowl, beat together the eggs, season with salt and pepper and pour over the greens in the skillet.
5. Lift the underside of the greens, so that the eggs coat the bottom of the pan.
6. Sprinkle the frittata with the cheese and bake for 5 to 7 minutes until set. Allow to rest for 5 minutes before cutting into wedges.

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.

Beans and Greens

Serves 6
If you have any rinds from Parmigiano Reggiano, add them with the broth. They give the sauce a nice balance of flavor.

2 tablespoons extra virgin olive oil (plus more for garnish)
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch kale, tough stems removed, and leaves cut into 1/2-inch ribbons
One 14.5-ounce can chopped tomatoes
4 cups chicken or vegetable broth
Two14.5-ounce cans small white beans, rinsed and drained
Salt and pepper

1. In a Dutch oven, heat the oil, saute the garlic and red pepper for 30 seconds, until fragrant. Add the kale, and saute for 2 to 3 minutes until wilted.
2. Add the tomatoes, and saute for 2 to 3 minutes.
3. Add the broth and beans, bring to a boil, and simmer for 30 to 40 minutes, until the soup has thickened a bit.
4. Season with salt and pepper, serve the soup garnished with a drizzle of extra virgin olive oil.
5. Cook’s Note: If you would like to use the beet greens, wash, and spin dry, remove the tough stems, cut into 1/2-inch ribbons, and saute with the kale.

Beet Salad with Valencia Oranges

Serves 6

1 bunch beets, tops removed and scrubbed
One head lettuce, washed, spun dry and separated into leaves
1/2 cup finely chopped green onions
3 Valencia oranges, peel and pith removed, and segmented
1/4 cup orange juice
1/4 cup rice vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
Salt and pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone.
2. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 40 to 50 minutes until tender when pierced with the tip of a paring knife. When the beets are cool enough to handle, slip the skins off, and thinly slice.
3. Arrange the lettuce on a serving platter. Arrange the onion, beet, and orange segments on the lettuce
4. In a small bowl, whisk together the juice, vinegar, honey, mustard, and oil. Season with salt and pepper.
5. Pour the dressing over the salad and serve.

Farro Salad Cucumber and Beets

Serves 4 to 6

2 cups pearlized farro
1 bunch beets, tops trimmed, and scrubbed
1/2 cup finely chopped green onion
3 radishes, scrubbed, and thinly sliced
1 cucumber, finely chopped, seeded
1/4 cup apple cider vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1/3 cup vegetable oil
Salt and pepper

1. Bring 4 quarts of salted water to a boil, add the farro, and cook for 15 minutes until barely tender.
2. Drain, and cool.
3. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone.
4. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 40 to 50 minutes until tender when pierced with the tip of a paring knife. When the beets are cool enough to handle, slip the skins off, and dice.
5. In a bowl, combine the farro, onion, radish, beets, and cucumbers.
6. In a small bowl, whisk together the vinegar, honey, mustard, and oil. Season with salt and pepper.
7. Toss the dressing with the salad, and season with salt and pepper.
8. The salad will keep in the refrigerator for up to 3 days, bring to room temperature before serving.

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.

Radish Salsa

Makes about 3 cups
This salsa is delicious served with grilled chicken or seafood, especially tasty with salmon.

2 jalapeños, cored, and seeded, finely chopped
1 clove garlic
1/2 cup finely chopped green onions
1 cup finely chopped seeded cucumber
6 radishes trimmed, and finely diced
2 tablespoons orange juice
1 tablespoon lemon juice
1/4 cup extra virgin olive oil
1/4 cup finely chopped Italian parsley
2 tablespoons finely chopped mint
Salt and pepper

1. In a mixing bowl, combine the ingredients, and toss to combine.
2. Season with salt and pepper, cover, and store in the refrigerator for at least 4 hours to allow the flavors to blend. Serve the salsa with grilled chicken, or seafood.

Pink Sangria

Serves 6

1 1/2 cups sugar
1 1/2 cups hot water
2 oranges, sliced thinly
2 pink grapefruits, sliced thinly
2 bottles dry white wine

1. Place the sugar in a heat proof mixing bowl, and pour the water over it, stirring to dissolve. Add the oranges and grapefruit, and allow to sit, covered with plastic wrap for at least 4 hours.
2. For each pitcher of Sangria, add a tray of ice cubes to the pitcher. Pour in 3/4 cup of the syrup and some of the fruit. Add a bottle of wine and stir gently

Roasted Purple Sweet Potatoes

Serves 4 to 6

1 pound Japanese sweet potatoes, peeled, and cut into 1-inch chunks
1/3 cup vegetable oil
2 tablespoons white miso
1/4 cup packed brown sugar
1/2 teaspoon ground ginger
Fleur de Sel

1. Preheat the oven to 400 degrees, line a baking sheet with parchment, silicone, or aluminum foil.
2. In a bowl, combine the potatoes with the oil, miso, brown sugar, and ginger.
3. Spread the mixture onto the baking sheet, and roast for 40 to 50 minutes, turning the mixture once during the cooking time.
4. Serve the potatoes sprinkled with coarse salt.

Braised Bok Choy

1 Tbs. vegetable oil
2 medium cloves garlic thinly sliced
1 Shanghai bok choy coarsely chopped
1/4 cup Chinese rice wine (Mirin) or dry sherry
1/2 cup chicken broth
1 Tbs. soy sauce
1/2 tsp. granulated sugar

1. Put the oil and garlic in a small wok or a deep, heavy-based, 10-inch, straight-sided sauté pan with a lid.
2. Set over medium-high heat and cook, stirring frequently, until the garlic begins to sizzle steadily, about 1 minute.
3. Add the bok choy (the pan will be crowded) and, using tongs, turn it in the oil and garlic, and then season it with the salt.
4. When the bok choy begins to wilt, add the rice wine, and toss again for about 15 seconds before adding the chicken broth, soy sauce, and sugar.
5. Reduce the heat to medium, cover, and simmer until the bok choy is wilted and the stalks are crisp-tender, about 5 minutes.

Bok Choy and Kale Slaw

Serves 4 to 6

1 bunch kale, tough stems removed, and cut into 1/2-inch ribbons
1 Shanghai bok choy, root end removed, thinly sliced
1/2 cup finely chopped green onions
3 Valencia oranges, peel and pith removed, and segmented
1 cup thinly sliced, seeded cucumbers
4 radishes, trimmed, and thinly sliced
1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons orange juice
3 tablespoons sugar
1 tablespoon sesame oil
1/2 cup vegetable oil
Sesame seeds for garnish

1. In a salad bowl, combine the kale, bok choy, green onions, oranges, cucumbers, and radishes.
2. In a small bowl, whisk together the rice vinegar, soy sauce, sugar, sesame oil, and vegetable oil.
3. Toss with the vegetables, cover, and refrigerate for at least 4 hours. Garnish with sesame seeds.

Greek Green Beans

Serves 4

3 tablespoons extra virgin olive oil
1 large onion, finely chopped
4 cloves of garlic, thinly sliced
pinch red pepper flakes
One 14.5-ounce can crushed tomatoes
1 cup dry white wine
1 pound green beans, ends trimmed, and cut into 1-inch pieces
1/2 teaspoon cinnamon
Salt and freshly ground black pepper

1. In a Dutch oven, heat the oil, and saute the onion, garlic, and red pepper. Add the tomatoes and wine, bring to a simmer, add the beans and cinnamon, and simmer for 35 to 45 minutes until the beans are tender.
2. Season with salt and pepper and serve warm or at room temperature.

Green Bean Smoked Mozzarella Salad

Serves 10 to 12
1 1/2 cups olive oil
3/4 cup white balsamic vinegar (if white balsamic vinegar is not available use 1/2 cup white wine vinegar)
2 tablespoons chopped rosemary
2 cloves garlic, minced
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 pound green beans, stemmed and cut into 2-inch pieces, and cooked in boiling water, until crisp tender (4 to 5 minutes)
3 green onions, chopped, using some of the green part
1 cup smoked mozzarella cheese, cut into matchsticks
1/2 cup toasted pine nuts
1/4 cup chopped flat leaf parsley

1. In a mixing bowl, whisk together the oil, vinegar, rosemary, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, until blended. Refrigerate the dressing until 30 minutes before serving.
2. In a large salad bowl, combine the beans, remaining salt and pepper, green onions, and cheese, tossing together until blended.
3. Pour the dressing over the beans and toss to coat. Add half of the pine nuts and toss again. Serve the salad garnished with the remaining pine nuts and parsley.

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

This week’s local produce and featured farms:

• White Caulifower – Black Sheep Produce
• Red Chard – McGrath Family Farms
• Yu Choy – Fresno Evergreen
• Mixed Zucchini – Tamai Family Farms
• Rainbow Bunch Carrots – Black Sheep Produce
• Broccoli – Suncoast Farms
• Murcott Tangerines – Friends Ranches
• O’Henry Sweet Potatoes – Fresno Evergreen

Farmer’s Choice:  

• Jonalicious Apples – See Canyon Orchards
• Hosui Asian Pears – Penryn Orchards

Farmers’ Market Box Recipes

Pasta with Roasted Cauliflower

Serves 6

1 head cauliflower
3 tablespoons olive oil
3 minced garlic cloves
salt and pepper to taste
1/4 teaspoons chili flakes
lemon zest from one lemon (divided)
1 cup packed Italian parsley
1/2 cup toasted walnuts
1 garlic clove
Salt and pepper
2 tablespoons lemon juice
Extra virgin olive oil (about 1/3 to 1/2 cup)
1 pound linguine, cooked al dente
1/3 cup grated pecorino
2 tablespoons capers

1. Preheat the oven to 400 degrees and line a baking sheet with silicone, aluminum foil or parchment.
2. Cut the cauliflower into florets, and toss with olive oil, garlic, salt, pepper, chili flakes, and zest.
3. Roast for 30 to 40 minutes until the cauliflower is tender and begins to turn golden brown.
4. In a food processor combine the parsley, walnuts, garlic, salt, pepper, and lemon juice, pulsing on and off to break up the parsley, nuts, and garlic. With the machine running, add the oil until a paste forms.
5. When the pasta is cooked, drain, and transfer to a large serving bowl. Add the cauliflower, pesto, half of the cheese and the capers. Toss to coat. Season with salt or pepper if needed and garnish with the remaining cheese.

Sicilian Cauliflower

Serves 6

1 large head cauliflower, cut into florets
6 tablespoons olive oil
3 garlic cloves, thinly sliced
2 tablespoons salted packed capers, soaked, rinsed, patted dry
3/4 cup fresh breadcrumbs
1/2 cup chicken broth
1 teaspoon anchovy paste
1/3 cup golden raisins
1 tablespoon white wine vinegar
2 tablespoons chopped Italian parsley

1. Preheat oven to 400 line 2 baking sheets with silicone, parchment, or aluminum foil.
2. In a bowl, toss the cauliflower, 3 tablespoons olive oil and salt and pepper. Roast for 45 minutes until crispy.
3. Heat the remaining oil in a small saute pan over medium low heat, add the garlic, and cook until just golden. Add the capers and cook until they begin to pop. Add the breadcrumbs and toss to coat. Cook stirring until the breadcrumbs are golden.
4. Set aside.
5. Add chicken broth and anchovy paste to the sauce saute pan, bring to a boil, add the golden raisins, and white wine vinegar, and cook until the liquid is almost absorbed.
6. Transfer the cauliflower to a serving bowl, scatter the raisins, toss to combine. Sprinkle cauliflower with the bread crumb mixture and serve.

Sesame Noodles Salad with Yu Choy Cabbage

Serves 6


2 tablespoons vegetable oil
1 bunch yu choy cabbage, tough stems removed, and chopped
1 tablespoon soy sauce
1 pound linguine, cooked 2 minutes short of al dente
2 cups rainbow carrots, cut into julienne
3 scallions, finely chopped using the white and tender green part
2 cups broccoli florets
1 cup finely diced zucchini
2 garlic cloves, minced
1 teaspoon grated ginger
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
1/2 cup chopped unsalted dry-roasted peanuts for garnish
2 tablespoons sesame seeds for garnish

1. In a wok or skillet, heat the oil, and add cabbage, sautéing until it is wilted. Remove from the wok, add to a large salad bowl, and season with soy sauce.
2. Add the linguine, carrots, scallions, broccoli, and zucchini to the bowl.
3. Whisk together the garlic, ginger, soy sauce, sesame oil, peanut butter, vinegar, Sriracha and brown sugar. Taste for seasoning, add a tablespoon or two of hot water if the soy sauce is too salty.
4. Toss the noodles and vegetables with the sauce turning to coat. Garnish with the peanuts and sesame seeds if desired.

Chicken Miso Soup with Yu Choy Cabbage

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 yu choy, tough ends 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 yu 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.

Zucchini Chard Tortilla Bake

Serves 6
Feel free to add protein to this: leftover rotisserie chicken, cooked seafood, or leftover pork.

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 bunch red chard, tough stems removed, and cut into 1/2-inch ribbons
1/2 cup unsalted butter
1/2 cups finely chopped onion
2 chipotle chilies in adobo, finely chopped
1 cup finely chopped rainbow carrots
2 cups chopped zucchini mix
Salt and pepper
Twelve 6-inch corn tortillas
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
1/2 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 cup finely chopped cilantro or Italian parsley


1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a skillet, heat the oil, swirl the garlic for 30 seconds, add the chard, and toss in the garlic oil, and season with salt and pepper until the chard is wilted. Transfer to a large mixing bowl to cool.
3. Wipe out the skillet, melt 1/4 cup of the butter, and saute the onion and chipotle for 2 to 3 minutes, until the onion is softened. Add the carrots and zucchini, season with salt and pepper and saute until the vegetables are crisp/tender. Transfer to the bowl with the chard.
4. Tear the tortillas and put into the bowl.
5. Wipe out the skillet and melt the remaining butter. Add the flour, and whisk for 2 minutes. Gradually add the broth and cream. Bring to a boil whisking until smooth.
6. Remove the sauce from the heat, add 1 1/2 cups of the cheddar and 1/2 cup of the Monterey Jack.
7. Stir in the cilantro, and season with salt and pepper. Pour over the vegetables and tortillas in the bowl.
8. Stir to blend.
9. Transfer to the prepared baking dish and sprinkle the top with the remaining cheeses. Bake for 30 to 40 minutes, until bubbling and golden brown. Allow to rest for 5 minutes before serving.

Confetti Chowder

Serves 6
You can add cooked chicken or shrimp to this for protein.

2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1/2 cup finely chopped onion
2 teaspoons chopped thyme
1 cup chopped rainbow carrots
2 cups finely diced zucchini
4 cups chicken or vegetable broth
1/2 cup heavy cream (optional)
2 tablespoons all purpose flour mixed with 2 tablespoons softened unsalted butter
Salt and pepper

1. In a Dutch oven, heat the butter and oil, add the onion, thyme, and carrots, sautéing until the onion is softened.
2. Add the zucchini and toss to coat.
3. Add the broth, and simmer for 10 to 15 minutes until the zucchini is tender.
4. Add the cream, if using, bring to a boil, whisk in the flour, and butter mixture, and bring to a boil, until thickened.
5. Season with salt and pepper and serve.

Broccoli Tots

Serves 6

1 bunch broccoli, stems removed, and cut into florets
1 cup panko breadcrumbs
2 eggs, beaten
1 cup shredded sharp cheddar cheese, or Parmigiano Reggiano
1/4 cup finely chopped red torpedo onions, using the red part only
2 garlic cloves, minced
Salt and pepper
Extra virgin olive oil

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
2. Bring 4 quarts of salted water to a boil, add the broccoli, and cook until softened, about 5 minutes. Drain thoroughly and cool.
3. Put the broccoli, panko, eggs, cheese, onion, and garlic into a boil, and stir to combine.
4. Shape the mixture into 1-inch balls and arrange on the baking sheet. Brush with olive oil, and bake for 15 to 18 minutes, until the tots are golden brown. Serve warm.

Curried Chicken and Broccoli

Serves 6

1 bunch broccoli, cut into florets
1/4 cup unsalted butter
1 tablespoon extra virgin olive oil
6 chicken breasts, skin and bones removed
Salt and pepper
1/4 cup all-purpose flour
2 teaspoons sweet curry powder
3 cups chicken broth
1/2 cup heavy cream (optional)
Salt and pepper
1 1/2 cups shredded sharp cheddar cheese

1. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. Bring 4 quarts of salted water to a boil, and blanch the broccoli for 3 minutes, drain thoroughly, and season with salt and pepper. Arrange in the bottom of the baking dish.
3. Melt 1 teaspoon butter with the oil in a skillet. Season the chicken with salt and pepper. Brown the chicken on both sides (it may not be cooked through, which is fine)
4. Lay the chicken over the broccoli.
5. In the same skillet, melt the remaining butter, whisk in the flour, and curry powder, and cook for 2 minutes.
6. Add the chicken broth and bring to a boil. Add the cream, if using, and season with salt and pepper. Pour the sauce over the chicken and broccoli. Sprinkle the cheese evenly over the top. At this point the casserole can be refrigerated overnight.
7. Preheat the oven to 350 degrees. Bake the casserole for 30 to 40 minutes until the casserole is bubbling and the cheese is golden brown.

Tajin Sweet Potato Fries

Serves 4

One pound O’Henry potatoes, scrubbed, cut into sticks 1/4 to 1/2 inch wide and 3 inches long
1/4 cup vegetable oil
1 tablespoon Tajin

1. Preheat the oven to 400 degrees, line 2 baking sheets with aluminum foil, silicone, or parchment.
2. Toss the potatoes with the oil and Tajin.
3. Spread evenly on the baking sheets
4. Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes. Serve hot.

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.

Slow Cooker Poached Apples and Pears in Port Wine

Serves 4 to 6
The fruit can be used as a dessert (dolloped with crème fraiche, ice cream or whipped cream) or you can use the fruit as a garnish for roasted pork or poultry. The syrup is swoon worthy—any leftovers are delicious over chocolate cake, used in cocktails, or made into a sorbet.

11/2 cups full bodied red wine
1 1/2 cups ruby port
1 ½ cups firmly packed light brown sugar
1 cinnamon stick
6 large red pears, cored and cut in half
6 large apples, cored and cut in half

1. Combine the wine, port, brown sugar, and cinnamon in the insert of a 5 to 7-quart slow cooker. Add the apples and pears to the cooker, you will have to arrange them in layers, and spoon some of the sauce over the pears. Cover and cook on high for 2 to 2 ½ hours, until the fruit is softened.
2. Uncover the slow cooker and allow the fruit to come to room temperature. Carefully remove them from the cooker and arrange in dessert bowls or arrange on a serving platter.
3. Strain the sauce into a saucepan, discarding any solids. Bring the sauce to a boil, and boil for 5 to 10 minutes, until the sauce becomes syrupy. Spoon the syrup over the fruit and dollop with crème fraiche, ice cream or whipped cream. Serve at room temperature. The fruit and syrup can be refrigerated for up to 3 days. The syrup can be frozen for future use, too.

German Apple Pancake

Serves 4
This works best in a cast iron, or heavy skillet.

1/4 cup unsalted butter
1 pound apples, peeled, cored, and cut into 8 wedges
1 cup sugar
1 1/2 teaspoons ground cinnamon
4 large eggs
3/4 cup cold milk
2/3 cup all-purpose flour
1 tablespoon sugar
1 teaspoon vanilla paste or vanilla extract

1. Preheat the oven to 400 degrees.
2. In a heavy skillet, heat the butter, add the apples, sugar, and cinnamon, and cook until the apples are softened, and caramelized.
3. In a blender, combine the eggs, milk, flour sugar and vanilla.
4. Pour over the apples in the skillet, and transfer to the oven.
5. Bake for 20 to 25 minutes, until the pancake is puffed and golden. Allow to rest for 5 minutes before cutting into wedges and serving.

@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter and Pinterest If you are looking for content, and other inspiration for your cooking, Chef Jose Andres, Massimo Bottura, Annie Mahle, George Geary and others are doing either Instagram live, or FB live demos almost daily. They are worth your time—their recipes, like mine, are tested.

This week’s local produce and featured farms:

Farmer’s Choice:  

• Red Gold Apples – See Canyon Orchards
• Purple Sweet Potatoes – Her Produce

Farmers’ Market Box Recipes  

Roasted Chiogga Beet and Arugula Salad

Serves 4

1 bunch chiogga beets, tops removed, and scrubbed
1 bunch arugula, washed, spun dry and chopped
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 oranges, peel and pith removed and segmented
1/2 cup extra virgin olive oil
1/4 cup fresh orange 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 arugula on 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 orange segments around the outside of each plate.
6. In a small bowl, whisk together the oil, orange juice, sugar, Balsamic vinegar, and basil. Taste for seasoning and adjust with salt and pepper and drizzle over the salad.

Save the Greens

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

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.

Warm Farro Salad with Roasted Beets and Feta cheese

Serves 6

2 cups pearlized farro
1 bunch chiogga beets, tops removed
1/2 cup extra virgin olive oil
Chiogga beet tops, tough stems removed and cut into 1/2-inch ribbons
Salt and pepper
1/2 cup finely chopped scallion, leek or spring onion using only the tender white part
1/4 cup rice vinegar
3 tablespoons orange or tangerine juice
2 tablespoons finely chopped basil
2 tangerines, peeled and broken into segments
1 cup crumbled feta cheese

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone, or aluminum foil. Place the beets onto the baking sheet, cover with aluminum foil, and roast for 25 minutes (small beets) 40 minutes (medium) or 1 hour (large) When the beets are cool enough to handle, slip off the skin, and cut into 1/2-inch dice. Put the beets into a salad bowl and set aside.
2. Bring 4 quarts of salted water to a boil, add the farro and simmer for 15 to 20 minutes until the farro is just tender. Drain thoroughly and add to the beets in the bowl.
3. While the farro is cooking, heat 2 tablespoons of oil in a skillet, and saute the beets tops until wilted, season with salt and pepper and transfer to the salad bowl.
4. Add the scallion to the salad bowl.
5. In a small bowl, whisk together the vinegar, juice, basil and remaining olive oil. Season with salt and pepper.
6. Add the tangerines and feta to the salad bowl and toss the salad with the dressing.
7. Serve warm or at room temperature.
8. If you would like to make this ahead of time it will keep in the refrigerator for up to 3 days. Remove from the refrigerator at least 90 minutes before serving to bring to room temperature.

Tuscan Winter Soup

Serves 6 to 8

1/2 pound sweet Italian bulk sausage
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
1/2 cup finely chopped onion
Pinch red pepper flakes
1 teaspoon finely chopped fresh rosemary (or sage)
1 bunch mustard greens, tough stems removed, and cut into 1/2-inch ribbons
One 14.5-ounce can crushed tomatoes and their juice
One pound shelling beans, shelled (you should have about 3 cups)
8 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, onion, red pepper, and rosemary until fragrant and the onion is beginning to soften, about 2 minutes.
2. Add the greens, and saute tossing in the garlic oil.
3. Add the tomatoes, beans, and broth, and bring to a boil.
4. Simmer the soup for 60 minutes until the mustard greens are 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.

Butternut Squash and Mustard Green Gratin

Serves 6
This dish is delicious with mustard greens, kale, spinach, Swiss chard, or other greens. The balance of the sweet squash and the savory greens is delicious. This dish can be frozen for about 1 month.

4 tablespoons unsalted butter
1/2 cup finely chopped onion
3 garlic cloves, minced
One bunch mustard green, tough stems removed, and chopped
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1 1/2 cups milk
1 1/2 cups heavy cream
4 cup butternut squash, sliced 1/4-inch thick
1 1/2 cups grated Gruyere cheese
1/2 cup grated Parmigiano Reggiano cheese

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

Roasted Butternut Squash Soup w/ Lump Crab Meat

Serves 6 to 8

1/4 cup extra virgin olive oil
1 cup finely chopped onion
1 cup finely chopped peeled and cored Granny Smith apple (1 large apple)
2 teaspoon dried thyme
1/4 teaspoon dried ginger
3 pounds peeled butternut squash cut into 1-inch pieces—should be about 6 to 7 cups
4 cups chicken or vegetable broth
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup heavy cream
1 pound lump crab meat
1 tablespoon Old Bay seasoning
1/2 cup melted butter
parsley or chopped chives for garnish

1. Preheat the oven to 400 degrees, and line 2 baking sheets with Silpats, aluminum foil, or parchment.
2. In a large bowl, combine the oil, onion, apple, dried thyme, ginger, and squash. Spread onto the baking sheets in even layers, and roast for 25 to 30 minutes, until the squash is tender, and begins to color a bit on the edges.
3. Transfer to a Dutch oven, add the broth, salt and pepper, and simmer for 15 to 20 minutes, until the squash begins to fall apart.
4. Using an immersion blender, puree the soup, or cool the soup and puree in a blender or food processor. (At this point the soup can be refrigerated for 3 days or frozen for up to 2 months, defrost before proceeding)
5. Add the cream, and heat to serving temperature.
6. When ready to serve, reheat the soup. Toss the crab meat with the Old Bay seasoning and butter. Ladle the soup into bowls, and top with 2 to 3 tablespoons of crab meat. Serve garnished with parsley or chopped chives if desired.

Butternut Squash Risotto

Serves 4 to 6

2 tablespoons extra virgin olive oil
1/4 cup finely chopped onion
2 cups finely chopped butternut squash
1 teaspoon finely chopped sage
1/2 cup dry white wine (Sauvignon Blanc, Pinot Grigio or dry vermouth)
2 cups Carnaroli, Vialone or Arborio rice
6 cups chicken or vegetable stock, kept simmering on the stove top
3 tablespoons unsalted butter
1/2 cup grated Parmigiano Reggiano cheese
Salt and pepper

1. In a large saucepan, heat the oil, and saute the onion, squash and sage until the onion is softened. Add the wine, and bring to a boil, add the rice, and a ladle of hot stock.
2. Stir until the stock has almost evaporated, continue to add ladles of stock until the rice is almost al dente. It should still have a bit of resistance when eaten.
3. Stir in the butter, and half of the cheese, continuing to stir and cook for 2 minutes. Season with salt and pepper if needed.
4. Serve the risotto garnished with the remaining grated cheese.
5. Cook’s Note: If you have a pressure cooker or insta-pot, reduce the stock to 4 1/2 cups saute through Step #1, then add the stock, lock the lid in place and cook at high pressure for 5 minutes. Quick release add the remaining ingredients and serve.

Calypso Bean and Corn Salad

Serves 4 to 6

1 pound calypso beans, shelled and rinsed
1 red onion, finely chopped
1 garlic clove, sliced
1 bay leaf
6 cups water
1 cup yellow corn, cut from the cob
1/2 cup finely chopped red bell pepper
2 ribs celery, finely chopped
1/4 cup finely chopped basil
1/3 cup white vinegar
1/2 cup extra virgin olive oil
Salt and pepper

1. Put the beans, 1/2 the onion, garlic, and bay leaf in 6 cups of water, and bring to a boil. Simmer for 20 to 25 minutes until the beans are just tender. Drain and cool.
2. When the beans are cooled, put them into a large salad bowl.
3. Add the corn, remaining onion, pepper, celery, and basil.
4. Whisk together the vinegar and oil, season with salt and pepper and pour over the salad. Serve the salad at room temperature. If you would like to make it ahead, remove from the refrigerator at least 1 hour ahead of time.

Corn and Jalapeno Fritters

Serves 4

2 large eggs, beaten to blend
¼ cup corn meal
1 garlic clove
2 tablespoons finely grated Parmesan
1/2 teaspoon salt
Few drops Tabasco
2 cups fresh corn kernels
1 scallion, thinly sliced
½ jalapeño, seeded, finely chopped
vegetable oil for frying
flaky sea salt for garnish

1. In a food processor, combine the eggs, cornmeal, garlic, cheese, salt, Tabasco, and corn. Pulse on and off to break up the corn and garlic. Transfer to a bowl, add the scallion, and jalapeno stirring to combine.
2. Heat 1/2 inch vegetable oil to 350 degrees, using a portion scoop, fry heaping tablespoons full until golden brown on one side, about 4 minutes (the upper side will look like it is set) Turn and cook until the underside is golden brown. Drain on paper towels and serve garnished with flaky sea salt.

Braised Pork with Apples

Serves 6

2 tablespoons oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
One 4-pound boneless pork loin roast
2 tablespoons unsalted butter
2 large sweet onions, cut in half and thinly sliced into half-moons
4 Red Gold apples, peeled, cored, and cut into 1/2-inch wedges
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 teaspoon dried thyme
1/3 cup firmly packed light brown sugar
1 1/2 cups apple cider
1/2 cup beef broth
1/2 cup chicken broth
1/4 cup finely chopped Italian parsley
3 tablespoons softened unsalted butter mixed with 3 tablespoons all-purpose flour
12 ounces wide egg noodles, cooked to al dente for serving
2 to 3 tablespoons unsalted butter for the noodles
Salt and pepper

1. Heat the oil in a 5-quart Dutch oven over medium-high heat and sprinkle the pork roast evenly with the salt and pepper. Brown on all sides in the hot oil and remove to a plate.
2. Melt the butter in the same pan, add the onions, apples, nutmeg, ginger, and thyme, and cook, stirring, until the onions are translucent, and the apples begin to soften, about 4 to 6 minutes.
3. Add the brown sugar, cider, and both broths, scraping up any browned bits stuck to the bottom of the pan.
4. Return the pork to the pan, cover, reduce the heat to medium-low, and simmer until the pork is tender, 3 to 4 hours.
5. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 3 days. Gently reheat before continuing.
6. Remove the pork from the pan and cover with aluminum foil. Using a slotted spoon, remove the apples and onions from the sauce, reserving them, and bring the sauce to a boil.
7. Stir in the butter-and-flour mixture a bit at a time until the sauce is thickened to your taste. Taste the sauce and correct with salt and pepper, if necessary. Add the parsley, apples, and onions back to the sauce.
8. Carve the pork into 1/2-inch-thick slices and serve garnished with some of the sauce and apples.
Slow Cooker Savvy: Prepare the pork on stovetop through step 2, then transfer everything to a 6-quart slow cooker. Cover and cook on Low for 8 to 9 hours. Add the parsley and the butter flour mixture, cook another 15 minutes until the sauce is thickened.

Miso Glazed Purple Sweet Potatoes and Apples

Serves 4 to 6

1 pound Japanese sweet potatoes, peeled, and cut into 1-inch chunks
2 red gold apples, cored, and cut into wedges
1/3 cup vegetable oil
2 tablespoons white miso
1/4 cup packed brown sugar
1/2 teaspoon ground ginger
Fleur de Sel

1. Preheat the oven to 400 degrees, line a baking sheet with parchment, silicone, or aluminum foil.
2. In a bowl, combine the potatoes and apples. Add the oil, miso, brown sugar, and ginger.
3. Spread the mixture onto the baking sheet, and roast for 40 to 50 minutes, turning the mixture once during the cooking time.
4. Serve the potatoes and apples sprinkled with coarse salt.

Roasted Smashed Purple Sweet Potatoes

Serves 6

One pound purple sweet potatoes scrubbed
2/3 cup extra virgin olive oil
1 teaspoon dried thyme
1/2 teaspoon dried sage leaves
Salt and pepper
One 11-ounce log goat cheese cut into 1/2-inch rounds

1. Preheat the oven to 400 degrees. Prick the potatoes with the sharp tip of a knife in a few places and roast for 40 to 50 minutes until tender.
2. Line a baking sheet with silicone or aluminum foil.
3. In a bowl, mix together the oil, thyme, sage, salt and pepper. Pour half the mixture onto the baking sheet.
4. Take the warm potatoes, and transfer to the baking sheet. Using an oven mitt, press down on the potatoes to flatten them.
5. Pour the remaining oil over the potatoes and roast for 20 minutes until the potatoes begin to get crispy.
6. Put the rounds of goat cheese on each potato and roast another 15 minutes until the cheese is melting.
7. Serve hot.

Tangerine Panna Cotta

Serves 6
3 teaspoons unflavored gelatin
1/4 cup tangerine juice
3 cups heavy whipping cream
1/2 cup sugar
Pinch of salt
1 1/2 teaspoons vanilla paste or extract
1 teaspoon tangerine zest
1 cup sour cream

1. Sprinkle the gelatin over the tangerine juice. Let stand for 5 minutes.
2. In a 3-quart saucepan, warm the cream with the sugar, salt, vanilla, and zest over medium-high heat. Do not let it boil.
3. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
4. Put the sour cream in a medium bowl. Strain the cream mixture into the sour cream, whisking until smooth. Fill 4 ounce ramekins three-quarters full of the cream. Chill 4 to 24 hours. Serve with tangerine syrup.

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

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

Stir Fried Chinese Eggplant

Serves 4

2 jalapeno chilies
1 Tablespoon honey
Pinch of kosher salt
1 pound Chinese eggplants
3 Tablespoons vegetable oil, divided
¼ pound ground chicken or turkey
3 garlic cloves, thinly sliced
1 teaspoon toasted sesame seeds
½ cup thinly sliced basil leaves, plus more for serving
2 Tablespoons unseasoned rice vinegar
2 teaspoons soy sauce
Finely chop chiles and toss in a small bowl with honey and salt. Let sit until ready to use.

1. Slice eggplants crosswise into 3″ pieces, then quarter lengthwise. Heat 2 Tbsp. oil in a large nonstick skillet or wok, over medium-high. Cook eggplant, tossing occasionally, until browned and crisp-tender, about 6–8 minutes. Transfer to a plate.
2. Heat the remaining oil in same skillet. Saute the chicken, breaking into small pieces, until browned, about 2 minutes. Add garlic and sesame seeds and cook, tossing, until very fragrant, about 1 minute.
3. Add ½ cup basil leaves and toss until wilted, 2–3 minutes.
4. Stir vinegar and tamari into chile mixture. Return eggplant to skillet and add half of sauce. Cook, tossing often, until eggplant is tender, 1–2 minutes more. Season with salt if needed.
5. Transfer eggplant stir-fry to a plate and drizzle with remaining sauce. Top with more basil.

Roasted Swordfish with Eggplant Caponata

Makes about 6 cups

For the Caponata:
2 tablespoons extra virgin olive oil
One medium red onion, finely chopped
3 cloves garlic, minced
3 ribs celery, finely chopped
1 pound Chinese eggplants, finely diced
1 teaspoon dried oregano
1 teaspoon salt
pinch red pepper flakes
3 tablespoon red wine vinegar
One 15.5 ounce can tomato puree
1 tablespoon sugar
1/2 cup salted capers, drained, and rinsed
½ cup pitted green olives
½ cup finely chopped Italian parsley

1. In Dutch oven, heat the oil; add the onion, garlic and celery, and sauté for about 3 minutes, until the onion is softened.
2. Add the eggplant, oregano, salt, and red pepper flakes to the pan, and sauté until the eggplant begins to soften, about 4 to 5 minutes.
3. Add the vinegar and allow it to evaporate a bit, then add the tomatoes and sugar, and stir together.
4. Cook over medium high heat, for 10 minutes.
5. Add the capers, olives and parsley and cook another 5 to 10 minutes, until the eggplant is tender. Serve caponata at room temperature. Caponata will keep in the refrigerator for up to 1 week.

Roasted Swordfish:
Serves 6

1/4 cup extra virgin olive oil
2 1/2 pounds Swordfish filets, cut 1/2-inch thick
1 Cup Fresh Breadcrumbs

1. Preheat the oven to 400 degrees. Spread 2 tablespoons of oil into a 13-by-9inch baking dish.
2. Combine the remaining oil and the breadcrumbs.
3. Arrange the swordfish in the baking dish, and press some of the crumbs onto the top of the swordfish.
4. Roast for 7 to 10 minutes, until the swordfish is opaque and registers 155 on an instant read meat thermometer. To serve, pour the sauce over the cooked fish.

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

This week’s local produce and featured farms:

• White Cauliflower – Black Sheep Produce
• Yosemite Gold Tangerines – Garcia Organic Farm
• Cucumbers – J.R. Organics Farms
• Yellow Corn – Tamai Family Farms
• Rainbow Carrots – Black Sheep Produce
• Torpedo Onions – Tutti Frutti Farms
• Black Kale – McGrath Family Farms
• French Heirloom Potatoes – Weiser Family Farms

Farmer’s Choice:  

• Honey Spitzenburg Apple’s – See Canyon Orchards
• Lima Beans – McGrath Family Farms

Farmers’ Market Box Recipes  

Cauliflower Cheddar Soup

Serves 6

6 strips bacon, cut into 1/2-inch dice
1/2 cup finely chopped torpedo onion
2 carrots, finely chopped
2 ribs celery, finely chopped
2 garlic cloves, minced
1 cauliflower, cut into florets
One 12-ounce bottle dark ale
3 cups chicken or vegetable stock
1 bay leaf
Few drops Tabasco or Frank’s hot sauce
1 tablespoon Dijon mustard
1 1/2 cup shredded sharp white cheddar cheese

1. In a Dutch oven, cook the bacon until crisp and remove from the pan.
2. Add the onion, carrots, celery, and garlic to the pan. Saute until the onion is softened.
3. Add the cauliflower, ale, stock, bay leaf, Tabasco, and mustard. Simmer for 10 to 15 minutes until the cauliflower is tender. Remove from the heat add the cheese and stir until melted. Season with salt and additional Tabasco. Serve garnished with the bacon.
4. Cook’s note: Some recipes have you puree the soup after adding the cheese, I tend to like the texture the vegetables add to the soup, but it’s really a personal choice.

Roasted Cauliflower

Serves 6

One white cauliflower, separated into florets
1/2 cup extra virgin olive oil
Salt and pepper
1/2 cup fine dry breadcrumbs
1/2 cup grated Parmigiano Reggiano, Pecorino or Asiago
1 teaspoon dried oregano


1. Preheat the oven to 400 degrees and line a baking sheet with silicone, aluminum foil or parchment. In a large bowl, combine the cauliflower, oil, salt, and pepper and toss to coat.
2. Add the breadcrumbs, cheese, and oregano, and toss to coat.
3. Spread the cauliflower in an even layer, and roast for 15 to 20 minutes until the breadcrumbs are crispy.
4. Serve warm or at room temperature.

Julia’s Potato Salad

Serves 4
A riff on the traditional French potato salad from the Julia Child archives.

1 pound French heirloom potatoes
1/4 cup finely chopped torpedo onion
1/3 cup or so extra-virgin olive oil
2 cloves garlic, minced
3 to 4 tablespoons white wine vinegar
1 1/2 tablespoons Dijon-style mustard
2 to 3 tablespoons chopped chives
1 tablespoon finely chopped basil, tarragon, or Italian parsley
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Put the potatoes into water to cover and bring to a boil. Simmer for 20 to 30 minutes until tender when pierced with the tip of a sharp paring knife.
2. Cool the potatoes, then cut into bite sized pieces and add to a salad bowl.
3. Sprinkle the onion over the potatoes.
4. In a mixing bowl, whisk together the oil, garlic, vinegar, Dijon, chives, and basil. Season with salt and pepper. Pour over the potatoes and onions and toss to coat. Allow to mellow at room temperature for 1 hour before serving. Or, if you are making this ahead, toss with 1/2 of the dressing, then cover and refrigerate the salad and remaining dressing. Re-toss just before serving.
5. The French serve this salad with hard boiled eggs, tuna, vine ripened tomatoes and cooked green beans to form a Salad Nicoise.

Corn and Kale Fritters

Serves 4

2 cups cornmeal
½ cup all-purpose flour
1 teaspoon smoked paprika
salt
Few drops Tabasco
1 1/2 cups milk
2 large eggs
2 cups corn, cut from the cob
2 tablespoons extra virgin olive oil
1 clove garlic, minced
1 cup finely chopped torpedo onion
2 cups black kale, tough stems removed, finely chopped
Salt and pepper
1 cup vegetable oil for frying

1. In a mixing bowl, whisk together the cornmeal, flour, paprika, salt, Tabasco, milk, and eggs. Fold in the corn.
2. In a skillet heat the oil, and saute the garlic and onion for 2 to 3 minutes to soften the onion. Add the kale and saute until the kale is wilted. Season well with salt and pepper, cool and add the kale to the batter, whisking to blend.
3. Heat the oil to 350 degrees and using a 1/4 cup measure pour the batter into the oil, and cook until the underside is firm, and golden, turn, and cook until the underside is golden brown. Remove to paper toweling to drain. Keep warm in a 350 degree oven and repeat the frying until all the fritters are done. I like to serve these with a ranch, chipotle mayonnaise, or an aioli.

Rainbow Carrot Salad

Serves 4 to 6

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

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

Shrimp Pasta Salad

Serves 6

One pound shell pasta, cooked 2 to 3 minutes short of al dente, cooled
1 cup finely chopped torpedo onion
2 cups finely chopped peeled and seeded cucumber
1 pound medium peeled, deveined, and cooked shrimp (if using larger shrimp, chop them)
1 cup mayonnaise
1/2 cup Greek style yogurt
2 garlic cloves, minced
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1/4 cup finely chopped dill
Salt and pepper

1. Put the cooled pasta, onion, cucumber, and shrimp into a salad bowl.
2. In another bowl, whisk together the mayonnaise, yogurt, garlic, zest, lemon juice, and dill. Season with salt and pepper. Toss the salad with 1/2 of the dressing, stirring to coat. Refrigerate the salad and dressing for at least 2 hours. 30 minutes before you are ready to serve, re-toss the salad with the remaining dressing, and serve.
3. Cook’s Note: NEVER toss the pasta with oil after it is cooked-or while it is cooking–the starch on the pasta comes out during the cooking time, and it’s what the dressing/sauce will adhere to. If you oil the pasta, the dressing/sauce will not stick to it…..not to worry, once you add the dressing or sauce, the pasta will “unglue” itself and you will be able to toss it without a problem.

Tangerine Chicken

Serves 6

For the Glaze
2 cups fresh tangerine juice
5 tablespoons honey
1/4 cup soy sauce
2 tablespoons finely grated tangerine peel or orange peel
2 canned chipotle chiles in adobo sauce, minced
1/4 cup extra virgin olive oil
2 garlic cloves
1/4 cup packed Italian parsley

1. In a food processor or blender, combine the ingredients and pulse until blended.
2. Pour the mixture into a saucepan, and simmer for 20 minutes until thickened. Set aside. (the Glaze can be made 3 days ahead and refrigerated)

For the Chicken

1 cup fresh tangerine juice or orange juice
1/3 cup chopped Italian parsley
3 tablespoons chopped fresh thyme
3 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons seasoned rice vinegar
2 tablespoons olive oil
2 tablespoons finely grated tangerine peel or orange peel
Salt and pepper
1 2 3/4- to 3-pound chicken, quartered, backbone removed

1. In a bowl, whisk together the marinade ingredients. Pour into a 1 gallon zip-lock bag add the chicken, seal the bag, and marinate in the refrigerator at least 4 hours or overnight.
2. Preheat the oven to 400 degrees, and line a sheet pan with silicone, aluminum foil or parchment.
3. Remove the chicken from the marinade and discard the marinade.
4. Lay the chicken on the baking sheet skin side down and roast for 20 minutes, turn and roast another 20 minutes until the dark meat registers 160 degrees on an instant read meat thermometer.
5. Turn on the broiler, brush the chicken with some of the glaze, and broil until the skin is crispy.
6. Remove from the oven, and brush with additional glaze. Serve the warm glaze with the chicken.

Sweet and Salty Tangerine Pie

Serves 6

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

1. Preheat oven to 350° F.
2. Using a food processor crush the saltines and put into a bowl.
3. Add the sugar, then knead in the butter until the crumbs hold together like dough.
4. Press into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust is golden brown.
For the filling
One 14-ounce can sweetened condensed milk
4 egg yolks
1/2 cup tangerine 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.

Tuscan Lima Beans

Serves 4

2 cups shelled Lima beans
4 cups chicken or vegetable broth
1/3 cup extra virgin olive oil
6 garlic cloves, sliced
2 tablespoons fresh rosemary, finely chopped
Salt and pepper

1. Put the beans into a large pot, with the beans. Simmer the beans for 30 minutes, or until tender.
2. In a large skillet, heat the oil, add the garlic and rosemary. When the beans are tender, drain them, and add them to the garlic and rosemary oil. Toss to coat the beans, and season with salt and pepper. Simmer the beans for 15 to 20 minutes. Serve the beans warm, or at room temperature.
3. Cook’s Note: Any leftovers can be whizzed in the blender, or food processor and made into an Italian style hummus

Pasta e Fagioli

Serves 6

2 cups shelled lima beans
1/2 cup extra virgin olive oil
1/2 cup finely chopped onion
2 garlic cloves, minced
2 medium carrots, finely chopped
4 ribs celery, finely chopped including the leaves
1 tablespoon finely chopped rosemary, or sage
2 tablespoons tomato paste
8 cups chicken or vegetable broth
2 cups cooked small pasta (see headnote)
Salt and pepper

1. In a large Dutch oven, heat two tablespoons of olive oil, and saute the onion, garlic, carrots, celery, and rosemary for 3 to 4 minutes until the vegetables are softened. Add the tomato paste, and saute another minute. Gradually add the broth and the beans and bring to a boil.
2. Simmer the soup for 2 hours, until the beans are creamy, and the soup has thickened.
3. Add the pasta and season the soup with salt and pepper. Serve the soup garnished with a drizzle of olive oil and freshly ground black pepper if desired.

French Apple Cake

Serves 6

1/2 cup unsalted butter, melted
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon fine salt
2 large eggs, at room temperature
3/4 cup packed light brown sugar
2 teaspoons pure vanilla extract
3 medium apples, peeled, cored, and chopped
Confectioners’ sugar for garnish

1. Preheat the oven to 350 degrees and coat the inside of an 8-inch cake pan with non-stick cooking spray.
2. In a mixing bowl, combine the butter, flour baking powder, salt, eggs, brown sugar, and vanilla extract, stirring to combine. Add the apples and stir until the apples are incorporated.
3. Transfer to the prepared pan and bake for 40 minutes until a skewer inserted into the center comes out clean. Allow the cake to rest 10 minutes, then turn out onto a cake rack to cool completely. Sift confectioners’ sugar over the cooled cake for garnish if desired.

Curried Farro and Apple Salad

Serves 6

2 cups pearlized farro
1/2 cup finely chopped torpedo onion
1/2 cup shredded rainbow carrots
1 cup finely diced apple
1 cup corn, cut from the cob
1 cup vegetable oil
1/2 cup white wine vinegar
2 tablespoons honey
1 teaspoon curry powder
1 clove garlic, mashed
Salt and pepper

1. Bring 4 quarts of salted water to a boil and simmer the farro for 20 minutes or until tender. Drain thoroughly and transfer to a salad bowl to cool.
2. When the farro has cooled slightly, add the onion, carrots, apple, and corn.
3. In a small bowl, whisk together the oil, vinegar, honey, curry powder, and garlic. Season with salt and pepper.
4. Pour over the salad and toss to coat. Serve at room temperature.
5. If you plan to make the salad ahead toss with 1/2 the dressing, refrigerate the dressing and salad. 30 minutes before serving, remove from the refrigerator and re-toss with the remaining dressing.
6. Cook’s Note: This salad is also delicious using wild rice, or quinoa.

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

This week’s local produce and featured farms:  

• Red Baby Beets – Tamai Family Farms
• Delicata Squash – Tutti Frutti Farms
• Rainbow Chard – McGrath Family Farms
• Black Beauty Eggplant – Black Sheep Produce
• Rainbow Carrots – Black Sheep Produce
• Italian Sweet Long Peppers – Her Produce
• Broccoli – Suncoast Farms
• Blood Oranges – Polito Family Farms
• Red Radishes – McGrath Family Farms

Farmer’s Choice:  

• Honey Crisp Apples – See Canyon Orchards
• Mixed Cherry Tomatoes – Tamai Family Farms

Farmers’ Market Box Recipes  

Pan Roasted Salmon on Ratatouille

Serves 6

1/2 cup onion sliced 1/2-inch thick
1/2 pound Italian long peppers, cored, seeded and cut into 1/2-inch rings
2 cups eggplant, cut into 1/2-inch chunks
2 cups summer squash, trimmed and cut into 1/4-inch-thick rounds
4 Roma tomatoes, cored, and cut into 1/2-inch chunks, or one 14.5-ounce can plum tomatoes, drained, and chopped
6 garlic cloves minced
1/2 cup extra-virgin olive oil
2 tablespoons aged balsamic vinegar
2 teaspoons dried herbs de Provence
Salt and freshly ground black pepper
1/4 cup finely chopped Italian parsley
1/4 cup finely chopped basil
2 1/2 pounds salmon filets

1. Preheat the oven to 400°F. Line two baking sheets with aluminum foil, or silicone baking liners.
2. In a large bowl, toss the onions, peppers, eggplant, zucchini, garlic, olive oil, balsamic, herbs de Provence, and season with salt and freshly ground black pepper. Spread the vegetables evenly over both sheets.
3. Roast, for 20 minutes, stir in the parsley and basil.
4. Arrange the salmon on the vegetables, and roast for another 15 to 20 minutes, until the salmon is cooked through (155 degrees on an instant read meat thermometer) Allow to rest for 5 minutes before serving.

Eggplant Polpette

Serves 4
Polpette are small balls of savory mixtures, like meatballs, here is a great recipe for a meatless dish.
You can use Chinese or Italian eggplants in this recipe.

1/4 cup extra virgin olive oil
1 pound eggplant, stem end trimmed, and cut in half
2 garlic cloves, minced
3 cups fresh breadcrumbs
2 large eggs, lightly beaten
1 tablespoon minced fresh basil
1/2 cup freshly grated Pecorino Romano cheese
1 tablespoon minced Italian parsley
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour
Vegetable oil for cooking the meatballs

1. Preheat the oven to 350 degrees, and line a baking sheet with a silicone baking liner, parchment, or aluminum foil. Brush the cut sides of the eggplant with 2 tablespoons of the oil, and lay the eggplant halves, cut side down. Roast for 15 to 20 minutes until the flesh is completely tender.
2. Remove from the oven and when the eggplant is cool enough to handle, scoop out the flesh and chop it on a cutting board. Transfer it to a bowl, and add the breadcrumbs, eggs, remaining oil, basil, cheese, parsley, and pepper.
3. Spread the flour onto a cutting board, and using a portion scoop, form the eggplant into 1-inch balls. Coat them in flour, and then transfer to a baking sheet, while you roll the remaining balls.
4. Pour enough vegetable oil into a large saute or skillet to reach a depth of 1-inch and heat to 375 degrees.
5. Fry the polpette until golden brown, turning them frequently.
6. Transfer them to a paper towel lined baking sheet and continue to cook the meat-less-balls, until they are all cooked. The polpette can be added to marinara sauce or served plain as an appetizer.
7. Cook’s Note: If you would prefer to make these into fritters, form them into 1/2-inch thick patties about 2-inches in diameter and fry in about 1/4-inch of olive oil.

Pepperonata

Serves 6
Usually served as a condiment in Italy, this is delicious on bruschetta, with grilled meats, poultry and seafoods.

2 tablespoons olive oil
3 red spring onions, thinly sliced
1 pound Italian long peppers, cored, seeded and thinly sliced into rings
2 teaspoons salt
2 teaspoons sugar
1 teaspoon freshly ground black pepper
One 15.5-ounce can crushed tomatoes

1. In a 12-inch skillet, heat the olive oil over medium-high heat, add the onions, and cook, stirring, until almost translucent, about 5 minutes. Add the peppers, salt, sugar, and black pepper and cook, stirring frequently, until the bell peppers and onions have reduced down to about half their original volume; this should take, about 10 minutes.
2. Add the tomatoes and stir until combined. Continue to cook, stirring, until the liquid from the tomatoes begins to evaporate, another 10 minutes.
3. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 3 days. Gently reheat before serving. Serve hot or at room temperature.

Roasted Delicata Squash Chips

Serves 4 to 6

3 tablespoons olive oil
1 tablespoon maple syrup
1 1/2 pounds Delicata squash, cut in half lengthwise, seeded, then cut into 1/2 inch moons
1 teaspoon salt
1/4 cup grated Parmigiano Reggiano cheese
2 tablespoons parsley, chopped

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone, or parchment.
2. In a bowl, combine the oil, maple syrup, squash, and salt. Toss to coat.
3. Spread the squash in an even layer onto the baking sheet, roast for 10 minutes, turn and roast another 10 minutes until the squash is golden brown.
4. Remove to a serving platter or bowl, and sprinkle with the Parmigiano and parsley before serving.

Roasted Delicata Squash Salad

Serves 6

One delicata squash, scrubbed, root and stem ends removed, cut in half lengthwise, seeds removed, and cut into 1/2-inch slices
Olive oil
Salt and pepper
One to two bunches green or red leaf lettuce, washed, and spun dry, and chopped
1/4 cup orange juice
1/4 cup rice vinegar
1 tablespoon Dijon mustard
1/2 cup vegetable oil
Salt and pepper
1/3 cup crumbled blue cheese for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, toss the squash with olive oil, salt, and pepper, and spread onto the baking sheet.
3. Roast for 15 to 20 minutes, turn and roast another 10 minutes until the squash is crispy. Set aside.
4. Put the lettuce into a salad bowl.
5. In another bowl, whisk together the juice, vinegar, mustard, and oil. Season with salt and pepper.
6. Toss the lettuce with some of the dressing and plate the salad.
7. Top the salad with some of the roasted squash and crumbled blue cheese.
8. Drizzle a bit of the dressing over the salad and serve.
9. Cook’s note: this salad is also delicious using kale instead of lettuce. Allow the salad to sit at room temperature for about 30 minutes after dressing, then assemble the salad.

Beans and Greens

Serves 6
Wondering what to do with the rind from Parmigiano Reggiano? It is totally edible but can be rock hard. I store mine in a Ziplock bag in the freezer and then use them in soups, sauces, stews, and side dishes, once cooked, they are chewy, and add a delicious flavor to dishes.

4 tablespoons extra virgin olive oil
3 garlic cloves minced
Pinch red pepper flakes
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
One 14.5-ounce can cannellini or small white beans, drained and rinsed
1 cup chicken or vegetable broth
1/4 cup chopped rind of Parmigiano Reggiano (optional)

1. In a large skillet, heat the oil, and swirl the garlic and pepper in the hot oil for 30 seconds, until fragrant.
2. Add the chard and toss to coat in the oil.
3. Add the beans, broth, and rind (if using) and simmer, covered for 20 minutes, remove the cover, and cook another 10 minutes, until the beans are tender.
4. Season with salt and pepper and serve.

Honey Thyme Carrots

Serves 4 to 6

1/2 cup chicken or vegetable broth
3 tablespoons honey
3 sprigs thyme
1 bunch carrots, tops removed, peeled, and cut into 1/2-inch slices
Salt and pepper
1/3 cup heavy cream

1. In a skillet, combine the broth, honey, thyme, and carrots. Bring to a boil, and simmer for 4 to 5 minutes until the carrots are tender.
2. Add the cream, simmer another 2 to 3 minutes, season with salt and pepper, remove the thyme sprigs and serve.

Pasta with Sausage and Rainbow Chard

Serves 4 to 6

2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
3/4 pound bulk sweet Italian sausage
1 pound orecchiette pasta, cooked 3 minutes short of al dente, reserving the pasta water
1 cup grated Parmigiano Reggiano cheese

1. In a large skillet, heat the oil, saute the garlic until it begins to turn golden, remove from the pan, add the red pepper, and swirl in the pan for 30 seconds. A
2. Add the chard, and saute for 3 to 4 minutes until the chard is wilted. Season with salt and pepper.
3. Remove to a plate, add the sausage to the skillet, and cook breaking up large pieces, until the sausage loses its pink color. Remove any excess fat from the pan.
4. Add the chard back to the pan, and saute for 2 more minutes.
5. Drain the pasta, add to the skillet, with 1/2 cup pasta water, and 1/2 cup cheese. Stir to make a creamy sauce. Season with salt or pepper if needed
6. Serve the pasta garnished with the remaining cheese.

Refrigerator Pickled Beets

Makes about 1 quart

1 bunch red beets, scrubbed, tops removed, and saved for another use
3 spring onions, thinly sliced using the white and tender green parts
1 cup warm water
2/3 cup distilled white vinegar
2/3 cup sugar
2 ¼ teaspoons salt

1. Steam the beets until tender, 30 minutes for 2-inch, 50 minutes for 3-inch diameter. Cool, and slip off the skins. Slice, dice or cut the beets into wedges.
2. In a large bowl, combine the beets, and onions.
3. In another bowl, combine the water, vinegar, sugar, and salt, stirring to dissolve the salt and sugar.
4. Pour over the beets and onions, cover and refrigerate for at least 24 hours. The beets will keep in the refrigerator for up to 1 week. Serve the beets as part of a salad or as a condiment.

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.

Chicken and Broccoli Stir Fry

Serves 4

1 1/2 pounds chicken breast, cut into bite sized pieces
¼ cup oyster sauce
1 ½ tablespoons cornstarch
1 tablespoon water
¼ teaspoon baking soda
3 scallions, white parts sliced thin, green parts cut into 1-inch pieces
3 tablespoons vegetable oil
6 garlic cloves, minced
2 teaspoons grated fresh ginger
¼ cup chicken broth
2 tablespoons soy sauce
1 tablespoon sugar
1 pound broccoli florets, cut into 1 1/2-inch pieces
4 cups cooked rice for serving

1. Whisk 1 tablespoon oyster sauce, 1 tablespoon cornstarch, water, and baking soda together in medium bowl. Add the chicken, stir to coat, and let sit at room temperature for 15 to 30 minutes.2
2. Combine scallion whites, 2 tablespoons oil, garlic, and ginger in second bowl. Whisk broth, soy sauce, sugar, remaining 3 tablespoons oyster sauce, and remaining 1 1/2 teaspoons cornstarch together in third bowl.
3. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add chicken to skillet and break up clumps with tongs. Cook, without stirring, until chicken is browned on bottom, about 2 minutes. Stir and continue to cook until chicken is spotty brown and no longer pink, about 2 minutes longer, stirring occasionally.
4. Stir in scallion mixture and cook until fragrant, about 1 minute.
5. Whisk broth mixture to recombine. Add broth mixture and broccoli to skillet, cover, and cook until broccoli is crisp-tender, about 3 minutes, shaking skillet occasionally to redistribute contents. Off heat, stir in scallion greens and serve over rice.

Honey Crisp Apple Cake

Serve 4

5 honey crisp apples, cored, peeled, and sliced
1 teaspoon ground cinnamon
1 tablespoon sugar
1 teaspoon fresh lemon juice
Batter
3/4 cups unsalted butter, melted
1 cup unbleached all-purpose flour
1 cup sugar
1 large egg
3/4 cups pecan halves
1. To make the apple mixture, toss together the apples, cinnamon, sugar, and lemon juice in a large bowl.
2. Preheat the oven to 375°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray. Transfer the apples to the prepared pan.
3. To mix the batter, combine the melted butter, flour, sugar, eggs, and pecans, stirring until blended. Pour over the apples and bake until the top is crisp and golden, and the apples are bubbling underneath, 45 minutes, until the crust is crisp and golden brown.
4. Serve the cake warm or at room temperature with unsweetened whipped cream or vanilla ice cream.

South of the Border Pickled Carrots

Makes 1 quart

1 bunch rainbow carrots, tops removed, cut into 1/4-inch thick rounds
2 medium jalapeños, cut into 1/4-inch rounds, seeded
1 small sweet onion, thinly sliced
2 cloves garlic
2 bay leaves
2 sprigs fresh thyme
1 cup apple cider vinegar
1/2 cup water
2 tablespoons kosher salt
1 tablespoon dried oregano
1 tablespoon granulated sugar (optional)

1. Wash and dry the jars. Wash 2 wide-mouth (8-ounce) jars, lids, and rings in warm, soapy water and rinse well. Set aside to dry, or dry completely by hand.
2. Put the vegetables into a medium bowl and toss to combine.
3. Pack the vegetables into the prepared jars. Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jars to the tops of the vegetables. Pack them in as tightly as you can without smashing. Add 1 garlic clove, 1 bay leaf, and 1 sprig of thyme to each jar.
4. Place the vinegar, water, salt, oregano, and sugar if using in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar.
5. Pour the brine over the vegetables filling each one to within 1/2 inch of the top. You might not use all the brine. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.
6. Tightly seal the jars. Place the lids over the jars and screw on the rings until tight.
7. Cool the jars and then refrigerate for 24 hours. Let the jars cool at room temperature for 1 hour. Store the pickles in the refrigerator. These intensify in flavor the longer they are refrigerated.

Pasta Salad with Cherry Tomatoes

Serves 6

One pound fusilli, penne, or large shells, cooked 3 minutes short of al dente
1/2 cup finely chopped red onion
2 cups broccoli florets
4 red radishes, trimmed and thinly sliced
1 basket cherry tomatoes, cut in half or quarters if large
1/2 cup pitted Kalamata olives
1 cup crumbled Feta cheese
1/3 cup red wine vinegar
2 garlic cloves, minced
2/3 cup extra virgin olive oil
1 teaspoon grated lemon zest
1/4 cup finely chopped dill weed
Salt and pepper

1. In a large bowl, combine the pasta, onion, broccoli, radishes, cherry tomatoes, olives, and Feta. In a small bowl, whisk together the vinegar, garlic, oil, zest, and dill.
2. Pour some of the dressing over the salad and toss to coat.
3. If you are making the salad ahead of time, cover and refrigerate the salad and dressing.
4. Remove from the fridge 1 hour before serving (the olive oil will solidify in the fridge) Re-toss the salad with the remaining dressing and serve.
5. Cook’s Note: When making pasta salad, cook the pasta a bit short of al dente, since the pasta will “cook” again in the dressing, like ceviche.

Blood Orange Caprese

Serves 4

1 pound blood oranges, peel and pith removed, and sliced 1/2-inch thick
Two balls fresh mozzarella, sliced
1 basket cherry tomatoes, cut in half
1/4 cup finely chopped basil
Salt and freshly ground black pepper
1 cup extra virgin olive oil
1/3 cup red wine vinegar

1. Arrange the oranges and mozzarella overlapping and alternating on a serving platter.
2. Scatter the tomatoes and basil over the oranges and mozzarella.
3. Season with salt and pepper.
4. In a bowl, whisk together the oil and vinegar, and pour over the salad. Serve at room temperature.

Blood Orange Margaritas

Serves 6

2 cups blood orange juice
1/2 cup fresh lime juice
2/3 cup Cointreau or Triple Sec
1 1/4 cups silver tequila
Blood orange wedges
Kosher salt
Blood orange slices for garnish

1. In a large pitcher, mix the blood orange juice with the lime juice, Cointreau, and silver tequila. Refrigerate until chilled, at least 30 minutes.
2. Spread a small mound of salt on a small plate. Moisten the outer rim of 6 margarita glasses with the orange wedge, then dip the rims into the salt to lightly coat.
3. Add ice to the pitcher and stir well, then strain into the prepared glasses. Garnish each margarita with a blood orange slice.
4. Cook’s note: you can also serve these over ice, or blend with ice in a blender.

Chicken Salad

Serves 6

4 cups shredded or chopped cooked chicken or turkey
3 ribs celery, finely chopped
3 red radishes, trimmed, and julienned
3 honey crisp apples, cored, and finely chopped
2/3 cups vegetable oil
1/3 cup apple juice or cider
2 tablespoons fresh lemon juice
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon celery seeds
1/8 teaspoon dry mustard
Pinch of cayenne pepper
Lettuce, washed, and spun dry (this is really nice on Bibb lettuce)

1. In a salad bowl, combine the chicken, celery, radishes, and apples.
2. In a small bowl, whisk together the oil, juice, lemon juice, sugar, salt, celery seeds, dry mustard, and cayenne. Season with salt and pepper if needed.
3. Pour over the salad and toss to coat. Serve the salad on a bed of lettuce.

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

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

This week’s local produce and featured farms:  

• Baby Bok Choy – Fresno evergreen
• Arugula – Tamai Family Farms
• Orange Carrots – Black Sheep Produce
• Mixed Summer Squash – Black Sheep Produce
• Yellow Corn – Tamai Family Farms
• Lima Beans – McGrath Family Farms
• Chinese Eggplant – Fresno Evergreen
• Valencia Oranges – Bernard Ranches

Farmer’s Choice:  

• Apple Akane – See Canyon Orchards
• Yellow Peaches – See Canyon Orchards

Farmers’ Market Box Recipes

Spicy Chicken and Eggplant Stir Fry

Serves 4
 
1/2 cup vegetable oil
1 pour Chinese eggplant, stem and root ends removed, cut into 1-inch dice
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1/2 pound ground chicken or turkey (or firm tofu)
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon granulated sugar
1 teaspoon chili garlic sauce
2 tablespoons cornstarch mixed with 2 tablespoons water
1⁄2 teaspoon sesame oil for garnish
3 scallions, finely chopped for garnish
2 cups steamed rice for serving
 
1.      Heat the oil in a wok or large skillet and fry the eggplant till golden brown on all sides.  Remove and drain on paper towels. 
2.      Remove all but 2 tablespoons of oil from the wok, saute the garlic and ginger for 30 seconds, and add the ground turkey or chicken, and cook until the chicken is no longer pink. 
3.      Add the eggplant back to the skillet. 
4.      In a small bowl, combine the oyster sauce, soy, vinegar, sugar, chili garlic sauce, and cornstarch mixture.  Pour into the skillet and stir to combine.  Bring to a boil to thicken the sauce. 
5.      Serve the eggplant mixture garnished with a drizzle of sesame sauce, and scallions.  This is delicious over rice. 

Pasta Alla Norma

Serves 6
 
1 pound penne or rigatoni, cooked 3 minutes short of al dente
1/4 cup extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1/2 cup finely chopped onion
1 pound eggplant, stem ends removed, and cut into 1-inch cubes
One 28-ounce can crushed tomatoes and their juice
1/4 cup finely chopped basil
2 tablespoons finely chopped Italian parsley
Salt and pepper
1 cup crumbled ricotta salata
 
1.      In a large skillet, heat the oil, saute the garlic, red pepper, and onion for 2 to 3 minutes until the onion begins to soften. 
2.      Add the eggplant and cook until the eggplant is golden brown. 
3.      Add the tomatoes and bring to a boil. Simmer for 10 minutes.
4.      Add the basil, and parsley.  Season with salt and pepper. 
5.      Add the pasta to the skillet and toss to coat.  Add 1/2 of the ricotta and toss again.
6.      Serve garnished with the remaining ricotta. 
 

Summer Succotash

Serves 4
 
1 pound lima shelling beans, shelled
2 cups chicken or vegetable broth
4 strips thick cut bacon, cut into 1/2-inch dice
1/4 cup chopped onion
2 ears corn, cut from the cob
Salt and pepper
1/4 cup finely chopped chives
 
1.      Put the lima beans into the broth and bring to a boil.  Simmer for 8 to 10 minutes until tender.  Drain.
2.      While the beans are cooking, cook the bacon until crisp, remove all but 2 tablespoons of fat from the pan, add the onion and saute for 2 to 3 minutes until the onion is translucent.  Add the limas and corn, saute for 5 minutes until the corn is tender.  Season with salt and pepper, and garnish with chives. 

Corn and Crab Remoulade

Serves 6
This is a great spread for a party—you can sub in cooked shrimp or leftover cooked white fish (salmon doesn’t work well here, but halibut, cod, or sea bass are great)
 
¾ cup mayonnaise
1/4 cup Dijon or Creole mustard
2 tablespoons ketchup
1 tablespoon finely chopped cornichons or dill pickles
2 teaspoons finely chopped shallot
1 teaspoon prepared horseradish
2 teaspoons finely chopped capers
1 tablespoon chopped fresh Italian parsley
½ teaspoon sweet paprika
1 pound lump crab meat
1 cup chopped celery
2 cups corn cut from the cob
¼ cup chopped chives for garnish
 
1.                  In a large bowl, whisk together the mayonnaise, mustard, ketchup, pickles, shallot, horseradish, capers, parsley, and paprika.  Diva Do-Ahead:  At this point, the mixture can be refrigerated for up to 5 days. 
2.                  Fold in the crabmeat, celery, and white corn. 
3.                  Do-Ahead:  Refrigerate for at least 4 hours, or up to 36 hours.  Serve the dip with crackers, or dollop 1 teaspoon onto endive leaves and arrange on a platter.

Beans Tuscan Style

Serves 4 to 6
A terrific side dish with any grilled entrée; any leftovers can be whizzed in the food processor and made into an Italian ‘hummus’.
 
1/4 cup extra virgin olive oil
4 garlic cloves, sliced
2 tablespoons chopped rosemary or sage leaves
1 pound shelling beans, removed from the pods
1/2 to 1 cup vegetable or chicken broth (enough to cover the beans)
1 bay leaf
Salt and pepper
 
1.      In a Dutch oven, heat the oil, and saute the garlic with the rosemary (or sage) until the garlic is translucent. 
2.      Add the beans and enough broth to cover.  Toss in the bay leaf, and simmer, for 30 to 40 minutes until the beans are tender and creamy.  Season the beans with salt and pepper, remove the bay leaf and serve.
3.      Cook’s Note:
  In Southern Italy instead of broth they add canned crushed tomatoes to the beans. This bean dish is sometimes served over pasta.  If you would prefer to use tomatoes you will need one 14.5-ounce can, and enough broth to cover the beans, or use the basket of cherry tomatoes stem and halve the tomatoes and add to the beans. 
 

Grilled Peach and Arugula Salad

Serves 6
 
3 yellow peaches, halved and pitted
Raw sugar
One bunch arugula, washed, spun dry and chopped
1/4 cup peach nectar
1 tablespoons Dijon mustard
1/4 cup rice vinegar
1 tablespoon honey
1/2 cup vegetable oil
Salt and pepper
1/2 cup crumbled Feta or Ricotta salata
 
1.      Preheat the grill.  Dip the cut side of the peach into the raw sugar, and grill cut side down, for 3 to 4 minutes, until the peaches are softened, and the cut side is caramelized. 
2.      Remove from the grill and keep warm.
3.      Put the arugula into a salad bowl.
4.      In a small bowl, whisk together the juice, mustard, vinegar, honey, and oil.  Season with salt and pepper. 
5.      Pour some of the dressing over the arugula and toss to coat.  Plate the salad, and top with a grilled peach half, and sprinkle with crumbled feta. 

Orange Salsa

Makes about 2 cups
This is a great condiment to serve with grilled chicken, seafood, or pork.
 
2 Valencia oranges, peel and pith removed, segmented, and chopped
1 1/2 cups chopped cherry tomatoes
2 garlic cloves, minced
1/4 cup finely chopped Italian parsley
1 jalapeno pepper, seeded and finely copped
1/4 cup extra virgin olive oil
Salt
 
1.      In a mixing bowl, combine the ingredients, season with salt, cover and refrigerate for at least 2 hours before serving.  The salsa will keep in the refrigerator for up to 1 week. 

Roasted Fresh Catch with Tomatoes and Summer Squash

Serves 4 to 6
 
2 1/2 pounds thick fleshed fish, such as cod, salmon, halibut, or seabass
1/2 cup extra virgin olive oil
3 garlic cloves, minced
2 tablespoons aged balsamic vinegar
1 basket cherry tomatoes, stemmed and cut into quarters
1 1/2 cups finely chopped summer squash
1/4 cup finely chopped Italian parsley
1/4 teaspoon ground pepper
1/2 teaspoon fine sea salt
 
1.      Preheat the oven to 400 degrees. 
2.      Arrange the fish in a 13-by-9-inch baking dish. 
3.      In a bowl, combine the remaining ingredients, and spread over the fish. 
4.      Roast for 10 minutes per inch of thickness of the fish, or until it registers 160 degrees on an instant read meat thermometer.  Remove from the oven and allow to rest for 5 minutes before serving. 
 

Peach Sangria

Serves 6
 
One 750-ml bottle dry Riesling or Sauvignon Blanc                                                                                                                                     
1/2 cup peach schnapps
Juice of 2 lemons
1/2 vanilla bean split lengthwise
1 tablespoon superfine sugar
1 lemon, cut into 1-inch-thick slices
1 orange, cut into 1-inch-thick slices
2 peaches, peeled, pitted, and cut into wedges. 
1 to 2 pints fresh raspberries, blackberries, or hulled and sliced strawberries
One 750-ml bottle sparkling water
Fresh mint leaves for garnish
 
1.                  In a gallon pitcher, combine the wine, schnapps, and lemon juice.  Add the seeds from vanilla bean, if using, the sugar, and fruits.  Refrigerate for at least 4 hours, or overnight. 
When ready to serve, fill 8 to 10-ounce glasses with ice, fill 3/4 full of Sangria, top off with sparkling water, and garnish with mint leaves

Arugula Pesto

Makes about 2 cups
 
1 cup packed wild 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, or pasta salad, or potato salad. It’s also delicious as a crust on fish, or chicken, or add a bit more oil to it for a sauce for grilled steak.    

Summer Squash Pasta Casserole

Serves 6
 
1 pound shaped pasta, such as penne, ziti, or rigatoni, cooked 3 minutes short of al dente
4 tablespoons extra virgin olive oil
3 garlic cloves, minced
1/2 cup finely chopped onion
1 pound mixed summer squash, stem and root ends removed, and finely diced
Salt and pepper
1/4 cup finely chopped basil
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
1 1/2 cups chicken or vegetable broth
1/2 cup milk (or more broth)
2 tablespoons sherry
1 cup shredded Monterey Jack cheese
1 cup grated Parmigiano Reggiano
Salt and freshly ground black pepper
 
1.  Preheat the oven to 350 degrees, coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. 
2. Put the pasta into a large mixing bowl after draining.
3.  In a large skillet, heat the oil, saute the garlic and onion for 2-3 minutes, until the onion is softened.
4. Add the squash, season with salt and pepper and saute until the squash begins to color.  Stir in the basil.
5. Transfer the mixture to the mixing bowl with the pasta. 
6. In the same skillet, melt the butter, whisk in the flour, and cook for 2 to 3 minutes. 
7. Add the broth and bring to a boil, whisking until smooth and thick. 
8. Add the milk and sherry.  Remove from the heat, add the Monterey Jack cheese and 1/2 of the Parmigiano. 
9. Transfer to the mixing bowl, and stir to blend, season with salt and pepper.  Transfer the mixture to the baking dish, sprinkle with the remaining cheese, and bake, covered for 20 minutes, uncovered for 15 until the cheese is bubbling and golden brown.  Allow to rest for 5 minutes before serving. 

Soy Glazed Baby Bok Choy

Serves 2
 
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 Fried Noodles with Baby Bok Choy

Serves 4 to 6
 
1/2 pound spaghetti, cooked 3 minutes short of al dente
3 tablespoons vegetable oil
2 teaspoons grated ginger
2 garlic cloves, minced
2 torpedo onions, thinly sliced, using only the red part, save the green part for garnish
1 cup baby carrots, cut in half
1 bunch baby bok choy, root end trimmed, and sliced into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
3 tablespoons soy sauce
1 teaspoon honey
1 tablespoon Mirin rice wine
1 tablespoon sesame oil
2 tablespoons toasted sesame seeds
1/4 cup finely chopped torpedo onion (using only the green part) for garnish
 
1.    In a wok or large skillet, heat the oil and stir fry the ginger, garlic, and onions, for 2 minutes.  Add the carrots and stir fry the carrots for 2 to 3 minutes, until they are softened a bit. 
2.    Add the bok choy and stir fry until the bok choy wilts a bit. 
3.    In a bowl, whisk together the soy honey, and rice wine.
4.    Add the spaghetti to the wok, and the sauce to the wok, and toss to combine. 
5.    Drizzle the servings with sesame oil, sprinkle with sesame seeds, and onion before serving.  
 

Peach Galette

Serves 4
 
For the Crust
1-1/2 cups all-purpose flour
1/2 teaspoon granulated sugar
1/4 teaspoon salt
9 Tablespoons cold unsalted butter, cut into 1/2-inch pieces
3 to 4 Tablespoons ice water
1 teaspoon apple cider vinegar
 
1.                  In the work bowl of a food processor, using the steel blade, pulse the flour, sugar, and salt to combine. 
2.                  Sprinkle the butter pieces on top and pulse until the mixture looks like coarse meal with some pea-size pieces. Combine the vinegar and 3 tablespoons of water.  With the machine running, add the mixture, until the dough begins to come together.  Add more water, a teaspoon at a time, if the dough is dry.
3.                  If you are doing this by hand, cut the butter into the dry ingredients using a pastry blender, or two forks, work the water/vinegar mixture into the dough with your hands.
4.                  Form the dough into a flat disc, cover and refrigerate for at least 1 hour to relax the dough. 
 
For the Fruit
1 pound peaches, peeled, pitted, and thinly sliced
2 tablespoons cornstarch
1/4 cup granulated sugar
1/4 cup brown sugar
1/4 teaspoon almond extract
1 large egg mixed with 2 tablespoons cream, milk, or water
Raw sugar
 
1. While the dough is resting, combine the peaches, cornstarch, sugars, and extract. 
2. Preheat the oven to 400 degrees.
3. Using 2 pieces of well-floured parchment paper, roll out the dough into a 14-inch circle. 
4. Transfer to a baking sheet, remove the top piece of parchment.
5. Leaving a 2-inch border, spoon the peach mixture over the dough. Fold the edge of the dough up and over the filling.
6. If the dough is sticking to the parchment, refrigerate it for 5 to 10 minutes, and then continue folding.
7. Brush the folded dough with the egg wash and sprinkle the raw sugar all over the galette.
8. Bake, rotating the baking sheet once halfway through, until the crust is golden brown, 45 to 55 minutes. Let cool on a rack for 10 to 15 minutes. Serve warm or at room temperature with the ice cream.
 

Curried Chicken Apple Salad

Serves 6

4 cups cooked chicken, chopped or shredded
3 ribs celery, finely diced
1/4 cup finely chopped scallion or torpedo onion
3 Akane apples, cored, and finely chopped
2 teaspoons fresh lemon juice
1 cup mayonnaise
1/4 cup Greek style yogurt
1 1/2 to 2 teaspoons sweet curry powder
1/4 cup finely chopped Major Grey’s chutney

1. In a large bowl, combine the chicken, celery, scallion, and apples. Toss with the lemon juice.
2. In another bowl, whisk together the mayonnaise, yogurt, curry, and chutney. Taste for seasoning, and add more curry powder, or chutney as desired.
3. Pour over the chicken and stir to coat. Serve on a bed of lettuce, or as a sandwich filling.

Apple Cake

Serves 6

1 cup sugar
½ cup unsalted butter, softened
1 cup unbleached flour
1 teaspoon baking powder
Pinch of salt (optional)
2 large eggs
2 apples, peeled, cored, and cut into eighths
1/4 cup sugar mixed with 1/2 teaspoon cinnamon
2 teaspoons lemon juice

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch springform pan with non-stick cooking spray.
2. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
3. Spoon the batter into the pan and place the apples on top of the batter.
4. Sprinkle lightly with cinnamon sugar and lemon juice.
5. Bake for 45 minutes to 1 hour. Remove from the oven and cool; serve warm with unsweetened whipped cream or vanilla ice cream.

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

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