Farmers’ Market Box July 2nd 2020

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This week’s local produce and featured farms:

Farmer’s Choice:

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

Farmers’ Market Box Recipes

Chicken Breasts with White Port Sauce on Braised Leeks

Serve 8
 
For the Leeks
4 medium leeks, with coarse green ends trimmed
2 tablespoons butter or margarine
1 cup whipping cream
1 teaspoon salt
Ground pepper to taste                                                                                                                        
 
1.      Split leeks lengthwise to within ½ inch of their roots.  Rinse under cold water.  Drain and cut into 1 inch lengths. 
2.      Melt butter in a 4 quart saucepan.  Add leeks and cook gently, stirring occasionally until soft, about 10 minutes. 
3.      Add cream, salt and pepper and cook over medium high heat until cream is thick enough to coat leeks.  Keep warm while preparing chicken.
 
For the Chicken
8 chicken breast halves, boned and skinned
Salt
Ground pepper
1 cup port wine
1 cup beef stock or beef broth
1 stick butter, chilled and cut into 8 pieces
 
1.      Pat the chicken dry, and season with salt and pepper.  Pour port and broth into a large saute pan.  Arrange chicken breasts in a single layer. 
2.      Cut a piece of aluminum foil to fit pan and place directly on the chicken.  Cook over high heat until chicken is firm to the touch.  NO MORE THAN 8 MINUTES! 
3.      Transfer to plate to cover loosely with aluminum foil. 
4.      Boil liquid over high heat until reduced to 1/4 cup.  Whisk butter, one piece at a time, waiting until each piece is incorporated before adding another.  Adjust seasoning. 
5.      Spoon leeks onto platter and chicken breasts over them.  Drizzle with sauce.

Potato Leek Soup

Serves 6
This French classic can be served hot or cold.
 
2 tablespoons unsalted butter
2 leeks, finely chopped using the white and tender green parts
1 1/4 pounds low starch potatoes, such as Yukon gold, Satina, Reds, or white creamers peeled, and coarsely chopped
6 cups vegetable or chicken broth
Salt and pepper
1 cup heavy cream
1/4 cup chopped chives for garnish
 
1.      In a Dutch oven, heat the butter, and saute the leek for 5 to 6 minutes, until they begin to turn translucent.
2.      Add the potatoes and toss in the butter and leek mixture. 
3.      Add the broth and bring to a simmer. 
4.      Simmer for 10 to 15 minutes until the potatoes are tender. 
5.      Season with salt and pepper.
6.      Puree the soup with an immersion blender.
7.      Add the cream, and season again with salt and pepper.
8.      Serve the soup hot or cold garnished with chopped chives.

Pasta with Leeks

Serves 4 to 6
 
One pound linguine, cooked 2 to 3 minutes short of al dente, reserving some of the hot pasta water
1/4 cup unsalted butter
2 tablespoons extra virgin olive oil
2 cups finely chopped leeks, using the white and tender green parts
Salt and pepper
1/2 cup dry white wine (such as Sauvignon Blanc, Pinot Grigio or white vermouth)
1/2 cup creme fraiche
1/4 cup finely chopped Italian parsley
1 cup grated Parmigiano Reggiano
 
1.      In a large skillet, melt the butter and oil, add the leeks, season with salt and pepper, and saute for 5 minutes, until the leeks are wilted, and turning translucent. 
2.      Add the wine, and simmer to reduce the wine by half.  Remove from the heat, and whisk in the crème fraiche and parsley. 
3.      Add the pasta to the skillet and toss to coat.  Add half of the Parmigiano, and a bit of pasta water if needed to make a creamy sauce.  Serve garnished with the remaining cheese. 

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. 

South of the Border Grilled Corn

Serves 4
 
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons freshly squeezed lime juice, or to taste
1/4 to 1/2 teaspoon ancho chili powder, or to taste
2 garlic cloves, minced
1 cup cotija cheese, crumbled
1/4 cup finely chopped cilantro
Salt and freshly ground black pepper
6 ears corn, shucked. 
 
 
1.      In a mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, garlic, cheese, and cilantro.  Season with salt and pepper, additional lime juice, or chili powder to taste.  Refrigerate until ready to use. 
2.      Meanwhile preheat the grill for 10 minutes, or light charcoal, and when white ash forms on the charcoal, spread the coals. 
3.      When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 6 minutes total. 
4.      Remove the corn from the grill and roll in the mayonnaise mixture.  Serve with additional mayonnaise mixture on the side.   

Amalfi Salad

Serves 4 to 6
A version of this salad is served throughout southern Italy and Sicily.  It’s a lovely taste of Italian summer.
 
1 bulb fennel, root end removed, and wispy ends removed, save for garnish
1 leek, thinly sliced using the white part only
4 Valencia oranges, peel and pith removed, and sliced 1/2 inch thick
1/2 cup black oil cured olives
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
Salt and pepper
1/4 cup finely chopped Italian parsley, for garnish
 
1.      Thinly sliced the fennel on a mandoline and arrange on a serving platter. 
2.      Scatter the leek over the fennel, and arrange the orange slices over all. 
3.      Scatter the olives over the oranges. 
4.      In a mixing bowl, whisk together the oil, and vinegar, season with salt and pepper. 
5.      Pour over the salad, garnish with the parsley, and serve at room temperature.  Garnish the platter with wispy fennel greens.

Baby Carrots with Smoky Blue Cheese Dip

Makes 2 cups of Dip
This dip is great with fresh veggies, makes an awesome sauce for burgers, and is delicious with potato chips. It can be the ‘blue’ for your red white and blue celebration. 
 
1 bunch baby carrots, scrubbed, and tops removed
 2 cups sour cream
1/2 cup mayonnaise
1/2 cup finely chopped leek using some of the green part
1 1/2 tablespoons Worcestershire sauce
1 1/2 cups crumbled blue cheese
1/2 teaspoon freshly ground black pepper
4 shakes Tabasco
6 strips bacon, cooked crisp and crumbled
 
1.                  In a mixing bowl, stir together the sour cream, mayonnaise, leeks, Worcestershire, blue cheese, and Tabasco until blended.
2.                  Cover the dip and refrigerate for up to 3 days.  Taste the dip for seasoning and adjust it before serving.  Sprinkle the bacon over the dip and serve with potato chips, crackers, and fresh vegetables.

Carrot Top Pesto

Makes about 2 cups
 
1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry
2 garlic cloves
1/3 cup pine nuts
1/3 cup grated Parmigiano Reggiano cheese
1/2 cups extra virgin olive oil
Salt and pepper
 
1.                  In a food processor or blender, combine the carrot greens with the garlic, pine nuts, and cheese.
2.                  Pulse on and off to break up the garlic and nuts. 
3.                  With the machine running, add the oil, until the mixture is a paste.  Season with salt and pepper. 
4.                  Refrigerate for up to 7 days or freeze for up to 6 months. 
Cook’s Notes:
  To use the pesto, the paste can be used for bruschetta, or tossed into pasta, and rice.
Add more oil to some of the pesto to make a sauce for grilled meats, roasted vegetables, and poultry. 
Add a bit of vinegar or lemon juice to make a vinaigrette. 

Grilled Eggplant Dip

Makes about 1 1/2 to 2 cups
 
1 pound Chinese eggplant, stem end removed, and cut into quarters, lengthwise
Extra virgin olive oil
1/4 cup tahini
1/4 cup Greek yogurt
3 tablespoons fresh lemon juice
2 garlic cloves, minced
1/4 teaspoon zaatar
Pita chips for serving
 
1.                  Preheat a grill, or grill pan.  Brush the eggplant with oil, and grill until the eggplant is softened. 
2.                  Put the eggplant, and remaining ingredients, into a food processor and process on and off until the mixture is combined, you should still see some pieces of eggplant in the mixture. 
3.                  Cover and refrigerate for at least 2 hours, serve with pita chips and fresh vegetables.

Miso Glazed Eggplant

Serves 4
 
3 tablespoons miso paste
2 tablespoons brown sugar
2 tablespoons red wine vinegar
2 tablespoons soy sauce
2 garlic cloves, minced
2 teaspoons grated peeled fresh ginger
1 pound Chinese eggplant, stem ends removed, and quartered lengthwise
2 tablespoons toasted sesame seeds
 
1.                  Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone, or aluminum foil.
2.                  In a bowl, whisk together the miso, brown sugar, vinegar, soy, garlic, and ginger. 
3.                  Add the eggplant to the bowl and stir to coat. 
4.                  Spread the eggplant and any excess marinade onto the baking sheet and roast for 10 to 12 minutes, until the eggplant is golden brown and tender. 
5.                  Remove from the oven, transfer to a serving bowl, and sprinkle with sesame seeds. Serve warm or at room temperature.

Braised Fennel and Leeks

Serves 4 to 6
This is a great side dish to serve with grilled meats, poultry, or seafood.  If you aren’t a fan of the licorice flavor of fennel, it disappears when cooked. 
 
1 cup heavy cream
1 cup milk
2 garlic cloves, minced
2 leeks, thinly sliced using the white and tender green parts
1 fennel bulb, root end and wispy greens removed, and thinly sliced
1 cup shredded Gruyere cheese
 
1.                  Preheat the oven to 350 degrees and coat the inside of a 1-quart gratin dish or 9-inch pie plate with non-stick cooking spray.
2.                  In a large skillet, heat the cream, milk, garlic, and leeks, until the mixture comes to a boil. 
3.                  Simmer for 5 minutes, until thickened.
4.                  Add the fennel, transfer to the gratin dish, sprinkle with the cheese, and bake for 15 to 20 minutes until bubbling and the cheese is golden brown.  

Beet Salad with Oranges and Goat Cheese

Serves 4 to 6
 
1 bunch beets, scrubbed, and tops removed (see save the greens)
1/3 cup aged Balsamic vinegar
1/4 cup orange juice
1/2 cup extra virgin olive oil
1/4 cup packed basil leaves, thinly sliced
Salt and pepper
1 bunch Italian parsley washed and spun dry; stems trimmed
3 oranges, peel and pith removed, and sliced 1/2-inch thick
1 cup crumbled goat cheese
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, juice, oil, and basil.  Season with salt and pepper. 
4.      Pour 1/2 of the mixture over the beets and marinate at room temperature for at least 1 hour. 
5.      Put the parsley leaves and orange slices onto salad plates.  Drizzle with a bit of the dressing.
6.      Arrange beet slices onto the parsley and oranges, sprinkle with goat cheese, drizzle with the remaining dressing and serve. 

Save the Greens

Serves 4
Beets give you an extra serving of healthy greens, remove the tough stems, and saute.  If you don’t use the sautéed greens right away, they freeze beautifully, and can be added to soups, and sautés.  They are delicious stirred into mashed potatoes and garnished with a bit of Parmigiano or your favorite cheese.
 
2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch beet greens, tough stems removed and cut into 1/2-inch ribbons
2 to 4 tablespoons water or broth
Salt and pepper
1.      In a large skillet heat the oil, saute the garlic and pepper for 30 seconds until fragrant.  Add the greens, and saute to 3 to 4 minutes until wilted. 
2.      If the skillet is dry add a bit of water or broth, to help wilt the greens. 
3.      Season the greens with salt and pepper if needed and serve warm.  They are a terrific bed for grilled poultry or meats.

Orange Upside Down Cake

Serves 10

 
    1/2 cup unsalted butter
    3/4 cups firmly packed light brown sugar   
    2 oranges, peel and pith removed, and sliced 1/4-inch thick
 
1.      Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2.      Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted. 
3.      Pour the butter/brown sugar mixture over the bottom of the cake pan and arrange the orange slices on the sugar syrup.  Set aside while making the cake batter. 
 
For the Cake
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1/2 teaspoon orange zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice
2 cups heavy cream, whipped stiffly for garnish
 
1.      Preheat the oven to 350 degrees.
2.      In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy.  Add the vanilla, orange oil, if using.
3.      Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4.      Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth. 
5.      Transfer the batter into the prepared pan.  Bake for 45 to 55 minutes until a skewer inserted into the center comes out clean.
6.      Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
7.      Turn the cake out onto a serving platter and serve at room temperature. 
8.      Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.    

Chimichurri Sauce

Makes about 2 cups
 
3 cloves garlic, chopped
1 medium shallot, chopped
1 tablespoon red wine vinegar
1 tablespoon freshly squeezed lemon juice
1 cup packed fresh parsley leaves
1/2 cup packed fresh basil leaves
1/4 cup extra-virgin olive oil
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
 
1.                  In a food processor, blender or mortar and pestle, combine all the ingredients, until a paste is formed. 
2.                  Cover and refrigerate for at least 2 hours, or up to 5 days.  The chimichurri will keep in the freezer for about 2 months.  It is great drizzled over grilled meats, and poultry. 

Lemon Cucumber Dip

Makes about 4 cups
 
2 cups Greek yogurt
2 tablespoons olive oil
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
3 tablespoons dill chopped
1/4 cup finely chopped chives
4 lemon cucumbers, seeded, and finely chopped
freshly ground black pepper
1 cup crumbled feta cheese

In a mixing bowl, combine the yogurt, oil, zest, lemon juice, dill, chives, cucumbers, and feta.  Season with salt and pepper.  Refrigerate for at least 2 hours and serve with pita chips and crudités. 

Lemon Cucumber Corn Salad

Serves 4 to 6
 
2 tablespoons extra-virgin olive oil
1 leek, finely chopped, using the white and tender green parts
2 ears corn, kernels cut from cobs
Salt and pepper
2 tablespoons lime juice
¼ cup sour cream
¼ red onion, sliced thin
4 lemon cucumbers, scrubbed, quartered, seeds removed and cut into thin slices
3/4 cup feta cheese crumbled
¼ cup fresh basil leaves, torn
 
1.      In a large skillet heat the oil, and saute the leek and corn for 2 to 3 minutes, until the corn begins to turn translucent.  Remove to a large bowl, and cool
2.      Season with salt and pepper.
3.      In another bowl, combine the lime juice, sour cream, and red onion.  Season with salt and pepper.
Combine the corn, cucumber, and the sour cream mixture.  Add the feta and basil leaves, season with salt and pepper and serve cold.

Ruby Grapefruit Sangria

Serves 8
 
1/2 cup superfine sugar
1 1/2 cups hot water
2 oranges, thinly sliced
2 ruby grapefruits, thinly sliced
3/4 cups Triple Sec
One 750-ml bottle white wine, Sauvignon Blanc, Pinot Grigio or Pinot Gris
Sparkling water
 
1.                  In a pitcher, combine the sugar, water, fruit Triple Sec and wine. Refrigerate for at least 4 hours.    
2.                  When ready to serve, fill wine glasses with ice cubes, pour in the sangria mixture, and top off with sparkling water. 

Ruby Grapefruit Curd

Makes about 3 cups
 
1 1/4 cup sugar
6 large eggs
1/2 cup fresh grapefruit juice
1/2 cup chilled butter, cut into 1/2-inch cubes


 
1.      In a saucier, or saucepan, whisk together the sugar, eggs, and juice.  Place over medium heat and whisk until the mixture thickens, and almost boils. 
2.      Remove from the heat and add butter, whisking in a few bits at a time, until they are incorporated. 
3.      Transfer to a bowl and press plastic wrap onto the surface of the curd to prevent a skin from forming.
4.      Cool, and refrigerate, the curd will set up in the refrigerator. 
5.      Use the curd on toast, English muffins, with scones for tea, and as a filling for cakes, or topping for cheesecakes. 

The Flag Cake

Serves 10 to 12
If you are celebrating 4th of July, this is great dessert—you can get the fruit and dairy products at Specialty Produce, and the whole thing can be made in advance. 
 
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened, and cut into 1/2-inch bits
1 cup buttermilk
4 large eggs
2 teaspoons lemon extract
1 teaspoon grated lemon zest
1.                  Preheat the oven to 375 degrees.  Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2.                  In the bowl of an electric mixer combine the flour, baking powder, salt, soda, and sugar, stirring to blend. 
3.                  With the machine running on low, add the butter a few pieces at a time, beating until the flour mixture is crumbly.
4.                  In a 2 cups measure, stir together the buttermilk, eggs, extract, and zest.
5.                  With the mixer running on low, gradually pour in the buttermilk mixture, beating until the mixture is smooth, scraping down the bowl, if necessary.
6.                  Pour the batter into the prepared pan, and bake for 35 to 40 minutes, until a skewer inserted into the middle comes out clean.  Cool the cake on a wire rack for 10 minutes, then turn out onto a rack to cool completely. 
7.                  Do-Ahead:  At this point, you can slip the cake into a 2-gallon zipper-top plastic bag and refrigerate for 3 days or freeze for up to 2 months.  Defrost overnight in the refrigerator.
 
Assembly
 
2 cups heavy cream
2 cups mascarpone cheese
1/3 cup sugar
3 pints medium size strawberries
1 pint blueberries
1.                  In the bowl of an electric mixer, whip the cream until it is very stiff.  Add the mascarpone and sugar, and whip again until combined. 
2.                  Slice one pint of strawberries ½-inch thick and set aside.  Slice the other berries in half.  Wash the blueberries and pick over for stems.  Dry the blueberries completely.
3.                  Using a serrated knife, slice the cake in half horizontally.  Spread a layer of the whipped cream mixture over the cake about ½-inch thick.  Top with the sliced strawberries. 
4.                  Cover with the top cake layer and spread the top and sides with the remaining whipped cream, reserving about ½ cup. 
5.                  Draw a box in the upper left corner of the cake measuring 4 inches from the top left hand side of the cake and 5-inches in from the left side of the cake for the blueberry background and fill with some of the blueberries, so that you can still see some of the white frosting (any remaining blueberries can be used for garnishing slices of cake). 
6.                  Lightly mark 1-inch lines along the horizontal edge of the cake and beginning at the top of the cake alternate rows of sliced strawberries, cut side down, beginning at the “star” box with the butt end of the berries against the box.  Continue to make the red stripe rows alternating with a frosted row all the way down the cake.  Depending upon the size of your berries you should have 4 red rows and 4 white rows. 
7.                  Place the remaining whipped cream into a pastry bag fitted with a star tip or a zipper-top plastic bag, with a small hole snipped into the corner.  Pipe small stars between the blueberries to resemble stars on the flag.
8.                  Cover the cake with plastic wrap and refrigerate for at least 4 hours, or up to 24 hours.  Remove the cake from the refrigerator and serve cold garnished with any remaining blueberries.  
9.                  Cook’s Note:  Size does matter in this dessert.  The larger the strawberries, the less stripes you will have.  Here in San Diego they are sometimes gargantuan—sometimes 2-inches in length!  These aren’t the ones you want for this cake—you want something small to medium size (1-inch maximum) so that you’ll have enough stripes to make it interesting—there will always be someone in the crowd who will point out that your cake isn’t “actually” a flag because you don’t have the requisite number of stripes—they are the people you don’t invite back!  Save the large berries for coating with chocolate

Wishing you all a safe and happy holiday weekend.  Remember to wear your mask. 

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

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Farmers’ Market Box June 25th 2020

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This week’s local produce and featured farms:

Farmer’s Choice:

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

Farmers’ Market Box Recipes

Crudités with Fresh Herb Ranch Style Dip


Serves 6 to 8
 
1 bunch broccoli, cut into florets
One bunch yellow baby carrots, trimmed and scrubbed
1/2 Cauliflower cut into florets
2 cups zucchini cut into matchsticks
2 cups mayonnaise
1 cup sour cream
2 tablespoons fresh lemon juice
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh chives
1 1/2 teaspoons chopped fresh tarragon
1 1/2 teaspoons chopped fresh basil
1 1/2 teaspoons chopped fresh oregano
1 teaspoon salt
1 teaspoon lemon pepper seasoning
 
1.      Arrange the vegetables on a serving platter and refrigerate. 
2.      In a mixing bowl, whisk together the remaining ingredients.  Cover and refrigerate for at least 4 hours and up to 5 days. 
3.      When ready to serve, place the dip in a bowl, and serve with the vegetables. 
4.      Cook’s Note:  In the dead of winter when herbs are expensive, or non-existent use 1/3 the amount of dried herbs in the dip. 
 

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. 

Chicken and Broccoli Stir Fry


Serves 4
 
1/4 cup packed light brown sugar
1 tablespoon cornstarch
1/4 cup soy sauce
2 tablespoons oyster sauce
1 teaspoon chile-garlic sauce
1 teaspoon grated ginger
2 garlic cloves, minced
3 tablespoons vegetable oil
4 chicken breasts, cut into bite sized pieces
1 bunch broccoli, cut into florets
2 torpedo onions, thinly sliced, using the red and tender green parts
Cooked rice, for serving
 
1.      In a mixing bowl, combine the sugar, cornstarch, soy, oyster sauce, chile garlic, ginger, garlic, and 1 tablespoon vegetable oil.  Pour 1/2 of the mixture into a zip-lock bag, add the chicken, seal the bag, and marinate in the refrigerator for at least 2 hours.  Set the rest of the marinade aside. 
2.      In a large wok or skillet, heat the remaining oil, and stir fry the chicken until it is white on all sides, push it to the side, add the broccoli and 1/2 the onions, and stir fry another 3 to 4 minutes, until the broccoli is crisp/tender.  Toss the chicken and broccoli together, add the remaining marinade, and cook until the chicken and broccoli are coated.  Serve over rice. 

Roasted Cauliflower Tacos


Serves 4
 
1 head cauliflower, cut into florets
3 garlic cloves, finely grated
¼ cup grapeseed or vegetable oil
2 tsp. ground cumin
2 tsp. smoked paprika
12 flour or corn tortillas
Crumbled Cotija cheese, for garnish
Salsa, for garnish
Pickled Onions, for garnish
 
1.      Preheat the oven to 350 degrees, and line a baking sheet with aluminum foil, parchment, or silicone. 
2.      In a bowl, combine the cauliflower, garlic, oil, cumin and paprika, tossing to coat. 
3.      Spread the cauliflower onto the baking sheet, and roast for 12 to 15 minutes, until browned.  Remove from the oven. 
4.      Toast the tortillas, and spread some of the cauliflower onto the tortillas, garnish with cheese, salsa, and pickled onions. 

Pickled Torpedo Onions


Makes about 4 cups
These are a great garnish for tacos, burgers, sandwiches, and salads. 
 
1 bunch torpedo red onions, root end trimmed, and sliced 1/4-inch thick using the red and tender green parts
3/4 cup red wine vinegar
1/2 cup sugar
1/2 cup vegetable oil
Pinch of red pepper flakes
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
 
1.      Combine all the ingredients in a glass bowl and stir to combine.  Refrigerate for at least 4 hours, or up to 24 hours. 
2.      Drain the marinade and refrigerate for up to 5 days. 

Sformato of Cauliflower with Fonduta Sauce


Serves 8
 
One head cauliflower, cut into florets
salt
2 tablespoons butter
3 tablespoons all-purpose flour
1 1/4 cup milk
2 large eggs, beaten
¼ cup Parmigiano-Reggiano
 Freshly grated nutmeg
 Freshly ground black pepper
 cracked or coarse black pepper, for garnish
 
1.      Preheat the oven to 325 degrees and coat the inside of eight 6-ounce ramekins with non-stick cooking spray. 
2.      Bring 4 quarts of salted water to a boil. Add the cauliflower, and simmer until the cauliflower is tender. 
3.      Transfer to a food processor and puree. 
4.      In a saucepan, heat the butter, and whisk in the flour.  Whisking for 2 minutes. 
5.      Slowly add the milk and bring to a boil. 
6.      Remove from the heat, and whisk in the cauliflower puree, eggs, and Parmigiano. 
7.      Season with salt, pepper, and nutmeg.
8.      Pour the mixture into eight 6-ounce ramekins.  Put the ramekins onto a baking sheet and bake for 40 minutes, until the sfmorati are set. 
9.      Remove from the oven and allow to rest for 10 minutes before unmolding into a pool of fonduta sauce. 

Fonduta Sauce
8 egg yolks
2 cups heavy cream
1 1/2 cups grated Parmigiano Reggiano
Freshly ground black pepper
 
1.      In a bowl over simmering water, whisk together the yolks, and cream, and stir until the mixture becomes thickened, this will take anywhere from 10 to 15 minutes. 
2.      Gradually whisk in the cheese, stirring until the cheese is melted, and the sauce is smooth.  Keep warm over the simmering water. 
3.      If the sauce becomes a bit too thick, whisk in hot water a few tablespoons at a time.  Stir in freshly ground black pepper and serve over vegetables, pasta, or grilled seafood.

Sautéed Kale with Garlic and Lemon

Serves 4
1/4 cup extra virgin olive oil
4 garlic cloves, sliced
Grated zest of 1 lemon
Pinch red pepper flakes
1 bunch kale, tough stems discarded and cut into 1/2-inch ribbons
2 to 3 tablespoons fresh lemon juice
Salt and pepper
 
1.      In a large skillet, heat the oil, add the garlic, zest, and red peppers, and saute for 2 to 3 minutes, don’t let the garlic brown, it should be translucent.
2.      Add the kale, and saute for 3 to 4 minutes, until just wilted.
3.      Add the lemon juice, salt, and pepper, and saute another minute. Serve warm.

Sweet Potato Hash


Serves 4 to 6
 
2 tablespoons unsalted butter 2 tablespoons extra virgin olive oil
1 large yellow onion, finely chopped
3 garlic cloves, minced
1 pounds 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
 
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. Bake until the eggs are done to your liking, 8 to 10 minutes. Test the eggs by prodding them with a fork to check the firmness of the white and the yolk.
7.      Serve immediately, with shavings or sprinkles of Parmesan cheese, if desired.

Not Your Mama’s Sweet Potatoes

Serves 4 to 6
 
1 pound Japanese sweet potatoes, scrubbed
3 tablespoons unsalted butter
1/2 cup finely chopped red onion
3 to 4 tablespoons milk or cream
4 strips thick cut bacon, cooked crisp and crumbled
Salt and pepper
1 cup grated Gruyère cheese

1.      Put the potatoes into a water to cover and bring to a boil.  Simmer for 20 to 25 minutes until tender. 
2.      Cool slightly, remove the skins, and put the flesh into a mixing bowl.
3.      Preheat the oven to 350 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray,
4.      In a skillet, heat the butter, and saute the onion until it is almost caramelized, turning a light golden brown. 
5.      Transfer to the bowl with the potatoes, mash the potatoes with a fork, or potato mashed, add some cream or milk to make a smooth mixture.  Stir in the bacon.  Taste for salt and pepper and adjust. 
6.      Transfer the mixture to the prepared pan, sprinkle with the cheese, and bake for 20 to 35 minutes until the cheese is melted and the potatoes are cooked through.  Serve with poultry, pork, or seafood. 

Zucchini Risotto

Serves 4
For the Zucchini
2 tablespoons butter or extra virgin olive oil
1/4 cup finely chopped shallot or onion
1 garlic clove, minced
2 zucchini or summer squash, grated on the large holes of a box grater (or food processor)
Salt and pepper
 
1.      In a skillet, heat the butter and saute the onion and garlic for 2 to 3 minutes until the onion is softened. 
2.      Add the zucchini, season with salt and pepper, and saute until the zucchini loses most of its moisture.  Season with salt and pepper and set aside. 
3.      Do-Ahead:  You can make this 2 to 3 day ahead of time, because the zucchini is so delicate, you add it at the last minute when you are making the risotto.
 
For the Rice
4 tablespoons unsalted butter
1/4 cup finely chopped shallot or onion
1 1/2 cups Vialone, Carnaroli or arborio rice
1/2 cup dry white wine
4 to 5 cups chicken or vegetable broth, simmering on the stove top
Sautéed zucchini (see above)
1/2 cup grated Parmigiano Reggiano
Salt and pepper
 
1.      In a wide saucepan, melt 2 tablespoons of butter, and saute the onion for 2 to 3 minutes until the onion is softened. 
2.      Add the rice, and toast in the butter and onion mixture. 
3.      Add the wine, and bring to a boil, stirring until the wine is almost evaporated. 
4.      Add the broth a ladleful at a time, stirring while waiting for the liquid to evaporate. 
5.      Continue to add the broth, at about the 20 minute mark, taste the risotto, the rice should be barely tender (it will continue to cook once you have removed it from the stove top)
6.      Add the remaining butter, the reserved zucchini mixture and 1/2 of the Parmigiano.  Season with salt and pepper and serve garnished with the remaining cheese. 

Stuffed Zucchini

Serves 6

4 zucchini, scrubbed, ends removed, and cut in half lengthwise
2 tablespoons unsalted butter
1/4 cup chopped torpedo onions
1 garlic clove, minced
1 tablespoon all-purpose flour
1/4 cup chicken or vegetable broth
1/4 cup milk
Pinch grated nutmeg
Salt and freshly ground black pepper
2 tablespoons finely chopped Italian parsley
1/2 cup shredded Gruyere cheese
1/4 cup grated Parmigiano Reggiano
 
1.      Steam the zucchini for 4 minutes, until the interior is softened. You can also microwave them on high power for about 2 to 3 minutes.
2.      Using a grapefruit spoon, remove the interior of the zucchini leaving 1/2-inch shell.  Chop the zucchini flesh. Preheat the oven to 350 degrees.
3.      In a skillet, heat the butter, add the onion and garlic and saute for 2 to 3 minutes to soften the scallion.  Add the zucchini flesh and saute another 3 minutes. 
4.      Add the flour and cook 1 minute.  Gradually add the broth and milk, bringing to a boil.  Season with nutmeg, salt, and pepper.  Remove from the heat, fold in the parsley and Gruyere.
5.      Re-stuff the zucchini with the mixture and sprinkle each zucchini with some of the Parmigiano. 
6.      Do-Ahead:  The zucchini can be refrigerated overnight, bring to room temperature before baking. 
7.      Roast the zucchini for 15 to 20 minutes, until the filling is bubbling, and the cheese is golden brown. 
8.      Serve warm. 

Stuffed Eggplant

Serves 4
This can be meatless, just omit the lamb, and proceed as directed.
 
1 pound Indian eggplant
1/4 cup extra virgin olive oil
1/2 pound ground lamb (or chicken, turkey, beef of pork)
1/2 cup finely chopped onion
2 garlic cloves, minced
1/2 teaspoon dried oregano
One 14.5-ounce can chopped tomatoes
1/4 cup finely chopped mint
Salt and pepper
2 cups cooked rice
1 cup crumbled Feta cheese
 
1.      Preheat the oven to 350 degrees, and line a baking sheet with parchment, aluminum foil or silicone.
2.      Remove the stem end of the eggplant and cut the eggplant in half lengthwise. 
3.      Using a sharp knife, remove the pulp from the eggplant, leaving a 1/2-inch rim on the skin.  Chop the pulp from the eggplant and set aside.  Brush the inside of the eggplant with some of the oil, and sprinkle with salt and pepper.   
4.      In a large skillet, heat the remaining oil, and saute the lamb until it is no longer pink, breaking up any large pieces.
5.      Add the onions, garlic, and oregano to the lamb, and saute until the onion is translucent, about 5 minutes. 
6.      Add the tomatoes and mint, and simmer for 15 minutes, until the sauce is thickened.  Season with salt and pepper.  Add the rice to the sauce and stir to combine.
7.      Stuff the eggplant halves with the mixture, sprinkle with the cheese, and bake for 30 to 40 minutes until the stuffing is bubbling, the eggplant skin should be softened.  Remove from the oven and allow to rest for 10 minutes before serving warm. 

Asian Chicken and Spicy Eggplant

Serves 4
 
1/2 cup vegetable oil
1 pound 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 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. 

Tangerine Panna Cotta

Serves 4 to 6
 
2 teaspoons unflavored gelatin
1/4 cup water
3 cups heavy whipping cream
1/2 cup sugar
Pinch of salt
1/4 cup tangerine juice
1 cup sour cream
1. Sprinkle the gelatin over the water. Let stand for 5 minutes.
2.In a 3-quart saucepan, warm the cream with the sugar, salt, and juice, 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. Gently whisk in the warm cream a little at a time until smooth.
5. Taste for sweetness. It may need another teaspoon of sugar. Fill 4 to 6-ounce ramekins 3/4 full of the cream. Chill 4 to 24 hours.

Farro Salad with Tangerines

Serves 6
 
1 1/2 cups pearlized farro
1 bunch baby yellow carrots, tops removed and finely chopped
3 tangerines peeled, segmented, and chopped
2 Persian cucumbers, scrubbed, and finely chopped
1 bunch arugula, washed, spun dry and chopped
1/3 cup tangerine juice
2 tablespoons honey
1/4 cup rice vinegar
1/2 cup vegetable oil
Salt and pepper
 
1.      Bring 4 quarts of salted water to a boil, add the farro and cook for 15 to 20 minutes until barely tender.  Drain thorough and put into a salad bowl to cool. 
2.      When the farro is cool, add the carrots, tangerines, cucumbers, and arugula. 
3.      In another bowl, whisk together the tangerine juice, honey, rice vinegar, and oil.  Taste for seasoning and adjust using salt and pepper. 
4.      Pour some of the dressing over the salad and toss to coat, serve the salad at room temperature. 
5.      If you are planning to refrigerate the salad, save some of the dressing to re-toss before serving.  The salad will keep in the refrigerator for up to 3 days. 

Apricot Torte

Serves 6-8

This is a great recipe to keep in your repertoire—I have made it with all kinds of stone fruit, apricots are especially delicious. 
 
¾ to 1 cup sugar
½ cup unsalted butter, softened
2 eggs
1 cup unbleached flour
1 teaspoon baking powder
 Pinch of salt
1 pound apricots, halved and pitted
Confectioners’ sugar for garnish
 
1.      Preheat the oven to 350 degrees and coat the inside of a 9-inch springform pan with non-stick cooking spray. 
2.      In the bowl of an electric mixer, cream together the sugar, and butter until fluffy.  Add the eggs one at a time and beat until combined. 
3.      Add the flour, baking powder and salt.  Beat until smooth. 
4.      Pour the batter into the pan.  Arrange the apricots cut side down on top of the butter, pushing the fruit into the batter a bit. 
5.      Bake for 1 hour, or until a skewer inserted into the center comes out clean.  Cool for 10 minutes, remove the springform, and cool completely.  Sift confectioners’ sugar over the torte when cooled. 

Moscato Poached Apricots with Crème Fraiche

Serves 4 to 6
 
1 pound apricots, halved and pitted
1 1/2 cups Moscato di Asti
1 teaspoon vanilla paste or extract
1/3 cup sugar
1/2 cup crème fraiche
 
1.      Put the apricots, Moscato, vanilla and sugar into a Dutch oven.  Bring to a boil, and simmer for 12 to 15 minutes until the apricots are tender.  Remove the apricots from the liquid, boil the liquid down until it is reduced by half.  Cool the syrup and the apricots. 
2.      When ready to serve, arrange an apricot half on a dessert dish, top with some crème fraiche, and drizzle with the syrup.    
 

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

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Farmers’ Market Box June 18th 2020

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This week’s local produce and featured farms:

Farmer’s Choice:

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

Farmers’ Market Box Recipes

Curried Bok Choy Slaw

Serves 4 to 6
 
1 head bok choy, root end removed, washed, spun dry and sliced 1/4-inch tick
1 bunch baby purple carrots, tops removed, scraped, and thinly sliced
Few black kale leaves, washed, spun dry, tough stems removed, and sliced 1/4-inch thick
3 scallions, finely chopped, using the white and tender green parts
1/2 cup sugar
1/2 cup vegetable oil
1/2 cup red wine vinegar
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt
1/2 teaspoon dry mustard
1 teaspoon curry powder
Few drops Tabasco
1 cup finely chopped peanuts or cashews for garnish or 1/2 cup sesame seeds
 
1.     Put the bok choy, carrots, kale, and scallions in a large salad bowl. 
2.     In a mixing bowl, whisk together the sugar, oil, vinegar, lemon juice, Worcestershire, garlic salt, dry mustard, curry powder and Tabasco. 
Pour over the vegetables and toss to coat.  Cover and refrigerate for at least 2 hours, or up to 12 hours.  Re-toss the slaw, and garnish with peanuts, cashews, or sesame seeds.

Maple Glazed Salmon with Braised Bok Choy


Serves 4 to 6

For the Salmon
2 tablespoons unsalted butter or vegetable oil
1-2 tsp. chopped fresh ginger
1-2 garlic cloves, minced
1/4 cup fresh lime juice
½ cup maple syrup
½ cup soy sauce
2 1/2-pound salmon filets
 
1.     Melt butter in a small pan and saute the ginger and garlic until softened Add the lime juice, syrup, and soy sauce. Bring to a simmer and cook down for 10 minutes. Remove and let cool. At this point, it can be used as a marinade or a sauce.
2.     Preheat broiler or grill. Brush or spoon some of the marinade over the salmon fillets. Let sit for a few minutes, then broil or grill salmon to desired doneness. Heat the remaining marinade, if desired, to serve as a sauce with the salmon.
3.     Cook’s Note
:  Fish cooks to an internal temperature of 155 degrees, and a good rule of thumb is 10 minutes per inch of thickness of the fish.  If the fish is an uneven thickness (think a side of salmon) fold the thin part under, so that it will not overcook.  Another trick is to stack thinner pieces. 
 
For the Bok Choy
 
2 tablespoons vegetable oil
1 garlic clove, minced
1 teaspoon grated ging
1 spring onion, thinly sliced, using the white and tender green parts
1 bok choy, root end trimmed, cut into 1-inch pieces, washed, and spun dry
1/2 cup chicken broth
1/4 cup soy sauce
Sesame oil for garnish
Sesame seeds for garnish
 
1.     In a large skillet or wok, heat the oil, swirl the garlic and ginger in the oil for 30 seconds and add the onion, sautéing for 1 minute. 
2.     Add the bok choy and toss in the garlic/ginger oil. 
3.     Add the broth and soy sauce, simmer for 5 minutes, until the bok choy is tender. 
Serve the salmon on a bed of bok choy, drizzled with sesame oil and sesame seeds.

Chicken Salad with Chipotle Orange Ranch Dressing

Serves 6

For the Dressing
 
2 cups mayonnaise (low fat OK)
1/2 cup sour cream
2 tablespoons honey
3 chipotle chili peppers in adobo sauce, minced
1 teaspoon adobo sauce
3 tablespoons fresh orange juice
Grated zest of one orange
Grated zest of one lemon
½ teaspoon ground cumin
1 teaspoon dried oregano
¼ cup chopped fresh cilantro
 
1.     In a mixing bowl, whisk together the ingredients, cover and refrigerate for at least 2 hours, and up to 5 days. 
2.     This dressing is a great dip for crudités, topping for tacos, or as a dressing for seafood, pasta, or poultry salads. 
For the Salad
 
1 head romaine, washed, spun dry and cut into 1-inch ribbons
4 cups shredded cooked chicken or turkey (you can sub in leftover grilled fish, shrimp, or crab)
1 bunch purple baby carrots, tops removed, scraped, and thinly sliced
3 Valencia oranges, peel and pith removed, and cut into segments
Chipotle Ranch salad dressing (above)
 
1.     Put the romaine, chicken, purple carrots, and oranges into a salad bowl. 
2.     Toss with some of the dressing, and serve, with additional dressing on the side. 

Ceasar Salad

Serves 6
I’m including this recipe again, since the dressing is awesome, makes a great toss in with pasta or potato salad, or can be used as a dip for veggies or cooked shrimp. 
 
1 cup mayonnaise
1/2 cup sour cream
1/2 cup freshly grated Parmigiano Reggiano cheese
2 teaspoons fresh lemon juice
1 1/2 teaspoons anchovy paste
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 1/2 teaspoons freshly ground black pepper
1 head Romaine lettuce, washed and spun dry
1 cup shredded Parmigiano Reggiano
1 cup garlic croutons, either store bought or homemade
 
1.     In a mixing bowl, whisk together the mayonnaise, sour cream, Parmigiano, lemon juice, anchovy paste, garlic, Worcestershire, and pepper.  Cover and refrigerate at least 2 hours or up to 5 days. 
2.     Cook’s Note:
  If you would like to omit the anchovy paste, additional Worcestershire sauce will balance the flavor. 
Put the Romaine and half of the Parmigiano into a salad bowl.  Toss with some of the dressing, Add the croutons, and toss again, using more dressing if needed.  Garnish with the remaining cheese.

Eggplant Caponata

Serves 6
Caponata is a condiment served extensively in Sicily and some parts of southern Italy.  It is served alongside grilled and roasted seafood, meats, and poultry. 
 
1 pound, Chinese eggplants, stem ends trimmed
Salt
1/4 cup extra virgin olive oil
1 onion, chopped
3 ribs celery, chopped 1/2-inch pieces
1/2 cup tomato puree
1/4 cup red wine vinegar
2 to 3 tablespoons sugar
1/4 cup capers
1/4 cup chopped green olives
 
1.     Slice the eggplant into 1/2-inch thick slices, and then cut into 1/2-inch dice. Put the eggplant into a colander and sprinkle with salt. 
2.     In a large skillet, heat the oil, add the onion and celery, and saute until the onion begins to turn translucent. 
3.     Press any water out of the eggplant, and pat dry on paper towels. 
4.     Add the eggplant to the onions and celery, saute until the eggplant is golden brown. 
5.     Add the tomato, vinegar, and sugar. 
6.     Simmer for 5 to 7 minutes. 
7.     Add the capers and olives and keep warm until ready to serve.
8.     Caponata is better the next day, after the flavors get to know one another. 

Pasta Alla Norma

Serves 6
 
1 pound penne or farfalle, 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.

  Asian Spicy Pork and Eggplant

Serves 4
 
1/4 cup Mirin rice wine
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon black vinegar or balsamic vinegar
1 tablespoon chili garlic sauce
2 tablespoons vegetable oil
2 tablespoons minced garlic
1 tablespoon grated ginger
1/2 pound ground pork
3 cups Chinese eggplant, cut into 1/2-inch dice
2 scallions, finely chopped, using the white and tender green parts for garnish
4 cups steamed rice for serving
 
1.     In a mixing bowl, whisk together the rice wine, soy sauce, sugar, vinegar, and chili garlic sauce. Set aside.
2.     In a large skillet, heat the oil, and swirl the garlic and ginger for 30 seconds, till fragrant. 
3.     Add the pork, and saute until no longer pink, breaking up any large pieces. 
4.     Add the eggplant, and saute for 5 to 7 minutes, until browned. 
5.     Add the sauce, and saute another 2 minutes, until coated.  Serve garnished with scallions, and spoon over rice to serve.    

Summer Squash Casserole

Serves 4-6
2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup chopped torpedo onion
6 cups summer squash cut into 1 inch dice
One bunch rainbow chard, tough stems removed, cut into 1/2-inch ribbons
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
3 tablespoons all-purpose flour
2 cups whole or 2% milk
Two 3.5-ounce packages Boursin cheese, crumbled
 
1.     Preheat the oven to 350°F coat a 13 x 9-inch baking dish with nonstick cooking spray. 
2.     In a 12-inch skillet, over medium heat melts the butter and oil together, add the onion and cook, stirring, until softened, about 3 minutes. 
1.     Add the squash and cook another 3 minutes, stirring a few times. Stir in the chard, salt, pepper, and nutmeg and cook, stirring, until the mixture begins to lose some of its moisture, about 5 minutes.
2.     Add the flour, stir the flour into the squash mixture, and cook until absorbed, another 2 minutes.
3.     Add the milk and Boursin and stir until the mixture comes to a boil and the cheese has melted. 
4.     Transfer to the prepared dish.
5.     Do-Ahead:
At this point, you can let cool, cover, and refrigerate for up to 2 days. Bring to room temperature before continuing.
6.     Bake the casserole until the top is golden brown, about 30 minutes. Let rest 5 to 10 minutes before serving. 

Chocolate Zucchini Cake

Makes 1 9-inch Bundt
 
1/2 cup unsalted butter, softened
1/2 cup canola oil
1 3/4 cup sugar
2 large eggs
1 teaspoon vanilla paste
1/2 cup sour cream
3/4 cup unsweetened cocoa
2 1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon espresso powder
1 teaspoon salt
2 cups grated zucchini (about 4 medium)
1/2 cup chocolate chips
 
1.     Preheat the oven to 350 degrees and coat the inside of a 9-inch bundt pan with non-stick cooking spray.
2.     In the large bowl of an electric mixer cream together the butter, oil, and sugar, until the mixture is blended—it may look curdled.
3.     Add the eggs, vanilla, and sour cream, and stir until combined.  Add the remaining ingredients and beat on low speed until blended.  Transfer the batter to the prepared pan; bake for 45 to 55 minutes, until a skewer inserted into the center comes out clean.
4.     Remove the pan from the oven, transfer to a cooling rack and time for 10 minutes.  
5.     At the end of the 10 minutes, remove the cake from the pan, and allow to cool completely.    Serve the cake garnished with sifted powdered sugar. 

Baked Zucchini Chips

Serves 6
 
1 cup panko (Japanese breadcrumbs)
1/4 cup loosely packed fresh basil leaves
1/4 teaspoon salt
1/2 cup finely grated Parmesan cheese
1 pound zucchini, cut into 1/4-inch-thick rounds
1/4 cup olive oil
 
1.     Preheat oven to 400°, line a baking sheet with silicone, parchment, or aluminum foil.
2.     Process first 3 ingredients in a food processor 10 to 15 seconds or until finely ground.
3.     Stir together breadcrumb mixture and cheese in a medium bowl.
4.     Toss zucchini rounds with oil.
5.     Dredge zucchini, 1 round at time, in breadcrumb mixture, pressing gently to adhere.
6.     Bake 30 minutes or until browned and crisp. Serve hot.

Orange Bars

Makes about 12
 
1 cup all-purpose flour
3 tablespoons confectioners’ sugar
1/4 teaspoon salt
1/3 cup unsalted butter
1cup granulated sugar
2 large eggs
2 teaspoons grated orange zest
2/3 cup orange juice
2 tablespoons all-purpose flour
1/4 teaspoon salt
Powdered sugar
 
1.     Preheat oven to 350 degrees coat an 8x8x2-inch baking pan with non-stick cooking spray.
2.     In a mixing bowl stir together the 1 cup flour, the 3 tablespoons powdered sugar, and the 1/4 teaspoon salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press mixture evenly and firmly into the bottom of the prepared pan. Bake about 15 minutes or until light golden around the edges.
3.     In a medium bowl whisk together the granulated sugar, eggs, orange peel, orange juice, flour, and the 1/4 teaspoon salt. Pour orange mixture over the hot crust.
Bake for 20 to 25 minutes or until set. Cool completely in pan on a wire rack. Dust bars with powdered sugar

Minestrone Soup

Serves 6 to 8
 
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
3 ribs celery, chopped, using the leaves
One bunch baby carrot, scrubbed and finely chopped
1/4 cup canned crushed tomatoes
1/2 cup white wine
1 tablespoon finely chopped rosemary
8 cups chicken or vegetable stock
2 cups cauliflower florets
2 medium zucchini ends trimmed, cut in half lengthwise and cut into 1/2 moons
One bunch rainbow chard, tough stems removed, and leaves cut into 1/2-inch ribbons
One 14.5-ounce can garbanzo or small white beans, rinsed and drained
Rinds from Parmigiano Reggiano
Salt and pepper
 
1.               In a Dutch oven, heat the oil, saute the onion, celery, and carrots, until the onion begins to soften.  Add the tomatoes, wine, and rosemary, and bring to a boil, to evaporate the wine. 
2.               Add the stock, cauliflower, zucchini, chard, beans, and rinds if using. 
3.               Bring to a boil, cover, and simmer for 1 hour, stirring occasionally. 
4.               Season with salt and pepper and serve garnished with additional Parmigiano and a drizzle of olive oil. 

Chard and Corn Gratin

Serves 4 to 6
A great side dish to serve with grilled entrees, it can be served right out of the oven, or at room temperature.
 
2 tablespoons extra virgin olive oil
One 1/2-inch thick pancetta, finely chopped
2 garlic cloves, minced
2 torpedo onions, finely chopped
1 bunch Swiss chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
2 cups corn, either fresh cut from the cob, or frozen and defrosted
4 large eggs
½ cup milk
1/2 cup finely shredded Gruyere cheese
1/4 cup grated Parmigiano Reggiano
 
1.     Preheat the oven to 350 degrees, coat the inside of a 2-quart gratin dish with non-stick cooking spray.
2.     In a large skillet, heat the oil add the pancetta, and saute till the pancetta is crisp. 
3.     Add the onion and garlic, saute for 2 to 3 minutes, add the chard, and saute till the chard is wilted.  Season liberally with salt and pepper.  Add the corn and toss to coat.  Transfer to the prepared baking dish. 
4.     In a bowl, whisk together the eggs and milk.  Pour over the chard mixture. 
5.     Sprinkle with the cheeses, and bake for 30 to 35 minutes, until the eggs are set. 
6.     Remove from the oven, and allow to rest for 5 minutes, before serving. 

Caramelized Onion Kale Bread Pudding

Serves 4 to 6
 
2 cups day old bread, cut into cubes
1/4 cup extra virgin olive oil
1/4 cup unsalted butter
1 bunch torpedo onions, thinly sliced, using the red and tender green parts
2 garlic cloves, minced
2 teaspoons sugar
1 bunch kale, tough stems removed, cut into 1/2-inch ribbons
Salt and pepper
4 large eggs
1 cup heavy cream
1 cup shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano
 
1.     Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. 
2.     Line a baking sheet with parchment, aluminum foil, or silicone.  Arrange the bread on the baking sheet in one layer, and drizzle with the oil.  Toss to coat the bread.  Bake for 10 to 15 minutes, until the cubes are crispy.  Cool and transfer to a large mixing bowl.
3.     In a large skillet, heat the butter, and saute the onions, garlic and sugar until the onions begin to caramelize.
4.     Add the kale, and saute until the kale is wilted.  Season with salt and pepper.  Transfer to the bowl with the toasted bread. 
5.     In another bowl, whisk together the eggs and cream.  Pour over the bread mixture and toss to coat. 
6.     Transfer to the prepared dish. 
7.     Sprinkle with the cheeses, and bake for 35 to 40 minutes, until the pudding is set, and the cheeses are golden brown.  Allow the pudding to rest for 10 minutes before serving. 
8.     Variation:  Coat the inside of 12 muffin tins with non-stick cooking spray, and pack with the kale mixture.  Bake for 20 to 25 minutes until set. 
 

Steamed Potatoes with Blue Cheese Butter

Serves 4
 
1 pound white cascade potatoes, scrubbed
1/2 cup unsalted butter, softened
2 teaspoons Worcestershire sauce
1/2 teaspoon freshly ground black pepper
4 shakes of Tabasco sauce
2/3 cup crumbled blue cheese
 
1.     Steam the potatoes for 20 to 30 minutes until tender. 
2.     While the potatoes are cooking, cream together the remaining ingredients. 
3.     When the potatoes are cooked, transfer them to a serving dish, and cover with the bleu cheese butter. 

Dilly Potato Salad

Serves 4 to 6
 
1 pound white cascade potatoes, scrubbed
3 ribs celery, finely chopped
2 scallions (white and tender green parts), finely chopped
1 teaspoon fresh lemon juice
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup mayonnaise
1/4 cup sour cream
Few tablespoons milk to thin the dressing
1 teaspoon grated lemon zest
1/4 cup finely chopped fresh dill, to your taste
 
1.     Put the potatoes into water to cover and bring to a boil. Simmer for 15 to 20 minutes until tender. Drain and cool completely. 
2.     When the potatoes are cooled, peel, and cut into bite sized pieces in a salad bowl.
3.     Add the celery, scallions, lemon juice, olive oil, salt, and pepper. 
4.     In a bowl, whisk together the mayonnaise, sour cream, milk, zest, and dill. 
5.     Pour some of the dressing over the potatoes and toss to coat. Season with additional salt and pepper if needed. 
6.     Refrigerate the salad and the excess dressing for at least 2 hours or up to 24 hours.  Re-toss with some of the dressing before serving if needed. 
7.     Cooks’ Note:
  The re-toss is because the potatoes will absorb much of the dressing when refrigerated.  The re-toss will refresh the flavor. 

Spinach Salad with Strawberries

Serves 4
 
1/2 cup rice vinegar
1/4 cup sugar
1/4 cup chopped red onion
1 teaspoons Dijon mustard
2 tablespoons poppy seeds
1/2 cup vegetable oil
Two 10-ounce bags baby spinach
1 cup sliced strawberries
 
1.     In a medium-size bowl, whisk together the vinegar, sugar, red onion, mustard, poppy seeds, and oil until blended.   At this point, you can cover and refrigerate for up to 4 days.
2.     When ready to serve, assemble the salad. Combine the spinach and strawberries in a large salad bowl and toss with some of the dressing, adding more to taste. Serve immediately. 

Strawberry Lemonade

Serves 6
 
1 2/3 cup fresh lemon juice (about 9 lemons)
1 ½ cups superfine sugar
4 ½ cups water
2 lemons sliced into rounds; seeds removed
1 1/2 cups strawberry puree
 
1.     In a large bowl, combine the ingredients.  Taste for sugar/tartness and adjust using more sugar, or lemon juice.  The lemonade is also delicious as popsicles. 

Pasta with Sungold Sauce

Serves 4 to 6
 
2 tablespoons extra virgin olive oil
1 garlic clove, sliced
1 basket Sungold tomatoes, washed, stems removed, and quartered
Salt and pepper
1 pound linguine, spaghetti, or farfalle, cooked 2 minutes short of al dente saving some pasta water
1/2 cup grated Pecorino Romano or Parmigiano Reggiano
 
1.     In a skillet, heat the oil and saute the garlic until it is translucent.  Remove from the pan.
2.     Add the tomatoes, season with salt and pepper, and saute until the tomatoes are softened, and saucy. Season again with salt and pepper if necessary.
3.     Add the pasta to the skillet, and toss to coat, adding pasta water to create a creamy sauce.
4.     Serve garnished with grated cheese.

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

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Farmers’ Market Box June 11th 2020

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This week’s local produce and featured farms:

Farmer’s Choice:

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

Farmers’ Market Box Recipes

Potato Leek Soup

Serves 6:
This French classic can be served hot or cold.

2 tablespoons unsalted butter
2 leeks, finely chopped using the white and tender green parts
1 pound Satina potatoes, peeled, and coarsely chopped
6 cups vegetable or chicken broth
Salt and pepper
1 cup heavy cream
1/4 cup chopped chives for garnish

 
1.     In a Dutch oven, heat the butter, and saute the leek for 5 to 6 minutes, until they begin to turn translucent.
2.     Add the potatoes and toss in the butter and leek mixture. 
3.     Add the broth and bring to a simmer. 
4.     Simmer for 10 to 15 minutes until the potatoes are tender. 
5.     Season with salt and pepper.
6.     Puree the soup with an immersion blender.
7.     Add the cream, and season again with salt and pepper.
8.     Serve the soup hot or cold garnished with chopped chives.

Potato and Chorizo Taco

Serves 4 to 6

1 pound Satina potatoes
3/4 pound Mexican chorizo, casings removed
1 cup finely chopped white onions
1 tablespoon finely chopped fresh serrano or jalapeño chile
About 2 teaspoons olive or vegetable oil, if necessary
12 warm tortillas for serving
Crema for serving
Sliced avocado for serving
 
1.     Put the potatoes into salted water to cover and bring to a boil.  Simmer for 15 to 20 minutes, until tender. 
2.     Drain and cool the potatoes, peel, and cut into 1/2-inch dice. 
3.     In a skillet, cook the chorizo until it is light brown.  Add the onion and chile, and saute for another 5 minutes until the onion is softened. 
4.     Add the potato chunks to the chorizo, cook another 5 minutes, until the potatoes are heated through. 
5.     Serve in warm tortillas garnished with crema, and avocado. 

South f the Border Grilled Corn


Serves 4
 
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons freshly squeezed lime juice, or to taste
1/4 to 1/2 teaspoon ancho chili powder, or to taste
2 garlic cloves, minced
1 cup cotija cheese, crumbled
1/4 cup finely chopped cilantro
Salt and freshly ground black pepper
6 ears corn, shucked. 
 
1.     In a mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, garlic, cheese, and cilantro.  Season with salt and pepper, additional lime juice, or chili powder to taste.  Refrigerate until ready to use. 
2.     Meanwhile preheat the grill for 10 minutes, or light charcoal, and when white ash forms on the charcoal, spread the coals. 
3.     When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 6 minutes total. 
4.     Remove the corn from the grill and roll in the mayonnaise mixture.  Serve with additional mayonnaise mixture on the side.   

Southern Collard Greens


Serves 4
 
6 slices thick cut bacon, finely chopped
1 medium-size sweet onion, finely chopped
1/2 pound smoked ham, chopped
3 garlic cloves, finely chopped
6 cups chicken or vegetable broth
1 bunch collard greens, washed and trimmed
2 tablespoons apple cider vinegar
1 teaspoon sugar
1/2 teaspoon salt
3/4 teaspoon pepper
 
1.     In a Dutch oven, cook the bacon until crisp, add the onion, ham, and garlic, and saute until the onion begins to caramelize, about 7 minutes.
2.     Add the broth, greens, vinegar, and sugar, and simmer, covered for 1 1/2 hours until the collards are tender. 
3.     Season with salt and pepper and serve. 

Thai Curry Collards


Serves 4
 
4 tablespoons vegetable or coconut oil
4 red torpedo onions, sliced 1/2-inch thick using only the red part, and separated into rings
1 large onion, halved and thinly sliced
1 bunch collard greens center rib removed and cut into thin ribbons
4 cloves garlic, thinly sliced
4 tablespoons red Thai curry paste
1 tablespoon honey
1 tablespoon fish sauce
1 cup chicken or vegetable broth
1 cup coconut milk, stirred
3 cups cooked basmati rice for serving
 
1.     Heat 2 tablespoons of oil in a skillet, and fry the torpedo onions until crispy, drain on paper toweling and set aside. 
2.     In the same skillet, heat the remaining oil, add the onion, and saute until beginning to caramelize. 
3.     Add the collards and stir to coat with the oil.
4.     Add the garlic, and curry paste, and saute another 2 minutes.
5.     Add the honey, fish sauce, broth, and coconut milk, bring to a boil, and simmer for 5 minutes until the collards are tender. 
6.     Serve over rice, and garnish with the crispy torpedo onions. 

Zucchini and White Corn Frittata

Serves 4
 
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1/2 cup finely chopped red torpedo onion
2 cups shredded zucchini
1 cup corn cut from the cob
Salt and pepper
6 large eggs
1/2 cup heavy cream
1 1/2 cups shredded sharp white cheddar cheese
Few drops Tabasco or Frank’s hot sauce
 
1.     Preheat the oven to 350 degrees.
2.     In a large skillet, melt the butter and oil, add the onion, and saute for 2 to 3 minutes. 
3.     Add the zucchini and corn, and saute until the zucchini liquid has evaporated from the pan, about 5 minutes.  Season with salt and pepper.
4.     In a bowl, whisk together the eggs, heavy cream 1/2 the cheese and Tabasco.
5.     Pour over the zucchini and corn mixture, sprinkle with the remaining cheese, and bake for 15 minutes until set in the middle.  Remove from the oven and allow to rest for 5 minutes before cutting into wedges and serving. 

Pasta with Zucchini and Fried Capers

Serves 4
 
1 pound linguine, cooked 3 minutes short of al dente, reserving some of the hot pasta water
1/4 cup extra virgin olive oil
1/4 cup + 2 tablespoons salted capers, rinsed and dried
2 garlic cloves, finely chopped
a pinch of dried red pepper flakes
2 zucchini, sliced thinly lengthwise, then cut into long shreds
1/2 cup chopped mint
3/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley
sea salt and freshly ground black pepper
7 tablespoons butter, diced
1 1/4 cups freshly grated Parmigiano or Pecorino cheese
Salt and pepper
 
1.     Heat 2 tablespoons of the oil in a large skillet, and fry the capers until crisp, drain on paper toweling, and set aside.
2.     Heat the remaining oil, and saute the garlic, red pepper and zucchini until the zucchini is tender. 
3.     Add the mint, basil, and parsley, stirring to combine.
4.     Add the hot pasta to the pan, stir in the butter, 1/4 cup of pasta water and 1/2 of the cheese, tossing to make a creamy sauce.  Season with salt and pepper, add the capers to the pasta, and serve garnished with the remaining cheese. 
 

Sesame Beet Salad

Serves 4
 
1 bunch beets, tops removed, and scrubbed
1/2 cup thinly sliced red torpedo onions, using the red and tender green parts
2 tablespoons apple cider vinegar
2 teaspoons toasted sesame oil
1 garlic clove, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt, plus more to taste
1/4 cup finely chopped toasted macadamia nuts
 
1.     Steam the beets for 45 to 50 minutes until tender.  Cool, slip off the skins, and cut into 1/2-inch dice. 
2.     Add the onions, vinegar, oil, garlic, red pepper, and salt, tossing to combine.  Serve immediately garnished with macadamia nuts and sesame seeds or cover and refrigerate for up to 24 hours.  Garnish just before serving. 

Purple Kale Cesar


Serve 4
1/4 cup fresh lemon juice
1 tablespoon anchovy paste
1 tablespoon Worcestershire sauce
1 garlic clove
1 teaspoon Dijon mustard
3/4 cup extra-virgin olive oil
salt and freshly ground black pepper
1 bunch purple kale, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
1/2 cup finely grated Parmigiano Reggiano cheese
1 cup garlic herb croutons
 
1.     In a blender or food processor combine the lemon juice, anchovy paste, Worcestershire, garlic, and mustard.  Blend until smooth.  With the machine running, pour in the oil, until the mixture is thickened. 
2.     Taste for seasoning and correct with salt and pepper. 
3.     Toss the kale with the dressing, add the cheese, and croutons and toss again. 

Kale Pesto


Makes about 2 cups
 
1 bunch kale, stems removed (about 4 cups roughly chopped leaves)
2 garlic cloves
1 cup pistachios or almonds
1/4 cup fresh basil leaves
1/2 cup olive oil, plus more for the container
1/4 cup lemon juice
1/2 teaspoon fine sea salt, plus more for seasoning
Freshly ground black pepper
1 cup grated Parmesan cheese
 
1.     In a food processor, combine the kale, garlic, pistachios, basil, olive oil, lemon juice, salt, and pepper to taste. Process on high speed until the mixture is smooth. If you need to loosen the texture, add a teaspoon or two of water and continue to process. Add the Parmesan and blend until fully incorporated. Taste for seasonings and add more salt and pepper to taste.
2.     Place in a small bowl or glass jar, cover the top with a thin layer of olive oil, seal, and refrigerate for up to 5 days, or freeze for up to 3 months.

Tangerine Glazed Pork Tenderloin

Serves 4 to 6
 
Two 1 1/4 pound pork tenderloins, silverskin removed
1 cup fresh tangerine juice
1/3 cup Tamari or soy sauce
2 tablespoons honey
1 teaspoon dark sesame oil
2 garlic cloves, crushed
1 tablespoon finely chopped fresh ginger
1 tablespoon freshly grated tangerine zest
2 tangerines, seeded and thinly sliced
2 tangerines, seeded and chopped
1/4 cup finely chopped Italian parsley
 
1.     Put the pork tenderloins into a zip-lock bag.
2.     In a bowl, whisk together the tangerine juice, tamari, honey, sesame oil, garlic, ginger, and zest. 
3.     Pour into the bag, seal, and refrigerate for at least 4 hours or up to 36 hours. 
4.     Preheat the grill for 10 minutes.  Remove the pork from the marinade and put the marinade into a saucepan and boil for 10 minutes. 
5.     Grill the tenderloins until they register 155 degrees on an instant read meat thermometer.  Allow the meat to rest, covered with aluminum foil for 5 minutes.  Stir the tangerines and parsley into the sauce, cut the meat into 1/2-inch slices and nap with the sauce. 

Tomatillo Avocado Salsa

Serves 4
 
1 medium tomatillo, husked, washed, and coarsely chopped
1 tablespoon thinly sliced torpedo onion, using the red part
2 garlic cloves
1/2 teaspoon seeded and minced serrano chile; more to taste
1 large ripe avocado, pitted, peeled, and coarsely chopped
salt and freshly ground black pepper
Tortilla chips or fresh crudités for serving
 
1.     Put the ingredients into a food processor, pulse on and off until chunky.  Season with salt and pepper and serve with tortilla chips or fresh vegetables. 

Shrimp Salad with Avocado and Green Goddess Dressing


Serves 6
 
1 teaspoon Dijon mustard
2 tablespoons freshly squeezed lemon juice
1 cup extra virgin olive oil
1 cup fresh flat-leaf parsley leaves
3 tablespoons minced fresh chives
2 tablespoons fresh tarragon leaves
2 teaspoons anchovy paste
1 garlic clove
3/4 cup plain Greek yogurt or sour cream
Salt few drops Tabasco or Franks hot sauce
1 head butter lettuce, washed, spun dry and separated into leaves
1 1/2 pounds large cooked shrimp
2 avocados, sliced
Thinly sliced red torpedo onions for garnish
 
1.     In a blender, combine the mustard, lemon juice, oil, parsley, chives, tarragon, anchovy paste, garlic, and sour cream/yogurt.  Puree until smooth.  Taste for seasoning and correct using salt and Tabasco. The dressing will keep covered in the refrigerator for up to 5 days. 
2.     Arrange the lettuce on salad plates.  Put the shrimp and avocado slices onto the lettuce, then drizzle with the dressing, and garnish with torpedo onion slices.  Serve additional dressing on the side. 
Cook’s Note:
 This salad is also delicious using shredded chicken, cooked salmon, or crab instead of the shrimp. 
 

Cherry Blondies


Makes about 16
 
2 cups firmly packed light brown sugar
1 cup unsalted butter, melted
2 large eggs
4 teaspoons vanilla paste or extract
2¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
1½ cups sweet cherries, pitted and halved
1 teaspoon flaky sea salt
Confectioners’ sugar, for dusting
 
1.     Preheat oven to 350°F Coat a 9-inch baking pan with non-stick cooking spray.
2.     In the bowl of a stand mixer fitted with the paddle attachment, beat brown sugar, and melted butter at medium speed until combined, about 1 minute.
3.     Add eggs and vanilla, beating until combined and stopping to scrape sides of bowl as needed. Add flour, baking powder, and baking soda, and beat at low speed just until combined. (The batter will be a bit stiff.) Reserve a few cherries for sprinkling on top; fold remaining cherries into batter. Spread batter into prepared pan, and top with reserved cherries and sea salt.
4.     Bake until golden brown on top, 50 to 55 minutes. Let cool for at least 2 hours before cutting. Dust with confectioners’ sugar before serving.

Cherry Upside Down Cornmeal Cake


Serves 6
 
⅓ cup firmly packed brown sugar
½ cup plus 3 tablespoons unsalted butter, softened
¾ teaspoon salt
1 pound sweet cherries, pitted
¾ cup granulated sugar
1 teaspoon finely grated lemon zest
2 large eggs
1½ cups cake flour
6 tablespoons cornmeal
1½ teaspoons baking powder
¼ teaspoon baking soda
¾ cup whole buttermilk
1 teaspoon vanilla paste or extract
Vanilla ice cream or whipped cream, to serve
 
1.     Preheat oven to 350°F.  Coat the inside of a 9-inch springform pan with non-stick cooking spray.
2.     In a medium saucepan, heat brown sugar, 3 tablespoons butter, and ⅛ teaspoon salt over medium heat. Cook, whisking occasionally, until butter is melted, and sugar is dissolved. Pour mixture into prepared pan. Arrange cherries in a single layer on top of butter mixture.
3.     In the bowl of a stand mixer fitted with the paddle attachment, beat granulated sugar, zest, and remaining ½ cup butter at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
4.     In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and remaining ¾ teaspoon salt. In a small bowl, stir together buttermilk and vanilla.
5.     Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter onto cherries. Firmly tap pan on counter to settle batter between cherries and release air bubbles. Place pan on a baking sheet lined with parchment paper, silpat or aluminum foil.
6.     Bake until golden, puffed, and a wooden pick inserted in center comes out clean, 40 to 50 minutes, rotating pan and covering with foil halfway through baking to prevent excess browning. Let cool on a wire rack for 15 minutes.
7.     Carefully remove ring, invert cake onto a serving board or platter. Serve warm with ice cream or whipped cream.


@Diane Phillips  www.dianephillips.com  Blog:  www.cucinadiving.blogspot.com
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Farmers’ Market Box June 4th, 2020

This week’s local produce and featured farms:

Farmer’s Choice:

Basket Mini Roma Tomatoes  – Dassi Family Farms

2 White Corn ears  – Black Sheep Farms

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

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

Farmers’ Market Box Recipes

Black Bean, Corn Salad with Avocado Salsa

Serves 6 to 8

Three options here, you can serve this as a salad in lettuce cups, or as a dip with tortilla chips, or add protein (cooked poultry, seafood or meat) to it (about 3 cups) and stuff it into tortillas.


One 15-ounce can black beans, drained and rinsed
2 scallions, finely chopped using the white and tender green parts
2 ears corn, cut the kernels from the cob
1 1/2 cups chopped Roma tomatoes
2 Haas avocadoes, peeled pitted, and diced
2 cloves garlic, minced
1/4 cup seeded and finely chopped Anaheim chile
2 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice
2/3 cup vegetable oil
1 teaspoon Cholula
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper


1. In a large bowl, combine the black beans, scallions, corn, tomatoes, avocado, garlic, chile, and cilantro.
2. In a small bowl, whisk together the lime juice, oil, Tabasco, salt, and pepper. Pour over the vegetables and toss until blended.
3. Do-Ahead: At this point, cover and refrigerate for at least 2 hours to let the flavors develop or overnight. The Salad will keep in the refrigerator for about 3 days.

Green Goddess Avocado Dressing

Makes about 3 cups


1 cup mayonnaise
1 cup chopped chives
1 cup basil leaves
2 Hass avocados
1/4 cup freshly squeezed lemon juice
1 teaspoon grated lemon zest
2 garlic cloves
2 teaspoons Worcestershire sauce
Salt and pepper


1. Put the ingredients into a food processor or blender, and puree until smooth. Taste for seasoning, adding salt or pepper as needed.
2. Refrigerate the dressing for at least 4 hours before using. The dressing will keep refrigerated for up to 5 days.

Summer Squash Casserole

Serves 6

A staple in the South, summer squash casseroles come in all styles, this one is a winner with grilled meats, poultry, or seafood.


1/4 cup unsalted butter
1/2 cup finely chopped onions
2 garlic cloves, minced
1 pound mixed summer squash, stem and root ends removed; sliced 1/4-inch thick
2 cups corn, cut fresh from the cob, or frozen and defrosted
Salt and pepper
1 cup shredded white cheddar cheese
1/4 cup sour cream
1/4 cup mayonnaise
1 cup soft, fresh breadcrumbs
1/2 cup grated Parmigiano Reggiano


1. Preheat the oven to 350 degrees and coat the inside of a 9-inch baking dish with nonstick cooking spray.
2. In a large skillet, heat 2 tablespoons butter and saute the onions, garlic, and squash for 3 to 4 minutes until the squash is softened, and there is no liquid in the bottom of the pan. Add the corn, and season with salt and pepper.
3. In a bowl, combine the cheddar, sour cream, mayonnaise and 1/2 cup of the breadcrumbs.
4. Fold the zucchini into the sour cream mixture, and transfer to the baking dish.
5. Melt the remaining butter, toss with the remaining breadcrumbs and the Parmigiano. Sprinkle over the casserole, and bake for 30 to 40 minutes, until the casserole is bubbling, and the breadcrumbs are golden brown.
6. Allow to rest for 5 to 10 minutes before serving.

Pixie Pudding Cake

Serves 6

This simple dessert makes its own sauce. As the cake cooks, it separates into cake on the top and sauce on the bottom. You can use any citrus that you love, this one is my favorite.


3 large eggs, separated
1 cup sugar
1/3 cup unsalted butter, softened
1/4 cup tangerine juice
1 tablespoon freshly grated tangerine zest
1/4 cup all-purpose flour
1/8 teaspoon salt
1 cup milk
Powdered sugar for garnish


1. Preheat the oven to 350°F and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. Beat egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
3. Combine the remaining 3/4 cup sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy.
4. Add egg yolks, juice and zest; continue beating until well mixed.
5. Fold in the flour and salt. Beat at low speed until well mixed. Stir in milk. Gently fold in beaten egg whites.
6. Pour mixture into the prepared pan, bake for 45-55 minutes or until golden brown. Remove casserole dish from the oven, and cool 10 minutes. Sprinkle with powdered sugar, if desired

Broccoli Cheddar Quiche

Serves 6

Steam the broccoli till crisp/tender, then chop and add to the quiche batter


One 9-inch pastry crust, either store bought or homemade
3 large eggs
2/3 cup heavy cream
4 drops Tabasco
2 cup finely shredded sharp white cheddar cheese (Cabot Farms)
1 1/2 cups cooked broccoli, chopped


1. Preheat the oven to 350 degrees. Coat the inside of a 9-inch pie plate with non-stick cooking spray, and line with the pastry crust.
2. In a large bowl, whisk the eggs and cream, and add the Tabasco.
3. Stir in the cheese and broccoli and transfer the mixture to the pastry crust.
4. Bake the quiche for 45 to 50 minutes, until the quiche is set. Remove from the oven and allow to rest for 10 minutes before serving

Summertime Broccoli Salad

Serves 6

Since Soup Plantation is gone, this is an ode to their broccoli salad; you are welcome to leave out the bacon, but it adds a nice smoky, salty flavor.


1 pound broccoli, cut into small florets
3 stalks celery, finely diced
1/2 cup golden raisins
1/2 cup mayonnaise
1 tablespoon vinegar
2 tablespoons sugar
2 tablespoons half-and-half
6 strips thick cut bacon, cooked crisp and crumbled


1. Bring 4 quarts of salted water to a boil, add the broccoli, blanche for 2 minutes, drain thoroughly and cool.
2. In a salad bowl, combine the cooled broccoli, celery, and raisins. In a smaller bowl, whisk together the mayonnaise, vinegar, sugar, and half and half. Pour over the broccoli mixture and toss to coat.
3. At this point refrigerate the salad for 2 hours, or up to 24 hours. When ready to serve, add the bacon, and toss again.

Roasted Baby Yellow Carrots

Serves 2

These roasted carrots will make a nice addition to a salad or can serve as a garnish with roasted or grilled poultry, seafood or meats.


1 bunch baby yellow carrots, tops removed, scraped and cut in half lengthwise
2 tablespoons extra virgin olive oil
2 tablespoons honey
1 teaspoon ground cumin


1. Preheat the oven to 400 degrees, and line a baking sheet with a silpat, aluminum foil or parchment.
2. In a bowl, combine the carrots, oil, honey and cumin.
3. Spread in an even layer on the baking sheet and roast for 5 minutes until the carrots are tender. Serve warm.

Orange Bars

Serves 8

For the Crust


1 cup chilled unsalted butter, cut into cubes
2 cups all-purpose flour
1/2 cup confectioners’ sugar
1/4 teaspoon salt


1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking pan with non-stick cooking spray.
2. In the bowl of a food processor pulse the ingredients for the crust until the mixture begins to come together.
3. Press into the bottom of the prepared pan and bake for 18 minutes.
4. Remove from the oven.

For the Filling


1/2 cup fresh squeezed orange juice
1 teaspoon orange zest
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
4 large eggs
confectioners’ sugar, for garnish


1. In the same food processor, combine the juice, zest sugar, flour, baking powder and eggs.
2. Pour over the warm crust and bake another 20 to 25 minutes until the filling is set.
3. Remove from the oven, and cool completely, before cutting into bars, and garnishing with sifted confectioners’ sugar.

Kale Pesto

Makes about 2 cups


1 bunch black kale, tough stems removed and roughly chopped
1 cup packed basil
2 garlic cloves
1/2 cup sliced almonds
3/4 cup grated Parmigiano Reggiano
Pinch red pepper flakes
1/2 cup extra virgin olive oil (see note)
Salt and pepper


1. Put the kale, basil, garlic and almonds into a food processor fitted with the steel blade (or a blender)
2. Process on and off to break up the ingredients.
3. Add the cheese, pepper flakes, and with the machine running, pour in the oil, until the mixture becomes a paste.
4. Season with salt and pepper.
5. Refrigerate for up to 5 days or freeze for up to 6 months.
6. The pesto is delicious on filled pastas, such as cheese tortellini or ravioli, or whisk in a bit more oil and use it as a drizzle over steak or chicken on the grill.
**Cook’s Note: If you feel that the kale flavor is too strong, you can substitute a neutral vegetable oil rather than a fruity olive oil—up to you what you choose.

Bruschetta with Kale and Buratta

Serves 6

For the Bruschetta


1 baguette, sliced 1/2-inch thick
Olive oil


1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
2. Lay the slices onto the baking sheet and brush with oil.
3. Bake for 10 to 12 minutes until crunchy.

For the Kale


3 tablespoons extra virgin olive oil
3 garlic cloves, minced
Pinch red pepper flakes
1 bunch kale, tough stems removed, and leaves cut into 1/2-inch ribbons
1/4 to 1/3 cup vegetable or chicken broth
Salt and pepper


1. In a large skillet, heat the oil, swirl the garlic and red pepper in the oil for 30 seconds, until fragrant.
2. Add the kale, and saute until it begins to wilt, about 4 minutes. Add the broth, cook another 5 minutes until the kale is tender. Season with salt and pepper.

To Assemble


Bruschetta
Sautéed Kale
2 balls buratta, sliced
Fleur de Sel


1. Spread some of the kale onto the bruschetta.
2. Top with a bit of the buratta, and sprinkle with the fleur de sel. Serve warm.

Summer Saute

Serves 4 to 6


2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
3 cups summer squash cut into 1/2-inch dice
2 ears corn cut from the cob
1 cup chopped Roma tomato
Salt and pepper
1/4 cup finely chopped chives


1. In a large skillet, heat the butter with the olive oil and saute the zucchini until it begins to color.
2. Add the corn and saute about 3 minutes.
3. Add the tomato, saute another 3 minutes, until the tomatoes are softened.
4. Season with salt and pepper and stir in the chives.
5. This is delicious served with grilled steak, poultry or seafood.

Pizza Pie Potatoes

Serves 6


1 pound white cascade potatoes, scrubbed
3/4 cup extra virgin olive oil
4 garlic cloves, minced
2 teaspoons dried oregano
Salt and pepper
1 pound Roma tomatoes, thinly sliced
1 ball fresh mozzarella, thinly sliced
1/3 cup grated Parmigiano Reggiano


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

Swiss Chard Shakshuka

Serves 6


¼ cup olive oil, divided
½ small onion, diced
2 cloves garlic, 1 minced, 1 smashed, divided
1 teaspoon crushed red pepper flakes
1 teaspoon smoked paprika
1 red bell pepper, cut into matchsticks
1 teaspoon dried thyme
1/2 teaspoon crushed dried rosemary
1 pound plum tomatoes, diced
Pinch sugar
Salt and pepper
2 tablespoons extra virgin olive oil
1 bunch Swiss chard, tough stems removed and cut into 1/2-inch ribbons
6 large eggs
¼ cup finely chopped Italian parsley


1. In a Dutch oven, heat the oil, saute the onion and one garlic clove with the pepper flakes, paprika, pepper, thyme and rosemary for 2 to 3 minutes until the onion begins to soften.
2. Add the tomatoes, sugar, and season with salt and pepper. Cook the mixture down until it is jam-like, about 30 minutes.
3. In a large skillet, heat the olive oil, add the remaining smashed garlic, and swirl in the pan till fragrant, about 30 seconds. Add the chard, and saute until wilted, seasoning with salt and pepper.
4. Add the tomato sauce to the chard and stir to blend. (If you would like to make this ahead, cool, cover and refrigerate for up to 5 days)
5. Crack the eggs into the tomato/chard mixture, season with salt and pepper, and cook until the desired doneness for your eggs. Serve warm.

South of the Border Grilled Corn

Serves 4


1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons freshly squeezed lime juice, or to taste
1/4 to 1/2 teaspoon ancho chili powder, or to taste
2 garlic cloves, minced
1 cup cotija cheese, crumbled
1/4 cup finely chopped cilantro
Salt and freshly ground black pepper
5 ears corn, shucked.


1. In a mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, garlic, cheese, and cilantro. Season with salt and pepper, additional lime juice, or chili powder to taste. Refrigerate until ready to use.
2. Meanwhile preheat the grill for 10 minutes, or light charcoal, and when white ash forms on the charcoal, spread the coals.
3. When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 6 minutes total.
4. Remove the corn from the grill and roll in the mayonnaise mixture. Serve with additional mayonnaise mixture on the side.

Roasted Roma Tomatoes

Makes about 2 cups

This is a great way to preserve the flavor of summer and keep these tomatoes in your freezer. They can be pureed into a delicious sauce or added to soups and stews.


1 pound Roma tomatoes, cored, and cut in half
1/4 cup extra virgin olive oil
1 teaspoon dried basil
1/2 teaspoon fresh rosemary leaves, crushed
1/4 cup chopped red onion
3 cloves garlic, coarsely chopped
1 teaspoons salt
1/4 teaspoon freshly ground black pepper


1. Preheat the oven to 350°F. Line a jelly roll pan with a silicone liner, parchment paper, or aluminum foil.
2. Put the tomatoes into a large glass bowl.
3. Stir in the olive oil, basil, rosemary, onion, garlic, salt, and pepper, being careful not to tear the tomatoes. Pour onto the prepared pan, spreading it out in a single layer.
4. Bake until the tomato liquid is absorbed, and the tomatoes have firmed up, about 45 minutes. 2. Transfer the tomato mixture to a clean glass bowl and let it mellow at room temperature for about 6 hours.
**Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 3 months. Defrost in the refrigerator overnight and bring to room temperature before continuing.

@Diane Philips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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Download The Specialty Produce App HERE
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Farmers’ Market Box May 28th, 2020

This week’s local produce and featured farms:

Farmer’s Choice:

Cherries  – Smit Farms

2 White Corn ears  – Black Sheep Farms

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

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

Farmers’ Market Box Recipes

Pork Braised in Cider with Apples

Serves 6 to 8


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


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

Tart Tatin

Serves 6 to 8


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


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

Chicken Miso Soup with Bok Choy

Serves 4 to 6


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


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

Braised Salmon with Bok Choy

Serves 4 to 6


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


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

Crudites with Mustard Tarragon Dip

Makes 2 cups


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


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

Pasta with Purple Kale

Serves 4 to 6


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


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

Mediterranean Greens

Mediterranean Greens


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


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

Potato Pizza

Serves 4

For the Sauce


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


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

For the Potatoes and Finishing


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


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

Pickled Torpedo Onions and Cucumbers

Serves 6


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


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

Artichoke and Potato Tortino

Serves 4


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


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

Shrimp and Creamy Chive Corn

Serves 4

For the Corn


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


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

For the Shrimp


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


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

Cherry Amaretto French Toast

Serves 6 to 8


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


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

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

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

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

Farmers’ Market Box May 21st, 2020

This week’s local produce and featured farms:

Farmer’s Choice:

Snap Peas  – Tutti Frutti Farms

Carrots Bunch  – Dacquisto Farms

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

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

Farmers’ Market Box Recipes

Asian Pulled Pork with Apple Kale Slaw

Serves 4


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


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

Kale and Apple Slaw


3 tablespoons white miso paste
2 tablespoons fresh lemon juice
1 tablespoon rice wine vinegar
1/2 teaspoon toasted sesame oil
3 tablespoons sugar
2 tablespoons extra virgin olive oil
1/4 teaspoon ground white pepper
1 bunch kale stemmed and cut into extremely thin strips (about 4 loosely packed cups in total)
1 small Fuji apple, cored and grated on the large holes of a box grater (about 1/2 cup total)
2 medium carrots, grated on the large holes of a box grater (about 1/2 cup total)


1. In a large bowl, combine the miso, lemon juice, vinegar, olive and sesame oils, and pepper to make a thick dressing.
2. Toss in the kale, apple, and carrots, and mix continuously for a couple of minutes to coat the kale very well. Make it at least an hour or two before serving. Store in the refrigerator.
3. When the pork is fork-tender and falling apart, remove it from the pan and onto a large plate.
4. Remove any unwanted hunks of fat still remaining and shred the meat with two forks (or your fingers if the meat is cool enough).
5. Skim the fat from the pan and discard. Also discard the star anise pod.
6. Reduce the sauce over medium-low heat to about 1/2 cup (if there is more than that).
7. To assemble sandwiches, place a heaping mound of shredded pork on the bottom half of each bun.
8. Drizzle a tablespoon or two of reduced sauce onto the meat.
9. Top with a generous mound of the kale slaw. Top with the other half of the bun and serve.
10. Variation: 6 chicken breasts (bone in, can be subbed for the pork), brown, and braise as directed, then shred the chicken. The chicken will make a terrific addition to any salad, too.

Braised Collards with Crispy Prosciutto

Serves 2 to 4


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


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

Red Beet and Onion Salad

Serves 4



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


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

Save the Greens

Serves 4

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


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


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

Beet Carpaccio with Buratta, and Tangerine Basil Vinaigrette

Serves 6


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


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

Roasted Red Radishes with Fleur de Sel

Serves 4


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


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

Lettuce Salad with Tangerines, and Ginger Soy Dressing

Serves 4


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


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

Summer Squash Provencal

Serves 6

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


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


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

Sformato of Summer Squash with Pecorino sauce

Serves 8


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

Pecorino Sauce


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


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

Feta Potato Salad

Serves 4


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


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

Baby Carrot and Sugar Snap Pea Salad

Serves 4 to 6


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


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

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

Download The Specialty Produce App HERE
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Farmers’ Market Box May 14th, 2020

This week’s local produce and featured farms:

  • Fennel – Tutti Frutti Farms

Farmer’s Choice:

Strawberries  – Valdivia Farms

Blue Lake Green Beans  – Tamai Family Farms

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

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

Farmers’ Market Box Recipes

Beet Carpaccio Salad with Buratta

Serves 4 to 6



1 bunch beets, scrubbed, and tops removed (see save the greens)
1/3 cup aged Balsamic vinegar
1/2 cup extra virgin olive oil
1/4 cup packed basil leaves, thinly sliced
Salt and pepper
1 head Batavia lettuce, washed spun dry and separated into leaves
2 balls buratta (if you can’t fine buratta, use fresh mozzarella)


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

Save the Greens

Serves 4

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


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


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

Chocolate Beet Cake

Makes 2 9-inch layers, or 24 cupcakes


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


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

For the Frosting


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


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

Summer Squash Gratin

Serves 4 to 6


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


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

Crostini with Carrot Pesto

Serves 6

This recipe comes from La Planeta Estate in Menfi, Sicily, it pairs well with a crisp white wine such as Grecante.
For the Crostini

Makes about 24 pieces


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


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

For the Carrots


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


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

Carrot Top Pesto


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


1.In a food processor or blender, combine the carrot greens with the garlic, pine nuts, and cheese.
2.Pulse on and off to break up the garlic and nuts.
3.With the machine running, add the oil, until the mixture is a paste. Season with salt and pepper.
4.Refrigerate for up to 7 days or freeze for up to 6 months.
**Cook’s Notes:

To use the pesto, the paste can be used for bruschetta, or tossed into pasta, and rice. Add more oil to some of the pesto to make a sauce for grilled meats, roasted vegetables, to top crostini and poultry. Add a bit of vinegar or lemon juice to make a vinaigrette.

Carrot Salad

Serves 4 to 6


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


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

Farro and Rainbow Chard

Serves 6


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


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

Curried Rice and Apple Salad

Serves 4 to 6


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


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

Apple Pie Cake

Serves 4 to 6


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


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

Loaded White Potatoes

Serves 4


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


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

Roasted Fennel Pasta Salad

Serves 6


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


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

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

Amaretto Fondue with Strawberries

Serves 6 to 8

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


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


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

Sicilian Green Bean and Potato Salad

Serves 4


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


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

Summer Squash Parmesan Rice

Serves 6


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


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

If you would like the rice can be made in individual ramekins or muffin tins, then tipped out onto the plate when served.

Pixie Tangerine Cake

Serves 6


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


1.Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2.In the bowl of an electric mixer, beat the butter until soft, add the sugar, and beat until fluffy.
3.Add the eggs one at a time, until incorporated.
4.Add the sour cream, zest, and juice.
5.Add the dry ingredients and beat until smooth.
6.Pour into the prepared pan, and bake 40 minutes, until a skewer inserted into the center comes out clean.
7.Allow the cake to cool and serve garnished with whipped cream and sliced strawberries.

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

Stay safe and stay home

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

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

Farmers’ Market Box May 7th, 2020

This week’s local produce and featured farms:

Farmer’s Choice:

Blueberries – Murray Family Farms

Cherry Tomatoes – Dassi Family Farms

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

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

Farmers’ Market Box Recipes

South of the Border Potato Salad

Serves 4


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


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

Panzanella

Serves 4 to 6

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


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


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

Golden Bar Squash Cake with Blood Orange Frosting

Serves 8


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


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

Valencia Cream Cheese Frosting


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


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

Roasted Salmon with Blood Orange Cilantro Salsa

Serves 6

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


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


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

Gold Bar Chowder

Serves 6


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


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

Bistro Carrot Salad

Serves 4


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


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

White Gazpacho

Serves 6 to 8


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


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

Stuffed Gold Bar Squash

Serves 6


Six 6-inch-long gold bar squash, ends trimmed, and cut in half lengthwise
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1 clove garlic, minced
½ cup finely diced boiled ham
1/4 cup packed fresh basil leaves, cut into strips
1 1/2 cups fresh breadcrumbs
1/3 cup mayonnaise
1 1/4 cups shredded Gruyere


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

Red Oak Salad with Curried Dressing or Fresh Herb Ranch

Serves 4


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


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

Fresh Herb Ranch


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


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

Purple Kale Caesar

Serves 2 to 4


1 bunch purple kale, washed, spun dry, tough stems removed, and chopped
1 cup garlic croutons
1/4 cup mayonnaise
1/4 cup Greek Style yogurt
2 tablespoons lemon juice
1 tablespoon Worcestershire
1 teaspoon Dijon mustard
1 garlic clove
1/2 cup grated Parmigiano Reggiano
1 teaspoon grated lemon zest
Salt and pepper


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

Pasta with Pancetta and Purple Kale

Serves 6


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


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

Farfalle with Sicilian Pesto

Serves 4 to 6


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


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

Blueberry Coffee Cake

Serves 6

For the Streusel


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


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

For the Cake


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


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

Blood Orange Blueberry Bread Pudding

Serves 6


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


1.Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2.In a large bowl, whisk together the sugar, lemon zest, lemon oil, nutmeg, eggs, and heavy cream until blended.
3.Add the bread to the bowl, pushing it down into the mixture to absorb the liquid. Add the blueberries and stir to combine. Pour into the prepared dish.
4.Do-Ahead: At this point, cover and refrigerate for at least 12 hours and up to 3 days. Bring to room temperature before continuing.
5.Preheat the oven to 350°F. Combine the sugar and cinnamon and sprinkle over the pudding. Bake until puffed and golden brown, 45 to 50 minutes. Remove from the oven and let rest for 10 minutes

Blueberry Streusel Muffins

Serves 6

For the Streusel


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


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

For the Muffins


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


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

@Diane Philips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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Farmers’ Market Box April 30th, 2020

This week’s local produce and featured farms:

Farmer’s Choice:

Strawberries – Valdivia Family Farms

Basil – Fresno Evergreen Farms

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

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

Farmers’ Market Box Recipes

Cold Sesame Noodle Salad with Bok Choy

Serves 6


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


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

Kale and Potato Cakes

Serves 6


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


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

Creamy Kale and Bacon Gratin

Serves 4


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


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

Blue Cheese Caesar Salad

Serves 4


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


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

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


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


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

Romaine Salad with Creamy Spring Onion Dressing

Serves 4


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


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

Taste of Spring Potato Salad

Serves 4

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


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


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

Roasted Fingerlings

Serves 4


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


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

Variations


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

Broccoli Potato Soup

Serves 6

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


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


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

Chicken Miso Soup with Bok Choy

Serves 4 to 6


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


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

Tangerine Shortbread

Makes about 20


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


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

Sunshine Carrot Cake with Tangerine Frosting

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

Serves 6 to 8


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


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

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

Tangerine Cream Cheese Frosting


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


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

Strawberry Stuffed French Toast

Serves 6 to 8


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


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

Pesto Chicken

Serves 4


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


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

Basil Pesto

Makes about 3 cups


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

Dacquoise with Balsamic Strawberries and Basil

Serves 6

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


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


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

For the Berries


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


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

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

Stay safe and stay home

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

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