The Farmers Market Box

This week’s local produce and featured farms:

• Zucchini Squash – JR Organics
• Rhubarb – Mendoza Farms
• Leeks – Fresno Evergreen
• Mustard Greens – Tamai Family Farms
• Broccoli – Suncoast Farms
• Clementine Tangerines – Polito Family Farms
• Japanese Sweet Potatoes – Fresno Evergreen
• Collard Greens – Fresno Evergreen

Farmer’s Choice

• Page Tangerines – Garcia Organics
• Bacon Avocado – Dickinson Family Farms
• Lavender Herbs – Terra Madre Gardens

Farmers’ Market Box Recipes:

Salad with Avocado Green Goddess Dressing

Serves 4 to 6
Two heads romaine washed, spun dry and chopped
1 cup mayonnaise
2 ripe avocados, peeled and pitted
1/4 cup chopped chives
1 cup basil leaves
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 lettuce into a salad bowl.
2. In a blender or food processor combine the mayonnaise, avocados, chives, basil leaves, lemon juice, zest, garlic, and Worcestershire. Puree the mixture. Season with salt and pepper.
3. Pour some of the dressing over the lettuce and toss to coat.
4. The dressing can be refrigerated for up to 5 days. Use it to dress potatoes for potato salad, pasta salad, or as a dip for fresh vegetables.

Scrambled Eggs and Avocado

Serves 4
2 tablespoons unsalted butter
6 large eggs
1/4 cup water
Salt and pepper
1 ripe avocado, peeled, pitted and diced
4 slices bacon, cooked crisp and crumbled
1/2 cup shredded sharp cheddar cheese

1. Melt the butter in a 10-inch skillet. In a mixing bowl, whisk the eggs with the water, season with salt and pepper.
2. Add the avocado to the eggs and pour into the hot butter. Cook the eggs until they are set, sprinkle the top with the bacon and the cheese. Serve immediately.

Honey Lavender Dressing

Makes about 1 1/2 cups
 
1 tablespoon extra-virgin olive oil
1/2 cup thinly sliced shallots
1/3 cup honey
1 teaspoon fresh lavender leaves
1 cup mayonnaise
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
Salt and pepper

1. In a small skillet, heat the oil, and saute the shallots until they are translucent. Add the honey and lavender, and simmer for 2 minutes. Cool Completely.
2. In a small bowl, whisk together the mayonnaise, vinegar, Dijon, and the reserved honey mixture.
3. Taste for seasoning and adjust using salt or pepper. Store in the refrigerator for up to 1 week.

TO DRY LAVENDER:

1. Secure the stems together with twine or a rubber band and hang them upside down to passively dry.
2. If you harvested a lot of lavender at once, it is best to create and hang several small bunches rather than one large one.
3. Once the lavender is dried (7-10 days) remove the buds and store in airtight containers.

Lavender Shortbread

Makes about 2 dozen
 
1 cup unsalted butter, softened
1/4 cup granulated sugar, plus extra for sprinkling on cookies
1/4 cup powdered sugar
1/4 teaspoon salt
1 cup all-purpose flour
1 cup cake flour
1 teaspoon chopped fresh lavender

1. In a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, powdered sugar, and salt until thoroughly combined, about 3 minutes. In a separate bowl, sift together the all-purpose and cake flours. Mix the flour mixture into the butter mixture in 3 additions, scraping down the sides of the bowl in between each addition. Add the lavender and mix to just combine.
2. Roll out the dough to a 1/2-inch-thick rectangle. Wrap in plastic wrap and refrigerate for at least 4 hours.
3. Preheat the oven to 350ºF. Cut the dough into 2 x 1-inch bars and place on a parchment-lined baking sheet.
4. Bake the cookies until just golden at the edges, about 20 minutes. Remove from the oven and immediately sprinkle with granulated sugar. Let cool completely before serving.

Smashed Roasted Japanese Sweet Potatoes

Serves 6
 
One pound purple sweet potatoes scrubbed
2/3 cup extra virgin olive oil
1 teaspoon dried thyme
1/2 teaspoon dried sage leaves
Salt and pepper
One 11-ounce log goat cheese cut into 1/2-inch rounds

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

Twice Baked Japanese Sweet Potato Casserole

Serves 4
 
1 1/4 pounds Japanese sweet potatoes, scrubbed and pierced with the sharp tip of a paring knife
1/4 cup unsalted butter
2 leeks, finely chopped using the white and tender green parts
1 1/2 cups grated sharp cheddar cheese
1/3 cup sour cream
Salt and pepper
6 strips bacon, cooked crisp, and crumbled

1. Preheat the oven to 400 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. Bake the potatoes for 40 to 50 minutes until they are soft to the touch.
3. While the potatoes are baking, in a skillet heat the butter, and saute the leeks until they are translucent. Transfer to a mixing bowl.
4. Remove the potatoes from the oven, and slice in half lengthwise.
5. Remove the flesh with a spoon and turn into the bowl with the leeks.
6. Mash the potatoes with 1 cup of cheddar cheese, and the sour cream. Taste for seasoning, adding salt and pepper as needed. Turn the potatoes into the baking dish, sprinkle the top with the remaining cheese and bacon.
7. Reduce the oven to temperature to 350 degrees and bake for 30 minutes, until the cheese is melted, and potatoes are cooked through.

Scottish Chicken and Leek Soup

Serves 6 to 8
 
3 tablespoons unsalted butter
1 1/2 cups thinly sliced leeks, using the white and tender green parts
2 ribs celery, coarsely chopped
3 medium carrots, scraped and coarsely chopped
8 cups chicken broth
3 cups cooked and chopped chicken
1/2 cup pearl barley
Salt and pepper

1. In a Dutch oven, heat the butter, and saute the leeks, celery, and carrots, until the leeks begin to turn translucent.
2. Add the broth, chicken and barley and bring to a boil. Simmer for 25 to 30 minutes until the barley is tender. Season with salt and pepper and serve.

Salmon and Leek Pie

Serves 6
 
1/4 cup unsalted butter
3 medium leeks, white and light green parts only, halved lengthwise, sliced 1/4 inch thick, and rinsed well
2 garlic cloves, minced
Grated zest of 1 lemon
Salt and ground white pepper
6 tablespoons all-purpose flour
3 cups seafood stock or clam juice
1 1/2 cups whole milk
2 tablespoons lemon juice
1 cup frozen peas, defrosted
4 cups cooked salmon skin removed (see note) cut into chunks
¼ cup chopped fresh dill leaves
pinch ground nutmeg
pinch cayenne pepper
1 piece puff pastry, rolled 11-12-inches round

1. Preheat the oven to 375 degrees, and coat the inside of a 9-inch wide, 2-inch deep pie pan with non-stick cooking spray.
2. In a large skillet, heat the butter, and saute the leeks, garlic, and zest for 3 to 5 minutes until the leeks begin to wilt. Season with salt and pepper.
3. Add the flour and cook for 2 to 3 minutes. Add the stock or clam juice, milk, and lemon juice, and bring to a boil. Stir in the peas, salmon, and dill, season with nutmeg, cayenne, additional salt, and pepper if needed.
4. Transfer the filling to the prepared pie plate, and cover with the pastry. Crimp the edges of the pastry and cut a few slits into the top of the pastry to vent.
5. Bake for 20 to 30 minutes until the pastry is golden brown and the filling is bubbling. Allow to rest for 5 to 10 minutes before serving.

Southern Collard Greens

Serves 4
 
6 slices thick cut bacon, finely chopped
1 cup finely chopped sweet yellow onion
1/2 pound smoked ham, chopped
3 garlic cloves, finely chopped
6 cups chicken or vegetable broth
1 bunch collard greens, washed tough stems removed, and chopped
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.

Caldo Verde

Serves 6
 
2 tablespoons extra virgin olive oil, plus more for garnish
1/2 pound Portuguese sausage, cut into 1/2-inch rounds
2 garlic cloves, minced
Pinch red pepper flakes
1/2 cup finely chopped onion
One bunch collard greens, tough stems removed, and coarsely chopped
6 cups chicken or vegetable broth
3 medium Yukon gold (or red) potatoes, cut into 1-inch chunks (peel or not—your choice)
Salt and pepper

1. In a Dutch oven, heat the oil, and saute the sausage, until it renders some fat and begins to brown. Remove all but 2 tablespoons of the fat, add the garlic, red pepper, and onion and saute for 3 to 4 minutes until the onion begins to soften. 
2. Add the kale, and saute another 3 minutes, until it begins to wilt. Season with salt and pepper, add the broth and potatoes, bring to a boil, and simmer, uncovered for 30 to 40 minutes until the potatoes are tender. Season the soup with salt and pepper and serve drizzled with a bit of extra virgin olive oil.

Zucchini Risotto

Serves 4 to 6
 
For the Zucchini
2 tablespoons butter or extra virgin olive oil
1/4 cup finely chopped leek
1 garlic clove, minced
2 zucchini, 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 days 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 leek using the white part only
1 1/2 cups Vialone, Carnaroli or arborio rice
1/2 cup dry white wine (NO CHARDONNAY)
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.

Zucchini Squash Fritters

Serves 4
 
1 pound zucchini squash, scrubbed, and coarsely grated
Salt
1 large egg, and one egg yolk, beaten
1 cup breadcrumbs
1 cup grated Parmigiano Reggiano or Pecorino Romano
1 garlic clove, minced
1 leek, finely chopped, using the white and tender green part
Salt and pepper
Oil for frying

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

Rhubarb Custard Pie

Serves 6
 
2 (9-inch) pie dough rounds (see recipe below)
1 cup (7 ounces) sugar
2 large eggs
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 pound rhubarb, trimmed, halved lengthwise, and chopped

1. Roll out the pie dough to 11-inch rounds and coat the inside of a 9-inch pie plate with non-stick cooking spray. Lay the first pie crust into the pie plate and refrigerate both doughs for 30 minutes.
2. Preheat oven to 375 degrees. Whisk sugar, eggs, flour, salt, and nutmeg in large bowl.
3. Stir in rhubarb.
4. Scrape filling into prepared pie shell. Brush border of dough with water, then arrange top crust over filling. Crimp edges of pie. Cut four 1-inch slits near center of pie.3
5. Bake until juices are bubbling, and crust is golden brown, about 50 minutes. Cool completely on wire rack, about 4 hours. Serve. Refrigerate any leftover pie.

All Butter Pie Crust
Makes one 9-inch pie crust
 
1 1/4 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons sugar
1/2 cup cold unsalted butter, cut into 1/2-inch pieces
1/2 cup cold water
2 tablespoons cider vinegar
1/2 cup ice
Bench Flour for rolling

1. In a large bowl, stir together the flour, salt, and sugar.
2. Add the butter and coat with the flour.
3. Cut the flour and butter together using a pastry blender, until the butter is the size of peas.
4. Combine the water, cider vinegar and ice in a measuring cup.
5. Sprinkle 2 tablespoons of the mixture over the flour and mix and cut in with a bench scraper until fully incorporated.  Add more of the mixture 1 to 2 tablespoons at a time using a bench scraper or your hands, until the dough comes together in a ball with a few dry bits remaining.
6. Shape into a disc and wrap in plastic wrap. Refrigerate for 1 hour.
7. Coat the inside of a 9-inch pie plate that is 2-inches deep with non-stick cooking spray.
8. Flour a board and roll out the disc into an 11-inch round. Gently transfer to the pie plate and flute the edges of the pie crust. Refrigerate for at least 30 minutes before filling and baking.

Rhubarb Crumble Bars

Serves 6
 
8 ounces (2 cups) rhubarb, cut into roughly 1/3-inch-thick pieces
1 cup brown sugar, divided (plus a little extra for sprinkling)
1 tablespoon lemon juice
2 3/4 cups (12 1/3 ounces) all-purpose flour, divided
6 ounces (12 tablespoons) cold, unsalted butter
3 ounces cream cheese
1/2 teaspoon salt
1 large egg
1/2 teaspoon baking powder
1 teaspoon vanilla extract

1. Preheat the oven to 350°F. coat a 9-inch square pan with nonstick cooking spray.
2. Combine the rhubarb, lemon juice, and 1/4 cup of the sugar in a large bowl.
3. Set this aside to macerate while you make the crust and streusel.
4. Place 2 1/2 cups of the flour into the bowl of a food processor. Cut the butter into 5 large chunks and add to the flour along with the cream cheese, salt, and remaining 3/4 cup of cane sugar. Pulse to combine the mixture until moist and crumbly, with no chunks of butter remaining.
5. Remove 1 2/3 cups of this crumbly mixture from the food processor and set it aside for the streusel topping.
6. To the rest of the mixture still in the food processor, add the remaining 1/4 cup of flour, egg, baking powder, and vanilla. Blend until it just starts to come together to form a dough.
7. Press the dough evenly into the lined pan. Bake for 10 minutes until slightly risen.
8. Strain the fruit to remove the excess liquid.
9. Spread the fruit in an even layer over the surface of the partially baked crust. Sprinkle the reserved streusel topping over the surface of the fruit and then sprinkle on a little browner sugar. Bake again for 40 to 50 minutes until the topping is golden-brown.
10. Let cool for 20 minutes before cutting into squares. The bars will keep refrigerated for 1 week.

Pasta with Mustard Greens and Sausage

Serves 6
 
One pound penne, cooked 3 minutes short of al dente, saving some of the pasta water
1/2 pound bulk sweet Italian sausage
2 tablespoons extra virgin olive oil
2 teaspoons chopped garlic
One bunch mustard greens, tough stems removed and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
Salt and pepper
1/2 cup grated Pecorino Romano

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

Mustard Green Frittata

Serves 4 to 6
 
3 tablespoons extra-virgin olive oil
1 cup finely chopped leek, using the white and tender green parts
2 garlic cloves, minced
1 bunch mustard greens, stems discarded and leaves coarsely chopped
salt and freshly ground pepper
8 large eggs, beaten
1/2 cup grated Parmigiano-Reggiano or Pecorino Romano

1. Preheat the oven to 350 degrees. In a large oven-proof skillet, heat the oil, add the onion and garlic, and saute for 5 to 7 minutes until the onion is translucent.
2. Add the greens, and saute till the greens are wilted, about 3 minutes.
3. Season greens with salt and pepper, our over the eggs, and mix the vegetables together with the eggs.
4. Sprinkle the top with cheese and bake for 8 to 10 minutes until the center is just set. Remove from the oven and allow to rest for 5 minutes before serving.

Pasta with Broccoli Pesto

Serves 6
 
3 garlic cloves
1/2 cup pine nuts
1 cup grated Parmigiano-Reggiano
1 pound broccoli, stalks removed, and florets chopped
2/3 to 1 cup extra virgin olive oil
Salt and freshly ground black pepper
1 pound shaped pasta like farfalle, penne, shell or gnocchi pasta cooked al dente saving hot pasta water
Salt and pepper

1. In a blender or food processor combine the garlic, pine nuts, 3/4 cup of the cheese and broccoli florets. Pulse on and off to break up the garlic, nuts, and broccoli.
2. With the machine running, slowly add the olive oil, first using 2/3 cup, and adding more if needed to form a loose paste. Season with salt and pepper.
3. Drain the pasta, and toss with the pesto, using some of the hot pasta water to make a creamy sauce. Season with salt and pepper, and serve the pasta garnished with the remaining cheese.

Broccoli Cheese Soup

Serves 6
 
One bunch broccoli, stalks trimmed and cut into florets
3 tablespoons unsalted butter
2 leeks, finely chopped, using the white and tender green parts
3 tablespoons all-purpose flour
4 cups chicken or vegetable broth
1/2 cup milk, heavy cream or half and half (optional)
Salt and pepper
1 1/2 cups shredded sharp cheddar cheese

1. Bring 4 quarts of salted water to a boil, add the broccoli, and cook for 3 minutes until crisp/tender. Drain thoroughly.
2. In a Dutch oven, heat the butter, add the leeks and saute for 3 to 4 minutes until softened. Add the flour and cook for 2 to 3 minutes.
3. Slowly add the broth, and bring to a boil, whisking until thickened. Add the broccoli and milk (if using)
4. Bring to a boil, and simmer 5 minutes. Remove from the heat and stir in the cheese until melted.
5. Season with salt and pepper and keep the soup warm until serving.
6. Cook’s Note:  Make sure to add the cheese off the heat, since some cheeses can separate when the heat is too high.

Tangerine Beef Stir Fry

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

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

Pan Roasted Pork Tenderloin with Tangerine Chipotle Glaze

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

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

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

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

Tangerine Curd

Makes about 2 cups
 
6 large egg yolks
3/4 cup tangerine juice
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup unsalted butter, cut into tiny bits

1. In a saucepan, combine the yolks, juice, sugar, and cornstarch and cook over medium high heat for 4 to 5 minutes until the mixture is thickened. Remove from the heat, and whisk in the butter
2. Combine juice, sugar, cornstarch, and zest in 1 1/2-quart saucepan; cook over medium heat, stirring constantly, 4-5 minutes or until mixture comes to a boil and is slightly thickened and bubbly. Remove from heat.
3. Whisk in the butter, until it melts. Transfer to a bowl, and place plastic wrap directly onto the tangerine curd. Cool and refrigerate for up to 2 weeks or freeze for up to 4 months.
4. Tangerine curd is delicious on scones, toast, English muffins, cheesecake, or as a filled with layer cakes.

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

• Garnet Yams – Her Produce
• Hinona Kabu Turnips – County Line Harvest
• Cara Cara Oranges – Rancho Del Sol
• Lollo Rosso Lettuce – County Line Harvest
• Red Frill Mustard – County Line Harvest
• Rainbow Carrots – Dacquisto Farms
• Chiogga Beets – County Line Harvest

Farmer’s Choice

• Oro Blanco Grapefruit – Rancho Del Sol
• Baby Artichokes – Suncoast Farms

Farmers’ Market Box Recipes:

Bahn Mi Meatballs with Pickled Vegetables

Serves 6
For the Meatballs
1/2 pound ground pork
1/2 pound ground chicken
1/4 cup finely chopped fresh basil
2 garlic cloves, minced
2 green onions, finely chopped, using the white part only
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 teaspoon hot chili sauce (such as sriracha)
1 tablespoon sugar
2 teaspoons cornstarch
1/4 teaspoon freshly ground black pepper
1 teaspoon salt
Oil for frying

1. In a mixing bowl, combine the ingredients, until blended.
2. Using a portion scoop form into golf ball sized meatballs.
3. Heat 1/4 inch of vegetable oil in a large skillet, and fry the meat balls, turning frequently, to evenly brown.  When cooked through, remove to paper toweling, and drain thoroughly.

For the Slaw
1 bunch Hinona Kabu turnips scrubbed, and cut into julienne
3 to 4 rainbow carrots, cut into julienne (1 1/2 cups)
1 green onion, finely chopped on the diagonal, using the white and tender green parts
1/4 cup finely chopped cilantro, Italian parsley, or basil
1/4 cup rice vinegar
1/4 cup sugar
1 teaspoon fish sauce
6 Soft Italian Rolls for serving

1. In a bowl, combine the vegetables.
2. In another bowl whisk together the vinegar, sugar, and fish sauce, until the sugar is dissolved.
3. Pour over the vegetables and toss to coat. Allow to stand for 2 hours at room temperature or refrigerate overnight.
4. Split the rolls in half lengthwise, pack with some of the pickled vegetables, and top with 3 to 4 meatballs to serve. Serve with additional pickled vegetables.

Chiogga Beet and Cara Cara Salad

Serves 4
 
One head Lollo Rosso lettuce, washed, spun dry and separated into leaves
One bunch chiogga beets, roasted (see recipe below) and cut into 1/2-inch dice
1/3 cup cara cara orange juice
1/4 cup rice vinegar
1 tablespoon Dijon mustard
2 teaspoons finely chopped shallot
2 tablespoons thinly sliced basil
3/4 cup vegetable oil (non-GMO canola, or grape seed oil)
Salt and pepper
2 cara cara oranges, peel and pith removed, and cut into segments

To Roast the Beets
 
One bunch golden beets, scrubbed and tops removed (save for another use)

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

To Assemble

1. Arrange the lettuce leaves onto salad plates.
2. In a small mixing bowl, whisk together the juice, vinegar, mustard, shallot, basil, and oil, until thickened. Season with salt and pepper to taste.
3. Drizzle some of the dressing over the lettuce, arrange some of the beets on the lettuce, garnish with orange segments, and serve.

Save the Greens

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

Sage Mashed Yams and Hinona Kabu Turnips

Serves 4
 
One pound garnet yams, peeled, and diced
1 bunch Hinoa Kabu turnips, scrubbed, tops removed, ends trimmed, and cut into dice
1/4 cup finely chopped sage leaves
1/3 cup unsalted butter
Salt and pepper

1. Steam the yams and turnips, until tender, about 10 minutes. Drain, and transfer to a mixing bowl.
2. While the vegetables are steaming, melt the butter, add the sage, and saute for 3 to 4 minutes until the butter begins to become fragrant with the sage.
3. Pour the sage mixture a bit at a time into the mixing bowl, mashing the vegetables together until they are smooth. (You can use an electric mixer for this) Season with salt and pepper and drizzle any remaining sage butter over the mash. Serve warm.

Miso Maple Roasted Rainbow Carrots

Serves 4
 
One pound rainbow carrots, tops removed, scraped, and cut in quarters lengthwise
1/4 cup extra virgin olive oil
2 tablespoons white miso paste
2 tablespoons maple syrup
2 teaspoons rice vinegar
1 teaspoon soy sauce
1 tablespoon toasted sesame seeds, for garnish
2 green onions, finely chopped for garnish

1. Preheat the oven to 400 degrees, line a baking sheet silicone, aluminum foil, or parchment. 
2. Put the carrots onto the baking sheet.
3. In a small bowl whisk together the oil, miso, maple syrup, rice vinegar, and soy sauce. Pour over the carrots and toss to coat.
4. Roast for 5 to 10 minutes turning once, until the carrots are tender. Serve garnished with sesame seeds and green onions.

Tajin Sweet Potato Fries with Comeback Sauce

Serves 4
 
One pound Garnet yams, scrubbed, cut into sticks 1/4 to 1/2 inch wide and 3 inches long
1/4 cup vegetable oil
1 tablespoon Tajin
1 tablespoon honey

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

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

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

Roasted Salmon with Orange Cilantro Salsa

Serves 6
 
1/2 cup extra virgin olive oil
1 tablespoon Old Bay Seasoning, or seafood seasoning
2 1/2 pound salmon filets
3 Cara Cara oranges, peel and pith removed, segmented, and chopped
1/2 cup chopped white onion
1/2 cup chopped cilantro
2 tablespoons finely chopped Jalapeno pepper
Pinch red pepper flakes
1/4 cup 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.

Fennel and Orange Salad

Serves 4
 
1 bunch red frill mustard greens, washed, spun dry and chopped
1 fennel bulb, wispy ends removed, and thinly sliced
3 cara cara oranges, peel and pith removed, and sliced 1/2-inch thick
1 cup oil cured pitted olives, or pitted Kalamata olives
8-ounces buratta, torn
1/2 cup red wine vinegar
1 cup extra virgin olive oil
1 teaspoon dried oregano
Salt and pepper

1. Line a serving platter with the mustard greens.
2. Arrange the fennel and oranges alternately around the outside of the platter and sprinkled the olives over the fennel and oranges. Arrange the buratta in the center.
3. In a mixing bowl, whisk together the vinegar, oil, and oregano. Season with salt and pepper. Drizzle the dressing over the salad and serve at room temperature.

Chickpea, Mustard Green and Orzo Soup

Serves 6
 
2 tablespoons extra-virgin olive oil
2 medium carrots, peeled and finely chopped
1 small fennel bulb finely chopped
1/2 cup sweet yellow onion, finely chopped
2 cloves garlic, minced
 Pinch crushed red pepper flakes
2 teaspoons minced fresh rosemary
3 cups chicken or vegetable broth
One 15-ounce can chickpeas, rinsed and drained
1 cup chopped tomatoes
1 bunch red mustard greens, washed, spun dry and chopped
Chopped rind of Parmigiano Reggiano
1 1/2 cups cooked orzo pasta, or other small pasta such as pennette
 Salt and freshly ground black pepper
1/2 cup finely grated Parmigiano Reggiano cheese, for garnish
Extra virgin olive oil for garnish

1. In a Dutch oven, heat the oil, saute the carrots, fennel, onion, garlic, red pepper flakes, and rosemary for 5 to 7 minutes until the vegetables tender.
2. Add the broth, chickpeas, and tomatoes, bring to a simmer, and cook for 10 minutes.
3. Add the mustard greens and Parmigiano rind (if using) and simmer for 20 minutes until the mustard greens are tender. Add the pasta, remove the bay leaf and season with salt and pepper.
4. serve garnished with Parmigiano Reggiano and a drizzle of extra virgin olive oil.

Baby Lettuce Salad with Honey Garlic Dressing

Serves 4
 
2 heads Lollo Rosso lettuce, washed and spun dry
2 green onions, finely chopped using only the white part
3 red radishes, ends trimmed, and thinly sliced
1 tablespoon finely chopped garlic
1/4 cup rice vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1/3 cup extra virgin olive oil
Salt and pepper

1. Put the lettuces, onions, and radishes into a salad bowl.
2. In a small bowl, whisk together the garlic, vinegar, honey, mustard, and oil. Season with salt and pepper.
3. Pour the dressing over the salad greens and toss to coat. Plate the salad and serve.

Oro Blanco, Cara Cara Marmalade

Makes about 3 pints
 
2 Oro Blanco grapefruit
4 to 5 Cara Cara oranges
3 cups water
6 1/2 cups sugar
One 1 3/4-ounce package pectin

1. Using a swivel peeler remove the zest from the fruit and cut the zest into 1/4-inch pieces. Add the zest to a saucepan with 3 cups of water and bring to a boil. Simmer for 30 minutes. Drain the zest and reserve the water.
2. While the zest is boiling, cut the ends off the fruit, and remove the pith (white membrane) from the fruit.
3. Slice the fruit in half, and then slice into 1/4-inch half-moon slices.
4. Add the fruit, zest, and sugar to the zest cooking liquid, and bring to a boil, the marmalade should reach 220 degrees on a candy thermometer.
5. Add the pectin and remove from the heat.
6. Skim any foam from the top of the marmalade and stir gently.
7. Transfer to heat-proof containers, cool to room temperature and refrigerate for up to 1 month.
8. The marmalade can be canned, in canning jars if desired.

Oro Blanco Sangria

Serves 4 to 6
 
1 cup superfine sugar
1 cup hot water
2 750-ounce bottles Riesling or Chablis
1 Oro Blanco, ends removed, and sliced 1/4-inch thick
2 cara cara oranges, peeled, and segmented
1/2 cup Triple Sec
One 750-ounce bottle sparkling water
Orange slices, or lime slices for garnish

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

Orange Upside Down Cake

Serves 10
 
    1/2 cup unsalted butter
    3/4 cups firmly packed light brown sugar   
    2 Cara Cara 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.

Artichokes Roman Style

Serves 4
 
1 pound baby artichokes
1/3 cup lemon juice
1/2 cup white wine
1/3 cup extra virgin olive oil
3 cloves garlic
1/4 cup loosely-packed fresh parsley leaves, chopped
1/4 cup loosely-packed fresh mint leaves, chopped
Salt and freshly ground pepper

1. Cut any tough lower outer leaves from the artichokes, cut off pointed tips, and trim the stem. Cut into quarters.
2. In a large skillet, heat the lemon juice, wine, olive oil and garlic together.
3. Add the artichokes and bring to a simmer. Cover and simmer for 5 minutes, remove the cover, adding the parsley and mint. Simmer until the artichokes are tender. Serve in a pool of the pan sauce.

Tagliatelle with Pancetta and Baby Artichokes

1 pound baby artichokes
1/4 cup extra virgin olive oil
1 1/2-inch slice of pancetta, cut into fine dice
2 garlic cloves, minced
1/2 cup heavy cream
One pound Tagliatelle egg pasta, cooked 3 minutes short of al dente saving some of the pasta water
Salt and freshly ground black pepper
1 cup grated Pecorino cheese

1. . Steam the artichokes for 10 minutes until tender. Drain and set aside.
2. In a large skillet, heat the oil and saute the pancetta until it is crispy. Add the garlic, and saute another minute. Add the artichokes and toss to coat with the ingredients. Add the cream and bring to a boil. Simmer for 3 minutes.
3. Add the cooked pasta to the skillet and toss to coat the pasta. If the sauce needs a bit of pasta water add it a few tablespoons at a time. Taste the pasta, and season with salt or pepper. Serve the pasta garnished with Pecorino cheese.

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

• Orange Carrots – Dacquisto Farms
• Lee Tangerines – Friends Ranches
• White Avalanche Beets – Dacquisto Farms
• Rainbow Chard – Fresno Evergreen
• White Cauliflower – Black Sheep Produce
• Fuji Apples – Cuyama Orchards
• Sugar Snap Peas – Dacquisto Farms
• Mixed Kale – Dacquisto Farms

Farmer’s Choice

• Alaskan Fingerling Potatoes – Weiser Family Farms
• Brussels Sprouts – Two Peas in a Pod

Farmers’ Market Box Recipes:

Cauliflower Couscous

Serves 6
 
One white cauliflower
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped onion
1 to 11/2 cups chicken or vegetable broth
Salt and pepper
2 tablespoons finely chopped Italian parsley, basil, tarragon, or sage for garnish

1. Cut the cauliflower into large pieces. Cut the head of cauliflower into quarters, then trim out the inner core from each quarter. Break apart the cauliflower into large florets with your hands. If the core is tender, you can chop it into pieces and add it with the florets.
2. Transfer the cauliflower to a food processor. Transfer the cauliflower to a food processor fitted with the blade attachment. Don’t fill the food processor more than 3/4 full; if necessary, process in two batches.
3. Pulse the cauliflower until completely broken down.
4. Process the cauliflower in 1-second pulses until completely broken down into couscous-sized granules. (Alternatively, grate the florets on the large holes of a box grater.)
5. Pull out any unprocessed pieces. Some florets or large pieces of cauliflower might remain intact. Pull these out and set them aside. Transfer the cauliflower couscous to another container and re-process any large pieces.
6. The “couscous” will keep in zip-lock bags in the refrigerator for 3 days, or can be frozen for up to 2 months.
7. In a skillet, heat the oil, saute the garlic and onion until the onion is translucent.
8. Add the cauliflower and 1/2 cup broth, simmering until the cauliflower is tender, about 5 minutes.
9. Season with salt and pepper and serve garnished with chopped herbs.

Loaded Cauliflower Casserole

Serves 6
Think “loaded baked potatoes” and you’ll see the similarity.  You can change up the flavors here, subbing in chorizo for the bacon, and pepper jack for the cheddar, and red onion for the scallions. Or you can use marinara or pizza sauce in place of the cheese sauce, mozzarella, and Parmigiano for the cheddar for a pizza pie version. Lots of ways to make this your own.
 
1 head cauliflower cut into bite-size florets
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 strips bacon cooked crisp, crumbled and saving the drippings
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 1/2 cups grated sharp white or yellow cheddar cheese
Few drops Tabasco
3 thinly sliced scallions, using the white and tender green parts
1/3 cup grated Parmesan cheese

1. Preheat the oven to 400 degrees, and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. 
2. In a bowl, combine the cauliflower, salt, pepper and 3 tablespoons of bacon drippings, tossing to coat.
3. Spread into the pan, and roast for 15 minutes.
4. While the cauliflower is roasting, heat 3 tablespoons of bacon drippings in a saucepan, and whisk in the flour, cooking for 2 to 3 minutes. 
5. Add the milk, and whisk until smooth and the mixture boils.
6. Remove from the heat, and whisk in the bacon, Tabasco, and half of the scallions.
7. Pour over the cooked cauliflower, and sprinkle with the remaining cheese.
8. Roast another 15 minutes and serve hot.

Carrot and Apple Slaw

Serves 4 to 6
 
One bunch orange carrots, grated or julienne
3 Fuji apples, cored and cut into julienne
1/4 cup apple cider or apple juice
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
2 tablespoons Dijon mustard
2/3 cup canola oil
Salt and pepper
1 cup crumbled blue cheese

1. In a salad bowl, combine the carrots and apples.
2. In another bowl, whisk together the cider, vinegar, brown sugar, mustard, and canola oil. Season with salt and pepper.
3. Toss with the vegetables, add the blue cheese, and re-toss to combine. Serve cold.

Sweet and Spicy Carrots

Serves 4 to 6
 
1 bunch carrots, scarped, ends trimmed, cut into 1/2-inch thick rounds
2 tablespoons olive oil
1 teaspoon Sriracha
1 tablespoon honey
1 garlic clove, smashed
1/4 cup lemon juice
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
Toasted sesame seeds, for garnish

1. Steam the carrots for 5 minutes until crisp/tender. Cool slightly.
2. In a bowl, whisk together the oil, Sriracha, honey, garlic, lemon juice, cilantro, and parsley.
3. Pour over the carrots and toss to coat. Sprinkle with sesame seeds and serve at room temperature.

Mixed Kale and Apple Salad with Sesame Ginger Dressing

For the Dressing
1 garlic clove, minced
1 teaspoon grated ginger
3 tablespoons rice vinegar
2 teaspoons soy sauce
1 teaspoon honey
5 tablespoons canola oil
2 tablespoons sesame oil

1. In a mixing bowl, whisk together the garlic, ginger, vinegar, soy sauce, honey, canola, and sesame oils. Refrigerate for up to 5 days.

For the Salad
1 bunch mixed kale, washed, spun dry and tough stems removed
2 Fuji apples, cored, and thinly sliced
2 tangerines, peeled, and segmented
3 thin slices red onion cut into 1/2-moons
2 tablespoons toasted sesame seeds

1. Put the kale, apples, tangerines, and onion into a salad bowl. Toss with the sesame ginger dressing, and garnish with the sesame seeds.

Roasted White Beet and Tangerine Salad

Serves 4 to 6
 
1 bunch white avalanche beets, scrubbed, and tops removed (see save the greens)
1/3 cup aged Balsamic vinegar
2 tablespoons tangerine juice
1/2 cup extra virgin olive oil
1/4 cup packed basil leaves, thinly sliced
Salt and pepper
1 head butter lettuce, washed spun dry and separated into leaves
2 tangerines, peeled and separated into segments
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. Surround the lettuce with the tangerine segments 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, served on crostini with cheese, or stirred into rice.

Beef Stir Fry with Sugar Snap Peas

Serves 4
 
1 pound lean beef, cut into 1/4-inch strips
1/4 cup soy sauce
2 teaspoons toasted sesame oil, more for garnish
1/2 teaspoon freshly ground black pepper
1/2 pound sugar snap peas, trimmed
3  scallions, thinly sliced, using the white and tender green parts
2/3 cup chicken broth
3 tablespoons Mirin rice wine
1 tablespoon cornstarch
3 tablespoons peanut or canola oil
4 garlic cloves, minced
 Steamed rice for serving
2 tablespoons toasted sesame seeds for garnish

1. In a medium bowl, mix beef, 2 tablespoons soy sauce, sesame oil, salt and pepper. Set aside.
2. Thinly slice sugar snap peas crosswise into disks.
3. In a small bowl, mix chicken broth, Mirin, 2 tablespoons water, remaining 2 tablespoon soy sauce and cornstarch.
4. Heat a large skillet over high heat. Add 2 tablespoons oil. When pan is hot, stir-fry beef until browned, about 2 minutes. Transfer beef and any liquid to a plate.
5. Add remaining tablespoon oil to skillet and when hot, add garlic and scallion until lightly browned, about 1 minute.
6. Add sugar snap peas and chicken broth mixture, lower heat to medium and cover. Let cook for 2 minutes. Transfer beef and juices to skillet and stir-fry 2 minutes. Serve over rice, garnished with additional sesame oil, and sesame seeds.

Roasted Chard and Carrot Pasta

Serves 6
 
1/4 cup extra virgin olive oil
1/8 pound pancetta, finely diced
3 garlic cloves, smashed
8 sage leaves, coarsely chopped
One onion, finely chopped
1 bunch rainbow chard, tough stems removed, leaves cut into 1/2-inch ribbons
1 bunch rainbow carrots, finely chopped
Salt and pepper
One pound shaped pasta like farfalle, penne, rigatoni, or shells, cooked 3 minutes short of al dente saving some of the hot pasta water
1/2 cup 1/2 and 1/2 or hot pasta water
1 1/2 cups grated Parmigiano Reggiano
Salt and pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment. 
2. In a large bowl, toss together the oil, pancetta, garlic, sage, onion, chard, and carrots. Season liberally with salt and pepper.
3. Spread onto the baking sheet and roast for 20 minutes, turn the vegetables and roast another 10 minutes, until the carrots are tender.
4. Toss the pasta with the vegetables add the 1/2 and 1/2 or pasta water and 1 cup of cheese to make a creamy sauce.  Serve the pasta garnished with the remaining cheese.

Beans and Greens

Serves 6
Wondering what to do with the rind from Parmigiano Reggiano? It is totally edible but can be rock hard.  I store mine in a Ziplock bag in the freezer and then use them in soups, sauces, stews, and side dishes, once cooked, they are chewy, and add a delicious flavor to dishes.
 
4 tablespoons extra virgin olive oil
3 garlic cloves minced
Pinch red pepper flakes
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
One 14.5-ounce can cannellini or small white beans, drained and rinsed
1 cup chicken or vegetable broth
1/4 cup chopped rind of Parmigiano Reggiano (optional)

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

Apple Pie Bars

Serves 6
 
3 cups all-purpose flour
1 cup sugar
1 teaspoon salt
3 sticks cold unsalted butter, cut into cubes
3/4 cup toasted chopped pecans
1 teaspoon ground cinnamon

1. Preheat oven to 350 degrees. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. Pulse flour, sugar, and salt in a food processor with the blade attachment to mix.
3. Add butter and pulse until mixture resembles coarse sand.
4. Put 1 1/2 cups in a medium bowl and mix in pecans and cinnamon. Cover and refrigerate.
5. Pour remaining mixture into prepared pan and spread in an even layer, then press into bottom of pan and 1/2 inch up the sides.
6. Bake until golden brown and dry to the touch, 20 to 25 minutes. Cool on a wire rack. Raise oven temperature to 375 degrees.

For the Apples
 
1 pound Fuji apples peeled, cored and cut into 1/8-inch slices
1 tablespoon lemon juice
¼ cup unsalted butter (1/2 stick)
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 cup grams sugar

1. Toss  the apples with the lemon juice in a large bowl. Melt butter in a large sauté pan set over medium-high heat. Stir in cinnamon, nutmeg, and sizzle for 15 seconds.
2. Add apples and cook, stirring often, until just starting to soften, about 5 minutes.
3. Add sugar and stir well. Cook, stirring occasionally, until all liquid releases from the apples then evaporates, 10 to 15 minutes. The mixture should be quite dry and the apples tender, but not sticking to the pan. Remove from heat and cool.
4. Spread apple filling evenly over crust and press down gently to get rid of any gaps between the apple slices. Uncover the reserved walnut mixture and break off pebble-sized pieces. Arrange pieces in a lattice or striped pattern over filling or scatter evenly on top.
5. Bake until the topping is golden brown, 45 to 50 minutes. Cool completely in pan on a rack.
6. When cooled, cut into squares, and serve.

Pancetta Roasted Balsamic Brussels Sprouts

Serves 4
 
1/2 pound brussels sprouts, ends trimmed, and quartered
1/4 cup finely chopped shallot
2 garlic cloves, minced
1/4 pound pancetta, finely diced
Salt and pepper
1/2 cup extra virgin olive oil
1/3 cup aged balsamic vinegar

1. Preheat the oven to 375 degrees, and line a baking sheet with parchment, silicone, or aluminum foil.
2. In a bowl, mix together the sprouts, shallot, garlic, pancetta, salt, pepper and oil.  Spread the mixture onto the baking sheet and roast for 30 minutes, turning once, until the sprouts are golden brown.
3. Remove to a serving bowl, and drizzle with the vinegar to serve.

Brussels Sprouts Salad with Warm Bacon Vinaigrette

Serves 4
 
4 slices bacon, cut into 1/2-inch pieces
1 shallot, finely diced
1/4 cup red wine vinegar
1 tablespoon whole-grain mustard
1 teaspoon brown sugar
Salt and pepper
1/2  pound Brussels sprouts, trimmed, halved, and sliced thin
1 cup finely shredded red cabbage
2 ounces Ricotta Salata, shaved into thin strips using vegetable peeler

1. In a skillet, cook the bacon, until crispy, remove from the pan, add the shallot to the skillet and saute till the shallot is translucent.
2. Add the vinegar, mustard, and sugar to the skillet, and whisk to blend.
3. Add the sprouts and cabbage, and saute for 2 minutes to wilt the vegetables.
4. Transfer to a serving bowl, garish with the bacon and ricotta salata.

Braised Lemon Parsley Fingerling Potatoes

Serves 2 to 4
 
1/2 pound fingerling potatoes, scrubbed
2 tablespoons extra-virgin olive oil
1 scallion, thinly sliced, using the white and tender green parts
2 garlic cloves, minced
Salt and pepper
1 tablespoon chopped fresh parsley
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice

1. Arrange the potatoes in a skillet in one layer. Add the remaining ingredients, bring to a simmer, and simmer for 15 to 20 minutes until the potatoes are tender. Season with salt and pepper, and serve. 

Potato Hash

Serves 4
 
1/2 pound fingerling potatoes, scrubbed and cut into 1/2-inch dice
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 cup finely chopped yellow onion
1/2 cup finely chopped red bell pepper
2 garlic cloves
Salt and freshly ground black pepper
1/2 teaspoon sweet paprika
2 tablespoons finely chopped Italian parsley

1. Bring 4 quarts of salted water to a boil, add the potatoes and baking soda, simmer for 10 minutes.  Drain well and set aside.
2. In a large skillet, heat the oil and butter, add the onion, bell pepper and garlic, and saute until the onion begins to turn golden brown.
3. Add the potatoes to the skillet, tossing to coat in the garlic/oil mixture. Saute for 5 to 8 minutes, turning frequently, till the potatoes are nice browned. Season with salt, pepper and paprika, and serve garnished with Italian parsley.
4. Cook’s Note:  if you’d like, you can crack 4 eggs over the potatoes and bake them at 350 degrees for 6 to 10 minutes until done to your liking.   

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

• Red Yams – Fresno Evergreen Farms
• Sugar Snap Peas – Her Produce
• Leeks – Fresno Evergreen Farms
• Fennel – Fresno Evergreen Farms
• Gold Beets – Tamai Farms
• Rainbow Chard – McGrath Farms
• Celery – JR Organics
• Red Radish – McGrath Farms
• Navel Oranges – Polito Farms

Farmer’s Choice

• Fuyu Persimmons – Burkart Organics
• Sweetie Apples – Cuyama Orchards

Farmers’ Market Box Recipes:

Fennel and Orange Salad

Serves 6
 
1 fennel bulb
4 navel oranges, peel and pith removed: sliced 1/2-inch thick
1 red onion, thinly sliced into 1/2-moons
2 tablespoons finely chopped oregano (see note)
3 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
Salt and pepper

1. Remove the root end and wispy fronds of the fennel, thinly slice, and alternate on a serving platter with the oranges.
2. Sprinkle the fennel and oranges with spring onion and oregano.
3. In a small bowl, whisk together the vinegar and olive oil. Season with salt and pepper and serve at room temperature.
4. Oregano is the traditional herb used in this salad on the island of Sicily; you can of course substitute your favorite herb here, basil works well, as well as sage and Italian parsley.

Potato and Fennel Gratin

Serves 6
 
1 fennel bulb, wispy ends removed, and thinly sliced
1 leek, thinly sliced, using the white and tender green parts
2 tablespoons good olive oil
1 tablespoon unsalted butter
2 cups heavy cream
1 cup whole milk
1 pound low starch potatoes, thinly sliced (Yukon golds work well here)
1 teaspoon salt
1/2 teaspoon Tabasco
1 1/2 cups shredded Gruyère cheese
½ cup finely grated Parmigiano Reggiano 

1. Preheat the oven to 350 degrees F.
2. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
3. In a large skillet, melt the butter in the olive oil, sauté the fennel and leek for 5 to 7 minutes, or until the fennel begins to soften.
4. Add the cream and milk to the skillet, add the potatoes, salt, and Tabasco. Simmer the potato mixture until the potatoes are tender.
5. Transfer the potatoes to the prepared baking dish and sprinkle the cheeses evenly over the top of the potatoes.
6. Bake the gratin covered with aluminum foil for 20 minutes, remove the foil and cook another 15 to 20 minutes until the sauce is bubbling and the cheese is golden brown. Allow the gratin to rest for 10 minutes before serving.

Leek and Sugar Snap Saute

Serves 4
 
3 tablespoons unsalted butter
1 cup thinly sliced leeks using the white and tender green parts
1/2 pound sugar snap peas, ends trimmed
Salt and pepper

1. In a large skillet, heat the butter, add the leeks and slowly saute until the leeks are translucent and beginning to turn golden.
2. Add the peas, and saute another 2 to 3 minutes until crisp/tender. Season with salt and pepper and serve hot.

Braised Chicken with Leeks

Serves 6
 
2 medium leeks (white and pale green parts only)
4 boneless skinless chicken breast halves (1 1/2 pounds total)
1/2 tablespoon extra virgin oil
2 1/2 tablespoons unsalted butter
1/2 cup ruby port
1/3 cup chicken broth
1/3 cup heavy cream

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

Pasta with Chard and Sausage

Serves 6
 
1/2 pound bulk sweet Italian sausage
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch rainbow chard, tough stems removed, cut into 1/2-inch ribbons
Salt and pepper
1/2 cup chicken or vegetable broth
1 pound orecchiette, penne or Farfalle, cooked 3 minutes short of al dente
1 cup grated Pecorino Romano

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

Golden Beet Salad

Serves 4
 
One bunch golden beets, scrubbed, and tops trimmed
1/4 cup orange juice
1/4 cup aged balsamic vinegar
1/2 cup extra virgin olive oil
Salt and pepper
One bunch arugula, washed and spun dry
1/2 cup crumbled goat cheese

1. Steam the beets for 20 to 30 minutes until tender when a paring knife is inserted into the center.
2. When cool enough to handle, slip off the skins, and thinly slice the beets.
3. In a small bowl, whisk together the juice, vinegar, and oil. Season with salt and pepper.
4. Toss the beets with some of the dressing.
5. Plate the arugula, drizzle with some dressing, top with the beets, and crumbled goat cheese. Drizzle with the remaining dressing.

Save the Greens Saute

Serves 4
Beet greens are a great source of iron, and they taste delicious. Saute them for a terrific side dish, or to serve on bruschetta with burrata.
 
3 tablespoons extra virgin olive oil
2 garlic cloves, sliced
1 bunch beet greens, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper

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

Garnet Yam Home Fries

Serves 6
 
1 1/2 pounds Garnet yams, peeled and cut into 1/2-inch julienne
1/4 cup olive oil or vegetable oil
2 tablespoon packed light brown sugar
3/4 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper

1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, parchment or silicone.
2. In a large bowl, combine all the ingredients, tossing to coat them evenly.
3. Roast for 20 minutes, turn the yams, and cook another 15 to 20 minutes until crispy. Serve hot.

Baked Stuffed Garnet Yams

Serves 4 to 6
 
1 pound garnet yams, scrubbed and pricked all over with the tip of a paring knife
1//4 cup unsalted butter
1 cup finely chopped leek, using the white part only
2 teaspoons finely chopped thyme leaves
Salt and pepper
1/2 cup sour cream or Greek Style yogurt
1/2 cup shredded Gruyere cheese
1/4 cup grated Parmigiano Reggiano

1. Preheat the oven to 400 degrees and roast the yams for 50 to 60 minutes until they are soft when pinched with an oven mitt.  Remove from the oven, cut in half lengthwise, and scoop out the flesh into a mixing bowl. Reduce the oven temperature to 350 degrees.
2. While the potatoes are roasting, melt the butter, and saute the leek and thyme leaves, season with salt and pepper and saute until the leeks are golden brown. Add to the bowl with the yam flesh, stir in the sour cream, and Gruyere cheese, mashing the potatoes till smooth. Season with salt and pepper, and restuff the yam halves, putting them onto a baking sheet. Sprinkle with Parmigiano Reggiano and bake for 20 minutes until the cheese is melted.
3. Cook’s Note:  Once restuffed, the yams can be cooled, and refrigerated for up to 24 hours. Bring to room temperature and bake for 20 to 30 minutes.

Crudites with Caesar Dip

Serves 6
 
1 cup mayonnaise
1 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. In a mixing bowl, whisk together all the ingredients, until blended. Cover and refrigerate for at least 4 hours. Serve with crudites.
2. Crudites:  sugar snap peas strings removed, fennel thinly sliced, celery thinly sliced, red radishes trimmed and cut in 1/2 or quarters depending on size.   

Braised Celery

Serves 4
 
1 head of celery
1 cup chicken or vegetable broth
1 cup shredded Parmigiano Reggiano
4 tablespoons extra virgin olive oil

1. Remove any tough outer ribs, and cut the celery in half lengthwise, and cut the halves in half crosswise.
2. Arrange the celery in a large Dutch oven, add the broth, and simmer, until the celery is tender, but not mushy, should take about 10 to 15 minutes.
3. Preheat the broiler. Carefully remove the celery from the broth and arrange on a baking sheet lined with a silpat or parchment and sprinkle each celery quarter with the Parmigiano, and drizzle with extra virgin olive oil.
4. Broil the celery, until the cheese is bubbling and golden brown. Remove from the oven and serve warm.

Cook’s Note:  the braising broth can be frozen and used for soups, stews, or sauces.

Cheese Note:  I like Parmigiano in this dish, but if you prefer are sharper flavor use Pecorino Romano.

Make Ahead Praline Apple French Toast

Serves 6 to 8
 
3/4 cup (1 1/2 sticks) unsalted butter, melted
1/2 cup granulated sugar
2/3 cup firmly packed light brown sugar
2 cups pecan halves
6 cups torn egg bread or good quality white bread
3 sweetie apples, peeled, cored, and chopped into 1/2-inch pieces
6 large eggs
2 cups heavy cream
1/4 cup sugar
2 teaspoons ground cinnamon
1 tablespoon vanilla extract

1. Coat with nonstick cooking spray two 9-inch round pie pans, 2 1/2 inches deep, or a 13 x 9-inch baking dish.
2. Combine the melted butter and both sugars in a medium-size bowl. Pour into the prepared pan(s), tilt to cover the bottom evenly, then arrange the pecans over the bottom.
3. Put the bread and apples in a large bowl.
4. In a medium-size bowl, beat together the eggs, cream, cinnamon, sugar, and vanilla. Pour over the bread and apples and mix well.
5. Do-Ahead: At this point, cover and refrigerate for at least 2 hours or overnight. Preheat the oven to 350°F. Pour the batter into the prepared pan(s) and bake until puffed and golden, 45 to 55 minutes.

Orange Trifle

Serves 6 to 8
This is a great make-ahead dessert, it’s best made in a glass bowl so you can see the layers, but a 13-by-9-inch baking dish will do well, too.
 
2 tablespoons fresh orange juice
2 tablespoons water
1/4 cup Grand Marnier or another orange liqueur
One 16-ounce frozen pound cake, defrosted and cut into 1/2-inch-thick slices
1 1/2 cups raspberry jam
1 navel oranges, peel and pith removed, and cut into segments
1 recipe Vanilla Custard flavored with 1/4 cup Grand Marnier, orange, or tangerine juice (see below)
2 cups heavy cream
1/3 cup slivered almonds, toasted, for garnish

1. In a bowl, combine the orange juice, Grand Marnier, and water. Set aside.
2. Cover the bottom of a large glass bowl with a single layer of pound cake slices, cutting them to fit, if necessary. Brush the cake with a little of the Grand Marnier-and-water mixture.
3. Spread the slices with some of the jam, then cover with a thin layer of custard and some of the oranges.
4. Continue layering in this manner, making sure to spread the ingredients all the way to the outer edges, so they show on the outside of the bowl. End the layering with a layer of pound cake brushed with Grand Marnier.
5. Cover, and refrigerate for at least 8 hours, or up to 24 hours.
6. When ready to serve, in a medium-bowl, using an electric mixer, whip the cream until it is forms stiff peaks. Spread the cream over the trifle. Sprinkle the almonds over the trifle and serve.

Vanilla Custard
Add 1/4 cup Grand Marnier or orange juice to the custard for the trifle
 
1/3 cup sugar
1/4 cup cornstarch
3 cups whole milk
6 large egg yolks
2 teaspoons vanilla paste or extract

1. In a 2-quart saucepan, whisk together the sugar, cornstarch, milk, and egg yolks until smooth. Place over medium-high heat and whisk until the mixture thickens and comes to a boil, 4 to 5 minutes.
2. Remove from the heat and stir in the vanilla. Transfer to a glass bowl and press plastic wrap against the surface, to keep a skin from forming.
3. Do-Ahead: At this point, cool, refrigerate for at least 4 hours or and up to 4 days, or freeze for up to 1 month.

Crostini with Radish Butter and Fleur de Sel

Serves 6
This butter is a terrific appetizer to serve with cocktails, sparkling wine or ideally with a crisp rose. It will keep in the refrigerator for a few days.
 
One bunch red radish, trimmed, at room temperature
2 tablespoons chopped garlic chives
6 tablespoons unsalted butter softened
1/4 teaspoon fleur de sel
1/8 teaspoon freshly ground white or black pepper
Crostini, water crackers, or English cucumbers, sliced

1. Put the radishes in the bowl of a food processor and pulse until the radish is chopped into fine dice, four or five 3-second pulses.
2. Transfer the contents to a length of cheesecloth or a double thickness of paper towels and wring out the excess liquid.
3. Transfer to a medium bowl add 4 tablespoons of the butter and the garlic chives.
4. With a rubber spatula, cream the radish and butter together, adding more butter 1 tablespoon at a time, until the mixture comes together in a smooth, pliable mass.
5. Transfer the mixture to a 2-cup ramekin or bowl, sprinkle the salt and pepper over the top, and serve immediately. T
6. Do-Ahead:  The butter will keep, covered with plastic wrap, in the refrigerator for up to 2 days. Remove it from the refrigerator 15 minutes before serving to let it soften. Sprinkle the salt and freshly ground pepper over the radish butter before serving.

Orange and Persimmon Salad

Serves 4
 
One bunch arugula washed and spun dry
2 oranges peel and pith removed, and sliced
2 Fuyu persimmons, peeled, cored, and thinly sliced
1 tablespoon finely chopped garlic chives
2 tablespoons white wine vinegar
1/4 cup extra virgin olive oil
Salt and pepper

1. Arrange the arugula on a serving platter.
2. Top with the oranges, and persimmon slices in a decorative pattern.
3. In a small bowl, whisk together the garlic chives, vinegar, and oil. Season with salt and pepper.
4. Drizzle the dressing over the salad and serve.

Braised Pork with Apples

Serves 6
 
2 tablespoons oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
One 4-pound boneless pork loin roast
2 tablespoons unsalted butter
2 large sweet onions, cut in half and thinly sliced into half-moons
4 apples, peeled, cored, and cut into 1/2-inch wedges
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 teaspoon dried thyme
1/3 cup firmly packed light brown sugar
1 1/2 cups apple cider
1/2 cup beef broth
1/2 cup chicken broth
1/4 cup finely chopped Italian parsley
3 tablespoons softened unsalted butter mixed with 3 tablespoons all-purpose flour
12 ounces wide egg noodles, cooked to al dente for serving
2 to 3 tablespoons unsalted butter for the noodles
Salt and pepper

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

Slow Cooker Savvy: Prepare the pork on stovetop through step 2, then transfer everything to a 6-quart slow cooker. Cover and cook on Low for 8 to 9 hours. Add the parsley and the butter flour mixture, cook another 15 minutes until the sauce is thickened.

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

• Gold Bar Squash – JR Organics
• Chinese Eggplant – Her Produce
• Satina B Potatoes – Weiser Family Farms
• Satsuma Tangerines – Regier Family Farms
• White Cauliflower – Black Sheep Produce
• Rainbow Carrots – Dacquisto Farms
• Blue Lake Beans – JR Organics
• Red Russian Kale – Milliken Farms

Farmer’s Choice

• Thai Guava – Courtesy of Pao Fa Temple
• Pink Lady® Apples – Fair Hills Farm

Farmers’ Market Box Recipes:

Melting Potatoes

Serves 4
 
2 tablespoons extra virgin olive oil                                                        
1 pound Satina potatoes, scrubbed, and cut into 1/2-inch chunks
1/2 cup chicken or vegetable broth
1 tablespoon finely chopped rosemary
1 teaspoon thyme leaves
2 tablespoons unsalted butter
1 garlic clove slices
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon finely chopped Italian parsley

1. In a large skillet, heat the oil, add the potatoes in a single layer, and cook on high for 2 to 3 minutes flip the potatoes and cook another 2 to 3 minutes.
2. Pour the broth over the potatoes, add the rosemary, thyme and butter, season with salt and pepper, and cover. Simmer on medium heat for 5 to 7 minutes, until tender.
3. Uncover, and allow any liquid to evaporate. Garnish with the parsley and serve.

Baked Cauliflower and Goat Cheese Dip

Serves 6
 
1 head cauliflower, cut into florets
Salt and pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
1 medium shallot, finely chopped
Pinch red pepper flakes
1 tablespoon Dijon mustard
4 ounces cream cheese, softened
8 ounces goat cheese, softened
1/4 cup freshly grated Parmigiano Reggiano cheese
1/4 cup fresh breadcrumbs
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped Italian parsley
Toasted baguette slices or fresh vegetables to dip

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

Cauliflower with Capers, Raisins and Breadcrumbs

Serves 8 to 10
 
1 large head cauliflower, cut into florets
6 tablespoons olive oil
3 garlic cloves, thinly sliced
2 tablespoons salted packed capers, soaked, rinsed, patted dry
3/4 cup fresh breadcrumbs
1/2 cup chicken broth
1 teaspoon anchovy paste
1/3 cup golden raisins
1 tablespoon white wine vinegar
2 tablespoons chopped Italian parsley

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

Eggplant Polpette

Serves 4
Polpette are small balls of savory mixtures, like meatballs, here is a great recipe for a meatless dish.
You can use Chinese or Italian eggplants in this recipe.
 
1/4 cup extra virgin olive oil
1 pound Chinese eggplant, stem end trimmed, and cut in half
2 garlic cloves, minced
3 cups fresh breadcrumbs
2 large eggs, lightly beaten
1 tablespoon minced fresh basil
1/2 cup freshly grated Pecorino Romano cheese
1 tablespoon minced Italian parsley
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour
Vegetable oil for cooking the meatballs

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

Roasted Tomato Sauce

Makes about 4 cups
 
1 pound Roma tomatoes, cored, and cut into quarters
1 pound beefsteak tomatoes, cored, and coarsely chopped
1/2 cup extra virgin olive oil
2 teaspoons dried basil
1/2 cup chopped red spring onion
3 cloves garlic, coarsely chopped
1 tablespoon brown sugar
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh parsley

1. Preheat the oven to 375°F. Line a jelly roll pan with a silicone liner, parchment paper, or aluminum foil.
2. Put the tomatoes in a large glass bowl. Stir in the olive oil, basil, onion, garlic, brown sugar salt, and pepper, being careful not to tear the tomatoes.
3. Pour onto the prepared pan, spreading it out in a single layer. Bake until the tomato liquid is absorbed, and the tomatoes have firmed up and turn a deep red color, 35 to 45 minutes, checking to make sure that the tomatoes and garlic don’t brown. 
4. Transfer the tomato mixture to blender or food processor, and pulse to break up the tomatoes. Stir in the basil and parsley.
5. Do-Ahead:  The sauce can be refrigerated for up to 2 days, or frozen for up to 3 months.
6. Cook’s Note:  The sauce is delicious with pasta, over chicken, steak, and pork, or as a dipping sauce for the eggplant polpette.
7. Creamy Tomato Soup: Once the tomatoes have been pureed, remove 2 cups of the puree.  In a saucepan, combine the puree with 2 cups chicken or vegetable broth, and 1/2 cup heavy cream.  Serve the soup garnished with additional fresh chopped basil or parsley.

Pork and Chinese Eggplant

Serves 4
 
1/2 pound Chinese eggplant, stem end removed, and cut into bite sized pieces
2 scallions, finely chopped
1 teaspoon grated ginger
2 garlic cloves, minced
2 teaspoon chili garlic sauce
1 tablespoon rice vinegar
1 teaspoon honey
2 tablespoons soy sauce
1 tablespoon rice wine (mirin)
1 teaspoon cornstarch
1/2 pound ground pork (or sub in ground chicken or turkey)
3 tablespoons vegetable oil

1. In a small bowl, mix 3 tablespoons of scallions, ginger, garlic, and chili garlic sauce.  Set aside.
2. In another bowl, mix the vinegar, sugar, and soy sauce.
3. In another bowl, mix the pork, rice wine and cornstarch.
4. Heat the oil in a wok, add the eggplant, and cook until the eggplant is soft, about 5 minutes.
5. Add the pork, and cook, until the pork is no longer pink, and there are no large pieces.
6. Add the scallion mixture and stir for 1 minute. Add the vinegar mixture, and cook another 2 minutes, until the eggplant is tender. Sprinkle with the remaining scallions and serve.

Gold Bar Squash Gratin

Serves 6
 
1 red spring onion, thinly sliced thin
Salt and pepper
3 garlic cloves, minced
1 tablespoon minced fresh thyme
1 cup heavy cream
1 cup whole milk
1/2 pound gold bar squash, ends trimmed and sliced 1/2-inch thick
1 cup fresh breadcrumbs
1/4 cup shredded Gruyere cheese
1/4 cup grated Parmigiano Reggiano
2 tablespoons melted unsalted butter, or extra virgin olive oil

1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a large skillet, combine the onion, salt, pepper, garlic, thyme, cream, milk, and squash. Bring to a boil, and simmer for 10 minutes until the squash is tender.
3. In a small bowl, combine the breadcrumbs, cheeses, and butter.
4. Transfer the squash mixture to the baking dish, and sprinkle with the bread crumb mixture.
5. Bake for 20 to 30 minutes until the casserole is bubbling and the breadcrumbs are golden brown. Allow to rest for 10 minutes before serving

Tangerine Chicken

Serves 4 to 6
This is delicious either hot or at room temperature for a picnic. You will need an oven-proof skillet, cast iron works well here.
 
1 cup tangerine juice
2 1/2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons honey
 2 teaspoons cornstarch
2 1/2 pounds chicken parts, thighs and drumsticks work well here (you’ll need about 8 pieces) 
salt and freshly ground pepper
2 tablespoons vegetable oil
3 garlic cloves, minced
1 teaspoon grated ginger
1/2 cup finely chopped tangerine peel
2 scallions, finely chopped

1. Preheat the oven to 400 degrees. 
2. In a mixing bowl, whisk together the juice, vinegar, soy sauce, honey, and cornstarch. Set aside.
3. Season the chicken liberally with salt and pepper.
4. Heat the oil in an oven-proof skillet over medium high heat and brown the chicken on all sides. When the chicken is browned, remove to a plate, reduce the heat to medium add the garlic, ginger, and tangerine peel, and saute for 1 minute. Add the sauce and bring to a boil. Return the chicken pieces to the skillet, turning in the sauce. Roast for 15 to 20 minutes, until the chicken registers 165 degrees on an instant read meat thermometer. Sprinkle with the scallions and serve.

Tangerine Cosmo

Serves 4
 
1/2 cup tangerine juice
1/4 cup fresh lime juice
1/3 cup cranberry juice
1 cup vodka
Ice

1. In a large pitcher, combine the ingredients, fill the pitcher with ice, and stir to blend.

Tangerine Margaritas

Serves 4 to 6
 
Lime wedges
Coarse salt
1 cup gold tequila
3/4 cup fresh lime juice
3/4 cup fresh tangerine juice
1/4 cup orange liqueur
Ice

1. Rub the cut side of the lime on the outside rim of an on-the-rocks glass and dip the rim into coarse salt.
2. Put the tequila, lime juice, tangerine juice, and orange liqueur into a blender. Add ice to fill. Blend the margarita and pour into the prepared glasses to serve.

Green Bean Salad

Serves 4
 
1/2 pound green beans, ends trimmed
1/4 cup finely chopped scallions
1/4 cup finely chopped basil
1/4 cup fresh lemon juice
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
Salt and pepper

1. Bring 4 quarts of salted water to a boil. Add the beans and cook for 3 to 5 minutes until crisp/tender.
2. Drain thoroughly, and season with salt and pepper. Add to a salad bowl with the scallions and basil.
3. In a mixing bowl, whisk together the lemon juice, Dijon mustard and oil. Season with salt and pepper and toss with the beans. Serve at room temperature.

Green Bean Salad with Warm Bacon Dressing

Serves 4
 
1/2 pound green beans, ends trimmed
6 strips thick cut bacon, cut into 1/2-inch pieces
1/4 cup finely chopped shallots
1/4 cup sherry wine vinegar
3 tablespoons Dijon mustard
1 tablespoon brown sugar

1. Bring 4 quarts of salted water to a boil.  Add the beans and cook for 3 to 5 minutes until crisp/tender.
2. Drain thoroughly, and season with salt and pepper. Add to a salad bowl.
3. In a skillet, cook the bacon until it is crispy, add the shallots, and saute until the shallots are softened, about 3 minutes.
4. Add the wine, mustard, and brown sugar, and stir until blended.
5. Pour the warm dressing over the beans and toss to coat. Serve warm.

Mediterranean Greens

Serves 4
 
One bunch red Russian 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 

Kale and Apple Slaw

Serves 6
 
    3 tablespoons white miso paste
    2 tablespoons fresh lemon juice
    1 tablespoon rice wine vinegar
    1/2 teaspoon toasted sesame oil
    3 tablespoons sugar
    2 tablespoons extra virgin olive oil
    1/4 teaspoon ground white pepper
    1 bunch kale tough stems removed and cut into 1/2-inch ribbons
    1 pink lady apple, cored and grated on the large holes of a box grater (about 1/2 cup total)
    2 medium rainbow 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.

Rainbow Carrot Salad

Serves 4 to 6
 
1 bunch rainbow 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.

Roasted Rainbow Carrots with Carrot Top Pesto

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

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

Carrot Top Pesto

Makes about 3 cups
 
2 cups chopped carrot tops, washed and spun dry
2 garlic cloves
1/2 cup grated Parmigiano Reggiano
1/4 cup almonds
1/2 cup extra virgin olive oil
Salt and pepper

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

Guava Syrup

Makes about 1 1/2 cups
To prepare guavas, cut off the ends, then cut in half, and scoop out the seeds.
4 guavas
1 cup water
1/4 cup sugar

1. Put the guavas, water and sugar into a saucepan, and simmer for 30 minutes.
2. Push the mixture through a sieve, and return to the saucepan, bringing to a boil. Simmer another 10 minutes.
3. Cool, cover and refrigerate for up to 1 month.
4. Use Guava syrup in drinks (margaritas, Bellini) over pancakes and French toast or ice cream.

Guava Jelly

3 cups guavas, peeled and chopped
3 cups water
1 tablespoon apple cider vinegar
3/4 cup sugar
1/3 cup lime juice
1 teaspoon salt

1. Place all the ingredients in a medium saucepan. Bring to a boil. Reduce heat to medium-low and simmer for 30 minutes.
2. Remove from heat and let cool. Pour mixture through a fine mesh sieve to separate out the seeds. Using a large spoon, press down on the solids to release the juices.
3. Return the now seedless mixture back to the saucepan and return to a boil. Reduce heat to medium-low and let simmer for 40 minutes or until thickened.
4. Remove from heat and let cool. Pour into jars and refrigerate until use. The jelly will thicken as it cools.

Guava Cake

1 pound fresh ripe Mexican guava
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoon ground cinnamon
1 1/2 sticks (12 ounces) unsalted butter, softened
1 cup dark brown sugar
5 eggs, separated

1. Preheat oven to 350 degrees and coat the inside of a bread pan with non-stick cooking spray.
2. In a bowl, sift together the flour, baking powder and cinnamon.
3. Trim the top and bottom off the guava and cut in half. Using a small spoon, scoop out and discard the seeds. Chop the flesh into a small dice.
4. You should have about 1 1/2 cups of chopped guava.
5. Using an electric mixer with the paddle attachment, beat the butter until creamy. Add the sugar and continue beating for several minutes until it becomes light and fluffy.
6. One at a time, add the egg yolks, beating until each one is fully incorporated before adding the next. Pour in the flour mixture and beat on medium-low speed until the flour is just incorporated, being careful not to overmix. Fold in the chopped guava by hand.
7. In a separate bowl, beat the egg whites until they hold soft, glossy peaks. Stir 1/3 of the egg whites into the batter and mix until you no longer see the whites to lighten the batter. Gently fold in the remaining whites.
8. Scrape the batter into the prepared pan and bake for 55 to 60 minutes. Allow to cool completely before slicing.

Pink Lady Apple Streusel Muffins

Makes 12
For the Muffins
 
2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
2 large eggs, room temperature
1 cup packed dark brown sugar
8 ounces crème fraîche (or full-fat sour cream)
1 teaspoon pure vanilla extract
1/2 cup (4 ounces) unsalted butter, melted and still warm
4 Pink Lady apples, peeled, cored, and diced

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

For the streusel

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

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

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.

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

• Sugar Snap Peas – Tutti Frutti Farms
• Grapefruit – Bernard Ranches
• Tokyo Turnips – County Line Harvest
• O’Henry Sweet Potatoes – Her Produce
• Bloomsale Spinach – County Line Harvest
• Romaine – Dacquisto Farms
• Curly Kale – Dacquisto Farms
• Purple Carrots – Dacquisto Farms

Farmer’s Choice

• Kishu Tangerines – Bernard Ranches
• Cherimoya – Rancho La Paz de Mi Corazon

Farmers’ Market Box Recipes:

Crudites with Fresh Herb Ranch Dip

Serves 6
 
1/2 pound sugar snap peas, ends trimmed, and washed and dried
1 bunch Tokyo baby turnips, tops removed, scrubbed, and cut into quarters
1 bunch purple carrots, tops removed, scrummed and cut lengthwise into quarters
1/2 cup mayonnaise
1/2 cup sour cream or Greek style yogurt
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 grated lemon zest
1/2 teaspoon freshly ground black pepper

1. Arrange the vegetable on a serving platter and refrigerate before serving.
2. In a mixing bowl, combine the remaining ingredients, season with additional salt and pepper if needed, and refrigerated for at least 2 hours before serving with the vegetables.
3. The dip makes an excellent sauce to serve with grilled seafood or poultry, is excellent over roasted vegetables or as a topping for baked potatoes or a dip for fries.

Pan Roasted Salmon with Grapefruit Sauce

Serves 6

For the Salmon
2 1/2 pounds salmon filets
1/3 cup extra virgin olive oil
1 teaspoon Old Bay Seasoning

1. Preheat the oven to 400 degrees. 
   Put the salmon into a baking dish.
2. Combine the oil and Old Bay and pour into the baking dish. Turn the fish to coat.
3. Roast the fish for 10 minutes per inch of thickness, or until it reaches 160 degrees on an instant read thermometer.

For the Grapefruit Sauce
Two Oro blanco grapefruit (or two star ruby grapefruit)
2 tablespoons unsalted butter
2 scallions, finely chopped using the white and tender green parts
1/2 teaspoon finely grated ginger
1 tablespoon honey
2 to 3 tablespoons grapefruit juice
2 tablespoons finely chopped basil
Salt and cayenne to taste

1. Remove the peel and pith from the grapefruit, segment the grapefruit and set aside. Squeeze the sections to get 2 to 3 tablespoons of grapefruit juice.
2. In a small skillet, heat the butter, add the scallions and ginger, and sauté for 2 minutes.
3. Add the honey and grapefruit juice, and simmer for 2 minutes until the mixture reduces a bit.
4. Add the reserved grapefruit segments, and basil. Season with salt and cayenne and serve warm over the fish.

Star Ruby Grapefruit Curd

Makes about 3 cups
 
1 1/4 cup sugar
6 large eggs
1/2 cup fresh Star ruby 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. Use the curd on toast, English muffins, with scones for tea, and as a filling for cakes, or topping for cheesecakes.

Red Grapefruit Sangria

Serves 6

1 750 mL bottle Riesling
1 cup grapefruit juice
1/2 cup simple syrup**
1 1/2 cups sliced strawberries
1 grapefruit, cut into thin slices
1 750mL bottle Prosecco (or a dry champagne)

1. In a mixing bowl, combine the Riesling, grapefruit juice, simple syrup, strawberries, and grapefruit. Cover and refrigerate for at least 4 hours, or up to 2 days.
2. When ready to serve, put a slice of grapefruit into a wine glass, along with a few slices of strawberries. Pour some of the Sangria base into a wine glass, top off with Prosecco, and serve cold.
3. To Make Simple Syrup:  Bring 1 cup of water and 1/2 cup sugar to boil and stir until the sugar is melted. Cool the syrup and store in the refrigerator for up to 2 weeks.

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 and Kale Saute

Serves 4
 
2 Tablespoons vegetable oil
2 Tablespoons chopped ginger
1/2 cup thinly sliced red onion
2 garlic cloves, minced
salt and freshly ground black pepper
1 1/2 cups O’Henry sweet potatoes scrubbed, and cut into 1/2-inch chunks
1/2 cup vegetable broth
2 tablespoons soy sauce
1 Tablespoons fish sauce
1 Tablespoons brown sugar
1 bunch kale, washed, spun dry, tough stems removed, and chopped

1. In a wok or large skillet heat the oil, and saute the ginger, onion, and garlic for 2 to 3 minutes, till the onion begins to turn translucent.
2. Add the sweet potatoes and toss in the mixture. Season with salt and pepper.
3. Add the broth, fish sauce, and sugar and simmer partially covered for 15 minutes till the potatoes are tender. Stir in the kale, and saute uncovered, until the kale is tender. Serve warm.

Baked Stuffed Sweet Potatoes

Serves 4

1 pound O’Henry sweet potatoes, scrubbed
4 tablespoons unsalted butter
2 tablespoons finely chopped shallot
1 teaspoon chopped fresh thyme
1/2 cup crumbled blue cheese
1/4 cup sour cream
4 strips bacon, cooked crisp and crumbled
Salt and pepper

1. Preheat the oven to 400 degrees, prick the yams with the sharp end of a paring knife and bake for 1 hour until soft when squeezed with an oven mitt. 
2. While the potatoes are cooking melt the butter in a small skillet, and saute the shallot and thyme until the shallot is translucent. Set aside.
3. Cut the potatoes in half lengthwise and scoop out the flesh into a mixing bowl.
4. Add the shallot mixture, cheese, sour cream, and bacon. Season with salt and pepper as needed.
5. Re-stuff the potatoes with the mixture and bake at 350 degrees for 20 minutes.

Spinach Salad with Warm Bacon Dressing

Serves 2
 
1 bunch Bloomsdale spinach, washed and spun dry
4 strips thick cut bacon, cut into 1/2-inch dice
1/4 cup finely chopped onion
2 tablespoons brown sugar
1 tablespoon Dijon mustard (or whole grain)
2 to 3 tablespoons red wine vinegar
Salt and pepper
1 hard boiled egg, chopped for garnish

1. Put the spinach in a salad bowl.
2. In a skillet, cook the bacon until crispy. Remove all but 2 tablespoons of the bacon fat, and saute the onion until translucent.
3. Add the brown sugar, mustard, and vinegar, and stir until the mixture comes to a boil, and the sugar is melted. Season with salt and pepper. The dressing can be made ahead and then reheated just before serving.
4. When ready to serve, pour the warm dressing over the salad and toss to coat. Plate the salad and sprinkle each salad with some of the hard boiled egg.

Steakhouse Style Creamed Spinach

Serves 2
 
2 tablespoons unsalted butter
1 garlic clove, minced
1 shallot finely chopped
2 bunches Bloomsdale spinach, washed, spun dry and chopped
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg

1. In a large skillet heat the butter, add the garlic and shallot and saute until the shallot is translucent. Add the spinach and toss in the mixture.
2. Add the heavy cream, salt, pepper and nutmeg, and simmer for 5 minutes to reduce the cream.
3. Serve hot.

Slow Cooker Portuguese Sausage and Kale Soup

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

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

Eat Your Greens Shakshuka

Serves 4 to 6
 
3 tablespoons olive oil
1 cup thinly red onion
3 garlic cloves, thinly sliced
Pinch red pepper flakes
1 bunch kale, tough stems removed, and leaves cut into 1/2-inch ribbons
Salt and freshly ground black pepper
1/3 cup half-and-half or heavy cream
8 large eggs
1 cup cotija cheese or queso fresco, crumbled
1 avocado, peeled, pitted, and thinly sliced for garnish

1. In a large skillet, heat the oil, and saute the onion, garlic, and red pepper, until the onions begin to caramelize, about 10 minutes.
2. Add the chard, and season liberally with salt and pepper. Saute until the chard is wilted.
3. Add the half and half or cream and stir to blend.
4. Make 8 indentations into the greens, and crack eggs onto each one.  Season the eggs with salt and pepper, and crumble cheese over each egg. Cover and cook until the eggs are set, about 7 to 8 minutes.
5. Serve from the skillet, garnished with avocado.

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.

Caesar Salad

Serves 4
 
One head romaine, washed and spun dry, chopped
1 cup mayonnaise
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
1/2 cup freshly Shredded Parmigiano Reggiano cheese
2 cups garlic croutons

1. Put the romaine into a large salad bowl.
2. In a mixing bowl, whisk together the mayonnaise, lemon juice, anchovy paste, garlic, Worcestershire, and pepper.
3. Toss with the romaine, add the cheese and croutons and re-toss before serving.

Cherimoya Sorbet

Serves 4
 
3/4 cup granulated sugar
2 to 3 large ripe cherimoya
2-1/2 tablespoons fresh lime juice
1/2 teaspoons finely grated lime zest
salt

1. In a 2-quart saucepan, combine 1 cup water with the sugar and bring to a boil over medium-high heat.
2. Stir until the sugar is dissolved. Remove from the heat and let the sugar syrup cool completely, about 15 minutes.
3. Meanwhile, cut the cherimoyas into quarters, scoop out the flesh with a spoon, and discard the seeds.
4. In a food processor, purée the cherimoya flesh until smooth. (You will need 3 cups of purée.)
5. Add the lime juice, zest, sugar syrup, and a generous pinch of salt and pulse to combine.
6. Transfer the sorbet mixture to a medium bowl, cover with plastic wrap, and refrigerate until completely chilled, about 2 hours.
7. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. The sorbet will keep, frozen, for up to 1 month.

Roasted Tangerine Pomegrante Chicken

Serves 6
 
2 tangerines, zest finely grated, juiced
1 cup pomegranate juice
1-1/2 teaspoons dried thyme leaves
1/8 teaspoons ground cinnamon
Freshly ground black pepper
6 tsp. canola oil
Kosher salt
3/4 cup chicken broth
2 O’Henry sweet potatoes, peeled and cut into 1-inch pieces
One bunch baby turnips, scrubbed and sliced on the diagonal 1/4 inch thick
1 red onion, peeled and cut into 3/4-inch-thick wedges
4-lb. chicken, cut into 8 serving pieces, trimmed of extra skin and fat, patted dry
2 tangerines, peeled and separated into segments, for garnish
1/2 cup pomegranate arils for garnish

1. Preheat the oven to 400°F.
2. In a medium saucepan, combine the orange juice and pomegranate juice. Bring to a boil over medium heat and reduce to 1/4 cup, about 15 minutes.
3. Add 1/2 teaspoon of the thyme, the cinnamon, and 1/4 teaspoon pepper.
4. Divide the mixture between two small bowls. To one bowl add 2 teaspoons of the oil and 1/2 tsp. salt.
5. To the other add the chicken broth, all but 1 teaspoon of the orange zest, and 1/4 teaspoon salt.
6. Line a baking sheet with silicone, or aluminum foil.
7. Scatter the sweet potatoes, turnips, and onion over the bottom of a baking sheet.
8. Toss with the remaining 4 teaspoon. of oil and 1 teaspoon thyme.
9. Arrange the chicken pieces, skin side up, on top of the vegetables and brush with all of the juice-oil mixture. Roast for 30 minutes.
10. Remove the pan from the oven and reduce the temperature to 375°F. Pour the juice-broth mixture around the chicken pieces.
11. Return the pan to the oven and roast until the vegetables are tender and an instant-read thermometer registers 165°F in several pieces of chicken, 20 to 30 minutes.
12. Transfer the chicken to a warmed platter. Use a slotted spoon to arrange the vegetables and walnuts around the chicken. Sprinkle the vegetables with a little salt and sprinkle the remaining orange zest overall. Arrange the tangerines and arils over the chicken.
13. Tilt the roasting pan so that the juices gather in one corner. With a large, shallow spoon, skim as much fat as possible from the pan sauce. Season the sauce to taste with salt and pepper and pour into a pitcher to pass at the table.

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.

Spinach and Tangerine Salad with Soy Dressing

Serves 4
 
1/2 cup vegetable oil
2 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/8 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
1 bunch Bloomsdale spinach, washed and spun dry
1/4 cup thinly sliced red onion
3 Kishu tangerines, peeled, and separated into segments
1/3 cup toasted sliced almonds for garnish.

1. In a small bowl, whisk together the oil, soy, vinegar, sugar, ginger, and garlic, until thickened.
2. Put the spinach, onion, and tangerines into a salad bowl, and toss with the dressing. Plate the salad and serve each portion garnished with some of the almonds.

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

• Garnet Yams – Her Produce
• Chinese Eggplant – Her Produce
• Orange Carrots – Dacquisto Farms
• Curly Spigarello – Coleman Farms
• Gold Beets – County Line Harvest
• Granny Smith Apples – Fair Hills Farm
• Rainbow Chard – County Line Harvest
• Zuchini Squash – Tutti Frutti Farms

Farmer’s Choice

• Clementine Tangerines – Penryn Orchards
• Hachiya Persimmons – Penryn Orchards

Farmers’ Market Box Recipes:

Garnet Yam Turkey Hash

Serves 6
 
3 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
1 large yellow onion, finely chopped
3 garlic cloves, minced
1 pound garnet yams, cut into 1/2-inch dice
8 sage leaves, minced
2 to 3 cups cooked turkey, either shredded or cut into 1/2-inch dice
Freshly ground black pepper
6 large eggs
Salt and freshly ground black pepper
Shaved or shredded Parmigiano Reggiano for garnish

1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, silicone or parchment. 
2. Melt the butter and olive oil in a large skillet over medium-high heat.
3. Add the onions and lower the heat to medium and cook, stirring occasionally until they are a light golden brown.
4. Place the sweet potatoes, onions, salt, sage, turkey, 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 Parmigiano cheese, if desired.

Twice Baked Garnet Yams

Serves 4
 
1 pound garnet yams, scrubbed and pierced with the sharp tip of a paring knife
1/4 cup unsalted butter
1/2 cup finely chopped sweet yellow onion
1 1/2 cups grated sharp cheddar cheese
1/3 cup sour cream
Salt and pepper
6 strips bacon, cooked crisp, and crumbled

1. Preheat the oven to 400 degrees and line a baking sheet with silicone, parchment or aluminum foil.
2. Bake the potatoes for 40 to 50 minutes until they are soft to the touch.
3. While the potatoes are baking, in a skillet heat the butter, and saute the onions until they are translucent. Transfer to a mixing bowl.
4. Remove the potatoes from the oven, and slice in half lengthwise.
5. Remove the flesh with a spoon and turn into the bowl with the leeks.
6. Mash the potatoes with 1 cup of cheddar cheese, the sour cream and bacon. Taste for seasoning, adding salt and pepper as needed.
7. Restuff the potato shells, sprinkle the tops with the remaining cheese and bake at 350 degrees for 30 minutes, until the cheese is melted, and potatoes are cooked through.

Turkey, Orzo and Rainbow Chard Soup

Serves 6
This is a great vehicle for using leftover chicken or turkey. Substitute your favorite bean for the white beans if you like. Add beet greens with the chard if you like.
 
2 tablespoons extra virgin olive oil
2 garlic cloves minced
1 teaspoon grated lemon zest
1 bunch rainbow chard, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
8 cups chicken broth
3 cups cooked shredded turkey or chicken
2 cups cooked white beans (or one 14.5-ounce can rinsed and drained)
1/4 cup chopped Parmigiano Reggiano rinds
1 cup orzo
Salt and pepper
1/3 cup grated Parmigiano Reggiano for serving

1. In a Dutch oven, heat the oil, add the garlic and lemon zest, swirling in the pan for 30 seconds.
2. Add the chard and toss to coat.
3. Add the broth, chicken, white beans, and Parmigiano rinds if using.
4. Simmer the soup for 30 minutes.
5. Add the orzo, simmer another 12 minutes until the orzo is tender.
6. Season with salt and pepper, as needed, and serve garnished with Parmigiano Reggiano.

Rainbow Chard Frittata

Serves 4 to 6
 
3 tablespoons extra virgin olive oil
1 garlic clove, minced
1 onion, 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

1. Preheat the oven to 350 degrees.
2. In a large oven-proof skillet, heat the oil, swirl the garlic in the pan till fragrant, about 30 seconds.
3. Add the onion, and saute until the it is wilted, about 3 minutes.
4. Add the chard, season with salt and pepper, and toss in the flavored oil, until wilted.
5. In a mixing bowl, whisk together the eggs, water, salt, and pepper.
6. Pour over the chard mixture, making sure that the mixture is combined.
7. Crumble the cheese over the top and bake for 8 to 10 minutes until the eggs are set.
8. Allow to rest for 5 minutes before cutting into wedges. The frittata can be served hot or at room temperature.

Spicy Chinese Eggplant and Ground Pork

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

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

Vegan Chinese Eggplant Bacon

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

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

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.

Absolutely the Best Carrot Cake

Makes 24 cupcakes, two 9-inch round/square layers, or one 13-by-9-inch pan

1 1/2 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla paste or extract
3 cups thinly shredded carrots
One 8-ounce can crushed pineapple (do not drain)
1/2 cup chopped nuts of your choice
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon

1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, pineapple and juice, and nuts, stirring until blended. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes. CUPCAKES 20 MINUTES.
3. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
4. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 2 months.

Cream Cheese Frosting
Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 48 cupcakes
 
One 3-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine
5 cups confectioners’ sugar
1/2 teaspoon orange extract
1 teaspoon vanilla paste or extract
Milk, as needed

1. Using an electric mixer beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar and extracts and beat until the mixture is of spreadable consistency. If the frosting is too thick, beat in some milk, 1/2 teaspoon at a time, until desired consistency is reached.
2. 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.

Golden Beet Salad

Serves 4
 
One head butter lettuce, washed, spun dry and separated into leaves
One bunch golden beets, roasted (see recipe below) and cut into 1/2-inch dice
1/3 cup mango nectar
1/4 cup rice vinegar
1 tablespoon Dijon mustard
2 teaspoons finely chopped shallot
1 cup vegetable oil (non-GMO canola, or grape seed oil)
Salt and pepper
1 cup crumbled goat cheese

To Roast the Beets
 
One bunch golden beets, scrubbed and tops removed (save for another use)

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

To Assemble

1. Arrange the lettuce leaves onto salad plates.
2. In a small mixing bowl, whisk together the nectar, vinegar, mustard, shallot, and oil, until thickened. Season with salt and pepper to taste.
3. Drizzle some of the dressing over the lettuce, arrange some of the beets on the lettuce, garnish with goat cheese, 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.

Zucchini Tortino

Serves 6
 
2 tablespoons extra virgin olive oil
1 garlic clove, minced
2 cups grated zucchini or summer squash
2 large eggs
1/2 cup whole milk ricotta
1/3 cup grated Pecorino
Salt and pepper

1. Preheat the oven to 350 degrees, and butter six 4-ounce ramekins.
2. In a skillet, heat the oil and saute the garlic for 30 seconds until fragrant.
3. Add the zucchini and saute until the zucchini is wilted, and the liquid in the pan is absorbed.
4. Cool.
5. In a blender, combine the eggs, ricotta, pecorino and zucchini, and blend until combined.
6. Pour the into the prepared ramekins to within 1/2-inch of the top.
7. Bake for 30 to 45 minutes until set. Allow to rest for 5 minutes then turn out onto a plate in a pool of Pecorino Sauce.

For the Sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1 cup grated Pecorino Romano
Salt and pepper

1. In a saucepan, heat the butter, add the flour, and cook whisking for 2 minutes.
2. Add the milk and bring to a boil.
3. Take the pan off the heat, add the cheese, and whisk until melted.
4. Season with salt and pepper. Serve warm.

Summer Squash/Zucchini Parmesan Rice

Serves 8
3 tablespoons unsalted butter
1/2 cup finely red torpedo onion, using only the red part
2 cloves garlic, minced
4 cups shredded zucchini (about 2 1/2 pounds)—or 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 zucchini and cook until it is no longer giving off moisture, 4 to 6 minutes. Season with the salt, pepper, and Tabasco.
2. Sprinkle with the flour and cook, stirring, for 2 minutes. Gradually stir in the broth and heavy cream, stirring until the mixture is smooth and the mixture comes to a boil.
3. Do-Ahead: At this point, you can let cool, cover, and refrigerate for 2 days. Let come to room temperature before continuing.
4. Preheat the oven to 400°F F. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
5. Stir the rice into the zucchini mixture, pour into the prepared dish, and sprinkle with the cheese. Bake until the rice is tender, and the cheese is golden, 25 to 35 minutes. Let rest for 5 to 10 minutes before serving.
6. Cook’s Note:  If you would like the rice can be made in individual ramekins or muffin tins, then tipped out onto the plate when served. They will only need about 15 to 20 minutes baking time.

Sweet Corn and Zucchini Pie

Serves 4 to 6
 
4 tablespoons unsalted butter
2 zucchini squash, thinly sliced
1/2 cup red torpedo onion, chopped
2 ears sweet corn, cut from the cob or 1 cup frozen and defrosted
1/4 cup finely chopped fresh basil
Salt and pepper
1 cup grated sharp cheddar cheese
4 large eggs, beaten
1/2 cup crumbled goat cheese

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a skillet, heat the butter, and saute the zucchini, onion, and corn, until the onion and zucchini are softened. Add the basil, and season with salt and pepper.
3. Transfer the mixture to a bowl and allow to cool slightly.
4. Add the cheeses, and eggs, and stir to combine.
5. Pour into the prepared baking dish and bake for 30 to 35 minutes until the pie is set in the center. Remove from the oven, allow to rest for 10 to 15 minutes before cutting into wedges and serving.

Cook’s Note:  This recipe will make about 8 muffins for individual servings

Tuscan Spigarello

Serves 4
 
1 bunch curly spigarello, washed, spun dry and chopped
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
salt
1 teaspoon aged balsamic or apple cider vinegar

1. In a skillet, heat the oil, add the garlic and red pepper flakes, and swirl in the pan for 1 minute.
2. Add the spigarello, and saute until wilted, seasoning with salt, and drizzling with vinegar before serving.

Praline Apple Bread Pudding

Serves 6 to 8
 
½ cup butter, melted
½ cup sugar
2/3 cup brown sugar
2 cups pecan halves
1 Granny Smith apple, peeled, cored, and cut into 1/4-inch wedges
4 cups torn egg bread, or good quality white bread
3 Granny Smith apples, peeled, cored, and chopped
4 eggs
2 cups heavy cream
1/4 cup sugar 2 teaspoon ground cinnamon
1 tablespoon vanilla 

1. Preheat the oven to 400 degrees.  Grease a 9 by 13-inch pan.  Combine the butter and sugars in a glass mixing bowl. Pour into the bottom of the pan and arrange the pecans on the bottom. Arrange the Granny Smith apple around the pecans in a pattern.
2. Place the bread and remaining apples in a large bowl. Beat together the eggs, cream, sugar, cinnamon, and vanilla. Pour over the bread and apples and mix well with your hands. Pour into the pan with the sugar, and top with additional cinnamon and sugar, if desired. Bake for 15 minutes, reduce the heat to 350 degrees and bake another 30-45 minutes.
3. Let rest for 5 minutes, then turn out onto serving platter.

** Do-Ahead Note: the bread mixture for the pudding is best if it is refrigerated overnight, then prepare the pan with the butter and sugar mixture and bake as directed.

Vanilla Custard Sauce

5 large egg yolks
½ cup sugar
1 cup milk
3/4 cup whipping cream teaspoon vanilla
3 tablespoons rum, brandy, Amaretto, you choice

1. Whisk the egg yolks and sugar to blend. Combine milk and cream in a heavy saucepan. Bring to simmer, and gradually whisk into the egg mixture.
2. Return to the saucepan. Stir constantly over low heat until sauce thickens. Strain into a bowl, add the vanilla, and refrigerate until cold. Stir in rum.

Granny Smith Sangria

Serves 3 to 4
 
3 granny smith apples, cored and finely diced
1 cup fresh cranberries
1 large sprig of fresh rosemary, extra for garnish
1 bottle of Pinot Grigio, Pinot Gris, or Sauvignon Blanc
1/2 cup of white grape juice
1/3 cup of sugar
1 can of sparkling water

1. In a large pitcher, combine all the ingredients, and stir until the sugar is dissolved. Chill for at least 2 hours and serve.

Roasted Salmon with Apple Salsa

Serves 6
 
For the Salsa

1/4 cup lime juice
2 Granny Smith apples, peeled and cored
1/2 cup finely chopped red onion
 A handful of cilantro, chopped
1 jalapeño pepper, seeded and minced
2 tablespoons grated ginger
1 tablespoon sugar or apple-cider
 Salt
½ cup chopped walnuts, toasted

1. In a bowl, combine the juice, apples, red onion, cilantro, jalapeno, ginger, and apple cider/sugar. Season with salt and toss to together. Just before serving, add the walnuts, and toss again. Serve cold.

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

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

Tangerine Beef Stir Fry

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

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

Persimmon Bread

1/2 cup unsalted butter
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
3 ripe Hachiya persimmons, peeled, and chopped
1/3 cup buttermilk
2 tablespoons finely grated orange zest
1 cup sugar
2 large eggs
1/2 cup golden raisins

1. Preheat oven to 350°coat the inside of a 9x5x3″ loaf pan with non-stick cooking spray.
2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
3. Scoop persimmon flesh from skins into a blender. Purée until smooth.
4. Transfer 1 cup purée to a medium bowl (reserve any remaining purée for another use—puree can be frozen)
5. Whisk in buttermilk and orange zest. Set aside.
6. Using an electric mixer, beat 1/2 cup butter in a medium bowl until light and creamy, about 2 minutes.
7.  Add sugar and beat until light and fluffy, 3-4 minutes longer. Add eggs, one at a time, beating until mixture is well combined.
8. Gradually add persimmon mixture; beat until well combined. Add dry ingredients in 3 batches, beating just until incorporated. Fold in the raisins.
9. Pour batter into prepared loaf pan.
10. Bake until a tester inserted into center comes out clean, about 1 hour.
11. Let bread cool in pan for 20 minutes. Unmold and let cool completely on a wire rack.

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

• Collard Greens – Tamai Family Farms
• Hinona Kabu Turnips – Couny Line Harvest
• Satsuma Tangerines – Regier Family Farms
• Sweet Potatoes – JR Organics
• Black Kale – JR Organics
• Blue Lake Beans – JR Organics
• Green Butter Lettuce – Dacquisto Farms
• Purple Cosmic Carrots – JR Organics

Farmer’s Choice

• Fuyu Persimmons – Penryn Orchards
• Honeynut Squash – Black Sheep Produce
• Sage – County Line Harvest

Farmers’ Market Box Recipes:

Sweet Potato Apple Gratin

Serves 6 to 8
 
1 pound sweet potatoes, scrubbed
1/4 cup (1/2 stick) unsalted butter, melted
1/3 cup firmly packed light brown sugar
1/3 cup dark corn syrup
2 tablespoons cream sherry 
1/2 teaspoon ground cinnamon
pinch ground nutmeg
2 medium-size tart apples, peeled, cored, and sliced 1/4 inch thick (or peeled and sliced Fuyu persimmons)

1. Preheat the oven to 425 degrees, pierce the potatoes several times with the tip of a paring knife. Bake for 60 minutes, until the potatoes are soft.
2. Split the sweet potatoes and scrape the sweet potatoes flesh into a large bowl.
3. With an electric mixer, beat until smooth. Add 1/4 cup (1/2 stick) of the butter, the brown sugar, corn syrup, sherry, cinnamon, and nutmeg and blend until creamy.
4. Spread half the sweet potato mixture in a 10- to 12-inch pie plate 2 inches deep, or a 13 x 9-inch baking dish.
5. Arrange half the apple slices over the yam layer and brush with some of the remaining butter. The butter will seal the apples and prevent discoloration.
6. Spread the remaining sweet potato mixture over the apples and arrange the remaining apples on top in an attractive pattern.
7. Brush with the remaining butter, covering the apples completely.
8. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 1 month. Defrost and bring to room temperature before continuing.
9. Preheat the oven to 350°F. Bake the dish, uncovered, until the apples are golden brown, 30 to 40 minutes.

Beans and Greens

Serves 6

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

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

Slow Cooker, The Day After Thanksgiving Minestrone

Serves 8
 
3 tablespoons extra virgin olive oil
1 cup chopped sweet yellow onion
2 cups chopped carrots
2 cups chopped celery
2 teaspoons chopped fresh rosemary
1/2 cup dry white wine
One 14 to 15-ounce can chopped tomatoes and their juice
5 cups chicken or turkey broth
Rind of Parmigiano Reggiano cut into 1/2-inch pieces if available
3 medium zucchini, ends trimmed, and diced (about 1 1/2 cups) or summer squash
1 cup green beans cut into 1-inch pieces (about 1/3 pound)
4 cups cooked turkey or chicken, cut into bite sized pieces
One 15-ounce can small white beans, or garbanzo beans, rinsed and drained
One bunch dino kale, tough stems removed, and leaves cut into 1/2-inch ribbons
1 teaspoon salt (you will need more if you don’t use the rind from the cheese)
1 teaspoon freshly ground black pepper
12-ounces fresh cheese tortellini cooked according to the package instructions and drained
1 cup freshly grated Parmigiano Reggiano cheese, for garnish

1. In a large sauté pan heat the oil and add the onion, carrot, celery, and rosemary, sautéing for about 6 minutes, until the vegetables begin to soften.
2. Add the wine, and allow it to boil for 2 minutes, stirring.
3. Add the tomatoes, and cook another 4 minutes, until some of the liquid evaporates.
4. Transfer the contents of the skillet to a 6 to 7-quart slow cooker insert.
5. Add the chicken broth and rind if you are using it.
6. Add the zucchini, chicken, beans, and chard, cover, and cook on high for 4 hours, or low for 8 to 10 hours.   Taste the soup for salt and pepper and adjust.
7. Add the cooked tortellini, cover, and cook on high for another 30 minutes, or low for 1 hour.   Serve with Parmigiano Reggiano cheese to garnish each serving.

Bruschetta with Dino 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 Dino 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.

Fuyu Persimmon Muffins

Makes about 24
 
2 teaspoons baking soda
3 cups peeled and finely chopped ripe Fuyu persimmons
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2/3 cup firmly packed dark brown sugar
2 large eggs
2 teaspoons lemon juice
2 teaspoon vanilla paste or vanilla extract
2 cups all-purpose flour
1 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1 cup chopped walnuts (or pecans or macadamia nuts)
3/4 cup golden raisins

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

Thanksgiving Salad with Persimmons and Cider Vinaigrette

Serves 6
If you have pomegranates, this is a great place to use them as garnish.
 
One head butter lettuce, washed, spun dry and separated
1/4 cup apple cider
3 tablespoons rice vinegar
1 tablespoon Dijon mustard
1 teaspoon finely chopped shallot
1 tablespoon honey
1/2 cup vegetable oil
Salt and pepper
2 Fuyu persimmons, peeled, cored, and thinly sliced
1/3 cup crumbled blue cheese (optional) or 1/3 cup toasted pecan halves

1. Put the lettuce into a bowl.
2. In a small bowl, whisk together the cider, rice vinegar, mustard, shallot, honey, and oil. Season with salt and pepper.
3. Dress the lettuce with some of the dressing, toss to coat. Plate the salad, top each salad with some of the persimmon and blue cheese or pecans if using.
4. Drizzle with some additional dressing and serve.

Satsuma Trifle

Serves 6 to 8
This is a great make-ahead dessert, it’s best made in a glass bowl so you can see the layers, but a 13-by-9-inch baking dish will do well, too.
 
2 tablespoons fresh orange juice
2 tablespoons water
1/4 cup Grand Marnier or another orange liqueur
One 16-ounce frozen pound cake, defrosted and cut into 1/2-inch-thick slices
1 1/2 cups raspberry jam
1 pound satsuma tangerines, peeled, and separated into segments
1 recipe Vanilla Custard flavored with 1/4 cup Grand Marnier, orange, or tangerine juice (see below)
2 cups heavy cream
1/3 cup slivered almonds, toasted, for garnish

1. In a bowl, combine the orange juice, Grand Marnier, and water. Set aside.
2. Cover the bottom of a large glass bowl with a single layer of pound cake slices, cutting them to fit, if necessary. Brush the cake with a little of the Grand Marnier-and-water mixture.
3. Spread the slices with some of the jam, then cover with a thin layer of custard and some of the tangerines.  
4. Continue layering in this manner, making sure to spread the ingredients all the way to the outer edges, so they show on the outside of the bowl. End the layering with a layer of pound cake brushed with Grand Marnier.
5. Cover, and refrigerate for at least 8 hours, or up to 24 hours.
6. When ready to serve, in a medium-bowl, using an electric mixer, whip the cream until it is forms stiff peaks. Spread the cream over the trifle. Sprinkle the almonds over the trifle and serve.

Vanilla Custard
1/3 cup sugar
1/4 cup cornstarch
2 1/2 cups whole milk
6 large egg yolks
2 teaspoons vanilla paste or extract
1/4 cup orange juice or Grand Marnier

1. In a 2-quart saucepan, whisk together the sugar, cornstarch, milk, and egg yolks until smooth. Place over medium-high heat and whisk until the mixture thickens and comes to a boil, 4 to 5 minutes.
2. Remove from the heat and stir in the vanilla and orange juice/Grand Marnier. Transfer to a glass bowl and press plastic wrap against the surface, to keep a skin from forming.
3. Do-Ahead: At this point, cool, refrigerate for at least 4 hours or and up to 4 days, or freeze for up to 1 month.

Tangerine Olive Oil Cake

Makes one 9-inch round cake
 
1 1/3 cup extra virgin olive oil
1 1/4 cup whole milk
3 large eggs
2 teaspoons grated tangerine rind
1/4 cup tangerine juice
1 1/2 cups chopped Tangerine segments
2 cups all-purpose flour
1 3/4 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder

1. Coat the inside of a 9-inch cake pan that is at least 2-inches deep with non-stick cooking spray.
2. Preheat the oven to 350 degrees.
3. In a bowl, whisk together the oil, milk, eggs, rind, juice, and segments.
4. Add the flour, sugar, salt, soda, and powder. Beating until just combined.
5. Pour the batter into the prepared pan and bake for 1 hour until the top is golden and a skewer inserted into the center of the cake comes out clean.
6. Transfer the cake to a rack to cool for 30 minutes.
7. Invert the cake onto the rack and let cool completely before serving.

Tangerine Mimosa

Serves 4
 
1 1/2 cups tangerine juice
One bottle (750l) Prosecco or other sparkling wine
Pomegranates for garnish

1. Pour 1/4 to 1/3 cup tangerine juice into a champagne flute.
2. Top off with Prosecco and drop a few pomegranates into the drink for garnish. Toast to Thanksgiving!
3. Cook’s Note:  Virgin Mimosa, substitute sparkling water for the Prosecco.

Garlic Butter Hasselback Sweet Potatoes

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

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

Not Your Mama’s Green Bean Casserole

Serves 6
 
3 tablespoons vegetable oil
1 medium yellow onion, thinly sliced into 1/2 moons
1/2 pound green beans, trimmed and cut into 1-inch pieces
3 tablespoons unsalted butter
1/2 pound white mushrooms, thinly sliced
1/4 cup all-purpose flour
1 1/2 cups chicken or vegetable broth
1/4 cup sherry (optional)
1/2 cup heavy cream or whole milk
Salt and pepper

1. In a skillet, heat the oil, add the onions, and saute until they are crispy.
2. Drain on paper towels and set aside.
3. Bring 4 quarts of salted water to a boil, add the green beans, and cook for 4 minutes.  Drain thoroughly and set aside. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
4. In a saute pan, heat the butter, add the mushrooms, and saute until the mushrooms begin to color. Add the flour and cook for 2 minutes.
5. Whisk in the broth and bring to a boil. Add the sherry, and cream, stirring until thickened.
6. Season with salt and pepper. Add the beans to the sauce, and transfer to the casserole dish.
7. Top with the onions. (At this point you can cool, cover, and refrigerate for up to 2 days)
8. Preheat the oven to 350 degrees, and bake for 30 to 35 minutes, until bubbling.
9. Allow to rest for 5 minutes before serving.

Green Bean, Corn and Bacon Saute

Serves 6
 
1/2 pound green beans, trimmed and cut into 1-inch pieces
6 strips of thick cut bacon, cut into 1/2-inch pieces
1/2 cup finely chopped onion
2 ears of corn, cut from the cob
Salt and pepper

1. Bring 4 quarts of salted water to a boil and cook the beans for 4 minutes.  Drain thoroughly.
2. In a large skillet, cook the bacon until crisp, remove all but 2 tablespoons of bacon fat from the pan, add the onion and corn, and saute until the onion is translucent. 
3. Add the greens beans and toss to blend.
4. Do-Ahead:  At this point, you can cool, cover, and refrigerate for up to 2 days, or serve immediately.

Miso Maple Carrots and Turnips

Serves 6
 
1/3 cup maple syrup
3 tablespoons white miso
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup vegetable oil
1 bunch Hinoa Kabu turnips, tops removed, and scrubbed
1 bunch cosmic purple carrots, tops removed, and scrubbed
1/4 cup sesame seeds for garnish
2 scallions, thinly sliced on the diagonal for garnish

1. Preheat the oven to 400 degrees and line a baking sheet with parchment, aluminum foil or silicone.
2. In a mixing bowl, combine the syrup, miso, rice vinegar, soy sauce, and oil. Toss with the turnips and carrots and spread onto the baking sheet.
3. Roast for 15 to 18 minutes until the vegetables are tender. (Do-Ahead note you can roast ahead, cool, cover and refrigerate overnight—reheat in a skillet before serving)
4. Remove from the baking sheet to a serving platter, and sprinkle with the sesame seeds, and scallions.

Sage Bread Stuffing

Serves 6 to 8
 
1 cup butter or margarine
2 cups chopped celery
2 cups chopped onion
2 tablespoons finely chopped sage
1 tablespoon finely chopped thyme leaves
12 cups stale dry bread cubes
2 teaspoons salt
½ teaspoon ground pepper
1 ½ to 2 cups chicken or vegetable broth
1 large egg

1. Cook the celery, onion, sage and thyme in the butter over low heat and stir until the onions are golden.
2. Place the bread cubes in a large mixing bowl, and add the celery mixture, tossing to blend.
3. Pour broth over the stuffing ingredients, add the egg, and stir to blend. Taste the stuffing for seasoning and adjust adding more salt, pepper, or herbs.
4. Do-Ahead:  At this point the cooled stuffing can be refrigerated for up to 3 days, or frozen for 1 month.
5. Coat the inside of a 3-quart baking dish with non-stick cooking spray. Transfer the stuffing to the baking dish and bake 30 minutes, basting with turkey drippings or butter halfway through the cooking time

Crowd-Pleaser:
  If you are serving a crowd, stuff the dressing into greased loaf pans and bake as directed. Turn the stuffing out of the loaf pans and let rest for 5 minutes. Cut the stuffing with a serrated knife that has been coated with non-stick cooking spray and arrange the slices on a platter. Or coat muffin tins with non-stick cooking spray and pack the stuffing into the muffins tins.

Roasted Honey Nut Squash Soup with Fried Sage

Serves 6
 
1/3 cup extra virgin olive oil
1 cup finely chopped sweet yellow onion
1 cup finely chopped peeled and cored firm pears or apples, about 2 cups
1 tablespoon finely chopped sage
1 teaspoon finely chopped thyme
1/4 teaspoon dried ginger
3 pounds peeled honey nut squash cut into 1-inch pieces—should be about 6 to 7 cups
4 cups chicken broth
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup heavy cream
1/4 cup finely chopped Italian parsley

1. Preheat the oven to 400 degrees and line 2 baking sheets with silicone baking liners or aluminum foil.  In a large bowl, combine the oil, onion, pears, thyme, ginger, and the butternut squash, tossing to coat with the oil and spices.
2. Spread the mixture onto the two prepared pans, and roast for 20 to 30 minutes until the squash is softened.
3. Transfer the squash mixture to a Dutch oven, stir in the broth, salt and pepper, and simmer for 15 to 20 minutes, until the squash begins to fall apart.
4. Using an immersion blender, puree the soup, or cool the soup and puree in a blender or food processor.
5. Do-Ahead: At this point the soup can be refrigerated for 3 days or frozen for up to 2 months, defrost before proceeding.
6. Add the cream, and parsley, and heat to serving temperature.
7. When ready to serve, reheat the soup and serve garnished with fried sage leaves (see recipe below)

Fried Sage
Vegetable or olive oil
1 bunch sage, washed and spun dry
Fleur de Sel

1. Heat 1/4 inch of oil in a saute pan, and fry the sage leaves, turning to crisp evenly.  Drain on paper toweling, and sprinkle with fleur de sel.

@Diane Phillips Diane Phillips Blog: Cucina Divina
Follow me on Facebook (professional page) Twitter, and Pinterest

Wishing you all a joyous holiday, filled with joy, laughter and the love of family and friends.

This week’s local produce and featured farms:

• Romanesco Squash – JR Organics
• Anaheim Peppers – Tutti Frutti Farms
• Valencia Oranges – Polito Family Farms
• Fennel – Tutti Frutti Farms
• Red Romaine Lettuce – Coleman Family Farms
• Yellow Wax Beans – JR Organics
• Sweetie Apples – Cuyama Orchards

Farmer’s Choice

• Passionfruit – Hong Sky Farms
• Fuyu Persimmons – Lee Farms

Farmers’ Market Box Recipes:

Anaheim Chile Cornbread

Serves 6 to 8
 
2 Anaheim chile peppers
1 1/2 cups yellow cornmeal
1/4 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup whole milk
1 cup sour cream
2 tablespoons unsalted butter, melted
1 large egg
1 cup corn kernels, either cut fresh from the cob, or frozen and defrosted
3/4 cup shredded Monterey Jack cheese
1/2 cup shredded sharp cheddar cheese

1. Preheat the oven to 400 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. Broil or hold the peppers over the flame of a gas burner, until the skin is blistered. Set aside to cool.
3. When cool, slip off the skin, core and remove the seeds. Chop the chiles and set aside. (You should have about 1/2 cup.
4. In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.
5. Add the milk, sour cream, butter, and egg, stir to combine. Fold in the corn, chiles and cheeses.
6. Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes and a skewer inserted into the center comes out clean.
7. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into wedges or squares and serve warm or at room temperature.

Black Bean, Corn and Salsa Dip

Serves 6
You can either serve this as a dip for tortilla chips, or as a salad in lettuce cups. It keeps a few days in the fridge.
 
Two 15-ounce cans black beans, drained and rinsed
2 garlic cloves, minced
1/4 cup finely chopped red onion
2 cups fresh or defrosted frozen corn kernels
1/2 cup seeded and finely chopped red bell pepper
1 1/2 cups cherry tomatoes, cut in half
1 cup chopped ripe avocado
1/4 cup seeded and finely chopped Anaheim chile
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice
3/4 cup vegetable oil
1 chipotle chile in adobo, finely chopped
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper

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

Anaheim Chile Breakfast Casserole

Serves 6 to 8
 
2 tablespoons butter
1 tablespoon vegetable oil
1/2 cup finely chopped red onion
2 Anaheim chile peppers, seeded, cored, and finely chopped
2 ears corn removed from the cob
8 eggs
2 cups milk
1 teaspoon salt
6 shakes Tabasco
1 teaspoon dry mustard
Twelve 6-inch tortilla, torn
1 1/2 cups shredded Monterey Jack cheese
1 1/2 cups mild cheddar cheese

1. Coat the inside of a 13-by-9inch casserole dish with non-stick cooking spray.
2. In a large sauté pan, heat the butter with the oil, and sauté the corn and onions together for 2 to 3 minutes, to soften the onions. Add the chiles and saute until the chiles are softened. Set aside in a mixing bowl to cool.
3. In another bowl, whisk together the eggs, milk, salt, Tabasco, and dry mustard, until blended. Stir in the reserved corn mixture.
4. Arrange a layer of tortillas into the bottom of the prepared baking dish. Sprinkle with half of the cheeses and pour half of the egg mixture over the bread.
5. Arrange the tortillas over the cheese, and pour the remaining egg mixture over the bread, tilting the pan, to get the batter to the bottom of the casserole dish. Sprinkle with the remaining cheeses.
6. Do-Ahead: Cover and refrigerate for at least 8 hours, or up to 4 days.
7. When ready to bake, remove the casserole from the refrigerator 45 minutes prior to baking to come to room temperature.
8. Preheat the oven to 350 degrees, and bake the casserole, uncovered for 30 to 40 minutes, or until it is puffed and golden. If you would like to freeze the baked casserole, bake it for 25 minutes, cool to room temperature, cover and freeze for up to 1 month. Defrost in the refrigerator, cover, and bake at 325 degrees for 15 to 20 minutes until warmed through. Serve warm or at room temperature.
9.  Variation:   For individual servings, coat the inside of twelve 4-ounce ramekins or muffin cups with non-stick cooking spray. Tear the tortillas into small pieces and soak it in the egg/corn mixture. Scoop into the muffin tins and top with the cheese. Bake for 15 to 20 minutes, until they are puffed and golden brown. Serve warm or at room temperature.

Chile Corn Dip

Serves 6
 
2 tablespoons unsalted butter
1/4 cup finely chopped red onion
1 clove garlic minced
1/2 teaspoon ground cumin
1 Anaheim chile, cored, seeded, and finely chopped
1/2 cup diced fresh tomato
2 ears corn removed from the cob
1 cup sour cream
1/2 cup mayonnaise
1 cup finely shredded mild cheddar cheese
1/2 cup finely shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro

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

Sicilian Fennel and Orange Salad

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

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

Romaine Salad with Oranges and Pomegranate Vinaigrette

Serves 6
 
One head romaine, washed, spun dry and chopped
1/2 cup extra virgin olive oil
1/4 cup Pomegranate juice
2 tablespoons sugar
3 tablespoons rice vinegar
6 large leaves basil, finely sliced
2 Valencia oranges, peel and pith removed, and cut into segments (or sliced)
1/2 cup toasted pecans for garnish
1/2 cup crumbled goat or blue cheese for garnish

1. Put the romaine into a large salad bowl.
2. In a small bowl, whisk together the oil, juice, sugar, rice vinegar, and basil.
3. Toss the salad with the dressing and plate the salad.
4. Arrange the orange and garnishes on the salads, and drizzle with additional dressing.

White Carrot Muffins

Makes 12
 
¼ cup sliced almonds
1 ¼ cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
3 whole eggs
3/4 cup sour cream
1/4 cup vegetable oil
1 cup plus 2 tablespoons sugar
1 ¼ cups grated white carrots

1. Place the almonds in a single layer in a pie pan and place in oven. Heat the oven to 375 degrees F. Bake the nuts until lightly toasted, approximately 20 minutes while the oven heats. Meanwhile, coat 12-cup muffin tin with nonstick spray and set aside.
2. Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.
3. Whisk the eggs, sour cream, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture and white carrots, and fold with a spatula until all the flour is moistened, there will be some lumps.
4. Divide the mixture evenly among the muffin cups using a portion scoop. Sprinkle the top of each muffin with the toasted almonds.
5. Bake for 20 to 25 minutes or until a skewer inserted in the muffin comes out with a few crumbs attached.
6. Remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm.
7. Store completely cooled muffins in an airtight container for up to 3 days or freeze for up to 1 month.

Yellow Wax Bean Salad

Serves 6
 
1/2 pound yellow wax beans, ends trimmed and cut into 1-inch pieces
Salt and pepper
1/2 cup finely chopped red onion
1/4 cup rice vinegar
2 tablespoons sugar
2 tablespoons Dijon mustard
1/3 cup vegetable oil
Salt and pepper

1. Bring 4 quarts of salted water to a boil.  Blanche the beans in the water for 3 minutes, drain thoroughly, and season with salt and pepper. Cool the beans and add to a salad bowl. Combine with the red onion.
2. In a small bowl, whisk together the vinegar, sugar, mustard, and oil. Season with salt and pepper.
3. Pour the dressing over the beans and toss to combine. Season the salad with salt and pepper and serve at room temperature.

Garlicky Yellow Wax Beans

Serves 4
 
1/2 pound yellow wax beans, ends trimmed and cut into 1-inch pieces
3 tablespoons extra virgin olive oil
1/4 cup finely chopped shallot
3 garlic cloves, minced
1/4 cup finely chopped basil
Salt and pepper

1. Bring 4 quarts of salted water to a boil.  Blanche the beans in the water for 3 minutes, drain thoroughly, and season with salt and pepper.
2. While the beans are boiling, heat the oil in a skillet, and saute the shallot and garlic for 2 to 3 minutes, until the shallot is softened.
3. Add the basil and beans and toss to coat. Season with salt and pepper and serve.

Romanesco Mac and Cheese

Serves 6
 
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
2 cups finely diced Romanesco squash
1 pound cavatappi or elbow macaroni, cooked 3 minutes short of al dente
4 tablespoons unsalted butter
1 sweet onion, finely chopped
2 teaspoons sugar
Salt and pepper
4 tablespoons all-purpose flour
1 cup chicken or vegetable broth
1 1/2 cups whole milk
Salt and a few drops Tabasco
2 cup shredded extra sharp white cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup panko crumbs
1/4 cup grated Parmigiano Reggiano

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

Stuffed Romanesco Squash

Serves 6 to 8
 
Eight 6-inch-long Romanesco 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 ham
1/4 cup packed fresh basil leaves, finely chopped
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.
2. Bring an inch of water to a boil in a large pot. Place the squash in a steamer insert, fit it into the pot, cover, and steam the squash until tender when pierced with a knife, but the skin is still crisp, 6 to 10 minutes. Remove from the pot and let cool a bit. Then gently scoop out the insides of the squash with a small teaspoon or grapefruit spoon, leaving a 1/2-inch-thick shell. Dry the shells with paper towels. Chop the insides of the squash finely.
3. In a 10-inch skillet, heat the butter and oil together over medium heat. When the butter is melted, add the onion, and chopped squash and cook, stirring, until the onion begins to soften, about 3 minutes. Add the garlic, ham, and cook, stirring, for another 2 minutes. Remove from the heat and transfer to a medium-size bowl. Stir in the basil, breadcrumbs, and mayonnaise until blended.
4. Stuff the squash shells with the mixture and place on the prepared baking sheet or in the baking dishes.
5. Do-Ahead: At this point, you can cover and refrigerate for up to 2 days. Bring to room temperature before continuing.
6. Preheat the oven to 375°F. Cover the squash evenly with the cheese and bake until the cheese is golden, and the filling is puffed, 10 to 15 minutes. Remove from the oven and serve hot, warm, or at room temperature.

Braised Chicken with Apples

Serves 4 to 6
 
1/2 cup unsalted butter
Salt and pepper
6 boneless skinless chicken breasts
1 large onion, thinly sliced into 1/2 moons
4 apples, peeled, cored, and cut into wedges
1/4 cup firmly packed brown sugar
2 teaspoons finely chopped fresh thyme
1/2 cup apple cider
1/2 cup chicken broth
1/4 cup heavy cream (optional)
Salt and pepper

1. In a large skillet, heat 1/4 cup of the butter, season the chicken with salt and pepper, and brown the chicken on both sides. Remove to a plate and cover with aluminum foil.
2. Melt the remaining butter, and saute the onion, apples, sugar, and thyme, until the onions are golden brown—this may take 10 minutes.
3. Add the cider and chicken broth, scraping up any browned bits on the bottom of the pan. Add the chicken back to the skillet, and simmer, uncovered for 20 to 25 minutes until the chicken cooked through. (160 degrees on an instant read meat thermometer)
4. Add the cream (if using) season with salt and pepper and serve. This is delicious with rice, or buttered noodles.

Apple Pecan Cake

Makes one bundt cake
 
1 1/2 cups canola oil
1 1/2 cups sugar
3 large eggs
2 teaspoons vanilla extract
3 cups unbleached all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 cups peeled, cored, and chopped apples (3 to 4 large or 6 medium-size)
1 cup chopped pecans or walnuts
1/2 cup golden raisins (optional)

1. Preheat the oven to 350° F. Coat a 10-cup tube or Bundt pan with nonstick cooking spray.
2. In a large bowl, using an electric mixer, beat together the oil, sugar, eggs, and vanilla in a large bowl until blended. Add the flour, salt, soda, cinnamon, and nutmeg and mix on low speed until the flour disappears.
3. Add the apples, pecans, and raisins, if using, and stir until incorporated.
4. Scrape into the prepared pan and bake until a skewer inserted in the center comes out clean, about 1 hour and 10 minutes.
5. Place the cake pan on a rack and let cool for 25 minutes, then remove the cake from the pan and let cool completely on the rack.
6. Do-Ahead: At this point, you can freeze for up to 6 weeks.

Fuyu Persimmon Muffins

Makes about 24
 
2 teaspoons baking soda
3 cups peeled and finely chopped ripe Fuyu persimmons
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2/3 cup firmly packed dark brown sugar
2 large eggs
2 teaspoons lemon juice
2 teaspoon vanilla paste or vanilla extract
2 cups all-purpose flour
1 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1 cup chopped walnuts (or pecans or macadamia nuts)
3/4 cup golden raisins

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

Roasted Salmon with Fuyu Persimmon Salsa

Makes about 2 cups

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

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

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

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

Passion Fruit Pudding

Serves 4 to 6
 
2 fresh passion fruits yielding 1/4 cup passion fruit pulp
¼ cup passion fruit puree
1 cup granulated sugar
⅓-cup all-purpose flour
3 large eggs, separated
⅓ cup melted butter
¾ cup whole milk
¼ teaspoon salt
1 tablespoon lime juice
1 tablespoon lime zest
1Tablespoon rum (optional)

1. Pre-heat the oven to 350°F. Coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a medium bowl, whisk together ⅔ granulated sugar, salt, and flour. Set aside.
3. In a large bowl, whisk together the egg yolks, butter, milk, rum, lime zest, lime juice and passion fruit puree, and pulp until fully combined.
4. Add the wet mixture to the flour mixture and whisk to just combine.
5. Using an electric mixer, beat the egg whites for about a minute then add sugar and continue mixing on medium-high until stiff peaks form, this may take about 2-3 more minutes.
6. Using a spatula carefully fold in ¼ of the egg whites mixture, and then fold in the remaining until well incorporated.
7. Pour the batter into the prepared pan bake until the top of the cake turns light golden and puffs slightly (30 to 35 minutes)
8. Let the cake cool to room temperature, refrigerate for about 2 or more hours before serving or up to 24 hours.
9. Serves with crème fraiche or unsweetened whipped cream.

Coconut Passion Fruit Smoothie

Serves 2
 
1 cup mango nectar
3 passion fruits, flesh only (reserve seeds for serving)
1/2 cup yogurt
1/2 cup coconut milk
6 mint leaves
2 cups ice cubes

1. In a blender, combine the ingredients until pureed.
2. Pour into tall glasses, and garnish with some of the passion fruit seeds if desired.

Caramelized Apple, Onion and Sausage Breakfast Casserole

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

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

@Diane Phillips Diane Phillips Blog: Cucina Divina
Follow me on Facebook (professional page) Twitter, and Pinterest

This week’s local produce and featured farms:

• Black Kale – Tamai Family Farms
• O’Henry Sweet Potatoes – Her Produce
• Rainbow Carrots – JR Organics
• Hinona Kabu Turnips – County Line Harvest
• Satsuma Tangerines – Polito Farms
• Gold Beets – Tamai Family Farms
• Fuji Apples – Cuyama Orchards
• Mixed Eightball Squash – Black Sheep Produce

Farmer’s Choice

• White Pomegranates – Burkart Organics
• Bosc Pears – Penryn Orchards

Farmers’ Market Box Recipes:

O’Henry Oven Fries with Come-Back Sauce

Serves 4 to 6
 
1/2 cup extra virgin olive oil
1 teaspoon garlic salt
1 teaspoon sweet paprika (smoked paprika works well here, too)
1 pound O’Henry sweet potatoes, scrubbed, and cut into 1/4 to 1/2-inch strips about 3-inches long
Fleur de Sel

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

Come Back Sauce

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

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

Sweet Potato Apple Gratin

Serves 6
Get a jump on Thanksgiving dinner, make this delicious gratin, and freeze it. Defrost in the fridge and bake on Thanksgiving.
 
1 pound O’Henry sweet potatoes, scrubbed
1/4 cup (1/2 stick) unsalted butter, melted
1/3 cup firmly packed light brown sugar
1/3 cup dark corn syrup
2 tablespoons cream sherry 
1/2 teaspoon ground cinnamon
pinch ground nutmeg
2 to 3 Fuji apples, peeled, cored, and sliced 1/4 inch thick

1. Preheat the oven to 425 degrees, pierce the potatoes several times with the tip of a paring knife. Bake for 60 minutes, until the potatoes are soft.
2. Split the sweet potatoes and scrape the sweet potatoes flesh into a large bowl.
3. With an electric mixer, beat until smooth. Add 1/4 cup (1/2 stick) of the butter, the brown sugar, corn syrup, sherry, cinnamon, and nutmeg and blend until creamy.
4. Spread half the sweet potato mixture in a 10- to 12-inch pie plate 2 inches deep, or a 13 x 9-inch baking dish.
5. Arrange half the apple slices over the yam layer and brush with some of the remaining butter. The butter will seal the apples and prevent discoloration.
6. Spread the remaining sweet potato mixture over the apples and arrange the remaining apples on top in an attractive pattern.
7. Brush with the remaining butter, covering the apples completely.
8. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 1 month. Defrost and bring to room temperature before continuing.
9. Preheat the oven to 350°F. Bake the dish, uncovered, until the apples are golden brown, 30 to 40 minutes.
10. Cook’s Note:  No sherry? No problem, just leave it out.

Tangerine Pudding Cake

Serves 6
This simple dessert makes its own sauce. As the cake cooks, it separates into cake on the top and sauce on the bottom. You can use any citrus that you love, this one is my favorite.
 
3 large eggs, separated
1 cup sugar
¹/₃ cup unsalted butter, softened
¹/₄ cup tangerine juice
1 tablespoon freshly grated Tangerine zest
¹/₄ cup all-purpose flour
¹/₈ teaspoon salt
1 cup milk
Powdered sugar for garnish

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

Tangerine Shrimp Stir Fry

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

For the Sauce

4 Tablespoons soy sauce
2 Tablespoons hoisin sauce
4 teaspoons chili garlic sauce
2 Tablespoons honey
2 Tablespoons brown sugar
1 cup fresh tangerine or orange juice
1 Tablespoon toasted sesame oil
2 Tablespoons rice wine vinegar
1 Tbsp cornstarch dissolved in 2 Tbsp water

1. In a mixing bowl, whisk together the ingredients, and set aside.
2. The sauce can be covered and refrigerated for up to 2 days.

For the Shrimp and Finishing

1 pound medium shrimp, peeled and deveined
1 egg beaten
1 Tbsp cornstarch
Pinch of salt
1/2 cup vegetable oil
1 tablespoon fresh grated ginger
2 or 3 dried hot chilies or 1-2 fresh hot chiles, sliced
The peel from 1 tangerine or 1 orange finely sliced (use a vegetable peeler to remove just the peel, no bitter white pith)
1 medium white onion diced
1 red bell pepper diced
2 to 4 scallions finally sliced for garnish
Sesame seeds for garnish
toasted sesame oil

1. Put the shrimp, egg, cornstarch, and salt into a bowl, and mix thoroughly. (You can do this ahead, cover and refrigerate)
2. Heat the oil in a wok or large skillet, add the ginger, chilies, and tangerine peel, and saute for 2 minutes being careful not to burn the chilies.
3. Add the onion and pepper, and stir fry to 2 minutes, until the onion is softened. Add the shrimp and stir fry for 3 to 5 minutes, until the shrimp and pink.
4. Add the sauce and bring to a boil. Serve garnished with scallions, sesame seeds

Fall Salad

Serves 6
 
1 bunch kale, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
2 Fuji apples, cored, and chopped
2 cups finely chopped rainbow carrots
1/4 cup apple cider
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 tablespoons finely chopped shallot or red onion
1/2 cup vegetable oil
Salt and pepper
1/2 cup white pomegranate arils

1. In a salad bowl, combine the kale, apples, and carrots.
2. In a small bowl, whisk together the cider, vinegar, mustard, onion, and oil. Season with salt and pepper.
3. Pour over the salad and toss to coat. Cover and refrigerate the salad for at least 1 hour before serving, to soften the kale.
4. Garnish with the pomegranate arils and serve.

Golden Beet Salad

Serves 6
 
One bunch golden beets, tops removed, scrubbed
1 head butter or green leaf lettuce, washed and spun dry
1/3 cup cranberry juice (no diet)
1/4 cup rice vinegar
1 tablespoon Dijon mustard
2 teaspoons finely chopped shallot or red onion
1 tablespoon honey
1 cup vegetable oil (non-GMO canola, or grape seed oil)
Salt and pepper
1 cup crumbled goat cheese

To Assemble

1. Arrange the lettuce on salad plates.
2. Drizzle some of the dressing over the lettuce, arrange some of the beets over the salad, and top with some crumbled goat cheese.

Beans and Greens

Serves 6
 
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 teaspoon finely chopped rosemary
Pinch red pepper flakes
One bunch black kale, tough stems removed, and coarsely chopped
1 1/2 cups chicken or vegetable broth
1/2 cup chopped tomatoes
One 14.5-ounce can small white beans, or cannellini beans
Salt and pepper
Grated Pecorino Romano cheese for garnish

1. In a Dutch oven, heat the oil, saute the garlic, rosemary, and red pepper flakes for 1 minute, until fragrant. Add the kale, and saute until the greens are wilted.
2. Add the chicken broth, tomatoes, and beans, bring to a simmer, and cook for 30 minutes, stirring occasionally.
3. Season with salt and pepper, serve the beans and greens garnished with grated Pecorino Romano cheese.

Roasted Rainbow Carrots with Dilled Butter Sauce

Serves 4
 
1 bunch rainbow carrots, tops removed, scraped, and cut into 1-inch pieces
1/4 cup extra virgin olive oil
Salt and pepper
1/4 cup unsalted butter
1 tablespoon finely chopped shallot
2 tablespoons finely chopped dill

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone or parchment paper.
2. In a bowl, combine the carrots, oil, salt, and pepper.
3. Spread the carrots onto the baking sheet, and roast for 20 minutes until tender, turning them once or twice during the cooking time.
4. While the carrots are cooking, melt the butter, and saute the shallot for 3 minutes, until softened.
5. Add the dill.
6. When the carrots are cooked, transfer them to a serving dish, and pour the dill butter over the carrots, tossing to coat. Serve warm.

Carrot top pesto

Makes about 3 cups
 
2 cups chopped carrot tops, washed and spun dry
2 garlic cloves
1/2 cup grated Parmigiano Reggiano
1/4 cup almonds
1/2 cup extra virgin olive oil
Salt and pepper

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

Miso Maple Kabu Turnips

Serves 2
 
1/3 cup maple syrup
3 tablespoons white miso
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup vegetable oil
1 bunch Kuba turnips, scrubbed, tops removed
1/4 cup sesame seeds for garnish
2 scallions, thinly sliced on the diagonal for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment. 
2. In a large bowl, whisk together the syrup, miso, rice vinegar, soy, and oil.
3. Add the turnips to the bowl and toss to coat thoroughly.
4. Arrange in a single layer on the baking sheet, cover the sheet with aluminum foil and roast for 15 to 20 minutes, remove the foil, and roast another 20 to 30 minutes, until the potatoes are cooked through, and they become golden brown.
5. Allow to rest for 10 minutes before transferring with all the juices to a serving bowl. Garnish with sesame seeds, and scallions.
6. Do-Ahead:  You can roast these ahead, and then re-warm in a 350 degree oven for 15 minutes.

Apple Pear Crumble Sundaes

Serves 4 to 6

For the Streusel

1/2 cup (1 stick) unsalted butter
3/4 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 cup chopped pecans

1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, parchment paper, or a silicone baking liner.  In a mixing bowl, cut the butter into the flour and sugar, until it begins to look like peas. Add the pecans and stir to blend.
2. Transfer the mixture to the baking sheet and break up any bits that are large. Bake the crumble for 10 to 15 minutes, or until golden brown. The streusel may just form one big block on the baking sheet. Cool it completely, before breaking it up.
3. Transfer to a zipper-top plastic bag and refrigerate for up to 1 week or freeze for 2 months. Defrost and bring to room temperature before using.

Hot Apple Pie Sundae Filling

1/2 cup (1 stick) unsalted butter
2/3 cup firmly packed light brown sugar
1/2 pound Fuji apples, peeled, cored, and chopped
4 Bosc pears, peeled, cored, chopped
1 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg

1. In a skillet, melt the butter, and add the brown sugar, cooking until the sugar is melted.
2. Add the apples, pears, cinnamon, and nutmeg and cook until the sauce is thickened, and the apples are golden and softened, about 10 to 15 minutes. Remove from the heat, and serve immediately, or cover, cool, and refrigerate for up to 4 days. Reheat before serving.

Assembly

1 recipe streusel topping (above)
1 recipe Sundae Topping (above)
1 quart good quality vanilla ice cream
Whipped cream for garnish (about 2 cups of heavy cream, whipped stiffly) (optional)

1. In each sundae glass, sprinkle a bit of the streusel topping and ladle some of the hot sundae topping into the glass.
2. Top with a scoop of ice cream, more streusel, and another scoop of ice cream.
3. Top with more apple pie filling and sprinkle with some of the streusel topping. Garnish with whipped cream and serve. Repeat for the rest of the sundaes.    

8-Ball Squash Parmigiano

Serves 8
 
One pound 8-ball squash, scrubbed
4 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped onion
1/4 cup tomato puree
2 tablespoons finely chopped basil
Salt and pepper
1 cup fresh breadcrumbs
1 cup grated Parmigiano Reggiano

1. Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Set pulp aside.
2. Steam zucchini shells, covered, 6 minutes or until tender, or microwave for 3 to 4 minutes.
3. Drain, cut sides down, on several layers of heavy-duty paper towels. Chop the zucchini pulp.
4. In a skillet, heat 2 tablespoons of the oil, add the garlic and onion, saute for 2 to 3 minutes.  Add the tomato puree, and simmer for 2 minutes.
5. Add the chopped zucchini pulp and basil, and saute about 3 minutes.
6. Season the mixture with salt and pepper. Add the breadcrumbs and 1/2 the cheese. 
7. Coat the inside of a 13-by-9-inch baking dish with the remaining olive oil. Stuff the zucchini with the mixture and lay in the prepared pan. Sprinkle with the remaining cheese and bake for 20 to 30 minutes until the cheese is golden brown and the zucchini are tender.

South of the Border 8-Ball Squash and Eggs

Serves 6 to 8
 
1 pound eight-ball squash
Olive oil
Salt
Freshly ground black pepper
1/2 cup tablespoons tomato sauce
Pinch ground cumin
1 teaspoon dried oregano
1 cup crumbled cotija cheese
8 large eggs
Salt and pepper
1 tablespoon finely chopped cilantro

1. Preheat the oven to 375 degrees, and line a baking sheet with silicone, parchment or aluminum foil. .
2. Cut the stem off the squash about 1/2 an inch from the top. Using a pointed teaspoon or melon baller, scoop out the insides of the squash, leaving a 1/4-inch thick wall on the sides and bottom. Brush the inside and outside of the squash shell with olive oil and rub the inside with a little salt and pepper.
3. Place the squash shell on a baking sheet and bake for 15 minutes or until tender when pierced with a fork.
4. Meanwhile, chop up the squash flesh and heat it in a pan with the tomato sauce, cumin, and oregano, cooking until the squash is tender.
5. Remove the squash shell from the oven. Spoon the tomato sauce mixture into the bottom of the shell, then add the cheese. Crack the egg on top and sprinkle with salt and pepper. Place the squash stem on the baking sheet alongside the shell.
6. Return the baking sheet to the oven and bake until the eggs are set, about 15-20 minutes.
7. Garnish with cilantro and place the stem on top or to the side of the squash. Serve immediately.

Holiday Cheesecake with White Pomegranate

Serves 8 to 10
Cheesecakes freeze beautifully, and you can make this one now and then serve it during the holidays.

For the Crust

3 cups Chocolate wafer cookies, finely crushed
1/2 cup salted butter, melted
3 tablespoons sugar

Preheat the oven to 350 degrees and coat the inside of a springform pan with non-stick cooking spray.
In a bowl, combine the ingredients, and press into the bottom and up the sides of the pan. Bake for 10 minutes. Cool for 30 minutes. Lower the oven temperature to 325 degrees.

Five 8-ounce packages, cream cheese, softened
1 3/4 cups granulated sugar
3 tablespoons all-purpose flour
5 large eggs
2 large egg yolks
1 teaspoon vanilla paste or extract
4 ounces Bittersweet Chocolate, melted
1 tablespoon coffee liqueur (such as Kahlua)
1 teaspoon instant espresso granules
2 cups pomegranate arils

1. Beat the cream cheese with a heavy-duty stand mixer fitted with paddle attachment on medium speed until smooth and creamy, about 2 minutes.
2. Gradually add sugar and flour, beating until smooth.
3. Add eggs and egg yolks, 1 at a time, beating on low speed just until yellow disappears after each addition. Beat in vanilla.
4. Remove 2 cups of batter into a medium bowl. Pour the remaining batter portion into prepared crust; spread evenly.
5. Stir together coffee liqueur and espresso granules in a small bowl until espresso dissolves; stir mixture into remaining bowl of cheesecake batter. Stir melted bittersweet chocolate into coffee batter until blended. Dollop over plain cheesecake batter in prepared crust, and swirl to marble the chocolate mixture. (Pan will be very full.) Place springform pan on a rimmed baking sheet.
6. Bake at 325°F until center is almost set but center still jiggles slightly when pan is touched, 1 hour and 5 minutes to 1 hour and 15 minutes. Turn off the oven and allow the cheesecake to cool. Remove to a wire rack, and cool completely, about 2 hours.
7. Cover pan loosely with aluminum foil, and chill 8 to 12 hours. Or, cool completely, and freeze for up to 6 months. Defrost in the refrigerator before serving.
8. Sprinkle the arils over the cheesecake and serve.

White Pomegranate Tabouleh

Serves 6
 
2 cups flat-leaf parsley, finely chopped
1/2 cup fresh pomegranate arils
1 cup diced, cored, unpeeled Bosc pears
1/2 cup diced red onion
3 to 4 tablespoons honey
1/4 cup lemon juice
1/2 cup extra virgin olive oil
 Salt and pepper
1 cup toasted chopped walnuts

1. In a salad bowl, combine the parsley, arils, pears, and onion
2. In another bowl, whisk together the honey, lemon juice, and olive oil. Season with salt and pepper.
3. Toss the salad with the dressing and garnish with walnuts.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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