Farmers’ Market Box November 25th 2020

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes:

Old Fashioned Bread Stuffing

Serves 6 to 8

1 cup butter or margarine
2 cups chopped celery
2 cups chopped onion
1 tablespoon finely chopped sage (or 1 teaspoon dried)
1 tablespoon finely chopped thyme leaves (or 1 teaspoon dried)
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.
Variations to add while sautéing the onion and celery:

1 pound sliced mushrooms
½ pound crawfish tails
½ cup dried chopped apricots
½ cup dried cranberries
1 dozen shucked oysters, chopped
1 cup pecan halves
1 bunch sauteed greens such as Swiss chard, Kale, or collards

Not Your Mama’s Green Bean Casserole

Serves 6

3 tablespoons vegetable oil
1 medium yellow onion, thinly sliced
1 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 saucepan, 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.

Carrot Pudding

Serves 6

1 bunch carrots, tops removed, scraped, and cut into 1-inch chunks
1/2 teaspoon grated orange zest
1/2 cup sugar
1 tablespoon all-purpose flour
1 large egg
1 large egg yolk
1/2 teaspoon baking powder
1/2 cup milk
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1/4 cup unsalted butter, melted
Salt

1. Preheat the oven to 350 degrees, line a baking sheet with silicone, aluminum foil or parchment. Coat the inside of six 4 to 6 ounce ramekins with non-stick cooking spray.
2. Steam or boil the carrots, until they are soft.
3. Transfer to a food processor (or mash with potato masher) until the carrots are a rough puree. Cool the carrots in a bowl.
4. Whisk in the zest, sugar, flour, egg, yok, baking powder, milk, cinnamon, nutmeg, cloves, butter, and season with salt.
5. Transfer to the ramekins, arrange the ramekins on the baking sheet, bake until the pudding is firm, and lightly browned, about 40 minutes. Tip the ramekins out onto a serving platter and serve.

Garnet Yams with Bacon Sugar Brulee

Serves 6

5 slices bacon
¼ cup packed brown sugar
2 pounds Garnet yams, scrubbed
4 tablespoons unsalted butter, cut into 6 pieces
¼ cup heavy cream
½ teaspoon grated orange zest plus 2 tablespoons juice
1 teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon pepper
⅛ teaspoon cayenne pepper

1. Coat the inside of a 2-quart souffle dish with non-stick cooking spray.
2. Cook bacon in a skillet over medium heat until crispy, 5 to 7 minutes; transfer to paper towel–lined plate. When bacon is cool enough to handle, crumble into bite-size pieces. Pulse bacon and remaining 3 tablespoons sugar in food processor until coarsely ground, about 10 pulses; set aside.
3. Preheat the oven to 400 degrees, prick the yams with the sharp tip of a paring knife several times, and roast for 1 hour until tender. Remove from the oven, split the yams, and scoop out the flesh into a food processor.
4. Add butter, cream, orange zest and juice, salt, cinnamon, pepper, and cayenne to the food processor and process until smooth, 30 to 60 seconds, scraping down bowl as needed.
5. Transfer potato puree to 2-quart soufflé dish and sprinkle evenly with reserved bacon-sugar mixture. Broil sweet potatoes until topping is lightly browned and bubbling, 2 to 4 minutes. Serve.
6. Do-Ahead: Processed potatoes can be refrigerated without topping for up to 2 days. To serve, cover dish with aluminum foil and bake in a 400-degree oven until hot throughout, 30 to 40 minutes. Remove foil, add bacon-sugar topping, and broil as directed above.

Honey Thyme Carrots

Serves 4 to 6

1/2 cup chicken or vegetable broth
3 tablespoons honey
3 sprigs thyme
1 pound carrots, peeled and cut into chunks if large
Salt and pepper

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

Pasta with Collards

Serves 4 to 6
4 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch collards, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
1 pound spaghetti or linguine, cooked 2 minutes short of al dente, saving some of the pasta water
1/2 cup dry breadcrumbs
1/2 cup grated Parmigiano Reggiano

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

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.

Day After Slow Cooker Turkey Stock

One turkey carcass, broken up into pieces
2 medium onions, coarsely chopped
3 medium carrots, coarsely chopped
3 medium celery stalks including the leaves, coarsely chopped
6 cups water
2 teaspoons dried thyme
1 teaspoons dried sage leaves
1 bay leaf
4 whole black peppercorns
1. Place all the ingredients into the insert of a 5 to 7-quart slow cooker, cook on high for 4 to 5 hours or on low for 8 to 10 hours. Taste the broth for seasoning and add salt if necessary. Strain the broth through a colander to remove the large solids, and then strain again through a fine mesh strainer. Cool the stock to room temperature, then store in airtight containers in the refrigerator for up to 5 days, or in the freezer for up to 6 months.
2. Slow cooker Savvy: I generally don’t save the meat from this stock, it doesn’t freeze well, and since it’s now been cooked twice it’s pretty soft and not as appetizing as it could be.

Slow Cooker Turkey Soup

Serves 6 to 8
This recipe assumes that you’ve made turkey stock with the carcass from the turkey—see the recipe above, otherwise, use chicken or turkey broth.

3 tablespoons unsalted butter
1/2 cup finely chopped onion
4 ribs celery, finely chopped
1 cup finely chopped carrots
1 teaspoon dried thyme
1 teaspoon dried whole sage leaves
8 cups turkey stock
2 ears corn, cut from the cob
1 cup green beans, trimmed and cut into 1-inch pieces
4 cups leftover turkey
8 ounces cooked egg noodles

1. In a skillet, heat the butter, add the onion, celery, carrots, thyme, and sage sauteing until the onion is softened.
2. Transfer to the insert of a slow cooker.
3. Add the stock/broth, corn (and the cobs) green beans and turkey.
4. Cook on high for 3 hours, low for 6 hours.
5. Remove the corn cobs.
6. Add the pasta, and cook another 1/2 hour on high, and 1 hour on low.
7. Season with salt and pepper as needed and serve.
8. The soup freezes beautifully for up to 6 months.

Thanksgiving Apple Cake with Caramel Pecan Sauce

Serves 8


2 cups unsalted butter, softened
2 cups sugar
4 large eggs
1 tablespoon vanilla extract
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
5 medium-size Granny Smith apples, peeled, cored, and finely chopped
1 cup chopped pecans
1 tablespoon vanilla extract

1. Preheat the oven to 350° F. Line a sheet pan with silicone, or coat with non-stick cooking spray.
2. In a large bowl, using an electric mixer, beat the butter and sugar together in a large bowl until light and fluffy.
3. Beat in the eggs, one at a time, until blended.
4. Add the flour, baking soda, and spices and beat until just incorporated.
5. Stir in the apples, nuts, and vanilla. Scrape into the prepared pan.
6. Bake until a skewer inserted into the center comes out with just a few crumbs attached to it, 35 to 40 minutes.
7. Set the pan on a rack to cool for 10 minutes.
8. Do-Ahead: At this point, you can cool completely, cover, and refrigerate for up to 2 days or freeze for up to 6 weeks.
9. Reheat the chilled or defrosted cake, before serving, covered with aluminum foil, in a 350° F oven for 10 to 15 minutes.

Caramel Pecan Sauce
1/2 cup (1 stick) unsalted butter
1 cup pecan halves
2 cups firmly packed light brown sugar
2 cups heavy cream

1. Melt the butter in a medium-size saucepan over medium-high heat.
2. Add the pecans and toast, stirring, for about 3 minutes.
3. Stir in the brown sugar and continue stirring until it melts.
4. Add the cream and cook, stirring constantly, until the sauce boils.
5. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 1 week. Reheat over medium heat.

Slow Cooker Port Wine Poached Pears

Serves 4 to 6
Although the pears are delicious, the sauce is spectacular. Save it and freeze it, use it to infuse cocktails, or serve over ice cream or chocolate cake.

1 cup full bodied red wine
1 cup ruby port
1 ½ cups firmly packed light brown sugar
1 cinnamon stick
6 large Warren pears, cored and cut in half
6 ounces Stilton cheese
1. Combine the wine, port, brown sugar, and cinnamon in the insert of a 5 to 7-quart slow cooker.
2. Add the pears to the cooker, you will have to arrange them in layers, and spoon some of the sauce over the pears. Cover and cook on high for 2 to 2 ½ hours, until the pears are softened.
3. Uncover the slow cooker and allow the pears to come to room temperature.
4. Carefully remove them from the cooker and arrange them on a platter.
5. Strain the sauce into a saucepan, discarding any solids.
6. Bring the sauce to a boil, and boil for 5 to 10 minutes, until the sauce becomes syrupy.
7. Spoon the syrup over the pears on the platter and scoop a bit of Stilton into the center of each pear.
8. Serve at room temperature.

Tangerine Butter Cookies

Makes about 4 dozen

3/4 cup butter, softened
1 1/2 cups sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tartar
1 teaspoon salt
2 large eggs
2 teaspoons finely shredded tangerine peel or orange peel
1 teaspoon paste vanilla
1 teaspoon orange extract
3/4 cup olive oil
1/2 cup semolina
4 cups all-purpose flour
1/2 cup sugar

1. Preheat the oven to 350 degrees, and line baking sheets with parchment, aluminum foil, or silicone.
2. In the bowl of an electric mixer, beat the butter and sugar together until light. Add the baking soda, cream of tartar and salt. Beat in the eggs, one at a time, add the tangerine peel, vanilla, and extract, beating to combine. Add the olive oil, semolina, and flour. Cover and refrigerate for 1 hour.
3. Place the 1/2 cup sugar in a small bowl. Using a portion scoop, shape the dough into 1-inch balls; roll balls in sugar to coat. Place balls 2 inches apart on the prepared baking sheets. Using a fork, press into each ball of dough.
4. Bake the cookies for 9 to 11 minutes or until tops are very lightly browned. Transfer cookies to a wire rack and let cool.

@Diane Phillips www.dianephillips.com blog: www.cucinadivina.blogspot.com
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Farmer’s Market Box November 19th 2020

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes

Chicken Corn Soup

Serves 4

2 tablespoons unsalted butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1 teaspoon dried thyme
1 ear corn, kernels cut from the cob
6 cups chicken broth
3 cups shredded or chopped cooked chicken
2 cups cooked fine noodles
Salt and pepper

1. In a Dutch oven, melt the butter, and saute the onion, celery, carrot, and thyme, until the onion begins to turn translucent, about 6 minutes.
2. Add the corn, and the cob to the soup.
3. Add the broth, and chicken to the soup, and simmer for 30 minutes.
4. Remove the corn cob, scraping off any excess corn.
5. Add the noodles, and simmer for 5 minutes.
6. Season with salt and pepper and serve.

Roasted Sweet Potatoes with Praline Topping

Serve 4 to 6

For the Praline Topping

1 cup all-purpose flour
3/4 cup packed brown sugar
1/2 cup chopped pecans, toasted
1/2 cup unsalted butter, melted
1/2 teaspoon ground cinnamon

1. In a bowl, stir together the flour, sugar, pecans, butter, and cinnamon, until the topping is crumbly.
Set aside.

For the Sweet Potatoes

1 pound Japanese sweet potatoes, scrubbed
2 tablespoons unsalted butter, melted
1/4 cup goat cheese, softened
1/4 cup milk
Salt and pepper

1. Coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. Preheat the oven to 400 degrees and prick the potatoes with the sharp tip of a paring knife. Roast for 50 to 60 minutes, until the potatoes are soft when squeezed with an oven mitt.
3. Split the potatoes, and remove the flesh from the skin, and put into a mixing bowl. Mash the potatoes with the butter and goat cheese, adding milk to lighten the mash. Season with salt and pepper.
4. Transfer to the baking dish, and top with the praline topping.
5. At the point, the potatoes can be cooled, covered, and refrigerated for 2 days, or frozen for 2 months.
6. Bring the baking dish to room temperature, preheat the oven to 350 degrees, and bake the casserole for 35 to 45 minutes until the potatoes are bubbling, and the praline topping is browned. Allow to rest for 5 minutes before serving.

Butternut Squash Lasagna

Serves 6
There are a few make-ahead steps to this lasagna, it’s totally worth the work, and is a beautiful meatless main course.

1 butternut squash, cut in half seeds removed
Olive oil
Salt and pepper
1/4 pound pancetta, cut into small dice
1/3 cup unsalted butter
2 garlic cloves, minced
1 bunch spinach, washed and spun dry
1/3 cup all-purpose flour
3 cups milk
Salt and pepper
Grated nutmeg to taste
One box no-boil lasagna noodles
2 cups grated Parmigiano Reggiano

1. Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil, or parchment.
2. Drizzle the squash with olive oil, season with salt and pepper. Roast covered with foil for 1 hour, until tender. When the squash is cool enough to handle, transfer to a food processor and puree. Season with salt and pepper to taste and set aside.
3. In a large skillet, heat 2 tablespoons of olive oil and saute the pancetta, until crispy. Drain on paper toweling.
4. Wipe out the skillet, melt the butter, and saute the garlic for 30 seconds, until fragrant. Add the spinach and cook until wilted. Sprinkle the flour over the spinach and cook for 2 minutes. Slowly add the milk and stir until the liquid comes to a boil. Season with salt, pepper, and nutmeg to taste. Remove from the stove top and cool slightly.
5. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. Spoon a thin layer of the Tatsoi sauce onto the bottom, top with lasagna noodles. Spread a layer of squash over the
noodles, sprinkle with some of the pancetta and Parmigiano, top with lasagna noodles, and spread with some of the sauce. Repeat making three layers, ending with sauce and remaining cheese.
6. At this point the lasagna can be covered and baked for 30 minutes, then uncovered and baked another 20 to 30 minutes until bubbling and the cheese is golden brown. Allow the lasagna to rest for 10 minutes, then cut into squares and serve.
7. Do-Ahead: The lasagna can be refrigerated for up to 2 days, or frozen for 1 month. Make sure to bring the casserole to room temperature before baking.

Chicken Salad with Tangerines and Candied Almonds

Serves 6

1 head romaine lettuce, washed, spun dry and chopped
4 radishes, trimmed, and cut into julienne
3 Tangerines, peel removed, and separated into segments
2 cups cooked chopped or shredded chicken
1/2 cup vegetable oil
3 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
In a salad bowl, combine the lettuce, radishes, tangerines, and chicken.
In a smaller bowl, whisk together the oil, soy sauce, vinegar, sugar, ginger, and garlic. Pour the dressing over the salad and toss to coat. Garnish the salad with candied almonds and serve.

For the Almonds

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

Tuscan Beans and Greens

Serves 6
An example of cucina povera (cuisine of the poor) this versatile dish can be used as a side dish, or more broth can be added to turn it into a soup. Adding protein such as chicken or sausage can make it a main dish. This is better the day after it’s prepared when the ingredients all get to know each other.

3 tablespoons extra virgin olive oil, plus more for serving
4 garlic cloves, minced
1 tablespoon finely chopped rosemary
1 bunch green kale, chard, or collards tough stems removed, and leaves chopped 1/2-inch wide
One 14.5-ounce can chopped tomatoes and their juices
1 pound shelled cannellini beans
1 cup chicken or vegetable broth
Salt and pepper

1. In a Dutch oven, heat the oil, swirl the garlic and rosemary in the pan for 30 seconds till fragrant.
2. Add the kale, and saute until the kale is wilted. Season with salt and pepper.
3. Add the tomatoes and bring to a boil. Add the beans and broth, and simmer for 1 hour, until the beans are creamy and tender. Season with salt and pepper.

Pasta with Roasted Greens, and Butternut Squash

Serves 6
One of my favorite fall pastas, the oven roasted collards and squash melt into an amazing sauce.
Here in Italy, they substitute kale or chard for the collards since they don’t grow here.


1 butternut squash, peeled, seeded, and cut into bite-sized chunks
1 large red onion, finely chopped
One bunch Kale, collards, spinach or chard, tough stems removed, cut into 1/2-inch ribbons
1/3 tight-packed cup fresh basil leaves, chopped
2 tablespoons finely chopped sage
4 garlic cloves, coarsely chopped
1/2 cup extra-virgin olive oil
pinch red pepper flakes
1 tablespoon brown sugar
Salt and black pepper
1 pound farfalle pasta, cooked 3 minutes short of al dente, saving some pasta water
1/2 cup half-and-half
1 to 1-1/2 cups shredded Asiago cheese

1. Preheat the oven to 400 degrees, and line 2 baking sheets with silicone, parchment, or aluminum foil.
2. In a large bowl, combine the squash, onion, greens, basil, sage, garlic, oil, red pepper, and brown sugar. Season liberally with salt and pepper.
3. Spread in even layers on the baking sheets, bake for 30 to 35 minutes, turning the vegetables once or twice during the baking time. The squash should be tender, and the greens may be crispy.
4. Transfer the vegetables to a large serving bowl, add the hot pasta, the 1/2 and 1/2, and half the cheese, tossing coat. Add more pasta water to make a creamy sauce.
5. Season with salt and pepper and serve garnished with the remaining cheese.

Cannellini Bean Soup

Serve 6 to 8

2 tablespoons olive oil
1 cup finely chopped onion
2 celery ribs, finely chopped
1 bay leaf
2 medium carrots, chopped
2 teaspoons minced garlic
3 sprigs fresh thyme
pinch crushed red pepper
1 pound shelled Cannellini beans
1 smoked ham hock, skin scored
One 14.5 ounce can diced tomatoes, with juices
8 cups chicken or vegetable broth
4 teaspoons chopped fresh marjoram
Salt and freshly ground black pepper

1. In a Dutch oven, heat the oil, add the onion, celery, bay leaf, carrots, garlic, thyme, and red pepper.
2. Saute till the onion is softened.
3. Add the beans, ham hock, tomatoes, broth, and marjoram.
4. Bring to a boil, simmer, covered, for 1 1/2 hours.
5. Remove the ham hock, remove the fat, then shred the ham, adding it back to the soup.
6. Simmer another 30 minutes until the beans are creamy.

Beet Carpaccio Salad with Buratta

Serves 4 to 6

1 bunch beets, scrubbed, and tops removed (see save the greens)
1/3 cup aged Balsamic vinegar
3 tablespoons tangerine juice
1/2 cup extra virgin olive oil
1/4 cup packed basil leaves, thinly sliced
Salt and pepper
1 bunch arugula, washed and spun dry
2 balls buratta (if you can’t find 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. Arrange the arugula onto salad plates. Arrange beet slices on the lettuce and put pieces of buratta in the center of the salad. Drizzle with the remaining dressing and serve.

Save the Greens

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

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

Roasted Radishes

Serves 4 to 6

One bunch radishes, tops removed, ends trimmed, scrubbed, and cut in half from root to stem
1/4 cup extra virgin olive oil
Salt and pepper
2 garlic cloves, minced
1/4 cup finely chopped Italian parsley

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment, or aluminum foil.
2. In a bowl, toss together the radishes, oil, salt, and pepper.
3. Spread onto the baking sheet in one layer.
4. Roast for 15 to 20 minutes until they are tender and browned.
5. Transfer to a serving dish and stir in the garlic and parsley before serving warm.

Farro, Beet and Tangerine Salad

Serves 6

1 1/2 cups pearlized farro
1 bunch red beets, tops removed, and scrubbed
2 tablespoons unsalted butter
1/4 cup finely chopped red onion
Beet green tops, tough stems removed, cut into 1/2-inch ribbons
2 tangerines, peeled and separated into segments and chopped
1/4 cup tangerine juice
1/4 cup rice vinegar
1 tablespoon Dijon mustard
1/2 cup vegetable oil
Salt and pepper

1. Bring 4 quarts of salted water to a boil add the farro and cook for 15 to 20 minutes until the farro is al dente. Drain thoroughly and let cool.
2. Steam the beets until al dente and allow to cool. Peel and dice the beets, set aside in a bowl.
3. In a skillet, heat the butter, add the onion, and saute for 2 to 3 minutes to soften. Add the beet greens, and saute until wilted. Season with salt and pepper.
4. In a large salad bowl, combine the farro, beets, beet greens, and tangerines.
5. In another bowl, whisk together the juice, vinegar, mustard, and oil. Season with salt and pepper and toss with the salad. Serve the salad at room temperature.

Asian Noodle Soup with Chicken and Bok Choy

Serves 6

3 tablespoons vegetable oil
2 garlic cloves minced
1 teaspoon grated ginger
1 head bok choy, root end and tough ends removed, washed, spun dry and cut into 1/2-inch ribbons, using the leafy parts
2 chicken breasts cut into bite sized pieces
8 cups chicken broth
2 tablespoons white miso (optional)
1/2 pound linguine cooked al dente
2 tablespoons soy sauce
1 tablespoon sesame oil for garnish
3 scallions finely chopped using the white and tender green parts

1. In a Dutch oven, heat the oil, add the garlic and ginger, and saute for 30 seconds, until fragrant.
2. Add the bok choy, and saute in the oil for 3 to 4 minutes until the bok choy begins to wilt. Add the chicken, broth, miso if using, linguine and soy sauce.
3. Simmer the soup for 20 to 30 minutes until the chicken is cooked, and the bok choy is tender.
4. Serve the soup garnished with drizzle of sesame oil, and some chopped scallions.

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.

Fall Salad with Persimmons, Pomegranate and Pears

Serves 6

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

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

Persimmon Cranberry Chutney

Makes about 4 cups

12 ounces fresh cranberries
1 1/2 cups chopped Fuyu persimmons
1/2 cup finely chopped onion
1 cup sugar
1/2 cup tangerine juice
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon

1. In a Dutch oven, combine all the ingredients, and bring to a boil. Simmer until the cranberries “pop”, and the persimmons are softened about 25 minutes.
2. Cool, cover and refrigerate for up to 1 month.

Alice Medrich’s’ Pomegranate Bark

This recipe is a little bit labor intensive, with only 3 ingredients but a few steps to follow since it’s chocolate. It yields a ton, and it’s delicious. Buy your chocolate from Specialty Produce, they’ve got the best quality in town.
1 cup (150 grams) pomegranate arils, from 1 large or 2 small pomegranates


3/4 cup (75 grams) walnut pieces—I’ve done this with roasted salted pistachios and it’s awesome
8 to 10ounces dark chocolate (no chocolate chips)

1. Line a baking sheet with parchment paper and set aside. Spread the arils in a loose layer on a double layer of paper towels. Cover and blot gently with another paper towel, rolling them around to contact dry parts of the toweling. Gather up the towels and transfer the arils to fresh dry towels. Spread, blot, and roll, as before. Repeat if necessary. Let the arils air dry for another 10 or 15 minutes (sometimes I fan them for a few seconds with a magazine).
2. Meanwhile spread the nuts on a chopping board and cut them into pieces not much bigger than the arils. Shake them in a coarse strainer to remove the dust.
3. Chop the chocolate coarsely and put it in a medium stainless steel bowl set directly in a wide skillet of almost simmering water. Stir frequently until it is almost entirely melted.
4. Remove the bowl and stir until completely melted and smooth.
5. It should be warm—between 110° and 120° F; let cool for a few minutes if it exceeds 120° F.
6. Wipe the bottom of the bowl dry prevent dripping.
7. Save 1/3 of the arils and walnuts for topping, if desired.
8. Otherwise, pour all on top of the chocolate.
9. Using a rubber or Silicone spatula, gently fold the inclusions into the chocolate without bruising the arils and releasing juices:
10. To do this, try to avoid direct contact between the spatula and the arils by sweeping the edges of the spatula down the side of the bowl, across the bottom under the chocolate and inclusions and up the opposite side of the bowl, lifting the chocolate up and over the nuts and arils. Repeat just until all the inclusions are coated.
11. Immediately scrape the mixture onto the parchment over a wide area rather than one big heap—don’t worry about uneven distribution or bare spots.
12. Then, instead of trying to spread the mixture out, use the tip of the spatula to gently push and distribute the coated inclusions to make the bark thinner and fill in some of the bare spots on the parchment. Sprinkle with reserved nuts and arils, if desired.
13. Put the baking sheet immediately into the fridge to set and harden the chocolate, then cover it with plastic wrap to prevent condensation and the absorption of odors and keep refrigerated.
14. It will keep for 1 to 2 days with toppings: 3 days without.
15. You can remove it 15 to 30 minutes in advance of serving. To serve, break the bark into pieces/shards with your fingers or the point of a paring knife.
**Adapted from Alice Medrich

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

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Farmers’ Market Box November 12th 2020

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes

Stir Fried O’Henry Sweet Potatoes

Serves 4

3 tablespoons vegetable oil
2 scallions, trimmed and cut into 1-inch pieces
2 garlic cloves, minced
1 piece fresh ginger (1/2-inch long), peeled and grated
1 tablespoon chili garlic sauce
1/2 pound O’Henry sweet potatoes, peeled and grated on the large holes of a box grater or with a food processor
Salt and freshly ground black pepper
1 tablespoon soy sauce
Sesame oil for serving

1. In a wok or large skillet, over medium high heat, heat the oil, add the scallions, garlic, ginger, and chili garlic sauce, swirling in the pan till fragrant about 30 seconds.
2. Add the potatoes to the pan and toss in the oil. Cook for 10 to 12 minutes, stirring to prevent sticking, add the soy sauce, and transfer to a serving bowl. Drizzle with sesame oil and serve.

Sweet Potato Hash

Serves 6

4 strips bacon, cut into 1/2-inch dice
1 large yellow onion, finely chopped
3 garlic cloves, minced
1/2 pound scrubbed O’Henry sweet potatoes cut into 1/2-inch dice
3 large cloves garlic, minced
8 sage leaves, minced
Freshly ground black pepper
6 large eggs
Salt and freshly ground black pepper
Grated Parmigiano Reggiano for serving

1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, silicone, or parchment.
2. Cook the bacon in a large skillet over medium-high heat, until just crisp. Remove from the pan and set aside.
3. Add the onions and lower the heat to medium and cook, stirring occasionally until they are translucent.
4. Place the sweet potatoes, onions, salt, sage, black pepper in a large bowl and toss to combine. Transfer to the baking sheet and spread into an even layer.
5. Roast until the sweet potatoes are soft and browned, 30 to 45 minutes (roasting time depends on the size and uniformity of the sweet potato chunks)
6. Sprinkle the bacon evenly over the hash. 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 Reggiano cheese, if desired.

Chicken with Eggplant and Gorgonzola

Serves 6

1/2 cup extra virgin olive oil
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 pound Chinese eggplants, cut into 1/2-inch-thick rounds
6 skinless, boneless chicken breast halves
1/4 cup (1/2 stick) unsalted butter
1/2 cup port wine
1/4 cup chicken broth
2 cups crumbled Gorgonzola cheese
1. In a small bowl, stir together the oil, 1 teaspoon of the salt, and 1 teaspoon of the pepper.
2. Preheat the broiler for 10 minutes.
3. Line a baking sheet with aluminum foil and arrange the eggplant slices on top. Brush the eggplant with some of the seasoned oil mixture and broil until it begins to turn golden, about 5 minutes. Turn, brush with more oil, and broil until softened, another 3 minutes
more. Allow to cool.
4. Place the chicken breasts between sheets of waxed paper or plastic wrap and, using a meat mallet, the bottom of a wine bottle, or a rolling pin, pound until a uniform thickness, about 1/2 inch thick. Season with the remaining 1 teaspoon each of salt and 1 teaspoon of pepper on both sides.
5. Melt the butter in a large skillet and add 1 tablespoon of the remaining seasoned oil. Cook the chicken until white on both sides (it will not be cooked through), adding more of the remaining seasoned oil mixture if needed, and transfer to an oven-to-table baking dish.
6. Pour the port into the skillet and scrape up any browned bits stuck to the bottom.
7. Add the broth and bring to a boil for 1 minute. Pour the sauce over the chicken, top each breast with a slice of eggplant, and cover the eggplant with gorgonzola.
8. Do-Ahead: At this point, you can cover and refrigerate for up to 24 hours. Bring to room temperature before continuing.
9. Preheat the oven to 350° F. Bake until the cheese is melted, and the chicken is cooked through, 15 to 20 minutes.

Bacon and Collard Greens

Serves 4 to 6

6 thick cut hickory-smoked bacon slices, finely chopped
1 cup sweet yellow onions, finely chopped
1/2 pound smoked ham, chopped
4 garlic cloves, finely chopped
8 cups chicken or vegetable broth
1 bunch collard greens, washed, trimmed, and chopped
3 tablespoons apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper

1. In a Dutch oven, cook the bacon until just crisp. Add the onions, ham, and garlic, and saute for 5 minutes until the onion is translucent.
2. Add the broth, greens, vinegar, sugar, salt, and pepper.
3. Simmer for 1 1/2 hours, until the collards are tender.
4. Serve with cornbread.

Roasted Delicata Squash and Collard Green Pasta

1 delicata squash, seeded, and cut into bite-sized chunks
1 large red onion, finely chopped
One bunch collard green, tough stems removed, cut into 1/2-inch ribbons
1/3 tight-packed cup fresh basil leaves, chopped
2 tablespoons finely chopped sage
4 garlic cloves, coarsely chopped
1/2 cup extra-virgin olive oil
pinch red pepper flakes
1 tablespoon brown sugar
Salt and black pepper
1 pound farfalle pasta, cooked 3 minutes short of al dente, saving some pasta water
1/2 cup half-and-half
1 to 1-1/2 cups shredded Asiago cheese

1. Preheat the oven to 400 degrees, and line 2 baking sheets with silicone, parchment, or aluminum foil.
2. In a large bowl, combine the squash, onion, collards, basil, sage, garlic, oil, red pepper, and brown sugar. Season liberally with salt and pepper.
3. Spread in even layers on the baking sheets, bake for 30 to 35 minutes, turning the vegetables once or twice during the baking time. The squash should be tender, and the collards may be crispy.
4. Transfer the vegetables to a large serving bowl, add the hot pasta, the 1/2 and 1/2, and half the cheese, tossing coat. Add more pasta water to make a creamy sauce.
5. Season with salt and pepper and serve garnished with the remaining cheese.

Roasted Delicata Squash and Kale Salad

Serves 4

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

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, toss the squash with olive oil, salt, and pepper, and spread onto the baking sheet.
3. Roast for 15 to 20 minutes, turn and roast another 10 minutes until the squash is crispy. Set aside.
4. Put the kale into a salad bowl.
5. In a mixing bowl, whisk together the juice, vinegar, mustard, and oil. Season with salt and pepper.
6. Toss the kale with some of the dressing and allow to marinate for 30 minutes.
7. Plate the kale, top with some of the roasted squash and crumbled blue cheese.
8. Drizzle a bit of the dressing over the salad and serve.

Miso Maple Roasted Delicata Squash

Serves 4 to 6

1 delicata squash, scrubbed, root and stem ends removed, cut in half lengthwise, seeds removed, and cut into 1/2-inch slices
2 teaspoons sesame oil
1 tablespoon white miso
1 tablespoon maple syrup
2 tablespoons unsalted butter, melted
1 scallion, finely sliced, for garnish
Toasted sesame seeds, for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, toss the squash with the e sesame oil, and arrange the squash on the baking sheet in one layer. Roast the squash for 20 minutes. While the squash is roasting, whisk together the miso, syrup, and butter. Drizzle over the squash and toss to coat.
3. Roast another 10 to 12 minutes until the squash is bubbling.
4. Garnish with scallion and sesame seeds.

Tangerine Pound Cake

Serves 6

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

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

Tangerine Icing


1 1/2 cups confectioners’ sugar
2 to 3 tablespoons fresh tangerine juice

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

Celery, Walnut and Asiago Salad

Serves 6

One bunch celery, washed, tough ribs removed, root end removed, and finely chopped
1 cup chopped walnuts
1 1/2 cups chopped Asiago cheese
1/2 teaspoon ground black pepper
2/3 cup extra virgin olive oil

1. In a salad bowl, combine all the ingredients, and toss together. Serve at room temperature.

Cranberry Bean Soup

Serves 6 to 8

2 tablespoons extra virgin olive oil
1/4 pound pancetta, finely chopped
1 cup finely chopped onion
1 1/2 cups finely chopped celery
1 cup finely chopped rainbow carrots
2 teaspoon finely chopped rosemary
1 pound shelled cranberry beans
8 cups chicken or vegetable broth
Salt and pepper

1. In a Dutch oven, heat the oil, add the pancetta, and cook until crisp.
2. Add the onion, celery, carrots, and rosemary. Saute until the onion is translucent.
3. Add the beans and broth, and simmer for 45 to 50 minutes until the beans are tender.
4. Season with salt and pepper and serve drizzled with a bit of extra virgin olive oil.

Roasted Rainbow Carrots

Serves 4

One bunch rainbow carrot, tops removed, scraped, and cut into quarters
1/3 cup extra virgin olive oil
3 tablespoons honey
1 teaspoon ground cumin
Salt and pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone.
2. Arrange the carrots on the baking sheet in an even layer.
3. In a bowl, whisk together the oil, honey, cumin, salt, and pepper.
4. Pour the mixture over the carrots and stir to coat the carrots.
5. Roast for 7 to 10 minutes, turning once, until the carrots are tender. Serve warm.
6. The carrots tops make a delicious pesto to serve on top.

Slow Cooker Minestrone

Serves 6 to 8

3 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
3 rainbow carrots, coarsely chopped
2 teaspoons dried sage
One 14.5-ounce can chopped tomatoes
1 cup dry white wine or dry vermouth
2 cups cauliflower florets
2 cups chopped kale
2 cups shelled cranberry beans
10 cups chicken or vegetable broth
Chopped rinds from Parmigiano Reggiano (optional but oh so good)
1 cup small pasta
Salt and pepper
1/4 cup finely chopped Italian parsley

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

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.

Grilled Asian Pear, Arugula and Blue Cheese Sandwich

Serves 4

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

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

Slow Cooker 5-Spice Asian Pears

Serves 6
These pears are a simple dessert or can be used to surround a pork or poultry roast as a garnish.

1/4 cup unsalted butter, melted
3/4 cup firmly packed light brown sugar
1/4 cup dry sherry
1/2 teaspoon 5 spice powder
1/2 cup pear nectar
4 firm Asian pears, peeled, cored, and cut in half

1. In the insert of a 5 to 7-quart slow cooker, mix together the butter, sugar, sherry, spices, and pear nectar.
2. Add the pears to the slow cooker, turning them in the liquid to coat them. Cover and cook on high for 2 ½ hours until tender. Carefully remove the pears with a slotted spoon to a container, spoon the liquid in the slow cooker over the pears. Serve warm, or chilled.
3. The syrup from the pears is delicious over vanilla ice cream, or plain pound cake.

Pink Lady Crumble Muffins

Makes 12
For the Crumble
1/3 cup packed dark brown sugar
1 Tablespoon granulated sugar
1 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
2/3 cup all-purpose flour
1. In a mixing bowl, stir the ingredients together using a fork until the crumble begins to come together. Set aside.

For the Muffins

1/2 cup unsalted butter, softened to room temperature
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
1/2 cup sour cream, at room temperature
2 teaspoons vanilla paste or extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup whole milk at room temperature
1 1/2 cups peeled cored and chopped pink lady apple

1. Preheat oven to 400 degrees and coat the inside of 12 muffin tins with nonstick spray or line with cupcake liners.
2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, and vanilla.
3. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined.
4. Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a medium bowl. Pour the dry ingredients into the wet ingredients, add the milk and apple, and mix on low speed until combined.
5. Spoon the batter evenly into each cup or liner, filling each all the way to the top.
6. Press a handful of the crumble topping into the top of each muffin.
7. Bake for 5 minutes at 400 degrees, lower the oven temperature to 350°F and bake for 15-17 more minutes or until a toothpick inserted in the center comes out clean. Serve warm.

@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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Farmers’ Market Box November 5th 2020



This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes

Yam and Apple Gratin

Serves 4 to 6
This is a great side for Thanksgiving, and it can be made now and frozen until a few days before Thanksgiving. It’s also great with chicken, or pork.

1 pound Garnet yams
1/2 cup (1 stick) unsalted butter, melted
1/3 cup firmly packed light brown sugar
1/3 cup dark corn syrup
1 to 2 tablespoons cream sherry
1 teaspoon ground cinnamon
Pinch ground nutmeg
2 medium-size tart apples, peeled, cored, and sliced 1/4 inch thick

1. Preheat the oven to 400 degrees, prick the yams with the sharp tip of a paring knife 4 to 5 times. Bake the potatoes for 50 to 60 minutes until they are soft when pinched with an oven mitt. Coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. Slit the yams and remove all the flesh from the inside and put in a large bowl.
3. With an electric mixer or potato masher, combine 1/4 cup of butter, the brown sugar, corn syrup, sherry, cinnamon, and nutmeg and blend until creamy.
4. Spread half the sweet potato mixture in the baking dish. Arrange half the apple slices over the yam layer and brush with some of the remaining butter.
5. The butter will seal the apples and prevent discoloration. Spread the remaining sweet potato mixture over the apples and arrange the remaining apples on top in an attractive pattern. Brush with the remaining butter, covering the apples completely.
6. 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.
7. Preheat the oven to 350°F. Bake the dish, uncovered, until the apples are golden brown, 30 to 40 minutes.
8. Variation: if you bought the Farmer’s Choice, you could sub in the Warren pears in this.

Pork Cottage Pie with Yam Mash

Serves 4 to 6

4 tablespoons extra virgin olive oil
2 garlic cloves minced
1 teaspoon dried thyme
1/2 cup finely chopped onion
1 1/2 pounds pork shoulder cut into small pieces
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup beef broth
1 cup diced carrots
1/2 cup corn kernels cut from the cob or frozen and defrosted
1/2 cup petite size peas, either fresh from the pod, or frozen and defrosted
Salt and pepper
3 Garnet yams, scrubbed, and pricked with the tip of a sharp knife
1/2 cup milk
1/4 cup butter
Salt and pepper
1 cup shredded sharp white cheddar cheese


1. In an ovenproof Dutch oven, heat two tablespoons of oil, and saute the garlic, thyme, and onion for 3 minutes until the onion is softened. Add the pork to the Dutch oven, and brown on all sides, removing the pork to a plate when it is browned.
2. Add the flour to the onion mixture and cook for 2 minutes. Gradually add the broths, bringing to a boil.
3. Add the reserved pork, and carrots to the pan, and simmer, covered for 30 minutes. Add the corn and peas, to the pot, season with salt and pepper, and cook another 15 minutes until the pork is tender. Skim off any excess fat from the top of the sauce.
4. While the pork is cooking, preheat the oven to 400 degrees, and bake the yams until softened, about 50 minutes. Reduce the oven temperature to 350 degrees. Remove the yams from the oven, split the yams, and scoop the flesh into a mixing bowl.
5. Add the milk and butter and mash the potatoes until smooth. This should be a stiff mashed potato, so it doesn’t sink into the stew, so add the milk a bit at a time. Season with salt and pepper.
6. When the pork is tender, spread the potatoes over the pork in the pan, sprinkle with the cheese and bake another 30 minutes until the pie is bubbling, and the cheese is bubbling and golden brown. Allow to rest for 10 minutes before serving.
7. Do-Ahead: The pork stew and sweet potatoes can be made 3 days ahead and refrigerated. Bring to room temperature before baking. If you would like to freeze the pie, transfer the pork mixture to a 13-by-9-inch baking dish and cover with the sweet potato mixture. Cover and freeze for up to 2 months. Defrost for 2 days in the refrigerator before baking.

Sicilian Orange and Fennel Salad

Serves 4 to 6

One fennel bulb, wispy ends removed, thinly sliced
3 to 4 Valencia oranges, peel and pith removed, and sliced 1/2-inch thick
1 torpedo onion, thinly sliced, using the red and tender green parts
1/2 cup pitted kalamata olives, chopped
Pinch red pepper flakes
1 teaspoon dried oregano
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar

1. Arrange the fennel and oranges alternating on a serving platter.
2. Sprinkle with the onion, olives, pepper flakes and oregano.
3. Drizzle with the oil and vinegar and serve at room temperature.

Chiogga Beet Hummus

Serves 4

1 bunch chiogga beets, tops removed and scrubbed
2 garlic cloves
1/4 cup tahini
2 tablespoons fresh lemon juice
2 tablespoons fresh mint or basil
1/3 to 1/2 cup extra virgin olive oil
Salt and pepper
Crostini or pita chips for serving

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment. Place the beets on the baking sheet, cover with foil, and roast for 50 to 60 minutes until tender.
2. When the beets are cool enough to handle, peel, and chop. Put into the work bowl of a food processor.
3. Add the cloves, tahini, lemon juice, mint, or basil.
4. Process the mixture on and off to break up the beets and garlic.
5. With the machine running, add in the oil, a bit at a time until the mixture holds together.
6. Season with salt and pepper, and serve on crostini, or pita chips.

Crostini with Balsamic Beets and Ricotta

Serves 4 to 6

1 bunch chiogga beets, tops removed, and scrubbed
1 torpedo onion, finely chopped using the red part only
1/2 cup aged balsamic vinegar
1/2 cup extra virgin olive oil
1/4 cup finely chopped basil, plus extra for garnish
Salt and pepper
Crostini for serving
1/2 cup whole milk ricotta

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment. Place the beets on the baking sheet, cover with foil, and roast for 50 to 60 minutes until tender.
2. When the beets are cool enough to handle, peel them, and cut into 1/2-inch dice, put into a mixing bowl.
3. Add the onion, balsamic vinegar, oil, basil, salt, and pepper.
4. Spread the crostini with a layer of ricotta, using a slotted spoon, spoon on some of the beets. Garnish with additional basil if desired.

Loaded Mashed Cauliflower

Serves 4 to 6

1 cauliflower cut into florets
1/4 cup unsalted butter
1/3 cup sour cream
1 1/2 cups shredded sharp cheddar cheese
1 red torpedo onion, thinly sliced, using the red part only
4 slices bacon, cooked crisp and crumbled
Salt and pepper

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch baking pan with non-stick cooking spray.
2. Bring 4 quarts of a salted water to a boil, and cook the cauliflower until it is tender, about 12 minutes.
3. Drain thoroughly and put into a large mixing bowl.
4. Mash the cauliflower with the butter, sour cream, 1 cup of the cheese, and onion. Stir in the bacon, and season with taste.
5. Turn into the prepared pan, and sprinkle with the remaining cheese, and bake for 30 to 40 minutes until bubbling and the cheese is golden brown. Allow the casserole to rest for 5 minutes before serving. This can also be made in six 4-ounce ramekins.

Cauliflower Beer Cheese Soup

Serves 6

2 tablespoons butter
1 tablespoon extra virgin olive oil
1/2 cup chopped onion
1 medium carrot, chopped
1 medium celery rib, chopped
2 garlic cloves, minced
1 head cauliflower, cut into florets
Two 12-ounce bottles Belgian dark-abbey-ale style
2 1/2 cups chicken or vegetable broth
1 bay leaf
Few drops hot sauce
1 tablespoon Dijon mustard
3 cups grated sharp cheddar cheese
2 tablespoons cornstarch
1 torpedo onion, finely chopped using the red part only, for garnish
6 strips bacon, cooked crisp and crumbled for garnish

1. In a Dutch oven, heat the butter add the onion, carrot, celery, and garlic, and saute until the onion begins to turn golden brown, about 5 minutes.
2. Add the cauliflower, ale, broth, bay leaf, hot sauce, and mustard, and simmer for 25 to 30 minutes until the cauliflower is tender. Puree the soup with an immersion blender or mash the cauliflower with a potato masher.
3. Remove the soup from the heat and stir in the cheese and cornstarch, stirring until the cheese is melted and smooth.
4. Garnish the soup with the torpedo onion and bacon if desired.

Caramelized Onion Kale Bread Pudding

Serves 4 to 6

2 cups day old bread, cut into cubes
1/4 cup extra virgin olive oil
1/4 cup unsalted butter
1 bunch torpedo onions, thinly sliced, using the red and tender green parts
2 garlic cloves, minced
2 teaspoons sugar
1 bunch dino kale, tough stems removed, cut into 1/2-inch ribbons
Salt and pepper
4 large eggs
1 cup heavy cream
1 cup shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano

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

Kale Salad with Cranberries and Pecans

Serves 4

1 bunch kale, tough stems removed, washed, spun dry and chopped
1/4 cup lemon juice
1/2 cup extra virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons maple syrup
1 torpedo onion, finely chopped, using the red part only
1/2 cup dried cranberries
1/2 cup toasted chopped pecans

1. Put the kale into a salad bowl.
2. In a mixing bowl, whisk together the lemon juice, oil, mustard, maple syrup, and onion. Pour over the salad, and massage it in.
3. Add the cranberries, and pecans, and toss again before serving.

Braised Yu Choy

Serves 2 to 4

2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1 bunch yu choy, tough stems removed
1/2 cup chicken or vegetable broth
2 tablespoons soy sauce
1 teaspoon sesame oil for garnish
Sesame seeds for garnish

1. In a large skillet, heat the oil, and swirl the garlic and ginger in the pan for 30 seconds, until fragrant. Add the yu choy, tossing to coat with the garlic oil.
2. Add the broth and soy sauce and cook until the yu choy is wilted, and the liquid in the pan is almost evaporated.
3. Serve garnished with sesame oil, and sesame seeds if desired.

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.

Warren Pear Upside Down Cake

Serves 6 to 8

3 tablespoons unsalted butter
1/3 cup firmly packed brown sugar
2 medium firm-ripe pears, peeled, cored, and thinly sliced

1. Preheat the oven to 350 degrees, coat the inside of a 9-inch round baking dish with non-stick cooking spray.
2. In a skillet, melt the butter, add the sugar, and cook until the sugar is dissolved, and bubbling.
3. Pour the butter mixture into the prepared pan and arrange the pears in a decorative pattern over the butter. Set aside while making the batter.

For the Cake

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

1. In the bowl of an electric mixer, beat together the butter and brown sugar, until fluffy. Add the eggs one at a time, and gradually add the flour, baking powder, ginger, cinnamon, and salt.
2. Stir in the milk and vanilla and beat until smooth.
3. Carefully pour over the pears in the baking dish.
4. Bake for 35 to 45 minutes, until a skewer inserted into the middle comes out clean. Allow the cake to rest for 10 minutes, run a knife around the edge of the pan.
5. Turn a cake plate upside down on top of the cake pan and, using potholders, carefully invert the cake pan onto the plate. Serve the cake warm with vanilla ice cream, or unsweetened whipped cream.

@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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Farmers’ Market Box October 29th 2020

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This weeks local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes

Japanese Sweet Potato Curry

Serves 4

2 tablespoons vegetable oil
1 medium sweet yellow onion, finely diced
2 to 3 tablespoons red or yellow curry paste
4 Japanese sweet potatoes, peeled and diced
1 14-ounce can regular coconut milk
2 teaspoons fish sauce (more if desired)
1/2 cup chicken or vegetable broth
2 cups fresh baby spinach
1/4 cup finely chopped basil
1/4 cup finely chopped cashews or peanuts
4 cup cooked basmati rice for serving

1. In a Dutch oven, heat the oil, add the onion, and curry paste, saute till the onion is translucent. Add the sweet potatoes and toss in the mixture.
2. Add the coconut milk, fish sauce, and broth, bring to a boil, and simmer for 10 minutes.
3. Add the spinach, cook another 10 minutes until the potatoes are tender. Stir in the basil. Taste for seasoning and adjust.
4. Serve over rice, garnished with chopped nuts.

Chocolate Tangerine Marble Cake

Makes one 9-inch bundt

2 ounces unsweetened chocolate, chopped
2 ounces semi-sweet chocolate, chopped
1 cup unsalted butter
1 1/4 cup sugar
3 large eggs
1 cup sour cream
1 teaspoon vanilla
1 3/4 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon grated tangerine zest
1 tablespoon tangerine juice

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch bundt pan with non-stick cooking spray.
2. In a microwavable bowl, melt the chocolates, at 50% power for 30 seconds at a time, stirring until they are melted. Set aside to cool.
3. In the bowl of an electric mixer, beat the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, stir in the sour cream and vanilla.
5. Add the flour, baking soda, powder, salt, beating until smooth.
6. Transfer half the batter to a bowl. Add the chocolate mixture to the bowl and stir till blended. Add the zest and juice to the plain batter. Spoon the batters alternately into the prepared pan, using a knife, swirl them together to create a marble effect.
7. Bake for 50 minutes until a skewer inserted into the middle comes out clean.
8. Cool the cake for 10 minutes, then turn out of the bundt pan onto a rack to cool completely.

· In a small bowl, whisk together 1/2 cup tangerine juice, and 1 1/2 cups confectioners’ sugar.
· Whisk together until smooth.
· Drizzle over the cake and let set. The cake will keep in an airtight container for about 5 days or freezes beautifully for 2 months.

Slow Cooker Minestrone

Serves 6 to 8
No Slow cooker? No problem. Use a 6-quart Dutch oven, and simmer for 1 1/2 to 2 hours.

2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 cup coarsely chopped sweet yellow onion
1 cup coarsely chopped carrots
1 cup coarsely chopped celery
1 tablespoon finely chopped fresh rosemary
3 heirloom tomatoes, cored, and coarsely chopped
¼ cup dry white wine
2 medium zucchini, scrubbed and cut into ½-inch rounds
1/2 pound shelled Dragon’s tongue beans
One bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
One piece of rind from Parmigiano Reggiano, cut into ½-inch pieces
6 cups vegetable or chicken broth
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ pound cooked small pasta (shells, ditali, or other short tubular pasta)
½ to 1 cup finely shredded Parmigiano Reggiano cheese for garnish.

1. In a large skillet, heat the oil, and add the garlic, onion, carrots, celery, and rosemary, sautéing until the vegetables begin to soften about 4 to 5 minutes. Add the tomatoes, and wine, and allow some of the liquid to evaporate in the pan. Transfer the contents of the skillet to the insert of a 5 to 7-quart slow cooker.
2. Add the zucchini, beans, chard, rind (if using) broth, salt, and pepper.
3. Cover the slow cooker and cook for 3 to 4 hours on high or 6 to 8 hours on low. Stir in the cooked pasta at the end of the cooking time, cover and set on warm until ready to serve. Season with salt and pepper if needed.
4. Serve the soup garnished with shredded Parmigiano Reggiano cheese.
Cook’s Note: You can add cooked chicken, leftover cooked turkey, sauteed sausage, or other vegetables that you have leftover to this soup.

Pasta e Fagioli

Serves 4 to 6

1 tablespoon extra virgin olive oil
1 pound bulk sweet Italian sausage
1 medium or large onion, chopped
Pinch red pepper flakes
1 ½ teaspoons chopped fresh rosemary
2 large garlic cloves, minced
1/2 pound shelled Dragon’s tongue beans
1 28-ounce can chopped tomatoes with juice
8 cups chicken or vegetable broth
Salt and freshly ground pepper
Rind of Parmigiano Reggiano, cut into small pieces
1 cup elbow or small shell pasta
2 tablespoons chopped fresh parsley
1 cup grated Parmigiano Reggiano for garnish


1. In a Dutch oven, heat the oil, cook the sausage until it is no longer pink, breaking up any large pieces.
2. Saute the onion, red pepper, rosemary, and garlic for 2 to 3 minutes, until the onion begins to soften.
3. Add the beans, tomatoes, broth, and Parmigiano rind (if using) Bring to a boil, simmer for 10 to 15 minutes.
4. Add the pasta and simmer another 10 minutes.
5. Add the parsley, season with salt and pepper, and serve garnished with Parmigiano Reggiano.
6. Variation: Omit sausage and proceed as directed.

Chicken and Squash Bake

Serves 6
This is a great fall dinner, if you would like you can prepare this in smaller casserole dishes, and freeze for 2 months, giving you gold in your freezer.

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

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

Zucchini Soufflé

Serves 6 to 8

2 tablespoons unsalted butter
1 garlic clove, minced
1/4 cup finely chopped shallots 2 cups grated zucchini
Salt and pepper
2 tablespoons butter
3 tablespoons all-purpose flour
1 1/4 cup milk
2 large eggs, beaten
¼ cup Parmigiano-Reggiano
Freshly grated nutmeg
Freshly ground black pepper
cracked or coarse black pepper, for garnish

1. Preheat the oven to 325 degrees and coat the inside of eight 6-ounce ramekins with non-stick cooking spray.
2. In a skillet, melt two tablespoons of butter, saute the garlic and shallots until they are translucent. Add the zucchini, and saute until the liquid in the pan has evaporated. Season with salt and pepper and set aside.
3. In a saucepan, heat the remaining butter, and whisk in the flour. Whisking for 2 minutes.
4. Slowly add the milk and bring to a boil.
5. Remove from the heat, and whisk in the zucchini, eggs, and Parmigiano.
6. Season with salt, pepper, and nutmeg.
7. Pour the mixture into eight 6-ounce ramekins. Put the ramekins onto a baking sheet and bake for 40 minutes, until the souffles are set. Serve warm.

Beet Salad with Tangerine Vinaigrette and Pomegranates

Serves 4

1 bunch beets, tops removed and scrubbed
1 head red leaf lettuce, washed, and spun dry, separated into leaves
3 Murcott Tangerines, peel and pith removed, and separated into segments
1/4 cup tangerine juice
1/4 cup rice vinegar
1 shallot finely chopped
2 tablespoons honey
1/2 cup vegetable oil
Salt and pepper
1/2 cup white pomegranate arils for garnish

1. Preheat the oven to 400 degrees and place the beets on a baking sheet and cover with aluminum foil. Bake for 30 to 45 minutes until tender. (they will show no resistance when pierced with the end of a sharp paring knife)
2. Remove the beets from the oven, allow to cool, and peel the beets, and cut into wedges.
3. Plate the lettuce onto salad plates. Top each salad with a few tangerine segments and beet wedges.
4. In a small bowl, whisk together the orange juice, rice vinegar, shallot, honey, and vegetable oil. Season with salt and pepper.
5. Drizzle the dressing over the salads, and top with pomegranate arils.

Baked Brie with Pomegranate and Walnuts

Serves 6
This is a great appetizer and can be made ahead of time, then popped into the oven.

One 6- to 8-inch wheel Brie (leave the rind on)
1 sheet frozen puff pastry defrosted and rolled out into a 15-inch square
1 cup pomegranate arils
1/2 cup chopped walnuts or pecans
1 large egg beaten with 2 tablespoons milk, heavy cream, or water
Baguette slices for serving

1. Place the Brie in the center of the puff pastry.
2. Pack the pomegranate arils and the walnuts on top of the brie.
3. Bring the opposite corners of the puff pastry towards the center of the Brie and twist together into a decorative knot.
4. Do-Ahead: At this point, cover or slip into a 2-gallon zipper-top plastic bag and refrigerate for at least 1 hour so the puff pastry will relax and up to 24 hours or freeze for up to 6 weeks. Defrost overnight in the refrigerator before continuing.
5. Preheat the oven to 350°F and place the Brie on a cookie sheet lined with a silicone liner, parchment paper, or aluminum foil.
6. Bake until the crust is golden, 35 to 45 minutes. Remove from the oven and let it rest for 15 minutes before serving with baguette slices.

Wonton Soup

Serves 6
If you decide not to make your own wontons, they are readily available in Asian markets (in the frozen section) or you can have them delivered from www.calidumplingsd.com We ordered them several weeks ago and they are not only authentic, they are delicious. The beauty of making your own, is that your kids can help, and you can have them ready in the freezer. You can sub in some ground chicken or turkey for the pork, just add a tablespoon of vegetable oil to that mix, since the chicken and turkey can be dry.

For the Wontons
1 pound ground pork
1/3 cup thinly sliced scallions
1 1/2 tablespoons soy sauce
1 tablespoon Mirin rice wine
1 tablespoon toasted sesame oil
1 tablespoon minced ginger
1 teaspoon salt
1 teaspoon granulated sugar
About 35 (about 3-inch-wide) square wonton wrappers

1. In a small bowl, combine all the ingredients except wonton wrappers.
2. Using a small spoon, spoon the filling into the middle of the wrapper, dip a small brush or your finger in water and trace around the edges of a wrapper.
3. Fold in half to form a triangle and press to seal, pushing out any pockets of air. Pull the two bottom corners over the center until they meet, then dab with a little water so they stick together, and the wonton resembles a nurse’s cap. Place on the baking sheet and repeat with the remaining wrappers.
4. At this point you can cover and refrigerate the wontons for up to 3 days or freeze for up to 2 months.
For the Soup
6 wontons per person—this is a guesstimate
1 tablespoon sesame oil–plus more for garnish if desired
2 garlic cloves, minced
1 teaspoon grated ginger
2 bunch bok choy, root end trimmed, and thinly sliced
8 cups chicken or vegetable broth
1 tablespoon soy sauce

1. Bring 6 quarts of salted water to a boil and keep on a simmer.
2. In a Dutch oven, heat the oil over medium-high heat, add the garlic, ginger, and bok choy and saute till the bok choy is wilted.
3. Add the chicken broth, and soy sauce.
4. Simmer for 15 minutes.
5. Cook the wontons in the salted water for 4 minutes. Using a slotted spoon, arrange 6 wontons in each soup bowl, and ladle in the soup. Garnish with a drizzle of sesame oil if desired.

Miso Glazed Cod with Sauteed Bok Choy

Serves 4

4 cod filets (4 to 5 ounces each)
2 teaspoons water
2 tablespoons rice vinegar
2 tablespoons mirin (sweet rice wine) or sherry
1 tablespoon sugar
2 teaspoons soy sauce
1/4 cup white miso
2 tablespoons black sesame seeds
2 tablespoon white sesame seeds
2 scallions, finely chopped, using the white and the tender green parts

1. Place the cod in a glass baking dish with 1” sides.
2. In a small bowl, whisk together the water, vinegar, mirin, sugar, soy, and miso until blended. Pour over the cod, cover, refrigerate, and marinate overnight.
3. Preheat the oven to 400°F.
4. Line a baking sheet with aluminum foil, or a silicone baking liner. Drain the fish from the marinade and discard the marinade.
5. Combine the sesame seeds in a small bowl, and sprinkle over the filets. Bake for 10 minutes, or until cooked through. Remove from the oven and serve garnished with scallions.
Cook’s Note: Other fish that take well to this marinade are salmon, sea bass, and snapper.
For the Bok Choy

2 tablespoons vegetable oil
1 tablespoon toasted sesame oil
2 garlic cloves, minced
1 teaspoon grated ginger
1 head bok choy, root end trimmed, and thinly sliced
1/4 cup chicken or vegetable broth

1. In a large skillet or wok, heat the oils and saute the garlic and ginger for 30 seconds until fragrant.
2. Add the bok choy, and saute tossing in the oil. Add the broth, cover, and cook for 3 to 4 minutes, stirring occasionally until the bok choy is wilted.
3. Arrange the bok choy on a platter, and top with the roasted cod.

Eggplant Caponata

Serves 6
Caponata is served everywhere in Sicily; serve it as a relish alongside grilled seafood, meats, and poultry.
It’s also delicious served on bruschetta.


1 pound Japanese eggplant, stem ends trimmed (you will need about 3 cups)
Salt
1/4 cup extra virgin olive oil
1 onion, chopped
3 ribs celery, chopped 1/2-inch pieces
1/2 cup tomato puree
1/4 cup red wine vinegar
2 to 3 tablespoons sugar
1/4 cup capers, if salted, plunge into hot water for 2 minutes, then rinse
1/4 cup chopped green olives

1. Cube the eggplant into 1/2-inch dice. Put the eggplant into a colander and sprinkle with salt.
2. In a large skillet, heat the oil, add the onion and celery, and saute until the onion begins to turn translucent.
3. Press any water out of the eggplant, and pat dry on paper towels.
4. Add the eggplant to the onions and celery, saute until the eggplant is golden brown.
5. Add the tomato, vinegar, and sugar.
6. Simmer for 5 to 7 minutes.
7. Add the capers and olives and keep warm until ready to serve.
8. Caponata is better the next day, after the flavors get to know one another.

Pasta Alla Norma

Serves 6

1 pound penne or farfalle, cooked 3 minutes short of al dente
1/4 cup extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1/2 cup finely chopped onion
1 pound Japanese eggplant, stem ends removed, and cut into 1-inch cubes (you will need about 3 cups)
One 28-ounce can crushed tomatoes and their juice
1/4 cup finely chopped basil
2 tablespoons finely chopped Italian parsley
Salt and pepper
1 cup crumbled ricotta salata

1. In a large skillet, heat the oil, saute the garlic, red pepper, and onion for 2 to 3 minutes until the onion begins to soften.
2. Add the eggplant and cook until the eggplant is golden brown.
3. Add the tomatoes and bring to a boil. Simmer for 10 minutes.
4. Add the basil, and parsley. Season with salt and pepper.
5. Add the pasta to the skillet and toss to coat. Add 1/2 of the ricotta and toss again.
6. Serve garnished with the remaining ricotta.

Slow Cooker Braised Pork with Apple Cider

Serves 6

1/4 cup Dijon mustard
1/4 cup firmly packed brown sugar
Six 1-inch thick pork loin chops
2 tablespoons extra virgin olive oil
1 large sweet yellow onion (about 1 1/2 cups) sliced
2 teaspoons dried thyme
4 Spitzenburg apples, peeled, cored, and cut into 8 wedges
1 1/2 cups apple cider
2 beef bouillon cubes, or 2 teaspoons Better than Bouillon beef base
1/2 cup heavy cream (this is optional but really rounds out the flavor)
2 tablespoons cornstarch mixed with 4 tablespoons water
Salt and pepper

1. Make a paste of the mustard and brown sugar and coat the pork chops with the mixture. This is messy, but worth it!
2. Heat the oil in a skillet, or your slow cooker, and brown the pork chops on both sides. Remove from the skillet, add the onion, thyme, and apples, and saute until the onion is translucent.
3. Transfer the mixture to the slow cooker, add the cider and bouillon, mix well, and set the pork chops into the slow cooker.
4. Cover and cook on high for 4 hours, or low for 8 hours.
5. Add the cream to the sauce, then whisk in the cornstarch mixture. Cover and cook another 30 minutes on high or 1 hour on low. Taste the sauce for seasoning adjusting using salt and pepper.
6. Serve the pork over buttered noodles, or mashed potatoes, or polenta.

Apple Pumpkin Cake

Makes one 9-inch bundt

1/2 cup unsalted butter
3/4 cup sugar
1/2 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla paste or vanilla extract
1 cup solid pack pumpkin
1 Spitzenburg apples, peeled, cored, and diced
1/2 cup chopped pecans
2 cups all-purpose flour
1/2 cup corn meal
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch bundt pan with non-stick cooking spray.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugars, until light and fluffy.
3. Add the eggs, one at a time, and beat to blend.
4. Add the vanilla paste and pumpkin, stirring to combine.
5. Add the apples, pecans, flour, corn meal, baking powder, soda, salt, cinnamon, nutmeg, ginger, and cloves, beating until smooth.
6. Transfer to the prepared pan and bake for 1 hour until a skewer inserted into the center comes out clean.
7. Cool for 10 minutes, then turn out of the bundt pan onto a rack to cool completely.
8. A glaze made with 1/2 cup of apple cider and 1 1/2 cups confectioners’ sugar, would be a nice touch, or a browned butter glaze would work as well.

@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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Farmers’ Market Box October 22nd 2020


This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes

Roasted Smashed Sweet Potatoes

Serves 4

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

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

Miso Glazed Turnips and Purple Sweet potatoes

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

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

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

Mashed Turnips

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

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

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

Save the Greens

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

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

Pancetta Mustard Greens

Serves 4

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

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

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

Pasta with Broccoli Carbonara

Serves 4 to 6

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

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

Roasted Broccoli and Kale Caesar

Serves 4 to 6

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

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

Slow Cooker Italian Wedding Soup

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

Serves 6

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

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

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

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

Pasta with Pesto Ligurian Style

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

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

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

Sausage Stuffed Honey Nut Squash

Serves 4

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

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

Honeynut Squash Kale Gratin

Serves 6

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

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

Farro Salad with Radish and Orange Vinaigrette

Serves 6

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

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

Braised Cranberry Orange Pork Loin

Serves 6

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


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

Orange Chicken

Serves 6

For the Glaze

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

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

For the Chicken

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

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

Apple Pecan Cake

Serves 6 to 8

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

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

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

Pear and Apple Crumble Pie

Serves 6

For the Crumble

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

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

For the Pie

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

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

@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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Farmers’ Market Box October 15th 2020

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This week’s local produce and featured farms:

Farmer’s Choice:  

Farmers’ Market Box Recipes 

Hasselback Sweet Potatoes

Serves 6

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

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

Japanese Sweet Potato Hash

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

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

Sweet Potato Curry

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

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

Rainbow Chard Frittata

Serves 4 to 6

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

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

Fuyu Persimmon Muffins

Makes about 24

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

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

Roasted Salmon with Fuyu Persimmon Salsa

Makes about 2 cups

For the Salsa

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

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

For the Salmon

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

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

Golden Beet Salad

Serves 4

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


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

To Assemble

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

Save the Greens

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

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

Fall Salad with Persimmons, Pomegranate and Apples

Serves 6

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

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

Star Ruby Grapefruit Pound Cake

Makes one 9-inch bundt

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

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

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

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

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

Miso Maple Braised Baby Turnips

Serves 2

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

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

Apple Streusel Muffins

Makes 12

For the Muffins

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

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

For the streusel

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

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

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

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Farmers’ Market Box October 8th 2020


This week’s local produce and featured farms:

Farmer’s Choice:  

Farmers’ Market Box Recipes 

Asian Chicken and Spicy Eggplant

Serves 4

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

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

Roasted Ratatouille with Chicken

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

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

Roasted San Marzano Tomatoes

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

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

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

Bahn Mi Meatballs with Tatsoi Slaw

Serves 6
Instead of the typical sandwich, make these delicious meatballs and then serve on a bed of Tatsoi Slaw.

For the Meatballs

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

Oil for frying

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

For the Slaw

One bunch Tatsoi, washed, spun dry and cut into thin ribbons
3 radishes, scrubbed, and cut into julienne
3 to 4 rainbow carrots, cut into julienne (1 1/2 cups)
1 green onion, finely chopped on the diagonal, using the white and tender green parts
1/4 cup rice vinegar
1/4 cup sugar
1 teaspoon fish sauce

1. In a bowl, combine the vegetables.
2. In another bowl whisk together the vinegar, sugar, and fish sauce, until the sugar is dissolved.
3. Pour over the slaw and toss to coat.
4. Spread the slaw onto a serving platter and top with the meatballs

Chicken Tatsoi Soup

Serves 6

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

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

Roasted Purple Sweet Potatoes with Miso Maple Butter

Serves 4

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

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

Cauliflower Cake

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

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

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

Buffalo Style Cauliflower Bites

Serves 6

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

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

Beans and Greens Soup

Serves 6

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

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

Roasted Beet and Arugula Salad

Serves 4

1 bunch beets, scrubbed, and tops removed (see save the greens)
1/3 cup aged Balsamic vinegar
1/2 cup extra virgin olive oil
1/4 cup tangerine juice
1/4 cup packed basil leaves, thinly sliced
Salt and pepper
1 arugula, washed spun dry and separated into leaves
3 tangerines, peeled and segmented

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

Save the Greens

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

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

Refrigerator Pickled Beets

Makes about 1 quart

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

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

Arugula Pesto

Makes 1 1/2 to 2 cups

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

1. In the bowl of a food processor or blender, combine the arugula, walnuts, garlic, cheese, and capers.
2. Pulse on and off to break up the nuts and garlic, and to chop the arugula.
3. With the machine running, slowly pour in the oil and process until smooth. Season with salt and pepper. This will make a paste, to use as a drizzle, add more oil.
4. Cover and refrigerate for up to 4 days or freeze for up to 2 months.
5. Cook’s Note: The pesto is delicious as a dressing for pasta salad, a sauce for pasta, spread on crostini for a snack, or drizzled onto grilled meats or poultry.

Grilled Peach Salad

Serves 6

For the Peaches

4 yellow peaches, halved and pitted
Raw sugar

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

For the Salad

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

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

Amaretto Peach French Toast

Serves 6 to 8

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

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

Slow Cooker Pulled Chicken with Peach BBQ Sauce

Serves 6

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

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

Caramelized Apple, Onion and Sausage Breakfast Casserole

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

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

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

Farmers’ Market Box October 1st 2020

This week’s local produce and featured farms:

Farmer’s Choice:  

Farmers’ Market Box Recipes 

Moussaka

Serves 6 to 8

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

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

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

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

Spicy Asian Eggplant

Serves 4

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

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

Chard Stuffed Carnival Squash

Serves 4

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

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

Roasted Carnival Squash with Kale Caesar

Serves 4 to 6

1 carnival squash, scrubbed
1/3 cup extra virgin olive oil
Salt and pepper
1 bunch Kale, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup mayonnaise
1/4 cup Greek Style yogurt
2 tablespoons lemon juice
1 tablespoon Worcestershire
1 teaspoon Dijon mustard
1 garlic clove
1/2 cup grated Parmigiano Reggiano
1 teaspoon grated lemon zest
Salt and pepper

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

Kale and Potato Gratin

Serves 4 to 6

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

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

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

Pasta with Pancetta and Swiss Chard

Serves 6

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

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

Roasted Herbed Smashed Potatoes w/ Goat Cheese

Serves 6

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

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

Roasted Salmon with Pink Grapefruit Salsa

Serves 4 to 6

For the Salsa

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

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

For the Salmon

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

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

Curried Carrot Soup

Serves 4

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

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

Roasted Honey Carrots

Serves 4

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

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

Carrot Cake with Orange Cream Cheese Frosting

Serves 6 to 8

1 1/3 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla paste or extract
Grated zest of 1 orange
3 cups grated carrots
One 8-ounce can crushed pineapple (do not drain)
1/2 cup chopped nuts of your choice (pecans, macadamia nuts)
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe Cream Cheese Frosting (recipe follows)
1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan, or 2 9-inch round pans, with nonstick cooking spray. Or line 24 muffin cups with baking liners.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, pineapple and juice, and nuts, stirring until blended. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.
3. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
4. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 2 months.
Bake cupcakes until a skewer inserted in the center comes out with a few crumbs sticking to it, 15 to 17 minutes.

Orange Cream Cheese Frosting

Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 48 cupcakes
This luxurious frosting is not too sweet and has a nice tangy flavor, thanks to the cream cheese and lemon extract.

One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine
5 cups confectioners’ sugar
Grated zest of one orange
1 teaspoon vanilla paste or extract
Orange juice as needed
1. Using an electric mixer beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar and zest, vanilla and beat until the mixture is of spreadable consistency.
2. If the frosting is too thick, beat in some juice, 1/2 teaspoon at a time, until desired consistency is reached.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 5 days or freeze for up to 6 months. I recommend you soften it at room temperature after it’s been refrigerated, so it’s easy to spread.

Slow Cooker Brats, Apples and Sauerkraut

Serves 6

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

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

Slow Cooker Pork Braised in Cider with Apples and Cream

Serves 6 to 8

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

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

Spinach Salad with Apple Cider Vinaigrette

Serves 4

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

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

Grilled Pear, Arugula and Blue Cheese Sandwich

Serves 4

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

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

Pomegranate Sangria

Serves 6

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

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

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

Green Salad with Pomegranates, Oranges and Pomegranate Vinaigrette

Serves 6

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

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

Pear Upside Down Cake

Serves 6 to 8

For the Pears

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

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

For the Cake

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

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

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

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Farmers’ Market Box September 24th 2020

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This week’s local produce and featured farms:

Farmer’s Choice:  

Farmers’ Market Box Recipes  

Vegan Chinese Eggplant Bacon

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

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

Mediterranean Eggplant Bake

Serves 6

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

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

Mustard Green Frittata

Serves 4

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

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

Kale Mac and Cheese

Serves 6

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

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

Beans and Greens

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

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

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

Beet Salad with Valencia Oranges

Serves 6

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

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

Farro Salad Cucumber and Beets

Serves 4 to 6

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

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

Save the Greens

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

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

Radish Salsa

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

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

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

Pink Sangria

Serves 6

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

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

Roasted Purple Sweet Potatoes

Serves 4 to 6

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

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

Braised Bok Choy

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

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

Bok Choy and Kale Slaw

Serves 4 to 6

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

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

Greek Green Beans

Serves 4

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

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

Green Bean Smoked Mozzarella Salad

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

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

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