The Farmers Market Box

This week’s local produce and featured farms:

• Zucchini – Dacquisto Family Farms
• Red Beets – Tamai Family Farms
• Yu Choy – Fresno Evergreen Farms
• Alaskan Fingerling Potatoes – Weiser Family Farms
• Poblano Peppers – Tutti Frutti Farms
• Baby Mixed Heirloom Eggplant – Black Sheep Produce
• Purple Carrots – Black Sheep Produce
• Yellow Wax Beans – Tamai Family Farms

Farmer’s Choice:

• Yellow Nectarines – Scott Farms
• Grape Tomatoes – Dacquisto Family Farms
• White Peaches – See Canyon Orchards

Farmers’ Market Box Recipes:

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.

Shrimp and Yu Choy Stir Fry

Serves 4:

2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons Mirin rice wine
1 teaspoon sugar
1 teaspoon cornstarch
1/2 teaspoon sesame oil
2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated ginger
1 bunch yu choy, washed, spun dry and chopped
1 pound medium shrimp, peeled and deveined
4 cups steamed rice for serving

1. In a small bowl, whisk together the oyster sauce, soy sauce, Mirin, sugar, cornstarch, and sesame oil. Set aside.
2. In a wok, or large skillet, heat the oil, add the garlic and ginger, and swirl in the pan over medium high heat for 30 seconds until fragrant.
3. Add the y choy, and saute for 2 to 3 minutes, until it begins to soften.
4. Add the shrimp and toss in the oil and yu choy, until it begins to turn pink.
5. Add the sauce mixture and cook until it thickens, and the shrimp have all turned pink. Serve over steamed rice.
6. Cook’s Note: You can sub in 1 pound chicken, cut into bite sized pieces, or firm tofu if you like.

Carrots with Fresh Herb Ranch Dip

Serves 4 to 6:

1 1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
3 tablespoons chopped fresh parsley
2 tablespoons snipped fresh chives
1 tablespoon chopped fresh oregano
1 1/2 teaspoons chopped fresh tarragon
2 cloves garlic, mashed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons grated lemon zest
Carrots, peeled, and cut into 2-inch lengths for dipping.

1. Combine the ingredients in a mixing bowl, cover and refrigerate for at least 4 hours, or overnight. The dip will keep well in the refrigerator for about a week. Use it as a dressing for potato or pasta salad, or as a topping for baked potatoes.
2. Serve the dip with the cut and peeled carrots, or other raw veggies.

Zucchini and Poblano Salsa

Makes about 3 cups

2 cups chopped cherry or grape tomatoes
1 medium zucchini, finely chopped
1 poblano pepper, seeded and chopped
1/2 cup chopped red onion
2 tablespoons minced fresh cilantro
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons lime juice

1. Combine all the ingredients in a glass bowl and toss to coat. Cover and refrigerate for at least 4 hours.
2. This is a great dip for chips, or as a garnish for roasted/grilled meats and poultry.

Stuffed Poblano Chilies

Serves 4 to 6:

6 poblano peppers
1 cup shredded mild cheddar
1 cup shredded Pepper Jack cheese
2 cups chopped cooked chicken
1/2 cup fresh salsa
1/2 cup sour cream + additional for garnish
2 tablespoons chopped fresh cilantro
1 tablespoon diced green onion
2 tablespoons lime juice
1 cup cooked white rice

1. Preheat the broiler and line a baking sheet with aluminum foil. Wash the poblano peppers and place them on the baking sheet.
2. Broil about 4-5 minutes on each side. You want to see the skin blacken and start to bubble.
3. Remove the peppers from the oven, cover with a towel and let cool for about 10-15 minutes.
4. Once the peppers are cool, peel off the skin and cut a slit on the top of the pepper under the stem and down the length of the pepper, removing the inside and seeds. Reduce the oven temperature to 350 degrees.
5. While the peppers are roasting, in a large bowl, combine the cheeses, chicken, salsa, sour cream, cilantro, onion, lime juice and rice.
6. Stuff the mixture into the peppers, and roast for 25 to 30 minutes until the cheese is melted. Serve with additional sour cream and salsa on the side.

Pasta Carbonara Style with Summer Squash

Serves 6

1/4 cup extra virgin olive oil
1 garlic clove, minced
2 cups summer squash, ends trimmed and cut into 1/2-inch dice
5 large egg yolks
1 cup freshly grated Parmigiano Reggiano cheese, plus more for garnish
1/4 cup freshly ground black pepper
1 pound spaghetti, or buccatini

1. In a large skillet, heat the oil, saute the garlic and squash until the squash begins to color, and loses some of its liquid. Set aside.
2. In a mixing bowl, whisk together the eggs, the cheese, and half the pepper. Set aside at room temperature.
3. Bring 8-quarts of salted water to boil in a pasta pentola and cook the pasta 2 to 3 minutes short of al dente.
4. When the pasta is cooked, heat the skillet with the zucchini, drain the pasta, reserving some of the pasta liquid, and add the pasta to the skillet tossing to blend.
5. Take the skillet off the heat, and add the egg and cheese mixture, adding more pasta water to make a creamy sauce. Taste the pasta and add more pepper if desired and serve.

Savory Zucchini and Tomato Bread Pudding

Serves 6:

One 6-ounce baguette, cut into 1/4-inch-thick slices
1/4 cup extra-virgin olive oil, plus more for drizzling
Salt and freshly ground pepper
1 pound cut into 1/2-inch dice
1 large red onion, cut into 1/2-inch dice
1/2 teaspoon chopped thyme
1/2 cup chicken broth
1/2 cup heavy cream
1 cup shredded Gruyère cheese
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 cups sliced cherry or grape tomatoes
Salt and pepper


1. Preheat the oven to 350°. Arrange the baguette slices on a large baking sheet and drizzle lightly with olive oil. Season the bread with salt and pepper and bake for about 6 minutes, until crisp and golden brown.
2. In a 10-inch ovenproof skillet, heat 2 tablespoons of the olive oil. Add the zucchini, onion and thyme, season with salt and pepper and cook over moderately high heat, stirring a few times, until just tender, about 5 minutes.
3. Add 1/4 cup of the broth and the heavy cream and simmer over moderate heat until slightly thickened, about 3 minutes. Season with salt and pepper and transfer half of the zucchini mixture to a plate and reserve.
4. Spread the remaining zucchini in an even layer in the skillet. Sprinkle with 2 tablespoons of the Gruyère and 1 tablespoon of the Parmigiano-Reggiano and top with a layer of toasted baguette slices. Spread the reserved zucchini mixture over the toasts and sprinkle with an additional 1/4 cup of Gruyère and 1 tablespoon of Parmigiano-Reggiano. Arrange alternatively slices of tomato and baguette on top in concentric circles. Sprinkle with the remaining Gruyère and 3 tablespoons of grated cheese.
5. Drizzle with the remaining 2 tablespoons of olive oil and season with salt and pepper. Carefully pour the remaining 1/4 cup of broth around the edge of the skillet and over the top.
6. Bake for about 35 minutes, until the top is browned, and the tomatoes have released their juices. Let stand for 10 minutes before serving.

Pickled Beets

Makes about 4 cups:

1/2 cup cider vinegar
1/2 cup water
1/2 cup sugar
1 small red onion, thinly sliced
2 garlic cloves, quartered
1/2 teaspoon yellow mustard seeds
2 bay leaves
1 whole clove
1/2 teaspoon black peppercorns
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bunch beets, tops removed, peeled, and cut into 2-by-1/2-inch sticks

1. In a saucepan, bring the vinegar mixture, sugar, onion, garlic, mustard seeds, bay leaves, cloves, peppercorns, thyme, and oregano to a boil.
2. In a large pot of boiling salted water, cook the beets until crisp-tender, about 10 minutes.
3. Drain and transfer to a heatproof bowl. Pour the hot liquid over the beets and let stand at room temperature for 4 hours or refrigerate overnight. Drain the beets, transfer to a bowl, and serve.

Chocolate Beet Cake

Makes 2 9-inch layers, or 24 cupcakes:

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

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

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

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

Fingerling Nachos

Serves 4:

1/2 pound fingerling potatoes, scrubbed, and sliced 1/2-inch thick
1/3 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoons ground black pepper
2 cups shredded sharp cheddar cheese
1/2 cup sour cream
1/2 cup finely chopped red torpedo onions
6 slices thick cut bacon, cooked crisp and crumbled for garnish

1. Preheat the oven to 400 degrees, in a bowl, combine the potatoes, oil, salt and pepper, tossing to
coat. Spread the potatoes into a 13-by-9-inch baking dish, and roast for 35 to 45 minutes until the potatoes are crispy.
2. Sprinkle with the cheese, and bake another 10 minutes, until the cheese is bubbling.
3. Serve the nachos garnished with sour cream, onion, and bacon if using. Serve with small plates.

Pizza-Pie Potatoes

Serves 4:

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

1. Put the potatoes into water to cover and bring to a boil. Simmer for 15 minutes until almost tender.
2. Remove from the water and cool slightly.
3. Preheat the oven to 400 degrees and coat the inside of a 10-inch baking dish with non-stick cooking spray.
4. Thinly slice the potatoes and lay them into the baking dish.
5. In a bowl, combine the oil, garlic, oregano, salt, and pepper.
6. Drizzle some of the garlic oil over the potatoes.
7. Lay the tomatoes over the potatoes, drizzle with the remaining oil, and cover with the mozzarella and Parmigiano.
8. Bake for 25 to 30 minutes, until the potatoes are crispy, and the cheeses are melted, and golden brown.
9. Allow to rest for 5 minutes before serving.

Potato and Yellow Bean Salad

Serves 4 to 6:

1/2 pound fingerling potatoes, scrubbed
1/2 pound yellow beans, ends trimmed, and cut into 1-inch lengths
1/4 cup white wine vinegar
1/2 cup extra virgin olive oil
1/4 cup finely chopped basil
2 tablespoons Dijon mustard
Salt and pepper

1. Bring 6 quarts of salted water to a boil, add the potatoes, and cook for 30 minutes, add the beans, and cook another 5 minutes until the beans are tender. Drain thoroughly and transfer the vegetables to a salad bowl. Cut the potatoes into bite sized pieces. Season with salt and pepper.
2. In a bowl, whisk together the vinegar, oil, basil, and mustard. Season with salt and pepper.
3. Pour over the potatoes and beans and toss to coat. Serve at room temperature.

Eggplant Timbalo

Serves 4 to 6:

1/2 cup extra virgin olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 pound mixed eggplants, stem ends removed, cut into 1/2-inch slices
2 cups fresh breadcrumbs
1 1/2 cups freshly grated Pecorino Romano or similar sharp cheese
1/4 pound ham, finely chopped
1/2 cup finely chopped Italian parsley
3 large eggs
8-ounces fresh mozzarella, sliced, or similar melting cheese
4 cups marinara sauce either homemade or store bought

1. In a measuring cup, combine the oil, salt, and pepper. Preheat the oven to 400 degrees and line two baking sheets with silicone liners, or aluminum foil.
2. Lay the eggplant slices on the prepared baking sheets, and brush with the oil.
3. Bake for 5 to 10 minutes, until golden. Remove from the oven and allow to cool.
4. In large bowl, combine the breadcrumbs, Pecorino cheese, ham, parsley, and eggs and set aside.
5. Line the inside of a 9-inch springform pan with aluminum foil and lower the heat to 350 degrees. Pour 1 cup of marinara into the bottom of the pan. Top with slices of eggplant.
6. Spread a layer of the bread crumb mixture over the eggplant, top with another layer of eggplant, a layer of mozzarella and the remaining bread crumb mixture, and the remaining eggplant and the remaining mozzarella. Cover with aluminum foil and bake for 40 to 45 minutes.
7. Remove from the oven and allow to rest for about 30 minutes to firm up. Remove the spring form, and cut the timbale into slices, and serve in a pool of the remaining marinara sauce.

Sicilian Eggplant Relish

Serves 6:
Serve this dish with grilled or roasted meats, seafood, or poultry. It is also delicious served on crostini with fresh ricotta.

1 pound mixed eggplant, stem end trimmed
Salt
1/4 cup extra virgin olive oil
1 onion, chopped
3 ribs celery, chopped 1/2-inch pieces
1/2 cup tomato puree
1/4 cup red wine vinegar
2 to 3 tablespoons sugar
1/4 cup capers, drained
1/4 cup chopped green olives

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

Marinated Boccacini and Cherry Tomatoes

Serves 6:

1/2 pound fresh mozzarella cheese (preferably the small balls)
1 basket mixed grape tomatoes, washed
1 cup extra virgin olive oil
1/4 cup finely chopped basil
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Put the cheese and tomatoes into a bowl.
2. Add the remaining ingredients and toss to coat. Allow the mixture to marinate for at least 2 hours at room temperature. Serve with skewers or toothpicks.

White Peach Bars

Serves 6:

3 large ripe but firm white peaches
1 Tablespoon fresh lemon juice
1 tablespoon cornstarch
1 cup (2 sticks) unsalted butter, at room temperature
2/3 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
2 Tbsp rolled oats, quick cooking or regular

1. Set the oven to 350F. coat a 9-inch baking dish with non-stick cooking spray.
2. Wash and slice the peaches. Put the slices in a bowl and toss gently with the lemon juice and the cornstarch. Set aside.
3. Cream the butter and sugar together and then beat in the salt and the vanilla. Blend in the flours and stir just until the mixture comes together in a crumbly texture. Do not add the rolled oats at this time.
4. Take about 2/3 of the dough and press lightly into the bottom of your prepared baking dish. Flour your hands if the dough is too sticky to pat down.
5. Give the peaches a final toss and lay them out across the dough. If they are super juicy, don’t add all the extra juices.
6. Mix the oats into the remaining dough with your fingertips. Crumble it over the peaches. Don’t worry about covering all the fruit, some can peek through.
7. Bake for about 40-45 minutes, until the crust is just beginning to turn golden around the edges and the fruit is bubbling.
8. Cool for at least 30 minutes before cutting.

Grilled Nectarine Salad with Mango Vinaigrette

Serves 4

2 nectarines, halved and pitted
Raw sugar
One head Salanova lettuce, washed and spun dry
1/4 cup mango nectar
1/4 cup rice vinegar
2 teaspoons Dijon mustard
1/2 cup vegetable oil
Salt and pepper
1/2 cup crumbled goat cheese, Feta, or blue cheese for garnish

1. Preheat the grill or broiler for 10 minutes, dip each nectarine half into the raw sugar, cut side down.
2. Grill cut side down, or broil cut side up until the sugar is bubbling, and the nectarine is softened. Remove from the grill/broiler and allow to rest.
3. Plate the lettuce.
4. In a small bowl, whisk together the nectar, vinegar, mustard, and oil. Season with salt and pepper. Put a nectarine half onto the lettuce, drizzle the salad with the dressing, and garnish with the cheese and serve.

Nectarine Tart

Serves 6

1 9-inch prebaked pie crust or graham cracker crust
1 cups heavy cream
8-ounces mascarpone cheese
3 tablespoons sugar
3 yellow nectarines, pitted, and thinly sliced
1/2 cup apricot jam

1. In the bowl of an electric mixer using the whisk attachment, whip the cream until stiff peaks form. Add the mascarpone and sugar and beat to combine.
2. Spread the mixture into the prepared pie crust.
3. Arrange the nectarines on top of the mascarpone.
4. Warm the jam and brush it over the nectarines to seal the fruit.
5. Refrigerate the pie for 2 hours. Serve cold.

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

• Blue Lake Beans – Dacquisto Family Farms
• Mixed Carrots – Black Sheep Produce
• White Corn – Black Sheep Produce
• Cucumber – Tutti Frutti Farms
• Italian Eggplant – Dacquisto Family Farms
• Mixed Summer Squash – Tamai Family farms
• Japanese Sweet Potatoes – Milliken Family Farms
• Italian Sweet Long Peppers – Her Produce

Farmer’s Choice:

• San Marzano Tomatoes – Beylik Farms
• Plums – Scott Farms

Farmers’ Market Box Recipes:

Street Corn Pasta Salad

Serves 6:
This recipe is easily doubled or tripled for a crowd. It’s terrific with grilled carne Asada, or pollo Asada.

1/2 pound shaped pasta (penne, shells, elbows, farfalle, small rigatoni) cooked 2 minutes short of al dente
1 tablespoon unsalted butter
1/2 cup finely chopped red onion
1 jalapeno pepper, cored, seeded, and finely chopped
2 ears corn, kernels cut from the cob (you should have about 1 cup)
Salt and pepper
1/4 cup finely chopped cilantro
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped cucumber
1 cup crumbled cotija cheese
1/2 cup mayonnaise
1/4 cup sour cream
1 chipotle pepper in adobo, finely chopped
1/4 cup fresh lime juice

1. Put the cooked and drained pasta into a large salad bowl and allow to cool.
2. In a saute pan, heat the butter, saute the onion, jalapeno, and corn for 2 to 3 minutes until the onion is softened. Season with salt and pepper. When cooled, transfer to the bowl with the pasta, adding the cilantro, red pepper, cucumber and cotija cheese.
3. In a small mixing bowl whisk together the mayonnaise sour cream, chipotle, and lime juice. Pour over the pasta and vegetables and toss to combine and coat. Season with salt and pepper if needed, cover, and refrigerate for at least 4 hours, or overnight. Re-toss before serving.

Pan Roasted Salmon over Ratatouille

Serves 6:

For the Ratatouille:
If you got the Farmer’s Choice use the San Marzano Tomatoes, otherwise, Romas or cherry tomatoes—you’ll need 2 cups chopped

1 red onion, sliced ½” thick
1/2 pound Italian long peppers, cored and chopped into 1-inch chunks
1 medium eggplant, cut into ½” chunks
2 medium zucchini or summer squash, trimmed and cut into ¼” thick rounds
4 Roma tomatoes, (canned or fresh depending on the season), cored, and cut into ½” chunks
6 garlic cloves, minced
½ cup extra virgin olive oil
2 tablespoons good quality balsamic vinegar
2 teaspoons dried herbs de Provence
Salt to taste
Freshly ground black pepper to taste
¼ cup finely chopped Italian parsley
¼ cup finely chopped basil

1. Preheat the oven to 400°F.
2. In a large bowl, toss the onions, peppers, eggplant, zucchini, tomatoes, garlic, olive oil, vinegar, and herbs de Provence. Season the mixture with salt and freshly ground black pepper.
3. Spread the vegetables into a baking dish (13 x 9”).
4. Roast the vegetables in the preheated oven for 15 minutes and remove from the oven.

Roasted Salmon

½ cup extra virgin olive oil
2 teaspoons Old Bay Seasoning
2½ pounds salmon filets
½ cup unsalted butter
4 garlic cloves, minced
⅛ teaspoon cayenne
1 lemon, grated zest of
¼ cup lemon juice
½ teaspoon paprika
1. Preheat the oven to 400°F. In a shallow dish, combine the oil and Old Bay seasoning.
2. Dip the filets in the mixture, turning them to coat. Lay the salmon over the partially cooked ratatouille in the baking dish.
3. In a small skillet, heat the butter; add the garlic, cayenne, and lemon zest. Sauté for 1 minute. Cool, and add the lemon juice and paprika.
4. Pour ½ the mixture over the salmon, and roast for 10 minutes per inch of thickness. When the salmon is cooked through, (160°F on an instant read meat thermometer) remove it from the oven and allow it to rest for 5 minutes.
5. Serve each filet over ratatouille and drizzled with the remaining garlic butter sauce.
6. Cook’s note: this recipe also works with other thick fleshed fish such as seabass, or halibut.

Eggplant Meatballs

Serves 6:

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

1. Preheat the oven to 350 degrees, and line a baking sheet with a silicone baking liner, parchment, or aluminum foil. Brush the cut sides of the eggplant with 2 tablespoons of the oil, and lay the eggplant halves, cut side down. Roast for 20 to 30 minutes until the flesh is completely tender.
2. Remove from the oven and when the eggplant is cool enough to handle, scoop out the flesh and chop it on a cutting board. Transfer it to a bowl, and add the breadcrumbs, eggs, remaining oil, basil, cheese, parsley, and pepper.
3. Spread the flour onto a cutting board, and using a portion scoop, form the eggplant into 1-inch balls. Coat them in flour, and then transfer to a baking sheet, while you roll the remaining balls.
4. Pour enough vegetable oil into a large saute or skillet to reach a depth of 1-inch and heat to 375 degrees.
5. Fry the polpette until golden brown, turning them frequently.
6. Transfer them to a paper towel lined baking sheet and continue to cook the meat-less-balls, until they are all cooked. The meatballs can be added to marinara sauce or served plain as an appetizer.
7. Cook’s Note: If you would prefer to make these into fritters, form them into 1/2-inch thick patties about 2-inches in diameter and fry in about 1/4-inch of olive oil.

Roasted Tomato Sauce:

Makes about 3 cups
In the winter when tomatoes aren’t at their peak of ripeness, Italians will roast canned Roma tomatoes with aromatics to intensify and concentrate their flavor. This is a great trick for getting a full flavored sauce, with not so flavorful tomatoes. If you got the San Marzano tomatoes, you could try this with those, cutting the tomatoes in half.
Three 28-ouce cans peeled whole Roma tomatoes
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
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh parsley

1. Preheat the oven to 375°F. Line a jelly roll pan with a silicone liner, parchment paper, or aluminum foil.
2. Cut the tomatoes in half and put in a large glass bowl. Stir in the olive oil, basil, rosemary, onion, garlic, salt, and pepper, being careful not to tear the tomatoes.
3. Pour onto the prepared pan, spreading it out in a single layer. Bake until the tomato liquid is absorbed, and the tomatoes have firmed up and turn a deep red color, 35 to 45 minutes, checking to make sure that the tomatoes and garlic don’t brown.
4. Transfer the tomato mixture to blender or food processor, and pulse to break up the tomatoes. Stir in the basil and parsley.
5. The sauce can be refrigerated for up to 2 days, or frozen for up to 3 months.

Mediterranean Stewed Green Beans

Serves 4:

1/2 pound green beans, ends trimmed and cut into 1-inch pieces
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped onion
1/2 cup dry red wine
2 cups crushed tomatoes, either canned or fresh
1/4 cup finely chopped mint
2 tablespoons finely chopped Italian parsley
1/2 cup crumbled feta cheese
Salt and pepper

1. Bring 4 quarts of salted water to a boil, add the beans, and cook for 3 to 4 minutes, until crisp/tender. Drain, and season with salt and pepper.
2. In a large skillet, heat the oil, add the garlic and onion, and saute for 3 to 4 minutes until the onion is softened.
3. Deglaze the pan with the wine.
4. Add the tomatoes, beans, mint and parsley and simmer for 20 to 30 minutes, until the beans are tender. Season with salt and pepper, and garnish with the feta.

Green Bean Salad with Fresh Mozzarella

Serves 4 to 6

1/2 pound blue lake green beans, cut into 1-inch pieces, and trimmed
1/2 cup finely chopped red onion
8 ounces fresh mozzarella, cubed, or 8 ounces boccacini
1/4 cup fresh lemon juice
1/2 cup finely chopped basil leaves
1/2 cup extra virgin olive oil
Salt and pepper
1/2 cup toasted pine nuts for garnish

1. Bring 4 quarts of salted water to a boil and cook the green beans for 3 to 4 minutes, until crisp/tender.
2. Drain thoroughly, and season well with salt and pepper. Put into a salad bowl and cool.
3. Add the onion and mozzarella.
4. In a small bowl, whisk together the lemon juice, basil, and oil. Season with salt and pepper.
5. Pour over the bean mixture and toss to coat. Allow the salad to marinate at room temperature for at least 4 hours. When ready to serve, sprinkle with pine nuts.
6. Cook’s note: This is a great salad to add to—you could add diced cucumber, and cherry tomatoes if you have them on hand.

Summer Squash and Pepper Saute

Serves 4 to 6:
Similar to Pepperonata, this saute is terrific with grilled meats, chicken and seafood.

3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 large red onion, thinly sliced into 1/2 moons
3 cups diced summer squash
1/2 pound Italian long peppers, cored and cut into 1/2-inch rounds
1 cup tomato puree
Salt and pepper
1/2 cup grated Parmigiano Reggiano for garnish

1. In a large skillet, heat the oil, saute the garlic in the oil for 30 seconds, until fragrant.
2. Add the onion, and saute another 2 to 3 minutes until it begins to soften.
3. Add the squash, and peppers, tossing in the oil. Saute for 10 minutes turning frequently, until the peppers and squash begin to soften, and the squash has turned golden.
4. Add the tomato puree, season with salt and pepper and simmer for another 10 to 15 minutes until the mixture has thickened. Serve the saute warm or at room temperature garnished with grated Parmigiano.

Crudites with Homemade Ranch Dressing

Serves 6

For the Dressing:
1 1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
3 tablespoons chopped fresh parsley
2 tablespoons snipped fresh chives
1 tablespoon chopped fresh oregano
1 1/2 teaspoons chopped fresh tarragon
2 cloves garlic, mashed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons grated lemon zest

1. In a bowl, whisk together the mayonnaise, sour cream, buttermilk, herbs, garlic, salt, pepper, and zest.

For the Crudites:
1/2 pound blue lake green beans
1 bunch mixed carrots, tops removed, scraped, and cut into matchsticks
1 cucumber, scrubbed, ends removed, and cut into 1/2-inch rounds
3/4 pound mixed summer squash, ends trimmed, and cut into bite sized pieces

1. Blanch the green beans in boiling salted water for 2 minutes, drain, and cool.
2. Arrange the beans, carrots, cucumber, and squash on a serving platter. Arrange the dip in a small bowl and place in the center of the vegetables and serve.

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 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.

Twice Baked Japanese Sweet Potato Casserole

Serves 4:

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

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

Summer Gazpacho

Serves 4 to 6:

1 medium red onion, chopped
1 garlic clove, chopped
2 Italian frying peppers seeded and diced
2 tablespoons Spanish sherry vinegar
1 cup ice cubes
1 medium cucumber, peeled, seeded, and diced
1 pound ripe tomatoes, cut into chunks
1/4 cup Italian parsley
1/4 basil
Salt and freshly ground black pepper to taste
5 whole scallions, thinly sliced

1. In a blender or food processor combine the onion, garlic, and half the peppers. Sprinkle with vinegar and let stand while peeling the tomatoes.
2. Add the ice to the onion mixture and process until chopped but not puréed. Add half the cucumbers, all but one tomato, the parsley and basil leaves. Process until finely chopped but still chunky.
3. Season to taste with salt and pepper and check for balance, adding more vinegar if needed.
4. Chill at least 1 hour.
5. Taste again and thin with cold water if desired. Serve the gazpacho chilled, with bowls of the reserved cucumbers, peppers, scallions, and the remaining chopped tomatoes as garnishes.

Stuffed Tomatoes

Serves 2 to 4:
These are a staple at our home during the summer when vine ripened tomatoes are available. They are terrific with grilled seafood, or meats.

Extra virgin olive oil:
1 pound San Marzano tomatoes, cut in half horizontally
Salt and pepper
1 1/2 cups fresh breadcrumbs (run the bread through a food processor)
1 cup grated Parmigiano Reggiano
1/4 cup finely chopped fresh basil
2 tablespoons finely chopped Italian parsley
2 garlic cloves, minced
Salt and pepper

1. Film a skillet that will fit the tomato halves snugly with olive oil. Fit the tomatoes into the skillet, and season liberally with salt and pepper,
2. In a mixing bowl, combine the breadcrumbs, cheese, basil, parsley, and garlic. Season the crumbs with salt and pepper and toss with 2 to 4 tablespoons of olive oil to moisten the crumbs. Pile onto the tomato halves and bring the heat to medium high. When the oil begins to sizzle, add 1/2 cup water, and turn the heat to medium. Cover the pan and cook for 15 to 20 minutes, remove the cover, baste the tomatoes with the pan juices, and cook another 15 to 20 minutes, basting with the juices until the tomatoes are softened, and the crumbs are melting into the tomatoes.
3. The tomatoes can be served hot, warm or at room temperature.

Plum Ricotta Cake

Makes one 9-inch cake:
This is a terrific cake to use as a template—try using any soft fruits for this; I’ve used berries, cherries, peaches, and figs. Change the flavoring from lemon to orange, or almond.

1¼ sticks unsalted butter, softened
1 cup sugar
3 large eggs
1 cup fresh whole milk ricotta
2 tablespoons sour cream
1 teaspoon vanilla extract
1 teaspoon lemon extract
1¼ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 plums, thinly sliced and pitted
2 tablespoons light brown granulated sugar

1. Preheat oven to 350F, coat the inside of a 9-inch spring form pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the butter and sugar till light and fluffy. Add the eggs, one at a time, beating each one in.
3. Next add the ricotta and the sour cream, vanilla and extract and mix well.
4. Mix the dry ingredients together, then add them to the wet mixture, just folding them in until mixed. Don’t over beat.
5. Pour the dough into buttered cake tin, and level it out with a spoon. Arrange the plums on the top of the batter in a decorative pattern on top of the batter. Sprinkle the cake with the sugar and bake for 40 minutes.
6. Let cool, remove from pan, and serve with whipped cream or creme fraiche.

Savory Plum Tart

Serves 6:
This is a beautiful appetizer or first course, made with frozen puff pastry and a few other ingredients.

1 sheet puff pastry rolled to 14-inch circle or rectangle
One 5.5-ounce container Boursin cheese, softened
4 plums, halved, pitted, and thinly sliced
Apricot jam

1. Preheat the oven to 400 degrees. Put the puff pastry on a baking sheet lined with foil, parchment, or silicone. Prick the pastry all over with the tines of a fork.
2. Bake for 5 minutes. Cool.
3. Meanwhile, mash the cheese so it is spreadable.
4. When the pastry is cooled, spread with the cheese. Top with the plums in a decorative pattern.
5. Brush the plums with the jam and bake again for 20 minutes, until the crust is golden, and the jam is bubbling.
6. Let the pastry rest for 10 minutes, then cut into wedges or squares. The tart is best served at room temperature.

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

• Garnet Yams – Her Produce
• Cucumbers – J.R. Organics
• Sugar Snap Peas – Milliken Family Farms
• Mustard Greens – Tamai Family Farms
• Broccoli – Suncoast Farms
• Gold Nugget Tangerines – J.K. Thille Ranches
• Mixed Summer Squash – Black Sheep Produce
• Leeks – Black Sheep Produce
• Purple Carrots – Black Sheep Produce

Farmer’s Choice:

• Baby Corn – McGrath Family Farms
• Showtime Plum – Boldt Farms
• Mini Watermelon – J.R. Organics

Farmers’ Market Box Recipes:

Garnet Yam Home Fries

Serves 6:

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

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

Baked Stuffed Garnet Yam

Serves 4 to 6

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

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

Crudites with Caesar Dip

Serves 6:

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

In a mixing bowl, whisk together all the ingredients, until blended. Cover and refrigerate for at least 4 hours. Serve with crudites.

Crudites: sugar snap peas strings removed, cucumbers washed, and cut into 1/2-inch rounds, broccoli florets, summer squash washed, and cut into spears, or chunks, purple carrots, scrubbed, and cut into spears.

Chicken Breasts with White Port Sauce on Braised Leeks

Serve 8

4 medium leeks, with coarse green ends trimmed
2 tablespoons butter
1 cup whipping cream
1 teaspoon salt
Ground pepper to taste

1. Split leeks lengthwise to within ½ inch of their roots. Rinse under cold water. Drain and cut into 1 inch lengths. Melt butter in a 4 quart saucepan.
2. Add leeks and cook gently, stirring occasionally until soft, about 10 minutes. Add cream, salt and pepper and cook over medium high heat until cream is thick enough to coat leeks. Keep warm while preparing chicken.

8 chicken breast halves, boned and skinned
Salt
Ground pepper
1 cup port wine
1 cup beef stock or beef broth
1 stick butter, chilled and cut into 8 pieces

1. Pat the chicken dry, and season with salt and pepper. Pour port and broth into a large saute pan. Arrange chicken breasts in a single layer. Cut a piece of aluminum foil to fit pan and place directly on the chicken.
2. Cook over high heat until chicken is firm to the touch. NO MORE THAN 8 MINUTES!
3. Transfer to plate to cover loosely with aluminum foil.
4. Boil liquid over high heat until reduced to 1/4 cup.
5. Whisk butter, one piece at a time, waiting until each piece is incorporated before adding another. Adjust seasoning. Spoon leeks onto platter and chicken breasts over them. Drizzle with sauce.

Cold Cucumber Dill Soup

Serves 6:

3 cucumbers, peeled, halved lengthwise and seeded
1 cup Greek-style or other thick, whole-milk plain yogurt
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1 leek, using the white and tender green portions, chopped
1/4 cup chopped fresh dill
1 garlic clove, chopped
Salt and freshly ground white pepper
1 cup vegetable broth
2 to 3 tablespoons extra-virgin olive oil

1. Coarsely chop 5 of the cucumber halves and transfer to a large bowl. Add the yogurt, lemon juice, zest, leeks, dill, garlic, salt, and white pepper.
2. Stir to combine, cover with plastic wrap, and let stand at room temperature for 1 hour to blend the flavors. Dice the remaining cucumber half and set aside until ready to serve.
3. In a blender, puree the cucumber mixture until smooth. With the machine running, slowly add the stock and puree until it is fully incorporated, about 30 seconds.
4. Transfer to a pitcher, cover with plastic wrap and refrigerate until chilled, about 2 hours.
5. The soup can be prepared up to 12 hours in advance and stored in an airtight container in the refrigerator.
6. Just before serving, stir in the diced cucumber and olive oil. Serve in widemouthed glasses or cups.

Broccoli Potato Soup

Serves 4 to 6:

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

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

Broccoli, Lemon Ricotta Pasta

Serves 4 to 6:

One pound shaped pasta such as medium shells, rotini, rigatoni
1 bunch broccoli, cut into florets
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
Grated zest of 1 lemon
2 tablespoons lemon juice
1 cup whole milk ricotta cheese
Salt and pepper
1 cup grated Parmigiano Reggiano, or Pecorino Romano

1. Bring 8 quarts of salted water to a boil, add the pasta, and cook according to the package directions. 4 minutes before the pasta is done, add the broccoli to the pasta water. Drain the pasta and broccoli, reserving 1 cup of the pasta water.
2. While the pasta is cooking heat, the oil is a small skillet, saute the garlic, red pepper, and zest for 2 minutes, until fragrant.
3. In a serving bowl, combine the lemon juice, ricotta, garlic mixture and 1/2 cup of Parmigiano. Add the hot broccoli to the bowl and toss to coat. Season with salt and pepper, and garnish each serving with the remaining cheese.

Summer Squash Provencal

Serves 6:

1/4 cup extra virgin olive oil
3 garlic cloves, minced
1 sweet yellow onion, thinly sliced
1 pound summer squash, stem and root ends removed, and thinly sliced
2 cups chopped cherry tomatoes, or one 14.5-ounce can chopped tomatoes
1/2 teaspoons dried thyme
Salt and pepper
4 large eggs
2 cups shredded Gruyere cheese

1. Preheat the oven to 350 degrees.
2. In a large ovenproof skillet, heat the oil, and saute the garlic and onion until the onion is soften. Add the squash, tomatoes and thyme, season with salt and pepper and simmer until the mixture has thickened. Season with salt and pepper.
3. In a bowl, whisk together the eggs, and pour over the squash mixture.
4. Sprinkle with the cheese and bake for 30 to 45 minutes until the eggs are set.
5. Remove from the oven and allow to rest for 10 minutes before cutting into wedges.

Broccoli Salad with Farro

Serves 6:

One bunch broccoli, cut into florets
2 cups pearlized farro
2 cups purple carrots, scrubbed, scraped, and finely chopped
6 strips bacon, cut into 1/2-inch dice
1 cup finely chopped leeks, using only the white part
1/4 cup rice vinegar
2 tablespoons honey
2 tablespoons tangerine or orange juice
1/2 cup vegetable oil
1/2 cup toasted pine nuts for garnish

1. Bring 4 quarts of salted water to a boil, and cook the broccoli for 4 minutes, until crisp/tender. Drain thoroughly, season with salt and pepper and put into a salad bowl.
2. Cook the farro in 4 cups of water or broth for 20 minutes until tender. Drain thoroughly and add to the salad bowl along with the carrots.
3. While the farro is cooking cook the bacon in a skillet, until crisp, add the leeks and saute until the leeks begin to turn translucent. Add the vinegar, honey, orange juice and oil to the skillet and bring to a boil.
4. Add to the farro and broccoli in the bowl tossing to coat. Season with salt and pepper, serve at room temperature garnished with toasted pine nuts.

Ginger Garlic Sauteed Mustard Greens

Serves 2 to 4:

2 tablespoons toasted sesame oil
1 garlic clove, minced
1/2 teaspoon grated ginger root
1 bunch mustard greens, tough stems removed, washed, spun dry and chopped
1/2 cup vegetable broth, or water
1 teaspoon sugar
1 tablespoon soy sauce
1 tablespoon rice vinegar
Toasted sesame seeds for garnish

1. In a large skillet or wok, heat the oil with the garlic and ginger, swirl in the pan for 30 seconds till fragrant.
2. Add the greens, tossing to coat with the oil.
3. Add the broth, sugar, soy sauce, and vinegar, and saute till the greens are tender, about 3 minutes, tossing frequently to combine.
4. Serve hot, or at room temperature garnished with sesame seeds.

Margaritaville Grilled Chicken

Serves 6 to 8:

1/4 cup olive oil
1/2 cup tangerine juice
1/4 cup fresh lime juice
1/4 cup gold tequila
1/2 teaspoon ground cumin
1 canned chipotle chile in adobo sauce
1/4 cup chopped fresh cilantro, or Italian parsley, plus extra for garnish
8 skinless, boneless chicken breast halves
1 or 2 tangerines, segmented for garnish

1. In a food processor or blender, combine the oil, juices, tequila, cumin, chipotle, and cilantro and process until smooth.
2. Put the chicken in a zipper-top plastic bag, pour in the marinade, seal the bag, and turn the chicken to coat.
3. Do-Ahead: At this point, refrigerate for at least 4 hours or overnight. Bring to room temperature before continuing.
4. Build a hot charcoal fire preheat a gas grill, or grill pan, or the broiler for 10 minutes. Drain the chicken and pat dry.
5. Grill or broil on a baking sheet lined with aluminum foil until cooked through and golden brown, about 3 minutes per side.
6. Serve garnished with segmented tangerines and chopped cilantro.

Tangerine Upside Down Cake

Serves 10:

1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
6 to 8 tangerines, peeled and segmented

1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted.
3. Pour the butter/brown sugar mixture over the bottom of the cake pan and arrange the tangerine segments on the sugar syrup. Set aside while making the cake batter.

For the Cake:
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1/2 teaspoon tangerine zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh tangerine juice
2 cups heavy cream, whipped stiffly for garnish

1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla 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 45 to 55 minutes until a skewer inserted into the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
7. Turn the cake out onto a serving platter and serve at room temperature.
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.

Tangerine Olive Oil Cake

Makes one 9-inch round cake:

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

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

Summer Squash Green Chile Frittata

Serves 6 to 8:
I love to serve this as an appetizer, it’s equally good as a side dish with grilled meats and seafood. It can be served warm or at room temperature.

3 tablespoons unsalted butter
1/2 cup finely chopped leek using the white and tender green parts
3 cups summer squash, stem and root ends removed, and coarsely grated
Salt and pepper
One 7-ounce can diced green chiles, drained
8 large eggs, beaten
1/4 cup all-purpose flour
3 cups shredded sharp cheddar cheese
1 1/2 cups shredded Monterey Jack 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 skillet, melt the butter, add the leek and squash to the pan, and saute until the squash loses its moisture. Season with salt and pepper. Cool the mixture and put it into a mixing bowl with the chiles.
3. Stir in the chiles, eggs, flour, and the cheeses.
4. Transfer to the prepared baking dish and bake for 45 to 50 minutes until the frittata is set. Allow to rest for 10 minutes before cutting into squares.

Stir Fry Shrimp and Sugar Snap Peas and Baby Corn

Serves 4:

1/2 cup chicken or vegetable broth
2 tablespoons soy sauce
1 teaspoon chile-garlic sauce
1 teaspoon cornstarch
2 tablespoons toasted sesame oil
2 teaspoons grated ginger
1/2 pound sugar snap peas, strings removed
1/4 pound baby corn, shucked and quartered
1 pound medium peeled and deveined shrimp
Toasted sesame seeds for garnish
Steamed rice for serving

1. In a small bowl, whisk together the broth, soy sauce, chile garlic sauce and cornstarch. Set aside.
2. In a large skillet or wok heat the oil and swirl the ginger for 30 seconds until fragrant.
3. Add the snap peas and corn saute for 2 to 3 minutes, until crisp/tender. Add the shrimp and stir fry for 2 to 3 minutes until they turn pink.
4. Add the sauce to the wok, and simmer for 1 minute until the sauce is thickened. Taste for seasoning and adjust using soy, or chile-garlic sauce. Serve garnished with sesame seeds over steamed rice.

Pork Peanut Curry with Baby Corn

Serves 4 to 6:

1 tbsp vegetable oil
1/2 cup thinly sliced leek, using the white and tender green parts
1/4 cup finely chopped cilantro
1 pound pork tenderloin, cut into 1-inch chunks
4 tablespoons Thai red curry paste
4 tablespoons peanut butter
1 tablespoon brown sugar
1 tablespoon soy sauce
One 14.5-ounce can light coconut milk
1/4 pound baby corn, shucked
2 tablespoons fresh lime juice
steamed jasmine rice, to serve

1. In a Dutch oven, heat the oil, add the leek and cilantro and saute for 2 minutes till the leek is softened.
2. Add the pork and brown on all sides.
3. Add the curry paste, peanut butter, sugar, soy, and coconut milk. Cover and simmer for 20 minutes until the pork is tender.
4. Add the corn, cover and simmer 5 more minutes. Sprinkle the lime juice over the curry and stir to combine. Serve over jasmine rice.

Showtime Poached Plums

Serves 2 to 4:

One bottle Prosecco
1/2 cup brown sugar
1 cinnamon stick
1/2 pound Showtime Plums, halved and pitted

1. In a Dutch oven combine the Prosecco, brown sugar, and cinnamon stick.
2. Add the plu
3. Remove the plums from the syrup and bring the syrup to a boil. Boil for 10 to 15 minutes until syrupy.
4. Serve the plums with the syrup, over vanilla ice cream, or with a dollop of crème fraiche or Greek style yogurt.

Watermelon Lemonade

Serves 8:

1 2/3 cup fresh lemon juice (about 9 lemons)
1 ½ cups superfine sugar
4 ½ cups water
2 lemons sliced into rounds; seeds removed
2 cups watermelon puree (puree watermelon chunks in a blender or food processor)
Ice cubes
1. In a large pitcher, combine the lemon juice and sugar stirring to dissolve the sugar. Slowly pour in the water and continue to stir until the mixture is blended. Taste the lemonade for flavor, adding more sugar if needed, or more lemon juice.
2. Do-Ahead: Refrigerate the lemonade for at least 4 hours, up to 5 days or freeze for 6 weeks, defrost before serving. When ready to serve, float the sliced lemons in the lemonade add the watermelon puree, stir, and serve over ice.
Lemonade Tip: To avoid watering down the lemonade, make a batch of lemonade ice cubes to toss into the pitcher, otherwise, have an ice bucket filled with cubes for serving.

Watermelon Feta and Mint Salad

Serves 6:

One mini watermelon, quartered, rind removed, and sliced 1/2-inch thick
1/2 cup finely chopped mint (or basil or oregano)
1 1/2 cups crumbled feta cheese
1/2 cup pitted Kalamata olives
1/2 cup extra virgin olive oil

1. Arrange the watermelon on a serving platter, sprinkle with the mint, feta and olives, and drizzle with the olive oil.

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

This week’s local produce and featured farms:

• Yellow Texas Sweet Onions – D’Acquisto Family Farms
• Italian Eggplant – Fresno Evergreen
• Gold Bar Squash – D’Acquisto Family Farms
• Rainbow Swiss Chard – Tamai Family Farms
• Rainbow Carrots – Black Sheep Produce
• Satina Potatoes – Weiser Family Farms
• Red Radishes – McGrath Family Farms
• White Cauliflower – Black Sheep Produce

Farmer’s Choice:

• Sugar Snap Peas– Two Peas in a Pod
• Black Splendor Plums – Scott Farms
• Strawberries – Be Wise Ranch

Farmers’ Market Box Recipes:

Caramelized Onion Bread Pudding

Serves 6 to 8:
Try this delicious side dish with roasted or grilled meats, or poultry.

3 tablespoons unsalted butter
1 tablespoon olive oil
4 large onions, thinly sliced
1 tablespoon sugar
2 teaspoons dried thyme
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, mashed
5 large eggs
2 cups heavy cream
5 shakes of Tabasco sauce
1 teaspoon Worcestershire sauce
6 cups white bread cubes with crusts removed
1 1/2 cups Gruyere cheese cut into 1/2-inch chunks
1/4 cup chopped fresh parsley
1/2 cup freshly grated Parmesan cheese

1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a large skillet, heat the butter with the oil over medium heat until the butter melts and the foam subsides. Add the onions, stir to coat with the butter, and cook until they begin to turn translucent. Sprinkle with the sugar, thyme, salt, pepper, and garlic and cook, stirring, until the onions become golden. Remove from the skillet and cool.
3. In a large bowl, whisk together the eggs, cream, Tabasco, and Worcestershire. Stir in the bread, Gruyere, onion mixture, and parsley. Pour into the prepared dish and sprinkle the top evenly with the cheese.
4. Do-Ahead: At this point, cover and refrigerate for at least 4 hours and up to 24 hours. Bring to room temperature before continuing.
5. Preheat the oven to 350°F. Bake the pudding until golden brown and bubbling, 45 to 55 minutes. Let rest for 5 minutes before serving

Marinated Onions

4 large, sweet onions, cut in half and thinly sliced into half-moons (about 3 cups)
3/4 cup red wine vinegar
1/2 cup sugar
1/2 cup vegetable oil
Pinch of red pepper flakes
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Place the onions in a glass bowl.
2. In a medium-size bowl, whisk together the vinegar, sugar, oil, pepper flakes, oregano, salt, and pepper. Pour over the onions.
3. Do-Ahead: At this point, cover and refrigerate for at least 8 hours and up to 24 hours.
4. Drain the onions and serve cold or at room temperature.

Caramelized Onion Dip

Makes about 2 cups:

1/4 cup unsalted butter
2 tablespoons extra virgin olive oil
1 pound large yellow onions, thinly sliced
2 large shallots, thinly sliced
4 sprigs thyme
1 cup dry white wine
2 tablespoons sherry vinegar
2 cups sour cream
1/4 cup minced fresh chives
1/4 cup mayonnaise
1 1/2 cups shredded Gruyere
1/2 cup grated Parmigiano Reggiano
Crudites for serving
Pita chips, tortilla chips or crostini for serving

1. In a large skillet, melt the butter, add the oil, and saute the onions, shallots and thyme until the onions are golden brown. This may take about 20 minutes. Season with salt and pepper.
2. Add wine and vinegar, stir to scrape up any browned bits form the bottom of the pan, bring to a simmer, and simmer until the liquid is absorbed.
3. Cool completely.
4. Preheat the oven to 350 degrees and coat the inside of a gratin dish with non-stick cooking spray.
5. Chop the onions in a food processor, add the sour cream, chives, mayonnaise, and cheeses. Season with salt and pepper.
6. Transfer the mixture to the gratin dish and bake for 20 to 30 minutes until the dip is bubbling.
7. Serve with fresh vegetables, pita chips, tortilla chips, or crostini.
8. Cooks Note: I love to bake this in a hollowed out sourdough bread bowl—once the dip is finished, you can cut up the bread, run it under the broiler and have the ultimate grilled cheese.

Baked Cauliflower and Goat Cheese Dip

Serves 6:

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

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

Sformato of Cauliflower with Fonduta Sauce

Serves 8:
This is an elegant dish that can be made ahead of time then popped into the oven. I love it with roasted meats, poultry, and seafood. It’s gorgeous with golden cauliflower.

One head cauliflower cut into florets
salt
2 tablespoons butter
3 tablespoons all-purpose flour
1 1/4 cup milk
2 large eggs, beaten
¼ cup Parmigiano-Reggiano
Freshly grated nutmeg
Freshly ground black pepper
cracked or coarse black pepper, for garnish

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

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

Roasted Eggplant Rollatini

Serves 6:

For the Eggplant:
One purple eggplant, stem and root end removed and sliced lengthwise into 1/2-inch sliced
1 cup olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper

1. Preheat the oven to 350 degrees, and line 2 baking sheets with silicone baking liners, aluminum foil, or parchment.
2. Lay the eggplant onto the baking sheets.
3. In a bowl, combine the oil, salt and pepper and brush the eggplant with the oil.
4. Bake for 10 minutes until the eggplant begins to soften, turn the eggplant, brush with the oil, and bake another 20 minutes until the eggplant is golden brown.
5. At this point you can cool, cover, and refrigerate the eggplant until ready to roll.

For the Sauce:
1/2 cup extra virgin olive oil
1/2 cup finely chopped yellow onion
2 teaspoons dried basil
2 cloves garlic, coarsely chopped
Two 28.5-ounce cans chopped tomatoes and their juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh parsley

1. In a skillet, heat the oil, and saute the onion, basil, and garlic for 2 to 3 minutes until the onion begins to soften.
2. Add the tomatoes, salt and pepper, and simmer for 30 minutes.
3. Add the basil and parsley, and season again with salt and pepper.
4. Do-Ahead: The sauce can be refrigerated for up to 2 days, or frozen for up to 3 months.

Assembly:
8-ounces smoked Scarmorza or smoked mozzarella
¾ cup grated parmesan cheese
Fresh Basil leaves for garnish (optional)

1. Spread 1 cup tomato sauce in the bottom of a baking dish. Depending upon your eggplant you may need a 13-by-9-inch dish (for more than 8 slices of eggplant) or a 9 to 10-inch baking dish for 8 or less slices.
2. Cut the mozzarella into 1/4-inch slices.
3. Lay an eggplant slice on a flat surface and place the cheese in the center of the slice. Fold the eggplant over the cheese, and place seam side down on the sauce in the prepared pan.
4. Continue to roll the slices until they are all used.
5. Top each slice with some of the remaining sauce. Sprinkle any remaining cheese over the eggplant, and top with the parmesan.
6. Preheat the oven to 350 degrees. Bake the eggplant for 25 to 35 minutes, until the cheeses are melted, and bubbling. Serve garnished with fresh basil leaves.

Eggplant Caponata

Serves 6:

1 eggplant, stem end trimmed
Salt
1/4 cup extra virgin olive oil
1 onion, chopped
3 ribs celery, chopped 1/2-inch pieces
1/2 cup tomato puree
1/4 cup red wine vinegar
2 to 3 tablespoons sugar
1/4 cup capers, drained
1/4 cup chopped green olives

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

Roasted Chard and Carrot Pasta

Serves 6:

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

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

Bistro Rainbow Carrot Salad

Serves 4 to 6:

1 bunch rainbow carrots, scraped and coarsely grated
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon honey
1 teaspoon ground cumin
1/4 cup finely chopped cilantro or Italian parsley
Salt and pepper

1. Put the carrots into a salad bowl.
2. In a small bowl, whisk together the oil, lemon juice, honey, and cumin.
3. Pour over the carrots and toss to coat. Fold in the cilantro or parsley and season with salt and pepper.

Ratatouille Potatoes

Serves 6:

1/3 cup extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, minced
3 cups cubed eggplant
3 cups gold bar squash, ends trimmed and cut into 1/2-inch chunks
2 teaspoons herbs de Provence
One 14.5-ounce can crushed tomatoes
Salt and pepper
One pound Satina potatoes, scrubbed and cut into 1/2-inch dice
1 cup shredded Gruyere cheese
1/4 cup grated Parmigiano Reggiano

1. Preheat the oven to 350 degrees.
2. In a large oven-proof skillet heat the oil, add the onion and garlic, saute for 2 to 3 minutes to soften.
3. Add the eggplant, squash, and herbs, and saute another 4 minutes, until the vegetables begin to soften. Add the tomatoes, and season with salt and pepper.
4. Add the potatoes and stirring to combine. Sprinkle the ratatouille with the cheeses and bake for 30 minutes until the potatoes are tender. Allow to rest for 10 minutes before serving.

Gold Bar Squash Muffins

Makes 12:

1 1/2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, melted
2 large eggs
2 cups shredded gold bar squash

1. Preheat oven to 350°F. Place paper baking cups into 12 muffin pan cups or coat the inside and tops of the muffin tins with non-stick cooking spray.
2. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt in bowl; mix well.
3. Add the butter, eggs, and squash, and stir until combined.
4. Fill prepared muffin cups three-fourths full with the batter.
5. Bake 22-25 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes in pan; remove to cooling rack.

Beet Panzanella

Serves 4 to 6:

1 bunch beets, scrubbed, tops removed
1/2 cup thinly sliced onion
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper
6 cups torn Italian bread, or a baguette, tough crusts removed
1 Navel orange, peel and pitch removed, and segmented
4 ounces ricotta salata crumbled
1 cup torn fresh herbs (such as dill, parsley, tarragon, and mint)

1. Preheat oven to 425 degrees. Place beets on a baking sheet, cover with aluminum foil, and roast until the beets are tender (1 hour for baseball size, 40 minutes for medium, 20 for baby)
2. When cool enough to handle, slip off the skins, and cut into wedges.
3. In a salad bowl, combine the onion, beets, vinegar, and oil. Season with salt and pepper.
4. Add the bread, orange, and ricotta salata and toss to coat.
5. Add the herbs and toss again. Serve at room temperature.
6. Cook’s Note: If you want to make this ahead, marinate the beets and onions, and refrigerate for up to 24 hours. Toss in the bread, orange, ricotta, and herbs just before serving.

Asian Radish and Onion Pickles

Makes about 4 cups:

2/3 cup seasoned rice vinegar
1/4 cup sugar
1/4 cup water
Few drops Sriracha
3 cups julienned radishes
1 onion, thinly sliced into 1/2 moons
2 cups carrots, julienned

1. In a saucepan heat together the vinegar, sugar, water and Sriracha until the sugar is dissolved.
2. Put the vegetables into a bowl and pour the hot liquid over the vegetables. Cover and let stand at room temperature for 12 hours.
3. Drain off the liquid and serve the pickles or refrigerate for up to 7 days.

Orzo Salad

Serves 6 to 8:

One 10-ounce package orzo pasta, cooked 2 minutes short of al dente
1/2 cup finely chopped onion
1 cup diced gold bar squash
1 cup julienned radishes
1/2 cup extra-virgin olive oil, plus extra for serving
¼ cup lemon juice
2 garlic cloves, minced
1 cup grated Parmigiano Reggiano
½ cup toasted pine nuts
½ cup chopped fresh parsley
¼ cup capers
Salt and pepper

1. Put the pasta into a salad bowl and allow to cool a bit.
2. Add the onion, squash, and radishes.
3. In a small bowl, whisk together the oil, lemon juice and garlic. Season with salt and pepper.
4. Add to the salad, then toss to coat.
5. Add the cheese, pine nuts, parsley, and capers, and toss to combine.
6. Season with salt and pepper. Serve at room temperature, drizzled with more olive oil
7. If you wish to make this ahead of time, it can be refrigerated for up to 24 hours.
8. Remove from the refrigerator 2 hours before serving.

Plum and Strawberry Cobbler

Serves 4 to 6:

1/2 pound black splendor plums, pitted, and chopped
2 cups quartered strawberries
1/2 cup sugar
2 tablespoons lemon juice
1/2 teaspoon ground cinnamon
3/4 cup unsalted butter, melted
1 cup unbleached all-purpose flour
1 cups sugar
1 large egg
1/2 cup pecan halves

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a bowl, combine the plums, berries, sugar, lemon juice and cinnamon. Pour into the prepared pan.
3. In a bowl, combine the butter, flour, sugar, and egg. Spread over the fruit in the pan. Sprinkle with the pecans and bake for 40 to 50 minutes until the fruit is bubbling, and the top is golden brown.
4. Remove from the oven and allow to rest for 30 to 45 minutes before serving topped with ice cream, crème fraiche, or unsweetened whipped cream.

Sugar Snap Pea and Steak Stir Fry

Serves 4

2 teaspoons grated orange zest plus 1/2 cup juice
1/4 cup soy sauce
2 tablespoons toasted sesame oil
2 tablespoons honey
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 ½ pounds flank steak, trimmed, cut into thirds lengthwise, and sliced crosswise into 1/4-inch-thick pieces
8 ounces sugar snap peas, strings removed
2 scallions, sliced thin
Steamed rice for serving

1. Combine orange zest and juice, soy sauce, oil, honey, garlic, and pepper flakes in bowl.
2. Combine beef and 1/3 cup orange juice mixture in 12-inch nonstick skillet. Cook over medium-high heat, stirring occasionally, until liquid has evaporated, and beef is caramelized, about 15 minutes.
3. Transfer beef to plate and tent loosely with aluminum foil.
4. Add remaining orange juice mixture and snap peas to now-empty skillet and cook, covered, over medium heat, until snap peas are bright green, about 2 minutes.
5. Uncover and continue to cook, stirring occasionally, until sauce thickens, and snap peas are tender, about 1 minute.
6. Return beef to skillet and toss with snap peas to combine. Transfer to platter and sprinkle with scallions. Serve with steamed rice.

Sugar Snap Slaw

Serves 4 to 6:

8 ounces sugar snap peas, strings removed and sliced thin on bias
1 English cucumber, halved lengthwise, seeded, and sliced thin crosswise
6 radishes, trimmed, halved lengthwise, and sliced thin
1/4 cup mayonnaise
2 tablespoons chopped fresh chives
1/4 teaspoon grated lemon zest
2 tablespoons lemon juice
Salt and pepper

1. In a bowl, combine the snap peas, cucumber, and radishes.
2. In a small bowl, whisk together the mayonnaise, chives, zest, and lemon juice.
3. Toss with the vegetables, season with salt and pepper and serve.
4. The slaw will keep in the refrigerator for up to 5 days.

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

• Japanese Sweet Potatoes – Milliken Family Farms
• Chinese Eggplant – Her Produce
• Purple Kale – McGrath Family Farms
• White Corn – Black Sheep Farms
• Red Torpedo Onions – Tutti Frutti Farms
• Beefsteak Tomatoes – Heritage Family Farms
• Mixed Summer Squash – Black Sheep Produce
• Collard Greens – Be Wise Ranch
• Baby Orange Carrots – Be Wise Ranch

Farmer’s Choice:

• Italian Long sweet Peppers – Her Produce
• Yellow Peaches – Fair Hills Farm

Farmers’ Market Box Recipes:

Chicken and Japanese Sweet Potato Salad

Serves 4:

1 pound Japanese sweet potatoes, cut into 3/4-inch chunks
1 1/2 tablespoons Thai red curry paste
2 tablespoons olive oil
2 tablespoons butter (melted)
1 cup mint leaves, washed and spun dry
1 bunch purple kale, tough stems removed, and chopped
1 red torpedo onion thinly sliced
3 cups shredded cooked chicken
1/4 cup fresh lime juice
1 tablespoon rice vinegar
1 1/2 teaspoons fish sauce
1 tablespoon honey
1 garlic clove, minced
1/3 cup vegetable oil
Salt and Sriracha to taste

1. Preheat the oven to 400 degrees. Line a baking sheet with silicone, parchment, or aluminum foil. In a bowl, combine the curry paste, oil, and butter, add the sweet potatoes, and toss to coat. Spread the potatoes onto the baking sheet and roast for 30 minutes, turn the potatoes and roast another 10 to 15 minutes until they are tender. Remove from the pan and transfer to a salad bowl.
2. Add the mint, kale, chicken, and onion into the bowl with the potatoes.
3. In a mixing bowl, whisk together the lime juice, 1 tablespoon rice vinegar, 1 teaspoon fish sauce, 1 tablespoon honey, 1 minced garlic clove, and oil until it is thickened. Season with salt and Sriracha to taste.
4. Toss the salad with the dressing and allow to marinate at room temperature to soften the kale for 30 minutes before serving.

Stir Fried Eggplant and Sweet Potato

Serves 4

1/4 cup vegetable oil
3 garlic cloves, minced
2 torpedo onions, thinly sliced
2 Japanese sweet potatoes, scrubbed, and cut into 3/4-inch pieces
2 Chinese eggplants stem end removed, and cut into 3/4-inch pieces
1 cup thinly sliced Italian long peppers, or red bell pepper
1½ tablespoons cornstarch mixed with 3 tablespoons water
2 tablespoons Mirin
2 tablespoons soy sauce or tamari
1 teaspoon sugar
1/2 teaspoon Sriracha
1 teaspoon sesame oil
Salt

1. Heat 2 tablespoons of oil in a wok or large skillet over medium high heat.
2. Swirl the garlic and onions in the oil for 1 minute, add the sweet potatoes, cover, and steam for 3 minutes, remove the cover, and saute another 3 minutes. Remove to a plate.
3. Add more oil to the wok if it is dry, add the eggplants and the peppers to the wok, cover and steam for 3 minutes, remove the cover and saute for another 3 minutes, until the eggplant is softened.
4. In a bowl, whisk together the cornstarch mixture, Mirin, soy sauce, sugar Sriracha and sesame oil.
5. Add the potatoes back to the pan and toss to coat. Add the sauce to the pan, and simmer for 3 minutes until the vegetables are tender. Season with salt or more Sriracha if needed. Serve over rice, or noodles.

Summer Farro Minestrone

Serves 6

2 tablespoons extra virgin olive oil (plus extra for garnish)
2 red torpedo onions, finely chopped
3 ribs celery, including the leaves, finely chopped
1 bunch baby carrots, tops removed, and chopped
2 teaspoon finely chopped sage
One bunch collard greens, tough stems removed, and finely chopped
2 cups finely diced summer squash
2 cups pearlized farro, rinsed in cold water
8 cups chicken or vegetable broth
Salt and pepper

1. In a Dutch oven, heat the oil over medium high heat and saute the onion, celery, carrots, and sage, until the onion begins to soften, about 3 to 4 minutes. Add the collards and saute another 2 to 3 minutes. Add the summer squash, farro, broth and simmer, covered for 45 minutes, until the farro and collards are tender. Season with salt and pepper.
2. Remove 2 cups of the farro and vegetables with some broth to a blender. Puree the farro and vegetables and add back to the soup. Simmer another 5 minutes and serve garnished with a drizzle of olive oil and freshly ground black pepper.

Chipotle Corn Dip

Serves 4 to 6

2 tablespoons unsalted butter
1/4 cup finely chopped red torpedo onion
1 clove garlic, minced
1/2 teaspoon ground cumin
2 chipotle chilies in adobo, finely chopped
1/2 cup diced fresh tomato
2 cups corn removed from the cob
1 cup sour cream
1/2 cup mayonnaise
1 cup finely shredded mild cheddar cheese
1/2 cup finely shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
Salt and Chololua
Tortilla chips for dipping

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

Crab and Corn Remoulade Dip

Makes about 4 cups:

¾ cup mayonnaise
1/4 cup Dijon or Creole mustard
2 tablespoons ketchup
1 tablespoon finely chopped cornichons or dill pickles
2 teaspoons finely chopped torpedo onion
1 teaspoons prepared horseradish
2 teaspoons finely chopped capers
1 tablespoon chopped fresh Italian parsley
½ teaspoon sweet paprika
1 pound lump crab meat
1 cup chopped celery
2 cups white corn kernels
¼ cup chopped chives for garnish
Crackers for serving

1. In a large bowl, whisk together the mayonnaise, mustard, ketchup, pickles, shallot, horseradish, capers, parsley, and paprika.
2. Fold in the crabmeat, celery, and white corn.
3. Do-Ahead: Refrigerate for at least 4 hours, or up to 36 hours. Serve the dip with crackers, or dollop 1 teaspoon onto endive leaves and arrange on a platter.

Eggplant Napoleons

Serves 4 to 6

1/2 cup olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 cloves garlic, minced
2 large Chinese eggplants, ends trimmed, cut cross-wise into 1/2-inch-thick slices
2 beefsteak tomatoes, thinly sliced
1/2 cup packed finely chopped fresh basil leaves
1 pound fresh mozzarella cheese, cut into 1/2-inch-thick slices
Extra virgin olive oil for drizzling

1. In a small bowl, stir together the olive oil, salt, pepper, and garlic.
2. Build a hot charcoal fire or preheat the broiler or a gas grill for 10 minutes. If using the broiler, line a baking sheet with aluminum foil.
3. Brush the eggplant with the oil, place on the prepared sheet or the grill, and broil or grill until softened, 3 to 4 minutes per side.
4. To assemble a Napoleon, place an eggplant slice on a flat surface, cover with a sliced of tomato, some of the basil, a slice of mozzarella and some basil.
5. Continue to make the Napoleons in this way until the ingredients are used up. Save any leftover basil for garnish.
6. Do-Ahead: At this point, you can cover and refrigerate for 24 hours. Bring to room temperature before continuing.
7. Serve the Napoleons on a large platter, drizzled with extra virgin olive oil and garnished with any leftover finely slivered basil.

Skillet Summer Squash and Tomatoes with Feta

Serves 6

1/4 cup extra virgin olive oil
2 garlic cloves, minced
1/2 cup thinly sliced torpedo onions
4 cups finely diced summer squash
2 cups chopped beefsteak tomatoes
1/2 cup red wine
1/2 cup finely chopped Italian parsley
1/2 cup finely chopped mint
Salt and pepper
1 cup crumbled feta cheese

1. In a large skillet, heat the oil, add the garlic and onions and saute 2 to 3 minutes until the onions are softened.
2. Add the summer squash and saute for about 4 minutes, until they begin to color.
3. Add the tomatoes, red wine, parsley, and mint. Simmer for 20 to 25 minutes, stirring occasionally.
4. Season with salt and pepper, garnish with the feta and serve.
5. Cook’s Note: This is a great dish served with any grilled meats, poultry, or seafood, it can be made ahead, and served warm, or at room temperature.

Curried Summer Squash Soup

Serves 4 to 6

1 tablespoon vegetable oil
1/2 cup thinly sliced red torpedo onion
1 teaspoon minced fresh ginger
1 teaspoon lemon zest
2 teaspoons Madras curry powder
5 medium summer squash, coarsely chopped
1 cup coconut milk
1 1/2 cups chicken or vegetable broth
Salt and Sriracha
1/4 cup finely chopped cilantro

1. In a Dutch oven, heat the oil, and saute the onion, ginger, lemon zest, and curry powder for 2 to 3 minutes until the onion is softened.
2. Add the squash and toss to coat the squash in the onion mixture.
3. Add the coconut milk and broth, and simmer for 15 minutes until the squash is tender.
4. Using an immersion blender, puree the soup. Season with salt and Sriracha, add the cilantro and serve.

Bruschetta with Sweet Italian Peppers

Serves 6

One baguette, sliced 1/2-inch thick
1/2 cup extra virgin olive oil

1. Preheat the oven to 350 degrees, line a baking sheet with parchment, aluminum foil, or silicone. Arrange the sliced bread onto the baking sheet in one layer, brush with the oil and bake for 10 to 12 minutes until the bread begins to turn golden brown.

For the Peppers:
2 tablespoons olive oil
4 Italian long sweet peppers cleaned, cored, and cut into ½-inch rounds
4 red torpedo onions, thinly sliced
1 teaspoon sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
¼ cup tomato puree
¼ cup finely chopped Italian parsley
2 ounces Parmigiano Reggianno cheese, shredded

1. In a large skillet, heat the oil, and add the peppers and onions, and sauté for about 3 minutes, until they cook down a bit, stirring so that they do not brown.
2. Sprinkle the mixture with the sugar, salt, pepper, and tomato puree and cook until the tomato has almost evaporated, and the peppers are softened, about 10 minutes.
3. Stir in the parsley and remove the peppers from the pan to a small bowl.
4. At this point, you can cool the peppers to room temperature.
5. Cover and refrigerate for up to 4 days.
6. Serve the peppers at room temperature on toasted bread, and garnish with shreds of Parmigiano Reggiano. This topping is also delicious on sandwiches or with burgers.

Roasted Peaches with Cornbread and Maple Bourbon Sauce

Serves 6 For the Cornbread

1/2 cup unsalted butter, softened
2 cups unbleached all-purpose flour
1/2 cup fine yellow cornmeal
2 teaspoon baking powder
3/4 teaspoon salt
1 cup granulated sugar
3 large eggs, at room temperature
1/2 cup heavy cream
1/2 cup whole milk
1/2 cup sour cream

1. Preheat the oven and heat the oven to 375°F. Coat an 8-inch square baking dish with non-stick cooking spray.
2. In a large bowl, whisk the flour, cornmeal, baking powder, and salt. Set aside.
3. In a stand mixer fitted with the paddle attachment or in a large bowl with a hand-held electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes.
4. Gradually beat in the eggs, one at a time, until well combined.
5. Adjust the mixer speed to low and add the cream, milk, and sour cream; mix until combined.
6. The batter may look curdled at this point.
7. Add the dry ingredients, mixing until just combined and scraping down the sides as needed.
8. Pour the batter into the prepared baking dish.
9. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let the cornbread cool in its dish on a rack until warm.

For the Peaches:
4 firm yellow peaches (you can sub in any stone fruit you have on hand), halved, and pitted
2 teaspoons raw sugar

1. Preheat the oven to 400 degrees.
2. Dip the cut sides of the peaches into the raw sugar and put them into an oven proof skillet large enough to hold the 8 peach halves comfortably, cut side down.
3. Roast for 15 to 20 minutes, until the peaches are soft. Cut the peaches in half and keep warm.

For the Maple Bourbon Sauce:
1/4 cup unsalted butter
1/2 cup packed brown sugar
1/4 cup maple syrup
1/4 cup Bourbon
Vanilla ice cream for serving

1. In a saucepan, heat the butter, add the brown sugar, and stir until the brown sugar melts.
2. Add the maple syrup and bring to a boil. Simmer for 5 minutes, to reduce the sauce.
3. Add the bourbon and continue to cook for another 5 minutes. Serve warm.

To serve: Cut the cornbread into squares. Put 2 wedges of peach onto the top of the cornbread, top with some vanilla ice cream. Ladle some of the sauce over the peaches and ice cream. Serve warm.

Savory Peach Tart

Serves 4

2 tablespoons unsalted butter
4 red torpedo onions, thinly sliced using only the red part
1/2 teaspoon sugar
Salt and pepper
One sheet puff pastry defrosted and kept cold
One 5.2-ounce Boursin herb and garlic cheese, softened
3 yellow peaches, pitted and thinly sliced
Aged balsamic vinegar

1. In a skillet, heat the butter, and saute the onions with the sugar until they begin to turn golden. Season with salt and pepper and allow to cool.
2. Preheat the oven to 400 degrees, and line a baking sheet with parchment or silicone.
3. Roll out the puff pastry into a 12×16-inch rectangle and transfer to the baking sheet. Prick the pastry all over with the tines of a fork.
4. Spread the Boursin cheese evenly over the puff pastry.
5. Top with the sauteed onions, and then the peaches.
6. Bake for 15 to 20 minutes until the pastry is golden brown.
7. Allow to rest for 5 minutes before cutting into squares and drizzling with balsamic vinegar.

Peach and Tomato Caprese

Serves 4 to 6

One pound beefsteak tomatoes, cored and thinly sliced
One pound yellow peaches, pitted and thinly sliced
One pound fresh mozzarella thinly sliced
Salt and freshly ground black pepper
1 cup thinly sliced basil leaves
1 cup extra virgin olive oil
1/2 cup aged balsamic vinegar

1. On a serving platter, alternate the tomatoes, peaches, and mozzarella. Season with salt and pepper.
2. Garnish with the basil leaves.
3. Drizzle with the oil, and then dot with the vinegar. Serve at room temperature.

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

• Red Beets -J.K. Thille Ranches
• Spring Onions – J.K. Thille Ranches
• Rainbow Swiss Chard – Tamai Family Farms
• Rainbow Carrots – Black Sheep Produce
• Gold Nugget Tangerines – J.K. Thille Ranches
• Beef Steak Tomatoes – Heritage Family Farms
• Santa Rosa Plums – Kens Top Notch
• Wild Arugula – McGrath Family Farms

Farmer’s Choice:

• Snap Peas – Tutti Frutti
• Strawberries – Be Wise Ranch
• Yellow Nectarines – Kens Top Notch

Farmers’ Market Box Recipes:

Arugula Salad with Beefsteak Tomatoes and Blue Cheese Dressing

Serves 6

For the Dressing:
1 1/2 cups mayonnaise
1 cup sour cream
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
6 to 8 ounces blue cheese, to your taste, crumbled

1. In a medium-size bowl, stir together the mayonnaise, sour cream, Worcestershire, dry mustard, pepper, and garlic powder.
2. Fold in the blue cheese and stir until blended.
3. Do-Ahead: At this point, cover and refrigerate for 4 hours, or up to 5 days.

For the Salad:
1 bunch arugula, washed and spun dry
1 spring onion, thinly sliced, using the white and tender green part
2 beefsteak tomatoes, cored and thinly sliced, or cut into wedges
Salt and pepper
Blue Cheese dressing (see preceding recipe)

1. Arrange the arugula, onion, and tomatoes on salad plates or on a large serving platter. Season with salt and pepper.
2. Drizzle with the dressing and serve with additional dressing on the side.

Caprese Salad

Serves 4 to 6:

1 pound beefsteak tomatoes, cored and sliced 1/2-inch thick
1/2 pound fresh mozzarella, sliced
Salt and pepper
1 cup packed basil leaves
1/2 to 3/4 cup extra virgin olive oil

1. On a serving platter, alternate the tomato and mozzarella slices. Season with salt and pepper.
2. Tuck a leaf of basil between the tomatoes and mozzarella. Thinly slice the rest of the basil, and scatter over the platter.
3. Liberally drizzle the oil over the tomatoes and cheese. Serve at room temperature.

Marinated Beet Salad

Serves 4 to 6:
The beet marinade is also terrific for carrots, celery, cucumbers, and summer squash. Chef Jose Andres uses marinated beets as his ‘vegan’ poke, the beets standing in for the ahi.

1 bunch beets, tops removed, and ends trimmed
1 cup white vinegar
1 ½ cups water
2/3 cups granulated sugar
1 ½ teaspoons salt
1 teaspoon whole black peppercorns
4 sprigs fresh thyme
1/2 cup extra virgin olive oil
Fresh parsley, fresh mint, sunflower seeds, sliced almonds, goat cheese, for garnish—optional

1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 30 minutes (medium beets) to 60 minutes (large beets) until tender; a sharp paring knife will go into the beet easily. Allow the beets to cool, slip off the skins and cut the beets into 1/2-inch dice. Set aside.
2. (INSTA-POT/PRESSURE COOKER: large beets 15 minutes, natural release)
3. While the beets are roasting, heat the vinegar, water, sugar, salt peppercorns and thyme in a saucepan, bring to a boil and simmer for 10 minutes. Let steep for another 15 minutes, then strain out the solids, reserving the marinade.
4. Pour the marinade over the beets and toss to coat. Cool and refrigerate the beets overnight. I usually put this in a zip-lock bag and turn it a few times in the refrigerator.
5. When ready to serve, drizzle olive oil into the beets, and toss to coat.
6. Transfer the beets to a serving bowl with a slotted spoon, garnish with chopped parsley, mint, toasted sliced almonds or goat cheese.

Beet Carpaccio Salad with Buratta

Serves 4 to 6:

1 bunch beets, scrubbed, and tops removed (see save the greens)
1/3 cup aged Balsamic vinegar
1/2 cup extra virgin olive oil
3 tablespoons tangerine juice
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 fine buratta, use fresh mozzarella)
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. Pour 1/2 of the mixture over the beets and marinate at room temperature for at least 1 hour.
4. Put the arugula into a salad bowl, toss with some of the dressing and put onto salad plates. Arrange beet slices on the lettuce and put pieces of buratta in the center of the salad. Arrange some tangerine segments around the outside of the plate, and drizzle with the remaining dressing.

Save the Greens Saute

Serves 4:
Beet greens are a great source of iron, and they taste delicious. Saute them for a terrific side dish, or to serve on bruschetta with burrata.

3 tablespoons extra virgin olive oil
2 garlic cloves, sliced
1 bunch beet greens, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper

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

Chicken Salad with Tangerines and Candied Almonds

Serves 6:

1 head romaine lettuce, washed, spun dry and chopped (or your choice of sturdy greens)
2 carrots, shredded
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

1. In a salad bowl, combine the lettuce, carrots, tangerines, and chicken.
2. 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

1. 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.
2. 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.

Tangerine Cheesecake Bars

Serves 6:

For the Cheesecake Bars:
Graham Cracker Crust:
1 1/2 cups graham cracker crumbs (about 18 whole crackers)
1/2 cup (1 stick) unsalted butter, melted
1/2 cup sugar
1. Preheat the oven to 325° F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. To make the crust, in a large bowl, combine the crust ingredients and press into the bottom and halfway up the sides of the pan. Set aside.

Cream Cheese Filling:
Three 8-ounce packages cream cheese softened
1 cup sugar
5 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup tangerine syrup (see below)

3. In a large bowl, using with an electric mixer, cream together the cream cheese and sugar in a large bowl until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating after each addition. Add the vanilla and beat until the filling is smooth. Pour into the crust, dollop the filling with some of the tangerine mixture and swirl it through the filling, like marbling. Bake until set, 35 to 40 minutes.
4. Remove from the oven and immediately cut into squares. Allow the cheesecake to cool completely before serving. Serve in a pool of the tangerine syrup.
5. Cheesecake is best at room temperature. To store the cheesecake, cover and refrigerate for up to 2 days, or freeze for up to 2 months.

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

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

Bistro Carrot Salad

Serves 4:

4 cups grated rainbow carrots
1/4 cup finely spring onion using the white and tender green parts
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
Salt and pepper
1/4 cup chopped Italian Parsley

1. In a bowl, combine all the ingredients, tossing to coat. Season with salt and pepper. Add the parsley and mix together.
2. Serve cold.
3. The salad will keep in the refrigerator for up to 4 days.

Carrot Top Pesto

Makes about 2 cups:

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

1. In a food processor or blender, combine the carrot greens with the garlic, pine nuts, and cheese.
2. Pulse on and off to break up the garlic and nuts.
3. With the machine running, add the oil, until the mixture is a paste. Season with salt and pepper.
4. Refrigerate for up to 7 days or freeze for up to 6 months.
5. Cook’s Notes:
a. To use the pesto, the paste can be used for bruschetta, or tossed into pasta, and rice.
Add more oil to some of the pesto to make a sauce for grilled meats, roasted vegetables, and poultry.
Add a bit of vinegar or lemon juice to make a vinaigrette.

Israeli Couscous Salad with Rainbow Chard and Chickpeas

Serves 6:

1 cup Israeli couscous
1 1/2 cups vegetable or chicken broth
1/3 cup extra virgin olive oil
2 garlic cloves, minced
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
4 carrots, cut into 1/2-inch dice
1 1/2 cups chickpeas
2 tablespoons chopped mint
2 tablespoons chopped Italian parsley
2 tablespoons lemon juice
Salt and black pepper
1/2 cup Greek yogurt
1 to 2 tablespoons extra virgin olive oil

1. Bring the broth to a boil and simmer the couscous for 8 minutes until al dente. Drain and set aside in a large salad bowl to cool a bit.
2. In a large skillet, heat the oil, and swirl the garlic in the oil for 30 seconds. Add the chard, and carrots and saute until the chard is wilted, and the carrots are crisp/tender. Add the chickpeas, and saute for 3 minutes.
3. Remove from the heat and add the mint and parsley. Transfer the mixture to the couscous, toss with the lemon juice, and add salt and pepper to taste. Serve the salad garnished with Greek yogurt and a drizzle of extra virgin olive oil. Serve the salad at room temperature.

Sautéed Sugar Snap Peas with Meyer Lemon Zest

Serves 4 to 6:

2 tablespoons extra virgin olive oil
Grated zest of 1 lemon
1/2 pound sugar snap peas, ends trimmed and strings removed
Salt and pepper
Lemon juice

1. Heat the oil, add the zest, and saute for 30 seconds. Add the sugar snap peas, and saute the peas until they are crisp/tender. Season with salt and pepper. Sprinkle with lemon juice and serve.

Carrot and Sugar Snap Pea Salad

Serves 4 to 6:

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

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

Plum Upside-Down Cake with Vanilla Bean Ice Cream

Serves 8:

2 tablespoons unsalted butter
⅓ cup sugar
Salt
1 pound Santa Rose plums, halved, pitted, and cut into 3/4-inch wedges
1 cup (5 ounces) all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
⅛ teaspoon baking soda
½ cup whole milk
6 tablespoons unsalted butter melted and cooled
3/4 cup granulated sugar
2 teaspoons grated orange zest
1/4 cup orange juice
1 large egg plus 1 large yolk

1. Preheat the oven to 350 degrees and coat the inside of a 10-inch baking dish with non-stick cooking spray.
2. In a skillet, melt the butter, add the sugar, and salt, and cook for 3 to 4 minutes until the mixture is a deep amber color. Pour into the prepared baking dish.
3. Arrange the plums on the butter and sugar mixture.
4. In a mixing bowl, whisk together the flour, cornmeal, baking powder, and soda.
5. In another bowl, whisk together the milk, butter, sugar, zest, orange juice, egg, and yolk.
6. Pour into the dry ingredients, stirring until combined.
7. Gently pour over the plums, bake for 28 to 33 minutes, until the cake is golden brown, and a skewer inserted into the center comes out clean.
8. Let the cake cool for 15 minutes. Place a plate that is 2-inches wider than the cake pan over the pan, carefully invert the cake onto the plate. Allow the cake to cool for at least 1 hour before serving with vanilla bean ice cream.

Nectarine Tart

Serves 6:

1 9-inch prebaked pie crust
1/2 cup heavy cream
8-ounces mascarpone cheese
3 tablespoons sugar
1/4 teaspoon almond extract
4 yellow nectarines, pitted, and thinly sliced
1/2 cup apricot jam

1. In the bowl of an electric mixer using the whisk attachment, whip the cream until stiff peaks form. Add the mascarpone, sugar, and extract, and beat to combine.
2. Spread the mixture into the prepared cooled pie crust.
3. Arrange the nectarines on top of the mascarpone.
4. Warm the jam and brush it over the nectarines to seal the fruit.
5. Refrigerate the pie for 2 hours. Serve cold.

Nectarine Slaw

Serves 6:

One head green cabbage, cored, cut into quarters, and thinly sliced
4 red radishes, thinly sliced
2 yellow nectarines, peeled, pitted, and coarsely chopped
1 cup mayonnaise
1 yellow nectarine, peeled, pitted, and cut into quarters
1/4 cup orange juice
1/4 cup rice vinegar
Several drops Tabasco or Frank’s hot sauce
2 tablespoons poppy seeds

1. Put the cabbage, radishes, and nectarines into a salad bowl.
2. In a food processor or blender, combine the mayonnaise, nectarine, juice, vinegar, and Tabasco.
3. Puree until blended. Season with salt and add the poppy seeds. Pour over the slaw and toss to combine. Serve cold. The slaw can be refrigerated for up to 8 hours.

Rainbow Chard and Basmati Rice Soup

Serves 6:

1 tablespoon extra virgin olive oil
1/2 cup finely chopped spring onion
2 stalks celery, finely diced
4 garlic cloves, minced
1 pound rainbow Swiss chard, tough stems removed
Salt and freshly ground pepper
1/2 cup tomato puree
One 14.5-ounce can chickpeas, drained and rinsed
8 cups chicken or vegetable broth
1 bay leaf
1 teaspoon chopped sage
½ cup basmati rice
Extra virgin olive oil for garnish
Freshly grated Parmigiano Reggiano for garnish

1. In a Dutch oven, heat the oil, add the onion, celery, and garlic, sauteing until the onion begins to soften. Add the chard, season with salt and pepper, and stir until wilted.
2. Add the tomato puree, chick peas, broth, bay leaf and sage, and bring to a boil. Simmer for 30 minutes. Add the rice, and simmer for another 15 to 20 minutes until the rice is tender. To serve drizzle with extra virgin olive oil and sprinkle with some cheese.

Swiss Chard and Corn Frittata

Serves 6:

¾ cup whole milk
¾ cup sour cream
4 large eggs
2 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh sage
3/4 teaspoon salt
1/2 teaspoon Tabasco
1 cup coarsely grated Gruyère or Cheddar (about 4 ounces)
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 cup finely chopped spring onion, using the white and tender green parts
2 cups corn kernels (from 2 to 3 ears, or frozen and defrosted)
2 garlic cloves, minced
1 bunch Swiss chard, stems removed, leaves coarsely chopped
1 to 2 beef steak tomatoes, sliced 1/2-inch thick
Salt and pepper
1/4 cup grated Parmigiano Reggiano

1. Preheat the oven to 375 degrees.
2. In a mixing bowl, whisk together the milk, sour cream, eggs, flour, parsley, sage, salt, and Tabasco. Stir in 3/4 cup of the Gruyere or Cheddar. Set aside.
3. In a large ovenproof skillet, heat the butter and oil, saute the onion until it begins to caramelize, about 7 minutes. Add the corn, and garlic, and saute another 2 minutes.
4. Add the chard in handfuls, until it wilts, season with salt and pepper.
5. Pour the milk/egg mixture over the chard and corn, arrange the tomatoes on top, season with salt and pepper, sprinkle with the remaining Gruyere and Parmigiano and bake for about 40 minutes, until the custard is set.
6. Allow to rest for at least 10 minutes before cutting into wedges. This is delicious hot, or at room temperature.

Braised Chicken with Plums

Serves 6:

6 skinless, boneless chicken-breast halves
salt and pepper
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 spring onions, thinly sliced using the white and tender green parts
4 plums, pitted and cut into wedges
3/4 cup chicken broth
1/4 cup aged balsamic vinegar
1 tablespoon honey
Salt and pepper

1. Preheat the oven to 400 degrees. Season the chicken with salt and pepper.
2. In a large oven proof skillet, heat oil over medium-high heat until hot. Add breasts and cook until browned on both sides. The chicken will not be cooked through. Transfer breasts to a platter; cover with foil to keep warm.
3. Add the onions to the skillet, and saute until they begin to turn golden brown. Add the plums, and saute until they b
4. Add the chicken broth, vinegar, and honey, stirring up any browned bits in the bottom of the skillet.
5. Add the chicken back to the skillet, turning in the sauce.
6. Roast for 10 to 12 minutes until the chicken is cooked through, registering 165 on an instant read meat thermometer. Season the sauce with salt and pepper and serve the chicken napped with some of the sauce.

Strawberry Pretzel Pie

Serves 6 to 8:

14 tablespoons (1¾ sticks), softened
2 cups confectioners’ sugar
3 cups mini snack pretzels, finely ground
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
Two 8-ounce packages cream cheese, softened
1 ½ cups very cold heavy whipping cream
1/2 pound fresh strawberries, hulled and thinly sliced lengthwise
2 tablespoons granulated sugar

1. Preheat the oven to 400 degrees and coat the inside of a 9-inch, deep pie dish with non-stick cooking spray and set aside.
2. In a stand mixer fitted with a paddle attachment, or in a medium bowl using a handheld electric mixer, beat the butter, ½ cup confectioners’ sugar, ground pretzels, flour, baking soda and salt on low speed until just combined, then increase the speed to high and continue to beat until you get a soft, cohesive dough. Gather the dough and transfer it to the pie pan. Using your fingers, press the mixture evenly across the bottom and up the sides of the dish. Bake until the crust is slightly puffed and deep golden brown in color, 12 to 15 minutes. Remove from the oven and allow to cool while you make the filling.
3. In the stand mixer with a paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese on high for 1 minute to soften. Turn off the mixer. Add 1½ cups confectioners’ sugar and continue beating on low speed until combined. Stop to scrape down the sides of the bowl, then beat on high until fluffy, about 2 minutes.
4. If using a stand mixer, switch to the whisk attachment. With the mixer running on low speed, slowly add the heavy whipping cream, a splash at a time, beating well after each addition until the mixture is smooth.
5. Scrape down the sides of the bowl, increase speed to high and beat until billowy and whipped, about 2 more minutes. Transfer to the cooled crust and spread in an even layer. Refrigerate until ready to serve, or chill for 2 hours to allow the pie to firm up for slicing.
6. Combine the granulated sugar with the sliced strawberries and toss to coat, then pile the strawberries on top of the pie. Serve immediately.
7. Cooks’ Note: This pie is delicious using stone fruits such as peaches, cherries, and plums, or with other berries, or a combination of berries and stone fruits.

@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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This week’s local produce and featured farms:

• Apricots – Scott Family Farms
• Garnet Yams – Her Produce
• Chinese Eggplant – Her Produce
• White Corn – Black Sheep Produce
• White Kale – Tamai Family Farms
• Red Torpedo Onions – Tutti Frutti Farms
• Zucchini – Tutti Frutti Farms
• English Peas – Two Peas in a Pod
• Purple Carrots – Black Sheep Produce

Farmer’s Choice:

• Cherries – Barbagelata Farms
• Yellow Peaches – Fair Hills Farm

Farmers’ Market Box Recipes:

Apricot Glazed Chicken

Serves 6:
Cook’s Note: this glaze is also delicious with pork.

For the Glaze:
1/2 pound apricots, peeled, pitted, and chopped
1/2 cup sugar
2 tablespoons whole grain mustard (or Dijon)
2 teaspoons Sriracha
2 tablespoons lemon juice
1 teaspoon salt

1. In a saucepan, combine all the ingredients and bring to a boil. Simmer for 15 to 20 minutes until the apricots are soft.
2. Use a potato masher or immersion blender to break up any large chunks of apricots. The sauce can be made 5 days ahead of time and refrigerated. Re-warm before using.

For the Chicken:
6 chicken breasts, skin and bones removed
Salt and pepper
1 tablespoon vegetable oil
Apricot glaze (see preceding recipe)

1. Preheat the oven to 350 degrees, sprinkle the chicken breasts with salt and pepper.
2. In an oven proof skillet, heat the oil, and brown the chicken on both sides, about 3 minutes per side.
3. Add 1/2 cup of the glaze to the pan and turn the chicken in the glaze.
4. Transfer the skillet to the oven and bake for 12 to 15 minutes, basting once with the glaze.
5. Serve the chicken with additional glaze on the side.

Apricot Cobbler

Serves 4 to 6:

1/2 pound apricots, pitted and cut into wedges
1/2 cup sugar
1/2 teaspoon ground cinnamon
1 tablespoon lemon juice or Amaretto
2 teaspoons cornstarch
1 cup all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup cold butter, cut into bits
1/2 cup whole milk

1. Preheat the oven to 400 degrees.
2. In a 9-inch baking dish combine the apricots, sugar, lemon juice and cornstarch, stirring to coat.
3. In a mixing bowl, combine the flour, sugar, baking powder, salt, and butter, massaging the butter into the dry ingredients until the mixture resembles peas. Add the milk and stir until just combined. Spread the mixture over the apricots and bake for 30 to 35 minutes until a skewer inserted into the topping comes out clean. Allow the cobbler to rest for 15 minutes before serving topped with ice cream, crème fraiche or unsweetened whipped cream.

Stir Fried Chinese Eggplant

Serves 4:

2 Chinese eggplants, cut into bite sized pieces
salt
1/3 cup vegetable oil
4 cloves garlic, minced
2 teaspoon grated ginger
3 tablespoons light soy sauce
1 tablespoon sugar
1 teaspoon sesame oil

1. Put the eggplant pieces into a colander and sprinkle liberally with salt. Set aside while you assemble the other ingredients.
2. Rinse the eggplant pieces and heat the oil in a wok or large skillet.
3. Add the eggplant and stir fry until the pieces are golden brown.
4. Remove from the wok, add the garlic and ginger, swirl in the oil, adding the soy sauce, sugar, and the eggplant back into the pan. Toss to combine.
5. Serve warm drizzled with sesame oil.

Spicy Chinese Eggplant and Ground Pork

Serves 4:

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

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

Taste of Summer Pasta Salad

Serves 6:

One pound shaped pasta (fusilli, cavatappi, penne, small rigatoni, or shells) cooked 2 minutes short of al dente
1 ear corn, kernels removed (see note)
2 zucchini, scrubbed, ends trimmed, and cut into 1/2-inch dice
1 red torpedo onion, finely chopped
2 purple carrots, cut into julienne
2/3 cups olive oil
1/3 cup white wine vinegar
2 cloves garlic, minced
2 tablespoons finely chopped dillweed
1/2 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. When the pasta has cooled slightly, put it into a salad bowl.
2. Add the corn, zucchini, onion, and carrots.
3. In a small bowl, whisk together the remaining ingredients.
4. Pour over the salad and toss to coat. The salad can be refrigerated for up to 24 hours, remove from the refrigerator 1 hour before serving.

Chipotle Corn Dip

Serves 6:

2 tablespoons butter
1/4 cup finely chopped red onion
1 clove garlic, minced
1/2 teaspoon ground cumin
2 chipotle chilies in adobo, chopped
1/2 cup diced tomato
1/2 cup corn, cut off the cob
1 cup sour cream
1/2 cup mayonnaise
1 cup grated mild cheddar cheese
1/2 cup grated Monterey jack cheese
1/4 cup chopped cilantro
Tortilla chips, fresh vegetables for serving

1. Melt the butter in a 10-inch skillet and sauté the onion, garlic, cumin, and Chipotle for 2 to 3 minutes, or until you can smell the spices, and the onion, begins to soften.
2. Add the tomato and corn and toss once or twice to coat with the onion mixture.
3. Remove the pan from the heat and transfer to a mixing bowl. Allow the mixture to cool.
4. Add the sour cream, mayonnaise, and cheeses, stirring to blend.
5. Cover and refrigerate for at least 4 hours or overnight.
6. Remove from the refrigerator, garnish with cilantro, and serve with tortilla chips and fresh vegetables for dipping.

Kale Caesar

Serves 4:
A make ahead salad; store in the fridge for at least 20 minutes, or up to 6 hours.

1 bunch kale, tough stems removed, cut into 1-inch pieces
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
2 cups garlic croutons, homemade or store bought

1. Fill a large bowl with warm water and soak the kale in the water to soften. Drain and spin dry in a salad spinner.
2. 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.
3. 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 and serve.

Kale and Apple Slaw

Serves 6:

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

1. In a large bowl, combine the miso, lemon juice, vinegar, olive and sesame oils, and pepper to make a thick dressing.
2. Toss in the kale, apple, and carrots, and mix continuously for a couple of minutes to

Hasselback Garnet Yams

Serves 6:

1 pound Garnet yams, scrubbed
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
2 torpedo onions, finely chopped using the white and tender red parts

1. Preheat the oven to 400 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. 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.

Roasted Garnet Yam Salad

Serves 4 to 6:

1 pound garnet yams, peeled, and cut into 1/2-inch dice
3 tablespoons extra virgin olive oil
Salt and pepper
1/2 cup corn cut from the cob
2 purple carrots, finely chopped
2 ribs celery, finely chopped
2 red torpedo onions, finely chopped using the red and tender green part
3/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon honey
Salt and pepper
4 strips bacon, cooked crisp and crumbled


1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, parchment, or silicone.
2. In a bowl, combine the yams, oil, salt, and pepper. Roast for 35 minutes, until tender. Cool completely.
3. Transfer to a salad bowl.
4. Add the corn, carrots, celery, and onions to the bowl.
5. In a small bowl, whisk together the oil, lemon juice, Dijon mustard, and honey. Season with salt and pepper. Toss the potato mixture with the dressing, and garnish with the bacon. Serve at room temperature.
6. Do-Ahead: You can make this 12 hours ahead of time, cool, cover and refrigerate. Remove from the refrigerator 1 hour before serving.

Crustless Zucchini Quiche

Serves 6:

2 tablespoons unsalted butter
1/3 cup finely chopped shallot
1 garlic clove, minced
4 medium zucchini, ends trimmed and grated
1/4 cup finely chopped basil
Salt and pepper
6 large eggs
1/2 cup heavy cream
1 cup grated Parmigiano Reggiano
1/2 cup crumbled goat cheese

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a skillet, heat the butter and saute the shallot, garlic, and zucchini, until the liquid in the pan evaporates, and the shallot is softened. Fold in the basil and season with salt and pepper. Set aside to cool in a mixing bowl.
3. When the zucchini is cooled, whisk in the eggs, cream, and the Parmigiano.
4. Pour into the prepared pan, and sprinkle with the goat cheese.
5. Bake for 35 to 45 minutes until the center is just set and the top is golden brown. Allow to rest for 5 to 10 minutes before cutting into wedges and serving.

Pasta with Zucchini and Peas

Serves 6:

1 to 2 tablespoons extra virgin olive oil
4 thin slices Prosciutto di Parma, cut into julienne
3 tablespoons unsalted butter
1 garlic clove, minced
1 torpedo onion, finely chopped, using the red and tender green parts
3 zucchini, ends trimmed, and cut into 1/2-inch dice
1/2 pound English peas, shelled
Salt and pepper
One pound tagliatelle, cooked 2 minutes short of al dente, saving some of the hot pasta water
1/2 cup grated Parmigiano Reggiano

1. In a small skillet, saute the prosciutto until crispy. Remove to paper toweling, to drain, and set aside.
2. In a large skillet, melt the butter add the garlic, and onion, and saute for 2 to 3 minutes to soften the onion.
3. Add the zucchini and peas, saute, seasoning with salt and pepper, until the peas are tender, about 4 minutes.
4. Add the drained pasta to the skillet, adding 1/2 of the cheese and some of the hot pasta water to make a creamy sauce.
5. Serve garnished with the crispy prosciutto and the remaining cheese.

Crostini with Pea Pesto

For the Crostini:
Makes about 24 pieces:

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

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

For the Pesto:
1 to 1 1/4 cup shelled English peas
1 garlic clove
1/4 cup grated Parmigiano Reggiano
1/3 cup extra virgin olive oil
Salt and pepper

1. In the bowl of a food processor combine the peas, garlic, and cheese.
2. Pulse on and off 4 to 5 times to break up the peas.
3. With the machine running add the oil, until a paste forms.
4. Season with salt and pepper. The pesto will keep refrigerated for up to 1 week, or frozen for up to 6 months.
5. The pesto is delicious served on crostini, as bruschetta, stirred into rice, or tossed with pasta. It’s also delicious if you add a bit more oil to drizzle over grilled seafood (think salmon) or chicken.

Crostini with Creamy Ricotta and Sweet-tart Balsamic Cherries

Serves 6 to 8:

For the Crostini:
Makes about 24 pieces:

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

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

For the Cherries and Assembly:
2 tablespoons unsalted butter
1/2 pound sweet cherries, pitted and chopped
1/4 cup sugar
1/4 cup aged balsamic vinegar
1/4 cup whole milk ricotta

1. In a saucepan, melt the butter, add the cherries and sugar, and saute until the cherries begin to soften, about 3 minutes. Add the vinegar, and simmer for 2 minutes.
2. Allow the mixture to cool, cover and refrigerate for up to 5 days.
3. Spread the ricotta onto the crostini and top with some of the cherries.
4. Use the cherries over dessert, as a topping for crostini with burrata, goat cheese or fresh ricotta.

Cherry Amaretto French Toast

Serves 6 to 8:

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


1. Coat the inside of a 13-by-9-inch baking dish with nonstick cooking spray.
2. In a bowl, combine the cherries, sugar, cornstarch, and Amaretto. Pour into the prepared pan.
3. In another bowl stir together the mascarpone, Amaretto, and sugar.
4. Spread over the cherries in the pan.
5. In another bowl, whisk together the eggs, heavy cream, sugar, and cinnamon.
6. Dip the brioche into the egg mixture and lay over the mascarpone in the pan.
7. I was able to do 2 layers. Pour any remaining egg mixture over the bread evenly. Sprinkle with the almonds, brush with the butter, and sprinkle with cinnamon sugar. Cover and refrigerate at least 8 hours, or up to 36 hours.
8. Remove the casserole dish from the refrigerator 30 minutes before baking.
9. Preheat the oven to 350 degrees, and bake for 45 minutes, until the casserole is bubbling, and the top is browned. Allow to rest for 10 minutes, then cut into squares and serve.

Pork Tenderloin with Peach Barbecue Sauce

Serves 4 to 6:

For the Sauce:
1 tablespoon canola oil
3/4 cup chopped torpedo onion, using the red part only
1 1/2 tablespoons minced fresh jalapeño
1 pound fresh peaches, peeled, pitted, and chopped
1/4cup cider vinegar
1/4 cup bourbon
2 1/2 tablespoons honey
2 tablespoons Dijon mustard
1 teaspoon light brown sugar
1/8 teaspoon dry mustard
Salt and pepper

1. In a saucepan, heat the oil, and saute the onion and jalapeno for 2 minutes.
2. Add the peaches, vinegar, bourbon, honey, mustard, sugar, and dry mustard.
3. Bring to a boil, and simmer for 30 minutes until thickened.
4. Using a potato masher or immersion blender, smooth out the sauce. At this point, the sauce can cooled, covered, and refrigerated for up to 1 week.

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

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

@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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This week’s local produce and featured farms:

• Yellow Nectarines – Regier Family farms
• Fennel – Tutti Frutti Farms
• Red Beets – J.K. Thille Ranch
• Collard Greens – McGrath Family Farms
• Salanova Lettuce – Solutions Farms
• Mixed Summer Squash – Fresno Evergreens
• Rainbow Swiss Chard – Tamai Family Farm
• Orange Carrots – J.K. thille Ranch
• Sataina B Potatoes – Weiser Family Farms

Farmer’s Choice:

• Italian Sweet Long Peppers – Fresno Evergreens
• Apricots – Regier Family Farms

Farmers’ Market Box Recipes:

Grilled Nectarine Salad with Mango Vinaigrette

Serves 4:

2 nectarines, halved and pitted
Raw sugar
One head Salanova lettuce, washed and spun dry
1/4 cup mango nectar
1/4 cup rice vinegar
2 teaspoons Dijon mustard
1/2 cup vegetable oil
Salt and pepper
1/2 cup crumbled goat cheese, Feta, or blue cheese for garnish

1. Preheat the grill or broiler for 10 minutes, dip each nectarine half into the raw sugar, cut side down.
2. Grill cut side down, or broil cut side up until the sugar is bubbling, and the nectarine is softened. Remove from the grill/broiler and allow to rest.
3. Plate the lettuce.
4. In a small bowl, whisk together the nectar, vinegar, mustard, and oil. Season with salt and pepper. Put a nectarine half onto the lettuce, drizzle the salad with the dressing, and garnish with the cheese and serve.

Nectarine Tart

Serves 6:

1 9-inch prebaked pie crust or graham cracker crust
1 cups heavy cream
8-ounces mascarpone cheese
3 tablespoons sugar
3 yellow nectarines, pitted, and thinly sliced
1/2 cup apricot jam

1. In the bowl of an electric mixer using the whisk attachment, whip the cream until stiff peaks form. Add the mascarpone and sugar and beat to combine.
2. Spread the mixture into the prepared pie crust.
3. Arrange the nectarines on top of the mascarpone.
4. Warm the jam and brush it over the nectarines to seal the fruit.
5. Refrigerate the pie for 2 hours. Serve cold.

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.

Grilled Chicken Thighs with Fennel Slaw

Serves 6:

1/4 cup Dijon mustard
1 tablespoon Worcestershire
2 garlic cloves, minced
1/4 cup lemon juice
1/2 cup olive oil
Salt and pepper
6 chicken thighs, skin and bones removed
1/2 cup mayonnaise
1 cup chopped basil
1/4 cup finely chopped cornichons
Brioche buns for serving
1 fennel bulb, wispy ends trimmed, and finely diced
1 head Salanova, washed, spun dry and chopped

1. In a bowl, whisk together the mustard, Worcestershire, garlic, lemon juice and olive oil. Divide the mixture in half, add the chicken thighs to one half of the mixture, and marinate for 1 hour.
2. Add the mayonnaise, basil, and cornichons to the other half of the marinade, season with salt and pepper and refrigerate.
3. Preheat the grill for 10 minutes and grill the chicken for 3 to 4 minutes on each side, until cooked through.
4. Remove to a cutting board and allow to rest for 5 minutes. Thinly slice and arrange on the brioche buns.
5. Toss the salad greens and fennel with the remaining dressing, and pile on top of the chicken on the buns and serve.

Carrots with Fresh Herb Ranch Dip

Serves 4 to 6:

1 1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
3 tablespoons chopped fresh parsley
2 tablespoons snipped fresh chives
1 tablespoon chopped fresh oregano
1 1/2 teaspoons chopped fresh tarragon
2 cloves garlic, mashed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons grated lemon zest
Carrots, peeled, and cut into 2-inch lengths for dipping.

1. Combine the ingredients in a mixing bowl, cover and refrigerate for at least 4 hours, or overnight. The dip will keep well in the refrigerator for about a week. Use it as a dressing for potato or pasta salad, or as a topping for baked potatoes.
2. Serve the dip with the cut and peeled carrots, or other raw veggies.

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 Fennel, Potatoes and Olives

Serves 4:

6 medium Santina potatoes, scrubbed, and cut into wedges
1 fennel bulb, root end trimmed, wispy ends removed and thinly sliced
1/2 cup extra virgin olive oil
Salt and pepper
2 vine-ripened tomatoes thinly sliced
1 teaspoon dried oregano
1 cup oil cured olives sliced

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone.
2. In a bowl, combine the potatoes, fennel, and oil. Season with salt and pepper.
3. Roast for 20 minutes, top the potatoes with the tomatoes, oregano, and olives, and roast another 20 minutes until the potatoes are tender. Serve immediately.

Swiss Chard “lasagna”

Serves 6:
This is a great way to use up the stalks from Swiss chard.

1 bunch Swiss Chard, stalks cut, washed, and spun dry
1/4 cup extra virgin olive oil
3 tablespoons all-purpose flour
1 cup chicken or vegetable broth
1 cup milk
1/8 teaspoon freshly grated nutmeg
1 cup grated cheese Parmigiano Reggiano
1 cup grated Pecorino Romano
1/4 pound Prosciutto di Parma, finely chopped
1/4 cup chopped parsley
salt and pepper

1. Cut the leaves from the stalks of the Swiss chard, chop the leaves, and trim the stalks to about 6-inches. Steam the stalks until tender, about 4minutes, and drain thoroughly and cool to room temperature.
2. Preheat the oven to 350 degrees and coat the inside of a 9-inch square baking dish with non-stick cooking spray.
3. In a saute pan, heat the oil, add the garlic, and swirl in the pan for 30 seconds till fragrant. Add the chopped chard leaves, and saute until they are wilted. Season with salt and pepper, add the flour and cook for 2 to 3 minutes. Gradually add the broth and milk, bringing to a boil. Season with nutmeg. Combine the cheeses, remove the sauce from the heat, add 1 1/2 cups of the cheese to the sauce, and stir in the parsley and Prosciutto. Season with salt and pepper if needed.
4. Lay the chard stalks in the prepared pan, and top with a layer of the sauce. Repeat, ending with the sauce, and sprinkle with the remaining cheese. Bake the ‘lasagna’ for 25 to 35 minutes until the casserole bubbling and the cheese is golden brown. Allow to rest for 10 minutes before cutting into squares.

Sicilian Greens

Serves 4:
In this recipe we are using Collard greens, but it is equally delicious with Swiss chard, and Kale.

4 tablespoons extra-virgin olive oil
1/4 cup golden raisins
1 shallot, thinly sliced
2 garlic cloves, thinly sliced
⅛ teaspoon red pepper flakes
1 bunch collard greens, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
Salt and pepper
¼ cup grated Parmigiano Reggiano
¼ cup sliced almonds, toasted

1. In a large skillet, heat the oil, add the raising, shallot, garlic, red pepper, and saute for 3 to 4 minutes.
2. Add the collards, saute until the collards are just wilted.
3. Add the broth, and simmer until the broth has evaporated.
4. Stir in the Parmigiano, season with salt and pepper, and garnish with the almonds.

Chocolate Beet Cake

Makes 2 9-inch layers, or 24 cupcakes:

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

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

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

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

Pasta Carbonara Style with Summer Squash

Serves 6:

1/4 cup extra virgin olive oil
1 garlic clove, minced
2 cups summer squash, ends trimmed and cut into 1/2-inch dice
5 large egg yolks
1 cup freshly grated Parmigiano Reggiano cheese, plus more for garnish
1/4 cup freshly ground black pepper
1 pound spaghetti, or buccatini

1. In a large skillet, heat the oil, saute the garlic and squash until the squash begins to color, and loses some of its liquid. Set aside.
2. In a mixing bowl, whisk together the eggs, the cheese, and half the pepper. Set aside at room temperature.
3. Bring 8-quarts of salted water to boil in a pasta pentola and cook the pasta 2 to 3 minutes short of al dente.
4. When the pasta is cooked, heat the skillet with the zucchini, drain the pasta, reserving some of the pasta liquid, and add the pasta to the skillet tossing to blend.
5. Take the skillet off the heat, and add the egg and cheese mixture, adding more pasta water to make a creamy sauce. Taste the pasta and add more pepper if desired and serve.

Stuffed Summer Squash

Serves 10 to 12
This recipe words well with any summer squash; just
Eight 6-inch-long zucchini or summer squash, ends trimmed, and cut in half lengthwise
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1 clove garlic minced
½ cup finely diced boiled ham
1/4 cup packed fresh basil leaves, cut into strips
1 1/2 cups fresh breadcrumbs
1/3 cup mayonnaise
1 1/4 cups shredded Gruyere
1. Line a baking sheet with a silicone liner or aluminum foil or parchment paper or coat two 13 x 9-inch baking dishes with nonstick cooking spray.
2. Bring an inch of water to a boil in a large pot. Place the squash in a steamer insert, fit it into the pot, cover, and steam the squash until tender when pierced with a knife, but the skin is still crisp, 6 to 10 minutes. Remove from the pot and let cool a bit. Then gently scoop out the insides of the squash with a small teaspoon or grapefruit spoon, leaving a 1/2-inch-thick shell. Dry the shells with paper towels. Chop the insides of the squash finely.
3. In a 10-inch skillet, heat the butter and oil together over medium heat. When the butter is melted, add the onion, and chopped squash and cook, stirring, until the onion begins to soften, about 3 minutes. Add the garlic, ham, and cook, stirring, for another 2 minutes. Remove from the heat and transfer to a medium-size bowl. Stir in the basil, breadcrumbs, and mayonnaise until blended.
4. Stuff the squash shells with the mixture and place on the prepared baking sheet or in the baking dishes.
5. Do-Ahead: At this point, you can cover and refrigerate for up to 2 days. Bring to room temperature before continuing.
6. Preheat the oven to 375°F. Cover the squash evenly with the cheese and bake until the cheese is golden, and the filling is puffed, 10 to 15 minutes. Remove from the oven and serve hot, warm, or at room temperature.

Dill Dijon Potato Salad

Serves 4:
If dill isn’t available, basil and/or Italian parsley work well in this recipe.

1 pound Satina potatoes, scrubbed
1/4 cup packed fresh dill, chopped
1 green onion, finely chopped
1 tablespoon white wine vinegar
1⁄4 cup extra virgin olive oil
1/2 teaspoon Dijon mustard
1 teaspoon salt
½ teaspoon freshly ground black pepper

1. Put the potatoes into water to cover and bring to a boil. Simmer for 25 to 35 minutes until the potatoes are tender when pierced with the sharp point of a knife. Cool completely.
2. In a bowl, whisk together the dill, onion, vinegar, oil, mustard, salt, and pepper. Adjust seasoning, adding more vinegar, or mustard if needed.
3. Peel the potatoes and cut into bite sized pieces. Add to the dill mixture and toss to coat. Serve at room temperature.

Sausage and Peppers

Serves 6:

2 pounds Italian sausage (I use sweet, as I’m not fond of spicy sausage in this)
1/4 cup water
3 tablespoons extra virgin olive oil
1 large, sweet onion, like Vidalia—you’ll need about 2 cups, thinly sliced
4 cups thinly sliced Italian long peppers
1 teaspoon dried oregano
salt and pepper
1/4 cup tomato puree or chopped tomatoes (see note 2)
1/4 cup finely chopped basil
2 tablespoons finely chopped Italian parsley

1. Put the sausage and water into a microwavable dish, cover, and cut a few vent holes in the plastic wrap. Cook for 5 minutes on high. You can also do this on the stove top in skillet. What you are doing here, is almost cooking the sausage through–it takes less time that doing them in a skillet on the stove top and the sausage is juicier.
2. Preheat the grill or a grill pan, and grill the microwaved sausages, until they are cooked through, about 3 to 4 minutes, turning to brown evenly. Set aside.
3. In a large skillet, heat the oil, add the onion, and saute until it begins to turn translucent.
4. Add the peppers, and oregano, season with salt and pepper. saute until the peppers are softened.
5. Add the tomatoes, basil and parsley, and simmer for 10 minutes. Add the sausages back into the pan and simmer another 5 minutes.
6. Season with salt and pepper, serve on soft Italian rolls.

Apricot Torte

Serves 6 to 8
This is a great recipe to keep in your repertoire—I have made it with all kinds of stone fruit, apricots are especially delicious.

¾ to 1 cup sugar
½ cup unsalted butter, softened
2 eggs
1 cup unbleached flour
1 teaspoon baking powder
Pinch of salt
1 pound apricots, halved and pitted
Confectioners’ sugar for garnish

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch springform pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream together the sugar, and butter until fluffy. Add the eggs one at a time and beat until combined.
3. Add the flour, baking powder and salt. Beat until smooth.
4. Pour the batter into the pan. Arrange the apricots cut side down on top of the butter, pushing the fruit into the batter a bit.
5. Bake for 1 hour, or until a skewer inserted into the center comes out clean. Cool for 10 minutes, remove the springform, and cool completely. Sift confectioners’ sugar over the torte when cooled.

Moscato Poached Apricots with Crème Fraiche

Serves 4 to 6:

1 pound apricots, halved and pitted
1 1/2 cups Moscato di Asti
1 teaspoon vanilla paste or extract
1/3 cup sugar
1/2 cup crème fraiche

1. Put the apricots, Moscato, vanilla and sugar into a Dutch oven. Bring to a boil, and simmer for 12 to 15 minutes until the apricots are tender. Remove the apricots from the liquid, boil the liquid down until it is reduced by half. Cool the syrup and the apricots.
2. When ready to serve, arrange an apricot half on a dessert dish, top with some crème fraiche, and drizzle with the syrup.

Apricot Salsa

Makes about 2 cups:

2 Whole Apricots, pitted and coarsely chopped
1/4 cup lime juice
1 teaspoon Salt
1 teaspoon Red Wine Vinegar
1/2 cup finely chopped cherry tomato
1/4 cup White Onion, finely chopped
2 teaspoons Jalapeno, finely chopped
1 teaspoon Honey
1 Tablespoon Cilantro or Italian parsley, chopped
1. Combine all the ingredients in a bowl and toss to coat. Allow to mellow at room temperature for 2 hours before serving. The salsa will keep covered in the refrigerator for up to 4 days.

@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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This week’s local produce and featured farms:

• Garnet Yams – Her Produce
• Cucumbers – J. R. Organics
• Naval Oranges – Bernard Ranches
• Mustard Greens – Tamai Family Farms
• Bloomsdale Spinach – County Line Harvest
• Mixed Summer Squash – J.R. Organics
• Purple Spring Onions – Black Sheep Produce
• Purple Carrots – Black Sheep Produce

Farmer’s Choice:

• Yellow Peaches – Regier Family Farms
• Apricots – Regier Family Farms
• Blue Berries – Murray Family Farms

Farmers’ Market Box Recipes:

Soy Orange Glazed Yams

Serves 4 to 6:

1 pound garnet yams, peeled and cut into 1-inch chunks
1/4 cup vegetable oil
1/4 cup soy sauce, or Tamari
1/2 cup orange juice
1 teaspoon grated ginger
2 garlic cloves, minced
2 oranges, peel and pith removed and segmented for garnish
2 spring onions, finely chopped for garnish

1. Preheat the oven to 400 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. Put the yams, oil, soy sauce, orange juice, ginger, and garlic into a bowl and toss the mixture together to coat the yams.
3. Spread the mixture into prepared pan, and roast for 40 to 50 minutes, until the yams are tender.
4. Garnish the yams with oranges and green onions.

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
2 spring onions, 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.

Pasta with Mustard Greens and Sausage

Serves 6:

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

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

Pan Roasted Pork Tenderloin with Orange Chipotle Glaze

Serves 4:

For the Glaze:
1 tablespoon extra virgin olive oil
1/4 cup finely chopped shallot
1 teaspoon finely chopped green garlic
2 chipotles in adobo, minced
2 teaspoons minced sage leaves
2 tablespoons brown sugar
1 cup orange juice
1 teaspoon grated zest from 1 oranges
2 teaspoons cornstarch

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

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

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

Wilted Spinach Salad

Serves 6:

1 pound elbow macaroni cooked 2 minutes short of al dente
1/4 cup cider vinegar
1 cup whole milk
1 cups mayonnaise
1 teaspoon brown sugar
Salt and black pepper
2 spring onions, thinly sliced
1 bunch baby purple carrots, scraped and grated
1 celery rib, finely chopped

1. Drain the pasta and toss with the vinegar. Cool for 10 minutes.
2. In a small bowl, whisk together the milk, mayonnaise sugar, salt, and pepper.
3. Add the onions, carrots, and celery to the macaroni, and toss with the mayonnaise mixture.
4. Refrigerate for at least 6 hours before serving.

Zucchini Spinach Parmesan Rice

Serves 8:
This is one of my favorite sides for summer grilling.

3 tablespoons unsalted butter
1/2 cup finely chopped onion
2 cloves garlic, minced
One bunch Bloomsdale Spinach, washed, spun dry and chopped
4 cups shredded zucchini (about 2 1/2 pounds)
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 shakes of Tabasco sauce
2 tablespoons all-purpose flour
1 cup chicken broth
1 1/2 cups heavy cream
3/4 cup long-grain rice
3/4 cup freshly grated Parmigiano Reggiano cheese

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

Cucumber Panzanella Salad

Serves 6:

1 pound cucumbers, scrubbed, seeded, and finely diced (about 4 cups)
4 cups diced stale bread
2 spring onions, finely chopped using the white and tender green parts
2 cups scrubbed, seeded finely diced summer squash, ends trimmed
1/2 cup pitted, chopped Kalamata olives
1 cup crumbled Feta
1/2 cup red wine vinegar
2 garlic cloves, minced
1 teaspoon sugar
1/4 cup chopped basil, oregano, dill, or Italian parsley
2/3 cup extra virgin olive oil

1. In a large salad bowl, combine the cumbers, bread, onions squash, olives, and Feta.
2. In a small bowl, whisk together the vinegar, garlic, sugar, herb of choice and olive oil.
3. Pour over the salad, toss to coat, and let sit at room temperature for at least 2 hours before serving at room temperature.

Zucchini and Corn Salad

Serves 4

2 cups corn, cut from the cob, or frozen and defrosted
4 cups finely diced zucchini or summer squash mix
2 spring onions, finely chopped, using the white and tender green parts
1 bunch baby carrots, scrubbed, and finely chopped
1/4 cup rice vinegar
2 teaspoons Dijon mustard
1 garlic clove, minced
1/4 cup finely chopped tarragon
1/2 cup extra virgin olive oil
Salt and pepper

1. In a salad bowl, combine the zucchini or summer squash, onions, and carrots.
2. In a small bowl, whisk together the vinegar, mustard, garlic, tarragon, and oil. Season with salt and pepper and toss with the corn mixture.
3. The salad can be refrigerate for up to 24 hours but remove from the refrigerator for at least 90 minutes before serving.

Baked Blueberry French Toast with Orange Sauce

Serves 8:

1 cup sugar
Grated zest of 1 orange
1/2 teaspoon orange extract
1/8 teaspoon ground nutmeg
8 large eggs
1 1/2 cups heavy cream
9 cups torn egg bread or sturdy white bread such as Pepperidge Farm
2 cups fresh blueberries, picked over for stems, or frozen blueberries (do not defrost)
1/4 cup sugar
1/8 teaspoon ground cinnamon

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

Variation:
If you would like to make muffin size bread puddings, prepare the bread pudding, but scoop into muffin tins that have been coated with non-stick cooking spray. Refrigerate 12 hours, sprinkle with the cinnamon sugar mixture, and bake for 25 to 30 minutes or until puffed, golden and cooked through. Serve the muffin bread puddings warm.

Orange Sauce

Makes 3 cups:

1 cup sugar
2 tablespoons cornstarch
1 3/4 cups water
1/4 cup fresh orange juice, or more to your taste
Grated zest of 1 orange
3 tablespoons cold unsalted butter, cut into bits

1. In a 2-quart saucepan, whisk together the sugar, cornstarch, water, and juice. Bring to a boil and continue boiling until the mixture becomes clear.
2. Remove from the heat, whisk in the zest, and butter, and continue whisking until the butter melts. Taste and add more lemon juice if desired.
3. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 1 week. Rewarm over low heat before using.
Cook’s Note: If you would like your sauce to have a bit more color, add a drop of orange food coloring when you stir in the zest and butter.

Prosciutto Wrapped Peach Bruschetta

Serves 4 to 6:

For the Bruschetta:
One baguette sliced into1/2-inch pieces
1/2 cup extra virgin olive oil

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

For the Peaches:
2 peaches, pitted, and cut into wedges
1/4 pound thinly sliced Prosciutto di Parma
Olive oil
4 ounces soft cheese such as goat cheese or robiola
Aged balsamic vinegar

1. Preheat the broiler for 10 minutes. Line a baking sheet with aluminum foil.
2. Wrap 1/2 slice of prosciutto around each peach wedge, securing with a toothpick.
3. Brush each side of the prosciutto with some oil, and broil the peaches on one side, until they are crisp turn and broil the other side. You will probably only need 2 minutes on each side.
4. Spread some of the cheese on the toasted bread, top with a peach wedge, and drizzle with balsamic vinegar.

Roasted Salmon with Tomato Peach Salsa

Serves 6:

For the Salsa:
4 ripe plum tomatoes cut into 1/4-inch dice
3 ripe, unpeeled peaches, in 1/4-inch dice (to make 1 cup)
½ cup finely diced torpedo onion
2 tablespoons finely shredded basil
½ jalapeno pepper, minced
1 garlic clove, minced
4 teaspoons white vinegar
1/3 cup extra-virgin olive oil
Salt and pepper

1. In a medium bowl, stir together the tomatoes, peaches, onion, basil, jalapeno, garlic, vinegar, and olive oil. Season with salt and pepper.
2. The salsa will keep in the refrigerator for up to 1 week.

For the Salmon:
1/2 cup extra virgin olive oil
2 teaspoons Old Bay seasoning
2 1/2 pounds salmon filets

1. Preheat the oven to 400 degrees. Pour the oil and Old Bay into a 13-by-9-inch baking dish. Dip the salmon into the oil and arrange in the baking dish.
2. Roast for 10 minutes per inch of thickness, until the salmon reaches 155 degrees on an instant read meat thermometer. Allow the salmon to rest for 5 minutes before serving with the salsa.

The Best Stone Fruit Cake on the Planet

Makes one 9-inch cake:
This cake is one of the most requested recipes from the New York Times—they call it a torte. I have made it with all manner of stone fruits, this week use your apricots or peaches. The recipe is forgiving and turns out a delicious cake every time.

¾ cup sugar
½ cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt
2 eggs
6 to 8 stone fruits, cut in half and pitted
Granulated sugar

1. Preheat oven to 350 degrees coat the inside of a 9-inch springform pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the sugar and butter. Add the flour, baking powder, salt and eggs and beat well.
3. Spoon the batter into the prepared pan.
4. Arrange the fruit halves skin side up on top of the batter. Sprinkle lightly with sugar.
5. Bake 45 to 55 minutes, or up to 1 hour, depending on your oven.
6. Remove and cool completely before serving.

Moscato Poached Apricots with Crème Fraiche

Serves 4 to 6:

1 pound apricots, halved and pitted
1 1/2 cups Moscato di Asti
1 teaspoon vanilla paste or extract
1/3 cup sugar
1/2 cup crème fraiche

1. Put the apricots, Moscato, vanilla and sugar into a Dutch oven. Bring to a boil, and simmer for 12 to 15 minutes until the apricots are tender. Remove the apricots from the liquid, boil the liquid down until it is reduced by half. Cool the syrup and the apricots.
2. When ready to serve, arrange an apricot half on a dessert dish, top with some crème fraiche, and drizzle with the syrup.
3. Cook’s note: If there is any left over syrup, freeze it and use as a drizzle over gelato, ice cream, or mix into cocktails.

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

• Red Beets – J.K Thille Ranches
• Eight Ball Green & Yellow Squash – J.R. Organics
• Shanghai Bok Choy – Fresno Evergreen
• Salanova Lettuce – Solution Farms
• Baby Orange Carrots – J.K. thille Ranches
• Broccoli – Suncoast Farms
• Gold Nugget Tangerines – Garcia Organics
• White Turnips – McGrath Family Farms
• Japanese Sweet Potatoes – Fresno Evergreens

Farmer’s Choice:

• Yellow Nectarines – Regier Family Farms
• Passionfruit – Fresh Fruit Sales
• Sir Prize Avocado – J.K. Thille Ranches

Farmers’ Market Box Recipes:

Farro and Beets Salad

Serves 4:

One bunch red beets, scrubbed, tops removed
1/2 cup aged balsamic vinegar
1 cup extra virgin olive oil
1/4 cup finely chopped basil
Salt and pepper
1 1/2 cups pearlized farro, washed
1/4 cup finely chopped spring onion (or red onion)
1 bunch baby carrots, finely chopped tops removed
2 8-ball squash, stem end removed, and finely copped
2 golden nugget tangerines, peeled, and segmented
1 cup crumbled Feta cheese
Salt and pepper

1. Preheat the oven to 400°F. Place the beets on a baking sheet and cover with aluminum foil. Roast the beets for 45 to 60 minutes, until the sharp tip of a paring knife inserted into the beets goes in easily.
2. When cool enough to handle, slip off the skins, and finely dice the beets, putting them into a salad bowl.
3. In a small bowl, whisk together the vinegar, oil, and basil. Season with salt and pepper. Drizzle a bit over the beets and toss to coat.
4. While the beets are roasting, bring 4 quarts of salted water to a boil, add the farro and cook for 15 to 18 minutes until tender. Drain thoroughly and add the salad bowl.
5. Add the onion, carrots, squash, tangerines, and Feta to the beets and farro, and toss with some of the remaining dressing. Season with salt and pepper and serve at room temperature. If you decide to make this ahead, (up to 24 hours is fine) remove from the refrigerator 2 hours before serving, and re-toss with some of the remaining dressing.

8-Ball Veg Lasagna

Serves 6:

For the Vegetables:
1/4 cup extra virgin olive oil
2 cups broccoli florets
1 pound 8-ball squash, scrubbed, stem end removed, and sliced 1/2-inch thick
1 bunch baby carrots, tops removed, and thinly sliced
3 garlic cloves, sliced
Salt and pepper

Preheat the oven to 350 degrees, and line a sheet pan with aluminum foil, parchment, or silicone.
In bowl, combine the oil, vegetables, garlic, salt, and pepper, stirring to coat.
Spread onto the baking sheet in one layer, and roast for 15 to 20 minutes until the vegetables are beginning to color and are tender. Scrape the entire contents of the baking sheet into a bowl and allow to cool.

For the Pecorino Cream Sauce:
5 tablespoons unsalted butter
1 teaspoon grated lemon zest
5 tablespoons all-purpose flour
2 cups chicken or vegetable broth
3 cups milk
2 cups grated Pecorino Romano cheese
Salt and pepper
1/8 teaspoon ground nutmeg

1. In a saucier, or saucepan, melt the butter, and saute the zest for 1 minute. Add the flour and whisk for 2 minutes.
2. Add the broth and milk, bring to a boil, and remove from the heat.
3. Add the cheese and season with salt, pepper, and nutmeg. Set aside to cool.

To Assemble:
Pecorino cream sauce (see preceding recipe)
One 12-ounce package no boil lasagna noodles
Roasted Vegetables (see previous recipe)
1 cup shredded mozzarella, or Monterey Jack cheese
1/2 cup grated Parmigiano Reggiano

1. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. Spread a nice layer of the Pecorino cream sauce over the bottom of the pan and lay down some of the lasagna noodles to form a layer. (Some Italian brands won’t reach the edges, that’s OK, they will spread in cooking) Spread 1/2 of the vegetables over the noodles, spread some of the cream sauce onto the vegetables, and top with lasagna noodles.
3. Spread the remaining vegetables onto the lasagna noodles, spread some of the cream over the vegetables, and top with the last layer of lasagna noodles.
4. Spead the rest of the cream sauce over the top, then sprinkle with the Mozzarella and Parmigiano.
5. At this point, the lasagna can be cooled, covered, and refrigerated for up to 24 hours, or frozen for up to 2 months.
6. When ready to bake, remove from the refrigerator 1 hour before baking, or defrost in the refrigerator. Preheat the oven to 350 degrees, and bake for 30 minutes, covered, uncover, and bake an additional 20 minutes, until the lasagna is bubbling, and the cheese is golden brown. Allow the lasagna to rest for 15 minutes before serving.
7. Cook’s Note: No boil lasagna noodles require a bit more moisture to “cook” so make sure to cover each layer of vegetables with a nice spread of the cream sauce.

Soy Miso Glazed Sweet Potatoes

Serves 4:

1 pound Japanese sweet potatoes, scrubbed, and cut into 1-inch chunks
½ cup vegetable oil
2 tablespoons white miso
2 tablespoons soy sauce
1 garlic clove, minced
2 teaspoon sesame oil
1 tablespoon sesame seeds for garnish
2 tablespoons finely chopped scallion for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, whisk together the oil, miso, soy sauce, garlic, and sesame oil.
3. Add the potatoes to the bowl and toss to coat.
4. Spread the potatoes onto the baking sheet in a single layer.
5. Roast for 30 minutes, turn, and roast another 15 to 20 minutes, until the potatoes are crispy.
6. Transfer to a serving bowl, and garnish with sesame seeds and chopped scallions.

Japanese Sweet Potato Cakes

Serves 4:

One pound Japanese sweet potatoes, peeled and cut into 1-inch chunks
¼ cup unsalted butter
3 scallions, finely chopped using the white and tender green parts
1 garlic clove, minced
1 teaspoon soy sauce
Few drops Sriracha
Milk or broth
Panko
Oil for frying

1. Put the potatoes into water to cover, and simmer for 20 minutes until tender.
2. Drain, thoroughly and return to the pan.
3. While the potatoes are simmering, heat the butter in a skillet, add the scallions, and garlic, and saute for 2 to 3 minutes.
4. Add the scallion butter to the cooked potatoes, and mash the potatoes, adding the soy sauce, Sriracha and milk or broth to make a stiff mash.
5. Using a large portion scoop, form the mixture into 2-inch cakes, and dredge in panko. Refrigerate until ready to fry.
6. Heat ½-inch of oil in a skillet and fry the cakes on one side for 4 to 5 minutes until golden brown.
7. Turn the cakes and fry another 3 to 4 minutes. Serve warm.

Cold Sesame Noodle Salad with Bok Choy

Serves 6:
This salad can be made with our without protein, it’s delicious either way. If you have leftover shrimp, fish, pork, or chicken they all work well here.

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

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

Sheet Pan Salmon with Bok Choy

Serves 4:

One bok choy
1/2 cup vegetable oil
1/4 cup soy sauce or Tamari
1 tablespoon Hoisin sauce
2 garlic cloves, minced
1 teaspoon grated ginger root
2 tablespoons Mirin rice wine or rice vinegar
1 tablespoon chili garlic oil
2 teaspoons sesame oil
2 pounds salmon filet
2 tablespoons sesame seeds for garnish
2 scallions, finely chopped using the white and tender green parts for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, or parchment paper.
2. Remove the root end of the bok choy, wash, spin dry and then chopped into bite size pieces (about 1 inch)
3. Toss the bok choy with 1/4 cup vegetable oil and arrange in one layer on the baking sheet.
4. In a small bowl, whisk together the remaining oil, soy sauce, Hoisin, garlic, ginger, mirin, chili garlic oil, and sesame oil.
5. Lay the salmon filets onto the bok choy, and paint with the sauce.
6. Roast the salmon and bok choy for 10 minutes per inch of thickness of the salmon. While the salmon is roasting, heat the sauce to boiling and boil for 1 minute.
7. When the salmon is roasted, drizzle with a bit more glaze, saving the rest to serve alongside the salmon.
8. Sprinkle the salmon with the sesame seeds and scallions and serve.

Broccoli Cheddar Quiche

Serves 6:

One 9-inch pie crust, either homemade or store bought
1 pound broccoli, stems trimmed, and cut into florets
4 large eggs
1 cup heavy cream
4 drops Tabasco
2 1/2 cups finely shredded sharp white cheddar cheese

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch pie plate with non-stick cooking spray if using a homemade pie crust.
2. Bring 4 quarts of salted water to a boil and cook the broccoli for 3 minutes. It should still be crisp. Drain thoroughly and season with salt and pepper. Allow to cool slightly.
3. In a large bowl, whisk the eggs and cream, and add the Tabasco.
4. Stir in the cheese and broccoli and transfer the mixture to the pastry crust.
5. Bake the quiche for 45 to 50 minutes, until the quiche is set. Remove from the oven and allow to rest for 10 minutes before serving.

Brunchy Stuffed Eight Ball Squash

Serves 6:

1 pound eight-ball zucchini
Olive oil
Salt and freshly ground black pepper
2 tablespoons tomato sauce
6 tablespoon Boursin cheese
1 large egg
1 sprig basil
1/3 cup grated Parmigiano Reggiano

1. Preheat oven to 375°F.
2. Cut the stem off the squash about 1/2 an inch from the top. Using a pointed teaspoon or melon baller, scoop out the insides of the squash, leaving a 1/4-inch thick wall on the sides and bottom.
3. Brush the inside and outside of the squash shell with olive oil and rub the inside with a little salt and pepper.
4. Place the squash shell on a baking sheet and bake for 15 minutes or until tender when pierced with a fork.
5. Meanwhile, chop up the squash flesh and heat it in a pan with the tomato sauce, cooking until the squash is tender.
6. Remove the squash shell from the oven. Spoon the tomato sauce mixture into the bottom of the shell, then add the goat cheese. Crack the egg on top, sprinkle with salt and pepper and some of the Parmigiano.
7. Return to the oven and bake until the eggs are set, about 15-20 minutes.
8. Garnish with basil and serve immediately.
9. Cook’s Note: another idea is to mix the interior flesh with Mexican salsa (red or green) sub in shredded Monterey jack cheese, and top with cilantro and pepper jack cheese.

Salanova with Tangerines and Soy Vinaigrette

Serves 4:

1 head Salanova, washed and spun dry
3 tangerines, peeled and separated into segments
1/2 cup vegetable oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons tangerine juice
3 tablespoons sugar
1/8 teaspoon peeled and grated fresh ginger
1 clove garlic, minced

1. Arrange the lettuce and tangerines in a salad bowl.
2. In a small bowl, whisk together the oil, soy, rice vinegar, juice, sugar, ginger, and garlic.
3. Toss with the lettuce and tangerines and serve.
4. Cook’s Note: you can cover and refrigerate for up to 3 days.

Salad with Grilled Nectarines and Shrimp

Serves 4 to 6

For the Shrimp:
1/2 pound large shrimp, peeled and deveined
1/4 cup olive oil
2 tablespoons sweet lemon juice
1 teaspoon Old Bay Seasoning

1. In a small bowl, combine the shrimp, oil, lemon juice and Old Bay. Toss to coat. Refrigerate until 30 minutes before grilling.
2. Preheat the barbecue for 10 minutes, or if using charcoal, until white ask forms.
3. Soak wooden skewers in water for 30 minutes, and thread 3 shrimp onto each skewer.
4. Cook over indirect heat for 2 minutes, turn, and cook another 2 to 3 minutes, until the shrimp turn pink. Remove from the grill and serve over the lettuce.

For the Nectarines:
2 yellow nectarines, pitted, and each cut into 4 wedges
Raw sugar

1. Dip the cut halves of each nectarine into the raw sugar and grill for 2 to 3 minutes, on each cut side, until the nectarines begin to soften.
2. Remove from the grill and place onto the salad.

For the salad:
1/3 cup fresh tangerine juice
3 tablespoons rice vinegar
1/3 cup extra virgin olive oil
Salt and pepper
Salanova lettuce, washed and spun dry

1. In a small mixing bowl, whisk together the juice, rice vinegar, and oil.
2. Season with salt and pepper to taste.
3. Arrange the lettuce in a bowl and pour in some of the dressing. Toss to coat.
4. Plate the lettuce and arrange 2 nectarine wedges and a shrimp skewer onto each plate.
5. Drizzle the shrimp with a bit of the dressing and serve.
Cook’s Note: Another way to make this salad is to omit the shrimp, and top the salad with crumbled goat cheese, feta, or blue cheese.

Salanova Salad with Nectarines and Blue Cheese

Serves 4:

2 firm-ripe medium nectarines, pitted and thinly sliced
1/2 teaspoon finely grated orange zest
2 teaspoons granulated sugar
1/4 cup extra-virgin olive oil
2 Tablespoons Champagne (or white wine) vinegar
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
One head Salanova, washed, spun dry and chopped
1/2 cup crumbled Gorgonzola

1. In a small bowl, combine the nectarines, zest, and sugar. Set aside.
2. In another bowl, whisk together the oil, vinegar, Dijon, salt, and pepper. Add any liquid from the nectarines.
3. Put the salad greens into a salad bowl, toss with some of the dressing. Plate the salad, garnish with the nectarines, and gorgonzola. Drizzle with any remaining dressing.

Brown Butter Glazed Turnips and Baby Carrots

Serves 4:

1 pound turnips, peeled and diced
1 bunch baby carrots, peeled and diced
4 tablespoons (1/2 stick) unsalted butter
3/4 cup chicken stock
1/3 cup pure maple syrup
1 tablespoon cider vinegar
salt and freshly ground pepper
1/4 cup finely chopped Italian parsley

1. In a large skillet, melt the butter over medium heat. Continue to cook until it begins to foam and bubble and has a nutty aroma. Once the butter begins to turn a golden brown, add the turnips and carrots and toss to coat.
2. Add the chicken stock, maple syrup, and cider vinegar to the skillet and cover.
3. Increase heat to high and bring the mixture to a boil; cook for 10 minutes.
4. Remove the cover and continue to cook until the sauce is thickened and shiny, and the vegetables are tender, approximately 7-10 minutes.
5. Season with salt and pepper to taste. Garnish with chopped parsley and serve.

Panna Cotta with Passion Fruit Sauce

Serves 6:

1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
1/2 cup (3 1/2 ounces) sugar, or more to taste
Pinch of salt
1 1/2 teaspoons vanilla paste or extract
1/2 cup passion fruit pulp (see instructions)

1. Sprinkle the gelatin over the cold water. Let stand for 5 minutes.
2. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil.
3. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
4. Put the sour cream into a medium bowl.
5. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness.
6. Fill ramekins 3/4 full, cover with plastic wrap, and refrigerate until set, about 5 hours.
7. Cut the passion fruits in half and scoop out the pulp. Push the pulp through a sieve and top each panna cotta with 1 to 2 tablespoons passion fruit pulp.

Avocado Salad with Shrimp and Crab and Shrimp Louis Dressing

Serves 4:
Although the crab and shrimp are my favorites in this salad, I have made it with leftover cooked chicken, and it’s terrific.

2 scallions, finely chopped
1 cup mayonnaise
1/4 cup ketchup
3 tablespoons Meyer lemon juice
2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
4 teaspoons capers, drained
1/4 cup chopped parsley
Salt and pepper
1/2 pound jumbo lump crabmeat, picked over for shells
1/2 pound medium peeled and deveined cooked shrimp
2 avocados

1. In a food processor or blender, combine the scallions, mayonnaise, ketchup, lemon juice, horseradish, Worcestershire, capers, and parsley. Process until the pureed. Season with salt and pepper. The dressing will keep in the refrigerator for up to 5 days.
2. Toss 1/2 the dressing with the crab and shrimp.
3. Just before serving, cut the avocados in half, remove the pit, and spritz with water (this will prevent discoloration) Mound the salad into the cut half of the avocado, and drizzle with a bit more of the dressing.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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