The Farmers Market Box

This week’s local produce and featured farms:

• Fennel – Tutti Frutti Farms
• Fuji Apples – Fair Hills Farm
• White Turnips – County Line Harvest
• Red Beets – Tamai Family Farms
• Russian Fingerling Potatoes – Weiser Family Farms
• Arugula _ J.K. Thille Ranch
• Valentine Pomelo – Garcia Organics
• Yellow Carrots – Weiser Family Farms

Farmer’s Choice:

• Red Radishes – McGrath Family Farms
• Sugar Snap Peas – Tutti Frutti Farms
• Naval Oranges – Bernard Ranches

Farmers’ Market Box Recipes:

Fennel Gratin

Serves 4:
This is a simple side dish to serve with grilled meats, poultry, or seafood.

One fennel bulb, root end trimmed, wispy ends removed, and thinly sliced
1 large Vidalia onion
2 garlic cloves minced
Salt and pepper
1 1/2 cups heavy cream
1 cup milk
2 cups shredded Gruyere or imported Swiss
1/2 cup grated Parmigiano Reggiano

1. Put the fennel, onion, garlic, salt, pepper, heavy cream, and milk into a large skillet, and bring to a boil.
2. Simmer for 5 minutes, the fennel will begin to be tender.
3. Transfer the mixture to the gratin dish and sprinkle with the cheeses.
4. Bake for 10 to 15 minutes, until the cheese is bubbling and golden brown.
5. Allow to rest for 5 to 10 minutes before serving.

Fennel Apple Salad

Serves 4:

1 fennel bulb, wispy ends removed, root trimmed, and thinly sliced on a mandoline
Two thin slices red onion, separated
2 Fuji apples, cored, and thinly sliced into wedges
1 cup toasted chopped walnuts
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon brown sugar
1/3 cup vegetable oil
Salt and pepper
Shaved Pecorino Romano cheese for garnish

1. In a salad bowl, combine the fennel, onion, apples, and walnuts.
2. In a small bowl, whisk together the vinegar, mustard, sugar, and oil. Season with salt and pepper.
3. Toss with the vegetables and garnish with shaved Pecorino.

Apple Pecan Cake

Serves 6 to 8:
This is a great snack cake, but you can dress it up with cream cheese frosting, or you can bake it in a 1/2 sheet pan (same amount of time) then cut into squares serve warm with vanilla ice cream and caramel sauce.

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

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

Miso Glazed Baby Turnips

Serves 2:

2 tablespoons vegetable oil
1 teaspoon grated ginger
1 bunch baby turnips, tops removed (save them) and cut into quarters
Turnip greens, washed, tough stems removed, and finely chopped
2 tablespoons white miso
1/2 cup vegetable or chicken broth (or water)
2 teaspoons soy sauce
Sesame seeds for garnish

1. In a skillet, heat the oil, and swirl the ginger in the oil for 30 seconds until fragrant.
2. Add the turnips and cook over low heat for 2 minutes.
3. Add the turnip greens, and saute another minute.
4. In a bowl, whisk together the miso, broth or water and soy sauce.
5. Add to the skillet, and simmer until the turnips are crisp/tender.
6. Season with salt or pepper and served garnished with sesame seeds.

Beet Hummus

Makes about 3 cups:

One bunch beets, tops removed (see below) and scrubbed
One 14.5-ounce can garbanzo beans, drained and rinsed
1/4 cup tahini
1/4 cup fresh lemon juice
2 garlic cloves
1/4 cup whole milk ricotta
1/4 cup finely chopped mint
Salt and pepper
Extra virgin olive oil for garnish
Toasted pita bread, or pita chips for serving

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil. Put the beets onto the baking sheet and cover tightly with aluminum foil. Roast for 20 minutes (baby beets) 45 minutes (medium beets) 60 minutes (huge beets—baseball size).
2. When cool enough to handle, remove the skin, and cut into wedges, and place in a food processor.
3. Add the beans, tahini, lemon juice, garlic, ricotta, and mint to the food processor, and process until smooth.
4. Season with salt and pepper.
5. Serve drizzled with olive oil and serve with pita bread or pita chips.

Save The Greens—Beet Green Pesto

Makes about 3 cups

Beet greens, washed, spun dry, tough stems removed, and chopped (you will need 2 cups—if there are more, it’s fine)
1/2 cup of pine nuts, or almonds
1/4 cup grated Pecorino Romano
2 garlic cloves
1/4 cup packed basil or mint leaves
1/3 cup extra virgin olive oil
Salt and pepper

1. Put the greens, nuts, cheese, garlic and basil into a food processor, and pulse on and off to break up the nuts and garlic.
2. With the machine running, slowly add the olive oil, until the mixture forms a paste.
3. Season with salt and pepper, and store in the refrigerator for 5 days, or freeze for up to 6 months.
4. Use the pesto on pasta, swirl into rice, spread on crostini, drizzle over grilled chicken, steak, fish or add a bit of lemon juice or vinegar to make a vinaigrette for salads.

Arugula and Beet Salad with Pomelo Vinaigrette

Serves 4:

1 bunch beets, tops removed, and scrubbed
1 bunch arugula, washed and spun dry
2 pomelo, peel and pith removed, and cut into segments
1/4 cup pomelo juice
2 teaspoons honey
1 teaspoon rice vinegar
1/3 cup vegetable oil
Salt and pepper
1/2 cup crumbled ricotta salata for garnish
1/4 cup toasted chopped walnuts for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil. Put the beets onto the baking sheet and cover tightly with aluminum foil. Roast for 20 minutes (baby beets) 45 minutes (medium beets) 60 minutes (huge beets—baseball size).
2. When the beets are cool enough to handle, peel them, and cut into 1/2-inch wedges.
3. Put the arugula into a salad bowl and set aside.
4. In a small bowl, whisk together the pomelo juice, honey, and oil. Season with salt and pepper.
5. Dress the arugula with some of the dressing and plate the arugula.
6. Top with some of the beets, arrange some pomelo segments around the outside of the salad, garnish with the ricotta salata and the walnuts, and drizzle with the remaining dressing.

Roasted Yellow Carrots

Serves 4:

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

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

Loaded Fingerling Potatoes

Serves 4:

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

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

Rosemary Roasted Fingerling Potatoes

Serves 4:
I keep this rosemary garlic oil in my fridge; it is great to use on meats, pork, and poultry as well as vegetables like winter squash.

1/2 cup extra virgin olive oil
4 garlic cloves
2 tablespoons fresh rosemary
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
1 pound Russian fingerling potatoes scrubbed and cut in half

1. In a blender, combine the oil, garlic, rosemary, salt and pepper and puree. Pour into a glass jar and allow to mellow at room temperature for 1 hour.
2. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
3. In a bowl, toss the potatoes with the rosemary garlic oil, until coated.
4. Spread onto the baking sheet in one layer.
5. Roast for 30 minutes, turn the potatoes, and roast another 15 to 20 minutes until golden brown and crispy.
6. Anoint with any leftover rosemary garlic oil and serve.

Arugula, Radish and Orange Salad

Serves 4:

1 bunch arugula, washed, spun dry and chopped
3 radishes, scrubbed, and thinly sliced
2 oranges, peel and pith removed, and sliced 1/2 inch thick
4 teaspoons lime juice
1/2 teaspoon ground cumin
1 tablespoon honey
1/2 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
Salt and pepper

1. Arrange the arugula on salad plates. Top with the radishes and oranges.
2. In a small bowl, whisk together the lime juice, cumin, honey, mustard, and oil. Season with salt and pepper.
3. Drizzle over the salad and serve.

Creamsicle Panna Cotta

Serves 6:

2 teaspoons unflavored gelatin
1/4 cup orange juice
2 3/4 cups heavy cream
1/2 cup sugar
Pinch salt
1 teaspoon vanilla paste or extract
1 cup sour cream

1. Sprinkle the gelatin over orange juice. 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. Stir in the gelatin until thoroughly dissolved.
3. Take the cream off the heat and cool about 5 minutes.
4. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Fill four-ounce ramekins with the mixture, and chill at least 4 hours, or up to 24 hours before serving.

Sauteed Sesame Snap Peas

Serves 4:

2 teaspoons sesame oil
1 teaspoon grated ginger
1 garlic clove, minced
1/2 pound sugar snap peas, strings trimmed
1 tablespoon soy sauce
2 tablespoons toasted sesame seeds for garnish

1. In a large skillet, or wok, heat the oil over medium heat, and swirl the ginger and garlic for 30 seconds, until fragrant.
2. Add the peas, and saute until they are crisp/tender, about 3 minutes.
3. Drizzle with the soy sauce and toss to combine.
4. Serve warm or at room temperature garnished with sesame seeds.

Orange Upside Down Cake

Serves 8:

1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
2 oranges, peel and pith removed, and sliced 1/4-inch thick

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

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

1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, orange oil, if using.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 45 to 55 minutes until a skewer inserted into the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
7. Turn the cake out onto a serving platter and serve at room temperature.
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.

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

• Japanese Sweet Potatoes – Fresno Evergreen
• Shanghai Bok Choy – Fresno Evergreen
• Leeks – Tutti Frutti Farms
• Bloomsdale Spinach – County Line Harvest
• Baby Purple Carrots – County Line Harvest
• Black Kale – Tamai Family Farms
• Japanese Sprouting Cauliflower – Fresno Evergreen
• Gold Nugget Tangerines – J.K. Thille
• Meyer Lemons – J.K. Thille

Farmer’s Choice:

• Beefsteak Tomatoes – Tamai Family Farms
• Cara Cara Oranges – Rancho La Paz de mi Corazon

Farmers’ Market Box Recipes:

Lemon Chicken Oreganata

Serves 12:
The chicken can be cooked the day before and either reheated or served at room temperature.

5 pounds of mixed chicken parts (your favorites, legs, thighs, breasts, or wings) or two 2 1/2-3 pound cut up fryers
2 teaspoons salt
1 teaspoon pepper
1 teaspoon sweet paprika
1 cup olive oil
2/3 cup fresh Meyer lemon juice
2 tablespoons red wine vinegar
8 cloves minced garlic
1 tablespoon dried oregano
1. Preheat the broiler for 10 minutes. Line a sheet pan with aluminum foil and place a rack in the sheet pan.
2. Wash the chicken in cold water and drain in a colander. Combine 1 teaspoon salt, 1/2 teaspoon pepper and the paprika and sprinkle over the chicken, tossing to coat.
3. Place the chicken on the rack in the sheet pan, skin side down, and broil for 5 to 7 minutes, until the chicken is browned on that side, turn the chicken over and broil until the skin is crisp and golden brown.
4. In a bowl, whisk together the remaining salt, pepper, paprika, oil, lemon juice, vinegar, garlic, and oregano, until blended.
5. Turn off the broiler and turn the oven temperature to 400 degrees. Remove the pan from the oven, remove the rack from the sheet pan, and transfer the chicken to the sheet pan, skin side up. Pour the marinade over the chicken and return the chicken to the oven for 10 to 15 minutes, until the chicken is cooked through, basting the chicken once or twice with the sauce. Transfer the chicken to a serving dish, and the sauce to a saucepan. Boil the sauce over medium high heat for about 7 to 10 minutes, until it reduces a bit. Spoon the sauce over the chicken and serve.

Atlantic Beach Pie

Makes one 8-inch pie:
This is a pie from the beaches of North Carolina, that combines sweet and salty, two of my favorite things. The original combined key lime and lemon juices, this one is delicious with Meyer lemons, and I’ve even made it with Ruby grapefruit, oranges or tangerines.

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

1. Preheat oven to 350° F.
2. Using a food processor crush the saltines and put into a bowl.
3. Add the sugar, then knead in the butter until the crumbs hold together like dough.
4. Press into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust is golden brown.

For the filling:
One 14-ounce can sweetened condensed milk
4 egg yolks
1/2 cup Meyer lemon juice
2 cups heavy cream, whipped stiffly
Coarse sea salt, for garnish

1. While the crust is cooling (it doesn’t need to be cold), beat the egg yolks into the milk, then beat in the lemon juice.
2. It is important to completely combine these ingredients. Pour into the shell and bake for 16 to 18 minutes until the filling has set.
3. The pie needs to be completely cold to be sliced. Serve with whipped cream and a sprinkling of sea salt.
Cook’s Note: Double the recipe and bake in a 13-by-9-inch baking dish.

Salmon Cakes with Lemon Dill Velouté

Serves 6:
This is a great dish to use up leftover grilled fish; try this with halibut, cod, or other white fishes.

Salmon Cakes:
3 cups poached salmon, flaked
¼ cup finely chopped chives
1 teaspoon Old Bay seasoning
¼ teaspoon Tabasco
½ cup mayonnaise
½ cup fresh breadcrumbs
1 large egg, lightly beaten
¼ teaspoon Dijon mustard
½ cup unsalted butter
¼ cup canola oil

1. In a mixing bowl, combine the salmon, chives, Old Bay seasoning, Tabasco, mayonnaise, breadcrumbs, egg, and Dijon mustard, folding the ingredients to blend. Form the mixture into 6 cakes (each 3” in diameter). Cover and refrigerate the cakes for at least 2 hours or up to 24 hours.
2. In a large skillet, melt the butter with the oil, and sauté the salmon cakes for 4 minutes on each side, or until golden brown. Drain the cakes on paper towels.

Lemon Dill Velouté Sauce
Makes 3 cups:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1½ cups stock (depending on your entrée—for the salmon, use a seafood stock or vegetable stock)
1 cup heavy cream
1 lemon, grated zest of
2 tablespoons fresh lemon juice
¼ cup chopped fresh dill
Salt to taste
Pepper to taste

1. In a 2-quart saucepan, melt the butter, and whisk in the flour. When white bubbles form on the bottom of the pan, continue to whisk the flour mixture for at least 2 to 3 minutes more.
2. Gradually add the stock, whisking until smooth and the mixture comes to a boil.
3. Stir in the cream, zest, lemon juice, and dill, and season with salt and pepper if necessary.
4. Serve immediately, or cool to room temperature and refrigerate up to 4 days. Gently reheat over low heat before serving.

Asian Noodle Soup with Chicken and Bok Choy

Serves 6:

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

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

Smashed Roasted Japanese Sweet Potatoes

Serves 6:

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

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

Roasted Japanese Sweet Potatoes with Miso Maple Butter

Serves 4:

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

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

Caldo Verde

Serves 6

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

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

Purple Carrot Muffins

Makes 12:

¼ cup toasted sliced almonds
1 ¼ cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
3 large eggs
3/4 cup sour cream
1/4 cup vegetable oil
1 cup plus 2 tablespoons sugar
1 ¼ cups grated purple carrots
1/2 cup chopped gold nugget tangerines

1. Preheat the oven to 375 degrees F. Coat 12-cup muffin tin with nonstick spray and set aside.
2. Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.
3. Whisk the eggs, sour cream, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture, carrots, and tangerines, and fold until combined.
4. Divide the mixture evenly among the muffin cups using a portion scoop. Sprinkle the top of each muffin with the toasted almonds.
5. Bake for 20 to 25 minutes or until a skewer inserted in the muffin comes out with a few crumbs attached. Remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days or freeze for up to 1 month.

Soy Glazed Baby Bok Choy

Serves 2 to 4:

2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated ginger
1/4 cup soy sauce or Tamari
1/2 cup chicken or vegetable broth
1 bunch bok choy, root end trimmed, and cut into 1-inch ribbons
2 teaspoons sesame seeds for garnish
Toasted sesame oil for garnish

1. In a large skillet, heat the oil, add the garlic and ginger, and saute until fragrant, about 30 seconds. Add the soy sauce, and broth, and bring to a boil.
2. Add the bok choy, and simmer for 3 to 4 minutes, turning to coat evenly with the glaze.
3. Serve warm sprinkled with sesame seeds and drizzled with sesame oil.

Tangerine Cheesecake Squares

Serves 6 to 8:

1/2 cup butter, softened
1/2 cup packed brown sugar
1 1/3 cup all-purpose flour
3 8-ounce cream cheese, softened
2/3 cup granulated sugar
2 eggs
1/2 cup whipping cream
1 tablespoon finely shredded tangerine peel
1/3 cup tangerine juice
1 teaspoon vanilla paste, or vanilla extract
Satsuma tangerine segments

1. Preheat oven to 350 degrees F. Coat a 13-by-9-inch baking pan with non-stick cooking spray.
2. In a small mixing bowl beat butter and brown sugar with an electric mixer on medium to high speed until light and fluffy. Add flour, beating until combined (mixture will be crumbly). Press mixture evenly onto the bottom of the prepared baking pan. Bake for 8 minutes.
3. Meanwhile, for filling, in a medium mixing bowl beat cream cheese and granulated sugar with an electric mixer on medium speed until smooth. Beat in egg, whipping cream, tangerine peel, tangerine juice, and vanilla until combined. Pour filling over crust.
4. Bake about 30 minutes more or just until filling is set. Cut the squares while still warm, then let cool to room temperature before covering and refrigerate for up to 3 days or freeze for up to 1 month.
5. Use the tangerine segments to decorate each square.
6. Bring the squares to room temperature before serving.

Sauteed Cara Cara Shrimp

Serves 4:

1/4 cup extra virgin olive oil
3 garlic cloves, minced
1/2 teaspoon red pepper flakes
2 teaspoons seafood seasoning (such as Old Bay)
24 extra-large peeled and deveined shrimp
1/4 cup Cara Cara orange juice
1 teaspoon grated orange zest
3 tablespoons chopped fresh parsley

1. In a large skillet, heat the oil, add the garlic, red pepper flakes and Old Bay, sauteing until the garlic is fragrant.
2. Add the shrimp, orange juice, and zest, and saute until the shrimp have turned pink. Garnish with the parsley and serve over pasta or rice.

Chicken Poached with Port and Leeks

Serves 6 to 8:

For the Leeks:
4 medium leeks, with coarse green ends trimmed
2 tablespoons butter or margarine
1 cup whipping cream
1 teaspoon salt
Ground pepper to taste
1. Split leeks lengthwise to within ½ inch of their roots. Rinse under cold water.
2. Drain and cut into 1 inch lengths.
3. Melt butter in a 4 quart saucepan.
4. Add leeks and cook gently, stirring occasionally until soft, about 10 minutes.
5. Add cream, salt and pepper and cook over medium high heat until cream is thick enough to coat leeks. Keep warm while preparing chicken.

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

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

Caramelized Leek and Spinach Dip

Serves 6:

One round unsliced sourdough loaf
1/4 cup unsalted butter
1 bunch leeks, root ends trimmed, washed, and thinly sliced using the white and tender green parts
Salt and pepper
1 teaspoon sugar
1 head Bloomsdale spinach, washed, spun dry and chopped
1/8 teaspoon ground nutmeg
One 8-ounce package cream cheese, softened
1/2 cup sour cream or Greek style yogurt
1/2 cup mayonnaise
1 1/2 cups shredded Gruyere or Jarlsberg cheese
Crackers, pita chips or crudites for serving

1. Preheat the oven to 350 degrees, line a baking sheet with silicone, aluminum foil or parchment.
2. Cut the top off the sourdough loaf and hollow out the inside, leaving 1/2 to 1-inch inside the loaf. Cut the interior pieces and top into cubes. Put the cubes, and the sourdough loaf on the baking sheet and bake for 15 minutes. Remove the cubes from the baking sheet to cool.
3. While the bread is baking, in a large skillet, heat the butter, add the leeks, salt, pepper and sugar, and saute until the leeks are beginning to turn golden brown.
4. Add the spinach, and nutmeg, saute until the spinach is wilted. Cool the mixture.
5. In a mixing bowl, beat together the cream cheese, yogurt mayonnaise, cheese, and the leek/spinach mixture. Turn into the sour dough loaf, and bake for 25 to 35 minutes, until the dip is bubbling.
6. Serve with the cubes, and crackers, pita chips or crudites.

Spinach and Ricotta Pie

Serves 6:

2 tablespoons unsalted butter
3 garlic cloves, minced
1 bunch Bloomsdale spinach, washed, spun dry and chopped
1 teaspoon salt
1/8 teaspoon freshly grated nutmeg
Freshly ground black pepper to taste or Tabasco
2 cups whole milk ricotta, well drained
3 large eggs, beaten
1 cup shredded whole milk mozzarella
1 cup freshly grated Parmigiano Reggiano
1 package puff pastry, thawed, but kept chilled
1/2 cup flour for rolling
One large egg mixed with 2 tablespoons heavy cream

1. Preheat the oven to 400 degrees and coat the inside of a 9-inch spring form pan with non-stick cooking spray.
2. In a large skillet, heat the butter, and add the garlic, sautéing for 1 minute, until fragrant. Add the spinach, sauté until the spinach is wilted and season with salt, nutmeg, and pepper.
3. Cool slightly and put into a large mixing bowl. Add the ricotta, eggs, mozzarella, and the Parmigiano. Season with additional salt and pepper if needed.
4. Roll out both pieces of the puff pastry into a 14-inch square.
5. Drape one of the pieces over the spring form pan and fill with the spinach filling.
6. Cover with the remaining piece of puff pastry, trim the edges leaving enough to fold under and crimp all the way around.
7. Brush with the egg mixture, place the pan on a baking sheet to catch any drips, bake for 15 minutes, lower the temperature to 350 degrees and bake an additional 30 minutes until the pie is golden brown and the interior is set (check with a toothpick inserted into the center of the pie)
8. Allow the pie to cool for 30 minutes before cutting into wedges and serving. This can be served at room temperature or warm. Any leftovers should be reheated in an oven, not microwave.

Sprouted Cauliflower with Capers and Pine Nuts

Serves 2 to 4:

1/4 cup extra virgin olive oil
3 garlic cloves, sliced
Pinch red pepper flakes
1/2 pound sprouted cauliflower, chopped
Salt and pepper
2 tablespoons capers, rinsed and minced
1 teaspoon grated lemon zest
2 teaspoons lemon juice
¼ cup pine nuts, toasted
2 tablespoons minced fresh chives

1. In a large skillet, heat the oil, saute the garlic and red pepper flakes for 1 minute until the garlic begins to turn translucent. Add the cauliflower to the skillet, and saute for 2-3 minutes. Season with salt and pepper, and cover. Cook for 3 minutes.
2. Remove the cover, add the capers, lemon zest, juice, and pine nuts, saute another 3 minutes, until the cauliflower is tender. Season with salt and pepper if needed, and garnish with fresh chives. This is delicious hot, or at room temperature.

Sprouted Cauliflower Pasta with Gremolata Crumbs

Serves 4:

For the Gremolata Crumbs:
2 tablespoons extra virgin olive oil
1 cup fresh breadcrumbs
2 cloves garlic, minced
Grated zest of 1 lemon
Grated zest of 1 orange
½ cup finely chopped Italian parsley
1/4 cup grated Pecorino Romano or Parmigiano Reggiano

1. In a medium skillet, heat the oil, and saute the crumbs and garlic together until the bread becomes crispy.
2. Turn off the heat add the remaining ingredients and set aside while preparing the pasta.

For the Pasta:
1 pound shaped pasta like penne, rigatoni, or gemelli, cooked 2 minutes short of al dente, saving some of the hot pasta water
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1 leek, finely chopped, using the white and tender green parts
1/2 pound sprouted cauliflower, chopped
1/2 teaspoon minced fresh thyme
1/4 cup dry white wine

1. In a large skillet, heat the oil, and saute the garlic and leeks, until the leeks are translucent, about 4 minutes. Add the cauliflower and thyme and cook over medium high heat for 3 minutes. Add the wine and cook another 3 minutes until the cauliflower is crisp/tender.
2. Add the hot pasta to the pan, and toss, adding hot pasta water to the mixture if needed.
3. Add in the gremolata and toss until blended. Serve immediately.

Rustic Tomato Galette

Serves 4 to 6:

One sheet puff pastry, defrosted
Dijon or whole-grain mustard
2-3 large ripe beefsteak tomatoes
2 tablespoons olive oil
salt and freshly ground pepper
2 tablespoons finely chopped chives
1 tablespoon finely chopped thyme
8 ounces goat cheese, sliced into rounds
1 1/2 tablespoons honey

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone or parchment. Roll out the dough until it is 14-inches in diameter.
2. Transfer the dough to a prepared baking sheet.
3. Spread an even layer of mustard over the bottom of the tart dough leaving 1 1/2-inches around the outside without the mustard, and let it sit a few minutes to dry out.
4. Slice the tomatoes, pat dry on paper towels and arrange them over the mustard in a single, even layer.
5. Drizzle the olive oil over the top.
6. Sprinkle with chopped fresh herbs, then arrange the slices of goat cheese on top. Add some more fresh herbs, then drizzle with some honey.
7. Fold the outer edges over to form a free-form galette.
8. Bake the tart for 30 minutes or so, until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned.
9. Depending on the heat of your oven, if the cheese doesn’t brown as much as you’d like it, you might want to pass it under the broiler the cheese is browned.

Pizza Pie Potatoes

Serves 6

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

1. Put the potatoes into water to cover and bring to a boil. Simmer for 15 minutes until almost tender.
2. Remove from the water and cool slightly.
3. Preheat the oven to 400 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
4. Thinly 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.

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

This week’s local produce and featured farms:

• Persian Cucumbers – Dassi Farms
• Rainbow Swiss Chard – County Line Harvest
• Red Mustard Frill – County Line Harvest
• Red Baby Beets – Tamai Family Farms
• Broccoli – Suncoast Farms
• Pink Lady Apples – Fair Hills Farm
• Nantes Orange Carrots – Weiser Family Farms
• Garnet Yams – Her Produce

Farmer’s Choice:

• Hass Avocados – Polito Farms
• Sumo Citrus – Suntreat Farms

Farmers’ Market Box Recipes:

Roasted Beet Panzanella

Serves 4:

1 bunch red beets, tops removed, and scrubbed
1/4 cup red onion, thinly sliced
1 cup 1/2-inch baguette cubes
3 tablespoons orange juice
3 tablespoons white wine vinegar
Salt and pepper
5 tablespoons extra virgin olive oil
1 cup crumbled ricotta salata
1/4 cup finely chopped basil, or mint, or Italian parsley


1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil. Put the beets onto the baking sheet and cover tightly with aluminum foil. Roast for 20 minutes (baby beets) 45 minutes (medium beets) 60 minutes (huge beets—baseball size).
2. While the beets are roasting, in a bowl, whisk together the vinegar, juice, sugar, garlic, and oil. Season with salt and pepper.
3. When the beets are cool enough to handle, slip off the skins and cut into 1/4-inch dice and add to a salad bowl.
4. Add the red onion and baguette cubes.
5. In a small bowl, whisk together the orange juice, vinegar, salt, pepper and oil. Pour over the beet mixture, toss in the ricotta salata and herb, and toss again. This is best when it sits at room temperature for at least 2 hours, so the flavors blend.

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 too 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.

Honey Roasted Yams with Lime Yogurt Dip

Serves 4:

1 pound garnet yams, scrubbed
2 tablespoons honey
1 tablespoon crushed red-pepper flakes
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
½ cup Greek-style yogurt
1/4 cup fresh lime juice, approximately 2 limes
2 scallions, both green and white parts, trimmed and thinly sliced

1. Preheat the oven to 400 degrees, and line 2 baking sheets with silicone or aluminum foil.
2. Cut the yams lengthwise into 4 wedges and put into a large bowl.
3. Toss with the honey, red pepper and oil, tossing to coat. Let sit at room temperature while the oven preheats.
4. Spread the wedges onto the baking sheets in a single layer. Roast for 35 to 45 minutes until the yams are caramelized and soft in the center.
5. While the yams are roasting, in a small bowl, whisk together the yogurt, lime juice and scallions and refrigerator.
6. Remove from the oven and serve with the lime yogurt dip.

Curried Sweet Potato and Carrot Soup

Serves 6:

1 teaspoon olive oil
2 medium sized sweet potatoes, peeled and diced
3 to 4 medium carrots, peeled and rough chopped
1 medium shallot, finely chopped
1/2 teaspoon red curry paste
1 1/2 cups vegetable or chicken broth
1/2 cup coconut milk
salt and pepper to taste

1. In a Dutch oven, heat the oil, add the sweet potatoes, carrot, shallot and curry paste and saute until the shallots beings to soften.
2. Add the broth and bring to a boil.
3. Cover and simmer for 30 minutes, until the vegetables are very soft.
4. Puree with an immersion blender, add the coconut milk and bring the soup to serving temperature. Season with salt and pepper if needed.

Broccoli Cheddar Quiche

Serves 6

2 cups broccoli florets
One 9-inch pastry crust, either store bought or homemade
3 large eggs
2/3 cup heavy cream
4 drops Tabasco
2 cup finely shredded sharp white cheddar cheese

1. Steam the broccoli until crisp/tender, about 5 minutes. Season liberally with salt and pepper and set aside.
2. Preheat the oven to 350 degrees. Coat the inside of a 9-inch pie plate with non-stick cooking spray, and line with the pastry crust.
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.

Chicken, Broccoli and Penne Bake

Serves 4 to 6

2 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken breasts, cut into bite sized pieces
3 cups broccoli florets, cut into 1-inch pieces
Salt and pepper
3 tablespoons unsalted butter
1/2 cup finely chopped onion

3 garlic cloves, minced
¼ teaspoon red pepper flakes
3 tablespoons all-purpose flour
½ cup dry white wine
2 cups chicken broth
1 cup whole milk
2 cups grated Parmigiano Reggiano
1/2 pound penne pasta, cooked 2 minutes short of al dente, and drained

1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a skillet, heat 2 tablespoons of oil, and saute the chicken and the broccoli until the chicken is white on all sides, and the broccoli is crisp/tender. Season with salt and pepper. Remove the chicken and broccoli to a plate and melt the butter in the same skillet, saute the onion, garlic and red pepper flakes, until the onion is translucent.
3. Add the flour and whisk for 2 to 3 minutes. Add the wine and bring to a boil, add the chicken broth and bring to a boil—the sauce should be very thick. Add the milk, and 1 cup of Parmigiano.
4. Add the chicken, broccoli, and penne to the skillet. Season with salt and pepper, and transfer to the prepared pan. Sprinkle with the remaining cheese. (At this point, the casserole can be cooled, covered and refrigerated for up to 2 days—bring to room temperature before baking)
5. Bake the casserole for 35 to 45 minutes, until the casserole is bubbling, and the cheese is golden brown.

Black Bean, Corn Salad with Avocado Salsa

Serves 6 to 8:

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

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

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

Green Goddess Avocado Dressing

Makes about 3 cups:

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

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

Pasta with Red Mustard Frill Pesto

Serves 4

One pound penne or other shaped pasta, cooked 2 minutes short of al dente, saving some of the hot pasta water
1 bunch red mustard frill, washed, spun dry and chopped
2 garlic cloves
1/2 cup almonds
1/2 cup grated Pecorino Romano cheese
1/2 cup extra virgin olive oil
Salt and pepper
Additional Pecorino for garnish

1. In a blender or food processor, combine the mustard frill, garlic, almonds, and cheese. Process on and off to break up the garlic and almonds.
2. With the machine running, add the olive oil, until the mixture forms a paste. If you would like your pesto a bit looser, add more oil a tablespoon at a time. Season with salt and pepper.
3. Toss the pesto with the hot pasta, adding some pasta water to make a creamy sauce.
4. Serve garnished with additional pecorino if desired.
5. The pesto will keep in the refrigerator for up to 1 week covered with 1/4-inch of olive oil or freeze for up to 2 months.

Sauteed Swiss Chard

Serves 4:

3 tablespoons extra virgin olive oil
3 garlic cloves, sliced
1 bunch Swiss chard, washed, tough stems chopped into 1/2-inch pieces, and leaves cut into 1/2-inch ribbons
Salt and pepper

1. In a large skillet, heat the oil, and swirl the garlic in the oil for 1 minute, until translucent.
2. Add the chard stems and cook for 3 to 5 minutes until tender, add the leaves, season with salt and pepper, and cook until the leaves are wilted.
3. Serve warm, or at room temperature.

Gyros Meatballs with Tzatziki

Serves 4 to 6:

For the Meatballs:
1 pound lean ground lamb
1 pound lean ground beef
3 garlic cloves, minced
1 cup finely chopped yellow onion
2 teaspoons dried oregano
1 teaspoon dried rosemary, crushed in the palm of your hand
2 slices bread, crust removed, torn into pieces
1/4 cup milk
2 teaspoons salt
1 teaspoon freshly ground black pepper
Grated zest of one lemon
½ cup finely chopped parsley
Oil for frying

Preheat the oven to 350 degrees, line a baking sheet with silicone or aluminum foil and set a cooling rack into the baking sheet.
In a large bowl, combine all the ingredients. Shape into 1-inch balls with a portion scoop.
In a large skillet, heat 1-inch of oil, and fry the meatballs in batches, until they are browned on all sides. Transfer to the rack on the baking sheet and bake for 15 minutes, until cooked through.
While the meatballs are cooking, prepare the Tzatziki sauce.

For the Sauce:
Authentic Tzatziki doesn’t include Feta, but I love the salty flavor it imparts, it’s optional in the recipe.

4 Persian Cucumbers, scrubbed, and cut into 1/2-inch dice
1/2 teaspoon salt
2 1/2 cups plain yogurt
2 cloves garlic, minced
1/4 cup chopped fresh dill
2 teaspoons white vinegar
2 tablespoons olive oil
1/2 teaspoon Tabasco or pepper
1 cup crumbled Feta cheese
Pita bread for serving

1. Put the cucumbers in a colander, and sprinkle with the salt. Allow to drain for 1/2 hour.
2. In a mixing bowl, combine the yogurt, garlic, dill, vinegar, oil, and Tabasco. Stir in the drained cucumbers and Feta. Taste for seasoning and adjust. Cover and refrigerate for up to 5 days.
3. Fill the center of pita bread with meatballs, and top with Tzatziki.

Roasted Carrots and Apples

Serves 4:

2 tablespoons vegetable oil
2 tablespoons unsalted butter, melted
1 teaspoon salt
1/4 teaspoon Tabasco
2 teaspoons honey
1 teaspoon dried thyme
1 bunch carrots, tops removed and saved (see below), scrubbed, and cut into quarters lengthwise
2 apples, cored, and cut into 4 wedges

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
2. In a large bowl, combine the oil, butter, salt, Tabasco, honey and thyme. Add the carrots and apples and toss to coat.
3. Spread onto the baking sheet in a single layer, and roast for 15 minutes, turning once to evenly brown. The carrots should still be crisp-tender.
4. Serve the carrots and apples as a garnish for roasted chicken, or pork, or as a side dish.

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.

Cider Braised Pork with Pink Lady Apples

Serves 6:

2 tablespoons oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
One 4-pound rolled boneless pork loin roast
2 tablespoons unsalted butter
2 large, sweet onions cut in half and thinly sliced into half-moons
4 Pink Lady apples, peeled, cored, and cut into 1/2-inch wedges
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 teaspoon dried thyme
1/3 cup firmly packed light brown sugar
1 1/2 cups apple cider
1/2 cup beef broth
1/2 cup chicken broth
3 tablespoons softened unsalted butter mixed with 3 tablespoons all-purpose flour

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

Pink Lake Apple Pie Cake

Serves 6 to 8

6 medium-size apples, cored, peeled, and sliced
2 teaspoons ground cinnamon
2 tablespoons sugar
2 teaspoons fresh lemon juice
To make the apple mixture, toss together the apples, cinnamon, sugar, and lemon juice in a large bowl.

Batter:
1 1/2 cups (3 sticks) unsalted butter or margarine, melted
2 cups unbleached all-purpose flour
2 cups sugar
2 large eggs
1 1/2 cups pecan halves

1. Preheat the oven to 375°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray. Transfer the apples to the prepared pan.
2. To mix the batter, combine the melted butter, flour, sugar, eggs, and pecans, stirring until blended.
3. Pour over the apples and bake until the top is crisp and golden, and the apples are bubbling underneath, 45 minutes to 1 hour.
4. Serve the cake warm or at room temperature with unsweetened whipped cream or vanilla ice cream.

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

This week’s local produce and featured farms:

• Japanese Sweet Potatoes – Fresno Evergreen
• Siberian Kale – County Line Harvest
• Torpedo Onions – Tutti Frutti Farms
• Fennel – Tutti Frutti Farms
• Hinoa Kabu Turnips – County Line Harvest
• Purple Carrots – County Line Harvest
• Cara Cara Oranges – Friends Ranches
• Hass Avocado – Polito Family Farms

Farmer’s Choice:

• Red Onions – Schaner Family Farms
• Gold Nugget Tangerines – J.K. Thille Ranch
• Bearss Limes – Rancho Del Sol
• Cilantro – McGrath Family Farms

Farmers’ Market Box Recipes:

Super Bowl Guacamole

Serves 4 to 6:

4 Haas avocados, halved, seeded, and peeled
1/4 cup lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 cup finely chopped red onion
2 tablespoons finely chopped Jalapeno, seeded
1 cup chopped grape or pear tomatoes
1 tablespoon chopped cilantro
1 clove garlic, minced
Tortilla chips for dipping

1. In a bowl, mash the avocado, add the remaining ingredients, and gently combine. Taste for seasoning and adjust using more lime juice, salt, or pepper. Spritz the guacamole with some water and cover with plastic wrap. The water spritz will keep the guacamole from turning dark for about 4 hours.
2. If you have leftover cut avocados, spritz them with water, and cover with plastic wrap and refrigerate.

Roasted Vegetable Guacamole

Serves 6:
This recipe came from the avocado growers in San Diego county for the Taste of the NFL when the Super Bowl was played here. If you are looking for a new twist on the original, this one is delicious.

1 cup frozen corn kernels, defrosted or fresh cut from the cob
1 jalapeño, cut in half and seeded
2 cloves garlic
1/2 cup coarsely chopped onion
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large fully ripened avocados, peeled and pitted
2 tablespoons fresh lime juice
2 tablespoons bottled tomatillo salsa (Frontera brand is nice)
1/4 cup chopped fresh cilantro
6 shakes of Tabasco sauce
Tortilla chips for dipping

1. Preheat the oven to 400°F. Line a baking sheet with a silicone liner, parchment paper, or aluminum foil.
2. In a small bowl, toss together the corn, jalapeño, garlic, onion, olive oil, salt, and pepper. Spread the mixture over the prepared baking sheet and roast until the vegetables are lightly browned, 15 to 20 minutes.
3. Remove the roasted mixture from the oven and, when cool enough to handle, peel, and chop the jalapeño and squeeze the garlic from its skin.
4. In a medium-size bowl, mash the avocados with the lime juice. Stir in the roasted mixture, then add the salsa, cilantro, and Tabasco, stirring until blended.
5. Taste for seasoning, transfer to a serving bowl, and spritz the surface of the dip with water, press plastic wrap onto the dip. At this point, refrigerate for at least 4 hours to let the flavors develop and up to 12 hours.

Slow Cooker King Ranch Casserole

Serves 6 to 8:
This is a great recipe for the Super Bowl, serve garnished with sliced avocados and chopped red onion.

¼ cup (1/2 stick) unsalted butter
1 cup finely chopped red torpedo onion
2 cloves garlic, minced
1 jalapeno pepper, seeded, and finely chopped
½ teaspoon chili powder
¼ cup all-purpose flour
2 cups chicken broth
2 cups milk
Salt and pepper
1/2 cup finely chopped cilantro
4 cups cooked chicken, cut into bite sized pieces
2 cups sour cream
2 cups finely shredded mild cheddar cheese
2 cups finely shredded Monterey Jack cheese
Twelve 6-inch yellow or white corn tortillas, cut into strips, or roughly torn
Slice avocado and chopped red onion for garnish

1. Spray the inside of a 5 to 7-quart slow cooker with non-stick cooking spray or line the cooker with a slow cooker liner according to the manufacturers’ directions.
2. In a large skillet, melt the butter, and add the onion, garlic, jalapeno, and chili powder, sautéing for about 4 to 5 minutes, until the onions are softened and beginning to look translucent.
3. Remove ¼ cup of the mixture from skillet, and reserve, add the flour, and cook three minutes. Slowly add the chicken broth, and milk, and bring to a boil. Season the sauce with salt and pepper and add 1/4 cup of cilantro to the sauce. Set aside to cool.
4. In a mixing bowl, combine the reserved onion-chili mixture from the skillet, the chicken, sour cream, remaining cilantro, and one cup of each cheese, stirring to blend.
5. Spread some of the sauce on the bottom of the slow cooker, top with 1/3 of the tortillas, half of the chicken mixture, spread in an even layer, and some sauce. Continue to layer the ingredients ending with the sauce, and remaining cheese, cover and cook on low for 3 to 4 hours, until the
casserole is bubbling, and cooked through. Remove the cover and cook another 30 to 45 minutes. Serve on the warm setting.

Fennel and Orange Salad

Serves 4 to 6:

1 fennel bulb, wispy ends trimmed, and thinly sliced
4 to 5 cara cara oranges, peel and pith removed, sliced 1/2-inch thick
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
1/4 cup finely chopped cilantro or Italian parsley
Salt and pepper

1. Arrange the fennel and orange slices alternating slices on a serving platter.
2. Whisk together the oil, vinegar, and cilantro. Season with salt and pepper and pour over the fennel and oranges. Serve at room temperature.

Orange Cheesecake Bars

Serves 6:

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 orange 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 orange 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 Orange Syrup:

4 oranges, 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.

Tangerine Muffins

Makes 12:

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Greek style yogurt
2 teaspoon vanilla extract
1 egg, lightly beaten
1/4 cup butter, melted
2 tablespoons milk
1 cup diced peeled tangerine
1 tablespoon grated tangerine peel

1. Preheat the oven to 400 degrees, line 12 muffin tins with paper liners, or coat the inside and tops of the muffin tin with non-stick cooking spray.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, soda, and salt.
3. In a small bowl, combine the yogurt, egg, butter, and milk until smooth. Stir into the dry ingredients just until moistened. Stir in tangerine and peel.
4. Fill muffin tins two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack.

Tangerine Chipotle Chicken Wings

Serves 4 to 6:

2 tablespoons vegetable oil
1/2 cup finely chopped red onion
3 Chipotle chilies in adobo, finely chopped
1/3 cup tangerine juice
1 teaspoons grated tangerine zest
1/3 cup ketchup
1/3 cup chicken broth
3 pounds chicken wings or drummettes
3 tangerines, peeled and separated into segments, for garnish
1/4 cup finely chopped cilantro or Italian parsley for garnish

1. In a saute pan, heat the oil, saute the onion and chipotle for 2 minutes. Stir in the tangerine juice, zest, ketchup, and broth. Simmer for 5 minutes. Remove from the heat, and cool.
2. When the sauce is cooled, pour it into a large zip-lock bag, add the drummettes, seal the bag, and refrigerate for at least 4 hours or up to 24 hours.
3. Preheat the oven to 350 degrees, transfer the wings, and sauce to a baking dish and bake for 35 to 45 minutes, turning once, basting with the sauce, until the wings are glazed and cooked through (165 degrees on an instant read thermometer) Serve the wings garnished with tangerine segments and chopped cilantro.

Pistachio Lime Bars

Makes about nine 2-inch squares:

For the Crust:

1 cup flour
1/2 cup confectioners’ sugar
1/4 cup chopped pistachios
1/2 cup chilled unsalted butter, cut into small bits

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch square baking dish with non-stick cooking spray.
2. In a mixing bowl, using a pastry blender, cut the butter into the dry ingredients until the mixture is grainy.
3. Press the crust into the pan and bake for 20 minutes.

For the Filling:

2 large eggs
1 cup sugar
1/2 teaspoon baking powder
2 tablespoons flour
1/3 cup lime juice
1/3 cup shelled pistachios
confectioner’s sugar for garnish
1. In a mixing bowl, whisk together the eggs, sugar, baking powder, flour, and lime juice.
2. Pour over the hot crust and sprinkle the top evenly with pistachios.
3. Bake another 20 minutes, until the filling is set.
4. Remove from the oven and immediately cut the bars into squares. Sprinkle with confectioners’ sugar, and cool completely. The bars will keep in the refrigerator for up to 3 days. Serve at room temperature.

Bahn Mi Salad

Serves 4:

For the Pickled Vegetables:

¾ cup shredded carrots
1 cup shredded turnip
2 tablespoons unseasoned rice wine vinegar
2 tablespoons sugar
1/4 teaspoon kosher salt

In a bowl, combine all the ingredients, and toss to coat the vegetables. Cover and refrigerate. Drain before using.

For the Salad:

1 garlic clove
1 1/2 teaspoons fresh grated ginger
4 tablespoons fresh lime juice
3 tablespoons soy sauce
1/2 cup vegetable oil
2 tablespoons fish sauce
1 teaspoon Sriracha
1 tablespoon honey
1 bunch kale, tough stems removed and chopped into 1/2-inch ribbons
2 cups chopped romaine
3 cups shredded cooked chicken
1/4 finely chopped cilantro
1/4 cup toasted cashews, chopped
1 avocado, peeled, pitted, and sliced

1. In blender, combine the garlic, ginger, lime juice, soy sauce, vegetable oil, fish sauce, Sriracha, and honey. Blend until smooth. Cover and refrigerate for up to 5 days.
2. In a salad bowl layer, the kale, romaine, chicken, and the pickled vegetables.
3. Pour the dressing over the salad and toss to coat. Serve garnished with cilantro, cashews, and avocado.

Curried Sweet Potatoes

Serves 4:

1 tablespoon vegetable oil
1 tablespoon peeled and minced fresh ginger
2 cloves garlic, minced
3 tablespoons Thai red curry paste
1 pound Japanese sweet potatoes, peeled and cut into 1/2-inch cubes
One 15-ounce can chickpeas, drained and rinsed
One 13- to 14-ounce can full-fat coconut milk
1/2 cup water
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
One bunch kale, tough stems removed, and cut into 1/2-inch ribbons
2 tablespoons lime juice
Cooked Basmati rice for serving

1. In a large skillet, heat the oil, add the ginger and garlic, and cook, stirring, until fragrant, about 30 seconds. Stir in the curry paste and sauté for another minute.
2. Add the sweet potatoes, chickpeas, coconut milk, water, salt, and pepper and stir to combine. Bring the mixture to a simmer, cover, and cook until the sweet potatoes are tender and cooked through, about 15 minutes.
3. Stir in the kale and cook until just wilted, about 5 minutes. Remove from the heat and stir in the lime juice. Serve over rice if desired.

Tuscan Beans and Greens

Serves 6:

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

3 tablespoons extra virgin olive oil, plus more for serving
4 garlic cloves, minced
1 tablespoon finely chopped rosemary
1 bunch redbor kale, tough stems removed, and leaves chopped 1/2-inch wide
One 14.5-ounce can chopped tomatoes and their juices
Two 14.5-ounce cans cannellini or small white beans (your preference)
1 cup chicken or vegetable broth
Salt and pepper

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

Marinated Red Onions

Makes about 4 cups:

These onions are terrific on burgers, in sandwiches or wraps, as a garnish for salads, or on crostini.

2 large red 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. At this point, cover and refrigerate for at least 8 hours and up to 24 hours.
3. Drain the onions. At this point, you can cover and refrigerate up 5 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
• Blood Oranges – Polito Farms
• Baby Red Beets – Tamai Family Farms
• Collard Greens – Tamai Family Farms
• Broccolini – J.R. Organics
• Arugula – Tamai Family Farms
• Orange Carrots – Weiser Family Farms

Farmer’s Choice:

• Meiwa Kumquats – Rancho Del Sol
• Green Garlic – Black Sheep Produce

Farmers’ Market Box Recipes:

Roasted Beet and Blood Orange Salad

Serves 4 to 6

1 bunch red beets, tops removed (see save the greens)
1 Calcot onion, finely chopped
1/4 cup blood orange juice
3 tablespoons balsamic vinegar
1/3 cup extra virgin olive oil
Salt and pepper
1 bunch arugula, washed and spun dry
3 blood oranges, peel and pith removed, and segmented

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil. Put the beets onto the baking sheet and cover tightly with aluminum foil. Roast for 20 minutes (baby beets) 45 minutes (medium beets) 60 minutes (huge beets—baseball size).
2. While the beets are roasting, in a bowl, whisk together the vinegar, juice, sugar, garlic, and oil. Season with salt and pepper.
3. When the beets are cool enough to handle, slip off the skins and slice into 1/2-inch wedges and put into bowl with the Calcot onions.
4. In a small bowl, whisk together the orange juice, vinegar, and oil. Season with salt and pepper. Pour half of the dressing over the beets and onions tossing to coat.
5. Toss the arugula with some of the dressing, plate the arugula onto salad plates.
6. Top with some of the beets and onions, arrange the oranges around the outside of the plates, and drizzle with the remaining dressing.
7. Variation: this salad does well with garnishes of cheeses like goat cheese, blue cheese, or buratta.

Save the Greens

Serves 4

Beets give you an extra serving of healthy greens, remove the tough stems, and saute. If you don’t use the sautéed greens right away, they freeze beautifully, and can be added to soups, and sautés. They are delicious stirred into mashed potatoes and garnished with a bit of Parmigiano or your favorite cheese.
This method is terrific to sautéing any type of green from spinach to chard, to kale and collards.

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

Red Beet Chocolate 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.

Eat Your Greens Shakshuka

Serves 4 to 6

3 tablespoons olive oil
1 cup thinly sliced torpedo onion, using the red and tender green parts
3 garlic cloves, thinly sliced
Pinch red pepper flakes
1 bunch collards, tough stems removed, and leaves cut into 1/2-inch ribbons
Salt and freshly ground black pepper
⅓ cup half-and-half or heavy cream
8 large eggs
1 cup cotija cheese or queso fresco, crumbled
1 avocado, peeled, pitted, and thinly sliced for garnish

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

Slow Cooker Italian Wedding Soup

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

Serves 6:

For the Soup:

8 cups chicken broth
One bunch collards, tough stems removed, coarsely chopped
Parmigiano Reggianno cheese for garnish

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

Meat Balls:

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

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

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 coconut milk
1/4 cup finely chopped Italian parsley or cilantro
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 coconut milk, and parsley. Taste for seasoning and adjust using salt or pepper. Serve the soup warm.

Honey Thyme Carrots with Carrot Top Pesto

Serves 4

Carrot Top Pesto
Makes about 2 cups:

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

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

For the Carrots:

Serves 4:

2 tablespoons unsalted butter
1/2 cup chopped shallots
One bunch carrots, cleaned and cut into 1/2-inch pieces
1 tablespoon honey
1 teaspoon dried thyme
1/2 cup chicken broth
1/2 cup heavy cream
1/8 teaspoon ground nutmeg
Salt and freshly ground black pepper to taste

1. In a 12-inch skillet, melt the butter over medium heat, then add the shallots and carrots and cook, stirring, until the shallots begin to soften, about 3 minutes.
1. Add the honey and thyme and stir until the honey has coated the vegetables.
2. Gradually add the broth and simmer, uncovered, until evaporated by half, about 15 minutes.
3. Stir in the heavy cream and reduce the sauce by about half, another 10 minutes. Stir in the nutmeg and season with salt and pepper. Serve the carrots drizzled with a bit of the pesto.

Roasted Salmon with Blood Orange Salsa

Makes about 2 cups

For the Salsa:

2 blood oranges, peel and pitch removed, and finely diced
1/2 cup finely chopped red onion
1/2 cup finely chopped Italian parsley
1 jalapeno, seeded, and de-ribbed, finely diced
2 tablespoons extra virgin olive oil
3 tablespoons blood orange juice
Salt and pepper

1. In a mixing bowl, combine the orange, onion, parsley, jalapeno, oil, juice and stir to combine. Season with salt and pepper. Cover and refrigerate for at least 2 hours, or up to 1 week.

For the Salmon:

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

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

Blood Orange Upside Down Cake

Serves 8

1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
2 blood oranges, peel and pith removed, and sliced 1/4-inch thick

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

For the Cake:

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

1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, orange oil, if using.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 45 to 55 minutes until a skewer inserted into the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
7. Turn the cake out onto a serving platter and serve at room temperature.
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.

Crostini with Arugula Pesto

Serves 8

Crostini
Makes about 24 pieces

One baguette sliced into 1/2-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.

Arugula Pesto
Makes 1 1/2 to 2 cups:

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

1. In a food processor or blender, combine all the ingredients except the oil, pulsing to break up the nuts, and parsley.
2. With the machine running at 1/2 cup of the oil and add more if needed. This should be a paste, not a runny pesto. Season with salt and pepper if needed.
3. Remove from the machine and pour into an airtight container, spooning 1 to 2 tablespoons of the oil over the top of the pesto, to preserve its green color.
4. Refrigerate for up to 1 week, freeze for up to 3 months.
5. Cooks’ Note: The pesto is terrific on baguette slices, or tossed into pasta, or pasta salad, or potato salad. It’s also delicious as a crust on fish, or chicken, or add a bit more oil to it for a sauce for grilled steak.

Broccolini Frittata

Serves 4 to 6:

2 tablespoons extra virgin olive oil
1 garlic clove, minced
Pinch red pepper flakes
1 bunch broccolini, cut into 1/2-inch pieces (remove any tough stems)
Salt and pepper
6 large eggs
1/2 cup crumbled goat cheese
1/2 cup grated Parmigiano Reggiano

1. Preheat the oven to 350 degrees. In an ovenproof non-stick skillet, heat the oil, saute the garlic and red pepper flakes for 30 seconds, until fragrant.
2. Add the broccolini, and season with salt and pepper, sauteing until the broccolini is wilted.
3. In a bowl, whisk together the eggs, goat cheese and Parmigiano. Pour over the broccolini in the skillet and bake for 10 to 12 minutes until the frittata is set.
4. Allow to rest for 5 minutes, before cutting into wedges.

Pasta with Sausage and Broccolini

Serves 4 to 6:

1/2 pound bulk Italian sweet sausage
2 garlic cloves, minced
Pinch red pepper flakes
1/2 pound broccolini, cut into 1/2-inch pieces (any really tough stems removed)
1/4 cup vegetable or chicken broth
Salt and pepper
1 pound spaghetti or linguine, cooked 2 minutes short of al dente
1/2 cup grated Pecorino Romano, or Parmigiano Reggiano

1. In a large skillet, cook the sausage, breaking up any large pieces, until the sausage is no longer pink. Remove all but 2 tablespoons of fat from the pan.
2. Add the garlic and red pepper, and saute for 1 minute.
3. Add the broccolini, stir to mix in.
4. Pour in the broth, cover, and simmer for 2 to 3 minutes until the broccolini is tender. Season with salt and pepper.
5. Add the cooked pasta to the skillet and toss to combine. Add a bit of hot pasta water if needed to make a creamy sauce. Sprinkle with 1/2 the cheese and continue to toss the pasta until the sauce is creamy.
6. Plate the pasta, and garnish with the remaining cheese.

Garnet Yam Oven Fries with Come-Back Sauce

Serves 4 to 6:

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

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

Come Back Sauce
Makes about 1 1/2 cups:

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

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

Garnet Yam Hash

Serves 6:

4 slices thick cut bacon, finely diced
1 small yellow onion, small diced
3 cups diced garnet yams (about 1/3-inch dice)
1 cup vegetable or chicken broth
2 Tbs. unsalted butter
2 tablespoons chopped fresh parsley
1 Tablespoon maple syrup
2 teaspoons chopped fresh thyme
A few dashes Tabasco and salt
6 large eggs
1 1/2 cups shredded Gruyere cheese

1. Preheat the oven to 350 degrees. In a large oven-proof skillet over medium-high heat cook the bacon until it is crisp, about 4 minutes. Transfer the bacon to a bowl. Discard all but 1 Tbs. fat.
2. Add the onion and cook, stirring occasionally, until softened, about 2 minutes.
3. Add the sweet potatoes, broth, and butter to the onions.
4. Simmer, uncovered, until the sweet potatoes are just barely tender, about 6 minutes.
5. Meanwhile mix the parsley, maple syrup, thyme, and Tabasco with the bacon.
6. When the potatoes are barely tender, add the bacon mixture, cook over medium-high heat, firmly patting the hash down and then occasionally flipping, scraping the bottom of the pan with a metal spatula, and patting down again, until the broth has completely evaporated, and the hash is nicely browned, about 8 minutes (reduce the heat if the hash is browning too quickly).
7. Season to taste with salt, and hot sauce.
8. Carefully arrange the eggs on top of the hash, sprinkle the eggs with the cheese, and bake for 4 to 6 minutes until the eggs are set and the cheese is melted. Serve with additional Tabasco if desired.

Panna Cotta with Prosecco Kumquat Sauce

Serves 6:

2-1/2 cups Prosecco
2/3 cup honey
1/2 cup granulated sugar
3 slices peeled fresh ginger
1 cinnamon stick
1 teaspoon vanilla paste or extract
1 pound kumquats, thinly sliced and seeded

1. In a saucepan, bring the prosecco, honey, sugar, ginger, cinnamon, vanilla and Kumquats to a boil.
2. Simmer for 30 to 40 minutes, until the liquid is syrupy, and the kumquats are tender. Cool completely.
3. Serve over ice cream, cake, or panna cotta.

Vanilla Panna Cotta:

1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
1/2 cup sugar
Pinch of salt
1 1/2 teaspoons vanilla paste or extract
1 cup sour cream

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

Garlic Chive Ranch

Makes 2 1/2 cups:

1 cup mayonnaise
1/2 cup milk
1 tablespoon fresh lemon juice
1/4 cup packed chopped garlic chives
1 tablespoon parsley
2 leaves basil
Grated zest of 1/2 lemon (about 1/2 teaspoon)
1/2 teaspoon ground pepper
Salt
1. In a blender or food processor, combine the mayonnaise, milk, lemon juice, garlic chives, parsley, basil, zest, and pepper. Blend until pureed.
2. Pour into an airtight container, taste for seasoning, and add salt if necessary. Refrigerate for at least 4 hours before using.
3. This is a great topping for green salads, tomatoes, pasta salads, and potato salads, as well as a garnish for baked potatoes, or a dipping sauce for chicken wings.

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

• Amarosa Fingerling Potatoes – Weiser Family Farms
• Red Radishes – McGrath Family Farms
• Purple Carrots – County Line Harvest
• Rainbow Chard – McGrath Family Farms
• Shanghai Bok Choy – Fresno Evergreens
• Tango Tangerines – J.K. Thille Ranches
• Casper Kale – County Line Harvest
• Red Torpedo Onions – Tutti Frutti

Farmer’s Choice:

• Page Tangerines – Kens Top Notch Produce
• Blue Lake Green Beans – Tamai Family Farms

Farmers’ Market Box Recipes:

Fingerling Nachos

Serves 4

1 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
2. coat. Spread the potatoes into a 13-by-9-inch baking dish, and roast for 35 to 45 minutes until the potatoes are crispy.
3. Sprinkle with the cheese, and bake another 10 minutes, until the cheese is bubbling.
4. Serve the nachos garnished with sour cream, onion, and bacon if using. Serve with small plates.

Pizza-Pie Potatoes

Serves 4

1 pound Amarosa fingerling potatoes
3/4 cup extra virgin olive oil
4 garlic cloves, minced
2 teaspoons dried oregano
Salt and pepper
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.

Crudites with Caramelized Onion Dip

Serves 4

1 bunch red radishes, scrubbed and trimmed
1 bunch purple carrots, scrubbed, and trimmed
1/4 cup unsalted butter
1 tablespoon extra virgin olive oil
2 cups thinly sliced torpedo onions
1 teaspoon sugar
1/2 teaspoon dried thyme
Freshly ground black pepper
One 8-ounce package cream cheese, softened
1/2 cup sour cream

1. Arrange the radishes and carrots on a serving platter, cover and refrigerate until serving.
2. In a skillet, heat the butter and oil, add the onions, sugar, thyme, and pepper, and saute until the onions become golden brown—this may take 15 to 20 minutes.
3. Cool. In a bowl, cream together the cream cheese, sour cream, and the onion mixture. Season with salt and pepper. Refrigerate for at least 2 hours before serving with crudites.

Roasted Radishes

Serves 4

1 bunch red radishes, trimmed, and cut in half
1/4 cup extra virgin olive oil
Salt and pepper
1/4 cup finely chopped torpedo onions for garnish

1. Preheat the oven to 400 degrees, combine the radishes, oil, salt, and pepper in a 9-inch baking dish.
2. Roast for 15 to 20 minutes, until crisp/tender. Garnish with red torpedo onions.

Slow Cooker Portuguese Caldo Verde

Serves 6

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

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

Garlicky Swiss Chard

Serves 4

1/4 cup extra virgin olive oil
4 garlic cloves, sliced
1 bunch Swiss chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper

1. In a large skillet, heat the oil, saute the garlic cloves, until they are translucent, don’t allow them to brown.
2. Add the chard and toss in the garlic oil. Season with salt and pepper, and saute until the chard is wilted.
3. Remove the garlic cloves and serve.

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
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
1/2 cup thinly sliced red torpedo onion, on the diagonal
4 purple carrots, cut into matchsticks (about 2 cups)
1/2 cup chopped unsalted dry-roasted peanuts
2 tablespoons sesame seeds

1. Cook the linguine in boiling salted water until 2 minutes short of al dente. Drain and put into a large mixing bowl.
2. In a wok or large skillet, heat 2 tablespoons of the oil, swirl the garlic and ginger in the oil for 30 seconds, until fragrant.
3. Add the 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 and bok choy. Add the chicken, onions, and carrots, and toss to coat. Garnish the salad with chopped peanuts, and sesame seeds.

Kale and Potato Cakes

Serves 6

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

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

Tangerine Margaritas

Serves 4

Coarse salt
lime
8 ounces silver tequila
6 tablespoons fresh lime juice
6 tablespoons fresh tangerine juice
4 ounces orange liqueur
Ice

1. Rub the rims of 4 margarita glasses with the lime. Spread salt in a saucer and dip in the glass rims.
2. In a pitcher, mix together the tequila, juices and orange liqueur. Add ice and stir. Pour into the glasses and serve.

Spinach Salad with Tangerine Soy Vinaigrette

Serves 4

1/2 cup vegetable oil
2 tablespoons soy sauce
1/4 cup tangerine juice
2 tablespoons rice vinegar
3 tablespoons sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
1 pound baby spinach
1/4 cup thinly sliced torpedo red onion
3 tangerines, peeled and separated into segments

1. In a bowl, whisk together the oil, soy sauce, tangerine juice, vinegar, sugar, ginger, and garlic. Refrigerate for up to 5 days.
2. In a salad bowl, combine the spinach, onion, and tangerines.
3. Toss with some of the dressing and serve.

Green Bean and Smoked Mozzarella Salad

Serves 6

1 pound green beans, trimmed and cut into 1-inch pieces
1/2 cups olive oil
1/4 cup balsamic vinegar
1 teaspoon chopped fresh basil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup finely chopped red torpedo onion
1 cups smoked mozzarella cheese cut into matchsticks
1/2 cup pine nuts, toasted

1. Bring 4 quarts of salted water to a boil, add the beans, and cook for 3 minutes, drain thoroughly and season with salt and pepper. Put into a salad bowl to cool.
2. In a bowl, whisk together the oil, vinegar, basil, garlic, salt, and pepper.
3. When ready to serve, add the onion, mozzarella, and pine nuts to the beans in the salad bowl.
4. Toss with the dressing and serve.

Swiss Beans

Serves 4 to 6

1 pound green beans, ends trimmed, and cut into 1-inch pieces
2 tablespoons butter, melted
2 tablespoons all-purpose flour
2 tablespoons onion, finely chopped
1 teaspoon white sugar
1 teaspoon salt
2 cups sour cream
8 ounces Swiss cheese, coarsely shredded

1. Preheat the oven to 350 degrees and coat the inside of a gratin dish with non-stick cooking spray.
2. Bring 4 quarts salted water to a boil and cook the beans for 3 minutes. Drain thoroughly, and season with salt and pepper.
3. In a saucepan, stir 2 tablespoons butter, flour, onion, sugar, and salt together in a saucepan over medium heat; gradually stir in sour cream. Cook and stir mixture until hot, thickened, and smooth, about 4 minutes.
4. Add steamed green beans to the cream mixture.
5. Pour green bean-cream mixture into the prepared casserole dish, sprinkle with Swiss cheese.
6. Bake until cheese is bubbling, and topping is browned, about 20 minutes.

Pan Roasted Pork Tenderloin with Tangerine Chipotle Glaze

Serves 4

For the Glaze:

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

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

For the Pork:

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

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

Tangerine Curd

Makes about 2 cups

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

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

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

• Satsuma Tangerines – Regier Family Farms
• Red Tatsoi – County Line Harvest
• Black Kale – Tamai family Farms
• Kabocha Squash – The Garden Of…..
• White Cauliflower – Black Sheep Produce
• Thumbelina Carrots – County Line Harvest
• Baby White Turnips – County Line Harvest
• Japanese Sweet Potatoes – Her Produce

Farmer’s Choice:

• Sanguinelli Blood Oranges – Murray Family Farm
• Gem Avocado -J.K. Thille Ranches

Farmers’ Market Box Recipes:

Crudites with Carrot Top Pesto Dip

Serves 4

1 bunch baby carrots, scrubbed, tops removed
1 bunch baby turnips, scrubbed, tops removed
1 Cauliflower cored, and separated into florets
2 cups packed carrot tops, washed, 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
1/2 cup mayonnaise
1/2 cup Greek Style yogurt, or sour cream

1. Arrange the vegetables (and any others that you prefer) on a serving platter.
2. In the bowl of a blender or food processor, combine the carrot tops, garlic, pine nuts and cheese.
3. Pulse on and off to bread up the garlic and pine nuts.
4. With the machine running, add in the oil until a paste forms.
5. Transfer to a bowl, season with salt and pepper, whisk in the mayonnaise and yogurt, season with salt and pepper if needed and serve, or refrigerate for up to 5 days.

Miso Maple Glazed Roots

Serves 4

1/3 cup maple syrup
3 tablespoons white miso
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup vegetable oil
1 bunch baby carrots, tops removed and scrubbed
1 bunch baby turnips, tops removed and scrubbed
1 pound Japanese sweet potatoes, scrubbed, and cut pieces equal to the turnips and carrots
1/4 cup sesame seeds for garnish
2 scallions, thinly sliced on the diagonal for garnish

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

Tangerine Pudding Cake

Serves 6
This simple dessert makes its own sauce. As the cake cooks, it separates into cake on the top and sauce on the bottom. You can use any citrus that you love, this one is my favorite.

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

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

Red Tatsoi Salad with Warm Pecan Crusted Goat Cheese and Blood Orange Vinaigrette

Serves 4 to 6

For the Goat Cheese:

8 ounces goat cheese
1/2 cup finely chopped pecans

1. Preheat the oven to 425°F. and line a baking sheet with a silicone baking liner or parchment.
2. Mash the goat cheese in a small bowl with a fork until smooth.
3. Form the cheese into six 1 1/2-inch-diameter rounds.
4. Put the pecans on a small plate and press the goat cheese rounds into the nuts on all sides to coat.
5. Transfer the cheese to the baking sheet and bake until the nuts brown and the cheese softens, 8 to 10 minutes.

For the Dressing:

1 medium shallot, finely diced
1 tablespoon Dijon mustard
1/2 cup blood orange juice
2 teaspoons honey
3/4 cup grape seed or vegetable oil
Salt and pepper

1. In a mixing bowl, whisk together the shallot, Dijon, juice, honey, and oil.
2. Season with salt and pepper, the dressing will keep in the refrigerator for up to 4 days.

To Assembling the Salad:

One head red tatsoi washed and spun dry, and torn into bite sized pieces
Vinaigrette (see preceding recipe)
2 blood oranges, peel and pith removed, and sliced into 1/2 moons
Warm Goat Cheese rounds (see preceding recipe)

1. Arrange the tatsoi in a large salad bowl. Toss with some of the dressing, plate the salad, and arrange the orange slices on top of the salad.
2. Arrange a goat cheese round on the oranges, and drizzle with a bit more dressing before serving.

Seared Shrimp with Blood Orange Buerre Blanc

Serves 4

For the Buerre Blanc:

4 blood oranges
1/4 cup dry white wine
1 shallot, minced
2 tablespoons white-wine vinegar
12 tablespoons unsalted butter, cut into pieces
Salt and pepper

1. Zest 1 teaspoon of an orange, and squeeze ½ cup of juice. Cut away the peel and pith from the remaining oranges and cut out each segment. Chop the segments to measure 1/2 cup, and reserve 1 cup of whole segments.
2. In a small saucepan, bring the grapefruit juice, wine, shallot, and vinegar to a boil, and let the mixture reduce to about 1 tablespoon.
3. Reduce the heat to low and whisk in 1 tablespoon of butter at a time. You may wish to lift the pan from time to time to cool the sauce.
4. Add another tablespoon of butter before the previous piece has completely melted until you have used all the butter. Stir in the chopped fruit segments and season with salt and pepper.
5. If you wish, you may add some of the whole segments upon serving.
Cook’s Note: This is a delicious sauce to serve with any kind of grilled or roasted seafood. You can also substitute your favorite citrus here, grapefruit, lemon, lime all work well here.

For the Shrimp:

2 pounds U15 shrimp, peeled, deveined, and blotted dry
Salt and pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 tablespoon finely chopped chives for garnish

1. Season the scallops with salt and pepper.
2. Heat the oil and butter in a large skillet, over medium high heat, when the foam subsides in the pan, and the butter is hot, add the shrimp, and cook without moving them for 11/2 to 2 minutes.
3. Turn the shrimp and cook another 2 minutes until the shrimp just turn pink on each side.
4. Spoon some of the buerre blanc onto the plate, and top with the shrimp, sprinkling with a few chopped chives for garnish.

Crunchy Kale Salad

Serves 4 to 6

1 bunch black kale, tough stems removed, washed, spun dry and chopped
3 carrots, scraped and grated on the large holes of a box grater
1/4 cup finely sliced shallot, or torpedo onion
1/4 cup fresh lemon juice
1/2 cup extra virgin olive oil
Pinch red pepper flakes
1 teaspoon grated lemon zest
Salt and pepper
1/3 cup crumbled feta cheese
1/3 cup roasted sunflower seeds, or sliced almonds

1. In a salad bowl, combine the kale, carrots, and shallot.
2. In a mixing bowl, whisk together the lemon juice, oil, red pepper, and zest. Season with salt and pepper.
3. Toss the salad with the dressing. Allow to mellow at room temperature for 1 hour. When ready to serve, toss again with the feta and sunflower seeds.

Kabocha Squash and Kale Pasta

Serves 6

1 Kabocha squash
1/2 cup chopped onion
1/4 cup finely chopped sage
1 cup extra virgin olive oil
Salt and pepper
2 garlic cloves, minced
1 bunch black kale, tough stems removed and cut into 1/2-inch ribbons
Salt and pepper
1 pound shaped pasta like penne or rigatoni, cooked 2 minutes short of al dente, saving 1 cup of hot pasta water
1/2 cup milk or 1/2 and 1/2
1 1/2 cups shredded Asiago cheese

1. Microwave the squash for 3 minutes on high to soften the skin. Using a large cleaver or knife, cut the squash in half and remove the seeds. Cut the squash into wedges, peel, and dice all the squash. You will roast all the squash, but only use 1/2 of it, (the remainder can be frozen and used in the risotto recipe below)
2. Preheat the oven to 400 degrees, and line two baking sheets with silicone, aluminum foil or parchment.
3. Combine the squash with the onion, sage, and 2/3 cup of the oil. Season with salt and pepper.
4. Spread onto the baking sheets in one layer, and roast for 30 to 45 minutes until the squash is tender. Use one tray for the pasta recipe, save the rest for another recipe. It can be refrigerated for 4 days, or frozen for 3 months.
5. While the squash is roasting, heat the remaining oil in a skillet, add the garlic, and swirl in the pan for 30 seconds, until fragrant. Add the kale, saute until the wilted. Season with salt and pepper.
6. Add the milk, to the pan, and heat. When the pasta is cooked, drain, and add to a serving bowl. Add the squash, kale, and milk mixture, and 1/2 cup of the cheese, tossing to coat. Add more pasta water and cheese to make a creamy sauce if needed. Serve the pasta garnished with the remaining cheese.

Roasted Kabocha Risotto (Insta-Pot/Pressure Cooker)

Serves 4 to 6

2 tablespoons extra virgin olive oil
1/2 cup finely chopped sweet onion, such as Vidalia
6 sage leaves, thinly sliced
2 cups roasted Kabocha squash
1 1/2 cups Carnaroli or Vialone medium grain rice
1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
3 1/2 cups chicken broth
2 tablespoons unsalted butter
1/4 cup freshly grated Parmigiano-Reggiano cheese

1. Heat the oil in the in an Instapot or pressure cooker, add the onion, sage and squash, and sauté for 2 to 3 minutes, until the onion begins to soften.
2. Add the rice and stir to coat the grains.
3. Add the wine and bring to a boil.
4. Pour in the broth and stir to combine. Lock the lid in place and cook at high pressure for 5 minutes.
5. When the risotto is cooked, quick release the pressure, and remove the lid, tilt the pot away from you to avoid the escaping steam. Stir in the butter and the Parmigiano. Spoon the risotto onto plates and serve.
6. Cook’s note: For non-pressure cooked risotto, keep 4 1/2 cups broth simmering on the stove, adding ladles as the liquid evaporates. This should take 20 minutes until the rice is al dente.

Cauliflower with Capers, Raisins and Breadcrumbs

Serves 8 to 10

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

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

Baked Cauliflower and Goat Cheese Dip

Serves 6

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

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

Vegetarian Chili with Avocado Crema

Serves 6

3 tablespoons vegetable oil
1 cup finely chopped onion
2 cups chopped carrots
2 red bell peppers, cored, seeded, and finely chopped
1 Jalapeno pepper, cored, seeded, and finely chopped
4 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1/4 teaspoon cayenne pepper
1 (28-ounce) can diced tomatoes
3 (15- to 15.5-ounce) cans beans, such as pinto, black, kidney, cannellini, or garbanzo, drained and rinsed
2 cups chicken or vegetable broth
2 cups corn, either cut from the cob, or frozen and defrosted
2 avocados, peeled and pitted
1/4 cup cilantro or Italian parsley
1/2 cup sour cream
1/2 teaspoon salt
1 garlic clove
2 to 3 tablespoons lime juice
Salt and pepper
Garnishes: shredded cheddar cheese, chopped scallions, tortilla strips, chopped cilantro.

1. In a Dutch oven, heat the oil, and saute the onion, carrots, peppers, garlic, chili powder, cumin, oregano, and cayenne until the onion begins to soften. Sauteing the spice helps to release their oils and balance the flavor of the chili.
2. Add the tomatoes, beans, broth, and corn. Simmer the chili for 1 1/2 hours, season with salt and pepper.
3. While the chili is simmering, combine the avocados, cilantro, sour cream, salt, garlic, and lime juice in a food processor. Process the ingredients until they are smooth. Cover the crema with plastic wrap and refrigerate for up to 2 days.
4. When the chili is ready to serve, garnish with shredded mild cheddar cheese, scallions, or other garnishes suggested and the crema.

Avocado Hummus

Serves 4

2 ripe avocados, peeled, pitted, and coarsely chopped
One 14.5-ounce can chickpeas, rinsed, drained
1/3 cup tahini
1/4 lime juice
1 garlic clove
1 teaspoon salt
1/4 teaspoon ground cumin
1 cup packed cilantro leaves
1 tablespoon finely chopped jalapeno
2 tablespoons olive oil, plus more for garnish
1/4 cup finely chopped scallions for garnish
Pita chips for serving
Tortilla chips for serving

1. In a food processor, combine the avocado, chickpeas, tahini, lime juice garlic, salt, cumin cilantro and jalapeno. Process on and off to break up the chickpeas, with the machine running pour in the oil and process until smooth. Taste for seasoning and adjust using salt and pepper.
2. Transfer to a serving bowl, drizzle with a bit of oil, sprinkle with scallions, and serve with pit chips or tortilla chips.

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

This week’s local produce and featured farms:

• Cara Cara Oranges – Friends Ranches
• Spigarello – County Line Harvest
• Yellow Eight Ball Squash – J.R. Organics
• Fennel – Tutti Frutti Farms
• Torpedo Onions – Tutti Frutti Farms
• Bloomsdale Spinach – County Line Harvest
• Forno Beets – County Line Harvest
• Purple Sweet Potatoes – Fresno Evergreen

Farmer’s Choice:

• Fuyu Persimmons – Garcia Organics
• Honeynut Squash – J.K. Thille

Farmers’ Market Box Recipes:

Sicilian Orange and Fennel Salad

Serves 4

4 Cara Cara oranges, peel and pith removed, and sliced 1/2-inch thick
1 fennel bulb root end trimmed, wispy ends trimmed, and thinly sliced on a mandoline
1 or 2 torpedo onions, thinly sliced using the red part only
1/2 cup oil cured black olives, sliced, or pitted Kalamata olives
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
Salt and pepper

1. Arrange the oranges on a serving platter, mound the fennel and onions on the oranges, and sprinkle with the olives.
2. Whisk together the oil and vinegar, and season with salt and pepper. Pour over the salad and allow to mellow at room temperature for 1 hour before serving.

Spigarello Pizza with Buratta

Serves 4

One pound pizza dough, either store bought, or home made (see below)
1/4 cup semolina
1/4 cup extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch spigarello, washed, tough stems removed, and chopped
Salt and pepper
1 ball buratta

1. Preheat the oven to 425 degrees and coat a pizza pan with a thin coating of olive oil. Sprinkle with some semolina and roll the dough out to fit the pizza pan.
2. In a large skillet, heat the oil, and slow saute the garlic and red pepper flakes until it just begins to turn translucent.
3. Add the spigarello, season with salt and pepper, and saute until the spigarello is crisp/tender, about 3 to 4 minutes.
4. Spread the spigarello over the pizza crust. Using a serrated knife, cut burrata and place over the spigarello.
5. Bake the pizza for 10 minutes, or until the crust is crisp, depending on your oven it may take up to 15 minutes. Remove from the oven, and allow to rest for 5 minutes, before cutting into wedges.

Roberta’s Pizza Dough:

This recipe comes from Roberta’s pizzeria in Brooklyn. It’s delicious and I have made it numerous times during quarantine. It makes two dough balls, so you can freeze one and use the other.

Makes two 12-inch pizzas:

1 cup plus 1 tablespoon 00 Flour
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon fine sea salt
3/4 teaspoon active dry yeast
1 teaspoon extra virgin olive oil
scant 1 cup lukewarm water

1. Put the flour and salt into the bowl of an electric mixer fitted with the dough hook. Combine the yeast, oil, and water, stirring to blend. Pour into the flour and mix until the dough comes together about 2 minutes. (you can make the dough by hand if you don’t have a stand mixer) Let the dough rest for 15 minutes.
2. Knead the rested dough for 3 minutes, either with the dough hook or by hand.
3. Cut into 2 equal pieces and shape into balls.
4. Place on a heavily floured surface, and cover with a dampened cloth and let rise for 3 to 4 hours at room temperature or refrigerate for 8 to 24 hours. (if you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza)
5. Preheat the oven to 425 degrees and roll the dough into a 12-inch circle or rectangle.

Pickled Torpedoes

Makes about 3 cups:

These onions are addictive on burgers, tacos, tossed into salads, or served on bruschetta. They will keep in the fridge for about a week.

1 bunch torpedo onions, root end trimmed, and sliced 1/2-inch thick
3/4 cup red wine vinegar
1/2 cup sugar
1/2 cup vegetable oil
Pinch of red pepper flakes
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Combine all the ingredients in a glass bowl and stir to combine. Refrigerate for at least 4 hours, or up to 24 hours.
2. Drain the marinade and refrigerate for up to 7 days.

Cara Cara Pie

Serves 6
For the Crust:

1 1/2 cups graham cracker crumbs
4 tablespoons unsalted butter, melted
2 tablespoons sugar

1. Preheat the oven 350 degrees, coat the inside of a 9-inch pie plate with non-stick cooking spray.
2. Combine the crust ingredients and press evenly into the bottom and up the sides of the pan.
3. Bake for 10 minutes, remove from the oven.

For the filling

One 14-ounce can sweetened condensed milk
4 egg yolks
1/2 cup Cara Cara orange juice
2 cups heavy cream, whipped stiffly
Coarse sea salt, for garnish
1. While the crust is cooling (it doesn’t need to be cold), beat the egg yolks into the milk, then beat in the juice.
2. It is important to completely combine these ingredients. Pour into the shell and bake for 16 to 18 minutes until the filling has set.
3. The pie needs to be completely cold to be sliced. Serve with whipped cream and a sprinkling of sea salt.

8-Ball Squash Risotto

Serves 4:

For the Zucchini:

2 tablespoons butter or extra virgin olive oil
1/4 cup finely chopped shallot or onion
1 garlic clove, minced
Four 8-ball squash grated on the large holes of a box grater (or food processor)
Salt and pepper

1. In a skillet, heat the butter and saute the onion and garlic for 2 to 3 minutes until the onion is softened.
2. Add the squash, season with salt and pepper, and saute until the zucchini loses most of its moisture. Season with salt and pepper and set aside.
3. Do-Ahead: You can make this 2 to 3 days ahead of time, because the squash is so delicate, you add it at the last minute when you are making the risotto.

For the Rice:

4 tablespoons unsalted butter
1/4 cup finely chopped shallot or onion
1 1/2 cups Vialone, Carnaroli or arborio rice
1/2 cup dry white wine (NO CHARDONNAY)
4 to 5 cups chicken or vegetable broth, simmering on the stove top
Sautéed squash (see above)
1/2 cup grated Parmigiano Reggiano
Salt and pepper

1. In a wide saucepan, melt 2 tablespoons of butter, and saute the onion for 2 to 3 minutes until the onion is softened.
2. Add the rice, and toast in the butter and onion mixture.
3. Add the wine, and bring to a boil, stirring until the wine is almost evaporated.
4. Add the broth a ladleful at a time, stirring while waiting for the liquid to evaporate.
5. Continue to add the broth, at about the 20 minute mark, taste the risotto, the rice should be barely tender (it will continue to cook once you have removed it from the stove top)
6. Add the remaining butter, the reserved zucchini mixture and 1/2 of the Parmigiano. Season with salt and pepper and serve garnished with the remaining cheese.

Crab Stuffed 8-Ball Squash

Serves 4 to 6:
Leftover rotisserie chicken, or cooked salmon or other fish works in this dish.

1 1/2 pounds 8-ball squash
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 garlic clove, finely chopped
1/3 cup mayonnaise
1/2 cup panko
1 large egg, beaten
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
4 dashes Tabasco
1/2 teaspoon paprika
1/2 pound lump crab meat


1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
2. Cut off the top of the squash, and hollow out the squash, removing the flesh and chopping it.
3. In a skillet, heat the butter and oil, saute the garlic, and squash, until the squash begins to soften. Season with salt and pepper, and remove to a bowl, to cool.
4. Add the mayonnaise, panko, egg, Dijon mustard, Worcestershire, Tabasco paprika, and crab meat.
5. Re-stuff the squash and arrange in the prepared baking dish.
6. Pour 1/2 inch of water into the bottom of the casserole, bake the squash for 45 minutes, until the squash is tender, and the stuffing is golden brown. Allow to rest for 5 minutes before serving.

Forno Beet and Orzo Salad

Serves 4 to 6:

1 package orzo pasta, cooked 3 minutes short of al dente
1 bunch beets, tops removed
1/2 cup grated carrots
2 red torpedo onions, finely chopped using only the red part
1 cup finely chopped 8-ball squash finely chopped
1 cup crumbled feta cheese
1 cup olive oil
1/3 cup white wine vinegar
1 garlic clove, minced
2 tablespoons dill weed
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Put the pasta in a bowl and allow it to cool.
2. Steam the beets, until they are tender. When cool enough to handle, slip off the skins, and dice the beets. Add to the pasta in the bowl.
3. Add the carrots, onions, squash, and feta cheese.
4. In a small bowl, whisk together the oil, vinegar, garlic, dill, sugar, salt, and pepper.
5. Pour over the salad and toss to coat. Serve at room temperature.

Glazed Purple Sweet Potatoes

Serves 4

1 pound purple sweet potatoes, scrubbed, and cut into 1-inch lengths
1/4 cup canola oil
1 tablespoon butter, melted
1 teaspoon sesame oil
2 tablespoons white miso
1 tablespoon soy sauce (low sodium if available
2 tablespoons brown sugar
1 tablespoon water
1/4 cup thinly sliced red torpedo onions for garnish
1 or more tablespoons sesame seeds, for garnish

1. Preheat the oven to 400 degrees. Line a baking sheet with silicone, aluminum foil, or parchment.
2. Put the potatoes into a bowl, in another bowl, whisk together the oil, butter, sesame oil, miso, soy sauce, sugar, and water, and toss with the potatoes to coat.
3. Spread the potatoes onto the prepared baking sheet and roast for 20 minutes, turn the potatoes, and roast another 10 to 15 minutes until crispy.
4. Transfer to a serving dish, and sprinkle with the onions and sesame seeds.

Crustless Spinach Quiche

Serves 4 to 6

Bacon Wrapped Spinach Quiche:

Makes about 12:

12 slices thick cut bacon
2 tablespoons unsalted butter
1 torpedo onion, thinly sliced
1 bunch spinach, washed, spun dry and chopped
salt and pepper
1/8 teaspoon grated nutmeg
8 large eggs
1/2 cup heavy cream
2 1/2 cups grated Gruyere cheese (or imported Swiss)

1. Preheat the oven to 350 degrees, line a baking sheet with parchment, aluminum foil, or silicone. Put the bacon onto the baking sheet, and bake until the bacon has rendered its fat, but is not crisp. Drain on paper toweling.
2. Coat the inside of 12 muffin tins with non-stick cooking spray. Arrange the bacon in the muffin tins so that it lines the muffin tin. Set aside.
3. In a skillet, melt the butter, saute the shallot, for 3 to 4 minutes until the shallot is softened.
4. Add the spinach, season with salt and pepper, and nutmeg. Saute until the spinach is wilted.
5. Transfer to a bowl and cool completely.
6. In a mixing bowl whisk together the eggs, cream, and cheese. Add the cooled spinach and stir to combine. Using a portion scoop, scoop the mixture into the muffin tins inside the bacon ring.
7. Bake for 15 to 20 minutes, until puffed, set in the center and golden. Allow to rest for 5 minutes before removing from the muffin tins.

Honeynut Squash, Sausage and Pasta Bake

Serves 4 to 6

1 pound penne pasta, cooked 3 minutes short of al dente
1 honey nut squash, peeled, seeded, and cut into small dice
1 pound bulk Italian sausage
1 tablespoon chopped fresh sage
2 torpedo onions, finely chopped using the red part only
4 garlic cloves, minced
1 bunch spinach, tough stems removed, washed, spun dry and chopped
1/2 cup extra virgin olive oil
1/4 cup unsalted butter
1 cup half and half
2/3 cup freshly grated parmesan cheese
4 ounces whole milk mozzarella, cut into pieces

1. Put the cooked pasta into a bowl and set aside. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, parchment, or silicone.
3. In a bowl, combine the squash, sausage, sage, onions, garlic, spinach, and oil. Season liberally with salt and pepper.
4. Roast for 20 minutes until the sausage is cooked, and the squash is tender. Lower the oven temperature to 350 degrees.
5. Add the contents of the pan to the pasta, in the bowl.
6. Add the butter, half, and half, 1/3 of the Parmigiano, and toss to blend.
7. Turn into the prepared pan, and sprinkle with the remaining cheeses.
8. Bake covered with aluminum foil, for 30 minutes, uncover and bake for 20 minutes, until bubbling and golden brown. Allow to rest for 10 minutes before serving.

Honeynut Squash Spinach Gratin

Serves 6

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

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

Fuyu Persimmon Muffins

Makes about 24

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

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

Roasted Salmon with Fuyu Persimmon Salsa

Makes about 2 cups:

For the Salsa:

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

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

For the Salmon:

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

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

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

This week’s local produce and featured farms:

• Garnet Yams – Her Produce
• Broccoli – Suncoast Farms
• Tango Tangerines – J.K. Thille Ranches
• Hinoa Kabu Turnips – County Line Harvest
• Shanghai Bok Choy – Her Produce
• Rainbow Carrots – J.R. Organic
• Cilantro – J.R. Organics
• Persian Cucumbers – Dassi Farms
• Rainbow Chard – County Line Harvest

Farmer’s Choice:

• Gem Avocados – J.K. Thille Ranches
• Meyer Lemons – J.K. Thille Ranches

Farmers’ Market Box Recipes:

Asian Noodle Soup with Chicken and Bok Choy

Serves 6

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

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

Asian Chopped Salad

Serves 4

1 bunch Shanghai bok choy, root end trimmed, washed, spun dry and cut into 1/2-inch ribbons
2 medium rainbow carrots, shredded on the large holes of a box grater
2 scallions, finely chopped using the white and tender green parts
3 tangerines, peeled, and segmented
2 to 3 cups shredded cooked chicken
1/4 cup rice vinegar
2 tablespoons tangerine juice
3 tablespoons soy sauce
1 teaspoon grated ginger
1 garlic clove, minced
2 tablespoons sugar
1/2 cup vegetable oil
2 teaspoons sesame oil
2 teaspoons sesame seeds for garnish

1. In a salad bowl, combine the bok choy, carrots, scallions, tangerines, and chicken.
2. In another bowl whisk together the vinegar, juice, soy sauce, ginger, garlic, sugar, oil, and sesame oil. Taste for seasoning and adjust using more soy (for salt) sugar, or vinegar to balance the dressing.
3. Toss the salad with the dressing, and garnish with sesame seeds.

Sausage Minestrone

Serves 6 to 8

2 tablespoons olive oil
1 pound bulk Italian sweet sausage (or not, it’s not necessary, but adds lots of flavor or use finely diced pancetta)
1 cup finely chopped onion
2 garlic cloves, minced
3 ribs celery, coarsely chopped
3 rainbow carrots, coarsely chopped
6 leaves sage, thinly sliced
1/2 cup chopped canned plum tomatoes
1/2 cup red wine
1 bunch Swiss chard, tough stems removed, and cut into 1/2-inch ribbons
One 14.5-ounce can small white beans, rinsed and drained
1/2 cup chopped Parmigiano Reggiano rinds
4 cups chicken broth
2 cups beef broth
Salt and pepper
6 ounces cooked tortellini
1 cup finely shredded Parmigiano Reggiano cheese

1. In a large skillet, heat the oil, and sauté the sausage, onion, garlic, celery, carrots, and sage until the onion is translucent.
2. Add the tomatoes and wine and bring to a boil.
3. Add the chard, beans, Parmigiano rinds, and broth. Bring to a boil, and simmer for 1 hour until the chard is tender.
4. Taste for seasoning and adjust using salt and pepper. Add the tortellini and simmer another 5 minutes.
5. Serve the soup drizzled with some extra virgin olive oil and sprinkle with Parmigiano.

Crostini with Sautéed Greens and Fresh Buratta

Serves 8

For the Bruschetta:
1 baguette, sliced 1/2-inch thick
Olive oil
2 garlic cloves
1. Preheat the oven to 350 degrees and arrange the bread on baking sheets lined with a silicone baking liner, or parchment paper.
2. Drizzle oil over the slices and bake for 10 to 15 minutes until the bread is crisp. When the crostini are crisp, rub with the garlic clove. Allow to cool.
3. Do-Ahead: The bruschetta can be kept in zip lock bags overnight, or frozen for up to 1 month.

To Prepare the Bruschetta:
3 tablespoons extra virgin olive oil
3 garlic cloves, sliced
Red pepper flakes
1 bunch rainbow chard, washed, any woody stems trimmed, and chopped
Juice and zest of a lemon
Salt and pepper to taste
8 ounces burratta or fresh mozzarella cheese
Fleur de Sel

1. In a large skillet, heat the oil and sauté the garlic for 1 to 2 minutes, until translucent. Add the red pepper flakes, and broccoli rabe, and cook over medium-low heat, stirring occasionally. When the rabe is soft and tender, turn off the heat, add the lemon juice and zest, and gently toss. The broccoli rabe can be room temperature when served.
2. Spoon the broccoli rabe over the toasts. Cut the burrata and place on top of each toast, cut side up. Sprinkle with fleur de Sel and drizzle with olive oil.
3. You will have to prepare this just before serving but have the greens ready and cut the buratta. Serve with small plates to catch any drips.

Roasted Salmon with Tangerine Cilantro

Serves 6

1/2 cup extra virgin olive oil
1 tablespoon Old Bay Seasoning, or seafood seasoning
2 1/2 pound salmon filets
3 tangerines, peel and pith removed, segmented, and chopped
1/2 cup chopped white onion
1/2 cup chopped cilantro
2 tablespoons finely chopped Jalapeno pepper
Pinch red pepper flakes
1/4 cup tangerine juice
1 garlic clove, minced
1/4 cup extra virgin olive oil

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

Pan Roasted Pork Tenderloin with Tangerine Chipotle Glaze

Serves 4

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

1. In a saucepan, heat the oil, saute the shallot, garlic, chipotles, and cilantro for 2 minutes.
2. Add the sugar, juice, zest, and cornstarch.
3. Bring to a boil, whisking until thickened. Taste for seasoning adding salt and pepper if necessary.
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.

Chipotle Hasselback Garnet Yams

Serves 4

1/2 cup unsalted butter, melted
1/4 cup extra virgin olive oil
4 garlic cloves, minced
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 chipotle chilis in adobo, finely chopped
1 cup crumbled cotija cheese
1/4 cup finely chopped cilantro for garnish

1. Preheat the oven to 400 degrees and line a baking sheet with silicone, aluminum foil, or parchment.
2. Put the potatoes onto a cutting board and cut slits 1/8 to 1/4-inch apart down the potato, but not cutting through the bottom of the potato.
3. Arrange the potatoes onto the baking sheet.
4. In a bowl, combine the butter, oil, garlic, salt, pepper, and chilies.
5. Brush the potatoes with the garlic butter and bake for 30 minutes. At this point the potatoes will have fanned out a bit, make sure to baste them liberally with the garlic butter, getting down into the cracks.
6. Sprinkle the cheese over the potatoes and bake another 20 to 30 minutes until the potatoes are crispy and the cheese is golden brown.
7. Serve these hot garnished with cilantro.

Chicken Piccata

Serves 6

6 skinless boneless chicken breast halves
Salt and pepper
3 tablespoons unsalted butter, room temperature
1 1/2 tablespoons all-purpose flour
Additional all-purpose flour
3 tablespoons olive oil
1/2 cup dry white wine
1/4 cup fresh lemon juice (depending on the acidity, you may need up to 1/2 cup)
1/4 cup canned low-salt chicken broth
1/2 cup drained capers
1/2 cup chopped fresh parsley

1. Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper.
2. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth.
3. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.
4. Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 2 to 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.
5. Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes.
6. Stir in capers, parsley and remaining 2 tablespoons butter.
7. Season sauce to taste with salt and pepper. Add the chicken back to the sauce and turn in the sauce. Serve the chicken over orzo pasta, napping with some of the sauce.

Meyer Lemon Salsa

Makes 2 cups

1 pound Meyer lemons, peel and pith removed, segmented, and chopped (you need at least 1 1/2 cups)
1 European cucumber, finely diced
1/8 teaspoon red pepper flakes
1/4 cup finely chopped red onion
1/2 cup extra virgin olive oil
1/4 cup finely chopped Italian parsley
2 tablespoons finely chopped oregano
Salt and pepper

1. In a bowl, combine all the ingredients, seasoning liberally with salt and pepper. Refrigerate the salsa for up to 1 week. Serve alongside grilled poultry, seafood, or lamb.

Meyer Lemon Blueberry Bread Pudding

Serves 8

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


1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a large bowl, whisk together the sugar, lemon zest, lemon oil, nutmeg, eggs, and heavy cream until blended. Add the bread to the bowl, pushing it down into the mixture to absorb the liquid. Add the blueberries and stir to combine. Pour into the prepared dish.
3. Do-Ahead: At this point, cover and refrigerate for at least 12 hours and up to 36 hours. Bring to room temperature before continuing.
4. 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.

Miso Maple Roasted Turnips

Serves 2

One bunch turnips, greens trimmed, scrubbed, and cut into 1-inch lengths
1/3 cup maple syrup
3 tablespoons white miso
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup vegetable oil

1. Preheat the oven to 400 degrees, line a baking dish with silicone, aluminum foil, or parchment. Combine the turnips with the remaining ingredients and spread onto the baking sheet.
2. Roast for 10 minutes, turn, and roast another 5 minutes until tender. Serve warm.

Save the Greens

Serves 4

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

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

Bahn Mi Meatballs with Turnip and Cucumber Slaw

Serves 6

Instead of the typical sandwich, make these delicious meatballs and then serve on a bed of turnip and bok choy slaw.

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

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

For the Slaw:
1 1/2 cups julienned turnip
2 rainbow carrots scrubbed, and cut into julienne
2 cups julienned Persian cucumber (skin on)
1/4 cup finely chopped cilantro
1 green onion, finely chopped on the diagonal, using the white and tender green parts
1/4 cup rice vinegar
1/4 cup sugar
1 teaspoon fish sauce

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

Lemon Cucumber Dip

Makes about 4 cups

2 cups Greek yogurt
2 tablespoons olive oil
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
3 tablespoons dill, chopped
1/4 cup finely chopped chives
4 Persian cucumbers, finely chopped
freshly ground black pepper
1 cup crumbled feta cheese In a mixing bowl, combine the yogurt, oil, zest, lemon juice, dill, chives, cucumbers, and feta. Season with salt and pepper. Refrigerate for at least 2 hours and serve with pita chips and crudités.

Cold Avocado and Cucumber Soup

Serves 4 to 6

2 ½ cups plain yogurt (not Greek)
2 cups half and half
1 ½ avocados, finely diced
2 cups cucumbers, peeled, seeded, and diced
1 tablespoon grated onion
1 cup cold chicken broth
Fresh chives
Crisp crumbled bacon for garnish
Toasted, chopped almonds for garnish

1. In a large bowl, combine the yogurt, and half and half.
2. Stir in the avocadoes, cucumbers, onion, and chicken broth. Refrigerate for at least 4 hours.
3. Serve chilled, garnished with chives, bacon, and almonds.

Guacamole

Serves 4

2 large fully ripened avocados, peeled and pitted
1/2 cup diced fresh tomato
1 clove garlic, mashed
2 teaspoons lemon or lime juice
1 scallion (white and tender green parts), chopped
1 tablespoon salsa of your choice
1/2 cup sour cream
1. In a medium-size bowl, mash the avocado with a fork. Fold in the tomato, garlic, lime juice, scallion, and salsa, stirring to blend. Spread the sour cream over the top of the guacamole.
2. Do-Ahead: At this point, cover tightly with plastic wrap and refrigerate for at least 2 hours and up to 8 hours.
3. When ready to serve, stir the sour cream into the guacamole and serve with white, yellow, and blue corn tortilla chips for dipping.

Broccoli Mac and Cheese

Serves 6

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

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

Limoncello Tiramisu

Serves 8 to 10

For the Lemon Curd:
1 cup sugar
6 large eggs
1/2 cup fresh lemon juice
1/4 cup Limoncello
1/2 cup (1 stick) cold butter, cut into 1/2-inch cubes

1. In a saucier, over medium heat, whisk together the sugar, eggs, and lemon juice, and cook, whisking constantly until the lemon curd comes to a boil.
2. Remove from the heat, stir in the Limoncello, and whisk in the butter a bit at a time. Push the lemon curd through a sieve into a clean bowl and press plastic wrap into the lemon curd. Allow to cool completely.
3. The lemon curd will keep in the refrigerator for up to 5 days or freeze for up to 3 months.
4. If you prefer to buy lemon curd, I recommend the Stonewall Kitchens brand—you will need at least 3 cups.

For the Mascarpone crème:
3 cups heavy cream
1/2 cup sugar
1 1/2 cups mascarpone cheese

1. In the bowl of an electric mixer, fitted with a whisk, beat together the heavy cream and sugar, until stiff peaks form.
2. Add the mascarpone and beat together until blended. Refrigerate until ready to use.

For the Limoncello Brushing Liquid:
1 cup Limoncello
1/3 cup water

1. Blend the Limoncello and water and set aside.

Assembly:
4 packages of Italian lady fingers (these are hard, not soft)
Lemon curd (see previous recipe)
Mascarpone crème (see previous recipe)
Limoncello brushing liquid

2. Dip the lady fingers into the limoncello liquid, and line a 13-by-9-inch pan.
3. Spread with a thin layer of lemon curd. Top with mascarpone crème, and repeat with lady fingers, ending with mascarpone crème. You should have at least 2 layers—maybe 3—depending on the lady fingers.
4. Cover and refrigerate overnight. Serve chilled.

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

• Purple Sweet Potatoes – Fresno Evergreen
• Celery – J.R. Organics
• Blue Lake Green Beans – Tamai Family Farms
• Yu Choy Cabbage – Fresno Evergreen
• Yellow Baby Carrots – J.R. Organincs
• Satsuma Tangerines – Murray Family farms
• Chiogga Beets – Tamai Family Farms

Farmer’s Choice:

• Grape Cherry Tomatoes – J.R. Organics
• Shinko Asian Pears – Lee Family Farms

Farmers’ Market Box Recipes:

Satsuma Trifle

Serves 6 to 8
This is a great make-ahead dessert, it’s best made in a glass bowl so you can see the layers, but a 13-by-9-inch baking dish will do well, too.

2 tablespoons fresh orange juice
2 tablespoons water
1/4 cup Grand Marnier or another orange liqueur
One 16-ounce frozen pound cake, defrosted and cut into 1/2-inch-thick slices
1 1/2 cups raspberry jam
1 pound satsuma tangerines, peeled, and cut into segments
1 recipe Vanilla Custard flavored with 1/4 cup Grand Marnier, orange, or tangerine juice (see below)
2 cups heavy cream
1/3 cup slivered almonds, toasted, for garnish

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

Vanilla Custard:

Add 1/4 cup Grand Marnier or orange juice to the custard for the trifle

1/3 cup sugar
1/4 cup cornstarch
3 cups whole milk
6 large egg yolks
2 teaspoons vanilla paste or extract

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

Frozen Tangerine Crush Cocktails

Serves 4

1 cup crushed ice
1 1/2 cups tangerine juice
6 ounces vodka
4 ounce grand Marnier (or another orange liqueur
One 12-ounce can lemon-lime soda like sprite or 7UP
Tangerine twist for garnish
a sprig of fresh mint

1. In a blender, combine the ice, tangerine juice, vodka, and Grand Marnier. Blend until pureed. Pour 1/2 cup of the mixture into a glass and top off with soda.
2. Garnish with a twist of tangerine peel or fresh mint.

Tangerine Pecan Cake with Cream Cheese Frosting

Serves 8 to 10

3 large eggs, beaten
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla paste or extract
1 cup segmented, chopped tangerines
2 cups chopped ripe bananas (about 3 bananas)
1 cup chopped pecans, toasted
3 cups all-purpose flour, plus more for pans
2 cups granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon


1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In the bowl of an electric mixer, combine the eggs, oil, and vanilla.
3. Add the remaining ingredients and beat until just combined.
4. Pour into the prepared pan and bake for 45 to 50 minutes until a skewer inserted into the center comes out clean. Allow the cake to cool completely, before frosting.

Cream Cheese Frosting:

One 8-ounce package cream cheese, softened
1/2 cup unsalted butter, softened
5 cups confectioners’ sugar
2 to 3 tablespoons tangerine juice to thin

1. In the bowl of an electric mixer, beat together the cream cheese and butter.
2. Add the sugar, a cup at a time, beating until smooth.
3. Add tangerine juice to flavor and thin the frosting. Frost the cooled cake.

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

Yakisoba

Serves 6

6 ounces dried Chinese egg noodles, or 10 to 12 ounces fresh
1 tablespoon sesame oil
3 tablespoons peanut oil
2 tablespoons minced ginger
2 garlic cloves, minced
1 bunch Yu Choy cabbage, thinly sliced
2 carrots, shredded
2 to 3 tablespoons soy sauce
2 teaspoons Worcestershire sauce
2 tablespoons mirin
Few drops Tabasco sauce, or to taste
3 scallions, finely chopped, using the white and tender green parts

1. If you are using dried noodles, cook according to the package directions, and drain.
2. In a wok or large skillet, heat the sesame oil, and peanut oil. Swirl the ginger and garlic in the oil for 30 seconds, until fragrant.
3. Add the Yu Choy and carrots, and saute until the Yu Choy is wilted.
4. Add the soy sauce, Worcestershire, Mirin, and tabasco, stirring to blend.
5. Add the cooked (or fresh) noodles and toss to coat. Add the scallions and serve.

Cheddar Green Bean Casserole

Serves 6

1/2 pound green beans, ends trimmed
1/2 c. fresh breadcrumbs
2 tbsp. olive oil
2 green onions
1 1/2 teaspoons corn starch
1/2 cup chicken or vegetable broth
1 1/2 cups. whole milk
ground nutmeg
1 cup shredded sharp white cheddar cheese
1/4 c. Parmesan 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 small bowl, combine the breadcrumbs, oil, and onions, and set aside.
3. Bring 4 quarts of salted water to a boil and cook the beans for 2 minutes. Drain thoroughly and season with salt and pepper. Set aside.
4. In a saucepan, whisk together the corn starch and broth, gradually add the milk, and whisk until bubbling. Season with nutmeg, salt, and pepper. Remove the pan from the heat, add the cheeses stirring to melt, and add the green beans.
5. Transfer the mixture to the prepared pan, and sprinkle with the bread crumb mixture.
6. Bake for 20 to 25 minutes until bubbling. Allow to rest for 5 minutes before serving.

Green Beans with Roasted Mushrooms

Serves 4

1/2 pound green beans, trimmed
Salt and pepper
1 pound mixed mushrooms (I like to use cremini, shitake and white) cleaned, and quartered
1/2 cup extra virgin olive oil
1/4 cup aged balsamic vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 teaspoon dried thyme

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone, or aluminum foil.
2. Bring 4 quarts of salted water to a boil, and cook the beans for 3 minutes, till crisp/tender. Drain thoroughly and season with salt and pepper. (The beans can be cooked ahead and reheated when you are ready to serve)
3. In a mixing bowl, toss together the remaining ingredients. Spread onto the baking sheet in a single layer.
4. Roast for 20 minutes until the mushrooms are golden. Toss the mushrooms with the reheated green beans.
5. There will be a lot of juice in the pan, so use a slotted spoon to transfer the mushrooms to the green beans. The mushrooms would make a great garnish roast beef at the holidays.

Braised Celery

Serves 4

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

Remove any tough outer ribs, and cut the celery in half lengthwise, and cut the halves in half crosswise.
Arrange the celery in a large Dutch oven, add the broth, and simmer, until the celery is tender, but not mushy, should take about 10 to 15 minutes.
Preheat the broiler.
Carefully remove the celery from the broth and arrange on a baking sheet lined with a silpat or parchment and sprinkle each celery quarter with the Parmigiano, and drizzle with extra virgin olive oil.
Broil the celery, until the cheese is bubbling and golden brown. Remove from the oven and serve warm.
Cook’s Note: the braising broth can be frozen and used for soups, stews, or sauces.
Cheese Note: I like Parmigiano in this dish, but if you prefer are sharper flavor use Pecorino Romano.

Crostini with Carrot Pesto

Serves 6
This recipe comes from La Planeta Estate in Menfi, Sicily, it pairs well with a crisp white wine such as Grecante.
For the Crostini

Makes about 24 pieces

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

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

For the Carrots

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

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

Carrot Top Pesto

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

1. In a food processor or blender, combine the carrot greens with the garlic, pine nuts, and cheese.
2. Pulse on and off to break up the garlic and nuts.
3. With the machine running, add the oil, until the mixture is a paste. Season with salt and pepper.
4. Refrigerate for up to 7 days or freeze for up to 6 months.
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, to top crostini and poultry.
Add a bit of vinegar or lemon juice to make a vinaigrette.

Honey Thyme Carrots

Serves 4

2 tablespoons unsalted butter
1/2 cup chopped shallots
One bunch carrots, cleaned and cut into 1/2-inch pieces
1 tablespoon honey
1 teaspoon dried thyme
1/2 cup chicken broth
1/2 cup heavy cream
1/8 teaspoon ground nutmeg
Salt and freshly ground black pepper to taste

1. In a 12-inch skillet, melt the butter over medium heat, then add the shallots and carrots and cook, stirring, until the shallots begin to soften, about 3 minutes.
1. Add the honey and thyme and stir until the honey has coated the vegetables.
2. Gradually add the broth and simmer, uncovered, until evaporated by half, about 15 minutes.
3. Stir in the heavy cream and reduce the sauce by about half, another 10 minutes. Stir in the nutmeg and season with salt and pepper.

Miso Maple Sweet Potatoes

Serves 4

1/3 cup maple syrup
3 tablespoons white miso
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup vegetable oil
1 pound Japanese purple sweet potatoes, scrubbed, and cut into 1-inch chunks
1/4 cup sesame seeds for garnish
2 scallions, thinly sliced on the diagonal for garnish

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

Roasted Beet and Tangerine Salad

Serves 6

One bunch beets, scrubbed, tops removed
1/4 cup rice vinegar
2 tablespoons tangerine juice
2 tablespoons sugar
1 garlic clove, minced
1/2 cup canola or vegetable oil
Salt and pepper
1 head Bibb lettuce, washed, spun dry and separated into leaves
2 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 and cover tightly with aluminum foil. Roast for 20 minutes (baby beets) 45 minutes (medium beets) 60 minutes (huge beets—baseball size).
2. While the beets are roasting, in a bowl, whisk together the vinegar, juice, sugar, garlic, and oil. Season with salt and pepper.
3. When the beets are cool enough to handle, slip off the skins and cut into 1/4-inch dice.
4. Toss the beets with some of the dressing.
5. Lay some of the lettuce onto plates, top with the beets, and some of the tangerines. Drizzle with additional dressing and serve. Toasted almonds or crumbled goat cheese make a nice garnish on top.

Beans and Greens

Serves 6

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

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

Slow Cooker Five Spice Poached Asian Pears

Serves 4
These make a nice garnish for roasted pork or poultry for the holidays. The syrup can be cooled and frozen, used in cocktails, or over ice cream.

½ cup (1 stick) unsalted butter, melted
1 ½ cups firmly packed light brown sugar
½ cup dry sherry
1 teaspoon 5 spice powder
1 cup pear nectar
8 firm pears, peeled, cored, and cut in half

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

Slow Cooker Red Wine Poached Pears

Serves 4 to 6

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

1. Combine the wine, port, brown sugar, and cinnamon in the insert of a 5 to 7-quart slow cooker.
2. Add the pears to the cooker, you will have to arrange them in layers, and spoon some of the sauce over the pears.
3. Cover and cook on high for 2 to 2 ½ hours, until the pears are softened. Uncover the slow cooker and allow the pears to come to room temperature.
4. Carefully remove them from the cooker and arrange them on a platter.
5. Strain the sauce into a saucepan, discarding any solids.
6. Bring the sauce to a boil, and boil for 5 to 10 minutes, until the sauce becomes syrupy. Spoon the syrup over the pears on the platter and serve at room temperature

Skewered Caprese

Serves 6 to 8

One basket grape tomatoes, washed and stemmed
8 ounce boccacini, drained
1 bunch basil, washed, spun dry, and thinly sliced
Salt and pepper
2/3 cup extra virgin olive oil

1. On 6-inch skewers, thread a tomato, boccacini, basil leaf and repeat one more time (you should have 2 of each on the skewer) Lay the skewer in a 13-by-9-inch baking dish and sprinkle with salt and pepper.
2. Drizzle with olive oil, cover and refrigerate for up to 24 hours. Remove from the refrigerator at least 2 hours before serving, roll the skewers in the oil, and serve.

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