Farmers' Market Box 2-25-2016

February 24, 2016 KellyH 0 Comments

This weeks local produce and featured farms: Carrots – Be Wise Ranch Rosemary – Rutiz Family Farms Baby Lettuce – Coastal Farms Limes – Koral’s Tropical Fruit Farm Spring Onions – Black Sheep Produce Vanilla Blood Oranges – Tom King Farms Fakir Radish – Black Sheep Produce Chiogga Beets – Be Wise Ranch Sunchokes – …

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Fresh Strawberry Tart

February 24, 2016 KellyH 0 Comments

Fresh Strawberry Tart Makes one 10-inch tart For the Tart Shell 1 1/4 cup all-purpose flour (plus more for rolling) 1/4 cup chilled unsalted butter, cut into bits Pinch salt 2 to 3 tablespoons ice water 1. Preheat the oven to 400 degrees, and coat the inside of a 10-inch tart pan with a removable …

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Cocktail Grapefruit Squares

February 24, 2016 KellyH 0 Comments

Cocktail Grapefruit Squares Serves 8 For the Crust 1/2 cup confectioner’s sugar 2 cups all-purpose flour 1 cup unsalted butter, chilled and cut into small bits Pinch salt 1. Preheat oven to 350 degrees, and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. 2. Put the sugar and flour into a …

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Lemon Dill Veloute

February 24, 2016 KellyH 0 Comments

Lemon Dill Veloute Makes about 3 cups 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 ½ cups stock (depending on your entrée—for the salmon, use a seafood stock or vegetable stock) 1 cup heavy cream Grated zest of one lemon 2 tablespoons fresh lemon juice ¼ cup chopped fresh dill Salt and pepper to …

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Salmon Wellington Stuffed with Crab and Asparagus

February 24, 2016 KellyH 0 Comments

Salmon Wellington Stuffed with Crab and Asparagus Serves 8 3 tablespoons unsalted butter 1 tablespoon olive oil 1 ½ teaspoon Old Bay Seasoning Eight 4 to 5-ounce salmon filets, skin removed 16 asparagus spears, trimmed to fit the length of the salmon filets, and the ends peeled ½ teaspoon salt 1/8 teaspoon freshly ground black …

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Classic Margarita

February 24, 2016 KellyH 0 Comments

Classic Margarita Makes 2 Celebrate (late) National Margarita Day (February 22) 1 lime, cut into wedges Coarse salt 4 ounces Tequila 2 ounces triple sec 2 ounces lime juice 1. Run the lime around the rim of 2 glasses. Dip the rim of the glass into the coarse salt and set aside. 2. In a …

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Chicken Cacciatore

February 24, 2016 KellyH 0 Comments

Chicken Cacciatore Serves 6 3 1/2 pounds bone-in chicken parts 2 teaspoons salt 1 teaspoon freshly ground black pepper 1/4 cup extra virgin olive oil One 1/2-inch thick slice pancetta, cut into fine dice, or 4 strips bacon cut into fine dice 4 garlic cloves, sliced 2 tablespoons finely chopped rosemary 1/3 cup red wine …

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Grilled Pork Tenderloin with Orange Rosemary Glaze

February 24, 2016 KellyH 0 Comments

Grilled Pork Tenderloin with Orange Rosemary Glaze Serves 4 For the Glaze 1 cup orange or tangerine juice 1 teaspoon grated orange or tangerine zest 1 tablespoon finely chopped rosemary 2 tablespoons brown sugar In a small saucepan, combine the ingredients, and bring to a simmer. Simmer for 5 minutes, until the glaze begins to …

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Tango Tangerine Granita

February 24, 2016 KellyH 0 Comments

Tango Tangerine Granita 1/4 cup granulated sugar 1 Tbs. finely chopped tangerine zest Salt 1/2 cup water 1 1/2 cups fresh tangerine juice, with pulp 1. In a small saucepan, stir together the sugar, zest, a pinch of salt, and water. 2. Bring to a boil over medium heat and cook, stirring, until the sugar …

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Raw Chiogga Beet Salad

February 24, 2016 KellyH 0 Comments

Raw Chiogga Beet Salad Serves 2 to 4 1 bunch chiogga beets, scrubbed, peeled, and cut into julienne 2 tablespoons finely chopped spring onion 2 tablespoons olive oil 2 tablespoons rice vinegar 2 tablespoons lime juice 2 teaspoons honey 1/4 teaspoon salt Pinch cayenne pepper 3 tablespoons finely chopped Italian parsley 2 tablespoons finely chopped …

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