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

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

Olive Oil Cake

Serves 8

2 cups all-purpose flour
1 3/4 cups sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cups extra-virgin olive oil
1 1/4 cups whole milk
3 large eggs
1 1/2 tablespoons grated orange zest
1/4 cup fresh orange juice
1/4 cup Grappa or brandy or Grand Marnier

1.Heat the oven to 350° F. Oil, butter, or spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)
2.In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and grappa or brandy. Add the dry ingredients; whisk until just combined.
3.Pour the batter into the prepared pan and bake for 1 hour, until the top is golden, and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
4.Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.

Tuscan Winter Soup

Serves 6 to 8

1/2 pound sweet Italian bulk sausage
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
1/2 cup finely chopped leek using the white part or onion
Pinch red pepper flakes
1 teaspoon finely chopped fresh rosemary (or sage)
1 bunch kale, tough stems removed, and cut into 1/2-inch ribbons
One 14.5-ounce can crushed tomatoes and their juice
One 14.5-ounce can small white beans, or cannellini beans, drained and rinsed
6 cups chicken or vegetable broth
1/2 cup ditali or other small pasta (small shells work here)
1/4 cup chopped rind from Parmigiano Reggiano
Salt and pepper
1/2 cup grated Parmigiano Reggiano for garnish

1.In a Dutch oven, cook the sausage until it is no longer pink, breaking up any large pieces. Add the oil, and saute the garlic, leek, red pepper and rosemary until fragrant and the leek is beginning to soften, about 2 minutes.
2.Add the kale, and saute tossing in the garlic oil.
3.Add the tomatoes, beans and broth, and bring to a boil.
4.Simmer the soup for 30 minutes until the kale is tender.
5.Add the ditali and the rind from the Parmigiano and simmer another 15 minutes until the pasta is cooked. Season with salt and pepper and serve the soup garnished with Parmigiano Reggiano.

Sautéed Greens

Serves 4

3 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch greens (kale, chard, collards, spinach—your choice)
1/4 cup chicken, vegetable broth or water
Salt and pepper

1.In a large skillet, heat the oil, and saute the garlic and red pepper until the garlic is translucent.
2.Add the greens and toss in the garlic oil to coat.
3.Add the broth, stir to blend, cover the pan, and simmer for 5 to 10 minutes until the greens are wilted.
4.Remove the cover, season with salt and pepper, and simmer until the liquid in the pan has evaporated.
5.The greens can be used as a side dish, or tossed with pasta, as a topping for bruschetta with some burrata or fresh ricotta.

Roasted Salmon with Green Garlic Aioli

Serves 4 to 6

1/2 cup extra virgin olive oil
1/4 cup Valencia orange juice
2 teaspoon Old Bay seasoning
2 1/2 pounds salmon filet

1.Preheat the oven to 400 degrees.
2.Pour the oil, orange juice, and Old Bay into a 13-by-9-inch baking dish.
3.Arrange the salmon in the pan and turn to coat in the oil mixture.
4.Roast for 10 minutes per inch of thickness, or until the fish reaches 155 degrees on an instant read meat thermometer. Remove from the oven and allow to rest for 5 minutes before serving with the aioli.

Makes abour 1 1/2 Cups

1 cup mayonnaise
2 tablespoons extra virgin olive oil
2 tablespoons chopped green garlic
2 tablespoons fresh orange juice
1 teaspoon grated orange zest
6 mint leaves, torn
Few drops Tabasco
Salt

1.In a blender or food processor, combine all the ingredients, except the salt. Process until smooth.
2.Taste for seasoning and adjust using more salt or Tabasco. Serve cold with the salmon.

Arugula Fennel Salad

Serves 4

1 bunch purple baby carrots, scraped, and thinly sliced on a mandoline
1 fennel bulb, wispy ends removed, and thinly sliced on a mandoline
1/3 cup chopped dill
1/3 cup olive oil
1 to 2 teaspoons finely chopped green garlic
2 tablespoons honey
1/3 cup orange juice
Salt and freshly ground black pepper
One bunch arugula, washed and spun dry
1/2 cup toasted pine nuts
1/2 cup feta cheese

1.In a salad bowl, combine the carrots with the fennel, and dill.
2.In a small bowl, whisk together the oil, garlic, honey and orange juice. Season with salt and pepper.
3.Pour some of the dressing over the fennel and zucchini. Toss to coat. And let stand at room temperature for 30 minutes.
4.Toss the arugula with the remaining dressing, add to the carrots and fennel, toss with the pine nuts and feta, and serve.

Grilled Flank Steak with Green Garlic Marinade

Serves 4 to 6

One 1 1/2 pound flank steak
1/4 cup red wine vinegar
1/2 cup soy sauce
2 tablespoons finely chopped green garlic
3 tablespoons honey
3 drops hot sauce (Tabasco or Franks, no Cholula)
1/3 cup vegetable oil
2 tablespoons sesame oil

1.Put the flank steak into a zip-lock bag. In a mixing bowl, whisk together the marinade ingredients, and pour over the steak. Seal the bag, and refrigerate for at least 4 hours, or overnight.
2.Drain the marinade, preheat the grill, and grill the steak 4 minutes on each side, until medium rare.
3.Allow to rest for 5 minutes before slicing against the grain into thin slices.

Pizza Pie Potatoes

Serves 6

1 pound Satina potatoes, scrubbed
3/4 cup extra virgin olive oil
2 tablespoons green garlic, 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 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.Brush 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.

Farro with Rainbow Chard

Serves 4

1 1/2 cup pearlized farro
1/4 cup extra virgin olive oil
2 garlic cloves minced
1/2 cup finely chopped red onion
Pinch red pepper
One bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1/2 cup grated Parmigiano Reggiano
1/2 cup toasted pine nuts

1.Bring 6 cups of salted water to a boil, add the farro, bring to a boil, and simmer for 15 to 20 minutes. Drain thoroughly put into a bowl and set aside.
2.In a large skillet, heat the oil, add the garlic, onion and red pepper, saute until the onion begins to soften.
3.Add the chard and toss until the chard wilts. Season with salt and pepper.
4.Add the chard to the farro and toss to combine.
5.Add the Parmigiano and toss again.
6.Garnish the Farro with the pine nuts.

Chard and Potato Bake

1 pound Satina potatoes, peeled and cut in half
4 tablespoons unsalted butter
1/4 cup whole milk
3 tablespoons extra virgin olive oil
2 tablespoons finely chopped green garlic
1 bunch rainbow chard, tough stems removed, and finely chopped
Salt and pepper
1 cup shredded sharp white cheddar cheese

1.Preheat the oven to 350 degrees, coat the inside of a 2-quart casserole dish with non-stick cooking spray.
2.Put the potatoes into water to cover and simmer for 15 to 20 minutes until tender. Drain thoroughly, and mash with the butter and milk.
3.While the potatoes are cooking, heat the oil in a large skillet, saute the garlic for 30 seconds till fragrant, and saute the chard for 3 to 4 minutes until just wilted. Season with salt and pepper.
4.Combine the chard and potatoes, season with salt and pepper and transfer to the prepared baking dish.
5.Sprinkle with the cheese and bake for 20 to 25 minutes until the cheese is golden brown. Allow to rest for 5 minutes before serving.
6.Cook’s note: you can vary the cheese on this, Parmigiano, Asiago, and Colby are all good choices here.

Black Bean, Corn and Salsa Dip

Serves 6

Two 15-ounce cans black beans, drained and rinsed
1/4 cup finely chopped green garlic
1/4 cup finely chopped red onion
2 cups fresh or defrosted frozen corn kernels
1/2 cup seeded and finely chopped red bell pepper
1 1/2 cups cherry tomatoes, cut in half
1 cup chopped ripe avocado
1/4 cup seeded and finely chopped Anaheim chile
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice
3/4 cup vegetable oil
1 chipotle chile in adobo, finely chopped
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper

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

Guacamole

Serves 4

2 large fully ripened avocados, peeled and pitted
1/2 cup diced fresh tomato
2 tablespoons finely chopped green garlic
2 teaspoons fresh lime juice
2 tablespoons finely chopped red onion
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.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.

Orange 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 orange juice
1 teaspoon grated orange 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 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.

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

Download The Specialty Produce App HERE
Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce
If you haven’t joined yet, you can order a bag for next week on our FMB page!