Farmers’ Market Box June 18th 2020

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This week’s local produce and featured farms:

Farmer’s Choice:

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Farmers’ Market Box Recipes

Curried Bok Choy Slaw

Serves 4 to 6
 
1 head bok choy, root end removed, washed, spun dry and sliced 1/4-inch tick
1 bunch baby purple carrots, tops removed, scraped, and thinly sliced
Few black kale leaves, washed, spun dry, tough stems removed, and sliced 1/4-inch thick
3 scallions, finely chopped, using the white and tender green parts
1/2 cup sugar
1/2 cup vegetable oil
1/2 cup red wine vinegar
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt
1/2 teaspoon dry mustard
1 teaspoon curry powder
Few drops Tabasco
1 cup finely chopped peanuts or cashews for garnish or 1/2 cup sesame seeds
 
1.     Put the bok choy, carrots, kale, and scallions in a large salad bowl. 
2.     In a mixing bowl, whisk together the sugar, oil, vinegar, lemon juice, Worcestershire, garlic salt, dry mustard, curry powder and Tabasco. 
Pour over the vegetables and toss to coat.  Cover and refrigerate for at least 2 hours, or up to 12 hours.  Re-toss the slaw, and garnish with peanuts, cashews, or sesame seeds.

Maple Glazed Salmon with Braised Bok Choy


Serves 4 to 6

For the Salmon
2 tablespoons unsalted butter or vegetable oil
1-2 tsp. chopped fresh ginger
1-2 garlic cloves, minced
1/4 cup fresh lime juice
½ cup maple syrup
½ cup soy sauce
2 1/2-pound salmon filets
 
1.     Melt butter in a small pan and saute the ginger and garlic until softened Add the lime juice, syrup, and soy sauce. Bring to a simmer and cook down for 10 minutes. Remove and let cool. At this point, it can be used as a marinade or a sauce.
2.     Preheat broiler or grill. Brush or spoon some of the marinade over the salmon fillets. Let sit for a few minutes, then broil or grill salmon to desired doneness. Heat the remaining marinade, if desired, to serve as a sauce with the salmon.
3.     Cook’s Note
:  Fish cooks to an internal temperature of 155 degrees, and a good rule of thumb is 10 minutes per inch of thickness of the fish.  If the fish is an uneven thickness (think a side of salmon) fold the thin part under, so that it will not overcook.  Another trick is to stack thinner pieces. 
 
For the Bok Choy
 
2 tablespoons vegetable oil
1 garlic clove, minced
1 teaspoon grated ging
1 spring onion, thinly sliced, using the white and tender green parts
1 bok choy, root end trimmed, cut into 1-inch pieces, washed, and spun dry
1/2 cup chicken broth
1/4 cup soy sauce
Sesame oil for garnish
Sesame seeds for garnish
 
1.     In a large skillet or wok, heat the oil, swirl the garlic and ginger in the oil for 30 seconds and add the onion, sautéing for 1 minute. 
2.     Add the bok choy and toss in the garlic/ginger oil. 
3.     Add the broth and soy sauce, simmer for 5 minutes, until the bok choy is tender. 
Serve the salmon on a bed of bok choy, drizzled with sesame oil and sesame seeds.

Chicken Salad with Chipotle Orange Ranch Dressing

Serves 6

For the Dressing
 
2 cups mayonnaise (low fat OK)
1/2 cup sour cream
2 tablespoons honey
3 chipotle chili peppers in adobo sauce, minced
1 teaspoon adobo sauce
3 tablespoons fresh orange juice
Grated zest of one orange
Grated zest of one lemon
½ teaspoon ground cumin
1 teaspoon dried oregano
¼ cup chopped fresh cilantro
 
1.     In a mixing bowl, whisk together the ingredients, cover and refrigerate for at least 2 hours, and up to 5 days. 
2.     This dressing is a great dip for crudités, topping for tacos, or as a dressing for seafood, pasta, or poultry salads. 
For the Salad
 
1 head romaine, washed, spun dry and cut into 1-inch ribbons
4 cups shredded cooked chicken or turkey (you can sub in leftover grilled fish, shrimp, or crab)
1 bunch purple baby carrots, tops removed, scraped, and thinly sliced
3 Valencia oranges, peel and pith removed, and cut into segments
Chipotle Ranch salad dressing (above)
 
1.     Put the romaine, chicken, purple carrots, and oranges into a salad bowl. 
2.     Toss with some of the dressing, and serve, with additional dressing on the side. 

Ceasar Salad

Serves 6
I’m including this recipe again, since the dressing is awesome, makes a great toss in with pasta or potato salad, or can be used as a dip for veggies or cooked shrimp. 
 
1 cup mayonnaise
1/2 cup sour cream
1/2 cup freshly grated Parmigiano Reggiano cheese
2 teaspoons fresh lemon juice
1 1/2 teaspoons anchovy paste
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 1/2 teaspoons freshly ground black pepper
1 head Romaine lettuce, washed and spun dry
1 cup shredded Parmigiano Reggiano
1 cup garlic croutons, either store bought or homemade
 
1.     In a mixing bowl, whisk together the mayonnaise, sour cream, Parmigiano, lemon juice, anchovy paste, garlic, Worcestershire, and pepper.  Cover and refrigerate at least 2 hours or up to 5 days. 
2.     Cook’s Note:
  If you would like to omit the anchovy paste, additional Worcestershire sauce will balance the flavor. 
Put the Romaine and half of the Parmigiano into a salad bowl.  Toss with some of the dressing, Add the croutons, and toss again, using more dressing if needed.  Garnish with the remaining cheese.

Eggplant Caponata

Serves 6
Caponata is a condiment served extensively in Sicily and some parts of southern Italy.  It is served alongside grilled and roasted seafood, meats, and poultry. 
 
1 pound, Chinese eggplants, stem ends trimmed
Salt
1/4 cup extra virgin olive oil
1 onion, chopped
3 ribs celery, chopped 1/2-inch pieces
1/2 cup tomato puree
1/4 cup red wine vinegar
2 to 3 tablespoons sugar
1/4 cup capers
1/4 cup chopped green olives
 
1.     Slice the eggplant into 1/2-inch thick slices, and then cut into 1/2-inch dice. Put the eggplant into a colander and sprinkle with salt. 
2.     In a large skillet, heat the oil, add the onion and celery, and saute until the onion begins to turn translucent. 
3.     Press any water out of the eggplant, and pat dry on paper towels. 
4.     Add the eggplant to the onions and celery, saute until the eggplant is golden brown. 
5.     Add the tomato, vinegar, and sugar. 
6.     Simmer for 5 to 7 minutes. 
7.     Add the capers and olives and keep warm until ready to serve.
8.     Caponata is better the next day, after the flavors get to know one another. 

Pasta Alla Norma

Serves 6
 
1 pound penne or farfalle, cooked 3 minutes short of al dente
1/4 cup extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1/2 cup finely chopped onion
1 pound eggplant, stem ends removed, and cut into 1-inch cubes
One 28-ounce can crushed tomatoes and their juice
1/4 cup finely chopped basil
2 tablespoons finely chopped Italian parsley
Salt and pepper
1 cup crumbled ricotta salata
 
1.     In a large skillet, heat the oil, saute the garlic, red pepper, and onion for 2 to 3 minutes until the onion begins to soften. 
2.     Add the eggplant and cook until the eggplant is golden brown. 
3.     Add the tomatoes and bring to a boil. Simmer for 10 minutes.
4.     Add the basil, and parsley.  Season with salt and pepper. 
5.     Add the pasta to the skillet and toss to coat.  Add 1/2 of the ricotta and toss again.
6.     Serve garnished with the remaining ricotta.

  Asian Spicy Pork and Eggplant

Serves 4
 
1/4 cup Mirin rice wine
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon black vinegar or balsamic vinegar
1 tablespoon chili garlic sauce
2 tablespoons vegetable oil
2 tablespoons minced garlic
1 tablespoon grated ginger
1/2 pound ground pork
3 cups Chinese eggplant, cut into 1/2-inch dice
2 scallions, finely chopped, using the white and tender green parts for garnish
4 cups steamed rice for serving
 
1.     In a mixing bowl, whisk together the rice wine, soy sauce, sugar, vinegar, and chili garlic sauce. Set aside.
2.     In a large skillet, heat the oil, and swirl the garlic and ginger for 30 seconds, till fragrant. 
3.     Add the pork, and saute until no longer pink, breaking up any large pieces. 
4.     Add the eggplant, and saute for 5 to 7 minutes, until browned. 
5.     Add the sauce, and saute another 2 minutes, until coated.  Serve garnished with scallions, and spoon over rice to serve.    

Summer Squash Casserole

Serves 4-6
2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup chopped torpedo onion
6 cups summer squash cut into 1 inch dice
One bunch rainbow chard, tough stems removed, cut into 1/2-inch ribbons
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
3 tablespoons all-purpose flour
2 cups whole or 2% milk
Two 3.5-ounce packages Boursin cheese, crumbled
 
1.     Preheat the oven to 350°F coat a 13 x 9-inch baking dish with nonstick cooking spray. 
2.     In a 12-inch skillet, over medium heat melts the butter and oil together, add the onion and cook, stirring, until softened, about 3 minutes. 
1.     Add the squash and cook another 3 minutes, stirring a few times. Stir in the chard, salt, pepper, and nutmeg and cook, stirring, until the mixture begins to lose some of its moisture, about 5 minutes.
2.     Add the flour, stir the flour into the squash mixture, and cook until absorbed, another 2 minutes.
3.     Add the milk and Boursin and stir until the mixture comes to a boil and the cheese has melted. 
4.     Transfer to the prepared dish.
5.     Do-Ahead:
At this point, you can let cool, cover, and refrigerate for up to 2 days. Bring to room temperature before continuing.
6.     Bake the casserole until the top is golden brown, about 30 minutes. Let rest 5 to 10 minutes before serving. 

Chocolate Zucchini Cake

Makes 1 9-inch Bundt
 
1/2 cup unsalted butter, softened
1/2 cup canola oil
1 3/4 cup sugar
2 large eggs
1 teaspoon vanilla paste
1/2 cup sour cream
3/4 cup unsweetened cocoa
2 1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon espresso powder
1 teaspoon salt
2 cups grated zucchini (about 4 medium)
1/2 cup chocolate chips
 
1.     Preheat the oven to 350 degrees and coat the inside of a 9-inch bundt pan with non-stick cooking spray.
2.     In the large bowl of an electric mixer cream together the butter, oil, and sugar, until the mixture is blended—it may look curdled.
3.     Add the eggs, vanilla, and sour cream, and stir until combined.  Add the remaining ingredients and beat on low speed until blended.  Transfer the batter to the prepared pan; bake for 45 to 55 minutes, until a skewer inserted into the center comes out clean.
4.     Remove the pan from the oven, transfer to a cooling rack and time for 10 minutes.  
5.     At the end of the 10 minutes, remove the cake from the pan, and allow to cool completely.    Serve the cake garnished with sifted powdered sugar. 

Baked Zucchini Chips

Serves 6
 
1 cup panko (Japanese breadcrumbs)
1/4 cup loosely packed fresh basil leaves
1/4 teaspoon salt
1/2 cup finely grated Parmesan cheese
1 pound zucchini, cut into 1/4-inch-thick rounds
1/4 cup olive oil
 
1.     Preheat oven to 400°, line a baking sheet with silicone, parchment, or aluminum foil.
2.     Process first 3 ingredients in a food processor 10 to 15 seconds or until finely ground.
3.     Stir together breadcrumb mixture and cheese in a medium bowl.
4.     Toss zucchini rounds with oil.
5.     Dredge zucchini, 1 round at time, in breadcrumb mixture, pressing gently to adhere.
6.     Bake 30 minutes or until browned and crisp. Serve hot.

Orange Bars

Makes about 12
 
1 cup all-purpose flour
3 tablespoons confectioners’ sugar
1/4 teaspoon salt
1/3 cup unsalted butter
1cup granulated sugar
2 large eggs
2 teaspoons grated orange zest
2/3 cup orange juice
2 tablespoons all-purpose flour
1/4 teaspoon salt
Powdered sugar
 
1.     Preheat oven to 350 degrees coat an 8x8x2-inch baking pan with non-stick cooking spray.
2.     In a mixing bowl stir together the 1 cup flour, the 3 tablespoons powdered sugar, and the 1/4 teaspoon salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press mixture evenly and firmly into the bottom of the prepared pan. Bake about 15 minutes or until light golden around the edges.
3.     In a medium bowl whisk together the granulated sugar, eggs, orange peel, orange juice, flour, and the 1/4 teaspoon salt. Pour orange mixture over the hot crust.
Bake for 20 to 25 minutes or until set. Cool completely in pan on a wire rack. Dust bars with powdered sugar

Minestrone Soup

Serves 6 to 8
 
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
3 ribs celery, chopped, using the leaves
One bunch baby carrot, scrubbed and finely chopped
1/4 cup canned crushed tomatoes
1/2 cup white wine
1 tablespoon finely chopped rosemary
8 cups chicken or vegetable stock
2 cups cauliflower florets
2 medium zucchini ends trimmed, cut in half lengthwise and cut into 1/2 moons
One bunch rainbow chard, tough stems removed, and leaves cut into 1/2-inch ribbons
One 14.5-ounce can garbanzo or small white beans, rinsed and drained
Rinds from Parmigiano Reggiano
Salt and pepper
 
1.               In a Dutch oven, heat the oil, saute the onion, celery, and carrots, until the onion begins to soften.  Add the tomatoes, wine, and rosemary, and bring to a boil, to evaporate the wine. 
2.               Add the stock, cauliflower, zucchini, chard, beans, and rinds if using. 
3.               Bring to a boil, cover, and simmer for 1 hour, stirring occasionally. 
4.               Season with salt and pepper and serve garnished with additional Parmigiano and a drizzle of olive oil. 

Chard and Corn Gratin

Serves 4 to 6
A great side dish to serve with grilled entrees, it can be served right out of the oven, or at room temperature.
 
2 tablespoons extra virgin olive oil
One 1/2-inch thick pancetta, finely chopped
2 garlic cloves, minced
2 torpedo onions, finely chopped
1 bunch Swiss chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
2 cups corn, either fresh cut from the cob, or frozen and defrosted
4 large eggs
½ cup milk
1/2 cup finely shredded Gruyere cheese
1/4 cup grated Parmigiano Reggiano
 
1.     Preheat the oven to 350 degrees, coat the inside of a 2-quart gratin dish with non-stick cooking spray.
2.     In a large skillet, heat the oil add the pancetta, and saute till the pancetta is crisp. 
3.     Add the onion and garlic, saute for 2 to 3 minutes, add the chard, and saute till the chard is wilted.  Season liberally with salt and pepper.  Add the corn and toss to coat.  Transfer to the prepared baking dish. 
4.     In a bowl, whisk together the eggs and milk.  Pour over the chard mixture. 
5.     Sprinkle with the cheeses, and bake for 30 to 35 minutes, until the eggs are set. 
6.     Remove from the oven, and allow to rest for 5 minutes, before serving. 

Caramelized Onion Kale Bread Pudding

Serves 4 to 6
 
2 cups day old bread, cut into cubes
1/4 cup extra virgin olive oil
1/4 cup unsalted butter
1 bunch torpedo onions, thinly sliced, using the red and tender green parts
2 garlic cloves, minced
2 teaspoons sugar
1 bunch kale, tough stems removed, cut into 1/2-inch ribbons
Salt and pepper
4 large eggs
1 cup heavy cream
1 cup shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano
 
1.     Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. 
2.     Line a baking sheet with parchment, aluminum foil, or silicone.  Arrange the bread on the baking sheet in one layer, and drizzle with the oil.  Toss to coat the bread.  Bake for 10 to 15 minutes, until the cubes are crispy.  Cool and transfer to a large mixing bowl.
3.     In a large skillet, heat the butter, and saute the onions, garlic and sugar until the onions begin to caramelize.
4.     Add the kale, and saute until the kale is wilted.  Season with salt and pepper.  Transfer to the bowl with the toasted bread. 
5.     In another bowl, whisk together the eggs and cream.  Pour over the bread mixture and toss to coat. 
6.     Transfer to the prepared dish. 
7.     Sprinkle with the cheeses, and bake for 35 to 40 minutes, until the pudding is set, and the cheeses are golden brown.  Allow the pudding to rest for 10 minutes before serving. 
8.     Variation:  Coat the inside of 12 muffin tins with non-stick cooking spray, and pack with the kale mixture.  Bake for 20 to 25 minutes until set. 
 

Steamed Potatoes with Blue Cheese Butter

Serves 4
 
1 pound white cascade potatoes, scrubbed
1/2 cup unsalted butter, softened
2 teaspoons Worcestershire sauce
1/2 teaspoon freshly ground black pepper
4 shakes of Tabasco sauce
2/3 cup crumbled blue cheese
 
1.     Steam the potatoes for 20 to 30 minutes until tender. 
2.     While the potatoes are cooking, cream together the remaining ingredients. 
3.     When the potatoes are cooked, transfer them to a serving dish, and cover with the bleu cheese butter. 

Dilly Potato Salad

Serves 4 to 6
 
1 pound white cascade potatoes, scrubbed
3 ribs celery, finely chopped
2 scallions (white and tender green parts), finely chopped
1 teaspoon fresh lemon juice
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup mayonnaise
1/4 cup sour cream
Few tablespoons milk to thin the dressing
1 teaspoon grated lemon zest
1/4 cup finely chopped fresh dill, to your taste
 
1.     Put the potatoes into water to cover and bring to a boil. Simmer for 15 to 20 minutes until tender. Drain and cool completely. 
2.     When the potatoes are cooled, peel, and cut into bite sized pieces in a salad bowl.
3.     Add the celery, scallions, lemon juice, olive oil, salt, and pepper. 
4.     In a bowl, whisk together the mayonnaise, sour cream, milk, zest, and dill. 
5.     Pour some of the dressing over the potatoes and toss to coat. Season with additional salt and pepper if needed. 
6.     Refrigerate the salad and the excess dressing for at least 2 hours or up to 24 hours.  Re-toss with some of the dressing before serving if needed. 
7.     Cooks’ Note:
  The re-toss is because the potatoes will absorb much of the dressing when refrigerated.  The re-toss will refresh the flavor. 

Spinach Salad with Strawberries

Serves 4
 
1/2 cup rice vinegar
1/4 cup sugar
1/4 cup chopped red onion
1 teaspoons Dijon mustard
2 tablespoons poppy seeds
1/2 cup vegetable oil
Two 10-ounce bags baby spinach
1 cup sliced strawberries
 
1.     In a medium-size bowl, whisk together the vinegar, sugar, red onion, mustard, poppy seeds, and oil until blended.   At this point, you can cover and refrigerate for up to 4 days.
2.     When ready to serve, assemble the salad. Combine the spinach and strawberries in a large salad bowl and toss with some of the dressing, adding more to taste. Serve immediately. 

Strawberry Lemonade

Serves 6
 
1 2/3 cup fresh lemon juice (about 9 lemons)
1 ½ cups superfine sugar
4 ½ cups water
2 lemons sliced into rounds; seeds removed
1 1/2 cups strawberry puree
 
1.     In a large bowl, combine the ingredients.  Taste for sugar/tartness and adjust using more sugar, or lemon juice.  The lemonade is also delicious as popsicles. 

Pasta with Sungold Sauce

Serves 4 to 6
 
2 tablespoons extra virgin olive oil
1 garlic clove, sliced
1 basket Sungold tomatoes, washed, stems removed, and quartered
Salt and pepper
1 pound linguine, spaghetti, or farfalle, cooked 2 minutes short of al dente saving some pasta water
1/2 cup grated Pecorino Romano or Parmigiano Reggiano
 
1.     In a skillet, heat the oil and saute the garlic until it is translucent.  Remove from the pan.
2.     Add the tomatoes, season with salt and pepper, and saute until the tomatoes are softened, and saucy. Season again with salt and pepper if necessary.
3.     Add the pasta to the skillet, and toss to coat, adding pasta water to create a creamy sauce.
4.     Serve garnished with grated cheese.

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

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