Farmers’ Market Box September 24th 2020

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This week’s local produce and featured farms:

Farmer’s Choice:  

Farmers’ Market Box Recipes  

Vegan Chinese Eggplant Bacon

1/2 pound Chinese eggplant, stem end removed, scrubbed
1 tablespoon tamari or soy sauce
1 teaspoon smoked paprika
1/2 teaspoon liquid smoke
1/4 cup extra virgin olive oil

1. Preheat the oven to 400 degrees, line a baking sheet with parchment.
2. Slice the eggplant into 1/4-inch thick lengthwise slices.
3. In a small bowl, combine the soy sauce, paprika, liquid smoke, and oil.
4. Arrange the eggplant on the parchment, and brush with the liquid.
5. Roast for 10 to 15 minutes, flip the slices, brush with the remaining liquid, and roast another 10 minutes until crisp.
6. Use the “bacon” in BLT’s, crumble it in salads, or use as a garnish.

Mediterranean Eggplant Bake

Serves 6

1/2 pound Chinese eggplant, cut into cubes
salt
1/4 cup extra virgin olive oil
1 cup finely chopped onion
1 yellow bell pepper, cored, seeded, and chopped
2 ribs celery, coarsely chopped
6 large garlic cloves, minced
2 bay leaves
1 to 1 1/2 teaspoon sweet paprika OR smoked paprika
1/2 teaspoon organic ground coriander
1 teaspoon dry oregano
1/2 tsp organic ground turmeric
Salt and ground black pepper
1 28-oz can chopped tomato
One 14.5-ounce can chickpeas, drained and rinsed
1/4 cup finely chopped Italian parsley
1 cup crumbled Feta for garnish

1. Sprinkle the salt over the eggplant and let sit in a colander for 1 hour.
2. In a Dutch oven, heat the oil, add the onion bell pepper, celery, garlic, bay leaves, paprika, coriander, oregano, and turmeric, and saute until the vegetables become softened.
3. Drain the eggplant, add to the vegetables, and cook for 3 to 4 minutes until the eggplant begins to soften.
4. Add the tomatoes and chickpeas, and simmer for 20 minutes, until the vegetables are tender, and the sauce is thickened. Add the parsley, stirring to blend.
5. When ready to serve scatter the Feta over the casserole and serve.

Mustard Green Frittata

Serves 4

3 tablespoons extra-virgin olive oil
1/2 cup finely chopped green onion
1 garlic clove, minced
1 bunch mustard greens, stems discarded and leaves coarsely chopped
salt and freshly ground pepper
8 large eggs, beaten
1/3 cup grated Parmigiano-Reggiano

1. Preheat the oven to 350 degrees.
2. Using an oven-proof skillet, heat the oil, and saute the onion and garlic for 1 minute.
3. Add the greens and saute until the greens are wilted. Season liberally with salt and pepper.
4. In a bowl, beat together the eggs, season with salt and pepper and pour over the greens in the skillet.
5. Lift the underside of the greens, so that the eggs coat the bottom of the pan.
6. Sprinkle the frittata with the cheese and bake for 5 to 7 minutes until set. Allow to rest for 5 minutes before cutting into wedges.

Kale Mac and Cheese

Serves 6

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch kale, tough stems removed, and finely chopped
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 kale, and saute until the kale is wilted. 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 kale 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.

Beans and Greens

Serves 6
If you have any rinds from Parmigiano Reggiano, add them with the broth. They give the sauce a nice balance of flavor.

2 tablespoons extra virgin olive oil (plus more for garnish)
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch kale, tough stems removed, and leaves cut into 1/2-inch ribbons
One 14.5-ounce can chopped tomatoes
4 cups chicken or vegetable broth
Two14.5-ounce cans small white beans, rinsed and drained
Salt and pepper

1. In a Dutch oven, heat the oil, saute the garlic and red pepper for 30 seconds, until fragrant. Add the kale, and saute for 2 to 3 minutes until wilted.
2. Add the tomatoes, and saute for 2 to 3 minutes.
3. Add the broth and beans, bring to a boil, and simmer for 30 to 40 minutes, until the soup has thickened a bit.
4. Season with salt and pepper, serve the soup garnished with a drizzle of extra virgin olive oil.
5. Cook’s Note: If you would like to use the beet greens, wash, and spin dry, remove the tough stems, cut into 1/2-inch ribbons, and saute with the kale.

Beet Salad with Valencia Oranges

Serves 6

1 bunch beets, tops removed and scrubbed
One head lettuce, washed, spun dry and separated into leaves
1/2 cup finely chopped green onions
3 Valencia oranges, peel and pith removed, and segmented
1/4 cup orange juice
1/4 cup rice vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
Salt and pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone.
2. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 40 to 50 minutes until tender when pierced with the tip of a paring knife. When the beets are cool enough to handle, slip the skins off, and thinly slice.
3. Arrange the lettuce on a serving platter. Arrange the onion, beet, and orange segments on the lettuce
4. In a small bowl, whisk together the juice, vinegar, honey, mustard, and oil. Season with salt and pepper.
5. Pour the dressing over the salad and serve.

Farro Salad Cucumber and Beets

Serves 4 to 6

2 cups pearlized farro
1 bunch beets, tops trimmed, and scrubbed
1/2 cup finely chopped green onion
3 radishes, scrubbed, and thinly sliced
1 cucumber, finely chopped, seeded
1/4 cup apple cider vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1/3 cup vegetable oil
Salt and pepper

1. Bring 4 quarts of salted water to a boil, add the farro, and cook for 15 minutes until barely tender.
2. Drain, and cool.
3. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone.
4. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 40 to 50 minutes until tender when pierced with the tip of a paring knife. When the beets are cool enough to handle, slip the skins off, and dice.
5. In a bowl, combine the farro, onion, radish, beets, and cucumbers.
6. In a small bowl, whisk together the vinegar, honey, mustard, and oil. Season with salt and pepper.
7. Toss the dressing with the salad, and season with salt and pepper.
8. The salad will keep in the refrigerator for up to 3 days, bring to room temperature before serving.

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.

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.

Radish Salsa

Makes about 3 cups
This salsa is delicious served with grilled chicken or seafood, especially tasty with salmon.

2 jalapeños, cored, and seeded, finely chopped
1 clove garlic
1/2 cup finely chopped green onions
1 cup finely chopped seeded cucumber
6 radishes trimmed, and finely diced
2 tablespoons orange juice
1 tablespoon lemon juice
1/4 cup extra virgin olive oil
1/4 cup finely chopped Italian parsley
2 tablespoons finely chopped mint
Salt and pepper

1. In a mixing bowl, combine the ingredients, and toss to combine.
2. Season with salt and pepper, cover, and store in the refrigerator for at least 4 hours to allow the flavors to blend. Serve the salsa with grilled chicken, or seafood.

Pink Sangria

Serves 6

1 1/2 cups sugar
1 1/2 cups hot water
2 oranges, sliced thinly
2 pink grapefruits, sliced thinly
2 bottles dry white wine

1. Place the sugar in a heat proof mixing bowl, and pour the water over it, stirring to dissolve. Add the oranges and grapefruit, and allow to sit, covered with plastic wrap for at least 4 hours.
2. For each pitcher of Sangria, add a tray of ice cubes to the pitcher. Pour in 3/4 cup of the syrup and some of the fruit. Add a bottle of wine and stir gently

Roasted Purple Sweet Potatoes

Serves 4 to 6

1 pound Japanese sweet potatoes, peeled, and cut into 1-inch chunks
1/3 cup vegetable oil
2 tablespoons white miso
1/4 cup packed brown sugar
1/2 teaspoon ground ginger
Fleur de Sel

1. Preheat the oven to 400 degrees, line a baking sheet with parchment, silicone, or aluminum foil.
2. In a bowl, combine the potatoes with the oil, miso, brown sugar, and ginger.
3. Spread the mixture onto the baking sheet, and roast for 40 to 50 minutes, turning the mixture once during the cooking time.
4. Serve the potatoes sprinkled with coarse salt.

Braised Bok Choy

1 Tbs. vegetable oil
2 medium cloves garlic thinly sliced
1 Shanghai bok choy coarsely chopped
1/4 cup Chinese rice wine (Mirin) or dry sherry
1/2 cup chicken broth
1 Tbs. soy sauce
1/2 tsp. granulated sugar

1. Put the oil and garlic in a small wok or a deep, heavy-based, 10-inch, straight-sided sauté pan with a lid.
2. Set over medium-high heat and cook, stirring frequently, until the garlic begins to sizzle steadily, about 1 minute.
3. Add the bok choy (the pan will be crowded) and, using tongs, turn it in the oil and garlic, and then season it with the salt.
4. When the bok choy begins to wilt, add the rice wine, and toss again for about 15 seconds before adding the chicken broth, soy sauce, and sugar.
5. Reduce the heat to medium, cover, and simmer until the bok choy is wilted and the stalks are crisp-tender, about 5 minutes.

Bok Choy and Kale Slaw

Serves 4 to 6

1 bunch kale, tough stems removed, and cut into 1/2-inch ribbons
1 Shanghai bok choy, root end removed, thinly sliced
1/2 cup finely chopped green onions
3 Valencia oranges, peel and pith removed, and segmented
1 cup thinly sliced, seeded cucumbers
4 radishes, trimmed, and thinly sliced
1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons orange juice
3 tablespoons sugar
1 tablespoon sesame oil
1/2 cup vegetable oil
Sesame seeds for garnish

1. In a salad bowl, combine the kale, bok choy, green onions, oranges, cucumbers, and radishes.
2. In a small bowl, whisk together the rice vinegar, soy sauce, sugar, sesame oil, and vegetable oil.
3. Toss with the vegetables, cover, and refrigerate for at least 4 hours. Garnish with sesame seeds.

Greek Green Beans

Serves 4

3 tablespoons extra virgin olive oil
1 large onion, finely chopped
4 cloves of garlic, thinly sliced
pinch red pepper flakes
One 14.5-ounce can crushed tomatoes
1 cup dry white wine
1 pound green beans, ends trimmed, and cut into 1-inch pieces
1/2 teaspoon cinnamon
Salt and freshly ground black pepper

1. In a Dutch oven, heat the oil, and saute the onion, garlic, and red pepper. Add the tomatoes and wine, bring to a simmer, add the beans and cinnamon, and simmer for 35 to 45 minutes until the beans are tender.
2. Season with salt and pepper and serve warm or at room temperature.

Green Bean Smoked Mozzarella Salad

Serves 10 to 12
1 1/2 cups olive oil
3/4 cup white balsamic vinegar (if white balsamic vinegar is not available use 1/2 cup white wine vinegar)
2 tablespoons chopped rosemary
2 cloves garlic, minced
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 pound green beans, stemmed and cut into 2-inch pieces, and cooked in boiling water, until crisp tender (4 to 5 minutes)
3 green onions, chopped, using some of the green part
1 cup smoked mozzarella cheese, cut into matchsticks
1/2 cup toasted pine nuts
1/4 cup chopped flat leaf parsley

1. In a mixing bowl, whisk together the oil, vinegar, rosemary, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, until blended. Refrigerate the dressing until 30 minutes before serving.
2. In a large salad bowl, combine the beans, remaining salt and pepper, green onions, and cheese, tossing together until blended.
3. Pour the dressing over the beans and toss to coat. Add half of the pine nuts and toss again. Serve the salad garnished with the remaining pine nuts and parsley.

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