Farmers’ Market Box October 8th 2020


This week’s local produce and featured farms:

Farmer’s Choice:  

Farmers’ Market Box Recipes 

Asian Chicken and Spicy Eggplant

Serves 4

1/2 cup vegetable oil
1 pound Chinese eggplant, stem and root ends removed, cut into 1-inch dice
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1/2 pound ground chicken or turkey (or tofu)
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon granulated sugar
1 to 2 teaspoons chili garlic sauce
2 tablespoons cornstarch mixed with 2 tablespoons water
1⁄2 teaspoon sesame oil for garnish
3 scallions, finely chopped for garnish
2 cups steamed rice for serving

1. Heat the oil in a wok or large skillet and fry the eggplant till golden brown on all sides. Remove and drain on paper towels.
2. Remove all but 2 tablespoons of oil from the wok, saute the garlic and ginger for 30 seconds, and add the ground turkey or chicken, and cook until the chicken is no longer pink.
3. Add the eggplant back to the skillet.
4. In a small bowl, combine the oyster sauce, soy, vinegar, sugar, chili garlic sauce, and cornstarch mixture. Pour into the skillet and stir to combine. Bring to a boil to thicken the sauce.
5. Serve the eggplant mixture garnished with a drizzle of sesame sauce, and scallions. This is delicious over rice.

Roasted Ratatouille with Chicken

1 red onion sliced 1/2-inch thick
2 teaspoons dried herbs de Provence
Salt and freshly ground black pepper
6 chicken breasts, skin and bones removed
One red bell pepper cored and cut into 1/2-inch slices
One orange or yellow bell pepper, cut into 1/2-inch sliced
1 pound Chinese eggplant, ends trimmed, and cut into 1/2-inch chunks
2 medium zucchini trimmed and cut into 1/4-inch-thick rounds
4 San Marzano tomatoes, cored, and cut into 1/2-inch chunks, or one 14.5-ounce can plum tomatoes, drained, and chopped
6 garlic cloves minced
1/2 cup extra-virgin olive oil
2 tablespoons aged balsamic vinegar
2
1/4 cup finely chopped Italian parsley
1/4 cup finely chopped basil
6 slices Gruyere or imported Swiss cheese
1/3 cup grated Parmigiano Reggiano

1. Preheat the oven to 400°F. Line two baking sheets with aluminum foil, or silicone baking liners.
2. In a large bowl, toss the onions, peppers, eggplant, zucchini, garlic, olive oil, balsamic, herbs de Provence, and season with salt and freshly ground black pepper. Spread the vegetables evenly over both sheets.
3. Roast, for 20 minutes, stir in the parsley and basil.
4. Season the chicken with salt and pepper, and arrange on the vegetables, cover with the cheeses, and roast for another 15 to 20 minutes, until the chicken is cooked through (165 degrees on an instant read meat thermometer) the cheese is golden brown, and the vegetables begin to color and are tender.
5. Cook’s note: This dish is also delicious using thick fleshed seafood, such as salmon, halibut, or seabass. You will need about 2 1/2 pounds to serve 6.

Roasted San Marzano Tomatoes

Makes about 2 cups
This is a great way to preserve the flavor of the tomatoes for later in the year. Use them as a topping for crostini, or as a pasta sauce.

1 pound San Marzano tomatoes, cored, and chopped
1/2 cup extra virgin olive oil
2 teaspoons dried basil
1 teaspoon fresh rosemary leaves, crushed
1/2 cup chopped red onion
6 cloves garlic, coarsely chopped
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper

1. Preheat the oven to 350 degrees, and line a baking sheet with aluminum foil or silicone.
2. In a large bowl, combine the ingredients, tossing to coat.
3. Spread the mixture onto the baking sheet and roast for 40 to 50 minutes until the tomatoes are tender and beginning to show a bit of char on the outside.
4. Cool, cover and refrigerate for up to 5 days, or freeze for up to 6 months.

Bahn Mi Meatballs with Tatsoi Slaw

Serves 6
Instead of the typical sandwich, make these delicious meatballs and then serve on a bed of Tatsoi Slaw.

For the Meatballs

1/2 pound ground pork
1/2 pound ground chicken
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

One bunch Tatsoi, washed, spun dry and cut into thin ribbons
3 radishes, scrubbed, and cut into julienne
3 to 4 rainbow carrots, cut into julienne (1 1/2 cups)
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

Chicken Tatsoi Soup

Serves 6

2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated ginger
2 chicken breasts, skin and bones removed, and cut into bite sized pieces
1 bunch Tatsoi, washed, and spun dry
4 cups chicken or vegetable broth
1/4 cup soy sauce
3 scallions, finely chopped using the white and tender green parts
Sesame oil for garnish

1. In a Dutch oven, heat the oil, saute the garlic and ginger for 1 minute until fragrant.
2. Add the chicken and saute until the chicken is white all over.
3. Add the Tatsoi and toss with the chicken.
4. Pour in the broth and soy sauce, bring to a boil, and simmer for 15 minutes.
5. Serve the soup garnished with scallions, and a drizzle of sesame oil.

Roasted Purple Sweet Potatoes with Miso Maple Butter

Serves 4

1-pound purple 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.

Cauliflower Cake

Serves 6
This recipe is a riff on Yotam Ottolenghi’s Cauliflower Cake from Plenty More. This version works well and is a beautiful centerpiece for Meatless Monday.

2 tablespoons white sesame
1 cauliflower, cut into florets (you should have at least 4 cups)
Salt and freshly ground black pepper
1 medium red onion, finely chopped
1/4 cup extra virgin olive oil olive oil
7 large eggs
1/2 cup basil leaves, chopped
1 cup all-purpose flour, sifted
1 1/2 teaspoon baking powder
1/3 teaspoon ground turmeric
1 1/2 cups grated Parmigiano Reggiano
Salt and black pepper

1. Preheat the oven to 400°F. Coat the inside of a springform pan with non-stick cooking spray and sprinkle the sesame seeds into the bottom and up the sides of the pan. Set aside.
2. Bring 4 quarts of salted water to a boil, and simmer the cauliflower for 15 minutes, until the florets are soft. They should come apart when speared with a fork. Drain and season with salt and pepper.
3. In a skillet, heat the oil, and saute the onion until it is softened. Add the turmeric, and saute another minute. Set aside to cool.
4. In a large bowl, whisk together the eggs, onion, basil, flour, baking powder, Parmigiano, salt, and pepper. Whisk until smooth. Add the cauliflower and stir to combine.
5. Pour the cauliflower into the pan, bake for 45 to 50 minutes, until golden brown and set, a knife inserted into the center of the cake should come out clean. Remove from the oven and let rest for 20 minutes before serving. Serve warm or at room temperature.
Adapted from: Plenty More, by Yotam Ottolenghi

Buffalo Style Cauliflower Bites

Serves 6

1 cauliflower, cut into florets
1/3 cup extra virgin olive oil
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup Frank’s Hot Sauce
1/3 cup unsalted butter, melted

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment. in a mixing bowl, toss together the cauliflower, oil, salt, and pepper.
2. Spread onto the baking sheet in an even layer. Roast for 20 minutes, turning once, until the cauliflower is crisp/tender.
3. Combine the hot sauce with the butter, and drizzle over the cauliflower. Roast another 10 minutes and serve warm.

Beans and Greens Soup

Serves 6

2 tablespoons extra virgin olive oil
1/4 pound pancetta, cut into dice
1 cup chopped onion
2 cloves garlic, sliced
pinch red pepper flakes
2 cups cored and chopped San Marzano Tomatoes
1 bunch collard greens, stems trimmed and chopped
1 (15- ounce) can cannellini beans, drained and rinsed
4 cups chicken or vegetable stock
Rinds from Parmigiano Reggiano chopped, optional
Extra virgin olive oil for garnish

1. In a Dutch oven, heat the oil, saute the pancetta until crispy, add the onion, garlic, and red pepper, and saute till the onion is softened.
2. Add the tomatoes, saute until some of the liquid has evaporated.
3. Add the greens, and toss in the oil, and tomato mixture.
4. Add the beans, stock, and rinds, if using.
5. Simmer the soup for 35 to 45 minutes until the collards are tender.
6. Season with salt and pepper, serve the soup garnished with a drizzle of extra virgin olive oil.

Roasted Beet and Arugula Salad

Serves 4

1 bunch beets, scrubbed, and tops removed (see save the greens)
1/3 cup aged Balsamic vinegar
1/2 cup extra virgin olive oil
1/4 cup tangerine juice
1/4 cup packed basil leaves, thinly sliced
Salt and pepper
1 arugula, washed spun dry and separated into leaves
3 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, cover with aluminum foil, and roast for 50 to 60 minutes, until the beets are tender when pierced with the tip of a sharp knife.
2. When cool enough to handle, slip off the skins, and thinly slice the beets, put them into a shallow bowl.
3. In a mixing bowl, whisk together the vinegar, oil, tangerine juice, and basil. Season with salt and pepper.
4. Pour 1/2 of the mixture over the beets and marinate at room temperature for at least 1 hour.
5. Put the arugula onto salad plates. Arrange beet slices on the arugula, and garnish with tangerines, and drizzle with the remaining dressing.

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.

Refrigerator Pickled Beets

Makes about 1 quart

1 bunch beets, scrubbed, tops removed, and saved for another use
3 spring onions, thinly sliced using the white and tender green parts
1 cup warm water
2/3 cup distilled white vinegar
2/3 cup sugar
2 ¼ teaspoons salt

1. Steam the beets until tender, 30 minutes for 2-inch, 50 minutes for 3-inch diameter. Cool, and slip off the skins. Slice, dice or cut the beets into wedges.
2. In a large bowl, combine the beets, and onions.
3. In another bowl, combine the water, vinegar, sugar, and salt, stirring to dissolve the salt and sugar.
4. Pour over the beets and onions, cover and refrigerate for at least 24 hours. The beets will keep in the refrigerator for up to 1 week. Serve the beets as part of a salad or as a condiment.

Arugula Pesto

Makes 1 1/2 to 2 cups

1 cup packed arugula leaves (wash and spin dry)
1 cup walnuts
2 garlic cloves
1 to 2 cups 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 the bowl of a food processor or blender, combine the arugula, walnuts, garlic, cheese, and capers.
2. Pulse on and off to break up the nuts and garlic, and to chop the arugula.
3. With the machine running, slowly pour in the oil and process until smooth. Season with salt and pepper. This will make a paste, to use as a drizzle, add more oil.
4. Cover and refrigerate for up to 4 days or freeze for up to 2 months.
5. Cook’s Note: The pesto is delicious as a dressing for pasta salad, a sauce for pasta, spread on crostini for a snack, or drizzled onto grilled meats or poultry.

Grilled Peach Salad

Serves 6

For the Peaches

4 yellow peaches, halved and pitted
Raw sugar

1. Preheat the grill or a grill pan, dip the cut side of the peaches into the sugar, and grill cut side down for 3 to 5 minutes until the fruit is softened.
2. Remove from the grill to a plate and allow to rest for 5 minutes. Cut each half into wedges.

For the Salad

1 bunch tatsoi
1/4 cup rice vinegar
2 tablespoons honey
1 teaspoon Madras curry powder
1 teaspoon Worcestershire
1/2 cup canola or vegetable oil of your choice
Salt and pepper
1/2 cup crumbled goat cheese (optional for garnish)

1. Put the salad mix into a bowl.
2. In another bowl, whisk together the vinegar honey, curry Worcestershire and oil. Season with salt and pepper.
3. Toss the tatsoi with some of the dressing and plate the salad.
4. Top with some of the peach wedges and garnish with goat cheese.

Amaretto Peach French Toast

Serves 6 to 8

6 large eggs
2/3 cup milk
1 tablespoon Amaretto liqueur
1 tablespoon baking powder
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
8 cups Hawaiian sweet bread, torn, egg bread
6 cups peeled and peaches, cut into wedges
1/3 cup sugar
1/2 teaspoon ground cinnamon
Pinch of ground nutmeg
1 teaspoon cornstarch
Cinnamon Sugar

1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a medium-size bowl, whisk together the eggs, milk, baking powder, Amaretto, baking powder, cinnamon, sugar, and cinnamon.
3. Pour the mixture over the bread in a mixing bowl and press down to make sure the bread is saturated.
4. Put the peaches, granulated sugar, cinnamon, nutmeg, and cornstarch in the prepared dish, stir to coat the peaches, and cover with the soaked bread, wedging it in to fit.
5. Do-Ahead: Cover and refrigerate for at least 2 hours or overnight.
6. Preheat the oven to 375° F.
7. Sprinkle cinnamon sugar over the bread and bake for 25 to 30 minutes until the bread is puffed and golden and the peaches are bubbling.
8. Allow the French toast to rest for 10 minutes before serving.

Slow Cooker Pulled Chicken with Peach BBQ Sauce

Serves 6

2 tablespoons vegetable oil
1 large onion, finely chopped
3 peaches, peeled, pitted, and coarsely chopped
2 garlic cloves, minced
Pinch cayenne
One 14 ounce can tomato sauce
1 1/2 cups ketchup
3 tablespoons Worcestershire
2 tablespoon Dijon mustard
1/2 cup firmly packed brown sugar
8 chicken breasts, skin and bones removed
Salt and pepper

1. In a large skillet, heat the oil, and saute the onion, peaches, garlic, and cayenne, until the onion and peaches begin to soften.
2. Transfer to the insert of a 4-6-quart slow cooker, add the tomato sauce, ketchup, Worcestershire, Dijon, and brown sugar, stirring to blend.
3. Stack the chicken breasts in the sauce, spooning some over the top.
4. Cover the slow cooker and cook on high for 3 hours, or low for 6 hours.
5. Remove the chicken from the slow cooker, using 2 forks, shred the chicken. Taste the sauce for seasoning, add salt and pepper if necessary. Add the chicken back to the sauce and keep on the warm setting until ready to serve. Serve with slaw on Hawaiian sweet rolls.

Caramelized Apple, Onion and Sausage Breakfast Casserole

Serves 6 to 8
2 tablespoons unsalted butter
1 large onion, thinly sliced into 1/2 moons
1 teaspoon chopped thyme
1 teaspoon sugar
2 medium firm apples, peeled, cored, and cut into 1/2-inch slices
1 pound bulk sage breakfast sausage
3 cups sourdough bread, crust removed, cut into 1/2-inch cubes
8 ounces smoked cheddar cheese, cut into 1/4-inch cubes
10 large eggs
1 cup whole or 2% milk
1/2 cup heavy cream
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Preheat the oven to 375 degrees and coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
2. Melt the butter in a large skillet, add the onions and cook for 10 to 15 minutes, until translucent, add the thyme, and sugar, saute another 2 minutes. Add the apples, and cook another 10 to 15 minutes, until the apples, and onions begin to caramelize. Transfer to a large mixing bowl.
3. In the same skillet, cook the breakfast sausage breaking up any large pieces, and cooking until the sausage is no longer pink. Transfer the sausage to the mixing bowl with the onions and apples.
4. Add the bread and cheese to the bowl.
5. In a large bowl, beat the eggs, milk, cream, mustard, salt, and pepper together until blended.
6. Pour over the sausage and bread mixture, pressing down to saturate the bread.
7. Transfer to the baking dish, and bake for 40 t0 45 minutes, until the eggs are set, and the cheese is melted. Allow to rest for 5 minutes before cutting into portions.
8. Do-Ahead: This is the perfect do-ahead casserole, make it the night before, cool, cover and refrigerate, then bring to room temperature, and pop it into the oven in the morning.

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