Farmers’ Market Box December 31st 2020

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes:

Asian Noodle Soup with Chicken and Bok Choy

Serves 6

3 tablespoons vegetable oil
2 garlic cloves minced
1 teaspoon grated ginger
1 head bok choy, root end and tough ends removed, washed, spun dry and cut into 1/2-inch ribbons, using the leafy parts
2 chicken breasts cut into bite sized pieces
8 cups chicken broth
2 tablespoons white miso (optional)
1/2 pound linguine cooked al dente
2 tablespoons soy sauce
1 tablespoon sesame oil for garnish
3 scallions finely chopped using the white and tender green parts

1. In a Dutch oven, heat the oil, add the garlic and ginger, and saute for 30 seconds, until fragrant.
2. Add the bok choy, and saute in the oil for 3 to 4 minutes until the bok choy begins to wilt. Add the chicken, broth, miso if using, linguine and soy sauce.
3. Simmer the soup for 20 to 30 minutes until the chicken is cooked, and the bok choy is tender.
4. Serve the soup garnished with drizzle of sesame oil, and some chopped scallions.

Asian Chopped Salad

Serves 4

1 bunch Shanghai bok choy, root end trimmed, washed, spun dry and cut into 1/2-inch ribbons
2 medium rainbow carrots, shredded on the large holes of a box grater
2 scallions, finely chopped using the white and tender green parts
3 tangerines, peeled, and segmented
2 to 3 cups shredded cooked chicken
1/4 cup rice vinegar
2 tablespoons tangerine juice
3 tablespoons soy sauce
1 teaspoon grated ginger
1 garlic clove, minced
2 tablespoons sugar
1/2 cup vegetable oil
2 teaspoons sesame oil
2 teaspoons sesame seeds for garnish

1. In a salad bowl, combine the bok choy, carrots, scallions, tangerines, and chicken.
2. In another bowl whisk together the vinegar, juice, soy sauce, ginger, garlic, sugar, oil, and sesame oil. Taste for seasoning and adjust using more soy (for salt) sugar, or vinegar to balance the dressing.
3. Toss the salad with the dressing, and garnish with sesame seeds.

Sausage Minestrone

Serves 6 to 8

2 tablespoons olive oil
1 pound bulk Italian sweet sausage (or not, it’s not necessary, but adds lots of flavor or use finely diced pancetta)
1 cup finely chopped onion
2 garlic cloves, minced
3 ribs celery, coarsely chopped
3 rainbow carrots, coarsely chopped
6 leaves sage, thinly sliced
1/2 cup chopped canned plum tomatoes
1/2 cup red wine
1 bunch Swiss chard, tough stems removed, and cut into 1/2-inch ribbons
One 14.5-ounce can small white beans, rinsed and drained
1/2 cup chopped Parmigiano Reggiano rinds
4 cups chicken broth
2 cups beef broth
Salt and pepper
6 ounces cooked tortellini
1 cup finely shredded Parmigiano Reggiano cheese

1. In a large skillet, heat the oil, and sauté the sausage, onion, garlic, celery, carrots, and sage until the onion is translucent.
2. Add the tomatoes and wine and bring to a boil.
3. Add the chard, beans, Parmigiano rinds, and broth. Bring to a boil, and simmer for 1 hour until the chard is tender.
4. Taste for seasoning and adjust using salt and pepper. Add the tortellini and simmer another 5 minutes.
5. Serve the soup drizzled with some extra virgin olive oil and sprinkle with Parmigiano.

Crostini with Sautéed Greens and Fresh Buratta

Serves 8

For the Bruschetta:
1 baguette, sliced 1/2-inch thick
Olive oil
2 garlic cloves
1. Preheat the oven to 350 degrees and arrange the bread on baking sheets lined with a silicone baking liner, or parchment paper.
2. Drizzle oil over the slices and bake for 10 to 15 minutes until the bread is crisp. When the crostini are crisp, rub with the garlic clove. Allow to cool.
3. Do-Ahead: The bruschetta can be kept in zip lock bags overnight, or frozen for up to 1 month.

To Prepare the Bruschetta:
3 tablespoons extra virgin olive oil
3 garlic cloves, sliced
Red pepper flakes
1 bunch rainbow chard, washed, any woody stems trimmed, and chopped
Juice and zest of a lemon
Salt and pepper to taste
8 ounces burratta or fresh mozzarella cheese
Fleur de Sel

1. In a large skillet, heat the oil and sauté the garlic for 1 to 2 minutes, until translucent. Add the red pepper flakes, and broccoli rabe, and cook over medium-low heat, stirring occasionally. When the rabe is soft and tender, turn off the heat, add the lemon juice and zest, and gently toss. The broccoli rabe can be room temperature when served.
2. Spoon the broccoli rabe over the toasts. Cut the burrata and place on top of each toast, cut side up. Sprinkle with fleur de Sel and drizzle with olive oil.
3. You will have to prepare this just before serving but have the greens ready and cut the buratta. Serve with small plates to catch any drips.

Roasted Salmon with Tangerine Cilantro

Serves 6

1/2 cup extra virgin olive oil
1 tablespoon Old Bay Seasoning, or seafood seasoning
2 1/2 pound salmon filets
3 tangerines, peel and pith removed, segmented, and chopped
1/2 cup chopped white onion
1/2 cup chopped cilantro
2 tablespoons finely chopped Jalapeno pepper
Pinch red pepper flakes
1/4 cup tangerine juice
1 garlic clove, minced
1/4 cup extra virgin olive oil

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, combine the oil and Old Bay.
3. Dip the filets into the oil mixture and arrange on the baking sheet.
4. Roast for 10 minutes per inch or until an instant read meat thermometer inserted into the center registers 155 degrees. Allow to rest for 5 minutes.
5. In a bowl, combine the tangerine, onion, cilantro, pepper, juice, garlic, and oil. Season with salt if needed.
6. Serve the salsa alongside the fish. The salsa will keep in the refrigerator for up to 1 week.

Pan Roasted Pork Tenderloin with Tangerine Chipotle Glaze

Serves 4

For the Glaze
:
1 tablespoon extra virgin olive oil
1/4 cup finely chopped shallot
1 teaspoon finely chopped green garlic
2 chipotles in adobo, minced
1/4 cup finely chopped cilantro
2 tablespoons brown sugar
1 cup tangerine juice
1 teaspoon grated zest from 2 tangerines
2 teaspoons cornstarch

1. In a saucepan, heat the oil, saute the shallot, garlic, chipotles, and cilantro for 2 minutes.
2. Add the sugar, juice, zest, and cornstarch.
3. Bring to a boil, whisking until thickened. Taste for seasoning adding salt and pepper if necessary.
4. Cool the glaze, cover, and refrigerate for up to 5 days, or you can use it immediately.

For the Pork:
One 1 1/2 pound pork tenderloin
4 cups water
4 tablespoons salt
2 tablespoons sugar
2 tablespoons extra virgin olive oil

1. Put the pork tenderloin into a zip-lock bag.
2. In a mixing bowl, dissolve the salt and sugar in the water. Pour over the pork, seal the bag, and refrigerate for at least 2 hours, or up to 12 hours.
3. Discard the water in the bag, rinse the tenderloin, and pat dry.
4. Preheat the oven to 400 degrees. In an ovenproof skillet, heat the oil, and brown the tenderloin on all sides.
5. Generously brush with the chipotle glaze, and roast until an instant read meat thermometer inserted into the thickest part of the tenderloin registers 155 degrees.
6. Remove from the oven, transfer to a cutting board, cover with foil, and allow to rest for 10 minutes.
7. Slice the tenderloin, and brush with some of the remaining glaze. Serve any glaze warmed on the side.

Chipotle Hasselback Garnet Yams

Serves 4

1/2 cup unsalted butter, melted
1/4 cup extra virgin olive oil
4 garlic cloves, minced
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 chipotle chilis in adobo, finely chopped
1 cup crumbled cotija cheese
1/4 cup finely chopped cilantro for garnish

1. Preheat the oven to 400 degrees and line a baking sheet with silicone, aluminum foil, or parchment.
2. Put the potatoes onto a cutting board and cut slits 1/8 to 1/4-inch apart down the potato, but not cutting through the bottom of the potato.
3. Arrange the potatoes onto the baking sheet.
4. In a bowl, combine the butter, oil, garlic, salt, pepper, and chilies.
5. Brush the potatoes with the garlic butter and bake for 30 minutes. At this point the potatoes will have fanned out a bit, make sure to baste them liberally with the garlic butter, getting down into the cracks.
6. Sprinkle the cheese over the potatoes and bake another 20 to 30 minutes until the potatoes are crispy and the cheese is golden brown.
7. Serve these hot garnished with cilantro.

Chicken Piccata

Serves 6

6 skinless boneless chicken breast halves
Salt and pepper
3 tablespoons unsalted butter, room temperature
1 1/2 tablespoons all-purpose flour
Additional all-purpose flour
3 tablespoons olive oil
1/2 cup dry white wine
1/4 cup fresh lemon juice (depending on the acidity, you may need up to 1/2 cup)
1/4 cup canned low-salt chicken broth
1/2 cup drained capers
1/2 cup chopped fresh parsley

1. Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper.
2. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth.
3. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.
4. Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 2 to 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.
5. Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes.
6. Stir in capers, parsley and remaining 2 tablespoons butter.
7. Season sauce to taste with salt and pepper. Add the chicken back to the sauce and turn in the sauce. Serve the chicken over orzo pasta, napping with some of the sauce.

Meyer Lemon Salsa

Makes 2 cups

1 pound Meyer lemons, peel and pith removed, segmented, and chopped (you need at least 1 1/2 cups)
1 European cucumber, finely diced
1/8 teaspoon red pepper flakes
1/4 cup finely chopped red onion
1/2 cup extra virgin olive oil
1/4 cup finely chopped Italian parsley
2 tablespoons finely chopped oregano
Salt and pepper

1. In a bowl, combine all the ingredients, seasoning liberally with salt and pepper. Refrigerate the salsa for up to 1 week. Serve alongside grilled poultry, seafood, or lamb.

Meyer Lemon Blueberry Bread Pudding

Serves 8

1 cup sugar
Grated zest of 1 lemon
1 teaspoon lemon extract
1/8 teaspoon ground nutmeg
8 large eggs
1 1/2 to 2 cups heavy cream
9 cups torn egg bread
2 cups fresh blueberries, picked over for stems, or frozen blueberries (do not defrost)
1/4 cup sugar
1/8 teaspoon ground cinnamon


1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a large bowl, whisk together the sugar, lemon zest, lemon oil, nutmeg, eggs, and heavy cream until blended. Add the bread to the bowl, pushing it down into the mixture to absorb the liquid. Add the blueberries and stir to combine. Pour into the prepared dish.
3. Do-Ahead: At this point, cover and refrigerate for at least 12 hours and up to 36 hours. Bring to room temperature before continuing.
4. Preheat the oven to 350°F. Combine the sugar and cinnamon and sprinkle over the pudding. Bake until puffed and golden brown, 45 to 50 minutes. Remove from the oven and let rest for 10 minutes.

Miso Maple Roasted Turnips

Serves 2

One bunch turnips, greens trimmed, scrubbed, and cut into 1-inch lengths
1/3 cup maple syrup
3 tablespoons white miso
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup vegetable oil

1. Preheat the oven to 400 degrees, line a baking dish with silicone, aluminum foil, or parchment. Combine the turnips with the remaining ingredients and spread onto the baking sheet.
2. Roast for 10 minutes, turn, and roast another 5 minutes until tender. Serve warm.

Save the Greens

Serves 4

Turnips 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 turnip 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.

Bahn Mi Meatballs with Turnip and Cucumber Slaw

Serves 6

Instead of the typical sandwich, make these delicious meatballs and then serve on a bed of turnip and bok choy slaw.

For the Meatballs:
1/2 pound ground pork
1/2 pound ground chicken or turkey
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:
1 1/2 cups julienned turnip
2 rainbow carrots scrubbed, and cut into julienne
2 cups julienned Persian cucumber (skin on)
1/4 cup finely chopped cilantro
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.

Lemon Cucumber Dip

Makes about 4 cups

2 cups Greek yogurt
2 tablespoons olive oil
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
3 tablespoons dill, chopped
1/4 cup finely chopped chives
4 Persian cucumbers, finely chopped
freshly ground black pepper
1 cup crumbled feta cheese In a mixing bowl, combine the yogurt, oil, zest, lemon juice, dill, chives, cucumbers, and feta. Season with salt and pepper. Refrigerate for at least 2 hours and serve with pita chips and crudités.

Cold Avocado and Cucumber Soup

Serves 4 to 6

2 ½ cups plain yogurt (not Greek)
2 cups half and half
1 ½ avocados, finely diced
2 cups cucumbers, peeled, seeded, and diced
1 tablespoon grated onion
1 cup cold chicken broth
Fresh chives
Crisp crumbled bacon for garnish
Toasted, chopped almonds for garnish

1. In a large bowl, combine the yogurt, and half and half.
2. Stir in the avocadoes, cucumbers, onion, and chicken broth. Refrigerate for at least 4 hours.
3. Serve chilled, garnished with chives, bacon, and almonds.

Guacamole

Serves 4

2 large fully ripened avocados, peeled and pitted
1/2 cup diced fresh tomato
1 clove garlic, mashed
2 teaspoons lemon or lime juice
1 scallion (white and tender green parts), chopped
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. Do-Ahead: 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.

Broccoli Mac and Cheese

Serves 6

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
4 cups broccoli florets
1/4 cup broth or water
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 broccoli, and saute for 2 minutes. Add the water or broth and cook, until the broccoli is crisp/tender, about 3 minutes. 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 broccoli 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.

Limoncello Tiramisu

Serves 8 to 10

For the Lemon Curd
:
1 cup sugar
6 large eggs
1/2 cup fresh lemon juice
1/4 cup Limoncello
1/2 cup (1 stick) cold butter, cut into 1/2-inch cubes

1. In a saucier, over medium heat, whisk together the sugar, eggs, and lemon juice, and cook, whisking constantly until the lemon curd comes to a boil.
2. Remove from the heat, stir in the Limoncello, and whisk in the butter a bit at a time. Push the lemon curd through a sieve into a clean bowl and press plastic wrap into the lemon curd. Allow to cool completely.
3. The lemon curd will keep in the refrigerator for up to 5 days or freeze for up to 3 months.
4. If you prefer to buy lemon curd, I recommend the Stonewall Kitchens brand—you will need at least 3 cups.

For the Mascarpone crème:
3 cups heavy cream
1/2 cup sugar
1 1/2 cups mascarpone cheese

1. In the bowl of an electric mixer, fitted with a whisk, beat together the heavy cream and sugar, until stiff peaks form.
2. Add the mascarpone and beat together until blended. Refrigerate until ready to use.

For the Limoncello Brushing Liquid:
1 cup Limoncello
1/3 cup water

1. Blend the Limoncello and water and set aside.

Assembly:
4 packages of Italian lady fingers (these are hard, not soft)
Lemon curd (see previous recipe)
Mascarpone crème (see previous recipe)
Limoncello brushing liquid

2. Dip the lady fingers into the limoncello liquid, and line a 13-by-9-inch pan.
3. Spread with a thin layer of lemon curd. Top with mascarpone crème, and repeat with lady fingers, ending with mascarpone crème. You should have at least 2 layers—maybe 3—depending on the lady fingers.
4. Cover and refrigerate overnight. Serve chilled.

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