Farmers’ Market Box February 4th 2021

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes:

Super Bowl Guacamole

Serves 4 to 6:

4 Haas avocados, halved, seeded, and peeled
1/4 cup lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 cup finely chopped red onion
2 tablespoons finely chopped Jalapeno, seeded
1 cup chopped grape or pear tomatoes
1 tablespoon chopped cilantro
1 clove garlic, minced
Tortilla chips for dipping

1. In a bowl, mash the avocado, add the remaining ingredients, and gently combine. Taste for seasoning and adjust using more lime juice, salt, or pepper. Spritz the guacamole with some water and cover with plastic wrap. The water spritz will keep the guacamole from turning dark for about 4 hours.
2. If you have leftover cut avocados, spritz them with water, and cover with plastic wrap and refrigerate.

Roasted Vegetable Guacamole

Serves 6:
This recipe came from the avocado growers in San Diego county for the Taste of the NFL when the Super Bowl was played here. If you are looking for a new twist on the original, this one is delicious.

1 cup frozen corn kernels, defrosted or fresh cut from the cob
1 jalapeño, cut in half and seeded
2 cloves garlic
1/2 cup coarsely chopped onion
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large fully ripened avocados, peeled and pitted
2 tablespoons fresh lime juice
2 tablespoons bottled tomatillo salsa (Frontera brand is nice)
1/4 cup chopped fresh cilantro
6 shakes of Tabasco sauce
Tortilla chips for dipping

1. Preheat the oven to 400°F. Line a baking sheet with a silicone liner, parchment paper, or aluminum foil.
2. In a small bowl, toss together the corn, jalapeño, garlic, onion, olive oil, salt, and pepper. Spread the mixture over the prepared baking sheet and roast until the vegetables are lightly browned, 15 to 20 minutes.
3. Remove the roasted mixture from the oven and, when cool enough to handle, peel, and chop the jalapeño and squeeze the garlic from its skin.
4. In a medium-size bowl, mash the avocados with the lime juice. Stir in the roasted mixture, then add the salsa, cilantro, and Tabasco, stirring until blended.
5. Taste for seasoning, transfer to a serving bowl, and spritz the surface of the dip with water, press plastic wrap onto the dip. At this point, refrigerate for at least 4 hours to let the flavors develop and up to 12 hours.

Slow Cooker King Ranch Casserole

Serves 6 to 8:
This is a great recipe for the Super Bowl, serve garnished with sliced avocados and chopped red onion.


¼ cup (1/2 stick) unsalted butter
1 cup finely chopped red torpedo onion
2 cloves garlic, minced
1 jalapeno pepper, seeded, and finely chopped
½ teaspoon chili powder
¼ cup all-purpose flour
2 cups chicken broth
2 cups milk
Salt and pepper
1/2 cup finely chopped cilantro
4 cups cooked chicken, cut into bite sized pieces
2 cups sour cream
2 cups finely shredded mild cheddar cheese
2 cups finely shredded Monterey Jack cheese
Twelve 6-inch yellow or white corn tortillas, cut into strips, or roughly torn
Slice avocado and chopped red onion for garnish

1. Spray the inside of a 5 to 7-quart slow cooker with non-stick cooking spray or line the cooker with a slow cooker liner according to the manufacturers’ directions.
2. In a large skillet, melt the butter, and add the onion, garlic, jalapeno, and chili powder, sautéing for about 4 to 5 minutes, until the onions are softened and beginning to look translucent.
3. Remove ¼ cup of the mixture from skillet, and reserve, add the flour, and cook three minutes. Slowly add the chicken broth, and milk, and bring to a boil. Season the sauce with salt and pepper and add 1/4 cup of cilantro to the sauce. Set aside to cool.
4. In a mixing bowl, combine the reserved onion-chili mixture from the skillet, the chicken, sour cream, remaining cilantro, and one cup of each cheese, stirring to blend.
5. Spread some of the sauce on the bottom of the slow cooker, top with 1/3 of the tortillas, half of the chicken mixture, spread in an even layer, and some sauce. Continue to layer the ingredients ending with the sauce, and remaining cheese, cover and cook on low for 3 to 4 hours, until the
casserole is bubbling, and cooked through. Remove the cover and cook another 30 to 45 minutes. Serve on the warm setting.

Fennel and Orange Salad

Serves 4 to 6:

1 fennel bulb, wispy ends trimmed, and thinly sliced
4 to 5 cara cara oranges, peel and pith removed, sliced 1/2-inch thick
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
1/4 cup finely chopped cilantro or Italian parsley
Salt and pepper

1. Arrange the fennel and orange slices alternating slices on a serving platter.
2. Whisk together the oil, vinegar, and cilantro. Season with salt and pepper and pour over the fennel and oranges. Serve at room temperature.

Orange Cheesecake Bars

Serves 6:

Graham Cracker Crust:

1 1/2 cups graham cracker crumbs (about 18 whole crackers)
1/2 cup (1 stick) unsalted butter, melted
1/2 cup sugar
1. Preheat the oven to 325° F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. To make the crust, in a large bowl, combine the crust ingredients and press into the bottom and halfway up the sides of the pan. Set aside.

Cream Cheese Filling:

Three 8-ounce packages cream cheese softened
1 cup sugar
5 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup orange syrup (see below)

3. In a large bowl, using with an electric mixer, cream together the cream cheese and sugar in a large bowl until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating after each addition. Add the vanilla and beat until the filling is smooth. Pour into the crust, dollop the filling with some of the orange mixture and swirl it through the filling, like marbling. Bake until set, 35 to 40 minutes.
4. Remove from the oven and immediately cut into squares. Allow the cheesecake to cool completely before serving. Serve in a pool of the tangerine syrup.
5. Cheesecake is best at room temperature. To store the cheesecake, cover and refrigerate for up to 2 days, or freeze for up to 2 months.

For the Orange Syrup:

4 oranges, peeled, segmented, and chopped
1 cup sugar
1/4 cup tangerine juice

1. Combine the ingredients in a saucepan, and simmer for 20 minutes, until the mixture is thickened and syrupy. Cool completely.

Tangerine Muffins

Makes 12:

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Greek style yogurt
2 teaspoon vanilla extract
1 egg, lightly beaten
1/4 cup butter, melted
2 tablespoons milk
1 cup diced peeled tangerine
1 tablespoon grated tangerine peel

1. Preheat the oven to 400 degrees, line 12 muffin tins with paper liners, or coat the inside and tops of the muffin tin with non-stick cooking spray.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, soda, and salt.
3. In a small bowl, combine the yogurt, egg, butter, and milk until smooth. Stir into the dry ingredients just until moistened. Stir in tangerine and peel.
4. Fill muffin tins two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack.

Tangerine 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 tangerine juice
1 teaspoons grated tangerine 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 tangerine 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.

Pistachio Lime Bars

Makes about nine 2-inch squares:

For the Crust:

1 cup flour
1/2 cup confectioners’ sugar
1/4 cup chopped pistachios
1/2 cup chilled unsalted butter, cut into small bits

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch square baking dish with non-stick cooking spray.
2. In a mixing bowl, using a pastry blender, cut the butter into the dry ingredients until the mixture is grainy.
3. Press the crust into the pan and bake for 20 minutes.

For the Filling:

2 large eggs
1 cup sugar
1/2 teaspoon baking powder
2 tablespoons flour
1/3 cup lime juice
1/3 cup shelled pistachios
confectioner’s sugar for garnish
1. In a mixing bowl, whisk together the eggs, sugar, baking powder, flour, and lime juice.
2. Pour over the hot crust and sprinkle the top evenly with pistachios.
3. Bake another 20 minutes, until the filling is set.
4. Remove from the oven and immediately cut the bars into squares. Sprinkle with confectioners’ sugar, and cool completely. The bars will keep in the refrigerator for up to 3 days. Serve at room temperature.

Bahn Mi Salad

Serves 4:

For the Pickled Vegetables:

¾ cup shredded carrots
1 cup shredded turnip
2 tablespoons unseasoned rice wine vinegar
2 tablespoons sugar
1/4 teaspoon kosher salt

In a bowl, combine all the ingredients, and toss to coat the vegetables. Cover and refrigerate. Drain before using.

For the Salad:

1 garlic clove
1 1/2 teaspoons fresh grated ginger
4 tablespoons fresh lime juice
3 tablespoons soy sauce
1/2 cup vegetable oil
2 tablespoons fish sauce
1 teaspoon Sriracha
1 tablespoon honey
1 bunch kale, tough stems removed and chopped into 1/2-inch ribbons
2 cups chopped romaine
3 cups shredded cooked chicken
1/4 finely chopped cilantro
1/4 cup toasted cashews, chopped
1 avocado, peeled, pitted, and sliced

1. In blender, combine the garlic, ginger, lime juice, soy sauce, vegetable oil, fish sauce, Sriracha, and honey. Blend until smooth. Cover and refrigerate for up to 5 days.
2. In a salad bowl layer, the kale, romaine, chicken, and the pickled vegetables.
3. Pour the dressing over the salad and toss to coat. Serve garnished with cilantro, cashews, and avocado.

Curried Sweet Potatoes

Serves 4:

1 tablespoon vegetable oil
1 tablespoon peeled and minced fresh ginger
2 cloves garlic, minced
3 tablespoons Thai red curry paste
1 pound Japanese sweet potatoes, peeled and cut into 1/2-inch cubes
One 15-ounce can chickpeas, drained and rinsed
One 13- to 14-ounce can full-fat coconut milk
1/2 cup water
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
One bunch kale, tough stems removed, and cut into 1/2-inch ribbons
2 tablespoons lime juice
Cooked Basmati rice for serving

1. In a large skillet, heat the oil, add the ginger and garlic, and cook, stirring, until fragrant, about 30 seconds. Stir in the curry paste and sauté for another minute.
2. Add the sweet potatoes, chickpeas, coconut milk, water, salt, and pepper and stir to combine. Bring the mixture to a simmer, cover, and cook until the sweet potatoes are tender and cooked through, about 15 minutes.
3. Stir in the kale and cook until just wilted, about 5 minutes. Remove from the heat and stir in the lime juice. Serve over rice if desired.

Tuscan Beans and Greens

Serves 6:

An example of cucina povera (cuisine of the poor) this versatile dish can be used as a side dish, or more broth can be added to turn it into a soup. Adding protein such as chicken or sausage can make it a main dish. This is better the day after it’s prepared when the ingredients all get to know each other.

3 tablespoons extra virgin olive oil, plus more for serving
4 garlic cloves, minced
1 tablespoon finely chopped rosemary
1 bunch redbor kale, tough stems removed, and leaves chopped 1/2-inch wide
One 14.5-ounce can chopped tomatoes and their juices
Two 14.5-ounce cans cannellini or small white beans (your preference)
1 cup chicken or vegetable broth
Salt and pepper

1. In a Dutch oven, heat the oil, swirl the garlic and rosemary in the pan for 30 seconds till fragrant.
2. Add the kale, and saute until the kale is wilted. Season with salt and pepper.
3. Add the tomatoes and bring to a boil. Add the beans and broth, and simmer for 1 hour, until the beans are creamy and tender. Season with salt and pepper.

Marinated Red Onions

Makes about 4 cups:

These onions are terrific on burgers, in sandwiches or wraps, as a garnish for salads, or on crostini.

2 large red onions, cut in half and thinly sliced into half-moons (about 3 cups)
3/4 cup red wine vinegar
1/2 cup sugar
1/2 cup vegetable oil
Pinch of red pepper flakes
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Place the onions in a glass bowl.
2. In a medium-size bowl, whisk together the vinegar, sugar, oil, pepper flakes, oregano, salt, and pepper. Pour over the onions. At this point, cover and refrigerate for at least 8 hours and up to 24 hours.
3. Drain the onions. At this point, you can cover and refrigerate up 5 days.

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