Farmers’ Market Box May 13th 2021

May 10, 2021 0 Comments

This image has an empty alt attribute

This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes:

Farro and Beets Salad

Serves 4:

One bunch red beets, scrubbed, tops removed
1/2 cup aged balsamic vinegar
1 cup extra virgin olive oil
1/4 cup finely chopped basil
Salt and pepper
1 1/2 cups pearlized farro, washed
1/4 cup finely chopped spring onion (or red onion)
1 bunch baby carrots, finely chopped tops removed
2 8-ball squash, stem end removed, and finely copped
2 golden nugget tangerines, peeled, and segmented
1 cup crumbled Feta cheese
Salt and pepper

1. Preheat the oven to 400°F. Place the beets on a baking sheet and cover with aluminum foil. Roast the beets for 45 to 60 minutes, until the sharp tip of a paring knife inserted into the beets goes in easily.
2. When cool enough to handle, slip off the skins, and finely dice the beets, putting them into a salad bowl.
3. In a small bowl, whisk together the vinegar, oil, and basil. Season with salt and pepper. Drizzle a bit over the beets and toss to coat.
4. While the beets are roasting, bring 4 quarts of salted water to a boil, add the farro and cook for 15 to 18 minutes until tender. Drain thoroughly and add the salad bowl.
5. Add the onion, carrots, squash, tangerines, and Feta to the beets and farro, and toss with some of the remaining dressing. Season with salt and pepper and serve at room temperature. If you decide to make this ahead, (up to 24 hours is fine) remove from the refrigerator 2 hours before serving, and re-toss with some of the remaining dressing.

8-Ball Veg Lasagna

Serves 6:

For the Vegetables:
1/4 cup extra virgin olive oil
2 cups broccoli florets
1 pound 8-ball squash, scrubbed, stem end removed, and sliced 1/2-inch thick
1 bunch baby carrots, tops removed, and thinly sliced
3 garlic cloves, sliced
Salt and pepper

Preheat the oven to 350 degrees, and line a sheet pan with aluminum foil, parchment, or silicone.
In bowl, combine the oil, vegetables, garlic, salt, and pepper, stirring to coat.
Spread onto the baking sheet in one layer, and roast for 15 to 20 minutes until the vegetables are beginning to color and are tender. Scrape the entire contents of the baking sheet into a bowl and allow to cool.

For the Pecorino Cream Sauce:
5 tablespoons unsalted butter
1 teaspoon grated lemon zest
5 tablespoons all-purpose flour
2 cups chicken or vegetable broth
3 cups milk
2 cups grated Pecorino Romano cheese
Salt and pepper
1/8 teaspoon ground nutmeg

1. In a saucier, or saucepan, melt the butter, and saute the zest for 1 minute. Add the flour and whisk for 2 minutes.
2. Add the broth and milk, bring to a boil, and remove from the heat.
3. Add the cheese and season with salt, pepper, and nutmeg. Set aside to cool.

To Assemble:
Pecorino cream sauce (see preceding recipe)
One 12-ounce package no boil lasagna noodles
Roasted Vegetables (see previous recipe)
1 cup shredded mozzarella, or Monterey Jack cheese
1/2 cup grated Parmigiano Reggiano

1. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. Spread a nice layer of the Pecorino cream sauce over the bottom of the pan and lay down some of the lasagna noodles to form a layer. (Some Italian brands won’t reach the edges, that’s OK, they will spread in cooking) Spread 1/2 of the vegetables over the noodles, spread some of the cream sauce onto the vegetables, and top with lasagna noodles.
3. Spread the remaining vegetables onto the lasagna noodles, spread some of the cream over the vegetables, and top with the last layer of lasagna noodles.
4. Spead the rest of the cream sauce over the top, then sprinkle with the Mozzarella and Parmigiano.
5. At this point, the lasagna can be cooled, covered, and refrigerated for up to 24 hours, or frozen for up to 2 months.
6. When ready to bake, remove from the refrigerator 1 hour before baking, or defrost in the refrigerator. Preheat the oven to 350 degrees, and bake for 30 minutes, covered, uncover, and bake an additional 20 minutes, until the lasagna is bubbling, and the cheese is golden brown. Allow the lasagna to rest for 15 minutes before serving.
7. Cook’s Note: No boil lasagna noodles require a bit more moisture to “cook” so make sure to cover each layer of vegetables with a nice spread of the cream sauce.

Soy Miso Glazed Sweet Potatoes

Serves 4:

1 pound Japanese sweet potatoes, scrubbed, and cut into 1-inch chunks
½ cup vegetable oil
2 tablespoons white miso
2 tablespoons soy sauce
1 garlic clove, minced
2 teaspoon sesame oil
1 tablespoon sesame seeds for garnish
2 tablespoons finely chopped scallion for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, whisk together the oil, miso, soy sauce, garlic, and sesame oil.
3. Add the potatoes to the bowl and toss to coat.
4. Spread the potatoes onto the baking sheet in a single layer.
5. Roast for 30 minutes, turn, and roast another 15 to 20 minutes, until the potatoes are crispy.
6. Transfer to a serving bowl, and garnish with sesame seeds and chopped scallions.

Japanese Sweet Potato Cakes

Serves 4:

One pound Japanese sweet potatoes, peeled and cut into 1-inch chunks
¼ cup unsalted butter
3 scallions, finely chopped using the white and tender green parts
1 garlic clove, minced
1 teaspoon soy sauce
Few drops Sriracha
Milk or broth
Oil for frying

1. Put the potatoes into water to cover, and simmer for 20 minutes until tender.
2. Drain, thoroughly and return to the pan.
3. While the potatoes are simmering, heat the butter in a skillet, add the scallions, and garlic, and saute for 2 to 3 minutes.
4. Add the scallion butter to the cooked potatoes, and mash the potatoes, adding the soy sauce, Sriracha and milk or broth to make a stiff mash.
5. Using a large portion scoop, form the mixture into 2-inch cakes, and dredge in panko. Refrigerate until ready to fry.
6. Heat ½-inch of oil in a skillet and fry the cakes on one side for 4 to 5 minutes until golden brown.
7. Turn the cakes and fry another 3 to 4 minutes. Serve warm.

Cold Sesame Noodle Salad with Bok Choy

Serves 6:
This salad can be made with our without protein, it’s delicious either way. If you have leftover shrimp, fish, pork, or chicken they all work well here.

1 pound linguine
1/4 cup vegetable oil
2 cloves garlic, minced
2 teaspoons peeled and grated fresh ginger
2 cups broccoli florets
One bunch bok choy, root end removed, and chopped into bite-sized pieces
1/4 cup soy sauce
2 tablespoons toasted sesame oil
1/4 cup creamy peanut butter (don’t use natural)
1/4 cup rice vinegar
Few drops Sriracha (optional)
2 tablespoons brown sugar
3 cups shredded chicken
4 scallions (white and tender green parts), thinly sliced on the diagonal
1 bunch baby carrots, cut into matchsticks
1/2 cup chopped unsalted dry-roasted peanuts
2 tablespoons sesame seeds

1. Cook the linguine in boiling salted water until 2 minutes short of al dente. Drain and put into a large mixing bowl.
2. In a wok or large skillet, heat 2 tablespoons of the oil, swirl the garlic and ginger in the oil for 30 seconds, until fragrant.
3. Add the broccoli and stir fry for 2 to 3 minutes. Transfer to the bowl with the linguine. Add the bok choy to the wok and stir fry until it is wilted. Transfer to the salad bowl.
4. In a food processor or blender, combine the remaining oil, sesame oil, peanut butter, vinegar, Siracha and sugar.
5. Blend until smooth. Pour over the noodles, broccoli and bok choy. Add the chicken, onions, and carrots, and toss to coat. Garnish the salad with chopped peanuts, and sesame seeds.

Sheet Pan Salmon with Bok Choy

Serves 4:

One bok choy
1/2 cup vegetable oil
1/4 cup soy sauce or Tamari
1 tablespoon Hoisin sauce
2 garlic cloves, minced
1 teaspoon grated ginger root
2 tablespoons Mirin rice wine or rice vinegar
1 tablespoon chili garlic oil
2 teaspoons sesame oil
2 pounds salmon filet
2 tablespoons sesame seeds for garnish
2 scallions, finely chopped using the white and tender green parts for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, or parchment paper.
2. Remove the root end of the bok choy, wash, spin dry and then chopped into bite size pieces (about 1 inch)
3. Toss the bok choy with 1/4 cup vegetable oil and arrange in one layer on the baking sheet.
4. In a small bowl, whisk together the remaining oil, soy sauce, Hoisin, garlic, ginger, mirin, chili garlic oil, and sesame oil.
5. Lay the salmon filets onto the bok choy, and paint with the sauce.
6. Roast the salmon and bok choy for 10 minutes per inch of thickness of the salmon. While the salmon is roasting, heat the sauce to boiling and boil for 1 minute.
7. When the salmon is roasted, drizzle with a bit more glaze, saving the rest to serve alongside the salmon.
8. Sprinkle the salmon with the sesame seeds and scallions and serve.

Broccoli Cheddar Quiche

Serves 6:

One 9-inch pie crust, either homemade or store bought
1 pound broccoli, stems trimmed, and cut into florets
4 large eggs
1 cup heavy cream
4 drops Tabasco
2 1/2 cups finely shredded sharp white cheddar cheese

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch pie plate with non-stick cooking spray if using a homemade pie crust.
2. Bring 4 quarts of salted water to a boil and cook the broccoli for 3 minutes. It should still be crisp. Drain thoroughly and season with salt and pepper. Allow to cool slightly.
3. In a large bowl, whisk the eggs and cream, and add the Tabasco.
4. Stir in the cheese and broccoli and transfer the mixture to the pastry crust.
5. Bake the quiche for 45 to 50 minutes, until the quiche is set. Remove from the oven and allow to rest for 10 minutes before serving.

Brunchy Stuffed Eight Ball Squash

Serves 6:

1 pound eight-ball zucchini
Olive oil
Salt and freshly ground black pepper
2 tablespoons tomato sauce
6 tablespoon Boursin cheese
1 large egg
1 sprig basil
1/3 cup grated Parmigiano Reggiano

1. Preheat oven to 375°F.
2. Cut the stem off the squash about 1/2 an inch from the top. Using a pointed teaspoon or melon baller, scoop out the insides of the squash, leaving a 1/4-inch thick wall on the sides and bottom.
3. Brush the inside and outside of the squash shell with olive oil and rub the inside with a little salt and pepper.
4. Place the squash shell on a baking sheet and bake for 15 minutes or until tender when pierced with a fork.
5. Meanwhile, chop up the squash flesh and heat it in a pan with the tomato sauce, cooking until the squash is tender.
6. Remove the squash shell from the oven. Spoon the tomato sauce mixture into the bottom of the shell, then add the goat cheese. Crack the egg on top, sprinkle with salt and pepper and some of the Parmigiano.
7. Return to the oven and bake until the eggs are set, about 15-20 minutes.
8. Garnish with basil and serve immediately.
9. Cook’s Note: another idea is to mix the interior flesh with Mexican salsa (red or green) sub in shredded Monterey jack cheese, and top with cilantro and pepper jack cheese.

Salanova with Tangerines and Soy Vinaigrette

Serves 4:

1 head Salanova, washed and spun dry
3 tangerines, peeled and separated into segments
1/2 cup vegetable oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons tangerine juice
3 tablespoons sugar
1/8 teaspoon peeled and grated fresh ginger
1 clove garlic, minced

1. Arrange the lettuce and tangerines in a salad bowl.
2. In a small bowl, whisk together the oil, soy, rice vinegar, juice, sugar, ginger, and garlic.
3. Toss with the lettuce and tangerines and serve.
4. Cook’s Note: you can cover and refrigerate for up to 3 days.

Salad with Grilled Nectarines and Shrimp

Serves 4 to 6

For the Shrimp:
1/2 pound large shrimp, peeled and deveined
1/4 cup olive oil
2 tablespoons sweet lemon juice
1 teaspoon Old Bay Seasoning

1. In a small bowl, combine the shrimp, oil, lemon juice and Old Bay. Toss to coat. Refrigerate until 30 minutes before grilling.
2. Preheat the barbecue for 10 minutes, or if using charcoal, until white ask forms.
3. Soak wooden skewers in water for 30 minutes, and thread 3 shrimp onto each skewer.
4. Cook over indirect heat for 2 minutes, turn, and cook another 2 to 3 minutes, until the shrimp turn pink. Remove from the grill and serve over the lettuce.

For the Nectarines:
2 yellow nectarines, pitted, and each cut into 4 wedges
Raw sugar

1. Dip the cut halves of each nectarine into the raw sugar and grill for 2 to 3 minutes, on each cut side, until the nectarines begin to soften.
2. Remove from the grill and place onto the salad.

For the salad:
1/3 cup fresh tangerine juice
3 tablespoons rice vinegar
1/3 cup extra virgin olive oil
Salt and pepper
Salanova lettuce, washed and spun dry

1. In a small mixing bowl, whisk together the juice, rice vinegar, and oil.
2. Season with salt and pepper to taste.
3. Arrange the lettuce in a bowl and pour in some of the dressing. Toss to coat.
4. Plate the lettuce and arrange 2 nectarine wedges and a shrimp skewer onto each plate.
5. Drizzle the shrimp with a bit of the dressing and serve.
Cook’s Note: Another way to make this salad is to omit the shrimp, and top the salad with crumbled goat cheese, feta, or blue cheese.

Salanova Salad with Nectarines and Blue Cheese

Serves 4:

2 firm-ripe medium nectarines, pitted and thinly sliced
1/2 teaspoon finely grated orange zest
2 teaspoons granulated sugar
1/4 cup extra-virgin olive oil
2 Tablespoons Champagne (or white wine) vinegar
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
One head Salanova, washed, spun dry and chopped
1/2 cup crumbled Gorgonzola

1. In a small bowl, combine the nectarines, zest, and sugar. Set aside.
2. In another bowl, whisk together the oil, vinegar, Dijon, salt, and pepper. Add any liquid from the nectarines.
3. Put the salad greens into a salad bowl, toss with some of the dressing. Plate the salad, garnish with the nectarines, and gorgonzola. Drizzle with any remaining dressing.

Brown Butter Glazed Turnips and Baby Carrots

Serves 4:

1 pound turnips, peeled and diced
1 bunch baby carrots, peeled and diced
4 tablespoons (1/2 stick) unsalted butter
3/4 cup chicken stock
1/3 cup pure maple syrup
1 tablespoon cider vinegar
salt and freshly ground pepper
1/4 cup finely chopped Italian parsley

1. In a large skillet, melt the butter over medium heat. Continue to cook until it begins to foam and bubble and has a nutty aroma. Once the butter begins to turn a golden brown, add the turnips and carrots and toss to coat.
2. Add the chicken stock, maple syrup, and cider vinegar to the skillet and cover.
3. Increase heat to high and bring the mixture to a boil; cook for 10 minutes.
4. Remove the cover and continue to cook until the sauce is thickened and shiny, and the vegetables are tender, approximately 7-10 minutes.
5. Season with salt and pepper to taste. Garnish with chopped parsley and serve.

Panna Cotta with Passion Fruit Sauce

Serves 6:

1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
1/2 cup (3 1/2 ounces) sugar, or more to taste
Pinch of salt
1 1/2 teaspoons vanilla paste or extract
1/2 cup passion fruit pulp (see instructions)

1. Sprinkle the gelatin over the cold water. Let stand for 5 minutes.
2. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil.
3. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
4. Put the sour cream into a medium bowl.
5. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness.
6. Fill ramekins 3/4 full, cover with plastic wrap, and refrigerate until set, about 5 hours.
7. Cut the passion fruits in half and scoop out the pulp. Push the pulp through a sieve and top each panna cotta with 1 to 2 tablespoons passion fruit pulp.

Avocado Salad with Shrimp and Crab and Shrimp Louis Dressing

Serves 4:
Although the crab and shrimp are my favorites in this salad, I have made it with leftover cooked chicken, and it’s terrific.

2 scallions, finely chopped
1 cup mayonnaise
1/4 cup ketchup
3 tablespoons Meyer lemon juice
2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
4 teaspoons capers, drained
1/4 cup chopped parsley
Salt and pepper
1/2 pound jumbo lump crabmeat, picked over for shells
1/2 pound medium peeled and deveined cooked shrimp
2 avocados

1. In a food processor or blender, combine the scallions, mayonnaise, ketchup, lemon juice, horseradish, Worcestershire, capers, and parsley. Process until the pureed. Season with salt and pepper. The dressing will keep in the refrigerator for up to 5 days.
2. Toss 1/2 the dressing with the crab and shrimp.
3. Just before serving, cut the avocados in half, remove the pit, and spritz with water (this will prevent discoloration) Mound the salad into the cut half of the avocado, and drizzle with a bit more of the dressing.

@Diane Phillips Diane Phillips Blog: Cucina Divina
Follow me on Facebook (professional page) Twitter, and Pinterest

Share this post:

Leave a Reply

Your email address will not be published.