Farmers’ Market Box September 2nd

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes:

Broccoli Chicken Bake

Serves 4 to 6

1 bunch broccoli, cut into florets (save the stems)
2 tablespoons unsalted butter
2 tablespoons olive oil
Salt and pepper
6 chicken breasts, skin and bones removed
1/2 cup finely chopped onion
1 1/2 teaspoons Madras curry powder
1/4 cup all-purpose flour
2 cups chicken broth
1/2 cup milk, half and half or heavy cream (or for non-dairy more broth)
Salt and pepper
2 cups shredded sharp cheddar cheese

1. Bring 4 quarts of salted water to a boil, and blanch the broccoli for 2 minutes, drain thoroughly, and season with salt and pepper.
2. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray and layer the broccoli in the bottom of the casserole dish.
3. In a large skillet, melt the butter and oil, season the chicken with salt and pepper, and brown the chicken on all sides (the chicken won’t be cooked through, but will finish in the oven)
4. Place the browned chicken on top of the broccoli.
5. In the same skillet add the onion and curry powder, and saute 1 minute. Stir in the flour, and cook for 2 minutes, whisking the mixture. Slowly add the broth and milk (if using) and bring to a boil. Season with salt and pepper and additional curry powder if needed. Pour over the chicken and broccoli and sprinkle with the cheese. At this point the casserole can be cooled, covered, and refrigerated for 24 hours.
6. Preheat the oven to 350 degrees and bake for 35 to 40 minutes until the chicken is cooked through (165 on an instant read meat thermometer) the sauce is bubbling, and the cheese is golden brown. Allow the bake to rest for 10 minutes before serving with rice.

Broccoli Stem Slaw

Serves 4:
If you don’t have stems on the broccoli, this also works with florets that are blanched for 2 minutes, then cooled.


2 cups broccoli stems, cut into julienne (peel the broccoli stems if tough)
2 cups grated rainbow carrots
1/2 cup finely chopped baby leeks
1/4 cup rice vinegar
2 tablespoons orange juice
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 cup canola or vegetable oil
Salt and pepper
2 tablespoons poppy seeds

1. In a bowl, combine the broccoli stems, carrots, and leeks.
2. In a small mixing bowl, whisk together the vinegar, juice, honey, mustard, and oil. Season with salt and pepper. Add the poppy seeds before tossing and toss the salad with the dressing.

Indian Eggplant Bacon

Serves 4:

1/2 pound Indian 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.

Pasta alla Norma

Serves 4 to 6:

1 pound penne or rigatoni, cooked 3 minutes short of al dente, saving some of the hot pasta water
1/4 cup extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1/2 cup finely chopped onion
1 pound eggplant, stem and root ends removed, and cut into 1-inch cubes
One 28-ounce can crushed tomatoes and their juice
1/4 cup finely chopped basil
2 tablespoons finely chopped Italian parsley
Salt and pepper
1 cup crumbled ricotta salata

1. In a large skillet, heat the oil, saute the garlic, red pepper, and onion for 2 to 3 minutes until the onion begins to soften.
2. Add the eggplant and cook until the eggplant is golden brown.
3. Add the tomatoes and bring to a boil. Simmer for 10 minutes.
4. Add the basil, and parsley. Season with salt and pepper.
5. Add the pasta to the skillet and toss to coat. Add 1/2 of the ricotta and toss again.
6. Serve garnished with the remaining ricotta.

Grilled Vegetables with Herb Vinaigrette

Serves 4 to 6:

1/2 pound Italian eggplant, stem and root ends trimmed, cut into 1/2-inch rounds
1 pound zucchini, stem and root ends trimmed, cut into 1/2-inch long slices
1/2 pound baby leeks, root end removed, and cut in half lengthwise
2/3 cup extra virgin olive oil
Salt and pepper

1. Prepare barbecue (medium heat). Arrange vegetable slices on baking sheet.
2. Brush both sides with oil and sprinkle with salt and pepper.
3. Grill until slightly charred and tender, turning occasionally and moving to cook evenly, about 5 minutes. Arrange the slices on a serving platter. Drizzle with your favorite dressing or the lemon vinaigrette.
Lemon Vinaigrette
1 garlic clove
2 teaspoons lemon zest
2 tablespoons finely chopped onion or shallot
1/2 cup extra-virgin olive oil
1/4 cup lemon juice
Pinch of crushed red pepper
Salt and freshly ground black pepper

1. In a food processor or blender, combine the ingredients, and process/blend until smooth. Season with salt and pepper.
2. Cover and refrigerate for at least 4 hours before serving. The dressing will keep in the refrigerator for up to 1 week. It’s great as a drizzle over grilled meats, poultry, and vegetables.

Salmon Salad Nicoise Style

Serves 4 to 6

1 1/2 pound salmon filets
3 tablespoons extra virgin olive oil
Salt and pepper
1/2 pound fingerling potatoes, diced
1/2 pound blue lake green beans, ends trimmed and cut into 1-inch pieces
2 tablespoons chopped fresh Italian parsley
1/4 cup finely chopped fresh basil
2 garlic cloves, minced
1 cup extra virgin olive oil
1/3 cup red wine vinegar
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
1 bunch arugula, washed and spun dry
1 cup cucumbers, sliced, seeds removed if large
1/2 cup Nicoise olives, pitted, and chopped
1/2 cup finely baby leek, using the white and tender green parts

1. Preheat the oven to 400 degrees. Line a sheet pan with aluminum foil, silicone, or parchment paper, lay the salmon on the sheet pan, and brush with the oil. Season with salt and pepper and roast for 10 minutes per inch of thickness. Allow the salmon to cool and cut into chunks.
2. Bring 6 quarts of salted water to a boil, add the potatoes and beans, and cook for 5 to 6 minutes until the potatoes are tender. Drain, and cool.
3. In a mixing bowl whisk together the parsley, basil, garlic, olive oil, vinegar, salt, pepper, and Dijon mustard. Arrange the arugula on a serving platter, drizzle with some of the dressing.
4. Dress the still warm potatoes and beans with some of the dressing.
5. Arrange the potatoes and beans on the arugula, then arrange the cucumbers olives and leek, on the potatoes and beans. Drizzle with some of the dressing, and top with the roasted salmon. Drizzle with any remaining dressing and serve.
6. Cook’s Note: this salad can be made with leftover grilled fish, or poultry. The traditional salad uses canned Italian tuna poached in olive oil.

Zucchini Fritters

Serves 4 to 6:

4 medium zucchini, grated on the large holes of a box grater
Salt
1 baby leek, finely chopped, using the white and tender green part
2 egg yolks, beaten
3 tablespoons all-purpose flour
1/2 cup grated Parmigiano Reggiano or Pecorino Romano
Salt and pepper
Oil for frying

1. Put the zucchini in a colander, and sprinkle with salt, allow the excess water to leach out from the zucchini. Squeeze the zucchini dry.
2. Put the dry zucchini, leek, egg yolks, flour and cheese in a mixing bowl and stir to blend.
3. Heat 1/2 inch of oil in a large non-stick skillet, and using a portion scoop, fry 2 tablespoons of the zucchini mixture until the underside is golden, turn and cook until the other side is golden brown. Drain on paper toweling, and serve with minted cucumber yogurt dip (below)

Cucumber Yogurt Dip:
2 cups Greek Style yogurt
2 cups peeled, seeded, and diced cucumber
2 teaspoons grated lemon zest
1/2 cup finely chopped baby leek using the white and tender green parts
2 tablespoons lemon juice
1/4 cup finely chopped mint
Salt and pepper

1. In a mixing bowl, stir together all the ingredients, seasoning with salt and pepper.
2. The dip will keep in the refrigerator for up to 5 days.

Kale Caesar

Serves 4:
A make ahead salad; store in the fridge for at least 20 minutes, or up to 6 hours.


1 bunch kale, tough stems removed, cut into 1-inch pieces
1/4 cup mayonnaise
1/4 cup Greek Style yogurt
2 tablespoons lemon juice
1 tablespoon Worcestershire
1 teaspoon Dijon mustard
1 garlic clove
1/2 cup grated Parmigiano Reggiano
1 teaspoon grated lemon zest
Salt and pepper
2 cups garlic croutons, homemade or store bought

1. Fill a large bowl with warm water and soak the kale in the water to soften. Drain and spin dry in a salad spinner.
2. In a blender or food processor, combine the mayonnaise, yogurt, lemon juice, Worcestershire, mustard, garlic, 1/4 cup Parmigiano and zest. Puree until smooth. Season with salt and pepper.
3. Dress the kale leaves with some of the dressing and toss to coat. Refrigerate the salad for at least 20 minutes, or up to 6 hours. Toss in the remaining Parmigiano and the croutons and serve.

Kale and Apple Slaw

Serves 6:

3 tablespoons white miso paste
2 tablespoons fresh lemon juice
1 tablespoon rice wine vinegar
1/2 teaspoon toasted sesame oil
3 tablespoons sugar
2 tablespoons extra virgin olive oil
1/4 teaspoon ground white pepper
1 bunch kale tough stems removed and cut into 1/2-inch ribbons
1 Golden delicious apple, cored and grated on the large holes of a box grater (about 1/2 cup total)
2 medium rainbow carrots, grated on the large holes of a box grater (about 1/2 cup total)

1. In a large bowl, combine the miso, lemon juice, vinegar, olive and sesame oils, and pepper to make a thick dressing.
2. Toss in the kale, apple, and carrots, and mix continuously for a couple of minutes to coat the kale very well. Make it at least an hour or two before serving. Store in the refrigerator.

Apple Cake with Caramel Pecan Sauce

Serves 8:

2 cups unsalted butter, softened
2 cups sugar
4 large eggs
1 tablespoon vanilla extract
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 pound Golden delicious apples, peeled, cored, and finely chopped
1 cup chopped pecans
1 tablespoon vanilla extract

1. Preheat the oven to 350° F. Line a sheet pan with silicone, or coat with non-stick cooking spray.
2. In a large bowl, using an electric mixer, beat the butter and sugar together in a large bowl until light and fluffy.
3. Beat in the eggs, one at a time, until blended.
4. Add the flour, baking soda, and spices and beat until just incorporated.
5. Stir in the apples, nuts, and vanilla. Scrape into the prepared pan.
6. Bake until a skewer inserted into the center comes out with just a few crumbs attached to it, 35 to 40 minutes.
7. Set the pan on a rack to cool for 10 minutes.
8. Do-Ahead: At this point, you can cool completely, cover, and refrigerate for up to 2 days or freeze for up to 6 weeks.
9. Reheat the chilled or defrosted cake, before serving, covered with aluminum foil, in a 350° F oven for 10 to 15 minutes.

Caramel Pecan Sauce:
1/2 cup (1 stick) unsalted butter
1 cup pecan halves
2 cups firmly packed light brown sugar
2 cups heavy cream

1. Melt the butter in a medium-size saucepan over medium-high heat.
2. Add the pecans and toast, stirring, for about 3 minutes.
3. Stir in the brown sugar and continue stirring until it melts.
4. Add the cream and cook, stirring constantly, until the sauce boils.
5. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 1 week. Reheat over medium heat.

Not Your Mama’s Green Bean Casserole

Serves 6:

3 tablespoons unsalted butter
1/2 cup finely chopped baby leeks, using the white and tender green parts
1/2 pound mushrooms
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup heavy cream
2 tablespoons cream sherry
Pinch of ground nutmeg
Salt and freshly ground black pepper to taste
8 cups water
1 pound green beans, ends trimmed, and cut into 1-inch lengths

1. In a 10-inch skillet over medium heat, melt the butter. Add the leeks and cook, stirring, for 3 minutes. Add the mushrooms and cook, stirring a few times, until the liquid from the mushrooms
has evaporated. Sprinkle the flour over the mushrooms and onions and stir until blended. Cook stirring for 2 to 3 minutes until the flour is cooked.
2. Gradually stir in the broth and whisk until it comes to a boil. Add the cream and sherry and cook, stirring, until the sauce thickens. Add the nutmeg and season with salt and pepper.
3. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 3 days. Reheat gently before continuing.
4. Bring the water to a boil in a large saucepan, add the green beans, and return the water to a boil. Cook the beans until crisp-tender, about 3 minutes. Drain the beans.
5. Do-Ahead: At this point, you can shock the beans under cold running water to cool them down. Drain, cover, and refrigerate overnight. Reheat, covered, in the microwave for 3 minutes or plunge into boiling water for 1 minute and drain before continuing.
6. To serve, place the warm green beans in a serving dish and pour the warm sauce over them.

Balsamic Peach, Fig and Buratta Platte

Serves 4 to 6:

1/2 pound peaches, cut into 1-inch chunks
1/4 pound black beauty figs, quartered
1/4 pound thinly sliced prosciutto di Parma, cut into julienne
8-ounces buratta, cut up
1/2 cup aged balsamic vinegar
1/4 cup thinly sliced basil

1. Arrange the peaches and figs on a serving platter. Sprinkle the prosciutto over the fruit. Arrange the buratta between the fruit.
2. Drizzle the platter with the balsamic vinegar and sprinkle with basil. Serve at room temperature.

Peach Tart

Serves 6

1 9-inch prebaked pie crust
1 cups heavy cream
8-ounces mascarpone cheese
3 tablespoons sugar
3 peaches, pitted, and thinly sliced
1/2 cup apricot or peach jam

1. In the bowl of an electric mixer using the whisk attachment, whip the cream until stiff peaks form. Add the mascarpone and sugar and beat to combine.
2. Spread the mixture into the prepared pie crust.
3. Arrange the nectarines on top of the mascarpone.
4. Warm the jam and brush it over the nectarines to seal the fruit.
5. Refrigerate the pie for 2 hours. Serve cold.

Roasted Chicken and Figs

Serves 6:

2 tablespoons red wine vinegar
1 teaspoon cornstarch
1/4 cup honey
6 bone-in, skin-on chicken thighs
1 teaspoon salt
3/4 teaspoon pepper
2 tablespoons olive oil
3 baby leeks, thinly sliced using the white and tender green parts
6 garlic cloves, chopped
2 tablespoons chopped basil leaves
8 to 10 figs, stems trimmed, halved (quartered if large)

1. Preheat oven to 400°. In a small bowl, whisk together 1/4 cup water, the vinegar, and cornstarch. Whisk in honey and set aside. Sprinkle chicken on both sides with 3/4 tsp. salt and 1/2 tsp. pepper.
2. Heat a heavy 12- to 14-in. ovenproof skillet over medium-high heat until hot.
3. Add oil and swirl to coat, then add chicken skin side down and brown until skin is deep golden and crisp, 8 to 10 minutes. Turn over and brown other side, 2 to 3 minutes more. Transfer chicken to a plate, cover with aluminum foil and set aside.
4. Reduce heat to medium, and cook leeks until translucent, 3 to 5 minutes. Add garlic and cook 1 minute more. Add cornstarch mixture, chopped basil, and remaining 1/4 tsp. each salt and pepper; cook until mixture bubbles and thickens, 1 to 2 minutes.
5. Set chicken skin side up in frying pan and add figs. Roast in oven until figs soften and caramelize slightly and meat is no longer pink at bone, about 15 minutes and serve.

Pork Tenderloin with Peach Barbecue Sauce

Serves 4 to 6:

For the Sauce
:
1 tablespoon canola oil
3/4 cup chopped red onion
1 1/2 tablespoons minced fresh jalapeño
1/2 pound fresh peaches, peeled, pitted, and chopped
1/4cup cider vinegar
1/4 cup bourbon
2 1/2 tablespoons honey
2 tablespoons Dijon mustard
1 teaspoon light brown sugar
1/8 teaspoon dry mustard
Salt and pepper

1. In a saucepan, heat the oil, and saute the onion and jalapeno for 2 minutes.
2. Add the peaches, vinegar, bourbon, honey, mustard, sugar, and dry mustard.
3. Bring to a boil, and simmer for 30 minutes until thickened.
4. Using a potato masher or immersion blender, smooth out the sauce. At this point, the sauce can cooled, covered, and refrigerated for up to 1 week.

For the Pork:
Two 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 tenderloins into a large 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 tenderloins on all sides.
5. Generously brush with the 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.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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