Farmers’ Market Box March 31st, 2022

Farmers Market Box Image

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

Sesame Braised Mustard Greens

Serves 4
 
3 tablespoons toasted sesame oil
3 garlic cloves, thinly sliced
1 bunch mustard greens tough stems removed: leaves torn into large pieces
1/4 cup sake or dry white wine
1 tablespoon finely grated lemon zest
Salt and a dash of Sriracha
Toasted sesame seeds, for serving

  1. In a large skillet, or wok, heat the oil, add the garlic and swirl in the oil for 1 minute, until fragrant.
  2. Add the greens and sake, and saute until the greens are tender.
  3. Add the zest, season with salt and Sriracha, and serve garnished with sesame seeds.

Crostini with Carrot Pesto

Serves 6
This recipe comes from La Planeta Estate in Menfi, Sicily, it pairs well with a crisp white wine such as Grecante.
For the Crostini
Makes about 24 pieces
 
One baguette sliced into1/2-inch pieces
1/2 cup extra virgin olive oil

  1. Preheat the oven to 400 degrees, line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet.
  2. Brush the baguette slices with oil and bake for 10 minutes until the slices begin to turn golden brown.
  3. Remove from the oven and allow to cool.
  4. The crostini can be stored at room temperature for 2 days, or frozen for one month.

For the Carrots
 
1 bunch Nantes carrots, scraped, and cut into 1-inch pieces (Save the tops—see recipe below)
2 tablespoons unsalted butter
1/4 cup finely chopped shallots
1 garlic clove, sliced
1/2 to 2/3 cup grated Pecorino Romano
1/4 cup packed mint
1/3 to 1/2 cup extra virgin olive oil
Salt and pepper
Crostini for serving

  1. Put the carrots into saucepan with salted water to cover and simmer for 5 minutes until the carrots are crisp/tender—don’t let them get too soft. Drain thoroughly and set aside.
  2. In a small saucepan, heat the butter and saute until the shallots are translucent, about 5 minutes. Cool with the carrots.
  3. Put the carrots, shallots, cheese and mint into a food processor and pulse on and off to break up carrots and mint.
  4. With the machine running, add 1/3 cup of the olive oil until the mixture comes together. Depending on the fibrousness of the carrots you may need a bit more olive oil.
  5. Spread the pesto over the crostini and drizzle with a bit of carrot top pesto if desired.
  6. The carrot pesto will keep in the fridge for up to 4 days. It can be frozen for about 2 months.

Carrot Top Pesto

1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry
2 garlic cloves
1/3 cup pine nuts
1/3 cup grated Parmigiano Reggiano cheese
1/2 cups extra virgin olive oil
Salt and pepper

  1. In a food processor or blender, combine the carrot greens with the garlic, pine nuts, and cheese.
  2. Pulse on and off to break up the garlic and nuts.
  3. With the machine running, add the oil, until the mixture is a paste. Season with salt and pepper.
  4. Refrigerate for up to 7 days or freeze for up to 6 months.
  5. Cook’s Notes: 
    1. To use the pesto, the paste can be used for bruschetta, or tossed into pasta, and rice.
    2. Add more oil to some of the pesto to make a sauce for grilled meats, roasted vegetables, to top crostini and poultry.
    3. Add a bit of vinegar or lemon juice to make a vinaigrette.

Grilled Tangerine Chipotle Pork Tenderloin

Serves 6
 
Two one pound pork tenderloins, silver skin removed
4 cups warm water
2 tablespoons salt
2 tablespoons brown sugar
4 tablespoons extra virgin olive oil
Salt and pepper
2 tablespoons chopped garlic chives
3 chipotle chilies in adobo, chopped
1/2 teaspoon dried oregano
1 cup tomato puree
1/2 cup tangerine juice
1/4 cup chopped cilantro or Italian parsley
4 tangerines, peeled, and separated into segments

  1. In a large zip-lock bag, combine the warm water, salt, and sugar. Stir to blend. Add the pork to the bag, seal and refrigerate for at least 4 hours or up to 12 hours.
  2. Remove the pork from the bag and wash off the brine.
  3. Combine 2 tablespoons of olive oil with salt and pepper, and pat that onto the pork. Allow to sit at room temperature for 15 minutes, before grilling.
  4. Heat the remaining 2 tablespoons of oil in a saucepan, and saute the garlic chives, chilies, and oregano for 1 minute. Add the tomato puree and tangerine juice, simmer for 10 minutes until thickened. Taste for seasoning and add salt and pepper if needed. Add the cilantro or parsley and the tangerine segments and keep warm.
  5. Preheat the grill or a grill pan for 10 minutes. Separate coals or turn off burners and grill the tenderloins over indirect heat, turning to brown all sides until an instant read meat thermometer reads 155 degrees.
  6. Remove from the grill to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes before slicing.
  7. Slice the pork into 1/2-inch thick slices add any accumulated juices to the sauce and serve napped with the sauce.

Sugar Snap Pea and Carrot Saute

Serves 4
 
3 tablespoons unsalted butter
1 shallot, finely chopped
1/2 pound sugar snap peas, ends trimmed, and string removed
1 bunch Nantes carrots, scrapped, and thinly sliced into rounds
1 tablespoon honey
1/4 cup chicken or vegetable broth
Salt and pepper

  1. In a large skillet, heat the butter, add the shallot, and saute until the shallot is just translucent. Add the peas, and carrots, and toss in the butter and shallot mixture.
  2. Add the honey, and broth, and simmer for 5 minutes until the carrots are crisp/tender. Season with salt and pepper and serve.

Cold Sesame Noodle Salad

Serves 4 to 6
Add any leftover cooked protein to this like chicken, seafood, pork, or beef.
 
1/2 pound linguine, cooked in boiling salted water 3 minutes short of al dente and drained
2 tablespoons toasted sesame oil
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon peeled and grated fresh ginger
2 tablespoons soy sauce
2 teaspoons white miso
2 tablespoons rice vinegar
1 teaspoon brown sugar
1 cup sugar snap peas, strings removed, cut on the diagonal lengthwise
2 torpedo or green onions (white and tender green parts), thinly sliced on the diagonal
4 medium-size carrots, cut into matchsticks (about 2 cups)
2 tablespoons sesame seeds

  1. Drain the pasta and set aside.
  2. In a blender or food processor, process together the sesame oil, 1tablespoon of vegetable oil, garlic, ginger, soy sauce, butter, vinegar, and brown sugar until smooth. Taste for soy sauce and sugar.
  3. In a skillet heat the remaining oil, and saute the peas and carrots, until just wilted. Cool
  4. Add the peas, carrots, onions and 1 tablespoon of the sesame seeds to the linguine. Pour over half of the dressing over the salad and toss to coat.
  5. Do-Ahead: At this point, cover and refrigerate the salad and remaining dressing for at least 6 hours and up to 24 hours.
  6. One hour before serving, remove the salad from the refrigerator and toss with more dressing if needed. Garnish with the remaining 1 tablespoon of sesame seeds.

Pasta Florentine

Serves 6
For the Topping
 
1 garlic clove, minced
3 Tbs. unsalted butter, melted
2 cups coarse fresh breadcrumbs
Salt and freshly ground black pepper
2 Tbs. finely grated Parmigiano-Reggiano or pecorino
2 tablespoons finely chopped Italian parsley

  1. Combine the ingredients in a small bowl and set aside while making the mac and cheese.

    4 Tbs. unsalted butter
    2 Tbs. olive oil
    2 garlic cloves, minced
    1/2 cup finely chopped onion
    1 bunch spinach, washed, spun dry and chopped
    1/4 cup all-purpose flour
     2 cups chicken or vegetable broth    
    11/2 cups whole milk
    2 cups finely shredded sharp cheddar cheese
    3/4 cup grated Parmigiano Reggiano
    A few drops Tabasco, salt to taste
    1 pound cavatappi or elbow macaroni, cooked 4 minutes short of al dente

  1. Preheat the oven to 350°F. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
  2. Melt the butter in a heavy-duty 3- to 4-quart saucepan and sauté the garlic for 30 seconds. Add the spinach, and saute until wilted.
  3. Whisk in the flour and cook over low heat for 3 minutes—slowly add the broth and milk, while whisking until the sauce comes to a boil. Remove from the heat.
  4. Whisk in the cheeses, and season with Tabasco and salt.
  5. Place the macaroni in a bowl and pour in the cheese sauce. Stir to blend.
  6. Transfer to the prepared baking dish and spread the topping over the top of the casserole.
  7. Do-Ahead:  At this point, the casserole can be cooled, covered, and refrigerated overnight. Bring to room temperature before baking.
  8. Bake the casserole for 20 to 30 minutes until the sauce is bubbling and the topping is golden brown.

Spinach and Tangerine Salad with Soy Vinaigrette

Serves 4
 
1/2 cup vegetable oil
2 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/8 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
1 bunch Bloomsdale spinach, washed and spun dry
1/4 cup thinly sliced red onion
3 tangerines, peeled, and separated into segments
1/3 cup toasted sliced almonds for garnish.

  1. In a small bowl, whisk together the oil, soy, vinegar, sugar, ginger, and garlic, until thickened.
  2. Put the spinach, onion, and tangerines into a salad bowl, and toss with the dressing. Plate the salad and serve each portion garnished with some of the almonds.

Steakhouse Style Creamed Spinach

Serves 2
 
2 tablespoons unsalted butter
1 garlic clove, minced
1 shallot finely chopped
2 bunches Bloomsdale spinach, washed, spun dry and chopped
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg

  1. In a large skillet heat the butter, add the garlic and shallot and saute until the shallot is translucent. Add the spinach and toss in the mixture.
  2. Add the heavy cream, salt, pepper and nutmeg, and simmer for 5 minutes to reduce the cream.
  3. Serve hot.

Slow Cooker Sea Bass Tagine

Serves 6 to 8
 
2 pounds sea bass filets
½ cup olive oil
Grated zest of one Meyer lemon
¼ cup Meyer lemon juice
1 teaspoon sweet paprika
½ cup finely chopped cilantro
2 garlic cloves, chopped
1 medium onion, finely chopped
1 teaspoon ground cumin
½ teaspoon saffron threads, crushed
One 28 to 32-ounce can crushed tomatoes and their juice
1 pound Santina potatoes, scrubbed and quartered
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ cup finely chopped Italian parsley

  1. Place the fish in a zipper-top plastic bag. In a small bowl, whisk together ¼ cup oil, lemon zest, lemon juice, paprika and the cilantro. Pour over the fish in the bag, seal, and refrigerate for at least 1 hour, and up to 4 hours.
  2. In a large skillet, heat the remaining oil, add the garlic, onions, cumin and saffron, cooking until the onions are softened, and add the tomatoes, stirring the mixture to blend.
  3. Arrange the potatoes in the bottom of the slow cooker, sprinkle evenly with the salt and pepper. Add the tomato mixture to the pot, cover and cook on low for 5 to 6 hours, until the potatoes are almost tender.
  4. Pour the marinade into the pot, stir the potatoes, and sauce together and arrange the fish on top of the potatoes spooning some of the sauce over the top.
  5. Cook for another 1 to 1 ½ hours, until the sea bass is cooked through and is opaque in the center. Sprinkle the parsley evenly over the top of the sea bass and serve immediately, scooping up some potatoes and sauce, with the fish.

Roasted Smashed Potatoes with Herbed Goat Cheese

Serves 6
 
1 pound Santina potatoes
1/2 cup extra virgin olive oil
Salt and pepper
One 11-ounce log of goat cheese
1/2 cup chopped mixed herbs—I’m fond of thyme, Italian parsley, oregano, basil, and chives

  1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone. Pour the oil, salt and pepper onto the baking sheet and set aside.
  2. Put the potatoes into a Dutch oven with water to cover. Bring to a boil, and simmer for 15 minutes, until tender. Remove from the water and arrange on the baking sheet.
  3. Using an oven mitt, press down on each potato, smashing it, brush with some of the oil to coat the tops of the potatoes. Roast the potatoes for 15 minutes.
  4. Cut the log of goat cheese into rounds, and dip into the mixed herbs. Place a round on each of the potatoes and bake an additional 15 minutes until the potatoes are crispy and the goat cheese has melted.
  5. Serve hot.

Baked Cauliflower Dijonnaise

Serves 6
 
One white cauliflower, cored and cut into florets
Salt and pepper
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 cup panko crumbs
1/4 cup grated Parmigiano Reggiano
1/4 cup finely chopped parsley
Grated zest of 1 lemon
1 cup mayonnaise
1/4 cup unsalted butter, melted
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
Few drops Tabasco

  1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
  2. Steam the cauliflower until crisp/tender, about 4 minutes. Drain thoroughly, season with salt and pepper. Arrange in the prepared casserole dish.
  3. In a small skillet, heat the oil, swirl the garlic in the oil until fragrant, about 30 seconds. Remove the pan from the heat, add the panko, Parmigiano, parsley, and lemon zest to the pan and toss to blend. Set aside.
  4. In another bowl, whisk together the mayonnaise, butter, lemon juice, Dijon, and Tabasco together. Pour over the cauliflower, and top with the panko mixture. Roast for 20 minutes or until the crumbs are golden brown.
  5. Serve warm.

Baked Cauliflower and Goat Cheese Dip

Serves 6
 
1 head cauliflower, cut into florets
Salt and pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
1 medium shallot, finely chopped
Pinch red pepper flakes
1 tablespoon Dijon mustard
4 ounces cream cheese, softened
8 ounces goat cheese, softened
1/4 cup freshly grated Parmigiano Reggiano cheese
1/4 cup fresh breadcrumbs
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped Italian parsley
Toasted baguette slices or fresh vegetables to dip

  1. Preheat the oven to 350 degrees. Coat the inside of a gratin dish with non-stick cooking spray.
  2. In a 5-quart saucepan, heat 3 quarts of salted water. Add the cauliflower, and simmer until the cauliflower is crisp/tender, about 6 minutes.
  3. Drain thoroughly and season with salt and pepper. Set aside to cool.
  4. In a small skillet, melt the butter, and sauté the garlic and shallot for 2 minutes, until fragrant, add the red pepper flakes, and swirl in the pan for 10 seconds. Set aside to cool.
  5. Place the cauliflower, garlic butter, Dijon mustard, cream cheese and goat cheese in a food processor, and process on and off until the mixture is smooth, with a few chunks of cauliflower.
  6. Taste for seasoning and adjust using salt or pepper.
  7. Transfer the mixture to the prepared baking dish.
  8. Do-Ahead:  At this point, you can cover and refrigerate the dip for 2 days. Before baking, remove the baking dish from the refrigerator 30 minutes before baking, and proceed as directed.
  9. In a small bowl, combine the Parmigiano, breadcrumbs, oil, and parsley, and stir until the crumbs are moistened. Sprinkle over top of the cauliflower mixture, and bake for 15 to 20 minutes, until the dip is bubbling, and the topping is golden brown. Spread on crackers, baguette slices, or use as a dip for vegetables.

Arugula Salad with Apples and Parmigiano

Serves 4
 
1 bunch arugula, washed and spun dry
1 Fuji apple, cored, and thinly sliced
Shaved Parmigiano Reggiano cheese
1/4 cup extra virgin olive oil
Salt and pepper

  1. In a large bowl, combine the arugula, apples, and cheese.
  2. Drizzle with oil, season with salt and pepper, and toss to coat.

Arugula Pesto

Makes 1 1/2 to 2 cups
 
1 cup packed wild arugula leaves
1 cup walnuts
2 garlic cloves
1/2 cup 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 a food processor or blender, combine all the ingredients except the oil, pulsing to break up the nuts, and parsley.
  2. With the machine running at 1/2 cup of the oil and add more if needed. This should be a paste, not a runny pesto. Season with salt and pepper if needed.
  3. Remove from the machine and pour into an airtight container, spooning 1 to 2 tablespoons of the oil over the top of the pesto, to preserve its green color.
  4. Refrigerate for up to 1 week, freeze for up to 3 months.
  5. Cooks’ Note:  The pesto is terrific on baguette slices, or tossed into pasta, or pasta salad, or potato salad. It’s also delicious as a crust on fish, or chicken, or add a bit more oil to it for a sauce for grilled steak.

Tangelo Cake

Serves 6
 
10 tablespoons unsalted butter, softened
1 3/4 cup sugar
2 large eggs
3/4 cup sour cream or Greek Yogurt
1 teaspoon tangelo zest
1/2 cup fresh tangelo juice
2 1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups heavy cream, whipped stiffly, for garnish
2 cups sliced strawberries, for garnish

  1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
  2. In the bowl of an electric mixer, beat the butter until soft, add the sugar, and beat until fluffy.
  3. Add the eggs one at a time, until incorporated.
  4. Add the sour cream, zest, and juice.
  5. Add the dry ingredients and beat until smooth.
  6. Pour into the prepared pan, and bake 40 minutes, until a skewer inserted into the center comes out clean.
  7. Allow the cake to cool and serve garnished with whipped cream and sliced strawberries.

Make Ahead Praline Apple French Toast

Serves 6 to 8
 
3/4 cup (1 1/2 sticks) unsalted butter, melted
1/2 cup granulated sugar
2/3 cup firmly packed light brown sugar
2 cups pecan halves
6 cups torn egg bread or good quality white bread
3 Fuji apples, peeled, cored, and chopped into 1/2-inch pieces
6 large eggs
2 cups heavy cream
1/4 cup sugar
2 teaspoons ground cinnamon
1 tablespoon vanilla extract

  1. Coat with nonstick cooking spray two 9-inch round pie pans, 2 1/2 inches deep, or a 13 x 9-inch baking dish.
  2. Combine the melted butter and both sugars in a medium-size bowl. Pour into the prepared pan(s), tilt to cover the bottom evenly, then arrange the pecans over the bottom.
  3. Put the bread and apples in a large bowl.
  4. In a medium-size bowl, beat together the eggs, cream, cinnamon, sugar, and vanilla. Pour over the bread and apples and mix well.
  5. Do-Ahead: At this point, cover and refrigerate for at least 2 hours or overnight. Preheat the oven to 350°F. Pour the batter into the prepared pan(s) and bake until puffed and golden, 45 to 55 minutes.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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