Farmers’ Market Box June 9th, 2022

Farmers Market Box Image

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

Caramelized Onion Frittata

Serves 6 to 8
 
2 tablespoons unsalted butter, divided
2 cups diced day-old bread; crusts removed
1 tablespoon olive oil
2 cups thinly sliced onions
1 teaspoon dried thyme
1 1/2 teaspoons salt, divide
1 tablespoon balsamic vinegar
8 large eggs
1/4 cup whole or 2% milk
1 tablespoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1 cup diced Gruyère cheese
1/2 cup grated Parmigiano Reggiano
1 tablespoon finely chopped fresh chives

  1. Preheat to 400 degrees. Heat 1 tablespoon of the butter in a 10-inch cast iron skillet over medium heat until bubbling. Add the bread cubes to the pan, toss to coat with the butter, and arrange in a single layer. Toast the bread, tossing every minute or so, until the bread cubes are golden-brown on all sides, about 5 minutes total. Transfer the croutons to a bowl; set aside.
  2. Reduce the heat to low. Add the oil, onions, and 1/2 teaspoon of the salt to the same skillet.
  3. Cook, stirring every 5 to 10 minutes and scraping any browned build-up from the bottom of the pan, until the onions are soft and golden brown, about 40 minutes total. Add the vinegar and scrape up the browned bits at the bottom of the pan.
  4. Whisk together the eggs, milk, mustard, remaining 1 teaspoon salt, and pepper in a large bowl. Stir the remaining butter and croutons into the skillet, then spread in an even layer. Pour the egg mixture over the top. Tilt the pan to make sure the eggs settle evenly. Top with the cheese. Cook until the eggs at the edges of the skillet begin to set, 2 to 4 minutes.
  5. Bake until the eggs are set, 8 to 10 minutes until the eggs are set.
  6. Cool in the pan for 5 minutes, top with chives, slice into wedges and serve warm.

Marinated Onions

Makes about 3 cups
Use these for salads, sandwiches, and burgers.
 
2 large 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.
  3. Do-Ahead: At this point, cover and refrigerate for at least 8 hours and up to 24 hours.
  4. Drain the onions and serve cold or at room temperature.

Roasted Ratatouille

Serves 6
 
1 onion sliced 1/2-inch thick
2 teaspoons dried herbs de Provence
2 cups eggplant, cut into 1/2-inch chunks
2 cups Romanesco squash, trimmed and cut into 1/4-inch-thick rounds
One 14.5-ounce can plum tomatoes, drained, and chopped
6 garlic cloves minced
1/2 cup extra-virgin olive oil
2 tablespoons aged balsamic vinegar
1/4 cup finely chopped Italian parsley
1/4 cup finely chopped basil

  1. Preheat the oven to 375 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
  2. In a large bowl, combine the onion, herbs, eggplant, Romanesco, tomatoes, garlic, olive oil and vinegar.
  3. Toss to coat, spread in one layer onto the baking sheet and roast for 30 to 35 minutes until the vegetables are tender.
  4. Transfer to a serving bowl and stir in the parsley and basil. The ratatouille is delicious hot, warm or at room temperature.

Sausage, Romanesco, and Onion Skillet

Serves 4 to 6
 
1 ½ pounds sweet Italian sausage
2 tablespoons extra virgin olive oil
2 cups thinly sliced onion
3 cups thinly sliced Romanesco squash
1 teaspoon dried oregano
½ cup red wine
2 cups crushed tomatoes
Salt and pepper
¼ cup finely chopped Italian parsley

  1. In a large skillet, cook the sausage until it is browned on all sides. Remove to a plate and cover with aluminum foil.
  2. In the same skillet, heat the oil, add the onion, squash, and oregano, and saute until the onion begins to turn translucent.
  3. Add the wine, bring to a boil, add the tomatoes, and the reserved sausage. Simmer, covered for 20 to 25 minutes till the sausage is cooked through. Season the sauce with salt and pepper, stir in the parsley and serve. This is delicious over polenta or pasta.

Spicy Chinese Eggplant and Ground Pork

Serves 4
 
2 Chinese eggplants, cut into 1/2-inch dice
pinch of salt
1/2 pound minced pork
1 teaspoon minced ginger
1 tablespoon Mirin rice wine
1/4 cup vegetable oil
2 garlic cloves, sliced
One 1-inch piece ginger, sliced
2 green onions, white half and green half divided
1/2 teaspoon chili garlic sauce (or to taste)
2 tablespoons soy sauce
1/4 teaspoon sugar
1/2 teaspoon sesame oil

  1. Put the eggplant into a large colander and sprinkle liberally with salt. Let stand at room temperature for 1 hour. Rinse the eggplant, and dry.
  2. While the eggplant is salted, mix the pork, ginger, and Mirin. Let stand at room temperature for 20 minutes.
  3. In a wok or large skillet, heat the oil, and cook the eggplant until it is golden. Remove from the wok.
  4. Add the pork and cook until it is no longer pink. Remove from the work and mix with the eggplant.
  5. Add the garlic, ginger and white of the green onion to the wok and stir fry for 1 minute.
  6. Add the chili garlic sauce, soy, sugar, and sesame oil. Add the eggplant and pork back to the wok and stir fry another 2 minutes. Garnish with the green part of the scallions and serve over rice.

Vegan Chinese Eggplant Bacon

1/2 pound Chinese 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.

Roasted Rainbow Carrots with Carrot Top Pesto

Serves 4
1 bunch rainbow carrots, tops removed, scraped, and cut into 1-inch pieces
1/4 cup extra virgin olive oil
Salt and pepper
2 tablespoons honey
1 teaspoon ground cumin

  1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone, or parchment paper.
  2. In a bowl, combine the carrots, oil, salt, pepper, honey, and cumin.
  3. Spread the carrots onto the baking sheet, and roast for 20 minutes until tender, turning them once or twice during the cooking time.
  4. When the carrots are cooked, transfer them to a serving dish, and drizzle with carrot top pesto Serve warm.

Carrot Top Pesto

Makes about 3 cups
 
2 cups chopped carrot tops, washed, and spun dry
2 garlic cloves
1/2 cup grated Parmigiano Reggiano
1/4 cup almonds
1/2 cup extra virgin olive oil
Salt and pepper

  1. In a food processor or blender, combine the carrot tops, garlic, and almonds. Pulse on and off to break up the garlic and nuts.
  2. With the machine running, pour in the oil, and process until smooth.
  3. Season with salt and pepper. Refrigerate the pesto for up to 1 week or freeze for up to 3 months.
  4. Drizzle the pesto over the roasted carrots or toss with pasta.

Rainbow Carrots with Fresh Herb Ranch Dip

Serves 4 to 6
 
1 1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
3 tablespoons chopped fresh parsley
2 tablespoons snipped fresh chives
1 tablespoon chopped fresh oregano
1 1/2 teaspoons chopped fresh tarragon
2 cloves garlic, mashed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons grated lemon zest
Carrots, peeled, and cut into 2-inch lengths for dipping.

  1. Combine the ingredients in a mixing bowl, cover and refrigerate for at least 4 hours, or overnight. The dip will keep well in the refrigerator for about a week. Use it as a dressing for potato or pasta salad, or as a topping for baked potatoes.
  2. Serve the dip with the cut and peeled carrots, or other raw veggies.

Farfalle with Kale Pesto

Serves 4 to 6
 
1 bunch black kale, tough stems removed, washed, and spun dry
1/3 cup pine nuts
2 garlic cloves
Pinch red pepper flakes
½ cup grated Parmigiano Reggiano
½ cup extra virgin olive oil
Salt
1 pound farfalle pasta, cooked al dente, reserving some of the hot pasta water
¼ cup grated Parmigiano Reggiano for garnish

  1. In the bowl of a food processor or blender, combine the kale, pine nuts, garlic, red pepper flakes, and Parmigiano. Pulse on and off to break up the kale.
  2. With the machine running, add the oil, and process until the mixture forms a paste.
  3. Season with salt and pepper.
  4. Toss the pesto with the pasta, adding some of the hot pasta water to make a creamy sauce.
  5. Serve the pasta garnished with Parmigiano Reggiano.

Chicken, Orzo, and Rainbow Chard Soup

Serves 6
 
2 tablespoons extra virgin olive oil
2 garlic cloves minced
1 teaspoon grated lemon zest
1 bunch rainbow chard, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
8 cups chicken broth
3 cups cooked shredded chicken
2 cups cooked white beans (or one 14.5-ounce can rinsed and drained)
1/4 cup chopped Parmigiano Reggiano rinds
1 cup orzo
Salt and pepper
1/3 cup grated Parmigiano Reggiano for serving

  1. In a Dutch oven, heat the oil, add the garlic and lemon zest, swirling in the pan for 30 seconds.
  2. Add the chard and toss to coat.
  3. Add the broth, chicken, white beans, and Parmigiano rinds if using.
  4. Simmer the soup for 30 minutes.
  5. Add the orzo, simmer another 12 minutes until the orzo is tender.
  6. Season with salt and pepper, as needed, and serve garnished with Parmigiano Reggiano.

Romanesco Avocado Salad with Creamy Basil Dressing

Serves 4 to 6
 
3 Romanesco squash, thinly sliced into rounds or julienne
2 avocados, pitted, peeled, and sliced
1/2 cup packed basil leaves
1/2 cup buttermilk
1/4 cup packed Italian parsley leaves
2 scallions, chopped
2 garlic cloves, minced
2 tablespoons fresh orange juice
Salt and pepper
1 head lettuce, washed and spun dry

  1. In a salad bowl, combine the Romanesco squash and avocado.
  2. In a blender combine the basil, buttermilk, parsley, scallions, garlic, and juice. Puree until smooth. Season with salt and pepper. Pour some of the dressing over the zucchini and avocados, tossing to coat.
  3. Plate the lettuce, and top with the zucchini and avocado. Drizzle with any remaining dressing and serve.

Avocado Hummus

Makes about 2 cups
 
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 medium ripe avocado, peeled and pitted
1/2 cup Italian parsley
1/2 cup olive oil
1/4 cup grated Romano cheese
1/4 cup fresh cilantro
1/4 cup lime juice
1 garlic clove
1/2 teaspoon sugar
1/4 teaspoon salt
Few drops Sriracha
Tortilla or pita chips for serving

  1. In a blender or food processor, combine the beans, avocado, parsley, oil, cheese, cilantro, lime juice, garlic, sugar, salt and Sriracha.
  2. Process until pureed. Taste for seasoning and adjust.
  3. Store in the refrigerator for at least 2 hours, then serve with tortilla or pita chips.

Orange Glazed Chicken

Serves 6
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
6 chicken breast halves
2 teaspoons extra virgin olive oil
1 tablespoon unsalted butter
1 medium shallot, minced
1 cup orange juice
1/3 cup brown sugar
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar

  1. In a shallow wide dish, combine the flour, salt, and pepper. Dip the chicken breasts into the flour, dusting off any excess.
  2. In a large skillet, heat the oil and butter, add the chicken and brown on each side, about 3 minutes. Remove the chicken from the skillet to a plate, and cover to keep warm. Add the shallot, and saute for 2 minutes, until softened. Add the remaining ingredients to the skillet and stir up any browned bits on the bottom of the pan, reducing the sauce a bit.
  3. Add the chicken back to the pan and turn in the sauce. Simmer another 5 minutes until the chicken is cooked through (it will read 165 degrees on a meat thermometer) Serve the chicken with some of the warmed sauce.

Caramelized Orange Bread Pudding

Serves 6 to 8
 
    1/2 cup unsalted butter
    3/4 cups firmly packed light brown sugar   
    2 Valencia oranges, peel and pith removed, and sliced 1/4-inch thick, seeds removed

  1. Coat the interior of a 13 by-9-inch baking dish with non-stick cooking spray and set aside.
  2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted. 
  3. Pour the butter/brown sugar mixture over the bottom of the cake pan and arrange the orange slices on the sugar syrup. Set aside while making the cake batter.

For the Bread Pudding
 
1 (1-pound) loaf brioche, Hawaiian sweet bread, or challah
4 1/2 cups whole milk, or a blend of milk and cream
6 large eggs, beaten
1 cup granulated sugar
1 teaspoon grated orange zest
1/4 cup orange juice
1 teaspoon ground cinnamon

  1. Preheat the oven to 350 degrees. In a large bowl, combine the ingredients, and arrange over the orange slices.
  2. Bake for 35 to 45 minutes until the bread pudding is set, and golden brown.
  3. Allow to rest for 10 minutes before serving with caramel sauce, unsweetened whipped cream, or vanilla ice cream.

Sangria

Serves 6 to 8
 
One 750-milliliter bottle Merlot
4 ounces brandy
½ cup superfine sugar
1 cup seeded Valencia oranges, cut into chunks
1 lime, seeded and cut into chunks
ice
One quart chilled sparkling water
Sliced oranges for garnish

  1. In a pitcher, combine the Merlot, brandy, sugar, oranges, and lime, stirring to dissolve the sugar.
  2. Refrigerate for at least 4 hours.
  3. When ready to serve, fill wine glasses ½ way with ice. Add the sangria mixture halfway and top off with sparkling water. Garnish each glass with a sliced orange.

Grilled Nectarine Salad with Buratta

Serves 4
 
1 pound nectarines, cut in half and pitted
Raw sugar
One bunch arugula or field greens, washed, spun dry and chopped
¼ cup extra virgin olive oil
Salt and pepper
8 ounces buratta
¼ cup aged balsamic vinegar

  1. Preheat the grill or a grill pan, and brush liberally with oil to coat the grates.
  2. Dip each cut side of the nectarine in the raw sugar, and grill cut side down until the nectarines are softened. Remove and cover with aluminum foil.
  3. Toss the arugula or field greens with the oil and toss with salt and pepper.
  4. Plate the salad, top with a grilled nectarine half, cut the buratta and place some on each grilled nectarine half. Drizzle with balsamic vinegar and serve.

Poached White Nectarines in Moscato

Serves 4
 
1 pound firm white nectarines, cut in half and pitted
One 750ml bottle Moscato wine
1/4 cup sugar
1 cup crème fraiche

  1. Put the nectarines, Moscato and sugar into a Dutch oven, bring to a boil, and gently simmer for 10 to 15 minutes until they are tender.
  2. Remove the nectarines from the syrup, and set aside, bring the syrup to a boil, and boil until it is reduced by about 1/2, this may take 20 minutes. Cool the syrup and refrigerate both the nectarines and the syrup.
  3. When ready to serve, arrange a peach half in a bowl, warm the syrup, and drizzle over the nectarines.
  4. Dollop the crème fraiche on top and drizzle with additional syrup. The syrup will keep in the refrigerator for up to 1 week, or frozen for up to 6 months.

Shrimp with Angel Hair Pasta in Tangelo Basil Sauce

Serves 4 to 6
 
1/4 cup extra virgin olive oil
1/2 cup fresh Minneola tangelo juice
2 teaspoons Minneola tangelo zest
1/2 cup dry white wine
1/2 teaspoon crushed red pepper
2 tablespoons chopped basil, plus more for garnish
1/4 cup heavy cream
5 tablespoons butter, unsalted cut into small pieces
Salt and pepper
1 pound medium shrimp, peeled and deveined
1 pound angel hair pasta cooked al dente

  1. In a large skillet heat the oil, add the juice and zest and saute for 1 minute.
  2. Add the wine, red pepper, basil, cream, and butter. Simmer for 5 minutes to reduce the sauce. Season with salt and pepper.
  3. Add the shrimp, and simmer until the shrimp turn pink.
  4. Toss the sauce with the drained pasta and serve garnished with additional chopped basil.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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