Farmers’ Market Box December 1st, 2022

November 30, 2022 Teresa Williams 0 Comments

Weekly Farmers Market Box at Specialty Produce

This week’s local produce and featured farms:

Satsuma Tangerines – Polito Farms
Red Beets – Tamai Family Farms
Sweet Japanese Potatoes – Milliken Family Farms
Fuyu Persimmons – Garcia Organics
Red Torpedo Onions – Tutti Frutti Farms
Swiss Rainbow Chard – Gloria Tamai Farms
White Cauliflower – Gloria Tamai Farms
Rainbow Bunch Carrots – The Garden of..
Brussels Sprouts – Two Peas in a Pod

Farmers’ Choice

Farmers’ Market Box Recipes

Beet Ricotta Toast

Serves 6 to 8

1 bunch beets, scrubbed, and tops removed (save the greens)
2 tablespoons white wine vinegar
2 tablespoons tangerine or orange juice
2 tablespoons honey
1 teaspoon Dijon mustard
2 tablespoons finely chopped basil
1/2 cup extra virgin olive oil
Salt and pepper
1 loaf whole grain bread, sliced 1/2-thick and toasted
1 1/2 cups whole milk ricotta
Freshly ground black pepper
Fleur de sel

Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone, or aluminum foil.
Put the beets on the baking sheet, cover tightly with aluminum foil, and roast for 30 to 40 minutes, until the beets are tender when pierced with a knife.
When the beets are cool enough to handle, slip off the skins, and thinly slice the beets.
In a small bowl, whisk together the vinegar, orange juice, honey, mustard, basil, and olive oil. Season with salt and pepper.
Pour over the beets and toss to coat.
When ready to serve, spread the ricotta on the toast, sprinkle with the pepper, and top with some of the beet mixture. Sprinkle with the fleur de sel and serve.

Beet Carpaccio Salad with Buratta and Tangerines

Serves 4 to 6

1 bunch beets, scrubbed, and tops removed (see save the greens)
1/3 cup aged Balsamic vinegar
1/4 cup tangerine juice
1/2 cup extra virgin olive oil
1/4 cup packed basil leaves, thinly sliced
Salt and pepper
1 bunch arugula, washed and spun dry
3 tangerines, peeled and segmented
2 balls buratta (if you can’t fine buratta, use fresh mozzarella)

Preheat the oven to 400 degrees and line a baking sheet with aluminum foil. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 50 to 60 minutes, until the beets are tender when pierced with the tip of a sharp knife.
When cool enough to handle, slip off the skins, and thinly slice the beets, put them into a shallow bowl.
In a mixing bowl, whisk together the vinegar, juice, oil, and basil. Season with salt and pepper.
Pour 1/2 of the mixture over the beets and marinate at room temperature for at least 1 hour.
Put the arugula leaves and tangerine segments onto salad plates. Drizzle with a bit of the dressing.
Arrange beet slices on the arugula and put pieces of buratta in the center of the salad. Drizzle with the remaining dressing and serve.

Save the Greens

Serves 4

Beets give you an extra serving of healthy greens, remove the tough stems, and saute. If you don’t use the sautéed greens right away, they freeze beautifully, and can be added to soups, and sautés. They are delicious stirred into mashed potatoes and garnished with a bit of Parmigiano or your favorite cheese.

2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch beet greens, tough stems removed and cut into 1/2-inch ribbons
2 to 4 tablespoons water or broth
Salt and pepper

In a large skillet heat the oil, saute the garlic and pepper for 30 seconds until fragrant. Add the greens, and saute to 3 to 4 minutes until wilted.
If the skillet is dry add a bit of water or broth, to help wilt the greens.
Season the greens with salt and pepper if needed and serve warm. They are a terrific bed for grilled poultry or meats.

Tangerine Chicken

Serves 6

For the Glaze

2 cups fresh tangerine juice
5 tablespoons honey
1/4 cup soy sauce
2 tablespoons finely grated tangerine peel or orange peel
2 canned chipotle chiles in adobo sauce, minced
1/4 cup extra virgin olive oil
2 garlic cloves
1/4 cup packed Italian parsley

In a food processor or blender, combine the ingredients and pulse until blended.
Pour the mixture into a saucepan, and simmer for 20 minutes until thickened. Set aside. (The Glaze can be made 3 days ahead and refrigerated)

For the Chicken

1 cup fresh tangerine juice or orange juice
1/3 cup chopped Italian parsley
3 tablespoons chopped fresh thyme
3 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
3 tablespoons seasoned rice vinegar
2 tablespoons olive oil
2 tablespoons finely grated tangerine peel or orange peel
Salt and pepper
1 2 3/4- to 3-pound chicken, quartered, backbone removed

In a bowl, whisk together the marinade ingredients. Pour into a 1 gallon zip-lock bag add the chicken, seal the bag, and marinate in the refrigerator at least 4 hours or overnight.
Preheat the oven to 400 degrees, and line a sheet pan with silicone, aluminum foil or parchment.
Remove the chicken from the marinade and discard the marinade.
Lay the chicken on the baking sheet skin side down and roast for 20 minutes, turn and roast another 20 minutes until the dark meat registers 160 degrees on an instant read meat thermometer.
Turn on the broiler, brush the chicken with some of the glaze, and broil until the skin is crispy.
Remove from the oven, and brush with additional glaze. Serve the warm glaze with the chicken.

Tangerine Cheesecake Squares

Makes 20 squares

1/2 cup butter, softened
1/2 cup packed brown sugar
1 1/3 cup all-purpose flour
3 8-ounce cream cheese, softened
2/3 cup granulated sugar
2 eggs
1/2 cup whipping cream
1 tablespoon finely shredded tangerine peel
1/3 cup tangerine juice
1 teaspoon vanilla paste, or vanilla extract

Preheat oven to 350 degrees F. Coat the inside of a 13-by-9-inch baking pan with not stick cooking spray and set aside.
In a small mixing bowl beat butter and brown sugar with an electric mixer on medium to high speed until light and fluffy. Add flour, beating until combined (mixture will be crumbly). Press mixture evenly onto the bottom of the prepared baking pan. Bake for 8 minutes.
Meanwhile, for filling, in a medium mixing bowl beat cream cheese and granulated sugar with an electric mixer on medium speed until smooth. Beat in egg, whipping cream, tangerine peel, tangerine juice, and vanilla until combined. Pour filling over crust.
Bake about 30 minutes more or just until filling is set. Cut the squares while still warm, then let cool to room temperature before covering and refrigerate for up to 3 days or freeze for up to 1 month. Bring the squares to room temperature before serving.

Caramelized Onion and Japanese Sweet Potato Gratin

Serves 6

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 cup chopped red torpedo onion
1 teaspoon dried thyme
1 teaspoon sugar
3 cups 3/4-inch-cubed Japanese sweet potatoes 
4 large eggs
1 1/2 cup heavy cream
¼ cup chopped fresh flat-leaf parsley
2 cups (8 oz.) shredded Gruyère cheese
Salt and pepper

Preheat the oven to 350 degrees, and coat the inside of a 9-inch wide/2-inch deep pie plate with non-stick cooking spray.
In a large skillet, heat the butter and oil. Add the onion thyme, and sugar, and cook until the onions are caramelized, and golden brown.
Add the potatoes to the skillet and toss to coat. Transfer the mixture to a large bowl.
In another bowl, whisk together the eggs, heavy cream, parsley and 1 cup of cheese. Pour over the potatoes and onions.
Pour into prepared pan, top with the remaining cheese, and bake for 45 to 55 minutes. Allow the gratin to rest for 10 minutes and cut into wedges.

Roasted Stuffed Japanese Sweet Potatoes

Serves 4
These are a great side dish to serve with pork or poultry.

1 pound Japanese sweet potatoes scrubbed
1/4 pound bulk sage flavored breakfast sausage
1/4 cup finely chopped torpedo onion, using the red and tender green parts
2 tablespoons unsalted butter softened
Salt and pepper
1 cup shredded Gruyere cheese

Preheat the oven to 400 degrees, prick the potatoes with the sharp end of a paring knife, and roast for 35 to 45 minutes until tender. Reduce the oven temperature to 350 degrees.
While the potatoes are roasting, in a skillet, cook the sausage until it is no longer pink, breaking up any large pieces. Add the scallions, and saute for 2 minutes. Drain and put into a mixing bowl.
Using an oven mitt, remove the potatoes from the oven and split in half lengthwise. Carefully remove the flesh and add to the bowl with the sausage. Set the skins aside.
Add the butter and mash the potatoes with the sausage and scallions. Add 1/2 cup of the cheese, and season with salt and pepper. Re-stuff the skins with the sausage mixture, and place on a baking sheet lined with foil, parchment, or silicone. Sprinkle the remaining cheese over the potatoes and bake for 15 to 20 minutes until the cheese is melted.

Fuyu Persimmon Muffins

Makes about 24

2 teaspoons baking soda
3 cups peeled and finely chopped ripe Fuyu persimmons
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2/3 cup firmly packed dark brown sugar
2 large eggs
2 teaspoons lemon juice
2 teaspoon vanilla paste or vanilla extract
2 cups all-purpose flour
1 teaspoons baking powder 
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1 cup chopped walnuts (or pecans or macadamia nuts)
3/4 cup golden raisins

In a large bowl, stir together the baking soda and the persimmons, set aside.
In the large bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars.
Add the eggs, one at time, beating after each addition. Stir in the lemon juice and vanilla and beat until well combined.
Stir in the persimmon mixture, and then stir in the remaining ingredients, beating on low speed until combined.
Using a scoop, fill the muffin tins 3/4 full. Bake for 20 minutes, until a skewer or toothpick inserted into the center comes out with a crumb or two attached.
Transfer to wire racks to cool for 10 minutes, and then remove from the muffin tins and serve warm or at room temperature.
The muffins will keep stored airtight in the fridge for up to 3 days, or they freeze well for about 1 month. Defrost and reheat in a 300 degree oven for about 10 minutes.

Roasted Salmon with Fuyu Persimmon Salsa

Makes about 2 cups

For the Salsa

2 Fuyu persimmons, peeled, and finely diced
1/2 cup finely chopped red onion
1/2 cup finely chopped Italian parsley
1 jalapeno, seeded, and de-ribbed, finely diced
2 tablespoons extra virgin olive oil
3 tablespoons fresh lemon or lime juice
Salt and pepper

In a mixing bowl, combine the persimmon, onion, parsley, jalapeno, oil, lemon, or lime juice and stir to combine. Season with salt and pepper. Cover and refrigerate for at least 2 hours, or up to 1 week.
If you have a garden full of persimmons, this salsa can be canned in a water bath (check online for canning instructions) it makes a great hostess/holiday gift.

For the Salmon

2 1/2 pounds salmon filets (other thick fleshed fish can be substituted)
1/2 cup extra virgin olive oil
1 tablespoons Old Bay seasoning
2 tablespoons fresh lemon juice

Preheat the oven to 400 degrees. Put the salmon filets in a 13-by-9-inch baking dish. In a bowl, combine the oil, Old Bay, and lemon juice. Pour over the filets, turn the filets in the oil mixture until coated and roast for 10 minutes per inch of thickness, or until the fish registers 155 degrees on an instant read thermometer.
Remove from the oven, allow to rest for 5 minutes before serving, garnished with the persimmon salsa.

Italian Wedding Soup

Serves 8
This is a terrific soup for football Sundays, you can make it in your slow cooker or on the stove top and keep it warm for hours while watching the game.  

2 tablespoons extra virgin olive oil
1 sweet yellow onion finely chopped
3 medium carrots coarsely chopped
3 ribs celery coarsely chopped
2 teaspoons dried sage, or 1 1/2 tablespoons fresh
2 tablespoons tomato paste
1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
8 cups chicken or vegetable broth
One bunch Swiss chard, tough stems removed, and cut into 1/2-inch ribbons
2 slices Italian bread
1/4 cup milk
1 1/2 pounds ground chicken or turkey
2 garlic cloves minced
2 tablespoons finely chopped onion
1/3 cup grated Parmigiano Reggiano cheese
2 tablespoons finely chopped Italian parsley
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Parmigiano Reggiano rind cut into 1/2-inch pieces (optional)

In a Dutch oven, heat the oil over medium high heat, add the onion, carrots, and sage. Saute for 4 to 5 minutes, until the onions are softened.
Add the tomato paste and wine and bring to a boil. Add the broth, and Swiss chard, and bring to a boil. Simmer the soup while you make the meatballs.
Put the bread in a bowl and pour the milk over the bread, letting it absorb into the bread. Put the chicken, garlic, onion, cheese, parsley, salt, and pepper into the bowl, and stir to blend.
Using a portion scoop, form the mixture into a small balls, and drop into the simmering soup.
Add the Parmigiano rinds if you are using them. Cover and simmer for 25 to 30 minutes, until the meatballs are cooked through. The soup can be kept warm for hours in a slow cooker.

Slow Cooker Instructions:

Saute the vegetables and transfer them to the insert of the slow cooker.
Add the remaining ingredients to the slow cooker, and cook on high for 3 hours, or on low for 5 to 6 hours until the meatballs are cooked through.

Roasted Cauliflower with Chickpeas

Serves 6

1 cauliflower, cut into large 2-inch florets
Extra-virgin olive oil
salt and black pepper
1 (15-ounce) can chickpeas, drained and rinsed
1/2 cup finely chopped red torpedo onion, using the red and tender green parts
3 garlic cloves, finely chopped
1 cup vegetable stock
4 tablespoons unsalted butter
2 tablespoons capers, drained
Zest of 1 lemon
2 tablespoons lemon juice (from 1 lemon)
1/4 cup Italian parsley, chopped, for garnish

Preheat the oven to 425 degrees and line a sheet pan with silicone, parchment, or aluminum foil. Place the cauliflower florets onto a sheet pan and drizzle with 2 to 3 tablespoons of olive oil. Season with salt and black pepper, and roast for 20 to 25 minutes, until the cauliflower is golden and tender. Remove from the oven, add the chickpeas, if using, and toss to combine.
Heat a medium skillet to medium-high. Add 1 tablespoon of olive oil and the shallot, and sauté until softened, about 1 minute.
Add the garlic and cook for 1 minute longer, stirring constantly to keep from scorching.
Pour the stock into the pan and simmer until reduced by half, about 4 to 5 minutes.
Reduce heat to low, then stir in the butter, capers, lemon zest and juice. Season with ½ teaspoon of kosher salt and a few turns of black pepper.
To serve, place the cauliflower and chickpeas, on a serving platter. Top with the lemon-caper sauce. Top with parsley and serve with lemon slices.

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
1 bunch rainbow Carrots, peeled, and cut into 2-inch lengths for dipping.

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.
Serve the dip with the cut and peeled carrots, or other raw veggies.

Curried Carrot Soup

Serves 4

2 tablespoons unsalted butter
1/2 cup finely chopped onion
1 teaspoon sweet curry powder
1 bunch rainbow carrots, scraped, and cut into 1-inch lengths
2 cups chicken or vegetable broth
1/2 cup heavy cream
1/4 cup finely chopped Italian parsley
Salt and pepper

1. In a Dutch oven, heat the butter, and saute the onion and curry powder for 2 to 3 minutes, until the onion begins to soften.
2. Add the carrots and broth. Bring to a boil, and simmer for 10 to 12 minutes, until the carrots are tender.
3. Using an immersion blender, puree the soup. Add the cream, and parsley. Taste for seasoning and adjust using salt or pepper. Serve the soup warm.

Swiss Chard “lasagna”

Serves 6
This is a great way to use up the stalks from Swiss chard.

1 bunch Swiss Chard, stalks cut, washed, and spun dry 
1/4 cup extra virgin olive oil
3 tablespoons all-purpose flour
1 cup chicken or vegetable broth
1 cup milk 
1/8 teaspoon freshly grated nutmeg
1 cup grated cheese Parmigiano Reggiano
1 cup grated Pecorino Romano
1/4 pound Prosciutto di Parma, finely chopped
1/4 cup chopped parsley
salt and pepper

Cut the leaves from the stalks of the Swiss chard, chop the leaves, and trim the stalks to about 6-inches. Steam the stalks until tender, about 4minutes, and drain thoroughly and cool to room temperature.
Preheat the oven to 350 degrees and coat the inside of a 9-inch square baking dish with non-stick cooking spray.
In a saute pan, heat the oil, add the garlic, and swirl in the pan for 30 seconds till fragrant. Add the chopped chard leaves, and saute until they are wilted. Season with salt and pepper, add the flour and cook for 2 to 3 minutes. Gradually add the broth and milk, bringing to a boil. Season with nutmeg. Combine the cheeses, remove the sauce from the heat, add 1 1/2 cups of the cheese to the sauce, and stir in the parsley and Prosciutto. Season with salt and pepper if needed.
Lay the chard stalks in the prepared pan, and top with a layer of the sauce. Repeat, ending with the sauce, and sprinkle with the remaining cheese. Bake the ‘lasagna’ for 25 to 35 minutes until the casserole bubbling and the cheese is golden brown. Allow to rest for 10 minutes before cutting into squares.

Sicilian Greens

Serves 4

4 tablespoons extra-virgin olive oil
1/4 cup golden raisins
1 shallot, thinly sliced
2 garlic cloves, thinly sliced
⅛ teaspoon red pepper flakes
1 bunch Swiss chard, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
Salt and pepper
¼ cup grated Parmigiano Reggiano
¼ cup sliced almonds, toasted

In a large skillet, heat the oil, add the raising, shallot, garlic, red pepper, and saute for 3 to 4 minutes.
Add the chard, saute until they are just wilted.
Add the broth, and simmer until the broth has evaporated. Stir in the Parmigiano, season with salt and pepper, and garnish with the almonds.

Pancetta Roasted Balsamic Brussels Sprouts

Serves 4

1/2 pound brussels sprouts, ends trimmed, and quartered
1/4 cup finely chopped shallot
2 garlic cloves, minced
1/4 pound pancetta, finely diced
Salt and pepper
1/2 cup extra virgin olive oil
1/3 cup aged balsamic vinegar

Preheat the oven to 375 degrees, and line a baking sheet with parchment, silicone, or aluminum foil.
In a bowl, mix together the sprouts, shallot, garlic, pancetta, salt, pepper and oil. Spread the mixture onto the baking sheet and roast for 30 minutes, turning once, until the sprouts are golden brown.
Remove to a serving bowl, and drizzle with the vinegar to serve.

Brussels Sprouts Salad with Warm Bacon Vinaigrette

Serves 4

4 slices bacon, cut into 1/2-inch pieces
1 shallot, finely diced
1/4 cup red wine vinegar
1 tablespoon whole-grain mustard
1 teaspoon brown sugar
Salt and pepper
1/2 pound Brussels sprouts, trimmed, halved, and sliced thin
1 cup finely shredded red cabbage
2 ounces Ricotta Salata, shaved into thin strips using vegetable peeler

In a skillet, cook the bacon, until crispy, remove from the pan, add the shallot to the skillet and saute till the shallot is translucent.
Add the vinegar, mustard, and sugar to the skillet, and whisk to blend.
Add the sprouts and cabbage, and saute for 2 minutes to wilt the vegetables.
Transfer to a serving bowl, garish with the bacon and ricotta salata.

Lime Pound Cake

Makes Two 8-inch loaves or one Bundt

1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs
1 teaspoon grated lime zest
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup fresh lime juice 
3/4 cup buttermilk (or 3/4 cup whole milk with 1 teaspoon lemon juice added)

Preheat the oven to 350 degrees. Coat two 8-inch loaf pans with non-stick cooking spray.
Cream the butter and sugar together in the bowl on an electric mixer until light and fluffy. Add the eggs one at a time, and the lime zest.
Add the flour, baking powder, soda, and salt to the bowl.
In a measuring cup, combine the lime juice and buttermilk, and with the mixer on low, begin to add the buttermilk to the bowl, beating until the batter begins to come together and is smooth. Stop the mixer a few times to scrape down the sides.
Divide the batter between the two pans, and bake for 1 hour, until a cake tester comes out clean.
Cool the cakes for 15 minutes, then remove from the pans.

Glaze

2 cups sifted confectioner’s sugar
1/4 cup fresh lime juice

Whisk together the sugar and lime juice with a wire whisk. Pour over the top of the cakes and allow the glaze to drizzle down the sides. Slice the cake and serve with fresh strawberries.

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

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.
In a mixing bowl, whisk together the flour, sugar, baking powder, soda, and salt.
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.
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

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

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.
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.
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

Preheat the oven to 350 degrees and coat the inside of a 9-inch square baking dish with non-stick cooking spray.
In a mixing bowl, using a pastry blender, cut the butter into the dry ingredients until the mixture is grainy.
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

In a mixing bowl, whisk together the eggs, sugar, baking powder, flour, and lime juice.
Pour over the hot crust and sprinkle the top evenly with pistachios.
Bake another 20 minutes, until the filling is set.
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.

Pink Guava Smoothie

Serves 1

6-8 Fresh strawberries
1/2 cup pink guava puree
1 cup Greek Style yogurt
1 1/2 tablespoons honey
1 cup ice cubes

Put the ingredients into a blender, and puree. Serve cold.

Guava Jam

Makes 2 cups

2 cups guavas
2 cups granulated sugar
2 limes
2 tablespoons dry pectin

Cut the guavas in half, using a small spoon to carefully spoon out the middle sections containing seeds. Set aside seedless guava flesh.
Place guava flesh into blender and pulse until relatively but not completely smooth. Measure before placing into nonreactive pot for boiling.
Using this measurement, add the same amount of sugar to the “meat.” If you have two cups of guava flesh, add two cups of granulated sugar (i.e., one-for-one). Add two tablespoons of pectin and the juice of one Bears lime.
Bring to rolling boil for 20 minutes, stirring continually. The jam will be become a more intense pink/red color at this point.
Pour guava jam into sterilized jars and process in boiling water for ten minutes, with at least one inch of water over top of jars.
Remove from canner pot and place on a towel, allowing jars to cool. Listen for lids to pop signifying airtight seal. Remove rings only, dry, and re-place them on the jars. Store away.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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