Farmer’s Market Box January 11th, 2024

January 11, 2024 0 Comments

Weekly Farmers Market Box at Specialty Produce

This week local produce and featured farms:

Farmer’s Market Box Recipes

Stewed Swiss Chard with Tomatoes and Mint over Fresh Catch

Serves 4 to 6
1-pound Swiss chard, tough stems trimmed and discarded, cut into 1/2-inch ribbons
2 tablespoons extra virgin olive oil, plus additional if desired for drizzling
1 large onion coarsely chopped.
3 garlic cloves, minced.
Pinch red pepper flakes
One 14.5 ounce can chopped tomatoes and their juice.
1/2 cup chopped fresh mint.
1/2 cup chopped fresh dill.
2 tablespoons tomato paste, diluted in 1/2 cup water.
  1. Salt and freshly ground black pepper to taste.
  2. Bring a large pot of water to a boil. When the water comes to a boil, salt generously and add the greens. Cook for 2 minutes, then drain, and squeeze out any excess water. Set aside.
  3. In a wide, heavy skillet or Dutch oven, heat the oil over medium heat and add the onion.
  4. Cook until the onion is tender and beginning to soften, 2 to 3 minutes, and add the garlic, and red pepper flakes.
  5. Cook, stirring, for about 30 seconds, until fragrant, and add the tomatoes and salt to taste.
  6. Bring to a simmer, and simmer until the tomatoes have cooked down slightly, about 10 minutes.
  7. Add the greens, herbs, and diluted tomato paste, and bring to a simmer. Cover and simmer until the greens are very tender, about 20 minutes. Add salt and pepper to taste.
  8. Do-ahead:  This dish is even better the next day.
Roasted Fresh Catch
1 tablespoon Old Bay Seasoning
1/4 cup fresh lemon juice
1/2 cup olive oil
2 1/2 pounds fresh fish filets (this works best with a thick fleshed fish, such as cod, salmon, halibut, or sea bass)
  1. In a small bowl, whisk together the Old Bay, lemon juice and olive oil.
  2. Pour the mixture into an ovenproof baking dish, and lay the fish filets into the pan, turning to coat. Cover and refrigerate for at least 2 hours, or up to 6 hours.
  3. Preheat the oven to 400 degrees and roast the fish for 10 minutes per inch of thickness of the fish, until it registers 160 degrees on an instant read meat thermometer.
  4. Plate the fish, and top with some of the stewed Swiss chard.

Slow Cooker Italian Wedding Soup

Serves 6
For the Soup
8 cups chicken broth
One bunch rainbow chard coarsely chopped. 
Parmigiano Reggiano cheese for garnish
  1. Place the broth, and chard into the insert of a 5 to 7-quart slow cooker.
  2. Cover and cook on low while preparing the meat balls.
Meat Balls
Makes about 16 to 20 1-inch meatballs
1 pound ground turkey
2 slices soft crusted Italian bread
¼ cup milk
1/3 cup finely chopped baby leek.
1/8 teaspoon freshly grated nutmeg
1 teaspoon salt
½ teaspoons freshly ground black pepper
1/3 cup grated Parmigiano Reggiano cheese. 
2 tablespoons finely chopped Italian parsley.
1 egg, beaten.
Salt and pepper
  1. In a large mixing bowl, pour the milk over the bread, and allow it to soak in.
  2. Add the remaining ingredients into the bowl, and stir together until the mixture is combined, being careful not to compact it.
  3. Using a small portion scoop, form the meat balls into 1-inch balls, and drop into the slow cooker containing the broth and vegetables.
  4. Cover the slow cooker and cook the soup for 5 hours on low, until the meatballs float on the surface.
  5. Remove any foam that may have formed on the top of the soup, season with salt and pepper and serve the soup garnished with freshly grated Parmigiano Reggiano cheese.

Slow Cooker Baked Potato Soup

Serves 4 to 6
1/4 cup unsalted butter
2 baby leeks, finely chopped, using the white and some of the tender green part
1 pound fingerling potatoes, scrubbed and diced into ½-inch pieces.
4 cups chicken or vegetable broth
1 cup whole milk
salt and pepper to taste
2 cups finely shredded sharp cheddar cheese
1/2 cup finely chopped leek for garnish.
8 strips of bacon, cooked crisp, drained, and crumbled.
1 cup sour cream
  1. In a large skillet, heat the butter, and add the leeks, sautéing for 2 to 3 minutes, until they are softened. Transfer to the insert of a 5 to 7-quart slow cooker and add the potatoes and chicken broth.
  2. Cover the slow cooker and cook on high for 3 hours, or on low for 5 to 6 hours, until the potatoes are tender. Reduce the heat to low and add the milk, cheddar cheese, leeks, and bacon. Cover the slow cooker and cook for another hour. Serve the soup garnished with a dollop of sour cream.
  3. If you don’t have a slow cooker, use a Dutch oven, sauté the onions as directed, add the potatoes and broth simmer over medium heat for 30 to 45 minutes until the potatoes are tender. 
  4. Add the milk, reduce the heat, add the remaining ingredients, and simmer another 10 minutes. Serve dolloped with sour cream.

Braised Heirloom Russian Fingerling Potatoes

Serves 4 to 6
1-pound Russian Fingerling potatoes, scrubbed, and quartered
4 tablespoons unsalted butter, cut into chunks.
4 sprigs thyme leaves
Salt and pepper
1 1/2 cups chicken or vegetable broth (plus more if needed)
  1. Arrange the potatoes in a 12-inch skillet, tuck in the thyme, add 2 tablespoons of butter, and turn up the heat to medium high. 
  2. When the butter has melted, sprinkle the potatoes with salt and pepper, and toss to coat with the butter, and seasonings.
  3. Add the broth and bring to a boil. Partially cover, and simmer the potatoes until they are tender, being careful that the broth doesn’t evaporate and burn the potatoes. 
  4. When the potatoes are tender, remove to a warm serving dish, and boil down the remaining liquid in the pan, until it is syrupy (about 5 minutes), and swirl in the remaining butter. Pour over the potatoes and serve.

Balsamic Glazed Brussels Sprouts

Serves 4
½ pound Brussels sprouts, quartered if large, halved if small
4 garlic cloves, minced.
½ cup extra virgin olive oil
Salt and pepper
¼ to 1/3 cup aged Balsamic vinegar
  1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.  In a bowl, combine the sprouts, garlic, oil, salt, and pepper. Toss to coat. If the sprouts seem dry, add more oil a tablespoon at a time.
  2. Spread the sprouts onto the baking sheet and roast for 10 minutes, turn the sprouts and roast another 5 minutes, until tender.
  3. Transfer to a serving dish, and drizzle with balsamic vinegar.

Shaved Brussels Sprout Salad

Serves 4
1/2 cup Greek yogurt
1/2 cup mayonnaise
1 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice
1/2 cup finely chopped baby leeks.
1/4 cup chopped dill.
Freshly ground pepper
1/2-pound raw brussels sprouts, finely shredded in a food processor. 
1 cup grated rainbow carrots.
1/2 cup toasted pine nuts.
  1. In a large bowl, whisk the yogurt with the mayonnaise, lemon zest, lemon juice, chives and dill and season with salt and pepper.
  2.  Add the brussels sprouts, and carrots, and toss to coat. Garnish with the pine nuts and serve.

Braised Chicken with Leeks

Serves 4-6
1 bunch baby leeks (white and pale green parts only)
4 boneless skinless chicken breast halves (1 1/2 pounds total)
1/2 tablespoon extra-virgin oil
2 1/2 tablespoons unsalted butter
1/2 cup ruby port
1/3 cup chicken broth
1/3 cup heavy cream
  1. Halve leeks lengthwise, then cut crosswise into 1-inch pieces.
  2. Pat the chicken dry and season with salt and pepper.
  3. Heat oil and 1/2 tablespoon butter in a medium skillet over moderately high heat until foam subsides, then brown chicken on both sides, about 4 minutes total. Transfer to a plate.
  4. Add the port to skillet and deglaze by boiling over high heat, stirring, and scraping up brown bits, until reduced by half—about 4 minutes.
  5. Add leeks and remaining 2 tablespoons butter and salt and pepper to taste, then simmer over moderately low heat, covered, stirring occasionally, until leeks are wilted, about 5 to 7 minutes. Stir in broth.
  6. Top leeks with chicken breasts and juices from plate, then gently simmer over low heat, covered, until leeks are tender, and chicken is just cooked through, about 8 minutes.
  7. Transfer chicken breasts to a plate. Add cream to skillet and boil over high heat, stirring occasionally, until thickened slightly, 1 to 2 minutes. Add salt and pepper to taste.
  8. Serve chicken on top of leeks.

Apple Crumble Muffins

Makes 1 dozen
For the Crumble
1/3 cup packed dark brown sugar.
1 Tablespoon granulated sugar.
1 teaspoon ground cinnamon
1/4 cup unsalted butter, melted.
2/3 cup all-purpose flour
  1. In a mixing bowl, stir the ingredients together using a fork until the crumble begins to come together. Set aside.
For the Muffins
1/2 cup unsalted butter, softened to room temperature.
1/2 cup packed dark brown sugar.
1/4 cup granulated sugar.
2 large eggs, at room temperature
1/2 cup sour cream, at room temperature
2 teaspoons vanilla paste or extract
1 3/4 cups all-purpose flour 
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup whole milk at room temperature
1 1/2 cups peeled cored and chopped Fuji apple. 
  1. Preheat oven to 400 degrees and coat the inside of 12 muffin tins with nonstick spray or line with cupcake liners.
  2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, and vanilla.
  3. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined.
  4. Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a medium bowl. Pour the dry ingredients into the wet ingredients, add the milk and apple, and mix on low speed until combined.
  5. Spoon the batter evenly into each cup or liner, filling each all the way to the top.
  6. Press a handful of the crumble topping into the top of each muffin.
  7. Bake for 5 minutes at 400 degrees, lower the oven temperature to 350°F and bake for 15-17 more minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Braised Pork with Apples and Buttered Noodles

2 tablespoons oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper.
One 4-pound boneless pork loin roast
2 tablespoons unsalted butter
2 large, sweet onions, cut in half and thinly sliced into half-moons.
6 Fuji apples, peeled, cored, and cut into 1/2-inch wedges.
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 teaspoon dried thyme
1/3 cup firmly packed light brown sugar.
1 1/2 cups apple cider
1/2 cup beef broth
1/2 cup chicken broth
1/4 cup finely chopped Italian parsley. 
3 tablespoons softened unsalted butter mixed with 3 tablespoons all-purpose flour.
12 ounces wide egg noodles, cooked to al dente for serving.
2 to 3 tablespoons unsalted butter for the noodles
Salt and pepper
  1. Heat the oil in a 5-quart Dutch oven over medium-high heat and sprinkle the pork roast evenly with the salt and pepper. Brown on all sides in the hot oil and remove to a plate.
  2. Melt the butter in the same pan, add the onions, apples, nutmeg, ginger, and thyme, and cook, stirring, until the onions are translucent, and the apples begin to soften, about 4 to 6 minutes.
  3. Add the brown sugar, cider, and both broths, scraping up any browned bits stuck to the bottom of the pan.
  4. Return the pork to the pan, cover, reduce the heat to medium-low, and simmer until the pork is tender, 3 to 4 hours.
  5. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 3 days. Gently reheat before continuing.
  6. Remove the pork from the pan and cover with aluminum foil. Using a slotted spoon, remove the apples and onions from the sauce, reserving them, and bring the sauce to a boil.
  7. Stir in the butter-and-flour mixture a bit at a time until the sauce is thickened to your taste. Taste the sauce and correct with salt and pepper, if necessary. Add the parsley, apples, and onions back to the sauce.
  8. Carve the pork into 1/2-inch-thick slices and serve garnished with some of the sauce and apples. 

Slow Cooker Savvy: Prepare the pork on stovetop through step 2, then transfer everything to a 6-quart slow cooker. Cover and cook on Low for 8 to 9 hours. Add the parsley and the butter flour mixture, cook another 15 minutes until the sauce is thickened.

Chicken Salad with Fuji Apples

One head red romaine lettuce, washed, spun dry and chopped (or use your favorite greens)
4 cups cooked chicken or turkey, shredded or cut into bite sized pieces
1/4 cup apple cider
3 tablespoons rice vinegar
1 tablespoon Dijon mustard
1 teaspoon finely chopped shallot.
1 tablespoon honey
1/2 cup vegetable oil
Salt and pepper
2 Fuji apples, cored, and thinly sliced.
1/3 cup crumbled blue cheese (optional) or 1/3 cup toasted pecan halves.
  1. Put the lettuce and chicken into a salad bowl.
  2. In a small bowl, whisk together the cider, rice vinegar, mustard, shallot, honey, and oil. Season with salt and pepper.
  3. Dress the lettuce with some of the dressing, toss to coat. Plate the salad, top each salad with some of the apple and blue cheese or pecans if using.
  4. Drizzle with some additional dressing and serve.

Cara Cara Olive Oil Cake

Makes one 9-inch round cake
1 1/3 cup extra virgin olive oil
1 1/4 cup whole milk
3 large eggs
2 teaspoons grated orange rind.
1/4 cup orange juice
1 1/2 cups chopped Cara Cara orange segments.
2 cups all-purpose flour
1 3/4 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
  1. Coat the inside of a 9-inch cake pan that is at least 2-inches deep with non-stick cooking spray.
  2. Preheat the oven to 350 degrees.
  3. In a bowl, whisk together the oil, milk, eggs, rind, juice, and segments.
  4. Add the flour, sugar, salt, soda, and powder. Beating until just combined.
  5. Pour the batter into the prepared pan and bake for 1 hour until the top is golden and a skewer inserted into the center of the cake comes out clean.
  6. Transfer the cake to a rack to cool for 30 minutes.
  7. Invert the cake onto the rack and let cool completely before serving.

Cara Cara Cheesecake Squares

Makes 20 squares
1/2 cup butter, softened.
1/2 cup packed brown sugar.
1 1/3 cup all-purpose flour
Three 8-ounce cream cheese, softened.
2/3 cup granulated sugar.
2 eggs
1/2 cup whipping cream.
1 tablespoon finely shredded Cara Cara peel
1/3 cup Cara Cara juice
1 teaspoon vanilla paste, or vanilla extract
  1. Preheat oven to 350 degrees F. Coat the inside of a 13-by-9-inch baking pan with non-stick cooking spray and set aside.
  2. 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.
  3. 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.
  4. 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.

Raspberry Cream Cheese Brownies

Serves 8
One 8-ounce package cream cheese, softened.
1/3 cup sugar
1 large egg
1 cup raspberries washed and patted dry.
  1. To make the filling, put the cream cheese, sugar, and egg in a food processor and process until smooth. Remove from the work bowl and set aside.
Brownie Batter
1 cup (2 sticks) unsalted butter, softened and cut into chunks.
2 cups sugar
4 large eggs
1 cup unsweetened cocoa powder
1 cup unbleached all-purpose flour
  1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
  2. To make the batter, combine the butter, sugar, and eggs in the food processor and process until smooth.
  3. Add the cocoa and pulse 4 or 5 times. Add the flour and pulse until it disappears into the mixture. Spread half the chocolate batter over the bottom of the prepared pan.
  4. Using an off-set spatula, spread the cream cheese mixture over the brownie batter, and scatter the raspberries over the cream cheese.
  5. Gently top with the remaining brownie batter and bake until a skewer inserted in the center comes out with some crumbs adhering to it, 35 to 40 minutes.
1 cup sugar
5 tablespoons unsalted butter
1/3 cup milk
One 6-ounce package semisweet chocolate chips
Any remaining raspberries for garnish
  1. To make the frosting, in a small saucepan, combine the sugar, butter, and milk. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from the heat and stir in chocolate pieces stirring until smooth. Pour over the warm brownies. While the brownies are still warm, cut them into squares. Allow them to cool completely on a rack.
  2. At this point, you can cover and refrigerate for up to 2 days or freeze for up to 2 months. Decorate the brownies with any remaining raspberries if desired. These are best served at room temperature.

Roasted Celery Root with Thyme

Serves 4
1 ½ pounds celery roots (celeriac), peeled, cut into 1½” pieces.
¼ cup extra virgin olive oil
salt and freshly ground pepper
1 tablespoon cider vinegar
2 tablespoons chopped toasted walnuts for garnish.
1 teaspoon finely chopped thyme leaves.
  1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
  2. In a bowl, combine the celery root, oil, salt, and pepper. Toss to coat.
  3. Spread the celery root onto the baking sheet in an even layer, and roast for 25 to 35 minutes, until crispy.
  4. Remove to a bowl, drizzle with the vinegar, toss, and garnish with the walnuts and thyme leaves.

Braised Chicken with Celery Root

Serves 4 to 6
3 pounds chicken parts such as breasts and thighs (with skin and bone) and drumsticks
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
2 teaspoons finely chopped thyme.
1 celery root peeled with a sharp knife and cut into 3/4-inch cubes.
8 garlic cloves
1 1/4 cups reduced-sodium chicken broth. 
2 fresh thyme sprigs for garnish
  1. Pat the chicken dry and sprinkle all over with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat brown chicken, starting skin sides down, turning over once, 8 to 10 minutes. Transfer to a plate and pour off all but 1 tablespoon fat from skillet.
  2. Add butter to skillet sauté the thyme, celery root and garlic, stirring frequently, until celery root is browned, about 5 minutes.
  3. Add broth and thyme and deglaze skillet by boiling, stirring, and scraping up any brown bits, 1 minute. Return chicken, skin sides up, to skillet along with any juices accumulated on plate, then reduce heat and simmer, covered, until chicken is cooked through, 15 to 20 minutes for white meat, about 25 minutes for dark meat. Transfer chicken to a serving bowl as it is cooked and keep warm, loosely covered with foil.
  4. When all chicken pieces are done cooking, transfer sauce and vegetables to bowl with chicken, discarding thyme.

Celery Root and Apple Salad

Serves 4 to 6
1/3 cup extra-virgin olive oil
¼ cup finely chopped shallot
1 tablespoon Dijon mustard
1teaspoon finely grated fresh lemon zest.
1 tablespoon lemon juice 
1 teaspoon honey
salt and freshly ground black pepper.
1 celery root, peeled, and thinly sliced.
2 Fuji Apples cored and thinly sliced.
1 packed cup fresh Italian parsley leaves, plus more for garnish
½ cup coarsely chopped roasted pecan
1 cup crumbled bold, creamy but firm blue cheese (4 to 5 ounces)
  1. In a large bowl, whisk together the olive oil, shallot, mustard, lemon zest and juice, and sugar; season to taste with salt and pepper. Add the sliced celery root and apples and toss to coat.
  2. Just before serving, add the parsley, pecans and half the cheese, and toss to combine; season to taste with salt and pepper.
  3. Transfer to a shallow serving bowl or platter; top with the remaining cheese, the reserved parsley leaves. Serve immediately.

Sicilian Style Sprouted Cauliflower

Serves 4
½ pound sprouted cauliflower, cut into florets
6 tablespoons olive oil
3 garlic cloves thinly sliced.
2 tablespoons salted packed capers, soaked, rinsed, patted dry.
3/4 cup fresh breadcrumbs
1/2 cup chicken broth
1 teaspoon anchovy paste
1/3 cup golden raisins
1 tablespoon white wine vinegar
2 tablespoons chopped Italian parsley.
  1. Preheat oven to 400 line a baking sheet with silicone, parchment, or aluminum foil. 
  2. In a bowl, toss the cauliflower, 3 tablespoons olive oil and salt and pepper.  Roast for 25 minutes until crispy.
  3. Heat the remaining oil in a small sauté pan over medium low heat, add the garlic, and cook until just golden. Add the capers and cook until they begin to pop. Add the breadcrumbs and toss to coat. Cook stirring until the breadcrumbs are golden.  Remove from the pan and set aside.
  4. Add chicken broth and anchovy paste to the sauce sauté pan, bring to a boil, add the golden raisins, and white wine vinegar, and cook until the liquid is almost absorbed.
  5. Transfer the cauliflower to a serving bowl, scatter with the raisins, toss to combine. Sprinkle cauliflower with the bread crumb mixture and serve.

Cauliflower Curry

Serves 4
1 cup chopped onion
1 1/2 cups chopped cherry tomatoes, or plum tomatoes chopped
3 large garlic cloves
One 2-inch piece of ginger, peeled and chopped
1/4 cup coconut oil
1 1/2 teaspoons garam masala
1 teaspoon ground turmeric
½ pound sprouted cauliflower 
1 1/2 cups chicken or vegetable broth 
  1. In a food processor or blender, process the onion, tomatoes, garlic, and ginger, with on and off pulses until a paste forms.
  2. In a large skillet, heat the oil, add the paste, and cook until the paste is thickened, about 10 minutes.
  3. Add the garam masala and turmeric, and cook, stirring, until fragrant, about 1 minute.
  4. Add the cauliflower and broth, stirring to blend. Cover and cook over low heat, until the cauliflower is tender. Season with salt and pepper, serve over rice, with a dollop of plain yogurt.

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.
  1. 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.
  2. In a mixing bowl, whisk together the flour, sugar, baking powder, soda, and salt.
  3. 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.
  4. 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

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 teaspoon 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.
  1. In a sauté pan, heat the oil, sauté 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.
  2. 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.
  3. 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.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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