Farmer’s Market Box January 25th, 2024
This week local produce and featured farms:
- Satina Potatoes – Weiser Family Farms
- Broccolini – Mendoza Farms
- Spinach – JR Organics
- Spring Onions – Schaner Farms
- Rainbow Bunch Carrots – The Garden Of
- Passionfruit – Fresh Picked Family Farm
- Pink Lady Apples – Cuyama Orchards
- Delicata Squash – Laubacher Farms
- Cara Cara Oranges – Friend’s Ranchers
- Satsuma Seedless Tangerines – Regier Family Farms
- Salanova® Lettuces – Laubacher Farms
Farmer’s Market Box Recipes
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.
- 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.
- 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.
- 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.
- 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.
- Serve hot.
- Cook’s Note: If you would prefer a different cheese here, these all work well: Parmigiano Reggiano, Havarti with dill, sharp cheddar, Pepper jack, or Gruyere.
Colcannon
Serves 4 to 6
4 slices bacon finely chopped. 1/4 cup finely chopped spring onion. 2 cloves garlic, minced. One bunch spinach, tough stems removed, chopped. 1 pound Satina potatoes, scrubbed. 1/2 cup heavy cream 1/4 cup unsalted butter Salt and pepper to taste
- In a large skillet, cook the bacon until crisp. Add the onions and garlic, and cook another 2 minutes, until the onion is softened.
- Add the spinach, and sauté until tender, about 5 minutes. Taste for seasoning and adjust with salt or pepper.
- Set the mixture aside while you cook the potatoes. (this mixture can be served as a side dish all by itself; and it can be refrigerated for up to 2 days, and reheated before serving)
- Place the potatoes into a large pot, cover with water, add 1 teaspoon salt, and bring to a boil.
- Cook the potatoes for 15 to 20 minutes, until tender. While the potatoes are cooking, heat the cream and butter in a saucepan and keep warm.
- Drain the potatoes and return them to the pot to dry them out. Add some of the butter and cream mixture to the potatoes, and mash until smooth, adding more of the cream mixture as needed. Stir the spinach into the potatoes, taste for seasoning, and serve.
Roasted Fish with Parsley Potatoes
Serves 4 to 6
One pound Satina potatoes, scrubbed. 1/2 cup extra virgin olive oil. 1/3 cup fresh lemon juice Grated zest of 1 lemon 2 garlic cloves, minced. 1/2 cup finely chopped Italian parsley. 1 teaspoon Old Bay or seafood seasoning 2 1/2 pounds salmon, cod, halibut, or sea bass filets 1 cup pitted Kalamata olives, chopped. Sliced lemons for garnish.
- Put the potatoes into water to cover and bring to a boil. Simmer for 15 to 20 minutes, until tender. Cool.
- While the potatoes are cooking, in a bowl, combine the oil, lemon juice, zest, garlic, parsley, and Old Bay.
- Preheat the oven to 400 degrees and coat the inside of a 13-by-9-inch pan with non-stick cooking spray.
- Slice the potatoes into 1/4 to 1/2-inch slices. Arrange in the bottom of the baking dish, drizzle with half of the oil mixture. Arrange the fish on top and drizzle with the remaining oil and scatter the olives over the potatoes and fish.
- Roast for 10 to 12 minutes, until the fish is opaque and registers 155 on an instant read meat thermometer, allow to rest for 5 to 7 minutes, and serve garnished with lemon slices.
- Cook’s Note: This method works well for any thick fleshed fish.
Broccolini Frittata
Serves 6 to 8
2 tablespoons extra virgin olive oil 1 garlic clove, minced 1 spring onion, finely chopped, using the white and tender green parts 1 bunch broccolini, finely chopped. Salt and pepper 8 large eggs, beaten. 2 tablespoons water 1 cup crumbled goat cheese. 1/4 cup grated Parmigiano Reggiano cheese.
- Preheat the oven to 350 degrees.
- In a large oven proof skillet, heat the oil, and add the garlic and spring onions, and swirl in the oil for 1 minute.
- Add the broccoli and season with salt and pepper.
- Sauté the broccoli for 2 to 3 minutes, until it begins to soften.
- Whisk the eggs with the water and pour over the broccolini mixture in the pan.
- Sprinkle with the goat cheese and Parmigiano.
- Bake the frittata for 10 to 15 minutes until the eggs are set in the center. Remove from the oven, allow to rest for 5 minutes, before cutting into wedges.
Sesame Ginger Chicken and Broccolini
Serves 4
2 teaspoons grated fresh ginger. 2 garlic cloves, minced. 1/4 cup tamari or soy sauce 1 tablespoon honey ¼ cup chicken broth 2 tablespoons toasted sesame oil 4 boneless, skinless chicken breasts 2 tablespoons olive oil 1 bunch Broccolini, chopped. Salt and ground black pepper Sesame seeds, for garnish Steamed rice for serving.
- In a small bowl, combine the ginger, garlic, soy sauce, honey, broth, and sesame oil. Set aside.
- Season the chicken breasts with salt and pepper.
- Heat the oil in a large skillet, and brown the chicken on both sides, transferring the chicken to a plate, and covering with aluminum foil.
- Add the broccolini to the skillet, and sauté for 5 to 6 minutes until it is crisp/tender. Add the chicken and any accumulated juices to the pan, add the soy sauce mixture to the pan and simmer until the chicken is cooked through, another 5 minutes. Sprinkle the sesame seeds over the chicken and broccolini and serve with steamed rice.
Roasted Carrot, Farro and Broccolini Bowl
Serves 6
1 bunch rainbow carrots, trimmed, peeled, and sliced on the diagonal 1 bunch Broccolini chopped 3 tablespoons olive oil 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander Salt and ground black pepper 1 cup pearlized farro 1 cup Greek style yogurt ½ cup finely chopped spring onion 1 cup loosely packed fresh herbs, such as cilantro and mint, plus more for serving 1 tablespoon olive oil 1 teaspoon finely grated lemon zest 1 tablespoon lemon juice 1 small garlic clove, crushed. Salt and pepper
- Preheat the oven to 400 degrees, and line 2 baking sheets with silicone or aluminum foil. Place one baking sheet in the oven while it is preheating.
- Place the carrots in a large bowl. Add 1 tablespoon of the oil, cumin, coriander, 1/2 teaspoon salt, and black pepper. Toss to coat.
- Place the Broccolini on a second baking sheet. Add the remaining 2 tablespoons oil, 1 teaspoon salt, and pepper, and toss to coat. Spread into an even layer.
- When the oven is ready, spread the carrots in a single layer on the hot baking sheet and place on the lower rack. Place the baking sheet of Broccolini on the upper rack. Roast for 20 minutes. Flip the carrots and Broccolini, rotate the baking sheets between racks, and continue to roast until tender, about 5 minutes more.
- Meanwhile, cook the farro in a large pot of salted boiling water until just tender, 20 to 30 minutes. Drain.
- Place the yogurt, onion, herbs, olive oil, lemon zest, lemon juice, and garlic in the bowl of a food processor fitted with the blade attachment or blender and process until smooth. Taste and season with salt and pepper.
- Divide the farro among 4 shallow bowls. Top with the carrots and Broccolini. Drizzle the yogurt sauce over the veggies. Top with fresh herbs and season with salt and pepper as needed.
Salad with Roasted Delicata Squash
Serves 4
1 delicata squash, cut in half, seeded and cut into 1/4-inch slices. 3 tablespoons extra virgin olive oil Salt and pepper 1 bunch Salanova, washed and spun dry. 1 spring onion thinly sliced. 1 tablespoon Dijon mustard 1 tablespoon honey 3 tablespoons rice vinegar 1/4 cup vegetable oil Salt and pepper
- Brush the squash with the oil, and season with salt and pepper. Roast for 15 minutes until the squash is softened and beginning to turn golden brown on the edges. Remove from the oven.
- Put the Salanova and onion into a salad bowl.
- In a small bowl, whisk together the mustard, honey, vinegar, and oil. Season with salt and pepper.
- Dress the salad with some of the dressing. Plate the arugula.
- Top with the roasted squash, and drizzle with the remaining dressing.
Parmesan Crusted Delicata Squash
Serves 4 to 6
One delicata squash, halved, seeded, and cut into 1/4-inch slices 3 tablespoons olive oil 1 garlic clove, minced Salt and pepper 1/3 cup fresh grated Parmigiano Reggiano 2 tablespoons finely chopped Italian parsley. 2 teaspoons finely chopped fresh thyme. 1/2 teaspoon lemon zest
- Preheat the oven to 400 degrees and arrange the squash on a baking sheet lined with foil, parchment or silicone.
- In a bowl, whisk together the oil, garlic, salt and pepper, Parmigiano, parsley, thyme, and lemon zest.
- Pour over the squash on the baking sheet and turn the squash to coat.
- Roast for 15 to 20 minutes until lightly browned.
Passion Fruit Meringue
Serves 6
2/3 cup unsalted butter, melted. 2 teaspoons lemon rind finely grated. 2 tablespoons lemon juice 1/3 cup fresh passionfruit pulp 1 cup sugar 3/4 cup self-rising flour 1 1/4 cups milk 4 eggs, separated. 3 egg whites 3/4 cup sugar 2 cups heavy cream, whipped stiffly for garnish.
- Preheat oven to 350 degrees. Coat a 13-by-9-inch baking dish with non-stick cooking spray.
- Place butter, lemon rind, lemon juice, passionfruit pulp, sugar, flour, milk, and egg yolks in a bowl. Whisk to combine.
- Using an electric mixer, beat egg whites on high speed until soft peaks form. Using a metal spoon, fold 1/4 of the egg white into lemon mixture. Gently fold in the remaining egg white.
- Spoon mixture into prepared dish.
- Bake for 35 to 40 minutes or until golden and just set.
- Meanwhile, make meringue using an electric mixer, beat egg whites on high speed until soft peaks form. Gradually add sugar,1 tablespoon at a time, beating constantly until sugar dissolves and mixture is thick and glossy.
- Preheat the broiler, dollop meringue over pudding. Broil for 3 to 4 minutes or until golden Serve immediately with whipped cream garnish.
Pink Lady Tart Tatin
Serves 4
1 sheet puff pastry defrosted and kept cold. Flour for rolling the puff pastry. 1/2 cup (1 stick) unsalted butter 3/4 cup sugar 6 Pink Lady apples, peeled, cored, and quartered.
- Preheat the oven to 375 degrees. Line a baking sheet with a silicone liner or parchment paper and set aside.
- On a floured board, roll out the dough until it is 1/8-inch thick. Cut the dough into a circle 1-inch larger than the diameter of your baking pan. Prick the dough all over with the tines of a fork and transfer it to the baking sheet. Refrigerate the dough while you work on the apples.
- In a 10-inch ovenproof skillet, or tart tatin pan, melt the butter, tilting the pan so the sides have a thin coating of butter.
- Sprinkle the sugar over the butter, and fit a layer of apples into the skillet, with the rounded side down and making concentric circles. Make sure to pack in the apples because they will shrink as they cook—-you want them snug in the pan.
- When you have a snug layer, cut the remaining apples in half, and sprinkle them over the first layer. Put the pan over medium heat and cook, until the sugar begins to turn a deep caramel color—you will see it bubbling up the side of the pan—this will take at least 15 minutes and up to 30 depending on your pan.
- Transfer the skillet to the baking dish to the baking sheet.
- Cover the apples with the pastry, loosely tucking in any overhang.
- Bake for 30 to 40 minutes, until the basket is baked through and puffed.
- Cover the skillet with a large, rimmed serving plate and turn the tart out onto the platter and remove the pan. If any of the apples have stuck to the pan, gently lift them off the pan with an off-set spatula and press them onto the tart. Cool for 10 minutes before serving with unsweetened crème fraiche.
Braised Chicken with Apples
Serves 4 to 6
1/2 cup unsalted butter Salt and pepper 6 boneless skinless chicken breasts 1 large onion, thinly sliced into 1/2 moons 4 pink lady apples, peeled, cored, and cut into wedges. 1/4 cup firmly packed brown sugar. 2 teaspoons finely chopped fresh thyme. 1/2 cup apple cider 1/2 cup chicken broth 1/4 cup heavy cream (optional) Salt and pepper
- In a large skillet, heat 1/4 cup of the butter, season the chicken with salt and pepper, and brown the chicken on both sides. Remove to a plate and cover with aluminum foil.
- Melt the remaining butter, and sauté the onion, apples, sugar, and thyme, until the onions are golden brown—this may take 10 minutes.
- Add the cider and chicken broth, scraping up any browned bits on the bottom of the pan. Add the chicken back to the skillet, and simmer, uncovered for 20 to 25 minutes until the chicken is cooked through. (160 degrees on an instant read meat thermometer)
- Add the cream (if using) season with salt and pepper and serve. This is delicious with rice, or buttered noodles.
Caramelized Apple, Onion, and Sausage Breakfast Casserole
Serves 6 to 8
2 tablespoons unsalted butter 1 large onion, thinly sliced into 1/2 moons. 1 teaspoon chopped thyme. 1 teaspoon sugar 3 medium Pink Lady apples, peeled, cored, and cut into 1/2-inch slices. 1 pound bulk sage breakfast sausage 3 cups sourdough bread, crust removed, cut into 1/2-inch cubes. 8 ounces smoked cheddar cheese, cut into 1/4-inch cubes. 10 large eggs 1 cup whole or 2% milk. 1/2 cup heavy cream 2 tablespoons Dijon mustard 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper.
- Preheat the oven to 375 degrees and coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
- Melt the butter in a large skillet, add the onions and cook for 10 to 15 minutes, until translucent, add the thyme, and sugar, sauté another 2 minutes. Add the apples, and cook another 10 to 15 minutes, until the apples and onions begin to caramelize. Transfer to a large mixing bowl.
- In the same skillet, cook the breakfast sausage breaking up any large pieces, and cooking until the sausage is no longer pink. Transfer the sausage to the mixing bowl with the onions and apples.
- Add the bread and cheese to the bowl.
- In a large bowl, beat the eggs, milk, cream, mustard, salt, and pepper together until blended.
- Pour over the sausage and bread mixture, pressing down to saturate the bread.
- Transfer to the baking dish, and bake for 40 t0 45 minutes, until the eggs are set, and the cheese is melted. Allow to rest for 5 minutes before cutting into portions.
- Do-Ahead: This is the perfect do-ahead casserole, make it the night before, and refrigerate, then bring to room temperature, and pop it into the oven in the morning.
Chicken Florentine
Serves 6 to 8
This is a great dinner, if you would like to freeze it in smaller portions, make the entire recipe and divide among two 8-inch baking dishes.
1/2 cup unsalted butter 1/2 cup finely chopped spring onion, using the white part only 1 bunch spinach, chopped. 1/4 teaspoon ground nutmeg Salt and pepper 4 half chicken breasts, skin and bones removed, cut into bit sized pieces (OR 4 cups cooked chicken---see note) ¼ cup all-purpose flour 1 1 ½ cups chicken broth 1 cup heavy cream ¼ cup sherry 1-pound Cellentani, rigatoni, or Cavatappi pasta, cooked 2 minutes short of al dente 1/2 cup finely shredded imported Swiss cheese. 1/2 cup freshly grated Parmesan cheese.
- Coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
- In a 10- to 12-inch skillet, melt 3 tablespoons of the butter over medium heat, add the onion, and cook, stirring, until softened, about 3 minutes. Add the spinach, and nutmeg and cook, stirring, until the spinach is wilted and cooked through, another 3 minutes. Season with salt and pepper, and transfer to a large mixing bowl to cool.
- Clean out the skillet with a paper towel, melt the remaining butter over medium heat, sprinkle the chicken with salt and pepper, and sauté in the butter for 3 minutes on each side, until they begin to turn golden brown.
- Transfer the chicken to the mixing bowl atop the spinach. Add the cooked pasta to the bowl.
- Cook’s Note: If you are using cooked chicken no need to sauté, just add to the bowl.
- Stir the flour into the butter in the pan and whisk for 3 minutes. Slowly add the broth, whisking until the sauce comes to a boil. Add the cream and sherry, taste for seasoning and correct with salt and pepper. Pour the sauce over the chicken, spinach, and pasta in the bowl, and stir to blend.
- Transfer to the prepared baking dish, and sprinkle with the cheese.
- Cool, cover and refrigerate for up to 2 days, OR preheat the oven to 350°F, bake the casserole for 35 to 40 minutes, until the sauce is bubbling, and the cheeses are melted and golden brown.
Salanova with Creamy Spring Onion Dressing
Serves 4
One head Salanova, washed spun dry and chopped 3 radishes, ends trimmed, and cut into julienne 1/2 cup mayonnaise 1/2 cup Greek Style yogurt 1/4 cup lemon juice Grated zest of 1 lemon 2 spring onions, chopped, using the white and tender green parts. 1 garlic clove Salt and ground black pepper
- Put the lettuce and radishes into a salad bowl.
- In a blender or food processor, blend the mayonnaise, yogurt, lemon juice, zest, onions, and garlic, until pureed. Season with salt and pepper.
- Dress the salad and serve.
- The dressing will keep in the refrigerator for up to 1 week, use it to make pasta or potato salads, as a dip for steamed shrimp or crab, or as a sauce for chicken or seafood.
Ginger Spring Onion Sauce
Makes about 1 cup
2 cups thinly sliced spring onions 1/4 cup finely minced peeled fresh ginger. 1/4 cup vegetable oil 1/4 cup light soy sauce 1 tablespoon sherry vinegar 1 teaspoon honey 1/2 teaspoon salt Ground black pepper.
- Combine the spring onions, ginger, oil, soy, vinegar, honey, and salt in a bowl. Let the sauce sit for 15 to 20 minutes, tasting to correct the balance of the flavors. The sauce keeps refrigerated for up to 1 week.
- Serve the onion sauce with grilled seafood, chicken, or meat.
Cara Cara Orange Salad
Serves 4
4 Cara Cara oranges, peel and pith removed and slices 1/2-inch thick. 1/2-pound fresh mozzarella, sliced. 2 spring onions thinly sliced. 2 tablespoons chopped fresh oregano. 3 tablespoons red wine vinegar 1/3 cup extra virgin olive oil. Salt and pepper
- On a serving platter, arrange the oranges and mozzarella in an alternating pattern.
- Sprinkle the salad with the onions and oregano.
- In a small bowl, whisk together the vinegar and oil. Season with salt and pepper, and drizzle over the salad. Serve the salad at room temperature.
Cara Cara Orange Maple French Toast
Serves 6 to 8
2 tablespoons finely grated fresh orange zest (from about 2 medium oranges) 3 tablespoons granulated sugar 6 large eggs 2 cups half-and-half 1 tablespoon vanilla paste or extract 1 brioche loaf (about 16 ounces), cut into 1-inch pieces ½ cup unsalted butter, melted 1/2 cup maple syrup 2 tablespoons freshly squeezed orange juice. 3 medium oranges peeled, and pitch removed and sliced. 2 tablespoons powdered sugar, for garnish (optional)
- In a mixing bowl, whisk together the zest, sugar, eggs, half and half and vanilla.
- Add the brioche pieces and press down to make sure the bread soaks up the custard.
- Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
- In a bowl, combine the butter, maple syrup and orange juice.
- Pour half of the mixture into the bottom of the casserole dish and arrange the oranges on top of the maple syrup mixture.
- Transfer the bread and custard to the baking dish, spreading it over the orange slices. Pour the remaining butter/maple syrup mixture over the bread. Cover and refrigerate overnight.
- Remove the baking dish from the refrigerator 30 minutes before baking. Preheat the oven to 350 degrees, and bake uncovered for 30 to 40 minutes until the French toast is puffed, bubbling, and golden brown.
- Allow to rest for 10 minutes before sprinkling with confectioners’ sugar and serving.
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 4 cloves garlic, minced 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.
- 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.
- Remove the pork from the bag and wash off the brine.
- 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.
- Heat the remaining 2 tablespoons of oil in a saucepan, and sauté the garlic, 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.
- 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.
- Remove from the grill to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes before slicing.
- Slice the pork into 1/2-inch-thick slices, add any accumulated juices to the sauce and serve napped with the sauce.
Rainbow Carrot Salad
Serves 4 to 6
1 bunch rainbow carrots, coarsely shredded 2 spring onions, finely chopped, using the white and tender green parts. 3 tangerines, peeled, separated into segments, and chopped. 3 tablespoons red wine vinegar 2 teaspoons sugar 1 teaspoon Dijon mustard 1/3 cup extra virgin olive oil. Salt and pepper
- In a bowl, combine the carrots, scallions, and tangerines.
- In a small bowl, combine the vinegar, sugar, mustard, and oil. Season with salt and pepper.
- Pour the dressing over the carrots and toss to coat. The salad can be refrigerated for up to 12 hours. Re-toss when ready to serve.
@Diane Phillips Diane Phillips Blog: Cucina Divina
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