Farmer’s Market Box April 18th, 2024

April 18, 2024 0 Comments

Weekly Farmers Market Box at Specialty Produce

This week’s local produce and featured farms:

Farmer’s Market Box Recipes

Roasted Salmon with Sorrel Butter

Serves 4 to 6
1 cup (2 sticks) unsalted butter thinly sliced and at room temperature.
1 1/2 cups finely chopped fresh sorrel leaves.
1 teaspoon fine sea salt
1 teaspoon finely ground black pepper.
Finely grated zest of 1 Meyer lemon
  1. In a food processor fitted with the blade attachment, scatter half the butter around the work bowl. Put the sorrel, salt, pepper, and lemon zest on top, and then add the rest of the butter. Pro­cess until all the ingredients are evenly distributed, stopping the machine once or twice to scrape down the sides of the bowl.
  2. Lay a sheet of plastic wrap or parchment paper on a clean work surface. Using a rubber spatula, transfer the butter from the work bowl to the plastic wrap. Then, still using the spatula, form the butter into a rough log about 1 1/2 inches in diameter.
  3. Wrap the plastic wrap around the butter, roll to form a smooth, com­pact log, and twist the ends closed. Refrigerate for up to 5 days or freeze for up to 3 months. The butter is delicious over grilled chicken, steak, or vegetables.
For the Salmon
4 to 6 center-cut salmon fillets (about 6 ounces each), skin and pin bones removed, brined if desired (see Recipe Note)
4 to 6 teaspoons extra-virgin olive oil
Fine sea salt
Freshly ground black pepper
  1. Preheat the oven to 350 degrees. Rub each fillet all over with 1 teaspoon of the olive oil, then lightly season each fillet on both sides with salt and pepper.
  2. Place each fillet, skin-side down, in a 13-by-9-inch baking dish. Place two discs of sorrel butter on top of   each fillet.
  3. Roast for 10 minutes per inch of thickness, until the salmon registers 145 degrees on an instant read meat thermometer.  Serve the salmon spooning some of the butter from the pan over the filets.

Spring Onion and Sorrel Quiche

Serves 6
One pie crust, either storebought or homemade
2 tablespoons extra virgin olive oil
½ cup thinly sliced spring onion, using the white and tender green parts
3 large eggs
1/4 cup grated parmesan cheese.
1/2 cup whole milk
1/2 cup half and half
1/4 cup crumbled goat cheese
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons chopped dill. 
2 cups fresh sorrel washed and dried well.
  1. Preheat the oven to 375° F. On a lightly floured surface, roll the dough into an approximately 12-inch circle. Gently press into a 9-inch tart or pie pan, trimming any overhang. Set aside while preparing the filling.
  2. In a medium-sized pan over medium heat, heat the olive oil and add the onions. Stir until they’re coated in oil, then turn down the heat to medium-low and cover the pan. Cook until they’re golden brown and caramelized, about 20-25 minutes, add the sorrel and toss with the onions.
  3. Meanwhile, whisk together the eggs, parmesan cheese, milk, half and half, goat cheese salt, pepper, and dill.
  4. Lay the onions and sorrel on top of the crust. Pour the filling on top of the onions and sorrel and place the quiche in the oven. Bake for 30 minutes, or until the top of the quiche has puffed and is set in the middle and just slightly golden.
  5. Allow the quiche to cool before serving. Quiche is best served room temperature the day it is made although it will keep just fine covered in the refrigerator for up to 2 days.

Sorrel Sauce

Makes about 2 cups
2 large shallots, minced.
1 small clove garlic, minced.
2 tablespoons unsalted butter
1 bunch red sorrel, tough stems removed, and chopped.
1 cup chicken or vegetable stock 
½ cup heavy cream
salt and freshly ground pepper to taste.
Lemon juice to taste
  1. In a heavy saucepan, soften the shallots and the garlic in the butter. Add the sorrel and cook, stirring, for one to two minutes.
  2. Add the chicken stock, heavy cream and cook for another five minutes. Remove from stove, using an immersion blender, puree the mixture, season with salt, pepper, and lemon juice to taste. Keep warm until ready to serve. The sauce is delicious over vegetables, chicken, or seafood.

Note on Sorrel:  You can use sorrel in salads as you would greens. It can be sauteed with olive oil and garlic as a side dish.

Beet Carpaccio Salad with Burrata

Serves 4 to 6
1 bunch beets, scrubbed, and tops removed (see save the greens)
1/3 cup aged Balsamic vinegar.
1/2 cup extra virgin olive oil
3 tablespoons Cara Cara orange juice
1/4 cup packed basil leaves, thinly sliced.
Salt and pepper
1 bunch arugula, washed and spun dry 
2 balls burrata (if you can’t fine burrata, use fresh mozzarella)
2 Cara Cara oranges, peel and pith removed, and sliced ½-inch thick into half-moons.
  1. 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.
  2. When cool enough to handle, slip off the skins, and thinly slice the beets, put them into a shallow bowl. 
  3. In a mixing bowl, whisk together the vinegar, oil, tangerine juice, and basil. Season with salt and pepper.
  4. Pour 1/2 of the mixture over the beets and marinate at room temperature for at least 1 hour.
  5. Put the arugula into a salad bowl, toss with some of the dressing and put onto salad plates. Arrange beet slices on the lettuce and put pieces of burrata in the center of the salad. Arrange some orange slices around the outside of the plate, and drizzle with the remaining dressing,

Save the Greens Sauté

Serves 4
Beet greens are a great source of iron, and they taste delicious.  Sauté them for a terrific side dish, or to serve on bruschetta with burrata. 
3 tablespoons extra virgin olive oil
2 garlic cloves, sliced.
1 bunch beet greens, tough stems removed, and cut into 1/2-inch ribbons.
Salt and pepper
  1. In a sauté pan, heat the oil, sauté the garlic until it is softened, but not browned.
  2. Add the beet greens and sauté until wilted.
  3. Season with salt and pepper and serve warm or at room temperature.

Ricotta Tangerine Bars

For the Crust
2 1/2 cups all-purpose flour
1 cup confectioners' sugar
1/2 cup finely chopped pistachios.
1 teaspoon salt
1 cup unsalted butter, cut into 8 pieces and softened.
  1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch pan with non-stick cooking spray.
  2. In a mixing bowl, combine all the ingredients, blending until the mixture is crumbly and the butter is evenly distributed.
  3. Press into the bottom and sides of the pan.
  4. Bake for 20 minutes, until golden.
  5. Reduce the oven temperature to 325 degrees.
For the Filling
1 1/2 cups whole milk ricotta cheese at room temperature
1 cup granulated sugar
4 large eggs 
1 1/2 teaspoons grated tangerine zest.
3/4 cup fresh tangerine juice
1/4 cup all-purpose flour
1/4 teaspoon salt
  1. In the bowl of an electric mixer, combine the ricotta, sugar, eggs, zest, tangerine juice, flour, and salt.
  2. Pour over the crust and bake for 30 minutes until the filling is set.
  3. Cut the bars immediately after removing from the oven and allow to cool completely. 
  4. The bars should be refrigerated, and then served at room temperature.

Strawberry Lemon Curd Tart

Serves 6 to 8
For the Tart Dough
This recipe makes two tart shells, freeze one for another day; you’ll want to make this again.
1 cup unsalted butter, softened.
½ cup sugar
1 egg yolk
½ tablespoon milk
 2 1/3 cups all-purpose flour
¼ teaspoon salt
  1. Coat the inside of a 10-inch tart pan with non-stick cooking spray.
  2. In the bowl of a mixer, cream together butter and sugar. Add egg yolk and the milk and beat to combine. In a medium bowl, combine the flour with salt.
  3. Slowly add the flour to the butter mixture, stirring until completely blended.
  4. Gather dough into two balls.
  5. Freeze one for future use, chill the other for at least 1 hour.
  1. Preheat the oven to 375 degrees. Press the dough into the prepared tart pan, up the sides and into the bottom. Prick the dough all over with a fork. Line the pan with aluminum foil, and weigh down with pie weights, rice, or dried beans.
  2. Bake for 20 minutes, remove the foil and weights, and bake another 10 minutes.
  3. Allow to cool slightly.
For the Lemon Curd
1 cup sugar
6 large eggs
1/2 cup fresh Meyer lemon juice
1/2 cup (1 stick) cold butter, cut into 1/2-inch cubes.
  1. In a saucier, over medium heat, whisk together the sugar, eggs, and lemon juice, and cook, whisking constantly until the lemon curd comes to a boil. 
  2. Remove from the heat and whisk in the butter a bit at a time.
  3. Push the lemon curd through a sieve into a clean bowl and spoon into the warm crust.
  4. Bake another 30 minutes until the lemon curd is puffed.
  5. Remove from the oven and cool completely. 
  6. Cook’s Note: The lemon curd will keep in the refrigerator for up to 5 days or freeze for up to 3 months. 
For the Berries
1 basket strawberries
2 to 4 tablespoon sugar
1 to 2 tablespoons limoncello (optional)
  1. Clean and hull the strawberries and cut in half.  Toss with the sugar and limoncello.
  2. Arrange the berries onto the cooled tart and serve.

Crostini with Balsamic Strawberries

Serves 6
1 baguette, sliced 1/2-inch thick
Olive oil
  1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
  2. Lay the slices onto the baking sheet and brush with oil.
  3. Bake for 10 to 12 minutes until crunchy.
2 baskets strawberries hulled and thinly sliced.
1/4 cup aged balsamic vinegar.
1/4 cup finely chopped basil.
One cup whole milk ricotta
  1. Put the berries into a bowl, toss with the vinegar and basil. Leave at room temperature until ready to serve.
  2. Spread the ricotta onto the crostini and top with the strawberries. Serve at room temperature.

Avocado Green Goddess Dressing

Makes about 2 1/2 cups
1 cup mayonnaise
1/2 cup Greek style yogurt
2 ripe avocados, peeled, seeded, and cut into quarters.
1/2 cup chopped spring onions.
1 cup packed fresh basil.
2 garlic cloves
1/4 cup lemon juice
2 teaspoons Worcestershire
1 teaspoon salt
1 teaspoon freshly ground black pepper.
  1. In the bowl of a blender or food processor, combine the ingredients, and blend until pureed.
  2. Cover and refrigerate for at least 4 hours before using. The dressing keeps in the refrigerator for up to 1 week.

Avocado Toast

Serves 2 to 4
2 slices of toasted French Batard (Bread & Cie)
1 Bacon avocado peeled and seeded.
1/4 cup finely chopped spring onion.
Few drops Cholula or Tabasco
1 to 2 teaspoons olive oil
2 tablespoons finely chopped cilantro.
Season with salt and pepper.
A few sprigs arugula for garnish if desired
  1. In a bowl, mash the avocado, add the onion, Cholula, olive oil, and cilantro.
  2. Spread the mash over the toast, and garnish with a few sprigs of arugula.

Twice Baked Japanese Sweet Potato Casserole

Serves 4
1 1/4 pounds Japanese sweet potatoes, scrubbed and pierced with the sharp tip of a paring knife
1/4 cup unsalted butter
½ cup finely chopped spring onion, using the white and tender green parts
1 1/2 cups grated sharp cheddar cheese
1/3 cup sour cream
Salt and pepper
6 strips bacon, cooked crisp, and crumbled.
  1. Preheat the oven to 400 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
  2. Bake the potatoes for 40 to 50 minutes until they are soft to the touch.
  3. While the potatoes are baking, in a skillet heat the butter, and sauté the onions until they are translucent. Transfer to a mixing bowl.
  4. Remove the potatoes from the oven, and slice in half lengthwise.
  5. Remove the flesh with a spoon and turn into the bowl with the onions.
  6. Mash the potatoes with 1 cup of cheddar cheese, and sour cream. Taste for seasoning, adding salt and pepper as needed. Turn the potatoes into the baking dish, sprinkle the top with the remaining cheese and bacon.
  7. Reduce the oven to temperature to 350 degrees and bake for 30 minutes, until the cheese is melted, and potatoes are cooked through.

Miso Glazed Japanese Sweet Potatoes

Serves 4
3 tablespoons white miso
1/4 cup vegetable oil
1/4 cup maple syrup
1/4 cup rice vinegar
1/4 cup soy sauce
1-pound Japanese sweet potatoes, scrubbed, and cut into quarters
2 spring onions, finely chopped for garnish.
2 tablespoons sesame seeds, for garnish
  1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil or silicone.
  2. In a large mixing bowl, whisk together the miso, oil, maple syrup, vinegar, and soy sauce.
  3. Add the potatoes, stirring to coat.
  4. Arrange the vegetables and marinade on the baking sheet, roast the vegetables for 35 to 45 minutes until tender.
  5. Transfer to a serving bowl, garnish with spring onions and sesame seeds.

Forbidden Rice and Snap Pea Salad

Serves 6
1 ½ cups black rice
Salt and pepper
¼ cup rice vinegar
2 tablespoons minced spring onion
2 teaspoons honey
2 teaspoons Asian chili-garlic sauce
1 teaspoon grated fresh ginger
¼ cup extra-virgin olive oil
1 tablespoon toasted sesame oil
6 ounces sugar snap peas, strings removed and halved
1 cup rainbow carrots, trimmed, halved, and sliced thin.
¼ cup thinly sliced spring onion
¼ cup minced fresh cilantro
  1. Bring 4 quarts of water to boil. Add rice and 1 teaspoon salt and cook until rice is tender, 20 to 25 minutes. Drain rice, spread onto rimmed baking sheet, and drizzle with 1 teaspoon vinegar. Let rice cool completely, about 15 minutes.
  2. Whisk remaining vinegar, onion, honey, chili-garlic sauce, ginger, ¼ teaspoon salt, and ⅛ teaspoon pepper together in large bowl.
  3. Whisking slowly, drizzle in olive oil and sesame oil until combined.
  4. Add cooked rice, snap peas, carrots, spring onion, and cilantro and toss to combine. Season with salt and pepper to taste and serve at room temperature.

Sugar Snap Peas with Bacon and Mint

Serves 4
4 slices bacon
½ cup thinly sliced spring onion using the white and tender green parts
½ pound sugar snap peas, strings removed
2 tablespoons water
Salt and pepper
1/4 cup fresh mint leaves, torn.
1/2 teaspoon grated lemon zest
1 teaspoon lemon juice
  1. Cook the bacon until crisp, drain on paper toweling, and chop. Set aside.
  2. Remove all but 2 tablespoons of the bacon fat, and sauté the onion and snap peas in the same pan. 
  3. Add the water and cook for 2 minutes until the peas are crisp/tender.
  4. Add the mint, lemon zest and lemon juice, sauté another 30 seconds, and serve warm.

Margaritaville Chicken

Serves 6
1/4 cup olive oil
1/2 cup tangerine juice
1/4 cup fresh lime juice
¼ cup fresh Meyer lemon juice
1/4 cup gold tequila
1/2 teaspoon ground cumin
1 canned chipotle Chile in adobo sauce 
1/4 cup chopped fresh cilantro, or Italian parsley, plus extra for garnish.
8 skinless, boneless chicken breast halves
1 or 2 Cara Cara oranges, thinly sliced, and any seeds removed, for garnish.
  1. In a food processor or blender, combine the oil, juices, tequila, cumin, chipotle, and cilantro and process until smooth.
  2. Put the chicken in a zipper-top plastic bag, pour in the marinade, seal the bag, and turn the chicken to coat.
  3. Do-Ahead: At this point, refrigerate for at least 4 hours or overnight. Bring to room temperature before continuing.
  4. Build a hot charcoal fire and preheat a gas grill, or grill pan, or the broiler for 10 minutes. Drain the chicken and pat dry. Grill or broil on a baking sheet lined with aluminum foil or a silicone liner until cooked through and golden brown, about 3 minutes per side.
  5. Serve garnished with thinly sliced oranges and chopped cilantro.

Braised Chicken with Meyer Lemon and Olives

Serves 6
1/4 cup extra virgin olive oil
8 chicken thighs, skin-on boneless
 Salt and pepper
½ teaspoon red pepper flakes
6 garlic cloves, minced
½ teaspoon crushed fennel seeds
1 tablespoon roughly chopped rosemary
1 cup dry white wine such as Sauvignon Blanc, Pinot Grigio or dry vermouth
2 Meyer lemons, cut in wedges.
1/2 cup olive oil cured black olives.
1/2 cup pitted green olives.
1/4 cup finely chopped Italian parsley.
  1. Preheat the oven to 350 degrees.
  2. In a Dutch oven, heat the oil, season the chicken liberally with salt and pepper, and brown the chicken on all sides, in batches. Remove the chicken to a platter, add the pepper flakes, garlic, fennel, and rosemary, and sauté for 2 to 3 minutes.
  3. Deglaze the pan with the wine, add the chicken back into the pot, arrange the lemons around the chicken, and sprinkle the olives in the pan.
  4. Cover and braise for 45 minutes, turning once during the cooking process.
  5. Sprinkle the chicken with the parsley and serve. This is delicious served with couscous to soak up the sauce.

Chicken Piccata

Serves 6
6 skinless boneless chicken breast halves
Salt and pepper
3 tablespoons unsalted butter, room temperature
1 1/2 tablespoons all-purpose flour
Additional all-purpose flour
3 tablespoons olive oil
1/2 cup dry white wine
1/3 cup fresh Meyer lemon juice 
1/4 cup canned chicken broth
1/2 cup drained capers
1/2 cup chopped fresh parsley.
  1. Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper.
  2. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth.
  3. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.
  4. Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 2 to 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.
  5. Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes.
  6. Stir in capers, parsley and remaining 2 tablespoons butter.
  7. Season sauce to taste with salt and pepper. Add the chicken back to the sauce and turn in the sauce. Serve the chicken over orzo pasta, napping with some of the sauce.

Seared Scallops on Arugula and Orange Salad

Serves 4
For the Salad
1/3 cup extra-virgin olive oil
½ cup thinly sliced spring onion using the white and tender green parts
1 teaspoon fresh thyme, minced.
3 tablespoons orange juice 
2 tablespoons sherry vinegar
1 bunch arugula washed and spun dry.
  1. In a bowl, whisk together the oil, onion, thyme, salt, orange juice, and vinegar. Put the arugula into a bowl and toss with some of the dressing to coat. Plate the salad on 4 plates. 
For the Scallops
1 ½ pounds large sea scallops, (16 - 24 scallops) 
Salt and ground black pepper
1 ½ tablespoons vegetable oil
1 or 2 Cara Cara oranges, peel and pith removed, and cut into ½-inch slices and then into ½-moons.
  1. Season the scallops with salt and pepper.
  2. Add 2 tablespoons of the vegetable oil to a large skillet and return to high heat until just smoking.
  3. Add half of the scallops, dry side facing down, and cook until evenly golden, 1 to 2 minutes. Using tongs, transfer the scallops, browned side facing up, to a large plate; set aside. Wipe out the skillet using a wad of paper towels. Repeat with the remaining 2 tablespoons oil and the remaining scallops.
  4. Once the first side is golden, turn the heat to medium, turn the scallops over with tongs, and return the first batch of scallops to the pan, golden side facing up.
  5. Cook until the sides on all the scallops have firmed up and all but the middle third of each scallop is opaque, 30 to 60 seconds longer. Transfer the scallops to the arugula and garnish the outside of the plate with the oranges, and drizzle with the remaining dressing.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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