Farmers’ Market Box January 14th 2021

January 12, 2021 Orange Department 0 Comments

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes:

Crudites with Carrot Top Pesto Dip

Serves 4

1 bunch baby carrots, scrubbed, tops removed
1 bunch baby turnips, scrubbed, tops removed
1 Cauliflower cored, and separated into florets
2 cups packed carrot tops, washed, spun dry
2 garlic cloves
1/3 cup pine nuts
1/3 cup grated Parmigiano Reggiano cheese
1/2 cups extra virgin olive oil
Salt and pepper
1/2 cup mayonnaise
1/2 cup Greek Style yogurt, or sour cream

1. Arrange the vegetables (and any others that you prefer) on a serving platter.
2. In the bowl of a blender or food processor, combine the carrot tops, garlic, pine nuts and cheese.
3. Pulse on and off to bread up the garlic and pine nuts.
4. With the machine running, add in the oil until a paste forms.
5. Transfer to a bowl, season with salt and pepper, whisk in the mayonnaise and yogurt, season with salt and pepper if needed and serve, or refrigerate for up to 5 days.

Miso Maple Glazed Roots

Serves 4

1/3 cup maple syrup
3 tablespoons white miso
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup vegetable oil
1 bunch baby carrots, tops removed and scrubbed
1 bunch baby turnips, tops removed and scrubbed
1 pound Japanese sweet potatoes, scrubbed, and cut pieces equal to the turnips and carrots
1/4 cup sesame seeds for garnish
2 scallions, thinly sliced on the diagonal for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a large bowl, whisk together the syrup, miso, rice vinegar, soy, and oil.
3. Add the potatoes, carrots and turnips to the bowl and toss to coat thoroughly.
4. Arrange in a single layer on the baking sheet, cover the sheet with aluminum foil and roast for 30 minutes, remove the foil, and roast another 20 to 30 minutes, until the potatoes are cooked through and they become golden brown.
5. Allow to rest for 10 minutes before transferring with all the juices to a serving bowl. Garnish with sesame seeds and scallions.
6. Do-Ahead: You can roast these ahead, and then re-warm in a 350 degree oven for 15 minutes.

Tangerine Pudding Cake

Serves 6
This simple dessert makes its own sauce. As the cake cooks, it separates into cake on the top and sauce on the bottom. You can use any citrus that you love, this one is my favorite.

3 large eggs, separated
1 cup sugar
1/3 cup unsalted butter, softened
1/4 cup tangerine juice
1 tablespoon freshly grated tangerine zest
1/4 cup all-purpose flour
1/8 teaspoon salt
1 cup milk
Powdered sugar for garnish

1. Preheat the oven to 350°F and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. Beat egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
3. Combine the remaining 3/4 cup sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy.
4. Add egg yolks, juice, and zest; continue beating until well mixed.
5. Fold in the flour and salt. Beat at low speed until well mixed. Stir in milk. Gently fold in beaten egg whites.
6. Pour mixture into the prepared pan, bake for 45-55 minutes or until golden brown. Remove casserole dish from the oven, and cool 10 minutes. Sprinkle with powdered sugar, if desired.

Red Tatsoi Salad with Warm Pecan Crusted Goat Cheese and Blood Orange Vinaigrette

Serves 4 to 6

For the Goat Cheese:

8 ounces goat cheese
1/2 cup finely chopped pecans

1. Preheat the oven to 425°F. and line a baking sheet with a silicone baking liner or parchment.
2. Mash the goat cheese in a small bowl with a fork until smooth.
3. Form the cheese into six 1 1/2-inch-diameter rounds.
4. Put the pecans on a small plate and press the goat cheese rounds into the nuts on all sides to coat.
5. Transfer the cheese to the baking sheet and bake until the nuts brown and the cheese softens, 8 to 10 minutes.

For the Dressing:

1 medium shallot, finely diced
1 tablespoon Dijon mustard
1/2 cup blood orange juice
2 teaspoons honey
3/4 cup grape seed or vegetable oil
Salt and pepper

1. In a mixing bowl, whisk together the shallot, Dijon, juice, honey, and oil.
2. Season with salt and pepper, the dressing will keep in the refrigerator for up to 4 days.

To Assembling the Salad:

One head red tatsoi washed and spun dry, and torn into bite sized pieces
Vinaigrette (see preceding recipe)
2 blood oranges, peel and pith removed, and sliced into 1/2 moons
Warm Goat Cheese rounds (see preceding recipe)

1. Arrange the tatsoi in a large salad bowl. Toss with some of the dressing, plate the salad, and arrange the orange slices on top of the salad.
2. Arrange a goat cheese round on the oranges, and drizzle with a bit more dressing before serving.

Seared Shrimp with Blood Orange Buerre Blanc

Serves 4

For the Buerre Blanc:

4 blood oranges
1/4 cup dry white wine
1 shallot, minced
2 tablespoons white-wine vinegar
12 tablespoons unsalted butter, cut into pieces
Salt and pepper

1. Zest 1 teaspoon of an orange, and squeeze ½ cup of juice. Cut away the peel and pith from the remaining oranges and cut out each segment. Chop the segments to measure 1/2 cup, and reserve 1 cup of whole segments.
2. In a small saucepan, bring the grapefruit juice, wine, shallot, and vinegar to a boil, and let the mixture reduce to about 1 tablespoon.
3. Reduce the heat to low and whisk in 1 tablespoon of butter at a time. You may wish to lift the pan from time to time to cool the sauce.
4. Add another tablespoon of butter before the previous piece has completely melted until you have used all the butter. Stir in the chopped fruit segments and season with salt and pepper.
5. If you wish, you may add some of the whole segments upon serving.
Cook’s Note: This is a delicious sauce to serve with any kind of grilled or roasted seafood. You can also substitute your favorite citrus here, grapefruit, lemon, lime all work well here.

For the Shrimp:

2 pounds U15 shrimp, peeled, deveined, and blotted dry
Salt and pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 tablespoon finely chopped chives for garnish

1. Season the scallops with salt and pepper.
2. Heat the oil and butter in a large skillet, over medium high heat, when the foam subsides in the pan, and the butter is hot, add the shrimp, and cook without moving them for 11/2 to 2 minutes.
3. Turn the shrimp and cook another 2 minutes until the shrimp just turn pink on each side.
4. Spoon some of the buerre blanc onto the plate, and top with the shrimp, sprinkling with a few chopped chives for garnish.

Crunchy Kale Salad

Serves 4 to 6

1 bunch black kale, tough stems removed, washed, spun dry and chopped
3 carrots, scraped and grated on the large holes of a box grater
1/4 cup finely sliced shallot, or torpedo onion
1/4 cup fresh lemon juice
1/2 cup extra virgin olive oil
Pinch red pepper flakes
1 teaspoon grated lemon zest
Salt and pepper
1/3 cup crumbled feta cheese
1/3 cup roasted sunflower seeds, or sliced almonds

1. In a salad bowl, combine the kale, carrots, and shallot.
2. In a mixing bowl, whisk together the lemon juice, oil, red pepper, and zest. Season with salt and pepper.
3. Toss the salad with the dressing. Allow to mellow at room temperature for 1 hour. When ready to serve, toss again with the feta and sunflower seeds.

Kabocha Squash and Kale Pasta

Serves 6

1 Kabocha squash
1/2 cup chopped onion
1/4 cup finely chopped sage
1 cup extra virgin olive oil
Salt and pepper
2 garlic cloves, minced
1 bunch black kale, tough stems removed and cut into 1/2-inch ribbons
Salt and pepper
1 pound shaped pasta like penne or rigatoni, cooked 2 minutes short of al dente, saving 1 cup of hot pasta water
1/2 cup milk or 1/2 and 1/2
1 1/2 cups shredded Asiago cheese

1. Microwave the squash for 3 minutes on high to soften the skin. Using a large cleaver or knife, cut the squash in half and remove the seeds. Cut the squash into wedges, peel, and dice all the squash. You will roast all the squash, but only use 1/2 of it, (the remainder can be frozen and used in the risotto recipe below)
2. Preheat the oven to 400 degrees, and line two baking sheets with silicone, aluminum foil or parchment.
3. Combine the squash with the onion, sage, and 2/3 cup of the oil. Season with salt and pepper.
4. Spread onto the baking sheets in one layer, and roast for 30 to 45 minutes until the squash is tender. Use one tray for the pasta recipe, save the rest for another recipe. It can be refrigerated for 4 days, or frozen for 3 months.
5. While the squash is roasting, heat the remaining oil in a skillet, add the garlic, and swirl in the pan for 30 seconds, until fragrant. Add the kale, saute until the wilted. Season with salt and pepper.
6. Add the milk, to the pan, and heat. When the pasta is cooked, drain, and add to a serving bowl. Add the squash, kale, and milk mixture, and 1/2 cup of the cheese, tossing to coat. Add more pasta water and cheese to make a creamy sauce if needed. Serve the pasta garnished with the remaining cheese.

Roasted Kabocha Risotto (Insta-Pot/Pressure Cooker)

Serves 4 to 6

2 tablespoons extra virgin olive oil
1/2 cup finely chopped sweet onion, such as Vidalia
6 sage leaves, thinly sliced
2 cups roasted Kabocha squash
1 1/2 cups Carnaroli or Vialone medium grain rice
1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
3 1/2 cups chicken broth
2 tablespoons unsalted butter
1/4 cup freshly grated Parmigiano-Reggiano cheese

1. Heat the oil in the in an Instapot or pressure cooker, add the onion, sage and squash, and sauté for 2 to 3 minutes, until the onion begins to soften.
2. Add the rice and stir to coat the grains.
3. Add the wine and bring to a boil.
4. Pour in the broth and stir to combine. Lock the lid in place and cook at high pressure for 5 minutes.
5. When the risotto is cooked, quick release the pressure, and remove the lid, tilt the pot away from you to avoid the escaping steam. Stir in the butter and the Parmigiano. Spoon the risotto onto plates and serve.
6. Cook’s note: For non-pressure cooked risotto, keep 4 1/2 cups broth simmering on the stove, adding ladles as the liquid evaporates. This should take 20 minutes until the rice is al dente.

Cauliflower with Capers, Raisins and Breadcrumbs

Serves 8 to 10

1 large head 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 2 baking sheets with silicone, parchment, or aluminum foil.
2. In a bowl, toss the cauliflower, 3 tablespoons olive oil and salt and pepper. Roast for 45 minutes until crispy.
3. Heat the remaining oil in a small saute 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.
4. Set aside.
5. Add chicken broth and anchovy paste to the sauce saute pan, bring to a boil, add the golden raisins, and white wine vinegar, and cook until the liquid is almost absorbed.
6. Transfer the cauliflower to a serving bowl, scatter the raisins, toss to combine. Sprinkle cauliflower with the bread crumb mixture and serve.

Baked Cauliflower and Goat Cheese Dip

Serves 6

1 head cauliflower, cut into florets
Salt and pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
1 medium shallot, finely chopped
Pinch red pepper flakes
1 tablespoon Dijon mustard
4 ounces cream cheese, softened
8 ounces goat cheese, softened
1/4 cup freshly grated Parmigiano Reggiano cheese
1/4 cup fresh breadcrumbs
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped Italian parsley
Toasted baguette slices or fresh vegetables to dip

1. Preheat the oven to 350 degrees. Coat the inside of a gratin dish with non-stick cooking spray.
2. In a 5-quart saucepan, heat 3 quarts of salted water. Add the cauliflower, and simmer until the cauliflower is crisp/tender, about 6 minutes.
3. Drain thoroughly and season with salt and pepper. Set aside to cool.
4. In a small skillet, melt the butter, and sauté the garlic and shallot for 2 minutes, until fragrant, add the red pepper flakes, and swirl in the pan for 10 seconds. Set aside to cool.
5. Place the cauliflower, garlic butter, Dijon mustard, cream cheese and goat cheese in a food processor, and process on and off until the mixture is smooth, with a few chunks of cauliflower.
6. Taste for seasoning and adjust using salt or pepper.
7. Transfer the mixture to the prepared baking dish.
8. Do-Ahead: At this point, you can cover and refrigerate the dip for 2 days. Before baking, remove the baking dish from the refrigerator 30 minutes before baking, and proceed as directed.
9. In a small bowl, combine the Parmigiano, breadcrumbs, oil, and parsley, and stir until the crumbs are moistened. Sprinkle over top of the cauliflower mixture, and bake for 15 to 20 minutes, until the dip is bubbling, and the topping is golden brown. Spread on crackers, baguette slices, or use as a dip for vegetables.

Vegetarian Chili with Avocado Crema

Serves 6

3 tablespoons vegetable oil
1 cup finely chopped onion
2 cups chopped carrots
2 red bell peppers, cored, seeded, and finely chopped
1 Jalapeno pepper, cored, seeded, and finely chopped
4 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1/4 teaspoon cayenne pepper
1 (28-ounce) can diced tomatoes
3 (15- to 15.5-ounce) cans beans, such as pinto, black, kidney, cannellini, or garbanzo, drained and rinsed
2 cups chicken or vegetable broth
2 cups corn, either cut from the cob, or frozen and defrosted
2 avocados, peeled and pitted
1/4 cup cilantro or Italian parsley
1/2 cup sour cream
1/2 teaspoon salt
1 garlic clove
2 to 3 tablespoons lime juice
Salt and pepper
Garnishes: shredded cheddar cheese, chopped scallions, tortilla strips, chopped cilantro.

1. In a Dutch oven, heat the oil, and saute the onion, carrots, peppers, garlic, chili powder, cumin, oregano, and cayenne until the onion begins to soften. Sauteing the spice helps to release their oils and balance the flavor of the chili.
2. Add the tomatoes, beans, broth, and corn. Simmer the chili for 1 1/2 hours, season with salt and pepper.
3. While the chili is simmering, combine the avocados, cilantro, sour cream, salt, garlic, and lime juice in a food processor. Process the ingredients until they are smooth. Cover the crema with plastic wrap and refrigerate for up to 2 days.
4. When the chili is ready to serve, garnish with shredded mild cheddar cheese, scallions, or other garnishes suggested and the crema.

Avocado Hummus

Serves 4

2 ripe avocados, peeled, pitted, and coarsely chopped
One 14.5-ounce can chickpeas, rinsed, drained
1/3 cup tahini
1/4 lime juice
1 garlic clove
1 teaspoon salt
1/4 teaspoon ground cumin
1 cup packed cilantro leaves
1 tablespoon finely chopped jalapeno
2 tablespoons olive oil, plus more for garnish
1/4 cup finely chopped scallions for garnish
Pita chips for serving
Tortilla chips for serving

1. In a food processor, combine the avocado, chickpeas, tahini, lime juice garlic, salt, cumin cilantro and jalapeno. Process on and off to break up the chickpeas, with the machine running pour in the oil and process until smooth. Taste for seasoning and adjust using salt and pepper.
2. Transfer to a serving bowl, drizzle with a bit of oil, sprinkle with scallions, and serve with pit chips or tortilla chips.

@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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