Farmers’ Market Box April 1st

March 30, 2021 Orange Department 0 Comments

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes:

Blue Cheese Caesar Salad

Serves 4:

One head romaine, washed, spun dry and cut into 1-inch ribbons
1/2 cup fresh lemon juice
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 1/2 teaspoons freshly ground black pepper
1 1/3 cups olive oil
1 1/2 cups crumbled Gorgonzola cheese or your favorite blue cheese
2 cups garlic croutons

1. Put the lettuce into a salad bowl.
2. In a mixing bowl, whisk together the lemon juice, garlic, Worcestershire, Dijon, pepper, oil, and blue cheese.
3. Season with salt if needed.
4. Toss the salad with some of the dressing, add the croutons and toss again.
If you would like to make a traditional Caesar, this is the dressing:
1 cup mayonnaise
1/2 cup sour cream
1/2 cup freshly grated Parmesan cheese
2 teaspoons fresh lemon juice
1 1/2 teaspoons anchovy paste
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 1/2 teaspoons freshly ground black pepper

1. Whisk together and proceed as directed above. The dressings will keep in the fridge for up to 5 days—they are great as a topping on baked potatoes, tossed into pasta or potato salads and as dips.

Romaine Salad with Creamy Avocado Torpedo Onion Dressing

Serves 4:

1 head romaine lettuce, washed, spun dry and chopped into 1-inch pieces
2 spring onions, chopped using the white and tender green parts
1 avocado, peeled, pitted, and chopped
1 cup mayonnaise
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
1 cup packed cilantro
Salt and pepper
1 cup crumbled cotija cheese

1. Put the lettuce into a salad bowl.
2. In a food processor or blender, combine the onions, avocado, mayonnaise, zest, lemon juice, and cilantro. Puree until smooth.
3. Season with salt and pepper and toss with the romaine. Sprinkle with the cheese and toss again. Serve immediately
4. Cook’s Note: The dressing is delicious over grilled fish, as a dip for veggies, and to mix into chicken or seafood salads.

Chicken Miso Soup with Bok Choy

Serves 4 to 6:

2 tablespoons vegetable oil
6 cloves garlic, minced
1 tablespoon freshly grated ginger
1/2 cup finely chopped onion
2 medium carrots, finely diced
1 bunch cilantro roots, finely chopped
1/4 cup white or yellow miso paste
8 cups chicken broth
3 cups cooked shredded chicken
12 oz. fresh udon noodles
2 torpedo onions, finely chopped, using the white and tender green parts
1/4 cup finely chopped cilantro
Soy sauce and chili oil to taste

1. In a Dutch oven, heat the oil, swirl the garlic and ginger for 30 seconds until fragrant.
2. Add the onion, carrots, and cilantro roots, and saute until the onion begins to soften.
3. Add the miso and chicken broth and bring to a boil.
4. Add the chicken and udon. Simmer for 5 minutes. Season with soy sauce (or salt) and chili oil (or pepper)
5. Garnish the soup with scallions and cilantro.

Tangerine Shortbread

Makes about 20:

3/4 cup sugar
zest from 2 tangerines
2 sticks unsalted butter, softened
1 1/2 teaspoons pure vanilla extract
1 egg
2 1/2 cups all-purpose flour
3/4 teaspoon salt
Raw sugar for garnish

1. Preheat the oven to 325 degrees and coat a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a mixing bowl, combine the sugar, zest, butter, and vanilla.
3. Blend in the egg, and then add the flour and salt. This will be a thick dough.
4. Evenly press the dough into the prepared pan.
5. Sprinkle the dough with the raw sugar and bake for 40 to 45 minutes until the shortbread is a light golden brown.
6. Cool the shortbread and cut into squares.

Sunshine Carrot Cake with Tangerine Frosting

Makes one 13-by-9-inch baking dish, or two 9-inch baking dishes for a layer cake, about 24 cupcakes:

For the Cake:
Serves 6 to 8
1 1/3 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla paste or extract
Grated zest of 1 orange
3 cups grated carrots
1 cup chopped tangerine segments
1/4 cup tangerine juice
1/2 cup chopped nuts of your choice (pecans, macadamia nuts)
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe Cream Cheese Frosting (recipe follows)

1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan, or 2 9-inch round pans, with nonstick cooking spray. Or line 24 muffin cups with baking liners.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, tangerines, juice, and nuts, stirring until blended. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.
3. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
4. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 2 months.
a. Bake cupcakes until a skewer inserted in the center comes out with a few crumbs sticking to it, 15 to 17 minutes.

Tangerine Cream Cheese Frosting:
Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 48 cupcakes
One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine
5 cups confectioners’ sugar
Grated zest of one tangerine
1 teaspoon vanilla paste or extract
Tangerine juice as needed

1. Using an electric mixer beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar and zest, vanilla and beat until the mixture is of spreadable consistency.
2. If the frosting is too thick, beat in some juice, 1/2 teaspoon at a time, until desired consistency is reached.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 5 days or freeze for up to 6 months. I recommend you soften it at room temperature after it’s been refrigerated, so it’s easy to spread.

The Bunny Cake: Bake two 9-inch round cakes and cut two ovoid shapes from one of the rounds—these will be the ears and the middle will serve as a bow-tie. Frost the cakes using the intact round as the head, attach the ears to the side of the round and the bow-tie shape to the bottom of the intact round. Decorate the face with red licorice for whiskers, jellybeans for eyes and nose.

Hasselback Red Yams

Serves 6:

6 red yams, scrubbed
3 tablespoons unsalted butter, melted
3 tablespoons olive oil
2 teaspoons finely chopped fresh thyme leaves
2 garlic cloves, minced
salt and freshly ground black pepper
1/2 cup sour cream
3 torpedo onions, finely chopped using the red and tender green parts

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. Slice the yams into 1/8-inch slices, only going down about 3/4 of the way. Arrange on the baking sheet.
3. In a bowl, combine the butter, oil, thyme, garlic, salt, and pepper.
4. Drizzle the butter mixture over the potatoes, making sure to get into each slice.
5. Roast the potatoes for 50 to 60 minutes, until the potatoes are tender. Drizzle with any butter mixture in the pan and serve hot.
6. In a small bowl, combine the sour cream and onions, and serve alongside the potatoes.

Red Yam Hash

Serves 4:

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 large yellow onion, finely chopped
3 garlic cloves, minced
1 pounds scrubbed red yams cut into 1/2-inch dice
3 large cloves garlic, minced
8 sage leaves, minced
Freshly ground black pepper
6 large eggs
Salt and freshly ground black pepper

1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, silicone, or parchment.
2. Melt the butter and olive oil in a large skillet over medium-high heat.
3. Add the onions and lower the heat to medium and cook, stirring occasionally until they are a light golden brown.
4. Place the yams, onions, salt, sage, black pepper in a large bowl and toss to combine. Transfer to the baking sheet and spread into an even layer.
5. Roast until the sweet potatoes are soft and browned, 30 to 45 minutes (roasting time depends on the size and uniformity of the sweet potato chunks, as well as the variety of yam).
6. Using the back of a large spoon, make 6 wells in the hash. Crack an egg into each well. Season the eggs with salt and pepper. Bake until the eggs are done to your liking, 8 to 10 minutes. Test the eggs by prodding them with a fork to check the firmness of the white and the yolk.
7. Serve immediately, with shavings or sprinkles of sharp cheddar cheese, if desired.

Broccoli Rice Casserole

Serves 6:
Adding 2 cups of cooked protein (think chicken, salmon, or other seafood) works beautifully in this dish

1 cup fresh breadcrumbs
1/2 cup grated Parmigiano Reggiano cheese
1/4 cup finely chopped Italian parsley
2 tablespoons extra virgin olive oil
1/4 cup unsalted butter
1 garlic clove, minced
1/2 cup finely chopped torpedo onion using the red part only
1 bunch broccoli, florets cut into 1-inch pieces, stems peeled and chopped
2 cups long grain white rice
4 cups chicken or vegetable broth
1 ¼ cups half-and-half
Few drops Tabasco
1 teaspoon salt
2 cups shredded sharp cheddar cheese

1. In a small bowl, combine the breadcrumbs, Parmigiano, parsley, and olive oil. Set aside.
2. Preheat to the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
3. In a large skillet, melt the butter, sauce the garlic and onion for 1 to 2 minutes, until the onion is softened. Add the broccoli, and saute for 3 to 4 minutes. Stir in the rice, and saute another minute to toast the rice. Add the broth, half and half, Tabasco, and salt. Transfer to the prepared baking dish and sprinkle with the cheddar cheese, and the bread crumb topping.
4. Bake for 30 minutes, until the rice is tender, and the liquid in the casserole is absorbed. Allow to rest for 10 minutes before serving.

Avocado Mousse Salad with Shrimp Louis Dressing

Serves 6

1 envelope plain, unflavored gelatin
3 tablespoons white-wine vinegar
2 avocados, peeled, pitted, and chopped
2 tablespoons lemon juice
1/2 cup packed cilantro
1/2 cup mayonnaise
Salt
¼ teaspoon Tabasco sauce
1 tablespoon Dijon-style mustard
1/2 cups mayonnaise
1/4 cup ketchup
2 tablespoons finely chopped red torpedo onion, using the red part only
1 tablespoon sweet pickle relish
2 pimento-stuffed green olives, finely chopped
1 tablespoon finely chopped fresh Italian parsley
1/2 pound cooked peeled and deveined shrimp, coarsely chopped

1. Coat the inside of an 8-inch pie or cake pan with non-stick cooking spray.
2. Sprinkle the gelatin over the vinegar and stir to blend.
3. Put the avocado, lemon juice, cilantro, mayonnaise, salt, Tabasco, and mustard into a food processor. Stir in the gelatin, and process until the mixture is pureed. Season with salt and more Tabasco if needed. Spread into the prepared pan, cover, and refrigerate until firm (about 4 hours)
4. In a bowl, combine the mayonnaise, ketchup, onion, relish, olives, parsley, and shrimp, stirring to blend. Season with salt and pepper
5. When ready to serve, slice a wedge of avocado mousse, and arrange on a plate and garnish with the Shrimp Louis.

Swiss Chard and Artichoke Dip

Serves 6:

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 teaspoons grated lemon zest
1/2 cup finely chopped red torpedo onions
1 bunch Swiss chard, tough stems removed, cut into 1/2-inch ribbons
One 10-ounce package frozen artichoke hearts, defrosted and chopped
2 tablespoons lemon juice
2 cups mayonnaise
1 1/2 cup shredded imported Swiss cheese
1/2 cup grated Parmigiano Reggiano
One round loaf unsliced sourdough bread

1. Preheat the oven to 350 degrees.
2. In a large skillet, heat the oil, saute the garlic, zest and shallots until the shallots are softened.
3. Add the Swiss chard, and saute until the chard is wilted.
4. Add the artichokes, and lemon juice, and saute until the liquid in the pan has evaporated.
5. Cool the mixture.
6. In a bowl, whisk together the mayonnaise, and cheeses. Add the Swiss chard mixture and stir to blend.
7. Cut the top off the bread, and cut out the interior of the loaf, leaving 3/4-inch of bread. Pour the Swiss chard mixture into the bread, place on a baking sheet, and bake for 40 minutes until the dip is bubbling. Serve the dip with crudités, pita chips and crackers.

Sautéed Corn and Sugar Snap Peas

Serves 8

2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup finely chopped red torpedo onion, using the red part only
1/2 sugar snap peas, stems trimmed
4 cups fresh corn kernels cut from the cob or frozen corn, defrosted
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/4 cup chopped chives for garnish

1. Heat the butter and oil together in a 12-inch skillet over medium heat. When the butter is melted, add the shallots, and cook, stirring, until softened, about 3 minutes.
2. Add the peas and cook, stirring, for another 3 minutes, coating them with the butter and oil. Add the corn, salt, and pepper and cook, stirring, until heated through.
3. Do-Ahead: At this point, you can let cool, cover, and refrigerate overnight. Gently reheat before continuing and garnish with chives.

Limoncello Tiramisu

Serves 8 to 10:

For the Lemon Curd:
1 cup sugar
6 large eggs
1/2 cup fresh lemon juice
1/4 cup Limoncello
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, stir in the Limoncello, and whisk in the butter a bit at a time. Push the lemon curd through a sieve into a clean bowl and press plastic wrap into the lemon curd. Allow to cool completely.
3. The lemon curd will keep in the refrigerator for up to 5 days or freeze for up to 3 months.
4. If you prefer to buy lemon curd, I recommend the Stonewall Kitchens brand—you will need at least 3 cups.
For the Mascarpone crème
3 cups heavy cream
1/2 cup sugar
1 1/2 cups mascarpone cheese

1. In the bowl of an electric mixer, fitted with a whisk, beat together the heavy cream and sugar, until stiff peaks form.
2. Add the mascarpone and beat together until blended. Refrigerate until ready to use.

For the Limoncello Brushing Liquid:
1 cup Limoncello
1/3 cup water

1. Blend together the Limoncello and water and set aside.

Assembly:
4 packages of Italian lady fingers (these are hard, not soft)
Lemon curd (see previous recipe)
Mascarpone crème (see previous recipe)
Limoncello brushing liquid

2. Dip the lady fingers into the limoncello liquid, and line a 13-by-9-inch pan.
3. Spread with a thin layer of lemon curd. Top with mascarpone crème, and repeat with lady fingers, ending with mascarpone crème. You should have at least 2 layers—maybe 3—depending on the lady fingers.
4. Cover and refrigerate overnight. Serve chilled.

Chicken Piccata

Serves 4 to 6:

6 half chicken breasts, boned, skinned, and flattened 1/2-inch thick
1/2 cup flour
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons Madeira
3 tablespoons fresh lemon juice
3 thin slices lemon, cut in half
1/4 cup capers
1/4 cup minced flat leaf parsley

1. Combine the flour, salt, and pepper, and dip the chicken into the flour.
2. In a large sauté pan, heat the butter and oil, and brown the chicken over medium high heat, about 3 minutes on each side.
3. Remove the chicken from the skillet, and stir in the Madeira and lemon juice, scraping up the browned bits from the bottom of the pan. Add the chicken back to the pan and turn in the sauce. Add the capers and sprinkle with the parsley.

Kale Pesto

Makes about 2 cups:

1 bunch kale, tough stems removed and roughly chopped
1 cup packed basil
2 garlic cloves
1/2 cup sliced almonds
3/4 cup grated Parmigiano Reggiano
Pinch red pepper flakes
1/2 cup extra virgin olive oil (see note)
Salt and pepper

1. Put the kale, basil, garlic, and almonds into a food processor fitted with the steel blade (or a blender)
2. Process on and off to break up the ingredients.
3. Add the cheese, pepper flakes, and with the machine running, pour in the oil, until the mixture becomes a paste.
4. Season with salt and pepper.
5. Refrigerate for up to 5 days or freeze for up to 6 months.
6. The pesto is delicious on filled pastas, such as cheese tortellini or ravioli, or whisk in a bit more oil and use it as a drizzle over steak or chicken on the grill.
Cook’s Note: If you feel that the kale flavor is too strong, you can substitute a neutral vegetable oil rather than a fruity olive oil—up to you what you choose.

Bruschetta with Kale and Buratta

Serves 6:
For the Bruschetta:
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.

For the Kale:
3 tablespoons extra virgin olive oil
3 garlic cloves, minced
Pinch red pepper flakes
1 bunch Siberian kale, tough stems removed, and leaves cut into 1/2-inch ribbons
1/4 to 1/3 cup vegetable or chicken broth
Salt and pepper

1. In a large skillet, heat the oil, swirl the garlic and red pepper in the oil for 30 seconds, until fragrant.
2. Add the kale, and saute until it begins to wilt, about 4 minutes. Add the broth, cook another 5 minutes until the kale is tender. Season with salt and pepper.

To Assemble:
Bruschetta
Sautéed Kale
2 balls buratta, sliced
Fleur de Sel

1. Spread some of the kale onto the bruschetta.
2. Top with a bit of the buratta, and sprinkle with the fleur de sel. Serve warm.

Beans and Greens

Serves 4:

3 tablespoons extra virgin olive oil, plus more for serving
4 garlic cloves, minced
1 tablespoon finely chopped rosemary
1 bunch rainbow chard, tough stems removed, and leaves chopped 1/2-inch wide
One 14.5-ounce can chopped tomatoes and their juices
Two 14.5-ounce cans cannellini or small white beans (your preference)
1 cup chicken or vegetable broth
Salt and pepper

1. In a Dutch oven, heat the oil, swirl the garlic and rosemary in the pan for 30 seconds till fragrant.
2. Add the kale, and saute until the kale is wilted. Season with salt and pepper.
3. Add the tomatoes and bring to a boil. Add the beans and broth, and simmer for 1 hour, until the beans are creamy and tender. Season with salt and pepper. Serve drizzled with extra virgin olive oil.

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