Farmers’ Market Box April 8th 2021

April 5, 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 Ranch Dip

Serves 6:

For the Dressing:
1 3/4 cups mayonnaise
1 cup Greek style yogurt
1 teaspoon dried chives
1 tablespoon dried parsley
1/2 teaspoon garlic salt
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon lemon pepper seasoning

1. In a medium-size bowl, whisk together the ingredients until blended.
2. Cover, and refrigerate for at least 4 hours, to allow the flavors to blend. The dip is terrific as a dressing for potato salad, pasta salad, or topping for baked potatoes, and other vegetables.

For the Vegetables:
1 pound Persian cucumbers, ends trimmed, and cut into wedges
1/2 pound blue lake green beans, ends trimmed
1 cauliflower cut into florets
1 bunch baby purple carrots, scrubbed, tops removed

1. Arrange the vegetables on a serving platter, with a bowl of dip in the center, and serve.

Twice Baked Sweet Potatoes

Serves 4

1 pound Japanese sweet potatoes, scrubbed, and pricked with the sharp tip of a paring knife
1/2 cup unsalted butter, softened
1 tablespoon white miso
2 scallions, finely chopped

2. Preheat the oven to 400 degrees, and bake the potatoes for 1 hour, or until soft when pressed with an oven mitt.
3. While the potatoes are baking, combine the butter, miso, and scallions in a mixing bowl.
4. When the potatoes are tender, cut a slit down the middle, scoop out the flesh into the butter mixture, and mash the potatoes with the butter. Season with salt and pepper if needed.
5. Re-stuff the potatoes with the mixture and bake another 10 to 12 minutes

Green Bean Salad

Serves 4:

1/2 pound green beans, ends trimmed
1/4 cup finely chopped scallions
1/4 cup finely chopped basil
1/4 cup fresh lemon juice
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
Salt and pepper

1. Bring 4 quarts of salted water to a boil. Add the beans and cook for 3 to 5 minutes until crisp/tender.
2. Drain thoroughly, and season with salt and pepper. Add to a salad bowl with the scallions and basil.
3. In a mixing bowl, whisk together the lemon juice, Dijon mustard and oil. Season with salt and pepper and toss with the beans. Serve at room temperature.

Green Bean Salad with Warm Bacon Dressing

Serves 4:

1/2 pound green beans, ends trimmed
6 strips thick cut bacon, cut into 1/2-inch pieces
1/4 cup finely chopped shallots
1/4 cup sherry wine vinegar
3 tablespoons Dijon mustard
1 tablespoon brown sugar

1. Bring 4 quarts of salted water to a boil. Add the beans and cook for 3 to 5 minutes until crisp/tender.
2. Drain thoroughly, and season with salt and pepper. Add to a salad bowl.
3. In a skillet, cook the bacon until it is crispy, add the shallots, and saute until the shallots are softened, about 3 minutes.
4. Add the wine, mustard, and brown sugar, and stir until blended.
5. Pour the warm dressing over the beans and toss to coat. Serve warm.

Cucumber Yogurt Sauce

Makes about 3 cups:

1 pound Persian cucumbers, peeled, seeded, and finely chopped
1/2 teaspoon salt
2 1/2 cups plain yogurt
2 cloves garlic, minced
1/4 cup chopped fresh dill
2 teaspoons distilled white vinegar
2 tablespoons olive oil
1/2 teaspoon white pepper
1 cup crumbled Feta cheese

1. Put the cucumber in a colander and toss with the salt. Drain for 30 minutes.
2. In a medium-size bowl, whisk together the yogurt, garlic, dill, vinegar, oil, and pepper until blended.
3. Drain the cucumber and fold into the yogurt mixture.
4. Stir in the feta, at this point, cover and refrigerate for at least 2 hours and up to 4 days.
5. Stir before serving cold. This sauce is delicious with cold seafood, grilled chicken, or lamb.

Spring Minestrone

Serves 6:

3 tablespoons extra virgin olive oil plus more for serving
1/2 cup finely chopped onion
2 garlic cloves, minced
1 bunch purple carrots, scrubbed, tops removed
3 ribs celery, finely chopped
1 bunch purple kale, tough stems removed, and finely chopped
1/2 cup white wine
One 14.5-ounce can chopped tomatoes (or 2 cups chopped fresh tomatoes)
2 cups green beans, ends trimmed, and cut into 1-inch lengths
3 cups cauliflower florets
6 cups chicken or vegetable broth
1/2 cup chopped Parmigiano Reggiano Rinds
Salt and pepper
1/2 cup grated Parmigiano Reggiano for garnish

1. In a Dutch oven, heat the oil, add the onion, and garlic, and saute for 2 minutes.
2. Add the carrots celery and kale, and saute until the kale is wilted.
3. Add the wine and tomatoes and bring to a boil to reduce the wine and tomatoes and concentrate the flavors.
4. Add the beans, cauliflower, and broth, along with the Parmigiano rinds if using.
5. Season with salt and pepper, cover, and simmer for 1 hour, until the vegetables are tender.
6. Season the soup with salt and pepper, if needed, serve drizzled with extra virgin olive oil and sprinkle with a bit of Parmigiano Reggiano.

Cauliflower Caponata Style

Serves 6:
Normally made with eggplant, cauliflower does a turn as a stand-in with great results.

1/4 cup extra virgin olive oil
3 garlic cloves, minced
One cauliflower, cut into florets
1 onion, chopped
3 ribs celery, chopped 1/2-inch pieces
1/2 cup tomato puree
1/4 cup red wine vinegar
2 to 3 tablespoons sugar
1/4 cup capers, if salted, plunge into hot water for 2 minutes, then rinse
1/4 cup chopped green olives

1. In a large skillet, heat the oil, add the garlic and saute for 30 seconds, until fragrant. Add the cauliflower, and saute for 3 minutes.
2. Add the onion and celery, and saute until the onion begins to turn translucent.
3. Add the tomato, vinegar, and sugar.
4. Simmer for 5 to 7 minutes.
5. Add the capers and olives and keep warm until ready to serve.
6. Caponata is better the next day, after the flavors get to know one another. Serve caponata as a side dish with seafood, grilled meats, chicken, or lamb.

Spigarello Mac and Cheese

Serves 8:

For the Topping:
1 garlic clove, minced
3 Tbs. unsalted butter, melted
2 cups coarse fresh breadcrumbs
Salt and freshly ground black pepper
2 Tbs. finely grated Parmigiano-Reggiano or pecorino
2 tablespoons finely chopped Italian parsley

1. Combine the ingredients in a small bowl and set aside while making the mac and cheese.

For the Macaroni:
4 Tbs. unsalted butter
2 Tbs. olive oil
2 garlic cloves, minced
1/2 cup finely chopped onion
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
11/2 cups whole milk
2 cups finely shredded Italian Fontina cheese
3/4 cup crumbled soft goat cheese
A few drops Tabasco, salt to taste
1 pound cavatappi or elbow macaroni, cooked 4 minutes short of al dente
1 bunch spigarello, finely chopped

2. Preheat the oven to 350°F. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
3. Melt the butter in a heavy-duty 3- to 4-quart saucepan and sauté the garlic for 30 seconds. Add the spigarello, and saute for 2 to 3 minutes until wilted.
4. Whisk in the flour and cook over low heat for 3 minutes—slowly add the broth and milk, while whisking until the sauce comes to a boil. Remove from the heat.
5. Whisk in the cheeses, and season with Tabasco and salt.
6. Place the macaroni in a bowl and pour in the spigarello cheese sauce. Stir to blend.
7. Transfer to the prepared baking dish and spread the topping over the top of the casserole.
8. Do-Ahead: At this point, the casserole can be cooled, covered, and refrigerated overnight. Bring to room temperature before baking.
9. Bake the casserole for 20 to 30 minutes until the sauce is bubbling and the topping is golden brown.

Spigarello with Pasta and Breadcrumbs

Serves 6:

1/4 cup extra virgin olive oil
2 garlic cloves, sliced
1/4 cup chopped onion
1 bunch curly spigarello, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1/4 cup hot pasta water
1 pound farfalle, or linguine pasta, cooked 2 minutes short of al dente, saving some of the pasta water

1. In a large skillet, heat the oil, and saute the garlic and onion for 3 to 4 minutes until the onion is softened.
2. Add the spigarello and season with salt and pepper. Add a bit of the pasta water and saute the greens until they are wilted. Season with salt and pepper again, if needed.
3. Add the cooked pasta to the skillet and toss to coat.
4. Plate the pasta, and sprinkle with the breadcrumbs.
5. Serve immediately.

For the Breadcrumbs:
2 tablespoons extra virgin olive oil
1 garlic clove, minced
3/4 cup dry breadcrumbs
1/4 cup grated Pecorino Romano

1. In a skillet, heat the oil, swirl the garlic in the oil for 30 seconds, until fragrant.
2. Add the breadcrumbs and toast in the garlic oil for 2 minutes.
3. Transfer to a bowl and mix in the cheese.
4. The bread crumb mixture will keep in the fridge for up to 1 week or freezes indefinitely.

Tangerine Pound Cake

Serves 6:

2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
1 tablespoon grated tangerine zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh tangerine juice

1. Preheat the oven to 350 degrees and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and zest.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 1 hour or until a skewer inserted into the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes. Allow to cool.
7. Pour the icing over the cake when the cake is cooled.
8. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.

Tangerine Icing:
1 1/2 cups confectioners’ sugar
2 to 3 tablespoons fresh tangerine juice

1. Whisk the juice into the sugar and drizzle over the cooled cake.

Panna Cotta with Passion Fruit Sauce

Serves 6:

1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
1/2 cup (3 1/2 ounces) sugar, or more to taste
Pinch of salt
1 1/2 teaspoons vanilla paste or extract
1/2 cup passion fruit pulp (see instructions)

1. Sprinkle the gelatin over the cold water. Let stand for 5 minutes.
2. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil.
3. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
4. Put the sour cream into a medium bowl.
5. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness.
6. Fill ramekins 3/4 full, cover with plastic wrap, and refrigerate until set, about 5 hours.
7. Cut the passion fruits in half and scoop out the pulp. Push the pulp through a sieve and top each panna cotta with 1 to 2 tablespoons passion fruit pulp.

Passion Fruit Pudding

Serves 4 to 6:

2 fresh passion fruits yielding 1/4 cup passion fruit pulp
¼ cup passion fruit puree
1 cup granulated sugar
⅓-cup all-purpose flour
3 large eggs, separated
⅓ cup melted butter
¾ cup whole milk
¼ teaspoon salt
1 tablespoon lime juice
1 tablespoon lime zest
1Tablespoon rum (optional)

1. Pre-heat the oven to 350°F. Coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a medium bowl, whisk together ⅔ granulated sugar, salt, and flour. Set aside.
3. In a large bowl, whisk together the egg yolks, butter, milk, rum, lime zest, lime juice and passion fruit puree, and pulp until fully combined.
4. Add the wet mixture to the flour mixture and whisk to just combine.
5. Using an electric mixer, beat the egg whites for about a minute then add sugar and continue mixing on medium-high until stiff peaks form, this may take about 2-3 more minutes.
6. Using a spatula carefully fold in ¼ of the egg whites mixture, and then fold in the remaining until well incorporated.
7. Pour the batter into the prepared pan bake until the top of the cake turns light golden and puff slightly (30 to 35 minutes)
8. Let the cake cool to room temperature, refrigerate for about 2 or more hours before serving or up to 24 hours.
9. Serves with crème fraiche or unsweetened whipped cream.

Tangerine Beef Stir Fry

Serves 4:

1/4 cup soy sauce
1/4 cup brown sugar
8 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices
1/2 cup tangerine juice
½ teaspoon toasted sesame oil
1 teaspoon cornstarch
2 medium garlic cloves, minced
1 ½ teaspoons minced fresh ginger
1/2 teaspoon grated zest
2 teaspoons oyster sauce
¼ teaspoon chile garlic sauce
1/2 teaspoon grated zest
2 tablespoons vegetable oil
1 cup thinly sliced onion
3 ounces snow peas, ends trimmed, and strings removed (about 11/2 cups)

1. Combine 1 tablespoons soy sauce, 1 tablespoon brown sugar, and the beef. Set aside to marinate for 30 minutes.
2. In a small bowl, combine the juice, sesame oil, remaining soy sauce, brown sugar, and cornstarch.
3. In another bowl combine the garlic, ginger, zest, oyster sauce, and chile garlic sauce.
4. In a wok or large skillet, over high heat, heat the oil. Add the beef and stir fry for 2 minutes. Remove to a plate.
5. Add the onion and snow peas to the skillet and stir fry to 2 to 3 minutes. Add the garlic zest mixture, stir fry another 1 minute, add the meat and any accumulated juices to the stir fry.
6. Add the cornstarch mixture to the skillet and cook until the sauce is thickened. Serve over rice.

Pizza Pie Potatoes

Serves 4:

1 pound Yukon gold potatoes
3/4 cup extra virgin olive oil
4 garlic cloves, minced
2 teaspoons dried oregano
Salt and pepper
2 cups cherry tomatoes, thinly sliced
1 ball fresh mozzarella, thinly sliced
1/3 cup grated Parmigiano Reggiano

1. Put the potatoes into water to cover and bring to a boil. Simmer for 15 minutes until almost tender.
2. Remove from the water and cool slightly.
3. Preheat the oven to 400 degrees and coat the inside of a 10-inch baking dish with non-stick cooking spray.
4. Thinly slice the potatoes and lay them into the baking dish.
5. In a bowl, combine the oil, garlic, oregano, salt, and pepper.
6. Drizzle some of the garlic oil over the potatoes.
7. Lay the tomatoes over the potatoes, drizzle with the remaining oil, and cover with the mozzarella and Parmigiano.
8. Bake for 25 to 30 minutes, until the potatoes are crispy, and the cheeses are melted, and golden brown.
9. Allow to rest for 5 minutes before serving.

Confetti Tortellini Salad

Serves 6:

One pound cheese tortellini, cooked 3 minutes short of al dente
1/2 cup finely chopped red onions
1 bunch purple carrots, finely diced
1 cup quartered cherry tomatoes
1/4 cup finely chopped Italian parsley
1/4 cup finely chopped dill
1/4 cup white vinegar
2 teaspoons sugar
1 tablespoon Dijon mustard
1/2 cup vegetable oil
Salt and pepper
1 cup crumbled feta cheese

1. Put the tortellini, onions, carrots, tomatoes, and parsley into a salad bowl.
2. In a mixing bowl, whisk together the dill, vinegar, sugar, mustard, and oil. Season with salt and pepper. Toss the salad with the dressing, add the feta, and toss again.

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