Farmers’ Market Box June 23rd, 2022

Farmers Market Box Image

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

Roasted Gold Bar Squash with Sauce Vierge

Serves 6
 
One pound gold bar squash, scrubbed
salt
1/3 cup extra virgin olive oil
2 cups chopped ripe tomatoes
2 garlic cloves, minced
1/3 cup finely chopped red torpedo onion using the red and tender green parts
5 tablespoons roughly chopped fresh herbs (any combination of chives, tarragon, parsley, basil, chervil, cilantro)
1/2 cup extra-virgin olive oil (or to taste)
2 tablespoons lemon juice
Salt and freshly ground pepper  

  1. Halve the squash lengthwise and score the flesh in a crosshatch pattern so that the salt can penetrate it.
  2. Sprinkle the salt onto the scored side of the squash from a height that allows it to evenly distribute.
  3. Leave the squash for 10–15 minutes so that salt has time to draw out moisture.
  4. Pat the squash dry.
  5. Preheat oven to 400 degrees. Heat the oil in an ovenproof 12-inch fry pan, add the zucchini flesh side down in the oil, adjust the heat to allow the squash to sear and caramelize without burning.
  6. Cook about 5 minutes, place the pan in the oven to roast for 20 to 25 minutes or until the squash are completely soft. Transfer squash to paper towel–lined plate to blot excess oil.
  7. Arrange the squash on a serving platter.
  8. While the squash is roasting, in a mixing bowl, combine the tomatoes, garlic, onion, herbs, ½ cup olive oil, lemon juice, salt and pepper. Taste for seasoning and adjust using more lemon juice and/or salt and pepper.
  9. Top the roasted squash with the sauce and serve at room temperature.
  10. Cook’s Note: Sauce Vierge is popular in France during the summer when cooked sauces would be too heavy. Serve this versatile sauce over vegetables, chicken, seafood (salmon and sea bass are great) and lamb.

Confetti Pasta Salad with Spinach Dressing

Serves 4 to 6
 
One pound farfalle, or other shaped pasta, cooked 2 minutes short of al dente (the dressing will further cook the pasta as it sits)
2 cup finely diced gold bar squash
½ cup finely chopped red torpedo onion, using the red and tender green parts
2 cups diced rainbow carrots
1/2 cup red wine vinegar
1 cup extra virgin olive oil
1 bunch spinach, washed and spun dry
2 garlic cloves
4 basil leaves
½ cup grated Parmigiano Reggiano
Salt and a few drops Tabasco

  1. In a salad bowl, combine the cooled pasta, squash, onion, and carrots.
  2. In a food processor or blender, combine the vinegar, oil, spinach, garlic, basil, and Parmigiano.
  3. Puree the mixture until smooth. Taste for seasoning and correct using salt and Tabasco.
  4. Pour over the pasta and vegetables and toss to coat. Cover and refrigerated for at least 4 hours before serving. The salad can be kept refrigerated for up to 2 days.

Spinach Salad with Soy Tangerine Vinaigrette

Serves 4
 
One bunch spinach, washed, spun dry, tough stems removed, and chopped
1 torpedo onion, thinly sliced using the red part only
3 tangerines, peeled, and segmented
1/2 cup vegetable oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons tangerine juice
3 tablespoons sugar
1/8 teaspoon peeled and grated fresh ginger
1 clove garlic, minced

  1. Put the spinach, onion, and tangerines into a salad bowl.
  2. Whisk together the dressing ingredients in a small bowl until blended.
  3. Toss the dressing with the spinach and tangerines and serve.

Spinach and Ricotta Pie

Serves 6
 
2 tablespoons unsalted butter
3 garlic cloves, minced
1 bunch Bloomsdale spinach, washed, spun dry and chopped
1 teaspoon salt
1/8 teaspoon freshly grated nutmeg
Freshly ground black pepper to taste or Tabasco
2 cups whole milk ricotta, well drained
3 large eggs, beaten
1 cup shredded whole milk mozzarella
1 cup freshly grated Parmigiano Reggiano
1 package puff pastry, thawed, but kept chilled
1/2 cup flour for rolling
One large egg mixed with 2 tablespoons heavy cream

  1. Preheat the oven to 400 degrees and coat the inside of a 9-inch spring form pan with non-stick cooking spray.
  2. In a large skillet, heat the butter, and add the garlic, sautéing for 1 minute, until fragrant. Add the spinach, sauté until the spinach is wilted and season with salt, nutmeg, and pepper.
  3. Cool slightly and put into a large mixing bowl. Add the ricotta, eggs, mozzarella, and the Parmigiano. Season with additional salt and pepper if needed.
  4. Roll out both pieces of the puff pastry into a 14-inch square.
  5. Drape one of the pieces over the spring form pan and fill with the spinach filling.
  6. Cover with the remaining piece of puff pastry, trim the edges leaving enough to fold under and crimp all the way around.
  7. Brush with the egg mixture, place the pan on a baking sheet to catch any drips, bake for 15 minutes, lower the temperature to 350 degrees and bake an additional 30 minutes until the pie is golden brown and the interior is set (check with a toothpick inserted into the center of the pie) 
  8. Allow the pie to cool for 30 minutes before cutting into wedges and serving. This can be served at room temperature or warm. Any leftovers should be reheated in an oven, not microwave.

Miso Glazed Eggplant

Serves 4
 
3 tablespoons miso paste
2 tablespoons brown sugar
2 tablespoons red wine vinegar
2 tablespoons soy sauce
2 garlic cloves, minced
2 teaspoons grated peeled fresh ginger
1 pound Chinese eggplant, stem ends removed, and quartered lengthwise
2 tablespoons toasted sesame seeds

  1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone, or aluminum foil.
  2. In a bowl, whisk together the miso, brown sugar, vinegar, soy, garlic, and ginger.
  3. Add the eggplant to the bowl and stir to coat.
  4. Spread the eggplant and any excess marinade onto the baking sheet and roast for 10 to 12 minutes, until the eggplant is golden brown and tender.
  5. Remove from the oven, transfer to a serving bowl, and sprinkle with sesame seeds. Serve warm or at room temperature.

Braised Chinese Eggplant with Ground Pork

Serves 4 to 6
 
1 teaspoon salt
¾ pound Chinese eggplant, diced
8 ounces ground pork
2 teaspoons rice wine
¼ teaspoon ground white pepper
2 teaspoon sauce
½ teaspoon sesame oil
½ teaspoon cornstarch
½ pound linguine
4 tablespoons oil
1 cup diced rainbow carrots
2 red torpedo onions, thinly sliced using the red part only
1 tablespoon grated ginger
3 garlic cloves, minced
1 teaspoon dark soy sauce
2 tablespoon oyster sauce
2 cups chicken or vegetable broth
¼ cup chopped cilantro

  1. Dissolve 1 teaspoon of salt into 8 cups of water in a large bowl. Soak the cubed eggplant in the salt water for 15 minutes. After 15 minutes, drain the eggplant, and use your hands or a clean dish towel to squeeze the water out of it. Set aside.
  2. In a separate bowl, mix the ground pork with 2 teaspoons rice wine, ¼ teaspoon ground white pepper, 2 teaspoons light soy sauce, ½ teaspoon sesame oil, ½ teaspoon cornstarch, and 2 teaspoons water. Marinate for 15-20 minutes.
  3. Cook the linguine according to the package instructions. Drain, and set aside.
  4. Heat 1 tablespoon of oil in a large skillet or wok over medium heat and cook the carrots and onion for about a minute. Transfer to a dish and set aside.
  5. Next, heat 3 tablespoons of oil in the wok over low heat. Cook the ginger and garlic for about a minute. Then add the pork and turn up the heat. When the pork is browned, add the eggplant, and stir-fry everything together thoroughly.
  6. Cook for a couple of minutes before adding 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 2 tablespoon oyster sauce, and 2 cups chicken broth.
  7. Mix everything together well, cover, and simmer for 15 minutes over medium heat, or until the eggplant is tender. At this point in the cooking process, there should be plenty of sauce in the wok. The starch from the spaghetti or noodles will help thicken it.
  8. Lastly, add the carrots, cooked noodles, and chopped cilantro to the wok. Mix everything well, add salt to taste, and serve immediately.

Asian Noodle Soup with Chicken and Bok Choy

Serves 6
 
3 tablespoons vegetable oil
2 garlic cloves minced
1 teaspoon grated ginger
1 head bok choy, root end and tough ends removed, washed, spun dry and cut into 1/2-inch ribbons, using the leafy parts
2 chicken breasts cut into bite sized pieces
8 cups chicken broth
2 tablespoons white miso (optional)
1/2 pound linguine cooked al dente
2 tablespoons soy sauce
1 tablespoon sesame oil for garnish
3 scallions finally chopped using the white and tender green parts

  1. In a Dutch oven, heat the oil, add the garlic and ginger, and saute for 30 seconds, until fragrant.
  2. Add the bok choy, and saute in the oil for 3 to 4 minutes until the bok choy begins to wilt. Add the chicken, broth, miso if using, linguine and soy sauce.
  3. Simmer the soup for 20 to 30 minutes until the chicken is cooked, and the bok choy is tender.
  4. Serve the soup garnished with drizzle of sesame oil, and some chopped scallions.

Soy Glazed Baby Bok Choy

Serves 2 to 4
 
2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated ginger
1/4 cup soy sauce or Tamari
1/2 cup chicken or vegetable broth
1 bunch bok choy, root end trimmed, and cut into 1-inch ribbons
2 teaspoons sesame seeds for garnish
Toasted sesame oil for garnish

  1. In a large skillet, heat the oil, add the garlic and ginger, and saute until fragrant, about 30 seconds. Add the soy sauce, and broth, and bring to a boil.
  2. Add the bok choy, and simmer for 3 to 4 minutes, turning to coat evenly with the glaze.
  3. Serve warm sprinkled with sesame seeds and drizzled with sesame oil.

Tangerine Cheesecake Squares

Serves 6 to 8
 
1/2 cup butter, softened
1/2 cup packed brown sugar
1 1/3 cup all-purpose flour
3 8-ounce cream cheese, softened
2/3 cup granulated sugar
2 eggs
1/2 cup whipping cream
1 tablespoon finely shredded tangerine peel
1/3 cup tangerine juice
1 teaspoon vanilla paste, or vanilla extract
Satsuma tangerine segments

  1. Preheat oven to 350 degrees F. Coat a 13-by-9-inch baking pan with non-stick cooking spray.
  2. In a small mixing bowl beat butter and brown sugar with an electric mixer on medium to high speed until light and fluffy. Add flour, beating until combined (mixture will be crumbly). Press mixture evenly onto the bottom of the prepared baking pan. Bake for 8 minutes.
  3. Meanwhile, for filling, in a medium mixing bowl beat cream cheese and granulated sugar with an electric mixer on medium speed until smooth. Beat in egg, whipping cream, tangerine peel, tangerine juice, and vanilla until combined. Pour filling over crust.
  4. Bake about 30 minutes more or just until filling is set. Cut the squares while still warm, then let cool to room temperature before covering and refrigerate for up to 3 days or freeze for up to 1 month.
  5. Use the tangerine segments to decorate each square.
  6. Bring the squares to room temperature before serving.

Lemon Chicken Oreganata

Serves 12
The chicken can be cooked the day before and either reheated or served at room temperature.
 
5 pounds of mixed chicken parts (your favorites, legs, thighs, breasts, or wings) or two 2 1/2-3 pound cut up fryers
2 teaspoons salt
1 teaspoon pepper
1 teaspoon sweet paprika
1 cup olive oil
2/3 cup fresh lemon juice
2 tablespoons red wine vinegar
8 cloves minced garlic
1 tablespoon dried oregano

  1. Preheat the broiler for 10 minutes. Line a sheet pan with aluminum foil and place a rack in the sheet pan.
  2. Wash the chicken in cold water and drain in a colander. Combine 1 teaspoon salt, 1/2 teaspoon pepper and the paprika and sprinkle over the chicken, tossing to coat.
  3. Place the chicken on the rack in the sheet pan, skin side down, and broil for 5 to 7 minutes, until the chicken is browned on that side, turn the chicken over and broil until the skin is crisp and golden brown.
  4. In a bowl, whisk together the remaining salt, pepper, paprika, oil, lemon juice, vinegar, garlic, and oregano, until blended.
  5. Turn off the broiler and turn the oven temperature to 400 degrees. Remove the pan from the oven, remove the rack from the sheet pan, and transfer the chicken to the sheet pan, skin side up. Pour the marinade over the chicken and return the chicken to the oven for 10 to 15 minutes, until the chicken is cooked through, basting the chicken once or twice with the sauce. Transfer the chicken to a serving dish, and the sauce to a saucepan. Boil the sauce over medium high heat for about 7 to 10 minutes, until it reduces a bit. Spoon the sauce over the chicken and serve.

Atlantic Beach Pie

Makes one 8-inch pie
This is a pie from the beaches of North Carolina, which combines sweet and salty, two of my favorite things. The original combined key lime and lemon juices, this one is delicious with lemons, and I’ve even made it with Ruby grapefruit, oranges, or tangerines.
 
For the crust
1 1/2 sleeves of saltine crackers (about 6 ounces or 60 crackers)
1/2 cup softened unsalted butter
3 tablespoons sugar

  1. Preheat oven to 350° F.
  2. Using a food processor crush the saltines and put into a bowl.
  3. Add the sugar, then knead in the butter until the crumbs hold together like dough.
  4. Press into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust is golden brown.

For the filling
One 14-ounce can sweetened condensed milk
4 egg yolks
1/2 cup lemon juice
2 cups heavy cream, whipped stiffly
Coarse sea salt, for garnish

  1. While the crust is cooling (it doesn’t need to be cold), beat the egg yolks into the milk, then beat in the lemon juice.
  2. It is important to completely combine these ingredients. Pour into the shell and bake for 16 to 18 minutes until the filling has set.
  3. The pie needs to be completely cold to be sliced. Serve with whipped cream and a sprinkling of sea salt.

Cook’s Note:  Double the recipe and bake in a 13-by-9-inch baking dish.

Salmon Cakes with Lemon Dill Velouté

Serves 6
This is a great dish to use up leftover grilled fish; try this with halibut, cod, or other white fishes.
 
Salmon Cakes
 
3 cups poached salmon, flaked
¼ cup finely chopped chives
1 teaspoon Old Bay seasoning
¼ teaspoon Tabasco
½ cup mayonnaise
½ cup fresh breadcrumbs
1 large egg, lightly beaten
¼ teaspoon Dijon mustard
½ cup unsalted butter
¼ cup canola oil

  1. In a mixing bowl, combine the salmon, chives, Old Bay seasoning, Tabasco, mayonnaise, breadcrumbs, egg, and Dijon mustard, folding the ingredients to blend. Form the mixture into 6 cakes (each 3” in diameter). Cover and refrigerate the cakes for at least 2 hours or up to 24 hours.
  2. In a large skillet, melt the butter with the oil, and sauté the salmon cakes for 4 minutes on each side, or until golden brown. Drain the cakes on paper towels.

Lemon Dill Velouté Sauce
Makes 3 cups
 
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1½ cups stock (depending on your entrée—for the salmon, use a seafood stock or vegetable stock)
1 cup heavy cream
1 lemon, grated zest of
2 tablespoons fresh lemon juice
¼ cup chopped fresh dill
Salt to taste
Pepper to taste

  1. In a 2-quart saucepan, melt the butter, and whisk in the flour. When white bubbles form on the bottom of the pan, continue to whisk the flour mixture for at least 2 to 3 minutes more.
  2. Gradually add the stock, whisking until smooth and the mixture comes to a boil.
  3. Stir in the cream, zest, lemon juice, and dill, and season with salt and pepper if necessary.
  4. Serve immediately, or cool to room temperature and refrigerate up to 4 days. Gently reheat over low heat before serving.

Purple Majesty Smashed Potatoes with Caesar Cream

Serves 6
 
1 pound purple majesty potatoes, scrubbed
½ cup extra virgin olive oil
Salt and pepper
¼ cup sour cream
¼ cup mayonnaise
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 garlic clove, minced
Freshly ground black pepper
¼ cup grated Parmigiano Reggiano

  1. Put the potatoes into water to cover and bring to a boil. Simmer for 20 to 25 minutes, until a paring knife goes into the potatoes easily. Drain thoroughly.
  2. While the potatoes are boiling, preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil or silicone.
  3. Pour the oil onto the baking sheet. When the potatoes have a cooled for 10 minutes, using an oven mitt, smash them onto the baking sheet to flatten them. Turn them oven to coat in the oil.
  4. Roast the potatoes for 20 minutes, until crispy around the edges.
  5. Remove from the oven, transfer to a serving platter, sprinkle with salt and pepper.
  6. While the potatoes are roasting, whisk together the sour cream, mayonnaise, Worcestershire, garlic, and pepper. Drizzle the dressing over the warm potatoes, sprinkle with the Parmigiano and serve warm.

Purple Potato Spanish Tortilla

Serves 6
Spanish chorizo is similar to Italian Soppressata, it is dry cured like a salami, quite different from Mexican chorizo.
 
12 large eggs
⅓ cup whole milk
Salt
1 tablespoon extra-virgin olive oil
1 pound purple majesty potatoes, peeled and cut into 1/2-inch pieces
¼ teaspoon ground cumin
6 ounces Spanish-style chorizo sausage, cut into 1/4-inch pieces
3 tablespoons water
1 teaspoon sherry vinegar
½ cup chopped fresh cilantro

  1. Preheat oven to 350 degrees. Whisk eggs, milk, and 1/2 teaspoon salt in bowl until well combined.
  2. Heat oil in a 12-inch oven safe nonstick skillet over medium-high heat until shimmering.
  3. Add potatoes, cumin, and 1/4 teaspoon salt; cook, stirring frequently, until half of potatoes are lightly browned, 8 to 10 minutes.
  4. Add chorizo, water, and vinegar; continue to cook, stirring constantly, until no water remains in skillet, about 1 minute longer.
  5. Add cilantro and egg mixture and cook, using rubber spatula to stir and scrape bottom of skillet until large curds form and spatula leaves trail through eggs but eggs are still very wet, about 30 seconds.
  6. Smooth the eggs into even layer and cook, without stirring, for 30 seconds.
  7. Transfer skillet to oven and bake until frittata is slightly puffy and surface bounces back when lightly pressed, 6 to 9 minutes.
  8. Using rubber spatula, loosen frittata from skillet and transfer to cutting board. Let stand for 5 minutes before slicing and serving.

Lemon Cucumber Dip

Makes about 4 cups
 
2 cups Greek yogurt
2 tablespoons olive oil
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
3 tablespoons dill chopped
1/4 cup finely chopped chives
4 lemon cucumbers, seeded, and finely chopped
freshly ground black pepper
1 cup crumbled feta cheese

  1. In a mixing bowl, combine the yogurt, oil, zest, lemon juice, dill, chives, cucumbers, and feta. Season with salt and pepper. Refrigerate for at least 2 hours and serve with pita chips and crudités.

Grilled Nectarine Salad

Serves 4
 
½ pound yellow nectarines, cut in half and pitted
Raw sugar
One bunch spinach, washed, spun dry and tough stems removed
1/4 cup extra virgin olive oil
Salt and pepper
8 ounce buratta
¼ cup aged balsamic vinegar

  1. Preheat the grill or a grill pan.
  2. Dip the cut edge of the nectarine into the raw sugar and grill sugar side down until the nectarines are soft.
  3. Remove from the grill and keep warm.
  4. Put the spinach into a bowl, and toss with the olive oil, seasoning with salt and pepper.
  5. Plate the spinach.
  6. Top the spinach with a warm nectarine half, cut the buratta, and put a piece into each grilled nectarine half.
  7. Drizzle with balsamic vinegar and serve.

Nectarine Tart

Serves 6
 
1 9-inch prebaked pie crust
1 cups heavy cream
8-ounces mascarpone cheese
3 tablespoons sugar
3 yellow nectarines, pitted, and thinly sliced
1/2 cup apricot jam

  1. In the bowl of an electric mixer using the whisk attachment, whip the cream until stiff peaks form. Add the mascarpone and sugar and beat to combine.
  2. Spread the mixture into the prepared pie crust.
  3. Arrange the nectarines on top of the mascarpone.
  4. Warm the jam and brush it over the nectarines to seal the fruit.
  5. Refrigerate the pie for 2 hours. Serve cold.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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Farmers’ Market Box June 16th, 2022

Farmers Market Box Image

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

Roasted Potato Salad

Serves 4 to 6
 
1 pound masquerade potatoes, scrubbed
1/3 cup extra virgin olive oil
Salt and pepper
1/2 cup finely chopped red onion
1/3 cup white wine vinegar
1/3 cup extra virgin olive oil
1/4 cup whole-grain mustard
2 tablespoons Dijon mustard
2 teaspoons hone
Salt and pepper

  1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
  2. Toss the potatoes with olive oil to coat, salt and pepper. Roast for 20 minutes, turn, and roast another 15 minutes until the potatoes are crispy. Turn into a salad bowl.
  3. While the potatoes are roasting, whisk together the onion, vinegar, oil, mustards, and honey. Season with salt and pepper. Pour the dressing over the warm potatoes and toss to coat. Serve the potatoes at room temperature.

Salmon Cottage Pie

Serves 6
 
For the Potatoes

One pound masquerade potatoes
4 tablespoons unsalted butter
Salt and pepper

  1. Peel the potatoes and cut into 1-inch chunks.
  2. Put into water to cover, and simmer for 20 minutes until tender.
  3. Drain thoroughly, mash in the butter, salt, and pepper to taste. You should have a stiff mash.
  4. Spread the mash onto a silpat or parchment paper, in a 13-by-9-inch-ish rectangle. Cover with plastic wrap and refrigerate for at least 2 hours to firm up.

For the Pie

2 tablespoons extra virgin olive oil
1 shallot finely chopped
1 cup white wine
2 pounds salmon filet
4 tablespoons unsalted butter
2 medium carrots, diced
1 cup chopped snap peas
¼ cup all-purpose flour
1 ½ cups salmon cooking liquid
1 cup heavy cream, ½ and ½ or whole milk
¼ cup finely chopped dill weed
Salt and pepper
2 tablespoons unsalted butter, melted

  1. In a saute pan, heat the oil, saute the shallot until translucent, add the wine, and salmon filet, and simmer until the salmon is cooked through, about 10 minutes.
  2. Remove the salmon from the cooking liquid, and strain the liquid, reserving it.
  3. Remove the salmon skin, and chop the salmon into bite-sized pieces, and reserve in a large bowl.
  4. In the same skillet, melt the butter, add the carrots, and snap peas, and saute for 2 to 3 minutes.
  5. Add the flour and cook for 2 to 3 minutes. Slowly add the salmon cooking liquid and bring the mixture to a boil. Add the heavy cream, and dill, season the sauce with salt and pepper and pour over the salmon in the bowl tossing to coat.
  6. Preheat the oven to 350 degrees. Pour the salmon mixture into a 13-by-9-inch baking dish.
  7. Transfer the mashed potatoes to the top of the salmon mixture, and drizzle with the melted butter.
  8. Bake for 45 to 50 minutes, until the salmon filling is bubbling, and the potatoes are golden brown.
  9. Allow to rest for 10 minutes before serving.

Snap Pea Salad

Serves 4
 
1 pounds sugar snap peas, stems snapped off and strings removed
Salt and pepper
¼ cup finely chopped fresh mint leaves
1 small shallot, minced
1 teaspoon grated zest
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
3 tablespoons extra virgin olive oil
¼ cup crumbled goat cheese

  1. Bring 4 quarts of salted water to a boil and add the snap peas. Cook for 2 minutes, drain thoroughly, and allow to cool.
  2. In a mixing bowl, combine the mint, shallot, zest, juice, mustard, honey, and olive oil until thickened.
  3. Pour over the cooled salad, add the goat cheese, and toss to coat. Serve at room temperature.

Layered Summer Salad with Cucumber Feta Dressing

Serves 6
 
Mixed lettuce, washed, spun dry and chopped
2 cups thinly sliced summer squash
1 cup julienned carrots
1 fennel bulb, wispy ends removed, and thinly sliced
1 cup snap peas, ends trimmed, and thinly sliced
3 Persian cucumbers, scrubbed and cut into ½-inch dice
1 ½ cups Greek style yogurt
1 teaspoon grated lemon zest
3 tablespoons lemon juice
2 garlic cloves, minced
2 tablespoons finely chopped dill weed
1 cup crumbled feta cheese
Pinch red pepper flakes
Salt and pepper

  1. Arrange the lettuce, squash, carrots, fennel, and peas in a salad bowl.
  2. In a mixing bowl, whisk together the cucumbers, yogurt, lemon zest, lemon juice, garlic, dill, feta, and red pepper flakes. Season with salt and pepper.
  3. Spread the dressing over the salad, cover with plastic wrap and refrigerate for at least 4 hours.
  4. When ready to serves, toss the salad, and serve.

Carrot Breakfast Cake

Serves 8
 
¾ cup canola oil
½ cup firmly packed light brown sugar
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla paste or extract
1 cup all-purpose flour
1½ teaspoons ground cinnamon
½ teaspoon baking powder
¼ teaspoon salt
1 cup shredded carrot
½ cup drained crushed pineapple
½ cup chopped pecans
½ cup sweetened flaked coconut

  1. Preheat oven to 350°F coat the inside of a 9-inch round cake pan with non-stick cooking spray.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat oil, sugars, eggs, and vanilla at medium speed until combined.
  3. In a medium bowl, whisk together flour, cinnamon, baking powder, and salt. With mixer on low speed, gradually add flour mixture to oil mixture, beating just until combined. Stir in carrot, pineapple, pecans, and coconut. Spread batter into prepared pan.
  4. Bake for 25 minutes.
  5. Sprinkle with Coconut-Pecan Crumble (see below) and bake until a wooden pick inserted in center comes out clean, about 10 minutes more. Let cool in pan for 10 minutes. Remove from pan and let cool on a wire rack.

For the Crumble

½ cup sweetened flaked coconut
⅓ cup chopped pecans
1½ tablespoons firmly packed light brown sugar
1 tablespoon all-purpose flour
2s tablespoons unsalted butter, melted

  1. In a medium bowl, stir together coconut, pecans, brown sugar, and flour. Using a wooden spoon, stir in melted butter until mixture is crumbly.

Swiss Chard Shakshuka

Serves 4
This is a simple breakfast/brunch dish from the Southern Mediterranean. You can make the vegetables ahead, keep them in the pan in the fridge, re-warm, and cook the eggs before serving.
 
1/4 cup extra virgin olive oil
2 garlic cloves, minced
2 purple spring onions, finely chopped
6 sage leaves, finely chopped
Pinch red pepper flakes (make it hotter with a bit more if you prefer)
1 bunch rainbow chard, tough stems removed, and finely chopped
2 medium masquerade potatoes, cut into 1/2-inch dice
1/4 cup vegetable or chicken broth
1/2 cup tomato puree
Salt and pepper
4 large eggs
1 cup crumbled goat or Feta cheese

  1. In a large oven proof skillet, heat the oil, add the garlic, onion, sage, and red pepper, sautéing until the onion begins to soften about 2 minutes. Add the chard and toss in the garlic oil mixture.
  2. Add the potatoes and toss again. Saute for 5 to 6 minutes until the chard begins to soften, and the potatoes begin to color.
  3. Add the broth and tomato puree, season with salt and pepper, and continue to cook until the potatoes are tender, another 5 minutes. (At this point you can cool, cover, and refrigerate overnight if desired)
  4. Preheat the oven to 400 degrees.
  5. Make 4 depressions into the vegetable mixture and slide the eggs into the depressions. Sprinkle the shakshuka with the cheese, and bake for 5 to 7 minutes, depending on your egg preference. 5 minutes, runny yolks and cooked whites, 7 to 8 minutes, cooked through yolks and whites. Allow to rest for 5 minutes before serving.

Israeli Couscous Salad with Rainbow Chard and Chickpeas

Serves 6
 
1 cup Israeli couscous
1 1/2 cups vegetable or chicken broth
1/3 cup extra virgin olive oil
2 garlic cloves, minced
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
4 carrots, cut into 1/2-inch dice
1 1/2 cups chickpeas
2 tablespoons chopped mint
2 tablespoons chopped Italian parsley
2 tablespoons lemon juice
Salt and black pepper
1/2 cup Greek yogurt
1 to 2 tablespoons extra virgin olive oil

  1. Bring the broth to a boil and simmer the couscous for 8 minutes until al dente. Drain and set aside in a large salad bowl to cool a bit.
  2. In a large skillet, heat the oil, and swirl the garlic in the oil for 30 seconds. Add the chard, and carrots and saute until the chard is wilted, and the carrots are crisp/tender. Add the chickpeas, and saute for 3 minutes.
  3. Remove from the heat and add the mint and parsley. Transfer the mixture to the couscous, toss with the lemon juice, and add salt and pepper to taste. Serve the salad garnished with Greek yogurt and a drizzle of extra virgin olive oil. Serve the salad at room temperature.

Pasta with Fava Beans and Green Onions

Serves 4
 
1 pound fava beans, shelled
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
3 green onions, finely chopped, using the white and tender green parts
1 cup fresh peas
1 pound fresh fettucine noodles, cooked 2 minutes short of al dente, reserving some of the hot pasta water
Salt and pepper
1/2 cup grated Parmigiano Reggiano

  1. Bring 4 cups of salted water to a boil, add the fava beans, and cook for 1 minute. Drain and remove the membrane.
  2. In a small skillet, heat the oil and butter, add the green onions, and saute 1 minute. Add the fava beans, and peas, and saute for 2 to 3 minutes.
  3. Drain the pasta, add to the skillet, and toss with 1/2 of the cheese, adding some pasta water to make a creamy sauce. Season with salt and pepper and serve garnished with the remaining cheese.

Quick summer squash bread and butter pickles

Makes 1 quart
 
1 pound very firm medium summer squash, sliced crosswise 1/8 inch thick
1/2 cup thinly sliced onion
3 tablespoons kosher salt
Ice
1 1/2 cups apple cider vinegar
1/3 cup sugar
2 teaspoons brown or yellow mustard seeds, crushed
1 1/2 teaspoons dry mustard powder
1 teaspoon ground turmeric

  1. In a large bowl, toss the squash and onion with 2 tablespoons of the kosher salt. Cover with ice water and let stand until just softened, about 45 minutes. Drain and pat dry.
  2. Meanwhile, in a medium saucepan, combine the remaining 1 tablespoon of salt with the vinegar, sugar, mustard seeds, mustard powder, turmeric and 1/2 cup of water. Bring to a boil, stirring to dissolve the sugar; let cool completely.
  3. Transfer the squash and onion to a 1-quart glass jar and pour in enough brine to cover. Seal with the lid and refrigerate overnight before serving.
  4. The pickles can be refrigerated in the brine for up to 1 week.

Old School Summer Squash Casserole

Serves 6 to 8
 
6 tablespoons unsalted butter
1 1/2 pounds yellow squash, sliced 1/4 inch thick
1 cup finely chopped yellow onion
1 teaspoon salt
2 large eggs
1 cup sour cream
1 1/2 cups shredded sharp Cheddar cheese
1/2 cup shredded Gruyere cheese
1/2 cup mayonnaise
2 teaspoons chopped fresh thyme
1/2 teaspoon black pepper
2 sleeves round buttery crackers (such as Ritz), coarsely crushed
1/4 cup grated Parmigiano Reggiano cheese

  1. Preheat oven to 350°, coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
  2. Melt 3 tablespoons of the butter in a large skillet over medium-high.
  3. Add squash, onion, and 1/2 teaspoon of the salt; saute until the squash is just crisp/tender and liquid has evaporated. Transfer mixture to a colander set over a bowl. Drain 5 minutes; discard any liquid.
  4. Stir together eggs, sour cream, Cheddar and Swiss cheeses, mayonnaise, thyme, pepper, and remaining 1/2 teaspoon salt in a large bowl. Gently fold in squash mixture. Spoon into prepared baking dish.
  5. Melt the remaining butter and stir into the crackers and Parmigiano Reggiano cheese. Sprinkle over the top of the casserole, bake for 20 to 30 minutes until the casserole is bubbling and golden brown.

Blood Orange, Fennel Salad

Serves 4
 
1 bunch mixed lettuces, washed, spun dry and chopped
1 fennel bulb, wispy ends removed, thinly sliced
2 blood oranges, peel and pith removed, and sliced 1/2 inch thick
4 teaspoons lime juice
1/2 teaspoon ground cumin
1 tablespoon honey
1/2 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
Salt and pepper

  1. Arrange the lettuce, fennel, and oranges on a serving platter.
  2. In a small bowl, whisk together the lime juice, cumin, honey, mustard, and oil. Season with salt and pepper.
  3. Drizzle over the salad and serve.

Vanilla Blood Orange Panna Cotta

Serves 6
 
2 teaspoons unflavored gelatin
1/4 cup blood orange juice
2 3/4 cups heavy cream
1/2 cup sugar
Pinch salt
1 teaspoon vanilla paste or extract
1 cup sour cream

  1. Sprinkle the gelatin over orange juice. 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. Stir in the gelatin until thoroughly dissolved.
  3. Take the cream off the heat and cool about 5 minutes.
  4. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Fill four-ounce ramekins with the mixture, and chill at least 4 hours, or up to 24 hours before serving.

Small Batch Apricot Jam

Makes 2 cups
 
1 pound ripe but firm apricots, pitted and cut into ½-inch pieces
1 ¼ cups sugar
1/4 cup water
2 tablespoons lemon juice

  1. In a Dutch oven, combine the ingredients, bring to a boil, and simmer until the mixture reaches 220 degrees on a candy thermometer.
  2. Transfer to a sterilized 1 quart jar, seal, cool and refrigerate. The jam will keep in the refrigerator for up to 1 month.

Chicken with Roasted Apricots

Serves 4 to 6
 
¼ teaspoon ground ginger
½ teaspoon ground cinnamon
2 tablespoons unsalted butter
4 teaspoons honey
1 pound apricots, halved, and pitted
1 pound boneless skinless chicken breasts
 Salt and freshly ground pepper
¼ cup all-purpose flour
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil

  1. Preheat the oven to 400 degrees. In an oven proof skillet, heat together the ginger, cinnamon, butter, and honey.
  2. Lay the apricot halves cut side down in the mixture and roast for 20 to 25 minutes until the apricots are softened, and beginning to show some char.
  3. While the apricots are roasting, pound the chicken to an even thickness, sprinkle with salt and pepper, dredge in the flour, dusting off any excess.
  4. In a large skillet, heat the butter and oil and saute the chicken on both sides, until golden brown.
  5. Transfer the roasted apricots to the skillet, and saute another 2 to 3 minutes, until the chicken is cooked through. Serve over orzo or rice.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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Farmers’ Market Box June 9th, 2022

Farmers Market Box Image

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

Caramelized Onion Frittata

Serves 6 to 8
 
2 tablespoons unsalted butter, divided
2 cups diced day-old bread; crusts removed
1 tablespoon olive oil
2 cups thinly sliced onions
1 teaspoon dried thyme
1 1/2 teaspoons salt, divide
1 tablespoon balsamic vinegar
8 large eggs
1/4 cup whole or 2% milk
1 tablespoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1 cup diced Gruyère cheese
1/2 cup grated Parmigiano Reggiano
1 tablespoon finely chopped fresh chives

  1. Preheat to 400 degrees. Heat 1 tablespoon of the butter in a 10-inch cast iron skillet over medium heat until bubbling. Add the bread cubes to the pan, toss to coat with the butter, and arrange in a single layer. Toast the bread, tossing every minute or so, until the bread cubes are golden-brown on all sides, about 5 minutes total. Transfer the croutons to a bowl; set aside.
  2. Reduce the heat to low. Add the oil, onions, and 1/2 teaspoon of the salt to the same skillet.
  3. Cook, stirring every 5 to 10 minutes and scraping any browned build-up from the bottom of the pan, until the onions are soft and golden brown, about 40 minutes total. Add the vinegar and scrape up the browned bits at the bottom of the pan.
  4. Whisk together the eggs, milk, mustard, remaining 1 teaspoon salt, and pepper in a large bowl. Stir the remaining butter and croutons into the skillet, then spread in an even layer. Pour the egg mixture over the top. Tilt the pan to make sure the eggs settle evenly. Top with the cheese. Cook until the eggs at the edges of the skillet begin to set, 2 to 4 minutes.
  5. Bake until the eggs are set, 8 to 10 minutes until the eggs are set.
  6. Cool in the pan for 5 minutes, top with chives, slice into wedges and serve warm.

Marinated Onions

Makes about 3 cups
Use these for salads, sandwiches, and burgers.
 
2 large onions, cut in half and thinly sliced into half-moons (about 3 cups)
3/4 cup red wine vinegar
1/2 cup sugar
1/2 cup vegetable oil
Pinch of red pepper flakes
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

  1. Place the onions in a glass bowl.
  2. In a medium-size bowl, whisk together the vinegar, sugar, oil, pepper flakes, oregano, salt, and pepper. Pour over the onions.
  3. Do-Ahead: At this point, cover and refrigerate for at least 8 hours and up to 24 hours.
  4. Drain the onions and serve cold or at room temperature.

Roasted Ratatouille

Serves 6
 
1 onion sliced 1/2-inch thick
2 teaspoons dried herbs de Provence
2 cups eggplant, cut into 1/2-inch chunks
2 cups Romanesco squash, trimmed and cut into 1/4-inch-thick rounds
One 14.5-ounce can plum tomatoes, drained, and chopped
6 garlic cloves minced
1/2 cup extra-virgin olive oil
2 tablespoons aged balsamic vinegar
1/4 cup finely chopped Italian parsley
1/4 cup finely chopped basil

  1. Preheat the oven to 375 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
  2. In a large bowl, combine the onion, herbs, eggplant, Romanesco, tomatoes, garlic, olive oil and vinegar.
  3. Toss to coat, spread in one layer onto the baking sheet and roast for 30 to 35 minutes until the vegetables are tender.
  4. Transfer to a serving bowl and stir in the parsley and basil. The ratatouille is delicious hot, warm or at room temperature.

Sausage, Romanesco, and Onion Skillet

Serves 4 to 6
 
1 ½ pounds sweet Italian sausage
2 tablespoons extra virgin olive oil
2 cups thinly sliced onion
3 cups thinly sliced Romanesco squash
1 teaspoon dried oregano
½ cup red wine
2 cups crushed tomatoes
Salt and pepper
¼ cup finely chopped Italian parsley

  1. In a large skillet, cook the sausage until it is browned on all sides. Remove to a plate and cover with aluminum foil.
  2. In the same skillet, heat the oil, add the onion, squash, and oregano, and saute until the onion begins to turn translucent.
  3. Add the wine, bring to a boil, add the tomatoes, and the reserved sausage. Simmer, covered for 20 to 25 minutes till the sausage is cooked through. Season the sauce with salt and pepper, stir in the parsley and serve. This is delicious over polenta or pasta.

Spicy Chinese Eggplant and Ground Pork

Serves 4
 
2 Chinese eggplants, cut into 1/2-inch dice
pinch of salt
1/2 pound minced pork
1 teaspoon minced ginger
1 tablespoon Mirin rice wine
1/4 cup vegetable oil
2 garlic cloves, sliced
One 1-inch piece ginger, sliced
2 green onions, white half and green half divided
1/2 teaspoon chili garlic sauce (or to taste)
2 tablespoons soy sauce
1/4 teaspoon sugar
1/2 teaspoon sesame oil

  1. Put the eggplant into a large colander and sprinkle liberally with salt. Let stand at room temperature for 1 hour. Rinse the eggplant, and dry.
  2. While the eggplant is salted, mix the pork, ginger, and Mirin. Let stand at room temperature for 20 minutes.
  3. In a wok or large skillet, heat the oil, and cook the eggplant until it is golden. Remove from the wok.
  4. Add the pork and cook until it is no longer pink. Remove from the work and mix with the eggplant.
  5. Add the garlic, ginger and white of the green onion to the wok and stir fry for 1 minute.
  6. Add the chili garlic sauce, soy, sugar, and sesame oil. Add the eggplant and pork back to the wok and stir fry another 2 minutes. Garnish with the green part of the scallions and serve over rice.

Vegan Chinese Eggplant Bacon

1/2 pound Chinese eggplant, stem end removed, scrubbed
1 tablespoon tamari or soy sauce
1 teaspoon smoked paprika
1/2 teaspoon liquid smoke
1/4 cup extra virgin olive oil

  1. Preheat the oven to 400 degrees, line a baking sheet with parchment.
  2. Slice the eggplant into 1/4-inch thick lengthwise slices.
  3. In a small bowl, combine the soy sauce, paprika, liquid smoke, and oil.
  4. Arrange the eggplant on the parchment, and brush with the liquid.
  5. Roast for 10 to 15 minutes, flip the slices, brush with the remaining liquid, and roast another 10 minutes until crisp.
  6. Use the “bacon” in BLT’s, crumble it in salads, or use as a garnish.

Roasted Rainbow Carrots with Carrot Top Pesto

Serves 4
1 bunch rainbow carrots, tops removed, scraped, and cut into 1-inch pieces
1/4 cup extra virgin olive oil
Salt and pepper
2 tablespoons honey
1 teaspoon ground cumin

  1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone, or parchment paper.
  2. In a bowl, combine the carrots, oil, salt, pepper, honey, and cumin.
  3. Spread the carrots onto the baking sheet, and roast for 20 minutes until tender, turning them once or twice during the cooking time.
  4. When the carrots are cooked, transfer them to a serving dish, and drizzle with carrot top pesto Serve warm.

Carrot Top Pesto

Makes about 3 cups
 
2 cups chopped carrot tops, washed, and spun dry
2 garlic cloves
1/2 cup grated Parmigiano Reggiano
1/4 cup almonds
1/2 cup extra virgin olive oil
Salt and pepper

  1. In a food processor or blender, combine the carrot tops, garlic, and almonds. Pulse on and off to break up the garlic and nuts.
  2. With the machine running, pour in the oil, and process until smooth.
  3. Season with salt and pepper. Refrigerate the pesto for up to 1 week or freeze for up to 3 months.
  4. Drizzle the pesto over the roasted carrots or toss with pasta.

Rainbow Carrots with Fresh Herb Ranch Dip

Serves 4 to 6
 
1 1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
3 tablespoons chopped fresh parsley
2 tablespoons snipped fresh chives
1 tablespoon chopped fresh oregano
1 1/2 teaspoons chopped fresh tarragon
2 cloves garlic, mashed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons grated lemon zest
Carrots, peeled, and cut into 2-inch lengths for dipping.

  1. Combine the ingredients in a mixing bowl, cover and refrigerate for at least 4 hours, or overnight. The dip will keep well in the refrigerator for about a week. Use it as a dressing for potato or pasta salad, or as a topping for baked potatoes.
  2. Serve the dip with the cut and peeled carrots, or other raw veggies.

Farfalle with Kale Pesto

Serves 4 to 6
 
1 bunch black kale, tough stems removed, washed, and spun dry
1/3 cup pine nuts
2 garlic cloves
Pinch red pepper flakes
½ cup grated Parmigiano Reggiano
½ cup extra virgin olive oil
Salt
1 pound farfalle pasta, cooked al dente, reserving some of the hot pasta water
¼ cup grated Parmigiano Reggiano for garnish

  1. In the bowl of a food processor or blender, combine the kale, pine nuts, garlic, red pepper flakes, and Parmigiano. Pulse on and off to break up the kale.
  2. With the machine running, add the oil, and process until the mixture forms a paste.
  3. Season with salt and pepper.
  4. Toss the pesto with the pasta, adding some of the hot pasta water to make a creamy sauce.
  5. Serve the pasta garnished with Parmigiano Reggiano.

Chicken, Orzo, and Rainbow Chard Soup

Serves 6
 
2 tablespoons extra virgin olive oil
2 garlic cloves minced
1 teaspoon grated lemon zest
1 bunch rainbow chard, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
8 cups chicken broth
3 cups cooked shredded chicken
2 cups cooked white beans (or one 14.5-ounce can rinsed and drained)
1/4 cup chopped Parmigiano Reggiano rinds
1 cup orzo
Salt and pepper
1/3 cup grated Parmigiano Reggiano for serving

  1. In a Dutch oven, heat the oil, add the garlic and lemon zest, swirling in the pan for 30 seconds.
  2. Add the chard and toss to coat.
  3. Add the broth, chicken, white beans, and Parmigiano rinds if using.
  4. Simmer the soup for 30 minutes.
  5. Add the orzo, simmer another 12 minutes until the orzo is tender.
  6. Season with salt and pepper, as needed, and serve garnished with Parmigiano Reggiano.

Romanesco Avocado Salad with Creamy Basil Dressing

Serves 4 to 6
 
3 Romanesco squash, thinly sliced into rounds or julienne
2 avocados, pitted, peeled, and sliced
1/2 cup packed basil leaves
1/2 cup buttermilk
1/4 cup packed Italian parsley leaves
2 scallions, chopped
2 garlic cloves, minced
2 tablespoons fresh orange juice
Salt and pepper
1 head lettuce, washed and spun dry

  1. In a salad bowl, combine the Romanesco squash and avocado.
  2. In a blender combine the basil, buttermilk, parsley, scallions, garlic, and juice. Puree until smooth. Season with salt and pepper. Pour some of the dressing over the zucchini and avocados, tossing to coat.
  3. Plate the lettuce, and top with the zucchini and avocado. Drizzle with any remaining dressing and serve.

Avocado Hummus

Makes about 2 cups
 
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 medium ripe avocado, peeled and pitted
1/2 cup Italian parsley
1/2 cup olive oil
1/4 cup grated Romano cheese
1/4 cup fresh cilantro
1/4 cup lime juice
1 garlic clove
1/2 teaspoon sugar
1/4 teaspoon salt
Few drops Sriracha
Tortilla or pita chips for serving

  1. In a blender or food processor, combine the beans, avocado, parsley, oil, cheese, cilantro, lime juice, garlic, sugar, salt and Sriracha.
  2. Process until pureed. Taste for seasoning and adjust.
  3. Store in the refrigerator for at least 2 hours, then serve with tortilla or pita chips.

Orange Glazed Chicken

Serves 6
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
6 chicken breast halves
2 teaspoons extra virgin olive oil
1 tablespoon unsalted butter
1 medium shallot, minced
1 cup orange juice
1/3 cup brown sugar
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar

  1. In a shallow wide dish, combine the flour, salt, and pepper. Dip the chicken breasts into the flour, dusting off any excess.
  2. In a large skillet, heat the oil and butter, add the chicken and brown on each side, about 3 minutes. Remove the chicken from the skillet to a plate, and cover to keep warm. Add the shallot, and saute for 2 minutes, until softened. Add the remaining ingredients to the skillet and stir up any browned bits on the bottom of the pan, reducing the sauce a bit.
  3. Add the chicken back to the pan and turn in the sauce. Simmer another 5 minutes until the chicken is cooked through (it will read 165 degrees on a meat thermometer) Serve the chicken with some of the warmed sauce.

Caramelized Orange Bread Pudding

Serves 6 to 8
 
    1/2 cup unsalted butter
    3/4 cups firmly packed light brown sugar   
    2 Valencia oranges, peel and pith removed, and sliced 1/4-inch thick, seeds removed

  1. Coat the interior of a 13 by-9-inch baking dish with non-stick cooking spray and set aside.
  2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted. 
  3. Pour the butter/brown sugar mixture over the bottom of the cake pan and arrange the orange slices on the sugar syrup. Set aside while making the cake batter.

For the Bread Pudding
 
1 (1-pound) loaf brioche, Hawaiian sweet bread, or challah
4 1/2 cups whole milk, or a blend of milk and cream
6 large eggs, beaten
1 cup granulated sugar
1 teaspoon grated orange zest
1/4 cup orange juice
1 teaspoon ground cinnamon

  1. Preheat the oven to 350 degrees. In a large bowl, combine the ingredients, and arrange over the orange slices.
  2. Bake for 35 to 45 minutes until the bread pudding is set, and golden brown.
  3. Allow to rest for 10 minutes before serving with caramel sauce, unsweetened whipped cream, or vanilla ice cream.

Sangria

Serves 6 to 8
 
One 750-milliliter bottle Merlot
4 ounces brandy
½ cup superfine sugar
1 cup seeded Valencia oranges, cut into chunks
1 lime, seeded and cut into chunks
ice
One quart chilled sparkling water
Sliced oranges for garnish

  1. In a pitcher, combine the Merlot, brandy, sugar, oranges, and lime, stirring to dissolve the sugar.
  2. Refrigerate for at least 4 hours.
  3. When ready to serve, fill wine glasses ½ way with ice. Add the sangria mixture halfway and top off with sparkling water. Garnish each glass with a sliced orange.

Grilled Nectarine Salad with Buratta

Serves 4
 
1 pound nectarines, cut in half and pitted
Raw sugar
One bunch arugula or field greens, washed, spun dry and chopped
¼ cup extra virgin olive oil
Salt and pepper
8 ounces buratta
¼ cup aged balsamic vinegar

  1. Preheat the grill or a grill pan, and brush liberally with oil to coat the grates.
  2. Dip each cut side of the nectarine in the raw sugar, and grill cut side down until the nectarines are softened. Remove and cover with aluminum foil.
  3. Toss the arugula or field greens with the oil and toss with salt and pepper.
  4. Plate the salad, top with a grilled nectarine half, cut the buratta and place some on each grilled nectarine half. Drizzle with balsamic vinegar and serve.

Poached White Nectarines in Moscato

Serves 4
 
1 pound firm white nectarines, cut in half and pitted
One 750ml bottle Moscato wine
1/4 cup sugar
1 cup crème fraiche

  1. Put the nectarines, Moscato and sugar into a Dutch oven, bring to a boil, and gently simmer for 10 to 15 minutes until they are tender.
  2. Remove the nectarines from the syrup, and set aside, bring the syrup to a boil, and boil until it is reduced by about 1/2, this may take 20 minutes. Cool the syrup and refrigerate both the nectarines and the syrup.
  3. When ready to serve, arrange a peach half in a bowl, warm the syrup, and drizzle over the nectarines.
  4. Dollop the crème fraiche on top and drizzle with additional syrup. The syrup will keep in the refrigerator for up to 1 week, or frozen for up to 6 months.

Shrimp with Angel Hair Pasta in Tangelo Basil Sauce

Serves 4 to 6
 
1/4 cup extra virgin olive oil
1/2 cup fresh Minneola tangelo juice
2 teaspoons Minneola tangelo zest
1/2 cup dry white wine
1/2 teaspoon crushed red pepper
2 tablespoons chopped basil, plus more for garnish
1/4 cup heavy cream
5 tablespoons butter, unsalted cut into small pieces
Salt and pepper
1 pound medium shrimp, peeled and deveined
1 pound angel hair pasta cooked al dente

  1. In a large skillet heat the oil, add the juice and zest and saute for 1 minute.
  2. Add the wine, red pepper, basil, cream, and butter. Simmer for 5 minutes to reduce the sauce. Season with salt and pepper.
  3. Add the shrimp, and simmer until the shrimp turn pink.
  4. Toss the sauce with the drained pasta and serve garnished with additional chopped basil.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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Farmers’ Market Box June 2nd, 2022

Farmers Market Box Image

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

Fava Bean and Pecorino Salad

Serves 4 to 6
 
1 pound fresh fava beans, shelled (you should have 3 to 4 cups of beans)
4 ounces pecorino cheese, cut into 1/4-inch cubes
Freshly ground black pepper
Grated zest of 1 lemon
1/2 cup extra virgin olive oil
2 tablespoons fresh lemon juice

  1. Bring 4 quarts of water to a boil, and blanche the beans for 2 minutes. Rinse with cold water and drain. Remove the outer casing of the bean: fresh beans won’t have the filmy covering that older beans may have. Put the shelled beans into a bowl.
  2. Add the pecorino, pepper, and lemon zest. Toss together. When ready to serve, pour the oil and lemon juice over the salad and toss to combine. Taste for seasoning and adjust using salt. Serve at room temperature.

Pasta with Fava Beans and Pecorino

Serves 4
 
1 pound fava beans, shelled
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
3 red torpedo onions, finely chopped, using the red and tender green parts
1 cup fresh peas
1 pound fresh fettucine noodles, cooked 2 minutes short of al dente, reserving some of the hot pasta water
Salt and pepper
1/4 cup finely chopped mint
1/4 cup finely chopped Italian parsley
1/2 cup grated Pecorino Romano cheese

  1. Bring 4 cups of salted water to a boil, add the fava beans, and cook for 1 minute. Drain and remove the membrane.
  2. In a small skillet, heat the oil and butter, add the onions, and saute 1 minute. Add the fava beans, and peas, and saute for 2 to 3 minutes.
  3. Drain the pasta, add to the skillet, toss with the mint, parsley and 1/2 of the cheese, adding some pasta water to make a creamy sauce. Season with salt and pepper and serve garnished with the remaining cheese.

Mashed Golden Turnips with Caramelized Onion

Serves 4 to 6
 
1 pound golden turnips, tops removed, peeled, and cut into 1-inch pieces
½ cup heavy cream
1/4 cup unsalted butter
1 tablespoon extra virgin olive oil
½ teaspoon dried thyme leaves
1 cup thinly sliced red torpedo onion, using the red and tender green parts
Salt and pepper
¼ cup finely chopped Italian parsley

  1. Put the turnips into water to cover and bring to a boil. Simmer for 15 to 20 minutes until tender. Drain thoroughly.
  2. While the turnips are cooking, heat the butter and oil in a large skillet. Add the thyme and onions, and saute till the onions are caramelized. Add the cream to the skillet, then add the turnips and mash them together with the onions and cream. Season with salt and pepper, and garnish with Italian parsley.

Spinach Salad with Soy Tangerine Vinaigrette

Serves 4
 
1/2 cup vegetable oil
2 tablespoons soy sauce
1/4 cup tangerine juice
2 tablespoons rice vinegar
3 tablespoons sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
1 bunch spinach, washed, spun dry and chopped
1/4 cup thinly sliced torpedo red onion
3 tangerines, peeled and separated into segments

  1. In a bowl, whisk together the oil, soy sauce, tangerine juice, vinegar, sugar, ginger, and garlic. Refrigerate for up to 5 days.
  2. In a salad bowl, combine the spinach, onion, and tangerines.
  3. Toss with some of the dressing and serve.

Chicken Florentine

Serves 6

Spinach

2 tablespoons unsalted butter (or olive oil)
1 garlic clove, minced
1 pound spinach washed, spun dry and chopped
Salt and pepper
1/4 teaspoon ground nutmeg

  1. In a large skillet, heat the butter, saute the garlic for 1 minute, add the spinach and cook until wilted. Season with salt, pepper, and nutmeg.
  2. Coat the inside of a 9 inch baking dish with non-stick cooking spray and spread the spinach into the bottom of the pan. Set aside.

For the Chicken

2 tablespoons unsalted butter or olive oil
4 chicken breasts, cut into bite sized pieces (you need about 6 cups of chicken—so if you have leftover rotisserie chicken, omit this step, and just cut up the chicken meat)
Salt and pepper

  1. Wipe out the skillet and melt the butter. Add the chicken and cook until the chicken is almost cooked through—it may still be light pink in the middle—it will continue to cook in the oven. Remove to a colander set over a bowl and set aside.

For the Sauce

4 tablespoons unsalted butter
One torpedo red onion, finely chopped using the red and tender green part
1/3 cup all-purpose flour
2 1/2 cups chicken broth
Any accumulated juices from the chicken
1/2 to 1 cup heavy cream
1 1/2 cups shredded Gruyere or Jarlsberg cheese

  1. In a Dutch oven, or a large saucepan, heat the butter, saute the shallot for 2 to 3 minutes, until softened.
  2. Add the flour and cook stirring with a whisk for 2 to 3 minutes.
  3. Add the chicken broth and whisk until the mixture comes to a boil.
  4. Add any accumulated juices from the chicken.
  5. Add the heavy cream and remove from the heat. Add the cheese, if the sauce is really thick, add more broth or cream. Taste for seasoning and add salt or pepper.
  6. Add the chicken back into the sauce and spread on top of the spinach.
  7. Sprinkle with the remaining cheese. At this point, you can cool, cover, and refrigerate for up to 2 days—this also freezes well for about 2 months.

Lamb Stuffed Summer Squash

Serves 4 to 6
 
For the Squash

1 pound assorted summer squash, stem ends removed, and cut in half lengthwise
Salt and pepper

  1. Arrange the squash in steamer and steam for 4 to 5 minutes until just tender. (You can also microwave the squash for 2 to 3 minutes)
  2. When cool enough to handle using a grapefruit spoon, remove the flesh, leaving a 1/2-inch around the outside. Chop the flesh and arrange the squash in a 13-by-9-inch baking dish.

For the Filling and Assembly

2 tablespoons extra virgin olive oil
Summer squash flesh (see above)
½ cup finely chopped red torpedo onion, using the white and tender green parts
1 pound ground lamb
1 teaspoon Zatar seasoning (see note)
1 cup crumbled feta cheese

  1. Preheat the oven to 350 degrees.
  2. In a skillet, heat the oil, add the squash flesh and onion, sauteing until the onion is translucent.
  3. Add the lamb and zaatar and saute until the lamb is no longer pink. Drain off any fat from the pan.
  4. Re-stuff the squash with lamb mixture, top with feta, and bake for 20 to 25 minutes until the cheese is melted, and the squash is heated through.

Cook’s Note: Zatar seasoning is a combination of the following:  dried oregano, thyme, and/or marjoram, with sumac and toasted sesame seeds.

Skillet Summer Squash and Tomatoes with Feta

Serves 6
 
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1/2 cup thinly sliced torpedo onions
4 cups finely diced summer squash
2 cups chopped cherry tomatoes
1/2 cup red wine
1/2 cup finely chopped Italian parsley
1/2 cup finely chopped mint
Salt and pepper
1 cup crumbled feta cheese

  1. In a large skillet, heat the oil, add the garlic and onions and saute 2 to 3 minutes until the onions are softened.
  2. Add the summer squash and saute for about 4 minutes, until they begin to color.
  3. Add the tomatoes, red wine, parsley, and mint. Simmer for 20 to 25 minutes, stirring occasionally.
  4. Season with salt and pepper, garnish with the feta and serve.

Cook’s Note: This is a great dish served with any grilled meats, poultry, or seafood, it can be made ahead, and served warm, or at room temperature.

Steak and Potato Salad with Horseradish Dressing

Serves 4 to 6
 
Creamy Horseradish Dressing

2/3 cup vegetable oil
1/2 cup sour cream
1/4 cup red wine vinegar
1/4 cup prepared horseradish
2 teaspoons Worcestershire sauce
2 teaspoons sweet paprika

  1. In a bowl, whisk together the ingredients, taste for seasoning and adjust using salt and pepper.

Salad

1 pound Masquerade potatoes
1/4 cup finely chopped red torpedo onion
1 bunch lettuce, washed, spun dry, and chopped
One 1-pound flank steak, trimmed of any fat, grilled, or broiled cooked medium -rare cooled, and sliced against the grain into 1/2-inch-thick slices (about 4 cups meat)

  1. To make the salad, cook the potatoes in a large pot of boiling salted water to cover until just tender, about 25 minutes. Drain, let cool a bit, and refrigerate until cold.
  2. Cut the potatoes into bite-size pieces, and transfer to a large salad bowl.
  3. Add the onion and about 3 tablespoons of the dressing, stirring to blend
  4. In a large salad bowl, toss the greens with some of the dressing, adding more dressing if needed.
  5. Spread the potatoes salad over the greens mixture, top with the steak, and serve any additional dressing on the side.

Warm Potato Salad with Kielbasa

Serves 4 to 6
 
1 tablespoon olive oil
1/2 pound kielbasa, cut into 1/2-inch chunks
1/2 cup chopped red torpedo onions
2 tablespoons light brown sugar
2 tablespoons Dijon mustard
1/4 cup red wine vinegar
1/2 cup chicken broth
1 pound masquerade potatoes
1 teaspoon salt
1 1/2 teaspoons freshly ground black pepper
1/2 cup chopped fresh parsley for garnish

  1. In a medium-size skillet over medium heat, heat the olive oil, then cook the kielbasa until it renders some fat and begins to turn brown.
  2. Add the onions and cook, stirring, until translucent, 4 to 5 minutes.
  3. Stir in the brown sugar and mustard and bring to a boil, 30 to 45 seconds.
  4. Stir in the vinegar and bring return back to a boil.
  5. Stir in the broth, return to a boil, reduce the heat to medium-low, and simmer for 5 minutes.
  6. Cook the potatoes in a large pot of boiling salted water to cover until just tender, about 25 minutes. Drain and, using, an oven mitt to hold the potatoes, cut them into bite-size pieces, transferring them to a large salad bowl. Sprinkle with the salt and pepper.
  7. Pour over the hot dressing over the warm potatoes, stirring gently to coat. Taste for salt and pepper and add more if necessary. Garnish with the parsley and serve warm or at room temperature.

Bistro Carrot Salad

Serves 4 to 6
 
1 pound Nantes carrots, coarsely shredded
1/2 cup finely chopped torpedo onions, using the red 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

  1. In a bowl, combine the carrots, scallions, and tangerines.
  2. In a small bowl, combine the vinegar, sugar, mustard, and oil. Season with salt and pepper.
  3. 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.

Salad with Blue Cheese Dressing

Serves 2 to 4
 
One bunch lettuce, washed, spun dry and chopped
1 torpedo onion, thinly sliced
1 cup mayonnaise
1/4 cup sour cream
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce
1/2 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1 1/4 cups crumbled blue cheese

  1. Arrange the lettuce and onions on salad plates.
  2. In a bowl, whisk together the mayonnaise, sour crema, vinegar, lemon juice Worcestershire, Dijon, pepper, and blue cheese. Season with salt and pepper if needed. Drizzle over the salads.
  3. Any leftover dressing can be covered and refrigerated for up to 1 week. Use as a dip for chips/veggies, or as a topping for potatoes.

Savory Aprium Tart

Serves 4 to 6
This recipes works with other stone fruits, nectarines and plums are a favorite at my house.
 
One sheet frozen puff pastry, defrosted
3 tablespoons unsalted butter
1 cup thinly sliced red torpedo onions, using the red and tender green parts
2 teaspoon fresh thyme leaves, chopped
One 5.5-ounce container Boursin cheese, softened
4 apriums, halved, pitted, and thinly sliced
Apricot jam

  1. Preheat the oven to 400 degrees. Put the puff pastry on a baking sheet lined with foil, parchment, or silicone. Prick the pastry all over with the tines of a fork.
  2. Bake for 5 minutes. Cool.
  3. In a skillet, melt the butter, and saute the onions and thyme until they are translucent.
  4. When the pastry is cooled, spread with the cheese. Spread the cooled onions over the cheese, then arrange the apriums in a decorative pattern over the onions.
  5. Brush the apriums with the jam and bake again for 20 minutes, until the crust is golden, and the jam is bubbling.
  6. Let the pastry rest for 10 minutes, then cut into wedges or squares. The tart is best served at room temperature.

Aprium Cobbler

Serves 4
This cobbler recipes works for any stone fruit that you would like to use, peaches, plums, nectarines, etc.
 
For the Cobbler Topping

2 tablespoons raw sugar
2 teaspoons finely grated tangerine zest
1 cup all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
5 Tablespoons cold unsalted butter, cut into 5 pieces
1/3 cup finely ground cornmeal
1/2 cup buttermilk
1 teaspoon vanilla paste or extract

  1. In a small bowl, mix together the raw sugar and zest.  Set aside.
  2. In a food processor or with a pastry blender, combine the flour, sugar, baking powder, salt, butter, and cornmeal. Pulse on and off till the mixture resembles small peas. Transfer to a bowl and stir in the buttermilk until the mixture begins to form soft clumps. Cover and refrigerate

For the filling

2 tablespoons unsalted butter
1/2 cup granulated sugar
1 tablespoons cornstarch
1/2 teaspoon ground nutmeg
Pinch salt
1/4 cup fresh tangerine juice
1 pound apriums, halved, pitted, and cut into 1/2-inch-thick slices
Preheat the oven to 375 degrees.

  1. Melt the butter in a 10-inch nonreactive, ovenproof skillet (8- to 10-cup capacity) over medium-low heat. Add the sugar, cornstarch, nutmeg, and salt and cook, stirring, until the sugar begins to melt, about 2 minutes. Whisking constantly, add the juice and bring to a boil.
  2. Add the apriums and cook, stirring gently, until just barely tender, about 3 minutes. Remove from the heat.
  3. Using a 3-tablespoon scoop or a soup spoon, drop the topping in about 8 mounds onto the filling, leaving space between them. Distribute the tangerine-sugar evenly over the biscuits.
  4. Bake until the filling is bubbling, and a toothpick inserted in a biscuit comes out clean, 25 to 30 minutes. Let sit for about 5 minutes to allow the filling to settle and thicken before serving with vanilla ice cream or unsweetened whipped cream.

Thai Guava Salad

Serves 4
 
1 Thai guava, shredded
1 firm mango, peeled and shredded
2 Nantes carrots, scraped and shredded
2 red torpedo onions using the red part only
3 tablespoons fish sauce
1 tablespoon honey
2 tablespoons lime juice
1 Thai red chili, seeded and finely chopped
1/4 tsp ginger, peeled and grated
1 clove garlic, minced
1/3 cup vegetable oil
2 tablespoons finely chopped cilantro for garnish
2 tablespoons finely chopped mint for garnish

  1. In a salad bowl, combine the guava, mano and carrots. Add the onion and toss together.
  2. In a medium bowl whisk together the fish sauce, honey, lime juice, canola oil, ginger, garlic, Thai chili pepper, and lime rind. Then whisk in the oil.
  3. Pour the salad dressing over the salad, toss the salad and garnish with chopped cilantro and mint.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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Farmers’ Market Box May 26th, 2022

Farmers Market Box Image

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

Layered Spring Salad with Blood Orange Chipotle Ranch

Serves 6 to 8
 
One head romaine, washed, spun dry and chopped
2 cups sliced cucumbers
2 cups beets, cut into julienne
2 cups thinly sliced orange carrots
2 cups thinly sliced spring onions, using the white part only
2 cups thinly sliced Romanesco squash
2 cups mayonnaise (low fat OK)
1/2 cup sour cream or Greek Style yogurt
2 tablespoons honey
3 chipotle chili peppers in adobo sauce, minced
1 teaspoon adobo sauce
3 tablespoons blood orange juice
Grated zest of one orange
½ teaspoon ground cumin
1 teaspoon dried oregano
1/4 cup chopped fresh cilantro
Salt and pepper

  1. Layer the vegetables in the order given, in a large salad bowl.
  2. In a small mixing bowl, whisk together the remaining ingredients. Season with salt and pepper.
  3. Pour the dressing over the salad, cover and refrigerate for at least 4 hours, or overnight.
  4. When ready to serve, toss the salad, and serve.

Cucumber Panzanella Salad

Serves 6
 
1 pound cucumbers, scrubbed, seeded, and finely diced (about 4 cups)
4 cups diced stale bread
2 spring onions, finely chopped using the white and tender green parts
2 cups scrubbed, seeded finely diced summer squash, ends trimmed
1/2 cup pitted, chopped Kalamata olives
1 cup crumbled Feta
1/2 cup red wine vinegar
2 garlic cloves, minced
1 teaspoon sugar
1/4 cup chopped basil, oregano, dill, or Italian parsley
2/3 cup extra virgin olive oil

  1. In a large salad bowl, combine the cumbers, bread, onions squash, olives, and Feta.
  2. In a small bowl, whisk together the vinegar, garlic, sugar, herb of choice and olive oil.
  3. Pour over the salad, toss to coat, and let sit at room temperature for at least 2 hours before serving at room temperature.

Beet and Blood Orange Salad

Serves 4
 
1 bunch red beets, tops removed, and scrubbed
One bunch arugula, washed, spun dry
1 cup finely chopped spring onion, using the white part only
4 blood oranges, peel and pith removed, and segmented
1/4 cup balsamic vinegar
1/4 cup blood orange juice
1/2 cup extra virgin olive oil
Salt and pepper

  1. Preheat the oven to 400 degrees and place the beets on a baking sheet. Bake for 30 to 45 minutes until tender. (They will show no resistance when pierced with the end of a sharp paring knife)
  2. Remove the beets from the oven, allow to cool, and peel the beets. Cut into 1/2-inch dice, or slice 1/2-inch thick.
  3. Put the arugula in a salad bowl.
  4. In a bowl, combine the beets and spring onion.
  5. In another bowl, whisk together the vinegar, orange juice, and oil. Season with salt and pepper.
  6. Pour some of the dressing over the beets and toss to coat.
  7. Toss the arugula with some of the dressing and plate the arugula.
  8. Tops with the beets and arrange some of the blood oranges on the plate. Drizzle with the rest of the dressing and serve.

Save the Greens

Serves 4
 
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 saute pan, heat the oil, saute the garlic until it is softened, but not browned.
  2. Add the greens and saute until wilted.
  3. Season with salt and pepper and serve warm or at room temperature.

Red Beet Chocolate Cake

Makes 2 9-inch layers, or 24 cupcakes
 
2 medium beets, trimmed
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. salt
1-3/4 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla paste or vanilla extract
1 1/4 cup hot water
1 teaspoon espresso powder
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. kosher salt

  1. Preheat the oven to 375°F. Place the beets on a baking sheet and cover with aluminum foil. Roast the beets for 45 to 60 minutes, until the sharp tip of a paring knife inserted into the beets goes in easily. When the beets are cool enough to handle, peel them and puree in a food processor or blender. You will need 3/4 cup of beets.
  2. Reduce the oven temperature to 350°F. Coat the inside of two 9-inch round cake pans with non-stick cooking spray, or line muffin tins with paper liners.
  3. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  4. In an electric mixer, cream together the butter and sugar until fluffy.
  5. Beat in the eggs, one at a time. Mix in the grated beets and the vanilla.
  6. Dissolve the espresso powder in the water.
  7. Slowly add half of the flour mixture, add the water and the remaining flour mixture, and mix until smooth, about 2 minutes. Divide the batter evenly between the prepared pans, smoothing the tops.
  8. Bake the cakes, rotating halfway through baking, until a toothpick inserted in the center of the cakes comes out clean, about 25 minutes, or 15 to 20 minutes for cupcakes. Cool the cakes in their pans on a rack for 10 minutes and then turn them out onto racks. Let the cakes cool completely.

For the Frosting
 
1/2 cup unsalted butter, softened
One 8-ounce package cream cheese, softened
1/4 cup cocoa powder
4 to 5 cups confectioners’ sugar
1 teaspoon espresso powder
1 teaspoon vanilla paste or vanilla extract
Milk or water to thin the frosting

  1. In the bowl of an electric mixer, cream together the butter and cream cheese until smooth. Add the cocoa powder, sugar, and espresso powder. Beat until smooth. 
  2. Beat in the vanilla and some of the milk or water to thin to a spreading consistency. 
  3. Place one of the cakes on a cake plate and spread frosting evenly over the top. Top with the second cake and spread a generous 1/2 cup frosting over it. Frost the sides with the remaining frosting. 
  4. If you are frosting cupcakes, using a large star tip and a pastry bag to pipe a nice star onto the top of the cupcakes. 

Glazed Carrots with Goat Cheese and Honey

Serves 4

1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 bunch carrots peeled, and quartered, and cut into 1-inch lengths
3 garlic cloves crushed
1 thyme sprigs
1 rosemary sprig
1 bay leaves
1/8 teaspoon cumin seeds
1 tablespoons honey
1 tablespoons apple cider vinegar
1 cup chicken stock 
Salt and pepper
1/2 cup Italian parsley
2 tablespoons tarragon
1 garlic clove
1 teaspoon finely grated lemon zest
1/4 cup extra-virgin olive oil
6 ounces goat cheese, crumbled
Fleur de sel

  1. In a large skillet, heat the oil and butter, add the carrots, garlic, thyme, rosemary, bay leaves, and cumin, saute for 3 to 4 minutes until the mixture is fragrant.
  2. Add the honey, vinegar, and chicken broth, and bring to a boil. Simmer until most of the liquid evaporates and the carrots are crisp/tender, about 10 minutes. Season with salt and pepper.
  3. While the carrots are braising, in a food processor, combine the parsley, tarragon, garlic, lemon zest and oil. It will form a paste.
  4. Put the goat cheese into a bowl and combine with the parsley mixture. To serve, put the carrots into a serving bowl, and sprinkle with the goat cheese mixture and fleur sel.

Summer Squash Casserole

Serves 6

2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup chopped spring onion
6 cups Romanesco squash cut into 1 inch dice
One bunch rainbow chard, tough stems removed, cut into 1/2-inch ribbons
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
3 tablespoons all-purpose flour
2 cups whole or 2% milk
Two 3.5-ounce packages Boursin cheese, crumbled

  1. Preheat the oven to 350°F coat a 13 x 9-inch baking dish with nonstick cooking spray.
  2. In a 12-inch skillet, over medium heat melts the butter and oil together, add the onion and cook, stirring, until softened, about 3 minutes.
  3. Add the squash and cook another 3 minutes, stirring a few times. Stir in the chard, salt, pepper, and nutmeg and cook, stirring, until the mixture begins to lose some of its moisture, about 5 minutes.
  4. Add the flour, stir the flour into the squash mixture, and cook until absorbed, another 2 minutes.
  5. Add the milk and Boursin and stir until the mixture comes to a boil and the cheese has melted.
  6. Transfer to the prepared dish.
  7. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 2 days. Bring to room temperature before continuing.
  8. Bake the casserole until the top is golden brown, about 30 minutes. Let rest 5 to 10 minutes before serving.

Pasta alla Nerano

Serves 4

If you watched the Stanley Tucci CNN series on Italy, this was what he called life changing pasta; I wouldn’t go that far, but it’s pretty darned delicious. 
 
1/2 inch extra virgin olive oil (see note below)
1 garlic clove, sliced
2 cups thinly sliced Romanesco squash (2 medium or 4 small)
1/2 cup grated Parmigiano Reggiano (the show used aged Provolone, which can be hard to find)
3 tablespoons unsalted butter
1/4 cup finely chopped basil
6 nests tagliatelle or 1/2-pound fettuccine cooked al dente, saving a bit of hot pasta water
salt and pepper

  1. In a large skillet, heat 1/2-inch of extra virgin olive oil, add the garlic, and cook until the garlic is translucent, remove from the pan, add the squash, and fry until the squash is browned on both sides. You may have to do this in batches, remove the browned squash to a pasta bowl, and continue to cook until all the squash is fried.
  2. Add 1/4 cup of cheese, the butter, and basil to the pasta bowl with the squash.
  3. Add the hot pasta to the bowl, and toss to coat, adding some of the pasta water to make a creamy sauce. Season with salt and pepper and serve garnished with the remaining cheese.

Roasted Smashed Purple Majesty Potatoes

Serves 4 to 6
 
1 pound purple majesty potatoes, scrubbed
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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve hot.

Cold Sesame Noodle Salad with Sugar Snap Peas

Serves 6
 
1/2 pound linguine, cooked in boiling salted water 3 minutes short of al dente and drained
2 tablespoons toasted sesame oil
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon peeled and grated fresh ginger
2 tablespoons soy sauce
2 teaspoons white miso
2 tablespoons rice vinegar
1 teaspoon brown sugar
1 cup sugar snap peas, strings removed, cut on the diagonal lengthwise
2 spring onions (white and tender green parts), thinly sliced on the diagonal
4 medium-size carrots, cut into matchsticks (about 2 cups)
2 tablespoons sesame seeds

  1. Drain the pasta and set aside.
  2. In a blender or food processor, process together the sesame oil, 1tablespoon of vegetable oil, garlic, ginger, soy sauce, butter, vinegar, and brown sugar until smooth. Taste for soy sauce and sugar.
  3. In a skillet heat the remaining oil, and saute the peas and carrots, until just wilted. Cool
  4. Add the peas, carrots, onions and 1 tablespoon of the sesame seeds to the linguine. Pour over half of the dressing over the salad and toss to coat.
  5. Do-Ahead: At this point, cover and refrigerate the salad and remaining dressing for at least 6 hours and up to 24 hours.
  6. One hour before serving, remove the salad from the refrigerator and toss with more dressing if needed. Garnish with the remaining 1 tablespoon of sesame seeds.

Rainbow Chard Frittata

Serves 4 to 6
 
3 tablespoons extra virgin olive oil
1 garlic clove, minced
1 leek, thinly sliced using the white and tender green parts
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
8 large eggs
2 tablespoons water
Salt and pepper
6 ounces crumbled goat cheese

  1. Preheat the oven to 350 degrees.
  2. In a large oven-proof skillet, heat the oil, swirl the garlic in the pan till fragrant, about 30 seconds.
  3. Add the leek, and saute until the leek is wilted, about 3 minutes.
  4. Add the chard, season with salt and pepper, and toss in the flavored oil, until wilted.
  5. In a mixing bowl, whisk together the eggs, water, salt, and pepper.
  6. Pour over the chard mixture, making sure that the mixture is combined.
  7. Crumble the cheese over the top and bake for 8 to 10 minutes until the eggs are set.
  8. Allow to rest for 5 minutes before cutting into wedges. The frittata can be served hot or at room temperature.
  9. Cook’s note:  You can vary the cheeses here, or leave out the cheese, although fresh mozzarella is a nice choice, as well as Monterey Jack, or feta.

Prosciutto Wrapped Peach Bruschetta

Serves 4 to 6

For the Bruschetta
One baguette sliced into1/2-inch pieces
1/2 cup extra virgin olive oil

  1. Preheat the oven to 400 degrees, line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet.
  2. Brush the baguette slices with oil and bake for 10 minutes until the slices begin to turn golden brown.
  3. Remove from the oven and allow to cool.
  4. The crostini can be stored at room temperature for 2 days, or frozen for one month.

For the Peaches
2 peaches, pitted, and cut into wedges
1/4 pound thinly sliced Prosciutto di Parma
Olive oil
4 ounces soft cheese such as goat cheese or robiola
Aged balsamic vinegar

  1. Preheat the broiler for 10 minutes. Line a baking sheet with aluminum foil.
  2. Wrap 1/2 slice of prosciutto around each peach wedge, securing with a toothpick.
  3. Brush each side of the prosciutto with some oil, and broil the peaches on one side, until they are crisp turn and broil the other side. You will probably only need 2 minutes on each side. 
  4. Spread some of the cheese on the toasted bread, top with a peach wedge, and drizzle with balsamic vinegar.

The Best Stone Fruit Cake on the Planet

Makes one 9-inch cake
This cake is one of the most requested recipes from the New York Times—they call it a torte. I have made it with all manner of stone fruits, this week use your peaches of cherries. The recipe is forgiving and turns out a delicious cake every time.
 
¾ cup sugar
½ cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt
2 eggs
6 to 8 stone fruits, cut in half and pitted
Granulated sugar

  1. Preheat oven to 350 degrees coat the inside of a 9-inch springform pan with non-stick cooking spray.
  2. In the bowl of an electric mixer, cream the sugar and butter. Add the flour, baking powder, salt and eggs and beat well.
  3. Spoon the batter into the prepared pan.
  4. Arrange the fruit halves skin side up on top of the batter. Sprinkle lightly with sugar.
  5. Bake 45 to 55 minutes, or up to 1 hour, depending on your oven.
  6. Remove and cool completely before serving.

Duck Breast with Cherry Sauce

Serves 4
 
2 duck breasts, about 1 pound each
Salt
1/4 cup turbinado or raw sugar
1/2 cup red wine vinegar
1/2 cup red wine
1 cup chicken broth
1 tablespoon grated fresh ginger
 Pinch of cayenne
 Kosher salt
2 tablespoons butter
1/2 pound ripe cherries, pitted and left whole
2 teaspoons granulated sugar
1 tablespoon kirsch or Cognac

  1. Trim excess fat from duck breasts, leaving a 1/4-inch layer covering the breast.
  2. With a sharp knife, lightly score fat cover diagonally in two directions, taking care not to cut too deeply and expose meat. Turn breasts over and remove the thin tenderloins from underside. Trim away any veiny or ragged bits. Season generously on both sides with salt.
  3. Put turbinado sugar and red wine vinegar in a saucepan and simmer over medium-high heat for 2 minutes, until syrupy.
  4. Add red wine and chicken broth and simmer until the sauce coats spoon, about 5 minutes.
  5. Stir in the ginger, cayenne and 1/2 teaspoon salt. Set aside. You should have about 1 cup sauce. (Sauce may be made a day or two in advance, if desired.)
  6. Place a wide cast-iron pan over medium high heat. When pan is hot, place duck breasts side by side, skin side down. Let sizzle gently for about 7 minutes, until skin is crisp and golden, turning down heat as necessary to keep from getting too dark. Turn breasts over and cook 5 to 7 minutes more. (Alternatively, finish cooking breasts in a 400-degree oven.) Check temperature with an instant-read thermometer; internal temperature should be a bit less than 125 degrees. Remove breasts and let rest on a warm platter covered, for 8 to 10 minutes.
  7. To finish sauce, put butter in a saucepan over medium high heat. Add cherries and granulated sugar and cook for a minute or two, stirring, until cherries are heated through and beginning to get juicy. Add kirsch and cook 1 minute more, then add previously prepared sauce and bring to a simmer.
  8. Thinly slice duck breasts at an angle and arrange slices on a platter. Spoon some of the sauce and cherries over meat and pass remaining sauce at table.

Cherry Amaretto French Toast

Serves 6 to 8
 
4 cups pitted sweet cherries
1/4 cup sugar
2 tablespoons cornstarch
2 tablespoons Amaretto di Saronno or 1/4 teaspoon almond extract
Two 8-ounce containers mascarpone
2 tablespoons Amaretto di Saronno
2 tablespoons sugar
8 large eggs
1 1/2 cups heavy cream
1/2 cups sugar
2 tablespoons Amaretto di Saronno
1 teaspoon ground cinnamon
One 8-ounce loaf Brioche, egg bread like Challah or Hawaiian Sweet bread sliced
1/2 cup sliced almonds for garnish
1/4 cup unsalted butter
cinnamon sugar for garnish

  1. Coat the inside of a 13-by-9-inch baking dish with nonstick cooking spray.
  2. In a bowl, combine the cherries, sugar, cornstarch, and Amaretto. Pour into the prepared pan.
  3. In another bowl stir together the mascarpone, Amaretto, and sugar.
  4. Spread over the cherries in the pan.
  5. In another bowl, whisk together the eggs, heavy cream, sugar, and cinnamon.
  6. Dip the brioche into the egg mixture and lay over the mascarpone in the pan.
  7. I was able to do 2 layers. Pour any remaining egg mixture over the bread evenly. Sprinkle with the almonds, brush with the butter, and sprinkle with cinnamon sugar. Cover and refrigerate at least 8 hours, or up to 36 hours.
  8. Remove the casserole dish from the refrigerator 30 minutes before baking.
  9. Preheat the oven to 350 degrees, and bake for 45 minutes, until the casserole is bubbling, and the top is browned. Allow to rest for 10 minutes, then cut into squares and serve.

Cherry Clafoutis

Serves 6
 
3 cups pitted cherries
3 large eggs
1/3 cup sugar
1/3 cup all-purpose flour
Pinch freshly grated nutmeg
1 tsp. vanilla paste or extract
1/4 cup heavy cream
1/2 cup whole milk
3 Tbs. unsalted butter, melted
1/4 cup sliced almonds

  1. Heat the oven to 350°F. coat a 9-inch cake or pie pan with nonstick cooking spray.
  2. Put the cherries in the prepared cake pan.
  3. In a large bowl, whisk the eggs and sugar until lightly frothy and the sugar is dissolved.
  4. Sprinkle the flour and nutmeg and add the vanilla. Whisk until smooth. Gradually add the cream and milk, whisking just until smooth, adding the butter.
  5. Pour the batter over the fruit, sprinkle the almonds on top and bake until evenly puffed and brown about 40 minutes. Serve warm.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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Farmers’ Market Box May 19th, 2022

Farmers Market Box Image

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

Pickled Torpedo Onions

Makes about 4 cups
These are a great garnish for tacos, burgers, sandwiches, and salads.
 
1 bunch torpedo red onions, root end trimmed, and sliced 1/4-inch thick using the red and tender green parts
3/4 cup red wine vinegar
1/2 cup sugar
1/2 cup vegetable oil
Pinch of red pepper flakes
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

  1. Combine all the ingredients in a glass bowl and stir to combine. Refrigerate for at least 4 hours, or up to 24 hours.
  2. Drain the marinade and refrigerate for up to 5 days.

Stuffed Summer Squash

Serves 6
 
1 pound summer squash, scrubbed, ends removed, and cut in half lengthwise
2 tablespoons unsalted butter
1/4 cup chopped torpedo onions
1 garlic clove, minced
1 tablespoon all-purpose flour
1/4 cup chicken or vegetable broth
1/4 cup milk
Pinch grated nutmeg
Salt and freshly ground black pepper
2 tablespoons finely chopped Italian parsley
1/2 cup shredded Gruyere cheese
1/4 cup grated Parmigiano Reggiano

  1. Steam the squash for 4 minutes, until the interior is softened. You can also microwave them on high power for about 2 to 3 minutes.
  2. Using a grapefruit spoon, remove the interior of the squash leaving 1/2-inch shell. Chop the flesh. Preheat the oven to 350 degrees.
  3. In a skillet, heat the butter, add the onion and garlic and saute for 2 to 3 minutes to soften the scallion. Add the flesh and saute another 3 minutes.
  4. Add the flour and cook 1 minute. Gradually add the broth and milk, bringing to a boil. Season with nutmeg, salt, and pepper. Remove from the heat, fold in the parsley and Gruyere.
  5. Re-stuff the squash with the mixture and sprinkle each squash with some of the Parmigiano.
  6. Do-Ahead:  The squash can be refrigerated overnight, bring to room temperature before baking.
  7. Roast the squash for 15 to 20 minutes, until the filling is bubbling, and the cheese is golden brown.
  8. Serve warm.

Summer Squash Rice Gratin

Serves 6
 
3 tablespoons unsalted butter
1/2 cup finely chopped red torpedo onion
2 cloves garlic, minced
4 cups shredded summer squash
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 shakes of Tabasco sauce
2 tablespoons all-purpose flour
1 cup chicken broth
1 1/2 cups heavy cream
3/4 cup long-grain rice
3/4 cup freshly grated Parmigiano Reggiano cheese

  1. In a large skillet over medium heat, melt the butter, then add the onion and garlic and cook, stirring, until softened, 2 to 3 minutes. Add the squash and cook until it is no longer giving off moisture, 4 to 6 minutes. Season with the salt, pepper, and Tabasco.
  2. Sprinkle with the flour and cook, stirring, for 2 minutes. Gradually stir in the broth and heavy cream, stirring until the mixture is smooth and the mixture comes to a boil.
  3. Do-Ahead: At this point, you can let cool, cover, and refrigerate for 2 days. Let come to room temperature before continuing.
  4. Preheat the oven to 400°F F. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
  5. Stir the rice into the squash mixture, pour into the prepared dish, and sprinkle with the cheese. Bake until the rice is tender, and the cheese is golden, 25 to 35 minutes. Let rest for 5 to 10 minutes before serving.
  6. Cook’s Note:  If you would like the rice can be made in individual ramekins or muffin tins, then tipped out onto the plate when served.

Kale Caesar

Serves 4
A make ahead salad; store in the fridge for at least 20 minutes, or up to 6 hours.
 
1 bunch kale, tough stems removed, cut into 1-inch pieces
1/4 cup mayonnaise
1/4 cup Greek Style yogurt
2 tablespoons lemon juice
1 tablespoon Worcestershire
1 teaspoon Dijon mustard
1 garlic clove
1/2 cup grated Parmigiano Reggiano
1 teaspoon grated lemon zest
Salt and pepper
2 cups garlic croutons, homemade or store bought

  1. Fill a large bowl with warm water and soak the kale in the water to soften. Drain and spin dry in a salad spinner.
  2. In a blender or food processor, combine the mayonnaise, yogurt, lemon juice, Worcestershire, mustard, garlic, 1/4 cup Parmigiano and zest. Puree until smooth. Season with salt and pepper.
  3. Dress the kale leaves with some of the dressing and toss to coat. Refrigerate the salad for at least 20 minutes, or up to 6 hours. Toss in the remaining Parmigiano and the croutons and serve.

Tuscan Minestrone

Serves 6

3 tablespoons extra virgin olive oil plus more for garnish
1/2 cup finely chopped red torpedo onions
1 teaspoon dried sage or thyme
2 cups chopped purple haze carrots
2 cups chopped summer squash
1 bunch black kale, tough stems removed, and chopped
Rind from Parmigiano Reggiano, chopped (optional)
8 cups chicken or vegetable broth
1 cup orzo or small pasta like ditali
Salt and pepper

  1. In a Dutch oven, heat the oil add the onions and sage, and saute for 2 to 3 minutes until the onions are softened.
  2. Add the carrots, squash, and kale, tossing to coat with the oil.
  3. Add the Parmigiano rinds if using, and the broth.
  4. Cover and simmer for 30 to 45 minutes until the kale is tender.
  5. Add the pasta, and simmer, uncovered for 6 to 8 minutes until the pasta is al dente.
  6. Season with salt and pepper, serve drizzled with extra virgin olive oil.

Santina Potato Salad

Serves 4 to 6
 
One pound Santina potatoes, scrubbed
1/2 cup finely chopped red torpedo onion, using the red and tender green parts
2 ribs celery, finely chopped
1 teaspoon white vinegar
Salt and pepper
1/4 cup sour cream or Greek Style yogurt
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 to 2 tablespoons fresh lemon juice
Sweet paprika for garnish

  1. Put the potatoes into water to cover and bring to a boil. Simmer for 20 to 30 minutes until the potatoes are tender.
  2. Cool the potatoes completely and cut into bite sized pieces and put into a serving bowl.
  3. Add the onion, celery, vinegar, salt, and pepper. Toss to coat.
  4. In a small bowl, whisk together the sour cream, mayonnaise, mustard, and lemon juice.
  5. Pour over the potatoes in the serving bowl and toss to coat. The potato salad can be refrigerated for up to 8 hours. Re-toss before serving and garnish with paprika if desired.

Tangerine Chipotle Chicken Wings

Serves 4 to 6
 
2 tablespoons vegetable oil
1/2 cup finely chopped red onion
3 Chipotle chilies in adobo, finely chopped
1/3 cup tangerine juice
1 teaspoons grated tangerine zest
1/3 cup ketchup
1/3 cup chicken broth
3 pounds chicken wings or drummettes
3 tangerines, peeled and separated into segments, for garnish
1/4 cup finely chopped cilantro or Italian parsley for garnish

  1. In a saute pan, heat the oil, saute the onion and chipotle for 2 minutes. Stir in the tangerine juice, zest, ketchup, and broth. Simmer for 5 minutes. Remove from the heat, and cool.
  2. When the sauce is cooled, pour it into a large zip-lock bag, add the drummettes, seal the bag, and refrigerate for at least 4 hours or up to 24 hours.
  3. Preheat the oven to 350 degrees, transfer the wings, and sauce to a baking dish and bake for 35 to 45 minutes, turning once, basting with the sauce, until the wings are glazed and cooked through (165 degrees on an instant read thermometer) Serve the wings garnished with tangerine segments and chopped cilantro.

Slow Cooker Tangerine Pudding Cake

Serves 6
 
2 cups tangerine segments
4 large eggs, separated
grated zest of one tangerine
1/3 cup tangerine juice
4 tablespoons butter, softened
1 2/3 cups milk
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt

  1. Coat the insert of a 5 to 7-quart slow cooker with non-stick cooking spray. Spread the tangerine segments over the bottom of the slow cooker.
  2. In a large mixing bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter, and milk. In another bowl, stir together the sugar, flour and salt and add to egg yolk mixture beating until smooth and fold into the reserved egg whites. Transfer the batter to the prepared slow cooker, cover and cook on high for 2 ½ hours.

Pasta with English Pea Pesto

Serves 4 to 6
 
One pound fettucine cooked al dente, saving some of the hot pasta water
1 cup shelled English peas
1 garlic clove
1/4 cup packed basil leaves (or try mint)
1/4 cup pine nuts
1/4 cup grated Parmigiano Reggiano cheese, plus more for garnish
1 teaspoon grated lemon zest
1/3 cup extra virgin olive oil
Salt and pepper

  1. In a food processor or blender, combine the peas, garlic, basil, pinenuts, Parmigiano and lemon zest. Pulse on and off to break up the nuts and garlic.
  2. With the machine running, slowly pour in the olive oil until it forms a paste. Season with salt and pepper, toss with the hot pasta, adding more hot pasta water to make a creamy sauce.
  3. Serve the pasta garnished with additional Parmigiano Reggiano cheese.

Sauteed English Peas with Pancetta

Serves 2 to 4
 
2 tablespoons extra virgin olive oil
One 1/4 inch slice pancetta, diced
1/2 cup finely chopped red torpedo onion, using the red part only
1/2 pound English peas, shelled
1/4 cup vegetable or chicken broth
Salt and pepper

  1. In a skillet, heat the oil, saute the pancetta until crispy, and the fat is rendered.
  2. Add the onions and saute another 2 to 3 minutes until the onion is softened.
  3. Add the peas, and broth, and simmer for 5 to 10 minutes, adding more broth if the liquid evaporates.
  4. When the peas are tender, season with salt and pepper, and serve.

 Stuffed Santina Potatoes with Mustard Greens

Serves 4 to 6
 
One pound Santina potatoes, scrubbed, cut in half
1/2 cup extra virgin olive oil
Salt and pepper
6 strips of bacon, cut into 1/2-inch dice
2 garlic cloves, minced
1 bunch mustard greens, tough stems removed, and finely chopped
Salt and pepper
1 cup shredded sharp cheddar cheese
Sour cream or Greek Style yogurt for garnish

  1. Preheat the oven to 425 degrees, line a baking sheet with silicone, aluminum foil or parchment.
  2. Toss the potatoes with the oil, salt and pepper and roast for 20 minutes. Using an oven mitt, press the potatoes down, to smash them.
  3. While the potatoes are roasting, fry the bacon until crispy. Add the garlic and saute 30 seconds until fragrant, add the mustard greens, and saute until wilted. Season with salt and pepper.
  4. Pile the greens onto the smashed potatoes, and sprinkle with the cheese. Roast another 12 to 15 minutes until the potatoes are crispy and the cheese is golden brown. Allow to rest for 5 minutes before serving.

Miso Maple Purple Haze Carrots

Serves 4
 
1/4 cup unsalted butter
2 tablespoons vegetable oil
1/4 cup maple syrup
1 to 2 tablespoons white miso
One bunch purple haze carrots trimmed, tops removed, and cut into 1-inch pieces
2 tablespoons chopped torpedo onions for garnish

  1. In a skillet, heat together the butter oil, syrup, and miso, whisking till smooth.
  2. Add the carrots and simmer for 10 minutes turning frequently to coat the carrots.
  3. When the carrots are tender, remove from the pan and serve garnished with some chopped torpedo onions.

Thai Guava Salad

Serves 4
 
One Thai Guava, peeled, and shredded
One mango, peeled and shredded
3 purple haze carrots, peeled and shredded
2 red torpedo onions, thinly sliced using the red part only
3 tablespoon fish sauce
1 tablespoon sugar
2 tablespoon lime juice
5 tablespoon vegetable oil
1/4 teaspoon peeled & grated fresh ginger
1 garlic clove, minced
1 Thai chili pepper finely chopped
One head butter lettuce for serving

  1. In a salad bowl, combine the guava, mango, carrots, and onions.
  2. In a mixing bowl, whisk together the fish sauce, sugar, lime juice, vegetable oil, ginger, garlic, and Thai chili.
  3. Season with salt and pour over the shredded vegetables. Toss to coat. Serve on a bed of butter lettuce.

Thai Guava Dip

Serves 2 to 4
 
1/2 pound Thai guavas, peeled and cut into wedges
1/4 cup sugar
1/4 cup salt
2 teaspoons dried Thai chili flakes

  1. Arrange the guavas on a serving platter.
  2. In a small bowl, stir together the sugar, salt, and Thai chili flakes. Serve the dip in the center of the guavas.

Avocado Toast

Serves 2 to 4
 
2 slices of toasted French Batard (Bread & Cie)
1 avocado, peeled and seeded
1/4 cup finely chopped torpedo red onion, using the red part only
Few drops Cholula or Tabasco
1 to 2 teaspoons olive oil
2 tablespoons finely chopped cilantro
Season with salt and pepper
Few slices of red radish 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 slices of red radish.

Roasted Vegetable Guacamole

Serves 6
This recipe came from the avocado growers in San Diego County for the Taste of the NFL when the Super Bowl was played here. If you are looking for a new twist on the original, this one is delicious.
 
1 cup frozen corn kernels, defrosted or fresh cut from the cob
1 jalapeño, cut in half and seeded
2 cloves garlic
1/2 cup coarsely chopped onion
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large fully ripened avocados, peeled and pitted
2 tablespoons fresh lime juice
2 tablespoons bottled tomatillo salsa (Frontera brand is nice)
1/4 cup chopped fresh cilantro
6 shakes of Tabasco sauce
Tortilla chips for dipping

  1. Preheat the oven to 400°F. Line a baking sheet with a silicone liner, parchment paper, or aluminum foil.
  2. In a small bowl, toss together the corn, jalapeño, garlic, onion, olive oil, salt, and pepper. Spread the mixture over the prepared baking sheet and roast until the vegetables are lightly browned, 15 to 20 minutes.
  3. Remove the roasted mixture from the oven and, when cool enough to handle, peel, and chop the jalapeño and squeeze the garlic from its skin.
  4. In a medium-size bowl, mash the avocados with the lime juice. Stir in the roasted mixture, then add the salsa, cilantro, and Tabasco, stirring until blended.
  5. Taste for seasoning, transfer to a serving bowl, and spritz the surface of the dip with water, press plastic wrap onto the dip. At this point, refrigerate for at least 4 hours to let the flavors develop and up to 12 hours.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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Farmers’ Market Box May 12th, 2022

Farmers Market Box Image

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

Swiss Chard Soba Soup

Serves 6
 
2 tablespoons olive oil
2 slices ginger, finely chopped
1 garlic clove, minced
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
2 cups chopped tomatoes, either fresh or canned
1 cup sliced mushrooms
4 cups chicken or vegetable broth
2 teaspoons soy sauce
1/2 teaspoon Chinese black vinegar
8 ounces cooked soba noodles
1/4 teaspoon sesame oil
2 tablespoons finely chopped spring onion using the white and tender green parts

  1. In a Dutch oven, heat the oil, add the ginger and garlic, and swirl in the pan for 30 seconds, till fragrant. Add the chard, and saute till wilted.
  2. Add the tomatoes, and mushrooms, sautéing until the mushroom liquid has evaporated.
  3. Add the broth, soy sauce, and vinegar. Simmer for 20 minutes, add the soba noodles, and simmer another 5 minutes to heat through. Taste for seasoning and adjust. Serve the soup garnished with sesame oil and spring onions.

Turnip and Potato Gratin

Serves 6
 
1 pound red potatoes, and sliced thinly on a mandoline
1 thinly sliced spring onion, using the white and tender green parts
1 bunch gold turnips, peeled, and thinly sliced on a mandoline
1 cup heavy cream
1 2/3 cup milk
1 1/2 teaspoon salt
4 shakes Tabasco
2 cups shredded Gruyere cheese
1/2 cup grated parmesan cheese

  1. Place the potatoes, onions, and turnips in a deep 12-inch skillet, add the cream, milk, salt, pepper, and Tabasco, bringing the mixture to a boil.  Simmer the mixture for 6 to 8 minutes, until just tender, they won’t be cooked through, and they should hold their shape.
  2. Coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
  3. Transfer half of the potatoes to the baking dish with some of the sauce, sprinkle with half of the Gruyere, cover with the remaining potatoes and sauce, and sprinkle with the remaining cheese.
  4. Preheat the oven to 375 degrees and bake the casserole covered with aluminum foil for 20 minutes, remove the foil and bake an additional 10 to 15 minutes, until the vegetables are tender, and the cheese is golden brown. Allow the casserole to rest for 10 to 15 minutes before serving.

Asian Pickled Vegetables

Makes about 1 quart
 
One bunch orange carrots, trimmed and cut into julienne
One bunch turnips, tops removed, and trimmed, cut into julienne
One bunch chiogga beets, tops removed, peeled, and cut into julienne
2 spring onions, thinly sliced into 1/2 moons using the white and tender green parts
1 cup unseasoned rice wine vinegar
1/2 cup sugar
1 tablespoon salt
Few drops of Sriracha (optional)
1/4 cup finely chopped cilantro or Italian parsley

  1. In a bowl, combine the ingredients, cover, and refrigerate overnight. Drain the marinade and refrigerate for up to 5 days. Serve on sandwiches, or with Asian main courses.

Beet Carpaccio with Buratta, Arugula, Tangerine Basil Vinaigrette

Serves 6
 
One bunch chiogga beets, tops trimmed, and scrubbed
One bunch arugula, cleaned, and spun dry
1 buratta (buratta is a fresh mozzarella with a creamy center—you can substitute fresh mozzarella if you can’t find buratta—it’s available at Specialty Produce and Mona Lisa)
2 tangerines, peeled and segmented
1/2 cup extra virgin olive oil
1/4 cup fresh tangerine juice
2 tablespoons sugar
2 tablespoons aged Balsamic vinegar
6 large leaves basil, finely sliced
Salt and pepper

  1. Preheat the oven to 400 degrees and place the beets on a baking sheet. Bake for 30 to 45 minutes until tender. (They will show no resistance when pierced with the end of a sharp paring knife)
  2. Remove the beets from the oven, allow to cool, and peel the beets.
  3. Arrange the arugula on salad plates. Thinly slice the beets and arrange over the arugula.
  4. Thinly slice the buratta and arrange 3 pieces over the beets.
  5. Arrange the tangerine segments around the outside of each plate.
  6. In a small bowl, whisk together the oil, juice, sugar, Balsamic vinegar, and basil. Taste for seasoning and adjust with salt and pepper and drizzle over the salad.

Kung Pao Style Cauliflower Stir Fry

Serves 4
 
For the Sauce

2 tablespoons Hoisin sauce
3 tablespoons or soy sauce
1 tablespoon Chinese black vinegar or distilled white vinegar
1 tablespoon Asian chile-garlic paste
1 teaspoon cornstarch
1 teaspoon Asian sesame oil

  1. In a small bowl, whisk together the ingredients, and set aside.

For the stir-fry
 
2 tablespoons vegetable oil
1 medium head cauliflower cut into 1-inch florets
1/4 cup water
2 carrots, cut into julienne
2 teaspoons minced fresh ginger
1/2 cup roasted peanuts
1 cup spring onion, thinly sliced using the white and tender green parts
Steamed rice, for serving (optional)

  1. In a large skillet, or wok, heat the oil, add the cauliflower and carrots, stir frying for 4 to 5 minutes until the vegetables are crisp/tender.
  2. Add the ginger and stir fry another 2 minutes.
  3. Add the sauce and cook until the sauce is thickened.
  4. Garnish with the onion and serve over steamed rice.

Roasted Cauliflower Tacos

Serves 4
 
1 head cauliflower, cut into florets
3 garlic cloves, finely grated
¼ cup grapeseed or vegetable oil
2 tsp. ground cumin
2 tsp. smoked paprika
12 flour or corn tortillas
Crumbled Cotija cheese, for garnish
Salsa, for garnish
Pickled Onions, for garnish

  1. Preheat the oven to 350 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
  2. In a bowl, combine the cauliflower, garlic, oil, cumin and paprika, tossing to coat.
  3. Spread the cauliflower onto the baking sheet, and roast for 12 to 15 minutes, until browned. Remove from the oven.
  4. Toast the tortillas, and spread some of the cauliflower onto the tortillas, garnish with cheese, salsa, and pickled onions.

Pickled Onions

Makes about 4 cups
These are a great garnish for tacos, burgers, sandwiches, and salads.
 
1 bunch spring onions, root end trimmed, and sliced 1/4-inch thick into half moons
3/4 cup red wine vinegar
1/2 cup sugar
1/2 cup vegetable oil
Pinch of red pepper flakes
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

  1. Combine all the ingredients in a glass bowl and stir to combine. Refrigerate for at least 4 hours, or up to 24 hours.
  2. Drain the marinade and refrigerate for up to 5 days.

Potatoes with Spring Onion Dressing

Serves 4 to 6
 
One pound red potatoes, scrubbed
2 cups sliced spring onions, using the white and tender green parts
1/4 cup packed basil
2 tablespoons Worcestershire sauce
1 cup mayonnaise
1/2 cup sour cream or Greek Style yogurt
Few drops tabasco
2 teaspoons lemon zest
2 tablespoons (or more) lemon juice
Salt and pepper
Chopped basil or Italian parsley for garnish

  1. Put the potatoes into water to cover and bring to a boil. Simmer for 20 to 25 minutes until tender.
  2. Cut the potatoes into bite sized pieces and put into a serving bowl.
  3. In a food processor, combine the remaining ingredients, and puree.
  4. Season with salt and pepper and pour over the warm potatoes. Serve garnished with chopped basil or Italian parsley.

Curried Root Vegetable Stew

Serves 4
 
2 tablespoons canola oil
2 spring onions, finely chopped
4 cloves garlic minced
1 tablespoon minced ginger
1 tablespoon ground turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon cayenne pepper or to taste
2 cups vegetable or chicken broth
1 15-ounce can coconut milk
3 medium carrots peeled and cut into 1-inch pieces
4 medium potatoes, peeled and cut into 1-inch pieces
2 medium turnips peeled and cubed
1 bunch rainbow chard, tough stems removed and coarsely chopped
Salt and freshly ground black pepper
Steamed basmati rice for serving
Finely chopped spring onion for garnish

  1. In a Dutch oven, heat the oil, and saute the onions, garlic, ginger, turmeric, cumin, coriander, and cayenne until the mixture is fragrant.
  2. Add the broth and coconut milk and stir to combine.
  3. Add the vegetables, and simmer, covered for 30 to 40 minutes until the root vegetables are tender.
  4. Season with salt and pepper and serve with steamed rice garnished with spring onions if desired.

Crostini with Balsamic Cherries

Serves 4 to 6
 
Balsamic Cherries
 
2 tablespoons unsalted butter
1/2 pound Brooks cherries, pitted and chopped
1/2 cup sugar
1/2 cup aged balsamic vinegar

  1. In a saucepan, melt the butter, add the cherries and sugar, and saute until the cherries begin to soften, about 3 minutes. Add the vinegar, and simmer for 2 minutes.
  2. Allow the mixture to cool, cover and refrigerate for up to 5 days.

Crostini and Assembly

Makes about 24 pieces
 
One baguette sliced into1/2-inch pieces
1/2 cup extra virgin olive oil
1/2 cup whole milk ricotta

  1. Preheat the oven to 400 degrees, line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet.
  2. Brush the baguette slices with oil and bake for 10 minutes until the slices begin to turn golden brown.
  3. Remove from the oven and allow to cool.
  4. The crostini can be stored at room temperature for 2 days, or frozen for one month.
  5. When ready to serve, spread the ricotta onto the crostini, and top with some of the cherries.

Cherry Amaretto French Toast

Serves 6 to 8
 
2 cups pitted sweet cherries
1/4 cup sugar
2 tablespoons cornstarch
2 tablespoons Amaretto di Saronno or 1/4 teaspoon almond extract
Two 8-ounce containers mascarpone
2 tablespoons Amaretto di Saronno
2 tablespoons sugar
8 large eggs
1 1/2 cups heavy cream
1/2 cups sugar
2 tablespoons Amaretto di Saronno
1 teaspoon ground cinnamon
One 8-ounce loaf Brioche, egg bread like Challah or Hawaiian Sweet bread sliced
1/2 cup sliced almonds for garnish
1/4 cup unsalted butter
cinnamon sugar for garnish

  1. Coat the inside of a 13-by-9-inch baking dish with nonstick cooking spray.
  2. In a bowl, combine the cherries, sugar, cornstarch, and Amaretto. Pour into the prepared pan.
  3. In another bowl stir together the mascarpone, Amaretto, and sugar.
  4. Spread over the cherries in the pan.
  5. In another bowl, whisk together the eggs, heavy cream, sugar, and cinnamon.
  6. Dip the brioche into the egg mixture and lay over the mascarpone in the pan.
  7. I was able to do 2 layers. Pour any remaining egg mixture over the bread evenly. Sprinkle with the almonds, brush with the butter, and sprinkle with cinnamon sugar. Cover and refrigerate at least 8 hours, or up to 36 hours.
  8. Remove the casserole dish from the refrigerator 30 minutes before baking.
  9. Preheat the oven to 350 degrees, and bake for 45 minutes, until the casserole is bubbling, and the top is browned. Allow to rest for 10 minutes, then cut into squares and serve.

Pork Tenderloin with Peach Barbecue Sauce

Serves 4 to 6
 
For the Sauce

1 tablespoon canola oil
3/4 cup chopped torpedo onion, using the red part only
1 1/2 tablespoons minced fresh jalapeño
1 pound fresh peaches, peeled, pitted, and chopped
1/4cup cider vinegar
1/4 cup bourbon
2 1/2 tablespoons honey
2 tablespoons Dijon mustard
1 teaspoon light brown sugar
1/8 teaspoon dry mustard
Salt and pepper

  1. In a saucepan, heat the oil, and saute the onion and jalapeno for 2 minutes.
  2. Add the peaches, vinegar, bourbon, honey, mustard, sugar, and dry mustard.
  3. Bring to a boil, and simmer for 30 minutes until thickened.
  4. Using a potato masher or immersion blender, smooth out the sauce. At this point, the sauce can cooled, covered, and refrigerated for up to 1 week.

For the Pork
 
Two 1 1/2 pound pork tenderloin
4 cups water
4 tablespoons salt
2 tablespoons sugar
2 tablespoons extra virgin olive oil

  1. Put the pork tenderloins into a large zip-lock bag.
  2. In a mixing bowl, dissolve the salt and sugar in the water. Pour over the pork, seal the bag, and refrigerate for at least 2 hours, or up to 12 hours.
  3. Discard the water in the bag, rinse the tenderloin, and pat dry.
  4. Preheat the oven to 400 degrees. In an ovenproof skillet, heat the oil, and brown the tenderloins on all sides.
  5. Generously brush with the glaze, and roast until an instant read meat thermometer inserted into the thickest part of the tenderloin registers 155 degrees.
  6. Remove from the oven, transfer to a cutting board, cover with foil, and allow to rest for 10 minutes.
  7. Slice the tenderloin, and brush with some of the remaining glaze. Serve any glaze warmed on the side.

Peach Tart Tatin

Serves 4 to 6
 
5 large yellow peaches halved and pitted
2 tablespoons plus ⅓ cup sugar
2 tablespoons unsalted butter
1/4 cup bourbon
1/4 teaspoon salt
1 teaspoon vanilla bean paste
1 sheet frozen puff pastry, defrosted

  1. Preheat the oven to 400 degrees.
  2. Toss the peaches and 2 tablespoons sugar in a large bowl; let sit, tossing occasionally, until they release some of their juices, 20–30 minutes.
  3. Meanwhile, scatter remaining ⅓ cup sugar evenly across a heavy 8” cast iron skillet.
  4. Cook over medium heat, stirring occasionally, until sugar is melted and starting to caramelize (it should be pale amber at this point), about 5 minutes.
  5. Continue to cook, without stirring, until caramel is a deep amber color, about another 5 minutes.
  6. Remove skillet from heat; mix in butter, then gradually add bourbon, stirring constantly. Caramel will seize initially but smooth out again later, so don’t worry.
  7. Add salt and stir in the vanilla.
  8. Set skillet over medium-low heat and stir until any hardened caramel is dissolved, about 4 minutes. Scrape peaches into skillet and cook, gently stirring occasionally, until they’ve softened and released more juices, about 5 minutes. Using a slotted spoon, transfer peaches to a medium bowl and continue to cook caramel in skillet until there is just enough to cover surface, 6–8 minutes. Return peaches to skillet and arrange skin side down; remove skillet from heat.
  9. Gently roll out puff pastry on a lightly floured work surface just to smooth out creases; cut out a 10” round. Drape over peaches and tuck edges into pan.
  10. Bake until pastry begins to puff, 20–25 minutes. Reduce heat to 350° and continue to bake until pastry is golden brown and cooked all the way through, 20–25 minutes longer.
  11. Transfer skillet to a wire rack and let tarte Tatin cool 25 minutes before inverting onto a platter and serving with vanilla ice cream.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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Farmers’ Market Box May 5th, 2022

Farmers Market Box Image

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

Grilled Nectarine Salad with Mango Vinaigrette

Serves 4
 
1/2 pound nectarines, cut in half and pitted
Raw sugar
1 head butter lettuce, washed, spun dry and separated into leaves
1/4 cup mango nectar
1/4 cup rice vinegar
1 tablespoon Dijon mustard
1/3 cup vegetable oil
Salt and pepper
1/2 cup crumbled goat cheese or Feta for garnish

  1. Preheat the grill or a grill pan, dip the cut side of the fruit into the raw sugar, and grill sugar side down until softened, and caramelized. Remove from the grill and cut into wedges. Set aside.
  2. Plate the lettuce and arrange the nectarine wedges onto the lettuce.
  3. In a small bowl, whisk together the nectar, vinegar, mustard, and oil. Season with salt and pepper.
  4. Drizzle over the salad, then garnish with crumbled goat or Feta cheese.
  5. Cook’s note:  Mango nectar can be found in the shelf stable juice aisle—it’s sold in cans.
  6. The grilled nectarines can be served warm or at room temperature.

Sauteed Lettuce and Sugar Snap Peas

Serves 4
A classic French dish pairs lettuce and English peas together, this one incorporates sugar snaps along with leeks for a fine side dish—it makes a great bed for grilled seafood.
 
2 Tbs. unsalted butter
2 leeks, thinly sliced, using the white and tender green parts
2 cups sugar snap peas, ends trimmed, and chopped
1 head butter lettuce, washed, spun dry and chopped
1/2 cup chicken or vegetable broth
salt and freshly ground black pepper
1/4 cup chopped fresh mint

  1. Melt the butter in a 12-inch skillet over medium-low heat. Add the leeks and cook, stirring occasionally, until they begin to soften, 2 to 3 minutes (don’t let them brown).
  2. Increase the heat to medium, add the peas and lettuce and continue to cook, tossing until the lettuce begins to wilt.
  3. Add the broth and season with salt and pepper. Stir well and bring to a simmer.
  4. Reduce the heat to medium low, cover, and simmer until the peas are just tender, 2 to 3 minutes more.

Roasted Rainbow Carrots

Serves 4
 
1 bunch rainbow carrots, tops removed, scraped, and cut into quarters
1/3 cup extra virgin olive oil
1 teaspoon ground cumin
2 tablespoons honey
Salt and pepper

  1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone, or aluminum foil.
  2. Toss the carrots with the oil, cumin, honey, salt, and pepper, and arrange on the baking sheet in 1 layer.
  3. Roast for 10 minutes, turn and roast another 5 minutes, until tender.
  4. Serve warm or at room temperature garnished with carrot top pesto.

Carrot Top Pesto

2 cups chopped carrot tops, washed, and spun dry
2 garlic cloves
1/2 cup grated Parmigiano Reggiano
1/4 cup almonds
1/2 cup extra virgin olive oil
Salt and pepper

  1. In a food processor or blender, combine the carrot tops, garlic, and almonds. Pulse on and off to break up the garlic and nuts.
  2. With the machine running, pour in the oil, and process until smooth.
  3. Season with salt and pepper. Refrigerate the pesto for up to 1 week or freeze for up to 3 months.
  4. Drizzle the pesto over the roasted carrots or toss with pasta.

Beans and Greens

Serves 6
 
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 teaspoon finely chopped rosemary
Pinch red pepper flakes
One bunch collard greens, tough stems removed, and coarsely chopped
1 1/2 cups chicken or vegetable broth
1/2 cup chopped tomatoes
One 14.5-ounce can small white beans, or cannellini beans
Salt and pepper
Grated Pecorino Romano cheese for garnish

  1. In a Dutch oven, heat the oil, saute the garlic, rosemary, and red pepper flakes for 1 minute, until fragrant. Add the collards, and saute until the greens are wilted.
  2. Add the chicken broth, tomatoes, and beans, bring to a simmer, and cook for 30 minutes, stirring occasionally.
  3. Season with salt and pepper, serve the beans and greens garnished with grated Pecorino Romano cheese.

Zucchini Provencal

Serves 6
This could easily be a Meatless Monday dish, otherwise, it’s terrific as a side with grilled meats, poultry, or seafood.
 
3 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
3 garlic cloves, minced
1 1/2 teaspoons herbs de Provence
One 14-ounce can chopped tomatoes
1 pound zucchini or summer squash, ends trimmed, and cut into 1/2-inch dice
1 1/2 cups cooked rice, farro or barley
4 large eggs
1 cup shredded Gruyere cheese

  1. Preheat the oven to 350 degrees. Coat the inside of a gratin dish with non-stick cooking spray.
  2. In a skillet, heat the oil, saute the onion, garlic and herbs until the onion begins to soften about 3 to 4 minutes.
  3. Add the tomatoes, and simmer for 20 minutes until the mixture is jam-like.
  4. Add the squash, and saute with the tomatoes, until any excess moisture is evaporated.
  5. In a large bowl, stir together the rice, eggs, 1/2 of the cheese and the squash mixture. Transfer to the prepared pan, cover with the remaining cheese, and bake for 20 to 30 minutes until the cheese is melted and the gratin is set. Allow to rest for 5 minutes before serving.

Sformato of Zucchini with Pecorino sauce

Serves 8
 
4 tablespoons butter
1 medium shallot, finely chopped
3 medium zucchini or summer squash, grated (about 2 1/2 to 3 cups)        
3 tablespoons all-purpose flour
1 1/4 cup milk
2 large eggs, beaten
Freshly grated nutmeg
Freshly ground black pepper

  1. Preheat the oven to 325 degrees and coat the inside of eight 6-ounce ramekins with non-stick cooking spray.
  2. In a medium skillet, heat 2 tablespoons of the butter, and saute the shallot for 2 minutes, until softened.
  3. Add the squash to the skillet, and saute until the liquid in the skillet has evaporated. Set aside.
  4. In a saucier, heat the remaining butter, add the flour, and whisk in the flour, whisking for 2 minutes.
  5. Slowly add the milk and bring to a boil.
  6. Remove from the heat and whisk in the zucchini mixture and the eggs.
  7. Season with salt, pepper, and nutmeg.
  8. Pour the mixture into eight 6-ounce ramekins. Put the ramekins onto a baking sheet and bake for 40 minutes, until the sfmorati are set.
  9. Remove from the oven and allow to rest for 10 minutes before unmolding into a pool of Pecorino sauce.

Pecorino Sauce

4 large egg yolks
1 cup heavy cream
3/4 cups grated Pecorino Romano
Freshly ground black pepper

  1. In a bowl over simmering water, whisk together the yolks, and cream, and stir until the mixture becomes thickened, this will take anywhere from 8 to 12 minutes.
  2. Gradually whisk in the cheese, stirring until the cheese is melted, and the sauce is smooth. Keep warm over the simmering water.
  3. If the sauce becomes a bit too thick, whisk in hot water a few tablespoons at a time.
  4. Stir in freshly ground black pepper and serve over vegetables, pasta, or grilled seafood.

Feta Potato Salad

Serves 4
 
One pound Santina potatoes, scrubbed
1 cup Greek style yogurt
1 cup chopped Persian cucumbers
1/2 cup sour cream
1/2 cup crumbled Feta cheese
2 tablespoons lemon juice
1 tablespoon olive oil
1 garlic clove, minced
1 tablespoon minced fresh dill
1/4 teaspoon freshly ground black pepper

  1. Put the potatoes into water to cover and bring to a boil. Simmer for 30 to 40 minutes until the potatoes are tender. Cool completely.
  2. While the potatoes are cooking whisk together the remaining ingredients. Season with salt if needed. Refrigerate until ready to use.
  3. When the potatoes are cooled, peel and cut into bit sized pieces.
  4. Toss with some of the dressing, and refrigerate for at least 2 hours, or up to 24 hours. Refrigerate any leftover dressing—it’s great with grilled chicken, lamb, or seafood.
  5. When ready to serve, remove the salad from the refrigerator and re-toss the salad, adding more dressing if needed.

Roasted Smashed Santina Potatoes

Serves 4
 
1 pound Santina Potatoes, scrubbed
1/2 cup extra virgin olive oil
Salt and pepper
2 garlic cloves
1/4 cup rosemary

  1. Put the potatoes into water to cover. Bring to a boil, and simmer for 20 to 25 minutes, until the potatoes are tender.
  2. In a blender. Combine the oil, salt, pepper, garlic, and rosemary. Let it sit until the potatoes are tender.
  3. Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil, or parchment. Pour 1/2 of the oil mixture onto the baking sheet.
  4. Put the potatoes onto the baking sheet and press down on the potatoes to flatten them. Pour the remaining oil over the potatoes and roast for another 20 to 25 minutes, until the potatoes are crispy and tender. Serve warm.

Sugar Snap Pea, Corn, and Bacon Salad

Serves 10 to 12
 
1 tablespoons butter
1/2 cup finely chopped onion
2 cups sugar snap peas, ends trimmed
2 cups corn, either fresh from the cob or frozen defrosted
2/3 cup vegetable oil
1/3 cup rice vinegar
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 strips bacon, cooked crisp, drained on paper towels, and crumbled
2 tablespoons snipped chives

  1. In a sauté pan, melt the butter, and add the onion, sautéing, for 10 to 15 minutes on medium heat, until the onions begin to caramelize.
  2. Add the peas, and cook for an additional 2 minutes, tossing the peas in the butter and onion mixture. Remove the pan from the heat and transfer the mixture into a salad bowl and allow the peas to cool.
  3. Add the corn to the bowl and stir to blend.
  4. In a small mixing bowl, whisk together the oil, vinegar, sugar, mustard, salt, and pepper, until blended. Pour over the peas and corn and toss to blend. Refrigerate the salad for at least 4 hours, or overnight.
  5. Thirty minutes before serving, remove the salad from the refrigerator, toss the salad with the bacon, and serve.

Sautéed Sugar Snap Peas with Meyer Lemon Zest

Serves 4 to 6
 
2 tablespoons extra virgin olive oil
Grated zest of 1 lemon
1 pound sugar snap peas, ends trimmed and strings removed
Salt and pepper
Lemon juice

  1. Heat the oil, add the zest, and saute for 30 seconds. Add the sugar snap peas, and saute the peas until they are crisp/tender. Season with salt and pepper. Sprinkle with lemon juice and serve.

Leek and Mushroom Frittata

Serves 4 to 6

1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter
2 medium leeks, chopped using the white and tender green parts
8 ounces cremini mushrooms, thinly sliced
2 teaspoons finely chopped fresh sage
8 large eggs
1/2 cup crème fraiche or sour cream (or Greek style yogurt)
3/4 cup grated Fontina

  1. Preheat the oven to 350 degrees.
  2. In a large oven proof skillet heat the butter and oil, saute the leeks, mushrooms, and sage for 5 to 7 minutes, until the mushrooms begin to turn golden, and the liquid in the pan has evaporated.
  3. While the mushrooms are cooking, whisk together the eggs, crème fraiche, salt, and pepper.
  4. Pour over the vegetables in the pan, lifting the vegetables to make sure that the eggs are evenly distributed. Sprinkle with the Fontina cheese and bake for 7 to 10 minutes until barely set.
  5. Allow the frittata to rest for 5 minutes before serving.

Potato Leek Soup

Serves 6
This French classic can be served hot or cold.
 
2 tablespoons unsalted butter
2 leeks, finely chopped using the white and tender green parts
1 pound Santina potatoes, peeled, and coarsely chopped
6 cups vegetable or chicken broth
Salt and pepper
1 cup heavy cream
1/4 cup chopped chives for garnish

  1. In a Dutch oven, heat the butter, and saute the leek for 5 to 6 minutes, until they begin to turn translucent.
  2. Add the potatoes and toss in the butter and leek mixture.
  3. Add the broth and bring to a simmer.
  4. Simmer for 10 to 15 minutes until the potatoes are tender.
  5. Season with salt and pepper.
  6. Puree the soup with an immersion blender.
  7. Add the cream, and season again with salt and pepper.
  8. Serve the soup hot or cold garnished with chopped chives.

Pacific Rim Cucumber Salad

Serves 4 to 6
 
2 cucumbers
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon vegetable oil
2 teaspoons minced fresh ginger
2 teaspoons sesame oil
1 teaspoon honey
1/4 teaspoon Sriracha
Thinly sliced leeks using the white and tender green parts
1 teaspoon toasted sesame seeds, for garnish

  1. Cut the cucumbers in half lengthwise and remove the seeds. Cut the cucumbers into 1/2-inch half-moons and put into a bowl.
  2. In another bowl, whisk together the vinegar, soy sauce, oil, ginger, sesame oil, honey, and Sriracha.
  3. Pour over the cucumbers in the bowl, add the leeks, and toss to coat. Allow to mellow at room temperature for at least 2 hours, then serve garnished with sesame seeds.

Dilly Cucumber Pasta Salad

Serves 6
 
One pound fusilli, penne, or shell pasta, cooked 2 to 3 minutes short of al dente and drained
2 cucumbers, seeded, and cut into 1/2-inch dice
2 rainbow carrots, scraped and cut into 1/2-inch rounds
2 leeks, thinly sliced, using the white part only
2 zucchini, cut into 1/2-inch dice
1/3 cup white vinegar
1/2 cup extra virgin olive oil
1/4 cup finely chopped dill weed
2 garlic cloves, minced
1 teaspoon sugar
Salt and pepper
1 Cup crumbled Feta cheese (if you can find spiced Feta, it’s delicious here)

  1. Put the cooked pasta, cucumbers, carrots, leeks, and zucchini into a large salad bowl.
  2. In a small bowl, whisk together the remaining ingredients.
  3. Pour over the salad and toss to coat.
  4. Cover and refrigerate for at least 4 hours, or up to 8 hours before serving.

Cucumber Smoked Salmon Rounds

Serves 6 to 8
 
two cucumbers, scrubbed, and cut into 1/2-inch rounds
One 5-ounce package Boursin herb cheese
4 ounces dry smoked salmon
Sprigs of dill for garnish

  1. Spread some of the Boursin onto the cucumber rounds, top with some smoked salmon and a sprig of dill.
  2. The rounds can be refrigerated for up to 8 hours before serving.

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.

Pink Lady Apple Streusel Muffins

Makes 12

For the Muffins
 
2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
2 large eggs, room temperature
1 cup packed dark brown sugar
8 ounces crème fraîche (or full-fat sour cream)
1 teaspoon pure vanilla extract
1/2 cup (4 ounces) unsalted butter, melted and still warm
4 Pink Lady apples, peeled, cored, and diced

  1. Preheat oven to 400°coat the inside of 12 muffin tins generously with cooking spray, both inside the cups and over the top.
  2. Whisk together flour, cinnamon, baking powder, salt, ginger, and nutmeg. In another bowl, combine eggs, brown sugar, crème fraîche, and vanilla.
  3. Add the melted butter, pouring in a slow and steady stream, while whisking vigorously to emulsify the mixture.
  4. Add the liquid mixture to the dry ingredients and gently fold until the liquid is just barely combined, being careful not to over-mix. (A few lumps are okay.) Stir in the chopped apples. Fill each muffin well all the way to the top with batter; set aside while preparing the streusel.

For the streusel

3/4 cup all-purpose flour
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/4 teaspoon fine sea salt
1/4 cup unsalted butter, melted

  1. For the streusel, add the flour, brown sugar, sugar, and salt in a medium bowl. Pour in the melted butter and gently stir with a fork until well combined and small pebble-sized pieces remain throughout.
  2. Top each filled well with a heaping tablespoon of streusel, lightly pressing it into the batter. (A round cookie cutter placed over the cup helps keep the mess to a minimum.) Bake muffins for 18 to 22 minutes, until tops are golden, and a toothpick comes out clean. Leave the muffins in the pan for 10 to 15 minutes, then transfer to a wire rack to continue cooling.
  3. The muffins can be stored in an airtight container for up to three days. The batter can be made in advance and held in the refrigerator for up to 2 days, or frozen for 2 weeks (thaw overnight in the fridge before using)

Tart Tatin

Serves 6 to 8
 
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
8 to 10 Pink Lady apples, peeled, cored, and quartered

  1. Preheat the oven to 375 degrees. Line a baking sheet with a silicone liner or parchment paper and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Transfer the skillet to the baking dish to the baking sheet.
  7. Cover the apples with the pastry, loosely tucking in any overhang.
  8. Bake for 30 to 40 minutes, until the basket is baked through and puffed.
  9. 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 10 minutes before serving with unsweetened crème fraiche.

A Note on Leeks: 

Many times, we don’t use the tougher green parts of the leek, but they can be used by thinly slicing them, then frying in vegetable oil to give you a crispy topping for casseroles, or other vegetables. The fried leeks can be frozen in airtight containers and used as garnishes as well.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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Farmers’ Market Box April 28th, 2022

Farmers Market Box Image

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

Roasted Red Yams and Turnips with Thyme Butter

Serves 6
 
1 pound red yams, scrubbed
1 bunch turnips, tops removed, scrubbed
1/4 cup olive oil
1 1/2 teaspoons smoked paprika
2 Tablespoons fresh thyme, chopped
Salt and pepper
1/4 cup unsalted butter, melted

  1. Preheat the oven to 400 degrees and cut the yams and turnips into 1/8-inch slices on a mandoline.
  2. In a bowl, combine the oil, paprika, thyme, salt, and pepper, and toss the vegetables in the mixture.
  3. Arrange the slices vegetables in an oven proof skillet, or cast iron skillet, drizzle with the butter cover and roast for 30 minutes, uncover and roast another 15 to 20 minutes until tender, and golden brown. Allow to rest for 10 minutes before serving.
  4. Cook’s Note:  Feel free to substitute sage or rosemary for the thyme.

Miso Maple Glazed Turnips

Serves 4
 
1 bunch turnips, tops removed, and cut into quarters
1/2 cup unsalted butter, melted
2 tablespoons white miso
2 tablespoons maple syrup
Few drops Tabasco, Sriracha or Frank’s hot sauce

  1. Preheat the oven to 400 degrees, coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
  2. In a bowl, whisk together the butter, miso, and maple syrup. Taste for seasoning and add Tabasco or additional maple syrup.
  3. Pour over the turnips in the baking dish, cover with aluminum foil and roast for 25 minutes.
  4. Uncover and roast another 15 to 20 minutes, until the turnips are tender, and glazed.

Carcioffi alla Romana

Serves 4
 
One pound artichokes
1/3 cup lemon juice
¼ cup white wine
3 cloves garlic
¼ cup loosely-packed fresh parsley leaves, chopped
¼ cup loosely-packed fresh mint leaves, chopped
¼ cup extra virgin olive oil
Fine sea salt, to taste
Freshly-ground black pepper, to taste

  1. Using a serrated knife, cut off top of artichoke and bottom-most part of stem.
  2. Using a paring knife or sharp vegetable peeler, trim away the tough outer leaves to expose the tender inner leaves and heart. Trim away fibrous outer layer around stem to expose tender inner core (if stem breaks off, that’s okay; just save it and cook it alongside the hearts). Using a spoon, scrape out the inedible, hairy choke in the center of each heart. Transfer cleaned artichokes to bowl of lemon water as you work, covering them with a clean kitchen towel to keep them completely submerged.
  3. Mince the garlic, parsley, and mint together. Mix in a small bowl with 1 tablespoon of the olive oil. Stuff the artichokes with the garlic mixture.
  4. Place the remaining three tablespoons of olive oil in the bottom of a tall, narrow pot. Arrange the artichokes side by side in the pot with their stems facing up. Season with salt and pepper. Cook, uncovered, over medium heat for 5 minutes.
  5. Pour in the wine and enough water to reach 2 inches up the side of the pot. Cover the pot with a tight-fitting lid, and simmer over medium heat, lowering the flame if the liquid begins to boil, until the artichokes are extremely tender and easily pierced with a fork, about 45 minutes.
  6. Check occasionally, and if the pot seems very dry, add water in small amounts.
  7. When the artichokes are tender, remove the lid, turn the heat up to high, and boil until most of the liquid has evaporated and just the oil remains in the pot. Remove the artichokes with a slotted spoon, and set aside to cool, reserving the cooking liquid.
  8. When the artichokes have cooled, drizzle them with the oil from the pot. Serve warm or at room temperature.

Vignarola (Roman Vegetable Stew)

Serves 4
This is a typical dish served in spring when artichokes and sweet peas are in abundance in Rome.
 
1 lemon
4 artichokes
6 tablespoons extra virgin olive oil
3 spring onions, thinly sliced
3/4 cup white wine
2 cups shelled English peas
1/2 cup of mint leaves, roughly chopped
1/4 cup finely chopped Italian parsley
Salt and freshly ground black pepper

  1. Cut the lemon in half and set aside. Remove the outer tougher leaves of the artichokes.
  2. Using a small, serrated knife, cut off the tips of the artichokes and three-quarters of the stem.
  3. Pare away any remaining tough bits from the base of the artichoke and the outer part of the stalk to reveal the white core.
  4. Squeeze some lemon juice over the artichokes as you cut.
  5. Cut each artichoke half into quarters, removing any hairy choke. Drench them in lemon juice and set aside
  6. Heat the oil in a large skillet set over a medium heat. Add the onions and saute them until soft and translucent. Add the artichokes and stir to coat them in oil.
  7. Pour over the wine and season with salt and pepper.
  8. Cover and cook for 12–15 minutes, stirring occasionally.
  9. Add the peas adjust the seasoning, and cook for 2–3 minutes, just enough for them to soften and brighten.
  10. Stir in the chopped mint and parsley, remove from the heat, and leave to rest for 10 minutes, and serve warm.

Pasta with Pancetta and Red Beet Greens

Serves 6
 
1 pound penne or other shaped pasta
3 tablespoons extra virgin olive oil
1/2 cup finely chopped pancetta
3 garlic cloves, minced
1 bunch beet greens, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
3/4 cup grated Pecorino Romano

  1. Bring 8 quarts of salted water to a boil. Add the pasta and cook for 2 minutes short of al dente.
  2. In a large skillet, heat the oil, saute the pancetta until crispy.
  3. Add the garlic and swirl in the pan for 3 seconds until fragrant.
  4. Add the beet greens and cook until the chard is wilted. Season with salt and pepper.
  5. When the pasta is cooked, drain, reserving 1 cup of pasta water if needed.
  6. Toss the pasta with the greens in the skillet, add half of the cheese, and a bit of pasta water to make a creamy sauce.
  7. Serve the pasta garnished with the remaining cheese.

Wilted Spinach Salad

Serves 4
 
One bunch spinach, tough stems removed
2 strips thick cut bacon, finely chopped
1 spring onion, finely chopped using the white part
1 tablespoons brown sugar
2 teaspoon Dijon mustard
2 to 3 tablespoons sherry vinegar

  1. Put the spinach into a salad bowl.
  2. In a skillet, cook the bacon until crisp, add the onion and saute for 1 minute.
  3. Add the brown sugar, mustard and 2 tablespoons vinegar. Bring to a boil.
  4. Taste for seasoning adding more vinegar if necessary.
  5. Toss the spinach with the dressing and serve.

Chicken Florentine Bake

Serves 6
 
1/2 cup unsalted butter
1/2 cup finely chopped shallots
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 Cavatapi pasta, cooked 2 minutes short of al dente
1/2 cup finely shredded imported Swiss cheese
1/2 cup freshly grated Parmesan cheese

  1. Coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
  2. In a 10- to 12-inch skillet, melt 3 tablespoons of the butter over medium heat, add the shallots, 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.
  3. Clean out the skillet with a paper towel, melt the remaining butter over medium heat, and 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.
  4. Transfer the chicken to the mixing bowl atop of the spinach. Add the cooked pasta to the bowl.
  5. Cook’s Note: If you are using cooked chicken no need to saute, just add to the bowl.
  6. 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.
  7. Transfer to the prepared baking dish, and sprinkle with the cheeses.
  8. 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.

Gold Bar Squash and Shrimp Curry

Serves 4 to 6
 
2 tablespoons vegetable oil
1 cup chopped onion
 Salt and pepper
2 garlic cloves, minced
1 tablespoon grated ginger
1 serrano chile pepper, finely chopped
1 tablespoon turmeric
1 tablespoon fish sauce or light soy sauce
 2 tablespoons lime juice
1 can coconut milk (about 13.5 ounces)
1 pound gold bar squash, cut in 1-inch cubes, slices, or wedges
1 cup shelled English peas
1 pound medium peeled and deveined shrimp
 Mint leaves, for garnish
 Basil leaves, for garnish
 Cilantro sprigs, for garnish
Steamed basmati rice for serving

  1. Heat the oil in a large heavy-bottomed saucepan over medium-high heat.
  2. Add onion, season with salt and pepper, and cook until softened and translucent, about 5 minutes.
  3. Add garlic, ginger, chile, turmeric, fish sauce and lime juice, stir, and cook for an additional minute. Add coconut milk, bring to a simmer, and cook until fragrant, 1 to 2 minutes.
  4. Add summer squash, shrimp, and peas, and cook until the shrimp are pink, and the vegetables are still a bit firm to the bite.
  5. Garnish with mint, basil and cilantro and serve over basmati rice.

Sheet Pan Roasted Gold Bar Squash

Serves 6
 
One pound gold bar squash, scrubbed, ends trimmed
Salt and pepper
1/4 cup extra virgin olive oil
One 1/2-inch thick piece pancetta, cut into 1/2-inch dice
3 garlic cloves, minced
1/4 cup thinly sliced basil
1/3 cup grated Parmigiano Reggiano cheese

  1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone, or parchment.
  2. Slice the squash 1/4-inch thick, and sprinkle with salt and pepper.
  3. In a bowl, stir together the oil, pancetta, and garlic, add the squash, and toss to combine.
  4. Spread the squash onto the baking sheet in an even layer and roast for 15 minutes, until the squash begins to turn golden.
  5. Sprinkle with the cheese and basil and roast another 5 to 10 minutes until the cheese is melted.

Pea Pesto with Crostini

Serves 6
 
Crostini
Makes about 24 pieces
 
One baguette sliced into1/2-inch pieces
1/2 cup extra virgin olive oil

  1. Preheat the oven to 400 degrees, line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet.
  2. Brush the baguette slices with oil and bake for 10 minutes until the slices begin to turn golden brown.
  3. Remove from the oven and allow to cool.
  4. The crostini can be stored at room temperature for 2 days, or frozen for one month.

For the Pesto

1 cup shelled English peas
1 garlic clove
1/4 cup packed basil leaves (or try mint)
1/4 cup pine nuts
1/4 cup grated Parmigiano Reggiano cheese
1 teaspoon grated lemon zest
1/3 cup extra virgin olive oil
Salt and pepper

  1. In a food processor or blender, combine the peas, garlic, basil, pinenuts, Parmigiano and lemon zest. Pulse on and off to break up the nuts and garlic.
  2. With the machine running, slowly pour in the olive oil until it forms a paste. Season with salt and pepper and serve on the crostini.

Chocolate Cara Cara Orange Ricotta Cheesecake

Serves 6 to 8

For the Crust
 
1 1/2 cups finely ground Nabisco Famous Chocolate Wafer cookies (about 25 cookies) (ground in a food processor)
2 Tbs. granulated sugar
1/4 cup unsalted butter, melted

  1. Preheat the oven to 350°F. Coat the inside of a 9-inch spring form pan with nonstick cooking spray.
  2. In a medium bowl, mix the cookie crumbs and sugar with a fork until well blended.
  3. Drizzle the melted butter over the crumbs and mix with the fork or your fingers until the crumbs are evenly moistened.
  4. Put the crumbs in the prepared pan and spread the crumbs so that they coat the bottom of the pan and start to climb the sides.
  5. Bake the crust until it smells nutty and fragrant about 10 min.
  6. Set the baked crust on a rack and let cool.
  7. Do-Ahead: The crust can be made up to one day ahead of filling, and stored at room temperature, wrapped well in plastic.

For the Filling

1 1/2 cups whole-milk ricotta
3 oz. cream cheese, at room temperature
3/4 cup granulated sugar
2 Tbs. unbleached all-purpose flour
1/4 tsp. table salt
3 large egg yolks
1 Tbs. finely grated orange zest
2 Tablespoons orange juice
1 Chocolate Wafer cookie crust, baked and cooled
Orange Syrup, cooled

  1. Preheat the oven to 350°F.
  2. In a medium bowl, combine the ricotta and cream cheese.
  3. Using an electric mixer, beat on medium speed until well blended and no lumps remain, about 3 min.
  4. Add the sugar, flour, and salt and continue beating until well blended, about 1 min.
  5. Add the egg yolks, orange zest, and juice.
  6. Beat until just incorporated. Use a rubber spatula to scrape the filling into the crust and spread the filling evenly.
  7. Bake the tart until the filling just barely jiggles when the pan is nudged, 35 to 40 minutes.
  8. Let cool completely on a rack.
  9. Refrigerate the tart in the pan until chilled and firm, 2 to 3 hours. Serve the cheesecake at room temperature drizzled with orange Syrup.

Orange Syrup

1 cup Orange Juice
1 cup sugar
Grated zest of 1 Orange

  1. In a small saucier, combine the ingredients and bring to a boil.
  2. Simmer the mixture for 5 to 10 minutes, until it becomes thick and syrupy. Strain out the zest and cool the syrup.

Tangerine Cheesecake Squares

Serves 6 to 8
 
1/2 cup butter, softened
1/2 cup packed brown sugar
1 1/3 cup all-purpose flour
3 8-ounce cream cheese, softened
2/3 cup granulated sugar
2 eggs
1/2 cup whipping cream
1 tablespoon finely shredded satsuma peel
1/3 cup tangerine juice
1 teaspoon vanilla paste, or vanilla extract
tangerine segments for garnish

  1. Preheat oven to 350 degrees F. Coat a 13-by-9-inch baking pan with non-stick cooking spray.
  2. In a small mixing bowl beat butter and brown sugar with an electric mixer on medium to high speed until light and fluffy. Add flour, beating until combined (mixture will be crumbly). Press mixture evenly onto the bottom of the prepared baking pan. Bake for 8 minutes.
  3. Meanwhile, for filling, in a medium mixing bowl beat cream cheese and granulated sugar with an electric mixer on medium speed until smooth. Beat in egg, whipping cream, tangerine peel, tangerine juice, and vanilla until combined. Pour filling over crust.
  4. Bake about 30 minutes more or just until filling is set. Cut the squares while still warm, then let cool to room temperature before covering and refrigerate for up to 3 days or freeze for up to 1 month.
  5. Use the tangerine segments to decorate each square.
  6. Bring the squares to room temperature before serving.

Chicken Salad with Tangerines and Candied Almonds

Serves 6
 
1 head romaine lettuce, washed, spun dry and chopped
2 carrots, shredded
3 tangerines, peel removed, and separated into segments
2 cups cooked chopped or shredded chicken
1/2 cup vegetable oil
3 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced

  1. In a salad bowl, combine the lettuce, carrots, tangerines, and chicken.
  2. In a smaller bowl, whisk together the oil, soy sauce, vinegar, sugar, ginger, and garlic. Pour the dressing over the salad and toss to coat. Garnish the salad with candied almonds and serve.

For the Almonds
 
1/2 cup sugar
1 1/2 cups sliced almonds

  1. In a non-stick skillet, heat the sugar until it melts, then add the almonds, stirring to coat. Cook until the almonds begin to turn golden.
  2. Remove from the skillet to a plate and when cool enough to handle, break them apart. The almonds will keep in the freezer for up to 1 month.

Roast Cara Cara Pork Loin

Serves 6 to 8
 
For the Orange Glaze

1 cup orange juice
1/4 cup packed brown sugar
1 tablespoon Dijon mustard
1/3 cup Bourbon
1 tablespoon cornstarch
3 cara cara oranges, peel and pith removed, and segmented

  1. In a saucepan, combine the orange juice, brown sugar, Dijon mustard, and bourbon. Bring to a boil, add the cornstarch, and bring to a boil, stirring until the sauce is thickened. Add the orange segments.
  2. Divide the glaze in half, reserving the glaze with the oranges for serving.

For the Pork

1 teaspoon salt
1 garlic clove, minced
2 to 3 fresh thyme sprigs or 1/4 teaspoon dried thyme
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1/4 cup extra virgin olive oil
One 4 to 5 pound boneless pork loin roast

  1. Preheat the oven to 350 degrees. In a bowl, combine the salt, garlic, thyme, ginger, pepper, and oil. Rub all over the pork roast and put the roast into a heavy duty roasting pan. Roast for 1 hour.
  2. Paint the roast with the glaze and roast another 20 to 25 minutes until the internal temperature registers 150 degrees on an instant read meat thermometer.
  3. Allow the roast to rest for 10 to 15 minutes before slicing and serving drizzled with the remaining glaze and oranges.

Ginger Carrot Soup

Serves 6
 
1 tablespoon olive oil
1/2 cup chopped sweet yellow onion
1 garlic clove, minced
3 teaspoons minced fresh gingerroot
3 cups peeled and chopped Thumbelina carrots
2 cups vegetable or chicken broth
1 cup coconut milk
Salt and pepper

  1. In a Dutch oven, heat the oil, saute the onion, garlic and ginger until the onion is translucent.
  2. Add the carrots, and saute another minute or two.
  3. Add the broth and coconut milk, simmer for 15 to 20 minutes until the carrots are tender.
  4. Season with salt and pepper.
  5. Puree the soup with an immersion blender and serve.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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Farmers’ Market Box April 21st, 2022

Farmers Market Box Image

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

Crudites with Blue Cheese Dip

Serves 6
 
1 cup mayonnaise
1/2 cup sour cream
2 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
Four ounces blue cheese, crumbled

  1. In a medium-size bowl, stir together the mayonnaise, sour cream, Worcestershire, dry mustard, pepper, and garlic powder.
  2. Fold in the blue cheese and stir until blended.
  3. Do-Ahead: At this point, cover and refrigerate for at least 24 hours to let the flavors develop and up to 5 days.

Crudites

8 ball squash, cut into wedges
Cucumbers, cut into rounds
Baby carrots
Fennel, sliced 1/2-inch thick

  1. Arrange the crudites on a serving platter with the dip and serve.

Vegetable Lasagna

Serves 6 to 8

For the Vegetables
 
1/3 cup extra virgin olive oil
4 garlic cloves, minced
1 cup thinly sliced red onion
1/4 cup finely chopped sage leaves
1 bunch black kale, washed, spun dry tough stems removed, and sliced into 1/2-inch ribbons
1 pound 8-ball squash, washed, tops trimmed and diced
1 bunch baby carrots, scraped and finely chopped
1 fennel bulb, wispy ends removed, and finely chopped

  1. In a large skillet, heat the oil, add the garlic, onion, and sage, sauteing until the onion begins to turn translucent. Add the kale, squash, carrots, and fennel, tossing to coat in the oil. Saute until the kale is wilted, the squash begins to color, and the liquid in the pan has reduced.
  2. Transfer the veg to a colander over a bowl and reserve the juices.

For the Pecorino Cream Sauce

5 tablespoons unsalted butter
1 teaspoon grated lemon zest
5 tablespoons all-purpose flour
1 1/2 cups chicken or vegetable broth
Reserved juices from the vegetable saute
3 cups milk
2 cups grated Pecorino Romano cheese
Salt and pepper
1/8 teaspoon ground nutmeg

  1. In a saucier, or saucepan, melt the butter, and saute the zest for 1 minute.
  2. Add the flour and whisk for 2 minutes.
  3. Add the broth, reserved juices, and milk, bring to a boil, and remove from the heat.
  4. Add the cheese and season with salt, pepper, and nutmeg. Set aside to cool.

Quick Marinara

2 tablespoons olive oil
½ cup finely chopped sweet yellow onion
2 cloves garlic, minced
One 32-ounce can crushed tomatoes with their juice
1 ½ teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon sugar

  1. In a 2-quart saucepan, heat the oil, over medium heat, then add the onion and cook, stirring, until it begins to turn translucent, about 3 minutes.
  2. Add the tomatoes, salt, pepper and sugar, and simmer, uncovered, stirring occasionally, until reduced and thickened, 30 to 45 minutes. Use immediately, or cool, cover and refrigerated for up to 4 days, or freeze for up to 3 months.

Assembly

One 12-ounce package no-boil lasagna noodles
Sauteed vegetables (see above)
Pecorino Cream Sauce (see above)
Quick Marinara (see above)
8 ounces whole milk mozzarella (shredded, sliced or torn)
1/2 to 3/4 cup grated Parmigiano Reggiano

  1. Coat the inside of a 13-by-9-inch pan with non-stick cooking spray.
  2. In a bowl, combine the vegetables and cream sauce.
  3. Spread a layer of Marinara into the bottom of the prepared pan. Arrange lasagna noodles to fit on the bottom.
  4. Spread a layer of the vegetable/cream sauce mixture over the noodles, top with some of the mozzarella.
  5. Arrange another layer of noodles atop the vegetable cream sauce, spread some marinara onto the noodles, and another layer of vegetable cream sauce, mozzarella, and top with another layer of noodles.
  6. Repeat the marinara, vegetable cream sauce, mozzarella, and top with another layer of noodles.
  7. Spread a generous layer of marinara over the top, sprinkle with the remaining mozzarella and Parmigiano Reggiano.
  8. Cover and refrigerate overnight if desired or freeze for up to 2 months.
  9. If preparing immediately, preheat the oven to 350 degrees, and bake the lasagna covered for 30 minutes, uncover, and bake another 15 to 20 minutes until bubbling, and the cheese is golden brown. Allow the lasagna to rest for at least 10 minutes before serving.

8 Ball Squash and Kale Enchiladas

Serves 6
 
For the Sauce

2 tablespoons vegetable oil
1 cup thinly sliced red onion
2 cloves garlic,
1 red bell pepper, seeded and cut into thin strips
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1/8 teaspoon chili powder
3 cups tomato puree, or if you like a chunky sauce, use two 15.5-ounce cans whole plum tomatoes that you have crushed in your hand and their juice

  1. Heat the oil in a large, deep skillet over medium-high heat, add the onion, and cook, stirring, until softened, about 3 minutes. Add the garlic, pepper, cumin, oregano, salt, and chili powder and cook for 3 to 4 minutes, stirring, to prevent the vegetables and spices from sticking or burning, the vegetables should be soft and the garlic and onions, almost translucent.
  2. Add the tomatoes puree and bring to a boil. Reduce the heat to low and simmer until the sauce is thickened, about 30 minutes.
  3. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 5 days or freeze for up to 2 months. Serve warm or at room temperature.

For the Filling and Assembly
3 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 pound 8 ball squash, tops trimmed and grated
1 bunch black kale, tough stems removed, and cut into 1/2-inch ribbons
1 1/2 cups corn kernels, either frozen defrosted or cut from the cob
1/4 cup finely chopped cilantro or Italian parsley
Ten 6-inch corn tortillas
2 cups shredded mild cheddar cheese
1 cup shredded Monterey Jack cheese

  1. In a large skillet, heat the oil, saute the garlic for 30 seconds, until fragrant.
  2. Add the squash and kale, and saute until the kale is wilted, and the squash liquid has evaporated. Add the corn and toss to combine. Season with salt and pepper.
  3. Add half of the cilantro and set aside.
  4. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. Coat the bottom with some of the sauce. Combine the cheeses in a bowl.
  5. Dip a tortilla into the sauce and lay onto a cutting board. Fill with some of the vegetable mixture, sprinkle in some cheese and roll up. Set into the baking dish seam side down. Repeat with the remaining tortillas and spread the remaining sauce over the enchiladas. Sprinkle with the remaining cheese and bake for 30 minutes until the cheese is melted and the sauce is bubbling. Allow to rest for 10 minutes, sprinkle with the remaining cilantro and serve.

Asian Cucumber Salad

Serves 4
 
1 pound cucumbers, scrubbed, and cut into 1/2-inch dice
1 teaspoon salt
2 tablespoons rice vinegar
1 tablespoon mirin rice wine
2 teaspoons soy sauce
3/4 teaspoon fish sauce
1 teaspoon granulated sugar
1/4 teaspoon red pepper flakes
1 tablespoon toasted sesame oil
2 medium scallions, finely chopped using the white and tender green parts
2 tablespoons fresh cilantro leaves
2 tablespoons fresh mint leaves
1 tablespoon toasted sesame seeds for garnish
1/4 to 1/2 teaspoon Asian chile oil for garnish

  1. Put the cucumbers into a colander, and sprinkle with the salt. Let them sweat for about 30 minutes.
  2. In a bowl, combine the vinegar, mirin, soy, fish sauce, sugar, red pepper flakes, sesame oil, scallions, cilantro, and mint. Taste for seasoning adding more soy or sugar to taste.
  3. Pat the cucumbers dry and add to the bowl with the dressing and toss to coat.
  4. Serve garnished with sesame seeds and chile oil if desired.

Roasted Fennel and Shallots

Serves 2 to 4
 
1 fennel bulb, wispy ends removed
1 cup shallots, cut into wedges
1/3 cup olive oil
1 cup tangerine juice
1/2 teaspoon grated tangerine zest
1/2 teaspoon salt
2 teaspoons minced flat-leaf parsley

  1. Preheat the oven to 400 degrees and coat the inside of a gratin dish with non-stick cooking spray.
  2. Cut the fennel into 8 wedges and put the fennel and shallots into the prepared baking dish.
  3. In a small bowl, whisk together the oil, juice, zest, salt, Siracha and parsley.
  4. Pour over the fennel and roast for 10 minutes, turn, and roast another 10 minutes until the vegetables are softened. Serve the vegetables with grilled meats, poultry, or seafood.

Fennel Blood Orange Caprese

Serves 4
 
One fennel bulb, wispy ends removed
8 ounces fresh mozzarella, sliced
4 to 5 blood oranges, peel and pith removed, sliced 1/2-inch thick
1/2 cup extra virgin olive oil
Salt and pepper
1/4 cup blood orange juice
1 cup packed basil, torn

  1. Thinly slice the fennel on a mandoline and arrange alternately with the mozzarella and orange slices on a serving platter.
  2. Drizzle with olive oil, season with salt and pepper, drizzle with orange juice, and sprinkle with the basil. Serve at room temperature.

Japanese Sweet Potato Hash

Serves 6

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 large yellow onion, finely chopped
3 garlic cloves, minced
1 pound scrubbed Japanese sweet potatoes 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
Grated Parmigiano Reggiano for garnish

  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 sweet potatoes, 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 sweet potato you buy).
  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.
  7. 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.
  8. Serve immediately, with shavings or sprinkles of Parmigiano cheese, if desired.

Roasted Japanese Sweet Potatoes with Miso Maple Butter

Serves 4
 
1 pound Japanese sweet potatoes, scrubbed
1/2 cup unsalted butter, melted
2 tablespoons white miso
2 tablespoons maple syrup
Few drops Tabasco or Frank’s hot sauce

  1. Preheat the oven to 400 degrees, a prick the potatoes with the sharp point of a paring knife in several places. Roast for 50 to 60 minutes.
  2. In a bowl, whisk together the butter, miso, and maple syrup. Taste for seasoning and add Tabasco or additional maple syrup.
  3. When the potatoes are soft, remove from the oven, place on a plate, split in half, drizzle with the miso maple butter, and serve.

Tangerine Muffins

Makes 12
 
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Greek style yogurt
2 teaspoon vanilla extract
1 egg, lightly beaten
1/4 cup butter, melted
2 tablespoons milk
1 cup diced peeled tangerine
1 tablespoon grated tangerine peel

  1. Preheat the oven to 400 degrees, line 12 muffin tins with paper liners, or coat the inside and tops of the muffin tin with non-stick cooking spray.
  2. In a mixing bowl, whisk together the flour, sugar, baking powder, soda, and salt.
  3. In a small bowl, combine the yogurt, egg, butter, and milk until smooth. Stir into the dry ingredients just until moistened. Stir in tangerine and peel.
  4. Fill muffin tins two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack.

Tangerine Chipotle Chicken Wings

Serves 4 to 6
 
2 tablespoons vegetable oil
1/2 cup finely chopped red onion
3 Chipotle chilies in adobo, finely chopped
1/3 cup tangerine juice
1 teaspoons grated tangerine zest
1/3 cup ketchup
1/3 cup chicken broth
3 pounds chicken wings or drummettes
3 tangerines, peeled and separated into segments, for garnish
1/4 cup finely chopped cilantro or Italian parsley for garnish

  1. In a saute pan, heat the oil, saute the onion and chipotle for 2 minutes. Stir in the tangerine juice, zest, ketchup, and broth. Simmer for 5 minutes. Remove from the heat, and cool.
  2. When the sauce is cooled, pour it into a large zip-lock bag, add the drummettes, seal the bag, and refrigerate for at least 4 hours or up to 24 hours.
  3. Preheat the oven to 350 degrees, transfer the wings, and sauce to a baking dish and bake for 35 to 45 minutes, turning once, basting with the sauce, until the wings are glazed and cooked through (165 degrees on an instant read thermometer) Serve the wings garnished with tangerine segments and chopped cilantro.

Roasted Salmon with Blood Orange Salsa

Serves 6
 
1/2 cup extra virgin olive oil
1 tablespoon Old Bay Seasoning, or seafood seasoning
2 1/2 pound salmon filets
3 Blood oranges, peel and pith removed, segmented, and chopped
1/2 cup chopped white onion
1/2 cup chopped cilantro
Pinch red pepper flakes
1/4 cup orange juice
1 garlic clove, minced
1/4 cup extra virgin olive oil

Serves 6
 
1/2 cup extra virgin olive oil
1 tablespoon Old Bay Seasoning, or seafood seasoning
2 1/2 pound salmon filets
3 Blood oranges, peel and pith removed, segmented, and chopped
1/2 cup chopped white onion
1/2 cup chopped cilantro
Pinch red pepper flakes
1/4 cup orange juice
1 garlic clove, minced
1/4 cup extra virgin olive oil

Blood Orange Sangria

Serves 4 to 6
 
1 cup superfine sugar
1 cup hot water
2 750-ounce bottles Riesling or Chablis
2 blood orange, ends removed, and sliced 1/4-inch thick
2 tangerines, peeled, and segmented
1/2 cup Triple Sec
One 750-ounce bottle sparkling water
Orange slices, or lime slices for garnish

  1. Put the sugar and hot water into a large bowl, stirring until the sugar is dissolved. Add the wine, blood orange, tangerine segments, and Triple Sec. Cover and refrigerate for at least 4 hours, or overnight.
  2. For each serving, pour 1/2 cup Sangria mixture into a wine glass, and top off with the sparkling water. Serve garnished with a blood orange or lime slice.

Blood Orange Margaritas

Serves 6
 
2 cups blood orange juice
1/2 cup fresh lime juice
2/3 cup Cointreau or Triple Sec
1 1/4 cups silver tequila
Blood orange wedges
Kosher salt
Blood orange slices for garnish

  1. In a large pitcher, mix the blood orange juice with the lime juice, Cointreau, and silver tequila. Refrigerate until chilled, at least 30 minutes.
  2. Spread a small mound of salt on a small plate. Moisten the outer rim of 6 margarita glasses with the orange wedge, then dip the rims into the salt to lightly coat.
  3. Add ice to the pitcher and stir well, then strain into the prepared glasses. Garnish each margarita with a blood orange slice.
  4. Cook’s note:  you can also serve these over ice, or blend with ice in a blender.

Tangelo Cake

Serves 6 to 8
 
1 3/4 cup sugar
10 tablespoons unsalted butter, softened
2 large eggs
3/4 cup sour cream
Grated zest of 1 tangelo
1/2 cup fresh tangelo juice
1 teaspoon vanilla paste or extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda

  1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
  2. In the bowl of an electric mixer, cream together the sugar and butter until fluffy. Add the eggs, one at a time, then stir in the sour cream, zest, juice, and vanilla. The mixture will look curdled.
  3. Add the flour, baking powder, salt, and soda, stirring until blended.
  4. Pour the batter into the prepared pan and bake for 40 minutes until a skewer inserted into the middle of the cake comes out clean. Let the cake cool completely before sprinkling with confectioners’ sugar.

Salanova Lettuce Wraps

Serves 6
 
3 cloves garlic, peeled
1 quarter-size slice fresh ginger, peeled
1 bunch baby carrots, tops removed
One 8-ounce can water chestnuts, drained
4 skinless, boneless chicken breast halves, cut into 1-inch cubes
2 tablespoons cornstarch
2 tablespoons rice wine or seasoned rice vinegar
1/2 cup soy sauce
2 tablespoons vegetable oil
6 scallions (white and tender green parts), chopped
2 teaspoons toasted sesame oil
One head Salanova cored, washed, spun dry, and leaves separated

  1. Put the garlic, ginger, and water chestnuts in a food processor and pulse until chopped.
  2. Transfer to a large bowl.
  3. Add the chicken to the food processor and pulse until finely chopped.
  4. Transfer to the bowl and add the cornstarch, rice wine, and 2 tablespoons of the soy sauce. Stir to blend.
  5. Do-Ahead: At this point, cover and refrigerate for at least 2 hours or overnight
  6. In a large skillet or wok, heat the oil over high heat. Add the chicken mixture and stir-fry, breaking it up as you stir. When cooked through, transfer to a bowl and stir in the scallions and sesame oil.
  7. Place 2 tablespoons of the chicken mixture in a lettuce leaf and roll the lettuce around it. Repeat until you’ve used up all the filling. Place the rolls on a platter and serve. Or serve the chicken with the lettuce for a do-it-yourself bar.

Salanova Salad with Blood Orange Vinaigrette and Warm Pecan Crusted Goat Cheese

Serves 4
 
one 11-ounce log goat cheese
1/2 cup extra virgin olive oil
1/2 cup chopped pecans
One head Salanova, washed and spun dry
3 tablespoons blood orange juice
3 tablespoons aged balsamic vinegar
1/3 cup extra virgin olive oil
3 blood oranges, peel and pith removed, and sliced 1/2-inch thick

  1. Divide goat cheese 8 equal portions and shape into 1/2-inch-thick rounds. Place goat cheese rounds in a shallow glass dish; drizzle with olive oil and turn to coat completely. Cover and refrigerate 8 hours or overnight.
  2. Preheat oven to 400°F and line a baking sheet with parchment, silicone, or aluminum foil. Remove cheese rounds from oil, and coat thoroughly with the pecans.
  3. Transfer to the baking sheet. Bake until golden brown and bubbly, 10 to 12 minutes. Allow to cool for 10 minutes.
  4. Put the Salanova into a salad bowl.
  5. In a small bowl, whisk together the orange juice, vinegar, and oil. Season with salt and pepper.
  6. Plate the salad, garnish with blood orange slices, and 2 goat cheese rounds.

Wok Seared Tangerine Shrimp

Serves 4
 
1 teaspoon cornstarch
Salt
1 pound large peeled and deveined shrimp
3 tablespoons tangerine juice
1 tablespoon minced tangerine zest
1 tablespoon hoisin sauce
1 tablespoon red wine vinegar
1 tablespoon soy sauce
1 teaspoon dark brown sugar
1 teaspoon chile-garlic sauce
1 large garlic clove, very finely chopped
1 teaspoon very finely chopped fresh ginger
3 tablespoons vegetable oil
Three 8 ball squash halved lengthwise and thinly sliced crosswise on the diagonal
1 bunch baby carrots, thinly sliced on the diagonal

  1. In a large bowl, mix the cornstarch with 1/2 teaspoon of salt. Add the shrimp and toss to coat.
  2. In a small bowl, mix the tangerine juice with the hoisin sauce, vinegar, soy sauce, brown sugar and chile-garlic paste.
  3. In another small bowl, combine the tangerine zest with the chopped garlic and ginger.
  4. In a wok or large skillet, heat 1 1/2 tablespoons of the oil over high heat until smoking. Add the shrimp in a single layer and cook without stirring until they are pink, about 3 minutes. Turn and cook until the shrimp are pink, transfer to a plate and cover with aluminum foil.
  5. Add the remaining 1 1/2 tablespoons of oil to the wok along with the tangerine zest mixture and cook until fragrant, about 30 seconds.
  6. Add the squash, and carrot and cook until the vegetables are crisp-tender, about 4 minutes. Stir the tangerine sauce and add it to the wok. Cook the sauce until slightly thickened, about 30 seconds. Return the shrimp to the wok, stirring just until heated through, and serve.

Shaved Brussels Sprout Salad

Serves 4
 
1/2 cup Greek yogurt
1/2 cup mayonnaise
1 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice
1/2 cup chopped chives
1/4 cup chopped dill
Salt
Freshly ground pepper
1/2 pound raw brussels sprouts, finely shredded in a food processor
1 fennel bulb, wispy ends removed and shredded
1/2 cup toasted pine nuts

  1. In a large bowl, whisk the yogurt with the mayonnaise, lemon zest, lemon juice, chives and dill and season with salt and pepper.
  2.  Add the brussels sprouts, and fennel, and toss to coat. Garnish with the pine nuts and serve.

Maple Glazed Brussels Sprouts

Serves 4
 
2 tablespoons vegetable oil
1/2 pound brussels sprouts halved lengthwise
Salt and freshly ground pepper
4 tablespoons unsalted butter softened
1 tablespoon light brown sugar
2 tablespoons pure maple syrup
1 tablespoon cider vinegar

  1. Heat the vegetable oil in a large skillet or wok until shimmering. Add the brussels sprouts and season with salt and pepper, then cook over high heat without stirring until they are browned, about 2 minutes.
  2. Add the butter and brown sugar and cook over moderately high heat, stirring occasionally, until the brown sugar is melted. Add the maple syrup and cook, stirring occasionally, until the brussels sprouts are just crisp-tender, about 7 minutes. Stir in the cider vinegar.
  3. Using a slotted spoon, transfer the brussels sprouts to a bowl.
  4. Bring the cooking liquid to a boil over high heat until thickened slightly, about 2 minutes. Pour the sauce over the sprouts and serve.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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