Farmers’ Market Box July 7th, 2022

Farmers Market Box Image

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

Spinach Salad with Nectarines and Buratta

Serves 4

1 pound mango nectarines, halved and pitted
Raw sugar
1 bunch spinach, tough stems removed, washed, and spun dry
1 torpedo red onion, thinly sliced using the red part only
¼ cup mango nectar
¼ cup rice vinegar
2 tablespoons Dijon mustard
2 tablespoon honey or agave
½ cup vegetable oil
Salt and pepper
8 ounces buratta, cut into pieces

  1. Preheat the grill or a grill pan. Dip the cut side of the nectarines into the sugar, and grill cut side down until the nectarines are softened. Remove from the grill and set aside.
  2. Put the spinach and red onion into a salad bowl.
  3. In a small bowl, whisk together the nectar, vinegar, mustard, honey, and vegetable oil. Season with salt and pepper. Toss with the spinach and plate the salad.
  4. Top with a nectarine half, and some of the buratta in the nectarine half. Drizzle with the remaining dressing and serve.

Mango Nectarine Tart

Serves 6

1 9-inch prebaked pie crust
1 cups heavy cream
8-ounces mascarpone cheese
3 tablespoons sugar
3 nectarines, pitted, and thinly sliced
1/2 cup apricot or peach 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.

Indian Eggplant Bacon

Serves 4

1/2 pound Indian 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.

Grilled Vegetables with Herb Vinaigrette

Serves 4 to 6

1/2 pound Indian eggplant, stem and root ends trimmed, cut into 1/2-inch rounds
1 pound zucchini, stem and root ends trimmed, cut into 1/2-inch long slices
3 red torpedo onions, root end removed, and cut in half lengthwise
2/3 cup extra virgin olive oil
Salt and pepper

  1. Prepare barbecue (medium heat). Arrange vegetable slices on baking sheet.
  2. Brush both sides with oil and sprinkle with salt and pepper.
  3. Grill until slightly charred and tender, turning occasionally and moving to cook evenly, about 5 minutes. Arrange the slices on a serving platter. Drizzle with your favorite dressing or the lemon vinaigrette.

Lemon Vinaigrette

1 garlic clove
2 teaspoons lemon zest
2 tablespoons finely chopped onion or shallot
1/2 cup extra-virgin olive oil
1/4 cup lemon juice
Pinch of crushed red pepper
Salt and freshly ground black pepper

  1. In a food processor or blender, combine the ingredients, and process/blend until smooth. Season with salt and pepper.
  2. Cover and refrigerate for at least 4 hours before serving. The dressing will keep in the refrigerator for up to 1 week. It’s great as a drizzle over grilled meats, poultry, and vegetables.

Roasted Indian Eggplant

Serves 4

1/2 pound Indian eggplant, stem end removed and cut into 1/2-inch dice
Salt and pepper
1/4 cup vegetable oil
2 red torpedo onions, finely chopped
2 garlic cloves, finely chopped
½ teaspoon turmeric
2 teaspoons garam masala
2 tablespoons thinly sliced jalapeno (discard seeds for less heat)
2 cups chopped tomatoes
1 teaspoon salt
½ cup chopped cilantro
2 tablespoons lime juice
1/2 cup plain yogurt for garnish

  1. Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil or parchment.
  2. Combine the eggplant with salt, pepper and 2 tablespoons of vegetable oil, tossing to coat. Roast for 15 to 20 minutes, until the eggplant is softened, and beginning to brown a bit.
  3. In a large skillet, heat the remaining oil, add the onion, garlic, turmeric, garam masala and jalapeno, sautéing until the onion begins to soften.
  4. Add the tomatoes, and the roasted eggplant, simmering until the mixture is a jammy consistency, about 10 minutes.
  5. Season with salt, stir in the cilantro and lime juice, and simmer another 1 minute. Serve hot, or at room temperature garnished with plain yogurt if desired. Serve over rice for a main dish, or with Naan bread as a starter.

Smashed Roasted Purple Majesty Potatoes

Serves 4

You can dress these up by topping with crumbled goat cheese, sharp cheddar, Provolone, or Asiago.

1 pound purple majesty potatoes, scrubbed
1/2 cup extra virgin olive oil
Salt and pepper
(Your choice of dried herbs)
1 cup your choice of cheese if desired

  1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, parchment, or silicone.
  2. Put the potatoes into water to cover and bring to a boil. Simmer for 20 to 25 minutes until the potatoes are tender. Allow to cool for 10 to 15 minutes.
  3. Combine the oil, salt, and pepper, and pour half of it onto the baking sheet. If you are using herbs, add them to the oil at this point.
  4. Take a potato, place it onto the baking sheet and using an oven mitt, press down on the potato to flatten it. Repeat with the remaining potatoes. Brush the potatoes with the remaining oil, and sprinkle with cheese if using.
  5. Roast the potatoes for 20 to 30 minutes until crispy on the edges, and the cheese (if using) has melted and bubbled.

Nicoise Style Purple Potato Salad

Serves 6

1 pound purple potatoes, scrubbed
1/2 cup finely chopped red torpedo onion using the red and tender green parts
2 ribs celery, finely chopped including the leaves
¼ cup capers, drained
¼ cup white wine vinegar
2 tablespoons Dijon mustard
2 tablespoons finely chopped Italian parsley
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper

  1. Put the potatoes into water to cover and bring to a boil. Simmer for 20 to 30 minutes until the potatoes are tender. Allow the potatoes to cool slightly, then cut into bite-sized pieces, and transfer to a bowl. Add the onion, celery, and capers to the potatoes.
  2. In a small bowl, whisk together the vinegar, mustard, parsley, and oil. Season with salt and pepper.
  3. Pour over the warm potatoes and toss to coat. Serve at room temperature.

Summer Squash Provencal

Serves 6

1/4 cup extra virgin olive oil
3 garlic cloves, minced
1 sweet yellow onion, thinly sliced
1 pound Magda summer squash, stem and root ends removed, and thinly sliced
2 cups chopped cherry tomatoes
1 teaspoons herbs de Provence
Salt and pepper
4 large eggs
2 cups shredded Gruyere cheese

  1. Preheat the oven to 350 degrees.
  2. In a large ovenproof skillet, heat the oil, and sauté the garlic and onion until the onion is soften. Add the squash, tomatoes, and herbs de Provence, season with salt and pepper and simmer until the mixture has thickened.
  3. In a bowl, whisk together the eggs, and pour over the squash mixture.
  4. Sprinkle with the cheese and bake for 30 to 45 minutes until the eggs are set.
  5. Remove from the oven and allow to rest for 10 minutes before cutting into wedges.

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 sauté for 30 seconds, until fragrant.
  2. Add the bok choy, and sauté 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.

Braised Salmon with Bok Choy

Serves 4 to 6

2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated ginger
1 bunch bok choy, root end trimmed, cut into 1/2-inch ribbons
1/2 cup soy sauce
2 tablespoons sesame oil
1/4 cup Mirin
2 pound salmon filets
2 tablespoons sesame seeds

  1. In a large skillet, heat the oil, sauté the garlic and ginger for 30 seconds, add the bok choy, and toss with the ginger/garlic oil.
  2. Add the soy, sesame oil and Mirin, and toss together.
  3. Top the bok choy with the salmon filets. Spoon some of the sauce over the salmon, cover and braise the salmon for 10 minutes, spooning some of the sauce over the salmon. Serve the salmon over the bok choy garnished with sesame seeds.

Cold Sesame Noodle Salad with Bok Choy

Serves 6

This salad can be made with our without protein, it’s delicious either way. If you have leftover shrimp, fish, pork, or chicken they all work well here.

1 pound linguine
1/4 cup vegetable oil
2 cloves garlic, minced
2 teaspoons peeled and grated fresh ginger
2 cups julienne Magda summer squash
One bunch bok choy, root end removed, and chopped into bite-sized pieces
1/4 cup soy sauce
2 tablespoons toasted sesame oil
1/4 cup creamy peanut butter (don’t use natural)
1/4 cup rice vinegar
Few drops Sriracha (optional)
2 tablespoons brown sugar
3 cups shredded chicken
4 red torpedo onions (red and tender green parts), thinly sliced on the diagonal
4 medium-size purple cosmic carrots, cut into matchsticks (about 2 cups)
1/2 cup chopped unsalted dry-roasted peanuts
2 tablespoons sesame seeds

  1. Cook the linguine in boiling salted water until 2 minutes short of al dente. Drain and put into a large mixing bowl.
  2. In a wok or large skillet, heat 2 tablespoons of the oil, swirl the garlic and ginger in the oil for 30 seconds, until fragrant.
  3. Add the summer squash and stir fry for 2 to 3 minutes. Transfer to the bowl with the linguine. Add the bok choy to the wok and stir fry until it is wilted. Transfer to the salad bowl.
  4. In a food processor or blender, combine the remaining oil, sesame oil, peanut butter, vinegar, Siracha and sugar.
  5. Blend until smooth. Pour over the noodles, squash and bok choy. Add the chicken, onions, and carrots, and toss to coat. Garnish the salad with chopped peanuts, and sesame seeds.

Purple Carrot Muffins

Makes 12

¼ cup toasted sliced almonds
1 ¼ cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
3 large eggs
3/4 cup sour cream
1/4 cup vegetable oil
1 cup plus 2 tablespoons sugar
1 ¼ cups grated purple carrots
1/2 cup chopped oranges or tangerines

  1. Preheat the oven to 375 degrees F. Coat 12-cup muffin tin with nonstick spray and set aside.
  2. Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.
  3. Whisk the eggs, sour cream, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture, carrots, and tangerines, and fold until combined.
  4. Divide the mixture evenly among the muffin cups using a portion scoop. Sprinkle the top of each muffin with the toasted almonds.
  5. Bake for 20 to 25 minutes or until a skewer inserted in the muffin comes out with a few crumbs attached. Remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days or freeze for up to 1 month.

Blood Orange Upside Down Cake with Whipped Cream

Serves 10

1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
2 blood oranges, peel and pith removed, and sliced 1/4-inch thick

  1. Coat the interior of a 10-inch cake pan 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 Cake

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1/2 teaspoon orange zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice
2 cups heavy cream, whipped stiffly for garnish

  1. Preheat the oven to 350 degrees.
  2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, orange oil, if using.
  3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
  4. Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
  5. Transfer the batter into the prepared pan. Bake for 45 to 55 minutes until a skewer inserted into the center comes out clean.
  6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
  7. Turn the cake out onto a serving platter and serve at room temperature.
  8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.

Orange Bars

Makes about 12

1 cup all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1/3 cup unsalted butter
1 cup granulated sugar
2 large eggs
2 teaspoons grated orange zest
2/3 cup blood orange juice
2 tablespoons all-purpose flour
1/4 teaspoon salt
Powdered sugar

  1. Preheat oven to 350 degrees coat an 8x8x2-inch baking pan with non-stick cooking spray.
  2. In a mixing bowl stir together the 1 cup flour, the 3 tablespoons powdered sugar, and the 1/4 teaspoon salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press mixture evenly and firmly into the bottom of the prepared pan. Bake about 15 minutes or until light golden around the edges.
  3. In a medium bowl whisk together the granulated sugar, eggs, orange peel, orange juice, flour, and the 1/4 teaspoon salt. Pour orange mixture over the hot crust.
  4. Bake for 20 to 25 minutes or until set. Cool completely in pan on a wire rack. Dust bars with powdered sugar.

Panna Cotta with Prosecco Kumquat Sauce

Serves 6

2-1/2 cups Prosecco
2/3 cup honey
1/2 cup granulated sugar
3 slices peeled fresh ginger
1 cinnamon stick
1 teaspoon vanilla paste or extract
1 pound kumquats, thinly sliced and seeded

  1. In a saucepan, bring the prosecco, honey, sugar, ginger, cinnamon, vanilla, and Kumquats to a boil.
  2. Simmer for 30 to 40 minutes, until the liquid is syrupy, and the kumquats are tender. Cool completely.
  3. Serve over ice cream, cake, or panna cotta.

Vanilla Panna Cotta

1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
1/2 cup sugar
Pinch of salt
1 1/2 teaspoons vanilla paste or extract
1 cup sour cream

  1. Sprinkle the gelatin over the cold water. Let stand for 5 minutes. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil.
  2. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
  3. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Fill 4 ounce ramekins three-quarters full of the cream. Chill 4 to 24 hours. Serve with the kumquat syrup.

Arugula Salad with Kumquat Vinaigrette

Serves 4

For the Dressing

1 cup kumquats, washed in cold water
1/4 cup rice vinegar
1 tablespoons Dijon mustard
2 tablespoons honey
1/2 cup vegetable oil
Salt and pepper

  1. In a blender, combine the ingredients, and blend until pureed. Season with salt and pepper.
  2. The dressing will keep in the refrigerator for up to 5 days.

For the Salad and to Finish

1 bunch arugula, washed, spun dry and chopped
1 cup kumquats, washed in cold water, thinly sliced, seeds removed
Kumquat salad dressing (see preceding recipe)
1/2 cup crumbled goat cheese

  1. In a salad bowl, combine the arugula and kumquats.
  2. Dress the salad with some of the kumquat dressing and plate the salad.
  3. Garnish with a few crumbles of goat cheese.

@Diane Phillips Diane Phillips Blog: Cucina Divina
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Farmers’ Market Box June 30th, 2022

Farmers Market Box Image

This week’s local produce and featured farms:

Farmer’s Choice

Farmers’ Market Box Recipes:

Farro Salad with Roasted Leeks and Carrots

Serves 6 
 
1 1/2 tablespoon olive oil 
2 medium carrots, ends trimmed, peeled, and cut into thin slices on the diagonal 
1 large leek, white and green sections only, thinly sliced 
1 1/2 tablespoon lemon juice 
Salt and freshly ground black pepper 
1 ½ cups pearlized farro 
2 1/2 tablespoons fresh mint, chopped 
1/2 cup parsley, chopped 
2 tablespoons minced chives 
1 scallion, finely chopped, white and green sections 
2 tablespoons olive oil 
2 tablespoons lemon juice 
Salt and freshly ground black pepper to taste 
Fresh mint leaves for garnish

  1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, silicone, or parchment paper. Gently toss the carrots, leeks, oil, lemon juice, salt, and pepper, arrange in one layer and roast for 20 minutes. The carrots should be just tender, and the leek will turn golden brown.
  2. Remove from the oven. 
  3. Meanwhile, 4 quarts of salted water to boil. Add the farro and cook, stirring, for about 18 minutes. Skim off any foam that forms at the top. The farro is done when it is just soft, but still feels chewy, but is not undercooked. Drain and place on a serving plate or bowl.
  4. Immediately, while still hot, toss the farro with the herbs, scallions, oil, lemon juice and add salt and pepper to taste. Add the roasted carrots and leeks and any oil or juices from the bottom of the pan and gently toss. Garnish with mint leaves and serve at room temperature.

Bacon and Leek Bread Pudding 

Serves 6  
 
1 pound day-old French or Italian bread, cut into 3/4-inch cubes (8 loosely packed cups) 
2 tablespoons olive oil 
3 leeks white and light green parts only, cleaned and thinly sliced into half moons 
12 slices thick cut bacon, diced 
12 large eggs 
3 cups whole milk 
2 teaspoons Dijon mustard 
1 tablespoon fresh thyme leaves 
1/2 teaspoon freshly ground black pepper 
3 cups grated fontina cheese (about 8 ounces)

  1. Coat a 9×13-inch baking dish nonstick cooking spray. Place the cubed bread in the baking dish in an even layer; set aside. 
  2. Heat the oil in a large skillet over medium heat until shimmering. Add the leeks and 1/2 teaspoon of the salt. Cook, stirring occasionally, until tender, 5 to 7 minutes. Transfer to a small bowl. 
  3. Add the bacon to the skillet and sauté until the fat is almost all rendered out and it begins to get crisp, about 10 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. 
  4. Whisk the eggs, milk, mustard, thyme, remaining 1/2 teaspoon salt, and pepper together in a large bowl. 
  5. Spread the bacon over the bread cubes, followed by the leeks. Sprinkle the fontina on top, then pour the egg mixture over the entire thing. Press down on the top gently, so that all of the bread cubes get soaked a bit with the egg mixture.  
  6. Cover and refrigerate overnight or if baking immediately, let the casserole rest on the counter while you preheat the oven. 
  7. Preheat to 350°F. Bake uncovered until the edges are bubbling and the top begins to brown, 50 to 65 minutes. The baking time will be greatly dependent on the depth of dish you use. Check the interior with a knife; if it comes out clean, the custard is baked through. (Cover with aluminum foil near the end of baking if the top is already browned.) Let cool for 5 minutes before serving. 

Summer Squash Soup 

Serves 6 
 
3 tablespoons olive oil 
1 pound summer squash, sliced into 1/2-inch thick pieces 
1 leek, thinly sliced, using the white and tender green parts 
1 teaspoon cumin seeds 
1 teaspoon curry powder 
4 cloves garlic, peeled and thinly sliced 
3 to 4 cups vegetable broth (depending on desired thickness) 
Salt and pepper 

  1. In a Dutch oven, heat the oil over medium heat. Add the cumin seeds and cook, stirring often, until just fragrant. Add the garlic and leek and cook until translucent, about 5 minutes. Add sliced squash and cook until just softened, about 10 minutes. 
  2. Add curry powder and broth and bring to a boil.
  3. Lower heat and simmer about 15 minutes.  
  4. Remove from heat and, puree using an immersion blender. 
  5. Ladle into soup bowls to serve.  

Summer Squash Shakshuka 

Serves 4  
 
1 pound summer squash (zucchini, yellow squash, pattypan, etc.) 
1 tablespoon salt, plus more for sprinkling 
¼ cup extra virgin olive oil 
2 leeks, thinly sliced using the white and tender green parts 
2 cloves garlic, minced 
1/4 teaspoon smoked paprika, plus more for sprinkling 
1 cup chopped cherry tomatoes 
4 ounces soft goat cheese 
1/4 cup loosely packed chiffonade of basil, plus more for garnish 
4 large eggs 
Freshly ground black pepper 

  1. Trim the ends off the squash and grate using a box grater or a food processor with the grating attachment. Combine with 1 tablespoon salt in a colander and let drain in the sink for 30 minutes. 
  2. Preheat the oven to 375°F. In an oven-safe skillet, warm 2 tablespoons olive oil over medium heat. Add the leeks, garlic, and paprika and cook, stirring, until just tender and fragrant. 
  3. Squeeze as much liquid as possible from the squash with your hands and add it to the skillet along with the tomatoes. Cook, stirring occasionally, until the mixture is tender and no longer releasing liquid, about 10 minutes. Remove the skillet from heat and stir in goat cheese and basil. 
  4. Smooth the mixture evenly in the skillet and make four wells using the back of a spoon.
  5. Pour 1/2 teaspoon olive oil in each well.  
  6. One at a time, crack an egg into a small bowl and pour into one of the wells. Sprinkle salt, pepper, and paprika over each egg. 
  7. Bake until egg whites are set, and yolks are still soft, about 10 minutes. 
  8. Garnish with basil and serve with crusty bread.

Turnips with Balsamic Glaze

Serves 4 
 
1 pound turnips peeled and cut into 3/4-inch cubes 
4 shallots, peeled and sliced 
2 tablespoons maple syrup 
2 tablespoons balsamic vinegar 
1 tablespoon chopped fresh rosemary 
Salt and pepper 
3 tablespoons unsalted butter (1 tablespoon melted and 2 tablespoons cubed) 
½ cup vegetable or chicken broth 
6 slices bacon, cut into 1/4-inch strips and cooked until crisp 

  1. Preheat oven to 400 degrees.  
  2. Toss turnips, shallots, syrup, vinegar, rosemary, 1/2 teaspoon salt, 1/8 teaspoon pepper, and melted butter in 13 by 9-inch baking dish.  
  3. Pour broth over vegetables, cover with foil, and roast until turnips begin to soften, about 25 minutes. 
  4. Remove foil and continue to roast, tossing occasionally, until turnips are tender and spotty brown, and liquid is reduced to thick glaze, 25 to 30 minutes. Add bacon and cubed butter and toss. Adjust seasonings and serve. 

Swiss Chard “Lasagna” 

Serves 6 
This is a great way to use up the stalks from Swiss chard. 
 
1 bunch Swiss Chard, stalks cut, washed, and spun dry  
1/4 cup extra virgin olive oil 
3 tablespoons all-purpose flour 
1 cup chicken or vegetable broth 
1 cup milk  
1/8 teaspoon freshly grated nutmeg 
1 cup grated cheese Parmigiano Reggiano 
1 cup grated Pecorino Romano 
1/4 pound Prosciutto di Parma, finely chopped 
1/4 cup chopped parsley 
salt and pepper 

  1. Cut the leaves from the stalks of the Swiss chard, chop the leaves, and trim the stalks to about 6-inches. Steam the stalks until tender, about 4minutes, and drain thoroughly and cool to room temperature.  
  2. Preheat the oven to 350 degrees and coat the inside of a 9-inch square baking dish with non-stick cooking spray.  
  3. In a saute pan, heat the oil, add the garlic, and swirl in the pan for 30 seconds till fragrant. Add the chopped chard leaves, and saute until they are wilted. Season with salt and pepper, add the flour and cook for 2 to 3 minutes. Gradually add the broth and milk, bringing to a boil. Season with nutmeg. Combine the cheeses, remove the sauce from the heat, add 1 1/2 cups of the cheese to the sauce, and stir in the parsley and Prosciutto. Season with salt and pepper if needed.  
  4. Lay the chard stalks in the prepared pan, and top with a layer of the sauce. Repeat, ending with the sauce, and sprinkle with the remaining cheese. Bake the ‘lasagna’ for 25 to 35 minutes until the casserole bubbling and the cheese is golden brown. Allow to rest for 10 minutes before cutting into squares.  

Sicilian Greens 

Serves 4 
 
4 tablespoons extra-virgin olive oil 
1/4 cup golden raisins 
1 shallot, thinly sliced 
2 garlic cloves, thinly sliced 
⅛ teaspoon red pepper flakes 
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons 
1/4 cup chicken or vegetable broth 
Salt and pepper 
¼ cup grated Parmigiano Reggiano 
¼ cup sliced almonds, toasted 

  1. In a large skillet, heat the oil, add the raising, shallot, garlic, red pepper, and saute for 3 to 4 minutes.
  2. Add the collards, saute until the collards are just wilted.  
  3. Add the broth, and simmer until the broth has evaporated.  
  4. Stir in the Parmigiano, season with salt and pepper, and garnish with the almonds.

Pork Tenderloin with Tangerine Chipotle Glaze 

Serves 4 to 6 
 
¾ cup maple syrup  
¼ cup tangerine juice 
2 tablespoons molasses, light or mild 
2 tablespoons bourbon  
2 small, minced chipotle chiles in adobo sauce, plus 2 teaspoons adobo sauce 
¼ cup cornstarch 
2 tablespoons brown sugar 
1 tablespoon salt 
2 teaspoons ground black pepper 
Two 1 ½ pound pork tenderloins, trimmed 
2 tablespoons vegetable oil 

  1. Preheat oven to 375 degrees. Stir ½ cup maple syrup tangerine juice molasses, bourbon, and chiles together in 2-cup liquid measure; set aside.  
  2. Whisk cornstarch, sugar, salt, and black pepper in small bowl until combined. Transfer cornstarch mixture to rimmed baking sheet. Pat tenderloins dry with paper towels, then roll in cornstarch mixture until evenly coated on all sides. Thoroughly pat off excess cornstarch mixture. 
  3. Heat oil in 12-inch heavy-bottomed nonstick skillet over medium-high heat until just beginning to smoke. Reduce heat to medium and place both tenderloins in skillet, leaving at least 1 inch in between. Cook until well browned on all sides, 8 to 12 minutes. Transfer tenderloins to wire rack set in rimmed baking sheet. 
  4. Pour off excess fat from skillet and return to medium heat. Add syrup mixture to skillet, scraping up browned bits with wooden spoon, and cook until reduced to ½ cup, about 2 minutes. Transfer 2 tablespoons glaze to small bowl and set aside. Using remaining glaze, brush each tenderloin with approximately 1 tablespoon glaze. Roast until instant-read thermometer inserted in thickest part of tenderloins registers 130 degrees, 12 to 20 minutes. Brush each tenderloin with another tablespoon glaze and continue to roast until instant-read thermometer inserted in thickest part of tenderloins registers 135 to 140 degrees, 2 to 4 minutes longer. Remove tenderloins from oven and brush each with remaining glaze; let rest, uncovered, 10 minutes. 
  5. While tenderloins rest, stir remaining ¼ cup maple syrup into reserved 2 tablespoons glaze. Brush each tenderloin with 1 tablespoon glaze. Transfer meat to cutting board and slice into ¼-inch-thick pieces. Serve, passing extra glaze at table. 

Sunshine Carrot Cake with Tangerine Frosting 

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

For the Cake

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

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

Tangerine Cream Cheese Frosting

Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 48 cupcakes.

One 8-ounce package cream cheese, softened 
1/2 cup (1 stick) unsalted butter or margarine 
5 cups confectioners’ sugar 
Grated zest of one tangerine 
1 teaspoon vanilla paste or extract 
Tangerine juice as needed

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

Caesar Potato Salad 

Serves 4 to 6 
 
1 pound masquerade potatoes, scrubbed 
1 cup mayonnaise 
1/2 cup sour cream 
1/2 cup freshly grated Parmigiano Reggiano cheese 
2 teaspoons fresh lemon juice 
1 1/2 teaspoons anchovy paste 
2 cloves garlic, minced 
2 teaspoons Worcestershire sauce 
1 1/2 teaspoons freshly ground black pepper 
2 rib celery, finely chopped 
¼ cup finely chopped chives 
Salt and pepper 
1 ½ teaspoons lemon juice 

  1. Put the potatoes into water to cover and bring to a boil. Simmer for 30 to 40 minutes (depending on their size) until tender. Drain and cool completely. 
  2. While the potatoes are cooling make the dressing, whisk together the mayonnaise, sour cream, Parmigiano, lemon juice, anchovy paste, garlic, Worcestershire, and pepper until smooth.  
  3. Cover and refrigerate.  
  4. When the potatoes are cold, cut them into bite sized pieces, and place them in a salad bowl. Add the celery and chives, sprinkle with the lemon juice and season with salt and pepper.  
  5. Toss the potatoes with some of the dressing and toss to coat. Cover and refrigerate the salad and dressing for at least 4 hours. Before serving, toss the salad with a bit more dressing if needed.
  6. Cook’s Note:  Sometimes the potatoes will soak up the dressing, and the salad will be dry, it’s always a good idea to re-toss the salad before serving.  

Pizza Pie Potatoes 

Serves 6 
 
1 pound masquerade potatoes, scrubbed 
1/2 cup extra virgin olive oil or garlic oil 
3 garlic cloves, minced 
2 teaspoons dried oregano 
Salt and pepper 
1 1/2 cups chopped cherry tomatoes 
1 ball fresh mozzarella, thinly sliced 
1/3 cup grated Parmigiano Reggiano

  1. Put the potatoes into water to cover and bring to a boil. Simmer for 20 to 25 minutes until almost tender.  
  2. Remove from the water and cool slightly. 
  3. Preheat the oven to 400 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.  
  4. Thinly slice the potatoes and lay them into the baking dish.  
  5. In a bowl, combine the oil, garlic, oregano, salt, and pepper.  
  6. Drizzle some of the garlic oil over the potatoes.  
  7. Lay the tomatoes over the potatoes, drizzle with the remaining oil, and cover with the mozzarella and Parmigiano.  
  8. Bake for 30 to 40 minutes, until the potatoes are crispy, and the cheeses are melted, and golden brown.  
  9. Allow to rest for 5 minutes before serving.  

Lettuce Salad with Blue Cheese Dressing 

Serves 4 
 
Assorted lettuces, washed, spun dry and chopped 
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  
6 strips bacon, cooked crisp and crumbled 

  1. Put the lettuce into a salad bowl. In another bowl, whisk together the mayonnaise, sour cream, red wine vinegar, lemon juice, Worcestershire, Dijon, pepper, and blue cheese. 
  2. Toss the lettuce with the dressing and garnish with bacon crumbles.  

Sauteed Italian Long Peppers and Leeks 

Serves 4 to 6 
 
This is a terrific side to serve over grilled meats, seafood, or poultry. It’s also great on sandwiches, tucked into buns with sausages and burgers. This mixture is also delicious served on crostini garnished with goat cheese, or shaved Parmigiano.  
 
3 tablespoons extra virgin olive oil 
2 leeks, thinly sliced using the white and tender green parts 
½ pound Italian long peppers, cored, and thinly sliced 
Salt and pepper 
¼ cup aged balsamic vinegar 
¼ cup finely chopped Italian parsley 

  1. In a large skillet, heat the oil, add the leeks and peppers, and saute for 7 to 10 minutes until the peppers are tender.
  2. Season with salt and pepper. Drizzle with the vinegar and parsley and toss to coat. Serve warm or at room temperature.

Mediterranean Beans and Peppers 

Serves 4 
 
2 tablespoons extra virgin olive oil 
2 garlic cloves, minced 
2 leeks, thinly sliced, using the white and tender green parts 
1/2 pound Italian peppers, stem end and cored, thinly sliced 
1/2 pound green beans, ends trimmed, and cut into 1-inch pieces 
2 cups chopped cherry tomatoes 
Salt and pepper 
2 tablespoons finely chopped mint 
1/2 cup crumbled Feta cheese 

  1. In a large skillet, heat the oil, saute the garlic and leeks for 2 to 3 minutes, until the leeks are softened. Add the peppers and beans and toss to coat in the oil.  
  2. Add the tomatoes, season with salt and pepper and simmer until peppers and beans are tender. Stir in the mint and sprinkle the dish with feta cheese. This is delicious served warm or at room temperature.

Tagliatelle with Quick Fresh Tomato Sauce 

Serves 4 to 6 
 
2 tablespoons extra virgin olive oil 
2 cups cherry tomatoes, quartered 
1 1/2 teaspoons salt 
1/2 teaspoon freshly ground black pepper 
1 tablespoon finely sliced basil leaves 
Basil leaves for garnish 
Freshly grated Pecorino Romano or Parmigiano Reggiano 
One pound fresh Tagliatelle or other wide flat pasta such as fettucine, cooked two minutes short of al dente 
1/3 cup grated Parmigiano Reggiano or Pecorino Romano cheese for garnish 

  1. In a large skillet, heat the oil, and add the tomatoes, sautéing over medium high heat, until the tomatoes begin to give off some liquid.  
  2. Season with salt, pepper, and add the sliced basil leaves.  
  3. Simmer for about 3 minutes, then toss in the pasta, stirring until the pasta is coated with the sauce.  
  4. Serve the pasta garnished with grated cheese and basil leaves.  

Not Your Nonna’s Panzanella 

Serves 4 to 6 
 
8 cups stale Italian bread, cubed 
1 pound cherry tomatoes, halved 
1 cup pitted green olives 
¼ cup capers, drained and chopped 
3 ribs celery, finely chopped 
½ cup finely chopped red onion 
8 ounces small fresh mozzarella, cut into quarters 
¾ cup extra virgin olive oil 
1/3 cup red wine vinegar 
2 garlic cloves, minced 
2 tablespoons finely chopped basil  
1 teaspoon finely chopped oregano 
Salt and pepper 

  1. In a large salad bowl, combine the bred, tomatoes, green olives, capers, celery, onion, and mozzarella. 
  2. In a small mixing bowl, whisk the oil, vinegar, garlic, basil, and oregano together. Season with salt and pepper. Pour the dressing over the salad and toss to combine. Serve the salad at room temperature.  

@Diane Phillips Diane Phillips Blog: Cucina Divina
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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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