Farmers’ Market Box April 23rd, 2020

This week’s local produce and featured farms:

Farmer’s Choice:

Hass Avocados – Bernard Ranches

Cilantro – Mcgrath Farms

Red Onion – Schaner Farms

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce! When it’s about food…#specialtyproduce

Below are some great recipes for you to try out with the produce from this week’s box. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!

Farmers’ Market Box Recipes

Sicilian Fennel and Orange Salad

Serves 4


One bulb fennel, wispy ends removed and thinly sliced (1/4-inch thick)
3 to 4 Valencia oranges, peel and pith removed, sliced 1/2-inch thick, then
into 1/2 moons
1 teaspoon finely chopped green garlic
2 tablespoons finely chopped oregano
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1/8 teaspoon red pepper flakes
1/2 cup chopped olives (oil cured are best, but use your favorite)


1.Arrange the fennel and oranges alternating on a serving platter. Sprinkle with the green garlic and oregano.
2.In a small bowl, whisk together the vinegar, oil and red pepper flakes.
3.Pour over the salad, and sprinkle with the olives. Serve at room temperature.

Olive Oil Cake

Serves 8


2 cups all-purpose flour
1 3/4 cups sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cups extra-virgin olive oil
1 1/4 cups whole milk
3 large eggs
1 1/2 tablespoons grated orange zest
1/4 cup fresh orange juice
1/4 cup Grappa or brandy or Grand Marnier


1.Heat the oven to 350° F. Oil, butter, or spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)
2.In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and grappa or brandy. Add the dry ingredients; whisk until just combined.
3.Pour the batter into the prepared pan and bake for 1 hour, until the top is golden, and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
4.Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.

Tuscan Winter Soup

Serves 6 to 8

To make this meatless, omit the sausage, and use about 3 tablespoons of olive oil to start the saute.


1/2 pound sweet Italian bulk sausage
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
1/2 cup finely chopped leek using the white part or onion
Pinch red pepper flakes
1 teaspoon finely chopped fresh rosemary (or sage)
1 bunch kale, tough stems removed, and cut into 1/2-inch ribbons
One 14.5-ounce can crushed tomatoes and their juice
One 14.5-ounce can small white beans, or cannellini beans, drained and rinsed
6 cups chicken or vegetable broth
1/2 cup ditali or other small pasta (small shells work here)
1/4 cup chopped rind from Parmigiano Reggiano
Salt and pepper
1/2 cup grated Parmigiano Reggiano for garnish


1.In a Dutch oven, cook the sausage until it is no longer pink, breaking up any large pieces. Add the oil, and saute the garlic, leek, red pepper and rosemary until fragrant and the leek is beginning to soften, about 2 minutes.
2.Add the kale, and saute tossing in the garlic oil.
3.Add the tomatoes, beans and broth, and bring to a boil.
4.Simmer the soup for 30 minutes until the kale is tender.
5.Add the ditali and the rind from the Parmigiano and simmer another 15 minutes until the pasta is cooked. Season with salt and pepper and serve the soup garnished with Parmigiano Reggiano.

Sautéed Greens

Serves 4


3 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch greens (kale, chard, collards, spinach—your choice)
1/4 cup chicken, vegetable broth or water
Salt and pepper


1.In a large skillet, heat the oil, and saute the garlic and red pepper until the garlic is translucent.
2.Add the greens and toss in the garlic oil to coat.
3.Add the broth, stir to blend, cover the pan, and simmer for 5 to 10 minutes until the greens are wilted.
4.Remove the cover, season with salt and pepper, and simmer until the liquid in the pan has evaporated.
5.The greens can be used as a side dish, or tossed with pasta, as a topping for bruschetta with some burrata or fresh ricotta.

Roasted Salmon with Green Garlic Aioli

Serves 4 to 6

For the Salmon


1/2 cup extra virgin olive oil
1/4 cup Valencia orange juice
2 teaspoon Old Bay seasoning
2 1/2 pounds salmon filet


1.Preheat the oven to 400 degrees.
2.Pour the oil, orange juice, and Old Bay into a 13-by-9-inch baking dish.
3.Arrange the salmon in the pan and turn to coat in the oil mixture.
4.Roast for 10 minutes per inch of thickness, or until the fish reaches 155 degrees on an instant read meat thermometer. Remove from the oven and allow to rest for 5 minutes before serving with the aioli.

For the Aioli

Makes abour 1 1/2 Cups


1 cup mayonnaise
2 tablespoons extra virgin olive oil
2 tablespoons chopped green garlic
2 tablespoons fresh orange juice
1 teaspoon grated orange zest
6 mint leaves, torn
Few drops Tabasco
Salt


1.In a blender or food processor, combine all the ingredients, except the salt. Process until smooth.
2.Taste for seasoning and adjust using more salt or Tabasco. Serve cold with the salmon.

Arugula Fennel Salad

Serves 4


1 bunch purple baby carrots, scraped, and thinly sliced on a mandoline
1 fennel bulb, wispy ends removed, and thinly sliced on a mandoline
1/3 cup chopped dill
1/3 cup olive oil
1 to 2 teaspoons finely chopped green garlic
2 tablespoons honey
1/3 cup orange juice
Salt and freshly ground black pepper
One bunch arugula, washed and spun dry
1/2 cup toasted pine nuts
1/2 cup feta cheese


1.In a salad bowl, combine the carrots with the fennel, and dill.
2.In a small bowl, whisk together the oil, garlic, honey and orange juice. Season with salt and pepper.
3.Pour some of the dressing over the fennel and zucchini. Toss to coat. And let stand at room temperature for 30 minutes.
4.Toss the arugula with the remaining dressing, add to the carrots and fennel, toss with the pine nuts and feta, and serve.

Grilled Flank Steak with Green Garlic Marinade

Serves 4 to 6


One 1 1/2 pound flank steak
1/4 cup red wine vinegar
1/2 cup soy sauce
2 tablespoons finely chopped green garlic
3 tablespoons honey
3 drops hot sauce (Tabasco or Franks, no Cholula)
1/3 cup vegetable oil
2 tablespoons sesame oil


1.Put the flank steak into a zip-lock bag. In a mixing bowl, whisk together the marinade ingredients, and pour over the steak. Seal the bag, and refrigerate for at least 4 hours, or overnight.
2.Drain the marinade, preheat the grill, and grill the steak 4 minutes on each side, until medium rare.
3.Allow to rest for 5 minutes before slicing against the grain into thin slices.

Pizza Pie Potatoes

Serves 6


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


1.Put the potatoes into water to cover and bring to a boil. Simmer for 15 minutes until almost tender.
2.Remove from the water and cool slightly.
3.Preheat the oven to 400 degrees and coat the inside of a 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.Brush some of the garlic oil over the potatoes.
7.Lay the tomatoes over the potatoes, drizzle with the remaining oil, and cover with the mozzarella and Parmigiano.
8.Bake for 25 to 30 minutes, until the potatoes are crispy, and the cheeses are melted, and golden brown.
9.Allow to rest for 5 minutes before serving.

Farro with Rainbow Chard

Serves 4


1 1/2 cup pearlized farro
1/4 cup extra virgin olive oil
2 garlic cloves minced
1/2 cup finely chopped red onion
Pinch red pepper
One bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1/2 cup grated Parmigiano Reggiano
1/2 cup toasted pine nuts


1.Bring 6 cups of salted water to a boil, add the farro, bring to a boil, and simmer for 15 to 20 minutes. Drain thoroughly put into a bowl and set aside.
2.In a large skillet, heat the oil, add the garlic, onion and red pepper, saute until the onion begins to soften.
3.Add the chard and toss until the chard wilts. Season with salt and pepper.
4.Add the chard to the farro and toss to combine.
5.Add the Parmigiano and toss again.
6.Garnish the Farro with the pine nuts.

Chard and Potato Bake

Serves 4 to 6


1 pound Satina potatoes, peeled and cut in half
4 tablespoons unsalted butter
1/4 cup whole milk
3 tablespoons extra virgin olive oil
2 tablespoons finely chopped green garlic
1 bunch rainbow chard, tough stems removed, and finely chopped
Salt and pepper
1 cup shredded sharp white cheddar cheese


1.Preheat the oven to 350 degrees, coat the inside of a 2-quart casserole dish with non-stick cooking spray.
2.Put the potatoes into water to cover and simmer for 15 to 20 minutes until tender. Drain thoroughly, and mash with the butter and milk.
3.While the potatoes are cooking, heat the oil in a large skillet, saute the garlic for 30 seconds till fragrant, and saute the chard for 3 to 4 minutes until just wilted. Season with salt and pepper.
4.Combine the chard and potatoes, season with salt and pepper and transfer to the prepared baking dish.
5.Sprinkle with the cheese and bake for 20 to 25 minutes until the cheese is golden brown. Allow to rest for 5 minutes before serving.
6.Cook’s note: you can vary the cheese on this, Parmigiano, Asiago, and Colby are all good choices here.

Black Bean, Corn and Salsa Dip

Serves 6

You can either serve this as a dip for tortilla chips, or as a salad in lettuce cups. It keeps a few days in the fridge.


Two 15-ounce cans black beans, drained and rinsed
1/4 cup finely chopped green garlic
1/4 cup finely chopped red onion
2 cups fresh or defrosted frozen corn kernels
1/2 cup seeded and finely chopped red bell pepper
1 1/2 cups cherry tomatoes, cut in half
1 cup chopped ripe avocado
1/4 cup seeded and finely chopped Anaheim chile
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice
3/4 cup vegetable oil
1 chipotle chile in adobo, finely chopped
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper


1.In a large serving bowl, combine all the ingredients, and toss to coat. Refrigerate for at least 4 hours to let the flavors blend. Serve with tortilla chips.

Guacamole

Serves 4


2 large fully ripened avocados, peeled and pitted
1/2 cup diced fresh tomato
2 tablespoons finely chopped green garlic
2 teaspoons fresh lime juice
2 tablespoons finely chopped red onion
1 tablespoon salsa of your choice
1/2 cup sour cream


1.In a medium-size bowl, mash the avocado with a fork. Fold in the tomato, garlic, lime juice, scallion, and salsa, stirring to blend. Spread the sour cream over the top of the guacamole.
2.At this point, cover tightly with plastic wrap and refrigerate for at least 2 hours and up to 8 hours.
3.When ready to serve, stir the sour cream into the guacamole and serve with white, yellow, and blue corn tortilla chips for dipping.

Orange 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 orange juice
1 teaspoon grated orange 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 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.

@Diane Philips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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Farmers’ Market Box April 16th, 2020

This week’s local produce and featured farms:

  • Arugula – Gloria Tamai Family Farms
  • Rapini – Coleman Family Farms

Farmer’s Choice:

Bok Choi – Fresno Evergreen Farms

Tom’s Terrific Tangerines – Polito Family Farms

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce! When it’s about food…#specialtyproduce

Below are some great recipes for you to try out with the produce from this week’s box. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!

Farmers’ Market Box Recipes

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.

Braised Satina Potatoes

Serves 4


1 pound Satina potatoes, scrubbed and cut in half
4 tablespoons unsalted butter
2 teaspoons thyme leaves
1 cup chicken or vegetable broth (plus more if needed)
Salt and pepper
1/4 cup finely chopped chives for garnish


1. Put the potatoes in a single layer in a 12-inch skillet. They will be crowded, but they shouldn’t be stacked. Sprinkle the thyme between the potatoes. Cut 3 tablespoons of the butter into pieces. Add the butter, salt, and pepper to the potatoes.
2. Pour in the broth, partially cover and bring to a boil. Simmer over medium high heat, until the potatoes are tender, and most of the liquid is absorbed, this should take about 20 to 25 minutes. If the broth evaporates during the cooking add 1/4 cup more, until the potatoes are tender. Melt the remaining butter and toss with the potatoes and garnish with the chives. Serve hot or at room temperature.

Slow Cooker Guinness Beef Stew

Serves 4 to 6


1 ½ teaspoons salt
½ teaspoon freshly ground black pepper
¼ cup Colman’s English mustard (see note)
3 pounds boneless chuck roast cut into 1-inch cubes; excess fat removed
1 ½ tablespoons vegetable oil (canola)
2 cups coarsely chopped sweet onions, like Vidalia
2 teaspoons dried thyme
4 medium carrots, cut into 1-inch chunks
1 pound Satina potatoes, scrubbed and cut int half
1 tablespoon prepared horseradish
1 cup Guinness stout
2 cups beef broth
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour


1. In a small bowl, make a paste of salt, pepper and the mustard. Rub over the beef and allow to sit at room temperature for about 15 minutes.
2. Heat a large sauté pan with the oil, and brown the meat a few pieces at a time, removing them to the insert of a 5 to 7-quart slow cooker. Add the onions and thyme to the pan, sautéing until the onions are softened and begin to give off some of their oils and are fragrant. Transfer the onions, carrots and potatoes to the slow cooker insert along with the horseradish, stout and broth.
3. Cover the slow cooker and cook for 8 hours on low or 3 ½ to 4 hours on high. Remove the meat and vegetables from the pan, cover with aluminum foil, and allow it to rest for 15 minutes.
4. Strain the sauce, if you’d like, otherwise, leave it in the slow cooker. Remove any excess fat from the sauce, taste for seasoning and add salt and pepper if needed. Serve the meat with the sauce and vegetables. If you would like to thicken the sauce, remove it to a saucepan, and bring it to a boil. Stir the butter into the flour and then whisk some into the boiling sauce, bringing it back to a boil after each addition. Serve immediately.
5. Mustard Savvy: Colman’s and the other pub style mustards are not powdered; they are a sauce consistency and can be found in the mustard section of your grocery store or gourmet retailer.

Sausage, Rapini and Orecchiette

Serves 4


1 pound orecchiette, cooked 2 minutes short of al dente, saving some of the hot pasta water
1/2 pound sweet Italian sausage
2 tablespoons extra virgin olive oil Pinch red pepper flakes
1 bunch rapini, tough stems trimmed, and chopped Salt and pepper
1 cup grated Pecorino Romano cheese


1. While the pasta is boiling, cook the sausage in a large skillet, breaking up any large pieces, and cook until the sausage is no longer pink. Transfer to a plate, heat the oil in the same skillet, add the garlic and pepper flakes, and swirl for 30 seconds until fragrant. Add the rapini, sautéing until the rapini becomes tender.
2. Season with salt and pepper, return the sausage to the pan, add 2 tablespoons of hot pasta water to help loosen any browned bits in the bottom of the pan, add the pasta to the pan along with 1/2 cup of the cheese. Toss together until a creamy sauce forms, adding more pasta water if needed.
3. Serve garnished with additional cheese.

Rapini Frittata

Serves 4 to 6


3 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch rapini, finely chopped
Salt and pepper
6 large eggs
2 tablespoons water
Salt and pepper
6 ounces goat cheese, cut into 1/2-inch rounds
1/4 cup grated Parmigiano Reggiano


1. Preheat the oven to 350 degrees.
2. In a 10-inch non-stick ovenproof skillet, heat the oil, add the garlic and pepper, and swirl in the pan for 30 seconds. Add the rapini, and saute until the rapini is tender, about 3 to 4 minutes. Season with salt and pepper.
3. In a mixing bowl, whisk together the eggs, water, salt and pepper.
4. Pour over the rapini in the skillet, lifting the eggs, to make sure that the rapini is mixed in with the eggs. Lay the goat cheese on top of the eggs, sprinkle with the Parmigiano and bake for 7 to 10 minutes until the center is just set. Allow the frittata to rest for 5 minutes, before cutting into wedges.

Oro Blanco Sangria

Serves 6


1 1/2 cups Oro Blanco grapefruit juice
1/2 cup orange juice
1/2 cup superfine sugar
1 bunch fresh mint, destemmed
Zest of 1 orange
1 orange, skin scrubbed, and cut into 1/2-inch slices
1/4 cup orange liqueur
1 bottle prosecco, or other sparkling wine


1.In a large bowl, combine the juices, sugar, mint, zest, orange and liqueur, stirring until the sugar is dissolved. Cover and refrigerate for at least 1 hour and up to 2 days.
2.When ready to serve, divide the juice mixture between two pitchers and add half of the sparkling wine to each pitcher, stir to blend. Serve over ice.

Papa Hemingway’s’ Daiquiri

Hemingway wasn’t fond of the too sweet daiquiris made in Havana; when the bartender held off on the other juices and added grapefruit juice, he was known to down 6 in a sitting…. I’m not recommending that, but these are pretty delicious with your Oro Blanco grapefruit. The original daiquiri is served in a champagne coupe, but I love these blended with ice.

Makes 4


1/2 cup white rum
1/4 cup fresh lime juice
1/2 cup fresh Oro Blanco grapefruit juice
2 tablespoons maraschino liqueur
2 tablespoons simple syrup
2 cups ice


1.Put all the ingredients into a blender, and blend until the ice is pureed.
2.Serve in 4-ounce glasses.

Slow Cooker Portuguese Kale and Sausage Soup

Serves 6


2 tablespoons olive oil
1 pound smoked Linguica, chorizo, or andouille sausage, cut into ½-inch rounds
2 medium onions finely chopped
4 medium carrots finely chopped
1 bunch kale, tough stems removed, chopped into 1-inch pieces
1 pound Satina potatoes, scrubbed, peeled if desired, and cut into 1/2-inch pieces
6 cups chicken or vegetable broth
2 bay leaves ¼ cup finely chopped fresh cilantro or Italian parsley (optional for garnish)


1.In a large skillet, heat the oil, and sauté the sausage, onion, and carrots, until the onion is translucent, and transfer the mixture to the insert of a 5 to 7-quart slow cooker.
2.Add the kale, potatoes, beans, chicken broth, and bay leaf stirring to combine the ingredients.
3.Cook the soup for 5 to 6 hours on low until the potatoes are tender. Remove the bay leaf, sprinkle the soup with the cilantro or parsley and serve.

Kale Mac and Cheese

Serves 6


2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch kale, tough stems removed, and finely chopped
1 pound cavatappi or elbow macaroni, cooked 3 minutes short of al dente
4 tablespoons unsalted butter
1 sweet onion, finely chopped
2 teaspoons sugar
Salt and pepper
4 tablespoons all-purpose flour
1 cup chicken or vegetable broth
1 1/2 cups whole milk
Salt and a few drops Tabasco
2 cup shredded extra sharp white cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup panko crumbs
1/4 cup grated Parmigiano Reggiano


1.Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish (or two 9-inch baking dishes) with non-stick cooking spray.
2.In a large skillet, heat the oil, swirl the garlic and pepper flakes in the skillet for 30 seconds until fragrant.
3.Add the kale, and saute until the kale is wilted. Season liberally with salt and pepper. Turn the mixture into a large mixing bowl and add the pasta.
4.In a large saucepan, melt the butter, and saute the onion, sugar, salt and pepper until the onions begin to caramelize.
5.Add the flour, and whisk for 2 minutes, cooking the flour. Gradually add the broth and milk and bring to a boil. Season with salt and Tabasco.
6.Remove from the stove and stir in the cheeses.
7.Pour the mixture over the pasta and kale and stir to blend. Transfer to the prepared baking dish. In another small bowl, combine the panko and Parmigiano. Sprinkle on the casserole dish, bake for 30 to 40 minutes until bubbling and the top is golden brown. Allow to rest for 5 minutes before serving.

Salad with Pink Lady Apples and Cider Vinaigrette

Serves 4


One head lettuce, washed, and spun dry
2 pink lady apples, cored, and sliced into wedges
¼ cup apple cider or juice
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
2 tablespoons Dijon mustard
¾ cup vegetable or canola oil
2 tablespoons poppy seeds
1/2 cup crumbled blue cheese


1.Put the lettuce and apples into a salad bowl.
2.In a mixing bowl, whisk together the apple cider, vinegar, sugar, mustard, and oil. (if you are using immediately, add the poppy seeds, otherwise wait until you are ready to toss the salad)
3.Toss the salad, plate the salad and garnish with crumbled blue cheese.

Pink Lady Cobbler

Serves 4 to 6


1 pound pink lady apples, peeled, cored and cut into wedges
1/2 cup sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons fresh lemon juice
1 cup unbleached all-purpose flour
2 tablespoons cornmeal, stone-ground
¼ cup granulated sugar, plus 2 teaspoons for sprinkling
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
4 tablespoons unsalted butter (1/2 stick), melted
⅓ cup buttermilk
½ teaspoon vanilla paste or extract


1.Preheat the oven to 400 degrees and coat the inside of a 9 to 10-inch baking dish or cast iron skillet.
2.In a bowl, mix together the apples, sugar, cinnamon, nutmeg and lemon juice.
3.Pour into the prepared pan and bake for 20 minutes.
4.In a mixing bowl, mix together the flour, cornmeal, sugar, baking powder, soda, salt, butter, buttermilk and vanilla. Scoop the mixture into 8 biscuits and top the apples. Sprinkle with the remaining 2 tablespoons of sugar. Bake another 15 to 18 until the biscuits are golden brown and the apples are bubbling.
5.Allow to rest for 10 to 30 minutes before serving.

Farro Salad with Arugula

Serves 6


2 cups pearlized farro
1/2 cup extra virgin olive oil
One 1/2-inch piece pancetta, cut into fine dice
6 ounces soft fresh pecorino cheese, cut into a fine dice (if pecorino isn’t available, try Asiago, or another soft salty cheese)
Grated zest of 1 lemon
2 to 3 tablespoons fresh lemon juice
Salt and pepper
1 cup packed arugula, coarsely chopped


1.Bring 4 quarts salted water to a boil and add the farro. Cook for 15 minutes, until barely tender. (Farro breaks apart a bit like wild rice) Drain and cool the farro transfer to a large bowl.
2.In a skillet, heat 2 tablespoons of olive oil and add the pancetta, cooking over medium high heat until crispy.
3.Remove from the pan and add to the farro.
4.Add the pecorino, and zest, and toss to combine.
5.Drizzle 2 tablespoons of lemon juice and the remaining olive oil over the salad and toss to blend. Add more lemon juice if desired. Season with salt, pepper, and toss in the arugula. Serve the salad at room temperature.
6.Cook’s Note: If you want to make the salad ahead, do not add the lemon juice, oil or arugula. Remove from the refrigerator 1 hour before serving and toss with the remaining ingredients.
7.Cook’s Note: If fresh pecorino (soft) is not available, use Asiago instead.

Crostini with Arugula Pesto

Serves 6

For the Crostini

Makes about 24 pieces


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


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

Arugula Pesto

Makes 1 1/2 to 2 cups


1 cup packed arugula leaves
1 cup walnuts
2 garlic cloves
1 to 2 cups grated Parmigiano Reggiano cheese
1 tablespoon capers in brine, drained
1/2 to 2/3 cup extra virgin olive oil
Salt and pepper to taste


1.In the bowl of a food processor or blender, combine the arugula, walnuts, garlic, cheese, and capers.
2.Pulse on and off to break up the nuts and garlic, and to chop the arugula.
3.With the machine running, slowly pour in the oil and process until smooth. Season with salt and pepper.
4.Cover and refrigerate for up to 4 days or freeze for up to 2 months.

Soy Glazed Bok Choy

Serves 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 baby bok choy
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. The bok choy is done with the root end is tender. Serve sprinkled with sesame seeds and drizzled with sesame oil.

Stir Fry Noodles with Bok Choy

Serves 4


12 ounces fresh or dry noodles, such as Chinese egg noodles or rice noodles
3 tablespoons vegetable oil
2 garlic cloves, minced
2 teaspoons grated ginger
2 cups finely diced chicken, or thinly sliced julienned beef, or firm tofu
1/2 cup thinly sliced onion
1 cup julienne carrots
1 bunch Shanghai bok choy, thinly sliced
2 tablespoons broth or water
1/4 cup soy sauce
1/4 cup rice wine
2 tablespoons toasted sesame oil
2 tablespoons sesame seeds for garnish
1 green onion, thinly sliced using the white and tender green parts


1.Cook the noodles according the package directions and drain. Set aside.
2.In a wok or large skillet, heat the oil, swirl the garlic and ginger for 30 seconds until fragrant. Add the chicken, beef or tofu, and saute until the chicken is white all over.
3.Transfer to a plate and add the onion, carrots, and bok choy to the skillet, and saute until the onion is softened.
4.Add the chicken and noodles back to the pan. Add the soy sauce, rice wine, and sesame oil to the pan, and saute until the chicken/beef/tofu is cooked through, about 3 minutes. Serve garnished with sesame seeds and green onions.

Tangerine Cheesecake Squares

Serves 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.

Slow Cooker Tangerine Pudding Cake

Serves 6


2 cups tangerine segments
4 large eggs, separated grated zest of one orange or tangerine
1/3 cup orange 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.

@Diane Philips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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Farmers’ Market Box April 09th, 2020

This week’s local produce and featured farms:

Farmer’s Choice:

  • Strawberries Murray Family Farms
  • Star Ruby Grapefruit Garcia Organic Farms

  • Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce! When it’s about food…#specialtyproduce

    Below are some great recipes for you to try out with the produce from this weeks box. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!

    Farmers’ Market Box Recipes

    Slow Cooker Minestrone

    Serves 6 to 8


    3 tablespoons extra virgin olive oil
    1 French leek, finely chopped, using the white and tender green parts
    3 medium carrots, coarsely chopped
    2 teaspoons dried sage
    One 14.5-ounce can chopped tomatoes
    1 cup dry white wine or dry vermouth
    2 cups cauliflower florets
    2 cups chopped rainbow chard
    cup dry lentils
    10 cups chicken or vegetable broth
    Chopped rinds from Parmigiano Reggiano (optional but oh so good)
    1 cup small pasta
    Salt and pepper
    1/4 cup finely chopped Italian parsley


    1. In a saute pan, or the slow cooker, heat the oil, add the leek, carrots and sage. Saute until the leek is softened.
    2.Add the tomatoes and wine and bring to a boil. (If you are using a saute pan, transfer the contents to the slow cooker)
    3. Add the cauliflower, rainbow chard, lentils, broth and chopped rinds if using. Slow cook for 3 hours on high or 6 hours on low.
    4. Add the pasta and cook 1 hour on high or 2 more hours on low. Season with salt and pepper, add the parsley and serve garnished with extra virgin olive oil or grated Parmigiano Reggiano.


    Breaded Roasted Cauliflower

    Serves 6


    1 cauliflower, cut into florets
    2/3 cup extra virgin olive oil
    1 1/2 cups grated Parmigiano Reggiano or Pecorino Romano
    1 1/2 cups panko or dry breadcrumbs
    2 teaspoon dried oregano
    1 teaspoon ground black pepper


    1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, parchment, or silicone.
    2. Put the cauliflower into a bowl and toss with the olive oil.
    3. In another bowl, combine the cheese, panko or breadcrumbs, oregano, and pepper.
    4. Toss the cauliflower with the breadcrumb mixture and spread onto the prepared pan.
    5.Roast to 15 minutes, turn the cauliflower and roast another 10 minutes, until the crumbs are golden, and the cauliflower is tender. This dish is delicious hot or at room temperature.


    Baked Cauliflower and Goat Cheese Dip

    Serves 6


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


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


    French Onion Crustless Quiche

    Serves 6


    1/4 cup unsalted butter
    1 tablespoon extra virgin olive oil
    2 large onion, thinly sliced
    1 French leek, thinly sliced using the white part only
    2 tablespoons sugar
    1 teaspoon dried thyme
    Salt and pepper
    6 large eggs
    1/3 cup heavy cream or whole milk
    1 tablespoon Dijon mustard
    2 cups shredded Gruyere cheese
    1/2 cup grated Parmigiano Reggiano


    1. Preheat the oven and coat the inside of a 9-inch pie plate with non-stick cooking spray.
    2. In a large skillet, heat the butter with the oil, add the onions and leek, saute for 3 minutes, until softened. Add the sugar, thyme, salt and pepper, and slow saute until the onions are caramelized, this may take 20 to 30 minutes. Cool.
    3. In a large mixing bowl, whisk together the eggs, cream, mustard, cheeses, and the cooled onions.
    4. Pour into the pie plate, and bake for 30 to 35 minutes, until the center of the quiche is set. Allow to rest for 20 minutes before cutting into wedges and serving.


    Fingerling Potato Gratin

    Serves 6


    Change up the cheese here to suit your taste; great options are Gouda, Gruyere, pepper Jack, smoked cheddar.
    1 pound fingerling potatoes, scrubbed, and thinly sliced
    1 French leek, thinly sliced
    1 1/2cup heavy cream
    2 cups whole milk
    1 1/2 teaspoons salt
    1/2 teaspoon freshly ground black pepper
    4 shakes of Tabasco sauce
    3 cups shredded sharp white cheddar cheese


    1. Put the potatoes and leek in a 12-inch sauté pan. Add the cream, milk, salt, pepper, and Tabasco and bring to a boil. Reduce the heat to medium and simmer just until the potatoes are tender, 6 to 8 minutes; they should not be cooked through and should still hold their shape.
    2. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
    3. Transfer half the potatoes and onion to the baking dish along with some of the sauce, and sprinkle with half the cheese.
    4. Cover with the remaining potatoes and sauce and sprinkle with the remaining cheese.
    5. Do-Ahead: At this point, you can cover and refrigerate overnight. Bring to room temperature before continuing.
    6. Preheat the oven to 375°F. Bake the potatoes, covered with aluminum foil, for 20 minutes, and then remove the foil and bake until the potatoes are tender, and the cheese is golden brown, another 10 to 15 minutes. Let rest for 10 to 15 minutes before serving.


    Pasta with Chard and Sausage

    Serves 6


    1/2 pound bulk sweet Italian sausage
    2 garlic cloves, minced
    Pinch red pepper flakes
    1 bunch rainbow chard, tough stems removed, cut into 1/2-inch ribbons
    Salt and pepper
    1/2 cup chicken or vegetable broth
    1 pound orecchiette, penne or Farfalle, cooked 3 minutes short of al dente
    1 cup grated Pecorino Romano


    1. In a large skillet, cook the sausage, breaking up any large pieces, cooking until the sausage is no longer pink. Remove from the skillet, and saute the garlic and pepper flakes.
    2. Add the chard, season with salt and pepper, add the broth and simmer, until the chard is tender.
    3. Add the sausage back to the skillet and stir to combine. Add the pasta, and half of the cheese, stirring to make a creamy sauce.
    4. Serve garnished with the remaining cheese.


    Caesar Salad

    Serves 6


    1 cup mayonnaise
    1/2 cup sour cream
    1 tablespoon fresh lemon juice
    1 1/2 teaspoons anchovy paste (or additional Worcestershire)
    2 cloves garlic, minced
    2 teaspoons Worcestershire sauce
    1 1/2 teaspoons freshly ground black pepper
    1 romaine, washed, spun dry, cored and cut into 1-inch ribbons
    1 1/2 cups shredded Parmigiano Reggiano
    Garlic Croutons (either store bought or homemade)


    1. In a medium-size bowl, whisk together the dressing ingredients until smooth.
    2. Do-Ahead: At this point, cover and refrigerate for at least 4 hours and up to 5 days.
    3. When ready to serve, assemble the salad.
    4. Put the romaine in a large salad bowl and toss with the dressing until evenly coated. Add the Parmesan and croutons, toss again until well coated.


    Pickled Onions and Beets

    Serves 4 to 6


    1 bunch red beets, scrubbed, tops removed
    1 large onion, thinly sliced
    1 cup warm water
    2/3 cup distilled white vinegar
    2/3 cup sugar
    2 ¼ teaspoons salt


    1. Steam the beets until tender, 30 minutes for 2-inch, 50 minutes for 3-inch diameter. Cool, and slip off the skins. Slice, dice or cut the beets into wedges.
    2. In a large bowl, combine the beets, and onions.
    3. In another bowl, combine the water, vinegar, sugar, and salt, stirring to dissolve the salt and sugar.
    4. Pour over the beets and onions, cover and refrigerate for at least 24 hours. The beets will keep in the refrigerator for up to 1 week. Serve the beets as part of a salad or as a condiment.


    Braised Chicken with Leeks

    Serves 6


    2 medium leeks (white and pale green parts only)
    4 boneless skinless chicken breast halves (1 1/2 pounds total)
    1/2 tablespoon extra virgin oil
    2 1/2 tablespoons unsalted butter
    1/2 cup ruby port
    1/3 cup chicken broth
    1/3 cup heavy cream


    1. Halve leeks lengthwise, then cut crosswise into 1-inch pieces.
    2. Pat chicken dry and season with salt and pepper.
    3. Heat oil and 1/2 tablespoon butter in a medium skillet over moderately high heat until foam subsides, then brown chicken on both sides, about 4 minutes total. Transfer to a plate.
    4. Add the port to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, until reduced by half—about 4 minutes.
    5. Add leeks and remaining 2 tablespoons butter and salt and pepper to taste, then simmer over moderately low heat, covered, stirring occasionally, until leeks are wilted, about 10 minutes. Stir in broth.
    6. Top leeks with chicken breasts and juices from plate, then gently simmer over low heat, covered, until leeks are tender, and chicken is just cooked through, about 8 minutes.
    7. Transfer chicken breasts to a plate. Add cream to skillet and boil over high heat, stirring occasionally, until thickened slightly, 1 to 2 minutes. Add salt and pepper to taste.
    8. Serve chicken on top of leeks.


    Tangerine Beef Stir Fry

    Serves 4


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


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


    Ruby Grapefruit Pie

    Serves 6

    For the Crust

    1 1/2 cups graham cracker crumbs
    4 tablespoons unsalted butter, melted
    2 tablespoons sugar


    Preheat the oven 350 degrees, coat the inside of a 9-inch pie plate with non-stick cooking spray.Combine the crust ingredients and press evenly into the bottom and up the sides of the pan.Bake for 10 minutes, remove from the oven.

    For the filling

    One 14-ounce can sweetened condensed milk
    4 egg yolks
    1/2 cup grapefruit 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 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.


    @Diane Philips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com
    Follow me on Facebook (professional page) Twitter and Pinterest
     

     

    Download The Specialty Produce App HERE

    Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

    When it’s about food…#specialtyproduce

    If you haven’t joined yet, you can order a bag for next week on our FMB page!

    Farmers’ Market Box March 12th 2020



    This week’s local produce and featured farms:

    Farmer’s Choice:

    Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!When it’s about food…#specialtyproduce

    Click the links above & search for products on our website with recipes attached Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!

    Farmers’ Market Box Recipes

    Parsnip Muffins


    Makes 12 Muffins

    1 ¼ cups all-purpose flour
    1 teaspoon baking powder
    3/4 teaspoon baking soda
    1/2 teaspoon freshly grated nutmeg
    1/2 teaspoon kosher salt
    3 whole eggs
    3/4 cup sour cream
    1/4 cup vegetable oil
    1 cup plus 2 tablespoons sugar
    1 ¼ cups grated parsnips
    ¼ cup sliced almonds
     
    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 and parsnips, and fold with a spatula until all the flour is moistened, there will be some lumps.
    4.     Divide the mixture evenly among the muffin cups using a portion scoop. Sprinkle the top of each muffin with the almonds.
    5.     Bake for 20 to 25 minutes or until a skewer inserted in the muffin comes out with a few crumbs attached. 
    6.     Remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm.
    7.     Store completely cooled muffins in an airtight container for up to 3 days or freeze for up to 1 month.
       

    Bahn Mi Meatballs with Kohlrabi Slaw

    Serves 6

    Instead of the typical sandwich, make these delicious meatballs and then serve on a bed of Tatsoi Slaw.

    For the Meatballs
      1/2 pound ground pork
    1/2 pound ground chicken or turkey
    1/4 cup finely chopped fresh basil
    2 garlic cloves, minced
    2 green onions, finely chopped, using the white part only
    1 tablespoon fish sauce (such as nam pla or nuoc nam)
    1 teaspoon hot chili sauce (such as sriracha)
    1 tablespoon sugar
    2 teaspoons cornstarch
    1/4 teaspoon freshly ground black pepper
    1 teaspoon salt
    Oil for frying
     
    1.     In a mixing bowl, combine the ingredients, until blended. 
    2.     Using a portion scoop form into golf ball sized meatballs.
    3.     Heat 1/4 inch of vegetable oil in a large skillet, and fry the meat balls, turning frequently, to evenly brown.  When cooked through, remove to paper toweling and drain thoroughly. 
     
    For the Slaw
    2 cups kohlrabi, peeled and cut into thin ribbons
    2 parsnips scrubbed, and cut into julienne
    3 to 4 Easter egg radishes cut into julienne (1 1/2 cups)
    1 green onion, finely chopped on the diagonal, using the white and tender green parts
    1/4 cup rice vinegar
    1/4 cup sugar
    1 teaspoon fish sauce
     
    1.     In a bowl, combine the vegetables. 
    2.     In another bowl whisk together the vinegar, sugar and fish sauce, until the sugar is dissolved. 
    3.     Pour over the slaw and toss to coat. 
    4.     Spread the slaw onto a serving platter and top with the meatballs. 

    Kohlrabi Fennel Slaw

    Serves 4 to 6

    2 cups peeled and shredded kohlrabi
    1 fennel bulb, wispy ends removed, and thinly sliced on a mandoline
    2 Easter egg radishes, trimmed, and thinly sliced
    2 tangerines, peeled, segmented and chopped
    1/4 cup tangerine juice
    1/2 cup mayonnaise
    2 tablespoons honey
    2 tablespoons finely chopped cilantro or Italian parsley
    1 tablespoon Dijon mustard
    Salt and pepper
    2 tablespoons poppy seeds
    1.     In a salad bowl, combine the kohlrabi, fennel, radishes and tangerines.
    2.     In another bowl, whisk together the juice, mayonnaise, honey, cilantro or parsley, and mustard.  Season with salt and pepper and toss with the vegetables. 
    Sprinkle with the poppy seeds and toss again.  The slaw can be refrigerated for up to 3 days.  

    Arugula, Fennel and Pomelo Salad

    Serves 4

    One bunch arugula, washed, and spun dry
    1/4 cup pomelo juice
    2 tablespoons honey
    3 tablespoons rice vinegar
    1/3 cup vegetable oil
    Salt and pepper
    1/2 bulb fennel, wispy ends removed, and thinly sliced on a mandoline
    1 Valentine Pomelo, peel and pith removed, segmented
     
    1.     Put the arugula into a salad bowl.  In a small bowl, whisk together the juice, honey, vinegar, and oil. Season with salt and pepper. 
    2.     Dress the arugula with some of the dressing, tossing to coat. 
    3.     Plate the arugula, arrange some fennel and the grapefruit sections onto the arugula.
    4.     Drizzle with addition dressing and serve.
     

    Crostini with Arugula Pesto

    Serves 6
     
    Crostini
    Makes about 24 pieces
     
    One baguette sliced into1/2-inch pieces
    1/2 cup extra virgin olive oil
     
    1.     Preheat the oven to 400 degrees, line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet. 
    2.     Brush the baguette slices with oil and bake for 10 minutes until the slices begin to turn golden brown. 
    3.     Remove from the oven and allow to cool. 
    4.     The crostini can be stored at room temperature for 2 days, or frozen for one month. 
     
    Arugula Pesto
    Makes 1 1/2 to 2 cups
     
    1 cup packed arugula leaves
    1 cup walnuts
    2 garlic cloves
    1/2 cup grated Parmigiano Reggiano cheese
    1 tablespoon capers in brine, drained
    1/2 to 2/3 cup extra virgin olive oil
    Salt and pepper to taste
     
    1.     In a food processor or blender, combine all the ingredients except the oil, pulsing to break up the nuts, and parsley. 
    2.     With the machine running at 1/2 cup of the oil and add more if needed. This should be a paste, not a runny pesto. Season with salt and pepper if needed.
    3.     Remove from the machine and pour into an airtight container, spooning 1 to 2 tablespoons of the oil over the top of the pesto, to preserve its green color. 
    4.     Refrigerate for up to 1 week, freeze for up to 3 months.
    5.     Cooks’ Note:  The pesto is terrific on baguette slices, or tossed into pasta, potato salad, or grilled steak.    

    Potato and Fennel Gratin

    Serves 6

    1 fennel bulb, wispy ends removed, and thinly sliced
    1 leek, thinly sliced, using the white and tender green parts
    2 tablespoons good olive oil
    1 tablespoon unsalted butter
    2 cups heavy cream
    1 cup whole milk
    1 pound low starch potatoes, thinly sliced (Yukon golds work well here)
    1 teaspoon salt
    1/2 teaspoon Tabasco
    1 1/2 cups shredded Gruyère cheese
    ½ cup finely grated Parmigiano Reggiano 
     
    Preheat the oven to 350 degrees F.
    Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
    In a large skillet, melt the butter in the olive oil, sauté the fennel and leek for 5 to 7 minutes, or until the fennel begins to soften.
    Add the cream and milk to the skillet, add the potatoes, salt and Tabasco.   Simmer the potato mixture until the potatoes are tender. 
    Transfer the potatoes to the prepared baking dish and sprinkle the cheeses evenly over the top of the potatoes.  
    Bake the gratin covered with aluminum foil for 20 minutes, remove the foil and cook another 15 to 20 minutes until the sauce is bubbling and the cheese is golden brown.  Allow the gratin to rest for 10 minutes before serving. 
     

    Salad with Creamy Tangerine Ranch Dressing

    Serves 4-6

    2 heads of Salanova lettuce, washed, spun dry and chopped
    2 tangerines, peeled, and separated into segments
    Few thin slices red onion
    3 Easter Egg radishes, trimmed, and thinly sliced
    1 cup mayonnaise
    1/2 cup sour cream or Greek style yogurt
    1 teaspoon grated tangerine zest
    1/4 cup tangerine juice
    1 garlic clove, minced
    2 tablespoons finely chopped basil
    2 tablespoons finely chopped oregano
    2 tablespoons finely chopped Italian parsley
    2 tablespoons finely chopped chives
    Few drops Tabasco
    Salt and pepper
     
    1.     Put the lettuce, tangerines, red onion, and radishes into a large salad bowl. 
    2.     In a mixing bowl, whisk together the mayonnaise, sour cream, zest, juice, garlic, basil, oregano, parsley, chives, and Tabasco.  Season with salt and pepper.  Cover and refrigerate for at least 2 hours to let the flavors get to know each other. 
    3.     When ready to serve, toss the salad with the dressing, and serve. 

    Ricotta Tangerine Bars

    Makes One 13-by-9-inch pan

    For the Crust
    2 1/2 cups all-purpose flour
    1 cup confectioners’ sugar
    1/2 cup finely chopped pistachios
    1 teaspoon salt
    1 cup unsalted butter, cut into 8 pieces and softened
     
    1.     Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch pan with non-stick cooking spray. 
    2.     In a mixing bowl, combine all the ingredients, blending until the mixture is crumbly and the butter is evenly distributed. 
    3.     Press into the bottom and sides of the pan. 
    4.     Bake for 20 minutes, until golden. 
    5.     Reduce the oven temperature to 325 degrees.
     
    For the Filling
    1 1/2 cups whole milk ricotta cheese at room temperature
    1 cup granulated sugar
    4 large eggs
    1 1/2 teaspoons grated tangerine zest
    3/4 cup fresh tangerine juice
    1/4 cup all-purpose flour
    1/4 teaspoon salt
     
    1.     In the bowl of an electric mixer, combine the ricotta, sugar, eggs, zest, tangerine juice, flour and salt. 
    2.     Pour over the crust and bake for 30 minutes until the filling is set. 
    3.     Cut the bars immediately after removing from the oven and allow to cool completely. 
    4.     The bars should be refrigerated, and then served at room temperature.   

    Strawberry Lemon Curd Tart

    Serves 6-8

    For the Tart Dough
    This recipe makes two tart shells, freeze one for another day; you’ll want to make this again
     
    1 cup unsalted butter, softened
    ½ cup sugar
    1 egg yolk
    ½ tablespoon milk
     2 1/3 cups all-purpose flour
    ¼ teaspoon salt
     
    1.     Coat the inside of a 10-inch tart pan with non-stick cooking spray.  
    2.     In the bowl of a mixer, cream together butter and sugar. Add egg yolk and the milk and beat to combine. In a medium bowl, combine the flour with salt.
    3.     Slowly add the flour to the butter mixture, stirring until completely blended.
    4.     Gather dough into two balls.
    5.     Freeze one for future use, chill the other for at least 1 hour.
     
    6.     Preheat the oven to 375 degrees.  Press the dough into the prepared tart pan, up the sides and into the bottom.  Prick the dough all over with a fork.  Line the pan with aluminum foil, and weigh down with pie weights, rice, or dried beans. 
    7.     Bake for 20 minutes, remove the foil and weights, and bake another 10 minutes. 
    8.     Allow to cool slightly.
     
    For the Lemon Curd
    1 cup sugar
    6 large eggs
    1/2 cup fresh lemon juice
    1/2 cup (1 stick) cold butter, cut into 1/2-inch cubes
     
    1.         In a saucier, over medium heat, whisk together the sugar, eggs, and lemon juice, and cook, whisking constantly until the lemon curd comes to a boil. 
    2.         Remove from the heat, and whisk in the butter a bit at a time.  
    3.         Push the lemon curd through a sieve into a clean bowl and spoon into the warm crust. 
    4.         Bake another 30 minutes until the lemon curd is puffed. 
    5.         Remove from the oven and cool completely. 
    6.         Cook’s Note:
    The lemon curd will keep in the refrigerator for up to 5 days or freeze for up to 3 months. 
    For the Berries
    1 basket strawberries
    2 to 4 tablespoon sugar
    1 to 2 tablespoons limoncello (optional)
     
    1.     Clean and hull the strawberries and cut in half.  Toss with the sugar and limoncello. 
    2.     Arrange the berries onto the cooled tart and serve.   

    Braised Chicken with Meyer Lemon and Olives

    Serves 6

    1/4 cup extra virgin olive oil
    8 chicken thighs, skin-on boneless
     Salt and pepper
    ½ teaspoon red pepper flakes
    6 garlic cloves, minced
    ½ teaspoon crushed fennel seeds
    1 tablespoon roughly chopped rosemary
    1 cup dry white wine such as Sauvignon blanc, Pinot Grigio or dry vermouth
    2 Meyer lemons, cut in wedges
    1/2 cup olive oil cured black olives
    1/2 cup pitted green olives
    1/4 cup finely chopped Italian parsley
     
    1.     Preheat the oven to 350 degrees. 
    2.     In a Dutch oven, heat the oil, season the chicken liberally with salt and pepper, and brown the chicken on all sides, in batches.  Remove the chicken to a platter, add the pepper flakes, garlic, fennel and rosemary, and saute for 2 to 3 minutes. 
    3.     Deglaze the pan with the wine, add the chicken back into the pot, arrange the lemons around the chicken, and sprinkle the olives in the pan. 
    4.     Cover and braise for 45 minutes, turning once during the cooking process. 
    5.     Sprinkle the chicken with the parsley and serve.  This is delicious served with couscous to soak up the sauce. 

    Pomelo Salsa

    Makes 2 1/2 cups

    2 Valentine pomelo, pith and peel removed, segmented, and chopped
    1 medium avocado, diced
    ½ medium cucumber, diced
    ⅓ cup red onion, diced
    1 small jalapeno, seeded and diced
    2 teaspoons Meyer lemon juice
    ¼ cup cilantro leaves, chopped
    ¼ teaspoon cumin
    ½ teaspoon salt
    2 tablespoons extra virgin olive oil
     
    1.     Combine all the ingredients into a mixing bowl.  Toss to combine. 
    2.     Refrigerate for at least 2 hours to allow the flavors to blend.  The salsa is delicious with grilled seafood, poultry or pork. 

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

    Follow me on Facebook (professional page) Twitter and Pinterest



    Farmers’ Market Box March 5th

    This week’s local produce and featured farms:

    Farmer’s Choice:

    Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!When it’s about food…#specialtyproduce

    Click the links above & search for products on our website with recipes attached Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!

    Farmers’ Market Box Recipes

    Grilled Dijon Chicken with Fennel Slaw


    Serves 6
    For the Chicken:
    1/4 cup Dijon mustard
    2 tablespoons Worcestershire
    2 teaspoons minced green garlic
    1/3 cup lemon juice
    1 cup olive oil
    6 chicken boned chicken thighs (skin off is OK, but the crispy skin is delicious!)
    1 cup mayonnaise
    1 cup chopped basil
    1/4 cup chopped cornichons
    1 cup thinly sliced fennel bulb, wispy ends removed
    2 cups grated celery root
    2 cups chopped romaine
    6 brioche buns, split
     
    1.     In a mixing bowl, whisk together the mustard, Worcestershire, garlic, lemon juice and oil. Divide in half and pour half into a zip-lock bag.   Add the chicken thighs, seal the bag, and refrigerate for at least 2 hours, or overnight.  Combine the remaining mustard mixture with the mayonnaise, basil and cornichons.  Refrigerate for at least 2 hours or overnight. 
    2.     Remove the chicken thighs from the marinade and discard the marinade. 
    3.     Preheat the grill or broiler and grill the chicken for 3 to 4 minutes on each side, until cooked through. Let the chicken rest for 2 to 3 minutes before slicing into thin strips. 
    4.     While the chicken is resting, make the slaw; in a salad bowl, combine the fennel, celery root and romaine.  Toss with the dressing.  Load the brioche with chicken slices and slaw. 

    Braised Fennel and Spring Onions

    Serves 4
     
    One Fennel bulb, wispy ends removed, and root end trimmed
    3 spring onions, thinly sliced
    1 1/2 cups milk
    1/2 cup heavy cream
    Salt and pepper
    1/2 cup shredded Gruyere cheese
    1/4 cup grated Parmigiano Reggiano
     
    1.     Preheat the oven to 350 degrees, coat the inside of a gratin dish with non-stick cooking spray.
    2.     Thinly slice the fennel on a mandoline.  Put the fennel and onions into a large skillet, add the milk, and cream, season with salt and pepper, and bring to a boil. 
    Simmer for 5 minutes, until the fennel begins to soften. Transfer the fennel mixture to the gratin dish, top with the cheeses, and bake for 10 to 15 minutes until the cheeses are melted, and golden brown.   Let the gratin rest for 5 minutes before serving.

    Ginger Carrot Dressing

    Makes about 1 cup
     
    2 medium carrots, peeled and roughly chopped
    1-inch knob fresh ginger, peeled and coarsely chopped
    1 torpedo onion, coarsely chopped
    2 tablespoons rice vinegar
    2 tablespoons honey
    2 teaspoons white or light miso paste
    1 1/2 teaspoons Asian sesame oil
    1/2 teaspoon tamari or soy sauce
    2 tablespoons vegetable oil
    1 tablespoon water
     
    1.     In a blender or food processor, combine the carrots, ginger, onion, rice vinegar, honey and miso.  Process on and off to break up everything.
    2.     Add the oil, soy sauce, vegetable oil and water, and puree until smooth.  Taste for seasoning, add soy sauce, if needed.  Cover and refrigerate for up to 1 week. 
    3.     Use the dressing on firm lettuce like iceberg, little gem or romaine.  The dressing is also delicious over avocado slices or tomatoes. 

    Carrot Salad with Carrot Top Pesto Vinaigrette

    Serves 4
     
    For the Pesto Vinaigrette:

    Makes about 2 cups
     
    1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry
    2 tablespoons green garlic, chopped
    1/3 cup pine nuts
    1/3 cup grated Parmigiano Reggiano cheese
    1/2 cups extra virgin olive oil
    1/4 cup rice vinegar
    Salt and pepper
     
    1.               In a food processor or blender, combine the carrot greens with the garlic, pine nuts, and cheese.
    2.               Pulse on and off to break up the garlic and nuts. 
    3.               With the machine running, add the oil, until the mixture is a paste.  Season with salt and pepper. 
    4.               Whisk in the vinegar, and refrigerate for up to 7 days, or freeze for up to 6 months. 

    For the Salad:

    1 bunch carrots, shredded
    1/3 cup finely chopped green onion
    Pesto Vinaigrette (see recipe above)
     
    1.     Combine the carrots and onion in a salad bowl.
    2.     Drizzle with some of the carrot pesto vinaigrette and toss to coat. 
    3.     Serve the salad cold or at room temperature. 
     

    Celery Root and Fennel Slaw

    Serves 4 to 6
     
    4 cups coarsely grated celery root
    1 cup thinly sliced fennel, wispy ends removed
    2 apples, cored and cut into matchsticks
    1 cup mayonnaise
    2 1/2 tablespoons Dijon mustard
    2 tablespoons freshly-squeezed lemon juice
    2 teaspoons finely chopped shallot
    1 teaspoon prepared horseradish
    2 teaspoons finely chopped capers
    1/4 cup chopped Italian parsley
    Salt and freshly-ground black pepper
     
    1.     In a salad bowl, combine the celery root, fennel and apples. 
    2.     In a mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, shallot, horseradish, capers and parsley.  Season with salt and pepper. 
    3.     Pour the mixture over the slaw and toss to coat.  Refrigerate until ready to use. 

    Garnet Yam Oven Fries with Come-Back Sauce

    Serves 4 to 6
     
    1/2 cup extra virgin olive oil
    1 teaspoon garlic salt
    1 teaspoon sweet paprika (smoked paprika works well here, too)
    1 pound garnet yams, scrubbed, and cut into 1/4 to 1/2-inch strips about 3-inches long
    Fleur de Sel
     
    1.     Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or silicone.
    2.     In a bowl, combine the oil, garlic salt and paprika. 
    3.     Add the yams and toss to coat.
    4.     Spread out onto the baking sheet in an even layer, and roast for 12 minutes, turn the fries and roast another 10 to 12 minutes until the fries are golden brown and crispy.  Serve warm sprinkled with fleur de sel. Serve with comeback sauce (see recipe below)
     
    Come Back Sauce
    Makes about 1 1/2 cups
     
    1 cup mayonnaise
     2 tablespoons ketchup
    1 tablespoon lemon juice
    1 teaspoon smoked paprika
    2 teaspoons Worcestershire sauce
    1 teaspoon hot sauce
    1/2 teaspoon salt
    1 teaspoon finely chopped green garlic
    1 tablespoon finely chopped onion
    1/2 teaspoon dry mustard
    1/4 teaspoon freshly ground black pepper
     
    1.     In a small bowl, whisk together the ingredients.  Refrigerate for at least 2 hours to let the flavors get to know each other. 
    2.     This is a great sauce with seafood, chicken, or fried foods. 

    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.

    Tangerine Shrimp Stir Fry

    Serves 4
    This recipe will work well with chicken, or firm tofu.

    For the Sauce
    4 Tablespoons soy sauce
    2 Tablespoons hoisin sauce
    4 teaspoons chili garlic sauce
    2 Tablespoons honey
    2 Tablespoons brown sugar
    1 cup fresh tangerine or orange juice
    1 Tablespoon toasted sesame oil
    2 Tablespoons rice wine vinegar
    1 Tbsp cornstarch dissolved in 2 Tbsp water
    1.     In a mixing bowl, whisk together the ingredients, and set aside.
    2.     The sauce can be covered and refrigerated for up to 2 days.  
     
    For the Shrimp and Finishing
    1 pound medium shrimp, peeled and deveined
    1 egg beaten
    1 Tbsp cornstarch
    Pinch of salt
    1/2 cup neutral frying oil
    1 tablespoon fresh grated ginger
    2 or 3 dried hot chilies or 1-2 fresh hot chiles, sliced
    The peel from 1 tangerine or 1 orange finely sliced (use a vegetable peeler to remove just the peel, no bitter white pith)
    1 medium white onion diced
    1 red bell pepper diced
    2 to 4 scallions finely sliced for garnish
    Sesame seeds for garnish
    toasted sesame oil
     
    1.     Put the shrimp, egg, cornstarch and salt into a bowl, and mix thoroughly.  (you can do this ahead, cover and refrigerate)
    2.     Heat the oil in a wok or large skillet, add the ginger, chilies, and tangerine peel, and saute for 2 minutes being careful not to burn the chilies.
    3.     Add the onion and pepper, and stir fry to 2 minutes, until the onion is softened.  Add the shrimp and stir fry for 3 to 5 minutes, until the shrimp and pink. 
    4.     Add the sauce and bring to a boil.  Serve garnished with scallions, sesame seeds and oil. 

    Rainbow Chard Frittata

    Serves 4
     
    3 tablespoons extra virgin olive oil
    2 teaspoons chopped green garlic
    1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
    Salt and pepper
    6 large eggs
    2 tablespoons water
    Salt and pepper
    1/2 cup grated Parmigiano Reggiano cheese
     
    1.     Preheat the oven to 350 degrees.
    2.     In a large oven proof non-stick skillet, heat the oil, swirl the green garlic for 30 seconds, until fragrant.
    3.     Add the chard, season with salt and pepper, and saute until the chard is wilted. 
    4.     In a medium bowl, whisk together the eggs, water, salt and pepper. 
    5.     Pour the mixture over the chard, sprinkle with the cheese, and bake for 8 to 10 minutes until the eggs are just set. 
    6.     Remove from the oven and allow to rest for 5 minutes before cutting into wedges. 
    7.     Variations:
      the basic recipe lends itself to many variations; begin with sautéed Italian sausage, pancetta or bacon, add onion and leftover cooked potatoes to the chard, and sub in your favorite sharp cheeses. 

    Tangerine Mimosa

    Serves 4
     
    1 1/2 cups tangerine juice
    One bottle (750l) Prosecco or other sparkling wine
    Pomegranates for garnish
     
    1.     Pour 1/4 to 1/3 cup tangerine juice into a champagne flute. 
    2.     Top off with Prosecco and drop a few pomegranates into the drink for garnish. 
    3.     Cook’s Note:  Virgin Mimosa, substitute sparkling water for the Prosecco. 

    Sticky Toffee Pudding

    Serves 6
     
    1 cup plus 1 tablespoon all-purpose flour
    1 teaspoon baking powder
    1 cup finely chopped pitted dates
    7 tablespoons unsalted butter, softened
    3/4 cup sugar
    1 large egg, lightly beaten
    1 teaspoon baking soda
    1 teaspoon pure vanilla extract
    1-1/4 cups boiling water
    1/4 cup plus 1 tablespoon packed light brown sugar
    2 tablespoons heavy cream
     
    Whipped cream, for serving
     
     
    1.     Preheat the oven to 350 degrees F, with a rack in the center. Coat the inside of 9-to-10-inch pie pan or oval gratin dish with non-stick cooking spray and set aside.
    2.     whisk the 1 cup flour and the baking powder into a bowl; set aside. In a small heatproof bowl, toss the dates with the remaining 1 tablespoon of flour.
    3.     In a large bowl with an electric mixer at medium-high speed, beat together 4 tablespoons of the butter and the white sugar until light and fluffy. Lower the speed to medium-low; beat in the egg and about 1/4 of the flour mixture; mix until smooth. Add the remaining flour mixture and mix just until incorporated.
    4.     Sprinkle the baking soda and vanilla over the dates; add the boiling water and stir to combine. Add the date mixture to the batter, beating until well blended. Pour the mixture into the prepared baking dish.
    5.     Bake until set and well browned on top, 30 to 40 minutes. Remove the pudding from the oven; preheat the broiler, with a rack about 4 inches from the heat source.
    6.     In a small saucepan over medium heat, bring the remaining 3 tablespoons butter, the brown sugar and the cream to a simmer. Simmer until thickened, about 3 minutes. Pour the topping over the hot pudding.
    7.     Broil the pudding until the topping bubbles, watching carefully to prevent burning, about 1 minute. Cool the pudding briefly on a wire rack. Serve warm, with whipped cream.

    Bacon Wrapped Dates Stuffed with Parmigiano Reggiano

    Serves 10 to 12
              
    12 strips bacon cut in half crosswise
    24 pitted dates
    1/4 pound Parmigiano-Reggiano cheese cut into small pieces
     
    1.     Cook the bacon in a large skillet over medium heat until it has rendered some fat and begins to turn translucent; don’t let it brown at all. Remove from the pan and drain thoroughly on paper towels.
    2.     Make a slit in each date and stuff with a small piece of cheese. Wrap the date in a piece of bacon and secure with a toothpick if needed.  Place the wrapped dates on a rack in a baking dish.
    3.     Do-Ahead:
    At this point, you can cover and refrigerate for up to 36 hours or freeze for up to 1 month.
    4.     Preheat the oven to 375° F and bake the dates until the bacon is crisp, 10 to 12 minutes.  Remove from the oven, drain the dates on paper towels, and set on a platter for serving.  Thin shreds of any leftover Parmesan would make an awesome garnish. 

    Slow Cooker Lamb Tagine

    Serves 6
     
    ½ cup all-purpose flour
    1 teaspoon salt
    ½ teaspoon freshly ground black pepper
    3 pounds lamb shoulder meat, excess fat removed, cut into 1-inch pieces
    ½ cup olive oil
    3 large onions coarsely chopped
    2 cloves garlic chopped
    1 teaspoon ground cumin
    ½ teaspoon ground cinnamon
    ½ teaspoon ground ginger
    Pinch of saffron threads
    1 cup chicken broth
    1 cup beef broth
    1 cup pitted dates quartered
    ¼ cup finely chopped cilantro
     
    1.     In a zipper-top plastic bag, combine the flour, salt and pepper, and add the meat, coating with the flour, shaking off any excess. 
    2.     Heat the ¼ cup of oil in a large skillet and brown the meat a few pieces at a time, transferring the browned meat to the insert of a 5 to 7-quart slow cooker. 
    3.     Add the remaining oil and sauté the onions, garlic, cumin, cinnamon, ginger and saffron, until the onions begin to soften, about 5 minutes. 
    4.     Pour in the chicken broth and scrape up any browned bits on the bottom of the pan. 
    5.     Transfer the contents of the skillet to the slow cooker, add the beef broth and dates, cover and cook on low for 6 to 7 hours, until the lamb is tender. 
    6.     Skim off any excess fat from the top of the sauce, stir in the cilantro, and serve on the warm setting with couscous.

    Date Crostini

    Serves 4 to 6
     
    1/2 cup chopped pitted dates
    1/2 cup chopped walnuts or pecans
    2 tablespoons balsamic vinegar
    2 tablespoons finely chopped spring onion or chives
    Crostini
    1/2 cup whole milk ricotta
     
    1.     In a small bowl, combine the dates, nuts, vinegar and onion or chives. 
    2.     Spread the ricotta onto the crostini.  Top with the date mixture and serve at room temperature. 

    Swordfish Piccata

    Serves 4 to 6
     

    2 pounds swordfish filets
    All-purpose flour
    2 tablespoons extra virgin oil
    9 tablespoons butter
    1 medium shallot, finely chopped
    Grated zest of 1 Meyer lemon
    1/4 cup dry white wine
    1/4 cup capers
    1/2 cup lemon juice
    2 tablespoons minced parsley
     
    1.     Dredge the fish in the flour and set aside.
    2.     In a large skillet, heat the oil and 2 tablespoons of butter, and brown the fish on all side, 3-4 minutes.  Remove from the skillet, and cover with aluminum foil.
    3.     Add the shallot and zest to the pan, swirling, until the shallot begins to soften. 
    4.     Deglaze the pan with the wine, add the capers, and lemon juice to the pan.
    5.     While the mixture is boiling, add the remaining butter a bit at a time to emulsify the sauce. 
    6.     Add the fish back to the pan, basting with the sauce.  Sprinkle with the parsley and serve garnished with the sauce. 
     

    Bistro Chicken with Hedge Hog Mushrooms

    Serves 6
     
    4 tablespoons unsalted butter
    2 tablespoons extra virgin olive oil
    Salt and pepper
    6 or 8 chicken breasts, skin and bones removed
    1 cup finely chopped shallots
    1/2 pound hedgehog mushrooms, sliced
    Salt and pepper
    1 1/2 cups dry white wine (sauvignon blanc, pinot Grigio or Dry vermouth)
    One 14.5-ounce can chopped tomatoes, drained
    2 bay leaves
    1 teaspoon dried thyme
    1 1/2 cups heavy cream
    1/4 cup finely chopped Italian parsley
     
    1.     Preheat the oven to 375 degrees.
    2.     In a large oven-proof skillet, heat 2 tablespoons of the butter with the oil, season the chicken with salt and pepper, and brown the chicken on both sides.  Remove to a plate and cover with aluminum foil. 
    3.     Add 2 tablespoons butter to the skillet, saute the shallots, until they become translucent.
    4.     Add the mushrooms, sprinkle liberally with salt and pepper, saute until the mushrooms begin to color, about 8 minutes.
    5.     Add 1/2 cup of wine and bring to a boil. Simmer until the wine is reduced by half, about 5 minutes.
    6.     Add the tomatoes, bay leaves, and thyme, and simmer for 10 to 15 minutes until the sauce is thickened.
    7.     Stir in the cream, add the chicken back to the skillet, and bake for 12 to 15 minutes until the chicken is cooked through. 
    8.     Taste for seasoning and adjust using salt or pepper as needed.
    9.     Remove the bay leaf.
    Stir in the parsley and serve.

    Pressure Cooker/Insta-Pot Hedge Hog Mushroom Risotto

    Serves 4 to 6
     
    4 tablespoons unsalted butter
    1 tablespoon extra-virgin olive oil
    1 1/2 cups Carnaroli or Vialone medium grain rice
    1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
    2 cups chicken broth
    1 1/2 cups beef broth
    1 medium shallot, finely chopped
    1/2 pound hedgehog mushrooms, tough stems removed, and finely chopped
    2 teaspoons finely chopped fresh sage
    1/2 cup freshly grated Parmigiano-Reggiano cheese plus more for garnish
    Salt and freshly ground black pepper (optional)
     
     
    1.     Melt 2 tablespoons of butter with the oil in the pressure cooker. Add the rice and cook for 1 minute, to toast the rice.
    2.     Add the wine, bring to a boil, and add the broth. Lock the lid in place and cook at high pressure for 6 minutes.
    3.     Meanwhile, in a large skillet, melt the remaining butter, saute the shallot until translucent, add the mushrooms and sage, and saute until the mushrooms begin to turn golden brown.  Season with salt and pepper. 
    4.     Quick release the pressure and remove the lid, tilting the pot away from you to avoid the steam escaping. Stir in the mushrooms and the cheese. Serve immediately.
    5.     Cook’s Note: 
    For stove top risotto you will need 3 cups of chicken broth and 2 cups of beef broth simmering on the stove top.  Add ladleful’s until the rice is al dente—this may take about 30 minutes. 

    Meyer Lemon Drop Martini

    Serves 4
    A great New Year’s celebration libation.
     
    1 Meyer lemon, thinly sliced
    Superfine sugar
    1/4 cup sugar
    1/4 cup water
    8 ounces Absolut Citron or regular vodka (the citron gives it a nice flavor)
    1/3 cup fresh Meyer lemon juice
     
    1.     Rub the rim of a Martini glass with a sliced lemon and dip the glass into the superfine sugar.  Set aside in the refrigerator. 
    2.     In a small saucepan, heat the sugar and water until the sugar has melted.  Allow to cool.  (the simple syrup can be refrigerated for up to 1 week)
    3.     Fill a shaker with some crushed ice, combine the simple syrup, vodka, and lemon juice, and shake until blended.  Strain into the prepared glasses and serve. 

    Baked Ricotta with Meyer Lemon

    Serves 4 to 6 as an appetizer
     
    This is a super simple appetizer to serve.  Mix it up ahead then pop it into the oven.  Any leftovers can be stirred into scrambled eggs.
     
    2 cups whole milk ricotta
    Grated zest of 1 Meyer lemon
    2 tablespoons Meyer lemon juice
    3 garlic cloves, minced
    1/3 cup finely chopped chives
    1/2 teaspoon salt
    Freshly ground black pepper
    1/4 cup extra-virgin olive oil
    Toasted baguette slices, or plain crackers
     
    1.     Preheat the oven to 350 degrees and coat the inside of a gratin dish with non-stick cooking spray. 
    2.     In a bowl, whisk together the ricotta, zest, lemon juice, garlic, chives, salt and a generous grind of pepper. 
    3.     Taste for seasoning. 
    4.     Spread into the prepared dish, and drizzle with olive oil. 
    5.     Bake for 20 minutes, until warmed through.  Serve with toasted baguette slices, or plain crackers. 

    Meyer Lemon Caesar Salad

    Serves 4 to 6
    This is a riff on the original and doesn’t use the raw egg in the dressing. If you would prefer to omit the anchovy paste, add a bit more Worcestershire.  
     
    1 cup mayonnaise
    1/2 cup shredded Parmigiano Reggiano cheese
    2 to 3 teaspoons fresh Meyer lemon juice
    1 1/2 teaspoons anchovy paste
    2 cloves garlic, minced
    2 teaspoons Worcestershire sauce
    1 1/2 teaspoons freshly ground black pepper
    One head romaine, washed, spun dry and chopped
    Garlic croutons (see recipe below)
     
    1.     In a bowl, whisk together the mayonnaise, 1/2 of the Parmigiano, lemon juice, anchovy paste, garlic, Worcestershire, and pepper.  Taste for seasoning adding more lemon juice, Worcestershire or salt. 
    2.     The dressing will keep in the refrigerator for up to 1 week. 
    3.     In a salad bowl, combine the romaine with some of the dressing, tossing to coat.  Add the remaining cheese and croutons and re-toss.  Serve immediately.
    Garlic Croutons
    1/2 to 3/4 cup extra virgin olive oil
    1 teaspoon granulated garlic salt
    1 teaspoon freshly ground black pepper
    2 teaspoons dried herbs, of your choice (try oregano, rosemary, basil, marjoram, thyme, sage, or a combination)
    4 cups cubed leftover bread (cut into 1/2-inch cubes)
    1.     Preheat the oven to 350° F and line a baking sheet with a silicone liner, aluminum foil, or parchment paper. 
    2.     In a large bowl, whisk together the oil, garlic salt, pepper and optional herbs.  Add the bread cubes and toss with the garlic oil. 
    3.     Spread the bread over the prepared baking sheet and bake for 5 minutes.
    4.      Turn the cubes, bake for another 5 minutes, and turn the cubes again.  Cook until they are dry, and they begin to turn golden, another 5 minutes.
    5.     Remove the croutons from the oven and let cool completely.
    6.     The croutons will keep in an airtight container for up to 1 week or freeze for up to 6 months. 

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

    Follow me on Facebook (professional page) Twitter and Pinterest

    Farmers’ Market Box February 27th 2020

    This week’s local produce and featured farms:

    Farmer’s Choice:


    Star Ruby Grapefruit – Bernard Ranches
    Nebrodini Bianco MushroomsMycopia Mushrooms
    Dried GrapesMurray Family Farms

    Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!When it’s about food…#specialtyproduce

    Click the links above & search for products on our website with recipes attached Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!

    Farmers’ Market Box Recipes

     
    Dandelion Greens with Lemon Vinaigrette

    Serves 4

    One bunch dandelion greens, tough stems discarded, and chopped
    1/4 cup fresh lemon juice
    1 garlic clove, minced
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    1/3 cup extra virgin olive oil
     
    1.     Put the greens into a salad bowl.
    2.     In a small bowl, whisk together the lemon juice, garlic, salt, pepper and oil together. 
    3.     Toss the greens with the dressing and serve. 
     
    Pasta with Chickpeas and Swiss Chard
    Serves 4-6

    tablespoons olive oil
    1 cup finely chopped onion
    3 garlic cloves, finely chopped
    2 teaspoons chopped fresh rosemary
    ½ teaspoon red-pepper flakes
     salt and ground black pepper
    1 bunch rainbow chard, tough stems removed, cut into 1/2-inch ribbons
    1 packed cup canned chopped tomatoes, drained
    1 (15-ounce) can chickpeas, drained and rinsed
    1/2 pound short pasta, like penne, cooked 3 minutes short of al dente, saving some of the pasta water
     1/2 cup shredded Pecorino Romano, for garnish


    1.     In a large skillet, heat the oil, saute the onion, garlic, rosemary and red pepper flakes until the onion is softened. 
    2.     Add the chard, and saute until the chard is wilted. 
    3.     Stir in the tomatoes, and chickpeas, and simmer for 10 minutes. 
    4.     Add the hot pasta to the chickpea mixture, adding some of the pasta water to make a creamy sauce. 
    Serve garnished with Pecorino Romano cheese. 
     

    Pasta with Breakfast Radishes and Bacon

    Serves 4

    1/2 pound linguine, cooked 3 minutes short of al dente, saving some pasta water
    1 bunch breakfast radishes
    4 strips bacon, cut into 1/2-inch dice
    2 tablespoons olive oil
    2 garlic cloves, minced
    1/3 cup freshly grated Pecorino Romano
     
    1.     Separate the radishes from the greens and slice enough radishes 1/8-inch thick to yield 1 cup.
    2.     Measure out 3 cups of packed radish greens and coarsely chop.
    3.     In a large sauté pan over high heat cook the bacon until the fat is rendered and the bacon is soft, not crispy.
    4.     Add the oil, saute the garlic for 1 minute, add the chopped radish leaves, and sliced radishes. Cook over high heat until the greens wilt and the radishes soften, 5 minutes.
    Toss the mixture with the cooked pasta, adding 1/2 of the cheese, and some of the pasta water to create a creamy sauce.  Serve the pasta garnished with the cheese. 

    Lemon Sauce
    Makes 3 cups

    1 cup sugar
    2 tablespoons cornstarch
    1 3/4 cups water
    1/4 cup fresh lemon juice, or more to your taste
    Grated zest of 2 lemons
    3 tablespoons cold unsalted butter, cut into bits
     
    1.     In a 2-quart saucepan, whisk together the sugar, cornstarch, water, and lemon juice.  Bring to a boil and continue boiling until the mixture becomes clear. 
    2.     Remove from the heat, whisk in the zest and butter, and continue whisking until the butter melts. Taste and add more lemon juice if desired.
    3. Do-Ahead:
    At this point, you can let cool, cover, and refrigerate for up to 1 week. Rewarm over low heat before using.
    Cook’s Note:
    If you would like your sauce to have a bit more color, add a drop of yellow food coloring when you stir in the zest and butter. 
     


    Pan-Roasted Fish Italian-Style
    Serves 4

    2 1/2 pounds of thick fleshed white fish (haddock, halibut, cod, swordfish or sea bass)
    2/3 cup extra virgin olive oil
    1/2 cup fresh lemon juice
    1 teaspoon grated lemon zest
    1/2 teaspoon freshly ground black pepper
    4 garlic cloves, minced
    1/4 cup finely chopped Italian parsley
    1/4 cup capers, drained (if in brine) or rinsed if in salt—chopped if large
     
    1.               Preheat the oven to 400 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. 
    2.  Lay the fish in the baking dish. 
    3.  In a mixing bowl, whisk together the oil, lemon juice, zest, pepper and garlic. 
    4.  Pour half of this mixture over your fish, and roast for 10 minutes per inch of thickness, until the internal temperature is 155 degrees.  Allow to rest for 5 minutes.
    5.  While the fish is resting, add the parsley and capers to the sauce, and serve the fish drizzled with the remaining sauce. 
     
    Chiogga Beet and Tangelo Salad
    Serves 4


    One bunch chiogga beets, tops trimmed, and scrubbed
    8 ounces fresh mozzarella, sliced
    2 tangelos, peeled and separated into segments
    1/2 cup extra virgin olive oil
    1/4 cup fresh tangelo juice
    2 tablespoons sugar
    2 tablespoons aged Balsamic vinegar
    6 large leaves basil, finely sliced
    Salt and pepper
    1 bunch Salanova lettuce, washed and spun dry
     
    1.     Preheat the oven to 400 degrees and place the beets on a baking sheet. Bake for 35 to 45 minutes until tender. (they will show no resistance when pierced with the end of a sharp paring knife) (pressure cooker/insta pot 15 minutes with natural release)
    2.     Remove the beets from the oven, allow to cool, peel and slice the beets.
    3.     In a small bowl, whisk together the oil, orange juice, sugar, Balsamic vinegar and basil. Taste for seasoning and adjust with salt and pepper.
    4.     Toss the greens with the dressing and plate the salad.  Arrange the beets, orange segments and mozzarella over the greens, and drizzle with the remaining dressing.    
     
    Tangerine Beef Stir Fry
    Serves 4

    1/4 cup soy sauce
    1/4 cup brown sugar
    8 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices
    1/2 cup tangerine juice
    ½ teaspoon toasted sesame oil
    1 teaspoon cornstarch
    2 medium garlic cloves, minced
    1 ½ teaspoons minced fresh ginger
    1/2 teaspoon grated tangerine zest
    2 teaspoons oyster sauce
    ¼ teaspoon chile garlic sauce
    2 tablespoons vegetable oil
    1 cup thinly sliced onion
    3 ounces snow peas, ends trimmed and strings removed (about 11/2 cups)
     
    1.     Combine 1 tablespoons soy sauce, 1 tablespoon brown sugar, and the beef. Set aside to marinate for 30 minutes. 
    2.     In a small bowl, combine the juice, sesame oil, remaining soy sauce, brown sugar, and cornstarch. 
    3.     In another bowl combine the garlic, ginger, zest, oyster sauce, and chile garlic sauce. 
    4.     In a wok or large skillet, over high heat, heat the oil.  Add the beef and stir fry for 2 minutes.  Remove to a plate. 
    5.     Add the onion and snow peas to the skillet and stir fry to 2 to 3 minutes.  Add the garlic zest mixture, stir fry another 1 minute, add the meat and any accumulated juices to the stir fry. 
    6.     Add the cornstarch mixture to the skillet and cook until the sauce is thickened.  Serve over rice.   
     
    Tangerine Muffins
    Makes 12

    1 3/4 cups all-purpose flour
    2/3 cup sugar
    1 tablespoon baking powder
    1/2 teaspoon salt
    1/2 cup (1 stick) unsalted butter, melted
    1 cup sour cream
    1 large egg
    1/4 cup freshly squeezed tangerine juice
    Zest of 1 tangerine
     
    1.     Preheat the oven to 400 degrees and coat the inside of 12 muffin tins with non-stick cooking spray, or paper liners. 
    2.     In a mixing bowl, whisk together the flour, sugar, baking powder and salt. 
    3.     Make a well in the center of the flour mixture, add the butter, sour cream, egg, juice and zest, mixing until combined. 
    4.     Using a portion scoop, fill the muffin tins 3/4 full, bake for 16 to 18 minutes until a skewer inserted into the center comes out clean.  Serve warm. 
     
    Oatmeal Raisin Cookies
    Makes about 2 to 3 dozen

    1 ½ cups unbleached all-purpose flour
    1 ½ cups raisins
    ½ teaspoon table salt
    ½ teaspoon baking powder
    ¼ teaspoon fresh ground nutmeg
    1 cup unsalted butter, softened but still firm
    1 cup light brown sugar
    1 cup granulated sugar
    2 large eggs
    3 cups rolled oats
     
    1.     Preheat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.
    2.     Mix flour, salt, baking powder, and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and raisins.
    3.     Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment paper–covered, large cookie sheets.
    4.     Bake until cookie edges turn golden brown, 22 to 25 minutes.
    Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom. Slide cookies parchment onto cooling rack. Let cool at least 30 minutes before serving.

    Chicken with Grapefruit Tarragon Sauce
    Serves 4

    2 tablespoons unsalted butter
    6 chicken breasts
    Salt and pepper
    2 tablespoons unsalted butter
    1/4 cup shallot, minced
    1 grapefruit, rind and pith removed, and segments cut into 1/2-inch pieces, juice reserved (about 1/2 cup)
    2 tablespoons honey
    1 tablespoon chopped fresh tarragon leaves
    1 tablespoon cold unsalted butter
     
    1.     In a large skillet, melt the butter.  Sprinkle the chicken with salt and pepper, brown the chicken on each side, and remove to a platter. 
    2.     Melt the remaining butter and saute the shallot until it is softened. 
    3.     Add the grapefruit, juice, honey and tarragon, and simmer 1 minute. 
    4.     Add the chicken back to the pan, and simmer for another 5 minutes until the chicken is cooked through. 
    Stir in the remaining butter and serve  

    Warm Mushroom Salad
    Serves 4

    1 head Salanova lettuce, washed, spun dry and separated into leaves
    1/2 pound Nebrodini Bianco Mushrooms, cleaned, and sliced 1/2-inch thick
    1/2 cup olive oil
    3 teaspoons salt
    1 1/2 teaspoons freshly ground black pepper
    2 garlic cloves, minced
    1/4 cup white wine vinegar
    1/4 cup extra virgin olive oil
    1/4 cup shaved Pecorino Romano
     
    1.     Arrange the leaves onto salad plates.
    2.     Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil or a silicone baking liner. 
    3.     In a bowl, combine 1/4 cup olive oil, 2 teaspoons salt, 1 teaspoon pepper, and 1 garlic clove.  Toss to blend, add the mushrooms, and toss again. 
    4.     Arrange on the baking sheet at roast for 5 to 10 minutes, until the mushrooms are golden brown.  
    5.     While the mushrooms are roasting, in a small bowl, whisk together the remaining 1/4 cup olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, remaining garlic, vinegar and oil. 
    6.     Taste for seasoning and adjust using salt or pepper.  Drizzle some of the dressing over the lettuce.
    Top each salad with some of the warm roasted mushrooms, and shaved Pecorino Romano.

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

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    Download The Specialty Produce App HERE

    Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

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    Farmers’ Market Box February 20th 2020

    This week’s local produce and featured farms:

    Farmer’s Choice:


    Rhubarb – Trevino Family Farms
    Nebrodini Bianco MushroomsMycopia Mushrooms

    Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!When it’s about food…#specialtyproduce

    Click the links above & search for products on our website with recipes attached Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!

    Farmers’ Market Box Recipes

     
    Pickled Purple Radishes

    Makes about 3 cups

    1 bunch purple radishes, tops removed, and sliced 1/4-inch thick
    1 cup water
    1 cup white vinegar
    2 teaspoons salt
    2 tablespoons sugar
    1/2 teaspoon crushed peppercorns
    1 to 2 cloves garlic, peeled and halved
    optional: 1 chile pepper, split lengthwise
     
    1.     Pack the radishes into a quart jar. 
    2.     In a saucepan, heat the water, vinegar, salt, sugar, pepper corns, garlic and chile pepper if using. 
    3.     Bring to a boil and turn off the heat.  Allow to steep for 10 minutes before pouring over the radishes in the jar. 
    Seal the jar, cool and refrigerate.  The radishes will be ready in 24 hours.  Drain and use in salads, or as toppings in sandwiches, or burgers
     
    Sheet Pan Broccolini
    Serves 2-4

    1/4 cup extra virgin olive oil
    2 garlic cloves, sliced
    1/2 cup finely chopped shallots
    1 bunch broccolini, tough stems removed, and coarsely chopped
    Salt and pepper
    Aged balsamic vinegar
    Shaves of Parmigiano Reggiano
     
    1.     Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil or silicone.
    2.     In a bowl, combine the oil, garlic, shallots, and broccoli.  Season with salt and pepper and toss to coat.
    3.     Spread evenly on the baking sheet and roast for 10 to 12 minutes, until the broccoli is beginning to turn golden. 
    4.     Remove from the pan to a serving bowl, Drizzle with some of the balsamic vinegar, and garnish with shavings of Parmigiano Reggiano. 
    This dish is also delicious tossed into shaped pasta, such as Farfalle, or penne
     
    Red Beet Chocolate Cake
    Makes 2, 9″ 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. 
    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. 
     
    Curried Carrot Soup
    Serves 4

    2 tablespoons unsalted butter
    1/2 cup finely chopped onion
    1 teaspoon sweet curry powder
    1 bunch carrots, scraped, and cut into 1-inch lengths
    2 cups chicken or vegetable broth
    1/2 cup heavy cream
    1/4 cup finely chopped Italian parsley
    Salt and pepper
     
    1.     In a Dutch oven, heat the butter, and saute the onion and curry powder for 2 to 3 minutes, until the onion begins to soften. 
    2.     Add the carrots and broth.  Bring to a boil, and simmer for 10 to 12 minutes, until the carrots are tender. 
    Using an immersion blender, puree the soup.  Add the cream, and parsley.  Taste for seasoning and adjust using salt or pepper.  Serve the soup warm
     
    Roasted Carrot Salad with Arugula, Orange-Mint Vinaigrette and Crumbled Goat Cheese
    Serves 4

    One bunch carrots (about 6 small, 4 medium, 2 large) peeled stems and tops removed
    2 tablespoons olive oil
    1 teaspoon salt
    ½ teaspoon freshly ground black pepper
    2 medium cara cara oranges sectioned, and juice squeezed into a bowl
    1/2 cup extra virgin olive oil
    2 tablespoons fresh squeezed orange juice
    2 tablespoons balsamic vinegar
    1 teaspoon honey (orange blossom if available)
    1/4 cup finely chopped shallot or red onion
    1 tablespoon finely chopped mint leaves
    Salt and pepper to taste
    2 cups Arugula, washed and spun dry in a salad spinner
    4 ounces (about 1 cup) crumbled goat cheese (buy it in a log and then crumble it when it’s cold)
     
    1.     Preheat the oven to 400 degrees and line a baking sheet with a silicone baking liner or aluminum foil. 
    2.     Arrange the carrots on the baking sheet and drizzle with 2 tablespoons of oil, salt and pepper.  Toss the carrots to coat them with the mixture.  Roast the carrots for 15 minutes until tender.  Remove from the oven and allow to cool. 
    3.     Depending on the size of the carrots cut the carrots into bite size pieces (baby carrots, slice into quarters, medium carrots, dice into 1/2-inch pieces) and add them to a mixing bowl.   Add the oranges to the bowl and set aside while making the vinaigrette.
    4.     In a mixing bowl, whisk together the oil, orange juice, vinegar, honey, shallot and mint.  Taste the dressing for seasoning and adjust using salt and pepper. 
    5.     Drizzle the carrots and orange with some of the dressing and toss to coat. 
    Toss the arugula with some of the dressing and arrange on salad plates.  Top with some of the carrot/orange mixture, and a bit of crumbled goat cheese.  Garnish with mint if desired
     
    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.
     
    Broccolini with Gremolata
    Serves 2
    1 bunch broccolini, chopped
    3 tablespoons extra virgin olive oil
    2 garlic cloves, minced
    Grated zest of 1 tangerine
    1 tablespoon grated Cara Cara zest
    Salt and pepper
    1/4 cup finely chopped parsley
     
    1.     Steam the broccolini for 2 to 3 minutes until crisp/tender.  Heat the oil add the garlic and zests, and swirl for 1 minute. 
    2.     Add the broccolini and toss to coat.  Season with salt and pepper, add the parsley, and serve. 
     
    Cara Cara Orange Upside Down Cake with Whipped Cream
    Serves 10

    1/2 cup unsalted butter
        3/4 cups firmly packed light brown sugar   
        2 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. 
    Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream
     
    Roasted Salmon Salad with Clementine Vinaigrette
    Serves 6

    1/2 cup extra virgin olive oil
    2 tablespoons Old Bay Seasoning
    2 1/2 pounds salmon filets
    1/4 cup clementine juice
    1 tablespoons Dijon mustard
    2 tablespoon honey
    1/4 cup rice vinegar
    1/2 cup vegetable oil
    Salt and pepper
    1 bag mixed lettuce
    3 clementines, peeled and segmented
     
    1.     Preheat the oven to 400 degrees, and line a sheet pan with parchment, silicone or aluminum foil.
    2.     Combine the oil and Old Bay and paint the salmon filets on both sides. Put onto the prepared baking sheet and roast for 10 minutes per inch of thickness, until registering 155 on an instant read meat thermometer.  Allow to rest for 5 minutes.   
    3.     While the salmon is roasting, in a small bowl, whisk together the juice, mustard, honey, rice vinegar, and oil.  Season with salt and pepper. 
    4.     Put the lettuce into a salad bowl and toss with some of the dressing.
    Plate the salad, top with some of the clementines, a piece of salmon and drizzle with additional dressing.

    Ricotta Creme with Rhubarb Compote
    Serves 6

    For the Rhubarb
    1/2 pound rhubarb, thinly sliced
    1 1/3 cups sugar
    1/4 cup Cara Cara orange juice
     
    In a saucepan, heat the rhubarb, sugar, and orange juice, and bring to a boil.
    Simmer for 20 to 25 minutes until thickened.  Taste for sweetness, adding more sugar if necessary.  Cool and cover completely. 
     
    For the Crème
    2 cups whole milk ricotta 
    3 tablespoons orange blossom honey
    2 tablespoons heavy cream

    In a mixing bowl, whisk together the ricotta, honey and cream, until smooth. 
    Layer the crème and rhubarb compote into parfait or dessert glasses and serve chilled. 

    Nebrodini Bianco Frittata
    Serves 4

    2 tablespoons extra virgin olive oil
    2 tablespoons unsalted butter
    2 medium leeks, chopped
    8 ounces Nebrodoni mushrooms, thinly sliced
    8 large eggs
    1/2 cup crème fraiche or sour cream (or Greek style yogurt)
    2 tablespoons finely chopped Italian parsley
    3/4 cup grated Fontina
     
    1.     Preheat the oven to 350 degrees.
    2.     In a large saute pan, heat the oil and butter, add the leeks and saute for 5 to 7 minutes until wilted. 
    3.     Add the mushrooms and continue to cook until the liquid in the pan has evaporated.  Season with salt and pepper. 
    4.     In a mixing bowl, whisk together the eggs, crème fraiche, and parsley. 
    5.     Pour the egg mixture into the saute pan and sprinkle the top with the Fontina. 
    6.     Bake for 20 to 25 minutes until the eggs are just set. 
    7.     Remove from the oven and allow to rest for 5 minutes before cutting into wedges and serving. 

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

    Follow me on Facebook (professional page) Twitter, and Pinterest

    Download The Specialty Produce App HERE

    Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

    When it’s about food…#specialtyproduce

    If you haven’t joined yet, you can order a bag for next week on our FMB page!

    Farmers' Market Box February 6th 2020




     

    This week’s local produce and featured farms:

    Star Ruby Grapefruit – Bernard Ranches
    Red Beets –J.R. Organics
    Redbor Kale – Be Wise Ranch
    Satsuma TangerinesGarcia Farms
    Blood OrangePolito Family Farms
    Lettuce MixTerra Madre Gardens
    French Breakfast Radishes – Be Wise Ranch
    Chard – Terra Madre Gardens

    Farmer’s Choice:

    Cara Cara Oranges – Friends Ranches
    Rhubarb – Trevino Family Farms
    Maitake Frondosa MushroomsMycopia Mushrooms

    Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

    When it’s about food…#specialtyproduce
    Click the links above & search for products on our website with recipes attached Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!

    Farmers’ Market Box Recipes

     
    Traditional French Breakfast Radishes
    Serves 6
    1 baguette, sliced 1/2-inch thick on the diagonal
    Unsalted butter
    1 bunch French Breakfast radishes, tops removed, scrubbed, and thinly sliced
    Fleur de Sel
    1. Spread the butter on the bread, top with some of the radishes, and sprinkle with Fleur de Sel.
    2. I have seen variations on this in France, sprinkled with dill, or chives, or even flaked smoked salmon.
     
    Paloma Cocktail
    Serves 4-6
    12 ounces tequila
    1 cup ruby star grapefruit juice
    1/4 cup lime juice
    1/2 cup blood orange juice
    12 ounces club soda
    Blood orange, lime and grapefruit slices for garnish
    1. In a large pitcher, combine the tequila, grapefruit, lime and blood orange juice. Refrigerate for 2 hours, or until ready to use.
    2. Fill a tumbler with ice, add 1/2 of the tequila mixture and top with club soda.
    3. Garnish with lime, grapefruit of blood orange slices.
     
    Grapefruit Brulee
    Serves 6
    3 ruby star grapefruit, halved
    Raw sugar
    1. Preheat a broiler and arrange the grapefruit on a baking sheet. Sprinkle with the sugar, and broil until the sugar is caramelized. Serve warm.
    2. If you have a brulee torch, you can torch the sugar instead.
     
    Beet Carpaccio Salad with Buratta
    Serves 4-6
    1 bunch beets, scrubbed, and tops removed (see save the greens)
    1/3 cup aged Balsamic vinegar
    1/4 cup blood orange juice
    2/3 cup extra virgin olive oil
    1/4 cup packed basil leaves, thinly sliced
    Salt and pepper
    1 bag mixed lettuce, washed and spun dry
    3 blood oranges, peel and pith removed; sliced 1/2-inch thick
    2 balls buratta (if you can’t fine buratta, use fresh mozzarella)
    1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 50 to 60 minutes, until the beets are tender when pierced with the tip of a sharp knife.
    2. When cool enough to handle, slip off the skins, and thinly slice the beets, put them into a shallow bowl.
    3. In a mixing bowl, whisk together the vinegar, oil, and basil. Season with salt and pepper.
    4. Pour 1/2 of the mixture over the beets and marinate at room temperature for at least 1 hour.
    Toss the salad greens with some of the dressing and arrange the lettuce onto a serving platter.
    5. Arrange beet slices on the lettuce and put pieces of buratta and oranges in the center of the salad. Drizzle with the remaining dressing and serve.
     
    Save the Greens
    Serves 4
    Beets give you an extra serving of healthy greens, remove the tough stems, and saute. If you don’t use the sautéed greens right away, they freeze beautifully, and can be added to soups, and sautés. They are delicious stirred into mashed potatoes and garnished with a bit of Parmigiano or your favorite cheese.
    2 tablespoons extra virgin olive oil
    2 garlic cloves, sliced
    Pinch red pepper flakes
    1 bunch beet greens, tough stems removed and cut into 1/2-inch ribbons
    2 to 4 tablespoons water or broth
    Salt and pepper
    1. In a large skillet heat the oil, saute the garlic and pepper for 30 seconds until fragrant. Add the greens, and saute to 3 to 4 minutes until wilted.
    2. If the skillet is dry add a bit of water or broth, to help wilt the greens.
    3. Season the greens with salt and pepper if needed and serve warm. They are a terrific bed for grilled poultry or meats.
     
    Pasta with Redbor Kale
    Serves 4-6
    If you would like to add the beet greens to this, remove the stems, and saute with the kale
    4 tablespoons extra virgin olive oil

    1/2 pound sweet Italian sausage
    2 garlic cloves, minced
    Pinch red pepper flakes
    1 bunch redbor kale, tough stems removed, and cut into 1/2-inch ribbons
    1/4 cup chicken or vegetable broth
    1 pound spaghetti or linguine, cooked 2 minutes short of al dente, saving some of the pasta water
    1/2 cup grated Parmigiano Reggiano
    1. In a large skillet, heat 2 tablespoons of oil and saute the sausage until it is no longer pink, breaking up any large pieces.
    2. Add the garlic and red pepper and saute another minute until fragrant.
    3. Add the kale to the skillet and toss with the sausage. Add the broth, cover and simmer 5 minutes until the kale is tender. Uncover, and simmer another 2 minutes, until most of the liquid in the pan has evaporated.
    4. Toss the pasta into the skillet, and turning it into the sauce, adding pasta water if necessary.
    5. Plate the pasta, and garnish with the cheese
     
    Swiss Chard Breakfast Casserole
    Serves 6
    For a vegetarian option omit the bacon, and saute in 3 tablespoons of olive oil.
    1 tablespoons olive oil
    6 strips bacon, cut into 1/2-inch dice
    2 garlic cloves, minced
    1/2 cup finely chopped onion
    1 bunch swiss chard, tough stems removed, and cut into 1/2-inch ribbons
    Salt and pepper
    6 cups sturdy white bread cubes (not baguette)
    8 large eggs
    1 cup milk
    1 tablespoon Dijon mustard
    Few drops of Tabasco
    1 1/2 cups chopped aged Gouda cheese
    1 cup finely shredded Gruyere cheese
    1. In a large skillet, cook the bacon until crisp. Add the garlic and onion, and saute until the onion is translucent, about 3 minutes.
    2. Add the chard, and saute until the chard is wilted. Season the chard with salt and pepper. Set aside to cool.
    3. Put the bread cubes into a large bowl.
    4. In another bowl whisk together the eggs, milk, Dijon, Tabasco and Gouda cheese.
    5. Pour over the bread cubes. Add the chard mixture and stir to blend.
    6. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
    7. Pour the mixture into the baking dish, and sprinkle with the Gruyere. Cover and refrigerate at least 8 hours, or overnight. Bring the casserole to room temperature before baking.
    8. Preheat the oven to 350 degrees and bake for 35 to 45 minutes until the casserole is bubbling, and cheese is golden brown. Allow to rest for 10 minutes before cutting into squares and serving.
    9. Another option is to coat muffin tins with non-stick cooking spray and ladle the chard mixture into the muffins tins. These will bake for about 25 minutes until set in the middle.
     
    Field Greens with Satsuma Tangerines and Soy Vinaigrette
    Serves 4
    1/4 cup soy sauce
    1/4 cup tangerine juice
    1/4 cup rice vinegar
    2/3 cups canola oil
    1 clove garlic, minced
    1 teaspoon peeled and grated fresh ginger
    1/4 cup firmly packed light brown sugar
    2 teaspoons toasted sesame oil
    1 bag mixed lettuces
    4 Satsuma Tangerines, peeled and segmented
    1. In a bowl, whisk together the soy sauce, tangerine juice, rice vinegar, oil, garlic, ginger, brown sugar, and sesame oil. Taste for seasoning and adjust using more soy, or sugar.
    2. Put the lettuce into a salad bowl and toss with some of the dressing.
    3. Plate the salad, arrange the tangerines on the salad, and drizzle with additional dressing.
     
    Rhubarb Orange Tart
    Serves 6

    For the Rhubarb

    2 tablespoons unsalted butter
    2 cups finely chopped rhubarb
    1 cup sugar
    1/2 cup Cara Cara orange juice
    1 cup Cara Cara orange segments, chopped
    1. In a saucier or saucepan, melt the butter, add the rhubarb, sugar, orange juice and orange segments.
    2. Bring to a boil, and simmer for 30 minutes until thickened. This should have a marmalade consistency. Cool completely.
    3. This compote can be used for the tart, or as a jam for toast or scones.
    For the Pastry Cream

    2/3 cup sugar
    3 large egg yolks
    1 teaspoon orange extract
    3 tablespoons all-purpose flour
    1 cup whole milk
    1. In a saucier or saucepan, whisk together the sugar, egg yolks, orange extract and flour.
    2. Slowly whisk in the milk and put over medium heat. Continue to whisk until the pastry cream is thickened. It will coat the back of a spoon.
    3. Transfer to a bowl, push plastic wrap onto the surface of the pastry cream, and cool completely. Refrigerate if not using immediately.
    To Assemble

    One baked tart shell
    Rhubarb Compote, see preceding recipe
    Pastry cream (see preceding recipe)
    2 to 3 Cara Cara oranges, peel and pith removed, and sliced 1/2-inch thick
    Warm Apricot jam (1/4 to 1/3 cup)
    1. Spread the rhubarb compote onto the bottom of the tart shell.
    2. Cover with the pastry cream.
    3. Lay the oranges over the pastry cream, and brush with the apricot jam. Cover and refrigerate until ready to serve.
     
    Cara Cara Orange and Rhubarb Cake
    Serves 6-8
    For the Cake

    2 3/4 cup all-purpose flour
    1/2 teaspoon baking soda
    3/4 teaspoon salt
    1 cup unsalted butter, softened to room temperature
    2 1/2 cups sugar
    1 teaspoon vanilla extract or paste
    1 teaspoon orange extract
    5 large eggs, at room temperature
    1 cup sour cream
    1/2 cup fresh orange juice
    1. Preheat the oven to 350 degrees and coat the inside of two 9-inch cake pans with non-stick cooking spray.
    2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and extract.
    3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
    4. Mix the sour cream and juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
    5. Transfer the batter into the prepared pan. Bake for 35 to 45 minutes or until a skewer inserted into the center comes out clean.
    6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes. Allow to cool.
    7. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.
    For the Filling

    2 cups finely chopped rhubarb
    1 cup finely chopped strawberries
    3/4 cup sugar
    2 tablespoons orange juice
    1. In a saucepan, combine all the ingredients, bring to a boil, and simmer for 30 minutes. Cool, cover and refrigerate until ready to use.
    For the Buttercream

    1/2 cup unsalted butter, softened
    One 8-ounce package cream cheese softened
    5 cups confectioner’s sugar
    2 to 4 tablespoons Cara Cara orange juice
    Pinch of salt
    2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, and cream cheese until smooth.
    3. Add the confectioner’s sugar, 2 tablespoons of orange juice, and salt beating until smooth and spreading consistency, adding more juice if needed.
    Assembly

    Orange cake (see preceding recipe)
    Rhubarb jam (see preceding recipe)
    Orange buttercream (see preceding recipe)
    1. Cut each of the cake layers in half horizontally. Put one layer onto the bottom of a serving platter.
    2. Spread with the jam, top with another cake layer, and repeat, ending with a cake layer.
    3. Spread the buttercream over the cake, covering the top and sides.
    4. Refrigerate the cake until ready to serve. The cake can sit at room temperature for about 4 hours without refrigeration.
    5. Remove the cake from the refrigerator about 1 hour before serving.
     
    Maitake Risotto
    Serves 4-6
    For the Garnish

    2 tablespoons unsalted butter
    1 shallot, finely chopped
    1/4 pound maitake mushrooms, cleaned, and chopped
    Salt and pepper
    1/4 cup finely chopped Italian parsley
    1. In a saute pan, melt the butter, add the shallot, and saute for 2 to 3 minutes until the shallot is translucent.
    2. Add the mushrooms, and saute until the mushrooms begin to turn golden brown. Season with salt and pepper and stir in the parsley. Set aside while making the risotto.
    For the Risotto

    3 tablespoons unsalted butter
    1 tablespoon extra-virgin olive oil
    1 medium shallot, finely chopped
    1 1/2 cups Carnaroli or Vialone medium grain rice
    1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
    5 cups vegetable or chicken broth kept simmering on the stove top
    1/2 cup freshly grated Parmigiano-Reggiano cheese
    Salt and freshly ground black pepper
    1. In a large saucepan, melt 1 tablespoon of butter with the olive oil, and saute the shallot for 2 to 3 minutes until translucent.
    2. Add the rice and toss to coat the grains.
    3. Add the wine, and allow to evaporate, tossing with the rice.
    4. Add a ladleful of broth to cover the bottom of the pan and stir until the broth is absorbed.
    5. Continue to add broth, until the rice is al dente—you may not use all of the broth.
    6. Stir in the remaining butter, and the cheese. Season with salt and pepper.
    7. Serve the risotto in shallow bowls, garnished with the Maitake mushroom mixture.
    8. INSTA-POT/Pressure Cooker: you will only need 4 cups of broth, cook at high pressure for 5 minutes, with a quick release.
     
    Maitake Udon
    Serves 4-6
    For a vegetarian version, omit the chicken, and sub in vegetable or mushroom broth.
    1 tablespoon vegetable oil
    4 scallions finely chopped, using the white and tender green parts
    1/2 yellow onion, diced
    6 cloves garlic, minced
    1 tablespoon freshly grated ginger
    1/4 pound Maitake mushrooms, cleaned and chopped
    1/4 cup white or yellow miso paste
    4 carrots, chopped
    3 cups cooked shredded chicken
    8 cups chicken broth
    12 oz. fresh udon noodles
    1 tablespoon soy sauce
    Chili oil for garnish (optional)
    1. In a Dutch oven, heat the oil, and saute the scallion, onion, garlic, and ginger for 2 to 3 minutes.
    2. Add the mushrooms, and saute another 5 minutes until they begin to color.
    3. Add the miso, carrots, chicken and broth. Simmer for 5 to 6 minutes. Add the udon and simmer another 5 minutes. Season with soy sauce and serve garnishing each serving with chili oil if desired.
     
    @Diane Philips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com
    Follow me on Facebook (professional page) Twitter and Pinterest
     

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    Farmers' Market Box January 30th 2020




     

    This week’s local produce and featured farms:

    Carrots – Milliken Family Farms
    Baby White Turnips –J.R. Organics
    Garnet Yams – Her Produce
    Algerian Tangerines3 Nuts Farm
    ArugulaTerra Madre Gardens
    Lettuce MixTerra Madre Gardens
    Red Kale – Kong Thao
    Tarocco Blood Oranges – Friends Ranch

    Farmer’s Choice:

    Green Dragon Apples – Dragonberry Produce
    Rhubarb – Trevino Family Farms
    Maitake Frondosa MushroomsMycopia Mushrooms

    Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

    When it’s about food…#specialtyproduce
    Click the links above & search for products on our website with recipes attached Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!

    Farmers’ Market Box Recipes

     
    Tempura Kale
    Serves 2-4

    For the Batter

    1 cup rice flour
    3 tablespoons cornstarch
    ½ teaspoon salt, plus more for sprinkling
    1 teaspoon baking powder
    ¾ cup beer or sparkling water
    1. In a mixing bowl, combine the ingredients, and whisk until smooth. It should be the consistency of heavy cream. Set aside while preparing the kale.
    For the Kale

    1 bunch red kale, washed, spun dry and chopped, removing any tough stems
    1 scallion, finely chopped using the white and tender green parts
    1/8 teaspoon pepper
    1/4 teaspoon ground cumin
    1/4 teaspoon ground coriander seeds
    1/8 teaspoon garam masala
    Vegetable oil for frying
    1. In a bowl, combine the kale, scallion, pepper, cumin, coriander and garam masala. Toss to coat.
    2. In a large skillet, heat 2 inches of oil to 360 degrees.
    3. Drip the kale into the batter, and fry in batches until the batter is golden brown. Remove to paper toweling to drain. Serve warm.
     
    Breakfast Cake
    Serves 8
    For the Crumble

    ½ cup sweetened flaked coconut
    ⅓ cup chopped pecans
    1½ tablespoons firmly packed light brown sugar
    1 tablespoon all-purpose flour
    1 tablespoon unsalted butter, melted
    1. In a medium bowl, stir together the coconut, pecans, sugar, flour and butter, until crumbly. Set aside.
    For the Cake

    ¾ cup vegetable oil
    ½ cup firmly packed light brown sugar
    ½ cup granulated sugar
    2 large eggs
    1 teaspoon vanilla extract
    1 cup all-purpose flour
    1½ teaspoons ground cinnamon
    ½ teaspoon baking powder
    ¼ teaspoon kosher salt
    1 cup shredded carrots
    ½ cup crushed pineapple, drained
    ½ cup chopped pecans
    ½ cup sweetened flaked coconut
    1. Preheat the oven to 350 degrees and coat the inside of a 9-inch round cake pan with non-stick cooking spray. Set aside.
    2. In the bowl of a stand mixer combine the ingredients and beat on medium speed for 2 minutes, until combined. Pour into the prepared pan and bake for 30 minutes.
    3. Cover with the crumble and bake another 15 to 20 minutes until a skewer inserted into the cake comes out clean.
    4. Cool completely before cutting and serving.
     
    Curried Carrot Soup
    Serves 4
    2 tablespoons unsalted butter
    1/2 cup finely chopped onion
    1 teaspoon sweet curry powder
    1 bunch carrots, scraped, and cut into 1-inch lengths
    2 cups chicken or vegetable broth
    1/2 cup heavy cream
    1/4 cup finely chopped Italian parsley
    Salt and pepper
    1. In a Dutch oven, heat the butter, and saute the onion and curry powder for 2 to 3 minutes, until the onion begins to soften.
    2. Add the carrots and broth. Bring to a boil, and simmer for 10 to 12 minutes, until the carrots are tender.
    3. Using an immersion blender, puree the soup. Add the cream, and parsley. Taste for seasoning and adjust using salt or pepper. Serve the soup warm.
     
    Blood Orange Mimosa
    Serves 4
    1 1/2 cups blood orange juice
    One bottle (750l) Prosecco or other sparkling wine
    Pomegranates for garnish
    1. Pour 1/4 to 1/3 cup blood orange juice into a champagne flute.
    2. Top off with Prosecco and drop a few pomegranates into the drink for garnish. Toast to Thanksgiving!
    3. Cook’s Note: Virgin Mimosa, substitute sparkling water for the Prosecco.
     
    Green Dragon Apple and Arugula Panini
    Serves 4
    Unsalted butter, softened
    8 slices sourdough or Italian sandwich bread (not a baguette)
    1/4 pound brie cheese, cut into slices
    1/2 pound sliced turkey
    2 green dragon apples, cored, and thinly sliced
    1 bunch arugula, washed, spun dry and tough stems removed
    1. Preheat a grill pan or griddle.
    2. Lay the bread onto a cutting board and spread one side with butter.
    3. Turn the bread butter side down, and layer the brie, turkey, apples and arugula onto the bread.
    4. Lay the bread in the grill pan or griddle butter side down, and top with the other slice of bread butter side up.
    5. Grill until the underside is golden brown. Carefully flip the sandwich, and grill until the underside is golden brown and the cheese has melted.
    6. Remove from the pan, and slice in half. Serve with leftover cranberry sauce.
     
    Crudités with Arugula Ranch Dressing
    Makes About 3 cups
    1 bunch carrots, peeled, and cut into matchsticks
    1 bunch baby white turnips, tops removed, and scrubbed, cut into quarters
    1 European cucumber, cut into 1/2-inch rounds
    2 yellow bell peppers, cut into 1/2-inch strips
    1 yellow, green or purple cauliflower, cut into florets
    1 cup mayonnaise
    1 cup sour cream
    1 bunch arugula, washed, spun dry and chopped
    2 garlic cloves
    2 scallions, finely chopped
    Grated zest of 1 lemon
    2 tablespoons lemon juice
    Salt and pepper
    1. Arrange the crudités on a serving platter.
    2. In the bowl of a food processor fitted with the steel blade, combine the mayonnaise, sour cream, arugula, and garlic. Blend until the arugula is pureed.
    3. Transfer to a mixing bowl, and stir in the scallions, zest, lemon juice, and season with salt and pepper.
    4. Serve with the crudités. This also makes a delicious topping for baked potatoes, steamed vegetables, and can be stirred into pasta salad.
     
    Miso Maple Yams and Turnips
    Serves 4-6
    1/3 cup maple syrup
    3 tablespoons white miso
    2 tablespoons rice vinegar
    2 tablespoons soy sauce
    1/2 cup vegetable oil
    One pound Garnet yams, peeled, and cut into 1-inch chunks
    1 bunch baby white turnips, ends trimmed and scrubbed
    1/4 cup sesame seeds for garnish
    2 scallions, thinly sliced on the diagonal for garnish
    1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
    2. In a large bowl, whisk together the syrup, miso, rice vinegar, soy and oil.
    3. Add the yams and turnips and toss to coat.
    4. Spread onto the baking sheet in a single layer, and roast covered with aluminum foil for 20 minutes, uncover and roast another 15 to 20 minutes, until the vegetables are tender.
    5. Remove from the oven and allow to rest for 5 minutes before transferring to a serving dish and garnishing with sesame seeds and scallions.
     
    Blood Orange Clementine Jam
    Makes 4 pints
    This is a sweet jam, not a marmalade, so no need to use the peel in this one.
    1 1/2 pounds blood oranges, peeled and chopped
    1 pound clementines, peeled and chopped
    1 cup sugar
    juice of 2 lemons
    1. Put the ingredients into a food processor, and puree.
    2. Transfer to a saucepan and bring to a boil. Simmer for 45 minutes, until the jam is thickened. Taste for sweetness, adding more sugar if needed.
    3. Transfer to sterilized jars, cool and refrigerate, or process in a water bath according to the manufacturer’s directions.
     
    Salad with Cocktail Grapefruit Vinaigrette
    Serves 4
    One bag lettuce mix, washed and spun dry
    1/4 cup cocktail grapefruit juice
    2 tablespoons rice vinegar
    2 tablespoons honey
    1 teaspoon Dijon mustard
    1/2 cup vegetable oil
    Salt and pepper
    2 cocktail grapefruit, peel and pith removed, and segmented
    1/3 cup crumbled feta cheese
    1. Put the lettuce mix into a salad bowl.
    2. In a mixing bowl, whisk together the juice, vinegar, honey, mustard and oil. Season with salt and pepper.
    3. Toss the lettuce with some of the dressing and plate the salad.
    4. Garnish with grapefruit segments, and crumbled feta. Drizzle with a bit more dressing and serve.
     
    Baby Lettuce Salad with Blood Orange Vinaigrette
    Serves 4
    One bag baby lettuce, washed and spun dry
    1/4 cup blood orange juice
    1/4 cup aged balsamic vinegar
    1 teaspoon lemon juice
    1/2 cup extra virgin olive oil
    Salt and pepper
    2 blood oranges, peel and pith removed, and sliced 1/2-inch thick
    1. Put the lettuce into a salad bowl.
    2. In a small bowl, whisk together the orange juice, vinegar, lemon juice, and oil. Season with salt and pepper.
    3. Toss the salad with some of the dressing and plate the salad.
    4. Arrange a few slices of orange on the salad, and drizzle with a bit more of the dressing.
     
    Rhubarb Compote
    Makes about 2 cups
    1/2 pound rhubarb, cut into 1/2-inch slices
    1 cup sugar
    1/4 teaspoon grated nutmeg
    1/2 teaspoon ground cinnamon
    1/4 cup orange juice
    1/4 teaspoon grated orange zest
    1. Combine the ingredients in a saucepan, bring to a boil. Taste for sweetness, add more sugar if needed. Simmer for 30 to 45 minutes until thickened and jam like. Puree with an immersion blender if desiring a smoother consistency.
    2. Cool completely, and refrigerate for up to 1 month, or freeze for 6 months.
    3. The compote is delicious on pound cake, scones, toast, or ice cream.
     
    Rhubarb Scones
    Makes 8
    3 stalks rhubarb
    2 1/2 cups flour
    1 tablespoon baking powder
    1/2 teaspoon salt
    8 tablespoons unsalted butter
    1/2 cup vanilla sugar
    2/3 cup heavy cream (up to 3/4 cup)
    1. Preheat oven to 400 degrees and line a baking sheet with parchment, silicone or aluminum foil.
    2. Finely chop the rhubarb and toss with 3 tablespoons of the sugar.
    3. Sift the flour, baking powder and salt together in large bowl or bowl of food processor.
    4. Cut butter into flour mixture by hand or process on and off until butter is the size of small peas.
    5. Blend in 1/4 cup of the sugar.
    6. Blend in sliced rhubarb. (If using the food processor, just pulse — you want the slices left mostly intact.)
    7. Blend in cream until a soft dough forms. (Note: you may need to add more than 2/3 cup depending on the weather)
    8. Transfer the dough to floured surface and divide in half. To make triangular scones, flatten into 6-inch disks and cut each circle into 6-8 scones. Sprinkle with remaining sugar.
    9. Arrange on the baking sheet and bake about 20 minutes or until golden brown on the top. Serve warm.
    10. Do-Ahead: The formed dough can be refrigerated overnight, then baked the next morning.
     
    Creamy Mushroom Soup with Brie
    Serves 4-6
    4 tablespoons butter
    ½ cup chopped shallot
    ½ pound sliced Shitake mushrooms, stems removed
    ½ pound Maitake mushrooms, chopped
    2 tablespoons flour
    3 cups chicken or vegetable broth
    2 tablespoon sherry
    1 cup heavy cream
    Snipped chives
    1/3 pound Brie, cut into thin slices, rind on
    1. In a 3 quart saucepan, melt the butter and add the shallot, stirring for two to three minutes.
    2. Add the mushrooms and sauté for 5 minutes, until the mushroom liquid has begun to evaporate.
    3. Sprinkle the flour over the mushrooms and stir until the flour begins to cook.
    4. Gradually add the chicken broth, whisking until the soup is smooth and comes to a boil.
    5. Add the sherry and heavy cream, bringing the soup to a boil.
    6. Ladle soup into bowls, and top with 2 thin slices of Brie and garnish with chives.
     
    Green Dragon Apple Chutney
    Serves 4
    Makes about 2 cups
    3 green dragon apples, peeled, cored and chopped
    1/2 cup chopped yellow onion
    1 tablespoon minced fresh ginger
    1/2 cup fresh orange juice
    1/4 cup apple cider vinegar
    1/2 cup light brown sugar, lightly packed
    1/4 teaspoon whole dried mustard seeds
    pinch hot red pepper flakes
    1/2 teaspoon salt
    1/3 cup golden raisins
    1. In a saucepan, combine the ingredients, and bring to a boil. Simmer for 20 to 25 minutes, until thickened.
    2. Cool, cover and refrigerate for at least 24 hours before using. The chutney is delicious with curries, roasted chicken and pork.
     
    @Diane Philips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com
    Follow me on Facebook (professional page) Twitter and Pinterest
     

    Download The Specialty Produce App HERE

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    Farmers' Market Box January 23rd 2020




     

    This week’s local produce and featured farms:

    Carrots – Weiser Family Farms
    Rainbow Chard –J.R. Organics
    Kohlrabi – J.R. Organics
    Cocktail GrapefruitMurray Family Farms
    Dandelion GreensTerra Madre Gardens
    Lettuce MixTerra Madre Gardens
    O’Henry Sweet Potatoes – Kong Thao
    Washington Naval Oranges – Ken’s Top Notch Produce

    Farmer’s Choice:

    Hidden Rose Apples – Dragonberry Produce
    Meyer Lemons – Chocolate Mountain Ranch
    Cara Cara OrangesMurray Family Farms

    Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

    When it’s about food…#specialtyproduce
    Click the links above & search for products on our website with recipes attached Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!

    Farmers’ Market Box Recipes

     
    Carrot Cake with Orange Cream Cheese Frosting
    Serves 8
    1 1/2 cups canola oil
    2 cups sugar
    3 large eggs
    2 teaspoons vanilla extract
    3 cups thinly shredded carrots
    1 cup chopped Navel oranges
    1/2 cup chopped nuts of your choice (pecans or walnuts are terrific) If you choose to leave them out, no problem
    3 cups unbleached all-purpose flour
    2 teaspoons baking soda
    2 teaspoons ground cinnamon
    1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray or line muffin tins with paper liners.
    2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, oranges, 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. CUPCAKES 20 MINUTES.
    3. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.

    Orange 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
    1/4 cup orange juice
    1. Using an electric mixer beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar and juice, beat until the mixture is of spreadable consistency. If the frosting is too thick, beat in additional juice, 1/2 teaspoon at a time, until desired consistency is reached.
     
    Honey Roasted Carrots
    Serves 4
    1 bunch carrots, scraped, tops removed
    1/3 cup extra virgin olive oil
    3 tablespoons honey
    1 teaspoon ground cumin
    Fleur del sel
    1. Preheat the oven to 400 degrees, line a baking sheet with parchment, silicone, or aluminum foil.
    2. Quarter the carrots lengthwise, then cut then in half horizontally.
    3. In a bowl, combine the oil, honey and cumin. Add the carrots and toss to coat.
    4. Spread the carrots onto the baking sheet, and roast for 12 to 15 minutes, until tender.
    5. Sprinkle with Fleur de Sel and serve drizzled with carrot top pesto (see recipe below)
     
    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.
     
    Pasta with Sausage and Rainbow Chard
    Serves 4-6
    2 tablespoons extra virgin olive oil
    2 garlic cloves, sliced
    Pinch red pepper flakes
    1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
    Salt and pepper
    3/4 pound bulk sweet Italian sausage
    1 pound orecchiette pasta, cooked 3 minutes short of al dente, reserving the pasta water
    1 cup grated Parmigiano Reggiano cheese
    1. In a large skillet, heat the oil, saute the garlic until it begins to turn golden, remove from the pan, add the red pepper, and swirl in the pan for 30 seconds. A
    2. Add the chard, and saute for 3 to 4 minutes until the chard is wilted. Season with salt and pepper.
    3. Remove to a plate, add the sausage to the skillet, and cook breaking up large pieces, until the sausage loses its pink color. Add the chard back to the pan, and saute for 2 more minutes.
    4. Drain the pasta, add to the skillet, with 1/2 cup pasta water, and 1/2 cup cheese. Stir to make a creamy sauce. Season with salt or pepper if needed
    5. Serve the pasta garnished with the remaining cheese.
     
    Slow Cooker Minestrone
    Serves 6-8
    3 tablespoons extra virgin olive oil
    1 cup chopped sweet yellow onion
    2 cups chopped carrots
    2 cups chopped celery
    2 teaspoons chopped fresh rosemary
    1/2 cup dry white wine
    One 14 to 15-ounce can chopped tomatoes and their juice
    5 cups chicken broth
    Rind of Parmigiano Reggiano cut into 1/2-inch pieces if available
    3 medium zucchini, ends trimmed, and diced (about 1 1/2 cups)
    1 cup green beans cut into 1-inch pieces (about 1/3 pound)
    4 cups cooked turkey or chicken, cut into bite sized pieces
    One 15-ounce can small white beans, or garbanzo beans, rinsed and drained
    One bunch rainbow chard, washed, tough stems removed, and cut into 1/2-inch ribbons
    1 teaspoon salt (you will need more if you don’t use the rind from the cheese)
    1 teaspoon freshly ground black pepper
    12-ounces fresh cheese tortellini cooked according to the package instructions and drained
    1 cup freshly grated Parmigiano Reggiano cheese, for garnish
    In a large sauté pan heat the oil and add the onion, carrot, celery and rosemary, sautéing
    for about 6 minutes, until the vegetables begin to soften.
    Add the wine, and allow it to boil for 2 minutes, stirring.
    Add the tomatoes, and cook another 4 minutes, until some of the liquid evaporates.
    Transfer the contents of the skillet to a 6 to 7-quart slow cooker insert. Add the chicken broth
    and rind, if you are using it. Add the zucchini, chicken, beans, and chard, cover and cook on high for 4 hours, or low for 8 to 10 hours.
    Taste the soup for salt and pepper and adjust. Add the cooked tortellini, cover and cook on
    high for another 30 minutes, or low for 1 hour.
    Serve with Parmigiano Reggiano cheese to garnish each serving.
     
    Kohlrabi Slaw
    Makes About 3 cups
    1 large kohlrabi, peeled, stems trimmed off, grated
    1/4 head purple cabbage, shredded
    2 medium carrots, peeled and grated
    1/4 cup finely chopped red onion
    1/4 cup finely chopped cilantro or Italian parsley
    1/2 cup finely chopped navel orange
    1/3 cup mayonnaise
    2 to 3 tablespoons orange juice
    1 tablespoon cider vinegar
    1 tablespoon sugar
    1 teaspoon salt
    Few drops hot sauce
    1. In a salad bowl, combine the kohlrabi, cabbage, carrots, red onion, cilantro and orange.
    2. In a separate bowl, whisk together the mayonnaise, orange juice, vinegar, sugar, salt and hot sauce. Taste the dressing and adjust using more orange juice, sugar, or vinegar.
    3. Pour the dressing over the slaw and toss to combine. Serve cold.
     
    Dandelion Green Salad with Oranges and Buratta
    Serves 4
    One bunch dandelion greens, tough stems removed, washed, and spun dry
    1/4 cup orange juice
    2 tablespoons honey
    2 tablespoons balsamic vinegar
    1/3 cup extra virgin olive oil
    Salt and pepper
    2 oranges, peel and pith removed; sliced 1/2-inch thick
    1 buratta, sliced
    1. Put the dandelion greens into a salad bowl.
    2. In another bowl, whisk together the orange juice, honey, vinegar, and oil. Season with salt and pepper.
    3. Toss the greens with some of the dressing.
    4. Plate the greens, garnish with the oranges, and sliced buratta.
    5. Drizzle with additional dressing.
     
    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.
     
    Salad with Cocktail Grapefruit Vinaigrette
    Serves 4
    One bag lettuce mix, washed and spun dry
    1/4 cup cocktail grapefruit juice
    2 tablespoons rice vinegar
    2 tablespoons honey
    1 teaspoon Dijon mustard
    1/2 cup vegetable oil
    Salt and pepper
    2 cocktail grapefruit, peel and pith removed, and segmented
    1/3 cup crumbled feta cheese
    1. Put the lettuce mix into a salad bowl.
    2. In a mixing bowl, whisk together the juice, vinegar, honey, mustard and oil. Season with salt and pepper.
    3. Toss the lettuce with some of the dressing and plate the salad.
    4. Garnish with grapefruit segments, and crumbled feta. Drizzle with a bit more dressing and serve.
     
    Hemingway Cocktail Slush
    Serves 4
    Legend has it this daiquiri was served at Havana’s El Florito bar and was a favorite of Ernest Hemingway; they called it Papa’s Poison.
    1/2 cup dark rum
    1/4 cup fresh lime juice
    1/2 cup cocktail grapefruit juice
    2 tablespoons maraschino liqueur
    2 tablespoons simple syrup
    2 cups ice cubes
    Maraschino cherries, and lime slices for garnish
    1. In a blender, combine the rum, lime juice, grapefruit juice, liqueur, simple syrup and ice. Blend until pureed.
    2. Serve in 4-ounce glasses garnished with cherries and lime slices
     
    Cara Cara Salad
    Serves 4
    4 Cara Cara oranges, peel and pith removed, and sliced 1/2-inch
    1/2 cup extra virgin olive oil
    2 to 3 tablespoons red wine vinegar
    2 tablespoons finely chopped oregano
    Salt and pepper
    1. Arrange the orange slices on a serving platter.
    2. Drizzle with oil, vinegar, and sprinkle with the oregano. Season with salt and pepper and serve at room temperature.
     
    Sweet Potato Gratin
    Serves 6
    2 tablespoons unsalted butter
    1 leek, finely chopped using the white and tender green parts
    2 garlic cloves, minced
    1 1/2 cups whole milk
    1 cup heavy cream
    1 1/2 pounds O’Henry Sweet potatoes, peeled, and sliced 1/8-inch thick on a mandoline
    Salt and few drops of hot sauce
    1 1/2 cups sharp white cheddar cheese
    1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
    2. In a large skillet, heat the butter, and saute the leek and garlic, until they are softened, about 3 minutes.
    3. Add the milk and cream, stir to combine.
    4. Add the potatoes, and simmer for 10 to 15 minutes until the potatoes are tender.
    5. Season the liquid with salt and hot sauce.
    6. Transfer the mixture to the prepared pan, and top with the cheese.
    7. Bake for 30 to 40 minutes until the cheese is golden brown and the potatoes are tender.
    8. Let the potatoes rest for 10 minutes before serving.
     
    Roasted Sweet Potatoes with Miso Scallion Butter
    Serves 4
    1 1/2 pounds sweet potatoes, scrubbed
    1 cup unsalted butter, softened
    1 tablespoon white miso
    2 scallions, finely chopped using the white and tender green part
    1. Preheat the oven to 400 degrees, prick the potatoes with the tip of a sharp paring knife, and roast the potatoes for 50 to 60 minutes, until they are tender.
    2. While the potatoes are roasting, cream together the butter, miso and scallions. Set aside.
    3. Split open the roasted potatoes, garnish each one with 2 to 3 tablespoons of scallion butter, and serve.
    4. Leftover scallion butter is delicious over vegetables, or seafood.
     
    Sweet Potato Fries
    Serves 4
    1 1/2 pounds sweet potatoes, scrubbed, and cut into 1/2-inch by 1/2-inch sticks
    1/2 cup extra virgin olive oil
    2 teaspoons salt
    1. Preheat the oven to 400 degrees, and line 2 baking sheets with aluminum foil, parchment or silicone.
    2. Toss the potatoes with the oil and salt.
    3. Roast for 20 to 25 minutes, turning the potatoes to brown evenly.
    4. Serve warm.
     
    Margaritaville Grilled Chicken
    Serves 6-8
    1/4 cup olive oil
    1/2 cup orange juice
    1/4 cup fresh lime juice
    1/4 cup gold tequila
    1/2 teaspoon ground cumin
    1 canned chipotle chile in adobo sauce
    1/4 cup packed fresh cilantro, plus extra for garnish
    8 skinless, boneless chicken breast halves, tenders removed (use for another purpose)
    1 or 2 oranges, thinly sliced and any seeds removed, for garnish
    1. In a food processor or blender, combine the oil, juices, tequila, cumin, chipotle, and cilantro and process until smooth.
    2. Put the chicken in a zipper-top plastic bag, pour in the marinade, seal the bag, and turn the chicken to coat.
    3. Do-Ahead: At this point, refrigerate for at least 4 hours or overnight. Bring to room temperature before continuing.
    4. Build a hot charcoal fire preheat a gas grill, or grill pan, or the broiler for 10 minutes. Drain the chicken and pat dry. Grill or broil on a baking sheet lined with aluminum foil or a silicone liner until cooked through and golden brown, about 3 minutes per side.
    5. Allow the chicken to rest for 5 minutes before serving
     
    Meyer Lemon Blueberry Bread Pudding
    Serves 8
    1 cup sugar
    Grated zest of 1 lemon
    1 teaspoon lemon extract
    1/8 teaspoon ground nutmeg
    8 large eggs
    1 1/2 to 2 cups heavy cream
    9 cups torn egg bread
    2 cups fresh blueberries, picked over for stems, or frozen blueberries (do not defrost)
    1/4 cup sugar
    1/8 teaspoon ground cinnamon
    1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
    2. In a large bowl, whisk together the sugar, lemon zest, lemon oil, nutmeg, eggs, and heavy cream until blended. Add the bread to the bowl, pushing it down into the mixture to absorb the liquid. Add the blueberries and stir to combine. Pour into the prepared dish.
    3. Do-Ahead: At this point, cover and refrigerate for at least 12 hours and up to 36 hours. Bring to room temperature before continuing.
    4. Preheat the oven to 350°F. Combine the sugar and cinnamon and sprinkle over the pudding. Bake until puffed and golden brown, 45 to 50 minutes. Remove from the oven and let rest for 10 minutes.
     
    Meyer Lemon Linguine with Shrimp
    Serves 6
    1 pound linguine, cooked 3 minutes short of al dente, saving some pasta water
    1/4 cup extra virgin olive oil
    2 teaspoons chopped green garlic, or 4 garlic cloves, mince
    1/2 cup finely chopped onion
    Grated zest of 2 Meyer lemons
    Pinch red pepper flakes
    1 teaspoon dried oregano
    1/4 cup dry white wine, such as Pinot Grigio, Sauvignon Blanc or dry Vermouth
    1/4 cup Meyer lemon juice
    1 1/2 pounds large shrimp, peeled and deveined
    1/4 cup finely chopped Italian parsley
    Salt and pepper
    1. In a large skillet over medium high, heat the oil, and saute the garlic, onion, zest, pepper and oregano for 3 to 4 minutes, to soften the onion.
    2. Add the wine and lemon juice and bring to a boil. Add the shrimp, and toss in the mixture, until the shrimp are cooked, and have turned pink.
    3. Add the hot pasta to the pan and toss to coat. Add the parsley, taste the sauce for salt and pepper, adjust the seasonings and serve.
     
    Umbrian Apple Cake
    Makes one 10′ cake
    1 cup unsalted butter, softened
    1 cup sugar
    ½ teaspoon lemon zest
    1 tablespoon Amaretto
    1 teaspoon vanilla paste or vanilla extract
    4 large eggs
    2 ¼ cup all-purpose flour
    1 tablespoon baking powder
    ½ teaspoon ground cinnamon
    ½ teaspoon salt
    3 hidden rose apples, peeled, cored and cut ½-inch thick
    ¼ cup unsalted butter, melted
    3 tablespoons sugar
    1. Preheat the oven to 350 degrees. Coat the inside of a 10-inch spring form pan with non-stick cooking spray.
    2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.
    3. Add the zest, Amaretto and vanilla paste, and beat until blended.
    4. Add the eggs one at a time, beating after each addition.
    5. Add the flour, baking powder, cinnamon, and salt blending until smooth.
    6. Cut 2 of the apples into a small dice.
    7. Fold the small pieces into the batter and transfer the batter to prepared pan and smooth the top.
    8. Arrange the cut apples core side down, on the top of the batter in circles over the entire surface with an arrangement like a sun. The apples should be close together. Brush the apples and batter with the melted butter.
    9. Generously sprinkle the apples and batter with the 3 tablespoons sugar.
    10. Bake the cake for 50 to 60 minutes, until the cake pulls away from the sides of the pan and the cake is golden brown. A skewer inserted into the center should come out clean.
    11. Cool on a wire rack for 15 minutes, remove the sides of the pan, and cool completely. Dust with confectioners’ sugar if desires.
    12. The cake keeps covered, at room temperature overnight.
     
    @Diane Philips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com
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