Farmers’ Market Box February 4th 2021

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes:

Super Bowl Guacamole

Serves 4 to 6:

4 Haas avocados, halved, seeded, and peeled
1/4 cup lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 cup finely chopped red onion
2 tablespoons finely chopped Jalapeno, seeded
1 cup chopped grape or pear tomatoes
1 tablespoon chopped cilantro
1 clove garlic, minced
Tortilla chips for dipping

1. In a bowl, mash the avocado, add the remaining ingredients, and gently combine. Taste for seasoning and adjust using more lime juice, salt, or pepper. Spritz the guacamole with some water and cover with plastic wrap. The water spritz will keep the guacamole from turning dark for about 4 hours.
2. If you have leftover cut avocados, spritz them with water, and cover with plastic wrap and refrigerate.

Roasted Vegetable Guacamole

Serves 6:
This recipe came from the avocado growers in San Diego county for the Taste of the NFL when the Super Bowl was played here. If you are looking for a new twist on the original, this one is delicious.

1 cup frozen corn kernels, defrosted or fresh cut from the cob
1 jalapeño, cut in half and seeded
2 cloves garlic
1/2 cup coarsely chopped onion
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large fully ripened avocados, peeled and pitted
2 tablespoons fresh lime juice
2 tablespoons bottled tomatillo salsa (Frontera brand is nice)
1/4 cup chopped fresh cilantro
6 shakes of Tabasco sauce
Tortilla chips for dipping

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

Slow Cooker King Ranch Casserole

Serves 6 to 8:
This is a great recipe for the Super Bowl, serve garnished with sliced avocados and chopped red onion.


¼ cup (1/2 stick) unsalted butter
1 cup finely chopped red torpedo onion
2 cloves garlic, minced
1 jalapeno pepper, seeded, and finely chopped
½ teaspoon chili powder
¼ cup all-purpose flour
2 cups chicken broth
2 cups milk
Salt and pepper
1/2 cup finely chopped cilantro
4 cups cooked chicken, cut into bite sized pieces
2 cups sour cream
2 cups finely shredded mild cheddar cheese
2 cups finely shredded Monterey Jack cheese
Twelve 6-inch yellow or white corn tortillas, cut into strips, or roughly torn
Slice avocado and chopped red onion for garnish

1. Spray the inside of a 5 to 7-quart slow cooker with non-stick cooking spray or line the cooker with a slow cooker liner according to the manufacturers’ directions.
2. In a large skillet, melt the butter, and add the onion, garlic, jalapeno, and chili powder, sautéing for about 4 to 5 minutes, until the onions are softened and beginning to look translucent.
3. Remove ¼ cup of the mixture from skillet, and reserve, add the flour, and cook three minutes. Slowly add the chicken broth, and milk, and bring to a boil. Season the sauce with salt and pepper and add 1/4 cup of cilantro to the sauce. Set aside to cool.
4. In a mixing bowl, combine the reserved onion-chili mixture from the skillet, the chicken, sour cream, remaining cilantro, and one cup of each cheese, stirring to blend.
5. Spread some of the sauce on the bottom of the slow cooker, top with 1/3 of the tortillas, half of the chicken mixture, spread in an even layer, and some sauce. Continue to layer the ingredients ending with the sauce, and remaining cheese, cover and cook on low for 3 to 4 hours, until the
casserole is bubbling, and cooked through. Remove the cover and cook another 30 to 45 minutes. Serve on the warm setting.

Fennel and Orange Salad

Serves 4 to 6:

1 fennel bulb, wispy ends trimmed, and thinly sliced
4 to 5 cara cara oranges, peel and pith removed, sliced 1/2-inch thick
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
1/4 cup finely chopped cilantro or Italian parsley
Salt and pepper

1. Arrange the fennel and orange slices alternating slices on a serving platter.
2. Whisk together the oil, vinegar, and cilantro. Season with salt and pepper and pour over the fennel and oranges. Serve at room temperature.

Orange Cheesecake Bars

Serves 6:

Graham Cracker Crust:

1 1/2 cups graham cracker crumbs (about 18 whole crackers)
1/2 cup (1 stick) unsalted butter, melted
1/2 cup sugar
1. Preheat the oven to 325° F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. To make the crust, in a large bowl, combine the crust ingredients and press into the bottom and halfway up the sides of the pan. Set aside.

Cream Cheese Filling:

Three 8-ounce packages cream cheese softened
1 cup sugar
5 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup orange syrup (see below)

3. In a large bowl, using with an electric mixer, cream together the cream cheese and sugar in a large bowl until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating after each addition. Add the vanilla and beat until the filling is smooth. Pour into the crust, dollop the filling with some of the orange mixture and swirl it through the filling, like marbling. Bake until set, 35 to 40 minutes.
4. Remove from the oven and immediately cut into squares. Allow the cheesecake to cool completely before serving. Serve in a pool of the tangerine syrup.
5. Cheesecake is best at room temperature. To store the cheesecake, cover and refrigerate for up to 2 days, or freeze for up to 2 months.

For the Orange Syrup:

4 oranges, peeled, segmented, and chopped
1 cup sugar
1/4 cup tangerine juice

1. Combine the ingredients in a saucepan, and simmer for 20 minutes, until the mixture is thickened and syrupy. Cool completely.

Tangerine Muffins

Makes 12:

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

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

Tangerine Chipotle Chicken Wings

Serves 4 to 6:

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

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

Pistachio Lime Bars

Makes about nine 2-inch squares:

For the Crust:

1 cup flour
1/2 cup confectioners’ sugar
1/4 cup chopped pistachios
1/2 cup chilled unsalted butter, cut into small bits

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch square baking dish with non-stick cooking spray.
2. In a mixing bowl, using a pastry blender, cut the butter into the dry ingredients until the mixture is grainy.
3. Press the crust into the pan and bake for 20 minutes.

For the Filling:

2 large eggs
1 cup sugar
1/2 teaspoon baking powder
2 tablespoons flour
1/3 cup lime juice
1/3 cup shelled pistachios
confectioner’s sugar for garnish
1. In a mixing bowl, whisk together the eggs, sugar, baking powder, flour, and lime juice.
2. Pour over the hot crust and sprinkle the top evenly with pistachios.
3. Bake another 20 minutes, until the filling is set.
4. Remove from the oven and immediately cut the bars into squares. Sprinkle with confectioners’ sugar, and cool completely. The bars will keep in the refrigerator for up to 3 days. Serve at room temperature.

Bahn Mi Salad

Serves 4:

For the Pickled Vegetables:

¾ cup shredded carrots
1 cup shredded turnip
2 tablespoons unseasoned rice wine vinegar
2 tablespoons sugar
1/4 teaspoon kosher salt

In a bowl, combine all the ingredients, and toss to coat the vegetables. Cover and refrigerate. Drain before using.

For the Salad:

1 garlic clove
1 1/2 teaspoons fresh grated ginger
4 tablespoons fresh lime juice
3 tablespoons soy sauce
1/2 cup vegetable oil
2 tablespoons fish sauce
1 teaspoon Sriracha
1 tablespoon honey
1 bunch kale, tough stems removed and chopped into 1/2-inch ribbons
2 cups chopped romaine
3 cups shredded cooked chicken
1/4 finely chopped cilantro
1/4 cup toasted cashews, chopped
1 avocado, peeled, pitted, and sliced

1. In blender, combine the garlic, ginger, lime juice, soy sauce, vegetable oil, fish sauce, Sriracha, and honey. Blend until smooth. Cover and refrigerate for up to 5 days.
2. In a salad bowl layer, the kale, romaine, chicken, and the pickled vegetables.
3. Pour the dressing over the salad and toss to coat. Serve garnished with cilantro, cashews, and avocado.

Curried Sweet Potatoes

Serves 4:

1 tablespoon vegetable oil
1 tablespoon peeled and minced fresh ginger
2 cloves garlic, minced
3 tablespoons Thai red curry paste
1 pound Japanese sweet potatoes, peeled and cut into 1/2-inch cubes
One 15-ounce can chickpeas, drained and rinsed
One 13- to 14-ounce can full-fat coconut milk
1/2 cup water
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
One bunch kale, tough stems removed, and cut into 1/2-inch ribbons
2 tablespoons lime juice
Cooked Basmati rice for serving

1. In a large skillet, heat the oil, add the ginger and garlic, and cook, stirring, until fragrant, about 30 seconds. Stir in the curry paste and sauté for another minute.
2. Add the sweet potatoes, chickpeas, coconut milk, water, salt, and pepper and stir to combine. Bring the mixture to a simmer, cover, and cook until the sweet potatoes are tender and cooked through, about 15 minutes.
3. Stir in the kale and cook until just wilted, about 5 minutes. Remove from the heat and stir in the lime juice. Serve over rice if desired.

Tuscan Beans and Greens

Serves 6:

An example of cucina povera (cuisine of the poor) this versatile dish can be used as a side dish, or more broth can be added to turn it into a soup. Adding protein such as chicken or sausage can make it a main dish. This is better the day after it’s prepared when the ingredients all get to know each other.

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

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

Marinated Red Onions

Makes about 4 cups:

These onions are terrific on burgers, in sandwiches or wraps, as a garnish for salads, or on crostini.

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

1. Place the onions in a glass bowl.
2. In a medium-size bowl, whisk together the vinegar, sugar, oil, pepper flakes, oregano, salt, and pepper. Pour over the onions. At this point, cover and refrigerate for at least 8 hours and up to 24 hours.
3. Drain the onions. At this point, you can cover and refrigerate up 5 days.

@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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Farmers’ Market Box January 28th 2021

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes:

Roasted Beet and Blood Orange Salad

Serves 4 to 6

1 bunch red beets, tops removed (see save the greens)
1 Calcot onion, finely chopped
1/4 cup blood orange juice
3 tablespoons balsamic vinegar
1/3 cup extra virgin olive oil
Salt and pepper
1 bunch arugula, washed and spun dry
3 blood oranges, peel and pith removed, and segmented

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil. Put the beets onto the baking sheet and cover tightly with aluminum foil. Roast for 20 minutes (baby beets) 45 minutes (medium beets) 60 minutes (huge beets—baseball size).
2. While the beets are roasting, in a bowl, whisk together the vinegar, juice, sugar, garlic, and oil. Season with salt and pepper.
3. When the beets are cool enough to handle, slip off the skins and slice into 1/2-inch wedges and put into bowl with the Calcot onions.
4. In a small bowl, whisk together the orange juice, vinegar, and oil. Season with salt and pepper. Pour half of the dressing over the beets and onions tossing to coat.
5. Toss the arugula with some of the dressing, plate the arugula onto salad plates.
6. Top with some of the beets and onions, arrange the oranges around the outside of the plates, and drizzle with the remaining dressing.
7. Variation: this salad does well with garnishes of cheeses like goat cheese, blue cheese, or buratta.

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.
This method is terrific to sautéing any type of green from spinach to chard, to kale and collards.


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.

Red Beet Chocolate Cake

Makes 2 9-inch layers, or 24 cupcakes

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

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

For the Frosting:

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

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

Eat Your Greens Shakshuka

Serves 4 to 6

3 tablespoons olive oil
1 cup thinly sliced torpedo onion, using the red and tender green parts
3 garlic cloves, thinly sliced
Pinch red pepper flakes
1 bunch collards, tough stems removed, and leaves cut into 1/2-inch ribbons
Salt and freshly ground black pepper
⅓ cup half-and-half or heavy cream
8 large eggs
1 cup cotija cheese or queso fresco, crumbled
1 avocado, peeled, pitted, and thinly sliced for garnish

1. In a large skillet, heat the oil, and saute the onion, garlic, and red pepper, until the onions begin to caramelize, about 10 minutes.
2. Add the collards and season liberally with salt and pepper. Saute until the collards are wilted.
3. Add the half and half or cream and stir to blend.
4. Make 8 indentations into the greens, and crack eggs onto each one. Season the eggs with salt and pepper, and crumble cheese over each egg. Cover and Cook until the eggs are set, about 7 to 8 minutes.
5. Serve from the skillet, garnished with avocado.

Slow Cooker Italian Wedding Soup

Soup is great fuel in the fall; this “wedding soup” is simple to make and hearty enough to be a whole meal.

Serves 6:

For the Soup:

8 cups chicken broth
One bunch collards, tough stems removed, coarsely chopped
Parmigiano Reggianno cheese for garnish

1. Place the broth, and collards into the insert of a 5 to 7-quart slow cooker.
2. Cover and cook on low while preparing the meat balls.

Meat Balls:

Makes about 16 to 20 1-inch meatballs
1 pound ground turkey
2 slices soft crusted Italian bread
¼ cup milk
1 medium shallot chopped finely
1/8 teaspoon freshly grated nutmeg
1 teaspoon salt
½ teaspoons freshly ground black pepper
1/3 cup grated Parmigiano Reggianno cheese
2 tablespoons finely chopped Italian parsley
1 egg, beaten
Salt and pepper

1. In a large mixing bowl, pour the milk over the bread, and allow it to soak in.
2. Add the remaining ingredients into the bowl, and stir together until the mixture is combined, being careful not to compact it.
3. Using a small portion scoop, form the meat balls into 1-inch balls, and drop into the slow cooker containing the broth and vegetables.
4. Cover the slow cooker and cook the soup for 5 hours on low, until the meatballs float on the surface.
5. Remove any foam that may have formed on the top of the soup, season with salt and pepper and serve the soup garnished with freshly grated Parmigiano Reggianno cheese.

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 coconut milk
1/4 cup finely chopped Italian parsley or cilantro
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 coconut milk, and parsley. Taste for seasoning and adjust using salt or pepper. Serve the soup warm.

Honey Thyme Carrots with Carrot Top Pesto

Serves 4

Carrot Top Pesto
Makes about 2 cups:

1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry
2 garlic cloves
1/3 cup pine nuts
1/3 cup grated Parmigiano Reggiano cheese
1/2 cups extra virgin olive oil
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. Refrigerate for up to 7 days or freeze for up to 6 months.
Cook’s Notes: To use the pesto, the paste can be used for bruschetta, or tossed into pasta, and rice.
Add more oil to some of the pesto to make a sauce for grilled meats, roasted vegetables, and poultry.
Add a bit of vinegar or lemon juice to make a vinaigrette.

For the Carrots:

Serves 4:

2 tablespoons unsalted butter
1/2 cup chopped shallots
One bunch carrots, cleaned and cut into 1/2-inch pieces
1 tablespoon honey
1 teaspoon dried thyme
1/2 cup chicken broth
1/2 cup heavy cream
1/8 teaspoon ground nutmeg
Salt and freshly ground black pepper to taste

1. In a 12-inch skillet, melt the butter over medium heat, then add the shallots and carrots and cook, stirring, until the shallots begin to soften, about 3 minutes.
1. Add the honey and thyme and stir until the honey has coated the vegetables.
2. Gradually add the broth and simmer, uncovered, until evaporated by half, about 15 minutes.
3. Stir in the heavy cream and reduce the sauce by about half, another 10 minutes. Stir in the nutmeg and season with salt and pepper. Serve the carrots drizzled with a bit of the pesto.

Roasted Salmon with Blood Orange Salsa

Makes about 2 cups

For the Salsa:

2 blood oranges, peel and pitch removed, and finely diced
1/2 cup finely chopped red onion
1/2 cup finely chopped Italian parsley
1 jalapeno, seeded, and de-ribbed, finely diced
2 tablespoons extra virgin olive oil
3 tablespoons blood orange juice
Salt and pepper

1. In a mixing bowl, combine the orange, onion, parsley, jalapeno, oil, juice and stir to combine. Season with salt and pepper. Cover and refrigerate for at least 2 hours, or up to 1 week.

For the Salmon:

2 1/2 pounds salmon filets (other thick fleshed fish can be substituted)
1/2 cup extra virgin olive oil
1 tablespoons Old Bay seasoning
2 tablespoons fresh blood orange juice

1. Preheat the oven to 400 degrees. Put the salmon filets in a 13-by-9-inch baking dish. In a bowl, combine the oil, Old Bay, and juice. Pour over the filets, turn the filets in the oil mixture until coated and roast for 10 minutes per inch of thickness, or until the fish registers 155 degrees on an instant read thermometer.
2. Remove from the oven, allow to rest for 5 minutes before serving, garnished with the salsa.

Blood Orange Upside Down Cake

Serves 8

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

1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted.
3. Pour the butter/brown sugar mixture over the bottom of the cake pan and arrange the orange slices on the sugar syrup. Set aside while making the cake batter.

For the Cake:

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

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

Crostini with Arugula Pesto

Serves 8

Crostini
Makes about 24 pieces


One baguette sliced into 1/2-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 wild 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, or pasta salad, or potato salad. It’s also delicious as a crust on fish, or chicken, or add a bit more oil to it for a sauce for grilled steak.

Broccolini Frittata

Serves 4 to 6:

2 tablespoons extra virgin olive oil
1 garlic clove, minced
Pinch red pepper flakes
1 bunch broccolini, cut into 1/2-inch pieces (remove any tough stems)
Salt and pepper
6 large eggs
1/2 cup crumbled goat cheese
1/2 cup grated Parmigiano Reggiano

1. Preheat the oven to 350 degrees. In an ovenproof non-stick skillet, heat the oil, saute the garlic and red pepper flakes for 30 seconds, until fragrant.
2. Add the broccolini, and season with salt and pepper, sauteing until the broccolini is wilted.
3. In a bowl, whisk together the eggs, goat cheese and Parmigiano. Pour over the broccolini in the skillet and bake for 10 to 12 minutes until the frittata is set.
4. Allow to rest for 5 minutes, before cutting into wedges.

Pasta with Sausage and Broccolini

Serves 4 to 6:

1/2 pound bulk Italian sweet sausage
2 garlic cloves, minced
Pinch red pepper flakes
1/2 pound broccolini, cut into 1/2-inch pieces (any really tough stems removed)
1/4 cup vegetable or chicken broth
Salt and pepper
1 pound spaghetti or linguine, cooked 2 minutes short of al dente
1/2 cup grated Pecorino Romano, or Parmigiano Reggiano

1. In a large skillet, cook the sausage, breaking up any large pieces, until the sausage is no longer pink. Remove all but 2 tablespoons of fat from the pan.
2. Add the garlic and red pepper, and saute for 1 minute.
3. Add the broccolini, stir to mix in.
4. Pour in the broth, cover, and simmer for 2 to 3 minutes until the broccolini is tender. Season with salt and pepper.
5. Add the cooked pasta to the skillet and toss to combine. Add a bit of hot pasta water if needed to make a creamy sauce. Sprinkle with 1/2 the cheese and continue to toss the pasta until the sauce is creamy.
6. Plate the pasta, and garnish with the remaining cheese.

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.

Garnet Yam Hash

Serves 6:

4 slices thick cut bacon, finely diced
1 small yellow onion, small diced
3 cups diced garnet yams (about 1/3-inch dice)
1 cup vegetable or chicken broth
2 Tbs. unsalted butter
2 tablespoons chopped fresh parsley
1 Tablespoon maple syrup
2 teaspoons chopped fresh thyme
A few dashes Tabasco and salt
6 large eggs
1 1/2 cups shredded Gruyere cheese

1. Preheat the oven to 350 degrees. In a large oven-proof skillet over medium-high heat cook the bacon until it is crisp, about 4 minutes. Transfer the bacon to a bowl. Discard all but 1 Tbs. fat.
2. Add the onion and cook, stirring occasionally, until softened, about 2 minutes.
3. Add the sweet potatoes, broth, and butter to the onions.
4. Simmer, uncovered, until the sweet potatoes are just barely tender, about 6 minutes.
5. Meanwhile mix the parsley, maple syrup, thyme, and Tabasco with the bacon.
6. When the potatoes are barely tender, add the bacon mixture, cook over medium-high heat, firmly patting the hash down and then occasionally flipping, scraping the bottom of the pan with a metal spatula, and patting down again, until the broth has completely evaporated, and the hash is nicely browned, about 8 minutes (reduce the heat if the hash is browning too quickly).
7. Season to taste with salt, and hot sauce.
8. Carefully arrange the eggs on top of the hash, sprinkle the eggs with the cheese, and bake for 4 to 6 minutes until the eggs are set and the cheese is melted. Serve with additional Tabasco 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.

Garlic Chive Ranch

Makes 2 1/2 cups:

1 cup mayonnaise
1/2 cup milk
1 tablespoon fresh lemon juice
1/4 cup packed chopped garlic chives
1 tablespoon parsley
2 leaves basil
Grated zest of 1/2 lemon (about 1/2 teaspoon)
1/2 teaspoon ground pepper
Salt
1. In a blender or food processor, combine the mayonnaise, milk, lemon juice, garlic chives, parsley, basil, zest, and pepper. Blend until pureed.
2. Pour into an airtight container, taste for seasoning, and add salt if necessary. Refrigerate for at least 4 hours before using.
3. This is a great topping for green salads, tomatoes, pasta salads, and potato salads, as well as a garnish for baked potatoes, or a dipping sauce for chicken wings.

@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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Farmers’ Market Box January 21st 2021

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes:

Fingerling Nachos

Serves 4

1 pound fingerling potatoes, scrubbed, and sliced 1/2-inch thick
1/3 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoons ground black pepper
2 cups shredded sharp cheddar cheese
1/2 cup sour cream
1/2 cup finely chopped red torpedo onions
6 slices thick cut bacon, cooked crisp and crumbled for garnish

1. Preheat the oven to 400 degrees, in a bowl, combine the potatoes, oil, salt and pepper, tossing to
2. coat. Spread the potatoes into a 13-by-9-inch baking dish, and roast for 35 to 45 minutes until the potatoes are crispy.
3. Sprinkle with the cheese, and bake another 10 minutes, until the cheese is bubbling.
4. Serve the nachos garnished with sour cream, onion, and bacon if using. Serve with small plates.

Pizza-Pie Potatoes

Serves 4

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

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

Crudites with Caramelized Onion Dip

Serves 4

1 bunch red radishes, scrubbed and trimmed
1 bunch purple carrots, scrubbed, and trimmed
1/4 cup unsalted butter
1 tablespoon extra virgin olive oil
2 cups thinly sliced torpedo onions
1 teaspoon sugar
1/2 teaspoon dried thyme
Freshly ground black pepper
One 8-ounce package cream cheese, softened
1/2 cup sour cream

1. Arrange the radishes and carrots on a serving platter, cover and refrigerate until serving.
2. In a skillet, heat the butter and oil, add the onions, sugar, thyme, and pepper, and saute until the onions become golden brown—this may take 15 to 20 minutes.
3. Cool. In a bowl, cream together the cream cheese, sour cream, and the onion mixture. Season with salt and pepper. Refrigerate for at least 2 hours before serving with crudites.

Roasted Radishes

Serves 4

1 bunch red radishes, trimmed, and cut in half
1/4 cup extra virgin olive oil
Salt and pepper
1/4 cup finely chopped torpedo onions for garnish

1. Preheat the oven to 400 degrees, combine the radishes, oil, salt, and pepper in a 9-inch baking dish.
2. Roast for 15 to 20 minutes, until crisp/tender. Garnish with red torpedo onions.

Slow Cooker Portuguese Caldo Verde

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
1/2 pound fingerling 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 (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 collards, potatoes, 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 and serve.

Garlicky Swiss Chard

Serves 4

1/4 cup extra virgin olive oil
4 garlic cloves, sliced
1 bunch Swiss chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper

1. In a large skillet, heat the oil, saute the garlic cloves, until they are translucent, don’t allow them to brown.
2. Add the chard and toss in the garlic oil. Season with salt and pepper, and saute until the chard is wilted.
3. Remove the garlic cloves and serve.

Cold Sesame Noodle Salad with Bok Choy

Serves 6
This salad can be made with our without protein, it’s delicious either way. If you have leftover shrimp, fish, pork, or chicken they all work well here.


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

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

Kale and Potato Cakes

Serves 6

1 pounds fingerling potatoes, peeled and cut into 1-inch chunks
2 tablespoons extra virgin olive oil
2 tablespoons finely chopped green garlic
1 bunch kale, washed, spun dry, tough stems removed, cut into 1/2-inch ribbons
Salt and pepper
1/4 cup unsalted butter
2 to 3 tablespoons sour cream
1/3 cup grated Parmigiano Reggiano
1 cup panko or fine dry breadcrumbs
Oil for frying

1. Put the potatoes into water to cover and bring to a boil. Simmer for 15 to 20 minutes until the potatoes are tender. Drain thoroughly.
2. While the potatoes are cooking, in a skillet, heat the oil, swirl the green garlic in the oil for 30 seconds, add the kale, and season with salt and pepper. Saute the kale until it wilts. Season with salt and pepper and set aside.
3. When the potatoes are drained, put them into a mixing bowl, and mash the potatoes with the butter and sour cream. Add the Parmigiano and kale and mix until combined. Taste a bit of the mixture and adjust the seasoning with salt and pepper.
4. Using a portion scoop, form the mixture into patties (about 1/2-inch thick) Dip in the panko, and put onto a baking sheet. Refrigerate for at least 2 hours to firm up.
5. Heat 1/2-inch of vegetable or olive oil in a large skillet and fry the potato cakes until they are golden brown on each side. Transfer to paper toweling to drain and serve warm. The cakes can be made ahead of time and kept warm in a 350 degree oven.

Tangerine Margaritas

Serves 4

Coarse salt
lime
8 ounces silver tequila
6 tablespoons fresh lime juice
6 tablespoons fresh tangerine juice
4 ounces orange liqueur
Ice

1. Rub the rims of 4 margarita glasses with the lime. Spread salt in a saucer and dip in the glass rims.
2. In a pitcher, mix together the tequila, juices and orange liqueur. Add ice and stir. Pour into the glasses and serve.

Spinach Salad with Tangerine Soy Vinaigrette

Serves 4

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

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

Green Bean and Smoked Mozzarella Salad

Serves 6

1 pound green beans, trimmed and cut into 1-inch pieces
1/2 cups olive oil
1/4 cup balsamic vinegar
1 teaspoon chopped fresh basil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup finely chopped red torpedo onion
1 cups smoked mozzarella cheese cut into matchsticks
1/2 cup pine nuts, toasted

1. Bring 4 quarts of salted water to a boil, add the beans, and cook for 3 minutes, drain thoroughly and season with salt and pepper. Put into a salad bowl to cool.
2. In a bowl, whisk together the oil, vinegar, basil, garlic, salt, and pepper.
3. When ready to serve, add the onion, mozzarella, and pine nuts to the beans in the salad bowl.
4. Toss with the dressing and serve.

Swiss Beans

Serves 4 to 6

1 pound green beans, ends trimmed, and cut into 1-inch pieces
2 tablespoons butter, melted
2 tablespoons all-purpose flour
2 tablespoons onion, finely chopped
1 teaspoon white sugar
1 teaspoon salt
2 cups sour cream
8 ounces Swiss cheese, coarsely shredded

1. Preheat the oven to 350 degrees and coat the inside of a gratin dish with non-stick cooking spray.
2. Bring 4 quarts salted water to a boil and cook the beans for 3 minutes. Drain thoroughly, and season with salt and pepper.
3. In a saucepan, stir 2 tablespoons butter, flour, onion, sugar, and salt together in a saucepan over medium heat; gradually stir in sour cream. Cook and stir mixture until hot, thickened, and smooth, about 4 minutes.
4. Add steamed green beans to the cream mixture.
5. Pour green bean-cream mixture into the prepared casserole dish, sprinkle with Swiss cheese.
6. Bake until cheese is bubbling, and topping is browned, about 20 minutes.

Pan Roasted Pork Tenderloin with Tangerine Chipotle Glaze

Serves 4

For the Glaze:

1 tablespoon extra virgin olive oil
1/4 cup finely chopped shallot
1 teaspoon finely chopped green garlic
2 chipotles in adobo, minced
1/4 cup finely chopped cilantro
2 tablespoons brown sugar
1 cup tangerine juice
1 teaspoon grated zest from 2 tangerines
2 teaspoons cornstarch

1. In a saucepan, heat the oil, saute the shallot, garlic, chipotles, and cilantro for 2 minutes.
2. Add the sugar, juice, zest, and cornstarch.
3. Bring to a boil, whisking until thickened. Taste for seasoning adding salt and pepper if necessary.
4. Cool the glaze, cover, and refrigerate for up to 5 days, or you can use it immediately.

For the Pork:

One 1 1/2 pound pork tenderloin
4 cups water
4 tablespoons salt
2 tablespoons sugar
2 tablespoons extra virgin olive oil

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

Tangerine Curd

Makes about 2 cups

6 large egg yolks
3/4 cup tangerine juice
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup unsalted butter, cut into tiny bits

1. In a saucepan, combine the yolks, juice, sugar, and cornstarch and cook over medium high heat for 4 to 5 minutes until the mixture is thickened. Remove from the heat, and whisk in the butter
2. Combine juice, sugar, cornstarch, and zest in 1 1/2-quart saucepan; cook over medium heat, stirring constantly, 4-5 minutes or until mixture comes to a boil and is slightly thickened and bubbly. Remove from heat.
3. Whisk in the butter, until it melts. Transfer to a bowl, and place plastic wrap directly onto the tangerine curd. Cool and refrigerate for up to 2 weeks or freeze for up to 4 months.
4. Tangerine curd is delicious on scones, toast, English muffins, cheesecake, or as a filled with layer cakes.

@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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Farmers’ Market Box January 14th 2021

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes:

Crudites with Carrot Top Pesto Dip

Serves 4

1 bunch baby carrots, scrubbed, tops removed
1 bunch baby turnips, scrubbed, tops removed
1 Cauliflower cored, and separated into florets
2 cups packed carrot tops, washed, spun dry
2 garlic cloves
1/3 cup pine nuts
1/3 cup grated Parmigiano Reggiano cheese
1/2 cups extra virgin olive oil
Salt and pepper
1/2 cup mayonnaise
1/2 cup Greek Style yogurt, or sour cream

1. Arrange the vegetables (and any others that you prefer) on a serving platter.
2. In the bowl of a blender or food processor, combine the carrot tops, garlic, pine nuts and cheese.
3. Pulse on and off to bread up the garlic and pine nuts.
4. With the machine running, add in the oil until a paste forms.
5. Transfer to a bowl, season with salt and pepper, whisk in the mayonnaise and yogurt, season with salt and pepper if needed and serve, or refrigerate for up to 5 days.

Miso Maple Glazed Roots

Serves 4

1/3 cup maple syrup
3 tablespoons white miso
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup vegetable oil
1 bunch baby carrots, tops removed and scrubbed
1 bunch baby turnips, tops removed and scrubbed
1 pound Japanese sweet potatoes, scrubbed, and cut pieces equal to the turnips and carrots
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 potatoes, carrots and turnips to the bowl and toss to coat thoroughly.
4. Arrange in a single layer on the baking sheet, cover the sheet with aluminum foil and roast for 30 minutes, remove the foil, and roast another 20 to 30 minutes, until the potatoes are cooked through and they become golden brown.
5. Allow to rest for 10 minutes before transferring with all the juices to a serving bowl. Garnish with sesame seeds and scallions.
6. Do-Ahead: You can roast these ahead, and then re-warm in a 350 degree oven for 15 minutes.

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.

Red Tatsoi Salad with Warm Pecan Crusted Goat Cheese and Blood Orange Vinaigrette

Serves 4 to 6

For the Goat Cheese:

8 ounces goat cheese
1/2 cup finely chopped pecans

1. Preheat the oven to 425°F. and line a baking sheet with a silicone baking liner or parchment.
2. Mash the goat cheese in a small bowl with a fork until smooth.
3. Form the cheese into six 1 1/2-inch-diameter rounds.
4. Put the pecans on a small plate and press the goat cheese rounds into the nuts on all sides to coat.
5. Transfer the cheese to the baking sheet and bake until the nuts brown and the cheese softens, 8 to 10 minutes.

For the Dressing:

1 medium shallot, finely diced
1 tablespoon Dijon mustard
1/2 cup blood orange juice
2 teaspoons honey
3/4 cup grape seed or vegetable oil
Salt and pepper

1. In a mixing bowl, whisk together the shallot, Dijon, juice, honey, and oil.
2. Season with salt and pepper, the dressing will keep in the refrigerator for up to 4 days.

To Assembling the Salad:

One head red tatsoi washed and spun dry, and torn into bite sized pieces
Vinaigrette (see preceding recipe)
2 blood oranges, peel and pith removed, and sliced into 1/2 moons
Warm Goat Cheese rounds (see preceding recipe)

1. Arrange the tatsoi in a large salad bowl. Toss with some of the dressing, plate the salad, and arrange the orange slices on top of the salad.
2. Arrange a goat cheese round on the oranges, and drizzle with a bit more dressing before serving.

Seared Shrimp with Blood Orange Buerre Blanc

Serves 4

For the Buerre Blanc:

4 blood oranges
1/4 cup dry white wine
1 shallot, minced
2 tablespoons white-wine vinegar
12 tablespoons unsalted butter, cut into pieces
Salt and pepper

1. Zest 1 teaspoon of an orange, and squeeze ½ cup of juice. Cut away the peel and pith from the remaining oranges and cut out each segment. Chop the segments to measure 1/2 cup, and reserve 1 cup of whole segments.
2. In a small saucepan, bring the grapefruit juice, wine, shallot, and vinegar to a boil, and let the mixture reduce to about 1 tablespoon.
3. Reduce the heat to low and whisk in 1 tablespoon of butter at a time. You may wish to lift the pan from time to time to cool the sauce.
4. Add another tablespoon of butter before the previous piece has completely melted until you have used all the butter. Stir in the chopped fruit segments and season with salt and pepper.
5. If you wish, you may add some of the whole segments upon serving.
Cook’s Note: This is a delicious sauce to serve with any kind of grilled or roasted seafood. You can also substitute your favorite citrus here, grapefruit, lemon, lime all work well here.

For the Shrimp:

2 pounds U15 shrimp, peeled, deveined, and blotted dry
Salt and pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 tablespoon finely chopped chives for garnish

1. Season the scallops with salt and pepper.
2. Heat the oil and butter in a large skillet, over medium high heat, when the foam subsides in the pan, and the butter is hot, add the shrimp, and cook without moving them for 11/2 to 2 minutes.
3. Turn the shrimp and cook another 2 minutes until the shrimp just turn pink on each side.
4. Spoon some of the buerre blanc onto the plate, and top with the shrimp, sprinkling with a few chopped chives for garnish.

Crunchy Kale Salad

Serves 4 to 6

1 bunch black kale, tough stems removed, washed, spun dry and chopped
3 carrots, scraped and grated on the large holes of a box grater
1/4 cup finely sliced shallot, or torpedo onion
1/4 cup fresh lemon juice
1/2 cup extra virgin olive oil
Pinch red pepper flakes
1 teaspoon grated lemon zest
Salt and pepper
1/3 cup crumbled feta cheese
1/3 cup roasted sunflower seeds, or sliced almonds

1. In a salad bowl, combine the kale, carrots, and shallot.
2. In a mixing bowl, whisk together the lemon juice, oil, red pepper, and zest. Season with salt and pepper.
3. Toss the salad with the dressing. Allow to mellow at room temperature for 1 hour. When ready to serve, toss again with the feta and sunflower seeds.

Kabocha Squash and Kale Pasta

Serves 6

1 Kabocha squash
1/2 cup chopped onion
1/4 cup finely chopped sage
1 cup extra virgin olive oil
Salt and pepper
2 garlic cloves, minced
1 bunch black kale, tough stems removed and cut into 1/2-inch ribbons
Salt and pepper
1 pound shaped pasta like penne or rigatoni, cooked 2 minutes short of al dente, saving 1 cup of hot pasta water
1/2 cup milk or 1/2 and 1/2
1 1/2 cups shredded Asiago cheese

1. Microwave the squash for 3 minutes on high to soften the skin. Using a large cleaver or knife, cut the squash in half and remove the seeds. Cut the squash into wedges, peel, and dice all the squash. You will roast all the squash, but only use 1/2 of it, (the remainder can be frozen and used in the risotto recipe below)
2. Preheat the oven to 400 degrees, and line two baking sheets with silicone, aluminum foil or parchment.
3. Combine the squash with the onion, sage, and 2/3 cup of the oil. Season with salt and pepper.
4. Spread onto the baking sheets in one layer, and roast for 30 to 45 minutes until the squash is tender. Use one tray for the pasta recipe, save the rest for another recipe. It can be refrigerated for 4 days, or frozen for 3 months.
5. While the squash is roasting, heat the remaining oil in a skillet, add the garlic, and swirl in the pan for 30 seconds, until fragrant. Add the kale, saute until the wilted. Season with salt and pepper.
6. Add the milk, to the pan, and heat. When the pasta is cooked, drain, and add to a serving bowl. Add the squash, kale, and milk mixture, and 1/2 cup of the cheese, tossing to coat. Add more pasta water and cheese to make a creamy sauce if needed. Serve the pasta garnished with the remaining cheese.

Roasted Kabocha Risotto (Insta-Pot/Pressure Cooker)

Serves 4 to 6

2 tablespoons extra virgin olive oil
1/2 cup finely chopped sweet onion, such as Vidalia
6 sage leaves, thinly sliced
2 cups roasted Kabocha squash
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
3 1/2 cups chicken broth
2 tablespoons unsalted butter
1/4 cup freshly grated Parmigiano-Reggiano cheese

1. Heat the oil in the in an Instapot or pressure cooker, add the onion, sage and squash, and sauté for 2 to 3 minutes, until the onion begins to soften.
2. Add the rice and stir to coat the grains.
3. Add the wine and bring to a boil.
4. Pour in the broth and stir to combine. Lock the lid in place and cook at high pressure for 5 minutes.
5. When the risotto is cooked, quick release the pressure, and remove the lid, tilt the pot away from you to avoid the escaping steam. Stir in the butter and the Parmigiano. Spoon the risotto onto plates and serve.
6. Cook’s note: For non-pressure cooked risotto, keep 4 1/2 cups broth simmering on the stove, adding ladles as the liquid evaporates. This should take 20 minutes until the rice is al dente.

Cauliflower with Capers, Raisins and Breadcrumbs

Serves 8 to 10

1 large head cauliflower, cut into florets
6 tablespoons olive oil
3 garlic cloves, thinly sliced
2 tablespoons salted packed capers, soaked, rinsed, patted dry
3/4 cup fresh breadcrumbs
1/2 cup chicken broth
1 teaspoon anchovy paste
1/3 cup golden raisins
1 tablespoon white wine vinegar
2 tablespoons chopped Italian parsley

1. Preheat oven to 400 line 2 baking sheets with silicone, parchment, or aluminum foil.
2. In a bowl, toss the cauliflower, 3 tablespoons olive oil and salt and pepper. Roast for 45 minutes until crispy.
3. Heat the remaining oil in a small saute pan over medium low heat, add the garlic, and cook until just golden. Add the capers and cook until they begin to pop. Add the breadcrumbs and toss to coat. Cook stirring until the breadcrumbs are golden.
4. Set aside.
5. Add chicken broth and anchovy paste to the sauce saute pan, bring to a boil, add the golden raisins, and white wine vinegar, and cook until the liquid is almost absorbed.
6. Transfer the cauliflower to a serving bowl, scatter the raisins, toss to combine. Sprinkle cauliflower with the bread crumb mixture and serve.

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.

Vegetarian Chili with Avocado Crema

Serves 6

3 tablespoons vegetable oil
1 cup finely chopped onion
2 cups chopped carrots
2 red bell peppers, cored, seeded, and finely chopped
1 Jalapeno pepper, cored, seeded, and finely chopped
4 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1/4 teaspoon cayenne pepper
1 (28-ounce) can diced tomatoes
3 (15- to 15.5-ounce) cans beans, such as pinto, black, kidney, cannellini, or garbanzo, drained and rinsed
2 cups chicken or vegetable broth
2 cups corn, either cut from the cob, or frozen and defrosted
2 avocados, peeled and pitted
1/4 cup cilantro or Italian parsley
1/2 cup sour cream
1/2 teaspoon salt
1 garlic clove
2 to 3 tablespoons lime juice
Salt and pepper
Garnishes: shredded cheddar cheese, chopped scallions, tortilla strips, chopped cilantro.

1. In a Dutch oven, heat the oil, and saute the onion, carrots, peppers, garlic, chili powder, cumin, oregano, and cayenne until the onion begins to soften. Sauteing the spice helps to release their oils and balance the flavor of the chili.
2. Add the tomatoes, beans, broth, and corn. Simmer the chili for 1 1/2 hours, season with salt and pepper.
3. While the chili is simmering, combine the avocados, cilantro, sour cream, salt, garlic, and lime juice in a food processor. Process the ingredients until they are smooth. Cover the crema with plastic wrap and refrigerate for up to 2 days.
4. When the chili is ready to serve, garnish with shredded mild cheddar cheese, scallions, or other garnishes suggested and the crema.

Avocado Hummus

Serves 4

2 ripe avocados, peeled, pitted, and coarsely chopped
One 14.5-ounce can chickpeas, rinsed, drained
1/3 cup tahini
1/4 lime juice
1 garlic clove
1 teaspoon salt
1/4 teaspoon ground cumin
1 cup packed cilantro leaves
1 tablespoon finely chopped jalapeno
2 tablespoons olive oil, plus more for garnish
1/4 cup finely chopped scallions for garnish
Pita chips for serving
Tortilla chips for serving

1. In a food processor, combine the avocado, chickpeas, tahini, lime juice garlic, salt, cumin cilantro and jalapeno. Process on and off to break up the chickpeas, with the machine running pour in the oil and process until smooth. Taste for seasoning and adjust using salt and pepper.
2. Transfer to a serving bowl, drizzle with a bit of oil, sprinkle with scallions, and serve with pit chips or tortilla chips.

@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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Farmers’ Market Box January 7th 2021

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes:

Sicilian Orange and Fennel Salad

Serves 4

4 Cara Cara oranges, peel and pith removed, and sliced 1/2-inch thick
1 fennel bulb root end trimmed, wispy ends trimmed, and thinly sliced on a mandoline
1 or 2 torpedo onions, thinly sliced using the red part only
1/2 cup oil cured black olives, sliced, or pitted Kalamata olives
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
Salt and pepper

1. Arrange the oranges on a serving platter, mound the fennel and onions on the oranges, and sprinkle with the olives.
2. Whisk together the oil and vinegar, and season with salt and pepper. Pour over the salad and allow to mellow at room temperature for 1 hour before serving.

Spigarello Pizza with Buratta

Serves 4

One pound pizza dough, either store bought, or home made (see below)
1/4 cup semolina
1/4 cup extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch spigarello, washed, tough stems removed, and chopped
Salt and pepper
1 ball buratta

1. Preheat the oven to 425 degrees and coat a pizza pan with a thin coating of olive oil. Sprinkle with some semolina and roll the dough out to fit the pizza pan.
2. In a large skillet, heat the oil, and slow saute the garlic and red pepper flakes until it just begins to turn translucent.
3. Add the spigarello, season with salt and pepper, and saute until the spigarello is crisp/tender, about 3 to 4 minutes.
4. Spread the spigarello over the pizza crust. Using a serrated knife, cut burrata and place over the spigarello.
5. Bake the pizza for 10 minutes, or until the crust is crisp, depending on your oven it may take up to 15 minutes. Remove from the oven, and allow to rest for 5 minutes, before cutting into wedges.

Roberta’s Pizza Dough:

This recipe comes from Roberta’s pizzeria in Brooklyn. It’s delicious and I have made it numerous times during quarantine. It makes two dough balls, so you can freeze one and use the other.

Makes two 12-inch pizzas:

1 cup plus 1 tablespoon 00 Flour
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon fine sea salt
3/4 teaspoon active dry yeast
1 teaspoon extra virgin olive oil
scant 1 cup lukewarm water

1. Put the flour and salt into the bowl of an electric mixer fitted with the dough hook. Combine the yeast, oil, and water, stirring to blend. Pour into the flour and mix until the dough comes together about 2 minutes. (you can make the dough by hand if you don’t have a stand mixer) Let the dough rest for 15 minutes.
2. Knead the rested dough for 3 minutes, either with the dough hook or by hand.
3. Cut into 2 equal pieces and shape into balls.
4. Place on a heavily floured surface, and cover with a dampened cloth and let rise for 3 to 4 hours at room temperature or refrigerate for 8 to 24 hours. (if you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza)
5. Preheat the oven to 425 degrees and roll the dough into a 12-inch circle or rectangle.

Pickled Torpedoes

Makes about 3 cups:

These onions are addictive on burgers, tacos, tossed into salads, or served on bruschetta. They will keep in the fridge for about a week.

1 bunch torpedo onions, root end trimmed, and sliced 1/2-inch thick
3/4 cup red wine vinegar
1/2 cup sugar
1/2 cup vegetable oil
Pinch of red pepper flakes
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Combine all the ingredients in a glass bowl and stir to combine. Refrigerate for at least 4 hours, or up to 24 hours.
2. Drain the marinade and refrigerate for up to 7 days.

Cara Cara Pie

Serves 6
For the Crust
:

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

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

For the filling

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

8-Ball Squash Risotto

Serves 4:

For the Zucchini:

2 tablespoons butter or extra virgin olive oil
1/4 cup finely chopped shallot or onion
1 garlic clove, minced
Four 8-ball squash grated on the large holes of a box grater (or food processor)
Salt and pepper

1. In a skillet, heat the butter and saute the onion and garlic for 2 to 3 minutes until the onion is softened.
2. Add the squash, season with salt and pepper, and saute until the zucchini loses most of its moisture. Season with salt and pepper and set aside.
3. Do-Ahead: You can make this 2 to 3 days ahead of time, because the squash is so delicate, you add it at the last minute when you are making the risotto.

For the Rice:

4 tablespoons unsalted butter
1/4 cup finely chopped shallot or onion
1 1/2 cups Vialone, Carnaroli or arborio rice
1/2 cup dry white wine (NO CHARDONNAY)
4 to 5 cups chicken or vegetable broth, simmering on the stove top
Sautéed squash (see above)
1/2 cup grated Parmigiano Reggiano
Salt and pepper

1. In a wide saucepan, melt 2 tablespoons of butter, and saute the onion for 2 to 3 minutes until the onion is softened.
2. Add the rice, and toast in the butter and onion mixture.
3. Add the wine, and bring to a boil, stirring until the wine is almost evaporated.
4. Add the broth a ladleful at a time, stirring while waiting for the liquid to evaporate.
5. Continue to add the broth, at about the 20 minute mark, taste the risotto, the rice should be barely tender (it will continue to cook once you have removed it from the stove top)
6. Add the remaining butter, the reserved zucchini mixture and 1/2 of the Parmigiano. Season with salt and pepper and serve garnished with the remaining cheese.

Crab Stuffed 8-Ball Squash

Serves 4 to 6:
Leftover rotisserie chicken, or cooked salmon or other fish works in this dish.

1 1/2 pounds 8-ball squash
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 garlic clove, finely chopped
1/3 cup mayonnaise
1/2 cup panko
1 large egg, beaten
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
4 dashes Tabasco
1/2 teaspoon paprika
1/2 pound lump crab meat


1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
2. Cut off the top of the squash, and hollow out the squash, removing the flesh and chopping it.
3. In a skillet, heat the butter and oil, saute the garlic, and squash, until the squash begins to soften. Season with salt and pepper, and remove to a bowl, to cool.
4. Add the mayonnaise, panko, egg, Dijon mustard, Worcestershire, Tabasco paprika, and crab meat.
5. Re-stuff the squash and arrange in the prepared baking dish.
6. Pour 1/2 inch of water into the bottom of the casserole, bake the squash for 45 minutes, until the squash is tender, and the stuffing is golden brown. Allow to rest for 5 minutes before serving.

Forno Beet and Orzo Salad

Serves 4 to 6:

1 package orzo pasta, cooked 3 minutes short of al dente
1 bunch beets, tops removed
1/2 cup grated carrots
2 red torpedo onions, finely chopped using only the red part
1 cup finely chopped 8-ball squash finely chopped
1 cup crumbled feta cheese
1 cup olive oil
1/3 cup white wine vinegar
1 garlic clove, minced
2 tablespoons dill weed
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Put the pasta in a bowl and allow it to cool.
2. Steam the beets, until they are tender. When cool enough to handle, slip off the skins, and dice the beets. Add to the pasta in the bowl.
3. Add the carrots, onions, squash, and feta cheese.
4. In a small bowl, whisk together the oil, vinegar, garlic, dill, sugar, salt, and pepper.
5. Pour over the salad and toss to coat. Serve at room temperature.

Glazed Purple Sweet Potatoes

Serves 4

1 pound purple sweet potatoes, scrubbed, and cut into 1-inch lengths
1/4 cup canola oil
1 tablespoon butter, melted
1 teaspoon sesame oil
2 tablespoons white miso
1 tablespoon soy sauce (low sodium if available
2 tablespoons brown sugar
1 tablespoon water
1/4 cup thinly sliced red torpedo onions for garnish
1 or more tablespoons sesame seeds, for garnish

1. Preheat the oven to 400 degrees. Line a baking sheet with silicone, aluminum foil, or parchment.
2. Put the potatoes into a bowl, in another bowl, whisk together the oil, butter, sesame oil, miso, soy sauce, sugar, and water, and toss with the potatoes to coat.
3. Spread the potatoes onto the prepared baking sheet and roast for 20 minutes, turn the potatoes, and roast another 10 to 15 minutes until crispy.
4. Transfer to a serving dish, and sprinkle with the onions and sesame seeds.

Crustless Spinach Quiche

Serves 4 to 6

Bacon Wrapped Spinach Quiche:

Makes about 12:

12 slices thick cut bacon
2 tablespoons unsalted butter
1 torpedo onion, thinly sliced
1 bunch spinach, washed, spun dry and chopped
salt and pepper
1/8 teaspoon grated nutmeg
8 large eggs
1/2 cup heavy cream
2 1/2 cups grated Gruyere cheese (or imported Swiss)

1. Preheat the oven to 350 degrees, line a baking sheet with parchment, aluminum foil, or silicone. Put the bacon onto the baking sheet, and bake until the bacon has rendered its fat, but is not crisp. Drain on paper toweling.
2. Coat the inside of 12 muffin tins with non-stick cooking spray. Arrange the bacon in the muffin tins so that it lines the muffin tin. Set aside.
3. In a skillet, melt the butter, saute the shallot, for 3 to 4 minutes until the shallot is softened.
4. Add the spinach, season with salt and pepper, and nutmeg. Saute until the spinach is wilted.
5. Transfer to a bowl and cool completely.
6. In a mixing bowl whisk together the eggs, cream, and cheese. Add the cooled spinach and stir to combine. Using a portion scoop, scoop the mixture into the muffin tins inside the bacon ring.
7. Bake for 15 to 20 minutes, until puffed, set in the center and golden. Allow to rest for 5 minutes before removing from the muffin tins.

Honeynut Squash, Sausage and Pasta Bake

Serves 4 to 6

1 pound penne pasta, cooked 3 minutes short of al dente
1 honey nut squash, peeled, seeded, and cut into small dice
1 pound bulk Italian sausage
1 tablespoon chopped fresh sage
2 torpedo onions, finely chopped using the red part only
4 garlic cloves, minced
1 bunch spinach, tough stems removed, washed, spun dry and chopped
1/2 cup extra virgin olive oil
1/4 cup unsalted butter
1 cup half and half
2/3 cup freshly grated parmesan cheese
4 ounces whole milk mozzarella, cut into pieces

1. Put the cooked pasta into a bowl and set aside. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, parchment, or silicone.
3. In a bowl, combine the squash, sausage, sage, onions, garlic, spinach, and oil. Season liberally with salt and pepper.
4. Roast for 20 minutes until the sausage is cooked, and the squash is tender. Lower the oven temperature to 350 degrees.
5. Add the contents of the pan to the pasta, in the bowl.
6. Add the butter, half, and half, 1/3 of the Parmigiano, and toss to blend.
7. Turn into the prepared pan, and sprinkle with the remaining cheeses.
8. Bake covered with aluminum foil, for 30 minutes, uncover and bake for 20 minutes, until bubbling and golden brown. Allow to rest for 10 minutes before serving.

Honeynut Squash Spinach Gratin

Serves 6

4 tablespoons unsalted butter
1/2 cup finely chopped onion
3 garlic cloves minced
1 bunch spinach, tough stems discarded and chopped
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1 1/2 cups milk
1 1/2 cups heavy cream
4 cups peeled Honeynut squash, sliced 1/4-inch thick
1 1/2 cups grated Gruyere cheese
1/2 cup grated Parmigiano Reggiano 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, add the onion and garlic, and saute for 2 to 3 minutes until the onion softens.
3. Add the spinach and season with the salt and pepper. Saute until the spinach is wilted, and there is no longer any residual liquid in the pan. Add the nutmeg, milk, and cream, stirring until blended.
4. Add the squash and simmer for 5 to 7 minutes, until the squash is almost tender.
5. In a bowl, combine the Gruyere and Parmigiano.
6. Transfer half the squash and spinach to the prepared pan. Sprinkle with some of the gruyere mixture.
7. Top with the remaining squash mixture, and sprinkle with the remaining cheese.
8. Bake the gratin for 35 to 45 minutes until the squash is tender, and the cheese is golden brown.
9. Allow the gratin to rest for 5 minutes before serving.

Fuyu Persimmon Muffins

Makes about 24

2 teaspoons baking soda
3 cups peeled and finely chopped ripe Fuyu persimmons
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2/3 cup firmly packed dark brown sugar
2 large eggs
2 teaspoons lemon juice
2 teaspoon vanilla paste or vanilla extract
2 cups all-purpose flour
1 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1 cup chopped walnuts (or pecans or macadamia nuts)
3/4 cup golden raisins

1. In a large bowl, stir together the baking soda and the persimmons, set aside.
2. In the large bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars.
3. Add the eggs, one at time, beating after each addition. Stir in the lemon juice and vanilla and beat until well combined.
4. Stir in the persimmon mixture, and then stir in the remaining ingredients, beating on low speed until combined.
5. Using a scoop, fill the muffin tins 3/4 full. Bake for 20 minutes, until a skewer or toothpick inserted into the center comes out with a crumb or two attached.
6. Transfer to wire racks to cool for 10 minutes, and then remove from the muffin tins and serve warm or at room temperature.
7. The muffins will keep stored airtight in the fridge for up to 3 days, or they freeze well for about 1 month. Defrost and reheat in a 300 degree oven for about 10 minutes.

Roasted Salmon with Fuyu Persimmon Salsa

Makes about 2 cups:

For the Salsa:

2 Fuyu persimmons, peeled, and finely diced
1/2 cup finely chopped red onion
1/2 cup finely chopped Italian parsley
1 jalapeno, seeded, and de-ribbed, finely diced
2 tablespoons extra virgin olive oil
3 tablespoons fresh lemon or lime juice
Salt and pepper

1. In a mixing bowl, combine the persimmon, onion, parsley, jalapeno, oil, lemon, or lime juice and stir to combine. Season with salt and pepper. Cover and refrigerate for at least 2 hours, or up to 1 week.
2. If you have a garden full of persimmons, this salsa can be canned in a water bath (check online for canning instructions) it makes a great hostess/holiday gift.

For the Salmon:

2 1/2 pounds salmon filets (other thick fleshed fish can be substituted)
1/2 cup extra virgin olive oil
1 tablespoons Old Bay seasoning
2 tablespoons fresh lemon juice

1. Preheat the oven to 400 degrees. Put the salmon filets in a 13-by-9-inch baking dish. In a bowl, combine the oil, Old Bay, and lemon juice. Pour over the filets, turn the filets in the oil mixture until coated and roast for 10 minutes per inch of thickness, or until the fish registers 155 degrees on an instant read thermometer.
2. Remove from the oven, allow to rest for 5 minutes before serving, garnished with the persimmon salsa.

@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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Farmers’ Market Box December 31st 2020

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes:

Asian Noodle Soup with Chicken and Bok Choy

Serves 6

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

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

Asian Chopped Salad

Serves 4

1 bunch Shanghai bok choy, root end trimmed, washed, spun dry and cut into 1/2-inch ribbons
2 medium rainbow carrots, shredded on the large holes of a box grater
2 scallions, finely chopped using the white and tender green parts
3 tangerines, peeled, and segmented
2 to 3 cups shredded cooked chicken
1/4 cup rice vinegar
2 tablespoons tangerine juice
3 tablespoons soy sauce
1 teaspoon grated ginger
1 garlic clove, minced
2 tablespoons sugar
1/2 cup vegetable oil
2 teaspoons sesame oil
2 teaspoons sesame seeds for garnish

1. In a salad bowl, combine the bok choy, carrots, scallions, tangerines, and chicken.
2. In another bowl whisk together the vinegar, juice, soy sauce, ginger, garlic, sugar, oil, and sesame oil. Taste for seasoning and adjust using more soy (for salt) sugar, or vinegar to balance the dressing.
3. Toss the salad with the dressing, and garnish with sesame seeds.

Sausage Minestrone

Serves 6 to 8

2 tablespoons olive oil
1 pound bulk Italian sweet sausage (or not, it’s not necessary, but adds lots of flavor or use finely diced pancetta)
1 cup finely chopped onion
2 garlic cloves, minced
3 ribs celery, coarsely chopped
3 rainbow carrots, coarsely chopped
6 leaves sage, thinly sliced
1/2 cup chopped canned plum tomatoes
1/2 cup red wine
1 bunch Swiss chard, tough stems removed, and cut into 1/2-inch ribbons
One 14.5-ounce can small white beans, rinsed and drained
1/2 cup chopped Parmigiano Reggiano rinds
4 cups chicken broth
2 cups beef broth
Salt and pepper
6 ounces cooked tortellini
1 cup finely shredded Parmigiano Reggiano cheese

1. In a large skillet, heat the oil, and sauté the sausage, onion, garlic, celery, carrots, and sage until the onion is translucent.
2. Add the tomatoes and wine and bring to a boil.
3. Add the chard, beans, Parmigiano rinds, and broth. Bring to a boil, and simmer for 1 hour until the chard is tender.
4. Taste for seasoning and adjust using salt and pepper. Add the tortellini and simmer another 5 minutes.
5. Serve the soup drizzled with some extra virgin olive oil and sprinkle with Parmigiano.

Crostini with Sautéed Greens and Fresh Buratta

Serves 8

For the Bruschetta:
1 baguette, sliced 1/2-inch thick
Olive oil
2 garlic cloves
1. Preheat the oven to 350 degrees and arrange the bread on baking sheets lined with a silicone baking liner, or parchment paper.
2. Drizzle oil over the slices and bake for 10 to 15 minutes until the bread is crisp. When the crostini are crisp, rub with the garlic clove. Allow to cool.
3. Do-Ahead: The bruschetta can be kept in zip lock bags overnight, or frozen for up to 1 month.

To Prepare the Bruschetta:
3 tablespoons extra virgin olive oil
3 garlic cloves, sliced
Red pepper flakes
1 bunch rainbow chard, washed, any woody stems trimmed, and chopped
Juice and zest of a lemon
Salt and pepper to taste
8 ounces burratta or fresh mozzarella cheese
Fleur de Sel

1. In a large skillet, heat the oil and sauté the garlic for 1 to 2 minutes, until translucent. Add the red pepper flakes, and broccoli rabe, and cook over medium-low heat, stirring occasionally. When the rabe is soft and tender, turn off the heat, add the lemon juice and zest, and gently toss. The broccoli rabe can be room temperature when served.
2. Spoon the broccoli rabe over the toasts. Cut the burrata and place on top of each toast, cut side up. Sprinkle with fleur de Sel and drizzle with olive oil.
3. You will have to prepare this just before serving but have the greens ready and cut the buratta. Serve with small plates to catch any drips.

Roasted Salmon with Tangerine Cilantro

Serves 6

1/2 cup extra virgin olive oil
1 tablespoon Old Bay Seasoning, or seafood seasoning
2 1/2 pound salmon filets
3 tangerines, peel and pith removed, segmented, and chopped
1/2 cup chopped white onion
1/2 cup chopped cilantro
2 tablespoons finely chopped Jalapeno pepper
Pinch red pepper flakes
1/4 cup tangerine juice
1 garlic clove, minced
1/4 cup extra virgin olive oil

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, combine the oil and Old Bay.
3. Dip the filets into the oil mixture and arrange on the baking sheet.
4. Roast for 10 minutes per inch or until an instant read meat thermometer inserted into the center registers 155 degrees. Allow to rest for 5 minutes.
5. In a bowl, combine the tangerine, onion, cilantro, pepper, juice, garlic, and oil. Season with salt if needed.
6. Serve the salsa alongside the fish. The salsa will keep in the refrigerator for up to 1 week.

Pan Roasted Pork Tenderloin with Tangerine Chipotle Glaze

Serves 4

For the Glaze
:
1 tablespoon extra virgin olive oil
1/4 cup finely chopped shallot
1 teaspoon finely chopped green garlic
2 chipotles in adobo, minced
1/4 cup finely chopped cilantro
2 tablespoons brown sugar
1 cup tangerine juice
1 teaspoon grated zest from 2 tangerines
2 teaspoons cornstarch

1. In a saucepan, heat the oil, saute the shallot, garlic, chipotles, and cilantro for 2 minutes.
2. Add the sugar, juice, zest, and cornstarch.
3. Bring to a boil, whisking until thickened. Taste for seasoning adding salt and pepper if necessary.
4. Cool the glaze, cover, and refrigerate for up to 5 days, or you can use it immediately.

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

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

Chipotle Hasselback Garnet Yams

Serves 4

1/2 cup unsalted butter, melted
1/4 cup extra virgin olive oil
4 garlic cloves, minced
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 chipotle chilis in adobo, finely chopped
1 cup crumbled cotija cheese
1/4 cup finely chopped cilantro for garnish

1. Preheat the oven to 400 degrees and line a baking sheet with silicone, aluminum foil, or parchment.
2. Put the potatoes onto a cutting board and cut slits 1/8 to 1/4-inch apart down the potato, but not cutting through the bottom of the potato.
3. Arrange the potatoes onto the baking sheet.
4. In a bowl, combine the butter, oil, garlic, salt, pepper, and chilies.
5. Brush the potatoes with the garlic butter and bake for 30 minutes. At this point the potatoes will have fanned out a bit, make sure to baste them liberally with the garlic butter, getting down into the cracks.
6. Sprinkle the cheese over the potatoes and bake another 20 to 30 minutes until the potatoes are crispy and the cheese is golden brown.
7. Serve these hot garnished with cilantro.

Chicken Piccata

Serves 6

6 skinless boneless chicken breast halves
Salt and pepper
3 tablespoons unsalted butter, room temperature
1 1/2 tablespoons all-purpose flour
Additional all-purpose flour
3 tablespoons olive oil
1/2 cup dry white wine
1/4 cup fresh lemon juice (depending on the acidity, you may need up to 1/2 cup)
1/4 cup canned low-salt chicken broth
1/2 cup drained capers
1/2 cup chopped fresh parsley

1. Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper.
2. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth.
3. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.
4. Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 2 to 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.
5. Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes.
6. Stir in capers, parsley and remaining 2 tablespoons butter.
7. Season sauce to taste with salt and pepper. Add the chicken back to the sauce and turn in the sauce. Serve the chicken over orzo pasta, napping with some of the sauce.

Meyer Lemon Salsa

Makes 2 cups

1 pound Meyer lemons, peel and pith removed, segmented, and chopped (you need at least 1 1/2 cups)
1 European cucumber, finely diced
1/8 teaspoon red pepper flakes
1/4 cup finely chopped red onion
1/2 cup extra virgin olive oil
1/4 cup finely chopped Italian parsley
2 tablespoons finely chopped oregano
Salt and pepper

1. In a bowl, combine all the ingredients, seasoning liberally with salt and pepper. Refrigerate the salsa for up to 1 week. Serve alongside grilled poultry, seafood, or lamb.

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.

Miso Maple Roasted Turnips

Serves 2

One bunch turnips, greens trimmed, scrubbed, and cut into 1-inch lengths
1/3 cup maple syrup
3 tablespoons white miso
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup vegetable oil

1. Preheat the oven to 400 degrees, line a baking dish with silicone, aluminum foil, or parchment. Combine the turnips with the remaining ingredients and spread onto the baking sheet.
2. Roast for 10 minutes, turn, and roast another 5 minutes until tender. Serve warm.

Save the Greens

Serves 4

Turnips 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 turnip 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.

Bahn Mi Meatballs with Turnip and Cucumber Slaw

Serves 6

Instead of the typical sandwich, make these delicious meatballs and then serve on a bed of turnip and bok choy 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:
1 1/2 cups julienned turnip
2 rainbow carrots scrubbed, and cut into julienne
2 cups julienned Persian cucumber (skin on)
1/4 cup finely chopped cilantro
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.

Lemon Cucumber Dip

Makes about 4 cups

2 cups Greek yogurt
2 tablespoons olive oil
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
3 tablespoons dill, chopped
1/4 cup finely chopped chives
4 Persian cucumbers, finely chopped
freshly ground black pepper
1 cup crumbled feta cheese In a mixing bowl, combine the yogurt, oil, zest, lemon juice, dill, chives, cucumbers, and feta. Season with salt and pepper. Refrigerate for at least 2 hours and serve with pita chips and crudités.

Cold Avocado and Cucumber Soup

Serves 4 to 6

2 ½ cups plain yogurt (not Greek)
2 cups half and half
1 ½ avocados, finely diced
2 cups cucumbers, peeled, seeded, and diced
1 tablespoon grated onion
1 cup cold chicken broth
Fresh chives
Crisp crumbled bacon for garnish
Toasted, chopped almonds for garnish

1. In a large bowl, combine the yogurt, and half and half.
2. Stir in the avocadoes, cucumbers, onion, and chicken broth. Refrigerate for at least 4 hours.
3. Serve chilled, garnished with chives, bacon, and almonds.

Guacamole

Serves 4

2 large fully ripened avocados, peeled and pitted
1/2 cup diced fresh tomato
1 clove garlic, mashed
2 teaspoons lemon or lime juice
1 scallion (white and tender green parts), chopped
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. Do-Ahead: 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.

Broccoli Mac and Cheese

Serves 6

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
4 cups broccoli florets
1/4 cup broth or water
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 broccoli, and saute for 2 minutes. Add the water or broth and cook, until the broccoli is crisp/tender, about 3 minutes. 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 broccoli 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.

Limoncello Tiramisu

Serves 8 to 10

For the Lemon Curd
:
1 cup sugar
6 large eggs
1/2 cup fresh lemon juice
1/4 cup Limoncello
1/2 cup (1 stick) cold butter, cut into 1/2-inch cubes

1. In a saucier, over medium heat, whisk together the sugar, eggs, and lemon juice, and cook, whisking constantly until the lemon curd comes to a boil.
2. Remove from the heat, stir in the Limoncello, and whisk in the butter a bit at a time. Push the lemon curd through a sieve into a clean bowl and press plastic wrap into the lemon curd. Allow to cool completely.
3. The lemon curd will keep in the refrigerator for up to 5 days or freeze for up to 3 months.
4. If you prefer to buy lemon curd, I recommend the Stonewall Kitchens brand—you will need at least 3 cups.

For the Mascarpone crème:
3 cups heavy cream
1/2 cup sugar
1 1/2 cups mascarpone cheese

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

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

1. Blend the Limoncello and water and set aside.

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

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

@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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Farmers’ Market Box December 24th 2020

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes:

Satsuma Trifle

Serves 6 to 8
This is a great make-ahead dessert, it’s best made in a glass bowl so you can see the layers, but a 13-by-9-inch baking dish will do well, too.

2 tablespoons fresh orange juice
2 tablespoons water
1/4 cup Grand Marnier or another orange liqueur
One 16-ounce frozen pound cake, defrosted and cut into 1/2-inch-thick slices
1 1/2 cups raspberry jam
1 pound satsuma tangerines, peeled, and cut into segments
1 recipe Vanilla Custard flavored with 1/4 cup Grand Marnier, orange, or tangerine juice (see below)
2 cups heavy cream
1/3 cup slivered almonds, toasted, for garnish

1. In a bowl, combine the orange juice, Grand Marnier, and water. Set aside.
2. Cover the bottom of a large glass bowl with a single layer of pound cake slices, cutting them to fit, if necessary. Brush the cake with a little of the Grand Marnier-and-water mixture.
1. Spread the slices with some of the jam, then cover with a thin layer of custard and some of the tangerines.
2. Continue layering in this manner, making sure to spread the ingredients all the way to the outer edges, so they show on the outside of the bowl. End the layering with a layer of pound cake brushed with Grand Marnier.
3. Cover, and refrigerate for at least 8 hours, or up to 24 hours.
4. When ready to serve, in a medium-bowl, using an electric mixer, whip the cream until it is forms stiff peaks. Spread the cream over the trifle. Sprinkle the almonds over the trifle and serve.

Vanilla Custard:

Add 1/4 cup Grand Marnier or orange juice to the custard for the trifle

1/3 cup sugar
1/4 cup cornstarch
3 cups whole milk
6 large egg yolks
2 teaspoons vanilla paste or extract

1. In a 2-quart saucepan, whisk together the sugar, cornstarch, milk, and egg yolks until smooth. Place over medium-high heat and whisk until the mixture thickens and comes to a boil, 4 to 5 minutes.
2. Remove from the heat and stir in the vanilla. Transfer to a glass bowl and press plastic wrap against the surface, to keep a skin from forming.
3. Do-Ahead: At this point, cool, refrigerate for at least 4 hours or and up to 4 days, or freeze for up to 1 month.

Frozen Tangerine Crush Cocktails

Serves 4

1 cup crushed ice
1 1/2 cups tangerine juice
6 ounces vodka
4 ounce grand Marnier (or another orange liqueur
One 12-ounce can lemon-lime soda like sprite or 7UP
Tangerine twist for garnish
a sprig of fresh mint

1. In a blender, combine the ice, tangerine juice, vodka, and Grand Marnier. Blend until pureed. Pour 1/2 cup of the mixture into a glass and top off with soda.
2. Garnish with a twist of tangerine peel or fresh mint.

Tangerine Pecan Cake with Cream Cheese Frosting

Serves 8 to 10

3 large eggs, beaten
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla paste or extract
1 cup segmented, chopped tangerines
2 cups chopped ripe bananas (about 3 bananas)
1 cup chopped pecans, toasted
3 cups all-purpose flour, plus more for pans
2 cups granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon


1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In the bowl of an electric mixer, combine the eggs, oil, and vanilla.
3. Add the remaining ingredients and beat until just combined.
4. Pour into the prepared pan and bake for 45 to 50 minutes until a skewer inserted into the center comes out clean. Allow the cake to cool completely, before frosting.

Cream Cheese Frosting:

One 8-ounce package cream cheese, softened
1/2 cup unsalted butter, softened
5 cups confectioners’ sugar
2 to 3 tablespoons tangerine juice to thin

1. In the bowl of an electric mixer, beat together the cream cheese and butter.
2. Add the sugar, a cup at a time, beating until smooth.
3. Add tangerine juice to flavor and thin the frosting. Frost the cooled cake.

Braised Yu Choy

Serves 2 to 4

2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1 bunch yu choy, tough stems removed
1/2 cup chicken or vegetable broth
2 tablespoons soy sauce
1 teaspoon sesame oil for garnish
Sesame seeds for garnish

1. In a large skillet, heat the oil, and swirl the garlic and ginger in the pan for 30 seconds, until fragrant. Add the yu choy, tossing to coat with the garlic oil.
2. Add the broth and soy sauce and cook until the yu choy is wilted, and the liquid in the pan is almost evaporated.
3. Serve garnished with sesame oil, and sesame seeds if desired

Yakisoba

Serves 6

6 ounces dried Chinese egg noodles, or 10 to 12 ounces fresh
1 tablespoon sesame oil
3 tablespoons peanut oil
2 tablespoons minced ginger
2 garlic cloves, minced
1 bunch Yu Choy cabbage, thinly sliced
2 carrots, shredded
2 to 3 tablespoons soy sauce
2 teaspoons Worcestershire sauce
2 tablespoons mirin
Few drops Tabasco sauce, or to taste
3 scallions, finely chopped, using the white and tender green parts

1. If you are using dried noodles, cook according to the package directions, and drain.
2. In a wok or large skillet, heat the sesame oil, and peanut oil. Swirl the ginger and garlic in the oil for 30 seconds, until fragrant.
3. Add the Yu Choy and carrots, and saute until the Yu Choy is wilted.
4. Add the soy sauce, Worcestershire, Mirin, and tabasco, stirring to blend.
5. Add the cooked (or fresh) noodles and toss to coat. Add the scallions and serve.

Cheddar Green Bean Casserole

Serves 6

1/2 pound green beans, ends trimmed
1/2 c. fresh breadcrumbs
2 tbsp. olive oil
2 green onions
1 1/2 teaspoons corn starch
1/2 cup chicken or vegetable broth
1 1/2 cups. whole milk
ground nutmeg
1 cup shredded sharp white cheddar cheese
1/4 c. Parmesan cheese

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a small bowl, combine the breadcrumbs, oil, and onions, and set aside.
3. Bring 4 quarts of salted water to a boil and cook the beans for 2 minutes. Drain thoroughly and season with salt and pepper. Set aside.
4. In a saucepan, whisk together the corn starch and broth, gradually add the milk, and whisk until bubbling. Season with nutmeg, salt, and pepper. Remove the pan from the heat, add the cheeses stirring to melt, and add the green beans.
5. Transfer the mixture to the prepared pan, and sprinkle with the bread crumb mixture.
6. Bake for 20 to 25 minutes until bubbling. Allow to rest for 5 minutes before serving.

Green Beans with Roasted Mushrooms

Serves 4

1/2 pound green beans, trimmed
Salt and pepper
1 pound mixed mushrooms (I like to use cremini, shitake and white) cleaned, and quartered
1/2 cup extra virgin olive oil
1/4 cup aged balsamic vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 teaspoon dried thyme

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone, or aluminum foil.
2. Bring 4 quarts of salted water to a boil, and cook the beans for 3 minutes, till crisp/tender. Drain thoroughly and season with salt and pepper. (The beans can be cooked ahead and reheated when you are ready to serve)
3. In a mixing bowl, toss together the remaining ingredients. Spread onto the baking sheet in a single layer.
4. Roast for 20 minutes until the mushrooms are golden. Toss the mushrooms with the reheated green beans.
5. There will be a lot of juice in the pan, so use a slotted spoon to transfer the mushrooms to the green beans. The mushrooms would make a great garnish roast beef at the holidays.

Braised Celery

Serves 4

1 head of celery
1 cup chicken or vegetable broth
1 cup shredded Parmigiano Reggiano
4 tablespoons extra virgin olive oil

Remove any tough outer ribs, and cut the celery in half lengthwise, and cut the halves in half crosswise.
Arrange the celery in a large Dutch oven, add the broth, and simmer, until the celery is tender, but not mushy, should take about 10 to 15 minutes.
Preheat the broiler.
Carefully remove the celery from the broth and arrange on a baking sheet lined with a silpat or parchment and sprinkle each celery quarter with the Parmigiano, and drizzle with extra virgin olive oil.
Broil the celery, until the cheese is bubbling and golden brown. Remove from the oven and serve warm.
Cook’s Note: the braising broth can be frozen and used for soups, stews, or sauces.
Cheese Note: I like Parmigiano in this dish, but if you prefer are sharper flavor use Pecorino Romano.

Crostini with Carrot Pesto

Serves 6
This recipe comes from La Planeta Estate in Menfi, Sicily, it pairs well with a crisp white wine such as Grecante.
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.

For the Carrots

1 bunch carrots, scraped, and cut into 1-inch pieces (Save the tops—see recipe below)
2 tablespoons unsalted butter
1/4 cup finely chopped shallots
1 garlic clove, sliced
1/2 to 2/3 cup grated Pecorino Romano
1/4 cup packed mint
1/3 to 1/2 cup extra virgin olive oil
Salt and pepper
Crostini for serving

1. Put the carrots into saucepan with salted water to cover and simmer for 5 minutes until the carrots are crisp/tender—don’t let them get too soft. Drain thoroughly and set aside.
2. In a small saucepan, heat the butter and saute until the shallots are translucent, about 5 minutes. Cool with the carrots.
3. Put the carrots, shallots, cheese and mint into a food processor and pulse on and off to break up carrots and mint.
4. With the machine running, add 1/3 cup of the olive oil until the mixture comes together. Depending on the fibrousness of the carrots you may need a bit more olive oil.
5. Spread the pesto over the crostini and drizzle with a bit of carrot top pesto if desired.
6. The carrot pesto will keep in the fridge for up to 4 days. It can be frozen for about 2 months.

Carrot Top Pesto

1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry
2 garlic cloves
1/3 cup pine nuts
1/3 cup grated Parmigiano Reggiano cheese
1/2 cups extra virgin olive oil
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. Refrigerate for up to 7 days or freeze for up to 6 months.
5. Cook’s Notes:
a. To use the pesto, the paste can be used for bruschetta, or tossed into pasta, and rice.
Add more oil to some of the pesto to make a sauce for grilled meats, roasted vegetables, to top crostini and poultry.
Add a bit of vinegar or lemon juice to make a vinaigrette.

Honey Thyme Carrots

Serves 4

2 tablespoons unsalted butter
1/2 cup chopped shallots
One bunch carrots, cleaned and cut into 1/2-inch pieces
1 tablespoon honey
1 teaspoon dried thyme
1/2 cup chicken broth
1/2 cup heavy cream
1/8 teaspoon ground nutmeg
Salt and freshly ground black pepper to taste

1. In a 12-inch skillet, melt the butter over medium heat, then add the shallots and carrots and cook, stirring, until the shallots begin to soften, about 3 minutes.
1. Add the honey and thyme and stir until the honey has coated the vegetables.
2. Gradually add the broth and simmer, uncovered, until evaporated by half, about 15 minutes.
3. Stir in the heavy cream and reduce the sauce by about half, another 10 minutes. Stir in the nutmeg and season with salt and pepper.

Miso Maple Sweet Potatoes

Serves 4

1/3 cup maple syrup
3 tablespoons white miso
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup vegetable oil
1 pound Japanese purple sweet potatoes, scrubbed, and cut into 1-inch chunks
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 potatoes to the bowl and toss to coat thoroughly.
4. Arrange in a single layer on the baking sheet, cover the sheet with aluminum foil and roast for 30 minutes, remove the foil, and roast another 20 to 30 minutes, until the potatoes are cooked through and they become golden brown.
5. Allow to rest for 10 minutes before transferring with all the juices to a serving bowl. Garnish with sesame seeds, and scallions.
6. Do-Ahead: You can roast these ahead, and then re-warm in a 350 degree oven for 15 minutes.

Roasted Beet and Tangerine Salad

Serves 6

One bunch beets, scrubbed, tops removed
1/4 cup rice vinegar
2 tablespoons tangerine juice
2 tablespoons sugar
1 garlic clove, minced
1/2 cup canola or vegetable oil
Salt and pepper
1 head Bibb lettuce, washed, spun dry and separated into leaves
2 tangerines, peeled and segmented

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil. Put the beets onto the baking sheet and cover tightly with aluminum foil. Roast for 20 minutes (baby beets) 45 minutes (medium beets) 60 minutes (huge beets—baseball size).
2. While the beets are roasting, in a bowl, whisk together the vinegar, juice, sugar, garlic, and oil. Season with salt and pepper.
3. When the beets are cool enough to handle, slip off the skins and cut into 1/4-inch dice.
4. Toss the beets with some of the dressing.
5. Lay some of the lettuce onto plates, top with the beets, and some of the tangerines. Drizzle with additional dressing and serve. Toasted almonds or crumbled goat cheese make a nice garnish on top.

Beans and Greens

Serves 6

4 tablespoons extra virgin olive oil
3 garlic cloves minced
Pinch red pepper flakes
1 bunch black kale, tough stems removed, and cut into 1/2-inch ribbons
One 14.5-ounce can cannellini beans, drained and rinsed
1 cup chicken or vegetable broth
1/4 cup chopped rind of Parmigiano Reggiano (optional)

1. In a large skillet, heat the oil, and swirl the garlic and pepper in the hot oil for 30 seconds, until fragrant.
2. Add the kale and toss to coat in the oil.
3. Add the beans, broth, and rind (if using) and simmer, covered for 10 minutes, remove the cover, and cook another 10 minutes, until the beans are tender.
4. Season with salt and pepper and serve garnished with a drizzle of extra virgin olive oil and freshly ground black pepper.

Slow Cooker Five Spice Poached Asian Pears

Serves 4
These make a nice garnish for roasted pork or poultry for the holidays. The syrup can be cooled and frozen, used in cocktails, or over ice cream.


½ cup (1 stick) unsalted butter, melted
1 ½ cups firmly packed light brown sugar
½ cup dry sherry
1 teaspoon 5 spice powder
1 cup pear nectar
8 firm pears, peeled, cored, and cut in half

1. In the insert of a 5 to 7-quart slow cooker, mix together the butter, sugar, sherry, spices, and pear nectar.
2. Add the pears to the slow cooker, turning them in the liquid to coat them.
3. Cover and cook on high for 2 ½ hours until tender. Carefully remove the pears with a slotted spoon to a container, spoon the liquid in the slow cooker over the pears. Serve warm, or chilled.

Slow Cooker Red Wine Poached Pears

Serves 4 to 6

1 cup full bodied red wine
1 cup ruby port
1 ½ cups firmly packed light brown sugar
1 cinnamon stick
6 large Asian pears, cored and cut in half

1. Combine the wine, port, brown sugar, and cinnamon in the insert of a 5 to 7-quart slow cooker.
2. Add the pears to the cooker, you will have to arrange them in layers, and spoon some of the sauce over the pears.
3. Cover and cook on high for 2 to 2 ½ hours, until the pears are softened. Uncover the slow cooker and allow the pears to come to room temperature.
4. Carefully remove them from the cooker and arrange them on a platter.
5. Strain the sauce into a saucepan, discarding any solids.
6. Bring the sauce to a boil, and boil for 5 to 10 minutes, until the sauce becomes syrupy. Spoon the syrup over the pears on the platter and serve at room temperature

Skewered Caprese

Serves 6 to 8

One basket grape tomatoes, washed and stemmed
8 ounce boccacini, drained
1 bunch basil, washed, spun dry, and thinly sliced
Salt and pepper
2/3 cup extra virgin olive oil

1. On 6-inch skewers, thread a tomato, boccacini, basil leaf and repeat one more time (you should have 2 of each on the skewer) Lay the skewer in a 13-by-9-inch baking dish and sprinkle with salt and pepper.
2. Drizzle with olive oil, cover and refrigerate for up to 24 hours. Remove from the refrigerator at least 2 hours before serving, roll the skewers in the oil, and serve.

@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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Farmers’ Market Box December 17th 2020

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes:

Grapefruit Hot Toddy

Serves 2

3 ounces of gin
8 ounces of cocktail grapefruit juice
1 ounce honey
Grapefruit slices for garnish

1. In a small saucepan heat grapefruit juice until hot.
2. Pour heated grapefruit juice into tempered serving glasses and then add gin and honey.
3. Stir to combine and serve garnished with grapefruit slices.

Grapefruit Negroni

Serves 2

2 ounces gin
2 ounces Campari
2 ounces grapefruit juice
2 ounces honey
Grapefruit slices for garnish

1. Combine ingredients into a mixing glass with ice.
2. Stir gently to combine and dilute ingredients
3. Strain over fresh ice and garnish with grapefruit slices.

Cosmic Carrot Roll-Ups

Serves 4

1 bunch purple carrots, scrapped and trimmed
One 5-ounce garlic herb cheese such as Boursin, softened

1. Using a swivel peeler, shave long slices of the carrots.
2. Using an off-set spatula, spread the Boursin onto the carrot slices. Roll from the widest end, into a spiral. Repeat with the remaining carrots. Cover with plastic wrap and refrigerate until ready to serve.
3. Variations: You can also fill with pub cheese or mix 8 ounces of cream cheese with 1/2 cup basil or cilantro pesto.

Roasted Potatoes Provencal

Serves 4

One pound fingerling potatoes, scrubbed, and cut into quarters
4 cloves garlic, chopped
1/4 cup freshly squeezed lemon juice
1/3 cup extra virgin olive oil
2 tablespoons Dijon mustard
1/2 teaspoon dried oregano
1/2 teaspoon salt
Freshly ground black pepper
1/4 cup water

1. Arrange a rack in the middle of the oven and heat the oven to 400ºF. Coat a 9×13-inch baking dish with non-stick cooking spray.
2. In a large bowl, combine the garlic, lemon juice, olive oil, mustard, dried oregano, salt, and several grinds of black pepper, and whisk to combine.
3. Add the potatoes to the bowl and toss to coat.
4. Transfer the mixture to the baking dish, pour in the water, cover with aluminum foil, and bake until the potatoes are tender, about 45 minutes.
5. Uncover, and bake until the liquid in the dish has evaporated and the potatoes are brown and crispy—about 15 to 20 minutes.

Slow Cooker Portuguese Caldo Verde

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 pound collard greens, tough stems removed, chopped into 1-inch pieces
1/2 pound fingerling 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 (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 collards, potatoes, 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 and serve.

Red Bor Kale and Fingerling Gratin

Serves 6

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 bunch red bor kale, tough stems removed, and cut into 1/2-inch ribbons
1 1/2 cups milk
1 cup heavy cream
1 pound fingerling potatoes, scrubbed, and thinly sliced (1/4-inch thick)
Salt and pepper
1 cup shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano

1. Preheat the oven to 350 degrees, coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
2. In a large skillet, heat the oil, swirl the garlic in the pan for 30 seconds until fragrant. Add the kale and saute until wilted.
3. Add the milk, cream and potatoes, season with salt and pepper, and simmer until the potatoes are almost tender, about 10 minutes. Transfer to the baking dish and sprinkle with the cheeses.
4. Bake for 30 to 40 minutes until the potatoes are tender, and the cheeses are golden brown. Allow to rest for 10 minutes before serving.

Red Kale Salad with Grapefruit Caesar Dressing

Serves 4

1 tablespoon freshly grated cocktail grapefruit zest
1/4 cup freshly squeezed cocktail grapefruit juice
2 garlic cloves
1/2 cup shredded Parmigiano Reggiano cheese plus more for garnish
1 tablespoon Dijon mustard
1/3 cup extra virgin olive oil
Salt and pepper
1 bunch red Russian kale (about 12 ounces), stems removed, and leaves torn into bite-sized pieces
1 cup garlic croutons
1/4 cup shaved Parmigiano Reggiano

1. In the bowl of a blender, combine the zest, juice, garlic, Parmigiano, and mustard, pulse on and off to break up the garlic.
2. With the machine running, slowly add the oil. Season with salt and pepper.
3. Put the kale into a salad bowl, toss with some of the dressing. At this point, the salad can be covered and refrigerated until serving.
4. To serve, add the croutons, and shaved Parmigiano, toss with additional dressing if needed.

Farro with Broccolini

Serves 4 to 6

1 cup pearlized farro
1 bunch purple carrots, tops removed, scraped, and cut in half, then cut into 1-inch pieces
5 tablespoons olive oil, divided
Salt freshly ground black pepper
1 bunch broccolini, coarsely chopped
1 cup Greek yogurt
1 cup loosely packed fresh herbs, such as cilantro and mint, plus more for serving
1 tablespoon olive oil
1 teaspoon finely grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 small garlic clove, minced
Salt and freshly ground black pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. Bring 4 quarts of salted water to a boil, add the farro, and simmer for 15 to 20 minutes until the farro is tender. Drain thoroughly, transfer to a serving bowl, toss with 1 tablespoon extra virgin olive oil and season with salt and pepper.
3. Toss the carrots with 2 tablespoons of olive oil and season with salt and pepper. Transfer to the baking sheet and roast for 10 minutes. While the carrots are roasting, toss the broccolini with the remaining 2 tablespoons of oil, and season with salt and pepper. Mix the broccolini with the carrots on the baking sheet, and roast another 7 minutes, until the broccolini begins to char. Transfer to the bowl with the farro.
4. In a mixing bowl, combine the yogurt, herbs, oil, zest, lemon juice and garlic. Season with salt and pepper.
5. Toss the farro with the dressing and serve at room temperature.
6. The yogurt dressing is great as a sauce served with grilled seafood or poultry.

Pasta with Delicata Squash and Greens

Serves 6

1 pound Delicata squash
2 tablespoons balsamic vinegar
1 tablespoon salt
1/4 cup olive oil
1 cup sweet yellow onion, such as Vidalia, chopped
1/4 pound pancetta, diced (about 2/3 cup)
1/4 teaspoon dried red chile flakes
1 tablespoon brown sugar
10 ounces collard greens, washed, spun dry, stems removed, chopped crosswise into 1/2-inch ribbons
1/2 cup grated Parmigiano Reggiano, plus more for garnish
1 pound fettucine, cooked 2 minutes short of al dente, reserving some of the hot pasta water
freshly cracked black pepper, to taste

1. Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil, or parchment paper.
2. Slice the squash in half lengthwise, scoop out the seeds, slice crosswise into 1/2-inch thick crescents, but the crescents in half, and discard the root and stem ends.
3. In a large bowl, combine the squash, vinegar, salt, oil, onion, pancetta, chile flakes, brown sugar, and collard greens tossing to coat the vegetables.
4. Roast for 30 minutes, turning the vegetables once during the cooking time. The squash and the onions should be tender.
5. Keep warm in a serving bowl. When the pasta is cooked, drain, and toss with the vegetables and Parmigiano Reggiano, adding some pasta water to make a creamy sauce. Serve garnished with additional Parmigiano Reggiano if desired.

Zucchini Fritters

Serves 6

2 zucchini, ends trimmed, and coarsely shredded
Salt
2 garlic cloves, minced
1/4 cup finely chopped onion
1 large egg, beaten
1/4 cup all-purpose flour
1/2 cup grated Parmigiano Reggiano cheese
1/2 teaspoons freshly ground black pepper
Oil for frying

1. Put the zucchini into a colander, and sprinkle with salt. Set aside for 10 minutes.
2. In another bowl, combine the garlic, onion, egg, flour, Parmigiano, and pepper.
3. Squeeze the moisture out of the zucchini and add to the bowl. Stir until blended.
4. Heat 1/4-inch of oil in a non-stick pan.
5. Drop the batter by tablespoons into the oil, and fry until golden brown on one side. Turn and fry until the second side is golden brown. Remove to paper towels and drain. Serve warm.

Soy Maple Glazed Salmon with Zucchini Parmesan Rice

Serves 6

2 tablespoons unsalted butter
1-2 tsp. chopped fresh ginger
1-2 garlic cloves, minced
1/4 cup fresh lime juice
½ cup maple syrup
½ cup soy sauce
2 1/2 pound salmon filets

1. Melt butter in a small pan and saute the ginger and garlic until softened Add the lime juice, syrup, and soy sauce. Bring to a simmer and cook down for 10 minutes. Remove and let cool. At this point, it can be used as a marinade or a sauce.
2. Preheat broiler or grill. Brush or spoon some of the marinade over the salmon fillets. Let sit for a few minutes, then broil or grill salmon to desired doneness. Heat the remaining marinade, if desired, to serve as a sauce with the salmon.
3. Cook’s Note: Fish cooks to an internal temperature of 155 degrees, and a good rule of thumb is 10 minutes per inch of thickness of the fish. If the fish is an uneven thickness (think a side of salmon) fold the thin part under, so that it will not overcook. Another trick is to stack thinner pieces.

Zucchini Parmesan Rice

Serves 8

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

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

Zucchini Chocolate Cake

Makes one 9-inch bundt

1/2 cup unsalted butter, softened
1/2 cup canola oil
1 3/4 cup sugar
2 large eggs
1 teaspoon vanilla paste or extract
1/2 cup sour cream
3/4 cup unsweetened cocoa
2 1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon espresso powder
1 teaspoon salt
2 cups grated zucchini (about 4 medium)
1/2 cup chocolate chips

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch bundt pan with non-stick cooking spray.
2. In the large bowl of an electric mixer cream together the butter, oil, and sugar, until the mixture is blended—it may look curdled.
3. Add the eggs, vanilla, and sour cream, and stir until combined.
4. Add the remaining ingredients and beat on low speed until blended. Transfer the batter to the prepared pan; bake for 45 to 55 minutes, until a skewer inserted into the center comes out clean.
5. Remove the pan from the oven, transfer to a cooling rack and time for 10 minutes.
6. At the end of the 10 minutes, remove the cake from the pan, and allow to cool completely. Serve the cake garnished with sifted powdered sugar.

Chocolate Pear Tart

Serves 6

1/2 cup unsalted butter, softened
1 cup whole blanched almonds
3/4 cup sugar
3 large eggs
1/3 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 tablespoon Amaretto Di Saronno
1 pound firm pears
1/2 cup raw sugar

1. Preheat oven to 350 degrees. Coat a 9-inch removable-bottom tart pan with non-stick cooking spray and set aside.
2. In a food processor, combine almonds and sugar; process until very finely ground. Add butter, eggs, cocoa, vanilla, salt, and Amaretto, process until combined. Spread mixture evenly in prepared pan.
3. Peel, halve, and core pears; cut lengthwise into 1/4-inch-thick slices, rubbing them with lemon as you work to prevent discoloration. Arrange slices on chocolate mixture, slightly overlapping, without pressing in.
4. Place pan on a baking sheet; bake until top is puffed, and a toothpick inserted in center of chocolate mixture comes out with only a few moist crumbs attached, 45 to 50 minutes. Cool completely in pan.
5. Remove tart from pan, and serve dolloped with crème fraiche, or unsweetened whipped cream.

Pear Upside Down Cake

Serves 6 to 8

3 tablespoons unsalted butter
1/3 cup firmly packed brown sugar
2 to 3 medium firm-ripe pears, peeled, cored, and thinly sliced

1. Preheat the oven to 350 degrees, coat the inside of a 9-inch round baking dish with non-stick cooking spray.
2. In a skillet, melt the butter, add the sugar, and cook until the sugar is dissolved, and bubbling.
3. Pour the butter mixture into the prepared pan and arrange the pears in a decorative pattern over the butter. Set aside while making the batter.


For the Cake
1/2 cup unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
1 1/2 cups all-purpose flour
1-3/4 tsp. baking powder
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup whole milk
1-1/2 tsp. vanilla paste or extract

1. In the bowl of an electric mixer, beat together the butter and brown sugar, until fluffy. Add the eggs one at a time, and gradually add the flour, baking powder, ginger, cinnamon, and salt.
2. Stir in the milk and vanilla and beat until smooth.
3. Carefully pour over the pears in the baking dish.
4. Bake for 35 to 45 minutes, until a skewer inserted into the middle comes out clean. Allow the cake to rest for 10 minutes, run a knife around the edge of the pan.
5. Turn a cake plate upside down on top of the cake pan and, using potholders, carefully invert the cake pan onto the plate. Serve the cake warm with vanilla ice cream, or unsweetened whipped cream.

Chicken Salad with Tangerines and Candied Almonds

Serves 6

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

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

For the Almonds

1/2 cup sugar
1 1/2 cups sliced almonds

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

Tangerine Cheesecake Bars

Serves 6

For the Cheesecake Bars

Graham Cracker Crust:
1 1/2 cups graham cracker crumbs (about 18 whole crackers)
1/2 cup (1 stick) unsalted butter, melted
1/2 cup sugar
1. Preheat the oven to 325° F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. To make the crust, in a large bowl, combine the crust ingredients and press into the bottom and halfway up the sides of the pan. Set aside.

Cream Cheese Filling:

Three 8-ounce packages cream cheese softened
1 cup sugar
5 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup tangerine syrup (see below)

3. In a large bowl, using with an electric mixer, cream together the cream cheese and sugar in a large bowl until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating after each addition. Add the vanilla and beat until the filling is smooth. Pour into the crust, dollop the filling with some of the tangerine mixture and swirl it through the filling, like marbling. Bake until set, 35 to 40 minutes.
4. Remove from the oven and immediately cut into squares. Allow the cheesecake to cool completely before serving. Serve in a pool of the tangerine syrup.
5. Cheesecake is best at room temperature. To store the cheesecake, cover and refrigerate for up to 2 days, or freeze for up to 2 months.

For the Tangerine Syrup:

4 tangerines, peeled, segmented, and chopped
1 cup sugar
1/4 cup tangerine juice

1. Combine the ingredients in a saucepan, and simmer for 20 minutes, until the mixture is thickened and syrupy. Cool completely.

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

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Farmers’ Market Box December 10th 2020

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes:

Broccoli Cheddar Quiche

Serves 6

One 9-inch pie crust, either homemade or store bought
1 pound broccoli, stems trimmed, and cut into florets
4 large eggs
1 cup heavy cream
4 drops Tabasco
2 1/2 cups finely shredded sharp white cheddar cheese

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch pie plate with non-stick cooking spray if using a homemade pie crust.
2. Bring 4 quarts of salted water to a boil and cook the broccoli for 3 minutes. It should still be crisp. Drain thoroughly and season with salt and pepper. Allow to cool slightly.
3. In a large bowl, whisk the eggs and cream, and add the Tabasco.
4. Stir in the cheese and broccoli and transfer the mixture to the pastry crust.
5. Bake the quiche for 45 to 50 minutes, until the quiche is set. Remove from the oven and allow to rest for 10 minutes before serving.

Chicken and Broccoli Stir Fry

Serves 4

1/3 cup chicken broth
1/4 soy sauce
3 tablespoons Mirin rice wine
2 tablespoons chili garlic sauce
1 teaspoon sesame oil
4 teaspoons cornstarch
2 tablespoons vegetable oil
4 skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
2 large garlic cloves, chopped
1 tablespoon chopped peeled fresh ginger
2 cups broccoli florets
2 rainbow carrots, thinly sliced
1 red onion, thinly sliced
Cooked rice for serving
1/4 cup toasted sesame seeds for garnish

1. In a small bowl, whisk together the broth, soy sauce, mirin, chili garlic sauce, sesame oil and cornstarch. Set aside.
2. Heat the oil in the wok and saute the chicken until it is white on all sides. Remove to a plate, add the garlic, and ginger, and swirl in the pan for 30 seconds, until fragrant.
3. Add the broccoli, carrots, and onion, and stir fry until the broccoli is crisp/tender, about 5 minutes.
4. Add the chicken back to the wok and add the sauce to the pan. Simmer for 3 minutes, until the sauce is thickened. Serve over rice, and garnish with sesame seeds if desired.

Napa Cabbage Slaw with Rainbow Carrot Dressing

Makes about 2 cups

For the Dressing:
2 medium carrots, peeled, thinly sliced
One1-inch piece ginger, peeled, thinly sliced
1 garlic clove
2 tablespoons seasoned rice vinegar
1 tablespoon white miso
2 teaspoons soy sauce
2 teaspoons toasted sesame oil
1/4 cup vegetable oil

1. Put all the ingredients into a blender, and puree until smooth. Season with salt and pepper, cover and refrigerate for up to 1 week.

For the Slaw:
4 cups thinly sliced Napa cabbage
1/4 cup thinly sliced red onion
3 Satsuma tangerines, peeled, and segmented

1. Put the cabbage, onion, and tangerines into a salad bowl.
2. Toss with the rainbow carrot dressing and serve

Roasted Rainbow Carrots with Carrot Top Pesto

Serves 4

One bunch rainbow carrots, scraped, ends trimmed
1/3 cup extra virgin olive oil
Salt and pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment, or silicone.
2. Arrange the carrots on the baking sheet, drizzle with the oil, and season with salt and pepper. Using your hands, roll the carrots in the oil and seasonings.
3. Roast the carrots for 12 to 15 minutes until tender. Transfer to a serving bowl, and drizzle with carrot top pesto.

Carrot Top Pesto:
Makes about 2 cups
1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry
2 garlic cloves
1/3 cup pine nuts
1/3 cup grated Parmigiano Reggiano cheese
1/2 cups extra virgin olive oil
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. Refrigerate for up to 7 days or freeze for up to 6 months.
5. Cook’s Notes:
a. To use the pesto, the paste can be used for bruschetta, or tossed into pasta, and rice.
Add more oil to some of the pesto to make a sauce for grilled meats, roasted vegetables, and poultry.
Add a bit of vinegar or lemon juice to make a vinaigrette.

Baked Stuffed Garnet Yams

Serves 3 to 4

4 Garnet Yams, scrubbed
1/4 cup unsalted butter
1/2 cup finely chopped shallots
2 teaspoons finely chopped thyme
4 strips thick cut bacon, cooked crisp and crumbled
2/3 cup sour cream or Greek Style Yogurt
1 1/2 cups finely shredded Asiago cheese
Salt and pepper

1. Preheat the oven to 400 degrees, prick the yams with the sharp point of a paring knife and bake for 1 hour.
2. While the yams are baking, melt the butter in a skillet, and saute the shallots and thyme until the shallots are caramelized. Set aside in a bowl, to cool.
3. Split the potatoes and scoop out the flesh into the bowl with the shallots. Add the bacon, sour cream and 1 cup of Asiago.
4. Reduce the oven temperature to 375 degrees.
5. Mash the potatoes with the ingredients, taste for seasoning and adjust using salt and pepper.
6. Re-stuff the potatoes with the mixture, put them into a 13-by-9-inch baking dish and sprinkle each potato with the remaining 1/2 cup cheese.
7. Bake another 20 minutes until the cheese is melted, and the potatoes are heated through.

Sheet Pan Garnet Yam Hash

Serves 6

2 red onions, diced
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
12 ounces bulk breakfast sausage
1 pound unpeeled sweet potatoes cut into 1/2-inch pieces
3 large cloves garlic, minced
1 tablespoon chopped fresh sage leaves
Freshly ground black pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a large skillet, melt 1 tablespoon of butter with 1 tablespoon of oil. Add the onions and cook until the onions are translucent.
3. Add the sausage and cook until the sausage is no longer pink. Transfer to a bowl, and mix in the remaining butter, and oil, yams, garlic, sage, and pepper.
4. Spread on the baking sheet at bake for 30 to 35 minutes turning once during the cooking time. The yams should be soft. Lower the oven temperature to 350 degrees.
5. Crack 6 to 8 eggs onto the hash, season with salt and pepper.
6. Bake until the eggs are done to your preference, 8-10 minutes. Serve immediately.

Green Beans with Gremolata

Serves 4

1/2 pound green beans, ends trimmed, and cut into 1-inch lengths
Salt and pepper
1/3 cup extra virgin olive oil
2 cloves garlic, minced
Grated zest of 2 lemons
Grated zest of 1 orange or tangerine
½ cup finely chopped Italian parsley

1. Bring 4 quarts of salted water to a boil, and cook the beans for 3 to 5 minutes, until they are crisp/tender.
2. Drain thoroughly, and season with salt and pepper.
3. Toss with the olive oil.
4. In a small bowl, combine the garlic, zests, and the parsley.
5. Toss with the beans and serve.

Vegetarian Minestrone

Serves 6

2 teaspoons extra virgin olive oil
1 medium red onion, diced
3 ribs celery diced
3 rainbow carrots, diced
2 to 3 cloves garlic, minced
1 tablespoon finely chopped sage or 1 1/2 teaspoons dried
1 bay leaf
6 cups vegetable broth
1 pound Yukon gold potatoes (4 to 5 small potatoes), cut into bite-sized pieces
1/2 pound green beans, trimmed and cut into bite-sized pieces
1 bunch rainbow chard, tough stems removed, sliced into 1/2-inch ribbons
One 14.5-ounce can white beans, like Great Northern or cannellini, drained and rinsed
Salt and pepper to taste

1. In a Dutch oven, heat the oil, saute the onion, celery, carrots, garlic, sage, and bay leaf, for 4 to 5 minutes until the onion is translucent.
2. Add the broth, potatoes, green beans, chard, and white beans. Simmer for 1 hour, until the vegetables are tender. Remove the bay leaf.
3. Season with salt and pepper and serve.
4. Variation: Adding chopped Parmigiano Reggiano rinds to the broth enhances the flavor.

Pink Lady Apple Pie Cake

Serve 6 to 8

1 pound pink lady apples, peeled, cored, and thinly sliced
1 teaspoon ground cinnamon
1 tablespoon sugar
2 teaspoons fresh lemon juice
3/4 cup unsalted butter or margarine, melted
1cup unbleached all-purpose flour
1 cup sugar
1 large egg
3/4 cup pecan halves

1. Preheat the oven to 375° F. Coat a 9-inch baking dish pan with nonstick cooking spray.
2. Toss the apples with the cinnamon, sugar, and lemon juice.
3. Transfer the apples to the prepared pan.
4. To mix the batter, combine the melted butter, flour, sugar, eggs, and pecans, stirring until blended. Pour over the apples and bake until the top is crisp and golden, and the apples are bubbling underneath, 45 minutes to 1 hour.
5. Serve the cake warm or at room temperature with unsweetened whipped cream or vanilla ice cream.

Pasta with Fresh Heirloom Tomatoes

Serves 4 to 6

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

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

Roasted Heirloom Tomatoes Caprese

Makes about 3 to 4 cups

1 pound heirloom tomatoes, cored and chopped
1/2 cup extra virgin olive oil
2 teaspoons dried basil
1 teaspoon fresh rosemary leaves, crushed
1/2 cup chopped red onion
4 cloves garlic, coarsely chopped
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup diced fresh mozzarella cheese
Bruschetta or crostini for serving

1. Preheat the oven to 350° F. Line a sheet pan with a silicone liner, or aluminum foil.
2. Put the tomatoes in a large glass bowl. Stir in the olive oil, basil, rosemary, onion, garlic, salt, and pepper, being careful not to tear the tomatoes.
3. Pour onto the prepared pan, spreading it out in a single layer.
4. Bake until the tomato liquid is absorbed, and the tomatoes have firmed up and turn a deep red color, 1 to 1 1/2 hours, checking to make sure that the tomatoes and garlic don’t brown.
5. Transfer the tomato mixture to a clean glass bowl and let them to mellow at room temperature for about 6 hours.
6. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 3 months. Defrost in the refrigerator overnight and bring to room temperature before continuing.
7. Stir the mozzarella into the tomatoes. Spoon over toasted bread. and serve

Farrotto with Shrimp and Red Grapefruit

Serves 4
Farrotto is farro cooked as if it were rice in risotto. This is a simple dish with delicious results.


1/2 cup unsalted butter
2 tablespoons extra virgin olive oil
2 large shallots, finely chopped
4 thin slices prosciutto di Parma, finely chopped
1 1/2 cups farro
1⁄2 cup dry white wine
4 cups chicken or vegetable broth
1⁄2 cup grated Parmigiano Reggiano
1 teaspoon grated grapefruit zest
Salt and pepper
2 tablespoons roughly chopped tarragon
1 1/2 pounds large shrimp, peeled and deveined
2 grapefruit, peel and pith removed, and segmented
1/4 cup finely chopped Italian parsley

1. In a saucepan, heat 2 tablespoons of the butter with 1 tablespoon of oil. Add the shallot, and saute for 3 to 4 minutes, until softened. Add the prosciutto and cook for 2 to 3 minutes.
2. Stir in the farro and toast with the shallots and prosciutto.
3. Add the wine and bring to a boil. Simmer to allow the wine to evaporate.
4. Add the broth, and simmer for 15 to 20 minutes, until the liquid is absorbed, and the farro is tender. Stir in 2 tablespoons of butter, 1/4 cup of the Parmigiano and the zest. Season with salt and pepper.
5. While the farrotto is cooking, melt 4 tablespoons of butter with the remaining oil. Saute the tarragon for 1 minute, until fragrant. Add the shrimp and saute until the shrimp turn pink.
6. Serve the shrimp on the farrotto, garnish with grapefruit segments and parsley.

Citrus Salad

Serves 4 to 6

1/2 cup water
1/2 cup sugar
8 mint leaves, finely chopped
2 tablespoons fresh lime juice
1 teaspoon lime zest
3 grapefruits, peel and pith removed, and segmented
3 oranges, peel and pith removed, and segmented
2 tangerines, peeled and segmented
Mint leaves for garnish

1. In a saucepan, combine the water, sugar, mint, lime juice and zest. Bring to a boil, stirring until the sugar has dissolved. Allow the mixture to steep for 20 minutes to cool. Strain out the solids and put into a serving bowl.
2. Add the grapefruit, oranges, and tangerines to the syrup, and allow to marinate at room temperature for 1 hour. Cover and refrigerate for up to 5 days. Garnish with mint leaves for serving.

@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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Farmers’ Market Box December 3rd 2020

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This week’s local produce and featured farms:

Farmer’s Choice:

Farmers’ Market Box Recipes:

The Best Darned Carrot Cake

Makes one 13-by-9-inch or 24 cupcakes:

1 1/2 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
3 cups thinly shredded carrots
One 8-ounce can crushed pineapple (do not drain)
1/2 cup chopped nuts of your choice
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe Cream Cheese Frosting (recipe follows)
1. Preheat the oven to 350° F. Coat a 13 x 9-inch baking pan with nonstick cooking spray or line 24 muffin cups with liners.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, pineapple and juice, and nuts, stirring until blended. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.
3. Place the pan on a rack and let cool completely, then spread the top of the cake with the cream cheese frosting.
4. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 2 months.
Orange Cream Cheese Frosting
1/2 cup unsalted butter, softened
4 ounces cream cheese, softened
4 cups confectioners’ sugar
1 teaspoon orange extract
Milk to thin

1. In the bowl of an electric mixer beat together the butter and cream cheese until smooth.
2. Add the sugar and orange extract, and beat on high speed until spreadable consistency, adding milk to thin the frosting.
3. Frost the cooled cake and serve.

Carrot Top Pesto

Makes about 2 cups

1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry
2 garlic cloves
1/3 cup pine nuts
1/3 cup grated Parmigiano Reggiano cheese
1/2 cups extra virgin olive oil
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. Refrigerate for up to 7 days or freeze for up to 6 months.
5. Cook’s Notes:
a. To use the pesto, the paste can be used for bruschetta, or tossed into pasta, and rice.
Add more oil to some of the pesto to make a sauce for grilled meats, roasted vegetables, and poultry.
Add a bit of vinegar or lemon juice to make a vinaigrette.

Oro Blanco Sangria

Serves 4 to 6

1 cup superfine sugar
1 cup hot water
2 750-ounce bottles Riesling or Chablis
1 Oro Blanco, ends removed, and sliced 1/4-inch thick
2 Gold Nugget Tangerines, peeled, and segmented
1/2 cup Triple Sec
One 750-ounce bottle sparkling water
Orange slices, or lime slices for garnish

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

Red Frill Mustard Salad with Tangerine Vinaigrette

Serves 4

1 bunch red mustard greens, washed, spun dry, tough stems removed, and chopped
1/4 cup finely chopped red onion
1/3 cup tangerine juice
3 tablespoons aged balsamic vinegar
1/2 cup vegetable oil
2 tablespoons honey
Salt and pepper
1/3 cup crumbled goat cheese

1. Put the mustard greens into a salad bowl with the red onion.
2. In a small bowl, whisk together the juice, vinegar, oil, and honey. Season with salt and pepper.
3. Toss the greens and onion with the dressing and toss to coat.
4. Garnish with the goat cheese and serve.

Roasted Japanese Sweet Potatoes with Miso Maple Butter

Serves 4

1-pound Japanese Sweet Potatoes, scrubbed
1/2 cup unsalted butter, softened
1 tablespoon white miso
2 tablespoons maple syrup
1 red torpedo onion, finely chopped

1. Preheat the oven to 400 degrees. Prick the potatoes with the tip of a sharp paring knife, and roast for 50 to 60 minutes until the potatoes are soft.
2. While the potatoes are baking, cream together the butter, miso, maple syrup and scallions.
3. When the potatoes are roasted, split them in half, dollop with the miso maple butter and serve.

Torpedo Onion Tart Tatin

Serves 4 to 6

One bunch torpedo onion, root ends removed
4 tablespoons unsalted butter
2 teaspoons finely chopped fresh thyme
salt and freshly ground black pepper
½ teaspoon sugar
One sheet puff pastry

1. Preheat the oven to 375ºF.
2. Cut off the green part of the onions, then cut the onions lengthwise into quarters.
3. Melt the butter in a 9-inch nonstick skillet with an ovenproof handle (or wrap the handle in aluminum foil as protection) over medium heat. Remove from the heat. Arrange the onions in a circle, flat sides down, in the skillet, placing the wedges closely together and filling in the center with a couple of wedges. Break any remaining onion into layers and scatter them on top. Mix the chopped thyme, 1 teaspoon salt, ½ teaspoon pepper, and the sugar together and sprinkle over the onions.
4. Return to medium heat. Cover the skillet and cook, occasionally giving the skillet a gentle shake to move the onions as a unit and keep them from sticking, until the onions soften, 8 to 10 minutes. Uncover, increase the heat to medium-high, and cook until the juices reduce, and the onions are sizzling in the butter, 3 to 5 minutes. Remove from the heat.
5. On a lightly floured work surface, roll out the dough into a round about 1/8 inch thick. Using the skillet’s lid (be sure it is cool) as a template, cut out a 9-inch round. Place over the onion mixture in the pan, tucking the edges of the round into the skillet.
6. Bake until the pastry is crisp and rich golden brown, about 30 minutes. Do not underbake. Remove the skillet from the oven. Slip a heatproof spatula around the inside of the skillet and shake the pan with a sharp side-to-side motion to be sure that the onions aren’t sticking. Place a serving plate over the skillet. Using a potholder for the skillet handle, hold the plate and skillet together and flip them over to unmold the tart onto the plate. Let cool for 10 minutes.
7. Season the onions with salt and pepper and sprinkle with the thyme leaves. Cut into wedges and serve warm or cooled to room temperature.

Beet, Orange, and Fennel Salad

Serves 4 to 6

1 bunch beets, scrubbed and tops removed (save the tops)
1 fennel bulb, wispy ends removed, and thinly sliced
3 Valencia oranges, peel and pith removed, and sliced 1/2-inch thick
One 8-ounce ball fresh mozzarella, sliced
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1/4 cup packed fresh basil or Italian parsley, finely chopped
Salt and pepper

1. Steam the beets till they are tender, about 20 minutes. When cool, slip off the skins, and slice thinly.
2. Arrange the fennel on a serving platter, then top with the oranges ending with the beets. Arrange the mozzarella in the center of the platter, in a decorative pattern.
3. In a bowl, whisk together the vinegar, oil, and basil or parsley.
4. Season with salt and pepper and pour over the salad. Serve the salad at room temperature.

Marinated Beet Salad

Serves 4 to 6

The beet marinade is also terrific for carrots, celery, cucumbers, and summer squash.
1 bunch beets, tops removed, and ends trimmed
1 cup white vinegar
1 ½ cups water
2/3 cups granulated sugar
1 ½ teaspoons salt
1 teaspoon whole black peppercorns
4 sprigs fresh thyme
1/2 cup extra virgin olive oil
Fresh parsley, fresh mint, sunflower seeds, sliced almonds, goat cheese, for garnish—optional

1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 30 minutes (medium beets) to 60 minutes (large beets) until tender; a sharp paring knife will go into the beet easily. Allow the beets to cool, slip off the skins and cut the beets into 1/2-inch dice. Set aside.
2. (INSTA-POT/PRESSURE COOKER: large beets 15 minutes, natural release)
3. While the beets are roasting, heat the vinegar, water, sugar, salt peppercorns and thyme in a saucepan, bring to a boil and simmer for 10 minutes. Let steep for another 15 minutes, then strain out the solids, reserving the marinade.
4. Pour the marinade over the beets and toss to coat. Cool and refrigerate the beets overnight. I usually put this in a zip-lock bag and turn it a few times in the refrigerator.
5. When ready to serve, drizzle olive oil into the beets, and toss to coat.
6. Transfer the beets to a serving bowl with a slotted spoon, garnish with chopped parsley, mint, toasted sliced almonds or goat cheese.
7. Cook’s Note: Chef Jose Andres uses marinated beets as his ‘vegan’ poke, the beets standing in for the ahi.

Save the Greens Saute

Serves 4

Beet greens are a great source of iron, and they taste delicious. Saute them for a terrific side dish, or to serve on bruschetta with burrata.

3 tablespoons extra virgin olive oil
2 garlic cloves, sliced
1 bunch beet greens, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper

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

Honeynut Greens Gratin

Serves 6

4 tablespoons unsalted butter
1/2 cup finely chopped onion
3 garlic cloves minced
1 bunch mustard greens, tough stems discarded and cut into 1/2-inch ribbons
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1 1/2 cups milk
1 1/2 cups heavy cream
4 cups peeled Honeynut squash, sliced 1/4-inch thick
1 1/2 cups grated Gruyere cheese
1/2 cup grated Parmigiano Reggiano 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, add the onion and garlic, and saute for 2 to 3 minutes until the onion softens.
3. Add the greens, and season with the salt and pepper. Saute until the kale is wilted, and there is no longer any residual liquid in the pan. Add the nutmeg, milk, and cream, stirring until blended.
4. Add the squash and simmer for 5 to 7 minutes, until the squash is almost tender.
5. In a bowl, combine the Gruyere and Parmigiano.
6. Transfer half the squash and greens to the prepared pan. Sprinkle with some of the gruyere mixture.
7. Top with the remaining squash mixture, and sprinkle with the remaining cheese.
8. Bake the gratin for 35 to 45 minutes until the squash is tender, and the cheese is golden brown.
9. Allow the gratin to rest for 5 minutes before serving.

Sausage Stuffed Honey Nut Squash

Serves 4

2 Honey Nut Squash, cut in half lengthwise, and seeds removed
1/4 cup extra virgin olive oil
1/2 pound bulk sweet Italian sausage
3 tablespoons all-purpose flour
2/3 cup chicken or vegetable broth
1/3 cup heavy cream
1 cup grated Parmigiano Reggiano cheese

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment, or aluminum foil.
2. Drizzle the inside of the squash with a bit of the oil, and roast the squash for 30 minutes, until tender.
3. When the squash is cool enough to handle scrape out the flesh leaving a 1/2-inch shell. Chop the flesh and set aside. The flesh should be very soft, and it may not cut well; it will melt into the sauce with the sausage.
4. In a large skillet, cook the sausage over high heat, until the sausage is no longer pink.
5. Remove the sausage in the pan, and add the flour, whisking to cook it for 2 minutes.
6. Add the broth and bring to a boil.
7. Add the cream and bring to a boil. Return the sausage and squash flesh to the pan, remove from the heat, and add 1/2 of the cheese. Taste for salt and pepper and adjust.
8. Fill the squash shell with the squash and sausage mixture and top with the remaining cheese.
9. Bake at 350 degrees for 30 minutes until the mixture is bubbling, and the cheese is golden brown.
10. Allow to rest for 10 minutes before serving (this will be molten hot, so wait to serve it)

Roasted Honey Nut Squash Soup

Serves 6 to 8

1/3 cup extra virgin olive oil
1 cup finely chopped sweet yellow onion
1 cup finely chopped peeled and cored firm pears, about 2 cups
2 teaspoon dried thyme
1/4 teaspoon dried ginger
3 pounds peeled honey nut squash cut into 1-inch pieces—should be about 6 to 7 cups
4 cups chicken broth
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup heavy cream
1/4 cup finely chopped Italian parsley

1. Preheat the oven to 400 degrees and line 2 baking sheets with silicone baking liners or aluminum foil. In a large bowl, combine the oil, onion, pears, thyme, ginger, and the butternut squash, tossing to coat with the oil and spices.
2. Spread the mixture onto the two prepared pans, and roast for 20 to 30 minutes until the squash is softened.
3. Transfer the squash mixture to a Dutch oven, stir in the broth, salt and pepper, and simmer for 15 to 20 minutes, until the squash begins to fall apart.
4. Using an immersion blender, puree the soup, or cool the soup and puree in a blender or food processor.
5. Do-Ahead: At this point the soup can be refrigerated for 3 days or frozen for up to 2 months, defrost before proceeding.
6. Add the cream, and parsley, and heat to serving temperature.
7. When ready to serve, reheat the soup and serve with crumbled candied bacon (see recipe below)

Asian Pear Galette

Serves 6

1 sheet puff pastry, rolled to 14-inches
1 Asian pear (about 3/4 pound), halved, cored, and thinly sliced into half moons
3 tablespoons dark brown sugar, divided
1/2 teaspoon vanilla extract
Zest of 1 lemon
1 tablespoon lemon juice (about 1/2 lemon)
1 pinch kosher salt
1 tablespoon heavy cream
1 tablespoon raw sugar

1. Preheat the oven to 400°F., line a baking sheet with aluminum foil, parchment, or silicone. Lay the pastry onto the baking sheet.
2. In a bowl, toss together the sliced pears, 2 tablespoons brown sugar, vanilla, lemon zest and juice, and salt.
3. Place the pears in the center of the pastry, shingling them over one another like fish scales, leaving behind the accumulated juices. Fold over the edges of the dough so there’s about a 1- to 2-inch border. Carefully pour the juices over the center of the galette (ensuring it remains within the crust). Sprinkle the remaining tablespoon brown sugar over the fruit. Brush the crust with heavy cream and sprinkle with the raw sugar.
4. Bake for 35 to 45 minutes, or until the crust has browned and the filling is bubbling. Let sit to cool slightly.

Pear Upside Down Cake

Serves 6 to 8

To make this ahead, bake the cake, and then cool to room temperature. Cover and refrigerate overnight. Re-warm, covered with aluminum foil in a 350 degree oven for 10 minutes to loosen the caramel. Then turn out onto a serving platter. This also works well with apples.

3 tablespoons unsalted butter
1/3 cup firmly packed brown sugar
2 medium firm-ripe pears, peeled, cored, and thinly sliced (I’m fond of red pears, since they don’t disintegrate)

1. Preheat the oven to 350 degrees, coat the inside of a 9-inch round baking dish with non-stick cooking spray.
2. In a skillet, melt the butter, add the sugar, and cook until the sugar is dissolved, and bubbling.
3. Pour the butter mixture into the prepared pan and arrange the pears in a decorative pattern over the butter. Set aside while making the batter.


For the Cake

1/2 cup unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
1 1/2 cups all-purpose flour
1-3/4 tsp. baking powder
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup whole milk
1-1/2 tsp. vanilla paste or extract
Vanilla ice cream for serving

1. In the bowl of an electric mixer, beat together the butter and brown sugar, until fluffy. Add the eggs one at a time, and gradually add the flour, baking powder, ginger, cinnamon, and salt.
2. Stir in the milk and vanilla and beat until smooth.
3. Carefully pour over the pears in the baking dish.
4. Bake for 35 to 45 minutes, until a skewer inserted into the middle comes out clean. Allow the cake to rest for 10 minutes, run a knife around the edge of the pan.
5. Turn a cake plate upside down on top of the cake pan and, using potholders, carefully invert the cake pan onto the plate. Serve the cake warm with vanilla ice cream, or unsweetened whipped cream.

Tangerine Beef Stir Fry

Serves 4

1/4 cup soy sauce
1/4 cup brown sugar
8 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices
1/2 cup tangerine juice
½ teaspoon toasted sesame oil
1 teaspoon cornstarch
2 medium garlic cloves, minced
1 ½ teaspoons minced fresh ginger
1/2 teaspoon grated zest
2 teaspoons oyster sauce
¼ teaspoon chile garlic sauce
1/2 teaspoon grated zest
2 tablespoons vegetable oil
1 cup thinly sliced torpedo 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.

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