Green Garlic Parsley Lime Flavor Bomb


Green Garlic Parsley Lime Flavor Bomb
Makes about 1 1/4 cup
This highly flavored mixture is great over vegetables, as part of a marinade for fajitas, or as a drizzle over grilled fish or chicken.
2 tablespoons green garlic
1/2 cup packed Italian parsley
1/4 cup sweet lime juice
3/4 cup extra virgin olive oil
1. Combine the ingredients into a food processor, and process until blended.
2. Pour into ice cube trays, freeze until firm and transfer to zip-lock bags. Store for up to 3 months in the freezer.
Learn more about Green Garlic Click HERE
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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Orange Glazed Chicken Breasts


Orange Glazed Chicken Breasts
Serves 4
1-tablespoon extra-virgin olive oil
1 tablespoon butter
1 teaspoon green garlic, minced
Grated zest of 1 orange
2 tablespoons Dijon mustard
2 tablespoons brown sugar
4 boneless chicken breasts
1 tablespoon cornstarch
1/2 cup fresh orange juice
2 Navel oranges, peel and pith removed, and segmented
2 tablespoons fresh lime juice
Salt and pepper
1/4 cup finely chopped Italian parsley
1. In a large skillet, heat the oil and butter, add the green garlic and orange zest, and swirl in the pan for 30 seconds until fragrant.
2. Make a paste of the mustard and brown sugar, lightly coat the chicken with the mixture, brown in the butter and oil mixture for 3 to 4 minutes on each side.
3. Mix the cornstarch with the orange juice, and pour into the pan, add the oranges, and lime juice, simmering for 2 to 3 minutes until the chicken is cooked through.
4. Season the sauce with salt and pepper, and stir in the parsley. Serve over rice, or potatoes.
Learn more about Navel Oranges Click HERE
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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Green Garlic Bread


Green Garlic Bread
Serves 8
One large loaf Italian soft crusted bread
1/4 cup unsalted butter, softened
1/4 cup extra virgin olive oil
1 tablespoon minced green garlic
1/2 cup grated Parmigiano Reggiano cheese, or Pecorino Romano
1. Preheat the broiler, and line a baking sheet with aluminum foil.
2. Split the bread in half lengthwise.
3. In a small bowl, blend the butter, oil, garlic and 1/4 cup of the cheese.
4. Spread the mixture over the cut surfaces. Sprinkle with the remaining cheese.
5. Lay the bread on the baking sheet cut sides up, and broil until the cheese is golden brown, and bubbling.
6. Remove from the oven, and cut the bread into 1-inch pieces.
Learn more about Green Garlic Click HERE
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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Green Garlic Lemon Dill Flavor Bomb


Green Garlic Lemon Dill Flavor Bomb
Makes 1 1/4 cup
Use this flavor bomb to season rice, pasta, poultry, seafood, lamb, or vegetables.
1/2 cup unsalted butter, softened
1/2 cup extra virgin olive oil
Grated zest of 2 lemons
3 tablespoons fresh lemon juice
2 tablespoons green garlic
1/4 cup packed dill
Few drops Tabasco
Salt
1. In a food processor or blender, blend the ingredients, until the garlic and dill are chopped and the mixture is combined. Taste for seasoning, adding salt or more Tabasco.
2. Freeze the flavor bomb in ice cube trays, or in portion containers.
3. To use, melt the flavor bomb over low heat and incorporate into your dishes.
Learn more about Green Garlic Click HERE
Download our FREE app HERE
Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
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Pasta with Baby Broccoli and Sausage


Pasta with Baby Broccoli and Sausage
Serves 4 to 6
1/4 cup extra virgin olive oil
1/2 pound bulk sweet Italian sausage
4 garlic cloves, minced
Pinch red pepper flakes
Grated zest of 1 lemon
1 bunch baby broccoli, chopped
1/2 cup chicken broth
2 tablespoons lemon juice
Salt and pepper
1 pound orecchiette pasta, cooked 3 minutes short of al dente, saving some of the pasta water
1/2 cup grated Parmigiano Reggiano
1.
In a large skillet, heat 2 tablespoons of the oil over medium high heat and cook the sausage until it is no longer pink. Remove from the skillet, and add the remaining oil.
2. Saute the garlic, red pepper flakes, zest and broccoli, until the broccoli begins to soften. Add the broth and lemon juice, and bring to a simmer.
3. Add the sausage back to the skillet, taste for seasoning, and adjust using salt and pepper if needed.
4. When the pasta is cooked, add it to the skillet, and toss to coat the pasta.
5. Add 1/2 of the cheese, and toss again. Add some pasta water if the sauce isn’t creamy enough.
6. Serve the pasta garnished with the remaining cheese.
Learn more about Baby Broccoli Click HERE
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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Lemongrass Chicken – Featured Recipe


Click HERE to view on Vimeo.com
Lemongrass Chicken
Featured from: Adventures in Delicious
Ingredients
1 whole roasting chicken
2 teaspoons sea salt
Black pepper
1 stalk lemongrass, white portion, bruised and finely chopped (see video)
2 teaspoons minced ginger
1 clove minced garlic
2 tablespoons butter
2 tablespoons coconut oil
1 cinnamon stick
2 whole star anise
1 handful cilantro with stems attached
Zest of ½ kaffir lime
Zest of 1 Buddha’s hand or 2 meyer lemons
2 kaffir lime leaves
6 slices of ginger
1 stalk lemongrass, the white portion, bruised (see video)
8 cloves garlic with skin left on
1 Thai chili pepper or 1 teaspoon red or green curry paste (or both if you like extra spice!)
1 can coconut milk
Chopped cilantro, to garnish
Chopped Thai basil, to garnish
Preparation
In a small bowl make a paste of the sea salt, black pepper, 1 teaspoon minced lemongrass, the minced ginger, 1 clove minced garlic, and 1 tablespoon of the coconut oil. Set aside.
Rinse and thoroughly dry your chicken. Gently run your fingers under the skin of the chicken breasts and rub some of the paste mixture under the skin of the chicken. Next carefully make a small cut in each thigh and rub paste under the skin of the chicken legs and thighs as well. Set the bird aside.
When ready to cook the chicken, preheat the oven to 375°F.
Melt the butter in a large Dutch oven over medium heat, then add the coconut oil. Place the chicken in the pot and brown it on all sides using a pair of tongs to turn the chicken, this should take about 5 to 10 minutes. Once browned remove the chicken from the pan and place it on a plate, pour off most of the fat in the pot.
Place the chicken back into the pot breast side up and add to the pot the cinnamon stick, star anise, cilantro, citrus zest, ginger, bruised lemongrass, garlic, thai chili and or curry paste and coconut milk. Cook covered for one hour, basting every 20 minutes. After an hour has past remove the lid and cook uncovered for 30 additional minutes. The chicken is done when its temperature reaches 165°F and the meat is tender and easily falling off the bones.
Remove the chicken from the pot and set aside to carve. If you like you can serve the sauce atop the chicken as is or you can strain the sauce from the solids in the pan. Place the sauce in a sauce pan and slightly reduce to thicken over medium high heat.
I like to serve this with rice and wilted bok choy seasoned with toasted sesame oil, soy sauce and red pepper flakes.
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Learn more about Lemongrass: Click HERE
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Farmers' Market Box 1-15-15


Baby Carrots – Pedro Santiago
Garlic – Her Produce
Green Kale – Be Wise Ranch
Mixed Head Lettuce – Suzie’s Farm
Young Spring Onions – Black Sheep Produce
Daikon Radish – Kong Thao
Chioggia Beets – Be Wise Ranch
Sunchokes – Weiser Farm
Parsnips – Rutiz Farms
Carnival Squash – Black Sheep Produce
Algerian Tangerines – 3 Nuts Farm
Organic Juicing Bag:
Black Knight Carrots – Tutti Frutti Farm
Fennel – Black Sheep Produce
Cocktail Grapefruit – Koral’s Tropical Farm
Collard Greens – Black Sheep Produce
Blood Oranges – Polito Farms
Farmer’s Choice:
Romanesco Cauliflower – Suzie’s Farm
Oro Blanco Grapefruit – Ken’s Top Notch Produce
Meiwa Kumquats – Sundance Natural Farm
Featured Fruit:
Shinko Asian Pears – Ken’s Top Notch Produce

Click here to Watch Video on YouTube
Catalina Offshore catch of the week: Corvina Seabass

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!
click the links above & search for products on our website with recipes attached
Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hastag #SpecialtyProduceFMB!
FMB JUICE RECIPES
Courtesy of Drew Canole of Fitlife.tv
whats up doc
1/3 grapefruit no peel
4 black carrots
1/3 blood orange
fennel love
3 inches fennel
1 grapefruit
energy boost juice
2 collards
2 carrots
1 orange
1/3 grapefruit
1 inch fennel
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Salanova Lettuce and Tangerine Salad
Serves 4
One head lettuce, washed, spun dry, and coarsely chopped
2 tangerines, peeled, and separated into segments
1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons sugar
1 garlic clove, minced
1/2 cup vegetable oil
2 tablespoons toasted sesame seeds
1. Arrange the lettuce and tangerines on salad plates. In a small bowl, whisk together the vinegar, soy, sugar, garlic, and oil, until thickened.
2. Drizzle over each salad, and garnish each salad with sesame seeds.
Turkey Meatball Bahn Mi Sandwiches
Serves 6
For the Meatballs
1 pound ground chicken or turkey
1/4 cup finely chopped fresh basil
4 garlic cloves, minced
3 spring onions, finely chopped, using the white and tender green parts
1 tablespoon fish sauce
1/2 teaspoon sriracha
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon freshly ground black pepper
1 teaspoon salt
Vegetable oil for frying
Preheat the oven to 300 degrees. In mixing bowl, combine all the ingredients, and mix. Heat 1/2-inch of vegetable oil in a large skillet, and line a baking sheet with paper towels. When the oil reaches 350 degrees, portion the meatballs into 1-inch balls, and fry until golden on all sides. Remove to the baking sheet, when all the meatballs are fried, transfer the baking sheet to the oven, and cook them for 10 minutes to cook them through. (The meatballs can be made a day before, and reheated before serving)
For the Sandwiches
1 cup coarsely grated carrots
1cup coarsely grated peeled daikon
1/4 cup unseasoned rice vinegar
1/4 cup sugar
1/2 teaspoon salt
2 teaspoons Asian sesame oil
1/4 cup coarsely chopped cilantro, for garnish
1 spring onion, finely chopped using the white and tender green parts for garnish
2 baguettes
Serve with Sriracha
1. In a mixing bowl, combine the carrots, daikon, rice vinegar, sugar, and salt and sesame oil. Marinate the vegetables for at least 2 hours.
2. When ready to serve, split the baguettes in half and remove some of the interior to make room for the meatballs.
3. Place meatballs down the length of the baguettes, top with the drained marinated vegetables, and garnish with cilantro and onion if desired. Replace the top and cut the sandwiches into individual portions. Serve Sriracha on the side.
Farro with Beet Greens and Roasted Beets
Serves 4 to 6
A few steps, but everything can be made ahead, and the results are not only delicious, they are good for you, too. If you decide not to use farro (a low gluten index grain) substitute wild rice, barley or Israeli couscous. For a whole meal, grilled poultry or salmon can be served atop the farro.
1 bunch Chiogga beets, scrubbed, tops removed, and tough stems trimmed, leaves cut into ribbons
3 chicken or vegetable broth
1 1/2 cups pearlized farro
Salt
1/4 cup extra virgin olive oil
2 garlic cloves, minced
Chopped beet tops
Salt and pepper
1. Preheat the oven to 400 degrees, and place the beets on a baking sheet. Roast for 20 minutes or until tender (this will depend on how dense the bees are—20 minutes for small beets, 45 minutes for medium to large) Allow the beets to cool slightly, and slip the skins off the beets. Cut the beets into a small dice, and set aside in a mixing bowl.
2. While the beets are roasting, bring the broth to a boil, and add the farro. Cook the farro until tender, about 20 minutes. Drain the farro and add the beets.
3. In a skillet, heat 2 tablespoons of the olive oil add the garlic and swirl in the pan for 20 seconds, until fragrant. Add the beet tops and saute until they become tender, about 5 to 7 minutes. Add the greens to the farro and beets, and toss to blend. Drizzle with the remaining olive oil, and season with salt and pepper. Serve warm or at room temperature.
Kale and Spring Onion Frittata
Serves 4 to 6
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 spring onion, finely chopped, using the white and pale green parts only
1 bunch kale, stems removed, cut into 1/2-inch ribbons
8 large eggs
1/4 cup milk
1 cup grated Gruyere cheese
1/2 cup grated Parmigiano Romano cheese
Freshly ground black pepper
1. Preheat the oven to 350 degrees. In a large oven-proof skillet, heat the butter, and olive oil over medium high heat. Add the spring onion and sauté for 1 minute, until softened.
2. Add the kale, and saute with the leeks for 3 minutes, until the kale is wilted.
3. In a mixing bowl, beat together the eggs, milk, and pepper.
4. Pour into the skillet, and sprinkle with the cheeses.
5. Bake for 10 to 15 minutes until the eggs are set in the center, and the cheese is melted.
6. Remove from the oven, allow the frittata to rest for 5 minutes, then cut into wedges and serve warm.
Creamy Sunchoke and Parsnip Soup
Serves 6
Pairing sweet parsnips with earthy sunchokes give you a delicious creamy soup. Balance the sweet earthiness with a smoky bacon crumble garnish.
1 pound Jerusalem artichokes (sunchokes) peeled and cut into 1-inch chunks
1 bunch parsnips, scrubbed and cut into 1-inch chunks
4 cups chicken or vegetable stock
1/4 cup (1/2 stick) unsalted butter
1 clove garlic, minced
2 spring onions cleaned, and finely chopped, using the white and tender green parts
2 teaspoons finely chopped fresh thyme
1 cup heavy cream
6 strips bacon, cooked crisp and crumbled
1. In a stock pot combine the sunchokes, parsnips and broth and bring to a boil, and simmer for 5 minutes. Drain the parsnips and sunchokes reserving the liquid.
2. In the same stock pot, melt the butter, and sauté the garlic, spring onion and thyme, until the leeks are softened, about 4 minutes.
3. Add the potatoes and sunchokes, and the reserved liquid, cover and simmer until the sunchokes and potatoes are soft, about 10 minutes.
4. Using an immersion blender, puree the soup.
5. Add the heavy cream, taste for seasoning and add salt or pepper if necessary.
6. Serve the soup garnished with crisp bacon, or goat cheese croutons.
7. Note about precooking the sunchokes: Jerusalem artichokes can sometimes be hard to digest, like beans, but pre-cooking eliminates most of that.
8. Do-Ahead: The pureed soup can be kept in the refrigerator for up to 3 days, or frozen for up to 1 month.
Parsnip Muffins
Makes 12
¼ cup sliced almonds
1 ¼ cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
3 whole eggs
3/4 cup sour cream
1/4 cup vegetable oil
1 cup plus 2 tablespoons sugar
1 ¼ cups grated parsnips
1. Place the almonds in a single layer in a pie pan and place in oven. Heat the oven to 375 degrees F. Bake the nuts until lightly toasted, approximately 20 minutes while the oven heats. Meanwhile, coat 12-cup muffin tin with nonstick spray and set aside.
2. Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.
3. Whisk the eggs, sour cream, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture and parsnips, and fold with a spatula until all of the flour is moistened, there will be some lumps.
4. Divide the mixture evenly among the muffin cups using a portion scoop. Sprinkle the top of each muffin with the toasted almonds.
5. Bake for 20 to 25 minutes or until a skewer inserted in the muffin comes out with a few crumbs attached.
6. Remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm.
7. Store completely cooled muffins in an airtight container for up to 3 days or freeze for up to 1 month.
Pasta with Carnival Squash and Kale
Serves 4 to 6
One pound farfalle, or orecchiette pasta, cooked 3 minutes short of al dente (reserving 1/2 cup of pasta water)
One carnival Squash
1/4 cup extra virgin olive oil
1/2 inch piece pancetta, cut into 1/2-inch dice (or 3 strips bacon, cut into 1/2-inch pieces)
3 garlic cloves, minced
1 bunch kale, stems trimmed, and cut into 1/2-ribbons
1/3 cup chicken or vegetable broth
1/2 cup grated Parmigiano Reggiano
Salt and pepper to taste
1. Preheat the oven to 400 degrees. Pierce the carnival squash a few times with the sharp tip of a paring knife, and place on a baking sheet. Roast for 35 to 40 minutes, until the squash is soft when pierced with a knife. Allow to cool for 15 minutes, and then cut in half, and remove the seeds. Remove the flesh from the squash, and coarsely chop.
2. While the squash is roasting, in a large skillet, over medium high heat cook the pancetta in the oil, until crisp. Add the garlic, and cook for about 30 seconds, until fragrant.
3. Add the kale, and broth, and simmer for 5 to 10 minutes. Add the squash to the pan.
4. When ready to serve, pour the pasta into the skillet, and simmer to coat the pasta with the sauce, if you need more liquid for the sauce, add a bit of pasta water.
5. Add 1/2 of the cheese, and season with salt and pepper. Serve in shallow bowls garnished with Parmigiano Reggiano.
FARMER’S CHOICE
Kumquat, Oro Blanco Marmalade
Makes 3 cups
Small batch marmalades are fun to make and store for your own use, or to give away as gifts. A great knife with slice the Oro Blanco in a snap, a Mandoline (with protective glove) makes quick work of the kumquats.
1 Oro Blanco, stem ends, trimmed, cut in half-lengthwise then in quarters, and thinly sliced
1/2 pound Kumquats, thinly sliced
2 1/2 water
3 sugar
1/4 cup Grand Marnier or other liqueur of your choice
1. Put the Oro Blanco into a saucepan in water to cover, and simmer for 5 minutes until the skin begins to turn translucent.
2. Drain and place in a Dutch oven with the Kumquats, sugar, and water.
3. Cook the mixture at a simmer for 35 to 45 minutes, until the marmalade reaches 220 degrees on an instant read meat thermometer.
4. Spoon the jam into sterilized jar, and process in a canner if you plan to save them at room temperature, or spoon into jars, and store in the refrigerator for up to 3 months.
Oro Blanco Grapefruit Upside Down Cake
Serves 6 to 8
For the Grapefruit
1/3 cup butter or margarine
½ cup packed brown sugar
1 Oro Blanco grapefruit, peeled and sliced into 6 cartwheel slices, pat dry
1. Melt butter in 9-inch square baking pan while oven is preheating to 325 degrees.
2. Remove baking pan from oven, sprinkle brown sugar evenly over melted butter. Arrange grapefruit cartwheels over sugar.
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 1/2 teaspoons grated grapefruit zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh grapefruit 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, and zest.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and juice together, add with the flour, baking soda, and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 45 to 55 minutes until a skewer inserted in to 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.
Roasted Romanesco
Serves 4
One head Romanesco, cut into small florets
1/3 cup extra virgin olive oil
2 garlic cloves, minced
Salt and pepper
1. Preheat the oven to 400 degrees, and line a baking sheet with a silicone baking liner, parchment or aluminum foil. Put the Romanesco into a large bowl, and stir in the oil, garlic, and salt and pepper.
2. Pour the mixture onto the baking sheet in one layer. Roast for 5 minutes, turn, and roast for another 3 minutes, until tender, and the ends begin to brown. Remove from the oven, and transfer to a serving bowl. Serve warm.
What? NO DESSERT? This is a cake I taught in my Super Bowl Class last Saturday, and it was a big hit with the students; try it at your super bowl party, I guarantee there won’t be a crumb left!
Chocolate Sheet Cake with Fudge Frosting, and Salted Caramel Drizzle
Serves 10 to 12
1 cup butter, melted
2 cups sugar
1/4 teaspoon salt
1/4 cup cocoa powder
1 cup boiling water
1/2 cup buttermilk
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla paste
2 cups all-purpose flour
1. Preheat the oven to 325 degrees, and line a baking sheet (18×13-inch) with a silicone liner or parchment paper.
2. In a mixing bowl, stir together the butter, sugar, salt and cocoa powder. Slowly stir in the boiling water, and buttermilk, stirring to combine.
3. Add the eggs, soda, vanilla and flour, and stir until the mixture is blended and there are no lumps.
4. Pour the mixture into the prepared pan and bake for 20 to 23 minutes, until a skewer inserted into the center comes out clean.
For the Frosting
3/4 cup butter
4 tablespoons cocoa powder
1/3 cup milk
1 teaspoon vanilla paste
41/2 cups confectioners’ sugar
Melt the butter in a saucepan. Add cocoa, stir to combine, and then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together and pour over warm cake. Allow the cake to cool at room temperature for 1 hour.
Just before serving, make the caramel glaze. (See following recipe)
For the Salted Caramel Glaze
Makes 2 cups
1/2 cup unsalted butter
1 cup packed brown sugar
1/3 cup heavy cream
1 1/2 cups chopped pecans
Fleur de Sel
1. In a saucier, melt the butter, add the brown sugar, and cook until the brown sugar is liquid, and bubbling.
2. Add the heavy cream, and bring to a boil. Stir in the pecans and taste.
3. Add a bit of fleur de Sel to taste. (begin with 1 teaspoon, and go from there)
4. You can always sprinkle fleur de Sel over the cake just before serving.
5. The caramel sauce will keep in the refrigerator overnight.
@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
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I’ll be teaching the Farmer’s Market Bag class February 6, 2015 @ 10:30—I’ll teach everything that is in the bag, and you get to take the bag home with you.
Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!
If you haven’t joined yet, you can order a bag for next week on our FMB page!
 
 

Farmers' Market Box 1-1-15

Black Knight Carrots – Tutti Frutti Farm
Cauliflower – Life’s a Choke
Garlic – Her Produce
Oro Blanco Grapefruit – Ken’s Top Notch Produce
Dino Kale – Be Wise Ranch
Assorted Gem Lettuce – Coleman Farms
Hydro Magenta Romaine Lettuce – Sundial Farm
Calcot Onions – Crows Pass
Red Onions – Jaime Farms
Valencia Oranges – Polito Farm
Organic Juicing Bag:
Granny Smith Apples – Fair Hills Farm
Black Knight Carrots – Tutti Frutti Farm
Dino Kale – Be Wise Ranch
Sweet Lemons – Koral’s Tropical Fruit
Baby Red Beets – Be Wise Ranch
Fennel – Lakeside Organics
Farmer’s Choice:
Pink Lemons – J.J.’s Lone Daughter Ranch
Anjou Pears – Ha’s Apple Farm

Click here to Watch Video on YouTube
Catalina Offshore catch of the week: Yellowtail

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!
click the links above & search for products on our website with recipes attached
Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hastag #SpecialtyProduceFMB!
FMB JUICE RECIPES
Courtesy of Drew Canole of Fitlife.tv
sweetness
4 carrots
1 apple
1/2 lemon
refresco
2 apple
2 carrots
handful kale
5 inches fennel
1/2 lemon
smooth and sour shot
2 inches fennel
1 lemon
Black Sunshine
4 Black Carrots
Handful of Black Kale
1 Sweet Lemon
Granny Knows Best
2 Granny Smith Apples
1/2 Fennel Bulb (with greens)
1 Sweet Lemon
Garden of Eden
4 Carrots
1/2 Fennel (with greens)
1 Apple
Handful Black Kale
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Cold Sesame Noodle Salad with Black Carrots
Serves 6
Never store fruit along with carrots. All fruit expels ethylene gas that is readily absorbed by carrots. Carrots exposed to ethylene turn very bitter making them unsuitable for eating.
1 pound linguine, cooked in boiling salted water until al dente and drained
1/4 cup toasted sesame oil
2 tablespoons vegetable oil
2 cloves garlic, minced
2 teaspoons peeled and grated fresh ginger
1/4 cup soy sauce
1/4 cup creamy peanut butter (don’t use natural)
1/4 cup rice vinegar
2 teaspoons brown sugar
1 cup snow peas, strings removed
6 scallions (white and tender green parts), thinly sliced on the diagonal
4 medium-size black carrots, cut into matchsticks (about 2 cups)
1/2 cup chopped unsalted dry-roasted peanuts
2 tablespoons sesame seeds
1. Toss the pasta with 1 or 2 tablespoons of the sesame oil.
2. In a blender or food processor, process together the remaining sesame oil, the vegetable oil, garlic, ginger, soy sauce, peanut butter, vinegar, and brown sugar until smooth. Taste for soy sauce and sugar.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 3 days. Let come to room temperature and re-whisk to blend before continuing.
4. Microwave the snow peas on High or plunge into boiling water for 1 minute. Shock in ice water, pat dry, and cut in half on the diagonal.
5. Add the snow peas, scallions, carrots, 2 tablespoons of the peanuts, and 1 tablespoon of the sesame seeds to the linguine. Pour half of the dressing over the salad and toss to coat.
6. Do-Ahead: At this point, cover and refrigerate the salad and remaining dressing for at least 6 hours and up to 24 hours.
7. One hour before serving, remove the salad from the refrigerator and toss with more dressing if needed. Garnish with the remaining 1 tablespoon of sesame seeds and 2 tablespoons of peanuts.
Porchetta Style Pork Loin Stuffed with Kale
Serves 6
Porchetta is an Italian pork shoulder stuffed with aromatic herbs, and vegetables. Here we elevate it a bit for a dinner party, with sautéed garlicky kale, onions, and aromatic herbs, rolled into the butterflied pork loin.
One 5 pound pork loin
Salt and pepper
2 tablespoons extra virgin olive oil
6 garlic cloves, minced
Pinch red pepper flakes
2 teaspoons finely chopped rosemary
2 teaspoons finely chopped sage
1/2 cup finely chopped red onion
One bunch black kale, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
2 tablespoons extra virgin olive oil
1 cup sweet white wine, such as Riesling
1. Preheat the oven to 350 degrees. Cut the pork loin lengthwise to within 1/2-inch of the edge. Lay the 2 halves onto a cutting board, cover with plastic wrap, and pound the pork until it is an even thickness.
2. In a large skillet, heat the oil and saute the garlic, red pepper, rosemary and sage, swirling in the pan for 20 seconds, until fragrant.
3. Add the onion, and saute for 3 to 4 minutes, until the onion begins to soften. Add the kales, and saute for 5 to 7 minutes, until the kale begins to soften. Season the mixture with salt and pepper, and allow to cool. When the mixture is cool, spread it evenly over the pork. Roll up the pork and secure at 1-inch intervals with butchers’ twine, or silicone bands.
4. In a Dutch oven, heat the olive oil and brown the pork on all sides. Cover the pan, and transfer to the oven, roasting for 1 hour, turning several times during the cooking process. Remove from the oven, and allow the roast to rest for at least 20 to 30 minutes before carving.
5. Remove the fat from the pan, and set the pan over medium high heat and deglaze the pan with the wine, bringing the wine to a boil. Boil the sauce for 15 minutes, until it has reduced by 1/2. Carve the pork and serve with the warm juices on the side.
Sausage, Kale and Cannellini Bean Soup
Serves 6
A nice stick-to-your-ribs soup for this cold weather in San Diego. Serve with crusty bread.
1/2 lb. bulk sweet Italian sausage
2 Calcot onions, finely chopped, using the white part only
2 medium carrots, cut into small dice
2 ribs celery, cut into small dice
4 large garlic cloves, minced
1/8 tsp. crushed red pepper flakes
One bunch black kale, tough stems removed, cut into 1/2-inch ribbons
6 cups chicken or vegetable broth
One 14.5-ounce can cannellini or kidney beans, rinsed and drained
1 Tbs. fresh lemon juice
1/2 tsp. finely grated lemon zest
Salt and pepper to taste
1. In a Dutch oven, cook the sausage, breaking up any large pieces, until the sausage is no longer pink.
2. Remove all but 2 tablespoons of fat, and saute the onions, carrots, celery, garlic and red pepper flakes, for 4 to 5 minutes, until the onions begin to soften.
3. Add the kale, and saute for another 3 minutes, until the kale begins to soften. Add the broth, and beans.
4. Simmer the soup for 20 to 25 minutes, until the kale is tender. Add the lemon juice, and zest, and season with salt and pepper.
Creamy Cauliflower Soup with Crispy Bacon
Serves 4 to 6
Try this riff on baked potato soup, instead using cauliflower, and garnishing with crispy bacon bits, finely chopped Calcot onions, and shredded white cheddar cheese.
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
2 garlic cloves, minced
1 Calcot onion, finely chopped, using only the white part (finely chop the green for garnish)
1 cauliflower, core removed, and cut into florets
4 cups chicken or vegetable broth
1/4 cup heavy cream
Salt and Tabasco to taste (see note)
4 strips bacon, cooked crisp and crumbled for garnish
1/4 cup finely chopped Calcot onion for garnish
1/2 cup (or more) finely shredded sharp white cheddar cheese for garnish
1. In a Dutch oven, heat the oil and butter over medium high heat, and saute the garlic and onions for 1 minute until fragrant.
2. Add the cauliflower, and stir to coat with the oil mixture.
3. Add the broth, and bring to a boil. Simmer the cauliflower for 15 to 20 minutes, until it is very soft.
4. Using an immersion blender, puree the soup. (If you would like to put this into a blender, or food processor, let it cool before putting it into the blender—hot liquids in blenders tend to come back up at you) Add the cream, and taste the soup for seasoning, correcting with salt and Tabasco.
5. Serve the soup garnished with bacon, chopped onion, and shredded cheese.
6. Cook’s note: Here, instead of pepper, we season with Tabasco, or Frank’s Hot Sauce. The hot sauce will add a peppery flavor and blend with the soup.
Caramelized Onion Duet Gruyere Cheese Dip
Serves 6
This is a terrific dip using the onions in your box. Serve it with crudités, or serve it with crackers, or toasted baguette slices.
2 tablespoons unsalted butter
1 cup finely chopped Calcot onions, using the white and tender green parts
1 red onion, finely chopped
1/2 teaspoon dried thyme
1 teaspoon sugar
1 cup mayonnaise (no natural or low fat—this won’t work)
2 cups shredded imported Swiss cheese (Gruyere is best)
1/2 cup shredded Parmigiano Reggiano
One round loaf sourdough or crusty bread
Crudités and baguette slices for serving.
1. Preheat the oven to 350 degrees.
2. In a skillet, heat the butter and saute the onions, thyme and sugar together stirring to make sure they do not burn. It should take about 10 to 15 minutes for the onions to begin to turn golden brown.
3. Cool the onions, and put into a mixing bowl. Add the mayonnaise, and cheeses, and stir to blend.
4. At this point, the dip can be refrigerated for up to 2 days.
5. Bring to room temperature before baking.
6. Cut the top from the bread, and hollow out the inside of the bread, leaving a 3/4-inch shell. Pour the dip into the bread, and bake for 25 to 35 minutes, until the dip is bubbling, and warm. Remove from the oven and serve with crudités and baguette slices.
7. If you decide not to use the bread bowl, coat the inside of an 8-inch baking dish with non-stick cooking spray, and pour the dip into the baking dish and proceed as directed.
Oro Blanco Sangria
Serves 6
1 750 mL bottle Riesling
1 cup Oro Blanco grapefruit juice
1/2 cup simple syrup**
1 1/2 cups sliced strawberries
1 grapefruit, cut into thin slices
1 750mL bottle Prosecco (or a dry champagne)
1. In a mixing bowl, combine the Riesling, grapefruit juice, simple syrup, strawberries and grapefruit. Cover and refrigerate for at least 4 hours, or up to 2 days.
2. When ready to serve, put a slice of grapefruit into a wine glass, along with a few slices of strawberries. Pour some of the Sangria base into a wine glass, top off with Prosecco, and serve cold.
3. To Make Simple Syrup: Bring 1 cup of water and 1/2 cup sugar to boil, and stir until the sugar is melted. Cool the syrup and store in the refrigerator for up to 2 weeks.
Roasted Salmon on Magenta and Baby Lettuces with Ginger Soy Dressing and Valencia Oranges
Serves 4
1/2 cup rice vinegar
1/4 cup soy sauce
2 tablespoons orange juice
1 teaspoon grated ginger
1 cup vegetable oil (canola, or your favorite non-GMO)
Toasted sesame seeds for garnish (optional)
2 1/2 pounds salmon filets
One head magenta lettuce, washed and spun dry
Mixed baby lettuces, washed and spun dry
2 Valencia oranges, peel and pith removed, and cut into segments
1 Calcot onion, finely chopped using the white and green parts for garnish
1. In a small mixing bowl, whisk together the vinegar, soy sauce, orange juice, ginger, and oil.
2. Put the salmon into a zipper top plastic bag, and pour in 1/2 of the dressing into the bag. Seal the bag, and refrigerate for at least 1 hour and up to 4 hours.
3. Preheat the oven to 400 degrees. Remove the salmon from the marinade, and arrange in a 13-by-9-inch baking dish. Roast the salmon for 10 minutes per inch of thickness, until the salmon registers 160 degrees on an instant read meat thermometer.
4. Put the lettuce and orange segments into a bowl, and drizzle with some of the dressing. Toss the salad, and arrange it on dinner plates. When the salmon is cooked, arrange the salmon over the salad, and garnish with chopped onion and sesame seeds.
Baked Orange French Toast with Orange Custard Sauce
Serves 6 to 8
Instead of flipping French toast New Year’s morning, make this French Toast ahead, and then pop it in the oven for a glorious breakfast.
One loaf Hawaiian Sweet Egg bread, brioche, or Egg bread, sliced 1/2-inch thick
1 cup whole milk
1 cup heavy cream
5 large eggs
1/3 cup granulated sugar
1 teaspoon Grand Marnier or another orange liqueur
1/4 teaspoon orange zest
2 teaspoons vanilla paste or extract
1/2 cup raw sugar
Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. Lay the bread into the baking dish, wedging it to fit. In a bowl, whisk together the milk, cream, eggs, sugar, Grand Marnier, orange zest, and vanilla paste. Pour the mixture over the bread, tilting the pan, to make sure that the bread is soaking up the custard. Sprinkle with the raw sugar. Cover and refrigerate for at least 4 hours, and up to 36 hours.
Preheat the oven to 350 degrees. Remove from the refrigerator 30 minutes before baking. Bake for 30 to 40 minutes, until the French toast is golden brown. Remove the French toast from the oven and allow to rest for 10 minutes, before cutting and serving. Serve with the orange custard sauce.
Orange Custard Sauce
Makes 4 cups
1/3 cup sugar
1/4 cup cornstarch
3 cups whole milk
6 large egg yolks
2 teaspoons orange extract
1/2 cup orange juice
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 orange extract and orange juice.
3. Transfer to a glass bowl and press plastic wrap against the surface to keep a skin from forming.
4. At this point, refrigerate for at least 4 hours and up to 4 days, or freeze for up to 1 month.
Farmer’s Choice
D’Anjou Pear Tart Tatin
Serves 6 to 8
Normally made with apples, this tart is elegant and delicious. Serve with vanilla ice cream
6 firm, large pears, peeled, cored, and cut in half
¾ cup sugar
4 tablespoons unsalted butter
One sheet Pepperidge Farm Puff Pastry, defrosted, and rolled out
1. Preheat oven to 375 degrees.
2. Place the sugar in a 10-inch skillet or tarte Tatin pan over low heat. When some of the sugar begins to melt, begin stirring with a wooden spoon until all of the sugar is melted and begins to turn a pale golden color.
3. Remove the pan from the heat. Arrange the pear halves in the pan spoke fashion, cut side up, with the narrow end of the pears toward the center, as close together as possible. Fill in the center with the remaining pears.
4. Cut the butter into small pieces and scatter over the pears. Place the pan over medium heat. Cook until the sugar turns a deep caramel color and the juices released from the pears are nearly evaporated, about 15 to 20 minutes.
5. Roll the dough and cover the pears according to the directions in the pastry recipe. Bake until the crust is golden brown, about 25 to 30 minutes. Remove from oven and set aside for 10 minutes.
6. Run a small, sharp knife around the edge of the tarte to loosen. Place a large plate or platter over the skillet. Holding the plate and skillet together using 2 kitchen towels, carefully but quickly invert the tarte onto the plate. Let stand a few minutes to cool slightly. Cut into wedges and serve with vanilla ice cream.
Pink Lemon Bundt Cake
Makes one 10-inch Bundt or tube cake
2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
1 tablespoon grated pink lemon zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh pink lemon juice (about 4 lemons)
1. Preheat the oven to 350 degrees, and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and lemon zest. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
3. Mix the sour cream and lemon juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
4. Transfer the batter into the prepared pan. Bake for 1 hour or until a skewer inserted in to the center comes out clean.
5. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes. Allow to cool.
6. Pour the lemony icing over the cake when the cake is cooled.
7. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.
Lemony Icing
The cake can be dusted with confectioner’s sugar, or you can make this icing.
1 1/2 cups confectioners’ sugar
2 to 3 tablespoons fresh pink lemon juice
Whisk the lemon juice into the sugar and drizzle over the cooled cake.
Adapted from: Tate’s Bake Shop Cookbook
@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
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