fmb 6-20-18

Farmers’ Market Box 6-20-18

 

This week’s local produce and featured farms:

Mixed Zucchini  - Tamai Family Farms

Broccolini - Black Sheep Produce

Chocolate Mint - Terra Madre Gardens

White Nectarines - Fitzgerald’s Premium Ripe Tree Fruit

Valencia Oranges - Polito Family Farm

Purple Spring Onion  - Terra Madre Gardens

Red Ace Beets - Terra Madre Gardens

Sweet White Corn - Black Sheep Produce

Fennel - Black Sheep Produce

Rainbow Swiss Chard - Terra Madre Gardens

Grapefruit - Point Loma Farms

Juicing Bag:

Kale - Coastal Valley Farms

Celery - Lakeside Organics

Blue Berries - Belmont

Carrots - Cal Organics

Lemons - California fruit

Farmer’s Choice:

Page Tangerines - Garcia Organics

Honey Dates - Dates by Davall

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

When it’s about food…#specialtyproduce
Click the links above & search for products on our website with recipes attached

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

Juice Recipes 

Lively Boost

2 Handfuls Kale

3 Carrots

1 Handful Blueberries

 

Detoxifier

4 Celery Stalks

3 Lemons

1 Handful Kale

Skin Reviver

4 Carrots

1 Handful Blueberries

2 Lemons

 

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

 

Pasta with Rainbow Chard, Chickpeas and Pancetta

Serves 6

One pound shell pasta, cooked 3 minutes short of al dente, and hot pasta water saved

3 tablespoons extra virgin olive oil

2 ounces pancetta, finely chopped

2 purple spring onions, finely chopped

2 garlic, minced

Pinch red pepper flakes

1 bunch rainbow chard, tough stems removed, cut into 1/2-inch ribbons

1/4 cup white wine or water

One 14.5-ounce can garbanzo beans, rinsed and drained

1/2 cup grated Parmigiano Reggiano or Pecorino Romano

Salt and pepper

 

  1. In a large skillet, heat the oil, and saute the pancetta, till it is crispy.
  2. Add the onions, garlic, and pepper flakes.  Saute for 2 to 3 minutes, until the onion is softened.  Add the chard, and saute until the chard is wilted.
  3. Add the wine, and beans, simmer for 2 to 3 minutes.
  4. Add the pasta, and toss to coat, adding some of the hot pasta water, and 1/2 the cheese.  Season with salt and pepper and serve garnished with additional grated cheese.

 

Swiss Chard, Black Bean Tacos

Serves 4 to 6

The filling for these meatless Monday tacos also makes a nice side dish.

 

2 tablespoons extra virgin olive oil

2 garlic cloves, minced

2 purple spring onions, finely chopped, using the bulb

1/2 teaspoon ground cumin

1/2 teaspoon dried Mexican oregano

One bunch Swiss chard, tough stems removed, and cut into 1/2-inch ribbons

2 ears corn, cut from the cob

Salt and pepper

One 14.5-ounce can black beans, rinsed and drained

2 tablespoons fresh lime juice

Six 6-inch corn or flour tortillas, warmed

1 cup crumbled cotija cheese

 

  1. In a large skillet, heat the oil, saute the garlic, onions, cumin and oregano until the onions begin to soften.  Add the chard and corn, and saute till the chard is wilted, season with salt and pepper.
  2. Stir in the beans, and lime juice, and heat through.
  3. Serve the mixture in tortillas garnished with cheese.

 

Zucchini Corn Saute

Serves 4 to 6

 

2 tablespoons unsalted butter

1 tablespoon extra virgin olive oil

2 purple spring onions, finely chopped, using the bulb, and tender green leaves

4 cup zucchini, scrubbed and cut into julienne

2 ears white corn, cut from the cob

Salt and pepper

 

  1. In a large skillet, heat the butter and oil, saute the onions until they begin to soften about 2 minutes.
  2. Add the zucchini and corn, and saute until the zucchini begins to color.  Season with salt and pepper.
  3. This dish makes a nice base for grilled seafood, poultry or meats.
  4. Nice add-ins:  diced tomatoes, chopped fresh basil, spinach, or fresh peas.

 

Beet, Orange and Fennel Salad

Serves 4 to 6

 

1 bunch bull’s blood 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.

 

Zucchini Parmesan Rice

Serves 8

3 tablespoons unsalted butter

1/2 cup finely chopped onion

2 cloves garlic, minced

4 cups shredded zucchini

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.

Quick zucchini bread and butter pickles

Makes 1 quart

 

1 pound very firm medium zucchini, sliced crosswise 1/8 inch thick

1/2 cup thinly sliced onion

3 tablespoons kosher salt

Ice

1 1/2 cups apple cider vinegar

1/3 cup sugar

2 teaspoons brown or yellow mustard seeds, crushed

1 1/2 teaspoons dry mustard powder

1 teaspoon ground turmeric

 

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

 

Broccolini Shakshuka

Serves 4

This is a simple breakfast/brunch dish from the Southern Mediterranean.  You can make the vegetables ahead, keep them in the pan in the fridge, re-warm, and cook the eggs before serving. 

 

1/4 cup extra virgin olive oil

2 garlic cloves, minced

2 purple spring onions, finely chopped

6 sage leaves, finely chopped

Pinch red pepper flakes (make it hotter with a bit more if you prefer)

1 bunch broccolini, tough stems removed, and finely chopped

2 medium Yukon gold potatoes, cut into 1/2-inch dice

1/4 cup vegetable or chicken broth

1/2 cup tomato puree

Salt and pepper

4 large eggs

1 cup crumbled goat or Feta cheese

 

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

 

White Nectarine Tart

Serves 8

 

For the Crust

3 cups crushed graham crackers

1/3 cup sugar

6 tablespoons unsalted butter, melted

 

  1. Preheat oven to 350°F. Put the graham crackers and sugar into a bowl.
  2. Add butter and blend until crumbs are evenly moistened.
  3. Press mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom.
  4. Bake crust until color darkens, about 8 minutes. Cool completely.

For the Filling

1 8-ounce container mascarpone cheese
6 ounces cream cheese, room temperature
1/4 cup sour cream
1/4 cup sugar
1 teaspoon orange juice

1/4 teaspoon vanilla paste or extract

 

  1. Beat the ingredients in medium bowl until smooth. Spread filling in prepared crust.
  2. Cover loosely and refrigerate at least 2 hours and up to 1 day.

For the Topping

4 to 5 small white nectarines, halved, pitted, cut into thin slices
1/4 cup peach jam, warmed

 

  1. Overlap nectarine slices atop filling in concentric circles. Brush with jam. Serve, or refrigerate up to 6 hours.

Red Grapefruit Sangria


Serves 6

1 750 mL bottle Riesling

1 cup 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.

 

Chocolate Mint Zucchini Cake

Makes 1 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

1/4 cup finely chopped chocolate mint

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.  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.
  4. Remove the pan from the oven, transfer to a cooling rack and time for 10 minutes.
  5. 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.

 

Choice Recipes:

Honey Date Crostini

Serves 4 to 6

 

1/2 cup chopped pitted dates

1/2 cup chopped walnuts or pecans

2 tablespoons balsamic vinegar

2 tablespoons finely chopped spring onion or chives

Crostini

1/2 cup whole milk ricotta

 

  1. In a small bowl, combine the dates, nuts, vinegar and onion or chives.
  2. Spread the ricotta onto the crostini.  Top with the date mixture and serve at room temperature.

Bacon Wrapped Parmesan Dates

Serves 8

 

12 strips bacon, cut in half crosswise

24 pitted dates

1/4 pound Parmigiano-Reggiano cheese, chopped

 

  1. Cook the bacon in a large skillet over medium heat until it has rendered some fat and begins to turn translucent; don’t let it brown at all. Remove from the pan and drain thoroughly on paper towels.
  2. Make a slit in each date and stuff with a small piece of cheese. Wrap the date in a piece of bacon and secure with a toothpick if needed.  Place the wrapped dates in a baking dish.
  3. Do-Ahead: At this point, you can cover and refrigerate for up to 36 hours.
  4. Preheat the oven to 375° F and bake the dates until the bacon is crisp, 10 to 12 minutes.  Remove from the oven, drain the dates on paper towels, and set on a platter for serving.

 

Page Tangerine Olive Oil Cake

Makes one 9-inch round cake

 

1 1/3 cup extra virgin olive oil

1 1/4 cup whole milk

3 large eggs

2 teaspoons grated tangerine rind

1/4 cup tangerine juice

1 1/2 cups chopped Page Tangerine segments

2 cups all-purpose flour

1 3/4 cup sugar

1 1/2 teaspoons salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

 

  1. Coat the inside of a 9-inch cake pan that is at least 2-inches deep with non-stick cooking spray.
  2. Preheat the oven to 350 degrees.
  3. In a bowl, whisk together the oil, milk, eggs, rind, juice and segments.
  4. Add the flour, sugar, salt, soda and powder.  Beating until just combined.
  5. Pour the batter into the prepared pan and bake for 1 hour until the top is golden and a skewer inserted into the center of the cake comes out clean.
  6. Transfer the cake to a rack to cool for 30 minutes.
  7. Invert the cake onto the rack and let cool completely before serving.

 

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

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

Join Phillis Carey and I for a food and wine tour of Sicily, April, 2019—check my website for details.

 

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

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

fmb 6-14-18

Farmers’ market Box 6-14-2018

 

This week’s local produce and featured farms:

Sierra Lettuce  - Coleman Family Farms

Mixed Summer squash - Terra Madre Farms

Rosemary - Terra Madre Farms

Yellow Zee Fire Nectarines - Fitzgerald’s Premium Ripe Tree Fruit

Blue Lake green Beans - Black Sheep Produce

Kumato Tomato  -Dassi Family Farm

Mixed Baby Radishes - Coleman Farms

Sweet White Corn - Black Sheep Produce

Rhubarb - Trevino Farms

Juicing Bag:

Kale - Coastal Valley Farms

Celery - The Nunes co.

Valencia Orange - Stehly Farms

Carrots - Cal Organics

Dandelion Greens - Lakeside Organics

Farmer’s Choice:

Strawberries - JF Organics

Broccolini -Milliken Family Farm

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

When it’s about food…#specialtyproduce
Click the links above & search for products on our website with recipes attached

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

Juice Recipes 

Veggie

1 Handful green Kale

2 Carrots

1 Bunch Dandelion Greens

 

Morning Star

4 Stalks Celery

Half bunch Kale

2 Oranges

Powerhouse 

1 Handful Kale

1 Handful Dandelion Greens

2 Stalks Celery

1 Carrot

1 Orange

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Green Bean and Corn Salad

Serves 4 to 6

 

3/4 pound green beans, ends trimmed, and cut into 1-inch pieces

Salt and pepper

3 ears white corn, cut from the cob

1/2 cup sliced radishes

1/2 cup mayonnaise

1/4 cup milk

2 tablespoons fresh lemon juice

1 teaspoon grated lemon zest

2 tablespoons finely chopped chives

2 tablespoons finely chopped basil

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

 

  1. Bring 4 quarts of salted water to a boil.  Add the beans and cook for 3 to 4 minutes until crisp/tender.
  2. Drain thoroughly, season with salt and pepper and cool.
  3. In a salad bowl, combine the cooled beans, corn and radishes.
  4. In a small mixing bowl, whisk together the mayonnaise, milk, lemon juice chives, basil, salt and pepper.
  5. Pour over the salad and toss to coat.  The salad can be made 2 to 4 hours ahead of time and refrigerated.
  6. Do-Ahead: The beans, corn and radishes and the dressing can be refrigerated separately for up to 2 days.  Toss before serving.

Crispy Roasted Summer Squash

Serves 4 to 6

This recipe works for any summer squash, make sure to salt the squash before roasting, to remove excess moisture. 

 

1 1/2 pounds summer squash, ends trimmed and sliced lengthwise into 1/4-inch slices

Salt

1/3 cup extra virgin olive oil

1 teaspoon freshly ground black pepper

3/4 cup panko

1/2 cup grated Pecorino Romano cheese

1/2 teaspoon dried oregano

 

  1. Lay the squash on a baking sheet and sprinkle with salt.  Let stand at room temperature for 1 hour.
  2. Preheat the oven to 400 degrees.  Line a baking sheet with aluminum foil, parchment or silicone.
  3. Blot off excess moisture from the squash.  Mix the oil with the pepper and pour 1/2 of it onto the baking sheet.  Dip the squash in the oil and turn to coat.
  4. In a mixing bowl, combine the panko, pecorino and oregano.
  5. Spread the panko mixture over the squash, and drizzle with the remaining oil mixture.
  6. Roast for 15 to 20 minutes until the cheese is golden brown.

 

Marinated Goat Cheese

Serves 4 to 6

 

One 11-ounce log goat cheese

1 cup extra virgin olive oil

2 garlic cloves, sliced

2 tablespoons finely chopped rosemary

Pinch red pepper flakes

 

  1. Using a small portion scoop, form the goat cheese into 1-inch balls.
  2. Pour the olive oil into a large glass jar add the garlic, rosemary and red pepper.  Stir to blend.
  3. Add the goat cheese, seal the jar and refrigerate for up to 1 month.
  4. Bring the cheese to room temperature and serve with sliced baguettes.

Rosemary Roasted Lamb

Serves 6 to 8

 

One 3 to 4 pound boneless leg of lamb

1/4 cup extra virgin olive oil

2 tablespoons rosemary leaves

4 garlic cloves

2 tablespoon Dijon mustard

1 1/2 teaspoons salt

1 teaspoon freshly ground black pepper

 

  1. Unroll the lamb and put into a large zip-lock bag.
  2. In a food processor or blender, combine the remaining ingredients until pureed.
  3. Pour the marinade into the bag, seal and refrigerate for 12 to 24 hours, turning occasionally.
  4. Preheat the oven to 400 degrees.  Remove the lamb from the bag, discard the marinade.
  5. Roll the lamb, and secure with butchers’ twine or silicone bands.
  6. Roast for 1 hour, turn down the heat to 350 degrees and roast until the lamb registers 135 to 140 on an instant read meat thermometer.
  7. Remove from the oven, transfer to a cutting board, and allow to rest for 15 minutes before carving.

 

Kumato and Nectarine Salad

Serves 4 to 6

 

One head Sierra lettuce, washed, spun dry and chopped

3 Kumato, washed, cored, and cut into 1/2-inch slices

3 nectarines, washed, pitted, and sliced into 1/2-inch wedges

One 8-ounce ball fresh mozzarella, torn into small pieces

1/4 cup white wine vinegar

2 tablespoons honey

1/4 cup packed basil, thinly sliced

1/2 cup extra virgin olive oil

Salt and pepper

 

  1. Arrange the lettuce on a serving platter.
  2. Alternate the Kumato, and nectarine over the lettuce, and distribute the mozzarella evenly over the fruit.
  3. In a small bowl, whisk together the vinegar, honey, basil, and oil.  Season with salt and pepper.
  4. Pour over the salad and serve at room temperature.

 

 

Nectarine Galette

Serves 4 to 6

Basically, a free form tart, this is a snap to put together, and the result is a satisfying taste of summer.

 

One recipe for 9-inch pie crust, or store bought, or 1 sheet of puff pastry, defrosted

3/4 cup almonds, toasted and finely ground

1/2 cup sugar

1/2 tsp. finely grated lemon zest

1 egg yolk

4 large nectarines, pitted and thinly   sliced

1 tablespoon unsalted butter

 

  1. On a floured board, roll out the dough into a round about 12 inches in diameter and about 1/8 inch thick. Line a baking sheet with parchment paper and transfer the dough round to the prepared sheet.
  2. In a small bowl, stir together the almonds, the 1/4 cup sugar, the lemon zest and egg yolk.
  3. Spread the almond mixture into an 8-inch circle in the center of the dough.
  4. In a large bowl, toss the nectarine slices with the remaining sugar.
  5. Pour the fruit filling into the center of the dough and spread it evenly over the almond mixture, leaving a 2-inch border of dough uncovered along the edge.
  6. Fold the edge of the dough up and over the nectarines, pleating the dough loosely and leaving the galette uncovered in the center. Dot with the butter. Refrigerate until the dough is firm, at least 30 minutes.
  7. Preheat an oven to 400°F, bake the galette until the crust is golden brown and the nectarines are tender, 45 to 60 minutes. Transfer the baking sheet to a rack and let the galette cool for 20 minutes before serving.

My Favorite Pie Crust

1 1/4 cups all-purpose flour

1 teaspoon salt

1 1/2 teaspoons sugar

1/2 cup cold unsalted butter, cut into 1/2-inch pieces

1/2 cup cold water

2 tablespoons cider vinegar

1/2 cup ice

Bench Flour for rolling

 

  1. In a large bowl, stir together the flour, salt and sugar.
  2. Add the butter and coat with the flour.
  3. Cut the flour and butter together using a pastry blender, until the butter is the size of peas.
  4. Combine the water, cider vinegar and ice in a measuring cup.
  5. Sprinkle 2 tablespoons of the mixture over the flour and mix and cut in with a bench scraper until fully incorporated.
  6. Add more of the mixture 1 to 2 tablespoons at a time using a bench scraper or your hands, until the dough comes together in a ball with a few dry bits remaining.
  7. Shape into a disc and wrap in plastic wrap.  Refrigerate for 1 hour.

 

 

Rhubarb Oat Bars

Makes about 20

3 cups rhubarb, thinly sliced

1 cup granulated sugar

1/4 cup water

1/2 cup granulated sugar

2 tablespoons all-purpose flour

1 teaspoon vanilla paste or extract

1 1/2 cups all-purpose flour

1 1/2 cups quick-cooking rolled oats

1 cup packed brown sugar

1/4 teaspoon baking soda

1 cup unsalted butter

1/2 cup chopped pecans or walnuts

 

  1. Coat the inside of 13x9x2-inch baking dish with non-stick cooking spray.  Preheat the oven to 375 degrees.
  2. In a medium saucepan, combine rhubarb, 1 cup sugar and water. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
  3. In a small bowl combine 1/2 cup granulated sugar and the 2 tablespoons flour. Stir into rhubarb mixture.
  4. Cook and stir about 1 minute more or till thick. Remove from heat; stir in vanilla. Set aside.
  5. In a medium mixing bowl, combine the 1 1/2 cups flour, oats, brown sugar and baking soda. Using a pastry blender or 2 knives, cut in the butter till the mixture resembles coarse crumbs. Stir in 1/2 cup pecans or walnuts.
  6. Reserve 1 cup of the crumb mixture.
  7. Press remaining crumb mixture into the bottom of prepared pan. Evenly spread rhubarb mixture on top.
  8. Sprinkle with reserved crumb mixture and additional chopped nuts, if desired.
  9. Bake for 30 to 35 minutes or till the top is golden. Cool on a wire rack before cutting into bars.

 

Summer Squash Carbonara

Serves 6

One pound buccatini, cooked 3 minutes short of al dente, saving the pasta water

2 tablespoons extra virgin olive oil

1/4 pound pancetta, cut into fine dice

3 cups finely diced summer squash

4 egg yolks, room temperature

1 teaspoon freshly ground black pepper

1 1/2 cups grated Parmigiano Reggiano

 

  1. In a large skillet, heat the oil, and saute the pancetta until crispy.
  2. Add the squash and saute until the squash begins to color.
  3. In a small bowl, whisk together the yolks, pepper and 1 cup Parmigiano.
  4. Add the hot pasta, and the yolk mixture to the skillet, and toss to coat, adding hot pasta water to make a creamy sauce.
  5. Serve the pasta garnished with additional cheese.

 

 

Sweet Corn Chowder

Serves 6

6 cups chicken or vegetable broth

4 cups diced Yukon gold or red potatoes

3 medium carrots, diced

8 strips thick cut bacon, cut into ½-inch dice

1 cup finely chopped onion

3 ribs celery, chopped finely

1 1/2 teaspoons dried thyme leaves

½ cup flour

2 cups white corn cut from the cob

1 cup heavy cream

Salt and more Tabasco to taste

 

  1. In a saucepan, bring the broth, potatoes and carrots to a boil.  Simmer for 10 to 12 minutes until the potatoes are tender.  Drain, save the broth and vegetables.
  2. In a Dutch oven, cook the bacon until it is crisp.  Add the onion, celery and thyme, and saute until the onion is softened, about 5 minutes.  Add the flour, and saute for 2 to 3 minutes to cook the flour.
  3. Add the reserved broth and bring to a boil. Add the carrots, potatoes, and corn, and simmer for 5 minutes.  Add the cream, and season with salt and Tabasco.  Serve warm.
  4. Cook’s Note:  You can omit the cream if you would like, add a bit more broth if desired.

 

Grilled Lemon Rosemary Chicken

Serves 8

1/2 cup extra virgin olive oil

1/3 cup fresh lemon juice

2 tablespoons chopped rosemary

1 teaspoon salt

½ teaspoon freshly ground black pepper

2 cloves garlic, minced

8 skinless, boneless chicken breast halves, tenders removed (use for another purpose)

 

  1. In a zipper-top plastic bag, combine the oil, lemon juice, rosemary, salt, pepper, and garlic, shaking to blend.  Add the chicken, turning to coat it, and seal.
  2. Do-Ahead: At this point, refrigerate for at least 2 hours and up to 2 days. Bring to room temperature before continuing.
  3. Build a hot charcoal fire or preheat a gas grill, or a grill pan or the broiler for 10 minutes.  Remove the chicken from the marinade, discard the marinade, and grill or place on a baking sheet lined with aluminum foil or a silicone liner and broil until cooked through, about 3 to 5 minutes per side.
  4. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 8 hours or freeze for 6 weeks.  Serve cold or bring to room temperature before serving.

Rosemary Marinade

 

1/2 teaspoon ground black pepper

2 bay leaves

1⁄2 cup red wine

2 tablespoons red wine vinegar

2 tablespoons Worcestershire

4 cloves garlic, crushed

2 sprigs fresh rosemary

1⁄2 cup extra-virgin olive oil

 

  1. Combine all the ingredients, and store in an airtight container in the refrigerator.  This is an excellent marinade for flank steak, or pork.
Choice Recipes:

Roasted Brocolini and Orzo Salad

Serves 6 to 8

One 10-ounce package Orzo, cooked 3 minutes short of al dente, and cooled

1/2 cup extra virgin olive oil

3 garlic cloves, minced

1 teaspoon lemon zest

Pinch red pepper flakes

2 shallots, finely chopped

1 bunch broccolini, chopped

Salt and pepper

3 tablespoons fresh lemon juice

 

  1. Put the orzo into a salad bowl.
  2. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
  3. In a bowl, combine 1/4 cup oil, garlic, zest, red pepper, shallots, and broccolini.  Season with salt and pepper.
  4. Roast for 5 to 6 minutes, until the broccolini is tender.  Transfer to the orzo in the bowl.
  5. In another bowl, whisk together the remaining oil, and lemon juice.  Pour over the salad in the bowl and toss to coat.  Season with salt and pepper and serve at room temperature.

Strawberry Amaretto Tiramisu

Serves 8 to 10

1 cup Amaretto

1 cup water

6 large egg yolks

1/2 cup sugar

2 cups heavy cream

2 cups mascarpone cheese

1/4 teaspoon almond extract

3 packages Italian ladyfingers

Confectioners’ sugar

2 cups sliced hulled strawberries, and whole strawberries for garnish

1/2 cup sliced toasted almonds

 

  1. In a large bowl, combine the Amaretto and water.  Set aside.
  2. In a glass or metal bowl over simmering water, whisk the yolks and sugar together and cook over high heat until the yolks register 150 degrees on an instant read meat thermometer.  Cool the egg yolks, slightly.
  3. While the yolks are cooling, whip the cream until stiff peaks form.  Add the mascarpone and almond extract, beat into the whipped cream.
  4. Whisk in the egg yolk mixture.
  5. Dip the ladyfingers into the Amaretto mixture quickly and transfer to a 13-by-9-inch baking dish, until you have a full layer.
  6. Spread half of the crème into the dish, spread 1/2 of the strawberries over the crème.
  7. Dip the remaining ladyfingers into the Amaretto mixture and arrange over the crème and strawberries.  Cover with the remaining crème and strawberries.
  8. Sprinkle the Tiramisu with the confectioner’s sugar, and cover with plastic wrap.
  9. Refrigerate for at least 12 hours, and up to 36 hours.  It is better when it sits at least 24 hours.  Garnish each serving with whole strawberries and sliced almonds.

 

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

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