FMB LG

Farmers’ Market Box 5-21-15

Navel Oranges – Suntreat Farm
Taiwanese Cabbage – Kong Thao Farm
Carrots – Cal Organics
Sonoran Garlic – Millikin Family Farm
Mizuna Greens – Be Wise Ranch
Cilantro – Be Wise Ranch
Deer’s Tongue Lettuce – Coleman Family Farm
Purple Daikon Radish – Black Sheep Produce
Chiogga Beets – Black Sheep Produce
Yellow Nectarine – Fitzgerald Farm
Sugar Lips Peach – Fitzgerald Farm
White Peach – Fitzgerald Farm
Yukon Gold Potatoes – Cal Organics

Organic Juicing Bag:

Yellow Carrots – Tutti Frutti Farm
Celery – Jaime Farms
Romaine Lettuce – Be Wise Organics
Valencia Oranges – Stehly Farms
Watermelon – Cal Organics

Farmer’s Choice:

Blueberries – Whitney Ranch
Padron Peppers – Suzie’s Farm

Featured Special: Fitzgerald Fiesta
Yellow Peaches – Fitzgerald Farm


Click here to Watch Video on YouTube

Catalina Offshore catch of the week:
Thursday Deliveries: Sculpin
Warehouse Pick ups: Corvina

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

watermelon cooler
1/3 watermelon, juice the rind as well!

sunrise
3 carrots
2 ribs celery
1/2 orange
handful lettuce

zesty melon
1 orange
2 slices of watermelon, flesh & rind
1 carrot
1 rib celery

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

Mizuna and Deer’s Tongue Lettuce Salad with Carrot Ginger Dressing
Serves 4

For the Dressing
1/4 cup grated carrot
3 TB fresh orange juice
2 TB chopped onion or shallot
1/4 cup extra-virgin olive oil
3 tablespoons rice vinegar
2 teaspoons honey
1 teaspoon grated ginger
Salt and freshly ground black pepper
1. Combine all the ingredients in a blender, and blend until smooth and thickened. Season with salt and pepper if necessary. Refrigerate the dressing for up to 5 days.

For the Salad
One head Mizuna, washed and spun dry
One head Deer’s Tongue lettuce, washed and spun dry
2 oranges, peel and pith removed, cut into segments

1. Put the mizuna and lettuce into a large salad bowl, and toss with some of the dressing.
2. Plate the salad and garnish each plate with a few of the orange segments.

French Potato Salad
Serves 4 to 6

Served at room temperature, this potato salad ditches the traditional mayonnaise dressing, and uses oil and vinegar instead. It’s terrific with grilled meats, poultry and seafood.

1 1/2 pounds Yukon gold Potatoes (or other low starch potato)
2 scallions (white and tender green parts), finely chopped
2 tablespoons chopped fresh Italian parsley
2 tablespoons packed fresh basil leaves, thinly sliced
1 garlic clove, minced
1/3 cup extra virgin olive oil
3 to 4 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Cook the potatoes in a large pot of boiling salted water to cover until just tender, about 20 minutes. Drain, allow the potatoes to cool completely, otherwise, they will fall apart when cut.
2. When the potatoes are cooled, peel and cut into bite sized pieces. Add the scallions, parsley, basil and garlic to the bowl.
3. In another bowl, whisk together the oil, vinegar, salt and pepper, and taste for seasoning.
4. Pour some of the mixture over the potatoes, and toss to coat.
5. Cover and refrigerate the salad and any leftover dressing for up to 12 hours.
6. Two hours before serving, remove the salad from the refrigerator and toss with a bit more dressing if needed. (Potatoes tend to soak up dressings, so a little bit before serving will refresh the flavor) Serve at room temperature.

Grilled Fish Tacos with Cilantro Radish Slaw
Serves 4 to 6

For the Slaw
One head Taiwanese Flat Cabbage, thinly sliced
One bunch purple radishes cut into julienne
2 finely chopped scallions, using the white and tender green parts
1/4 rice vinegar
2 tablespoons orange juice
2 tablespoons sugar
1 garlic clove, minced
1/4 cup vegetable oil
Salt and pepper
2 tablespoons finely chopped cilantro

1. Put the cabbage, radishes and scallion into a bowl. In a smaller bowl, whisk together the remaining ingredients, until blended.
2. Pour over the slaw and toss to coat. Cover and refrigerate for 1 hour, or up to 3 days.

For the Fish Tacos
You can use your favorite fish for these tacos, but cod works very well here, as well as sea bass, or other thick-fleshed fish.

2 pounds cod filets
1/4 cup fresh orange juice
1/4 cup fresh lime juice
1/2 cup extra virgin olive oil
1/2 teaspoon ground cumin
2 garlic cloves, minced
1/4 cup finely chopped cilantro
Heated Corn tortillas for serving
Shredded mild cheddar cheese for serving
Salsa for serving

1. Put the filets into a zip-lock bag. In a small bowl, whisk together the juices, olive oil, cumin, garlic, and half the cilantro. Pour over the fish in the bag, and seal the bag. Refrigerate for at least 2 hours and up to 12 hours.
2. Preheat the grill or grill pans, and remove the fish from bag, and grill for 5 minutes on one side, and 3 to 4 minutes on the other side, until the fish is cooked through. (165 degrees on an instant read meat thermometer)
3. Serve the fish in corn tortillas with the slaw, and grated cheese, serving salsa on the side.

Candy Beet and Carrot Salad
Serves 4

One bunch candy beets, scrubbed, peeled and cut into matchsticks or julienne
1 cup julienne carrots
1/4 cup orange juice
3 tablespoons rice vinegar
2 teaspoons honey
1 garlic clove, minced
1 teaspoon Dijon mustard
1/2 cup vegetable oil (canola or grape seed)
Salt and pepper

1. Put the beets and carrots into a bowl.
2. In another bowl, whisk together the juice, vinegar, honey, garlic, mustard and oil, until thickened.
3. Taste for seasoning and add salt or pepper if needed. Pour over the salad, and toss to coat. Serve cold or at room temperature.

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 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.

Farmers’ Choice

Blueberry Compote
Makes about 1 1/2 cups
A terrific sauce for cheesecake, ice cream, pound cake or angel food cake, it freezes well, so you can have it on hand for unexpected desserts.

1 1/2 Cups blueberries
1/4 Cup sugar
2 Tablespoons lemon juice
1 Teaspoon lemon zest
Pinch of salt

1. Combine all the ingredients in a saucepan, and bring to a boil.
2. Simmer the blueberries for 10 to 15 minutes until the sauce begins to thicken.
3. Cool, cover and refrigerate for up to 2 weeks, or freeze for up to 6 months.

Blueberry Streusel Muffins
Makes 12

Topping
1/2 cup firmly packed light brown sugar
1/2 cup unbleached all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) cold unsalted butter, cut into bits

1. To make the topping, combine the brown sugar, flour, and cinnamon in a food processor, and pulse to combine.
2. Drop the butter on top and pulse until the mixture begins to form small, pebble-like nuggets.
3. If you don’t have a food processor, combine the dry ingredients in a small bowl and cut the butter into the flour with two knives or a pastry blender or just use your fingertips. Set aside.

Muffins
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
1 large egg
2/3 cup buttermilk
1 teaspoon vanilla extract
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1 fresh blueberries, picked over for stems

1. Preheat the oven to 400°F. Line 12 muffin tins with paper liners or coat with nonstick cooking spray.
2. In the large bowl of an electric mixer, cream together the butter and sugar until fluffy.
3. Blend in the egg, buttermilk, and vanilla. Sift in the flour and baking powder. Then drop the blueberries on top of the dry ingredients and stir until just blended, being careful not to break up the blueberries too much.
4. Spoon 1/4 cup of batter into each muffin cup and top with 1 tablespoon of the streusel topping. Bake until golden brown and a skewer inserted in the center comes out clean, 17 to 20 minutes. Serve warm.

Sautéed Padron Peppers
Serves 4

1/4 cup extra virgin olive oil
One basket Padron peppers, stemmed
Salt and pepper
Lemon juice

1. Heat 2 tablespoons of the oil in a large skillet, and saute the peppers over medium heat, turning frequently, until they blister. (about 7 minutes)
2. Remove from the skillet, and drizzle with the remaining oil, salt, pepper, and sprinkle with some lemon juice. Serve the peppers at room temperature as a snack.

Padron Ranchera Sauce
Makes about 3 cups
A great sauce to serve over quesadillas, or to use for making enchiladas, the heat will depend on the peppers; many times padrons are not hot, but simply a mild pepper, and other times they will be red hot. Taste with 3 peppers, and then adjust if you need to. Make sure to wear gloves when removing the seeds, they can sting your hands.

2 tablespoons extra virgin olive oil
1 large onion, thinly sliced
2 cloves garlic, minced
3 padron peppers, stemmed, seeded, and finely chopped
1 medium-size red bell pepper, seeded and thinly sliced
1 teaspoon ground cumin
1 teaspoon salt
1/8 teaspoon chili powder
2 tablespoons tequila
4 cups tomato puree (if you like a chunky sauce, use two 15.5-ounce cans whole plum tomatoes that you have crushed in your hand and their juice)

1. Heat the oil in a large deep skillet over medium-high heat; add the onion, and cook, stirring, until softened, about 3 minutes.
2. Add the garlic, peppers, cumin, salt, and chili powder and cook for 4 to 5 minutes, stirring, to prevent the vegetables and spices from sticking or burning.
3. At the end of 5 minutes, the vegetables should be soft and the garlic and onions almost translucent.
4. Add the tequila, bring to a boil and allow it to reduce.
5. Add the tomatoes and bring to a boil. Reduce the heat to low and simmer until the sauce is thickened, about 30 minutes.
6. At this point, you can let cool, cover, and refrigerate for up to 5 days or freeze for 2 months.

Feature: Peaches

Amaretto Peach French Toast
Serves 6
You can make this delicious French toast with any stone fruit, but when peaches are in season they are my favorite.

French Toast
6 large eggs
2/3 cup milk
1 tablespoon amaretto liqueur
1 tablespoon baking powder
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
One 8-ounce loaf challah, or egg bread, torn into pieces—you should have 6 cups

1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. To begin the French toast, in a medium-size bowl, whisk together the eggs, milk, amaretto, baking powder, sugar, and cinnamon.
3. Pour over the bread and stir until the egg mixture is absorbed. Set aside while preparing the fruit.

Fruit
6 to 8 cups sliced ripe peaches
1/2 cup granulated sugar
1 teaspoon ground cinnamon
Pinch of ground nutmeg
1 teaspoon cornstarch

1. Put the peaches, granulated sugar, cinnamon, nutmeg, and cornstarch in the prepared dish, stir to coat the peaches, and cover with the soaked bread in one even layer.
Do-Ahead: Cover and refrigerate for at least 2 hours or overnight.
3. Preheat the oven to 375°F.

Topping
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 cup slivered almonds
3 tablespoons unsalted butter, melted
Confectioners’ sugar

1. In a small bowl, mix together the sugar and cinnamon.
2. Sprinkle evenly over the bread and top with the almonds. Drizzle with some or all of the melted butter and bake until golden and the peaches are bubbling around the sides of the dish, 20 to 25 minutes.
3. Remove from the oven and sift confectioners’ sugar over the top before serving.
4. The basic recipe can be changed up, using raspberry and peaches, or blueberries and peaches if you prefer.

@Diane Phillips www.dianephillips.com www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter, and Pinterest
Join me at Great News Cooking School for our monthly Specialty Produce Farmer’s Market Box class on Thursday June 18th @6:00 p.m. You will see me demo all the produce in the box, you get to sample everything, and take home a box at the end of class.
Classes fill up fast, so come on down. (www.great-news.com 858-270-1582)
Check out my latest book, The Everyday Rice Cooker available on Amazon and at booksellers.

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!

FMBSM

Farmers’ Market Box 5-14-15

Zucchini – Medallion Farm
Red Cabbage – Black Sheep Produce
Arugula – Be Wise Ranch
Dill – Be Wise Organics
Black Kale – Coleman Family Farm
Pirella Lettuce – Coleman Family Farm
Cremini Mushrooms – Mountain Meadow Farm
Ozette Potatoes – Weiser Family Farms
Red Beets – Black Sheep Produce
Yellow Nectarines – Fitzgerald Farm
Cherry Tomatoes – Dassi Family Farm

Organic Juicing Bag:

Mulberries – Forbidden Fruit Farm
Rainbow Carrots – Jaime Farms
Limes – Koral’s Tropical Fruit Farm
Fennel – Be Wise Ranch
Green Kale – Coastal Valley Farms

Farmer’s Choice:

Nantes Carrots – Coastal Organics
Macadamia Nuts – Russel Family Farm
Sugar Snap Peas – 2 Peas in a Pod

Featured Special: Out of this world Peaches
Saturn Peaches – Fitzgerald Farm


Click here to Watch Video on YouTube

Catalina Offshore catch of the week: Halibut

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

Sugar Rush
5 carrots
1 basket of mulberries

Sweet on Kale
3 carrots
1/2 inch fennel
½ bunch of kale
1 lime

Sour Licorice
6 carrots
2 inches fennel
2 limes

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

Beet and Farro Salad with Feta Cheese
Serves 6

3 cups cooked farro
1 bunch medium to large beets, trimmed and scrubbed
4 scallions (white and tender green parts), finely chopped
1/4 cup finely chopped arugula
2 tablespoons thinly sliced fresh basil
1 cup crumbled feta cheese
1 cup extra-virgin olive oil
1/2 cup white balsamic vinegar
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

1. Put the farro into a large bowl, and set aside.
2. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil, and arrange the beets on the baking sheet. Cover the baking sheet with foil, and roast covered, for 45 to 55 minutes, until
3. A paring knife can be inserted and removed with little resistance.
4. When cool enough to handle, peel and cut the beets into a ½-inch dice. Toss with some of the dressing (see below)
5. Do-Ahead: the beets can be refrigerated for up to 3 days.
6. In a large bowl, combine the farro and beets with the scallions, arugula, basil, and feta.
7. In a small mixing bowl, whisk together the oil, vinegar, salt, and pepper.
8. Pour over the salad and toss until coated.
9. The salad will keep, covered, at room temperature for up to 4 hours, or refrigerated overnight. Remove from the refrigerator for at least 1 hour before serving, and toss again.
To cook Farro, bring 4 quarts of salted water to a boil, and 1 1/2 cups pearled farro to the water. Simmer for 15 minutes, until the farro is tender. Drain and cool.

Perilla Wedge Salad with Dilly Dressing
Serves 2

For the Dressing
1/4 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon lemon zest
1 tablespoon finely chopped dill
1/2 teaspoon freshly ground black pepper

1. In a small bowl, whisk together the ingredients, taste for seasoning and adjust using salt or pepper. Refrigerate for up to 4 days.

For the Salad
One head Perilla lettuce, washed and spun dry

1. Cut the head of lettuce in half and place each half on a salad plate. Drizzle with the dill dressing and serve.

Pizza Pie Potatoes
Serves 6
Although this could be a meatless Monday dish, it’s terrific with grilled meats as a side dish.

1 pound Ozette potatoes, scrubbed
1/3 cup extra virgin olive oil
3 garlic cloves, minced
2 cups cherry tomatoes, washed, and cut in half
3 tablespoon chopped fresh oregano
Salt and pepper
8 ounces fresh Mozzarella, cut into 1/2-inch pieces
1/2 cup grated Parmigiano Reggiano cheese

1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch pie plate with non-stick cooking spray or olive oil.
2. Boil the potatoes in salted water to cover, until they are barely tender, about 10 to 12 minutes. Cool and slice 1/2-inch thick.
3. In a sauté pan, heat 2 tablespoons of the oil and sauté the garlic for 30 seconds. Add the tomatoes, and oregano, and simmer until the tomatoes are saucy, about 20 minutes. Season with salt and pepper.
4. Lay the potatoes into the pie dish, drizzle with olive oil, season with salt and pepper, and sprinkle with some of the oregano.
5. Cover the potatoes with the tomato sauce. Lay the Mozzarella over the sauce, sprinkle with the Parmigiano, remaining olive oil, and some of the remaining oregano.
6. Bake for 20 to 25 minutes, until the cheese is melted and the casserole is bubbling.

Kale Slaw
Serves 4

1 bunch kale, tough stems removed, and cut into 1/2-inch ribbons
2 tablespoons apple cider vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
Salt and pepper
1 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice
1 tablespoon soy sauce
1 tablespoon honey
1 medium carrot, julienned
1 apple, peeled and julienned
2 scallions, thinly sliced

1. In a large bowl, massage the kale with the vinegar, 2 tablespoons of the olive oil and 1 teaspoon of salt. Let stand at room temperature for 30 minutes.
2. Meanwhile, in a medium bowl, whisk the lemon zest and juice, soy sauce, syrup and remaining 1/4 cup of olive oil. Season with salt and pepper.
3. Toss the carrot, apple, rutabaga and scallions with the kale. Add the dressing and toss again. Season with salt and pepper and serve.

Chicken Marsala with Cremini Mushrooms
Serves 6

6 boneless, skinless chicken breasts cut in half crosswise
salt and freshly ground black pepper
1/2 pound cremini mushrooms, stems trimmed and sliced
3 tablespoons olive oil
4 tablespoons unsalted butter
2 large cloves garlic, peeled and minced
1/3 cup all-purpose flour
1/3 cup chicken stock or water
1 teaspoon cornstarch
2/3 cup Marsala wine
2 tablespoons chopped Italian parsley

1. Put the chicken pieces between two sheets of plastic wrap, and pound them until they’re 1/2-inch, thick. Put the pieces in a bowl and season well with salt and pepper. Set aside.
2. In a wide skillet, melt 1 tablespoon of olive oil and 1 tablespoon of butter over high heat until the butter starts to sizzle. Add the sliced mushrooms, season with salt and pepper, and cook – stirring occasionally – until the mushrooms are seared and cooked through, 6 to 8 minutes. Add the garlic to the mushrooms during the last-minute of cooking.
3. To saute the chicken, spread the flour onto a plate and dredge half of the chicken pieces in the flour, shaking off most of the excess.
4. Heat 1 tablespoon olive oil and 1 tablespoon of butter in a large skillet.
5. Add chicken pieces so they are in a single layer; don’t crowd them in the pan.
6. Sauté the breasts, turning them over midway during cooking, until they are browned on each side. (They don’t need to be completely cooked through at this point.)
7. When browned, remove the chicken pieces to a separate plate and heat another 1 tablespoon of oil and 1 tablespoon of butter in the pan, and sauté the rest of the chicken.
8. While the chicken is cooking, stir the cornstarch into the stock until it’s completely dissolved, then mix it with the Marsala.
9. When the second batch of chicken is done and removed from the pan, pour about one-third of the Marsala mixture into the pan, scraping the pan with a wooden or silicone spatula to scrape up the browned bits, then add the rest of the Marsala mixture, the mushrooms and chicken pieces.
10. Cook the chicken and mushrooms with the sauce over medium heat, turning the chicken pieces over occasionally, to make sure they’re well-basted in the sauce, until the chicken is cooked and the sauce has thickened, about 5 to 6 minutes. Add the parsley, taste the sauce and season with more salt, if necessary.

Dilled Ozette Potatoes
Serves 4 to 6

6 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 leek, finely chopped, using the white and tender green parts
1 pound Ozette potatoes, scrubbed, and cut into quarters
1/2 cup chicken or vegetable broth
2 tablespoons finely chopped dill
Salt and pepper

1. Melt 4 tablespoons of butter, and the oil in a large skillet.
2. Sauté the leek for 1 minute, until it softens.
3. Add the potatoes, and toss in the butter and leek mixture. Season with salt and pepper, and add the broth.
4. Cover and cook for 15 minutes, remove the cover, and cook another 5 to 7 minutes, until the liquid in the pan evaporates.
5. Add the remaining butter, and dill, and toss to coat the potatoes. Season with salt and pepper and serve.

Roasted Nectarines with Vanilla Ice Cream
Serves 4

4 nectarines
1/2 cup raw sugar
1/4 cup unsalted butter, melted

1. Preheat the oven to 350 degrees. Halve and pit the nectarines, dip them into the raw sugar, and arrange in a 13-by-9-inch baking dish cut side up.
2. Drizzle with melted butter, and roast for 20 to 30 minutes until the nectarines are softened, and the flesh is bubbling. Remove from the oven, serve warm with a scoop of ice cream in the center, and cool a bit, cut into wedges, and serve over Greek yogurt.

Wilted Red Cabbage Salad
Serves 4 to 6

6 strips bacon, cut into 1/2-inch pieces
1/4 cup finely chopped red onion
3 tablespoons brown sugar
1/3 cup red wine vinegar
1 tablespoon Dijon mustard
1 head red cabbage, thinly sliced
1/2 cup chopped toasted walnuts for garnish

1. In a large skillet, cook the bacon until crisp, and remove all but 2 tablespoons of fat from the pan. Add the onion and sauté for 3 minutes, until the red onion is softened. Add the brown sugar, vinegar, and Dijon mustard. Bring to a boil, add the cabbage, and toss to coat. Remove from the skillet, and serve, garnished with the walnuts.

Zucchini Fritters
Makes about 12

4 medium zucchini, grated and set in a colander
2 garlic cloves, minced
2 large eggs
1/2 cup grated Parmigiano Reggiano
1/3 cup dry breadcrumbs
Few drops Tabasco
Oil for frying

1. Squeeze out as much moisture as you can from the zucchini. Put the zucchini in a bowl with the garlic, eggs, cheese, breadcrumbs and Tabasco. Stir until blended.
2. In a large skillet, over medium high heat about 1/4-inch of oil and using a portion scoop, fry scoops of the batter for 3 to 4 minutes on each side, until golden brown. Transfer to paper towels to drain. Serve warm.

Farmers’ Choice

Pasta Primavera
Serves 6

2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1 leek, finely chopped using the white and tender green part
2 Nantes carrots, cut into julienne
2 medium zucchini, cut into julienne
1/2 pound sugar snap peas
1/4 cup chicken or vegetable broth
Salt and pepper
1 pound fettucine, cooked 3 minutes short of al dente, saving some of the pasta water
1/2 cup grated Parmigiano Reggiano cheese

1. In a large skillet, heat the butter and oil, and sauté the garlic and leek for 2 minutes, until the leek is softened. Add the carrots and sauté for 3 to 4 minutes. Add the zucchini and peas, and sauté another 3 to 4 minutes, adding the broth and simmering until the liquid is almost evaporated.
2. When the pasta is ready drain it and add to the skillet with the vegetables. Add 1/2 of the cheese, and some of the pasta water to make a creamy sauce. Serve the pasta garnished with the remaining cheese.

www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
Follow me on Facebook (professional page), Twitter, and Pinterest
Join me at Great News Cooking School (www.great-news.com) for our monthly specialty produce Farmer’s Market Box class in May: Saturday May 16th @ 11 a.m. I’ll cook with everything in the box, you get to eat, take home recipes from class, and you take home a box of produce with another set of recipes.

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!

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