FMB SM

Farmers’ Market Box 4-23-15

Baby Carrots – Pedros Farm
Fava Beans – A & A Organics
Pakistan Mulberries – Forbidden Fruit Orchard
Savoy Cabbage – Black Sheep Farms
Cauliflower – Life’s a Choke
Arugula – Be Wise Ranch
Thyme – Rutiz Farm
Deer’s Tongue Lettuce – Coleman Farm
Pirella Lettuce – Coleman Farm
Valencia Oranges – Polito Family Farm
Amarosa Fingerling Potatoes – Weiser Family Farm
Lime Radish – Black Sheep Produce

Organic Juicing Bag:

Carrots – Tutti Frutti Farm
Celery – Jaime Farms
Lima Oranges – Tom King Farm
Strawberries – A & A Organics
Red Beets – Be Wise Ranch

Farmer’s Choice:

Oro Blanco Grapefruit – Polito Family Farms
Blistered Almonds – Fat Uncle Farms

Feature: Guac’n Special
Hass Avocados – Garcia Farms


Click here to Watch Video on YouTube

Catalina Offshore catch of the week: Opah

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

Orange Sunrise
2 oranges
1/4 beet
5 strawberries
2 carrots

Sweet Beginnings
3 ribs celery
1 orange
3 carrots
1/2 beet
3 strawberries

Sugar Rush
4 oranges
10 strawberries

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

Honey Thyme Glazed Salmon
Serves 4 to 6

3 tablespoons honey
2 tablespoons soy sauce
1/2 cup orange juice
1 tablespoon lemon juice
2 teaspoons fresh thyme, finely chopped
2 1/2 pounds salmon filets

1. In a saucepan, whisk together the honey, soy sauce, orange and lemon juices. Stir in the thyme, bring to a boil, lower the heat and simmer for 10 to 15 minutes until syrupy. Set aside.
2. Preheat a BBQ grill for 10 minutes, or heat charcoal until a white ash forms. Using indirect heat, cook the salmon on one side for 5 minutes, turn and cook for another 4 to 5 minutes, depending on the thickness of the fish. It should register 165 degrees on an instant read meat thermometer.
3. Remove from the grill, and baste with the orange sauce. Serve warmed sauce on the side.

Roasted Amarosa Potato Salad
Serves 4 to 6
This is a great salad for any BBQ, and can be made ahead of time.

1 pound Amarosa potatoes, scrubbed, and cut into 1-inch pieces
1/2 cup extra virgin olive oil
2 teaspoons fresh thyme, finely chopped
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 ribs celery, finely chopped
1 spring onion, finely chopped using the white part only
Grated zest of 1 lemon
2 to 3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or a silicone baking liner. In a bowl, combine the potatoes, 1/4 cup olive oil, thyme, salt and pepper.
2. Arrange in one layer on the baking sheet and roast for 15 to 20 minutes, until the potatoes are tender, and beginning to crisp. Cool to room temperature.
3. In a mixing bowl, combine the cooled, roasted potatoes, celery, onion, and lemon zest. In a small bowl, whisk together the remaining olive oil, lemon juice, and mustard. Pour over the potatoes, and toss to coat.
4. Serve immediately, or refrigerate for up to 24 hours. Remove from the refrigerator for 45 minutes before serving, and re-toss.

Mixed Lettuces with Mulberry Vinaigrette
Serves 4 to 6

1 cup mulberries
2 tablespoons rice vinegar
2 tablespoons orange juice
1 tablespoon honey
1/2 cup vegetable oil (canola or grape seed)
Salt and pepper
2 heads lettuce (deer’s’ tongue and pirella), washed, spun dry and chopped coarsely
2 Valencia oranges, pith and peel removed, and sliced

1. Push 1/2 cup mulberries through a sieve, extracting the juice. Discard the crushed mulberries, and save the remaining berries for garnish.
2. Put the juice into a mixing bowl, and whisk together with the vinegar, juice, honey and oil. Taste for seasoning, and add salt and pepper as needed.
3. In a large bowl, toss the lettuce with the dressing, and plate the salad. Garnish with orange slices and remaining 1/2-cup of mulberries.

Cauliflower, Spring Onion and Savoy Cabbage Gratin
Serves 6

One head Cauliflower, cut into florets
Salt and pepper
2 tablespoons extra virgin olive oil
One 1/2-inch piece pancetta, finely diced
2 garlic cloves, minced
1 spring onion, finely chopped, using the white and tender green part
One head Savoy cabbage, cored, and cut into 1/2-inch ribbons
1 teaspoon thyme, finely chopped
1/2 cup heavy cream
1/2 to 3/4 cup shredded Gruyere cheese, or crumbled goat cheese

1. Preheat the oven to 350 degrees.
2. Put the florets in boiling salted water to cover, and boil for 3 minutes. The florets will still be firm. Drain, and sprinkle liberally with salt and pepper. Set aside in a large bowl.
3. In a large skillet, heat the oil, and cook the pancetta until it is crispy.
4. Add the garlic, onion, and thyme, saute for 1 minute. Add the cabbage, and saute, until the cabbage is just wilted, adding more oil if needed. Season with salt and pepper, and add to the mixing bowl.
5. Arrange the vegetables in a gratin dish (9-inch round pie plate will work here)
6. Pour the cream over the vegetables, and top with the cheese.
7. Bake for 20 to 25 minutes, until the cheese is golden brown, and the cauliflower is tender. Allow to rest for 5 minutes before serving.

Crudités with Caesar Dip
Serves 6
Using the carrots, cauliflower, and radishes, prepare a great grazing tray for your family. The Dip is terrific as a pasta salad dressing, or potato salad dressing, or a dressing for romaine salads.

One bunch radishes, scrubbed, and cut into quarters if large
One bunch carrots, peeled, and cut into sticks
One cauliflower, cut into florets

1. Clean and cut the vegetables. Arrange on a serving platter.

For the Dip
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup freshly grated Parmesan cheese
1 teaspoon fresh lemon juice
1 teaspoon anchovy paste
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper

1. In a mixing bowl, whisk together the ingredients, and refrigerate for at least 2 hours before serving. The Dip will keep in the refrigerator for up to 5 days.

Farro Salad with Fava Beans and Arugula
Serves 6
Similar to another salad I’ve had in Umbria, the addition of the fava beans, gives this a wonderful texture.

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

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

(Mul)Berry Muffins
Makes 12
Substitute your favorite berry in these streusel-topped muffins.

For The Streusel Topping
1/3 cup firmly packed brown sugar
1/4 cup diced pecans
1/4 cup rolled oats
1/2 cup All-Purpose Flour
3 tablespoons butter, softened

1. Prepare the streusel topping by mixing the ingredients together until crumbly. Set aside.

For the Muffins
1/2 cup (1 stick) butter, melted
3/4 cup milk
2 large eggs
1 3/4 cups All-Purpose Flour
1/2 cup rolled oats
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup fresh mulberries, or frozen raspberries, blueberries or a mixture of all three

1. Preheat your oven to 400°F. Line a 12-cup muffin pan with cupcake papers papers or coat with non-stick cooking spray.
2. In a large bowl, whisk together the melted butter, milk and eggs.
3. In a separate bowl, whisk together the dry ingredients.
4. Add the dry mixture to the liquid and stir just until combined. Gently fold in the berries.
5. Using a portion scoop, divide the batter among muffin cups; sprinkle with streusel topping.
6. Bake the muffins in the preheated oven for 20 to 25 minutes, or until golden brown. Let stand 5 minutes before removing from pan.

Fava Bean Pesto with Linguine
Serves 4 to 6

1 1/2 cups shelled fava beans
1/2 cup pine nuts
1 garlic clove
1/2 cup pecorino Romano cheese, plus more for garnish
1/4 cup packed basil
1/3 to 1/2 cup extra virgin olive oil
Salt and pepper
One pound linguine cooked 3 minutes short of al dente, saving a bit of pasta water

1. In a blender, or food processor, combine the beans, pine nuts, cheese, and basil.
2. Process on and off to break up the nuts and garlic.
3. With the machine running, pour in 1/3 cup of the oil; scrape down the container.
4. The pesto shouldn’t be runny, but have a nice paste consistency and adhere to the spatula.
5. If you prefer a bit more oil, add it now. Taste for salt and pepper, and season accordingly.
6. When the pasta is cooked, drain it and toss with the pesto, adding some of the pasta water, to make a creamy sauce. Serve immediately, garnished with some cheese, and basil leaves.

Farmers’ Choice

Chocolate Almond Biscotti
Makes 40

2 Cups all-purpose flour
½ cup Dutch processed cocoa powder
1 Tablespoon instant espresso powder
½ teaspoon baking powder
¾ teaspoon salt
½ cup butter, salted, room temperature
½ cup sugar
½ cup dark brown sugar, packed
2 eggs
1 teaspoon vanilla
1 cup chopped salted almonds
1 cup milk chocolate chips

1. Preheat oven to 350 degrees. Line the baking sheet with parchment or silicone pan liner.
2. Sift together flour, cocoa powder, espresso powder, baking powder and salt.
3. In a large mixing bowl, beat butter and sugar until light and fluffy.
4. Scrape down bowl; add eggs, one at a time. Add vanilla and beat until light and fluffy again, approximately 2 minutes. Scrape down bowl.
5. Add flour mixture slowly, mixing till combined.
6. Add chopped nuts and chocolate chips. Mix until just combined.
7. Divide dough in half and roll each piece into a 12-inch cylinder. Pat down cylinder to 1 inch thick and 2 inches wide.
8. Bake for 30 minutes.
9. Remove baking sheet from oven and let cool at least 15 minutes. You can let them cool for hours at this point if you run out of time and continue later, or you can freeze the cooled logs for a later date.
10. With a long serrated knife, cut each log into ¾ slices. Stand slices onto prepared baking pan, 1 inch apart. Cookies can lie down flat onto the baking sheet, but I feel you get a nicer bake upright.
11. Bake 15 to 20 minutes more. Cookies should not be soft.

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.

Avocado Green Goddess Dressing
Makes about 2 1/4 cups

This dressing is awesome on chicken salad, pasta salad, potato salad, mashed into eggs for green egg salad, and great in baked potatoes as a topper.

1 cup mayonnaise
1 cup chopped scallions
1 cup packed fresh basil leaves
2 tablespoons lemon juice
2 cloves garlic
One or two large avocadoes cut into chunks
2 teaspoons anchovy paste
4 drops Tabasco (to taste)
1 cup sour cream

1. Place all the ingredients into the food processor and process until smooth.
2. Taste for seasoning and adjust with salt, pepper, or Tabasco.
Do-Ahead: The dressing will keep refrigerated for up to 4 days. Delicious on chicken, shrimp, pasta, or potato salads.

America’s Finest City Guacamole
Makes 2 cups

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

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

www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
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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!

FMB

Farmers’ Market Box 4-16-15

Emerald Artichokes – Rutiz Farm
Pencil Asparagus – Life’s A Choke Farm
Celery – Black Sheep Produce
Persian Cucumbers – Dassi Farms
Dandelion Greens – Be Wise Ranch
Sage – Rutiz Farm
Black Hydro Kale – Sundial Farms
Leeks – Tutti Frutti
Meyer Lemons – Polito Family Farms
Red Oak Lettuce – Be Wise Ranch
Chiogga Beets – Black Sheep Produce
Minneola Tangelos – Sundance Organics

Organic Juicing Bag:

Pink Lady Apples – Fair Hill Farms
Blueberries – Forbidden Fruit Farm
Dandelion Greens – Be Wise Ranch
Limes – Koral’s Tropical Farm
Chiogga Beets – Be Wise Organics

Farmer’s Choice:

Cauliflower – Black Sheep Produce
Spring Shallots – Weiser Family Farms
Goldmine Zucchini – Suzie’s Farm

Feature:
Tom’s Terrific Tangerines – Polito Family Farms


Click here to Watch Video on YouTube


Click here to Watch Video on YouTube

Catalina Offshore catch of the week: Silver 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

Dandy Detox

1 apple
½ bunch Dandelion Greens
1/2 beet

Lime Up The Beet Shot

1 Lime
1 Beet
Go Time!

Blue Apple Juice

1 Basket of Blueberries
2 each Apples

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

Braised Celery Parmigiano
Serves 2 to 4
Try this traditional dish from Umbria; save the braising liquid and use for soups.

1 head of celery
1 1/2 cups chicken or vegetable broth
1 cup shredded Parmigiano Reggiano
1/4 cup extra virgin olive oil

1. Remove any tough outer ribs, and cut the celery in half lengthwise.
2. Arrange the celery hearts in a Dutch oven
3. Add the broth, and simmer, until the celery is tender, but not mushy, should take about 10 to 15 minutes.
4. Preheat the broiler.
5. Carefully remove the celery from the broth, and arrange on a baking sheet lined with a silpat or parchment and sprinkle celery with the Parmigiano, and drizzle with extra virgin olive oil.
6. Broil the celery, until the cheese is bubbling and golden brown. Remove from the oven, and serve warm.

Pan Sautéed Cocktail Artichokes
Serves 2

4 cocktail artichokes
1/3 to 1/2 cup extra virgin olive oil
3 garlic cloves, minced
Pinch red pepper flakes
3 tablespoons finely chopped parsley
Salt and pepper
Juice of 1 Meyer lemon

1. Peel off and discard a few outer petals of the artichokes until you reach the pale, tender center. Trim the top and stem end, then quarter each artichoke. There should be no discernible choke, but if there is, remove it with a paring knife. Put the artichokes in a bowl of cold water to which the lemon juice has been added.
2. In a wide, heavy, nonaluminum skillet, heat a 1/2 inch of olive oil over medium heat. Drain and blot the artichokes and, when the oil is nearly smoking, carefully add them to the skillet. Season well with salt and pepper, stirring to coat with oil. Let the artichokes brown slightly, stirring occasionally, for 5 to 7 minutes, until they are tender when probed with a paring knife.
3. Add the red pepper, garlic and parsley. Stir well and let sizzle for a minute or so. Transfer the artichokes to a platter, sprinkle with salt, pepper and lemon juice. Serve warm or at room temperature.

Farro, Chiogga Beet and Goat Cheese Salad
Serves 6

3 cups cooked farro
1/4 cup finely chopped leek, using the white and tender green part
1 bunch chioggia beets, cooked, cooled and cut into 1/2 to 3/4-inch dice
2 Persian cucumbers, scrubbed, and cut into 1/2-inch dice
2/3 cup canola oil
1/3 cup rice vinegar
2 tablespoons sugar
1/4 cup packed fresh basil leaves, finely chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup crumbled fresh goat cheese

1. In a large serving bowl, combine the farro, leeks, beets and cucumbers.
2. In a small mixing bowl, whisk together the oil, vinegar, sugar, basil, salt, and pepper until blended.
3. Pour over the salad, and toss to coat the ingredients.
4. Add the goat cheese and toss again. Serve the salad at room temperature.

Chicken Saltimbocca
Serve 6

Salt and pepper
6 (6 to 8 ounces each) chicken cutlets
6 fresh whole sage leaves, plus 4 minced leaves
6 slices (3 ounces) thinly-sliced prosciutto
1/2 cup all-purpose flour
3 to 6 tablespoons olive oil
3/4 cup dry white wine
1/4 to 1/3 cup reduced-sodium canned chicken broth
2 tablespoons cold butter, cut into bits

1. Season the chicken evenly with salt and pepper.
2. Lay a piece of sage on the underside of the chicken breast lengthwise.
3. Wrap the Prosciutto around the chicken from top to bottom, and secure with a toothpick if necessary.
4. Dredge the chicken in flour and set aside.
5. Heat 3 tablespoons of oil in a large skillet over medium high heat and sauté 3 breasts at a time in the oil, adding more oil if necessary.
6. Remove the chicken to a platter when it is golden brown and cooked through.
7. Add the wine to the skillet, and bring to a boil, stirring to bring up any browned bits from the bottom of the pan.
8. Add the chicken broth, and continue to reduce the sauce for 3 minutes.
9. Whisk in the cold butter, and cook until the sauce is thickened.
10. Add the chicken back to the skillet, and turn in the sauce.

Sautéed Kale
Serves 2 to 4

3 to 4 tablespoons extra virgin olive oil
1 bunch kale, washed, stripped from center ribs and torn into pieces (about 5 cups)
4 garlic cloves, rough chopped
Pinch red pepper flakes
1/3 cup chicken or vegetable broth
Salt and fresh-ground black pepper

1. Generously film the bottom of a large saucepan with a tight-fitting lid with the olive oil and heat over medium high. Add the garlic and pepper flakes. Sauté them no more than 30 seconds.
2. Add the greens and chicken stock.
3. Reduce the heat to medium low, cover, and cook the greens for 10 to 15 minutes, or until they are tender.

Risotto with Asparagus and Lemon
Serves 4 to 6

FOR PRESSURE COOKER RISOTTO

4 tablespoons unsalted butter
1 tablespoons extra-virgin olive oil
1 leek, finely chopped
1/4 pound pencil thin asparagus, cut into 1-inch pieces—SEPARATE THE STALKS AND SAVE THE TIPS FOR GARNISH
1 1/2 cups medium-grain rice, such as Arborio, Carnaroli, or Vialone Nano
Grated zest of 1 lemon
1/4 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
3 1/2 cups chicken broth
1/2 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground black pepper (optional)
2 tablespoons fresh lemon juice

1. Melt 2 tablespoons of the butter with the oil in the pressure cooker over medium-high heat.
2. Add the leek and sauté for 1 minute, until fragrant.
3. Add the asparagus stems and sauté for another minute.
4. Add the rice and toss to coat. Pour in the wine and broth and lock the lid in place.
5. Cook at high pressure for 5 minutes.
6. Quick release the pressure and remove the lid, tilting the pot away from you to allow the steam to escape.
7. Stir in the asparagus tips, the remaining 2 tablespoons of butter and the cheese. Taste the rice for seasoning, seasoning with salt and pepper and the lemon juice.
8. Allow the rice to stand for 2 minutes and stir again. If the risotto is not quite cooked, give it another minute over medium high heat.
9. Serve in shallow bowls, and garnish with additional Parmigiano Reggiano if desired.

FOR STOVETOP RISOTTO

4 tablespoons unsalted butter
1 tablespoons extra-virgin olive oil
1 leek, finely chopped
1/4 pound pencil thin asparagus, cut into 1-inch pieces—SEPARATE THE STALKS AND SAVE THE TIPS FOR GARNISH
1 1/2 cups medium-grain rice, such as Arborio, Carnaroli, or Vialone Nano
Grated zest of 1 lemon
1/4 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
4 1/2 to 5 cups boiling chicken or vegetable broth
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
Salt and freshly ground black pepper (optional)
2 tablespoons fresh lemon juice to finish

1. In a large saucepan, over medium high heat, melt 2 tablespoons of the butter with the oil, and sauté the leek and asparagus stalks for 2 to 3 minutes, until the shallots are fragrant.
2. Add the rice, and toast the rice for 2 minutes, stirring to coat the grains.
3. Add the wine, and allow the wine to evaporate.
4. Add a ladle of broth (enough to cover the rice), and stir until the liquid has almost evaporates, and add another ladle of broth.
5. Continue adding broth until the rice is al dente—this should only take 15 to 20 minutes at the most.
6. When the rice is al dente, add the remaining butter, and stir in the asparagus tips and the Parmigiano.
7. Season with salt, pepper, and stir in the lemon juice. Serve immediately in shallow bowls garnished with additional Parmigiano.

Pasta with Dandelion Greens
Serves 6

12 ounces buccatini pasta, cooked 3 minutes short of al dente, saving 1/2 cup pasta water
1 bunch dandelion greens, washed
1 garlic clove, thinly sliced
Pinch red pepper flakes
1/4 cup extra-virgin olive oil
2 eggs, lightly beaten
Salt and freshly ground black pepper
1/2 cup grated fresh Pecorino Romano cheese

1. Slice the stems off the dandelion greens until only about 1/2 inch remains.
2. Heat the oil and garlic in a sauté pan, and add the red pepper flakes. Swirl in the pan for 20 to 30 seconds.
3. Add the dandelion greens and saute, tossing in the garlic oil.
4. Cook partially covered until the greens are wilted and softened, about 5 minutes.
5. Whisk some of the pasta water into the eggs, add the pasta to the saute pan off the heat, and add the eggs, salt and pepper.
6. Toss the pasta together, add 1/2 of the cheese, taste for seasoning and add more salt, or cheese if necessary.

Meyer 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 lemon zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh 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.
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 lemon 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 1 hour or 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. Allow to cool.
7. Pour the lemony icing over the cake when the cake is cooled.
8. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.

Lemony Icing
If you prefer an icing rather than the glaze, this is simple and works beautifully.

1 1/2 cups confectioners’ sugar
2 to 3 tablespoons fresh lemon juice

Whisk the lemon juice into the sugar and drizzle over the cooled cake.

Adapted from: Tate’s Bake Shop Cookbook

Farmers’ Choice

Cauliflower Ale and Cheddar Soup
Serves 6 to 8

4 strips thick cut bacon, cut into 1/2-inch pieces
1/2 cup finely chopped red spring onion
2 medium carrots, coarsely chopped
1 rib celery, coarsely chopped
2 garlic cloves, minced
1 head cauliflower, cored and chopped
2 cups ale or beer
2 cups vegetable or chicken stock
1 bay leaf
Several drops Tabasco
1 tablespoon Dijon mustard
Serves
Salt

1. In a 4-quart Dutch oven, over medium high heat, cook the bacon until it is crisp. Remove from the Dutch oven, and set aside.
2. Cook the onion, carrot, celery, garlic, and cauliflower in the bacon drippings, until the onion begins to soften.
3. Add the ale (or beer) stock, and bay leaf. Simmer for 20 minutes, until the cauliflower is very tender.
4. Puree the soup in a blender, or food processor, and return to the Dutch oven, off the heat.** Stir in the Tabasco, mustard and cheese, stirring until the cheese is melted.
5. Return to a very low heat, to keep warm, taste for seasoning, and adjust using salt or Tabasco. Serve the soup garnished with the bacon.
Cook’s Note: **Many cheeses will curdle over high heat, so remove the soup from the heat before adding the cheese

Summer Squash Pancakes with Tzatziki Sauce
Serves 6

For the Pancakes
1 pound summer squash, trimmed and coarsely shredded
1 teaspoon salt
8 ounces feta cheese, crumbled (about 2 cups)
1 torpedo onion, minced
2 tablespoons minced fresh dill
2 large eggs, lightly beaten
2 garlic cloves, minced
1/4 teaspoon ground black pepper
1/4 cup all-purpose flour
8 to 10 tablespoons olive oil

Tzatziki Sauce for serving
1. Toss the shredded squash with the salt and let it drain in a fine-mesh strainer set over a bowl for 10 minutes. Wrap the squash in paper towels and squeeze out the excess liquid.
2. Combine the dried squash, feta, scallions, dill, eggs, garlic, and pepper together in a medium bowl. Sprinkle the flour over the mixture and stir until uniformly incorporated.
3. Heat 3 to 4 tablespoons of the oil in a 12-inch nonstick skillet over medium heat until shimmering. Scoop 2-tablespoon-sized portions of the batter into the pan, then press the batter into 2-inch-wide pancakes (you should fit about 6 in the pan at a time). Fry until golden brown on both sides, 2 to 3 minutes per side.
4. Transfer the pancakes to a paper towel-lined baking sheet and place in the oven to keep warm. Wipe the skillet clean with paper towels. Return the skillet to medium-high heat, add the remaining oil, and repeat with the remaining batter. Serve warm or at room temperature with Tzatziki sauce.

Tzatziki Sauce
Makes 2 cups

1 medium cucumber, peeled, halved lengthwise, seeded and finely chopped
1 cup plain Greek yogurt
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh dill
1 garlic clove, minced
2 teaspoons fresh lemon juice
Grated zest of 1 lemon
Salt and Pepper to taste

1. Whisk the yogurt, oil, mint, and garlic together in a medium bowl. Stir in the cucumber, lemon juice and zest. Season with salt and pepper to taste.
2. Cover and refrigerate until chilled, about 1 hour. (The sauce can be refrigerated for up to 2 days)

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