Archive for April, 2015

FMB

Farmers’ Market Box 4-30-15

Lyon Artichoke – Life’s A Choke
Red Chard – Be Wise Ranch
Medjool Dates – Wynola Flats Produce
Fennel – Black Sheep Produce
Sonoran Garlic – Milliken Family Farm
Star Ruby Grapefruit – Polito Family Farm
Lollo Verde Lettuce – Coleman Family Farm
Macadamia Nuts – Russell Family Farm
Spring Onions – Ranchez de Sanchez
Purple Potatoes – Weiser Family Farm
Purple Daikon Radish – Black Sheep Produce
Zucchini – Be Wise Organics

Organic Juicing Bag:

Blueberries – Forbidden Fruit Farm
Carrots – Tutti Frutti Farm
Fennel – Coastal Organics
Mint – Ranchez de Sanchez
Redbor Kale – Be Wise Ranch

Farmer’s Choice:

King Trumpet Oyster Mushrooms – Hokto Farm
Baby Bok Choy – Yasutomi Farm
Spring Green Garlic – Weiser Family Farm


Click here to Watch Video on YouTube

Catalina Offshore catch of the week: Black Gill

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

ReFresh
5 carrots
1 handful of blueberries
2 mint leaves

Green Licorice
5 carrots
1/2 in fennel
1 stem kale

Sweet Detox
8 carrots
3 leaves kale
1 piece mint
1/2 in fennel
1 handful blueberries

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

Creamy Lyon Artichoke Soup
Serves 6 to 8
Even though this has a few steps, the result is a creamy essence of artichoke soup that you will dream about! Serve in tea cups, and think about garnishing it with crispy leeks, prosciutto, crostini, or crumbles of goat cheese.

4 cups water with 1/4 cup fresh lemon juice
One Lyon artichoke
1 teaspoon dried thyme
2 bay leaves
1 clove garlic, minced
1/4 cup unsalted butter
1 spring onion, finely chopped
1/4 cup all-purpose flour
5 cups chicken broth
1/2 cup heavy cream
1 tablespoon lemon juice
Salt and Tabasco to taste

1. Pour the water and lemon juice into a large saucepan.
2. Cut the stalk from the artichoke, cut the stalk into 1-inch pieces, and drop into the water.
3. Trim the artichoke by removing the tough outer leaves, and cut 1-inch from the top.
4. Cut the artichoke into quarters, and drop into the water.
5. Stir in the thyme, bay leaves, and garlic. Bring the mixture to a boil, and simmer until the artichoke is tender when pierced with the sharp point of a paring knife, about 20 minutes.
6. Drain the liquid, and remove the artichoke pieces from the saucepan.
7. On a cutting board, peel the stalk pieces, and save the meat from the inside.
8. Remove the hairy choke from the artichoke quarters, and remove the tough outer leaves to expose the heart. Chop the artichoke heart and set aside with the stem meat.
9. In another large saucepan, melt the butter over medium high heat and sauté the onion for 2 minutes.
10. Add the flour, and whisk for 2 minutes, until the flour is cooked. Gradually add the broth, whisking until smooth.
11. Bring to a boil, add the artichoke pieces, cream, and lemon juice.
12. Using an immersion blender, puree the soup (or cool the soup and puree in a blender) taste for seasoning and adjust using salt and Tabasco. Serve hot.
Do-Ahead:
• The artichokes can be cooked 2 to 3 days ahead.
• The soup will keep in the refrigerator for up to 3 days.
• If you would like to freeze it, freeze without the cream, then add the cream after defrosting.

White Pizza with Artichokes
Makes one 14-inch pizza

For the Artichoke
4 cups water
4 lemons
2 garlic cloves, minced
3 peppercorns
1/2 teaspoon salt
2 bay leaves
1 Lyon artichoke

1. Pour the water and lemon juice into a large saucepan.
2. Cut the stalk from the artichoke, cut the stalk into 1-inch pieces, and drop into the water.
3. Trim the artichoke by removing the tough outer leaves, and cut 1-inch from the top.
4. Cut the artichoke into quarters, and drop into the water.
5. Stir in the thyme, bay leaves, and garlic. Bring the mixture to a boil, and simmer until the artichoke is tender when pierced with the sharp point of a paring knife, about 20 minutes.
6. Drain the liquid, and remove the artichoke pieces from the saucepan.
7. On a cutting board, peel the stalk pieces, and save the meat from the inside.
8. Remove the hairy choke from the artichoke quarters, and remove the tough outer leaves to expose the heart. Chop the artichoke heart and set aside with the stem meat.

Assembling the Pizza
1/4 cup extra virgin olive oil
1 pound ball of pizza dough (see below for a recipe)
3 garlic cloves, minced
grated zest of 1 lemon (about 2 teaspoons)
Cooked artichoke meat from the Lyon artichoke
Salt and pepper
1/3 cup white wine
3 ounces Taleggio or Italian Fontina cheese, or other triple cream cheese, thinly sliced
4 ounces Asiago cheese, shredded

1. Coat a sheet pan with extra virgin olive oil, and preheat the oven to 400 degrees. Toss or roll out the dough, and press into the pan. Set aside while preparing the artichokes.
2. In a large skillet, heat the olive oil and saute the garlic and lemon zest for 30 to 40 seconds until they are fragrant. Add the cooked artichokes, and saute for 3 to 4 minutes. Add the wine, and simmer until the liquid is absorbed. Set aside.
3. Distribute the Taleggio or Fontina cheese over the pizza dough. Top with the artichoke heart mixture, and sprinkle with the Asiago cheese.
4. Bake for 10 minutes, turn the pan, and bake another 5 minutes until the cheese is bubbling and the under-crust is golden brown.
5. Remove from the oven; allow to rest for 5 minutes, before cutting with a pizza cutter and serving hot or at room temperature.

For the Pizza Dough
Makes two 14-inch pizzas (make one and freeze the other)

2 teaspoons instant yeast
2 teaspoons sugar
1 1/4 teaspoons salt
3 cups 00 Flour
3/4 cup lukewarm water
2 tablespoons extra virgin olive oil

1. Stir together all the ingredients, turn out onto a floured board, knead for 5 minutes, divide the dough in half, cover with lightly greased plastic wrap, and let rest and relax for 15 minutes before tossing.

Cook’s Note:
OO Flour refers to how finely ground the flour is and how much of the bran and germ have been removed. Double zero is the most highly refined and is talcum powder soft. All-Purpose flour can be substituted, but the OO produces an amazing pizza and pasta. You can find OO flour at Italian markets, and specialty grocers.

Purple Radish and Fennel Spread for Crackers or Vegetables
Makes about 1 cup

One bunch purple radishes, tops removed, scrubbed, and finely chopped
1/2 cup finely chopped fennel bulb
2 garlic cloves, minced
1 teaspoon finely chopped spring onion
1/2 cup unsalted butter, softened
6 ounces cream cheese, softened
2 tablespoons finely chopped Italian parsley
Salt and pepper to taste

1. In a mixing bowl, mix all the ingredients. Season with salt and pepper.
2. Refrigerate for at least 2 hours to allow the flavors to mellow. Spread on crostini or crackers.

Lolla Verde Lettuce Salad with Grapefruit Vinaigrette
Serves 4

For the Vinaigrette
1/4 cup grapefruit juice
2 tablespoons red wine vinegar
2 teaspoons sugar
1 garlic clove, minced
1/2 cup vegetable oil (canola or grape seed)
Salt and pepper

1. In a mixing bowl, whisk together the juice, vinegar, sugar, garlic, and oil. Season with salt and pepper.
2. The dressing will keep in the refrigerator for up to 5 days.

For the Salad
One head Lolla Verde Lettuce, washed and spun dry, torn into pieces
1/2 fennel bulb, wispy ends trimmed, and thinly sliced
1 spring onion, finely chopped, using the white and tender green parts
One grapefruit, peel and pith removed, and cut into segments
1/4 cup finely chopped macadamia nuts

1. In a salad bowl, toss the lettuce, fennel and onion with some of the dressing.
2. Plate the salad, and arrange some of the grapefruit segments on the salad.
3. Sprinkle with some macadamia nuts, and serve.

Zucchini Frittata
Serves 6 to 8
This is a great side dish to serve with grilled entrees.

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 spring onion, finely chopped, using the white and tender green parts
2 cups thinly sliced zucchini (3 to 4 medium)
Salt and pepper
8 large eggs
1/4 cup heavy cream
1 cup shredded Asiago or Fontina cheese
1/2 cup grated Parmigiano Reggiano cheese

1. Preheat the oven to 350 degrees.
2. In a large oven-proof skillet, heat the oil, and saute the garlic and onion for 1 minute, until fragrant. Add the zucchini, sautéing until the zucchini begin to turn golden. Season with salt and pepper.
3. In a mixing bowl, whisk together the eggs, and cream. Pour over the zucchini, lifting the zucchini up so that the eggs will coat the bottom of the pan.
4. Evenly sprinkle the cheeses over the egg mixture. Bake for 7 to 10 minutes, until the eggs are set. Allow the frittata to rest for 5 minutes before cutting into wedges.
5. The frittata can be serve hot, warm or at room temperature.

Roasted Purple Potatoes
Serves 4

1 pound purple potatoes, scrubbed, and cut in half or quarters
1/2 cup extra virgin olive oil
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 garlic cloves, sliced

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment, aluminum foil, or a silicone baking liner. In a mixing bowl, combine the ingredients, and toss to coat the potatoes.
2. Arrange the potatoes on the baking sheet, and roast for 35 to 45 minutes, turning the potatoes 2 to 3 times during the cooking time. Remove from the oven, and serve.
Cook’s Note: Roasted purple potatoes make terrific potato salad.

Red Chard and Fennel Pasta
Serves 4 to 6

1/4 cup extra virgin olive oil
1/2 pound sweet Italian sausage, casing removed
3 garlic cloves, minced
1/2 fennel bulb, wispy ends trimmed, and finely chopped
One bunch red chard, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
8 ounces rigatoni, or penne, cooked 3 minutes short of al dente, some pasta water reserved
1/2 cup grated Pecorino Romano

1. In a large skillet, heat the oil, and sauté the sausage, breaking up any large chunks. When the sausage is no longer pink, add the garlic and fennel, sautéing for 3 minutes, until the fennel begins to soften.
2. Add the chard to the skillet, and toss with the vegetables in the pan.
3. Add the broth, and cook until the chard is softened. Season with salt and pepper.
4. When the pasta is cooked, add it to the pan, tossing with chard mixture. Add some of the pasta water and 1/2 of the cheese to make a creamy sauce. Serve the pasta garnished with the remaining cheese.

Chocolate Zucchini Cake
Makes one 9-inch Bundt

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

Preheat the oven to 350 degrees and coat the inside of a 9-inch Bundt pan with non-stick cooking spray.
In the large bowl of an electric mixer cream together the butter, oil and sugar, until the mixture is blended—it may look curdled.
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.
Remove the pan from the oven, transfer to a cooling rack and time for 10 minutes.
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.

Farmers’ Choice

Baby Bok Choy and Trumpet Mushroom Stir Fry
Serves 4

2 tablespoons vegetable oil
1 teaspoon green garlic, minced
1 teaspoon freshly grated ginger
2 cups baby bok choy, cut into 1-inch pieces
1/2 pound Trumpet mushrooms, coarsely chopped
3 tablespoons soy sauce or Tamari
1/4 cup chicken or vegetable broth
1 tablespoon sesame oil, for garnish
1 teaspoon sesame seeds for garnish
1 spring onion, finely chopped for garnish

1. In a large skillet, heat the oil, and swirl the garlic and ginger in the pan, add the bok choy and saute for 2 to 3 minutes, until the bok choy begins to soften.
2. Add the mushrooms, and saute until the mushrooms begin to turn golden brown.
3. Add the soy sauce, and broth, and simmer for 3 to 4 minutes. Serve over rice, garnished with sesame oil, sesame seeds and chopped spring onion.

Roasted Trumpet Mushrooms
Serves 2 to 4

1 pound trumpet mushrooms, sliced 1/2-inch thick
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon finely chopped green garlic
2 teaspoons soy sauce

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment, silicone baking liner or aluminum foil. In a bowl, combine the mushrooms, with the oil, vinegar, garlic, and soy sauce.
2. Arrange in one layer on the baking sheet, and roast for 15 to 20 minutes, until the mushrooms are fragrant and beginning to turn golden brown.
3. Remove from the oven, and serve with grilled steak, or as a garnish for roasted meats.

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!

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
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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