Archive for May, 2015

FMB

Farmers’ Market Box 5-28-15

Zucchini – Medallion Farms
Chantenay Carrots – Rutiz Farms
Fennel – Black Sheep Produce
Italian Parsley – Be Wise Ranch
Black Kale – Black Sheep Produce
Hydro Butter Lettuce – Go Green
Red Torpedo Onions – Tutti Frutti Farm
Shishito Peppers – Suzie’s Farm
Purple Potatoes – Weiser Family Farm
White Nectarine – Fitzgerald Farm
Yellow Peach – Fitzgerald Farm
White Peach – Fitzgerald Farm

Organic Juicing Bag:

Carrots – Tutti Frutti Farm
Blueberries – Forbidden Fruit Farm
Italian Parsley – Be Wise Ranch
Chiogga Beets – Be Wise Ranch
Fennel – Cal Organics

Farmer’s Choice:

Hass Avocados – Ranchez de Sanchez
Persian Cucumbers – Beylik Family Farm
Meiwa Kumquats – Drowns Farm


Click here to Watch Video on YouTube

Catalina Offshore catch of the week: Rock Cod

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

Sweet Treat
1 beet
6 carrots

Green Licorice
1/2 beet
4 carrots
1/2 inch fennel
2 stems parsley

Blue Morning
8 carrots
1 clamshell blueberries

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

Bistro Chentenay Carrot Salad
Serves 4

1 pound Chantenay carrots, peeled and cut into julienne
1 red torpedo onion, thinly sliced using only the red part
2 tablespoons lemon juice
1/4 cup extra virgin olive oil
Salt and pepper
1/4 cup finely chopped Italian parsley

1. Combine the carrots and onion in a salad bowl.
2. In a small mixing bowl, whisk together the lemon juice and olive oil, season with salt and pepper.
3. Pour over the salad, add the parsley and toss to coat. Serve the salad at room temperature.

Fennel and Onion Risotto
Serves 4 to 6

2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 torpedo onions, finely chopped, using only the red part
1 bulb fennel, wispy ends trimmed, finely diced
1 cup dry white wine (Sauvignon Blanc, Pinot Grigio, or dry vermouth)
2 cups Carnaroli, Vialone, or Arborio rice
5 cups chicken or vegetable broth, kept simmering on the stove top
2 tablespoons unsalted butter
3/4 cup grated Parmigiano Reggiano cheese

1. In a wide bottom saucepan, heat the butter and oil, and saute the onions and fennel, sautéing for 4 to 5 minutes until the onion begins to soften.
2. Add the wine, and bring to a boil. Add the rice, and stir to combine.
3. Add 1 cup of broth, and continue to stir, as the liquid begins to evaporate and the bottom of the pan looks dry add another cup of broth.
4. Once you have used 4 cups of broth, check the rice, and see if it is al dente—it should be tender, but still have some give to it.
5. Add more broth if it is still hard, and continue until the rice is al dente.
6. Add the butter and 1/2 cup of the cheese. Serve the risotto garnished with the remaining cheese.

Black Kale Flavor Bomb
Makes about 1 cup

Taking a page from Chef Amanda Cohen’s Dirt Candy, make this puree from the kale, then freeze it into ice cube trays or zip-lock bags. Toss it into pasta, soups, polenta, or rice as I have done here.

1 bunch black kale, tough stems removed, and cut into 1/2-inch ribbons
5 garlic cloves
1 red torpedo onion, chopped using only the red part
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil

Bring 4 quarts of water to a boil, and add the kale, garlic and onion. Bring to a boil, and time for 3 minutes. Drain the mixture thoroughly, and add to a food processor with the salt and pepper. (If you would like to spice this up just a bit, add red pepper to the food processor) With the machine running, add the oil, until the mixture is a paste. Either put into ice cube trays, (about 2 tablespoons each) or put into a zip-lock bag, and freeze. The mixture doesn’t freeze rock hard, so you can take tablespoons full of the mixture and add it to your favorite dishes. Try the Orzo Kale below.

Black Kale with Orzo
Serves 4

1/4 cup Black Kale Flavor Bomb (see preceding recipe)
2 cups orzo pasta
3 cups chicken or vegetable broth
1/3 cup finely grated Parmigiano Reggiano cheese for garnish

1. Defrost the black kale flavor bomb and set aside.
2. Cook the pasta in the chicken broth until a bit short of al dente.
3. Drain the pasta, and stir in the flavor bomb and half of the cheese. Serve garnished with the cheese.

Shishito Ranchera Sauce
Makes about 3 cups

3 tablespoons extra virgin olive oil
3 garlic cloves, minced
2 torpedo onions, thinly sliced using only the red part
1/2 pound Shishito peppers, stemmed and coarsely chopped
3 tablespoons Tequila
One 28-ounce can tomato puree
Salt and pepper

1. In a large skillet, heat the oil, and saute the garlic and onion until it begins to soften.
2. Add the peppers, and tequila, and simmer for 2 minutes, until the tequila begins to evaporate.
3. Add the tomato puree and bring to a simmer. Season with salt and pepper.
4. Use the sauce to make enchiladas, or serve it over grilled chicken, steak or quesadillas.

Italian Parsley Pesto
Makes 1 1/2 to 2 cups
This is a great recipe to have in your repertoire; to 1/4 cup pesto add 2 tablespoons rice vinegar, and make a vinaigrette for pasta or potato salad.

1 cup packed Italian parsley leaves
1 cup walnuts
2 garlic cloves
1 to 2 cups grated Parmigiano Reggiano cheese
2 tablespoons capers in brine, drained
1/2 to 2/3 cup extra virgin olive oil
Salt and pepper to taste

1. In the bowl of a food processor or blender, combine the Italian parsley, walnuts, garlic, cheese, and capers.
2. Pulse on and off to break up the nuts and garlic, and to chop the parsley.
3. With the machine running, slowly pour in the oil and process until smooth. Season with salt and pepper.
4. Cover and refrigerate for up to 4 days, or freeze for up to 2 months.
Cook’s Note: This pesto can be used for pasta, as well as a drizzle over grilled meats, poultry or seafood. If you wish to drizzle it, whisk a bit more oil into the pesto so that it is pourable.

To Store Italian parsley, wash it and spin it dry. Wrap in paper toweling to absorb any leftover moisture, and put into a zip-lock bag. Freeze the parsley. You can use it right from the bag.

Spicy Shrimp Wraps
Serves 4 to 6
Feel free to add more peppers to this dish if you like it hot; sometimes shishito’s can be mild and sometimes you’ll get a few hot tamales, so go easy.

1/4 cup rice vinegar
2 tablespoons fish sauce
2 tablespoons sugar
2 tablespoons lime juice
1 garlic clove
2 tablespoons extra virgin olive oil
1 torpedo onion, finely chopped using the red, and tender green parts
1 to 2 Shisito peppers, seeded, de-ribbed, and finely chopped
1 pound large shrimp, peeled and deveined
1/4 cup finely chopped Italian parsley
One head butter lettuce, washed and spun dry, separated into leaves

1. In a blender, or food processor, combine the vinegar, fish sauce, sugar, lime juice and garlic. Blend until pureed and set aside.
2. In a large skillet, or wok, heat the oil, and saute the onion and peppers until they begin to soften, about 3 minutes.
3. Add the shrimp and saute, turning frequently, until the shrimp begin to turn pink.
4. Add the sauce from the blender, and saute another 2 to 3 minutes, until the sauce has evaporated.
5. Garnish the shrimp with the parsley. Serve the shrimp with lettuce to wrap like tacos.

Smashed Purple Potatoes with White Cheddar and Bacon
Serves 4

8 strip bacon, cooked crisp, and crumbled
1 pound purple potatoes, scrubbed
1/2 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups shredded sharp white cheddar cheese
2 tablespoons finely chopped Italian parsley

1. Boil the potatoes in water to cover for 12 to 15 minutes until tender. Drain the potatoes, and allow to cool for about 15 minutes.
2. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or a silicone baking liner.
3. Pour the oil onto the baking sheet, and mix in the salt and pepper.
4. Put the potatoes onto the baking sheet, and using an oven mitt, press down on the potato to flatten it. Turn the potatoes in the oil mixture.
5. Bake the potatoes for 10 minutes, sprinkle with the cheese and bacon. Bake another 10 to 15 minutes until the cheese melts, and is golden brown. Serve garnished with the parsley.

Zucchini Piccata with Pasta
Serves 4

2 tablespoons extra virgin olive oil
Grated zest of 1 lemon
2 garlic cloves, minced
Pinch red pepper flakes
1 torpedo onion, finely chopped, using the red and tender green part
3 medium zucchini, ends trimmed, and cut into 1/2-inch dice
1/3 cup capers packed in brine, drained, and chopped if large
1/4 cup finely chopped Italian parsley
Salt and pepper
1 pound linguine, cooked 3 minutes short of al dente, reserving some of the pasta water
2 tablespoons fresh lemon juice
1 1/4 cups grated Parmigiano Reggiano cheese

1. In a large skillet, heat the oil.
2. Saute the zest, garlic, pepper flakes, and onion for 2 to 3 minutes until the onion begins to soften.
3. Add the zucchini, and continue to saute until the zucchini begins to turn golden brown, this may take about 7 minutes.
4. Add the capers, and Parsley, and taste for seasoning, adjusting using salt or pepper.
5. When the pasta is done, toss it with the sauce; add the lemon juice and half of the cheese, and some of the hot pasta water to make a creamy sauce.
6. Serve the pasta garnished with the remaining cheese.

Zucchini Refrigerator Pickles
Makes 3 cups
You will love these sweet/tart pickles; take them to picnics, potlucks, and use them on burgers. They also make a great hostess gift if you can bear to part with them.

1 pound zucchini ends trimmed and sliced 1/8-inch thick on a mandoline
2 to 3 torpedo onions, bulbs sliced 1/8-inch thick on a mandoline
2 tablespoons salt
2 cups distilled white vinegar
1 cup sugar
1 teaspoon crushed brown or yellow mustard seeds
1/2 teaspoon ground turmeric

1. Put the zucchini and onions into a colander and sprinkle with the salt. Toss the vegetables with the salt to distribute it. Let sit at room temperature for 1 hour. Rinse and drain the vegetables and pat dry. Put the vegetables into 3 one cup jars with canning lids.
2. In a saucepan, heat the vinegar, sugar, seeds, and turmeric, until the sugar has dissolved.
3. Cool to room temperature, and pour over the vegetables in the jars, seal and refrigerate for at least 24 hours before serving. The pickles will keep in the refrigerator for up to 3 weeks.

Farmers’ Choice

Kumquat Rice Salad
Serves 6

4 cups cooked long grain rice, such as basmati
2 tablespoons finely chopped red torpedo onion
2 Persian cucumbers, scrubbed and finely diced
10 kumquats, thinly sliced, seeds discarded
1/4 cup finely chopped Italian parsley
1/4 cup orange juice
1/4 cup rice vinegar
1/2 cup vegetable oil
Salt and pepper
1/2 cup toasted almonds for garnish

1. Put the rice, onion, cucumber, kumquats, and parsley into a salad bowl.
2. In a small mixing bowl, whisk together the orange juice, vinegar, and oil.
3. Season with salt and pepper.
4. Pour over the salad, and toss to combine. Serve garnished with almonds.

Guacamole
Makes 1 cup

1 1/2 tablespoons coarsely chopped torpedo red onion
1 tablespoon fresh lime juice
1/8 teaspoon salt
1 garlic clove
1/2 teaspoon ground cumin
1/2 small Shishito pepper, seeds, and ribs removed
1 ripe peeled avocado
1 tablespoon finely chopped cilantro or Italian parsley

1. In a food processor, combine the onion, lime juice, salt, garlic, cumin, and jalapeno.
2. Pulse on and off 4 to 6 times, until it is finely chopped.
3. Add the avocado, and process until smooth.
4. Remove from the processor to a small bowl, and sprinkle with the cilantro. Serve with tortilla chips.

Cold Cucumber and Avocado Soup
Serves 4 to 6

2 ½ cups plain yogurt
2 cups half and half
Salt and white pepper to taste
2 avocados, finely diced
3 small Persian cucumbers, peeled
1 tablespoon finely diced onion
1 cup cold chicken broth
Salt and Tabasco
Fresh chives for garnish

1. Combine everything in a blender, and puree until smooth, season with salt and Tabasco.
2. Serve the soup chilled garnished with chives, or your preference: good choices are lump crabmeat, shrimp, crumbled bacon, or goat cheese.

@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 on June 18th @6:00 p.m. for our monthly Farmer’s Market Box class. I’ll demo how to use everything in the box, and you get to take home a box, and two sets of recipes to try. Spaces are limited, so sign up soon.

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 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!

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