Archive for December, 2015

FMB123115

Farmers’ Market Box 12-31-15

King Trumpet Oyster Mushroom – Hotko Kinoco Company
Pink Lady ApplesFair Hill Apple Farm
Oro Blanco GrapefruitKen’s Top Notch Produce
Meiwa Kumquats – Garcia Organics
Green Salanova LettuceSuzie’s Farm
Russian Banana Fingerling PotatoesWeiser Family Farm
Japanese TurnipsSuzie’s Farm
Butternut SquashBlack Sheep Produce
Green Tomatoes – Valdivia Farms
Green Kale – Babe Farms

Organic Juicing Bag:

Fennel – Earthbound Organics
Carrots – Earthbound Organics
Green Kale – Babe Farms
Lemons – Sundance
Red Beets – A & A Organics

Farmer’s Choice:

Brown Organic Rice – Koda Farms
Fuerte AvocadosKoral’s Tropical Fruit Farm
Leopard Lettuce – The Garden Of…
Lime RadishBlack Sheep Produce

Catalina Offshore catch of the week:


Click here to Watch Video on YouTube

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

When it’s about food…#specialtyproduce

Click the links above & search for products on our website with recipes attached

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

FMB JUICE RECIPES

The Fennel Countdown
½ Bunch of Kale
1 Beet
2 Carrots
½ Bulb of Fennel

When the Bulb Drops at Midnight
½ Fennel Bulb
½ Bunch of Kale
¼ Lemon

Reminiscing Sweet and Sour Moments
3 Carrots
¼ Lemon
1 Beet

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

Roasted Butternut Squash Soup with Pink Lady Compote
Serves 8

For the Compote
2 pink lady apples, peeled cored, and finely chopped
1 small shallot, finely chopped
1/3 cup honey
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
1/4 teaspoon ground nutmeg

1. In a 2-quart saucepan, heat the ingredients together, over medium low heat, for 20 to 25 minutes until the apples have cooked down and the compote has thickened.
2. Serve the compote warm or cold. It is lovely on pancakes or English muffins.

For the Soup
One butternut squash, peeled, seeded and cut into 1-inch chunks
1 medium onion, coarsely chopped
2 teaspoons dried thyme
1/4 to 1/3 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
6 cups chicken or vegetable broth
1 cup heavy cream (optional)

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
2. In a large bowl, combine the squash, onion, thyme, oil, salt and pepper. Roast the squash for 25 to 30 minutes, until it is tender, and begins to get a bit of char around the edges.
3. Transfer to a large Dutch oven, and add the broth. Bring to a boil, and simmer for 20 minutes.
4. Using an immersion blender, puree the soup. Taste for salt and pepper, and adjust.
5. Add the cream, and bring to serving temperature. Serve garnished with the apple compote.

Roasted Squash and Kale Pasta
Serves 6

This is one of my favorite dishes from our Farmer’s Market Bag classes at Great News. The students loved it, and the vegetables can be roasted ahead, and then rewarmed just before serving. It’s a great dish for meatless Monday.

1 butternut squash, peeled, seeded, and cut into bite-sized chunks
1 medium to large onion, cut into 1-inch chunks
One bunch kale, tough stems removed, and cut into 1/2-inch ribbons
1/3 tight-packed cup fresh basil leaves, torn
1/4 cup fresh sage leaves, torn
5 large garlic cloves, coarsely chopped
1/3 cup extra-virgin olive oil
1/8 teaspoon red pepper flakes
2 tablespoons brown sugar (light or dark)
Salt and fresh-ground black pepper
1 pound penne, farfalle, or DeCecco “gnocchi” pasta
1 1/2 cup grated Parmigiano Reggiano cheese

1. Preheat the oven to 400 degrees, and line 2 baking sheets with silicone, aluminum foil, or parchment. In a large bowl, combine the squash, onion, kale, basil, sage, garlic, oil, red pepper flakes, brown sugar, salt and pepper, tossing to coat.
2. Arrange the ingredients in one layer on each baking sheet and roast for 20 minutes, until the kale begins to get a bit of char on it, and the squash is tender.
3. While the vegetables are roasting, boil the pasta to 3 minutes short of al dente, saving some of the pasta water.
4. Toss the vegetables with the pasta, an about 1/2 cup of the pasta water. Toss in 1/2 of the cheese, and toss to coat, adding more pasta water if the sauce seems too dry. Serve garnished with the remaining cheese.
5. Cook’s Note: the vegetable mixture makes a terrific filling for lasagna. Make a béchamel sauce and use that to sauce the lasagna.

Roasted King Oyster Mushroom and Salanova Lettuce Salad
Serves 4

Salanova lettuce, washed and spun dry
10 ounces king oyster mushrooms, cleaned, and sliced 1/2-inch thick
1/2 cup extra virgin olive oil
2 tablespoons soy sauce
Freshly ground black pepper
1/4 cup rice vinegar
Salt and pepper
Shaved Parmigiano Reggiano cheese

1. Arrange the lettuce on salad plates.
2. Preheat the oven to 400 degrees and line a baking sheet with In a bowl, combine the mushrooms, 1/4 cup olive oil, soy sauce, and black pepper, tossing to coat.
3. Arrange the mushrooms on the baking sheet, and roast for 10 to 12 minutes, until the mushrooms begin to color.
4. Remove from the oven, and arrange on the salads.
5. In another bowl, whisk together the remaining oil, and rice vinegar. Season with salt, pepper, and drizzle over the mushrooms and lettuce.
6. Garnish with shaved Parmigiano Reggiano cheese and serve.

Roasted Salmon with Oro Blanco Salsa
Serves 4 to 6

For the Salsa
1 Oro Blanco grapefruit, peel and pith removed, and chopped
1/2 cup finely chopped red onion
1/4 cup finely chopped cilantro
1/2 cup diced Kumquats, seeded
1 jalapeno, seeded, de-ribbed, and finely chopped
2 tablespoons fresh lime juice
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper

1. In a bowl, combine the ingredients, and taste for seasoning, correcting with salt or pepper. Refrigerate the salsa for up to 4 days.

For the Salmon
2 1/2 pound salmon filets
1/2 cup extra virgin olive oil
2 tablespoons Old Bay seasoning

2. Preheat the oven to 400 degrees.
3. Lay the salmon into a 13-by-9-inch baking dish.
4. In a small bowl, combine the oil and Old Bay. Paint the salmon with the mixture, and roast for 10 minutes per inch of thickness of the fish, or until it registers 165 degrees on an instant read meat thermometer. Allow the salmon to rest for 5 minutes, and serve with the salsa.

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.

Turkey Burgers with Green Tomato Dressing
Serves 4

For the Dressing
Makes about 2 cups
1 cup mayonnaise
1/2 cup Greek Style yogurt
1/4 cup packed basil
1 green tomato, cored, and chopped
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
1 garlic clove
1 tablespoon Dijon mustard
Few drops Tabasco
Salt

1. In a food processor, or blender, combine the ingredients, and process until smooth.
2. Taste for seasoning and correct with salt or Tabasco.

For the Burgers
2 pounds ground turkey
2 teaspoons Worcestershire sauce
2 teaspoon Dijon mustard
1 teaspoon canola oil
Whole Wheat Burger buns for serving

1. Combine the ingredients in a bowl, and form into 4 patties about 1/2-inch thick.
2. Preheat the a grill pan or barbecue grill, and grill for 3 to 4 minutes per side, until the interior of the burger registers 165 degrees when tested with an instant read meat thermometer.
3. Serve on whole wheat buns with Green Tomato Mayonnaise.

Green Tomato Jam
Makes about 2 cups

Serve this with salty cheeses, or as a condiment for pork or poultry.

2 green tomatoes, cored, and finely chopped
1/3 cup aged balsamic vinegar
3 whole cloves
1/2 cup firmly packed dark brown sugar
Pinch of red pepper flakes (about 1/8 teaspoon)
One 3-inch stick cinnamon

1. In a 4-quart saucepan, combine all the ingredients, and bring to a boil. Simmer for about 20 minutes, over medium low heat, stirring to prevent the ingredients from sticking to the bottom of the pan.
2. Taste the jam for seasoning, and add more vinegar/brown sugar or red pepper if needed. (this will all depend on the balsamic vinegar and the flavor of the tomatoes)
3. Remove the cloves and cinnamon stick, and spoon into hot sterilized jars.
4. Cool and refrigerate for up to 4 weeks.

Miso Glazed Japanese Turnips
Serves 2 to 4

One bunch Japanese turnips
1/2 cup water
2 tablespoons Mirin rice wine
2 tablespoons unsalted butter, softened
2 tablespoons white miso

1. Remove the greens from the turnips, trim any tough stems, and cut the greens into 1/2-inch ribbons. Set aside. Cut the turnips into quarters.
2. In a 10-inch skillet, heat the water and rice wine together. Add the turnips and simmer, covered for about 5 minutes.
3. While the turnips are simmering, combine the butter, and miso, and add 1 teaspoon to the turnips.
4. Add the greens, and simmer another 5 minutes, uncovered, turning the turnips and the greens.
5. Stir in the remaining miso butter, and simmer another 4 to 5 minutes, until the liquid in the pan has cooked down to a glaze. Serve immediately.

Roasted Olive Oil Potatoes
Serves 4

1/2 cup extra virgin olive oil
6 sprigs rosemary
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 garlic clove
1 pound Russian Fingerlings, scrubbed and cut into 1/2-inch dice

1. In a blender, combine the oil, rosemary, salt, pepper and garlic, and let steep for 30 minutes.
2. Preheat the oven to 375 degrees, and line a baking sheet with aluminum foil, silicone, or parchment.
3. Toss the potatoes with enough rosemary oil to coat the potatoes. Roast for 30 to 40 minutes, until the potatoes are crispy and golden brown. Serve warm or at room temperature.
Cook’s Note: The rosemary oil will keep in the refrigerator for at least 2 months. Use it on other vegetables, poultry, and meats.

Farmers’ Choice:

Southwestern Brown Rice
Serves 6

1 Tbsp. vegetable oil
1/3 lb. Mexican chorizo sausage, removed from its casing
1/4 cup finely chopped white onion
1/4 cup finely chopped red bell pepper
Pinch of red pepper flakes
1 Tbsp. finely chopped jalapeño chile
1/2 cup corn kernels cut fresh from the cob, or frozen kernels
One 14.5oz can black beans, rinsed and drained
2 cups brown rice
1 1/2 cups/360 ml tomato juice
2 1/4 cups chicken or vegetable broth
1/2 cup chopped fresh cilantro for garnish
1 Hass avocado, pitted, peeled, and finely diced
Fresh salsa for serving

1. In a 4-quart saucepan, saute the chorizo in the oil, to render some fat. Add the onion, pepper, red pepper flakes, and jalapeno, sautéing until the onion begins to soften.
2. Add the corn, black beans, brown rice, tomato juice, and broth. Simmer, covered for 20 to 25 minutes, until the liquid is absorbed.
3. Fluff the rice, and stir in the cilantro. Serve the rice garnished with avocado and salsa.

Scampi with Brown Rice Pilaf
Serves 4 to 6

2 cups brown rice
4 Tbsp. extra-virgin olive oil
1/2 cup finely chopped sweet yellow onion, such as Vidalia
Grated zest of 3 lemons
2 cups brown rice
3 1/2 cups chicken or vegetable broth
1/2 cup unsalted butter
6 garlic cloves, minced
1 Tbsp. finely chopped fresh oregano
1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
1 1/2 lbs. large shrimp peeled and deveined (see Cook’s Note)
1/4 cup finely chopped fresh flat-leaf parsley

1. Place the rice in a sieve and rinse under a steady stream of cool water, stirring the grains. When the water runs clear, stop rinsing and shake the sieve to drain off excess water.
2. In a 4-quart saucepan, heat 2 tablespoons of the olive oil and saute the onion and two-thirds of the lemon zest for 1 minute, until the lemon zest is fragrant. Add the rice, and toast in the oil for 1 minute. Slowly add the chicken broth, cover and simmer for 20 to 25 minutes.
3. Meanwhile, in a large skillet, heat the remaining oil and butter. Add the garlic, remaining lemon zest, and oregano until the garlic is fragrant, about 2 minutes. Add the wine, bring to a boil and add the shrimp. Add the parsley, and turn the shrimp in the sauce, until the shrimp turns pink. Serve the shrimp over the brown rice.

Leopard Lettuce and Lime Radish Salad with Herbed Avocado Dressing
Serves 4

For the Dressing
1 cup mayonnaise
1 cup chopped scallions
1 cup packed fresh basil leaves
2 tablespoons lemon juice
Grated zest of 1 lemon
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.
3. Do-Ahead: The dressing will keep refrigerated for up to 4 days. Delicious on chicken, shrimp, pasta, or potato salads.

For the Salad
One head Leopard Romaine, washed, spun dry and chopped
3 lime radishes, thinly sliced
Avocado dressing (see preceding recipe)

1. Put the romaine into a salad bowl, and toss with the dressing.
2. Plate the salad and garnish with the radishes.

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 jalapeño and squeeze the garlic from its skin.
3. 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.
5. Do-Ahead: At this point, refrigerate for at least 4 hours to let the flavors develop and up to 12 hours.

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

When it’s about food…#specialtyproduce

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

FMB121415

Farmers’ Market Box 12-24-15

Green Bell PeppersBlack Sheep Produce
Napa Cabbage Kong Thao Farm
CarrotsBe Wise Ranch
Fennel Kong Thao Farm
Sonoran GarlicMilliken Family Farm
Italian ParsleyBe Wise Ranch
Green Hydroponic Butter LettuceGo Green Agriculture
Bearss Limes – 3 Nuts
Navel OrangesBlack Sheep Produce
Purple PotatoesWeiser Family Farm
Carnival SquashTutti Frutti Farms

Organic Juicing Bag:

Star Ruby Grapefruit – Sundance Oragnics
Carrots – Earthbound Organics
Dandelion Greens – Lakeside Organic Gardens
Green Kale – A & A Organics
Red Beets – A & A Organics

Farmer’s Choice:

Medjool DatesMilliken Family Farm
Macadamia Nuts – Russell Family Farm
Kishu TangerinesRancho Del Sol

Feature: Holiday Cocktail Kit
Sugar Cane Kong Thao Farm
Valencia OrangesPolito Family Farm
Meyer LemonsRancho Del Sol
Passionfruit and Serrano Bitters – Boy Drinks World

Catalina Offshore catch of the week:


Click here to Watch Video on YouTube

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

When it’s about food…#specialtyproduce

Click the links above & search for products on our website with recipes attached

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

FMB JUICE RECIPES

The Dande Man in Red
½ Bunch of Dandelion Greens
1 Grapefruit
1 Red Beet

Reindeer Food
3 Carrots
½ Bunch of Kale

Color Your Holiday in Red and Greens
1 Red Beet
2 Carrots
¼ Bunch of Dandelion Greens
2 Kale Leaves

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

Cranberry Orange Salad
Serves 4 to 6

One head green butter lettuce, washed, spun dry, and separated into leaves
1 Navel Orange, peel and pith removed, and sliced into 1/2-inch rounds
1/3 cup dried cranberries
1/4 cup cranberry juice cocktail
1/4 cup rice vinegar
1 tablespoon finely chopped shallot or red onion
2 teaspoons Dijon mustard
1 tablespoon honey
1/2 cup vegetable oil
Salt and pepper
1/4 cup toasted pecans

1. Arrange the lettuce on salad plates. Top with a few slices of orange, and sprinkle with the cranberries.
2. In a small bowl, whisk together the cranberry juice, vinegar, shallot, mustard, honey, and oil. Season with salt and pepper, and drizzle over the salads. Top with some of the pecans, and serve.

Smashed Purple Potatoes with Herbs and Goat Cheese
Serves 4 to 6

1 pound purple potatoes, scrubbed
1/2 cup extra virgin olive oil
1 tablespoon mixed dried herbs (thyme, rosemary and sage work well, or you could use Herbs de Provence)
3 garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups crumbled goat cheese

1. Put the potatoes into a saucepan with water to cover. Bring to a boil and simmer until tender, this will vary depending on the size of the potato. (usually about 20 minutes)
2. Drain the potatoes.
3. While the potatoes are boiling, preheat the oven to 400 degrees; line a baking sheet with aluminum foil or a silicone liner. In a small bowl, whisk together the oil, herbs, garlic, salt, and pepper. Pour 1/2 the mixture onto the baking sheet.
4. When the potatoes are cooled enough to handle, put them on a cutting board, using a potholder, press down on the potato to smash it. Transfer to the oil lined baking sheet. Repeat with all the potatoes.
5. Brush the tops of the potatoes with the remaining oil mixture, and the goat cheese. At this point, the potatoes can be cooled, covered and refrigerated for 2 days. Let come to room temperature before proceeding.
6. Bake for 15 to 20 minutes, until the potatoes begin to get crispy around the edges and the cheese is golden brown. Serve the potatoes hot.

Coconut Lime Cupcakes
Makes 24 standard cupcakes

For the Cake:
1 cup unsalted butter, softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
1 tablespoon grated lime zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh lime juice
2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt

1. Preheat the oven to 350 degrees, and coat the inside of a 24 cupcake tins with non-stick cooking spray or paper liners.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and 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 juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Using a large portion scoop, transfer the batter into the prepared pans. Bake for 25 to 35 minutes until a skewer inserted into the center comes out clean.
6. Allow the cupcakes to cool before frosting.
7. The cupcakes keep at room temperature for up to 2 days, freeze for about 2 months.

For the Frosting:
1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
4 to 4 1/2 cups confectioner’s sugar
2 teaspoons coconut extract
2 cups shredded sweetened coconut, toasted (see note)

1. In the bowl of an electric mixer, beat together the butter, cream cheese, sugar, and extract, until spreading consistency. Spread onto the cupcakes, or pipe onto the cupcakes with a piping bag.
2. Garnish each cupcake with toasted coconut.
3. Note: to toast coconut, preheat the oven to 350 degrees, and spread the coconut onto a lined baking sheet. Bake for 5 to 7 minutes, turning twice in the cooking time. Cool completely before using. Toasted coconut can be frozen for up to 2 months.

Grilled Honey Lime Pork Tenderloin
Serves 4 to 6

Two 1 pound pork tenderloins, silver skin trimmed
1/4 cup fresh lime juice
Grated zest of one lime
1/4 cup fresh orange juice
2 tablespoons honey
2 garlic cloves, minced
1/2 cup vegetable oil
Few drops Tabasco

1. Put the tenderloins into a large zip-lock bag.
2. In a small bowl, whisk together the remaining ingredients, until blended. Pour over the pork tenderloins, and marinate for at least 4 hours and up to 24 hours.
3. Remove the pork from the marinade and pat dry.
4. Preheat the barbecue and grill the tenderloins over indirect heat for 6 to 7 minutes, turn, and grill another 5 minutes, checking to make sure the internal temperature of the meat is 140 degrees. Remove from the grill to a cutting board, tent loosely with foil, and allow to rest for 10 minutes before cutting into slices, and serving.

Maple and Brown Sugar Carnival Squash
Serves 2

One carnival squash
1/4 cup unsalted butter, melted
2 tablespoons vegetable oil
1/4 cup maple syrup
2 tablespoons brown sugar

1. Preheat the oven to 350 degrees, and line a baking sheet with aluminum foil, silicone, or parchment. Cut the squash in half horizontally, scoop out the seeds, and arrange the squash on the prepared baking sheet.
2. In a small bowl, combine the remaining ingredients, and pour equal amounts in each squash, brushing some on the top and up the sides.
3. Bake the squash for 30 minutes, and baste the inside with some of the maple mixture. Bake an additional 15 minutes, until the squash is tender when pierced with the tip of a sharp paring knife. Remove from the oven, and serve.

Rutabaga Gratin
Serves 6
A change of pace from potatoes, this gratin goes well with beef, lamb, or pork, as well as poultry.

3 rutabaga, peeled, and thinly sliced
2 garlic cloves, minced
1 cup whole milk
1 cup heavy cream
2 teaspoons finely chopped fresh thyme
6 drops Tabasco
2 tablespoons finely chopped parsley
1/2 cups finely shredded Gruyere or imported Swiss cheese
1/4 cup finely grated Parmigiano Reggiano

1. Preheat the oven to 350 degrees, and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. Put the rutabaga, garlic, milk, cream, thyme, and Tabasco into a large skillet, and simmer until the rutabaga is almost tender.
3. Taste the sauce for salt and pepper, and adjust. Stir in the parsley. Transfer the mixture to the prepared pan, and sprinkle with the cheeses.
4. Bake the gratin for 20 to 30 minutes, until the cheese are golden brown and the gratin is bubbling.
5. Allow the gratin to rest for 10 minutes, and serve.

Napa Cabbage Slaw with Peanut Dressing
Serves 4
This cooling salad is delicious with leftover chicken added, or serve it with your favorite grilled meats. If you have any leftover radishes from last weeks’ box, cut them into julienne and add to the slaw.

One head Napa cabbage, washed, spun dry, and cut into 1/2-inch ribbons
One fennel bulb, wispy ends trimmed, and thinly sliced
2 Navel oranges, peel and pith removed, and cut into segments
3 tablespoons peanut butter
3 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon sesame oil
1 tablespoon vegetable oil
2 tablespoons lime juice
1/2 cup finely chopped roasted peanuts for garnish

1. In a large salad bowl, combine the cabbage, fennel, and oranges.
2. In a small mixing bowl, whisk together the peanuts butter, vinegar, soy, honey, sesame oil, vegetable oil, and lime juice.
3. Pour over the slaw, and toss together until the cabbage and fennel are coated. Garnish the slaw with chopped peanuts and serve.

Denver Omelet Casserole
Serves 6 to 8
Christmas breakfast or New Year’s Brunch, this is a terrific make ahead dish for any breakfast.

2 tablespoons unsalted butter
1/2 cup sweet yellow onion, finely chopped
One medium green bell pepper, cored, seeded and finely chopped
¼ pound ham, finely chopped
4 cups torn bread sturdy white bread cubes, tough crusts removed
6 large eggs
1 cup heavy cream
2 tablespoons all-purpose flour
1 ½ teaspoons salt
6 drops Tabasco sauce
1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a large skillet, melt the butter, and sauté the onion and peppers until they are softened, about 5 minutes. Add the ham, and continue to sauté until the onion is translucent. Transfer the mixture to a bowl and cool, adding the bread cubes and stirring until blended.
3. In a mixing bowl, whisk together the eggs, cream, flour, salt and Tabasco, until blended. Pour over the ham mixture, stirring to blend. Transfer the entire contents of the bowl to the prepared pan.
4. Do-Ahead: At this point, cover and refrigerate for at least 6 hours, or up to 2 days, bring to room temperature before proceeding)
5. Bake for 35 to 45 minutes, (see note) until the strata is puffed and golden brown and set in the center. Remove from the oven and allow to rest for 15 minutes before cutting into wedges.
6. Do-Ahead: If you would like to bake this ahead of time, bake the strata until the middle registers 140 degrees (about 25 minutes); it will not be set, but the eggs will be cooked. Remove from the oven, and allow to cool—it will continue to cook while it’s cooling.
7. Cool, cover and refrigerate for up to 3 days, or freeze for 6 weeks. Allow to come to room temperature before reheating, loosely tented with foil in a 350 degree oven for 15 minutes, or until the center is heated through. (Poke the end of a sharp knife into the center and if the knife is warm, so is the strata—or it should register 170 on an instant read meat thermometer)
8. Variation: Cheesy Denver Quiche: Add 1 cup of shredded cheese to the egg mixture after adding the ham, onions and peppers. Good choices: mild cheddar, white sharp cheddar, Monterey Jack, Pepper Jack, Fontina or Provolone.

Slow Cooker Basque Chicken
Serves 6

3 lb. bone-in chicken pieces (3 leg quarters and 3 breast quarters work here), skin removed
2 tsp salt
1 tsp freshly ground black pepper
4 tbsp. extra-virgin olive oil
1/4 lb. Serrano ham, cut into 1/2-in cubes (if Serrano ham isn’t available use prosciutto)
2 large onions, thinly sliced
2 garlic cloves, minced
2 medium green bell peppers, cored and cut into 1/2-in strips
2 medium yellow bell peppers, cored and cut into 1/2-in strips
One 28- to 32-oz can of chopped tomatoes, with their juice
1/2 cup pitted picholine or other green olives, for garnish
1/2 cup pitted niçoise olives, for garnish
1/4 cup finely chopped fresh flat-leaf parsley, for garnish

1. Sprinkle the chicken with 1 tsp of the salt and 1/2 tsp of the pepper. In a large skillet, heat 2 tbsp. of the oil over medium-high heat and brown the chicken on all sides, a few pieces at a time, being careful not to crowd the pan. Transfer the browned chicken to the insert of a 5- to 7-qt slow cooker.
2. Add the remaining 2 tbsp. of oil to the skillet and sauté the ham, letting it brown a bit, and then transfer to the insert of the slow cooker. Add the onions, garlic, and bell peppers to the skillet, and season with the remaining 1 tsp of salt and 1/2 tsp of pepper. Cook until the onions begins to soften, about 3 minutes.
3. Add the tomatoes to the pan, and bring to a boil, scrape up any browned bits on the bottom of the pan. Transfer the contents of the skillet to the insert of the slow cooker, covering the chicken with the mixture.
4. Cover the slow cooker and cook on high for 3 hours or on low for 5 to 6 hours, until the chicken is cooked through.
5. At the end of the cooking time, skim off any excess fat that on the surface of the sauce, taste for seasoning, and add salt or pepper if necessary. Serve the chicken garnished with green and black olives and parsley.

Marinated Goat Cheese
Serves 4 to 6
This is a simple appetizer. I have been making mine in canning jars, and then giving them as gifts with rain forest crisp crackers.

One 11-ounce log goat cheese
2 cups extra virgin olive oil
2 garlic cloves, minced
1/4 cup finely chopped parsley
Grated zest of 1 lemon
Pinch red pepper flakes
1 teaspoon fine sea salt

1. Roll the goat cheese into 1-inch balls, and place in a container that will hold them without too much crowding.
2. In a small bowl, mix together the oil, garlic, parsley, lemon zest, pepper flakes and salt. Pour over the goat cheese, and seal the container. The goat cheese can marinate at room temperature for up to 2 hours, or refrigerate for up to 1 week. The oil is terrific to saute with, too.

Orange, Olive and Fennel Salad
Serves 4

2 Navel oranges, peel and pith removed, and cut into 1/2-inch slices
One fennel bulb, wispy ends removed, and thinly sliced
1/2 cup black oil cured olives
1/4 cup orange juice
1 garlic clove, minced
Pinch red pepper flakes
2 tablespoons finely chopped parsley
1/4 cup extra virgin olive oil
Salt

1. Arrange the oranges and fennel on a serving platter. Sprinkle the olives over the oranges and fennel.
In a small bowl, whisk together the juice, garlic, red pepper, parsley and oil. Taste for seasoning and add salt if necessary. Pour over the salad, and serve the salad at room temperature.

Chocolate Orange Cheesecake
Serves 12
This is a great show stopper, and cheesecakes freeze beautifully, so make it ahead for your holiday party. Always serve cheesecake at room temperature.

1 3/4 cups chopped bittersweet Chocolate
1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
16 ounces cream cheese
1 3/4 cups sugar
1/4 cup orange juice concentrate
1 teaspoon orange extract
3 large eggs
1 1/2 cups sour cream mixed with 2 tablespoons of orange juice

1. Preheat oven to 325°F. Combine the graham crackers and butter press into the bottom of a 9-inch springform pan and slightly up the sides. Bake 15 minutes. Cool.
2. Melt 1 ½ cups chocolate in a double boiler over simmering water until melted. Cool.
3. In the bowl of an electric mixer, beat cream cheese and 1-3/4 cups sugar until smooth.
4. Add the melted chocolate, orange juice, extract and eggs, one at a time.
5. Pour into crust, and bake 50 minutes. Cool 10 minutes.
6. Mix sour cream, 6 tablespoons sugar and 2 tablespoons orange juice together. Spread over cake.
7. Drizzle remaining 1/4 cup melted chocolate over the cake, and bake an additional 5 minutes. Leave the cheesecake in the turned off oven with the door ajar for 1 hour, remove and cool completely.
8. Refrigerate for up to 5 days, or freeze for up to 2 months.

Farmers’ Choice:

Macadamia Nut Crusted Chicken Tenders
Serves 4 to 6

2 large eggs
2 tablespoons water
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pound chicken tenders
2 cups panko crumbs, or dry bread crumbs (panko gives a crispier coating)
1 cup finely chopped macadamia nuts
1/3 cup unsalted butter, melted and cooled

1. In a shallow wide dish, beat together the eggs, water, salt and pepper.
2. Add the chicken to the egg mixture, and stir to coat the chicken.
3. In another wide dish, combine the crumbs and macadamia nuts.
4. Dip the chicken into the panko mixture, and coat on both sides. Lay the chicken onto a baking sheet lined with aluminum foil, parchment or silicone baking liner. Continue to layer the chicken. Drizzle each chicken tender with some of the butter and refrigerate for at least 2 hours.
5. Bring the chicken to room temperature for about 30 minutes before proceeding.
6. When ready to bake, preheat the oven to 400 degrees. Bake the chicken for 12 to 16 minutes, until golden brown, and cooked through. (Registers 165 on an instant read thermometer)
7. Allow the chicken to rest for 5 minutes before removing from the baking sheet and serving. The chicken is great hot, warm, or cold. Leftovers keep in the fridge for up to 3 days.

Tangerine Herb Butter
Makes 1 cup
An herb butter is terrific to use as a base for poultry or seafood. These butters freeze beautifully, giving you a burst of flavor for steamed vegetables, too.

1 cup unsalted butter, softened
1/3 cup tangerine juice
2 tablespoons Italian parsley
1 tablespoon rosemary
1 teaspoon tangerine zest
1/4 teaspoon ground pepper

1. Combine all the ingredients in a food processor, and process until the herbs are chopped, and the mixture comes together.
2. Remove to a piece of plastic wrap, and form into a log.
3. Wrap in the plastic wrap, and refrigerate for up to 5 days, or freeze for up to 3 months.

Medjool Date Cookies
Makes about 3 dozen

1 cup unsalted butter, softened
11/2 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
2 tsp. vanilla paste or extract
2 1/2 cups all-purpose flour
1 1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cinnamon
5 cups old-fashioned rolled oats
1-1/2 cups chopped, pitted Medjool dates

4. Preheat the oven to 350 degrees and line 3 baking sheets with parchment, silicone or aluminum foil.
5. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, and sugars until light and fluffy.
6. Add the eggs, one at a time, and the vanilla.
7. Add the flour, soda, salt, cinnamon, oats and dates, mixing until the dough comes together. Depending on how “wet” the dates are you may need to add up to 1/2 cup more oatmeal, or 1/2 cup chopped nuts.
8. Using a portion scoop, scoop up 1-tablespoon rounds, and place on the baking sheets, 2-inches apart.
9. Bake to 8 to 10 minutes, until the outer edges are set, and the cookies begin to turn golden. Leave on the baking sheets for 10 minutes before transferring to a rack to cool completely.

@Diane Phillips www.dianephillips.com www.cucinadivina.blogpot.com
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