Archive for December, 2016

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Farmers’ Market Box 12-28-16

This weeks local produce and featured farms:
Granny Smith ApplesFair Hill Apple Farm
Rainbow ChardBlack Sheep Produce
Sonoran GarlicMilliken Family Farm
Oro Blanco GrapefruitKen’s Top Notch Produce
LavenderTerra Madre Gardens
Red Leaf LettuceBe Wise Ranch
Macadamia NutsRussell Family Farm
Red OnionJF Organics
Yellow OnionJF Organics
Navel OrangesBlack Sheep Produce
French Heirloom PotatoesWeiser Family Farm
Baby Gold BeetsWeiser Family Farm

Juicing Bag:
Carrots – Cal-Organic
Celery – Deardorff Farm
Green Kale – Deardorff Farm
Valencia Oranges – Eco Farms
Red Beets – Lakeside Organic Gardens

Farmer’s Choice:
Tarocco Blood OrangesMurray Family Farm
Shinko Asian PearsKen’s Top Notch Produce
Watermelon RadishesCoastal Farms

Feature:
Blue FarroKandarian Organic Farm

Check out our YouTube Video highlighting all the produce in this weeks FMB:

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!

Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

Sweet Greens
Handful of green kale
1 orange
1 stalks of celery

Spicy Beets
1 red beet
2stalks of celery
1/2 in of ginger

Sunrise
1 orange
1 carrot
1 cucumber

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

Oro Blanco Cocktail
Serves 2

3 ounces vodka
1/4 cup Oro Blanco Grapefruit juice
1 ounce simple syrup
1 ounce pomegranate juice
Mint leaves for garnish

1. In a cocktail shaker, combine all the ingredients with crushed ice, and shake vigorously. Serve chilled in a martini glass.

Oro Blanco Cosmo
Serves 12

2 1/4 cups vodka
1 1/2 cups Cointreau or Triple Sec
1 1/2 cups cranberry juice cocktail
1/2 cup fresh Oro Blanco juice
Crushed ice

1. In a pitcher, combine the vodka, Cointreau or Triple Sec, cranberry juice and Oro Blanco juice. Refrigerate for up to 24 hours.
2. Fill an 8-ounce glass with crushed ice, and pour in the mixture. Serve immediately.
3. Variation: For the virgin Cosmo, you will need 1 liter of sparkling water, 1 1/2 cups fresh orange juice, 1 1/2 cups cranberry juice cocktail and 1/2 cup Oro Blanco juice.
4. Combine the juices, and refrigerate. When ready to serve, fill a tumbler with crushed ice, fill the glass 1/2 full with the juices, and top off with sparkling water.

Roasted Pork with Estonian Sauerkraut
Serves 6

1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
1/4 cup firmly packed brown sugar
One 3 pound pork loin roast
2 tablespoons extra virgin olive oil

1/4 cup unsalted butter
One red onion, thinly sliced into 1/2 moons
2 Granny Smith Apples, peeled, cored and thinly sliced
One 28.5 ounce jar fresh sauerkraut
1/3 cup firmly packed brown sugar
1 cup apple cider

1. Preheat the oven to 350 degrees. Make a paste of the salt, pepper, Dijon mustard and brown sugar. Rub all over the roast.
2. In a Dutch oven, heat the oil over medium heat, and brown the pork on all sides. Remove the pork from the Dutch oven, add the butter, when the butter is melted, turn the heat to medium high and sauté the onion until it begins to soften.
3. Add the apples, sautéing until they begin to soften.
4. Add the sauerkraut and brown sugar, and cook until the sauerkraut and vegetables begin to caramelize.
5. Add the cider, and the pork back to the Dutch oven. Bake for 1 1/2 hours, turning once during the cooking time.
6. Remove the pork from the Dutch oven, cover loosely with aluminum foil, and allow to rest for 15 minutes.
7. Simmer the sauerkraut mixture on the stove top until the liquid in the pan is almost absorbed. Serve the pork sliced on a bed of the sauerkraut mixture.

Italian Wedding Soup
Serves 6

For the Meatballs:
1/2 cup fresh bread torn into pieces (crusts removed if tough)
3 tablespoons milk
1 1/2 pounds ground chicken or turkey
1/4 cup finely chopped yellow onion
1 garlic clove, minced
1/2 teaspoon grated lemon zest
1/2 cup grated Parmigiano Reggiano cheese
1 large egg
Extra virgin olive oil for frying

1. In a mixing bowl, combine the bread and milk. When the milk has absorbed into the bead, add the chicken, onion, garlic, zest, Parmigiano and egg. For the mixture into a small balls (about the size of a ping pong ball) using a portion scoop. Refrigerate for 1 hour before frying. (you can start the soup at this point)
2. In a large skillet, pour in 1/4-inch extra virgin olive oil, and bring to medium high heat. Fry the meat balls in batches, until they are golden brown on all sides. Remove from the oil and drain on paper toweling.

For the Soup:
2 tablespoons extra virgin olive oil
1/2 cup finely chopped yellow onion
2 medium carrots, finely chopped
3 ribs celery, finely chopped
2 garlic cloves, minced
One bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
8 cups chicken or vegetable broth
Chopped rinds from Parmigiano Reggiano cheese (optional but oh so good)
Salt and pepper

1. In a large Dutch oven, heat the oil over medium high heat, saute the onion, carrots celery, and garlic for 2 to 3 minutes until the onion begins to soften. Add the chard, and cook until the chard begins to wilt.
2. Add the broth and rinds, and bring to a boil.
3. Add the meatballs at this point.
4. Simmer for 45 minutes until the meatballs are cooked through.
5. Season with salt and pepper and serve.

Potatoes Boulangerie
Serves 4
In times gone by, the French housewife would cook these potatoes underneath a roast cooking on the open fire. The drippings from the roast would flavor the potatoes. Today bacon is a great substitute.

4 strips of thick cut bacon, cut into 1/2-inch dice
One onion, thinly sliced into 1/2 moons
2 garlic cloves, minced
1 bay leaf
1 teaspoon dried thyme
1 pound French potatoes, thinly sliced on a mandoline
Salt and pepper
1 1/2 cups vegetable, chicken or beef broth (if you are serving with chicken use chicken broth, etc.)

1. Preheat the oven to 400 degrees.
2. In a large ovenproof skillet, cook the bacon until crisp. Add the onion, garlic, bay leaf, and thyme, sautéing for 4 to 5 minutes until the onions begin to turn translucent.
3. Add the potatoes, and saute for 1 to 2 minutes. Season with salt and pepper.
4. Add the broth.
5. Cover and bake for 15 minutes, uncover and bake another 20 to 25 minutes, until the potatoes are cooked, and golden brown. Remove from the oven, discard the bay leaf, and allow to rest for 5 minutes before serving.

Orange Crème Brulee
Serves 6

3 cups heavy cream
2 teaspoons orange juice
1 1/2 tsp. firmly packed, finely grated orange zest
1 tsp. vanilla paste or extract
8 large egg yolks
1/2 cup plus 1/4 cup granulated sugar
1/2 teaspoon salt

1. Preheat the oven to 300°F. Fill a teakettle with water and bring to a boil. Put a dishtowel on the bottom of a roasting pan, and arrange six to 8 4-ounce ramekins in the pan. The towel will prevent the ramekins from moving around in the pan.
2. Pour the cream into a saucepan and bring just to a simmer over medium heat. Remove the pan from the heat, add the juice, orange zest and vanilla, cover, and let sit for about 10 minutes.
3. Meanwhile, in a medium mixing bowl lightly whisk the egg yolks, 1/2 cup of the sugar, and salt just to combine. Set aside.
4. With an instant-read or a candy thermometer, check the temperature of the cream; it should be no higher than 165°F. (If it is, let cool to 165°F before proceeding.)
5. Lightly whisk about 1/4 cup of the cream into the yolk mixture and stir for about 30 seconds; this tempers the yolks. Then gently whisk in the remaining cream, stirring to blend. Use a light hand–you don’t want to make the mixture frothy or the baked custards will have a foamy-looking surface.
6. Set a fine sieve over an 8 cup Pyrex measuring cup or a heatproof bowl with a spout. Pour the custard base through the sieve to strain out any solids.
7. Divide the custard base evenly among the ramekins in the baking pan.
8. There should be a little more than an inch of custard in each ramekin; it should not come all the way to the rim. With the baking pan on the rack in the oven, slowly pour hot water into the baking pan (don’t get any water in the ramekins) until the water comes about two-thirds of the way up the sides of the ramekins.
9. Cover the ramekins with a sheet of aluminum and bake the custards until the edges are set about 1/3 inch in from the sides of the ramekins and the center is slightly jiggly (like Jell-O), 40 to 55 minutes.
10. To test for doneness, reach into the oven with tongs and give one of the ramekins a gentle shake or nudge. If the custard responds with a wavelike motion rather than a slight jiggle, it’s not firm enough; bake for another 5 minutes and check again. (If you’re not sure about the doneness, stick an instant-read thermometer into the center of a custard-don’t worry about making a hole; you’ll cover it with sugar later-it should register 150° to 155°F.) The custards should not brown or rise.
11. Carefully remove the baking pan from the oven and take the ramekins out of the water bath using silicone tipped tongs or a slotted spatula. Let the ramekins cool on a rack at room temperature for 30 minutes and then transfer, uncovered, to the refrigerator to cool completely. Once the custards are refrigerator-cold, wrap each ramekin with plastic wrap. Refrigerate for at least 3 hours or up to 2 days before proceeding.
12. Just before serving, remove the ramekins from the fridge and set them on a work surface.
13. Working with one custard at a time, sprinkle 1/2 to 1 tsp. of the remaining sugar over each one-the more sugar, the thicker the crust. You may need to tilt and tap the ramekin to even out the layer of sugar. Wipe any sugar off the rim of the ramekin. Hold the torch flame 2 to 3 inches from the top of the custard and slowly glide it back and forth over the surface until the sugar melts and turns a deep golden brown. Allow the sugar to cool and harden for a few minutes, and then serve immediately, before the sugar softens and gets sticky.
14. Cook’s Note: Although you can broil the brulee, it really is easier and you have more control when you use a torch. And as Julia Child said, everyone needs a torch in their kitchen.

Orange Meringue Pie

One pre-baked Pastry crust
2 cups sugar
1/2 cup cornstarch
1/2 teaspoon salt
1 tablespoon freshly grated orange zest
3 cups fresh orange juice
3 tablespoons fresh lemon juice (about 1 lemon)
3 tablespoons unsalted butter, softened
5 large eggs, lightly beaten

1. Into a 4-quart saucepan stir together the sugar, cornstarch, and salt. Gradually whisk in zest, 1 1/2 cups orange juice, and lemon juice.
2. Cook mixture over moderate heat, whisking constantly, until sugar is dissolved.
3. Remove pan from heat and add butter, whisking constantly until melted.
4. Add remaining orange juice and eggs and simmer, stirring constantly, 2 minutes, or until smooth and thickened.
5. Strain filling through a sieve into a bowl and pour into shell. Cool pie completely.
6. Cook’s Note: Why strain through a sieve? If your custard has a bit of ‘scrambled egg’ in it, you want to strain that out before pouring it into the pie crust. Sometimes scrambled eggs happen, and this is a chef’s trick to make sure no one knows but you.

For meringue:
4 large egg whites
1 teaspoon cream of tartar
1/3 cup sugar
1 teaspoon vanilla paste or extract

1. Preheat oven to 350°F.
2. In a large bowl with an electric mixer beat the egg whites on low speed until frothy.
3. Add cream of tartar and increase speed, beating until whites hold soft peaks.
4. Gradually beat in sugar and vanilla and beat on high speed until meringue holds stiff and glossy peaks.
5. Spread meringue on top of the cooled filling, covering filling completely, and bake pie in middle of oven 15 minutes, or until meringue is golden. Chill pie 3 hours, or until set.

Lavender Rubbed Lamb Racks
Serves 4

4 garlic cloves, minced
1 tablespoon dry or fresh lavender flowers, plus sprigs, for garnish
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh mint
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 lamb racks

1. Preheat the oven to 400 degrees.
2. In a small bowl, combine the garlic, lavender, rosemary, mint, oil, salt and pepper.
3. Cut slits into the fatty sides of the lamb racks and rub the herb mixture over the lamb racks. Let the racks sit at room temperature for 1 hour before roasting.
4. Put the racks into a roasting pan, and roast for 15 to 20 minutes, until they reach 130 degrees on an instant read meat thermometer. (medium rare)
5. Allow the lamb to rest for 5 minutes, then slice into chops and serve garnished with lavender flowers.

Lavender Shortbread

1 cup butter, softened
1/4 cup granulated sugar, plus extra for sprinkling on cookies
1/4 cup powdered sugar
1/4 teaspoon salt
1 cup all-purpose flour
1 cup cake flour
1 tablespoon chopped fresh lavender

1. Preheat the oven to 350ºF, and line a baking sheet with parchment, aluminum foil, or silicone.
2. In a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, powdered sugar, and salt until thoroughly combined, about 3 minutes.
3. In a separate bowl, stir together the all-purpose and cake flours. Mix the flour mixture into the butter mixture in 3 additions, scraping down the sides of the bowl in between each addition. Add the lavender and mix to just combine.
4. Roll out the dough to a 1/2-inch-thick rectangle. Wrap in plastic wrap and refrigerate for at least 4 hours.
5. Cut the dough into 2 x 1-inch bars and place on a parchment-lined baking sheet. Bake the cookies until just golden at the edges, about 20 minutes.
6. Remove from the oven and immediately sprinkle with granulated sugar. Let cool completely before serving.

Golden Beet Salad with Orange Balsamic Vinaigrette
Serves 4

One bunch golden beets, tops removed, and scrubbed
1/4 cup finely chopped red onion
1/4 cup fresh orange juice
1/4 cup balsamic vinegar
1 teaspoon honey
1 tablespoon Dijon mustard
1/3 cup extra virgin olive oil
Salt and pepper
One heat red leaf lettuce, washed spun dry and chopped
2 Navel oranges, peel and pith removed, and segmented
1/2 cup crumbled goat cheese, Feta, or blue cheese for garnish

1. Preheat the oven to 400 degrees. Put the beets onto a baking sheet and cover tightly with aluminum foil. Bake for 45 minutes (small to medium beets) or 60 minutes for large beets.
2. When the beets are cool enough to handle, slip off the skins, thinly slice them, and put into a bowl.
3. In a mixing bowl, whisk together the Onion, juice, vinegar, honey, mustard and oil. Season with salt and pepper. Pour some of the dressing over the beets in the bowl, and toss to coat.
4. Put the lettuce into a bowl, and toss with the remaining dressing.
5. Plate the salad, top each portion with beets, some orange segments and garnish with crumbled goat cheese.

MamaD’s Black and White Chocolate Chippers
Makes 18 cookies

3/4 cup unsalted butter, softened
3/4 cups firmly packed light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 egg yolk
1/2 cup Dutch-process unsweetened cocoa powder
1 1/2 cups unbleached all-purpose flour
1/2 teaspoons baking soda
One 12-ounce bag white chocolate chips
1/3 to 1/2 cup chopped macadamia nuts

1. Preheat the oven to 350°F. Line 2 baking sheets with a silicone liner, aluminum foil, or parchment paper.
2. With an electric mixer, cream the butter and sugars together in a large bowl until light and fluffy. Add the vanilla and the eggs, one at a time, blending well after each addition. Add the cocoa, flour, baking soda, chips, and nuts beating until just blended. Make sure to scrape the bottom and sides of the bowl.
3. With a small scoop (about 2 tablespoons), drop mounds of dough onto the baking sheets about 2 inches apart–I like to use a portion scoop.
4. Wet your hands and press down on the cookies to flatten them just a little. Bake for 10 to 12 minutes. The tops will look set, but the cookies will be very soft.
5. Remove from the oven, let cool on the sheets for 5 minutes, then transfer the cookies to racks to cool completely.

Farmers Choice:

Arugula Asian Pear Salad with Blue Cheese Dressing
Serves 4

For the Dressing:
1 cup sour cream
1/3 cup crumbled blue cheese
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
2 tablespoons red wine vinegar

In a small bowl, whisk together the ingredients. Refrigerate for at least 1 hour.

For the Salad:
3 small or 2 large Asian pears (24 ounces total), peeled, halved lengthwise, cored and sliced into 1/8-inch-thick half-moons
9 ounces baby arugula or arugula salad mix
1/3 cup blue cheese, such as Maytag, in small crumbles
6 strips cooked crisp bacon, chopped
3/4 cup blue cheese dressing

To assemble the salad, place the pear slices, arugula, blue cheese, bacon and 3/4 cup of dressing in a large bowl and stir to coat the leaves evenly. Serve on chilled plates.

Ricotta with Blood Oranges
Serves 4 as an appetizer

1/4 cup skinned, toasted hazelnuts, coarsely chopped
3 tablespoons good-quality extra-virgin olive oil
1 scallion, trimmed and thinly sliced using the white and light-green parts
Leaves from 1 sprig mint, thinly sliced
Finely grated zest from 2 blood oranges
2 blood oranges, peel and pith removed, separated into segments
1 cup whole milk ricotta
Aged balsamic vinegar, for serving
Coarse sea salt, for serving
Toasted baguette slices for serving
1. In a bowl, combine the hazelnuts, oil, scallion, mint and zest, tossing to coat.
2. Put the ricotta in a serving bowl, top with the hazelnut mixture, and segmented oranges. Drizzle with balsamic vinegar, sprinkle with coarse sea salt and serve with toasted baguette slices.

Asian Pear, Radish and Blood Orange Salad

Serves 4

One bunch arugula, washed and spun dry
2 Asian pears, peeled, cored and cut into julienne
2 watermelon radishes, cut into julienne
3 blood oranges, peel and pith removed, separated into segments
1/4 cup blood orange juice
2 tablespoons rice vinegar
1 teaspoon honey
1/3 cup vegetable or canola oil
Salt and pepper

1. Put the arugula, pears, radish and oranges into a salad bowl.
2. In a small bowl, whisk together the orange juice, vinegar, honey and oil. Season with salt and pepper.
3. Toss the salad with the dressing, and plate the salad.

Feature:

Farro Pilaf with Cranberries
Serves 6
Farro is an ancient grain used by the Roman legions as they conquered the world. It is NOT spelt, or emmer wheat, it is Farro. It makes a terrific side dish or salad, as well as a breakfast porridge. Farro freezes well after being cooked, so cook it all and save in 2 cups packages in your freezer to toss into soups, or to put together a pilaf for dinner.

4 cups chicken or vegetable broth
2 cups farro
3 tablespoons unsalted butter
1 cup finely chopped onion
3 ribs celery, finely chopped
1 cup finely chopped Swiss chard leaves (sub in spinach or beet greens if desires)
1 cup dried cranberries

1. Bring the broth to a boil, add the farro and cook for 20 minutes, or until tender. Drain the farro reserving a bit of the cooking liquid and set aside.
2. In a large skillet, melt the butter, saute the onion, and celery for 2 to 3 minutes. Add the chard, and saute until the chard begins to wilt.
3. Add the farro and cranberries, and heat through. If the pilaf appears dry, add a few tablespoons of the cooking liquid, or water, and simmer until the pilaf is cooked through. Serve as a bed for grilled vegetables, meats, or seafood.

Farro with Swiss Chard
Serves 8

For the Farro
About 2 tablespoons salt
1 cup semi-pearled farro, wheat berries, or pearled barley

1. Do-Ahead: Up to 5 days before serving, make the farro.
2. In a 6-quart pot bring about 4 quarts of water and the 2 tablespoons of salt to a boil.
3. Drop in the farro.
4. Simmer 30 to 45 minutes, or until tender yet still somewhat firm to the bite (the grain will open up a bit in cooking).
5. Drain and set aside. Cooked farro can be covered and refrigerated up to 5 days ahead.

For the Greens
1/4 cup good tasting extra-virgin olive oil, plus additional for sautéing and oiling the baking dish
5 garlic cloves, minced
Pinch red pepper flakes
1 bunch, Swiss chard, spinach, collards, mustard greens, beet greens, or sturdy lettuces washed,
stripped from their ribs and finely chopped
1/3 to 1 cup chicken or vegetable broth

1. To make the greens, generously film the bottom of a large, deep Dutch oven with the olive oil and heat over medium high. Add the garlic, pepper flakes. Sauté them for 45 seconds until fragrant.
2. Add the broth, and then the greens in handfuls as room becomes available in the pot.
3. Reduce the heat to medium low, cover, and cook the greens for 20 minutes or until they are tender.
4. Check occasionally to make sure the greens are not burning, adding more liquid if needed. Sturdier greens like kale may take 5 to 10 minutes longer.
5. Taste the greens for seasoning. Set them aside until you’re ready to mix them with the farro. Drain the greens before using.
6. Do-Ahead: The cooked greens can be stored, covered, in the refrigerator for 3 days.

To Finish
¼ cup extra virgin olive oil
2 bay leaves
2 medium shallots, finely chopped
Freshly ground black pepper
1/2 cup pine nuts
1/2 cup golden raisins
Grated zest of 1 Meyer lemon, plus more to taste

1. Heat the olive oil over medium-high heat, add the bay leaves and the onion, and continue to cook until the onions have softened and begin to turn golden, lowering heat if necessary to make certain not to burn the glaze on the bottom of the pan. Generously season with pepper.
2. When the onions are tender, stir in the cooked farro, the pine nuts, raisins, and lemon zest until well combined. Gently fold in the drained greens making sure they are equally distributed. If the pieces of greens are too large, chop them into finer pieces before adding to the farro.
3. Warm the mixture to serving temperature, and remove the bay leaf before serving.

Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

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Twitter: @dianphillips
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FMB12-22-16

Farmers’ Market Box 12-22-16

This weeks local produce and featured farms:
BroccoliLife’s A Choke Farm
Brussels SproutsTwo Peas in a Pod
ArugulaBe Wise Ranch
Italian ParsleyBe Wise Ranch
Butter LettuceCoastal Farms
Bearss Limes – 3 Nuts Farms
Red Spring OnionsBlack Sheep Produce
Shinko PearsKen’s Top Notch Produce
Easter Egg RadishesBlack Sheep Produce
Satsuma TangerinesKen’s Top Notch Produce

Juicing Bag:
Carrots – Cal-Organic
Celery – Deardorff Farm
Green Kale – Deardorff Farm
Valencia Oranges – Eco Farms
Red Beets – Lakeside Organic Gardens

Farmer’s Choice:
Cameo ApplesFair Hill Apple Farm
PomegranatesMurray Family Farm
Celery RootWeiser Family Farm

Feature:
Cara Cara OrangesKen’s Top Notch Produce

Check out our YouTube Video highlighting all the produce in this weeks FMB:

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!

Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

Spicy Carrots
2 oranges
1 carrot
½ inch of ginger

Super Celery
Handful of green kale
2 stalks of celery
1 red beet

Delightful Beets
2 red beets
1 orange
1 cucumber

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

Shaved Brussels Sprouts Salad
Serves 4 to 6

3/4 pound brussels sprouts, cleaned, and thinly sliced on a mandoline or in a food processor
2 Easter egg radishes, scrubbed and julienned
2 tablespoons finely chopped spring onion
1 Asian pear, cored, and cut into julienne
2 tablespoons rice vinegar
2 tablespoons lime juice
1 tablespoon honey
1/4 cup vegetable or canola oil
Salt and pepper
1/4 cup dried cranberries
1/4 cup toasted sliced almonds

1. In a salad bowl, combine the sprouts, radish, onion, and pear.
2. In a small bowl, whisk together the vinegar, juice, honey and oil. Season with salt and pepper.
3. Toss the salad with the dressing, add the cranberries and almonds, and toss again.

Spicy Chicken and Butter Lettuce Wraps

One head butter lettuce, washed, spun dry and separated into leaves
3 to 5 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch, optional
2 tablespoons vegetable or canola oil
1 pound ground chicken, white meat or dark meat (or ground turkey)
3 cloves garlic, minced
1 tablespoon finely grated ginger
Pinch red pepper flakes
1/2 pound white mushrooms, finely chopped
1 8-ounce can water chestnuts, drained and chopped small
1/2 cup sliced spring onions, divided

1. In a bowl, whisk together the hoisin, soy, vinegar, oil, and cornstarch. Set aside.
2. In a large skillet, heat the oil, and cook the chicken breaking it apart, until it is cooked through. Transfer to a bowl.
3. Heat the skillet, saute the garlic, ginger and red pepper flakes for 30 seconds, till fragrant. Add the mushrooms, water chestnuts and half of the onion. Saute until the mushroom liquid has evaporated. Return the chicken to the skillet.
4. Add the sauce, and cook until the sauce begins to boil. Simmer for 2 minutes.
5. Serve the chicken with the lettuce.

Broccoli Au Gratin
Serves 4 to 6

One head broccoli, cut into florets
3 tablespoons unsalted butter
1/4 cup finely chopped spring onions
1 garlic clove, minced
1/4 cup all-purpose flour
1 cup chicken or vegetable broth
1 cup whole milk
1 cup shredded Gruyere cheese
3/4 cup grated Parmigiano cheese
Few drops Tabasco
Salt

1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch baking dish.
2. Bring 4-quarts of salted water to a boil, add the broccoli, and cook for 3 to 4 minutes, until crisp/tender.
3. Drain thoroughly, and set aside.
4. In a saucepan heat the butter, add the onions and garlic, and cook for 1 minute. Add the flour, and whisk for 2 to 3 minutes.
5. Slowly add the broth and milk, bring to a boil. Remove from the heat, stir in the Gruyere and 1/2 cup of the Parmigiano whisking until the cheese is melted. Season with a few drops of Tabasco, and salt if necessary.
6. Pour over the broccoli in the prepared pan, sprinkle with the remaining cheese, and bake for 25 to 30 minutes until the gratin is golden brown and bubbling. Allow to rest for 5 minutes before serving.

Arugula Salad with Tangerine Vinaigrette
Serves 4

1 bunch arugula, washed, spun dry
3 tablespoons tangerine juice
2 tablespoons red wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1/3 cup vegetable oil
Salt and pepper
2 tangerines, peeled, and separated into segments

1. Put the arugula into a bowl.
2. In a small bowl, whisk together the juice, vinegar, honey, mustard, and oil. Season with salt and pepper. Pour the dressing over the arugula, toss to coat.
3. Plate the salad, and garnish with tangerine segments.

Parsley Pesto Dip for Crudités
Makes about 2 cups

1 1/2 cups parsley leaves, washed and spun dry
1/2 cup pine nuts
3 garlic cloves
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1/2 cup grated Parmigiano Reggiano
1 1/2 cups mayonnaise
Salt and pepper

1. In a food processor combine the parsley, pine nuts, garlic and lemon zest. Pulse on and off 5 to 6 times to break up the garlic and pine nuts.
2. Add the juice, cheese, and mayonnaise, and run the machine until the ingredients are incorporated. Taste for seasoning and adjust using salt or pepper.
3. Cover and refrigerate for at least 4 hours, or up to 4 days. The dip is terrific for cooked shrimp or crab claws, and is a terrific dip for vegetables like Easter egg radishes.

Braised Pork with Asian Pears
Serves 4

1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon grated fresh ginger
3 cloves garlic, minced
Two 1 1/2 pound pork tenderloins, silverskin removed
2 tablespoons extra virgin olive oil
8 tablespoons unsalted butter, softened
2 shallots, minced
1 teaspoon thyme leaves
1 1/2 cups port wine
1/2 cup pear nectar
2 Asian pears, cored and sliced into eighths
1/4 cup all-purpose flour

1. Preheat the oven to 400 degrees. Rub the salt, pepper, ginger and garlic into the pork.
2. In a large oven-proof pan with a cover, heat the oil, and brown the pork tenderloins on all side. Remove from the pan, and add 4 tablespoons of butter to the pan, saute the shallot, and thyme leaves for 2 to 3 minutes, until the shallots are softened.
3. Add the wine and pear nectar, stirring up any browned bits in the bottom of the pan. Return the pork to the pan, and turn in the sauce. Add the pears to the sauce, cover, and roast for 15 to 20 minutes, until the pork registers 150 degrees on an instant read meat thermometer. Remove the pork and pears from the sauce, and cover with aluminum foil.
4. Knead the remaining butter into the flour, bring to the sauce to a boil, add the flour mixture to the sauce, and bring back to a boil. Season the sauce with salt and pepper, thinly slice the pork and surround with the pears, pouring a bit of the sauce over the meat. Serve the warmed sauce on the side.

Quinoa Salad with Maple Lime Dressing
Serves 6

2 cups cooked quinoa, cooled
1/4 cup finely chopped spring onion
1/4 cup finely chopped Italian parsley or cilantro
1/2 cup finely chopped yellow or red pepper
1/4 cup finely chopped Anaheim chile pepper (seeded)
3 tablespoons fresh lime juice
2 tablespoons maple syrup
1/2 teaspoon ground cumin
1/3 cup vegetable or canola oil
Salt and pepper

1. Put the quinoa into a large salad bowl.
2. Add the onion, parsley, pepper, and chile pepper.
3. In a small bowl, whisk together the lime juice, maple syrup, cumin and oil. Season with salt and pepper and pour over the quinoa and vegetables, tossing to coat. Serve the salad at room temperature.

Farmers Choice:

Celery Root and Apple Soup
Serves 6
This is a classic dish from French bistros. You can garnish with your favorite cheese, or in this case with crispy bacon giving the soup a smoky quality. Save the celery root leaves, and use in sautés, or to begin soups or stews.

4 tablespoons unsalted butter
1 medium onion, finely chopped (about 2/3 cup)
1 1/2 cups cameo apple, peeled, cored and finely chopped
4 cups peeled, and chopped Celery root
4 cups chicken or vegetable broth
1/2 cup heavy cream (optional)
Salt and pepper
6 strips bacon, cooked crisp and crumbled for garnish

1. In a Dutch oven, heat the butter and saute the onion for 2 to 3 minutes, until softened. Add the apple and celery root, and saute another 5 minutes, to soften the celery root.
2. Add the broth, and bring to a boil. Simmer, covered for 20 to 30 minutes, until the vegetables are tender.
3. Using an immersion blender, puree the soup. (If you are using a blender on the counter, cool the soup before blending)
4. Add the cream if using, and season with salt and pepper.
5. Serve the soup hot, garnished with crumbled crisp bacon.

Celery Root Gratin
Serves 6

2 tablespoons unsalted butter
2 garlic cloves, minced
1/2 cup thinly sliced spring onion
1 1/2 cups whole milk
1 cup heavy cream
2 celery roots, peeled, and thinly sliced on a mandoline
1 1/2 cups shredded Gruyere cheese
1 cup grated Parmigiano Reggiano cheese
1.
Preheat the oven to 350 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a skillet, heat the butter, saute the garlic and onion until the onion begins to soften. Add the milk, cream, and celery root and simmer until the celery root is beginning to soften.
3. Combine the cheeses in a bowl.
4. Transfer half of the celery root to the prepared pan, sprinkle with some of the cheeses.
5. Top with the remaining celery root, and remaining cheeses.
6. Bake for 15 minutes covered, remove the cover and bake another 15 to 20 minutes, until the casserole is bubbling and the celery is cooked through. Allow to rest for 5 minutes before cutting.

Celery Root, Apple and Pomegranate Salad
Serves 6

2 celery roots, peeled and thinly sliced on a mandoline, or with a swivel peeler (it should look like long shavings)
2 cameo apples, peeled, cored, and cut into julienne
1/2 cup thinly sliced spring onions
2 tablespoons apple cider or juice
2 tablespoons rice vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1/3 cup vegetable or canola oil
Salt and pepper
1 teaspoon poppy seeds (optional)
1/2 cup pomegranate arils

1. Arrange the celery root, apples, and onion on a serving platter.
2. In a small bowl. Whisk together the apple cider, vinegar, honey, mustard, and oil. Season with salt and pepper. Add the poppy seeds.
3. Drizzle over the salad, and garnish with pomegranate arils.

Feature:

Chocolate Orange Brownies
Makes one 13-by-9-inch pan

For the Filling
One 8-ounce package cream cheese, softened
1/3 cup sugar
1 large egg yolk
2 tablespoons orange juice
1/2 teaspoon orange extract

1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. To make the filling, put the ingredients in a food processor and process until smooth. Remove from the work bowl and set aside.

For the Brownie Batter
1 cup (2 sticks) unsalted butter, softened and cut into chunks
2 cups sugar
4 large eggs
2 tablespoons orange juice
1 cup unsweetened cocoa powder
1 cup unbleached all-purpose flour

1. To make the batter, combine the butter, sugar, eggs and juice in the food processor and process until smooth. Add the cocoa and pulse 4 or 5 times. Add the flour and pulse until it disappears into the mixture.
2. Spread half the chocolate batter over the bottom of the prepared pan; dot with the cream cheese filling, then top with the remaining chocolate batter, and swirl the batter and filling with a spatula.
3. Bake until a skewer inserted in the center comes out with some crumbs adhering to it, 35 to 40 minutes.

For the Frosting
1 cup sugar
5 tablespoons unsalted butter
1/3 cup milk
One 6-ounce package semisweet chocolate chips

1. To make the frosting, in a small saucepan, combine the sugar, butter, and milk. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from the heat and stir in chocolate pieces until smooth. Pour over the warm brownies. Let cool completely on a rack for 10 minutes, then cut the brownies into two-inch squares. Cool completely.
2. Do-Ahead: At this point, you can cover and refrigerate for up to 2 days or freeze for up to 2 months. Defrost in the refrigerator, if necessary, and remove 1 hour before serving to bring to room temperature for the best flavor and texture.

Chocolate Orange Marble Cheesecake
Serves 8 to 10

For the Oreo Crust
40 Oreo cookies
1/2 cup (1 stick) unsalted butter, melted

1. Line a 9-inch springform pan with aluminum foil and coat it with nonstick cooking spray.
2. Preheat the oven to 325 degrees.
3. To make the crust, put the Oreos in a food processor and pulse to process into crumbs.
4. Add the melted butter and pulse 2 to 3 times more. Press into the bottom and up the side of the prepared pan. Set aside.

For the Filling
Three 8-ounce packages cream cheese, softened
1 1/4 cups sugar
3 large eggs
1 cup sour cream
2 tablespoons orange juice
1 1/2 teaspoons orange extract
3 ounces unsweetened chocolate, melted and cooled

1. To make the filling, with an electric mixer, beat together the cream cheese and sugar in a large bowl until smooth, about 3 minutes.
2. Add the eggs, one at a time, beating after each addition.
3. Add the sour cream, orange juice, and orange extract and beat until smooth.
4. Transfer 1 cup of the batter to a small bowl and stir in the melted chocolate.
5. Pour the cheesecake batter into the prepared pan and smooth the top.
6. Spoon the chocolate mixture on top of the batter in 3 or 4 puddles and swirl with the blade of a knife to create a marbled effect. Bake until the center is set, about 1 hour.

For the Topping
1 cup sour cream
2 tablespoons sugar
1 teaspoon orange extract

1. While the cheesecake is baking, make the topping: Stir together the sour cream, sugar, and orange extract until blended.
2. When the cheesecake has baked for 1 hour, remove from the oven, spread the top with the sour cream mixture, and return to the oven for 10 minutes.
3. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
4. Remove the cheesecake from the oven, place it on a rack, and let cool completely.
5. Do-Ahead: At this point, cover and refrigerate for at least 2 days and up to 5 days or freeze for up to 2 months. Defrost before continuing.
6. To unmold the cheesecake, remove from the refrigerator, take off the outer ring of the pan, and peel the foil away from the rim of the cake.
7. Run a long knife or offset spatula underneath the cake to loosen it from the foil and slide the cake onto a serving platter. Always serve cheesecakes at room temperature.

Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

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