Archive for June, 2017

6_29_17.jpg

Farmers’ Market Box 6-29-17

This weeks local produce and featured farms:
Large Asparagus – Life’s a Choke Farm

Red Toch Garlic – Kong Thao

MizunaBe Wise Ranch

Italian ParsleyBe Wise Ranch

Leopard Romaine – The Garden of…

White Scallions – Terra Madre Gardens

Alaskan Fingerling PotatoesWeiser Family Farm

Chiogga BeetsBlack Sheep Produce

ZucchiniBlack Sheep Produce

White Nectarine – Frog Hollow Farm

Juicing Bag:
Strawberries – A & A Organics

Kale – Babe Farms

Lemons – Sundance Organics

Green Leaf Lettuce – Deardorf

Seedless Watermelon – Goldie

Farmer’s Choice:
StrawberriesBe Wise Ranch

Wheatberries – Kenter Canyon

White PeachesKen’s Top Notch Produce

Feature:
Rocky Sweet Melon – Munak Ranch

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

Super Strawberries
1 cup of strawberries
1 green leaf
1 orange

Delicious Kale
Handful of green kale
1 cup of pineapple
1 lemon

Sweet Watermelon
1 cube of watermelon
1 apple
1 beet

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

Roasted Fish with Parsley Potatoes
Serves 4 to 6

One pound Alaskan potatoes, scrubbed
1/2 cup extra virgin olive oil
1/3 cup fresh lemon juice
Grated zest of 1 lemon
2 garlic cloves, minced
1/2 cup finely chopped Italian parsley
1 teaspoon Old Bay or seafood seasoning
2 1/2 pounds salmon, cod, halibut or sea bass filets
1 cup pitted Kalamata olives, chopped
Sliced lemons for garnish

1. Put the potatoes into water to cover, and bring to a boil. Simmer for 15 to 20 minutes, until tender. Cool.
2. While the potatoes are cooking, in a bowl, combine the oil, lemon juice, zest, garlic, parsley, and Old Bay.
3. Preheat the oven to 400 degrees and coat the inside of a 13-by-9-inch pan with non-stick cooking spray.
4. Slice the potatoes into 1/4 to 1/2-inch slices. Arrange in the bottom of the baking dish, drizzle with half of the oil mixture. Arrange the fish on top and drizzle with the remaining oil and scatter the olives over the potatoes and fish.
5. Roast for 10 to 12 minutes, until the fish is opaque and registers 155 on an instant read meat thermometer, allow to rest for 5 to 7 minutes, and serve garnished with lemon slices.
Cook’s Note: This method works well for any thick fleshed fish.

Tortino di Zucchini with Pecorino Sauce
Serves 6

2 tablespoons extra virgin olive oil
1 garlic clove, minced
2 cups grated zucchini
2 large eggs
1/2 cup whole milk ricotta
1/3 cup grated Pecorino
Salt and pepper

1. Preheat the oven to 350 degrees, and butter six 4-ounce ramekins.
2. In a skillet, heat the oil and saute the garlic for 30 seconds until fragrant.
3. Add the zucchini and saute until the zucchini is wilted, and the liquid in the pan is absorbed.
4. Cool.
5. In a blender, combine the eggs, ricotta, pecorino and zucchini, and blend until combined.
6. Pour the into the prepared ramekins to within 1/2-inch of the top.
7. Bake for 30 to 45 minutes until set. Allow to rest for 5 minutes then turn out onto a plate in a pool of Pecorino Sauce.

For The Sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1 cup grated Pecorino Romano
Salt and pepper

1. In a saucepan, heat the butter, add the flour and cook whisking for 2 minutes.
2. Add the milk, and bring to a boil.
3. Take the pan off the heat, add the cheese, and whisk until melted.
4. Season with salt and pepper. Serve warm.

Chocolate Zucchini Cake
Makes 1 9-inch Bundt

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

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch bundt pan with non-stick cooking spray.
2. In the large bowl of an electric mixer cream together the butter, oil and sugar, until the mixture is blended—it may look curdled.
3. Add the eggs, vanilla and sour cream, and stir until combined. Add the remaining ingredients, and beat on low speed until blended. Transfer the batter to the prepared pan; bake for 45 to 55 minutes, until a skewer inserted into the center comes out clean.
4. Remove the pan from the oven, transfer to a cooling rack and time for 10 minutes.
5. At the end of the 10 minutes, remove the cake from the pan, and allow to cool completely. Serve the cake garnished with sifted powdered sugar.

Stuffed Zucchini
Serves 6

4 zucchini, scrubbed, ends removed, and cut in half lengthwise
2 tablespoons unsalted butter
1/4 cup chopped scallions
1 garlic clove, minced
1 tablespoon all-purpose flour
1/4 cup chicken or vegetable broth
1/4 cup milk
Pinch grated nutmeg
Salt and freshly ground black pepper
2 tablespoons finely chopped Italian parsley
1/2 cup shredded Gruyere cheese
1/4 cup grated Parmigiano Reggiano

1. Steam the zucchini for 4 minutes, until the interior is softened. You can also microwave them on high power for about 2 to 3 minutes.
2. Using a grapefruit spoon, remove the interior of the zucchini leaving 1/2-inch shell. Chop the zucchini flesh. Preheat the oven to 350 degrees.
3. In a skillet, heat the butter, add the scallions and garlic and saute for 2 to 3 minutes to soften the scallion. Add the zucchini flesh and saute another 3 minutes.
4. Add the flour, and cook 1 minute. Gradually add the broth and milk, bringing to a boil. Season with nutmeg, salt and pepper. Remove from the heat, fold in the parsley and Gruyere.
5. Re-stuff the zucchini with the mixture, and sprinkle each zucchini with some of the Parmigiano.
6. Do-Ahead: The zucchini can be refrigerated overnight, bring to room temperature before baking.
7. Roast the zucchini for 15 to 20 minutes, until the filling is bubbling, and the cheese is golden brown.
8. Serve warm.

Grilled Asparagus with Prosciutto
Serves 6
This can either be a nibble before dinner or served as a side dish. It is great with seafood, poultry and grilled meats.

1 bunch asparagus, tough ends removed
1/4 pound thinly sliced prosciutto di Parma

1. Preheat the grill for 10 minutes. Turn off the center burners for indirect heat, or push coals to the sides of the grill.
2. Put a piece of prosciutto onto a cutting board, and roll the prosciutto around a stalk of asparagus.
3. Refrigerate for 1 hour, this will help the prosciutto adhere to asparagus.
4. Grill over indirect heat for 3 to 5 minutes, turning when the prosciutto begins to get crispy.
5. Remove from the grill when the asparagus is tender. Serve warm, or at room temperature.

Romaine Salad with Scallion and Garlic Dressing
Serves 4 to 6
Makes 1 cup dressing
Try the dressing as a marinade for poultry or pork, too.

For the Dressing
1/2 cup coarsely chopped scallions
3 garlic cloves
1 tablespoon Dijon mustard
1/4 cup packed Italian parsley
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 teaspoon grated lemon zest
1/2 cup Greek Style Yogurt
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper

1. Put the scallions, garlic, mustard, parsley, vinegar, lemon juice, zest, and yogurt into a food processor or blender. Process on and off several times to break up the scallions and garlic.
2. With the machine running, pour in the oil, blending until the dressing is thick and smooth.
3. Season with salt and pepper. Refrigerate the dressing for up to 5 days.
For the Salad
1 head leopard romaine, washed, spun dry and chopped
1/2 cup crumbled Feta, goat cheese, or shaved Parmigiano for garnish or crumbled bacon

1. In a bowl, combine the lettuce and the dressing, tossing to coat.
2. Serve the salad garnished with your favorite cheese (Feta is nice here) or crumbled bacon.

Candy Striped Beets with Mizuna Salad
Serves 4

1 bunch mizuna, washed, spun dry and chopped
One bunch candy stripe beets, scrubbed, tops removed
1/4 cup rice vinegar
2 tablespoons soy sauce
3 tablespoons sugar
1 garlic clove, minced
1/2 teaspoon freshly grated ginger root
1/2 cup canola or vegetable oil
Salt and pepper
Toasted sesame seeds for garnish

1. Put the mizuna into a salad bowl, and set aside.
2. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil. Put the beets onto the baking sheet, and cover tightly with aluminum foil. Roast for 20 minutes (baby beets) 45 minutes (medium beets) 60 minutes (huge beets—baseball size).
3. While the beets are roasting, in a bowl, whisk together the vinegar, soy, sugar, garlic, ginger, and oil. Season with salt and pepper.
4. When the beets are cool enough to handle, slip off the skins and cut into 1/4-inch dice.
5. Toss the beets with some of the dressing.
6. Toss the mizuna with the remaining dressing, plate the salad, and top with some of the beets. Sprinkle with sesame seeds, and serve.

Poached Nectarines in Moscato
Serves 4 to 6

3 White Nectarines (see note)
1 liter Moscato wine
1/4 cup honey
3 thin slices of ginger (about dime size) (you can change this to 1 cinnamon stick if you’d like)
Crème fraiche, Greek style yogurt, or ice cream for serving
1/2 cup toasted sliced almonds

1. Cut the nectarines in half and pit them.
2. In a Dutch oven, combine the Moscato, honey and ginger or cinnamon.
3. Add the nectarines, and bring to a simmer. (Simmer is defined as bubbles just breaking the surface)
4. Simmer the nectarines for 5 to 7 minutes, until tender, but not falling apart.
5. Remove the nectarines from the wine and set aside.
6. Bring to the syrup to a boil, and reduce by half, until thick and syrupy.
7. Put a nectarine half in a bowl, dollop with crème fraiche, yogurt or ice cream.
8. Drizzle with warm syrup and serve garnished with sliced almonds.
9. Cook’s Note: The syrup can be frozen and used in drinks (think Sangria) drizzled over cake, ice cream, or your morning yogurt.
Cook’s Note: You can use peaches, nectarines and plums in this recipe, they all work well.


Wheatberry Salad

Serves 6
Wheatberries freeze well, so I’d recommend you cook them all and then freeze in 1 to 2 cup packages and freeze them for up to 3 months.

1 pound wheatberries
1/4 cup sugar
1/2 cup vegetable oil
1/4 cup red wine vinegar
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 garlic clove, minced
1/2 teaspoon dry mustard
1 teaspoon curry powder
2 scallions, finely chopped
2 rib celery, finely chopped
1/4 cup finely chopped Italian parsley
2 yellow peaches, or white nectarines, pitted, and chopped

1. Put the wheatberries in salted water to cover, bring to a boil and simmer for 45 minutes until just tender. Cool two cups of the wheatberries for use in the salad.
2. In a small bowl, whisk together the oil, vinegar, juice, Worcestershire, garlic, mustard, and curry powder.
3. Pour a bit over the 2 cups of wheatberries, and toss to coat.
4. Add the scallions, celery, parsley and peaches. Drizzle with more dressing, and toss to coat.
5. Serve the salad at room temperature.
6. Cook’s Note: If you wish to refrigerate the salad, make sure to take it out at least 1 hour before serving and toss with any remaining dressing. The wheatberries will be like sponges, and will absorb the dressing while refrigerated.

Strawberry Peach Cobbler
Serves 4 to 6

3 yellow peaches, peeled, pitted and thinly sliced
2 cups strawberries, hulled, and quartered
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1 cup sugar
1 large egg
1/2 cup unsalted butter, melted and slightly cooled

1. Preheat the oven to 375 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a bowl, combine the peaches, berries, sugar, cornstarch, nutmeg and cinnamon. Pour the mixture into the prepared baking dish.
3. In another bowl, combine the flour, sugar, egg, and butter. Spread over the fruit, bake for 45 to 50 minutes, until the fruit is bubbling and the cobbler topping is golden brown. Serve with unsweetened whipped cream, or vanilla ice cream.

Cold Melon Soup
Serves 6

6 cups chopped Melon
1 1/2 cups orange juice
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
2 tablespoons honey
Pinch ground nutmeg
8 mint leaves
1/4 teaspoon salt
Crème fraiche, or Greek style yogurt

1. In a blender, combine the melon, orange, lemon and lime juices and puree. Add the honey, nutmeg, and mint, and puree again. (depending on your blender, you may have to do this in batches—no worries)
2. Season the soup with salt and serve chilled with a dollop of crème fraiche or Greek Style yogurt.

Tropical Gazpacho
Serves 6

6 cups canned tomato juice
1 cup mango nectar
2 under ripe mangoes or papayas, peeled, seeded and cut into 1/2-inch dice
2 cups Rocky Sweet melon, peeled, seeded and cut into 1/2-inch dice
½ red bell pepper, diced small
½ yellow bell pepper, diced small
½ cup lime juice (about 4 limes)
4 dashes of Tabasco sauce
Salt and pepper
½ cup chopped Italian parsley

1. In a large bowl, combine the tomato juice, mango nectar, mangoes, melon, red pepper, yellow pepper, lime juice, and Tabasco.
2. Taste for seasoning and add salt or pepper if necessary. Add the parsley just before serving chilled.

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

Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips

Download our FREE app HERE

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!

FMB

Farmers’ Market Box 6-22-17

This weeks local produce and featured farms:
Green Bell PeppersBlack Sheep Produce

Pickling CucumbersBlack Sheep Produce

Star Pink Grapefruit – Point Loma Farms

Collard GreensBe Wise Ranch

Chocolate Mint – Terra Madre Farms

LeeksTutti Frutti Farms

Romaine LettuceBe Wise Ranch

German Butterball PotatoesWeiser Family Farm

White PeachesKen’s Top Notch Produce

Flavorino Plums – Dassi Family Farm

Juicing Bag:
Blueberries – A & A Organics

Cucumbers – Lakeside Organic Gardens

Fennel – Lakeside Organic Gardens

Black Kale – Lakeside Organic Gardens

Ruby Red Grapefruit – Sundance Organics

Farmer’s Choice:
StrawberriesBe Wise Ranch

Baby Bok Choy – Yasutomi Farms

Green CauliflowerBlack Sheep Produce

Chinese EggplantMilliken Family Farm

Feature:
Saturn PeachesFitzgerald’s Premium Ripe Tree Fruit

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

Green Licorice
Handful of black kale
1 cucumber
¼ bulb of fennel

Summer Water
1 cup of blueberries
1 cucumber

Have it All
1 grapefruit – peel and pith removed
½ cucumber
¼ bulb fennel
5 leaves of black kale

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

Butterball Potato Salad
Serves 4 to 6

1.5 pounds German butterball potatoes, scrubbed
2 tablespoons white vinegar
Salt and pepper
1 leek, finely chopped using only the white part
1 pickling cucumber, scrubbed, and finely chopped
Grated zest of 1 lemon
3/4 cup mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon finely chopped dill
6 slices bacon, cooked crisp, and crumbled for garnish (optional)

1. Put the potatoes into a pan with water to cover, and boil for 15 to 20 minutes, until tender. Cool completely.
2. Cut the potatoes into bite sized pieces, sprinkle with vinegar, and season with salt and pepper.
3. Add the leek and cucumber.
4. In a bowl, stir together the zest, mayonnaise, lemon juice, and dill.
5. Pour over the potatoes, gently stirring to coat. Garnish the salad with bacon and serve.

Tomato Sauce Provencal
Makes about 2 cups
This is a delicious sauce to serve over grilled fish or chicken, or to toss into rice or pasta. Try it over roasted potatoes.

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 leek, finely chopped, using the white and tender green parts
2 teaspoons herbs de Provence
1 pint plum tomatoes, cored, and chopped
Salt and pepper

1. In a skillet, heat the butter and oil, saute the leek and herbs until the leek begins to soften, about 3 minutes.
2. Add the tomatoes, and simmer for 15 to 20 minutes, until the tomatoes are softened, and the sauce is thickened. Season the sauce with salt and pepper.
3. The sauce will keep in the refrigerator for up to 4 days, or freezes for 3 months.

Beans and Greens
Serves 6

2 tablespoons extra virgin olive oil (plus more for garnish)
2 garlic cloves, minced
1 bunch collard greens, tough stems removed, and cut into 1/2-inch ribbons (see note)
2 cups cored and chopped Roma tomatoes
Salt and pepper
8 cups chicken or vegetable broth
Parmigiano Reggiano rinds, cut into small dice (optional for flavor)
Two 14.5-ounce cans small white beans, drained and rinsed
1 cup cooked small pasta such as orzo, ditali, or cavatelli
Salt and pepper

1. In a Dutch oven, heat the oil, sauté the garlic for 30 seconds, until fragrant. Add the collards, and saute until the collards are softened.
2. Add the tomatoes, and season with salt and pepper. Saute the tomatoes and collards, until some of the tomato liquid has evaporated.
3. Add the broth, Parmigiano rinds and beans, and bring to a simmer. Simmer for 45 minutes, until the soup is thickened a bit.
4. Add the pasta, and simmer another 10 minutes. Season with salt and pepper. Serve hot garnished with a drizzle of extra virgin olive oil.
Cook’s Note: The stems from collards can tend to be tough and woody, if they are tender, cut them into fine dice, and add to the soup with the greens.

Roasted White Peaches with Maple Bacon Sauce
Serves 6
These peaches are delicious filled with crème fraiche, vanilla ice cream, or over cornbread.

3 white peaches, cut in half and pitted
Raw sugar
6 slices bacon, cooked crisp, chopped saving 1 tablespoon bacon drippings
1/2 cup Maple syrup
2 tablespoons sherry vinegar
Crème fraiche, or vanilla ice cream for serving

1. Preheat the oven to 400 degrees. Dip each peach cut side into the raw sugar, and place cut side up in an oven proof skillet that will hold the 6 pieces. Roast for 15 to 20 minutes, until the peaches are soft and the sugar is caramelized. Cover and keep warm.
2. While roasting the peaches, cook the bacon, remove all but 1 tablespoon of bacon drippings, chop the bacon and add the syrup to the pan. Bring to a boil. Add the vinegar, and simmer for 5 minutes.
3. To serve, place a peach cut side up into a bowl, dollop with the crème fraiche or ice cream and drizzle with the warm maple bacon sauce.

Roasted Pepper Salad
Serves 4 to 6 as a side
Roasted peppers are served in the Mediterranean as a side dish to compliment the main course.
These are delicious on burgers, or bruschetta.

3 Green Bell Peppers
2 garlic cloves, sliced
2/3 cup extra virgin olive oil
1/3 cup balsamic vinegar
Salt and pepper

1. Preheat a broiler for 10 minutes. Line a baking sheet with aluminum foil.
2. Put the peppers onto the baking sheet, and broil, turning as each side begins to blacken. When all sides are soft, turn off the broiler, and allow the peppers to rest in the turned off oven for 1 hour.
3. Remove the peppers, scrape off the skin, remove the core and seeds, and tear the peppers into strips.
4. Put the peppers into a shallow bowl. Add the garlic, oil, and vinegar, and toss gently. Season with salt and pepper. Serve the peppers at room temperature. The peppers can be refrigerated for up to 5 days. Remove from the refrigerator 1 hour before serving.

Chocolate Mint Mojitos
Serves 4

1/2 cup packed chocolate mint
1/4 cup lime juice
1/4 cup sugar
8 ounces white rum
1 liter club soda

1. In a large pitcher, combine the mint lime juice and sugar, and muddle together using a muddler, pestle or other device.
2. Add 1/2 pitcher of ice, and the rum. Stir, until the sugar is dissolved. Fill the pitcher with club soda, and serve garnished with additional chocolate mint.
3. For a ‘virgin’ Mojito, muddle the mint, lime juice and sugar. Add 7-UP instead of the club soda.

Romaine and Cucumber Salad with Tomato Dressing
Serves 2 to 4

One head romaine, washed, spun dry and chopped
2 pickling cucumbers, scrubbed, and sliced
1/4 cup finely chopped leek, using only the white part
2 Roma tomatoes, cored, and finely diced
2 garlic cloves
1/3 cup red wine vinegar
3 tablespoons sugar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2/3 cup extra virgin olive oil
Salt and pepper
1/2 cup crumbled Feta cheese

1. Put the romaine, cucumbers and leek in a salad bowl.
2. In a food processor or blender, combine the tomatoes, garlic, vinegar, sugar, Worcestershire and mustard.
3. Process on and off to break up the tomatoes, and garlic. With the machine running, add the oil. Season with salt and pepper.
4. Pour the dressing over the salad, and toss to coat. Add the feta, and toss again. Serve.

Choice

Green Cauliflower Fritters
Serves 4

One green cauliflower, cut into florets
1/2 cup finely chopped leek, using only the white part
2 garlic cloves
1/2 cup grated Parmigiano Reggiano cheese
1/4 cup fresh bread crumbs
1 large egg
Oil for frying

1. Put the cauliflower into water to cover, and bring to a boil. Salt the water, and simmer until the cauliflower is tender about 7 minutes. Drain thoroughly, and transfer to a food processor.
2. Add the leek, garlic, cheese and bread crumbs. Add the egg, and process on and off until you have a chunky mixture.
3. Form the mixture into patties, about 2-inches in diameter and 1/4-inch high (like a pancake)
4. Heat 1/4 inch of oil in a skillet to 350 degrees and fry the patties until they are golden on one side. Flip and fry until the other side is golden. Drain on paper toweling, and serve warm.

Chicken and Chinese Eggplant Stir Fry
Serves 4

2 tablespoons canola or vegetable oil
2 garlic cloves, minced
2 teaspoons freshly grated ginger
2 Chinese eggplant, cut into 1-inch dice
1/2 pound ground chicken or turkey
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon granulated sugar
1 teaspoon chili garlic sauce
1/2 teaspoon sesame oil
1 tablespoon cornstarch, mixed with 2 tablespoons water, to make a paste
2 scallions, finely chopped, using the white and tender green parts
1/4 cup sesame seeds

1. In a large skillet or wok, heat the oil, add the garlic and ginger, and swirl in the pan for 30 seconds, until fragrant. Add the eggplant, and cook, until the eggplant is golden brown.
2. Remove from the skillet, and add the chicken or turkey, cooking until the meat is no longer pink.
3. Add the eggplant back to the skillet.
4. In a small bowl, combine the oyster sauce, soy, vinegar, sugar, chili garlic sauce and sesame oil.
5. Pour over the eggplant mixture in the pan, and toss to coat. Add the cornstarch mixture and cook until thickened. Serve garnished with scallions and sesame seeds.

Sautéed Baby Bok Choy
Serves 2

2 tablespoons canola or vegetable oil
2 garlic cloves, minced
1 teaspoon freshly grated ginger
2 tablespoons soy sauce
1/2 cup chicken or vegetable broth
4 baby bok choy, cut in half
Sesame oil for garnish

1. In a skillet or wok, heat the oil, and swirl the garlic and ginger for 30 seconds, until fragrant.
2. Add the soy sauce and broth, and bring to a boil.
3. Add the bok choy, cut side down, and simmer for 3 minutes, turn the bok choy and simmer another 3 minutes. Serve the bok choy drizzled with a bit of sesame oil.

Chocolate Meringues with Strawberries
Serves 6

6 egg whites
¾ teaspoon cream of tartar
1 ¼ cup sugar
3 tablespoons sifted Dutch process cocoa powder
2 cups strawberries, hulled and cut into quarters
1/4 cup sugar (depending on the sweetness of the berries)
2 tablespoons orange or lemon juice
Whipped cream for garnish

1. Preheat the oven to 225 degrees. Line two baking sheets with silicone liners, or parchment paper coated with non-stick cooking spray.
2. In the bowl of an electric mixer, with the whisk attachment, beat the egg whites and cream of tartar until they begin to look foamy.
3. Sprinkle in the sugar about ¼ cup at a time, and beat well after each addition, finishing with the cocoa, and beating until stiff peaks form.
4. Using about ½ cup of the meringue, mound the mixture into 3-inch rounds about 1-inch high. Using the back of a spoon that has been dipped into water, make a bowl in the center. (Alternately, you can spread a 3-inch wide layer of meringue onto the sheet, then using a pastry bag fitted with a large star tip, pipe two to three layers of meringue around the base)
5. Bake the meringue shells for 75 to 90 minutes, until they feel firm. Turn off the heat and allow the meringues to cool completely in the oven.
6. Do-Ahead: Remove the meringues from the baking sheets and store airtight at room temperature for up to 2 days.
7. In a bowl, combine the berries, sugar and juice, stirring to combine.
8. Place a meringue on a serving plate, fill with berries, and top with whipped cream.
9. A dusting of powdered sugar, or cocoa is also appropriate.

Feature:

Donut Peach Praline Cobbler
Serves 6 to 8

For the Peaches
2 pounds donut peaches, peeled, pitted and cut into wedges
1/2 cup sugar
2 tablespoons lemon juice
1 tablespoon cornstarch

1. In a bowl, combine the peaches, sugar, lemon juice and cornstarch. Put the mixture into a 13-by-9-inch baking dish. Preheat the oven to 400 degrees.

For the Cobbler Topping
1 1/2 cup all-purpose flour
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
1 cup chopped pecans

1. In a food bowl, combine the flour and sugars.
2. Stir in the melted butter, unitl the crumble comes together. Add the pecans, and sprinkle over the peaches in the prepared pan.
3. Bake for 15 minutes, lower the temperature to 350 degrees, and bake another 25 to 30 minutes, until the peaches are bubbling, and the topping is golden brown. Allow to rest for 10 to 15 minutes, before serving with ice cream.

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

Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips

Download our FREE app HERE

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!

Related Posts with Thumbnails