Archive for April, 2018

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Farmers’ Market Box 4-19-2018



This week’s local produce and featured farms:

Carrots - Be Wise Ranch

Red Radish  - Be Wise Ranch

Fennel -Black Sheep Produce

Celery - Black Sheep Produce

Tatsoi - Sundial

arugula - Sundial

Gold Nugget Tangerines - Lee Farms

Kumquat - Maria Stolic

Murcott Tangerines - Reiger

Blood Oranges - Polito Farms

Oranges - 3 Nuts

Strawberries - Be Wise Ranch

 

Juicing Bag:

Valencia Orange - Lodge Ranch

Green Kale - Lakeside Organics

Red Beets - Cal Organics

Carrots - Cal Organics

Celery - Lakeside Organics

Farmer’s Choice:

Rhubarb - Trevino

Yosemite Tangerines - Murray

Lee Tangerines - Rancho Del Sol

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 

Taste the rainbow

1 Red Beet

2 Oranges

1 Bunch Kale

1 Bunch Celery

Sunset wellness 

1 orange

3 Carrots

2 beets

Power Greens

1 bunch celery

1 bunch kale

2 beets

1 orange

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

Breakfast Carrot Cake

Serves 8

This is an adaptation of a recipe from Tasting Table, it’s for all those who love coconut and pineapple in their carrot cake, and it qualifies as breakfast; for the win!

 

For the Crumble

½ cup sweetened flaked coconut

⅓ cup chopped pecans

1½ tablespoons firmly packed light brown sugar

1 tablespoon all-purpose flour

1 tablespoon unsalted butter, melted

 

  1. In a medium bowl, stir together the coconut, pecans, sugar, flour and butter, until crumbly.  Set aside.

For the Cake

¾ cup vegetable oil

½ cup firmly packed light brown sugar

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1½ teaspoons ground cinnamon

½ teaspoon baking powder

¼ teaspoon kosher salt

1 cup shredded carrots

½ cup crushed pineapple, drained

½ cup chopped pecans

½ cup sweetened flaked coconut

 

  1. Preheat the oven to 350 degrees and coat the inside of a 9-inch round cake pan with non-stick cooking spray.  Set aside.
  2. In the bowl of a stand mixer combine the ingredients and beat on medium speed for 2 minutes, until combined.  Pour into the prepared pan and bake for 30 minutes.
  3. Cover with the crumble and bake another 15 to 20 minutes until a skewer inserted into the cake comes out clean.
  4. Cool completely before cutting and serving.

 

Curried Carrot Soup

Serves 4

2 tablespoons unsalted butter

1/2 cup finely chopped onion

1 teaspoon sweet curry powder

1 bunch carrots, scraped, and cut into 1-inch lengths

2 cups chicken or vegetable broth

1/2 cup heavy cream

1/4 cup finely chopped Italian parsley

Salt and pepper

 

  1. In a Dutch oven, heat the butter, and saute the onion and curry powder for 2 to 3 minutes, until the onion begins to soften.
  2. Add the carrots and broth.  Bring to a boil, and simmer for 10 to 12 minutes, until the carrots are tender.
  3. Using an immersion blender, puree the soup.  Add the cream, and parsley.  Taste for seasoning and adjust using salt or pepper.  Serve the soup warm.

 

Fennel and Blood Orange Salad

Serves 4

1 bulb fennel, wispy ends removed, root end trimmed, and thinly sliced on a mandoline

4 blood oranges, peel and pith removed, sliced 1/2-inch thick

8 to 12 ounces fresh mozzarella, sliced

1/4 cup packed basil, thinly sliced

1/2 cup extra virgin olive oil

1/4 cup blood orange juice

2 tablespoons white vinegar

1 teaspoon honey

Salt and pepper

  1. Arrange the fennel, oranges, and mozzarella alternating on a platter.  Sprinkle with the basil.
  2. In a bowl, whisk together the oil, orange juice, vinegar, honey, and season with salt and pepper.  Pour over the salad and serve at room temperature.

 

Chopped Chicken Salad

Serves 6

One head romaine, washed spun dry and chopped

3 ribs celery, thinly sliced on the diagonal

3 radishes, cut into julienne

3 carrots, scrubbed, and julienned

2 to 3 cups shredded cooked chicken

2 scallions, finely chopped on the diagonal

1/2 cup vegetable oil

2 tablespoons soy sauce

1/4 cup rice vinegar

3 tablespoons sugar

1/4 teaspoon peeled and grated fresh ginger

1 clove garlic, minced

2 tablespoons sesame seeds for garnish

 

  1. In a large salad bowl, combine the romaine, celery, radishes, carrots, apple, chicken and scallions.
  2. In another bowl, whisk together the oil, soy, vinegar, sugar, ginger, and garlic.  Adjust seasoning using soy or sugar to taste.
  3. Toss the salad with the dressing, and garnish with sesame seeds before serving.

 

Celery and Pecorino Salad

Serves 4 to 6

1 head celery, root end trimmed, washed, and finely chopped

1 1/2 cup chopped toasted walnuts

1 1/2 cups diced fresh Pecorino cheese

1/2 to 2/3 cup extra virgin olive oil

Freshly ground black pepper

 

  1. In a large bowl, combine the celery walnuts and cheese.  Toss with the oil, and season with pepper.  Serve at room temperature.

 

Crostini with Balsamic Strawberries

Serves 6

For the Crostini

1 baguette, sliced 1/2-inch thick

Olive oil

  1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
  2. Lay the slices onto the baking sheet and brush with oil.
  3. Bake for 10 to 12 minutes until crunchy.

For the Strawberries

2 baskets strawberries, hulled and thinly sliced

1/4 cup aged balsamic vinegar

1/4 cup finely chopped basil

One 11-ounce log goat cheese

 

  1. Put the berries into a bowl, toss with the vinegar and basil.  Leave at room temperature until ready to serve.
  2. Spread the goat cheese onto the crostini and top with the strawberries.  Serve at room temperature.

 

Roasted Salmon with Blood Orange Salsa

Serves 6

 

1/2 cup extra virgin olive oil

1 tablespoon Old Bay Seasoning, or seafood seasoning

2 1/2 pound salmon filets

3 Blood oranges, peel and pith removed, segmented and chopped

1/2 cup chopped white onion

1/2 cup chopped cilantro

Pinch red pepper flakes

1/4 cup orange juice

1 garlic clove, minced

1/4 cup extra virgin olive oil

 

  1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
  2. In a bowl, combine the oil and Old Bay.
  3. Dip the filets into the oil mixture and arrange on the baking sheet.
  4. Roast for 10 minutes per inch or until an instant read meat thermometer inserted into the center registers 155 degrees.  Allow to rest for 5 minutes.
  5. In a bowl, combine the orange, onion, cilantro, pepper, juice, garlic and oil.  Season with salt if needed.
  6. Serve the salsa alongside the fish.  The salsa will keep in the refrigerator for up to 1 week.

 

Farro Salad with Arugula and Kumquats

Serves 6

1 1/2 cups pearlized farro

1 1/2 cups thinly sliced Kumquats, seeded

3 Gold Nugget tangerines, peeled, segmented and chopped

2 Persian cucumbers, scrubbed, and finely chopped

4 radishes, scrubbed, trimmed, and finely chopped

1 bunch arugula, washed, spun dry and chopped

1/3 cup Murcott tangerine juice

2 tablespoons honey

1/4 cup rice vinegar

1/2 cup vegetable oil

Salt and pepper

 

  1. Bring 4 quarts of salted water to a boil, add the farro and cook for 15 to 20 minutes until barely tender.  Drain thorough and put into a salad bowl to cool.
  2. When the farro is cool, add the Kumquats, tangerines, cucumbers, radishes, and arugula.
  3. In another bowl, whisk together the tangerine juice, honey, rice vinegar, and oil.  Taste for seasoning and adjust using salt and pepper.
  4. Pour some of the dressing over the salad and toss to coat, serve the salad at room temperature.
  5. If you are planning to refrigerate the salad, save some of the dressing to re-toss before serving.  The salad will keep in the refrigerator for up to 3 days.

 

Panna Cotta with Caramelized Kumquats

Serves 6

 

 

For the Kumquats

2 tablespoons unsalted butter

1/3 cup sugar

2 cups kumquats, thinly sliced and seeds removed

 

  1. In a large skillet, heat the butter, add the sugar, and cook until the sugar is liquid and turns a light amber color.  Add the kumquats and cook over medium high heat for 10 to 15 minutes until the kumquats begin to caramelize.  Cool and store in the refrigerator.

For the Panna Cotta

One package unflavored gelatin

2 tablespoons water

3 cups heavy whipping cream

1/2 cup sugar

Pinch of salt

1 teaspoon vanilla paste

1 cup sour cream

  1. Sprinkle the gelatin over the water. Let stand for 5 minutes.
  2. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla, over medium-high heat. Do not let it boil.
  3. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
  4. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth.
  5. Taste for sweetness. It may need another teaspoon of sugar.
  6. Fill 4 to 6-ounce ramekins 3/4 full of the cream. Chill 4 to 24 hours.

 

Tatsoi and Strawberry Salad

Serves 2

 

One bunch Tatsoi, washed and spun dry

1 bunch arugula, washed and spun dry

1 cup sliced strawberries

1/2 cup raspberry vinegar

1/4 cup sugar

2 tablespoons chopped red onion

1 teaspoon Dijon mustard

2 teaspoons poppy seeds

1/2 cup vegetable oil

1 cup crumbled goat cheese or 1/2 cup toasted sliced almonds for garnish

 

  1. Put the Tatsoi, arugula and strawberries into a salad bowl.
  2. In another bowl, whisk together the vinegar, sugar, chopped onion, Dijon, poppy seeds, and oil.  Season with salt and pepper.
  3. Toss the salad until well coated, plate the salad and garnish with goat cheese or toasted almonds.
Choice Recipes:

Strawberry Rhubarb Crisp

Serves 6 to 8

For the Fruit

2 cups hulled strawberries, cut in half or quartered if large

2 cups fresh rhubarb, chopped into 1-inch pieces (about 4 stalks)

1/2 cup granulated sugar (or more if the berries need it)

2 tablespoons cornstarch

1/8 teaspoon freshly grated nutmeg

2 tablespoons fresh orange juice

  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 large mixing bowl, toss together the berries, sugar, cornstarch and juice and transfer the mixture to the baking dish.   Set aside while making the crumble.

 

For the Crumble

 1 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
6 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes

 

  1. In a food processor, combine the flour and sugars by pulsing on and off 4 to 5 times.
  2. Drop the butter cubes onto the flour mixture and pulse the mixture on and off until it begins to come together.
  3. Break up any large pieces, and sprinkle evenly over the fruit in the prepared pan.
  4. Bake the crumble for 35 to 45 minutes until the crust is golden brown and the fruit is bubbling.
  5. Serve the crumble warm, or at room temperature with vanilla ice cream, or gelato.
  6. If you have any crumble topping (uncooked) leftover, freeze it and then use it another time.

If you are doing individual crumbles, they will cook for 20 minutes, until they are golden and bubbling.  This recipe will make about 8 ramekins. 

 

Tangerine Muffins

Makes 12

 

2 cups all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup Greek style yogurt

2 teaspoon vanilla extract

1 egg, lightly beaten

1/4 cup butter, melted

2 tablespoons milk

1 cup diced peeled tangerine

1 tablespoon grated tangerine peel

 

  1. Preheat the oven to 400 degrees, line 12 muffin tins with paper liners, or coat the inside and tops of the muffin tin with non-stick cooking spray.
  2. In a mixing bowl, whisk together the flour, sugar, baking powder, soda and salt.
  3. In a small bowl, combine the yogurt, egg, butter and milk until smooth.  Stir into the dry ingredients just until moistened. Stir in tangerine and peel.
  4. Fill muffin tins two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack.

 

Tangerine Chipotle Chicken Wings

Serves 4 to 6

 

2 tablespoons vegetable oil

1/2 cup finely chopped red onion

3 Chipotle chilies in adobo, finely chopped

1/3 cup tangerine juice

1 teaspoons grated tangerine zest

1/3 cup ketchup

1/3 cup chicken broth

3 pounds chicken wings or drummettes

3 tangerines, peeled and separated into segments, for garnish

1/4 cup finely chopped cilantro or Italian parsley for garnish

 

  1. In a saute pan, heat the oil, saute the onion and chipotle for 2 minutes.  Stir in the tangerine juice, zest, ketchup, and broth.  Simmer for 5 minutes.  Remove from the heat, and cool.
  2. When the sauce is cooled, pour it into a large zip-lock bag, add the drummettes, seal the bag, and refrigerate for at least 4 hours or up to 24 hours.
  3. Preheat the oven to 350 degrees, transfer the wings, and sauce to a baking dish and bake for 35 to 45 minutes, turning once, basting with the sauce, until the wings are glazed and cooked through (165 degrees on an instant read thermometer) Serve the wings garnished with tangerine segments and chopped cilantro.

@Diane Phillips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com

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Farmers’ Market Box 04-12-2018




This week’s local produce and featured farms:

Rainwbow Chard - Black Sheep Produce

Candy Striped Beets  - Black Sheep Produce

Basil -  Sundial Farms

Baby Bok Choy - Sundial Farms

Arugula - Be Wise Ranch

Baby Red Russian Kale - Point Loma Farms

Murcott Tangerine - Regier Family Farms

Tarocco Blood Orange - JJ Lone’s Daughter Ranch

Oro Blanco Grapefruit - Garcia Family Farms

Kumato Heirloom Tomato - Dassi family Farms

Broccoli Spigarello - Coleman Family Farms

Shunkyo Radish - Coleman Family Farms

Juicing Bag:

Dandelion Greens - Something Good Organics

Collard GreensCal Organics

Celery - Foxy Organics

Carrots - Cal Organics

Red Beets - Cal Organics

Farmer’s Choice:

Artichoke - Beylik Family Farms

Baby Fennel - Black Sheep Produce

Pixie Tangerines - Garcia Family Farms


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

 

Easy Being Green

2 Dandelion Leaves

3 Celery Stalks

1 Large Collard Green

What a Dandy Beet

2 Dandelion leaves

3 Carrots

2 beets

Celery-brate Local

1/2 bunch celery

2 Collard Leaves

2 beets

1 lb Carrots

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

Beet Carpaccio with Buratta, Arugula, Orange Basil Vinaigrette

Serves 6

 

One bunch beets, tops trimmed, and scrubbed

One bunch arugula, cleaned, and spun dry

2 buratta (buratta is a fresh mozzarella with a creamy center—you can substitute fresh mozzarella if you can’t find buratta—it’s available at Specialty Produce and Mona Lisa)

2 blood oranges, peeled, pith removed, and cut into 1/2-inch slices, then into 1/2 moons

1/2 cup extra virgin olive oil

1/4 cup fresh Murcott tangerine juice

2 tablespoons sugar

2 tablespoons aged Balsamic vinegar

6 large leaves basil, finely sliced

Salt and pepper

 

  1. Preheat the oven to 400 degrees, and place the beets on a baking sheet, cover with aluminum foil and bake for 30 to 45 minutes (small) 40 to 50 minutes (medium) 50 to 60 minutes (large) until tender. (they will show no resistance when pierced with the end of a sharp paring knife)
  2. Remove the beets from the oven, allow to cool, and peel the beets.
  3. Arrange the arugula on 6 salad plates. Thinly slice the beets and arrange over the arugula.
  4. Thinly slice the buratta and arrange 3 pieces over the beets.
  5. Arrange the orange slices around the outside of each plate.
  6. In a small bowl, whisk together the oil, orange juice, sugar, Balsamic vinegar and basil. Taste for seasoning and adjust with salt and pepper and drizzle over the salad.

 

Candy Stripe Beet Pasta with Greens and Pancetta

Serves 4 to 6

 

2 tablespoons extra virgin olive oil

One 1/2-inch thick piece pancetta, cut into fine dice

4 garlic cloves, minced

1/2 cup finely chopped onion (or red scallion)

Bunch beet greens, washed, spun dry tough stems removed, and cut into 1/2-inch thin ribbons

1 bunch candy striped beets, peeled, cut in half, and thinly sliced

Salt and pepper

1/4 dry white wine (Pinot Grigio, Sauvignon Blanc or dry vermouth)

1 cup chicken or vegetable broth

1 pound penne, farfalle or other shaped pasta cooked 3 minutes short of al dente, saving some of the hot pasta water

1 cup grated Parmigiano Reggiano

 

  1. In a large skillet, heat the oil, and cook the pancetta until it is crispy.
  2. Add the garlic, onion and beet greens and saute until the greens begin to wilt.
  3.  Add the beet slices and saute turning frequently, until the beets begin to wilt.  Season with salt and pepper.
  4. Add the wine and bring to a boil.
  5. Add the broth, simmer uncovered, for 10 minutes, until the liquid in the pan has reduced, and the beets are tender.
  6. Toss the pasta with the sauce and add 1/2 of the cheese to the pan.  If the sauce seems dry, add a bit of pasta water to the pan.  Serve the pasta garnished with the remaining cheese.

 

Heirloom Tomato and Goat Cheese Tart

Serves 6 to 8

 

1 sheet frozen puff pastry, defrosted

3 eggs

1/2 cup heavy cream

3 tablespoons Dijon mustard

6 ounces goat cheese, crumbled

Salt and freshly ground pepper

tablespoons each chopped fresh Italian parsley, and basil

1 pound heirloom tomatoes (Kumato or other variety)

1 tablespoon extra-virgin olive oil

 

  1. Preheat the oven to 425 degrees. Coat the inside of a 10-inch tart pan with a removable bottom with non-stick cooking spray. Roll out the puff pastry to fit the tart pan, and fit the pastry into the pan, cutting the edges. Refrigerate while you prepare the filling.
  2. In a mixing bowl, whisk together the eggs, cream, mustard, and cheese. Add salt, pepper, and herbs.
  3. Pour the mixture into the prepared tart pan and arrange the tomatoes over egg mixture overlapping them slightly.
  4. Drizzle on the olive oil. Place in the oven and bake 12 minutes, lower the heat to 350 degrees and bake an additional 20 to 30 minutes, until the top is nicely browned.
  5. Remove from the oven and allow to cool for 10 minutes before serving. Allow the tart to rest for 10 minutes, and warm or at room temperature.

 

Kumato, Blood Orange, Caprese

Serves 4

 

One pound Kumato tomatoes, thinly sliced

4 blood oranges, peel and pith removed, and thinly sliced

1 pound fresh mozzarella, thinly sliced

Salt and pepper

2/3 to 3/4 cup extra virgin olive oil

1/3 cup packed basil leaves, thinly sliced

 

  1. Arrange the tomatoes, oranges, and mozzarella in an alternating pattern on a serving platter.
  2. Season with salt and pepper.
  3. Drizzle with olive oil and scatter the basil leaves over the salad.  Serve at room temperature.

 

Chicken and Pasta with Sundried Tomato Pesto Sauce

Serves 6

The pesto in this recipe can be made ahead and refrigerated for up to 1 week or frozen for up to 3 months. 

 

2 tablespoons unsalted butter

2 chicken breasts, cut into bite sized pieces

Salt and pepper

3/4 cups oil-packed sun-dried tomatoes

3 medium-size cloves garlic, peeled

1/2cup packed fresh basil leaves

1 cup freshly grated Parmigiano Reggiano cheese

1/3 cup olive oil

2 tablespoons balsamic vinegar

1/4 to 1/3 cup heavy cream

1 pound penne, farfalle, or other shaped pasta cooked 3 minutes short of al dente, saving some of the pasta water

Salt and freshly ground black pepper

 

  1. In a large skillet, heat the butter, and saute the chicken until it is cooked through.  Season with salt and pepper and keep warm.
  2. In a food processor, combine the tomatoes, garlic, basil, and 1/2 cup of the Parmigiano and process for about 1 minute.  With the machine running, gradually add the oil and vinegar and process until thoroughly incorporated. Scrape down the sides of the bowl and process for another 30 seconds.
  3. Season with salt and pepper, toss the pesto with the cooked chicken, add the cream, and hot pasta, and toss to coat.
  4. Season with salt and pepper and serve garnished with the remaining cheese.

 

Sautéed Shunkyo Radish and Greens

Serves 4

 

3 tablespoons extra virgin olive oil

2 garlic cloves, minced

1 teaspoon grated ginger

One bunch Shunkyo radishes, scrubbed, and thinly sliced, greens trimmed, and cut into 1/2-inch ribbons

Salt and pepper or soy sauce

 

  1. In a large skillet, heat the oil add the garlic and ginger, and swirl in the pan for 30 seconds, until fragrant.
  2. Add the radishes and greens, saute until the greens are wilted, and the radishes are crisp/tender, about 5 minutes.  Season with salt and pepper, or soy sauce, and serve as a bed for grilled meats or poultry.

Cold Sesame Noodle Salad

Serves 6

 

1 pound linguine, cooked in boiling salted water until al dente and drained

1/4 cup toasted sesame oil

2 tablespoons vegetable oil

2 cloves garlic, minced

2 teaspoons peeled and grated fresh ginger

1/4 cup soy sauce

1/4 cup creamy peanut butter (don’t use natural)

1/4 cup rice vinegar

2 teaspoons brown sugar

1 cup thinly sliced bok choy

3 scallions (white and tender green parts), thinly sliced on the diagonal

2 bunch radishes, scrubbed, and julienned

3 medium carrots, cut into julienne

1/2 cup chopped unsalted dry-roasted peanuts

2 tablespoons sesame seeds

 

  1. Toss the pasta with 1 or 2 tablespoons of the sesame oil and put into a large salad bowl.
  2. In a blender or food processor, process together the remaining sesame oil, the vegetable oil, garlic, ginger, soy sauce, peanut butter, vinegar, and brown sugar until smooth.  Taste for soy sauce and sugar.  Set aside.  The dressing can be refrigerated for up to 1 week.
  3. Add the bok choy, scallions, radishes, and carrots to the linguine in the bowl.  Toss with half of the dressing, until all the noodles and vegetables are coat.  At this point the salad can be refrigerated for up to 2 days.
  4. One hour before serving, remove the salad from the refrigerator and toss with more dressing if needed.  Garnish with peanuts and sesame seeds.

Baby Red Kale Frittata

Serves 4 to 6

 

2 tablespoons unsalted butter

2 thin sliced imported Prosciutto di Parma, julienned

1 bunch baby red Russian Kale, tough stems trimmed, chopped

1/4 cup finely chopped onion

4 large eggs

1/2 cup heavy cream

6 ounces crumbled goat cheese

1/2 cup grated Parmigiano Reggiano

 

  1. Preheat the oven to 375 degrees.
  2. In a 10-inch skillet, heat the butter, and sauté the prosciutto, kale and onions, until the kale and onions begin to soften—this will take about 3 minutes.
  3. In another bowl, whisk together the eggs, cream, and goat cheese.
  4. Pour over the vegetables in the pan, mixture, sprinkle with the Parmigiano, and bake for 15 to 20 minutes, until the eggs are set.
  5. Remove from the oven, allow to rest for 5 minutes before cutting into wedges and serving.

 

Creamy Basil and Tangerine Dressing

Makes about 2 cups

 

1/2 cup packed basil leaves

1/3 cup Murcott Tangerine juice

1 cup mayonnaise

1/2 cup sour cream

Grated zest of one tangerine

1 tablespoon Dijon mustard

1 tablespoon honey

Salt and freshly ground black pepper

 

  1. In a food processor or blender, combine the basil leaves, juice, mayonnaise, sour cream, zest, mustard and honey.  Process until the mixture is thick.
  2. Season with salt and pepper, cover and refrigerate for up to 1 week.  This dressing is delicious on sturdy greens like romaine and can be a terrific dip for crudités.

 

 

Rainbow Swiss Chard Bruschetta with Crispy Prosciutto

Serves 6

For the Bread

 

One baguette, sliced into 1/2-inch slices on the diagonal

1/2 cup extra virgin olive oil

 

  1. Line a baking sheet with a silicone baking liner, parchment, or foil, and preheat the oven to 350 degrees.
  2. Lay the slices of bread on the baking sheet. Brush the bread with the oil, and bake for 10 to 12 minutes, until the bread is crisp, and the oil is beginning to turn golden brown.
  3. Do-Ahead:  Bruschetta can be cooled and stored in zip-lock bags at room temperature for 3 days, or frozen for 1 month.

For the Prosciutto

Olive oil

8 slices prosciutto, finely diced

  1. Film the bottom of a large sauté pan with some of the oil from toasting the bread.
  2. Add the prosciutto and cook over medium heat, until the prosciutto is crispy.
  3. Drain the prosciutto on paper towels, as you would bacon. Use the prosciutto as a garnish for soups, salads, and bruschetta.
  4. Do-Ahead:  The prosciutto can be stored in zipper-top plastic bags in the refrigerator for up to 4 days. Zap in the microwave to bring to room temperature before using.

 

For the Swiss Chard

1/4 cup olive oil

4 cloves garlic, sliced

Pinch red pepper flakes

One bunch rainbow chard, stems cut and removed, and the chard chopped

Salt and pepper to taste

 

  1. Using any leftover oil from toasting the bread, film the bottom of a large skillet over medium high heat, and cook the garlic and pepper flakes for 30 seconds, until the garlic is fragrant.
  2. Add the chard and toss in the garlic oil. Sprinkle with salt and pepper, cover, and cook over medium heat for 10 minutes, stirring occasionally, until the chard is tender.
  3. Season with salt and pepper and serve.

Assembly

Toasted bread (see preceding recipe)

1/2 cup whole milk ricotta cheese

Cooked Swiss chard (see preceding recipe)

Crispy Prosciutto (see preceding recipe)

 

  1. Spread a thin layer of ricotta on each piece of toast.
  2. Top with some of the chard and sprinkle a bit of prosciutto over the top.
  3. Serve the bruschetta at room temperature.

Spigarello Broccoli Farro Salad

Serves 4 to 6

 

3/4 cup pearlized farro

1/3 cup extra virgin olive oil

2 garlic cloves, minced

Pinch red pepper flakes

1/2 pound spigarello broccoli, tough stems removed, and cut into 1/2-inch ribbons

1/4 cup finely chopped red onion

1/4 cup finely chopped basil

1/4 cup finely chopped Italian parsley

1/2 cup crumbled feta

3 tablespoons rice vinegar; more as needed

 

  1. Bring 4 quarts of salted water to a boil, add the farro and simmer for 15 to 20 minutes until tender.  Drain thoroughly, season with salt and pepper. Put the farro into a large salad bowl.
  2. While the farro is cooking, heat 3 tablespoons of extra virgin olive oil in a saute pan, add the garlic and pepper flakes, swirl in the pan for 30 seconds.
  3. Add the broccoli, and saute until tender, and wilted.  Season with salt and pepper.
  4. Add the cooled broccoli red onion, parsley, feta, remaining oil, and vinegar to the farro.  Toss to combine, season with additional salt, pepper, and vinegar if needed.  Serve the salad at room temperature.

 

Blood Orange Oro Blanco Sorbet

Makes about 3 cups

 

1 cup Blood orange juice

2 cups Oro Blanco juice

1 cup sugar

 

  1. Stir together the juices, and sugar, until the sugar is dissolved.
  2. Chill the mixture for at least 4 hours, before processing in an ice cream machine according to the manufacturers directions.

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