Archive for June, 2018

FMB

Farmers’ Market Box 6-28-2018

 

This week’s local produce and featured farms:

Mixed Summer Squash  - Tamai

Mixed Eggplant - Fresno Green

Carrots - Tutti Frutti Farms

White Peaches - Ken’s Top Notch Produce

Garden Cucumbers -Black Sheep Produce

Fennel - Black Sheep Produce

Kumato Tomato -Dassi Family Farm

Garlic Chives - Terra Madre

Redbor Kale - Be Wise

Grapefruit - Point Loma Farms

Juicing Bag:

Kale - Coastal Valley Farms

Romaine - Cal Organics

Blue Berries - Hill Ranch

Cucumber - Oceanside Organics

Lemons - Stehly Farms

Valencia Orange - Stehly Farms

Farmer’s Choice:

Rhubarb - Trevino Farms

Strawberries - Black Sheep Produce

Meyer Lemons - 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 

Kimberleys’ Romaine Recharge

 

1 Head Romaine

 1 Large Cucumber

 1 Lemon

 2 Oranges

Blueberry Blast 

1 Bunch Kale

 1 Basket Blueberries

 1 Lemon

 1 Cucumber

 

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

Carrot Cake with Orange Cream Cheese Frosting

Serves 8

 

1 1/3 cups canola oil

2 cups sugar

3 large eggs

2 teaspoons vanilla paste or extract

Grated zest of 1 orange

3 cups grated carrots

One 8-ounce can crushed pineapple (do not drain)

1/2 cup chopped nuts of your choice (pecans, macadamia nuts)

3 cups unbleached all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 recipe Cream Cheese Frosting (recipe follows)

  1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan, or 2 9-inch round pans, with nonstick cooking spray. Or, line 24 muffin cups with baking liners.
  2. In a large bowl, beat together the oil, sugar, eggs, and vanilla.  Add the carrots, pineapple and juice, and nuts, stirring until blended.  Add the flour, baking soda, and cinnamon and stir to combine.  Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.
  3. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
  4. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 2 months.

Bake cupcakes until a skewer inserted in the center comes out with a few crumbs sticking to it, 15 to 17 minutes.

 

Orange Cream Cheese Frosting

Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 48 cupcakes

 

One 8-ounce package cream cheese, softened

1/2 cup (1 stick) unsalted butter or margarine

5 cups confectioners’ sugar

Grated zest of one orange

Orange juice as needed

  1. Using an electric mixer beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar and zest, beat until the mixture is of spreadable consistency.
  2. If the frosting is too thick, beat in some juice, 1/2 teaspoon at a time, until desired consistency is reached.
  3. Do-Ahead: At this point, you can cover and refrigerate for up to 5 days or freeze for up to 6 months. I recommend you soften it at room temperature after it’s been refrigerated, so it’s easy to spread.

 

Cucumber, Kumato Panzanella Salad

Serves 6

 

4 cups cubed stale Italian or French bread

1 1/2 pounds Kumato tomatoes, cored, and diced

2 cucumbers, peeled, and diced

1/2 cup thinly sliced red onion

2 tablespoons finely chopped garlic chives

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

Salt and pepper

1/2 cup thinly sliced basil

 

  1. In a large bowl, combine the bread, tomatoes, cucumbers, and red onion.
  2. In a small bowl, whisk together the garlic chives, oil, and vinegar.  Season with salt and pepper.
  3. Pour over the salad and toss to coat.  Add the basil and toss again.  This salad should not be refrigerated, it should be left at room temperature for about an hour before serving to let the flavors meld.

 

Asian Chicken and Spicy Eggplant

Serves 4

 

1/2 cup vegetable oil

1 pound eggplant, stem and root ends removed, cut into 1-inch dice

2 garlic cloves, minced

1 teaspoons grated fresh ginger

1/2 pound ground chicken or turkey (or tofu)

3 tablespoons oyster sauce

2 tablespoons soy sauce

1 tablespoon white vinegar

1 tablespoon granulated sugar

1 teaspoon chili garlic sauce

2 tablespoons cornstarch mixed with 2 tablespoons water

1⁄2 teaspoon sesame oil for garnish

3 scallions, finely chopped for garnish

2 cups steamed rice for serving

 

  1. Heat the oil in a wok or large skillet and fry the eggplant till golden brown on all sides.  Remove and drain on paper towels.
  2. Remove all but 2 tablespoons of oil from the wok, saute the garlic and ginger for 30 seconds, and add the ground turkey or chicken, and cook until the chicken 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 cornstarch mixture.  Pour into the skillet and stir to combine.  Bring to a boil to thicken the sauce.
  5. Serve the eggplant mixture garnished with a drizzle of sesame sauce, and scallions.  This is delicious over rice.

Eggplant Meat(less) Ball

Serves 6

 

1/4 cup extra virgin olive oil

1 pound mixed eggplant, stem end trimmed, and cut in half (about 1 pound)

2 garlic cloves, minced

3 cups fresh bread crumbs

2 large eggs, lightly beaten

1 tablespoon minced fresh basil

1/2 cup freshly grated Pecorino Romano cheese

1 tablespoon minced Italian parsley

1/4 teaspoon freshly ground black pepper

1 cup all-purpose flour

Vegetable oil for cooking the meatballs

 

  1. Preheat the oven to 350 degrees, and line a baking sheet with a silicone baking liner, parchment or aluminum foil.  Brush the cut sides of the eggplant with 2 tablespoons of the oil, and lay the eggplant halves, cut side down.  Roast for 20 to 30 minutes until the flesh is completely tender.
  2. Remove from the oven and when the eggplant is cool enough to handle, scoop out the flesh and chop it on a cutting board.  Transfer it to a bowl, and add the bread crumbs, eggs, remaining oil, basil, cheese, parsley and pepper.
  3. Spread the flour onto a cutting board, and using a portion scoop, form the eggplant into 1-inch balls.  Coat them in flour, and then transfer to a baking sheet, while you roll the remaining balls.
  4. Pour enough vegetable oil into a large saute or skillet to reach a depth of 1-inch and heat to 375 degrees.
  5. Fry the meatballs until golden brown, turning them frequently.
  6. Transfer them to a paper towel lined baking sheet and continue to cook the meat-less-balls, until they are all cooked.  The meatballs can be added to marinara sauce or served plain as an appetizer.

 

Tomato Basil Marinara

Serves 6

 

This is an excellent sauce to serve with any meatballs, regardless of whether its meat, or vegetable.

 

2 tablespoons extra virgin olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

3 28-ounce cans crushed tomatoes

1/4 cup finely chopped basil

1/4 cup finely chopped Italian parsley

Salt and pepper

 

  1. In a large Dutch oven, heat the oil, and saute the onion and garlic for 2 to 3 minutes until the onion is softened.
  2. Add the tomatoes, and simmer for 20 to 30 minutes. Stir in the basil, parsley, salt, and pepper to taste.  Simmer another 10 minutes.  Taste for seasoning and adjust using salt or pepper.
  3. The sauce can be cooled and refrigerated for up to 5 days, or frozen for up to 3 months.

 

Arugula Fennel Salad

Serves 4

 

1 zucchini or cucumber, thinly sliced

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

2/3 cup chopped dill

1/3 cup olive oil

1 to 2 teaspoons finely chopped garlic chives

2 tablespoons honey

1/3 cup orange juice

Salt and freshly ground black pepper

One bunch arugula, washed and spun dry

1/2 cup toasted pine nuts

1/2 cup feta cheese

 

 

  1. In a salad bowl, combine the zucchini or cucumber with the fennel, and dill.
  2. In a small bowl, whisk together the oil, garlic chives, honey and orange juice.  Season with salt and pepper.
  3. Pour some of the dressing over the fennel and zucchini.  Toss to coat. And let stand at room temperature for 30 minutes.
  4. Toss the arugula with the remaining dressing, add to the zucchini and fennel, toss with the pine nuts and feta, and serve.

 

Crab Stuffed Summer Squash

Serves 4 to 6

 

1 1/2 pounds yellow 8-ball squash

2 tablespoons unsalted butter

1 tablespoon extra virgin olive oil

1/4 cup finely chopped garlic chives

1/3 cup mayonnaise

1/2 cup panko

1 large egg, beaten

2 tablespoons Dijon mustard

2 teaspoons Worcestershire sauce

4 dashes Tabasco

1/2 teaspoon paprika

1/2 pound lump crab meat

 

 

  1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
  2. Cut off the top of the squash, and hollow out the squash, removing the flesh and chopping it.
  3. In a skillet, heat the butter and oil, saute the garlic chives, and squash, until the squash begins to soften.  Season with salt and pepper, and remove to a bowl, to cool.
  4. Add the mayonnaise, panko, egg, Dijon mustard, Worcestershire, Tabasco paprika, and crab meat.
  5. Re-stuff the squash and arrange in the prepared baking dish.
  6. Pour 1/2 inch of water into the bottom of the casserole, bake the squash for 45 minutes, until the squash is tender, and the stuffing is golden brown.  Allow to rest for 5 minutes before serving.

 

Roasted Salmon on Fennel and Grapefruit Salad

Serves 4 to 6

 

2 pounds salmon filet

1/2 cup extra virgin olive oil

2 tablespoons Old Bay Seasoning

1 orange, segmented (collect and reserve the juice released as you segment the orange in a bowl)

1 pink grapefruit, segmented (collect and reserve the juice released as you segment the grapefruit in a bowl)

1 fennel bulb, wispy ends removed, and thinly sliced

1 bunch arugula, washed, and spun dry

1/2 cup chopped garlic chives

2 tbsp chopped fresh parsley

1/3 cup extra virgin olive oil

salt and freshly ground black pepper

 

  1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, parchment or silicone. Lay the salmon on the baking sheet.  In a cup, combine the oil, and paint the salmon with the mixture.  Roast the salmon for 10 minutes per inch of thickness.  Allow the salmon to rest for 5 minutes before serving.
  2. In a salad bowl, combine the orange, grapefruit, fennel, and arugula.
  3. In another bowl, whisk together the garlic chives, parsley, oil, and any extra juices from the orange and grapefruit.  Season with salt and pepper.  Pour over the salad and toss to coat.
  4. Arrange the salad on a serving plate and arrange the salmon over the salad.

 

 

Choice Recipes:

Meyer Lemon Tart

Serves 6

 

1 tart shell, your favorite (homemade or store-bought)

1 large Meyer lemon, cut into 8 pieces, and seeded

1 1/2 cups superfine sugar

1/2 cup unsalted butter

1 teaspoon vanilla paste or extract

4 large eggs

 

  1. Preheat the oven to 350 degrees, coat the inside of a tart pan with removable bottom with non-stick cooking spray.
  2. Press the tart pastry into the tart pan and trim off the excess dough.  Set aside.
  3. Put the lemon, sugar butter, vanilla and eggs into a blender, and puree.
  4. Pour into the tart shell, and bake for 30 to 40 minutes, until the filling is set.
  5. Cool, and serve garnished with whipped cream.

All Butter Pie Crust

Makes one 9-inch pie crust

 

1 1/4 cups all-purpose flour

1 teaspoon salt

1 1/2 teaspoons sugar

1/2 cup cold unsalted butter, cut into 1/2-inch pieces

1/2 cup cold water

2 tablespoons cider vinegar

1/2 cup ice

Bench Flour for rolling

 

  1. In a large bowl, stir together the flour, salt and sugar.
  2. Add the butter and coat with the flour.
  3. Cut the flour and butter together using a pastry blender, until the butter is the size of peas.
  4. Combine the water, cider vinegar and ice in a measuring cup.
  5. Sprinkle 2 tablespoons of the mixture over the flour and mix and cut in with a bench scraper until fully incorporated.  Add more of the mixture 1 to 2 tablespoons at a time using a bench scraper or your hands, until the dough comes together in a ball with a few dry bits remaining.
  6. Shape into a disc and wrap in plastic wrap.  Refrigerate for 1 hour.
  7. Coat the inside of a 9-inch pie plate that is 2-inches deep with non-stick cooking spray.
  8. Flour a board and roll out the disc into an 11-inch round.  Gently transfer to the pie plate and flute the edges of the pie crust.  Refrigerate for at least 30 minutes before filling and baking.

 

 

Meyer Lemon Blueberry Bread Pudding

Serves 8

 

1 cup sugar

Grated zest of 1 lemon

1 teaspoon lemon extract

1/8 teaspoon ground nutmeg

8 large eggs

1 1/2 to 2 cups heavy cream

9 cups torn egg bread

2 cups fresh blueberries, picked over for stems, or frozen blueberries (do not defrost)

1/4 cup sugar

1/8 teaspoon ground cinnamon

 

  1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
  2. In a large bowl, whisk together the sugar, lemon zest, lemon oil, nutmeg, eggs, and heavy cream until blended.  Add the bread to the bowl, pushing it down into the mixture to absorb the liquid. Add the blueberries and stir to combine.  Pour into the prepared dish.
  3. Do-Ahead: At this point, cover and refrigerate for at least 12 hours and up to 36 hours. Bring to room temperature before continuing.
  4. Preheat the oven to 350°F.  Combine the sugar and cinnamon and sprinkle over the pudding. Bake until puffed and golden brown, 45 to 50 minutes.  Remove from the oven and let rest for 10 minutes.

 

 

 

Meyer Lemon Scampi

Serves 6

 

1 pound linguine or spaghetti, cooked 3 minutes short of al dente, saving some pasta water

1/4 cup extra virgin olive oil

2 teaspoons chopped green garlic, or 4 garlic cloves, mince

1/2 cup finely chopped onion

Grated zest of 2 Meyer lemons

Pinch red pepper flakes

1 teaspoon dried oregano

1/4 cup dry white wine, such as Pinot Grigio, Sauvignon Blanc or dry Vermouth

1/4 cup Meyer lemon juice

1 1/2 pounds large shrimp, peeled and deveined

1/4 cup finely chopped Italian parsley

Salt and pepper

 

  1. In a large skillet over medium high, heat the oil, and saute the garlic, onion, zest, pepper and oregano for 3 to 4 minutes, to soften the onion.
  2. Add the wine and lemon juice and bring to a boil.  Add the shrimp, and toss in the mixture, until the shrimp are cooked, and have turned pink.
  3. Add the hot pasta to the pan and toss to coat.  Add the parsley, taste the sauce for salt and pepper, adjust the seasonings and serve.

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.
  7. 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.

 

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

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Join Phillis Carey and I for a food and wine tour of Sicily, April, 2019—check my website for details.

 

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fmb 6-20-18

Farmers’ Market Box 6-20-18

 

This week’s local produce and featured farms:

Mixed Zucchini  - Tamai Family Farms

Broccolini - Black Sheep Produce

Chocolate Mint - Terra Madre Gardens

White Nectarines - Fitzgerald’s Premium Ripe Tree Fruit

Valencia Oranges - Polito Family Farm

Purple Spring Onion  - Terra Madre Gardens

Red Ace Beets - Terra Madre Gardens

Sweet White Corn - Black Sheep Produce

Fennel - Black Sheep Produce

Rainbow Swiss Chard - Terra Madre Gardens

Grapefruit - Point Loma Farms

Juicing Bag:

Kale - Coastal Valley Farms

Celery - Lakeside Organics

Blue Berries - Belmont

Carrots - Cal Organics

Lemons - California fruit

Farmer’s Choice:

Page Tangerines - Garcia Organics

Honey Dates - Dates by Davall

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 

Lively Boost

2 Handfuls Kale

3 Carrots

1 Handful Blueberries

 

Detoxifier

4 Celery Stalks

3 Lemons

1 Handful Kale

Skin Reviver

4 Carrots

1 Handful Blueberries

2 Lemons

 

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

 

Pasta with Rainbow Chard, Chickpeas and Pancetta

Serves 6

One pound shell pasta, cooked 3 minutes short of al dente, and hot pasta water saved

3 tablespoons extra virgin olive oil

2 ounces pancetta, finely chopped

2 purple spring onions, finely chopped

2 garlic, minced

Pinch red pepper flakes

1 bunch rainbow chard, tough stems removed, cut into 1/2-inch ribbons

1/4 cup white wine or water

One 14.5-ounce can garbanzo beans, rinsed and drained

1/2 cup grated Parmigiano Reggiano or Pecorino Romano

Salt and pepper

 

  1. In a large skillet, heat the oil, and saute the pancetta, till it is crispy.
  2. Add the onions, garlic, and pepper flakes.  Saute for 2 to 3 minutes, until the onion is softened.  Add the chard, and saute until the chard is wilted.
  3. Add the wine, and beans, simmer for 2 to 3 minutes.
  4. Add the pasta, and toss to coat, adding some of the hot pasta water, and 1/2 the cheese.  Season with salt and pepper and serve garnished with additional grated cheese.

 

Swiss Chard, Black Bean Tacos

Serves 4 to 6

The filling for these meatless Monday tacos also makes a nice side dish.

 

2 tablespoons extra virgin olive oil

2 garlic cloves, minced

2 purple spring onions, finely chopped, using the bulb

1/2 teaspoon ground cumin

1/2 teaspoon dried Mexican oregano

One bunch Swiss chard, tough stems removed, and cut into 1/2-inch ribbons

2 ears corn, cut from the cob

Salt and pepper

One 14.5-ounce can black beans, rinsed and drained

2 tablespoons fresh lime juice

Six 6-inch corn or flour tortillas, warmed

1 cup crumbled cotija cheese

 

  1. In a large skillet, heat the oil, saute the garlic, onions, cumin and oregano until the onions begin to soften.  Add the chard and corn, and saute till the chard is wilted, season with salt and pepper.
  2. Stir in the beans, and lime juice, and heat through.
  3. Serve the mixture in tortillas garnished with cheese.

 

Zucchini Corn Saute

Serves 4 to 6

 

2 tablespoons unsalted butter

1 tablespoon extra virgin olive oil

2 purple spring onions, finely chopped, using the bulb, and tender green leaves

4 cup zucchini, scrubbed and cut into julienne

2 ears white corn, cut from the cob

Salt and pepper

 

  1. In a large skillet, heat the butter and oil, saute the onions until they begin to soften about 2 minutes.
  2. Add the zucchini and corn, and saute until the zucchini begins to color.  Season with salt and pepper.
  3. This dish makes a nice base for grilled seafood, poultry or meats.
  4. Nice add-ins:  diced tomatoes, chopped fresh basil, spinach, or fresh peas.

 

Beet, Orange and Fennel Salad

Serves 4 to 6

 

1 bunch bull’s blood beets, scrubbed and tops removed (save the tops)

1 fennel bulb, wispy ends removed, and thinly sliced

3 Valencia oranges, peel and pith removed, and sliced 1/2-inch thick

One 8-ounce ball fresh mozzarella, sliced

1/4 cup red wine vinegar

1/2 cup extra virgin olive oil

1/4 cup packed fresh basil or Italian parsley, finely chopped

Salt and pepper

 

  1. Steam the beets till they are tender, about 20 minutes.  When cool, slip off the skins, and slice thinly.
  2. Arrange the fennel on a serving platter, then top with the oranges ending with the beets.  Arrange the mozzarella in the center of the platter, in a decorative pattern.
  3. In a bowl, whisk together the vinegar, oil, and basil or parsley.
  4. Season with salt and pepper and pour over the salad.  Serve the salad at room temperature.

 

Zucchini Parmesan Rice

Serves 8

3 tablespoons unsalted butter

1/2 cup finely chopped onion

2 cloves garlic, minced

4 cups shredded zucchini

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

4 shakes of Tabasco sauce

2 tablespoons all-purpose flour

1 cup chicken broth

1 1/2 cups heavy cream

3/4 cup long-grain rice

3/4 cup freshly grated Parmigiano Reggiano cheese

 

  1. In a large skillet over medium heat, melt the butter, then add the onion and garlic and cook, stirring, until softened, 2 to 3 minutes.  Add the zucchini and cook until it is no longer giving off moisture, 4 to 6 minutes.  Season with the salt, pepper, and Tabasco.
  2. Sprinkle with the flour and cook, stirring, for 2 minutes.  Gradually stir in the broth and heavy cream, stirring until the mixture is smooth and the mixture comes to a boil.
  3. Do-Ahead: At this point, you can let cool, cover, and refrigerate for 2 days. Let come to room temperature before continuing.
  4. Preheat the oven to 400°F F. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
  5. Stir the rice into the zucchini mixture, pour into the prepared dish, and sprinkle with the cheese.  Bake until the rice is tender, and the cheese is golden, 25 to 35 minutes. Let rest for 5 to 10 minutes before serving.
  6. Cook’s Note:  If you would like the rice can be made in individual ramekins or muffin tins, then tipped out onto the plate when served.

Quick zucchini bread and butter pickles

Makes 1 quart

 

1 pound very firm medium zucchini, sliced crosswise 1/8 inch thick

1/2 cup thinly sliced onion

3 tablespoons kosher salt

Ice

1 1/2 cups apple cider vinegar

1/3 cup sugar

2 teaspoons brown or yellow mustard seeds, crushed

1 1/2 teaspoons dry mustard powder

1 teaspoon ground turmeric

 

  1. In a large bowl, toss the zucchini and onion with 2 tablespoons of the kosher salt. Cover with ice water and let stand until just softened, about 45 minutes. Drain the zucchini and onion well and pat dry.
  2. Meanwhile, in a medium saucepan, combine the remaining 1 tablespoon of salt with the vinegar, sugar, mustard seeds, mustard powder, turmeric and 1/2 cup of water. Bring to a boil, stirring to dissolve the sugar; let cool completely.
  3. Transfer the zucchini and onion to a 1-quart glass jar and pour in enough brine to cover. Seal with the lid and refrigerate overnight before serving.
  4. The pickles can be refrigerated in the brine for up to 1 week.

 

Broccolini Shakshuka

Serves 4

This is a simple breakfast/brunch dish from the Southern Mediterranean.  You can make the vegetables ahead, keep them in the pan in the fridge, re-warm, and cook the eggs before serving. 

 

1/4 cup extra virgin olive oil

2 garlic cloves, minced

2 purple spring onions, finely chopped

6 sage leaves, finely chopped

Pinch red pepper flakes (make it hotter with a bit more if you prefer)

1 bunch broccolini, tough stems removed, and finely chopped

2 medium Yukon gold potatoes, cut into 1/2-inch dice

1/4 cup vegetable or chicken broth

1/2 cup tomato puree

Salt and pepper

4 large eggs

1 cup crumbled goat or Feta cheese

 

  1. In a large oven proof skillet, heat the oil, add the garlic, onion, sage, and red pepper, sautéing until the onion begins to soften about 2 minutes.  Add the broccolini and toss in the garlic oil mixture.
  2. Add the potatoes and toss again.  Saute for 5 to 6 minutes until the broccoli beings to soften, and the potatoes begin to color.
  3. Add the broth and tomato puree, season with salt and pepper, and continue to cook until the potatoes are tender, another 5 minutes.  (At this point you can cool, cover and refrigerate overnight if desired)
  4. Preheat the oven to 400 degrees.
  5. Make 4 depressions into the vegetable mixture and slide the eggs into the depressions.  Sprinkle the shakshuka with the cheese, and bake for 5 to 7 minutes, depending on your egg preference.  5 minutes, runny yolks and cooked whites, 7 to 8 minutes, cooked through yolks and whites. Allow to rest for 5 minutes before serving.

 

White Nectarine Tart

Serves 8

 

For the Crust

3 cups crushed graham crackers

1/3 cup sugar

6 tablespoons unsalted butter, melted

 

  1. Preheat oven to 350°F. Put the graham crackers and sugar into a bowl.
  2. Add butter and blend until crumbs are evenly moistened.
  3. Press mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom.
  4. Bake crust until color darkens, about 8 minutes. Cool completely.

For the Filling

1 8-ounce container mascarpone cheese
6 ounces cream cheese, room temperature
1/4 cup sour cream
1/4 cup sugar
1 teaspoon orange juice

1/4 teaspoon vanilla paste or extract

 

  1. Beat the ingredients in medium bowl until smooth. Spread filling in prepared crust.
  2. Cover loosely and refrigerate at least 2 hours and up to 1 day.

For the Topping

4 to 5 small white nectarines, halved, pitted, cut into thin slices
1/4 cup peach jam, warmed

 

  1. Overlap nectarine slices atop filling in concentric circles. Brush with jam. Serve, or refrigerate up to 6 hours.

Red Grapefruit Sangria


Serves 6

1 750 mL bottle Riesling

1 cup grapefruit juice
1/2 cup simple syrup**
1 1/2 cups sliced strawberries
1 grapefruit, cut into thin slices

1 750mL bottle Prosecco (or a dry champagne)

 

  1. In a mixing bowl, combine the Riesling, grapefruit juice, simple syrup, strawberries and grapefruit.  Cover and refrigerate for at least 4 hours, or up to 2 days.
  2. When ready to serve, put a slice of grapefruit into a wine glass, along with a few slices of strawberries.  Pour some of the Sangria base into a wine glass, top off with Prosecco, and serve cold.
  3. To Make Simple Syrup:  Bring 1 cup of water and 1/2 cup sugar to boil and stir until the sugar is melted.  Cool the syrup and store in the refrigerator for up to 2 weeks.

 

Chocolate Mint 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 or extract

1/4 cup finely chopped chocolate mint

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.

 

Choice Recipes:

Honey Date Crostini

Serves 4 to 6

 

1/2 cup chopped pitted dates

1/2 cup chopped walnuts or pecans

2 tablespoons balsamic vinegar

2 tablespoons finely chopped spring onion or chives

Crostini

1/2 cup whole milk ricotta

 

  1. In a small bowl, combine the dates, nuts, vinegar and onion or chives.
  2. Spread the ricotta onto the crostini.  Top with the date mixture and serve at room temperature.

Bacon Wrapped Parmesan Dates

Serves 8

 

12 strips bacon, cut in half crosswise

24 pitted dates

1/4 pound Parmigiano-Reggiano cheese, chopped

 

  1. Cook the bacon in a large skillet over medium heat until it has rendered some fat and begins to turn translucent; don’t let it brown at all. Remove from the pan and drain thoroughly on paper towels.
  2. Make a slit in each date and stuff with a small piece of cheese. Wrap the date in a piece of bacon and secure with a toothpick if needed.  Place the wrapped dates in a baking dish.
  3. Do-Ahead: At this point, you can cover and refrigerate for up to 36 hours.
  4. Preheat the oven to 375° F and bake the dates until the bacon is crisp, 10 to 12 minutes.  Remove from the oven, drain the dates on paper towels, and set on a platter for serving.

 

Page Tangerine Olive Oil Cake

Makes one 9-inch round cake

 

1 1/3 cup extra virgin olive oil

1 1/4 cup whole milk

3 large eggs

2 teaspoons grated tangerine rind

1/4 cup tangerine juice

1 1/2 cups chopped Page Tangerine segments

2 cups all-purpose flour

1 3/4 cup sugar

1 1/2 teaspoons salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

 

  1. Coat the inside of a 9-inch cake pan that is at least 2-inches deep with non-stick cooking spray.
  2. Preheat the oven to 350 degrees.
  3. In a bowl, whisk together the oil, milk, eggs, rind, juice and segments.
  4. Add the flour, sugar, salt, soda and powder.  Beating until just combined.
  5. Pour the batter into the prepared pan and bake for 1 hour until the top is golden and a skewer inserted into the center of the cake comes out clean.
  6. Transfer the cake to a rack to cool for 30 minutes.
  7. Invert the cake onto the rack and let cool completely before serving.

 

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

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