FMB: Farmers Market Bag

Farmers’ Market Box January 23rd 2020


 

This week’s local produce and featured farms:

Carrots - Weiser Family Farms
Rainbow Chard -J.R. Organics
Kohlrabi - J.R. Organics
Cocktail GrapefruitMurray Family Farms
Dandelion GreensTerra Madre Gardens
Lettuce MixTerra Madre Gardens
O’Henry Sweet Potatoes - Kong Thao
Washington Naval Oranges - Ken’s Top Notch Produce

Farmer’s Choice:

Hidden Rose Apples - Dragonberry Produce
Meyer Lemons - Chocolate Mountain Ranch
Cara Cara OrangesMurray 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 hashtag #SpecialtyProduceFMB!


Farmers’ Market Box Recipes

 
Carrot Cake with Orange Cream Cheese Frosting
Serves 8

1 1/2 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
3 cups thinly shredded carrots
1 cup chopped Navel oranges
1/2 cup chopped nuts of your choice (pecans or walnuts are terrific) If you choose to leave them out, no problem
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon

1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray or line muffin tins with paper liners.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, oranges, 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. CUPCAKES 20 MINUTES.
3. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.

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
1/4 cup orange juice
1. Using an electric mixer beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar and juice, beat until the mixture is of spreadable consistency. If the frosting is too thick, beat in additional juice, 1/2 teaspoon at a time, until desired consistency is reached.

 
Honey Roasted Carrots
Serves 4

1 bunch carrots, scraped, tops removed
1/3 cup extra virgin olive oil
3 tablespoons honey
1 teaspoon ground cumin
Fleur del sel

1. Preheat the oven to 400 degrees, line a baking sheet with parchment, silicone, or aluminum foil.
2. Quarter the carrots lengthwise, then cut then in half horizontally.
3. In a bowl, combine the oil, honey and cumin. Add the carrots and toss to coat.
4. Spread the carrots onto the baking sheet, and roast for 12 to 15 minutes, until tender.
5. Sprinkle with Fleur de Sel and serve drizzled with carrot top pesto (see recipe below)

 
Carrot top pesto
Makes about 3 cups

2 cups chopped carrot tops, washed and spun dry
2 garlic cloves
1/2 cup grated Parmigiano Reggiano
1/4 cup almonds
1/2 cup extra virgin olive oil
Salt and pepper

1. In a food processor or blender, combine the carrot tops, garlic, and almonds. Pulse on and off to break up the garlic and nuts.
2. With the machine running, pour in the oil, and process until smooth.
3. Season with salt and pepper. Refrigerate the pesto for up to 1 week or freeze for up to 3 months.
4. Drizzle the pesto over the roasted carrots or toss with pasta.

 
Pasta with Sausage and Rainbow Chard
Serves 4-6

2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
3/4 pound bulk sweet Italian sausage
1 pound orecchiette pasta, cooked 3 minutes short of al dente, reserving the pasta water
1 cup grated Parmigiano Reggiano cheese

1. In a large skillet, heat the oil, saute the garlic until it begins to turn golden, remove from the pan, add the red pepper, and swirl in the pan for 30 seconds. A
2. Add the chard, and saute for 3 to 4 minutes until the chard is wilted. Season with salt and pepper.
3. Remove to a plate, add the sausage to the skillet, and cook breaking up large pieces, until the sausage loses its pink color. Add the chard back to the pan, and saute for 2 more minutes.
4. Drain the pasta, add to the skillet, with 1/2 cup pasta water, and 1/2 cup cheese. Stir to make a creamy sauce. Season with salt or pepper if needed
5. Serve the pasta garnished with the remaining cheese.

 
Slow Cooker Minestrone
Serves 6-8

3 tablespoons extra virgin olive oil
1 cup chopped sweet yellow onion
2 cups chopped carrots
2 cups chopped celery
2 teaspoons chopped fresh rosemary
1/2 cup dry white wine
One 14 to 15-ounce can chopped tomatoes and their juice
5 cups chicken broth
Rind of Parmigiano Reggiano cut into 1/2-inch pieces if available
3 medium zucchini, ends trimmed, and diced (about 1 1/2 cups)
1 cup green beans cut into 1-inch pieces (about 1/3 pound)
4 cups cooked turkey or chicken, cut into bite sized pieces
One 15-ounce can small white beans, or garbanzo beans, rinsed and drained
One bunch rainbow chard, washed, tough stems removed, and cut into 1/2-inch ribbons
1 teaspoon salt (you will need more if you don’t use the rind from the cheese)
1 teaspoon freshly ground black pepper
12-ounces fresh cheese tortellini cooked according to the package instructions and drained
1 cup freshly grated Parmigiano Reggiano cheese, for garnish

In a large sauté pan heat the oil and add the onion, carrot, celery and rosemary, sautéing
for about 6 minutes, until the vegetables begin to soften.
Add the wine, and allow it to boil for 2 minutes, stirring.
Add the tomatoes, and cook another 4 minutes, until some of the liquid evaporates.
Transfer the contents of the skillet to a 6 to 7-quart slow cooker insert. Add the chicken broth
and rind, if you are using it. Add the zucchini, chicken, beans, and chard, cover and cook on high for 4 hours, or low for 8 to 10 hours.
Taste the soup for salt and pepper and adjust. Add the cooked tortellini, cover and cook on
high for another 30 minutes, or low for 1 hour.
Serve with Parmigiano Reggiano cheese to garnish each serving.

 
Kohlrabi Slaw
Makes About 3 cups

1 large kohlrabi, peeled, stems trimmed off, grated
1/4 head purple cabbage, shredded
2 medium carrots, peeled and grated
1/4 cup finely chopped red onion
1/4 cup finely chopped cilantro or Italian parsley
1/2 cup finely chopped navel orange
1/3 cup mayonnaise
2 to 3 tablespoons orange juice
1 tablespoon cider vinegar
1 tablespoon sugar
1 teaspoon salt
Few drops hot sauce

1. In a salad bowl, combine the kohlrabi, cabbage, carrots, red onion, cilantro and orange.
2. In a separate bowl, whisk together the mayonnaise, orange juice, vinegar, sugar, salt and hot sauce. Taste the dressing and adjust using more orange juice, sugar, or vinegar.
3. Pour the dressing over the slaw and toss to combine. Serve cold.

 
Dandelion Green Salad with Oranges and Buratta
Serves 4

One bunch dandelion greens, tough stems removed, washed, and spun dry
1/4 cup orange juice
2 tablespoons honey
2 tablespoons balsamic vinegar
1/3 cup extra virgin olive oil
Salt and pepper
2 oranges, peel and pith removed; sliced 1/2-inch thick
1 buratta, sliced

1. Put the dandelion greens into a salad bowl.
2. In another bowl, whisk together the orange juice, honey, vinegar, and oil. Season with salt and pepper.
3. Toss the greens with some of the dressing.
4. Plate the greens, garnish with the oranges, and sliced buratta.
5. Drizzle with additional dressing.

 
Orange Glazed Chicken
Serves 6

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
6 chicken breast halves
2 teaspoons extra virgin olive oil
1 tablespoon unsalted butter
1 medium shallot, minced
1 cup orange juice
1/3 cup brown sugar
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar

1. In a shallow wide dish, combine the flour, salt and pepper. Dip the chicken breasts into the flour, dusting off any excess.
2. In a large skillet, heat the oil and butter, add the chicken and brown on each side, about 3 minutes. Remove the chicken from the skillet, to a plate, and cover to keep warm. Add the shallot, and saute for 2 minutes, until softened. Add the remaining ingredients to the skillet and stir up any browned bits on the bottom of the pan, reducing the sauce a bit.
3. Add the chicken back to the pan and turn in the sauce. Simmer another 5 minutes until the chicken is cooked through (it will read 165 degrees on a meat thermometer) Serve the chicken with some of the warmed sauce.

 
Salad with Cocktail Grapefruit Vinaigrette
Serves 4

One bag lettuce mix, washed and spun dry
1/4 cup cocktail grapefruit juice
2 tablespoons rice vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1/2 cup vegetable oil
Salt and pepper
2 cocktail grapefruit, peel and pith removed, and segmented
1/3 cup crumbled feta cheese

1. Put the lettuce mix into a salad bowl.
2. In a mixing bowl, whisk together the juice, vinegar, honey, mustard and oil. Season with salt and pepper.
3. Toss the lettuce with some of the dressing and plate the salad.
4. Garnish with grapefruit segments, and crumbled feta. Drizzle with a bit more dressing and serve.

 
Hemingway Cocktail Slush
Serves 4

Legend has it this daiquiri was served at Havana’s El Florito bar and was a favorite of Ernest Hemingway; they called it Papa’s Poison.

1/2 cup dark rum
1/4 cup fresh lime juice
1/2 cup cocktail grapefruit juice
2 tablespoons maraschino liqueur
2 tablespoons simple syrup
2 cups ice cubes
Maraschino cherries, and lime slices for garnish

1. In a blender, combine the rum, lime juice, grapefruit juice, liqueur, simple syrup and ice. Blend until pureed.
2. Serve in 4-ounce glasses garnished with cherries and lime slices

 
Cara Cara Salad
Serves 4

4 Cara Cara oranges, peel and pith removed, and sliced 1/2-inch
1/2 cup extra virgin olive oil
2 to 3 tablespoons red wine vinegar
2 tablespoons finely chopped oregano
Salt and pepper

1. Arrange the orange slices on a serving platter.
2. Drizzle with oil, vinegar, and sprinkle with the oregano. Season with salt and pepper and serve at room temperature.

 
Sweet Potato Gratin
Serves 6

2 tablespoons unsalted butter
1 leek, finely chopped using the white and tender green parts
2 garlic cloves, minced
1 1/2 cups whole milk
1 cup heavy cream
1 1/2 pounds O’Henry Sweet potatoes, peeled, and sliced 1/8-inch thick on a mandoline
Salt and few drops of hot sauce
1 1/2 cups sharp white cheddar cheese

1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a large skillet, heat the butter, and saute the leek and garlic, until they are softened, about 3 minutes.
3. Add the milk and cream, stir to combine.
4. Add the potatoes, and simmer for 10 to 15 minutes until the potatoes are tender.
5. Season the liquid with salt and hot sauce.
6. Transfer the mixture to the prepared pan, and top with the cheese.
7. Bake for 30 to 40 minutes until the cheese is golden brown and the potatoes are tender.
8. Let the potatoes rest for 10 minutes before serving.

 
Roasted Sweet Potatoes with Miso Scallion Butter
Serves 4

1 1/2 pounds sweet potatoes, scrubbed
1 cup unsalted butter, softened
1 tablespoon white miso
2 scallions, finely chopped using the white and tender green part

1. Preheat the oven to 400 degrees, prick the potatoes with the tip of a sharp paring knife, and roast the potatoes for 50 to 60 minutes, until they are tender.
2. While the potatoes are roasting, cream together the butter, miso and scallions. Set aside.
3. Split open the roasted potatoes, garnish each one with 2 to 3 tablespoons of scallion butter, and serve.
4. Leftover scallion butter is delicious over vegetables, or seafood.

 
Sweet Potato Fries
Serves 4

1 1/2 pounds sweet potatoes, scrubbed, and cut into 1/2-inch by 1/2-inch sticks
1/2 cup extra virgin olive oil
2 teaspoons salt

1. Preheat the oven to 400 degrees, and line 2 baking sheets with aluminum foil, parchment or silicone.
2. Toss the potatoes with the oil and salt.
3. Roast for 20 to 25 minutes, turning the potatoes to brown evenly.
4. Serve warm.

 
Margaritaville Grilled Chicken
Serves 6-8

1/4 cup olive oil
1/2 cup orange juice
1/4 cup fresh lime juice
1/4 cup gold tequila
1/2 teaspoon ground cumin
1 canned chipotle chile in adobo sauce
1/4 cup packed fresh cilantro, plus extra for garnish
8 skinless, boneless chicken breast halves, tenders removed (use for another purpose)
1 or 2 oranges, thinly sliced and any seeds removed, for garnish

1. In a food processor or blender, combine the oil, juices, tequila, cumin, chipotle, and cilantro and process until smooth.
2. Put the chicken in a zipper-top plastic bag, pour in the marinade, seal the bag, and turn the chicken to coat.
3. Do-Ahead: At this point, refrigerate for at least 4 hours or overnight. Bring to room temperature before continuing.
4. Build a hot charcoal fire preheat a gas grill, or grill pan, or the broiler for 10 minutes. Drain the chicken and pat dry. Grill or broil on a baking sheet lined with aluminum foil or a silicone liner until cooked through and golden brown, about 3 minutes per side.
5. Allow the chicken to rest for 5 minutes before serving

 
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 Linguine with Shrimp
Serves 6

1 pound linguine, 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.

 
Umbrian Apple Cake
Makes one 10′ cake

1 cup unsalted butter, softened
1 cup sugar
½ teaspoon lemon zest
1 tablespoon Amaretto
1 teaspoon vanilla paste or vanilla extract
4 large eggs
2 ¼ cup all-purpose flour
1 tablespoon baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
3 hidden rose apples, peeled, cored and cut ½-inch thick
¼ cup unsalted butter, melted
3 tablespoons sugar

1. Preheat the oven to 350 degrees. Coat the inside of a 10-inch spring form pan with non-stick cooking spray.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy.
3. Add the zest, Amaretto and vanilla paste, and beat until blended.
4. Add the eggs one at a time, beating after each addition.
5. Add the flour, baking powder, cinnamon, and salt blending until smooth.
6. Cut 2 of the apples into a small dice.
7. Fold the small pieces into the batter and transfer the batter to prepared pan and smooth the top.
8. Arrange the cut apples core side down, on the top of the batter in circles over the entire surface with an arrangement like a sun. The apples should be close together. Brush the apples and batter with the melted butter.
9. Generously sprinkle the apples and batter with the 3 tablespoons sugar.
10. Bake the cake for 50 to 60 minutes, until the cake pulls away from the sides of the pan and the cake is golden brown. A skewer inserted into the center should come out clean.
11. Cool on a wire rack for 15 minutes, remove the sides of the pan, and cool completely. Dust with confectioners’ sugar if desires.
12. The cake keeps covered, at room temperature overnight.

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

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Farmers’ Market Box January 16th 2020


 

This week’s local produce and featured farms:

Hidden Rose Apples - Dragon Berry Produce
Baby Broccoli - Her Produce
Nantes Carrots - Weiser Family Farms
Meyer Lemons – Chocolate Mountain Ranch
Salanova LettuceD’Acquisto Family Farms
Calcot OnionsCrows Pass Farms
O’Henry Sweet Potatoes - Kong Thao
Clementine Tangerines - Rancho Del Sol

Farmer’s Choice:

Trumpet Royale Mushrooms - Mycopia Mushrooms
Tarocco Blood Oranges - Murray 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 hashtag #SpecialtyProduceFMB!


Farmers’ Market Box Recipes

 
Salanova Salad with Meyer Lemon Vinaigrette
Serves 4-6

One head Salanova lettuce, washed and spun dry
2 Calcot onions, thinly sliced using the white and tender green parts
1/4 cup Meyer lemon juice
2 teaspoons sugar
1 tablespoon finely chopped oregano
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
Salt and pepper

1. Put the lettuce into a salad bowl.
2. Measure out 1 tablespoon of onion and add it to a small mixing bowl. Sprinkle the rest of the onion over the salad.
3. Add the lemon juice, sugar, oregano, Dijon and oil to the onion, and whisk until thickened. Season with salt and pepper. The dressing will keep in the refrigerator for up to 5 days.
4. Toss the lettuce with some of the dressing and serve.

 
Grilled Lemon Chicken
Serves 6-8

1/2 cup extra virgin olive oil
1/3 cup fresh lemon juice
1 tablespoon dried rosemary
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 cloves garlic, minced
8 skinless, boneless chicken breast halves

1. In a zipper-top plastic bag, combine the oil, lemon juice, rosemary, salt, pepper, and garlic, shaking to blend. Add the chicken, turning to coat it, and seal.
1. Do-Ahead: At this point, refrigerate for at least 2 hours and up to 2 days. Bring to room temperature before continuing.
2. Build a hot charcoal fire or preheat a gas grill, or a grill pan or the broiler for 10 minutes. Remove the chicken from the marinade and grill or place on a baking sheet lined with aluminum foil or a silicone liner and broil until cooked through, about 3 to 5 minutes per side.
3. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 8 hours or freeze for 6 weeks. Serve cold or bring to room temperature before serving.
Variation: Substitute dried oregano or marjoram for the rosemary.

 
Chicken Piccata
Serves 4-6

6 skinless boneless chicken breast halves
Salt and pepper
3 tablespoons unsalted butter, room temperature
1 1/2 tablespoons all-purpose flour
Additional all-purpose flour
3 tablespoons olive oil
1/2 cup dry white wine
1/4 cup fresh lemon juice (depending on the acidity, you may need up to 1/2 cup)
1/4 cup chicken broth
1/2 cup drained capers, chopped if large
1/2 cup chopped fresh parsley

1. Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper.
2. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth.
3. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.
4. Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 2 to 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.
5. Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes.
6. Stir in capers, parsley and remaining 2 tablespoons butter.
7. Season sauce to taste with salt and pepper. Add the chicken back to the sauce and turn in the sauce. Serve the chicken over orzo pasta, napping with some of the sauce.

 
Beef and Baby Broccoli Stir Fry
Serves 4

⅓ cup Mirin rice wine, dry sherry or sake
4 tablespoons soy sauce
1 tablespoon cornstarch
1 pound flank steak, sliced thin against the grain
¼ cup oyster sauce
1/2 teaspoon chile-garlic sauce, or to taste
½ cup plus 1 tablespoon canola or peanut oil
1 bunch baby broccoli, the head cut into florets and the stems peeled and cut into planks
1 Calcot onion, thinly sliced on the diagonal, using the white and tender green parts

1. In a large bowl, whisk together the wine, 2 tablespoons of the soy sauce and the cornstarch. Add the beef to the bowl, and toss to combine, then cover the bowl, and set aside for 20 minutes or so.
2. To make the sauce, in a small bowl combine the remaining soy sauce, the oyster sauce and the chile-garlic sauce, and mix to combine, then add a tablespoon of water and mix again. Set aside.
3. Heat the 1/2 cup of oil in a wok or large skillet set over high heat. When the oil is hot and shimmering, add about half the beef to the wok, and stir-fry until it is browned and crisp and barely cooked through, about 2 minutes. Transfer to a bowl or plate and set aside. Then repeat with remaining beef.
4. Pour off the oil in the wok, wipe it out with a towel and return it to the stove over high heat. Add the remaining tablespoon oil and swirl it around and heat it until it is smoking. Add the broccoli and cook, tossing and stirring frequently, until lightly charred in spots, about 2 minutes.
5. Then return beef to the wok, followed by the sauce and the onions. Cook, stirring and tossing frequently, for 30 seconds or so and serve immediately with rice.

 
Bistro Carrot Salad
Serves 4

One bunch carrot, scraped, and shredded
2 tablespoons Meyer lemon juice
1 tablespoon Dijon mustard
2 tablespoons honey
1/2 teaspoon ground cumin
1/3 cup extra virgin olive oil
Salt and pepper
1/4 cup finely chopped Italian parsley

1. Put the carrots into a bowl. In a small bowl, whisk together the vinegar, mustard, honey, cumin and oil. Season with salt and pepper.
2. Pour the dressing over the carrots, add the parsley, and toss to coat. Serve cold.

 
Calcot Onion Dip
Makes About 3 cups

1 pound linguiça or Polish sausage, cut into 1/8-inch-thick slices
1 large onion, peeled and chopped
1 clove garlic, peeled and minced
4 Yukon gold potatoes, peeled and cut into 1/4-inch cubes
1 bunch kale, tough stems removed, and chopped
One 14.5-ounce can chopped tomatoes and their juice
4 cups chicken or vegetable broth
1 tablespoon balsamic vinegar
2 teaspoons salt
Freshly ground pepper to taste

1. Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes.
2. Add the onion and cook for 2 minutes.
3. Add the garlic and potatoes and cook for 2 minutes. Add the kale and cook, stirring constantly, for 2 minutes longer.
Stir in the tomatoes, chicken broth, vinegar and salt.

 
Salanova Salad with Roasted Apples and Cider Vinaigrette
Serves 4

3 Hidden Rose apples, cored, and cut into quarters
Raw sugar
1 head Salanova, washed and spun dry
¼ cup apple cider
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
2 tablespoons Dijon mustard
¾ cup vegetable or canola oil
Salt and pepper
1/2 cup crumbled blue cheese
1/2 cup chopped toasted pecans

1. Preheat the oven to 400 degrees, line a baking sheet with silicone, parchment or aluminum foil.
2. Dip the cut edges of the apples into the sugar and arrange cut side down on the prepared sheet pan.
3. Roast for 25 to 30 minutes until golden brown. Set aside.
4. While the apples are roasting, put the Salanova into a salad bowl.
5. In another bowl, whisk together the cider, vinegar, brown sugar, mustard and oil. Season with salt and pepper.
6. Toss the Salanova with some of the dressing and plate the salad. Arrange some of the apple wedges on the salad, top with the blue cheese and pecans and serve.

 
Braised Chicken with Apples
Serves 4-6

1/2 cup unsalted butter
Salt and pepper
6 boneless skinless chicken breasts
1 large onion, thinly sliced into 1/2 moons
3 apples, peeled, cored, and cut into wedges
1/4 cup firmly packed brown sugar
2 teaspoons finely chopped fresh thyme
1/2 cup apple cider
1/2 cup chicken broth
1/4 cup heavy cream (optional)
Salt and pepper

1. In a large skillet, heat 1/4 cup of the butter, season the chicken with salt and pepper, and brown the chicken on both sides. Remove to a plate and cover with aluminum foil.
2. Melt the remaining butter, and saute the onion, apples, sugar and thyme, until the onions are golden brown—this may take 10 minutes.
3. Add the cider and chicken broth, scraping up any browned bits on the bottom of the pan. Add the chicken back to the skillet, and simmer, uncovered for 20 to 25 minutes until the chicken cooked through. (160 degrees on an instant read meat thermometer)
4. Add the cream (if using) season with salt and pepper and serve. This is delicious with rice, or buttered noodles.

 
Clementine Salsa
Makes about 2 cups

This is a great condiment to serve with grilled chicken, seafood or pork.

1 1/2 cups peeled clementines, chopped
1/2 cups chopped cherry or pear tomatoes
2 garlic cloves, minced
1/4 cup finely chopped Italian parsley
1 jalapeno pepper, seeded and finely copped
1/4 cup extra virgin olive oil
Salt

1. In a mixing bowl, combine the ingredients, season with salt, cover and refrigerate for at least 2 hours before serving. The salsa will keep in the refrigerator for up to 1 week.

 
Pistachio Lemon Bars
Makes about nine 2-inch squares

For the Crust

1 cup flour
1/2 cup confectioners’ sugar
1/4 cup chopped pistachios
1/2 cup chilled unsalted butter, cut into small bits

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch square baking dish with non-stick cooking spray.
2. In a mixing bowl, using a pastry blender, cut the butter into the dry ingredients until the mixture is grainy.
3. Press the crust into the pan and bake for 20 minutes.

For the Filling

2 large eggs
1 cup sugar
1/2 teaspoon baking powder
2 tablespoons flour
1/3 cup lemon juice
1/3 cup shelled pistachios
confectioner’s sugar for garnish

1. In a mixing bowl, whisk together the eggs, sugar, baking powder, flour and lime juice.
2. Pour over the hot crust and sprinkle the top evenly with pistachios.
3. Bake another 20 minutes, until the filling is set.
4. Remove from the oven and immediately cut the bars into squares. Sprinkle with confectioners’ sugar, and cool completely. The bars will keep in the refrigerator for up to 3 days. Serve at room temperature.

 
Sweet Potato and Chickpea Curry
Serves 6

1 tablespoon vegetable oil
1 tablespoon peeled and minced fresh ginger (from a 1-inch piece)
2 garlic cloves, minced
3 tablespoons Thai red curry paste
1 pound medium sweet potatoes peeled and cut into 1/2-inch cubes
1 (15-ounce) can chickpeas, drained and rinsed
1 (13- to 14-ounce) can full-fat coconut milk
1/2 cup water
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups baby spinach
2 tablespoons lemon juice
Cooked basmati rice, for serving

1. In a deep skillet, heat the oil, add the ginger and garlic and cook, stirring, until fragrant, about 1 minute. Stir in the curry paste and sauté for another minute.
2. Add the sweet potatoes, chickpeas, coconut milk, water, salt, and pepper and stir to combine.
3. Bring the mixture to a simmer, cover, and cook until the sweet potatoes are tender and cooked through, about 15 minutes.
4. Stir in the spinach and cook until just wilted, 1 to 2 minutes. Remove from the heat and stir in the lemon juice. Serve over rice if desired.

 
Sweet Potato Hash
Serves 6

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 large yellow onion, finely chopped
3 garlic cloves, minced
1 pound scrubbed sweet potatoes cut into 1/2-inch dice
3 large cloves garlic, minced
8 sage leaves, minced
Freshly ground black pepper
6 large eggs
Salt and freshly ground black pepper
Grated Parmigiano Reggiano for garnish

1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, silicone or parchment.
2. Melt the butter and olive oil in a large skillet over medium-high heat.
3. Add the onions and lower the heat to medium and cook, stirring occasionally until they are a light golden brown.
4. Place the sweet potatoes, onions, salt, sage, black pepper in a large bowl and toss to combine. Transfer to the baking sheet and spread into an even layer.
5. Roast until the sweet potatoes are soft and browned, 30 to 45 minutes (roasting time depends on the size and uniformity of the sweet potato chunks, as well as the variety of sweet potato you buy).
6. Using the back of a large spoon, make 6 wells in the hash. Crack an egg into each well. Season the eggs with salt and pepper.
7. Bake until the eggs are done to your liking, 8 to 10 minutes. Test the eggs by prodding them with a fork to check the firmness of the white and the yolk.
8. Serve immediately, with shavings or sprinkles of Parmigiano cheese, if desired.
  

 
Steamed Baby Broccoli with Clementine Hollandaise
Serves 4

1 pound baby broccoli, stems peeled
Salt and pepper
3 large egg yolks
1/4 tsp salt
Few drops Tabasco
2 tablespoons Clementine juice
1/2 cup unsalted butter, melted and kept warm

1. Put the broccoli into a steamer, and steam for 3 to 5 minutes until just tender. Season with salt and pepper.
2. In the container of a blender, combine the egg yolks, salt, tabasco and Clementine juice.
3. With the machine running pour in the hot butter, and blend until thickened. Taste for seasoning and pour over the broccoli to serve.

 
Blood Orange Sangria
Serves 6

1 (750mL) bottle white wine, Pinot Grigio, Pinot Gris, Sauvignon Blanc, or Chenin Blanc
2 blood oranges, sliced
2 Meyer lemons, sliced
1/4 cup superfine sugar
1 (750mL) bottle Prosecco
Sprigs of mint for garnish

1. In a large pitcher, whisk together white wine, oranges, lemons and sugar.
2. Let chill in refrigerator for at least 4 hours or overnight.
3. Just before serving add the Prosecco and serve garnished with mint if desired.

 
Blood Orange Salad with Pistachios
Serves 4

One head Salanova, washed, spun dry and chopped
1/4 cup red wine vinegar
2 tablespoons blood orange juice
1 teaspoon honey
1/4 cup olive oil
Salt and pepper to taste
6 blood oranges, peel and pith removed, and sliced 1/2-inch thick
2 Calcot onions, thinly sliced, using the white and tender green parts
1 bunch of mint, julienned and a few leaves torn
1/2 cup crumbled Feta
1/3 cup pistachios, chopped for garnish

1. Put the Salanova into a salad bowl.
2. In a mixing bowl whisk together the vinegar, juice, honey, and oil. Season with salt and pepper.
3. Toss the Salanova with the dressing and arrange on a serving platter.
4. Garnish with blood orange slices, onions, mint, feta and pistachios. Drizzle with more dressing and serve at room temperature.

 
Roasted Trumpet Mushrooms
Serves 4

1/3 cup extra virgin olive oil
3 tablespoons aged balsamic vinegar
1 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
3/4 pound royal trumpet mushrooms, stems trimmed, and sliced in half lengthwise

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a large bowl, combine the oil, vinegar, salt, pepper, garlic, and rosemary. Add the mushrooms and toss to coat.
3. Spread the mixture and the liquid onto the prepared baking sheet and roast for 15 to 20 minutes, shaking the pan once, until the mushrooms are golden brown and some of the liquid has absorbed.
4. Serve the mushrooms warm or at room temperature. They make a delicious side dish, or can be served over tossed greens, or can be a garnish for grilled meats.

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

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