Farmers Market Report

fmb

Farmers’ Market Box 8-17-17

This week’s local produce and featured farms:

Green CabbageBlack Sheep Produce

Carrots – Terra Madre Farms

Black Beauty EggplantBlack Sheep Produce

ArugulaBe Wise Ranch

Rosemary – Terra Madre Farms

Meyer LemonsKoral’s Tropical Fruit Farm

Freckles Lettuce – Coleman Family Farm

Purple PotatoesWeiser Family Farm

Patty Pan SquashTutti Frutti Farms

PeacotumFitzgerald’s Premium Ripe Tree Fruit

Juicing Bag:

Gala Apples – Viva Terra

Valencia Oranges – Sundance Organics

Fennel – Lakeside Organic Gardens

Green Kale – Babe Farms

Carrots – Cal Organics

Farmer’s Choice:

Honeyloupe – Munak Ranch

Temple Oranges – Murray Family Farm

Gold Raisins – Peacock Family Farm

Feature:
Concord Grapes – Murray Family Farm

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

Click here to Watch Video on YouTube

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce

Click the links above & search for products on our website with recipes attached

Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hastag #SpecialtyProduceFMB!

Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

Powerful Orange
2 oranges
Handful of green kale
1 cucumber

Super Kale
Handful of green kale
1 carrots
1 cucumber

Delicious Apple
1 gala apple
1 fennel
1 roman lettuce

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

Roasted Rosemary Purple Potatoes
Serves 4 to 6

1 1/4 pounds purple potatoes, scrubbed, and cut into quarters
1/3 cup extra virgin olive oil
2 tablespoons finely chopped rosemary
1 1/2 teaspoons salt
1/2 teaspoons freshly ground black pepper

1. Preheat the oven to 400 degrees and line a baking sheet with parchment, aluminum foil, or silicone.
2. In a bowl, combine the potatoes, oil, rosemary, salt and pepper, tossing to coat the potatoes.
3. Spread out onto the prepared baking sheet.
4. Roast for 45 to 50 minutes, turning a few times to brown evenly.
5. Serve warm.

Eggplant Caponata
Serves 6
Caponata is a condiment served extensively in Sicily and some parts of southern Italy. It is served alongside grilled and roasted seafood, meats, and poultry.

1 eggplant, stem end trimmed
Salt
1/4 cup extra virgin olive oil
1 onion, chopped
3 ribs celery, chopped 1/2-inch pieces
1/2 cup tomato puree
1/4 cup red wine vinegar
2 to 3 tablespoons sugar
1/4 cup capers
1/4 cup chopped green olives

1. Slice the eggplant into 1/2-inch thick slices, and then cut into 1/2-inch dice. Put the eggplant into a colander and sprinkle with salt.
2. In a large skillet, heat the oil, add the onion and celery, and saute until the onion begins to turn translucent.
3. Press any water out of the eggplant, and pat dry on paper towels.
4. Add the eggplant to the onions and celery, saute until the eggplant is golden brown.
5. Add the tomato, vinegar, and sugar.
6. Simmer for 5 to 7 minutes.
7. Add the capers and olives, and keep warm until ready to serve.
8. Caponata is better the next day, after the flavors get to know one another.

Pasta Alla Norma
Serves 6

1 pound penne or farfalle, cooked 3 minutes short of al dente
1/4 cup extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1/2 cup finely chopped onion
1 eggplant, stem end removed, and cut into 1-inch cubes
One 28-ounce can crushed tomatoes and their juice
1/4 cup finely chopped basil
2 tablespoons finely chopped Italian parsley
Salt and pepper
1 cup crumbled ricotta salata

1. In a large skillet, heat the oil, saute the garlic, red pepper and onion for 2 to 3 minutes until the onion begins to soften.
2. Add the eggplant and cook until the eggplant is golden brown.
3. Add the tomatoes, and bring to a boil. Simmer for 10 minutes.
4. Add the basil, and parsley. Season with salt and pepper.
5. Add the pasta to the skillet, and toss to coat. Add 1/2 of the ricotta and toss again.
6. Serve garnished with the remaining ricotta.

Pizza Primavera
Serves 4

For the Pizza Dough
Makes two 14-inch pizzas (make one and freeze the other)
2 teaspoons instant yeast
2 teaspoons sugar
1 1/4 teaspoons salt
3 cups 00 Flour
3/4 cup lukewarm water
2 tablespoons extra virgin olive oil

1. Stir together all the ingredients, turn out onto a floured board, knead for 5 minutes, divide the dough in half, cover with lightly greased plastic wrap, and let rest and relax for 15 minutes before tossing.
For the Pizza and Assembly
1/2 cup plain tomato sauce (see recipe below)
1 cup arugula, washed, and spun dry
1/2 cup cherry, grape or pear tomatoes, cut in half or quarters
1 cup boccacini (tiny fresh mozzarella balls) or one ball fresh mozzarella, cut into small dice
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
Salt and pepper

1. Preheat the oven to 400 degrees, and preheat a pizza stone, if you have it. Otherwise, roll out the pizza dough into a 14-inch circle, and place on an oiled sheet pan. Spread a thin layer of the tomato sauce onto the pizza, and bake for 10 to 12 minutes, until the bottom of the crust is crispy.
2. While the crust is baking, in a mixing bowl, toss together the arugula, tomatoes, boccacini, olive oil, vinegar, and season with salt and pepper. When the pizza crust comes out of the oven, immediately top it with the salad, and serve.

Plain Tomato Sauce
Makes about 2 cups

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
One 14.5-ounce can crushed tomatoes
Salt and pepper
1. In a sauce pan, heat the oil over medium high heat, add the garlic and red pepper, and swirl in the pan. Add the tomatoes, season with salt and pepper, and simmer for 20 minutes, until the sauce is thickened. Cool the sauce before spreading on the pizza crust. Any leftover sauce can be refrigerated for up to 4 days, or frozen for up to 3 months.

Crunchy Asian Slaw
Serves 6

1 green cabbage, cored, and thinly sliced on a mandoline
3 yellow carrots, grated
3 scallions, finely chopped using the white and tender green parts
1/4 cup unseasoned rice vinegar
3 tablespoons white (Shiro) miso 1 tablespoon fresh lemon juice
1 teaspoon finely grated fresh ginger
3 tablespoons sugar
2 tablespoons soy sauce
3/4 cup vegetable oil
1/2 cup sliced toasted almonds, for garnish

1. In a salad bowl, combine the cabbage, carrots and scallions.
2. In another bowl, whisk together the vinegar, miso, ginger, sugar, soy sauce, and oil.
3. Pour the mixture over the cabbage, and toss to coat.
4. Sprinkle the almonds over the salad and serve.

Hungarian Stone Fruit Cake
Serves 6

1 cup sugar
½ cup unsalted butter, softened
1 cup unbleached flour
1 teaspoon baking powder
Pinch of salt (optional)
2 large eggs
4 Peacotum, pitted, and cut into quarters
1/4 cup sugar mixed with 1/2 teaspoon cinnamon
2 teaspoons lemon juice

1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch springform pan with non-stick cooking spray.
2. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
3. Spoon the batter into the pan, and place the plum halves skin side up on top of the batter.
4. Sprinkle lightly with cinnamon sugar and lemon juice.
5. Bake for 45 minutes to 1 hour. Remove from the oven and cool; serve warm with unsweetened whipped cream or vanilla ice cream.

Arugula Salsa Verde

Serves 4

2 garlic cloves
1 anchovy fillet, rinsed (optional)
1 tablespoon capers, rinsed and chopped
1/3 cup extra virgin olive oil
3/4 cup (tightly packed) arugula
Salt and pepper

1. In a food processor or blender, combine the garlic, anchovy, capers, 1/3 cup olive oil and arugula.
2. Blend until smooth. Taste for seasoning and add pepper or salt if needed. The salsa can be refrigerated for up to 1 week.
3. Cook’s Note: Salsa Verde is usually served in the Mediterranean with grilled fish, poultry and meats, as well as vegetables.

Roasted Ratatouille Pasta Sauce
Makes about 4 cups

1 red onion, sliced 1/2-inch thick
One red bell pepper, cored and cut into 1/2-inch slices
One orange or yellow bell pepper, cut into 1/2-inch sliced
1 medium eggplant, cut into 1/2-inch chunks
2 medium zucchini trimmed and cut into 1/4-inch-thick rounds
4 Roma tomatoes, cored, and cut into 1/2-inch chunks
6 garlic cloves, minced
1/2 cup extra-virgin olive oil
2 tablespoons good quality balsamic vinegar
2 teaspoons dried herbs de Provence
Salt and freshly ground black pepper
1/4 cup finely chopped Italian parsley
1/4 cup finely chopped basil
One pound pasta, cooked al dente (saving some of the pasta water to thin the sauce)
Freshly grated Parmigiano Reggiano cheese for garnish

1. Preheat the oven to 400°F. Line two baking sheets with aluminum foil, or silicone baking liners.
2. In a large bowl, toss the onions, peppers, eggplant, zucchini, garlic, olive oil, rosemary, and season with salt and freshly ground black pepper. Spread the vegetables evenly over both sheets.
3. Roast, for 20 minutes, stir the vegetables, and roast for another 15 to 20 minutes, until the vegetables begin to color and are tender.
4. Scrape all the vegetables and any juices into a blender or food processor, and process until smooth. Stir in the parsley and basil. Keep the sauce warm while the pasta cooks.
5. Drain the pasta, reserving some of the pasta water. Toss the pasta with the sauce, adding some of the pasta water if the sauce is too thick. Serve the pasta garnished freshly grated Parmigiano cheese.
6. Variation: If you have meat lovers in your house, sauté 1 pound of ground beef, turkey or chicken, drain off any excess water/fat, and add to the pasta sauce.

Chocolate Zucchini Cake
Makes 1 9-inch Bundt

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

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

Baked Zucchini Chips
Serves 6

1 cup panko (Japanese breadcrumbs)
1/4 cup loosely packed fresh basil leaves
1/4 teaspoon salt
1/2 cup finely grated Parmesan cheese
1 pound zucchini, cut into 1/4-inch-thick rounds
1/4 cup olive oil

1. Preheat oven to 400°, line a baking sheet with silicone, parchment or aluminum foil.
2. Process first 3 ingredients in a food processor 10 to 15 seconds or until finely ground.
3. Stir together breadcrumb mixture and cheese in a medium bowl.
4. Toss zucchini rounds with oil.
5. Dredge zucchini, 1 round at time, in breadcrumb mixture, pressing gently to adhere.
6. Bake 30 minutes or until browned and crisp. Serve hot.

Salmon with Lemon Rosemary Sauce
Serves 6

1/2 cup extra virgin olive oil
Grated zest of 2 Meyer lemons
Juice of 2 Meyer lemons
2 tablespoons finely chopped rosemary
Salt and pepper
2 1/2 pounds salmon filets

1. Preheat the oven to 400 degrees. In a 13-by-9-inch baking dish, combine the oil, zest, juice, and rosemary. Season with salt and pepper.
2. Arrange the salmon in the dish, and spoon the sauce over the fish.
3. Roast for 10 minutes per inch of thickness or until the fish registers 160 degrees on an instant read meat thermometer.
4. Allow the salmon to rest for 5 minutes before serving, spooning some of the sauce over each portion.

Curried Pattypan Squash
Serves 4

1/2 cup unsalted butter
1 tablespoons sweet curry powder
6 medium pattypan squash, cut into 3/4-inch dice
Salt and pepper
2 tablespoons snipped chives
1 tablespoon fresh lemon juice

1. In a large skillet, heat the butter, add the curry powder, and saute for 2 to 3 minutes.
2. Add the squash, and continue to sauce for 5 to 7 minutes, until the squash is tender.
3. Season with salt and pepper if necessary.
4. Garnish with chives, and toss with fresh lemon juice.

Freckles Lettuce Salad with Lemon Vinaigrette
Serves 4

One head freckles lettuce, washed, spun dry and chopped
1/3 cup Meyer lemon juice
1 teaspoon grated lemon zest
1 garlic clove, minced
1 teaspoon Dijon mustard
2/3 cup extra virgin olive oil
Salt and pepper

1. Put the lettuce into a salad bowl.
2. In a small bowl, whisk together the lemon juice, zest, garlic, mustard, and oil.
3. Season with salt and pepper.
4. Pour some of the dressing over the salad greens, toss to coat and serve.

Choice

Cantaloupe Ice Cream
Serves 6

4 cups cubed peeled and seeded cantaloupe
3/4 cup sugar
1/2 cup orange juice
1 cup heavy cream

1. In a blender, combine the cantaloupe, sugar, and juice. Puree the mixture.
2. Add the cream, and refrigerate for 3 hours.
3. Pour into an ice cream maker and process according to the manufacturers’ directions.
4. Freeze the ice cream for up to 1 week if needed.

Farro Salad
Serves 6
Substitute cooked rice, barley or bulgur for the farro in the salad.

2 cups pearlized farro
Salt
3 ribs celery, finely chopped
3 patty pan squash, finely chopped
1/2 cup finely chopped red onion
3 yellow carrots, finely chopped
1/2 cup golden raisins
1/2 cup chopped arugula
1/4 cup fresh lemon juice
1 garlic clove, minced
1/2 cup extra virgin olive oil
Salt and pepper
1/3 cup shaved Parmigiano Reggiano for garnish

1. Bring 4 quarts of salted water to a boil. Add the salt and farro, bring to a boil, and simmer for 15 to 20 minutes until the farro is al dente.
2. Drain the farro and cool slightly.
3. Add the celery, squash, onion, carrots, raisins, and arugula to the farro.
4. In a mixing bowl, whisk together the lemon juice, garlic, and oil. Season with salt and pepper.
5. Toss with the farro and vegetables and season with salt and pepper as necessary.
6. Serve the farro garnished with Parmigiano Reggiano.

Featured:

Concord Grape Focaccia
Serves 8

2 envelopes active dry yeast
2 cups lukewarm whole milk
1 tablespoon sugar, plus 1 teaspoon
5 cups all-purpose flour, plus more for the work surface
1 cup extra-virgin olive oil, plus 1/3 cup, plus more for drizzling
1 tablespoon finely chopped fresh rosemary leaves
1 cup Concord grapes, seeded, halved or quartered
1 cup golden raisins
1 1/2 teaspoon salt
1 tablespoon lemon zest, grated
Fleur de Sel
1 egg, beaten well

1. In a large bowl or the work bowl of an electric mixer, dissolve the yeast in the milk and add 1 tablespoon sugar and 1 cup of the flour. Mix well, cover bowl with tea towel and let stand in a warm place about 15 minutes for the yeast to activate. Place risen dough in mixer, set aside.
2. In a large skillet, heat the olive oil and add rosemary. Add grapes, and raisins, mix together and allow to cool.
3. Begin to mix the dough, slowly, and mix another 4 cups of flour in to the yeast mixture with the dough hook attachment, then add a pinch of Fleur de Sel.
4. Add half of the olive oil/grape mixture into dough. Knead until smooth with hands. Form the dough into a ball. Place some olive oil in large bowl to coat the sides.
5. Place dough ball into bowl, and cover with tea towel. Cover with a damp towel and allow to rise in refrigerator until doubled in bulk about 45 minutes, or up to overnight for a fuller rise.
6. The next day, take the risen dough, and place in mixing bowl. With more olive oil from the grape/raisin mixture, press dough down into a flat disk with the heel of your hand. Using your fingertips, nudge the dough into a rectangle. The dough can be rolled but the pressure will produce heavier bread. Transfer the dough to the baking sheet and brush with the remaining 1/3 cup olive oil. Cover with towel, and let rise again until doubled, 30 to 40 minutes.
7. Preheat the oven to 425 degrees.
8. Bake 15 minutes then remove from the oven and brush with the egg. Sprinkle with the remaining grape mixture then the remaining sugar.
9. Top with lemon zest and finish with some Fleur de Sel.
10. Return to the oven and continue to bake until golden brown on top and crisp on the bottom, about 7 or 8 minutes. Let cool in the pan before cutting.
Cook’s Note: This focaccia is delicious served with salty cheeses, or cured meats such as prosciutto and salami.

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

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Twitter: @dianphillips
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fmb

Farmers’ Market Box 8-10-17

This week’s local produce and featured farms:

Green Beans – Nature’s Always Right

Green Bell PeppersBlack Sheep Produce

CeleryBlack Sheep Produce

Chives – Terra Madre Farms

Little Gem Lettuce – The Garden Of….

SunchokesWeiser Family Farm

Spaghetti SquashBe Wise Ranch

Flavortop NectarinesFrog Hollow Orchard

Grape TomatoesBe Wise Ranch

Mangoes – CCH Citrus

Juicing Bag:

Mangoes – CCH Citrus

Green Leaf Lettuce – Cal-Organics

Cucumbers – Lakeside Organic Gardens

Green Kale – Babe Farms

Carrots – Lakeside Organic Gardens

Farmer’s Choice:

Persian Cucumbers – Beylik Family Farms

Brown Turkey Figs – People Plus Organics

PassionfruitKoral’s Tropical Fruit Farm

Feature:
Flavor King PluotsFrog Hollow Orchard

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

Click here to Watch Video on YouTube

Post your photos on Instagram with the hashtag #specialtyproducefmb or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce

Click the links above & search for products on our website with recipes attached

Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hastag #SpecialtyProduceFMB!

Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

Mango Spa Water
2 carrots
1 mango
1 cucumber

Chlorophyll Water

1 cucumber
1 bunch of kale
½ head of lettuce

Orange You Glad
1 mango
4 carrots

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

Spaghetti Squash Caccio Pepe Style
Serves 4 as a side dish

1 medium spaghetti squash (about 3 pounds)
1/3 cup water
¼ cup unsalted butter
2 tablespoons extra virgin olive oil
1 tablespoon finely grated lemon zest
2 teaspoons fresh thyme leaves, plus more for serving
½ cup grated Pecorino Romano
½ cup finely grated Parmigiano Reggiano, plus more for serving
1 teaspoon freshly ground black pepper
Salt to taste

1. Preheat oven to 375°. Cut the squash in half, and lay each half cut side down in a 13-by-9-inch baking dish. Pour in the water, and cover the baking dish. Bake for 30 to 35 minutes, until just tender. The tip of a sharp paring knife will go in easily. Remove from the oven, and let cool slightly. Halve lengthwise and scoop out seeds; discard.
2. Scrape flesh with a fork to remove in long strands. Spread out on paper towels to drain.
3. Heat butter and olive oil in a large skillet over medium-high. Cook squash, lemon zest, and thyme, stirring to blend. When the squash is heated through, add the Pecorino, and ½ cup Parmigiano, stirring to combine Stir in pepper and season with salt. Serve topped with more Parmigiano.

Green Beans Nicoise
Serves 4

1 pound green beans, ends snipped, and cut into 1-inch pieces
Salt and pepper
3 tablespoons lemon juice
1 garlic clove, minced
2 tablespoons finely chopped chives
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
1/4 cup pitted, chopped Kalamata olives for garnish

1. Bring 4 quarts of salted water to a boil, and simmer the beans for 3 to 4 minutes, until crisp-tender.
2. Drain and toss with salt and pepper.
3. In a bowl, whisk together the juice, garlic, chives, mustard, and oil. Season with salt and pepper.
4. Toss the beans with the dressing, and garnish with the olives. Serve warm or at room temperature.

Sunchoke Bisque
Serves 6

2 tablespoons unsalted butter
1/2 cup onion, finely chopped
2 teaspoons finely chopped thyme
3/4 pound sunchokes, scrubbed, and chopped
3 medium Yukon gold potatoes, peeled, and chopped
4 cups chicken or vegetable broth
1/2 cup heavy cream (optional)
Salt and pepper
1/4 cup finely chopped chives

1. In a Dutch oven, heat the butter, saute the onion and thyme, until the onion is softened.
2. Add the sunchokes, potatoes and broth. Bring to a boil, and simmer for 15 to 20 minutes, until the sunchokes and potatoes are tender.
3. Using an immersion blender, puree the soup. Add cream, season with salt and pepper.
4. Serve the soup garnished with chives.

Nectarine Tart
Serves 6

1 9-inch prebaked pie crust
1 cups heavy cream
8-ounces mascarpone cheese
3 tablespoons sugar
3 yellow nectarines, pitted, and thinly sliced
1/2 cup apricot jam

1. In the bowl of an electric mixer using the whisk attachment, whip the cream until stiff peaks form. Add the mascarpone and sugar, and beat to combine.
2. Spread the mixture into the prepared pie crust.
3. Arrange the nectarines on top of the mascarpone.
4. Warm the jam, and brush it over the nectarines to seal the fruit.
5. Refrigerate the pie for 2 hours. Serve cold.

Little Gem Salad with Mango Dressing
Serves 4

One little gem lettuce, washed, spun dry and chopped
3 ribs celery, finely chopped
One mango, peeled, pitted and finely chopped
1/4 cup finely chopped chives
1/4 cup mango nectar
3 tablespoons rice vinegar
1/2 cup vegetable oil
Salt and pepper

1. In a bowl, combine the lettuce, celery, mango and chives.
2. In another bowl, whisk together the mango nectar, vinegar, and oil. Season with salt and pepper.
3. Pour the dressing over the salad, toss to coat, and serve.

Mango Shrimp Pasta Salad
Serves 6 to 8

One pound medium shell pasta, cooked 2 minutes short of al dente
1/2 pound cooked large shrimp, chopped
3 ribs celery, finely chopped
1/4 cup finely chopped chives
One mango, peeled, pitted and chopped
3/4 cup mayonnaise
3 tablespoons orange juice or mango nectar
1 1/2 teaspoon sweet curry powder

1. In a large salad bowl, combine the pasta, shrimp, celery, chives and mango.
2. In a small bowl, whisk together the mayonnaise, orange juice and curry powder.
3. Pour over the salad, and toss to coat. Season with salt and pepper and serve.

Green Pepper Beef
Serves 4

3 medium-size green peppers
1 pound lean, tender beef, like fillet of beef or flank steak
2 tablespoons cornstarch
2 tablespoons dark soy sauce
¼ teaspoon red hot-pepper flakes
1 cup corn or vegetable oil
1 cup coarsely chopped scallions
1 teaspoon chopped garlic
1 teaspoon sugar or honey
2 tablespoons dry sherry
2 tablespoons fresh or canned chicken broth
Salt to taste, if desired

Core and remove the seeds from the red and green peppers. Cut peppers into thin strips about 1 1/2 inches long.
Slice the meat across the grain into thin strips 1 1/2 to 2 inches long. Place in a bowl and add the cornstarch, soy sauce and pepper flakes and 2 tablespoons of the oil. (The oil keeps the meat from sticking together while cooking.) Blend well and let stand 15 minutes.
Heat the remaining oil in a wok or skillet large enough to hold the ingredients. When the oil is very hot add the meat and cook, stirring, about 30 seconds until separated. Drain the meat in a sieve over a bowl to catch the drippings and reserve the oil.
Wipe out the wok and return 2 tablespoons of the oil to it. Heat the oil and add the peppers, scallions and garlic. Cook over high heat until crisp and tender, about 1 minute. Add the sugar, wine, chicken broth and salt if desired. Add the beef and cook quickly, stirring, until just heated through. Serve immediately.

Mediterranean Eggs in Peppers
Serves 6

4 cups marinara sauce, either store bought or homemade
2 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, diced
½ cup onion, chopped
1/2 pound sweet Italian sausage, removed from the casing
½ cup Ricotta cheese
3 green bells peppers, cut in half and cored
6 eggs
Freshly ground black pepper
¼ cup shredded Pecorino Romano cheese

1. Preheat the oven to 375 and pour 2 cups of marinara into the bottom of a 13-by-9-inch baking dish.
2. In a skillet, heat the butter and olive oil. Add the garlic and onion, and saute until the onion begins to soften, about 4 minutes.
3. Add the sausage, and cook until the sausage loses its pink color. Transfer to a bowl to cool. Add the ricotta, and season with salt and pepper.
4. Stuff the pepper halves with the mixture. Break an egg into a cup and slide into the pepper half. Sprinkle with the pepper, and Romano cheese. Repeat for each egg.
5. Bake the eggs for 10 to 15 minutes until the egg whites are set. Remove from the oven, and serve with the remaining marinara sauce.

Tomato, Nectarine and Arugula Salad
Serves 4

1 bunch arugula, washed, spun dry and chopped
1/2 cup extra virgin olive oil
1 basket cherry or grape tomatoes, stemmed, and cut in half
2 nectarines, halved, pitted and cut into wedges
1/2 cup crumbled Feta
1/4 cup chopped basil
2 tablespoons finely chopped mint
Salt and pepper

1. Put the arugula into a bowl, and toss with 1/4 cup extra virgin olive oil. Arrange on a serving platter.
2. In another bowl, combine the tomatoes, nectarines, feta, basil and mint. Toss with the remaining olive oil.
3. Season with salt and pepper.
4. Arrange the mixture over the arugula, and serve.

Choice

Turkey Figs and Prosciutto
Serves 4

1/4 pound thinly sliced Prosciutto di Parma or San Danielle
3 brown turkey figs, cut into quarters
1/4 cup aged balsamic vinegar
Shaved Parmigiano Reggiano cheese

1. Wrap 1/2 slices of prosciutto around fig quarters and arrange on a serving platter.
2. Drizzle the wrapped figs with the vinegar. Garnish with the shaved Parmigiano and serve.

Passion Fruit Meringue
Serves 6

2/3 cup unsalted butter, melted
2 teaspoons lemon rind, finely grated
2 tablespoons lemon juice
1/3 cup fresh passionfruit pulp
1 cup sugar
3/4 cup self-rising flour
1 1/4 cups milk
4 eggs, separated

For the merengue:
3 egg whites
3/4 cup sugar
2 cups heavy cream, whipped stiffly for garnish

1. Preheat oven to 350 degrees. Coat a 13-by-9-inch baking dish with non-stick cooking spray.
2. Place butter, lemon rind, lemon juice, passionfruit pulp, sugar, flour, milk and egg yolks in a bowl. Whisk to combine.
3. Using an electric mixer, beat egg whites on high speed until soft peaks form. Using a metal spoon, fold 1/4 of the egg white into lemon mixture. Gently fold in remaining egg white.
4. Spoon mixture into prepared dish.
5. Bake for 35 to 40 minutes or until golden and just set.
6. Meanwhile, make meringue using an electric mixer, beat egg whites on high speed until soft peaks form. Gradually add sugar,1 tablespoon at a time, beating constantly until sugar dissolves and mixture is thick and glossy.
7. Preheat the broiler, dollop meringue over pudding. Broil for 3 to 4 minutes or until golden Serve immediately with whipped cream garnish.

Lemon Cucumber Dip
Makes about 4 cups

2 cups Greek yogurt
2 tablespoons olive oil
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
3 tablespoons dill, chopped
1/4 cup finely chopped chives
4 lemon cucumbers, seeded, and finely chopped
Freshly ground black pepper
1 cup crumbled feta cheese

In a mixing bowl, combine the yogurt, oil, zest, lemon juice, dill, chives, cucumbers, and feta. Season with salt and pepper. Refrigerate for at least 2 hours, and serve with pita chips and crudités.

Featured:

Pluot Crumble
Serves 6

4 Pluots, pitted, and sliced into wedges
¼ cup granulated sugar
1 tablespoon cornstarch
1 ½ cups oatmeal
½ cup melted butter
1 tsp vanilla
1 tsp cinnamon
½ cup brown sugar

1. Preheat oven to 350*F, coat the inside of a 9×13 baking dish with non-stick cooking spray. Combine the pluots with the sugar, and cornstarch, toss to combine.
2. Transfer the pluots to the prepared pan.
3. In a medium bowl, mix together the oatmeal, butter, vanilla, cinnamon, and brown sugar with a fork. Crumble this mixture evenly over the pluots.
4. Bake at 350*F for 40-45 minutes, until the crumbled is golden, and the fruit is bubbling.
5. Serve the crumble with vanilla ice cream.

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

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