Farmers Market Report

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Farmers’ Market Box 7-18-18

Farmers Market Box

 

 

This week’s local produce and featured farms:

Mixed Bell Peppers - Black Sheep Produce

Kumato Tomatoes - Dassi Family Farms

Zucchini - Point Loma Farms

Yellow Nectarine - Ken’s Top Notch

Blue Lake Green Beans - Gloria Tamai

Persian Cucumbers - Black Sheep Produce

White Corn - Milliken Family Farms

Valencia Oranges - Polito Family Farm

Gold Nugget Cherry Tomato - Black Sheep Produce

Juicing Bag:

Romaine - Deardoff Organics

Purple Beets - Oceanside Organics

Parsley - Lakeside Organics

Rainbow Carrots - Cal Organics

Baby Spinach - Classic Salads

Valencia Oranges - Stehly Farms

Farmer’s Choice:

Ambrosia Melon - Munak Ranch

Dragon Tongue Beans - Black Sheep Produce

 

 

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 

Health Kick

3 Carrots

3 Beets

1 Orange

Handful Parsley

3 Leaves Romaine

Smooth Sailing

½ c. Blueberries

1 c. Spinach

1 Banana (not provided)

1 c Almond Milk (not provided)

 

Orange Up

2 Oranges

Handful Parsley

1 c. Spinach

2 Carrots

2 Beets

Add ginger for an extra kick

 

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

Pepperonata

Serves 4 to 6

This is a great side to serve with grilled sausages, meats, or poultry.  Scramble some eggs into the leftovers for a great breakfast or use it as a topping for bruschetta. 

 

2 tablespoons extra virgin olive oil

1 garlic clove, minced

1 red onion, thinly sliced into rings, and then 1/2 moons

1 1/2 pounds mixed bell peppers, cored, seeded and thinly sliced

Salt and pepper

1/2 cup red wine

1/2 cup tomato puree

1/4 cup finely chopped basil

2 tablespoons finely chopped Italian parsley

 

  1. In a large skillet, heat the oil, and swirl the garlic in the pan for 30 seconds.  Add the red onion, and saute until the onion begins to soften, about 4 to 5 minutes.
  2. Add the peppers, season with salt and pepper, and saute another 5 minutes, until the peppers begin to soften.
  3. Add the wine, and bring to a boil, simmering to reduce the wine.  Add the tomato puree, basil and parsley.  Simmer for 10 to 15 minutes, until the peppers are softened, and the liquid in the pan is evaporated.
  4. Season with salt and pepper.  Serve the Pepperonata warm or at room temperature.

 

Steak Salad with Nectarines and Blue Cheese

Serves 4 to 6

 

1/4 cup extra virgin olive oil

2 tablespoons Worcestershire sauce

1 tablespoons red wine

1 pound flank steak

1/4 cup white wine vinegar

1 tablespoon maple syrup

1 teaspoon Dijon mustard

1 garlic clove, minced

1/2 cup vegetable oil

Salt and pepper

8 ounces baby greens, or arugula, washed, and spun dry

3 yellow nectarines, pitted, and sliced into thin wedges

3 thin slices red onions, cut into 1/2 moons

1/2 cup crumbled blue cheese

 

  1. Combine the oil, Worcestershire, and red wine.  Marinate the flank steak for at least 4 hours, and up to 24 hours.  Preheat the grill or a grill pan. Grill the steak until medium rare (about 3 minutes on each side) the steak will register 130 to 135 degrees on an instant read meat thermometer.
  2. Remove the steak to a cutting board and allow to rest.
  3. In a small bowl, whisk together the vinegar, maple syrup, Dijon, garlic and oil.  Season with salt and pepper.
  4. In another bowl combine the greens, nectarines, and red onions.  Toss with some of the dressing to coat.
  5. Arrange on a serving platter.  Slice the steak thinly across the grain.  Arrange on the salad, and garnish with the cheese.

 

Zucchini Lemon Pound Cake

Makes one 9-inch bundt

 

3 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup butter, softened

2 cups powdered sugar

4 eggs

2/3 cup milk

2 tablespoons lemon juice

2 teaspoons grated lemon peel

1 cup shredded zucchini

 

  1. Preheat the oven to 350 degrees and coat the inside of a 9-inch bundt pan with non-stick cooking spray.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.  Set aside.
  3. In the bowl of an electric mixer, cream the butter and powdered sugar together until light and fluffy.
  4. Add the eggs, one at a time until combined.
  5. In a measuring cup combine the milk, lemon juice, and lemon peel.
  6. Add the flour mixture alternating with the milk/lemon juice mixture, until blended.
  7. Add the zucchini and combine till blended.
  8. Transfer to the bundt pan, and bake for 50 to 60 minutes, until a skewer inserted into the center comes out clean.  Allow the cake to cool for 10 minutes, then remove from the pan, and allow to cool completely before glazing.
  9. Do-ahead:  the cake can be made ahead and kept at room temperature for up to 5 days, or frozen for up to 6 months.

For the Glaze

2 cups powdered sugar

2 to 4 tablespoons lemon juice

 

  1. In a mixing bowl, whisk together the sugar, and lemon juice a tablespoon at a time, until pouring consistency.  Pour over the cake and allow to set before serving.

 

Farro Salad with Zucchini and Corn

Serves 6

 

1 cup pearlized farro

1/2 cup extra virgin olive oil

3 tablespoons apple cider vinegar

1 tablespoons honey

Salt and pepper

1/4 cup chopped red onion

2 ears white corn, cut from the cob

2 cups finely diced zucchini

 

  1. Bring 3 quarts of salted water to a boil, add the farro, and simmer until tender, about 15 to 20 minutes.  Drain thoroughly and cool.
  2. In a small bowl, whisk together the oil, vinegar and honey, season with salt and pepper.
  3. Add the onion, corn and zucchini to the farro, and toss with the dressing.  Season with salt and pepper and serve at room temperature.  The salad can be refrigerated for up to 3 days, bring to room temperature before serving.

 

Summer Succotash Salad

Serves 4 to 6

 

1 pound blue lake green beans, ends trimmed, and cut into 1-inch lengths

2 ears white corn, removed from the cob

2 scallions, finely chopped using the white and tender green parts

1/4 cup vegetable oil

3 tablespoons rice vinegar

2 teaspoons honey

2 teaspoons Dijon mustard

Salt and freshly ground black pepper

4 strips bacon, cooked crisp and crumbled

 

  1. Bring 4 quarts of salted water to a boil.  Add the green beans and cook for 3 to 4 minutes until the beans are crisp/tender.  Drain thoroughly and put into a salad bowl to cool.
  2. Add the corn and scallions and set aside.
  3. In a small bowl, combine the oil, vinegar, honey and mustard.  Season with salt and pepper.
  4. Toss the beans with the dressing add the bacon and serve.

 

Mediterranean Pasta Salad

Serves 6

 

One pound fusilli, farfalle, or shell pasta, cooked 2 minutes short of al dente and cooled

2 cups finely diced Persian cucumbers

2 cups gold nugget tomatoes, cut in half

1 cup mixed bell peppers, finely diced

1/2 cup finely chopped red onion

1/2 cup extra olive oil

1/4 cup white wine vinegar

2 cloves garlic, minced

1 tablespoon finely chopped dillweed

1/2 teaspoon sugar

1/2 teaspoons salt

1/4 teaspoon freshly ground black pepper

1 cup crumbled Feta cheese

 

  1. Put the pasta into a large salad bowl.
  2. Add the cucumbers, tomatoes, peppers, and onion.
  3. In a small bowl, whisk together the oil, vinegar, garlic, dill, sugar, salt and pepper.
  4. Toss the salad with the dressing, add the cheese, and toss again.
  5. The salad can be refrigerated for up to 3 days, it’s best to bring it out of the refrigerator for about 30 minutes before serving.

 

Heirloom Tomato and Goat Cheese Tart

Serves 6 to 8

 

1 sheet frozen puff pastry, defrosted

3 eggs

1/2 cup heavy cream

3 tablespoons Dijon mustard

6 ounces goat cheese, crumbled

Salt and freshly ground pepper

2 to 3 tablespoons each chopped fresh parsley, basil and thyme

1 pound Kumato tomatoes

1 tablespoon extra-virgin olive oil

 

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

 

Orange Olive Oil Cake

Makes one 9-inch cake

This cake comes from Dario Cecchini’s Officina in Panzano.  There, they make these cakes that are about as big as manhole covers.  This is my rendition.  It’s not overly sweet, giving you a great breakfast cake, or a host for berries, sauce or ice cream. 

 

2 cups all-purpose flour

1 3/4 cups sugar

1 1/2 teaspoons salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 1/3 cups extra-virgin olive oil

1 1/4 cups whole milk

3 large eggs

1 1/2 tablespoons grated orange zest

1/4 cup fresh orange juice

1/4 cup Grand Marnier

 

  1. Heat the oven to 350° F. Oil, butter, or spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper.
  2. In a bowl, whisk the flour, sugar, salt, baking soda and powder.
  3. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier. Add the dry ingredients; whisk until just combined.
  4. Pour the batter into the prepared pan and bake for 1 hour, until the top is golden, and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
  5. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.

 

 

Chocolate Orange Scones

 

5 1/2 cups self-rising flour

3/4 cup butter

3/4 cup sugar

2 large oranges, finely grated zest of both and juice of one orange

3/4 cup chocolate drops

1 cup whole milk, plus extra for brushing

 

  1. Preheat the oven to 400F, and line a baking sheet with parchment, aluminum foil, or silicone.
  2. Sift the flour into a bowl.
  3. Rub in the butter using your hands until the mixture resembles fine breadcrumbs.
  4. Stir in the sugar, chocolate drops and orange zest.
  5. In a measuring cup, mix the milk with the juice of one orange.
  6. Add to the flour mixture gradually until the dough just comes together. You may not need all the liquid. Be careful not to overwork the scone dough.
  7. Roll out the dough to approximately 1-inch thickness and cut out scones using a 2½-inch cutter.
  8. Transfer the scones to the baking sheets, brush the tops with milk and bake for 10-12 minutes, or until risen and golden-brown.
  9. Remove from the oven and cool on wire rack.

 

Dragon Tongue Beans with Pancetta

Serves 4 to 6

 

1 pound dragon tongue beans, trimmed

1/4 cup extra virgin olive oil

One 1/2-inch slice pancetta, finely diced

1/2 cup finely chopped onion

1/4 cup packed basil, thinly sliced

Salt and pepper

1/3 cup shaved Parmigiano Reggiano

 

  1. Bring 4 quarts of salted water to a boil.  Add the beans and cook for 4 minutes.  Drain thoroughly.  Set aside.
  2. In a large skillet, heat the oil, add the pancetta, and cook until the pancetta is crispy.
  3. Add the onion, and saute until the onion is softened.
  4. Add the beans to the skillet and toss with the pancetta.
  5. Add the basil, and season with salt and pepper.
  6. Garnish with Parmigiano Reggiano and serve.

 

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

Follow me on Facebook (professional page) Twitter, and Pinterest

 

 

Download our FREE app HERE

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

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Farmers’ Market Box 7-12-18

 

This week’s local produce and featured farms:

White Nectarine  - Regier Family Farms

Mixed Heirloom Tomatoes - Dassi Family Farms

Zucchini - Point Loma Farms

Pink Grapefruit - Point Loma Farms

Rhubarb -Trevino

Mixed Summer Peppers - JR Organics

Persian Cucumbers - Black Sheep Produce

Green Tomatoes - Valdivia

Valencia Oranges - Polito Family Farm

Arugula - Black Sheep Produce

Juicing Bag:

Carrots - Cal Organics

Valencia Oranges - Stehly Farms

Cucumber - Oceanside Organics

Celery - Lakeside organic

Collard Greens - Cal Organics

Farmer’s Choice:

Rocky Sweet Melon - Munak Ranch

Purple French Beans - Black Sheep Produce

 

 

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 

GOT GREENS?

1 Handful Arugula

1 Handful Spinach

2 Lemons

2 Cucumbers

KICKER

2 Lemons

2 Handfuls Arugula

1 Handful Blackberries

BERRY GOOD

1 Handful Blackberries

2 Handful Spinach

1 Cucumber

 

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

Roasted Pepper and Black Bean Salad

Serves 6 to 8

This is a great filling for tacos or burritos, for a meatless Monday dinner. 

 

1 pound mixed peppers

2 ears corn, husked and silk removed

1/4 cup extra virgin olive oil

Salt and pepper

Two 15-ounce cans black beans, drained and rinsed

1/4 cup finely chopped scallions (white and tender green parts)

1 1/2 cups cherry tomatoes, cut in half

1/2 cup chopped ripe avocado

2 cloves garlic, minced

2 tablespoons chopped fresh cilantro

1/4 cup fresh lime juice

1/2 cup vegetable oil

 

  1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone or aluminum foil.
  2. Using rubber gloves, remove the stem end of the peppers, and slice in half lengthwise.  In a bowl, combine the peppers, corn, olive oil and toss with salt and pepper.  Roast for 20 minutes turning the peppers and corn, roast until they are blistered, and the corn begins to color.
  3. Remove from the oven, when the peppers are cool, chop them finely, and remove the corn from the cob.  Toss in a mixing bowl with the black beans, scallions, avocadoes, garlic, cilantro, lime juice and vegetable oil.  Season with salt and pepper if needed.
  4. Serve the salad on a bed of romaine, or as a dip with tortilla chips.

 

Arugula Salad with Grilled Nectarines and Shrimp

Serves 4 to 6

 

For the Shrimp

 

1/2 pound large shrimp, peeled and deveined

1/4 cup olive oil

2 tablespoons sweet lemon juice

1 teaspoon Old Bay Seasoning

 

  1. In a small bowl, combine the shrimp, oil, lemon juice and Old Bay.  Toss to coat.  Refrigerate until 30 minutes before grilling.
  2. Preheat the barbecue for 10 minutes, or if using charcoal, until white ask forms.
  3. Soak wooden skewers in water for 30 minutes, and thread 3 shrimp onto each skewer.
  4. Cook over indirect heat for 2 minutes, turn, and cook another 2 to 3 minutes, until the shrimp turn pink.  Remove from the grill and serve over the arugula.

For the Nectarines

 

2 yellow nectarines, pitted, and each cut into 4 wedges

Raw sugar

 

  1. Dip the cut halves of each nectarine into the raw sugar and grill for 2 to 3 minutes, on each cut side, until the nectarines begin to soften.
  2. Remove from the grill and place onto the arugula salad.

 

For the arugula salad

 

1/3 cup fresh orange juice

3 tablespoons rice vinegar

1/3 cup extra virgin olive oil

Salt and pepper

2 bunches arugula, washed and spun dry

 

  1. In a small mixing bowl, whisk together the orange juice, rice vinegar, and oil.
  2. Season with salt and pepper to taste.
  3. Arrange the arugula in a bowl and pour in some of the dressing.  Toss to coat.
  4. Plate the arugula and arrange 2 nectarine wedges and a shrimp skewer onto each plate.
  5. Drizzle the shrimp with a bit of the dressing and serve.

Cook’s Note:  Another way to make this salad is to omit the shrimp, and top the salad with crumbled goat cheese, feta, or blue cheese.

 

 

Arugula Pesto

Makes 1 1/2 to 2 cups

 

1 cup packed wild arugula leaves

1 cup walnuts

2 garlic cloves

1/2 cup grated Parmigiano Reggiano cheese

1 tablespoon capers in brine, drained

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

Salt and pepper to taste

 

  1. In a food processor or blender, combine all the ingredients except the oil, pulsing to break up the nuts, and parsley.
  2. 2.      With the machine running at 1/2 cup of the oil and add more if needed. This should be a paste, not a runny pesto. Season with salt and pepper if needed.
  3. Remove from the machine and pour into an airtight container, spooning 1 to 2 tablespoons of the oil over the top of the pesto, to preserve its green color.
  4. Refrigerate for up to 1 week, freeze for up to 3 months.
  5. Cooks’ Note:  The pesto is terrific on baguette slices, or tossed into pasta, or pasta salad, or potato salad. It’s also delicious as a crust on fish, or chicken, or add a bit more oil to it for a sauce for grilled steak. 

 

Sangria


 Serves 8

1 cup superfine sugar

2 1/2 cups hot water

2 oranges, thinly sliced

2 pink grapefruit, thinly sliced, then cut into quarters

Ice cubes

1 1/2 cups triple sec

Three 750-ml bottles white wine, such as Sauvignon Blanc, or Pinot Grigio

 

  1. Put the sugar in a medium-size heat-proof bowl and pour the water over it, stirring to dissolve. Add the grapefruit and oranges. Cover and let sit at room temperature at least 4 hours or refrigerate overnight.
  2. Fill each of 3 pitchers with 2 cups of ice cubes. Pour 3/4 cup of the sugar syrup into each one and add some of the fruit.
  3. Add 1/2 cup of the triple sec and 1 bottle of wine to each and stir gently.  Serve the Sangria cold.

 

Rhubarb Compote

Makes about 1 cup

 

4 cups Rhubarb, cut into 1-inch dice

1 1/2 cups sugar

3 tablespoons fresh orange juice

1/8 teaspoon grated fresh nutmeg

 

  1. In a saucepan, combine the ingredients, and bring to a boil. Simmer until the rhubarb is tender, and the mixture has thickened a bit, about 10 minutes.
  2. Cool, cover and refrigerate for up to 1 week or freeze for 6 months.  Use as a filling for cakes, spread on toast, or as a condiment for a cheese tray.

Cucumber, Tuna Salad

Serves 4

1 pound Persian cucumbers, scrubbed, and cut into 1/2-inch dice

2 cups pear or grape tomatoes, cut in half

Four 1/4-inch slices red onion

One 6-ounce can Italian tuna packed in oil, drained

1/4 cup red wine vinegar

2 tablespoons finely chopped basil

1/2 cup extra virgin olive oil

Salt and pepper

 

  1. In a mixing bowl, combine the cucumbers, tomatoes, red onion and tuna, flaking the tuna into chunks.
  2. In a small bowl, whisk together the vinegar, basil and oil, season with salt and pepper, and pour over the salad.  Toss to combine.
  3. The salad keeps in the refrigerator for up to 3 days.

 

 

White Gazpacho

Serves 6 to 8

1 1/2 cups chicken stock

1 1/2 cups Greek style yogurt

4 Persian cucumbers, peeled and diced

2 tablespoons white vinegar

1 large clove garlic, mashed

1 cup plum tomatoes, cored and diced

2 green onions, chopped

1/4 cup chopped Italian parsley

1/2 cup diced Padron pepper, seeded

1/2 cup red bell pepper

1 avocado, peeled, pitted and diced

2 teaspoons lime juice

2 ears white corn, cut from the cob

2 tablespoons chopped fresh cilantro

¼ teaspoon chipotle chili powder

1 cup toasted sliced almonds

 

  1. In a blender or food processor, process 1 cup of chicken stock, the pieces from one of the cucumbers, vinegar, and garlic.  Pour into a large serving bowl.  Whisk in the rest of the stock and the sour cream.
  2. Add the remaining diced cucumber, tomatoes, green onions, peppers, and parsley, stirring until blended.
  3. Do-Ahead: Chill for at least 4 hours or up to 24 hours.
  4. In a small bowl, combine the avocado, lime juice, corn, chili powder and cilantro.
  5. Serve the gazpacho garnished with the avocado corn mixture.

 

 

Stir Fry Chicken with Mushrooms and Zucchini

Serves 4 to 6

 

1 pound boneless skinless chicken breasts, cut into thin bite sized slices

3 tablespoons cornstarch

3 tablespoons canola oil

3 garlic cloves, minced

2 teaspoons minced ginger

8 ounces cremini mushrooms, sliced

2 medium zucchini, cut in half lengthwise, then in 1/2 inch slices

1/4 cup soy sauce

1 tablespoon rice wine vinegar

2 teaspoons sugar

1 tablespoon sesame oil

 

  1. Put the chicken in a bowl and toss with the cornstarch.
  2. Heat 2 tablespoons of the oil in a wok or large skillet and brown the chicken in the oil.  Remove to a plate, add the remaining oil to the pan, and saute the garlic and ginger for 30 seconds.
  3. Add the mushrooms and zucchini, and saute until the zucchini begins to get browned.
  4. Add the chicken back to the pan.
  5. In a small bowl, combine the soy sauce, vinegar, sugar and sesame oil.
  6. Pour over the chicken and vegetables and stir until combined.
  7. Serve over steamed rice.

 

Orange Bars

Serves 8

For the Crust

1 cup chilled unsalted butter, cut into cubes

2 cups all-purpose flour

1/2 cup confectioners’ sugar

1/4 teaspoon salt

 

  1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking pan with non-stick cooking spray.
  2. In the bowl of a food processor pulse the ingredients for the crust until the mixture begins to come together.
  3. Press into the bottom of the prepared pan and bake for 18 minutes.
  4. Remove from the oven.

For the Filling

1/2 cup fresh squeezed orange juice

1 teaspoon orange zest

1 1/2 cups granulated sugar

1/4 cup all-purpose flour

1/2 teaspoon baking powder

4 large eggs

confectioners’ sugar, for garnish

 

  1. In the same food processor, combine the juice, zest sugar, flour, baking powder and eggs.
  2. Pour over the warm crust and bake another 20 to 25 minutes until the filling is set.
  3. Remove from the oven, and cool completely, before cutting into bars, and garnishing with sifted confectioners’ sugar.

 


 

Choice Recipes:

Cold Melon Soup

Serves 6

 

 

6 cups chopped Melon

1 1/2 cups orange juice

1/4 cup fresh lemon juice

1/4 cup fresh lime juice

2 tablespoons honey

Pinch ground nutmeg

8 mint leaves

1/4 teaspoon salt

Crème fraiche, or Greek style yogurt

 

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

Prosciutto and Melon Salad with Mint

Serves 6

One melon, peeled, seeded and thinly sliced

6 thin slices Prosciutto di Parma, cut into julienne

6 mint leaves, thinly sliced

2 tablespoons lime juice

3 tablespoons extra virgin olive oil

Freshly ground black pepper

 

  1. Arrange the cantaloupe on a serving platter.
  2. Sprinkle the prosciutto and mint over the cantaloupe.
  3. Drizzle with the lime juice and oil.
  4. Grind pepper over the salad and serve at room temperature.

 

 

Purple Bean Salad

Serves 4 to 6

Purple beans will lose their vibrant color when cooked for a long period of time.  The trick here is to blanch them in boiling water for 1 minute, then cool in ice water. 

 

1 pound purple beans, trimmed and cut into 1-inch pieces

1/4 cup finely chopped shallot

1/4 cup white wine vinegar

1 tablespoon Dijon mustard

1 garlic clove, minced

1/2 cup extra virgin olive oil

Salt and pepper

 

  1. Plunge the beans into boiling water and remove after 1 minute to a bowl of ice water.  When the beans are cool, drain them thoroughly and put into a salad bowl with the shallot.
  2. In a bowl, whisk together the vinegar, mustard, garlic, and oil.  Season with salt and pepper.
  3. Toss the beans with the vinaigrette and serve at room temperature.

 

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

Follow me on Facebook (professional page) Twitter, and Pinterest.

Join Phillis Carey and I in April 2019 for a food and wine tour

 

Download our FREE app HERE

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

When it’s about food…#specialtyproduce

If you haven’t joined yet, you can order a bag for next week on our FMB page!

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