In Season

FMB9816

Farmers’ Market Box 9-8-16

This weeks local produce and featured farms:
Fuji ApplesFair Hill Apple Farm
White CornBlack Sheep Produce
Sonoran GarlicMilliken Family Farm
ArugulaBe Wise Ranch
Green Reef Lettuce – The Garden Of….
Kaffir LimesRancho Del Sol
Valencia OrangesPolito Family Farm
Alaskan Fingerling PotatoesWeiser Family Farm
Sungold TomatoesBlack Sheep Produce
TomatillosRutiz Family Farms

Organic Juicing Bag:
Strawberries – A & A Organics
Celery – Lakeside Organic Gardens
Green Kale – Lakeside Organic Gardens
Valencia Oranges – Sundance
Red Beets – A & A Organics

Farmer’s Choice:
Persian CucumbersMilliken Family Farm
Lemon Guavas – Ranchez de Sanchez
Bianca di Maggio Onions – Terra Madre Gardens

Feature:

Warren PearsFrog 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

Citrus Boost
1 stalk of Celery
2 Valencia Oranges
1 Cucumber

Chilly Beet
1 Red Beet
1 cup of Strawberries
Add Ice (optional)

Sweet Celery
2 stalks of Celery
1 cup of Strawberries
1 Valencia Orange

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

Roasted Tomatillo Enchiladas
Serves 6

8 tomatillos, papery covering removed, and washed
4 garlic cloves
2 jalapeno chiles, stem removed
1/2 cup finely chopped onion
1/4 cup extra virgin olive oil
1 cup chicken broth
1/4 cup chopped cilantro
Salt and pepper
2 tablespoons lime juice
1/2 cup heavy cream
8 corn tortillas
Olive oil
2 cups cooked chicken, shredded
2 1/2 cups shredded Monterey Jack, Colby, or Mild Cheddar (or a combination of all three)

1. Preheat the broiler, and line a baking sheet with aluminum foil.
2. Arrange the tomatillos, garlic, jalapeno, and onion on the baking sheet. Drizzle with oil, and toss the vegetables to coat with the oil.
3. Broil for 5 to 10 minutes, turn the vegetables, and broil another 5 to 10 minutes, until the tomatillos begin to get a char on the outside, and the other vegetables are softened.
4. Cool, and put the mixture into a food processor, including any juices that have accumulated in the pan.
5. Add 1 cup chicken broth, the cilantro and process until it is pureed.
6. Remove from the food processor and season with salt and pepper and lime juice.
7. Transfer the mixture to a saucepan, and add the cream. Simmer for 30 minutes.
8. Preheat the oven to 350 degrees, and line a baking sheet with parchment, aluminum foil, or silicone. Brush the tortillas with some oil, and bake for 5 minutes.
9. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. Pour 1/2 cup of the tomatillo sauce into the bottom of the casserole dish.
10. While the tortillas are baking, Stir about 1/2 cup of the salsa into the chicken. Add another cup of cheese to the chicken and salsa mixture.
11. Using a portion scoop, portion the chicken mixture between the tortillas, roll them up, and place seam side down in the baking dish.
12. Pour the remaining sauce over the enchiladas, and sprinkle with the remaining cheese.
13. Bake for 15 to 20 minutes until the cheese is melted, and casserole is bubbling.

Green Leaf Lettuce and Orange Salad
Serves 4 to 6

One head green leaf lettuce, washed, spun dry and chopped
1/4 cup rice vinegar
1/4 cup orange juice
1/3 cup vegetable oil
Salt and pepper
2 Valencia oranges, peel and pith removed, and sliced into 1/2 moons

1. Put the lettuce into a salad bowl. In a smaller bowl, whisk together the rice vinegar, orange juice, and oil. Season with salt and pepper. Pour over the lettuce and toss to coat.
2. Plate the salad, top each with a few slices of orange, and drizzle with some of the remaining dressing.

Kaffir Lime Ginger Spritzer
Serves 4 to 6

2 cups sugar
1 1/2 cups water
Grated zest of 2 Kaffir limes
1 thumbnail size piece of ginger, peeled, and chopped
One liter sparkling water
Kaffir lime slices for garnish

1. In a saucepan, combine the sugar, water, zest, and ginger, bringing to a boil, and simmering for 10 minutes until the sugar is dissolved. Let steep for 10 minutes, and strain out the solids.
2. Cool the syrup.
3. Fill 8-ounce tumblers with ice, pour in 1/4 cup lime syrup and fill the rest of the glass with sparkling water. Garnish with a lime slice.
4. Cook’s Note: Taste the syrup and adjust the flavors, if you think it needs more sugar, or water (too sweet/not sweet enough) before straining out the solids.

Kaffir Lime Cookies
Makes about 48

1 cup butter, softened
1 1/2 cups sugar
2 tablespoons fresh lemon juice
Zest of one kaffir lime
Few drops of kaffir lime juice (be careful here, since it can be bitter)
2 egg whites
2 cup all-purpose flour

1. Preheat the oven to 350 degrees, and line 2 baking sheets with parchment paper.
2. In the bowl of an electric mixer, beat the butter, and sugar together, until smooth.
3. Add the lemon juice, zest, lime juice, and egg whites, beating until combined.
4. Add the flour and fold it into the mixture.
5. Transfer the mixture to a pastry bag fitted with a plain tip (you will be basically piping cigars)
6. Pipe three inch cookies onto the baking sheets.
7. Bake for 10 to 15 minutes, until the cookies are set, and beginning to brown around the edges.
8. Cool on the baking sheets, and store in airtight containers for up to 5 days.
9. These are delicious with gelato, ice cream, fresh fruit or a cup of tea.

Sungold Tomato Chutney
Makes about 1 1/2 cups
Preserve the summer flavor of these beautiful tomatoes and use the chutney as a spread on sandwiches, relish for grilled meats and poultry, or spread goat cheese onto crostini and then top with the chutney. You will be a popular person if you share!

1 pint Sungold tomatoes, washed, and stemmed
1 garlic clove, minced
1/2 cup finely chopped onion
1/3 cup firmly packed brown sugar
3 tablespoons red wine vinegar
Freshly ground black pepper

1. Combine the ingredients in a saucepan, taste for seasoning (acid/sweet to your liking)
2. Bring to a boil, and simmer for 20 to 30 minutes, stirring until the mixture is like jam, and starting to stick together.
3. Cool, and store in sterilized jars in the refrigerator for up to 4 weeks, or process in a water back for 15 minutes to store for a longer period of time.

Pizza Primavera
Makes 1 pizza

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 (use your Sungold tomatoes here)
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.

Apple Muffins
Makes 1 dozen

For the Streusel:
3/4 cup all-purpose flour
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/4 teaspoon salt
1/4 cup unsalted butter, melted

1. In a small bowl, combine the flour, sugars, and salt. Using a fork, stir in the butter, until the mixture becomes crumbly. Set aside while making the muffins.

For the Muffins:
2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly ground nutmeg
2 large eggs, room temperature
1 cup firmly packed brown sugar
1 cup sour cream
1 teaspoon vanilla paste or extract
1/2 cup unsalted butter, melted and still warm
2 apples, peeled, cored and diced

1. Preheat oven to 400°F. Coat the inside of 12 muffin tins with non-stick cooking spray, both inside the cups and over the top.
2. Whisk together flour, cinnamon, baking powder, salt, and nutmeg.
3. In another bowl, combine eggs, brown sugar, sour cream, and vanilla.
4. Add the melted butter, pouring in a slow and steady stream, while whisking to combine the mixture.
5. Add the liquid mixture to the dry ingredients and gently fold until the liquid is just barely combined, being careful not to over-mix.
6. Stir in the chopped apples.
7. Using a large portion scoop, scoop the muffin batter into the muffin cups, filling them.
8. Top with the streusel mixture.
9. Bake muffins for 18 to 22 minutes, until tops are golden and a toothpick comes out clean.
10. Cool the muffins for 15 minutes, before removing them to a cooling rack.
11. The muffins can be stored in an airtight container for up to three days. The batter can be made in advance and held in the refrigerator for up to 2 days, or frozen for 2 weeks (thaw overnight in the fridge before using.)

Loaded Smashed Alaskan Fingerlings

Serves 4 to 6
A bit like a loaded baked potato, these are rich, and decadent, but well worth it.

1 pound Alaskan fingerlings, scrubbed, and cut into chunks
1/4 cup unsalted butter, softened
1/2 cup sour cream
6 strips bacon, cooked crisp and crumbled
1 1/2 cups shredded sharp white cheddar cheese
2 tablespoons finely chopped chives
Salt and black pepper

1. Preheat the oven to 350 degrees, and coat the inside of a 13-by-9-inch baking dish with no-stick cooking spray.
2. Put the potatoes into a salted water to cover, and bring to a boil. Simmer for 15 to 20 minutes, until the potatoes are tender. Drain thoroughly, and transfer to a large bowl. Smash the potatoes with a potato masher (you want lumps—they catch the cheese and bacon)
3. Add the butter, sour cream, bacon, 1 cup of cheese and the chives. Stir together to coat the potatoes. Taste the potatoes, and adjust the seasonings with salt and pepper. Turn into the baking dish and sprinkle with the remaining cheese.
4. Bake for 20 to 30 minutes, until the casserole is bubbling. Let rest for 10 minutes, and serve.

Corn and Clam Chowder
Serves 6

2 cups clam juice
1 cup chicken or vegetable broth
6 Alaskan fingerlings scrubbed, and cut into 1/2-inch dice (you need about 3 cups)
6 slices thick cut bacon, cut into 1/2-inch dice
1 large onion, finely chopped
2 medium carrots, finely chopped
1 teaspoon dried thyme leaves
1/3 cup all-purpose flour
1 1/2 cups shucked clams (use some of the juice for thickening)—if clams aren’t available, use 4 cans of chopped clams using the juice from the canned clams
2 cups white corn cut from the cob
1 bay leaf
2 cups milk
6 drops Tabasco, and salt to taste
1/4 cup finely chopped Italian parsley
1/4 cup butter, cut into small pieces (optional garnish)

1. In a 4-quart saucepan combine the clam juice and broth. Add the potatoes, and cook for 10 to 12 minutes, until the potatoes are just tender. Drain the potatoes, saving the broth.
2. In a large Dutch oven, cook the bacon until it is crisp.
3. Remove all but 3 tablespoons of the bacon drippings, add the onion, carrot, and thyme, and sauté until the onion begins to soften.
4. Add the flour, and whisk it for 3 to 4 minutes to cook the flour.
5. Gradually stir in the reserved broth, and whisk until the mixture comes to a boil.
6. Add the clams, reserved potatoes, corn and bay leaf, and simmer for 15 to 20 minutes, until the clams are tender. If you are using canned clams, simmer for 10 minutes.
7. Add the milk, Tabasco, and parsley and taste for seasoning. Bring to serving temperature, remove the bay leaf and top each serving with a pat of butter.

Valencia Orange Bundt Cake
Serves 8
This cake works every time; I make it with whatever citrus I have on hand, so try it with lime, lemon, grapefruit, and blood oranges.

2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
1 tablespoon grated orange zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh orange juice

1. Preheat the oven to 350 degrees, and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and zest if using.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 1 hour or until a skewer inserted in to the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes. Allow to cool.
7. Pour the icing over the cake when the cake is cooled.
8. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.

Orange Icing:
1 1/2 cups confectioners’ sugar
2 to 3 tablespoons fresh orange juice

1. Whisk the juice into the sugar and drizzle over the cooled cake.

Farmers Choice:

Roasted Salmon with Lemon Guava Glaze
Serves 4 to 6

For the Glaze:
1/3 cup guava pulp
1 1/2 tablespoons soy sauce
1 tablespoon rice wine (Mirin)
2 garlic cloves, minced
1 tablespoon minced Italian parsley
1 tablespoon unsalted butter
Pinch red pepper flakes
1 tablespoon lemon juice
1 tablespoon honey

1. Cut the guavas open, and push the flesh through a sieve, to remove the seeds.
2. In a saucepan, combine the pulp, soy sauce, rice wine, garlic, Italian parsley, butter, red pepper flakes, lemon juice and honey, bring to a boil, and stir until the mixture thickens. Set aside to cool.

For the Salmon:
2 1/2 pounds salmon filets
1/4 cup extra virgin olive oil
1 teaspoon Old Bay seasoning
Guava glaze (see above)

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone, and aluminum foil.
2. Put the salmon filets onto the baking sheet, mix together the oil and Old Bay. Paint the salmon with the mixture.
3. Roast the salmon for 5 minutes, baste with the guava glaze. Roast another 5 minutes, until the salmon registers 150 on an instant read meat thermometer. Remove from the oven, brush with the remaining glaze, and serve after resting for 10 minutes.

Bianca Di Maggio Onion Spread
Makes about 1 1/2 cups

1/4 cup unsalted butter
One bunch Bianca De Maggio onions, peeled, and chopped
8 leaves sage, thinly sliced
1/4 cup firmly packed brown sugar
1/3 cup aged balsamic vinegar

1. In a large skillet, heat the butter, add the onions and sage, sautéing until the onions begin to caramelize, about 7 to 10 minutes.
2. Add the sugar and vinegar, and bring to a boil.
3. Simmer the onions, until the mixture is thickened. Cool the onions, and store in the refrigerator for up to 1 month.
4. The onions are delicious as a topping in sandwiches (think roast beef or turkey) or on crostini, or served as a relish alongside grilled burgers, or on sausages.

Small Batch Dill Pickles
Makes 2 cups

3/4 cups distilled white vinegar
2 tablespoons sugar
2 teaspoons coarse salt
1/2 teaspoon mustard seeds
1/2 teaspoon coriander seeds
1/2 teaspoon dill seeds
1 cup hot water
1 pound Persian cucumbers, sliced 1/4 inch thick
1/3 cup coarsely chopped dill
3 garlic cloves, coarsely chopped

1. In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds with the hot water and stir until the sugar and salt are dissolved. Cool the mixture, and set aside.
2. In a large bowl, toss the cucumbers with the dill and garlic.
3. Put the cucumbers into two 1-pint jars, and pour the brine over the pickles in the jars.
4. Turn the pickles in the jars a few times, and refrigerate the pickles overnight, stirring once or twice. Serve cold.
5. The pickles can be refrigerated for up to 1 week.

Small Batch Bread and Butter Pickles
Makes 1 quart

4 Persian cucumbers, thinly sliced
2 Bianca di Maggio onions, thinly sliced
2 tablespoons coriander seeds
2 tablespoons mustard seeds
Pinch red pepper flakes
2 teaspoons celery salt
2 cups distilled white vinegar
1 cup sugar
2 tablespoons coarse salt

1. Stuff the cucumbers and onions into a 1-quart jar, leaving 1-inch space at the top of the jar.
2. In a saucepan, heat the remaining ingredients, and bring to a boil, until the sugar and salt dissolve.
3. Pour the hot brine over the cucumbers in the jar, leaving 1-inch head space. Cool the pickles, seal the jar, and refrigerate at least 12 hours. The pickles will keep in the refrigerator for 1 month. They are amazing in fried chicken sandwiches.

Feature:

Pear Upside Down Cake
Serves eight
For the topping

¼ cup unsalted butter, melted
½ cup firmly packed dark brown sugar
2 medium firm-ripe pears (about 1 lb.)

1. Preheat the oven to 350°F. Butter the bottom and sides of a 9×2-inch round cake pan. Line the bottom of the pan with a round of parchment and coat the paper with non-stick cooking spray.
2. In a small bowl, stir together the butter and sugar. Pour into the bottom of the prepared pan.
3. Peel, core, and cut the pears lengthwise into 1/4-inch-thick slices.
4. Arrange the pear slices on the bottom of the pan in a circle around the edge, overlapping them slightly, with the pointed ends towards the center.
5. If necessary, cut a little off the pointed ends to make the slices fit better. Or if the pear slices don’t reach all the way to the middle, arrange a few of the shorter slices in the center to cover the bottom of the pan.
6. Cook’s Note: To prevent pears from discoloring, use a ceramic knife and submerge cut pears in Sprite (no substitutions!)

For the cake
1-1/2 cups all-purpose flour
1-3/4 tsp. baking powder
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. table salt
1/2 cup whole milk
2 large eggs
1-1/2 tsp. pure vanilla paste or vanilla extract
½ cup unsalted butter, softened
1 cup packed light brown sugar

1. Whisk together the flour, baking powder, ginger, cinnamon, and salt in a medium bowl.
2. In a small bowl, stir together the milk, eggs and vanilla.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed until light and fluffy, about 1 minute.

4. Reduce the speed and add the milk mixture, it will look curdled. Add the flour mixture, and beat until the mixture is smooth, about 2 minutes.
5. Spoon the batter in large dollops over the pears and smooth it into an even layer with an offset spatula. Bake the cake until the top is golden brown and a toothpick inserted in the center comes out clean, 35 to 45 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Run a knife around the edge of the pan. Turn a cake plate upside down on top of the cake pan and, using pot holders; carefully invert the cake pan onto the plate.

Pear and Gorgonzola Pizza
Serves 6 to 8 as an appetizer

1 pound pizza dough, either store bought or homemade (see Pizza primavera recipe)
1/4 cup extra virgin olive oil
1 cup shredded Italian Fontina cheese (or Asiago)
1/4 cup unsalted butter
1/2 cup thinly sliced Bianca di Maggio onion
2 Warren pears, cored, and sliced 1/4-inch thick
6 sage leaves, thinly sliced
2 teaspoon sugar
1 cup crumbled gorgonzola
2 tablespoons finely chopped walnuts

1. Preheat the oven to 425 degrees, and coat the pizza pan lightly with olive oil.
2. Roll out the pizza dough into a 14-inch round and put onto the prepared pan.
3. Brush the dough with the olive oil, and top with the Fontina or Asiago.
4. In a skillet, heat the butter, and saute the onion for 7 to 10 minutes until it begins to turn translucent, and caramelize a bit on the edges.
5. Add the pears, sage and sugar, and saute until the pears begins to caramelize.
6. Transfer the caramelized mixture to the pizza dough, sprinkle with the gorgonzola and walnuts and Bake for 10 to 12 minutes, until the crust is crisp on the bottom, and the cheeses have melted. Remove from the oven, and allow to rest for 10 minutes before cutting into wedges. This is delicious with a Brunello, or Rosso from Italy’s Tuscan or Umbrian regions.

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

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FMB9

Farmers’ Market Box 9-1-16

This weeks local produce and featured farms:
Granny Smith Apple – Fair Hills Apple Farm
Dragon Tongue Beans – Two Peas in a Pod
CarrotsRutiz Family Farms
Red ChardBe Wise Ranch
Black Beauty EggplantBlack Sheep Produce
Princess GrapesKen’s Top Notch Produce
RosemaryRutiz Family Farms
Leopard Romaine – The Garden Of….
Walla Walla OnionsMilliken Family Farm
Red BeetsBlack Sheep Produce
Yellow NectarinesKen’s Top Notch Produce

Organic Juicing Bag:
Strawberries – A & A Organics
Carrots – Cal Organics
Fennel – CAl Organics
Green Kale – Babe Farms
Red Beets – A & A Organics

Farmer’s Choice:
Brussel’s Sprouts – Life’s a Choke Farm
Brown Turkey Figs – Peoples Plus Organic Farm
Ginger Root with Top – Her Family Farm

Feature:

Thomcord GrapesKen’s Top Notch Produce

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

Green Delight
1 Fennel
Handful of green kale
1 head of Romaine lettuce

Sweet Fennel
1 cup of strawberries
1 red beet
1 fennel

Spice up your Morning
2 carrots
Handful of green kale
1” of ginger

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

Pasta All ‘Amatriciana
Serves 6
My husband and I arrived in Italy on Tuesday and Wednesday morning were awakened by the earthquake. The town of Amatrice where this pasta dish comes from is a ruin. In honor of the town, I’m sharing my favorite recipe for Pasta All ‘Amatriciana. Many restaurants in San Diego, (Bencotto, Monello) are serving this dish with some of the proceeds going to the relief effort. I hope you’ll support them, or donate to the Italian Red Cross.

1 tablespoon extra virgin olive oil
4 ounces guanciale, cut into fine dice
1/4 cup finely chopped onion (I used a red onion for sweetness)
1 tablespoon finely chopped parsley stems (see note)
pinch red pepper flakes (I like just a bit of heat)
2 cups tomato puree (I use Mutti brand passato)
2 tablespoons finely chopped Italian parsley
1 pound buccatini, cooked 3 minutes short of al dente
1/2 cup grated Parmigiano Reggiano or Pecorino Romano

1. In a large skillet, heat the oil, and cook the guanciale until it is crispy, about 5 to 7 minutes on medium high heat.
2. Add the onion, red pepper and parsley stems, and saute until the onion is softened, about 3 minutes.
3. Add the tomatoes, and simmer for 5 to 6 minutes, until the sauce is thickened.
4. Season the sauce with salt, pepper, and a bit of sugar, if needed. Since tomatoes are acidic, a bit of sugar can temper the acid, and smooth out the sauce. Add the parsley, and simmer another minute.
5. Add the cooked pasta to the skillet and toss until the pasta has absorbed the sauce.
6. Serve the pasta immediately garnished with Parmigiano or Pecorino.
Cook’s Note: Parsley stems will sometimes end up in your compost bin, but they are terrific to use when you are starting a sauce or soup. Not only do they add flavor, they are what I call a neutralizer that can help to balance harsh flavors like garlic and onion. I chop the stems and freeze them for use right out of the bag.

Marcella Hazan’s Roasted Lemon Chicken
Serves 4 to 6
This is a simple recipe for roasted chicken that comes from the woman who introduced true Italian cooking to the United States. Over the years I’ve tweaked it, and added garlic and rosemary—they are both optional.

One 3 to 4 pound roasting chicken
2 teaspoons Salt
1 teaspoon pepper
2 Meyer lemons
4 sprigs rosemary
4 cloves garlic smashed

1. Preheat the oven to 350 degrees. Wash the chicken with cold water, and dry off with paper towels, inside and out. Combine the salt and pepper, and generously rub the salt and pepper into the skin and the cavity of the chicken.
2. Wash the lemons in hot water and use a scrubber to remove any wax on the lemons. Puncture the lemons with the tip of a sharp paring knife all over, and put the lemons, rosemary and garlic into the cavity of the chicken. Tie the legs of the chicken together with butcher’s twine, or silicone bands.
3. Put the chicken breast side down in a roasting pan, and roast for 30 minutes.
4. Turn the chicken breast side up, tilting so that some of the juices run into the pan. Roast another 20 minutes.
5. Turn up the oven temperature to 400 degrees, and roast another 15 minutes, to crisp the skin, and finish cooking the bird. It should register 165 degrees, on an instant read meat thermometer. (Note: the skin on this chicken generally swells like a balloon, don’t let it scare you, it’s normal!)
6. Allow the chicken to rest loosely covered with aluminum foil for 10 to 15 minutes before carving.
7. When removing the chicken to a carving board, tip the juices into the roasting pan, and bring the juices to a boil. Season with salt and pepper, and pour over the carved chicken on the platter.

Eggplant Meatballs
Serves 6

1/4 cup extra virgin olive oil
1 large 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.

Grilled Eggplant Napoleons
Serves 4 to 6

One purple eggplant
3/4 cup extra virgin olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 slicer tomatoes, sliced 1/2-inch thick
8-ounces fresh mozzarella cheese, sliced 1/4 inch thick
1 bunch basil, washed, spun dry and thinly sliced
1/2 cup grated Parmigiano Reggiano cheese for garnish

1. Remove the stem from the eggplant, and slice into 1/2-inch rounds. In a measuring cup, combine the olive oil, salt and pepper. Preheat the broiler or gas grill. Paint the eggplant with the oil mixture, and grill/broil until the eggplant begins to turn golden, turn, and grill another 2 minutes. Remove from the grill, and allow to cool for 5 minutes.
2. Arrange an eggplant slice in a 13-by-9-inch baking dish, top with a tomato slice, drizzle with some of the seasoned olive oil, and top with a slice of mozzarella and a sprinkle of basil. Top the stack with another eggplant round and drizzle with a bit of the seasoned oil. Repeat the process until you have used up the ingredients, and drizzle the remaining oil over the napoleons and top with the Parmigiano.
3. Do-Ahead: At this point, the dish can be covered and refrigerated for up to 24 hours. When ready to serve preheat the oven to 350 degrees, and remove the baking dish from the refrigerator for at least 30 minutes. Bake the Napoleons for 15 minutes, until the cheese is melted.

Roasted Beet and Plum Salad with Buratta
Serves 4 to 6

To Roast the Beets:
One bunch red beets, tops removed (see saves the greens)

1. Preheat the oven to 400 degrees, and place the beets on a baking sheet. Bake for 30 to 45 minutes until tender. (they will show no resistance when pierced with the end of a sharp paring knife)
2. Remove the beets from the oven, allow to cool, and peel the beets. Cut the beets into wedges.

2 plums, pitted and cut into wedges
1/2 cup rice vinegar
1/4 cup orange juice
1 tablespoon Dijon mustard
1 teaspoon honey
1/2 cup extra virgin olive oil
Salt and pepper
One head leopard lettuce, washed, spun dry and chopped
2 packages burrata

1. Put the plums, and beets into a bowl. In a small bowl, whisk together the vinegar, orange juice, Dijon, honey, and oil. Season with salt and pepper. Dress the plums and beets with some of the dressing, and let sit at room temperature for up to 2 hours.
2. In another bowl, toss the lettuce with the remaining dressing. Plate the lettuce, and top with some of the beets and plums.
3. Slice the burrata, (this can seem like nailing down jello, since the center is soft, but it’s worth it—I use a soft cheese knife with holes in the blade to make this a bit easier) and arrange a few slices of burrata over the plums and beets. Drizzle with any remaining dressing and serve.

Hot Lemon Pudding Cake with Plums
Serves 6
A great dessert, using your plums and Meyer lemons; use your slow cooker if you don’t want to turn on your oven.

1 1/2 cups peeled and pitted plums, cut into 1/2-inch wedges (about 3 plums)
4 large eggs, separated
grated zest of one lemon
1/3 cup lemon juice
4 tablespoons butter, melted
1 2/3 cups milk
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 cups heavy cream, whipped stiffly with 1/4 cup sugar

Oven Method:
1. Preheat the oven to 325 degrees.
2. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
3. Spread the plums over the bottom of the pan.
4. In a large bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter and milk.
5. In another bowl, stir together the sugar, flour and salt and add to egg yolk mixture beating until smooth and fold into the reserved egg whites.
6. Transfer the batter to the prepared pan, and bake for 35 to 45 minutes, until the top is firm. Remove from the oven and allow to stand for 15 minutes before serving warm, with sweetened whipped cream.

Slow Cooker Method:
1. Coat the insert of a 5 to 7-quart slow cooker with non-stick cooking spray.
2. Spread the plums over the bottom of the slow cooker.
3. In a large mixing bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter and milk.
4. In another bowl, stir together the sugar, flour and salt and add to egg yolk mixture beating until smooth and fold into the reserved egg whites.
5. Transfer the batter to the prepared slow cooker, cover and cook on high for 2 ½ hours.
6. Remove the top of the slow cooker, turn off the heat, and allow the pudding to rest for 15 minutes.

Marinated Beets
Makes about 2 cups

One bunch beets, tops trimmed and scrubbed
1/2 cup apple cider vinegar
1/4 cup sugar
1 Walla Walla onion, thinly sliced
2 garlic cloves, sliced
1/2 teaspoon yellow mustard seeds
1 bay leaf
1 whole clove
1 1/2 teaspoons freshly ground black pepper

1. Bring 4 quarts of salted water to a boil. Put the beets into the boiling water, and simmer for 10 minutes, until crisp/tender. Cool the beets, and peel them. Cut the beets into 1/2-inch matchsticks, and put into a bowl.
2. While the beets are cooling, whisk together the vinegar, sugar, onion, garlic, mustard, bay leaf, clove and pepper. Pour over the beets, and allow to marinate for at least 4 hours, or overnight, covered in the refrigerator.
3. After 4 days, pour off the marinade and store the beets in the fridge. These make a great addition to salads, or served alongside grilled meats, poultry or seafood.

Red Chard and Beet Green Saute
Serves 4 to 6
I call this dish “saving the greens”, by using the beet tops, you make a great saute with both chard and beet greens, both of which are loaded with vital nutrients, and they are delicious! Serve this under grilled meats, or as a side dish. The stems from chard and beet greens can be cut into 1-inch lengths, and sautéed for 5 minutes, or until softened, before adding the leaves. The stems also make great additions to stock, or to soups, also.

1/4 cup extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
One bunch red chard, washed, tough stems removed, and cut into 1/2-inch ribbons
One bunch beet greens, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper

1. In a large skillet, with high sides, heat the oil over medium high heat add the garlic and red pepper, and saute until the garlic becomes translucent.
2. Add the chard and beet greens, season with salt and pepper, and toss in the oil, sautéing for 4 to 5 minutes, until the greens are tender, season with salt and pepper, serve hot, warm or at room temperature.

Cannellini Bean Spread
Serves 6
Very much like Hummus, this spread is a great starter; you can switch out the cannellini beans and use garbanzos if you prefer them.

1/4 cup extra virgin olive oil + more for garnish
5 garlic cloves, sliced
1 tablespoon finely chopped rosemary + more for garnish
Two 14.5-ounce cans Cannellini beans, drained and rinsed
Salt and pepper

1. In a large skillet, heat the oil, sauté the garlic and rosemary for 4 to 5 minutes, until the garlic is translucent. Add the beans, and simmer for 5 minutes. Season with salt and pepper.
2. Put the mixture into a food processor and process until smooth. Season with salt and pepper. Serve drizzled with olive oil and finely chopped rosemary with pita chips, or crackers.

Rosemary Parmigiano Shortbread
Makes about 2 dozen
These are great to have in the freezer, to slice and bake when unexpected company arrives. Feel free to substitute your favorite herb and Pecorino will also work here in place of the Parmigiano. Serve them with a crisp white or Rose wine.

1 1/4 cup all-purpose flour
¾ cup grated Parmigiano Reggiano
1 tablespoon finely chopped rosemary
1/2 cup unsalted butter, softened
1 large egg yolk

1. In a bowl, combine the ingredients until they begin to come together.
2. Knead them on a floured board, and roll into two 1 1/2-inch-wide logs. Wrap the logs individually in plastic wrap and refrigerate for 2 hours. (The rolls will keep in the freezer for up to 4 months) Let defrost on the counter for 1 hour before cutting.
3. Preheat the oven to 375 degrees and lay silicone, aluminum foil, or parchment onto baking sheets.
4. Cut the log(s) into 1 1/2-inch rounds, and lay on the baking sheets, 1-inch apart.
5. Bake for 12 to 15 minutes, until just golden on the outside edges. Allow to rest on the baking sheets for 5 minutes, then remove to racks to cool completely. The shortbread will keep in an airtight container for up to 5 days.

Pickled Dragon Tongue Beans

Makes 2 quarts
These pickles are great right out of the jar, but they are also amazing as a garnish for Bloody Mary’s and tossed into salads. If you would like to preserve them further, you can process them in a water bath for 10 minutes, and they will keep a year in the jar. (They make a great gift)

3/4 pound dragon tongue beans, ends trimmed to fit into quart jars
1 Walla Walla onion, thinly sliced
1 cup distilled white vinegar (5% acidity)
1 cup water
1 tablespoon pickling salt
1 tablespoon sugar
2 teaspoons dill seeds
3/4 teaspoon red pepper flakes
2 cloves garlic, sliced

1. Stuff the beans, and onions, into quart jars (you should be able to do 2 quarts)
2. In a saucepan, bring the vinegar, water, pickling salt and sugar to a boil, stirring until the salt dissolves.
3. Combine the dill, red pepper and garlic, and distribute evenly in the jars.
4. Pour the hot brine over the beans, leaving 1-inch of space between the liquid and the top of the jar. Seal the jars, cool and refrigerate, or process in a water bath. The refrigerated pickles will keep in the refrigerator for up to 3 weeks.

Dragon’s Tongue Beans with Meyer Lemon Salad

Serves 4
Once the beans are cooked, they will lose their beautiful color, but this salad will more than make up for any color loss, it’s so delicious.

3/4 pound dragons’ tongue beans, ends trimmed, and cut into 1-inch lengths
1/3 cup extra virgin olive oil
Grated zest of 1 lemon
2 garlic cloves, minced
3 to 4 tablespoons Meyer lemon juice
2 teaspoons finely chopped rosemary
Salt and pepper

1. Bring 4 quarts of salted water to a boil, and boil the beans for 3 minutes. Drain thoroughly, and put into a large bowl.
2. In a small bowl, whisk together the oil, zest, garlic, lemon juice and rosemary. Season with salt and pepper. Pour over the beans and toss to coat. Serve the salad at room temperature, any leftovers will keep in the refrigerator for up to 3 days.

Princess Chicken Salad
Serves 6

One head leopard lettuce, washed, spun dry and separated into leaves
3 cups cooked chicken, either shredded or cut into small dice
3 ribs celery, finely chopped
1/2 cup crumbled blue cheese
6 slices bacon, cooked crisp and crumbled
2 cups Princess grapes, cut in half or quarters if large
1/2 cup rice vinegar
1/4 cup sugar
3 tablespoons chopped red onion
1 teaspoon Dijon mustard
2 tablespoons poppy seeds
1/2 cup vegetable oil
Salt and pepper

1. Lay the lettuce onto a large serving platter.
2. In a large bowl, combine the chicken, celery, blue cheese, bacon and grapes. In a smaller bowl, whisk together the vinegar, sugar, onion, mustard, poppy seeds, and oil. Season with salt and pepper.
3. Pour some of the dressing over the lettuce leaves, and dress the chicken mixture with some of the dressing, tossing to coat. Pile the chicken mixture onto the lettuce leaves, and serve.

Bistro Carrot Salad
Serves 6

One bunch carrots, finely grated
1/4 cup finely chopped Italian parsley
2 tablespoons finely chopped mint
1/4 cup extra virgin olive oil
2 tablespoons Meyer lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and pepper

1. In a bowl, combine the carrots, parsley and mint.
2. In a small bowl, whisk together the remaining ingredients. Season with salt and pepper.
3. Pour over the salad, and toss to coat. Serve immediately.

Farmers Choice:

Roasted Brussels Sprouts with Aged Balsamic Vinegar

Serves 4

1 pound Brussels sprouts, cleaned, and cut into quarters
1/2 cup extra virgin olive oil
4 garlic cloves, minced
One 1/2-inch thick piece pancetta, cut into fine dice
Salt and pepper
1/4 to 1/3 cup aged Balsamic vinegar

1. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil, parchment or silicone.
2. In a large bowl, combine the sprouts, oil, garlic and pancetta. Season with salt and pepper.
3. Spread the mixture over the baking sheet, and roast for 15 to 20 minutes, until the pancetta is crispy and the Brussels sprouts are tender.
4. Remove from the oven, transfer to a serving bowl, and drizzle with aged Balsamic vinegar. Serve warm.

Ginger Lemon Syrup
Makes 2 cups

1 cup ginger leaves and stems, chopped coarsely
1 cup water
1 cup sugar
Zest of 2 lemons
1/2 cup lemon juice

1. In a saucepan, combine all the ingredients. Bring to a boil, and simmer for 15 minutes. Turn off the heat and allow the mixture to steep for another hour.
2. Strain out the solids, and store in an airtight container in the refrigerator.
3. Add the syrup to drinks, both alcoholic and non-alcoholic, pour it over ice cream, or use it flavor frostings for cakes (particularly good with coconut cake)

Teriyaki Sauce
Makes 2 cups

2 tablespoons vegetable oil
2 garlic clove, minced
2 teaspoon grated ginger
1/2 cup soy sauce
1/2 cup Mirin, rice wine
2 to 3 tablespoons sugar
1. In a small saucepan, heat the oil, saute the garlic and ginger until fragrant about 30 seconds. Add the soy sauce, Mirin and sugar, and simmer for 10 minutes.
2. Cool, cover and refrigerate until ready to use as a glaze or dipping sauce.

Brown Turkey Fig Crostini
Serves 6

For the Crostini:
one thin baguette, sliced ½-inch thick
Olive oil

1. Preheat the oven to 350 degrees and arrange the bread on baking sheets.
2. Brush with the oil, and bake the bread for 10 minutes, until it is no longer soft, and begins to color slightly.
3. Allow the toast to cool to room temperature and store in zipper top plastic bags at room temperature for a day, or freeze for up to 3 weeks.
Tip:
One baguette will yield about 20 to 24 ½-inch slices

To Assemble:
4 brown turkey figs, peeled, and crushed
4 thin slices prosciutto di Parma, cut into strips
Aged balsamic vinegar

1. Spread a thin layer of fig over each crostini, top with a strip of Prosciutto and drizzle with balsamic vinegar.

Feature:

Thomcord Grape Jam
Makes 1 1/2 pints
Since this is a small batch, you can make it to freeze (for about 6 months) or refrigerate for about 1 month.
PB&J will never be the same.

2 pounds Thomcord Grapes, stemmed
2 cups sugar
2 tablespoons fresh lemon juice

2. Put the ingredients into a food processor and process on and off five times.
3. Pour the mixture into a large saucepan, and bring to a boil. Boil, stirring constantly, for 20 minutes, until the all the grapes have reduced.
4. Push the mixture through a sieve, or food mill, and collect the jam in a bowl underneath.
5. Return the jam to the pot and continue to boil for another 30 minutes, stirring constantly.
6. Ladle the jam into sterilized jars, leaving 1 inch of space between the top of the jar and the jam.
7. Seal the jars, allow to cool to room temperature and refrigerate, or seal the jars and process in a water bath for 10 minutes.

Thomcord Harvest Grape Focaccia
Makes one 13-by-9-inch pan

Rosemary, Lemon Zest Oil for Focaccia
1/2 cup extra virgin olive oil
1 tablespoon finely chopped rosemary
Grated zest of one Sorrento Lemon

1. Heat the oil in a skillet and add the rosemary and lemon zest.
2. Swirl in the pan one minute, and remove from the heat. Allow to cool and steep for at least 1 hour.
3. Pour into a bottle and seal, refrigerate until needed, or proceed. This will keep in the refrigerator for up to 1 week.

For the Focaccia
1 1/2 cups warm water
1 1/4 teaspoons salt
3 1/2 cups Unbleached All-Purpose Flour
1 tablespoon instant yeast
1. 1/2 cup rosemary, lemon zest oil (above)
1 cup Thomcord grapes, halved or quartered if large
1 tablespoon fleur de sel for finishing

2. Lightly grease a 9″ x 13″ pan, and drizzle 1 to 2 tablespoons Rosemary Lemon zest oil in the bottom.
3. Combine the water, salt, flour, yeast, and 2 tablespoons oil, beat at high speed with an electric mixer for 60 seconds.
4. Scoop the sticky batter into the prepared pan, cover the pan with plastic wrap, and let it rise at room temperature for 60 minutes, till it becomes puffy.
5. While the dough is rising, preheat the oven to 375°F.
6. Gently poke the dough all over with your index finger creating dimples and arrange the grapes over the top, drizzle with more oil and sprinkle with some fleur de sel.

7. Bake the bread till it’s golden brown, 35 to 40 minutes.
8. Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.

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

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