In Season

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Farmers’ Market Box 2-5-14

Fuji Apples – Fair Hills Farm
Baby Bunch Carrots – Black Sheep Produce
Fennel – Rutiz Farms
Red Leaf Lettuce – Be Wise Organics
Red Torpedo Onion – Tutti Frutti Farms
Cara Cara Oranges – Lee Farms
Laker Baker Potatoes – Weiser Farms
Red Beets – Black Sheep Produce
Collard Greens – Lakeside Organic Gardens
Watermelon Radish – Lakeside Organic Gardens

Organic Juicing Bag:

Fuji Apples – Fair Hills Farm
Black Knight Carrots – Tutti Frutti Farms
Blood Oranges – Polito Farms
Rainbow Chard – Tutti Frutti Farms
Strawberries – Be Wise Ranch


Click here to Watch Video on YouTube

Catalina Offshore catch of the week: Snapper

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

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

Below are some great recipes courtesy of Diane Phillips (Cucina Divina) & Mischa’s Cafe & Juice Bar (located just down the street from us!) for you to try out with the produce from your bag. Let us know on our Facebook Page or through twitter if you tried any of them!

FMB JUICE RECIPES

Juice #1
½ clamshell strawberries
2ea apple
1ea carrot
2ea blood orange
1/2bu chard

Juice #2
2ea apple
3ea carrot
3ea orange

Juice #3
1/2bu chard
2ea carrot
½ clam strawberries

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

Crispy Laker Bakers with Herbed Goat Cheese
Serves 6
These gorgeous and delicious potatoes will turn heads on your dinner table! If you would like to use another potato, any low starch potato like fingerling, red, Yukon gold, or white creamers works here.

1 pound Laker baker potatoes, scrubbed
1/2 to 2/3 cup extra virgin olive oil
3 garlic cloves, minced
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
One 11-ounce log goat cheese, crumbled

1. In a large saucepan place the potatoes in water to cover. Boil the potatoes until just barely tender (depending on size, this could take 15 to 30 to 45 minutes)
2. Meanwhile, preheat the oven to 400 degrees and line a baking sheet with a silicone baking liner, or aluminum foil.
3. In a small bowl, combine the oil, garlic, salt, pepper, and thyme, and pour onto the baking sheet.
4. When the potatoes are tender, drain them, and place on the baking sheet.
5. Using a pot holder, smash the potatoes with your hand and turn to coat the potatoes with the oil.
6. Do-Ahead: At this point, the potatoes can be refrigerated for up to 8 hours. Remove from the refrigerator 45 minutes before baking to get the potatoes to room temperature.
7. Sprinkle the goat cheese over the potatoes, and bake for 10 to 15 minutes until the goat cheese is melted, and the potatoes are crispy. Serve hot.
8. Variation: You can vary the cheese here, think about nice melting cheeses, like Raclette, scamorza, sharp white cheddar (with bacon!) Asiago, Munster.

Farro and Beet Salad with Feta Cheese
Serves 6 to 8
A great dish to take to a pot luck, or to serve as a side dish this summer at a picnic on the bay.

One bunch beets, scrubbed, tops removed and saved (see below)
1 cup pearlized farro
1/4 cup extra virgin olive oil
2 cloves garlic, minced
Beet tops, washed, stems removed, and leaves finely sliced
Salt and pepper to taste
1/2 cup extra virgin olive oil
1/4 cup fresh orange juice
1/4 cup rice vinegar
1/4 cup finely chopped basil—plus more for garnishing the salad
Salt and pepper to taste
1 cup crumbled feta or goat cheese

1. Preheat the oven to 400 degrees and roast the beets for 20 to 30 minutes, depending on their size, until they are tender.
2. Peel the beets, and dice into 1/2-inch pieces, place in a large bowl.
3. While the beets are roasted bring 2 quarts of salted water to a boil, and cook the farro for 15 to 20 minutes until it is tender. Drain thoroughly and place in the bowl with the beets.
4. In a large skillet, heat the oil, and add the garlic, sautéing for 1 minute. Add the beet greens and sauté until they wilt, and are tender, about 5 minutes.
5. Season with salt and pepper and add to the farro.
6. In a small mixing bowl, whisk together the oil, juice, rice vinegar, basil, season with salt and pepper to taste.
7. Pour the dressing over the salad, and toss. (it will absorb all the dressing over time) Fold the feta into the salad just before serving and garnish with additional basil if desired.
8. Note about farro: farro is really a lovely grain to use in this salad, with a lower gluten index than some other grains, but you can substitute barley, small white beans, or orzo pasta if desired. Farro comes either pearlized, meaning pre-cooked, so it needs just 15 minutes of cooking, or non-pearlized which will need about 30 minutes of cooking time.

Orange Upside Down Cake
Serves 10

1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
2 Cara Cara oranges, peel and pith removed, and sliced 1/4-inch thick

1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted.
3. Pour the butter/brown sugar mixture over the bottom of the cake pan, and arrange the orange slices on the sugar syrup. Set aside while making the cake batter.

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1 1/2 teaspoons grated orange zest
1/2 teaspoon orange oil (optional)
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice
2 cups heavy cream, whipped stiffly for garnish

1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, orange zest and oil, 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 orange 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 45 to 55 minutes 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.
7. Turn the cake out onto a serving platter, and serve at room temperature.
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.
9. Do-Ahead: The cake can be cooled, covered and left in the pan to freeze for up to 1 month. Defrost overnight in the refrigerator and re-warm, covered at 350 degrees for 15 minutes. Remove from the oven, and turn onto a serving platter.
10. This cake can be made with any oranges, but the Cara Cara’s give it a lovely pink color for a nice Valentine’s day dessert.

Praline Apple French Toast
Serves 8
1/2 cup (1 stick) unsalted butter, melted
1/2 cup granulated sugar
2/3 cup firmly packed light brown sugar
2 cups pecan halves
4 Fuji apples, sliced
7 cups torn egg bread or good quality white bread
6 large eggs
2 cups heavy cream
1/4 cup granulated sugar, plus extra (optional) for sprinkling
2 teaspoons ground cinnamon, plus extra (optional) for sprinkling
1 tablespoon vanilla extract

1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. Stir together the melted butter and both sugars in a medium-size bowl. Pour into the prepared dish so it coats the bottom evenly, then arrange the pecans on top. Arrange some of the sliced apple around the pecans in a pattern.
3. Chop the remaining apples into 1/2-inch dice.
4. Combine the bread and chopped apples in a large bowl. Stir together the sugar and cinnamon in a small bowl.
5. In another large bowl, beat together the eggs, cream, cinnamon sugar, and vanilla. Pour over the bread and apples and mix well with your hands.
6. Pour into the prepared pan, being careful not to disturb the sliced apples and pecans. Sprinkle with additional cinnamon and sugar if desired.
7. Do-Ahead: At this point, cover and refrigerate at for least 12 hours or overnight. Bring to room temperature before continuing.
8. Preheat the oven to 400°F. Bake the bread pudding for 15 minutes, then reduce the oven temperature to 350°F and bake until puffed and golden brown, another 30 to 45 minutes. Remove from the oven and let rest for 5 minutes, cut into squares, and serve with some of the caramelized apples from the bottom .

Grilled Rosemary Lemon Chicken
Serves 6

1 1/3 cups extra virgin olive oil
1/3 cup red wine vinegar
2 tablespoons fresh lemon juice
3 cloves garlic, minced
1 teaspoons chopped rosemary
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper

1. In a mixing bowl, whisk together the oil, vinegar, lemon juice, garlic, rosemary, salt and pepper.
2. Measure out 1 cup for the marinade; refrigerate the remaining dressing for up to 3 days.

For the Chicken

4 chicken breasts, skin and bones removed
1 cup Herbed Dressing (see preceding recipe)

1. In a 1 gallon zipper top plastic bag, combine the chicken with the marinade, seal the bag, and refrigerate for at least 2 hours, or up to 6 hours.
2. Preheat the grill or a grill pan for 10 minutes, drain the chicken from the marinade, and discard the marinade.
3. Grill the chicken for 3 to 4 minutes on each side, until cooked through. Remove from the grill and allow to rest for 10 minutes, before serving the chicken. The cooked chicken can be refrigerated for up to 3 days.

Slow Cooked Tuscan Beans with Collard Greens
Serves 6 to 8
This dish is delicious with collards, kale, or rapini.
1 lb small white beans
1/4 cup extra virgin olive oil
One 1/2-inch thick slice pancetta, cut into small dice
4 garlic cloves, minced
Pinch red pepper flakes
1 bunch collard greens, rinsed, and tough stems removed, cut into 1/2-inch ribbons
Salt and pepper
6 cups chicken or vegetable broth
Salt and freshly ground black pepper

1. Wash the beans in cold water, picking them over for any broken beans or stones. Put the beans in a large bowl, and add enough cold water to cover them by about 2 in. Cover with plastic wrap and let stand overnight.
2. The next morning, in a large skillet, heat the oil and cook the pancetta until it has rendered its fat and begins to crisp up. Add the garlic and pepper flakes, cooking for 30 seconds. Add the greens, and toss to coat. Season liberally with salt and pepper.
3. Transfer the mixture to a 6-quart slow cooker, rinse the beans and put them in the slow cooker. Add the broth, cover, and cover and cook on low for 8 to 9 hours, until the beans are tender. Season the beans with salt and pepper. Serve immediately, or keep the beans on the warm setting for up to 6 hours.

Pickled Watermelon Radishes
Makes 2 cups

2 cups julienne watermelon radish
1 torpedo red onion, finely chopped using the red and tender green parts
1/2 cup seasoned rice vinegar (or other vinegar)
1/8 cup sugar (start with this amount – you can always add more if you feel it’s necessary.)
1 1/2 teaspoons salt

1. Place the radish slices and onion in a large bowl or pack them into a jar. In another bowl, stir together the vinegar, sugar, and salt until the sugar and salt are dissolved.
2. Pour the pickling mixture over the sliced radish and onion until they’re fully covered.
3. Cover and refrigerate at least 8 hours or overnight before serving.
4. Any leftover radishes will keep in the fridge for up to 1 week.

Orange, Fennel and Beet Salad
Serves 4
1 bunch beets, tops trimmed, and scrubbed
1 fennel bulb, root end trimmed, and wispy fronds cut off and discarded
2 Cara Cara oranges, peel and pith removed, cut into segments
1/4 cup fresh orange juice
1/4 cup rice vinegar
1 red torpedo onion, finely chopped using only the red part
1 teaspoon sugar
1/2 cup extra virgin olive oil
Salt and pepper to taste
1/2 cup toasted sliced almonds

1. Preheat the oven to 400 degrees, and wrap the beets in a large piece of aluminum foil and place on a baking sheet. Roast the beets for 20 to 40 minutes depending on their size, until they are tender, when the tip of a paring knife goes in without any resistance. Cool the beets before peeling.
2. Slice the beets, into 1/2-inch pieces and put into a small salad bowl.
3. Thinly slice the fennel, using a mandoline or a sharp knife and add to the salad bowl.
4. Add the orange segments to the salad bowl and set aside. At this point the salad ingredients can be refrigerated for up to 2 days.
5. In a small bowl, whisk together the orange juice, vinegar, onion, sugar, and oil until blended. Season to taste with salt and pepper. The dressing will keep refrigerated for up to 4 days.
6. Pour the dressing over the salad mixture, and toss to coat. Garnish the salad with the almonds.
7. This salad is delicious served over greens, too. It keeps well at room temperature for up to 4 hours. Refrigerate for up to 24 hours.

@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
Follow me on Pinterest, Facebook, and Twitter

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

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

fmb12914

Farmers’ Market Box 1-29-14

Broccoli – Black Sheep Produce
Green Garlic – Black Sheep Produce
Ruby Red Grapefruit – Wynola Flats
Arugula – Be Wise Ranch
Green Kale – Tutti Frutti Farms
Eureka Lemons – Wynola Flats
Romaine Lettuce – Jaime Farms
Russian Banana Fingerling Potatoes – Weiser Farms
Sunchokes – Weiser Farms
Purple Carrots – Tutti Frutti Farms

Organic Juicing Bag:

Fuji Apples – Fair Hills Farm
Baby Round Carrots – Coastal Organics
Oro Blanco Grapefruit – Lee Farms
Bloomsdale Spinach – Tutti Frutti Farms
Satsuma Tangerines – Lee Farms
Red Beets – Be Wise Ranch


Click here to Watch Video on YouTube

Catalina Offshore catch of the week: Black Cod

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

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

Below are some great recipes courtesy of Diane Phillips (Cucina Divina) & Mischa’s Cafe & Juice Bar (located just down the street from us!) for you to try out with the produce from your bag. Let us know on our Facebook Page or through twitter if you tried any of them!

FMB JUICE RECIPES

Juice #1
2ea apples
3ea tangerines
1ea grapefruit
2ea carrots

Juice #2
2ea carrots
Handful of spinach
2ea tangerines
1ea red beet

Juice #3
3ea tangerines
1ea grapefruit
2 handfuls spinach

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

Lemon Semolina Cookies
Makes about 4 dozen
Just right for nibbling while watching the Super Bowl!

1/2 cup (1 stick) unsalted butter
2 tablespoons extra virgin olive oil
1 cups granulated sugar
1 large egg
1 large egg yolk
Grated zest of one lemon and juice of 1 lemon
2 tablespoons limoncello
1/2 teaspoon vanilla extract or vanilla paste
2 cups all-purpose flour
2/3 cups semolina
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar for rolling cookies

1. In the large bowl of an electric mixer, cream the butter, olive oil, and sugar on medium speed, until fluffy. Beat in the egg, yolk, lemon zest, juice, limoncello and vanilla, until the mixture is combined.
2. Beat in the dry ingredients, until the dough comes together. It should be soft. Remove from the bowl, flatten into a disk, wrap in plastic and chill until firm enough to roll about 1 hour.
3. Preheat the oven to 325 degrees. Line baking sheets with silicone liners or parchment, or aluminum foil. Place about 1/2 cup of granulated sugar in a bowl. Roll the dough into 1-inch balls, roll in the sugar, and place on prepared baking sheets, evening spaced about 1-inch apart.
4. Bake the cookies for 14 to 16 minutes, until collapsed and crinkled and pale golden brown. Allow the cookies to cool for 1 to 2 minutes, before removing from the baking sheets to wire racks to cool completely.
5. Cookies can be stores in an airtight container in a cool dry place for up to 4 days, or frozen for up to 1 month.

Creamy Sunchoke and Leek Soup
Serves 6

For the Crispy Leeks

1/3 to 1/2 cup extra virgin olive oil
1 leek, split lengthwise, rinsed, and cut into 1/2-inch pieces, patted dry
Fleur de Sel

1. In a large skillet, heat the oil, and fry the leeks until they are crispy. Drain on paper toweling, and sprinkle with fleur de sel.
2. The leeks can be cooled, and covered, and kept at room temperature for up to 6 hours.

For the Soup

3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 leek split lengthwise, rinsed, and cut into 1/4-inch pieces
1 garlic clove, minced
1 pound sunchokes, peeled, and cut into 1/2-inch pieces
2 medium russet potatoes, peeled and cut into 1-inch pieces
4 cups chicken or vegetable broth
Salt and pepper
1/4 cup finely chopped chives
1/2 cup heavy cream

1. In a large soup pot, melt the butter with the oil, and sauté the leek and garlic for 2 minutes.
2. Add the sunchokes, and potatoes, and toss in the mixture.
3. Add the broth, and simmer the soup for 15 to 20 minutes, until the potatoes and sunchokes are tender.
4. Using an immersion blender, puree the soup, taste for salt and pepper, add the chives, and cream.
5. Serve garnished with the crispy leeks.

Sausage and Kale Breakfast Strata
Serves 8
For a vegetarian option, omit the sausage and proceed as directed, sautéing the vegetables.
1 tablespoon olive oil
1 pound sweet Italian sausage, casing removed
1/2 cup finely chopped shallots
1/4 cup finely chopped green garlic
1 large bunch kale, spinach, or chard, stems removed, washed, dried and roughly chopped (about 6 cups)
Salt and pepper
6 large eggs
1 1/2 cup whole milk
1/4 cup heavy cream
1 tablespoon Dijon mustard
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon freshly ground black pepper
6 1/2 cups cubed stale bread, crusts removed
3/4 cups grated Gruyere cheese
1/2 cup grated Parmigiano Reggiano
1/2 cup grated Pecorino

1. Coat the inside of a 13-by-9-inch baking dish and set aside.
2. Heat the olive oil in a large, skillet over medium heat and add the sausage.
3. Sauté until browned and cooked through breaking up any large pieces. Remove the sausages to a bowl and let cool.
4. Add the shallots and green garlic to the pan. Cook, stirring occasionally, until the shallots are soft, about 3 minutes.
5. Add the greens to the pan, season with salt, and cook until they are just wilted but still bright green, 2 to 3 minutes. Set aside, and cool.
6. In a large bowl, whisk together the eggs, milk, cream, mustard, nutmeg and pepper until smooth.
7. To assemble, spread half of the bread cubes over the bottom of the baking dish. Top with half of the sausage, and then spread half the greens over the sausage and bread. Sprinkle half of each of the cheeses evenly over the greens. Repeat with a second layer of each of the remaining ingredients. Carefully pour the egg mixture over everything in the dish. Cover the dish tightly with plastic wrap and refrigerate overnight, or for at least 6 hours.
8. Bring the strata to room temperature for 30 minutes. Pre-heat the oven to 350 degrees, uncover the strata and bake it for about 45 minutes, until golden brown and cooked through. Cool for about 5 minutes before serving.

Red Grapefruit Marinated Salmon with Salsa
Serves 6

For the Salsa

1 cup grapefruit segments, coarsely chopped
1/4 cup extra-virgin olive oil
1/4 cup fresh eureka lemon juice
1/2 cup chopped fresh flat-leaf parsley
2 scallions, finely sliced
2 tablespoons finely chopped green garlic
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained, and coarsely chopped
2 tablespoons tangerine zest
1 teaspoon lemon zest
1/4 teaspoon crushed red pepper flakes
salt and freshly ground black pepper
1 to 2 tablespoons sugar

1. In a small bowl, combine all the ingredients. Taste for seasoning, and adjust using salt and pepper and sugar.
2. The salsa can be refrigerated for up to 2 days. Bring to room temperature before serving.

For the Salmon

2 pounds salmon filets
1/2 cup red grapefruit (or orange) juice
2 tablespoons eureka lemon juice
1/2 cup extra virgin olive oil
2 tablespoons sugar
Salt and pepper

1. Lay the filets in a 13-by-9-inch pan. In a small bowl, whisk together the remaining ingredients, and pour over the salmon. Cover and refrigerate for at least 2 hours, or up to 24 hours.
2. Preheat the oven to 400 degrees.
3. Remove the salmon from the refrigerator 30 minutes before roasting.
4. Roast the salmon for 10 minutes per inch of thickness, basting half way through the cooking time.
5. Remove the salmon from the oven, and allow to rest for 5 minutes. Serve the salmon with the salsa on the side.

Absolutely the Best Carrot Cake
Serves 12

1 1/2 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
3 cups finely shredded purple carrots
One 8-ounce can crushed pineapple (do not drain)
1/2 cup chopped nuts of your choice
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe Cream Cheese Frosting (recipe follows)

1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray or line 24 cupcake pans with liners.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, pineapple and juice, and nuts, stirring until blended.
3. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan(s) and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes. Bake cupcakes 17-22 minutes.
4. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
5. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 2 months.
6. Cook’s Note: The food processor will make short work of grating the carrots, but some grocers carry already grated carrots.

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

One 3-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine
5 cups confectioners’ sugar
1/2 teaspoon orange extract
1 teaspoon vanilla extract
Milk, as needed

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

Roasted Purple Carrot Salad with Arugula, with Orange-Mint Vinaigrette and crumbled goat cheese
Serves 4

One bunch purple carrots (about 6 small, 4 medium, 2 large) peeled stems and tops removed
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
1/2 cup orange juice
1/2 cup extra virgin olive oil
2 to 3 tablespoons balsamic vinegar
1 teaspoon honey (orange blossom if available)
1/4 cup finely chopped shallot or red onion
1 tablespoon finely chopped mint leaves
Salt and pepper to taste
1 bunch arugula, cleaned and spun dry in a salad spinner
4 ounces (about 1 cup) crumbled goat cheese (buy it in a log and then crumble it when it’s cold)

1. Preheat the oven to 400 degrees and line a baking sheet with a silicone baking liner or aluminum foil.
2. Arrange the carrots on the baking sheet and drizzle with 2 tablespoons of oil, salt and pepper. Toss the carrots to coat them with the mixture. Roast the carrots for 15 minutes until tender. Remove from the oven and allow to cool.
3. Depending on the size of the carrots cut the carrots into bite size pieces (baby carrots, slice into quarters, medium carrots, dice into 1/2-inch pieces) and add them to a mixing bowl.
4. In a mixing bowl, whisk together the oil, orange juice, vinegar, honey, shallot and mint. Taste the dressing for seasoning and adjust using salt and pepper.
5. Drizzle the carrots with some of the dressing and toss to coat.
6. Toss the arugula with some of the dressing, and arrange on salad plates. Top with some of the carrots, and a bit of crumbled goat cheese. Garnish with mint if desired.

Russian Banana Spanish Tortilla
Serves 4
1 pound Russian Banana Fingerling potatoes
3 tablespoons extra virgin olive oil
1 large onion, finely sliced
8 large eggs
1 1/2 teaspoons salt
1 teaspoon sweet paprika
4 drops Tabasco
2 tablespoons finely chopped Italian parsley

1. Preheat the oven to 350 degrees.
2. Boil the potatoes in water to cover for 10 minutes. Drain the potatoes, and when cool enough to handle, slice 1/2-inch thick.
3. In a large oven proof skillet, heat the oil, and sauté the onion until it begins to turn translucent, about 5 to 7 minutes.
4. Add the sliced potatoes, arranging them over the onions.
5. In a mixing bowl, whisk together the eggs, alt, paprika, Tabasco with the parsley.
6. Pour the eggs over the potato mixture, and lift up the potatoes and onions on the bottom so that the eggs are evenly distributed.
7. Bake for 10 to 15 minutes, until the eggs are set, and the top is golden brown. (This will depend on your oven)
8. A thin knife inserted into the center should come out with just a bit of egg adhering to it, but it should not be runny.
9. Allow the tortilla to rest for 10 minutes before cutting into wedges—it’s delicious with the carrot and arugula salad.

@Diane Phillips
www.dianephillips.com
Blog: www.cucinadivina.blogspot.com
Follow me on Pinterest, Facebook, and Twitter

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

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

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