In Season

FMB9-29-16

Farmers’ Market Box 9-29-16

This weeks local produce and featured farms:
CeleryBlack Sheep Produce
Sonoran GarlicMilliken Family Farm
CilantroBe Wise Ranch
Redbor KaleBe Wise Ranch
Green Oak Leaf Lettuce – The Garden Of….
LimesKoral’s Tropical Fruit Farm
Jalapeno PeppersMilliken Family Farm
Early Wonderful PomegranateKen’s Top Notch Produce
Sierra Gold PotatoesRutiz Family Farms
Gold Bar SquashBlack Sheep Produce
Black TomatoesDassi Family Farm
Gala Apples – Coke Farms

Organic Juicing Bag:
Gala Apples – Coke Farms
Rainbow Carrots – Coke Farms
Celery – Earthfresh Organics
Green Kale – Babe Farms
Red Beets – Lakeside Organic Gardens

Farmer’s Choice:
Purple Haze CarrotsWeiser Family Farm
Bartlett PearsPenryn Orchard
Gold Nugget TangerinesRancho Del Sol

Feature:

Pineapple GuavasKoral’s Tropical Fruit Farm

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

Click here to Watch Video on YouTube

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

When it’s about food…#specialtyproduce

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

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

Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

Sweet Greens
Handful of green kale
2 celery stalks
1 gala apple

Delicious Beets
2 red beets
1 cucumber
1 gala apple

Morning Sunshine
2 rainbow carrots
2 celery stalks
1 Orange

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

Gold Bar Squash Frittata
Serves 4

2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 garlic clove, minced
1/4 cup finely chopped onion
1 jalapeno, seeded, and finely chopped
2 gold bar squash, scrubbed, and shredded
Salt and pepper
4 large eggs, beaten
1/4 cup chopped cilantro or Italian parsley
1 cup shredded Monterey Jack or Pepper Jack cheese

1. Preheat the oven to 350 degrees.
2. In a large oven proof non-stick skillet, heat the butter and oil, saute the garlic, onion and jalapeno for 3 to 4 minutes, add the squash, and saute for 4 to 5 minutes, until the liquid in the pan is absorbed. Season with salt and pepper.
3. Beat the eggs, and cilantro together, and pour over the squash in the pan, lifting the squash to make sure the eggs are evenly distributed.
4. Sprinkle with the cheese, and bake for 5 to 7 minutes until the eggs are set, and the cheese is melted. (If you like your cheese a bit more bubbling, turn on the broiler and broil for 1 to 2 minutes. Let the frittata rest for a few minutes before cutting into wedges.

Celery Parmigiano
Serves 4
A great meatless Monday meal.

Quick Marinara:
Makes about 3 cups

2 tablespoons olive oil
½ cup finely chopped sweet yellow onion
2 cloves garlic, minced
One 32-ounce can crushed tomatoes with their juice
1 ½ teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon sugar

1. In a 2-quart saucepan, heat the oil, over medium heat, then add the onion and cook, stirring, until it begins to turn translucent, about 3 minutes.
2. Add the tomatoes, salt, pepper and sugar, and simmer, uncovered, stirring occasionally, until reduced and thickened, 30 to 45 minutes. Use immediately, or cool, cover and refrigerated for up to 4 days, or freeze for up to 3 months.

For the Celery:
2 bunches celery
4 cups chicken or vegetable broth
8-ounces fresh mozzarella, sliced 1/2-inch thick
1 1/2 cups grated Pecorino Romano cheese

1. Remove the tough outer stalks of celery, cut the root end and clean the celery. Cut into 4-inch pieces.
2. Bring the broth to a boil in large skillet, and simmer the celery for 5 minutes. It should still hold its shape and be al dente.
3. Drain thoroughly, pat dry, and set aside to cool.
4. Preheat the oven to 350 degrees, and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
5. Spoon some of the marinara into the bottom of the pan for a thin layer. Lay the celery into the pan, top with a thick layer of the sauce, and the mozzarella.
6. Sprinkle with the Pecorino, cover with aluminum foil and bake for 30 minutes, remove the foil and bake for another 10 minutes until the cheese is melted, and the sauce is bubbling.
7. Allow the parmigiana to rest for 10 minutes before serving.

Black Tomato Salad with Cilantro Pesto Dressing
Serves 4

4 black tomatoes, cored, and thinly sliced
Salt and pepper
1 bunch cilantro, washed and spun dry
4 garlic cloves
1 tablespoon chopped jalapeno pepper
1/4 cup chopped almonds
1/2 cup extra virgin olive oil
Salt and pepper
2 to 3 tablespoons fresh lime juice
2 ounces crumble cotija cheese for garnish

1. Lay the tomatoes onto a serving platter, and sprinkle with salt and pepper.
2. To make the pesto put the cilantro, garlic, jalapeno, and almonds into a blender or food processor. Pulse the machine on and off to break up the cilantro, garlic and almonds.
3. With the machine running, pour in the oil until the mixture comes together. Season with salt and pepper.
4. Put the pesto into an airtight container and refrigerate until ready to use. The pesto freezes beautifully.
5. For the dressing, mix 1/4 cup pesto with 2 tablespoons of lime juice. Taste, and add more if desired. Dress the tomatoes with the vinaigrette, sprinkle with the cheese and serve.

Debatable Waldorf Salad
Serves 6
A great salad to eat while watching the debates, or not. It’s debatable since it isn’t the traditional salad with mayonnaise dressing, and I’ve added pomegranates as well.

One head green oak leaf lettuce, washed, spun dry and separated into leaves
3 cups cooked chicken, cut into small dice or shredded
1 cup diced celery (about 4 ribs)
3 Gala apples, cored, and diced
1 cup chopped walnuts (use your choice of nuts)
1/4 cup apple cider or apple juice
1 teaspoon Dijon mustard
1 tablespoon poppy seeds
1/3 cup canola or vegetable oil
Salt and pepper
1/2 cup pomegranate arils

1. Lay the lettuce onto salad plates.
2. In a salad bowl, combine the chicken, celery, apples, and walnuts.
3. In a smaller bowl, whisk together the cider, mustard, poppy seeds and vegetable oil.
4. Taste for seasoning adding salt and pepper if necessary.
5. Pour some of the dressing over the chicken mixture, and toss to coat.
6. Plate the chicken salad onto the lettuce leaves, and drizzle with a bit of the remaining dressing.
7. Garnish with pomegranate arils and serve.

Jalapeno Pepper Poppers
Serves 8
These little bites are perfect for munching on when you are watching sports, or your favorite shows.
They can be made ahead of time, and then popped back into the oven to warm up.

2 tablespoons unsalted butter
½ cup finely chopped sweet yellow onion
¼ cup finely chopped red bell pepper
¼ cup finely chopped jalapeno pepper
1 cup corn kernels, either fresh, or frozen and defrosted
One package Jiffy corn bread mix
½ cup milk
1/3 cup sour cream
1/4 cup mayonnaise
6 shakes hot sauce, or Tabasco
2/3 cups shredded mild cheddar cheese
1/3 cup shredded pepper jack cheese

1. Preheat the oven to 375 degrees and coat the inside of 24 mini-muffin tins with non-stick cooking spray.
2. Melt the butter in a large skillet and remove half to a mixing bowl to cool. Add the onion, peppers, and corn to the skillet, and sauté until the onion and peppers are softened.
3. Transfer the mixture to the mixing bowl and allow to cool
4. Add the remaining ingredients to the corn mixture in the bowl, and stir until blended. Using a small scoop, fill the muffin cups 3/4 full.
5. Bake for 20 to 25 minutes, until a skewer inserted into the center comes out clean.
6. Any leftover muffins can be frozen, in air tight containers for up to 1 month. Defrost and then warm in a 350 degree oven (loosely tented with foil) for about 10 minutes.

Portuguese Kale and Potato Soup
Serves 6 to 8
The redbor kale will lose some of it color when it’s cooked, but this soup is a great big bowl of comfort.

2 tbsp. extra-virgin olive oil
1/2 lb. smoked sausage (if you like spice, try some Spanish chorizo)
1 medium onion, finely chopped
1 garlic clove, minced
One bunch kale, tough ends trimmed and thinly sliced
8 cups chicken or vegetable broth
4 medium Sierra gold potatoes, scrubbed and cut into 1/2-inch pieces
Salt and freshly ground black pepper

1. In a Dutch oven, heat the oil over medium heat and cook the sausages, pricking the skin with the tip of a sharp knife to release some fat.
2. When the sausage is browned, add the onion and garlic, and sauté for 3 minutes, or until the onion begins to soften.
3. Add the kale and toss with the garlic, onion, and oil to coat.
4. Stir in the broth and potatoes. Cover and cook over medium high heat for 30 to 45 minutes.
5. Skim the excess fat off the surface of the soup, season with salt and pepper, and serve.

Sierra Gold Bacon and Jalapeno Au Gratin
Serves 8

2 tablespoons unsalted butter
1 jalapeno seeded and finely diced
1 shallot, thinly sliced
2 garlic cloves, minced
1 pound Sierra Gold potatoes peeled and sliced ⅛’’ thin
1 cup heavy cream
1 cup whole milk
Salt and pepper
4 slices bacon, cooked crisp and crumbled
1 tablespoon finely chopped cilantro
1/2 cup shredded mild cheddar cheese
1 cup shredded Monterey Jack cheese

1. Preheat oven to 350 degrees and coat a 9’’ baking pan with non-stick cooking spray.
2. In a large skillet, heat the butter, and saute the jalapeno, shallot and garlic for 2 to 3 minutes, until the shallot is softened. Add the potatoes, cream and milk, season with salt and pepper, and simmer until the potatoes are just tender.
3. Stir in bacon, and cilantro transfer half of the mixture to the prepared pan. Sprinkle with half of the cheeses. Cover with the remaining potatoes, and sprinkle with the remaining cheeses.
4. Cover and bake for 20 minutes, remove the cover and bake for another 15 to 20 minutes until the potatoes are bubbling and the cheese is golden brown. Allow the potatoes to rest for at least 5 minutes before serving.

Pineapple Guava Bread
Makes one 9-inch loaf

1/2 cup unsalted butter, melted
1 cup sugar
2 cups trimmed and grated pineapple guavas
1/2 cup milk
2 large eggs
2 3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons salt

1. Coat the inside of a 9-inch loaf pan with non-stick cooking spray and preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, combine the butter, sugar, and guavas.
3. Add the milk and eggs, and stir in the flour, baking powder, soda and salt.
4. Turn the mixture into the prepared pan.
5. Bake for 40 to 50 minutes or until a skewer inserted into the center comes out clean.
6. Allow to cool for 10 minutes, remove from the pan, and cool completely on a rack. The cake with keep in an airtight container at room temperature for 3 days, or freezes nicely for about 6 weeks.

Pineapple Guava Freezer Jam
Makes about 4 cups

4 cups pineapple guava pulp
2 cups sugar
1/4 cup fresh lime juice
2 cinnamon sticks

1. In a Dutch oven, cook the guavas over medium heat until they have softened. Add the sugar, lime juice and cinnamon and cook for 30 to 40 minutes, until the mixture is thickened. Remove the cinnamon sticks, and puree the jam in a blender.
2. Cool and put into jars. The jam keeps in the refrigerator for up to 2 months, or can be frozen in plastic containers for up to 4 months.

Farmers Choice:

Purple Carrot Crudités with Fresh Herb Dip
Makes 2 cup of dip
The dip is not only delicious with raw vegetables, but as a sandwich spread, or as a topping for baked potatoes.

One bunch purple carrots, scrubbed, and cut into sticks
1 cup mayonnaise
1/2 cup buttermilk, or substitute 1/2 cup whole milk mixed with 1 tablespoon fresh lemon juice
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh chives
1 1/2 teaspoons chopped fresh tarragon
1 1/2 teaspoons chopped fresh basil
1 1/2 teaspoons chopped fresh oregano
1 teaspoon salt
1 teaspoon lemon pepper seasoning

1. In a medium-size bowl, whisk together the mayonnaise and buttermilk, then add the garlic, herbs, salt, and lemon pepper and stir until blended.
2. Do-Ahead: At this point, you can cover and refrigerate for up to 1 week. Shake well or whisk before using.
3. Serve the dip with the carrots, or other crudités.

Spinach Salad with Soy Dressing and Gold Nugget Tangerines
Serves 4

4 cups baby spinach, washed and spun dry
3 gold nugget tangerines, peeled, and separated into segments
1/2 cup vegetable oil
1/4 cup rice vinegar
2 tablespoons sugar
1 tablespoon soy sauce
1 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
4 strips bacon, cooked crisp and crumbled

1. Put the spinach and tangerines into a salad bowl.
2. In another bowl, whisk together the oil, vinegar, sugar, soy sauce, ginger, and garlic.
3. Pour over the salad, and toss to coat.
4. Plate the salad and garnish with crumbled bacon.

Frisee, Pear and Blue Cheese Salad
Serves 4

One head frisee, washed, spun dry and chopped
2 Bartlett pears, cored, and thinly sliced
1/2 cup crumbled blue cheese
1/2 cup chopped walnuts
1/4 cup fresh lemon juice
1/2 cup vegetable oil
Salt and pepper

1. Plate the frisee, top with some pears, blue cheese, and walnuts.
2. In a small bowl, whisk together the lemon juice, and oil. Season with salt and pepper.
3. Drizzle the dressing over the salads, and serve.

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

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FMB92216

Farmers’ Market Box 9-22-16

This weeks local produce and featured farms:
Pink Lady ApplesFair Hill Apple Farm
Asprargus – Life’s A Choke Farm
Green Bell PeppersBlack Sheep Produce
Red Swiss ChardBlack Sheep Produce
Sweet Scarlet GrapesKen’s Top Notch Produce
Mizuna GreensBe Wise Ranch
French Butter Lettuce – The Garden Of….
Shinko Asian PearsPenryn Orchard
German Butterball PotatoesWeiser Family Farm
French Breakfast RadishesBe Wise Ranch

Organic Juicing Bag:
Strawberries – A & A Organics
Carrots – Cal Organics
Cucumbers – Lakeside Organic Gardens
Black Kale – Babe Farms
Mango – Corona College Heights

Farmer’s Choice:
Brussels Sprouts – Life’s A Choke Farm
Ambrosia Melon – Munak Ranch
SunchokesWeiser Family Farm

Feature:

Comice PearsPenryn Orchard

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

Click here to Watch Video on YouTube

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

When it’s about food…#specialtyproduce

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

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

Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

Mango Paradise
2 carrots
1 mango
2 lemons

Delicious Strawberry
1 cup of strawberries
2 cucumber

Spicy Kale
Handful of black kale
1 cucumber
1inch of ginger

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

Roasted French Breakfast Radishes
Serves 4

1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bunch French breakfast radishes, scrubbed, and cut in half
Fleur de sel for garnish
Chopped chives for garnish

1. Preheat the oven to 400 degrees. In a 9-inch pie plate, combine the oil, salt, pepper, and radishes.
2. Roast for 10 to 12 minutes, until the radishes are tender.
3. Sprinkle the radishes with Fleur de sel and chopped chives before serving.

In France, French breakfast radishes are served at breakfast, hence the name.
The procedure is pretty simple, slice a baguette into 1/2-inch slices, spread each slice with unsalted butter, and top with thinly sliced radishes. Garnish with Fleur de Sel.

Mizuna Pesto
Makes about 1 1/2 cups

1 bunch mizuna, tough stems trimmed, rinsed and chopped
1/2 cup chopped almonds
Pinch red pepper flakes
1 cup shredded Parmesan cheese
1 teaspoon lemon zest
4 cloves garlic, chopped
1/2 cup extra-virgin olive oil
salt and pepper

1. Bring 4 cups of salted water to a boil, add the mizuna, and turn off the heat. When the mizuna is wilted, drain and press out any excess moisture.
2. Put the mizuna, almonds, red pepper flakes, Parmigiano, zest, and garlic into a food processor or blender. Pulse on and off a few times, to break up the garlic and nuts.
3. With the machine running, add the oil, until the mixture begins to come together.
4. Season with salt and pepper, and store in the refrigerator for up to 1 week. Use the pesto in pasta, or rice, mix in a bit more oil, and drizzle over grilled poultry, fish or meat.

Warm Mizuna and Potato Salad
Serves 4

One pound German butterball potatoes, scrubbed
1/2 cup extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch mizuna, tough stems removed, and cut into 1/2-inch ribbons
Grated zest of 1 lemon
1/4 to 1/3 cup fresh lemon juice
Salt and pepper

1. Put the potatoes in water to cover, and bring to a boil. Simmer for 15 to 20 minutes, until the potatoes are tender. Drain and cool slightly.
2. While the potatoes are cooking, heat 3 tablespoons of oil, and saute the garlic for 1 to 2 minutes, until it begins to turn translucent. Add the mizuna and saute until wilted. Season with salt and pepper.
3. Cut the potatoes into bite size pieces while still warm, and put into a bowl. Add the warm mizuna, remaining oil, lemon zest and a few tablespoons of lemon juice. Toss to coat the potatoes.
4. Taste for seasoning adding more salt, pepper, or lemon juice. Serve the salad warm or at room temperature.

Roasted Asparagus Parmigiano
Serves 2 to 4

1 bunch asparagus, tough ends trimmed
1/4 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup shaved Parmigiano Reggiano

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or silicone.
2. Put the asparagus onto the baking sheet, drizzle with the oil, sprinkle with salt and pepper. Using your hands, roll the asparagus on the baking sheet until it is evenly coated.
3. Roast for 5 to 7 minutes, until tender. Transfer to a serving platter, and garnish with the cheese. The heat from the asparagus will melt the cheese.

French Butter Lettuce Salad with Roasted Grapes and Crumbled Blue Cheese
Serves 4

One head French Butter Lettuce, washed, spun dry and separated into leaves
1/4 cup extra virgin olive oil
2 cups red grapes, cut in half
1 tablespoon chopped fresh thyme
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 tablespoons aged balsamic vinegar
1/2 cup crumbled blue cheese

1. Arrange the lettuce leaves on salad plates and set aside.
2. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone or parchment paper.
3. In a bowl, combine the oil, grapes, thyme, salt and pepper. Spread onto the baking sheet, and roast for 30 minutes, until the grapes have split and the juices are jam like.
4. Transfer the grapes to a bowl, and stir in the vinegar.
5. Arrange some grapes on the lettuce leaves, and garnish with blue cheese.
6. Cook’s Note: If you prefer another cheese, feta, or crumbled goat cheese are good substitutions.
7. Cook’s Note: The roasted grapes are also amazing on a cheese platter as a condiment.

Pear and Ginger Condiment
Makes about 2 cups
I am currently in the North of Italy near Asti and Alba, wine tasting, and gathering recipes. This condiment was served with a cheese selection, but it would be delicious spread on toast or scones.

2 Asian pears, peeled, cored and cut into chunks
1/4 cup pear nectar
1/4 cup firmly packed brown sugar
1 teaspoon ground ginger

1. Put the ingredients into a saucepan, and bring to a boil. Simmer the mixture for 20 to 30 minutes until the pears are tender, and the mixture has thickened.
2. Mash any large pieces of pear.
3. Cool the mixture and store in airtight containers in the refrigerator for up to 1 month.

Torta di Mele
Serves 8
This apple cake is served all over Italy as a breakfast cake with strong coffee. I think it would be a terrific dessert, too.

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

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

Bacon and Chard Saute
Serves 4

4 strips bacon, cut into 1/2-inch dice
1 garlic clove, sliced
One bunch chard, tough stems removed, and leaves cut into 1/2-inch ribbons
Salt and pepper

1. In a large skillet, cook the bacon until crisp. Remove all but 2 tablespoons of drippings, and saute the garlic for 1 minute.
2. Add the chard, toss with the bacon and garlic, season with salt and pepper, and saute until the leaves are wilted.
3. Season with salt and pepper, and serve warm.

Jambalaya
Serves 6 to 8
Feel free to substitute your favorite protein here, I’ve used sausage (traditional), and shrimp (sometimes traditional) in this one—this is a party dish, and it’s simple to put together and then add the rice before you are ready to serve.

2 tablespoons vegetable oil
3/4 pound andouille or Polish-style sausage, cut into 1/2-inch-thick rounds
1/2 cup chopped onions
1/2 cup seeded and chopped green bell peppers
1/2 cup chopped celery
2 cloves garlic, minced
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 bay leaf
One 14.5-ounce can chopped tomatoes, with their juice
3 1/2 cups chicken broth
1 14 cups long-grain rice
3/4 pounds medium-size shrimp, peeled and deveined
1/2 cup chopped scallions (white and tender green parts) for garnish

1. In an 8-quart stockpot, heat the oil over medium-high heat, then cook the sausage until it begins to render some of its fat, about 5 minutes.
2. Remove all but 2 tablespoons of the fat from the pan and add the onion, bell pepper, celery, garlic, thyme, oregano, basil, black pepper, cayenne, and bay leaf.
3. Cook, stirring, until the vegetables are translucent, about 5 minutes.
4. Stir in the tomatoes and cook until some of the liquid evaporates, about 4 minutes.
5. Add the broth and bring to a boil.
6. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 3 days. Gently reheat before continuing.
7. Stir in the rice and cook for 15 minutes over medium heat. Add the shrimp and cook until they turn pink, another 3 to 5 minutes.
8. Remove the bay leaf, and serve immediately or turn off the heat, cover, and let stand for up to 30 minutes before serving.
9. Garnish the jambalaya with chopped scallions and serve with an assortment of hot sauces.

Basque Chicken
Serves 6
The original recipe for this chicken varies from cook to cook, some use Spanish chorizo to begin, while others use ham. For this version, I am using diced Soppressata, an Italian salami that works well in the recipe.

One 2 1/2 pound chicken cut into serving pieces (or equivalent of chicken parts)
Salt and pepper
1/4 cup olive oil
One half inch thick slice of Soppressata, diced
1 large red onion, thinly sliced
4 garlic cloves, minced
Pinch red pepper flakes
2 green peppers, cored, and thinly sliced
1 1/2 teaspoon sweet paprika
1 1/2 teaspoons dried thyme
1 bay leaf
One 28-ounce can chopped tomatoes in their juice
Salt and pepper

1. The night before, wash the chicken in cold water pat dry, and season liberally with salt and pepper. Cover with paper towels, and refrigerate. Remove from the refrigerator 45 minutes before cooking.
2. In a Dutch oven, heat 2 tablespoons of oil, and brown the chicken a few pieces at a time, removing the chicken when it is browned to a plate.
3. When the chicken is browned, add the remaining oil, and saute the Soppressata, onion, garlic and red pepper for 3 to 4 minutes, until the onion begins to turn translucent.
4. Add the peppers, and cook down for 5 to 7 minutes, stirring occasionally.
5. Add the paprika, thyme, bay leaf and tomatoes, bringing to a boil.
6. Nestle the chicken in the tomato sauce, and spoon the sauce over the top of the chicken.
7. Cover and simmer for 30 to 40 minutes, until the chicken is cooked through, registering 165 degrees on an instant read meat thermometer.
8. Remove the bay leaf, season the sauce with salt and pepper, and serve the chicken over rice, polenta, or pasta.

Farmers Choice:

Sunchoke and Potato Soup
Serves 6

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
3/4 pound sunchokes, peeled, and cut into 1/2-inch pieces
4 German Butterball 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.

Sunchoke “Hummus”
Serves 6 to 8
Try this delicious change of pace spread on pita, or toasted bread, or serve with crisp vegetables.

3/4 pound sunchokes, peeled
1/2 cup extra virgin olive oil
Pinch red pepper flakes
3 garlic cloves
Grated zest of one lemon
One 14.5-ounce can chickpeas, rinsed and drained
2 tablespoons lemon juice
Salt and pepper
1/4 cup finely chopped Italian parsley
Finely chopped spring onion for garnish

1. Put the sunchokes into water to cover, and bring to a boil. Simmer the sunchokes for 20 to 25 minutes, until they are tender. Drain thoroughly, and put into a blender or food processor.
2. In a skillet, heat the oil, and add the pepper flakes, garlic, and lemon zest, sautéing for 30 seconds, until the garlic is fragrant. Add the chicken peas, and lemon juice, and toss to coat.
3. Transfer the mixture to the blender/food processor, and puree. Season with salt and pepper, and stir in the parsley.
4. Serve the “hummus” garnished with chopped spring onions, and surround with pita wedges, toasted bread, and vegetables.

Roasted Brussels Sprouts with Red Grapes
Serves 4 to 6

1/3 cup extra virgin olive oil
3/4 pound Brussels Sprouts, cut in half or quarters if large
2 cup red grapes
1 teaspoons dried thyme
Salt and pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or silicone.
2. Combine the ingredients in a bowl, and spread onto the prepared baking sheet.
3. Roast for 15 to 20 minutes until the sprouts have a bit of char on them, and the grapes have split.
4. Transfer the contents of the baking sheet into a serving bowl, and serve hot.

Shaved Brussels Sprout and Pancetta Pizza
Serves 6 as an appetizer

One pound pizza dough, either store bought or home made
Cook’s note, if you buy pizza dough, make sure to leave it at room temperature for at least 40 minutes before rolling it out
3 tablespoons extra virgin olive oil
One 1/2-inch piece pancetta, cut into small dice
2 garlic cloves, minced
1/4 cup finely chopped red onion
2 cups shaved Brussels Sprouts
1 1/2 cups shredded Asiago cheese (or Parmigiano Reggiano)
Aged balsamic vinegar

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil. Brush the foil with some olive oil, and roll out the dough to fit the pan, it should be pretty thin. Set aside.
2. In a skillet, heat the remaining oil, and saute the pancetta until crispy.
3. Add the garlic and onions, and saute 2 to 3 minutes, until the onions are softened.
4. Add the sprouts, and toss in the pan for 1 to 2 minutes. Season with salt and pepper, and spread onto the pizza dough.
5. Cover the pizza with the cheese, and bake for 10 minutes, turn the pizza and bake another 5 minutes, until the crust is crisp and the cheese is bubbling.
6. Remove from the oven, and allow to rest for 5 minutes, before cutting into pieces.
7. Drizzle the pizza with aged balsamic vinegar if desired.

Melon and Prosciutto Salad
Serves 6

One Ambrosia Melon, peeled, pitted and cut into thin slices, then cut into quarters
1/4 pound thinly sliced Prosciutto di Parma, cut into julienne
1/4 cup extra virgin olive oil
2 tablespoons finely chopped mint
Freshly ground black pepper

1. Arrange the melon on a platter, and sprinkle with the prosciutto
2. Drizzle with oil, and sprinkle with the mint. Garnish with freshly ground black pepper

Feature:

Chicken and Sautéed Pears
Serves 6

3 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
6 chicken breasts, skin and bones removed
Salt and pepper
1 red onion, thinly sliced
3 Comice pears, cored, and cut into wedges
2 garlic cloves, minced
1 teaspoon dried thyme
1/2 cup chicken broth
2 teaspoons Dijon mustard
1/2 cup heavy cream
Salt and pepper

1. In a large skillet, melt 1 tablespoon of butter and 1 tablespoon of oil. Sprinkle the chicken with salt and pepper, and saute the chicken, until browned on both sides.
2. Remove to a plate, add the remaining butter, and oil, and saute the onion, pears, garlic and thyme, saute until the pears begin to get some color.
3. Add the broth, mustard and cream, stirring to combine.
4. Add the chicken back to the pan, and simmer, covered, for 5 to 8 minutes, until the chicken is cooked through and registers 165 degrees on an instant read meat thermometer.
5. Taste the sauce for seasoning and adjust using salt and pepper. Serve over rice, potatoes, or pasta.

Ginger Pear Bread Pudding
Serves 6 to 8

1/4 cup (1/2 stick) unsalted butter
1 cup firmly packed light brown sugar
1 teaspoon ground ginger
4 Comice pears, peeled, cored, and sliced 1/4 inch thick
8 large eggs
1 1/2 cups heavy cream
1/2 cup granulated sugar
1/8 teaspoon ground nutmeg
2 tablespoons brandy
6 to 7 cups torn egg bread

1. Coat the inside of a 13 x 9-inch baking dish with nonstick cooking spray.
2. Melt the butter in a 10-inch skillet over medium heat, add 1/2 cup of the brown sugar and the ginger, and cook, stirring, until the sugar dissolves and the ginger becomes fragrant, 2 to 3 minutes.
3. Add the pears, coating them with the butter mixture, and cook, stirring occasionally, until they soften and some of their juices have evaporated, 7 to 8 minutes. Remove from the heat.
4. In a large bowl, whisk together the eggs, cream, granulated sugar, remaining 1/2 cup of brown sugar, the nutmeg, and brandy until well combined. Add the bread to the custard mixture, pressing it down into the mixture to saturate the bread.
5. Stir in the sautéed pears and blend together until the pears are evenly distributed in the pudding. Turn into the prepared dish.
6. Do-Ahead: At this point, cover and refrigerate for at least 8 hours and up to 36 hours. Bring to room temperature before continuing.
7. Preheat the oven to 350°F. Bake the pudding until puffed, golden brown and bubbling, 45 to 55 minutes. Remove from the oven and let rest for 10 minutes before serving.

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

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