In Season

FMB5114

Farmers’ Market Box 5-1-14

Pakistan Mulberries – Forbidden Fruit Orchards
Broccoli Spigarello – Coleman Farms
Green Kale – Jaime Farms
Spring Temecula Honey Onions – Crows Pass Farm
Red Bell Pepper – Jaime Farms
Rhubarb – Woods Valley Ranch
Red Butter Lettuce – Lakeside Organic Gardens
Green Butter Lettuce – Lakeside Organic Gardens
Table Carrots – Be Wise Ranch
Red Beets – Lakeside Organic Gardens

Organic Juicing Bag:

Pakistan Mulberries – Forbidden Fruit Orchards
Black Kale – Black Sheep Produce
Italian Sorrento Lemons – Rancho Del Sol
Table Carrots – Be Wise Ranch
Red Beets – Lakeside Organic Gardens

Farmer’s Choice:

Pencil Asparagus – Life’s a Choke Farm
Primavera Tangerines – Polito Family Farms
Strawberries – Be Wise Ranch

Cherries Jubilee:

Royal Rainier Cherries – Murray Family Farms


Click here to Watch Video on YouTube

Catalina Offshore catch of the week: Trigger Fish


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 bskt mulberries
1# lemons

Juice #2
2ea red beets with tops
3ea carrots
½ bu kale

Juice #3
½ bu kale
2ea lemons
½ bskt mulberries

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

Hot and Spicy Carrots
Makes one 16-ounce jar
Make these to add to your Taco Tuesday menu.

4 large carrots, peeled and sliced 1/2-inch thick on the diagonal
1 jalapenos (more if you really like spicy), sliced into thick rounds, seeds removed
1 clove garlic, sliced thin
1 teaspoon dried Mexican oregano
1 Temecula sweet onion, sliced 1/2-inch
1 cup distilled white vinegar
1 cup water
½ teaspoon sugar
2 teaspoons salt

1. Arrange the carrots, jalapenos, garlic, oregano and onion in a 16-ounce tight-lidded glass jar.
2. In a saucepan, heat the vinegar, water, sugar and salt, and bring to a boil, stirring to dissolve the sugar and salt.
3. Cool a bit, pour over the vegetables in the jar, and seal the jar. (depending on the size of your carrots/and jar, you may have more vinegar mixture than you need—discard any extra)
4. Allow to cool and refrigerate for at least 8 hours, and up to 2 months.

Temecula Honey Onion Dressing
Makes about 1 cup

1 Temecula Honey onion, finely chopped
2/3 cup vegetable oil
1/3 cup white vinegar
1/4 cup granulated sugar
1-1/2 teaspoons ground dry mustard
1/4 teaspoon garlic powder
1/2 teaspoon celery seed
1/2 teaspoon salt or salt to taste
1/8 teaspoon ground black pepper or pepper to taste

1. In a blender, combine the onion, oil, vinegar and sugar.
2. Puree the mixture, and stir in the remaining ingredients.
3. Taste for seasoning, and adjust using salt and pepper.
4. The dressing will keep in the refrigerator for up to 1 week.
5. Serve the dressing over butter lettuce.

Spigarello Broccoli and Temecula Honey Onion Dip

Serves 4 to 6

1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
1/2 cup finely chopped Honey onion, using the white and tender green part
One bunch Spigarello Broccoli, tough stems trimmed, and finely chopped
Salt and pepper
1 cup mayonnaise
4 drops Tabasco
2 cups imported Swiss cheese (gruyere is nice)
1/2 cup grated Parmigiano Reggiano
Raw vegetables to dip

1. Preheat the oven to 350 degrees. Coat the inside of a 9-inch pie plate with non-stick cooking spray.
2. In a large sauté pan, heat the butter and oil over medium heat, and sauté the garlic and onion, until they begin to turn golden, about 10 to 12 minutes.
3. Add the broccoli and sauté until the broccoli is tender, about 3 to 4 minutes.
4. Season with salt and pepper, transfer to a mixing bowl, and allow to cool. Add the mayonnaise, Tabasco, and cheeses, and stir to blend.
5. Transfer to the prepared pan, and bake for 15 to 20 minutes, until the dip is bubbling and the top is golden. Remove from the oven, and serve.
6. Variation: A great way to prepare this dip is in a hollowed out round loaf of bread. Cut the top off the bread, and hollow out the inside leaving a 3/4-inch shell. Bake the dip in the bread on a baking sheet, and serve. When the dip is finished, cut up the bread, and run it under the broiler, for another delicious snack.

Roasted Beets Agra Dolce with Temecula honey onions

Serves 4 to 6

One bunch beets, tops removed and scrubbed
1/2 cup finely chopped Temecula honey onion, using the white part only
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
Salt and pepper

1. Preheat the oven to 400 degrees, and arrange the beets on a baking sheet.
2. Cover the baking sheet tightly with aluminum foil, and roast for 40 to 50 minutes, until the tip of a paring knife inserted into the center goes into easily.
3. Allow the beets to cool, and slip off the skins.
4. Dice the beets, and put into a mixing bowl with the onion.
5. In a mixing bowl, whisk together the oil and vinegar, and toss with the beets and onions while still warm.
6. Season with salt and pepper. Serve the beets at room temperature. The beets will keep in the refrigerator for up to 1 week.

Mulberry Rhubarb Crisp

Makes 8 individual crisps or One 10-inch round pie plate

4 stalks rhubarb, cut into 1/2-inch pieces
1 box mulberries, washed and drained
1/2 to 3/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground nutmeg
2 tablespoons fresh lemon or orange juice

1. Combine the fruit in a large bowl, and sprinkle with the sugar, cornstarch and juice, tossing to combine.
2. Allow to sit at room temperature for at least one hour.
3. Meanwhile make the crisp topping.

8 tablespoons unsalted butter, softened
1 1/4 cups light brown sugar
1 1/4 cups all-purpose flour
1 cup quick cooking rolled oats
1 teaspoon cinnamon
Pinch salt

1. In a mixing bowl, toss together the ingredients with a pastry blender, or your fingers, until it begins to form crumbs.
2. The topping can be refrigerated for up to 3 days, or frozen for up to 2 months.
3. When ready to bake, preheat the oven to 375 degrees, and coat the inside of a 10-inch pie plate or eight 6-ounce ramekins with non-stick cooking spray.
4. Ladle some of the fruit into the ramekins, or all of the fruit into the pie plate.
5. Generously cover the fruit with the crisp topping.
6. Bake for 10 minutes, then lower the heat to 350 degrees, and bake an additional 20 minutes for ramekins (they should be bubbling and the topping crispy and golden brown) or 35 to 40 minutes for the pie.
7. Allow the crisp to cool slightly before serving with vanilla ice cream.

Vanilla Mulberry Rhubarb Jam
Makes 2 to 3 one cup jars

4 cups rhubarb, cut into 1/2-inch pieces
One basket mulberries, rinsed and drained
1/2 cup orange or apple juice
3 cups sugar
2 tablespoons lemon juice
2 tablespoons vanilla paste or extract

1. Combine all the ingredients in a large saucepan, and bring to a boil. Cook for 5 to 10 minutes, skimming off any foam that forms on the top.
2. Cook until the jam registers 220 degrees on a candy thermometer.
3. Ladle to hot jam into sterilized canning jars, cover, cool and refrigerate for up to 2 months.
4. If you would like to process the jam, check out www.homecanning.com
5. Cook’s Note: If you got strawberries with the farmer’s choice, you can use strawberries in this recipe instead of mulberries.

Red Bell Pepper Vinaigrette
Makes about 1 cup

1 red bell pepper, cored, seeded, and coarsely chopped
3 tablespoons rice vinegar
2 tablespoons honey
6 leaves basil, torn
1/2 cup extra virgin olive oil
Salt and pepper
1. In a blender, combine the pepper, vinegar, honey and basil, and process until the mixture is close to smooth.
2. With the machine running, add in the oil, until the mixture thickens (the blender will start to make a different sound, as it thickens)
3. Taste the dressing, and add salt, pepper, more vinegar or honey. Cover and refrigerate the dressing for up to 3 days. This dressing is delicious on pasta salad, field greens, butter lettuces or romaine.

Roasted Red Pepper Salad
Serves 4
These peppers are delicious in sandwiches, as a garnish for salads.

3 large red bell peppers
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 garlic cloves, sliced
Salt and pepper to taste

Preheat the broiler for 10 minutes. Arrange the peppers on a baking sheet, and broil until each side is browned, turning the peppers as they brown. When the peppers are browned on all sides, turn the broiler off, and allow the peppers to steam in the oven for 1 hour.
Remove the peppers from the oven, and slip off the skins and remove the core and stem from the peppers. Cut the peppers into strips and put into a bowl. Dress the peppers with the oil, vinegar and garlic, tossing to coat. Season with salt and pepper to taste. Before serving, remove the garlic cloves. Serve the peppers at room temperature with lots of crusty bread to sop up the juices. The peppers will keep in the refrigerator for up to 1 week. Remove from the refrigerator at least an hour before serving.

Warm Kale and Carrot Salad with Pancetta
Serves 4

1/4 cup extra virgin olive oil
4 ounces pancetta, finely diced
1/4 cup rice vinegar
2 tablespoons maple syrup
Salt and pepper to taste
2 carrots, coarsely grated, or cut into julienne
1 bunch kale, tough stems removed, and cut into 1/4-inch ribbons
One 1/2-inch slice Temecula onion, separated into rings

1. In a sauté pan, heat the oil, and sauté the pancetta, until it is crispy.
2. Add the vinegar, and maple syrup to the pan, and swirl together. Season with salt and pepper.
3. Put the carrots, kale and onion into a salad bowl, pour the warm salad dressing over the vegetables, and toss to coat with the dressing.
4. Serve immediately.

    Farmer’s Choice

Strawberry Mascarpone Stuffed French Toast
Serves 6
This is a great make ahead wake up call for your family. Serve with maple syrup, or additional strawberries.

One loaf Hawaiian Sweet Bread, or egg bread, torn into pieces (you will need 6 cups)
8 ounces mascarpone cheese
1/4 cup sugar
1/4 cup orange juice
1 cup sliced strawberries
6 eggs
1 cup heavy cream
1/2 cup sugar
1 teaspoon grated orange zest
1 teaspoon vanilla paste or vanilla extract
Cinnamon sugar for garnish

1. Coat the inside of a 9-inch square baking dish with non-stick cooking spray.
2. Arrange 1/2 of the bread in the bottom of the baking dish.
3. In a mixing bowl, whisk together the mascarpone, sugar, and orange juice. Stir in the berries.
4. Spread the mixture over the bread.
5. Top with the remaining bread.
6. In another bowl, whisk together the eggs, cream, sugar, orange zest and vanilla.
7. Pour over the bread in the baking dish, pressing down to make sure that all the bread becomes saturated.
8. Sprinkle with the cinnamon sugar, cover and refrigerate for at least 6 hours, or up to 36 hours.
9. Preheat the oven to 350 degrees. Allow the French toast to come to room temperature for 30 minutes, and bake for 30 to 40 minutes, until the top of the bread pudding is golden brown, and the eggs are set.
Remove from the oven and allow to rest for 10 minutes, before serving.

Roasted Asparagus and Temecula Honey Onion Soup
Serves 4 to 6

1 bunch asparagus, tough ends trimmed, and cut into 1-inch pieces
One Temecula honey onion, finely chopped
1/4 cup extra virgin olive oil
Salt and pepper
3 cups chicken or vegetable broth
1/2 cup heavy cream (optional, but oh, so good—omit this if you aren’t able to have dairy)

1. Preheat the oven to 400 degrees.
2. Line a baking sheet with a silicone baking liner, parchment or aluminum foil.
3. Put the asparagus and onion onto the baking sheet, and drizzle with the oil, season with salt and pepper.
4. Roast for 5 minutes, until the asparagus is tender.
5. Remove from the oven, and transfer to a saucepan. Add the broth, and bring to a boil. Season the soup with salt and pepper and using an immersion blender, puree the soup.
6. Add the cream if using, and bring back to serving temperature.
7. Garnishes for this soup can be: crumbled goat cheese, crispy prosciutto, crispy Temecula honey onions, and shaved Parmigiano Reggiano cheese.

Tangerine Ginger Mint Sorbet
Makes 1 quart

2 cups tangerine juice
2 cups simple syrup (bring 2 cups of water and 2 cups of sugar to a boil, and stir until the sugar dissolves, cool, and refrigerate for up to 2 months)
1/4 cup packed mint leaves
1 teaspoon grated ginger root
3 tablespoons lemon juice

1. In a 2-quart saucepan set over medium-high heat, add the tangerine juice and simple syrup. Bring the pan to a boil and add the mint and ginger to the pan. Remove from the heat, and allow to steep for 5 minutes.
2. Add the lemon juice to the sorbet base, strain the base and chill completely.
3. Put the sorbet in an ice cream maker according to the manufacturers suggested procedure.
4. Once the sorbet is frozen, transfer to an airtight container and store in the freezer

@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!

FMB42414

Farmers’ Market Box 4-24-14

Artichokes – Coke Farms
Fuerte Avocado – Koral’s Tropical Fruit
Fava Beans – Rutiz Farms
Baby Purple Carrots – Black Sheep Produce
Treviso – Coleman Farms
Red Butter Lettuce – Go Green Agriculture
Zucchini – Be Wise Ranch
Lemons – Sundance
Valencia Oranges – Sundance
Yukon Gold Potatoes – Oasis Produce

Organic Juicing Bag:

Fuji Apples – Fair Hills Farm
Baby Purple Carrots – Black Sheep Produce
Fennel – Rutiz Farms
Valencia Oranges – Polito Farms
Straweberries – Be Wise Ranch


Click here to Watch Video on YouTube

Catalina Offshore catch of the week: Yellowtail


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
2ea oranges
½ bskt strawberries

Juice #2
1ea purple carrot
½ bulb fennel
2ea oranges

Juice #3
2ea apples
½ bskt strawberries
2ea purple carrots

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

Fava bean Spread for Crostini
Serves 4
Fava beans are a sure sign of spring, and this delicious spread is perfect to serve with a nice crisp white wine, like an Orvieto classic. In Umbria, they make a salad that is similar to this, using the beans, chunks of Pecorino and good quality olive oil. Either way, don’t mess too much with perfection, since these beans aren’t available very long.

Salt
1-pound fava beans (you should have 2 to 3 cups)
1/4 cup good quality extra-virgin olive oil
Salt and freshly ground black pepper
1⁄2 to 2 tsp. fresh lemon juice
One baguette, sliced 1/2 inch thick, and slices brushed with oil and toasted until crisp (350 degrees for 10 minutes)
8–10 leaves fresh mint, sliced into thin ribbons
4 ounces shaved pecorino Romano

1. Bring a medium pot of salted water to a boil over high heat. Add favas and cook until bright green, 1–2 minutes. Drain favas, rinse under cold running water, and drain again. Peel favas and discard the thin membrane over the green beans.

2. In a large skillet, heat the oil over medium-low heat. Add favas and season with salt and pepper. Cook, stirring often and adding a little water to keep beans moist, if necessary, until favas are tender, about 5 minutes.

3. Purée favas in a food processor until smooth. Transfer to a bowl and season to taste with lemon juice, salt, and pepper.

4. Spread the fava puree onto the baguette slices, and garnish with mint and shaved Pecorino Romano, drizzle with a bit of olive oil if desired.

Zucchini Pancakes
Serves 4 to 6
These are simple, and keep in a low oven if you don’t serve them immediately

2 medium zucchini, coarsely grated (you will need about 2 cups)
2 tablespoon finely chopped onion
1 garlic clove, minced
2 large eggs, beaten
3 drops Tabasco
1/2 to 2/3 cup dry breadcrumbs or panko
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/3 cup freshly grated Parmigiano Reggiano cheese
Vegetable or olive oil for frying
1. Place the zucchini in a colander, and squeeze out the moisture. Put the zucchini into a bowl and add the onion, garlic, eggs, Tabasco, breadcrumbs, oregano, basil and 3 tablespoons cheese. Blend together. If the mixture is too loose, add more panko.
2. In a large skillet, heat 1/4-inch of oil over medium high heat. When the oil is hot, using a portion scoop, scoop out about 1/4 cup of the zucchini mixture, and add to the skillet, pressing down to make a flat pancake.
3. When one side is nicely browned, turn the pancakes, and cook another 2 to 3 minutes, until nicely browned on all sides.
4. Remove from the skillet, and continue to cook the pancakes until you have used all the batter.
5. Drain the pancakes on paper toweling, and serve garnished with a sprinkle of the remaining cheese.

Sweet Corn, Avocado Salsa Dip
Makes 1 1/2 cups
There are as many recipes for Avocado dips as there are cooks in San Diego, this one has a nice balance of sweet and spicy.
1 avocado, mashed
1 teaspoon lime juice
1/2 cup white corn, either fresh cut from the cob, or frozen and defrosted
1 tablespoon finely chopped onion
1/4 cup finely chopped tomato
1 tablespoon chopped fresh cilantro
Pinch chipotle chili powder
Pinch ground cumin
3 tablespoons sour cream or Greek Style yogurt
Tortilla chips for serving

1. In a large bowl, combine all the ingredients.
2. Season the dip with salt or pepper, if necessary. Serve with tortilla chips

Lemon Curd Coconut Layer Cake
Serves 10 to 12
This cake is definitely a celebration cake, whether you make the simple yellow cake, or the lemon curd, these are great recipes to keep in your repertoire.

Simple Yellow Cake

Makes two 9-inch rounds, or one 13-by-9-inch cake

2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened, and cut into 1/2-inch bits
1 cup buttermilk
4 large eggs
1 tablespoon vanilla extract

1. Preheat the oven to 375°F. Coat two 9-inch round baking pans with nonstick cooking spray.
2. In the food processor, combine the flour, baking powder, salt, baking soda, and sugar and pulse 2 to 3 times. Distribute the butter over the flour mixture and pulse until the flour resembles small peas.
3. Pour the buttermilk into a 2-cup measuring cup, add the eggs and vanilla, and beat with a fork to break the eggs up. With the food processor running, add this through the feed tube and process for about 45 seconds. Scrape down the sides, then process again for another 30 to 45 seconds, until blended.
4. Divide the batter equally between the 2 prepared pans. Smooth the tops, without pressing down on the batter. Bake until golden and a skewer inserted in the center comes out clean, 25 to 30 minutes. Transfer the pans to a rack and let cool for 10 minutes, then remove from the pans to the rack and cool completely.
5. Do-Ahead: At this point, you can cover with plastic wrap or put in zipper-top plastic bags and refrigerate for 2 days or freeze for up to 2 months. Defrost before continuing.

Lemon Curd
Makes about 3 cups
This curd mixture can be made with any citrus; lemon, lime, orange, grapefruit all make delicious curd to spread on toast/scones, cakes, and cookies.

1 cup sugar
6 large eggs
1/2 to 2/3 cup fresh lemon juice
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

1. In a 2-quart saucepan, combine the sugar, eggs, and 1/2 cup of the lemon juice and whisk until smooth.
2. Set over medium heat and continue to whisk until the mixture begins to thicken; this may take about 5 minutes.
3. Stir in the butter cubes, a bit at a time, and continue to cook, stirring constantly, until the curd is thickened. Taste and add the remaining lemon juice if you would like it more tart.
4. Remove from the heat, press a piece of plastic wrap directly against the surface to keep a skin from forming, and let cool to room temperature.
5. Do-Ahead: At this point, you can refrigerate for up to 1 week or freeze for up to 2 months. Defrost before continuing.

Mascarpone Frosting

Makes about 5 cups

3 cups heavy cream
1/3 cup sugar
2 cups mascarpone cheese

1. In the bowl of an electric mixer, whip the cream and sugar until stiff.
2. Add the mascarpone and whip another minute, until blended.
3. The frosting can be refrigerated for up to 3 days, or frozen for 2 months. Whisk to re-blend before using.

Assembly
Two 9-inch yellow cake layers
Lemon curd
Mascarpone frosting
2 1/2 cups Angel flake coconut

1. Split each cake layer in half, horizontally.
2. On a cake plate, arrange strips of waxed paper then top with a cake layer. Spread with some of the lemon curd, and mascarpone frosting and sprinkle with a bit of coconut.
3. Continue to layer until the last layer is placed on top of the cake. Spread the remaining frosting over the cake, and sprinkle the top with the coconut. Press the remaining coconut into the sides of the cake, cover and refrigerate for up to 36 hours before serving.

Yukon Creamer Potato Salad
Serves 4 to 6

2 pounds medium-size Yukon creamers, unpeeled
2 ribs celery, finely chopped
1 scallions (white and tender green parts), finely chopped
1 teaspoon fresh lemon juice
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup mayonnaise
1/4 cup sour cream
Milk to thin the dressing
Finely grated zest of 1 lemon
1/4 to 1/3 cup finely chopped fresh dill, to your taste
Salt and pepper to taste
1/2 teaspoon sweet paprika for garnish (optional)
1. Cook the potatoes in a large pot of boiling salted water to cover until just tender, about 25 minutes. Drain the potatoes, let cool completely.
2. Peel the potatoes, cut into bite-size pieces, and transfer them to a large salad bowl. Add the celery and scallions, sprinkle with the lemon juice, oil, salt, and pepper, and toss to coat the potatoes.
3. Do-Ahead: At this point, you can cover and refrigerate overnight.
4. In a medium-size bowl, whisk together the mayonnaise, sour cream, lemon zest, and dill. Thin the dressing with a bit of milk. Taste for seasoning and add salt or pepper if needed.
5. Toss the potatoes with half the dressing, stirring gently to coat.
6. Do-Ahead: At this point, cover and refrigerate for at least 2 hours and up to 12 hours before serving.
7. Thirty minutes before serving, toss the salad again, adding more dressing if needed. Sprinkle with the paprika if using and serve.
8. Cook’s Note: Potatoes, and other starches, like pasta, and rice, absorb dressings while they are refrigerated; it’s a good idea to make a bit more dressing to have on hand to re-toss the salad before serving, so it doesn’t seem too dry.

Treviso and Valencia Orange Salad
Serves 4
One head Treviso, washed, spun dry and coarsely chopped
2 tablespoons red wine vinegar
2 tablespoons Valencia orange juice
1/3 cup extra virgin olive oil
1 teaspoon sugar
Salt and pepper to taste
2 Valencia oranges, peel and pith removed, and segmented

1. Put the Treviso into a salad bowl. In a small bowl, whisk together the vinegar, orange juice, oil, sugar and season with salt and pepper.
2. Pour a bit over the Treviso, and toss to coat the leaves.
3. Plate the salad, and arrange the orange segments over the Treviso. Drizzle with a bit more dressing if desired.

Steamed Artichokes with Eureka Lemon Aioli
Serves 2 or 4
Artichokes make a great starter, and can be served hot, cold or at room temperature. Steam the artichokes ahead, and serve al fresco on the patio with a chilled white wine.

2 cups water
3 garlic cloves, sliced
3 peppercorns
1 teaspoon salt
2 teaspoons dried thyme
1 lemon, cut in half
2 artichokes

1. In a large pan, combine the water, garlic, peppercorns, salt, and thyme. Squeeze the lemon into the water and add the lemon rinds to the water. Arrange a steamer basket in the pan.
2. Cut off the stem, and remove the tough outer leaves of the artichokes. Cut off 1/2 to 3/4-inch from the top, and wash the artichoke in cold water.
3. Arrange in the steamer basket, and bring to the water to a boil.
4. Steam the artichokes for 25 to 35 minutes or until the tip of a sharp knife inserted into the center goes in easily. (the timing will depending on the size of the artichoke—if they are huge, it may take up to 50 minutes)
5. Remove the artichokes from the steamer, and either serve immediately, or cool completely, and refrigerate for up to 2 days.

For the Aioli
1 1/2 cups mayonnaise
3 garlic cloves, minced
1 scallion, finely chopped using the white part only
1 teaspoon grated lemon zest
2 teaspoons fresh lemon juice
Few drops Tabasco

In a small mixing bowl, whisk together the ingredients, taste for seasoning and adjust using lemon juice, salt or more Tabasco. Refrigerate for up to 4 days.

Spicy Shrimp in Red Leaf Lettuce
Serves 4

A quick weeknight meal, you can substitute ground chicken or turkey for the shrimp if you would like.

3 tablespoons vegetable oil
2 teaspoons finely grated ginger
2 garlic cloves, minced
1/8 teaspoon dried pepper flakes
1 shallot finely chopped
1/2 cup finely chopped water chestnuts
1 purple carrot, coarsely grated
1 pound medium shrimp, peeled and deveined, and coarsely chopped (leave whole if you would like to serve this over rice)
3 tablespoons soy sauce mixed with 1/2 teaspoon cornstarch
1 tablespoon Mirin sweet rice wine
1 teaspoon Hoisin sauce
One head red leaf lettuce, washed spun dry and separated into individual leaves
Chopped green onions for garnish
1. Heat the oil in a large sauté pan, heat the oil over medium high heat, and sauté the ginger, garlic, and pepper flakes for 30 seconds, until fragrant.
2. Add the shallot, water chestnuts, and carrot, and strip fry until softened, about 2 minutes. Add the shrimp and stir fry the shrimp, until they are pink, and cooked through. Combine the soy sauce, cornstarch, mirin and Hoisin, and pour into the pan. Stir until the mixture comes to a boil and thickens.
3. Serve the shrimp in lettuce leaves, like tacos, and garnish with chopped green onions.

@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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