In Season

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Farmers’ Market Box 9-10-15

Apple Medley – Fair Hill Apple Farm
CucumbersBlack Sheep Produce
FennelBlack Sheep Produce
Collard GreensWeiser Family Farm
Italian ParsleyBe Wise Ranch
Leeks Kong Thao Farm
Green Leaf LettuceBe Wise Ranch
Valencia OrangesPolito Family Farm
Shinko Asian PearsKen’s Top Notch Produce
Tequila Bell PeppersTutti Frutti Farms
Sierra Gold Potatoes – Rutiz Family Farms

Organic Juicing Bag:

Baby CarrotsMcGrath Family Farm
Mexican GuavasKoral’s Tropical Fruit Farm
Romaine LettuceBe Wise Ranch
WatermelonJF Organic Farms
August Flame PeachesFrog Hollow Farm

Farmer’s Choice:

Baby Corn – Two Peas in a Pod Farm
Red Pear Tomatoes – Point Loma Farm
Hydroponic Basil – Archi’s Acres

Feature: Forbidden Fruit Orchards Blueberries
Blueberries – Forbidden Fruit Orchards

Catalina Offshore catch of the week:


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!

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!

FMB JUICE RECIPES

Summer Breeze
½ Watermelon
3 Guavas
½ Head of Romaine

Hydration is Peachy
2 Peaches
1 Bunch of Baby Carrots
½ Watermelon

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

Fennel and Orange Salad
Serves 4
Fennel has a distinctive licorice flavor when eaten raw; it gives salads a lovely crunch. This salad is served in France, and Italy, and probably originated in Sicily.

One fennel bulb, washed, wispy fronds removed, and sliced 1/4-inch thick (a mandolin makes short work of this)
2 Valencia oranges, peel and pith removed, and sliced 1/2-inch thick
1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
Salt, pepper
2 teaspoon finely chopped oregano, or 1/2 teaspoon dried
1 tablespoon finely chopped parsley

1. Shingle the fennel and oranges on a serving platter, alternating the fennel and oranges.
2. Drizzle with the oil, vinegar, and sprinkle with salt and pepper.
3. Sprinkle the oregano and parsley over the top. Serve the salad at room temperature.

Stewed Collards with Potatoes and Pancetta
Serves 4 to 6
A great side dish to serve with grilled or roasted meats and poultry.

2 tablespoons extra virgin olive oil
1/2 inch piece of pancetta, cut into small dice
Grated zest of 1 lemon
1 leek, finely chopped, using the white and tender green parts
1 bunch collards, washed, spun dry tough stems trimmed, and cut into 1/2-inch ribbons
4 Sierra gold potatoes, cut into quarters
2 cups chicken or vegetable broth
Salt and pepper
2 tablespoons fresh lemon juice
Tabasco or Frank’s hot sauce

1. In a Dutch oven, heat the oil, over medium high heat and add the pancetta, cooking until the pancetta is crispy.
2. Add the zest, and leek, and turn in the oil to coat the leeks. Saute another 2 minutes, and add the collards, potatoes, and broth.
3. Bring to a boil, taste for seasoning, add salt and pepper, cover and simmer for 45 minutes, to 1 hour stirring occasionally, until the potatoes and collards are tender.
4. Taste for seasoning again, and adjust using salt or pepper. Add the lemon juice, and stir. Serve the collards and potatoes warm with a bit of hot sauce over the top.
Cook’s note: the broth can be used as a stock, or you can serve the collard mixture in deep bowls with cornbread on the side.

Corn and Cucumber Salad with Buttermilk Feta Dressing
Serves 4
A colorful salad for the end of the summer, combine all the ingredients for a great side dish to serve with grilled seafood or poultry.

One head green leaf lettuce, washed spun dry and chopped coarsely
1 leek, finely chopped, using only the tender green parts
1 to 1 1/2 cups bi-color corn cut from the cob
1 cucumber, washed, and cut into small dice
2 tequila peppers, cored, and seeded, and cut into 1/2-inch dice
1/2 cup mayonnaise
1/4 cup Greek yogurt
1/4 cup milk
2 tablespoons lemon juice
Grated zest of 1 lemon
2 tablespoons fresh dill, finely chopped
2/3 cup crumbled feta cheese
Salt and pepper

1. Put the lettuce, leek, corn, cucumber, and peppers into a salad bowl.
2. In a small bowl, whisk together the mayonnaise, yogurt, milk, lemon juice, zest, and dill. Taste for seasoning and adjust using salt and pepper. Add the feta, and whisk again. The dressing will keep in the refrigerator for up to 1 week.
3. Pour some of the salad dressing over the salad, and toss to combine.
Cook’s Note: If you would like to make this a whole meal, toss in some leftover cooked chicken or seafood, or cooked whole-wheat pasta.

Asian Pear Salad with Soy Orange Dressing
Serves 4

For the Candied Nuts
1/3 cup dark-brown sugar
2/3 cup white granulated sugar
1 1/2 teaspoons salt
generous pinch of cayenne pepper
1 teaspoon ground cinnamon
4 cups walnut or pecan halves
1 egg white, room temperature
1 tablespoon water

1. Preheat oven to 300 degrees. Mix sugars, salt, cayenne, and cinnamon, making sure there are no lumps; set aside.
2. Beat egg white and water until frothy but not stiff. Add walnuts, and stir to coat evenly.
3. Sprinkle nuts with sugar mixture, and toss until evenly coated.
4. Spread sugared nuts in a single layer on a cookie sheet fitted with parchment paper or a silicone baking liner.
5. Bake for 30 minutes, stirring occasionally. Remove from oven, and separate nuts as they cool.
6. When completely cool, pour the nuts into a bowl, breaking up any that stick together.

For the Salad
One head green leaf lettuce, washed spun dry and coarsely chopped
1/2 cup vegetable oil
3 tablespoons sugar (or honey)
2 tablespoons soy sauce
2 tablespoons rice vinegar
3 drops Asian sesame oil
2 drops Tabasco or hot sauce
1 to 2 Asian pears, cored, and cut into thin wedges

1. Put the lettuce into a salad bowl.
2. In a small bowl, whisk together the oil, sugar, soy sauce, rice vinegar, sesame oil, and hot sauce. Taste for seasoning, adding more vinegar or soy sauce, if needed.
3. Toss the salad with the dressing, and arrange on salad plates. Garnish with slices of pear and the nuts.

Potato, Leek and Fennel Gratin
Serves 6
Another great side dish to serve with grilled or roasted meats and poultry. The fennel loses its licorice flavor when cooked.

1 1/2 pounds Sierra gold potatoes, peeled and sliced into 1/8-inch thick rounds
1 fennel bulb, wispy fronds removed, and sliced 1/8 inch thick
2 leeks, sliced 1/8-inch thick, using only the white part
2 to 3 tsp. chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon Tabasco
1-1/2 cups heavy cream
1 cup whole milk
Salt and Freshly ground black pepper
1 cup finely shredded Gruyere
1/2 cup grated Parmigiano Reggiano
2 teaspoons chopped fresh Italian parsley
1/2 cup fresh breadcrumbs
2 Tbs. melted unsalted butter

1. Preheat the oven to 350 degrees F. Coat the inside of a 13-by-9inch baking dish with non-stick cooking spray and set aside.
2. Put the potatoes, fennel, leek, thyme and cream, milk, salt, and a tabasco in a 12-inch skillet.
3. Simmer, partially covered, over medium heat, stirring occasionally and gently with a rubber spatula until the potatoes are barely tender when pierced with a fork or skewer, 8 to 12 minutes.
4. Transfer half the potato mixture to the prepared gratin dish, spreading it evenly. Sprinkle with 1/2 of the Gruyere. Top with the remaining potato mixture spreading it evenly, and pour over any liquid remaining in the pan.
5. Cover with the remaining Gruyere and Parmigiano.
6. In a small bowl, combine the parsley, bread crumbs, and butter, and scatter the topping mixture over the potatoes.
7. Bake the gratin until it’s bubbly, the top is brown, and the potatoes are completely tender when tested with the sharp point of a knife, 25 to 30 minutes until the cheese is bubbling and golden brown.
8. Let the gratin sit for at least 10 minutes before serving so the liquid is fully absorbed and the gratin is easy to serve.
Do-Ahead: The uncooked gratin will keep covered in the refrigerator for 24 hours before baking. Remove from the refrigerator for 30 minutes to come to room temperature.

Notes on Italian Parsley

• When storing Italian parsley in the refrigerator, plant it in a cup full of water, and cover the leaves with plastic wrap. The parsley should keep for up to 1 week.
• If you won’t be using all of it, wash and spin it dry, wrap in a paper towel and put into a zip lock bag. Freeze the parsley and use right from the bag.
• Italian parsley has a flavor, where the curly parsley doesn’t (it’s only use is for garnish)

Orange Upside Down Cake
Serves 10

1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
2 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.

For the Cake
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
1/2 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 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.

Farmers’ Choice:

Curried Baby Corn and Tomatoes with Rice
Serves 2 to 4

2 tablespoons vegetable oil
1 leek, finely chopped, using only the white part
1 garlic clove, minced
1/2 teaspoon finely grated ginger
2 tablespoons mild curry powder
1 1/2 cups pear tomatoes, cut in half or quarters if large
4 ears baby corn, shucked, and cut in half lengthwise then cut in half horizontally (you will have 4 pieces)
2 cups coconut milk
1/4 cup torn basil for garnish
1/2 cup chopped roasted and salted cashews for garnish
3 cups steamed basmati rice (white or brown) kept warm

1. In a large skillet, heat the oil over medium heat, and saute the leek, garlic, ginger and curry powder, being careful not to burn the spices.
2. Add the tomatoes, and corn, and toss in the mixture, until coated.
3. Add the coconut milk, bring to a boil, and simmer for 20 to 25 minutes, until the corn is tender. Add the basil, taste for seasoning, and adjust using salt or pepper.
4. Serve the curry over rice, and garnish with cashews.

Pesto
Makes 2 cups

2 cups fresh basil leaves
1 cup freshly grated Parmesan cheese
1/4 cup pine nuts
3 cloves garlic, peeled
1/2 cup olive oil
Salt and pepper

1. In a blender or food processor, process the basil, cheese, pine nuts, and garlic together until broken up.
2. With the machine running, gradually add the oil and process until smooth. Scrape down the bowl, and process again for another 30 seconds. Taste for seasoning, and add salt or pepper if necessary.
Do-Ahead: At this point, you can pour into a jar, float ½ inch of olive oil on the top, and refrigerate for up to 5 days. Pour off the oil, and stir before using.

Fresh Tomato and Basil Sauce
Makes about 2 to 3 cups

2 tablespoons extra virgin olive oil
1 garlic clove minced
2 cups tomatoes, chopped (cut pear tomatoes into halves or quarters, they will break down when they simmer)
1/4 cup packed basil leaves, torn or sliced
Salt and pepper

1. In a large saute pan, heat the oil, and swirl the garlic in the pan for 30 seconds, until fragrant.
2. Add the tomatoes, and cook over medium high heat, until the tomatoes are softened, about 10 minutes.
3. Add the basil, cook another 5 minutes, and season with salt and pepper.
4. The sauce can be used over seafood, chicken, or meats, as well as pasta.

Feature:

Baked Blueberry French Toast
Serves 8

1 cup sugar
Grated zest of 1 lemon
1 teaspoon lemon extract
1/8 teaspoon ground nutmeg
8 large eggs
1 1/2 cups heavy cream
9 cups torn egg bread (challah, or Hawaiian sweet egg bread)
1 cup fresh blueberries, picked over for stems, or frozen blueberries (do not defrost)
1/4 cup sugar
1/8 teaspoon ground cinnamon

1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a large bowl, whisk together the sugar, lemon zest, lemon oil, nutmeg, eggs, and heavy cream until blended. Add the bread to the bowl, pushing it down into the mixture to absorb the liquid. Add the blueberries and stir to combine. Pour into the prepared dish.
Do-Ahead: At this point, cover and refrigerate for at least 12 hours and up to 3 days. Bring to room temperature before continuing.
4. Preheat the oven to 350°F. Combine the sugar and cinnamon and sprinkle over the pudding. Bake until puffed and golden brown, 45 to 50 minutes. Remove from the oven and let rest for 10 minutes. Serve with blueberry sauce.
Variation:
If you would like to make muffin size bread puddings, prepare the bread pudding, but scoop into muffin tins that have been coated with non-stick cooking spray. Refrigerate 12 hours, sprinkle with the cinnamon sugar mixture, and bake for 25 to 30 minutes or until puffed, golden and cooked through. Serve the muffin bread puddings warm.

For the Blueberry Sauce
1 cup sugar
2 tablespoons cornstarch
2 tablespoons water
2 tablespoons fresh lemon juice
1 1/2 cups blueberries
1. In a 3-quart saucepan, over high heat stir together the sugar, cornstarch, water, and lemon juice until blended.
2. Add the blueberries and cook until the mixture begins to thicken and boil. Remove from the heat and allow to cool.
3. Do-Ahead: At this point, the sauce can be refrigerated for up to 4 days, or frozen for 1 month. Defrost in the refrigerator before serving at room temperature.

Blueberry Almond Coffee Cake
Serves 8

Streusel
½ cup sugar
½ cup all-purpose flour
¾ teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
¼ cup melted butter
1 cup sliced almonds
1. In a small bowl, combine the dry ingredients, and gradually stir in the melted butter with a fork, until crumbs form. Set aside while making the cake.

Cake
½ cup unsalted butter, softened
¾ cup light brown sugar
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
½ teaspoon grated lemon zest
1 ½ cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup berries (blueberries, raspberries, black berries or a combination) either frozen (do not defrost) or fresh

1. Preheat the oven to 375 degrees. Coat the inside of a 10-inch spring form pan with non-stick cooking spray.
2. In the large bowl of an electric mixer, cream together the butter and sugar, adding the eggs, one at a time, until blended. Add the buttermilk, beating until the mixture is combined.
3. Add the flour, baking powder, soda, and salt, beating on low speed until blended.
4. With a spatula, carefully fold in the berries, until they are distributed throughout the batter. Pour the batter into the prepared pan, sprinkle the streusel over the top and cover with the almonds.
5. Bake for 35 to 45 minutes, until a tester inserted into the center comes out clean. Cool 15 minutes before removing the spring form and serving.
Do-Ahead: The cake can be baked, cooled and frozen for up to 1 month. Defrost overnight on the counter, and re-warm, loosely tented with foil in a preheated 350 degree oven for 10 minutes. The cake stays moist for about 3 days, stored in an airtight container at room temperature.
Double Up: My friends Ellen and Dan Einstein own the Sweet 16th Bakery in Nashville and they double this recipe and bake it in a 13-by-9-inch baking pan, for the same amount of time. This double recipe will serve an army and makes a great pot luck take along!

@Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter and Pinterest
I’ll be blogging from Italy from 9/20 through the beginning of November, so follow me as I eat my way through the boot!

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!

FMB9_3

Farmers’ Market Box 9-3-15

Fuji & Gala Apples – Fair Hills Apple Farm
Red Bell PeppersTutti Frutti Farms
Baby Purple CarrotsBlack Sheep Produce
Celery – Rutiz Family Farms
Rainbow ChardBe Wise Ranch
Persian Cucumbers – Dassi Family Farms
Rosemary – Rutiz Family Farms
Romaine LettuceBe Wise Ranch
Walla Walla OnionsMilliken Family Farm
SunchokesWeiser Family Farm
PluotsKen’s Top Notch Produce

Organic Juicing Bag:

Red Bell PeppersTutti Frutti Farms
Dandelion GreensBe Wise Ranch
Italian Sorrento LemonsRancho Del Sol Organics
Passion FruitKoral’s Tropical Fruit Farm
Celery – Foxy Organics

Farmer’s Choice:

Keitt Mango – Wong Farms
Red Angel Pomegranate – Wild Willow Hollow Farm

Feature: Perfect Pear-ing

Comice PearsPenryn Orchard Specialties

Catalina Offshore catch of the week: Opah


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!

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!

FMB JUICE RECIPES
Courtesy of Drew Canole of Fitlife.tv

Juice Recipes

Lion’s Roar
1 Lemon
1 Bell Pepper
½ Bunch of Celery
½ Bunch Dandelion Greens

Vitamin C Detox
2 Passion Fruits
½ Bunch of Celery
1 Lemon

The Bitter-Sweet End
1 Bell Pepper
½ Bunch of Dandelion Greens
1 Lemon

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

Rosemary Garlic Oil
Makes 2 cups
This extra ordinary oil is amazing for roasting potatoes, or other root vegetables, rub it on meats, poultry, and seafood, or use as a base for soups and sauces. Don’t add more oil to it after you have refrigerated it. Keep in the refrigerator for up to 6 months.
2 cups extra virgin olive oil

1/4 cup rosemary leaves
8 garlic cloves

1. Combine the ingredients in a blender or food processor, processing on and off to break up the garlic, and rosemary.
2. Allow to mellow at room temperature for 1 hour before using. Refrigerate any remaining oil.

Creamy Sunchoke and Walla Walla Onion Soup
Serves 6

3/4 pound Jerusalem artichokes (sunchokes) peeled and cut into 1-inch chunks
4 cups chicken or vegetable broth
1/4 cup (1/2 stick) unsalted butter
1 clove garlic, minced
1/2 cup Walla Walla onion, finely chopped
2 teaspoons finely chopped fresh rosemary or thyme
1 cup heavy cream
6 strips bacon, cooked crisp and crumbled

1. In a stock pot combine the sunchokes and broth and bring to a boil, and simmer for 5 minutes. Drain the sunchokes reserving the liquid.
2. In the same stock pot, melt the butter, and sauté the garlic, onions and thyme, until the onions are softened, about 4 minutes.
3. Add the sunchokes, and the reserved liquid, cover and simmer until the sunchokes are soft, about 10 minutes.
4. Using an immersion blender, puree the soup.
5. Add the heavy cream, taste for seasoning and add salt or pepper if necessary.
6. Serve the soup garnished with crisp bacon, or goat cheese croutons.
7. Note about precooking the sunchokes: Jerusalem artichokes can sometimes be hard to digest, like beans, but pre-cooking eliminates most of that.
Do-Ahead: The pureed soup can be kept in the refrigerator for up to 3 days, or frozen for up to 1 month.

Apple Pluot Cobbler
Serves 6
The sweetness of the apples and the tart Pluot combine for a delicious cobbler—don’t forget the vanilla ice cream!

For the Topping:
1 1/2 cups old-fashioned rolled oats
1 cup firmly packed light brown sugar
1 1/2 cups all-purpose flour
1/2 cup finely chopped pecans or walnuts (optional)
1 teaspoon ground cinnamon
Pinch ground nutmeg
1/2 teaspoon salt
14 tablespoons cold unsalted butter, diced into 1/2″ pieces

1. a bowl, combine all the ingredients, and rub the flour into the ingredients, until it is incorporated, and you can hold the mixture together when pinched between two fingers. Set aside while preparing the fruit.
Do-Ahead: The crumble can be refrigerated for up to 1 week, or frozen for up to 6 months.

For the Fruit:
2 pluots, peeled, pitted and coarsely chopped
3/4 pound apples, peeled, cored, and sliced thinly
2 teaspoons lemon juice
2/3 cup sugar
2 teaspoons all-purpose flour
2 tablespoons unsalted butter, melted

1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch pie plate, or square baking dish with non-stick cooking spray.
2. In a bowl, combine the ingredients, tossing to combine.
3. Transfer the fruit mixture to the prepared baking dish, and top with the crumble.
4. Bake for 35 to 45 minutes, until the crumble is golden brown, and the fruit is bubbling.
5. Remove from the oven, and allow to rest for at least 15 minutes. Serve warm. (it’s great for breakfast!)

Pasta Salad with Rosemary Feta Dressing
Serves 6 to 8
Add your favorite protein to this salad, like leftover cooked seafood, or poultry.

1 pound fusilli pasta, cooked 3 minutes short of al dente, and drained (do not rinse)
2 Persian Cucumbers, scrubbed, and finely diced
1 red bell pepper, cored, and finely diced
1/4 cup finely chopped Walla Walla onion
1 cup feta cheese, crumbled
1/4 cup red wine vinegar
2 teaspoons lemon juice
Grated zest of 1 lemon
Pinch red pepper flakes
2 teaspoons rosemary, finely chopped
1/2 cup extra virgin olive oil
Salt and pepper

1. In a large salad bowl, combine the pasta, cucumbers, red pepper, onion, and Feta.
2. In another bowl, whisk together the vinegar, lemon juice, zest, red pepper flakes, rosemary, and olive oil. Taste for seasoning and add salt and pepper.
3. Toss the salad with the dressing, and serve. The salad can be refrigerated for up to 2 days.

Grilled Rosemary Lemon Cod
Serves 4 to 6

2 pounds cod filets or other thick-fleshed fish filets (halibut, seabass, and salmon)
1/2 cup extra virgin olive oil
3 tablespoons lemon juice
6 drops Tabasco
2 teaspoons finely chopped rosemary
4 to 6 rosemary stems, picked of the leaves
1 red bell pepper, cored, seeded, and cut into 1-inch pieces

1. Cut the fish into 1-inch chunks and put into a zip-lock bag.
2. In a small bowl, whisk together the oil, lemon juice, Tabasco, and rosemary. Pour over the fish, seal the bag, and refrigerate for at least 30 minutes, or up to 3 hours.
3. Thread the cod and red pepper pieces onto the rosemary stems. Brush with some of the marinade and grill for 5 minutes on each side, or until the fish is opaque on the inside, and registers 165 degrees on an instant read meat thermometer.
4. Let the fish rest for 5 minutes before serving.

Great Caesar’s Salad
Serves 4

One head romaine, washed, spun dry and chopped into ½-inch ribbons
½ cup mayonnaise
¼ cup sour cream
2 tablespoons freshly grated Parmigiano Reggiano cheese
1 teaspoon anchovy paste
1 garlic clove, minced
1 to 2 teaspoons Worcestershire sauce
½ teaspoon freshly ground black pepper
½ cup finely shredded Parmigiano Reggiano cheese
1 cup croutons, store bought, or homemade

1. Place the romaine into a salad bowl.
2. In a mixing bowl, whisk together the mayonnaise; sour cream, cheese, anchovy paste, garlic, Worcestershire and pepper.
3. Taste for seasoning, and toss with the romaine in the salad bowl
4. Add the croutons, and ½ of the shredded Parmigiano, toss again, plate the salad, and garnish with the remaining cheese.
Cook’s Note: the dressing is terrific as a dip for vegetables or as a topping for baked potatoes and will keep in the refrigerator for up to 4 days.

Tuscan Vegetable Soup
Serves 4 to 6

3 tablespoons extra virgin olive oil
½ cup finely chopped onion
1 cup finely chopped purple carrots
1 cup finely chopped celery (including the leaves)
1 teaspoon finely chopped rosemary
1 cup canned chopped tomatoes and their juice
Two 14.5-ounce cans small white beans, rinsed and drained
1 bunch rainbow chard, tough stems trimmed, and cut into ½-inch ribbons
6 cups chicken or vegetable broth
Rind from Parmigiano Reggiano, cut into ½-inch pieces (optional)
Salt and freshly ground black pepper
2 tablespoons finely chopped fresh Italian parsley
½ cup freshly grated Parmigiano Reggiano cheese

1. In a large soup pot, heat the oil, and sauté the onion, carrot, and celery, for 4 to 5 minutes, until the vegetables begin to soften.
2. Add the rosemary and tomatoes, and simmer for 5 minutes.
3. Add the beans, chard, broth and rinds if using.
4. Bring the soup to a simmer, and simmer partially covered for 30 to 45 minutes.
5. Season with salt and pepper to taste, and stir in the parsley.
6. Serve the soup garnished with grated cheese.

Farmers’ Choice:

Pomegranate Yogurt Dip
Makes 2 cups

1 large pomegranate, seeded
2 cups chilled plain yogurt
2 scallions, finely chopped
¼ cup pomegranate juice
¼ cup fresh cilantro, finely chopped
¼ teaspoon salt
Fresh mint sprigs

1. In a medium mixing bowl, combine the yogurt, pomegranate juice, scallions, cilantro, and salt. Gently fold in all but 2 tablespoons of the pomegranate arils.
2. Place in a serving bowl, and garnish with mint and seeds. Chill for 30 minutes.
3. Great with crudités, or pita chips

Feature:

Pear Upside Down Cake

1/4 cup unsalted butter, melted
1/4 cup firmly packed brown sugar
3 slightly firm Comice pears, peeled, cored and sliced 1/2-inch thick
1/2 cup unsalted butter, softened, plus more for pan
2/3 cups granulated sugar
2 large eggs, at room temperature
3/4 cups sour cream, at room temperature
1/2 teaspoon pure vanilla extract
1 1/2 cup unbleached all-purpose flour, plus more for pan
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon grated lemon zest

1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch pie plate with non-stick cooking spray.
2. Combine the butter and sugar and spread in the bottom of the pan. Arrange the pears in the pan in a decorative pattern. Set the pan on a baking sheet lined with foil, parchment or silicone to catch any drips.
3. In the bowl of an electric mixer, cream the butter and sugar until smooth.
4. Add the eggs, one at time, and beat until blended.
5. Add the sour cream, and vanilla, at this point, the mixture may look curdled.
6. Add the remaining ingredients, and beat until the mixture is smooth. Pour into the prepared pan, and smooth the top. Bake for 50 to 55 minutes, until a cake tester inserted into the center comes out clean. Allow the cake to rest, then invert onto a serving platter. Serve the cake warm or at room temperature.

@Diane Phillips www.dianephillips.com www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter, and Pinterest

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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