Spring

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Farmers’ Market Box 3-23-2016

This weeks local produce and featured farms:
StrawberriesBe Wise Ranch
CeleryBlack Sheep Produce
Green GarlicRutiz Family Farms
Star Pink Grapefruit – Point Loma Farms
Collard GreensBlack Sheep Produce
Green Leaf LettuceBe Wise Ranch
Russian Banana Fingerling PotatoesWeiser Family Farm
Celery RootWeiser Family Farm
King Trumpet Oyster Mushrooms – Hokto Kinoko Company

Juicing Bag:
Carrots – Cal Organics
Chard – Lakeside Organic Gardens
Fennel – Lakeside Organic Gardens
Lemons – Sundance Organics
Dandelion Greens – Lakeside Organic Gardens

Farmer’s Choice:
Persian CucumbersMilliken Family Farm
Blood OrangesPolito Family Farm
White Icicle Radish – Coastal Farms

Feature:
Asparagus – Life’s A Choke 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

Super Chard
1 green chard
1 romaine lettuce
1 lemon

Sweet Carrots
2 carrots
1 fennel
1 cup of pineapple

Powerful Greens
Handful of dandelion greens
1 fennel
1 cucumber

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

Celery Root and Potato Gratin
Serves 6

1 cup heavy cream
1 2/3 cups whole milk
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 shakes of Tabasco sauce
1 pound fingerling potatoes, thinly sliced
1 celery root, peeled, and thinly sliced
2 cups shredded Gruyère cheese
1/2 cup freshly grated Parmesan cheese

1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. In a large skillet, heat the cream, milk, salt pepper and Tabasco. Add the potatoes, and celery root, simmer until the potatoes are almost tender.
2. In a bowl, combine the cheeses.
3. Transfer half of the potatoes and celery root to the prepared pan, top with a sprinkling of the cheese.
4. Top with the remaining potatoes and sprinkle with the remaining cheese.
5. Do-Ahead: At this point, cool, cover and refrigerate for up to 24 hours. Bring to room temperature before baking.
6. Cover and bake for 30 minutes, remove the cover, and bake another 15 minutes until the cheeses are golden brown and the gratin is bubbling. Allow the gratin to rest for at least 10 minutes before serving.

Green Leaf Lettuce with Grapefruit Vinaigrette
Serves 4

One head green leaf lettuce, washed, spun dry and chopped
2 grapefruits, peel and pith removed and segmented
1/4 cup grapefruit juice
2 tablespoons rice vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/3 cup vegetable or canola oil
Salt and pepper
1/2 cup crumbled Feta cheese

1. Put the lettuce into a salad bowl.
2. In a small bowl, whisk together the grapefruit juice, rice vinegar, mustard, honey, and canola oil. Season with salt and pepper.
3. Toss the lettuce with some of the dressing.
4. Arrange the lettuce onto salad plates, arrange some of the grapefruit over the lettuce, sprinkle with the cheese, and drizzle with a bit more of the dressing and serve.

Savory Celery Bread Pudding
Make this delicious bread pudding instead of potatoes with your next roasted meat, or poultry.

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 teaspoon chopped green garlic
1 head celery tough outer ribs discarded, and finely chopped including the leaves
1 tablespoon finely chopped fresh sage leaves
5 large eggs
2 cups heavy cream
5 shakes of Tabasco sauce
1 teaspoon Worcestershire sauce
6 cups white bread cubes with crusts removed
1 cup chopped Gruyere or imported Swiss cheese (about 1/4 pound)
1/4 cup chopped fresh parsley
1/2 cup freshly grated Parmesan cheese

1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a large skillet, heat the butter with the oil over medium heat until the butter melts and the foam subsides. Add the onions, garlic, celery, and sage and stir to coat with the butter, and cook until they begin to turn translucent. Remove from the skillet and cool.
3. In a large bowl, whisk together the eggs, cream, Tabasco, and Worcestershire. Stir in the bread, chopped Gruyere, onion mixture, and parsley. Pour into the prepared dish and sprinkle the top evenly with the cheese.
4. Do-Ahead: At this point, cover and refrigerate for at least 4 hours and up to 24 hours. Bring to room temperature before continuing.
5. Preheat the oven to 350°F. Bake the pudding until golden brown and bubbling, 45 to 55 minutes. Let rest for 5 minutes before serving.

Celery, Pecorino and Walnut Salad
Serves 4 to 6

One head celery, tough outer ribs removed, and chopped
2 cups diced pecorino Romano cheese
1 1/2 cups toasted walnuts
1 cup extra virgin olive oil
Salt and pepper

1. In a salad bowl, combine the celery, Romano, and walnuts.
2. Toss the salad with the oil, season with salt and pepper and serve at room temperature.

Roasted King Oyster Mushroom Salad
Serves 2 to 4

8 ounces King Oyster Mushrooms, cleaned, and sliced 1/2 inch thick
3/4 cup extra virgin olive oil
Salt and pepper
1/4 cup balsamic vinegar
1 teaspoon chopped green garlic
2 teaspoons finely chopped sage, thyme, or rosemary
Salt and pepper
1 bunch arugula, washed, and spun dry
1/4 cup shaved Parmigiano Reggiano cheese

1. Preheat the oven to 400 degrees and line a baking sheet with parchment, silicone or aluminum foil.
2. Put the mushrooms onto the baking sheet, sprinkle with 1/4 cup of the olive oil, salt and pepper and roast for 10 to 15 minutes turning once, until the mushrooms turn golden.
3. While the mushrooms are roasting, whisk together the oil, vinegar, garlic, and thyme. Season with salt and pepper.
4. Arrange the arugula onto a serving platter.
5. When the mushrooms are done, transfer them to the arugula, and drizzle with the dressing. Top with shaved Parmigiano, and serve warm.

Pasta with Sausage and Collards
Serves 6

1/2 pound sweet Italian sausage
1 medium onion, finely chopped
1 tablespoon minced green garlic
1 bunch collard greens, tough stems removed, and cut into 1/2-inch ribbons
1 pound orecchiette, short rigatoni, or penne pasta, cooked 3 minutes short of al dente saving some of the pasta water
1 cup grated Pecorino Romano

1. In a large skillet, cook the sausage, breaking up any large pieces, until the sausage loses its pink color.
2. Add the onion, and garlic, and saute until the onion begins to caramelize.
3. Add the collards, and cook until the collards are tender, about 10 minutes.
4. When the pasta is done, drain it, and add to the hot skillet. Toss to coat the pasta, adding some of the cheese, and pasta water to make a creamy sauce.
5. Serve the pasta garnished with the remaining cheese.

Strawberry Dip
Serves 2

1 basket strawberries, hulled
1/2 cup sour cream, or Greek yogurt
1/2 cup light brown sugar

1. Place the berries in a bowl, and surround with bowls of sour cream and brown sugar.
2. Dip a strawberry into the sour cream then the brown sugar and eat.

Farmers Choice:

Chicken Bahn Mi with Pickled Vegetables
Serves 6

For the Pickled Vegetables:
1 cup rice vinegar
1//2 cup sugar
1 teaspoon salt
2 teaspoon fish sauce (optional but adds great flavor)
1 1/2 cups julienned icicle radishes (cut into strips or run through a mandoline)
1 cup Persian or English cucumber, partially peeled in sections to leave some skin on, cut into half moons
1/4 cup finely chopped cilantro

1. In a saucepan, heat the vinegar, sugar, salt and fish sauce (if using) until the sugar and salt dissolve. Allow to cool.
2. In a bowl, combine the daikon, cucumber and cilantro. Pour the vinegar mixture over the vegetables in the bowl, and allow to mellow at room temperature for at least an hour. (Any longer than that, refrigerate for up to 24 hours)

For the Spicy Mayonnaise:
1 cup mayonnaise
1 to 2 tablespoons Sriracha
1teaspoon toasted sesame oil
Salt
1. In a bowl, whisk together the mayonnaise, Sriracha, and sesame oil. Season with salt if necessary. Refrigerate for up to 5 days. This is delicious on other sandwiches.

For the Pork:
2 tablespoons vegetable oil
1 red onion, finely chopped
2 teaspoons peeled and finely grated ginger
4 cloves garlic, minced
2 pounds ground chicken or turkey
1/4 cup pickling liquid from the vegetables
1/3 cup chicken broth
1/4 cup fish sauce
1/4 cup hoisin sauce
freshly ground black pepper
Six 8-inch torpedo rolls (bolillos work well here)
1/2 cup fresh cilantro leaves
1/4 cup salted roasted peanuts, chopped

1. In a large skillet, heat the oil, saute the onion, ginger and garlic, until the onion begins to soften. Add the pork breaking up any large pieces, and cook until the meat loses its pink color and the liquid in the pan has evaporated. Add the pickling liquid, broth, fish sauce, hoisin, and pepper cooking till the liquid in the pan has almost evaporated.
2. Toast the rolls in a 350-degree oven for 5 to 7 minutes. Split the rolls horizontally, leaving them attached (don’t cut all the way through)
3. Spread the mayonnaise over both sides of the roll, top with the pork mixture, salad, and then garnish with cilantro and chopped peanuts. Cut the sandwiches in half and serve.

Cucumber Blood Orange Spritzer
Serves 6

6 Persian cucumbers
1 1/2 cups water
1/4 cup sugar
1 cup ice
1 cup blood orange juice
Sparkling water

1. Peel cucumbers and cut into small 1-2 inch pieces.
2. In blender add cucumbers, water, sugar, orange juice, and ice. Blend until smooth.
3. Taste and adjust with additional sugar or lemon.
4. Pour 1/2 cup of the liquid into a tall glass filled with ice, top off with sparkling water.
5. For an adult beverage add white rum, or Vodka

Feature:

Roasted Asparagus
Serves 2 to 4

1 bunch asparagus, tough ends trimmed
1/3 cup extra virgin olive oil
Salt and pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone, or aluminum foil.
2. Arrange the asparagus on the baking sheet, drizzle with the oil, and sprinkle with salt and pepper.
3. Roll the asparagus on the baking sheet to coat with the ingredients.
4. Roast for 5 minutes or until tender.
5. Serve warm, or at room temperature.

Asparagus Frittata
Serves 6

2 tablespoons unsalted butter
2 thin slices imported Prosciutto di Parma, julienned
1 bunch asparagus, tough stems trimmed, cut into 1-inch pieces
2 scallions, finely 4 large eggs
1/2 cup heavy cream
6 ounces crumbled goat cheese
1/2 cup shredded Parmigiano Reggiano cheese

1. Preheat the oven to 375 degrees.
2. In a 10-inch skillet, heat the butter, and sauté the prosciutto, asparagus, and scallions, until the asparagus begins to soften—this will take about 3 to 4 minutes.
3. In another bowl, whisk together the eggs, cream, and goat cheese. Pour over the asparagus mixture, sprinkle with the Parmigiano, and bake for 15 to 20 minutes, until the eggs are set.
4. Remove from the oven, allow to rest for 5 minutes before cutting into wedges and serving.

Salmon Wellington
Serves 6

3 tablespoons unsalted butter
1 tablespoon olive oil
1 ½ teaspoon Old Bay Seasoning
Eight 4 to 5-ounce salmon filets, skin removed
16 asparagus spears, trimmed to fit the length of the salmon filets, and the ends peeled
½ teaspoon salt
1/8 teaspoon freshly ground black pepper
One pound phyllo dough, defrosted
1 ½ cups (3 sticks) unsalted butter, melted, milky solids removed
1 cup dry bread crumbs
½ pound lump crab meat, picked over for shells and cartilage
Sprigs of dill for garnish
4 whole lemons cut in half wrapped in cheesecloth and tied with chives or lemon wedges

1. In a large sauté pan, melt 2 tablespoons of butter with the oil, over medium high heat. Season the filets with the Old Bay.
2. When the foam from the butter subsides, add the salmon and cook on one side for 3 minutes, until the side begins to turn golden. Turn the salmon and cook another 2 to 3 minutes, until the salmon begins to color on that side. Remove the salmon from the pan, drain on paper towels and cool to room temperature.
3. Wipe out the pan, and melt the remaining butter. Toss the asparagus in the pan, seasoning with the salt and pepper, and cooking for 2 minutes to begin to soften the asparagus. Remove from the pan, and allow to cool.
4. Unwrap the phyllo and cover it completely with a clean kitchen dish towel. Lay one piece of phyllo on a flat surface and brush with butter. Sprinkle with some of the bread crumbs, and continue to layer until you have 4 sheets of phyllo buttered and sprinkled with crumbs. Arrange the salmon filet in the center of the phyllo and top with two tablespoons of crab meat and two spears of asparagus. Bring up the opposite ends of the phyllo towards the center and twist the phyllo into a knot. Brush the phyllo all over with butter, and transfer the package to a foil, silicone or parchment lined baking sheet. Repeat with the remaining salmon, cover and refrigerate the Wellington’s for up to 24 hours.
5. Preheat the oven to 400 degrees. Remove the Wellington’s from the refrigerator 30 minutes before baking to bring to room temperature. Bake the Wellington’s for 15 to 20 minutes, or until the pastry is golden brown, and meat thermometer inserted into the salmon registers 165 degrees on an instant read meat thermometer.
6. Remove the salmon from the oven, serve garnished with sprigs of dill, lemon halves wrapped in cheese cloth and any remaining lump crab.
7. Cook’s Note: Phyllo is quite simple to work with if you keep it covered and work quickly. Don’t let it scare you as it can be a great way to wrap lots of different fillings. Leftover phyllo can be refrigerated for up to 7 days—it can be used as a crust for chicken pot pie, or your favorite berry, apple or peach pie.

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

Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips

Download our FREE app HERE

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

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

FMB61616

Farmers’ Market Box 6-16-16

This weeks local produce and featured farms:
White CornBlack Sheep Produce
Sonoran Garlic – Milliken Family Farm
DillBe Wise Ranch
Red Russian KaleBlack Sheep Produce
Red Oak Leaf Lettuce – The Garden Of….
Yellow OnionsTutti Frutti Farms
Blood OrangesPolito Family Farm
Heirloom French PotatoesWeiser Family Farm
White NectarinesKen’s Top Notch Produce
Black Mission Figs – Corona College Heights

Organic Juicing Bag:
Blackberries – Stehly Family Farms
Strawberries – A & A Organics
Rainbow Carrots – Lakeside Organic Gardens
Fennel – Lakeside Organic Gardens
Black Kale – Deardorf Farm
Red Beets – Cal Organics

Farmer’s Choice:
Italian Parsley – Terra Madre Gardens
Italian Sorrento LemonsRancho Del Sol
White PeachesKen’s Top Notch Produce

Feature:

Carmen Miranda NectarinesFitzgerald’s Premium Ripe Tree Fruit

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

Wake up Call
2 rainbow carrots
1 fennel
1 Orange

Kale me up
Handful of black kale
1 cup of blackberries
2 red beets

Berry Refreshing
1 fennel
1 cup of strawberries
2 stalks of celery

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

Red Oak Lettuce Salad with Figs and Balsamic Vinaigrette
Serves 4

One head red oak lettuce, washed, and spun dry
1/4 cup aged balsamic vinegar
1 garlic clove, minced
1/3 cup extra virgin olive oil
Salt and pepper
2 black figs, washed, and quartered
Shavings of Parmigiano Reggiano for garnish

1. Put the lettuce into a salad bowl, and set aside.
2. In a small bowl, whisk together the vinegar, garlic, and olive oil. Season with salt and pepper.
3. Toss the lettuce with some of the dressing, and plate the salad.
4. Arrange some of the figs over the salad, drizzle with a bit of dressing, and garnish with Parmigiano Reggiano before serving.

Crostini with Figs
Serves 4 to 6
This simple appetizer is served when figs are in season in Italy. The crunchy bread, flavored with garlic, then topped with the figs is a delicious bite to serve with a dry white wine, such as Soave, or Pinot Grigio.

One Baguette sliced into 1/2-inch thick slices
1/4 to 1/2 cup olive oil
2 garlic cloves, peeled
4 to 6 figs

1. Preheat the oven to 350 degrees.
2. Line baking sheets with parchment, silicone or aluminum foil. Spread the baguettes in an even layer.
3. Brush with the olive oil, and bake for 10 to 15 minutes, until toasted and golden.
4. Remove from the oven, and rub with the garlic.
5. Crush the figs (skin and all) and spread on the crostini, serving while slightly warm.

Dilled Potato Salad
Serves 4

1 pound Fingerling potatoes, scrubbed
1 teaspoon white vinegar
Salt and pepper
2 ribs celery, finely chopped
1/2 to 3/4 cup mayonnaise
1/2 teaspoon grated lemon zest
1 teaspoon lemon juice
3 tablespoons finely chopped dill

1. Put the potatoes into water to cover, and bring to a boil. Simmer for 20 minutes or until tender, when pierced with the tip of a sharp paring knife.
2. Cool the potatoes completely.
3. Cut the potatoes into bite sized pieces, and put into a mixing bowl. Drizzle with the vinegar, and toss with salt and pepper.
4. Add the celery, and set aside.
5. In a small bowl, whisk together the remaining ingredients, and pour over the potatoes, tossing to coat them. Cover and refrigerate for at least 2 hours, or up to 8 hours.

Kale Pesto
Makes about 2 cups

3 garlic cloves
1/2 cup pine nuts
1 cup torn kale leaves
1/4 cup Italian parsley leaves
Pinch red pepper flakes
1/2 cup grated Parmigiano Reggiano
1/2 cup extra virgin olive oil
Salt and pepper

1. In a blender, or the food processor fitted with a steel blade, combine the garlic, pine nuts, kale, parsley, red pepper, and cheese.
2. Pulse on and off 4 to 5 times to break up the garlic and kale.
3. With the machine running, add the oil until the mixture comes together. Season with salt and pepper.
4. Cover and refrigerate for up to 4 days, or freeze for up to 3 months. Stir the pesto into rice, pasta, or spread it on crostini (see above).

Corn with Dill Butter

Serves 2

2 ears white corn
1/2 cup unsalted butter, softened
1 tablespoon chopped chives
2 tablespoons chopped dill
Salt and pepper

1. Bring 4 quarts of water to a boil, and add the corn. Bring back to a boil, turn off the heat and let the corn sit in the hot water for 5 minutes. (it can be kept in the water for up to 20 minutes)
2. While the corn is cooking, cream the butter, chives, dill, salt and pepper together. Spread the butter onto the cooked corn. The butter, can be refrigerated for up to 2 weeks, or frozen for up to 3 months. The butter is delicious spooned over cooked potatoes, seafood, or chicken.

Caramelized Onion Dip
Serves 6

4 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 large yellow onions, finely chopped
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried thyme
8 ounces cream cheese
1 cup sour cream
1/4 cup finely chopped chives
Potato chips, pita chips, or corn chips to dip

1. In a large skillet, over medium heat melt the butter in the olive oil, and add the onions. Sprinkle with the sugar, salt and thyme, and saute for 30 to 45 minutes, until the onions have turned dark golden brown. Cool the onions, completely.
2. In the bowl of a food processor, combine the cream cheese, sour cream, and caramelized onions. Process on and off until combined. Transfer to a serving bowl, and garnish with the chives. Serve the dip cold.

Pana Cotta with White Nectarine Bellini Sauce
Serves 6 to 8

For the Sauce
Bellini are made with white peach juice, but nectarines give this sauce a nice acid balance with the Prosecco.

2 white nectarines, peeled, pitted and coarsely chopped
1/4 cup sugar
1/2 cup Prosecco

1. In a saucepan, combine the ingredients, and simmer over medium heat for 10 to 15 minutes, until the nectarines are falling apart.
2. Using an immersion blender, puree the sauce. (or cool the sauce, and puree in the blender) Cover and refrigerate the sauce. The sauce will keep in the refrigerator for up to 3 days.

For the Pana Cotta
For this version, I am flavoring the panna cotta with vanilla, but you can substitute your favorite flavoring.

2 teaspoons unflavored gelatin
1/4 cup water
3 cups heavy cream
1/2 cup sugar
Pinch of salt
1 teaspoon vanilla paste or extract
1 cup sour cream

1. Sprinkle the gelatin over the water. Let stand for 5 minutes.
2. In a 3-quart saucepan, warm the cream with the sugar, salt, and extract, over medium-high heat until the sugar melts and tiny bubbles form around the outside of the pan.
3. Take the cream off the heat and cool about 5 minutes. Stir in the gelatin until thoroughly dissolved.
4. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth.
5. Ladle the cream mixture into 4 to 6-ounce ramekins 3/4 full. Chill 4 to 24 hours.
6. Serve garnished with fresh fruits of the season.

Faux Frozen Blood Orange Zabaglione
Serves 6
Zabaglione is made with dessert wine, like Moscato, but here, I’d substituted blood orange juice, which gives this frozen dessert a nice acidity, and sweetness balance.

6 large egg yolks
3/4 cups blood orange juice
1/3 cup sugar
1 cup heavy cream, softly whipped

1. In a large bowl, add ice until the bowl is half filled. Add 1 cup cold water and set aside.
2. In a large heatproof bowl, whisk together the egg yolks, juice, and sugar. Set the bowl over a saucepan of water that’s at a low boil and vigorously whisk the mixture. The mixture will become frothy, and after a few minutes, will start to thicken, this may take up to 7 minutes. It’s ready when you lift the whisk and the zabaglione holds its shape on the surface of the sauce in the bowl for a few seconds. Do not overcook it.
3. Remove the bowl from the heat and place the bowl in the ice bath. Gently stir the mixture over the ice bath infrequently to cool. (It may deflate a bit, which is normal.)
4. When at room temperature, fold in the whipped cream, transfer the mixture to a shallow container and put in the freezer, covered, for at least eight hours.
5. When ready to serve, scoop the mixture into parfait glasses, and serve garnished with chocolate shavings, or fruit.

Farmers’ Choice:

Swordfish with Lemon and Parsley
Serves 4

2 garlic cloves, minced
1/2 cup fresh lemon juice
Grated zest of 1 lemon
Pinch red pepper flakes
1/2 cup olive oil
2 1/2 pounds swordfish filets
1/4 cup finely chopped parsley
Sliced lemons for garnish

1. In a mixing bowl, combine the garlic, lemon juice, zest, red pepper flakes and oil. Divide the mixture in half.
2. Pour 1/2 into a zip-lock bag, and add the swordfish, seal the bag, and turn the bag to coat the swordfish.
3. Refrigerate for at least 2 hours, or up to 8 hours. Add the parsley to the remaining olive oil mixture, cover and refrigerate. Remove from the refrigerator 2 hours before using.
4. Preheat the grill or broiler, remove the swordfish from the marinade, discard the marinade and grill the fish for 3 to 4 minutes on each side, until cooked to your desired degree of doneness. Pour the remaining marinade over the fish, and serve garnished with lemon slices.

Parsley Lemon Butter
Makes 1 1/2 cups
Compound butters are terrific to have in your freezer to use on vegetables, seafood, pasta, rice, or poultry.

1 cup unsalted butter, softened
Grated zest of 1 lemon
1/3 cup fresh lemon juice
1/4 cup finely chopped parsley
Pinch red pepper flakes

1. Cream the ingredients together, and form into a 1-inch wide log.
2. Wrap in plastic wrap and refrigerate for up to 4 days, or freeze for up to 3 months.

Homemade Limoncello
Makes 1 quart

5 Sorrento lemons
3 cups 80 proof Vodka
1 1/2 cups water
1 1/2 cups sugar
1. Carefully remove the peel from the lemons with a swivel peeler, trying not to peel away any of the pith (white part of the skin)
2. Drop the peels into a quart jar with a sealable lid. Add the Vodka, seal the jar, and let steep in a cool dry place for a week.
3. Make a simple syrup from the water and sugar, bringing the water to a boil, and adding the sugar. Stir until the sugar is dissolved, remove from the heat and cool completely.
4. Strain the peels out of the vodka, add the sugar, and transfer the mixture to bottles, seal and keep in a cool dry place for 7 days before drinking. Limoncello is generally served quite cold.
5. Cook’s note: After adding the simple syrup, if you prefer a sweeter version, make another batch of simple syrup and add until your reach your sweet spot.

Roasted Pork Chops with Balsamic Peaches
Serves 4

Salt and pepper
2 tablespoons extra virgin olive oil
4 boneless pork loin chops, 1-inch thick
1/2 cup thinly sliced onion
3 peaches, pitted, and quartered
1/3 cup aged balsamic vinegar
1/4 cup finely chopped Italian parsley

1. Preheat the oven to 400 degrees. Season the pork chops with salt and pepper.
2. In an ovenproof skillet, heat the oil over medium high heat and brown the pork chops on both sides.
3. Remove the chops to a plate, add the onion to the pan, and saute until it begins to soften. Add the pork back to the pan, and fit the peaches into the pan, around the chops.
4. Put the pan into the oven, and roast for 5 minutes, until the peaches begin to soften.
5. Drizzle the vinegar into the pan, and roast another 2 minutes, or until the pork registers 165 degrees on an instant read meat thermometer.
6. Remove from the oven, and allow to rest for 5 minutes. Sprinkle the chops with the parsley, and serve.

Feature:

Carmen Miranda Nectarine Fruit Butter
Makes about 3 cups
Fruit butters require less sugar than jams, and have a more intense flavor.

6 cups peeled, pitted nectarines
1/2 cup water
1/2-1 cup granulated sugar
1 tablespoon grated lemon zest
1/4 cup lemon juice

1. Combine fruit, water and sugar to taste in a Dutch oven; add the lemon zest and juice.
2. Bring to a boil over high heat.
3. Reduce heat to a simmer and cook, mashing the fruit and stirring occasionally then often as it thickens, until the mixture is very thick, 20 minutes to 1 hour (depending on the type of fruit).
4. To test doneness, put a spoonful of fruit butter on a plate. If no liquid seeps from the edges, it’s done. Return to a simmer to thicken more if necessary. Puree in a food processor or blender, then strain and push the mixture through a sieve before storing.
5. Store in the refrigerator for up to 3 weeks, in the freezer for up to 1 year.

Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips

Download our FREE app HERE

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

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

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