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Farmers’ Market 12-14-17

This week’s local produce and featured farms:

Green Butter LettuceJF Organics

Red ChardBe Wise Ranch

Green Tomatoes – Valdivia

Fuji ApplesFair Hill Apple Farm

Lee TangerinesRancho Del Sol

Tatsoi – Sundial

White TurnipBlack Sheep Produce

Red RadishesBlack Sheep Produce

Butternut Squash - Be Wise Ranch

Green Eightball SquashJF Organics

Juicing Bag:

Green Kale – Babe Farms

Jumbo Carrot – Cal Organics

Green Chard – Cal Organics

Lemons – Eco Farms

Limes – Sundance

Farmer’s Choice:

Warren PearFrog Hollow Orchard

Valencia Oranges – JJ’s Lone Daughter

Pumello – Murray Farms

 

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

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

Detox Green

2 Limes

2 Lemons

1 Bunch Kale

1 Bunch Chard

 Sweet Greens

1 Bunch Kale

4 carrots

1 Bunch Chard

 Zesty Orange

2 carrots

2 Lemons

1 Bunch Kale

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

Roasted Chard and Butternut Squash Pasta

Serves 6 to 8

3 to 3 ½ pound butternut squash, peeled, seeded and cut into bite sized chunks

1 large onion, diced

1 bunch rainbow chard, tough stems removed and cut into 1/2-inch ribbons, cut into small pieces

2 teaspoons dried sage leaves

5 large garlic cloves, coarsely chopped

1/3 cup extra virgin olive oil

¼ teaspoon red pepper flakes

1 tablespoon dark brown sugar

2 teaspoons salt

1 teaspoon freshly ground black pepper

 

  1. Place a sheet pan lined with a silicone liner, or aluminum foil into the oven and preheat the oven to 400 degrees.
  2. In a big bowl, toss together all the ingredients.
  3. Transfer the squash mixture to the hot sheet pan, spreading out the mixture.
  4. Roast for 25 minutes until the squash is tender, turning the vegetables once or twice during the roasting.
  5. As the squash becomes tender, boil the pasta and cook until 2 to 3 minutes short of al dente.
  6. Transfer to a serving bowl and keep warm.

 

Pasta and Sauce

One pound Farfalle (bow tie) pasta (Barilla or another imported Italian brand)

½ cup half and half

1 to 1 ½ cups (6 ounces) shredded Asiago cheese or Parmigiano Reggiano

 

  1. Add the half and half, hot pasta and 1 cup of cheese to the vegetables.
  2. Toss to blend, tasting for salt and pepper.  Add more cheese if desired.  Serve hot.

 

Butternut Squash and Spinach Gratin

 

4 tablespoons unsalted butter

1/2 cup finely chopped onion

3 garlic cloves, minced

3 pounds fresh spinach, stems discarded, or 3 (10-ounce) packages frozen leaf spinach, thawed and squeezed dry

1 1/2 teaspoons salt

3/4 teaspoon black pepper

1/4 teaspoon freshly grated nutmeg

1 1/2 cups milk

1 1/2 cups heavy cream

4 cup butternut squash, peeled, seeded, sliced 1/4-inch thick

1 1/2 cups grated Gruyere cheese

1/2 cup grated Parmigiano Reggiano 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.
  2. In a large skillet, heat the butter, add the onion and garlic, and saute for 2 to 3 minutes until the onion softens.
  3. Add the spinach, and season with the salt and pepper.  Saute until the spinach is wilted, and there is no longer any residual liquid in the pan.  Add the nutmeg, milk and cream, stirring until blended.
  4. Add the squash and simmer for 5 to 7 minutes, until the squash is almost tender.
  5. In a bowl, combine the Gruyere and Parmigiano.
  6. Transfer half the squash and spinach to the prepared pan.  Sprinkle with some of the gruyere mixture.
  7. Top with the remaining squash mixture, and sprinkle with the remaining cheese.
  8. Bake the gratin for 35 to 45 minutes until the squash is tender, and the cheese is golden brown.
  9. Allow the gratin to rest for 5 minutes before serving.

 

Roasted Butternut Squash Soup with Candied Bacon

Serves 6 to 8

1/4 cup extra virgin olive oil

1 cup finely chopped sweet yellow onion

1 cup finely chopped peeled and cored apples

2 teaspoon dried thyme

1/4 teaspoon dried ginger

3 pounds peeled butternut squash cut into 1-inch pieces—should be about 6 to 7 cups

4 cups chicken broth

1 1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup heavy cream

1/4 cup finely chopped Italian parsley

 

  1. Preheat the oven to 400 degrees and line 2 baking sheets with silicone baking liners or aluminum foil.  In a large bowl, combine the oil, onion, apples, thyme, ginger and the butternut squash, tossing to coat with the oil and spices.
  2. Spread the mixture onto the two prepared pans, and roast for 20 to 30 minutes until the squash is softened.
  3. Transfer the squash mixture to a Dutch oven, stir in the broth, salt and pepper, and simmer for 15 to 20 minutes, until the squash begins to fall apart.
  4. Using an immersion blender, puree the soup, or cool the soup and puree in a blender or food processor.
  5. Do-Ahead:At this point the soup can be refrigerated for 3 days or frozen for up to 2 months, defrost before proceeding.
  6. Add the cream, and parsley, and heat to serving temperature.
  7. When ready to serve, reheat the soup and serve with crumbled candied bacon (see recipe below)
  8. Serving suggestion:  If you would like to serve this as an appetizer, serve it in “shooter” glasses, with a half slice of candied bacon as garnish.

 

Candied Bacon

8 slices thick cut bacon

1/3 cup firmly packed dark brown sugar

1/8 teaspoon finely ground black pepper

 

  1. Preheat the oven to 400 degrees.
  2. Line a baking sheet with aluminum foil or a silicone baking liner, and place a rack into the baking sheet.
  3. Lay the bacon across the baking sheet, but do not overlap the slices.
  4. In a small bowl, combine the sugar and pepper, and sprinkle evenly over the bacon.
  5. Bake for 8 to 10 minutes, until the bacon is crispy.  Remove from the oven and allow to cool.
  6. Do-Ahead:  The crisp bacon can be stored in zip-lock bags in the freezer for up to 1 month, or refrigerated for up to 3 days.
  7. Crumble the bacon, or if you are using it as a garnish for “shooters” cut each slice in half crosswise to use as a stirrer in the soup.

 

Tatsoi Stuffed 8 Ball Squash

Serves 4

 

2 8-ball squash, scrubbed, cut in half lengthwise

3 tablespoons unsalted butter

2 garlic cloves, minced

1 shallot finely chopped

1 bunch Tatsoi, washed, spun dry and chopped

1 tablespoon all-purpose flour

1/2 cup milk or broth

Salt and pepper

Pinch ground nutmeg

1 cup shredded Gruyere cheese

1/4 cup finely grated Parmigiano Reggiano

 

  1. Put the squash halves onto a plate, cover with plastic wrap and microwave for 2 to 3 minutes until softened.  (If you don’t have a microwave, steam the squash for 5 minutes)
  2. Using a grapefruit spoon, or paring knife, remove the flesh of the squash leaving 1/2-inch.  Chop the squash.
  3. Preheat the oven to 350 degrees, and coat the inside of a 9-inch pie plate with non-stick cooking spray.
  4. Put the squash halves cut side up into the prepared baking dish.
  5. In a skillet, heat the butter, saute the garlic and shallot, until the shallot is softened, about 2 minutes.  Add the Tatsoi and squash flesh, saute the vegetables seasoning with salt, pepper and nutmeg for 3 to 4 minutes, until the Tatsoi is wilted.
  6. Sprinkle with the flour, and cook for 2 minutes.  Add the milk or broth, and bring to a boil.  Add the Gruyere to the mixture off the heat, stirring to melt the cheese.  Season again with salt or pepper if needed.
  7. Refill the squash halves, and sprinkle with the Parmigiano.
  8. Bake for 15 5o 20 minutes until the filling is bubbling and the cheese is golden brown.

 

Fried Green Tomatoes with Ranch Dip

Serves 6

For the Dip

1 1/2 cups mayonnaise

1/4 cup milk

1 tablespoon lemon juice

1 teaspoon grated lemon rind

1 garlic clove, minced

1 tablespoon chopped fresh dill

2 tablespoons finely chopped Italian parsley

1 tablespoon finely chopped chives

1 teaspoon Dijon mustard

1/2 teaspoon freshly ground black pepper

Salt to taste

 

  1. In a mixing bowl, combine all the ingredients, until blended.  Taste and season with salt or pepper if needed.  Cover and refrigerate for up to 1 week.

 

Fried Green Tomatoes

1/2 cup milk

1 large egg

1/2 cup cornmeal

1/4 cup all-purpose flour

1 teaspoon sugar

1 teaspoon salt

1/4 teaspoon pepper

2 medium-size green tomatoes, cut into 1/3-inch slices

Vegetable oil for frying

 

  1. In a shallow bowl, whisk together the milk and egg.  Set aside.
  2. In a shallow plate, combine the cornmeal, flour, sugar, salt, and pepper.
  3. Pour 1/4-inch vegetable oil into a 10 to 12-inch skillet, and bring to 350 degrees.
  4. Dip each tomato slice into the egg, then dredge in the cornmeal mixture.  Shake off any excess and fry the tomatoes until they are golden brown, turn them and fry until the second side is golden brown.  Drain on paper towels, and serve warm.
  5. Do-Ahead:  You can dredge the tomatoes ahead of time, and refrigerate before you fry them.

 

 

Green Tomato Mayonnaise

Makes about 2 cups

This is terrific as a dip for grilled or fried fish, slather it on burgers, or use as the dressing for chicken or tuna salad.

 

11/2 cups mayonnaise

2 green tomato, cored and diced

1/2 cup packed fresh basil leaves, cut into thin strips

1/4 cup chopped fresh chives

1 tablespoon Dijon mustard

Few shakes of Tabasco or hot sauce

Salt

 

  1. In a mixing bowl, whisk together the ingredients until blended.
  2. Refrigerate for at least 2 hours before serving.
  3. This mayonnaise will keep in the refrigerator for up to 7 days.  It is terrific as a dip for grilled or fried fish, on burgers, or as the dressing for chicken salad.

 

Arugula Salad with Apples and Cider Vinaigrette

Serves 2 to 4

 

One bunch arugula, washed, spun dry and chopped

1/4 cup apple cider

2 tablespoons apple cider vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

1/3 cup vegetable oil

Salt and pepper

1 Fuji apple, cored, and thinly sliced

1/2 cup crumbled blue or goat cheese for garnish (optional)

 

  1. Put the arugula into a salad bowl.  In a small bowl, whisk together the cider, vinegar, honey, mustard and oil.  Season with salt and pepper.
  2. Toss the arugula with some of the dressing, plate the salad, garnish with the apple and cheese.  Drizzle with additional dressing, and serve.

 

Butter Lettuce With Tangerine Dressing

Serves 4 to 6

 

One head butter lettuce, washed, spun dry and chopped

2 tangerines, peeled, and separated into segments

2 radishes, scrubbed, ends trimmed, and thinly sliced

1/4 cup tangerine juice

2 tablespoons rice vinegar

1 teaspoon soy sauce

1 tablespoon honey

1/3 cup vegetable oil

Salt and pepper

 

  1. Put the lettuce, tangerines and radishes into a salad bowl.
  2. In a small bowl, whisk together the juice, vinegar, soy sauce, honey and oil.  Season with salt and pepper.
  3. Toss the lettuce with the dressing, and plate the salad.

 

Butter Braised Radishes

Serves 4

 

1/4 cup unsalted butter

One bunch radishes, tops removed, scrubbed, and cut into quarters

1/3 cup vegetable broth

2 tablespoons finely chopped dill

Salt and pepper

 

  1. In a skillet, melt the butter, add the radishes, and broth, tossing to coat.
  2. Cover and simmer for 10 to 15 minutes, until tender.
  3. Uncover the radishes and cook until the liquid in the pan is syrupy.  Add the dill, and season with salt and pepper.  Serve warm.

 

 

Maple Mashed Butternut Squash and Turnips

Serves 6

1 bunch turnips, peeled, and cut into 1-inch chunks

4 cups butternut squash, peeled, seeded, and cut into 1-inch chunks

1/4 cup unsalted butter

1/4 cup maple syrup

1/4 cup heavy cream

Salt and pepper

 

  1. Put the turnips and squash into water to cover, bring to a boil, and cook for 20 to 25 minutes, until the vegetables are tender.
  2. Drain the vegetables thoroughly, mash in the butter, syrup and cream, until they are smooth and creamy.
  3. Season with salt and pepper, and serve warm.

Choice:

Pear Clafoutis

Serves 6

 

4 Warren Pears, peeled, cored, and thinly sliced

3 large eggs

1 teaspoon vanilla paste or extract

1/3 cup sugar

2/3 cup all-purpose flour

1/2 cup sour cream

1/2 cup milk

1/2 teaspoon ground cinnamon

 

  1. Preheat the oven to 375 degrees coat the inside of a 10-inch pie plate with non-stick cooking spray.
  2. In the bowl of an electric mixer or with a whisk, beat together the eggs, the vanilla and the sugar. Gradually beat in the flour, sour cream, milk and cinnamon.
  3. Arrange the pears in the baking dish. Pour on the batter.
  4. Bake for 40 to 50 minutes, until the top is beginning to brown. Serve hot or warm garnished with whipped cream.

 

Orange Pound Cake

Makes one 10-inch Bundt cake

This is a big cake, and makes a great dessert during the holidays, or give it to your neighbors. 

 

2 3/4 cup all-purpose flour

1/2 teaspoon baking soda

3/4 teaspoon salt

1 cup unsalted butter, softened to room temperature

2 1/2 cups sugar

1 teaspoon vanilla extract or paste

1 tablespoon grated orange zest

5 large eggs, at room temperature

1 cup sour cream

1/2 cup fresh orange juice

  1. Preheat the oven to 350 degrees, and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
  2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy.  Add the vanilla and zest.
  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 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 1 hour or 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.    Allow to cool.
  7.   Pour the lemony icing over the cake when the cake is cooled.
  8. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.

 

Orange Glaze

1 1/2 cups confectioners’ sugar

2 to 3 tablespoons fresh orange juice

Whisk the juice into the sugar and drizzle over the cooled cake.

 

Pomelo Pistachio Bars

Makes one 9-inch square (about 9 pieces)

For the Crust

1 cup flour

1/2 cup confectioners’ sugar

1/4 cup chopped pistachios

1/2 cup chilled unsalted butter, cut into small bits

 

  1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch square baking dish with non-stick cooking spray.
  2. In a mixing bowl, using a pastry blender, cut the butter into the dry ingredients until the mixture is grainy.
  3. Press the crust into the pan, and bake for 20 minutes.

For the Filling

2 large eggs
1 cup sugar
1/2 teaspoon baking powder
2 tablespoons flour
1/3 cup pomelo juice
1/3 cup shelled pistachios
confectioner’s sugar for garnish

  1. In a mixing bowl, whisk together the eggs, sugar, baking powder, flour and juice.
  2. Pour over the hot crust, and sprinkle the top evenly with pistachios.
  3. Bake another 20 minutes, until the filling is set.
  4. Remove from the oven and immediately cut the bars into squares.  Sprinkle with confectioners’ sugar, and cool completely.  The bars will keep in the refrigerator for up to 3 days.  Serve at room temperature.

 

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

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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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Farmers’ Market box 12-7-17

This week’s local produce and featured farms:

Leopard Lettuce – Garden of…

French Breakfast Radish – Coleman Farms

Red BeetsBlack Sheep Produce

EggplantBlack Sheep Produce

Pink Lady AppleFair Hill Apple Farm

Warren PearFrog Hollow Orchard

Pomegranates – Scott FArms

Dandelion GreensBe Wise Ranch

Redbor KaleBe Wise Ranch

Japanese Purple Sweet Potatoes Kong Thao Farm

Meyer Lemon – Garcia Organics

Sunrise Kabocha Squash – Lucky Dog Ranch

Juicing Bag:

Green Kale – Babe Farms

Celery – Earthbound Organics

Fennel – Earthbound Organics

Red Beets – Lakeside Organics

Farmer’s Choice:

Shinko Pear – Lee Farms

Valencia Oranges – JJ’s Lone Daughter

White Grapefruit – JJ’s Lone Daughter

Feature:

Page Tangerine

Clementine Tangerine

Kishu Tangerine

Satsuma Tangerine

Daisy Tangerine

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

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

morning fresh

1 Fennel

1 handful kale

2 carrots

kale crush

1 handful kale

3 carrots

1 beet

carrot love

5 carrots

3 stalks celery

1 beet

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

Beans and Greens

Serves 6

2 tablespoons extra virgin olive oil (plus more for garnish)

2 garlic cloves, minced

Pinch red pepper flakes

1 bunch redbor kale, tough stems removed, and leaves cut into 1/2-inch ribbons

One 14.5-ounce can chopped tomatoes

4 cups chicken or vegetable broth

Two14.5-ounce cans small white beans, rinsed and drained

Salt and pepper

  1. In a Dutch oven, heat the oil, saute the garlic and red pepper for 30 seconds, until fragrant.  Add the kale, and saute for 2 to 3 minutes until wilted.

  2. Add the tomatoes, and saute for 2 to 3 minutes.

  3. Add the broth and beans, bring to a boil, and simmer for 30 to 40 minutes, until the soup has thickened a bit.

  4. Season with salt and pepper, serve the soup garnished with a drizzle of extra virgin olive oil.

  5. Cook’s Note:  If you would like to use the beet greens, wash and spin dry, remove the tough stems, cut into 1/2-inch ribbons, and saute with the kale.

Beet Salad with Cara Cara Vinaigrette

Serves 6

1 bunch beets, tops removed and scrubbed

One head red oak lettuce, washed, spun dry and separated into leaves

2 thin slices red onion

3 cara cara oranges, peel and pith removed, and segmented

1/4 cup orange juice

1/4 cup rice vinegar

2 tablespoons honey

1 teaspoon Dijon mustard

1/2 cup extra virgin olive oil

Salt and pepper

  1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone.

  2. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 40 to 50 minutes until tender when pierced with the tip of a paring knife.  When the beets are cool enough to handle, slip the skins off, and thinly slice.

  3. Arrange the lettuce on a serving platter. Arrange the onion, beet, and orange segments on the lettuce

  4. In a small bowl, whisk together the juice, vinegar, honey, mustard and oil.  Season with salt and pepper.

  5. Pour the dressing over the salad, and serve.

Farro Salad with Pomegranate

Serves 4 to 6

2 cups pearlized farro

1/2 cup finely chopped red onion

3 French radishes, scrubbed, and thinly sliced

2 pink lady apples, cored, and finely chopped

1/2 cup pomegranate arils

1/4 cup apple cider vinegar

2 tablespoons honey

1 teaspoon Dijon mustard

1/3 cup vegetable oil

Salt and pepper

  1. Bring 4 quarts of salted water to a boil, add the farro, and cook for 15 minutes until barely tender.

  2. Drain, and cool.

  3. In a bowl, combine the farro, onion, radish, apples and pomegranate.

  4. In a small bowl, whisk together the vinegar, honey, mustard, and oil. Season with salt and pepper.

  5. Toss the dressing with the salad, and season with salt and pepper.

  6. The salad will keep in the refrigerator for up to 3 days, bring to room temperature before serving.

Traditional French Breakfast Radishes

Serves 4

One baguette, sliced 1/2-inch thick

Unsalted butter

Breakfast radishes, scrubbed, and thinly sliced

Fleur de Sel

  1. Spread the butter onto each baguette slice.  Top with radish slices, and sprinkle with fleur de Sel.

Stuffed Eggplant

Serves 4 to 6

2 eggplants

1/2 cup extra virgin olive oil

1/2 pound bulk sweet Italian sausage

2 garlic cloves, minced

1/2 cup finely chopped onion

2 tablespoons all-purpose flour

1 cup milk

1/8 teaspoon ground nutmeg

2 tablespoons finely chopped Italian parsley

1 cup grated Parmigiano Reggiano cheese

Salt and pepper

1/2 cup fresh bread crumbs

  1. Preheat the oven to 400 degrees, line a baking sheet with silicone, parchment or aluminum foil.

  2. Cut off the stem end of the eggplant, and then cut the eggplant in half lengthwise.  Drizzle the cut sides with some of the oil, place cut side down on the baking sheet and bake for 30 minutes, or until the eggplant is tender.

  3. Reduce the oven temperature to 350 degrees.

  4. When the eggplant is cool enough to handle, scoop out the flesh, leaving 1/2-inch border on the skin.

  5. Chop the eggplant and set aside.

  6. Heat 2 tablespoons of the oil in a skillet, add the sausage, and cook breaking the sausage apart.  When the sausage loses its pink color, add the reserved eggplant, garlic and onion, saute for 3 to 4 minutes until the onion is softened.

  7. Add the flour, and cook for 2 minutes.  Add the milk, and bring to a boil.  Season with nutmeg and parsley.

  8. Take the pan off the heat and add 1/2 cup of the cheese, stirring to melt the cheese.

  9. Season the filling with salt and pepper.  Refill the eggplant halves, combine the remaining cheese and the bread crumbs.  Sprinkle evenly over the eggplant filling.  Put the eggplant onto a baking sheet.

  10. Do-Ahead: At this point, you can cool, cover and refrigerate the eggplant overnight.  Bring to room temperature before baking.

  11. Bake the eggplant for 20 minutes until the filling is bubbling and the crumbs are golden brown.

Roasted Kabocha and Red Dandelion Salad

Serves 4 to 6

For the Squash

1 kabocha squash—peeled, seeded and cut into 1-inch-thick wedges

1/4 cup pure maple syrup

1/4 cup extra-virgin olive oil

2 teaspoons dried thyme

Salt and pepper

Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone.

In a bowl, combine the squash wedges, maple syrup, oil, thyme, salt and pepper.

Spread onto the baking sheet, and roast for 20 minutes.  Turn the squash and roast another 20 minutes, until tender.  The squash can be cooled, and refrigerated overnight.  Reheat before serving.

For the Salad

1 bunch red dandelions, tough stems trimmed, and chopped

2 scallions, finely chopped using the white and tender green parts

1 pink lady apple, cored, and thinly sliced

1/3 cup extra virgin olive oil

3 tablespoons apple cider vinegar

Salt and pepper

1/2 cup pomegranate arils

  1. In a salad bowl, combine the dandelions, scallions, and apple.

  2. Dress with the oil and vinegar, season with salt and pepper and plate the salad.

  3. Top with the squash wedges, and sprinkle with pomegranate arils.

Cook’s Note:  Sometimes large winter squash can be difficult to cut open.  Pierce the flesh with the tip of a paring knife, and then microwave for a few minutes on high power to soften the skin.

Meyer Lemon Mousse

Serves 6

1 cup sugar

6 large eggs

1/2 cup fresh lemon juice

1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes

1 1/2 cups heavy cream

  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.

  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. In the bowl of an electric mixer, whip the cream until stiff peaks form.  Fold in the cooled lemon curd, until blended.

  6. Transfer the mousse to six 6-ounce ramekins and freeze until firm.

Lemon Poppy Seed Muffins

Makes 12

Makes 12 shortcakes, or cupcakes

2/3 cup butter, softened

1 1/3 cup sugar

2 eggs

2 teaspoons lemon extract

Grated zest of ½ lemon

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

1 cup whole milk

1 tablespoon poppy seeds

  1. Preheat the oven to 350 degrees and coat the inside of cupcake tins with non-stick cooking spray.

  2. In the bowl of an electric mixer on low speed, cream together the butter and sugar, until fluffy.  Add the eggs, extract and zest beating on medium speed until well combined.

  3. Add the flour, baking powder and salt alternately with the milk, until the mixture begins to become smooth.

  4. Add the poppy seeds and beat another minute.

  5. Pour 1/3 cup of the batter into each prepared tin, bake for 18 to 22 minutes, until a skewer inserted into the center of each cake comes out clean.

  6. Remove from the oven, allow to cool for ten minutes, and then remove from the tins.  Store at room temperature for 24 hours, or freeze for up to 6 weeks.

Roasted Purple Sweet Potatoes and Pears

Serves 4 to 6

1 pound Japanese sweet potatoes, peeled, and cut into 1-inch chunks

2 Warren pears, cored, and cut into wedges

1/3 cup vegetable oil

2 tablespoons white miso

1/4 cup packed brown sugar

1/2 teaspoon ground ginger

Fleur de Sel

  1. Preheat the oven to 400 degrees, line a baking sheet with parchment, silicone or aluminum foil.

  2. In a bowl, combine the potatoes and pears.  Add the oil, miso, brown sugar, and ginger.

  3. Spread the mixture onto the baking sheet, and roast for 40 to 50 minutes, turning the mixture once during the cooking time.

  4. Serve the potatoes and pears sprinkled with coarse salt.

 

Choice

Slow Cooker Five Spice Poached Pears

1/4 cup unsalted butter, melted

1/2 cup firmly packed light brown sugar

1/4 cup dry sherry

1/2 teaspoon 5 spice powder

1 cup pear nectar

4 Shinko pears, peeled, cored and cut in half

 

  1. In the insert of a 5 to 7-quart slow cooker, mix together the butter, sugar, sherry, spices, and pear nectar.
  2. Add the pears to the slow cooker, turning them in the liquid to coat them.
  3. Cover and cook on high for 2 ½ hours until tender.  Carefully remove the pears with a slotted spoon to a container, spoon the liquid in the slow cooker over the pears.  Serve warm, or chilled.

 

Spinach Salad with Orange Segments, Cashews, and Soy Vinaigrette

Serves 4 to 6

 

For the Vinaigrette

1 cup vegetable oil

1/4 cup soy sauce

1/2 cup rice vinegar

1/3 cup sugar

1/4 teaspoon peeled and grated fresh ginger

1 clove garlic, minced

 

  1. In a mixing bowl, whisk together the ingredients, until they are blended.
  2. Refrigerate the dressing for up to 5 days.
  3. This dressing is also a great as a marinade for chicken or pork.

 

For the Salad

 

1 bunch spinach, washed, spun dry and torn into bite sized pieces

Soy Vinaigrette (see preceding recipe)

2 Valencia oranges, cut into segments

1/2 cup roasted salted cashews, chopped

 

  1. Arrange the greens in a large salad bowl.
  2. Toss with some of the vinaigrette, coating the spinach leaves.
  3. Plate the salad on salad plates, garnish with orange segments and sprinkle with cashews.

Winter Citrus Sangria

Serves 4 to 6

 

2 white grapefruit, peel and pith removed, and segmented

2 Valencia oranges, thinly sliced

1/2 cup sugar

1/2 cup brandy

One 750ml bottle dry red wine (Merlot is a good choice here)

2 cups sparkling water

Ice

 

  1. In a large pitcher, combine the fruit, sugar, and brandy.  Chill the mixture for at least 4 hours.
  2. Add the wine to the fruit mixture.  To serve, fill tumblers with ice, add 4 ounces of the sangria mixture, and top off with sparkling water.  Serve garnished with additional orange slices.

Feature Recipes

Tangerine Syrup

Makes 2 cups

 

1 cup sugar

1 cup tangerine juice

 

  1. In a saucepan, heat the sugar and tangerine juice.  Bring to a boil, and simmer for 10 to 15 minutes until thickened.  Cool, cover and refrigerate.
  2. Use the syrup in drinks, serve over ice cream, cake, pancakes or waffles.

 

Tangerine Butter Cookies

Makes about 4 dozen

 

3/4 cup butter, softened

1 1/2 cups sugar

1 1/2 teaspoons baking soda

1 1/2 teaspoons cream of tartar

1 teaspoon salt

2 large eggs

2 teaspoons finely shredded tangerine peel or orange peel

1 teaspoon paste vanilla

1 teaspoon orange extract

3/4 cup olive oil

1/2 cup semolina

4 cups all-purpose flour

1/2 cup sugar

 

  1. Preheat the oven to 350 degrees, and line baking sheets with parchment, aluminum foil, or silicone.
  2. In the bowl of an electric mixer, beat the butter and sugar together until light.  Add the baking soda, cream of tartar and salt.  Beat in the eggs, one at a time, add the tangerine peel, vanilla and extract, beating to combine.  Add the olive oil, semolina and flour.  Cover and refrigerate for 1 hour.
  3. Place the 1/2 cup sugar in a small bowl. Using a portion scoop, shape the dough into 1-inch balls; roll balls in sugar to coat. Place balls 2 inches apart on the prepared baking sheets. Using a fork, press into each ball of dough.
  4. Bake the cookies for 9 to 11 minutes or until tops are very lightly browned. Transfer cookies to a wire rack and let cool.

 

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

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