Farmers’ Market Box 11-9-17

This week’s local produce and featured farms:

Red Crunchy Romaine – JR Organics

Rainbow CarrotsBlack Sheep Produce

Shinko Asian Pear – Lee Farm

Arugula – Sundial

Tatsoi – Sundial

Persimmons – 3 Nuts

Tangerines – Reiger

Pomegranates -Koral’s Tropical Fruit Farm

Zucchini – JR Organics

BroccoliBlack Sheep Produce

Redbor KaleBe Wise Ranch

Russian Banana Fingerling Potatoes -Weiser Family Farm

Juicing Bag:

Green Kale – Babe Farms

Green Chard – Eco Farm

Ruby Red Grapefruit – Classic Salads

Red Beets – Foxy Organics

Carrots – Cal Organics

Farmer’s Choice:

Pink Lady Apples -Fair Hill Apple Farm

Peaches – Scott Farms

MelonsBe Wise Ranch

Feature:
Mexican Guava – Peoples

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

Check Catalina Offshore Products’ YouTube Video highlighting the Catch of the Day 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

Super Chard

Handful of green kale

1 chard

1 cucumber

 

Sweet Grapefruit

1 grapefruit

1 carrot

1 romaine lettuce

 

Delicious Beet

1 red beet

2 cucumber

1 apple

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

Redbor Kale and Fingerling Gratin

 Serves 6

2 tablespoons extra virgin olive oil

2 garlic cloves, minced

1 bunch red bor kale, tough stems removed, and cut into 1/2-inch ribbons

1 1/2 cups milk

1 cup heavy cream

1 pound fingerling potatoes, scrubbed, and thinly sliced (1/4-inch thick)

Salt and pepper

1 cup shredded Gruyere cheese

1/2 cup grated Parmigiano Reggiano

1. Preheat the oven to 350 degrees, coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.

2. In a large skillet, heat the oil, swirl the garlic in the pan for 30 seconds until fragrant. Add the kale and saute until wilted.

3. Add the milk, cream and potatoes, season with salt and pepper, and simmer until the potatoes are almost tender, about 10 minutes. Transfer to the baking dish and sprinkle with the cheeses.

4. Bake for 30 to 40 minutes until the potatoes are tender, and the cheeses are golden brown. Allow to rest for 10 minutes before serving.

 

Red Romaine Salad with Pear Vinaigrette

Serves 4 to 6

One head red romaine, washed, spun dry and chopped

1/4 cup pear nectar

1/4 cup rice vinegar

1 tablespoon Dijon mustard

2 tablespoons finely chopped shallot

1/2 cup canola or vegetable oil

Salt and pepper

1 Asian pear, cored, and sliced 1/4-inch thick

1/2 cup pomegranate arils

1. Put the romaine into a salad bowl.

2. In a small bowl, whisk together the pear nectar, vinegar, mustard, shallot and oil. Season with salt and pepper.

3. Pour some dressing over the salad, and toss to coat.

4. Plate the salad, arrange a few pear slices over the lettuce, garnish with some pomegranate and drizzle the pear with some additional dressing.

 

Roasted Rainbow Carrots and Asian Pears

Serves 4

1 bunch rainbow carrots, tops removed, scrubbed, and cut into quarters

2 Asian pears, cored, and sliced 1/2-inch thick (about the thickness of the carrots)

1/4 cup honey

2 teaspoons ground cumin

1/2 cup vegetable oil

Salt and pepper

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

2. In a bowl, combine all the ingredients, and toss to coat.

3. Spread onto the baking sheet in an even layer and roast for 15 to 20 minutes until the carrots are tender.

4. Remove from the oven, serve warm or at room temperature.

 

Rainbow Carrot Salad

Serves 4 to 6

1 bunch rainbow carrots, coarsely shredded

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

3 tangerines, peeled, separated into segments and chopped

3 tablespoons red wine vinegar

2 teaspoons sugar

1 teaspoon Dijon mustard

1/3 cup extra virgin olive oil

Salt and pepper

1. In a bowl, combine the carrots, scallions, and tangerines.

2. In a small bowl, combine the vinegar, sugar, mustard and oil. Season with salt and pepper.

3. Pour the dressing over the carrots and toss to coat. The salad can be refrigerated for up to 12 hours. Re-toss when ready to serve.

 

Grilled Asian Pear, Arugula and Blue Cheese Sandwich

Serves 4

Unsalted butter, softened

8 slices sourdough or French bread 1/2-inch thick

1 cup gorgonzola cheese, softened

1/4 cup cream cheese, softened

1 teaspoon Worcestershire sauce

2 Asian pears, cored, and sliced 1/4-inch thick

1 bunch arugula, washed, spun dry and chopped

 

1. Preheat a griddle or grill pan. Spread butter onto slices of bread.

2. In a small bowl, combine the cheese, cream cheese, and Worcestershire.

3. Spread the cheese mixture onto the unbuttered side of the bread.

4. Top with pear slices and some of the arugula.

5. Top with another slice of bread, butter side up.

6. Grill until one side of the bread is golden brown, flip and grill until the other side is golden brown. Repeat with each sandwich.

7. Cut the sandwiches in half and serve.

 

Broccoli Cheddar Soup

Serves 6

3 tablespoons unsalted butter

1/4 cup finely chopped onion or shallot

3 tablespoons all-purpose flour

2 1/2 cups chicken or vegetable broth

One bunch broccoli, stalks removed, and cut into florets

1 cup heavy cream

1 cup shredded sharp cheddar cheese plus more for garnish

Salt and Tabasco

1. In a Dutch oven, heat the butter and saute the onion for 2 to 3 minutes. Add the flour, and cook for 2 minutes.

2. Stir in the broth, bring to a boil, add the broccoli, and simmer for 5 to 7 minutes until the broccoli is tender.

3. Add the cream. Remove from the heat, stir in the cheese. Season with salt and Tabasco, and serve warm, garnished with additional cheese if desires.

 

Zucchini Fritters

Serves 6

2 zucchini, ends trimmed, and coarsely shredded

Salt

2 garlic cloves, minced

1/4 cup finely chopped onion

1 large egg, beaten

1/4 cup all-purpose flour

1/2 cup grated Parmigiano Reggiano cheese

1/2 teaspoons freshly ground black pepper

Oil for frying

1. Put the zucchini into a colander, and sprinkle with salt. Set aside for 10 minutes.

2. In another bowl, combine the garlic, onion, egg, flour, Parmigiano and pepper.

3. Squeeze the moisture out of the zucchini, and add to the bowl. Stir until blended.

4. Heat 1/4-inch of oil in a non-stick pan.

5. Drop the batter by tablespoons into the oil, and fry until golden brown on one side. Turn and fry until the second side is golden brown. Remove to paper towels and drain. Serve warm.

 

Chicken Tatsoi Soup

Serves 6

2 tablespoons vegetable oil

2 garlic cloves, minced

1 teaspoon grated ginger

2 chicken breasts, skin and bones removed, and cut into bite sized pieces

1 bunch Tatsoi, washed, and spun dry

4 cups chicken or vegetable broth

1/4 cup soy sauce

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

Sesame oil for garnish

1. In a Dutch oven, heat the oil, saute the garlic and ginger for 1 minute until fragrant.

2. Add the chicken and saute until the chicken is white all over.

3. Add the Tatsoi, and toss with the chicken.

4. Pour in the broth and soy sauce, bring to a boil, and simmer for 15 minutes.

5. Serve the soup garnished with scallions, and a drizzle of sesame oil.

 

Persimmon Bread

1/2 cup unsalted butter

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon kosher salt

1 teaspoon ground cinnamon

3 ripe Hachiya persimmons, peeled, and chopped

1/3 cup buttermilk

2 tablespoons finely grated orange zest

1 cup sugar

2 large eggs

1/2 cup golden raisins

1. Preheat oven to 350°coat the inside of a 9x5x3″ loaf pan with non-stick cooking spray.

2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.

3. Scoop persimmon flesh from skins into a blender. Purée until smooth.

4. Transfer 1 cup purée to a medium bowl (reserve any remaining purée for another use—puree can be frozen)

5. Whisk in buttermilk and orange zest. Set aside.

6. Using an electric mixer, beat 1/2 cup butter in a medium bowl until light and creamy, about 2 minutes.

7. Add sugar and beat until light and fluffy, 3-4 minutes longer. Add eggs, one at a time, beating until mixture is well combined.

8. Gradually add persimmon mixture; beat until well combined. Add dry ingredients in 3 batches, beating just until incorporated. Fold in the raisins.

9. Pour batter into prepared loaf pan.

10. Bake until a tester inserted into center comes out clean, about 1 hour.

11. Let bread cool in pan for 20 minutes. Unmold and let cool completely on a wire rack.

 

 

Choice

Pink Lady Apple Streusel Muffins

Makes 12

For the Muffins

2 cups all-purpose flour

2 teaspoons cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

1/4 teaspoon ground ginger

1/4 teaspoon freshly ground nutmeg

2 large eggs, room temperature

1 cup packed dark brown sugar

8 ounces crème fraîche (or full-fat sour cream)

1 teaspoon pure vanilla extract

1/2 cup (4 ounces) unsalted butter, melted and still warm

4 Pink Lady apples, peeled, cored and diced

Preheat oven to 400°coat the inside of 12 muffin tins generously with cooking spray, both inside the cups and over the top.

Whisk together flour, cinnamon, baking powder, salt, ginger, and nutmeg. In another bowl, combine eggs, brown sugar, crème fraîche, and vanilla.

Add the melted butter, pouring in a slow and steady stream, while whisking vigorously to emulsify the mixture.

Add the liquid mixture to the dry ingredients and gently fold until the liquid is just barely combined, being careful not to over-mix. (A few lumps are okay.) Stir in the chopped apples. Fill each muffin well all the way to the top with batter; set aside while preparing the streusel.

For the streusel

3/4 cup all-purpose flour

1/4 cup packed dark brown sugar

1/4 cup granulated sugar

1/4 teaspoon fine sea salt

1/4 cup unsalted butter, melted

For the streusel, add the flour, brown sugar, sugar, and salt in a medium bowl. Pour in the melted butter and gently stir with a fork until well combined and small pebble-sized pieces remain throughout.

Top each filled well with a heaping tablespoon of streusel, lightly pressing it into the batter. (A round cookie cutter placed over the cup helps keep the mess to a minimum.) Bake muffins for 18 to 22 minutes, until tops are golden, and a toothpick comes out clean. Leave the muffins in the pan for 10 to 15 minutes, then transfer to a wire rack to continue cooling.

The muffins can be stored in an airtight container for up to three days. The batter can be made in advance and held in the refrigerator for up to 2 days, or frozen for 2 weeks (thaw overnight in the fridge before using)

 

Peach Salsa

Makes 2 cups

2 peaches, peeled, pitted, and finely chopped

1/4 cup finely chopped red onion

2 chipotle chilies in adobo, finely chopped

1/2 cup diced red or yellow bell pepper

2 tablespoons fresh lime juice

1/4 cup finely chopped cilantro or Italian parsley

Salt

1. In a mixing bowl combine the peaches, onion, chilies, bell pepper and lime juice. Fold in the cilantro or parsley.

2. Season with salt, cover and refrigerate for at least 2 hours. Serve the salsa with grilled chicken or seafood.

 

Melon Sangria

Serves 4 to 6

3/4 cup limoncello, chilled (or lemon liqueur of your choice)

8 to 10 mint leaves, plus sprigs for garnish

2 cups melon cubes

1 750-ml bottle Pinot Grigio, chilled

1. In a pitcher, combine the limoncello and mint. Use a long wooden spoon to gently bruise the mint. Add both melons and stir to combine, lightly pressing the melons as you stir. Add the Pinot Grigio.

2. Cover and chill the sangria until ready to serve, at least an hour or overnight. Serve in glasses filled with ice, making sure to scoop some of the melon into each glass, and garnish with mint sprigs.

Variation: If limoncello is hard to find, substitute orange liqueur like Triple Sec for the limoncello.

 

 

Feature:

Guava Jelly

3 cups guavas, peeled and chopped

3 cups water

1 tablespoon apple cider vinegar

3/4 cup sugar

1/3 cup lime juice

1 teaspoon salt

1. Place all the ingredients in a medium saucepan. Bring to a boil. Reduce heat to medium-low and simmer for 30 minutes.

2. Remove from heat and let cool. Pour mixture through a fine mesh sieve to separate out the seeds. Using a large spoon, press down on the solids to release the juices.

3. Return the now seedless mixture back to the saucepan and return to a boil. Reduce heat to medium-low and let simmer for 40 minutes or until thickened.

4. Remove from heat and let cool. Pour into jars and refrigerate until use. The jelly will thicken as it cools.

 

Guava Cake

1 pound fresh ripe Mexican guava

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoon ground cinnamon

1 1/2 sticks (12 ounces) unsalted butter, softened

1 cup dark brown sugar

5 eggs, separated

1. Preheat oven to 350 degrees and coat the inside of a bread pan with non-stick cooking spray.

2. In a bowl, sift together the flour, baking powder and cinnamon.

3. Trim the top and bottom off the guava and cut in half. Using a small spoon, scoop out and discard the seeds. Chop the flesh into a very small dice.

4. You should have about 1 1/2 cups of chopped guava.

5. Using an electric mixer with the paddle attachment, beat the butter until creamy. Add the sugar and continue beating for several minutes until it becomes light and fluffy.

6. One at a time, add the egg yolks, beating until each one is fully incorporated before adding the next. Pour in the flour mixture and beat on medium-low speed until the flour is just incorporated, being careful not to overmix. Fold in the chopped guava by hand.

7. In a separate bowl, beat the egg whites until they hold soft, glossy peaks. Stir 1/3 of the egg whites into the batter and mix until you no longer see the whites to lighten the batter. Gently fold in the remaining whites.

8. Scrape the batter into the prepared pan and bake for 55 to 60 minutes. Allow to cool completely before slicing.

 

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

Follow me on:
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Farmers’ Market Box 11-2-17

This week’s local produce and featured farms:

Rainbow ChardBe Wise Ranch

CarrotsWeiser Family Farm

Red Oak Lettuce – The Garden Of….

Black Arkansas ApplePenryn Orchard

Easter Egg Radishes – Coastal Farms

Red BeetsMilliken Family Farm

White TurnipsBlack Sheep Produce

Collard GreensBe Wise Ranch

American CucumberBlack Sheep Produce

Comice PearPenryn Orchard

Garnet Yams Kong Thao Farm

Juicing Bag:

Green Kale – Babe Farms

Lemons – Eco Farm

Superfood Greens – Classic Salads

Celery – Foxy Organics

Carrots – Cal Organics

Farmer’s Choice:

Globe Grapes – Murry Family Farm

Honeyloupe Melon – Munak Farm

Valencia OrangesPolito Family Farm

Feature:
Chocolate PersimmonsPenryn Orchard

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

Check Catalina Offshore Products’ YouTube Video highlighting the Catch of the Day 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

Earth
Handful of Green Kale
½ Lemon
3 Carrots

Wind
Handful of Superfoods Mix
2 Stalks of Celery
¼ Lemon


Fire

4 Carrots
¼ Lemon
n

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

Best Darn Carrot Cake
Serves 8

1 1/2 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla paste or extract
3 cups grated carrots
One 8-ounce can crushed pineapple (do not drain)
1/2 cup chopped nuts of your choice, (pecans, walnuts or almonds)
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe Cream Cheese Frosting (recipe follows)

1. Preheat the oven to 350° F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the carrots, pineapple and juice, and nuts, stirring until blended. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.
3. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
4. Do-Ahead: At this point, you can cover and refrigerate up for up to 4 days or freeze for up to 2 months.

Orange Cream Cheese Frosting:
One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine
5 cups confectioners’ sugar
1/2 teaspoon orange extract
Milk, as or if needed

1. In a medium-size bowl, using an electric mixer, beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar and extract and beat until the mixture is of spreading spreadable consistency.
2. If the frosting is too thick, beat in some milk, 1/2 teaspoon at a time, until desired consistency is reached.

Pasta with Collard Greens
Serves 6

3 tablespoons extra virgin olive oil
1/2 cup finely chopped red onion
¼ teaspoon red pepper flakes
2 garlic cloves, minced
1 bunch collard greens, tough stems removed, and cut into 1/2 in ribbons
1/4 cup chicken or vegetable broth
1 pound penne or other shaped pasta, cooked 3 minutes short of al dente
Salt and pepper
1 cup grated Parmigiano Reggiano

1. In a large skillet, heat the oil, add the onion, red pepper and garlic, sautéing until the onion begins to turn translucent, about 3 minutes.
2. Add the collards, and broth, toss to coat, cover and simmer for 3 to 5 minutes until the collards, and tender. Remove the cover, add the pasta, and 1/2 cup of cheese, stirring to make a creamy sauce.
3. Season the pasta with salt and freshly ground black pepper if needed, and serve garnished with the remaining cheese.

Layered Red Oak Lettuce Salad
Serves 6

One bunch beets, scrubbed
One head red oak lettuce, washed, spun dry and chopped
3 Easter Egg radishes, scrubbed, ends trimmed, and thinly sliced
1 Cucumber, peeled, seeds removed, and diced
1 cup crumbled Feta cheese
1/2 cup vegetable oil
1/2 cup olive oil
1/2 cup red wine vinegar
2 teaspoons sugar
2 cloves garlic, minced
2 tablespoons dillweed
Salt and freshly ground black pepper

1. Steam the beets until tender, (large 40 minutes, medium 30 minutes) When cool enough, slip off the skins, and thinly slice the beets. Set aside.
2. In a large bowl, layer the lettuce, beets, radishes, cucumber, and Feta. (If you are making this ahead, cover and refrigerate.
3. In a small bowl, whisk together the remaining ingredients. Season with salt and pepper. The dressing can be refrigerated for up to 5 days.
4. When ready to serve, pour the dressing over the salad, and toss to coat.

Miso Maple Roasted Turnips and Garnet Yams
Serves 6

4 tablespoons unsalted butter, melted
1/4 cup vegetable oil
1/3 cup maple syrup
2 tablespoons white Miso
1 tablespoon rice vinegar
2 tablespoons soy sauce
1 bunch turnips, scrubbed, ends trimmed, and cut into wedges
1 pound Garnet yams, scrubbed, and cut into pieces equal in thickness to the turnips
2 scallions, finely chopped, using the white and tender green parts for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment, or aluminum foil.
2. In a large bowl, whisk together the butter, oil, maple syrup, miso, rice vinegar, and soy sauce.
3. Add the turnips and yams, and toss to coat.
4. Spread the vegetables out onto baking sheet in a single layer.
5. Roast for 40 to 50 minutes turning the vegetables twice during the cooking time. The vegetables should be tender when pierced with the tip of a sharp paring knife. Remove from the baking sheet to a serving bowl, and garnish with the scallions.

Rainbow Chard Gratin
Serves 6

6 slices country style bread, cut 1/2-inch thick
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 bunch rainbow chard, tough stems removed, leaves cut into 1/2-inch ribbons
3 tablespoons unsalted butter
1 medium onion, finely chopped
1/2 teaspoon sugar
2 tablespoons all-purpose flour
1 cup milk
1 cup shredded Gruyere cheese
Few drops Tabasco and salt to taste
6 large eggs
1/2 cup grated Parmigiano Reggiano

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. Put the bread into the 13-by-9-inch baking dish, wedging it to fit if necessary.
3. In a large skillet, heat the oi, and saute the garlic for 30 seconds, until it is fragrant.
4. Add the chard, and saute until the chard is wilted. Season with salt and pepper.
5. Transfer the chard to the bread slices, dividing it equally.
6. In a saucepan, heat the butter add the onion and sugar, and saute until the onion begins to turn golden brown. Add the flour, and whisk for 2 minutes. Add the milk, and bring to a boil.
7. Remove from the heat, and add the cheese. Season with some Tabasco and salt if needed.
8. Whisk the eggs into the sauce, and pour over the chard. Sprinkle with the Parmigiano.
9. Bake for 25 to 30 minutes, until the sauce is bubbling, and the cheese is golden brown.
10. Allow to rest for 5 minutes before serving.

Apple, Pear and Cranberry Chutney
Makes 3 cups
This makes a great hostess gift for Thanksgiving, or keep it in your freezer for spreading on sandwiches, or serving on cheese platters.

2 Black Arkansas apples, peeled, cored and chopped
2 comice pears, peeled, cored and chopped
2 cups fresh cranberries
1 large onion, finely chopped
1 1/2 cups brown sugar
2 teaspoons yellow mustard seeds
1 cinnamon stick, broken into 4 equal pieces
1 cup apple cider vinegar

1. In a Dutch oven, combine the apples, pears, cranberries, onion sugar, mustard seed, cinnamon stick. Bring to a boil, and simmer for 1 hour, stirring occasionally.
2. Spoon the hot chutney into sterilized jars and seal. (If you would like to keep this for any length of time, it can be processed in a water bath) The chutney will keep in the refrigerator for up to 6 weeks.

Choice

Roasted Red Grape Crostini

Serves 6

For the Crostini:
One baguette sliced into1/2-inch pieces
1/2 cup extra virgin olive oil

1. Preheat the oven to 400 degrees; line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet.
2. Brush the baguette slices with oil, and bake for 10 minutes until the slices begin to turn golden brown.
3. Remove from the oven and allow to cool.
4. The crostini can be stored at room temperature for 2 days, or frozen for one month.

To Roast the Grapes:
2 cups globe grapes, cut in half, seeded
1/2 cup extra virgin olive oil
2 garlic cloves, minced
2 teaspoons chopped thyme
Salt and pepper

1. Preheat the oven to 400 degrees, coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a bowl, combine the grapes, oil, garlic, thyme, and season with salt and pepper.
3. Transfer to the baking dish and roast for 15 to 20 minutes, until the grapes have shriveled a bit, and given off some of their liquid.
4. Keep the grapes warm.

To Assemble:
11 ounces soft goat cheese
Crostini (see above)
Roasted Grapes (see above)
2 tablespoons finely chopped chives

1. Spread the goat cheese onto the crostini, top with some of the roasted grapes, and garnish with chives.
2. Serve while the grapes are warm.

Honeyloupe Melon Salsa
Makes 2 cups

1 cup chopped cantaloupe
1 jalapeño pepper, seeded and diced
1/4 red onion, diced
1/4 cup finely chopped Italian parsley
2 tablespoons lime or lemon juice
1/4 teaspoon salt
Few drops Tabasco

1. In a bowl, combine the ingredients, taste for seasoning, and correct using Tabasco and salt.
2. Cover and refrigerate for up to 3 days. Serve with grilled seafood, or poultry.

Orange Glazed Chicken
Serves 6

½ cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 chicken breasts, bones removed, skin on
2 teaspoons vegetable oil
1 large shallot, finely chopped
1 1/2 cups orange juice
1/4 cup honey
1 tablespoon Dijon mustard
1 tablespoon distilled white vinegar
⅛ teaspoon red pepper flakes
salt and ground black pepper

1. Preheat the oven to 400 degrees.
2. Combine the flour, salt and pepper in a shallow dish. Dredge the chicken in the flour mixture, dusting off the excess flour.
3. Heat the oil in an ovenproof skillet, brown the chicken skin side down, turn the chicken and brown on the other side. The chicken will not be cooked through. Remove the chicken to a plate, add the shallot, and saute until it is translucent.
4. In a large measuring cup, whisk together the juice, honey, mustard, vinegar, and red pepper.
5. Pour into the skillet, and stir up any browned bits on the bottom of the skillet. Add the chicken back to the skillet, and put into the oven, roasting for 10 minutes or until the chicken is cooked through. Serve the chicken in a pool of the sauce.

Feature:

Chocolate Persimmon Muffins
Makes 12

2 1/2 cups all-purpose flour
6 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
6 tablespoons unsalted butter, cold, cut into bits
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
1/2 cup plain yogurt
2 cups chocolate persimmon puree (from about 2-pounds)
4 ounces semisweet chocolate, chopped into 1/4-inch chunks

1. Preheat the oven to 350ºF coat the inside of a muffin tin with non-stick cooking spray.
2. Whisk together all the dry ingredients into a bowl.
3. In a stand mixer, beat the butter with the brown and granulated sugars until light and creamy, for three to five minutes.
4. Add the eggs one at a time, scraping down the sides of the bowl to make sure they’re incorporated.
5. Add the yogurt, then half of the persimmon puree.
6. Stir in half of the dry ingredients, then add the remaining persimmon puree.
7. Gently mix in the remaining dry ingredients until almost incorporated, then fold in the chocolate chunks and any chocolate dust.
8. Divide the batter into the muffin tins and if there are any bits of persimmon visible in the batter, lift them out with a spoon and distribute them over the top.
9. Bake the muffins for 30 to 35 minutes, rotating the muffin pan midway during baking. The muffins are done when they still feel still soft in the center and spring back lightly when pressed.
10. Let the muffins cool for a few minutes, until you can handle them, then lift them out of the pan and set them on a cooling rack.
11. Cook’s Note: These are best eaten the day they are made.

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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