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Farmers’ Market Box 1-25-2018

This week’s local produce and featured farms:

Romaine Lettuce - Black Sheep Produce

Carrots Be Wise Ranch

Butternut Squash - Be Wise Ranch

Pink Lady Apple - Cuyama Orchards

Algerian Clementine Tangarine - 3 Nuts Farms

Tatsoi - Sundial

Green Kale - Black Sheep Produce

Arugula - Sundial

Red Beet - Be Wise Ranch

Cara Cara Oranges  - Lee

Amarosa Potato  - Weiser

Juicing Bag:

Jumbo Carrot - Cal Organics

Fennel - Lakeside Organics

Green Chard - Lakeside Organics

Black Kale - Foxy Organics

Lemons - Sundance Organics

Farmer’s Choice:

Oro Blanco Grapefruit - Garcia Organics

Page Tangerine - Lee Farms

Passionfruit - Weiser Family Farm

Feature:
Sumo Citrus  - 7 Count Box

 

 

 

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

Carrot-ade

2 lemons

2 Carrots

1 fennel

 

Citrus Detox

1 Bunch Black Kale

1 fennel bulb

1 bunch Green Chard

2 Lemons

Sweet Greens

1 Green Chard

1 fennel

2 Carrots

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

 

Butternut Squash Lasagna

Serves 6

There are a few make-ahead steps to this lasagna, it’s totally worth the work, and is a beautiful meatless main course. 

 

1 butternut squash, cut in half seeds removed

Olive oil

Salt and pepper

1/4 pound pancetta, cut into small dice

1/3 cup unsalted butter

2 garlic cloves, minced

1 bunch Tatsoi, washed and spun dry

1/3 cup all-purpose flour

3 cups milk

Salt and pepper

Grated nutmeg to taste

One box no-boil lasagna noodles

2 cups grated Parmigiano Reggiano

 

  1. Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil, or parchment.
  2. Drizzle the squash with olive oil, season with salt and pepper.  Roast covered with foil for 1 hour, until tender.  When the squash is cool enough to handle, transfer to a food processor and puree.  Season with salt and pepper to taste and set aside.
  3. In a large skillet, heat 2 tablespoons of olive oil and saute the pancetta, until crispy.  Drain on paper toweling.
  4. Wipe out the skillet, melt the butter, and saute the garlic for 30 seconds, until fragrant.  Add the Tatsoi and cook until wilted.  Sprinkle the flour over the Tatsoi and cook for 2 minutes.  Slowly add the milk and stir until the liquid comes to a boil.  Season with salt, pepper and nutmeg to taste.  Remove from the stove top and cool slightly.
  5. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.  Spoon a thin layer of the Tatsoi sauce onto the bottom, top with lasagna noodles.  Spread a layer of squash over the noodles, sprinkle with some of the pancetta and Parmigiano, top with lasagna noodles, and spread with some of the sauce.  Repeat making three layers, ending with sauce and remaining cheese.
  6. At this point the lasagna can be covered and baked for 30 minutes, then uncovered and baked another 20 to 30 minutes until bubbling and the cheese is golden brown.  Allow the lasagna to rest for 10 minutes, then cut into squares and serve.

 

 

Chicken Salad with Tangerines and Candied Almonds

Serves 6

 

1 head romaine lettuce, washed, spun dry and chopped

2 carrots, shredded

3 Algerian Tangerines, peel removed, and separated into segments

2 cups cooked chopped or shredded chicken

1/2 cup vegetable oil

3 tablespoons soy sauce

1/4 cup rice vinegar

3 tablespoons sugar

1/4 teaspoon peeled and grated fresh ginger

1 clove garlic, minced

 

  1. In a salad bowl, combine the lettuce, carrots, tangerines and chicken.
  2. In a smaller bowl, whisk together the oil, soy sauce, vinegar, sugar, ginger and garlic.  Pour the dressing over the salad and toss to coat.  Garnish the salad with candied almonds and serve.

 

For the Almonds

 

1/2 cup sugar

1 1/2 cups sliced almonds

 

  1. In a non-stick skillet, heat the sugar until it melts, then add the almonds, stirring to coat.  Cook until the almonds begin to turn golden.
  2. Remove from the skillet to a plate and when cool enough to handle, break them apart.  The almonds will keep in the freezer for up to 1 month.

 

Tuscan Beans and Greens

Serves 6

An example of cucina povera (cuisine of the poor) this versatile dish can be used as a side dish, or more broth can be added to turn it into a soup.  Adding protein such as chicken or sausage can make it a main dish.  This is better the day after it’s prepared when the ingredients all get to know each other. 

 

3 tablespoons extra virgin olive oil, plus more for serving

4 garlic cloves, minced

1 tablespoon finely chopped rosemary

1 bunch green kale, tough stems removed, and leaves chopped 1/2-inch wide

One 14.5-ounce can chopped tomatoes and their juices

Two 14.5-ounce cans cannellini or small white beans (your preference)

1 cup chicken or vegetable broth

Salt and pepper

 

  1. In a Dutch oven, heat the oil, swirl the garlic and rosemary in the pan for 30 seconds till fragrant.
  2. Add the kale, and saute until the kale is wilted.  Season with salt and pepper.
  3. Add the tomatoes and bring to a boil.  Add the beans and broth, and simmer for 1 hour, until the beans are creamy and tender.  Season with salt and pepper.

 

 

Carrot and Apple Slaw

Serves 6

 

One bunch carrots, scraped, and cut into julienne

3 pink lady apples, cored and cut into julienne

1 cup crumbled Feta cheese

¼ cup apple juice

2 tablespoons apple cider vinegar

1 tablespoon honey

2 tablespoonsDijonmustard

1/2 cup canola oil

2 tablespoons poppy seeds

 

  1. In a salad bowl, combine the carrots, apples, and Feta.
  2. In a smaller bowl, whisk together the apple juice, cider vinegar, honey, mustard and canola oil.  Fold in the poppy seeds.
  3. Pour over the apples and carrots and toss to coat.

 

Farro, Beet and Orange Salad

Serves 6

 

1 1/2 cups pearlized farro

1 bunch red beets, tops removed, and scrubbed

2 tablespoons unsalted butter

1/4 cup finely chopped red onion

Beet green tops, tough stems removed, cut into 1/2-inch ribbons

Salt and pepper

2 Cara Cara oranges, peel and pith removed, cut into segments

1/4 cup orange juice

1/4 cup rice vinegar

1 tablespoon Dijon mustard

1/2 cup vegetable oil

Salt and pepper

 

  1. Bring 4 quarts of salted water to a boil add the farro and cook for 15 to 20 minutes until the farro is al dente.  Drain thoroughly and let cool.
  2. Steam the beets until al dente and allow to cool.  Peel and dice the beets, set aside in a bowl.
  3. In a skillet, heat the butter, add the onion, and saute for 2 to 3 minutes to soften.  Add the beet greens, and saute until wilted.  Season with salt and pepper.
  4. In a large salad bowl, combine the farro, beets, beet greens, and oranges.
  5. In another bowl, whisk together the orange juice, vinegar, mustard and oil.  Season with salt and pepper and toss with the salad.  Serve the salad at room temperature.

 

Arugula Salad with Apples and Parmigiano

Serves 4

 

1 bunch arugula, washed and spun dry

2 Pink lady apples, cored, and thinly sliced

Shaved Parmigiano Reggiano cheese

1/4 cup extra virgin olive oil

Salt and pepper

 

  1. In a large bowl, combine the arugula, apples, and cheese.
  2. Drizzle with oil, season with salt and pepper, and toss to coat.

 

 

Amarosa Smashed Potatoes

Serves 4

 

1 pound Amarosa potatoes

1/2 cup extra virgin olive oil

1 1/2 teaspoons salt

1/2 teaspoon pepper

2 garlic cloves, minced

11-ounces goat cheese, cut into 1/2-inch rounds

 

  1. Put the potatoes into water to cover and bring to a boil.  Simmer for 20 minutes until tender.  Drain.
  2. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
  3. In a bowl, combine the oil, salt, pepper and garlic.  Pour half the mixture onto the baking sheet.
  4. Put the potatoes onto the baking sheet, and using an oven mitt, press down on the potatoes to smash them.
  5. Drizzle the potatoes with the remaining garlic oil.
  6. Bake for 20 minutes, top each potato with a goat cheese round, and bake another 10 minutes until the potatoes are crispy and the cheese is melting.  Serve hot.

 

Choice Recipes:

Passion Fruit Pudding

Serves 4 to 6

 

2 fresh passion fruits yielding 1/4 cup passion fruit pulp

¼ cup passion fruit puree

1 cup granulated sugar

⅓-cup all-purpose flour

3 large eggs, separated

⅓ cup melted butter

¾ cup whole milk

¼ teaspoon salt

1 tablespoon lime juice

1 tablespoon lime zest

1Tablespoon rum (optional)

 

  1. Pre-heat the oven to 350°F. Coat the inside of a 9-inch baking dish with non-stick cooking spray.
  2. In a medium bowl, whisk together ⅔ granulated sugar, salt and flour. Set aside.
  3. In a large bowl, whisk together the egg yolks, butter, milk, rum, lime zest, lime juice and passion fruit puree, and pulp until fully combined.
  4. Add the wet mixture to the flour mixture and whisk to just combine.
  5. Using an electric mixer, beat the egg whites for about a minute then add sugar and continue mixing on medium-high until stiff peaks form, this may take about 2-3 more minutes.
  6. Using a spatula carefully fold in ¼ of the egg whites mixture, and then fold in the remaining until well incorporated.
  7. Pour the batter into the prepared pan bake until the top of the cake turns light golden and puff slightly (30 to 35 minutes)
  8. Let the cake cool to room temperature, refrigerate for about 2 or more hours before serving or up to 24 hours.
  9. Serves with crème fraiche or unsweetened whipped cream.

 

 Oro Blanco Curd

Makes about 3 cups

 

1 1/4 cup sugar

6 large eggs

1/2 cup fresh Oro Blanco juice

1/2 cup chilled butter, cut into 1/2-inch cubes

 

  1. In a saucier, or saucepan, whisk together the sugar, eggs, and juice.  Place over medium heat and whisk until the mixture thickens, and almost boils.
  2. Remove from the heat and add butter, whisking in a few bits at a time, until they are incorporated.
  3. Transfer to a bowl and press plastic wrap onto the surface of the curd to prevent a skin from forming.

Cool, and refrigerate, the curd will set up in the refrigerator.  Use the curd on toast, English muffins, with scones for tea, and as a filling for cakes, or topping for cheesecakes.

Chocolate Orange Ricotta Cheesecake

Serves 6 to 8

For the Crust

 

1 1/2 cups finely ground Nabisco Famous Chocolate Wafer cookies (about 25 cookies) (ground in a food processor)

2 Tbs. granulated sugar

1/4 cup unsalted butter, melted

 

  1. Preheat the oven to 350°F. Coat the inside of a 9-inch spring form pan with nonstick cooking spray.
  2. In a medium bowl, mix the cookie crumbs and sugar with a fork until well blended.
  3. Drizzle the melted butter over the crumbs and mix with the fork or your fingers until the crumbs are evenly moistened.
  4. Put the crumbs in the prepared pan and spread the crumbs so that they coat the bottom of the pan and start to climb the sides.
  5. Bake the crust until it smells nutty and fragrant about 10 min.
  6. Set the baked crust on a rack and let cool.
  7. Do-Ahead: The crust can be made up to one day ahead of filling, and stored at room temperature, wrapped well in plastic.

 

For the Filling

    1 1/2 cups whole-milk ricotta

3 oz. cream cheese, at room temperature

3/4 cup granulated sugar

2 Tbs. unbleached all-purpose flour

1/4 tsp. table salt

3 large egg yolks

1 Tbs. finely grated orange zest

2 Tablespoons orange juice

1 Chocolate Wafer cookie crust, baked and cooled

Orange Syrup, cooled

 

  1. Preheat the oven to 350°F.
  2. In a medium bowl, combine the ricotta and cream cheese.
  3. Using an electric mixer, beat on medium speed until well blended and no lumps remain, about 3 min.
  4. Add the sugar, flour, and salt and continue beating until well blended, about 1 min.
  5. Add the egg yolks, orange zest, and juice.
  6. Beat until just incorporated. Use a rubber spatula to scrape the filling into the crust and spread the filling evenly.
  7. Bake the tart until the filling just barely jiggles when the pan is nudged, 35 to 40 minutes.
  8. Let cool completely on a rack.
  9. Refrigerate the tart in the pan until chilled and firm, 2 to 3 hours.  Serve the cheesecake at room temperature drizzled with orange Syrup.

Orange Syrup

1 cup Orange Juice

1 cup sugar

Grated zest of 1 Orange

  1. In a small saucier, combine the ingredients and bring to a boil.
  2. Simmer the mixture for 5 to 10 minutes, until it becomes thick and syrupy.  Strain out the zest and cool the syrup.

 

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 
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Farmers Markey Boc 1-18-2018

Farmers’ Market Box 1-18-2018

This week’s local produce and featured farms:

Spring Mix - JR Organics

Collard Greens Be Wise Ranch

Meyer Lemons - Murray Family Farms

Granny Smith Apple - Cuyama Orchards

Lee Tangarine - Rancho Del Sol

A Choy - Sundial Farms

Cauliflower - Black Sheep Produce

Green Kale - Be Wise Ranch

Celery - Black Sheep Produce

Super Nova Mandarin - Suntreat

Japanese Sweet Potato  - JR Organics

Juicing Bag:

Jumbo Carrot - Babe Farms

Fennel - Cal Organics

Green Chard - Cal Organics

Strawberries - Well Pict

Gold Beets - Cal Organics

Farmer’s Choice:

Cara Cara Orange - Lee Farms

Valencia Orange - JJ Lone

Pink Grapefruit - JJ Lone

Feature:
Strawberries  -Be Wise Ranch

 

 

 

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

Orange You Glad You Juiced Today?

1 Gold Beet

2 Carrots

1 fennel

 

Pinky Swear You’ll Love it

1 Handful Strawberries

1 fennel bulb

1 bunch Chard

Sweet Greens

1 Gold beet

1 fennel

2 Carrots

1 Handful Strawberries

1 Bunch Kale

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

 

Meyer Lemon Poppy Seed Cake

Makes one 9-inch Bundt

 

1 cup unsalted butter, softened to room temperature

2 1/2 cups sugar

1 teaspoon vanilla extract or paste

1 tablespoon grated lemon zest

5 large eggs, at room temperature

1 cup sour cream

1/2 cup fresh lemon juice

3 tablespoons poppy seeds

2 3/4 cup all-purpose flour

1/2 teaspoon baking soda

3/4 teaspoon salt

 

 

  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 lemon 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, lemon juice and poppy seeds 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.

 

 

Lemony Icing

 

1 1/2 cups confectioners’ sugar

2 to 3 tablespoons fresh lemon juice

 

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

 

 

Spring Mix with Granny Smith Apples

Serves 4

 

1 bag spring mix, washed and spun dry

3 pink lady apples, cored, and thinly sliced

1/4 cup apple cider or apple juice

3 tablespoons sherry vinegar

1 tablespoon Dijon mustard

1 tablespoon chopped shallot

1/3 cup extra virgin olive oil

Salt and pepper

1 cup chopped pecans

1/2 cup crumbled blue cheese

 

  1. Put the spring mix and apples into a salad bowl.
  2. In a smaller bow, whisk together the apple cider, sherry vinegar, mustard, shallot and oil until thickened.  Season with salt and pepper.
  3. Toss the salad with the dressing, and garnish with pecan and blue cheese.

 

Rice Stuffed Collard Greens

Serves 4 to 6

For the Leaves

1 bunch collard greens tough stems removed

1/4 cup olive oil

1 red onion, finely chopped

Salt to taste

1 cup medium-grain rice, rinsed and drained

3 tablespoons pine nuts

3 garlic cloves minced

1/2 cup golden raisins, chopped if large

⅓ cup chopped fresh dill

⅓ cup finely chopped mint

½ cup finely chopped flat-leaf parsley

Freshly ground pepper

 

  1. Bring 4 quarts of salted water to a boil, add the collard leaves, in batches. Blanch for 2 minutes and transfer to a colander to drain.  Squeeze out excess water, pat dry and set aside on paper toweling.
  2. Heat 2 tablespoons of the olive oil over medium-low heat in a large skillet, add the onions and a pinch of salt.
  3. Cook, stirring, until the onion is translucent, about 4 minutes. Add the pine nuts and garlic, stir together and add the drained rinsed rice. Stir for a minute or two, until you hear the rice begin to crackle, then remove from the heat.
  4. Toss the rice with the raisins, herbs, salt and pepper, and 1 tablespoon olive oil.
  5. Oil a wide, deep lidded sauté pan or saucepan with olive oil. To fill the leaves, place one on your work surface, vein side up and with the stem end facing you. The leaf may have a big space in the middle where you stemmed it; if it does, pull the two sides of the leaf in toward each other and overlap them slightly. Place about 1 level tablespoon of filling on the bottom center of each leaf. Fold the sides over, then roll up tightly, tucking in the sides as you go. Set aside while making the sauce.
  6. ***Cook’s note:  If you have any remaining collards, chop into 1/2-inch ribbons and set aside for the sauce.

 

For the Sauce

1/4 cup extra virgin olive oil

1/2 cup finely chopped yellow onion

2 garlic cloves, minced

1/4 cup red wine

One 28-ounce can tomato puree

1/4 cup finely chopped Italian parsley

Salt and pepper

 

  1. In a large skillet, heat the oil, saute the onion and garlic for 2 to 3 minutes until fragrant.  Add the wine, and cook stirring until the wine is reduced.
  2. Add the tomatoes, and parsley, and bring to a simmer.  Add any remaining collard ribbons at this time.  Season with salt and pepper.
  3. Set the collards into the sauce, spooning some of the sauce over the rolls.  Cover and simmer for 45 minutes to one hour.  Carefully remove the rolls from the skillet, taste the sauce for seasoning and adjust using salt and pepper.  Serve the sauce over the rolls.

 

 

Slow Cooker Kale and Sausage Soup

Serves 6

 

2 tablespoons olive oil

1 pound smoked Linguiça, chorizo, or andouille sausage, cut into ½-inch rounds

2 medium onions, finely chopped

4 medium carrots, finely chopped

1 pound kale, chopped into 1-inch pieces

5 medium red potatoes, scrubbed, peeled if desired, and cut into 1/2-inch pieces

6 cups chicken broth

2 bay leaves

¼ cup finely chopped fresh cilantro (optional for garnish)

  1. In a large skillet, heat the oil, and sauté the sausage, onion, and carrots, until the onion is translucent, and transfer the mixture to the insert of a 5 to 7-quart slow cooker.
  2. Add the kale, potatoes, chicken broth, and bay leaf stirring to combine the ingredients.
  3. Cook the soup for 5 to 6 hours on low until the potatoes are tender. Remove the bay leaf, sprinkle the soup with the cilantro and serve.

 

 

Cauliflower Piccata

Serves 4

 

One cauliflower cored, and cut into florets

1/2 cup extra virgin olive oil

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1/4 cup extra virgin olive oil

3 garlic cloves, minced

Grated zest of 1 lemon

1/3 cup fresh lemon juice

1/4 cup capers packed in brine, drained, and chopped if large

2 tablespoons finely chopped Italian parsley

 

  1. Preheat the oven to 400 degrees, line a baking sheet with silicone, aluminum foil, or parchment.
  2. Combine the cauliflower, 1/2 cup of oil, salt and pepper, tossing to coat the cauliflower.
  3. Roast for 15 to 20 minutes, turning once, until the cauliflower is tender, and a bit charred on the tips.
  4. Remove from the oven, transfer to a serving bowl, and cover with aluminum foil.
  5. While the cauliflower is roasting, in a large skillet, heat the oil, saute the garlic, red pepper, and zest for 1 minute.  Add the lemon juice and capers, and simmer 1 minute.  Add the parsley, and pour over the cauliflower in the bowl.  Serve warm.

 

Baked Cauliflower and Goat Cheese Dip

Serves 6

 

1 head cauliflower, cut into florets

Salt and pepper

2 tablespoons unsalted butter

2 garlic cloves, minced

1 medium shallot, finely chopped

Pinch red pepper flakes

1 tablespoon Dijon mustard

4 ounces cream cheese, softened

8 ounces goat cheese, softened

1/4 cup freshly grated Parmigiano Reggiano cheese

1/4 cup fresh bread crumbs

1 tablespoon extra-virgin olive oil

1 tablespoon finely chopped Italian parsley

Toasted baguette slices or fresh vegetables to dip

  1. Preheat the oven to 350 degrees. Coat the inside of a gratin dish with non-stick cooking spray.
  2. In a 5-quart saucepan, heat 3 quarts of salted water. Add the cauliflower, and simmer until the cauliflower is crisp/tender, about 6 minutes.
  3. Drain thoroughly and season with salt and pepper. Set aside to cool.
  4. In a small skillet, melt the butter, and sauté the garlic and shallot for 2 minutes, until fragrant, add the red pepper flakes, and swirl in the pan for 10 seconds. Set aside to cool.
  5. Place the cauliflower, garlic butter, Dijon mustard, cream cheese and goat cheese in a food processor, and process on and off until the mixture is smooth, with a few chunks of cauliflower.
  6. Taste for seasoning and adjust using salt or pepper.
  7. Transfer the mixture to the prepared baking dish.
  8. Do-Ahead:  At this point, you can cover and refrigerate the dip for 2 days. Before baking, remove the baking dish from the refrigerator 30 minutes before baking, and proceed as directed.
  9. In a small bowl, combine the Parmigiano, bread crumbs, oil and parsley, and stir until the crumbs are moistened. Sprinkle over top of the cauliflower mixture, and bake for 15 to 20 minutes, until the dip is bubbling and the topping is golden brown. Spread on crackers, baguette slices, or use as a dip for vegetables.

 

Sautéed A-Choy

Serves 2 to 4

 

2 tablespoons vegetable oil

2 garlic cloves, minced

1/2 teaspoon grated ginger

1 leek, finely chopped, using the white part only

1 bunch a-choy, tough stems removed, and cut into 1/2-inch ribbons

1 tablespoon sesame oil

 

  1. In a large skillet, or wok, heat the oil, and saute the garlic, ginger and leek until the leek is translucent, about 3 minutes.
  2. Add the a-choy, and saute another 2 minutes, until wilted.
  3. Serve the a-choy garnished with a drizzle of sesame oil.

 

Braised Celery Parmigiano

Serves 4

 

2 tablespoons extra virgin olive oil

3/4 cup finely chopped onion

One 1/2-inch slice pancetta, cut into small dice

One bunch celery, leaves removed, and stem end cut off, and stalks cut into 3-inch pieces

8-ounces canned chopped tomatoes

Salt and pepper

1/4 cup finely chopped Italian parsley

1/2 cup grated Parmigiano Reggiano

 

  1. In a large skillet, heat the oil, and saute the onion until they begin to turn golden.  Add the pancetta, and cook until the pancetta becomes crispy, about 5 minutes.  Add the celery and tomatoes, season with salt and pepper.  Cover the pan, and simmer for 30 minutes, turning occasionally, until the celery is tender.
  2. Add the parsley to the pan, and stir to blend.
  3. Serve the celery warm or at room temperature garnished with Parmigiano.

 

Roasted Japanese Sweet Potatoes

Serves 4

1 pound Japanese Sweet Potatoes, scrubbed

Unsalted butter

Salt and pepper

 

  1. Preheat the oven to 400 degrees.  Scrub the potatoes, and prick several times with the tip of a sharp paring knife.
  2. Roast the potatoes for 45 minutes to 1 hour, until they are tender when pinched with an oven mitt.
  3. Remove from the oven, split open, season with butter, salt and pepper and serve.

 

Tangerine Glazed Carrots

Serves 4

 

1 pound carrots, peeled and sliced

1 cup freshly squeezed tangerine juice (I used honey tangerines)

1 tablespoon honey

2 tablespoons brown sugar

3 tablespoons unsalted butter

 

  1. In a large skillet, combine all the ingredients, and bring to a boil.
  2. Simmer, uncovered for 20 to 30 minutes until the sauce is reduced, and the carrots are tender.

 

Couscous Salad with Tangerines and Raisins

Serves 6

 

2 cups plain couscous

1/2 teaspoon saffron, crushed in the palm of your hand

2 cups hot chicken or vegetable broth

1/2 cup extra virgin olive oil

1/4 cup tangerine juice

1/4 cup rice vinegar

1/4 cup finely chopped red scallion

1/2 cup sliced almonds

1 cup tangerine segments, chopped

1/2 cup raisins

Salt and pepper

 

  1. Put the couscous into a heat proof bowl.  Add the saffron to the broth, and stir.  Pour the broth over the couscous, and stir.  Cover the bowl with plastic wrap, and let stand for 5 minutes.  Fluff the couscous, and allow to cool.
  2. In a small bowl, whisk together the oil, tangerine juice, rice vinegar, and scallions.  Pour over the couscous, and stir to blend.
  3. Add the almonds, tangerine segments, and raisins.  Toss to blend, and taste for seasoning.  Adjust using salt or pepper.  Serve the salad cold or at room temperature.

 

 

Choice:

Cara Cara Upside Down Cake

Cara Cara Cheesecake Squares

Serves 6 to 8

Graham Cracker Crust

1 1/2 cups graham cracker crumbs (about 18 whole crackers)

1/2 cup (1 stick) unsalted butter, melted

1/2 cup sugar

 

  1. Preheat the oven to 325° F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
  2. In a large bowl, combine the crust ingredients and press into the bottom and halfway up the sides of the pan.  Set aside.

 

Cream Cheese Filling

Three 8-ounce packages cream cheese, softened

1 cup sugar

4 large eggs

1/2 cup Cara Cara orange juice

1 teaspoon grated Cara Cara zest

 

  1. In a large bowl, using to make the filling, with an electric mixer, cream together the cream cheese and sugar in a large bowl until light and fluffy, about 4 minutes.  Add the eggs, one at a time, beating after each addition.  Add the juice and zest and beat until the filling is smooth. Pour into the crust and bake until set, 35 to 40 minutes.
  2. Remove from the oven and immediately cut into squares. Let cool completely in the pan on a rack.
  3. Refrigerate the cheesecake after cooling, and serve at room temperature.  Cheesecakes freeze well, and can be frozen for up to 6 months.

Cook’s note: Cutting the cheesecake while it’s hot is much easier than cutting it when it’s cooled and solid.  I recommend you do this with a chef’s knife and make one long cut down each row, wiping the knife after each cut.  The ‘lines’ may disappear after cooling, but you will still be able to lift out the squares without tearing the cheesecake.

 

 

Orange and Grapefruit with Star Anise Syrup

Serves 4

 

1/3 cup sugar

1/3 cup water

2 star anise

3 pink grapefruit, peel and pith removed, sliced 1/2-inch thick

2 Valencia oranges, peel and pith removed, sliced 1/2-inch thick

2 cara cara oranges, peel and pith removed, sliced 1/2-inch thick

 

  1. In a saucepan, bring the sugar, water and anise to a boil, simmer for 3 minutes.  Turn off the heat and allow to steep at room temperature for 15 minutes.  Remove the star anise.
  2. Arrange the fruit in a serving bowl, and pour the syrup over the fruit.  Serve at room temperature.

 

Feature Recipes:

Strawberry Soup

Serves 6

 

2 pints fresh strawberries

1 teaspoon instant tapioca

1 cup orange juice

1 tablespoon lemon juice

Dash of ground cinnamon

Dash of ground allspice

cup sugar

1 teaspoon lemon zest

1 cup buttermilk

Lime slices and whole strawberries for garnish

 

 

  1. Remove the stems from the berries and place in a food processor or blender.
  2. Puree the berries, transfer to a medium 2 quart saucepan, and place over medium high heat.
  3. Add the tapioca, orange juice, lemon juice, cinnamon, and allspice.  Bring to a boil, stirring constantly with a whisk.  Cook over moderate heat, stirring until the mixture thickens.
  4. Remove from the heat and add the sugar stirring until dissolved.
  5. Refrigerate the soup until it is chilled.  If you are in a hurry, pour the soup into a serving bowl, and set the bowl into a larger bowl filled with ice.  Stir the soup occasionally until it is cool.
  6. Whisk in the lemon zest and buttermilk.  Refrigerate or freeze until ready to serve.  Serve chilled, garnished with lime slices, and a whole strawberry.

 

 

Strawberry Orange Curd Tart

Serves 6 to 8

For the Crust

 

2 cups unbleached all-purpose flour

2/3 cup sugar

1/2 teaspoon salt

1 cup (2 sticks) cold unsalted butter, cut into small bits

 

1. Preheat the oven to 375°F. Coat a 10-inch tart pan with a removable bottom with nonstick cooking spray.

2. Combine the flour, sugar, and salt in a food processor and pulse 2 to 3 times to mix. Scatter the butter evenly over the top and pulse 6 to 7 times, until the mixture becomes crumbly.

Press the dough evenly into the prepared pan, using your knuckles to press down and press all the way up the sides of the pan.

3. Price the crust with the tines of a fork all over the bottom, bake the crust until lightly browned, about 20 minutes.  Remove from the oven and let cool completely

 

For the Orange Curd

 

1 cup sugar

6 large eggs

1/2 cup fresh orange juice

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

 

  1. In a saucier, over medium heat, whisk together the sugar, eggs, and lemon juice, and cook, whisking constantly until the curd comes to a boil.
  2. Remove from the heat, whisk in the butter a bit at a time.  Push the curd through a sieve into a clean bowl, and press plastic wrap into the lemon curd.  Allow to cool completely.
  3. The curd will keep in the refrigerator for up to 5 days, or freeze for up to 3 months.

 

To Assemble

3 cups fresh strawberries, hulled

1/2 cup red currant jelly (optional)

2 cups heavy cream (optional), whipped until stiff peaks form, for garnish

 

  1. Using an offset spatula spread the curd over the bottom of the pastry shell, smoothing it to level it.   Arrange the strawberries decoratively, either whole, or sliced, over the top.
  2. Do-Ahead: At this point, you can cover and refrigerate for up to 4 hours.
  3. When ready to serve, cut the tart and garnish with dollops of the whipped cream.
  4. Cook’s Note: Depending upon your artistic talents, you will either decide to use the strawberries whole or sliced.  If you cut them in half and place them cut sides down, you can make a chevron pattern with the berries.  You can also slice the berries about 1/2 inch thick and overlap them in concentric circles so that the entire tart is covered, using a large berry in the center as a focal point.
  5. Some people love to glaze this tart with melted red currant jelly or apricot jam, but I like to taste the berries and orange curd.

 

 

Crostini with Balsamic Strawberries

Serves 6

 

1 baguette, sliced 1/2-inch thick

Olive oil

 

  1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
  2. Lay the slices onto the baking sheet and brush with oil.
  3. Bake for 10 to 12 minutes until crunchy.

 

2 baskets strawberries, hulled and thinly sliced

1/4 cup aged balsamic vinegar

1/4 cup finely chopped basil

One 11-ounce log goat cheese

 

  1. Put the berries into a bowl, toss with the vinegar and basil.  Leave at room temperature until ready to serve.
  2. Spread the goat cheese onto the crostini and top with the strawberries.  Serve at room temperature.

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

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