fmb

Farmers’ Market Box 9-21-17

This week’s local produce and featured farms:

Yellow CarrotsWeiser Family Farm

CauliflowerBlack Sheep Produce

Rainbow ChardBlack Sheep Produce

Caliope EggplantWeiser Family Farm

Red Oak Leaf Lettuce – The Garden Of….

20th Century Asian PearsPenryn Orchard

Japanese Sweet PotatoesMilliken Family Farm

Rhubarb – Trevino Farms

Dandy Pluots – Scott Farms

Green Tomatoes – Valdivia Family Farm

Juicing Bag:

Lemons – Sundance Organics

Fennel – Lakeside Organic Gardens

Celery – Lakeside Organic Gardens

Green Kale – Babe Farms

Carrots – Cal Organics

Farmer’s Choice:

PomegranatesKoral’s Tropical Fruit Farm

Spitzenburg Apples – See Canyon Orchard

Warren PearsFrog Hollow Orchard

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

Click here to Watch Video on YouTube Farmers Market Box 9-13-2017

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

Sweet Kale
Handful of green kale
1 fennel
1 apple

Delicious Carrots
2 carrots
1 fennel
1 romaine lettuce

Super Greens
2 celery stalks
Handful of green kale
1 lemon
1 fennel

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

Minestrone Soup
Serves 6 to 8
Here in Italy, Minestrone is anything the cook wants to put into the soup. Most of the time, water is used instead of broth, but I’m a fan of more flavor using broth.

2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
3 ribs celery, chopped, using the leaves
One bunch baby carrots, scrubbed and finely chopped
1/4 cup canned crushed tomatoes
1/2 cup white wine
1 tablespoon finely chopped rosemary
8 cups chicken or vegetable stock
2 cups cauliflower florets
2 medium zucchini ends trimmed, cut in half lengthwise and cut into 1/2 moons
One bunch rainbow chard, tough stems removed, and leaves cut into 1/2-inch ribbons
One 14.5-ounce can garbanzo or small white beans, rinsed and drained
Rinds from Parmigiano Reggiano
Salt and pepper

1. In a Dutch oven, heat the oil, saute the onion, celery, and carrots, until the onion begins to soften. Add the tomatoes, wine, and rosemary, and bring to a boil, to evaporate the wine.
2. Add the stock, cauliflower, zucchini, chard, beans, and rinds if using.
3. Bring to a boil, cover and simmer for 1 hour, stirring occasionally.
4. Season with salt and pepper and serve garnished with additional Parmigiano and a drizzle of olive oil.

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 breadcrumbs
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, breadcrumbs, 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.

Red Oak Lettuce Salad with Roasted Baby Carrots, and Cumin-Lime Dressing
Serves 4

One Asian Pear, cored, and cut into 16 wedges
One bunch baby carrots, scrubbed, and tops removed
1/4 cup vegetable oil
Salt and pepper
1/4 cup fresh lime juice or rice vinegar
2 tablespoons honey
1 teaspoon ground cumin
Pinch cayenne
1/3 cup vegetable oil
Salt and pepper
One head red oak lettuce, washed, spun dry and separated into leaves

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
2. Toss the pear and carrots with the oil, salt, and pepper. Roast for 10 minutes until they begin to brown, turn and roast another 5 minutes. Remove from the oven and set aside. (you can roast these ahead, then rewarm them in the oven, or microwave)
3. In a small bowl, whisk together the lime juice, honey, cumin, cayenne, and oil. Season with salt and pepper.
4. Plate the lettuce on 4 salad plates.
5. Drizzle with some of the dressing, top with some of the carrots and pears. Drizzle with some more dressing, and serve.
6. Garnishes can include crumbled goat cheese, or Cotija cheese, or toasted almonds.

Miso Maple Roasted Asian Pears and Japanese Sweet Potatoes
Serves 6

1/3 cup maple syrup
3 tablespoons white miso
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup vegetable oil
2 Asian pears, cored, and cut into 8 wedges
1 pound Japanese sweet potatoes, scrubbed, and cut into 1-inch chunks
1/4 cup sesame seeds for garnish
2 scallions, thinly sliced on the diagonal for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a large bowl, whisk together the syrup, miso, rice vinegar, soy, and oil.
3. Add the pears and potatoes to the bowl, and toss to coat thoroughly.
4. Arrange in a single layer on the baking sheet, cover the sheet with aluminum foil and roast for 30 minutes, remove the foil, and roast another 20 to 30 minutes, until the potatoes are cooked through and they become golden brown.
5. Allow resting for 10 minutes before transferring with all the juices to a serving bowl.
6. Do-Ahead: You can roast these ahead, and then re-warm in a 350-degree oven for 15 minutes.

Rhubarb Pluot Compote
Makes about 1 cup

1/2 pound rhubarb, cut into 1/2-inch pieces
1/2 pound pluots, pitted and chopped
1 1/2 cups sugar
1/4 cup orange juice
1 cinnamon stick
1 teaspoon vanilla paste or extract
Pinch of salt

1. Put all the ingredients into a Dutch oven, and bring to a boil. Simmer for 20 to 30 minutes until the mixture has thickened. Remove the cinnamon stick, cool, cover and refrigerate.
2. Serve the compote as a sauce on the side of chicken or pork, or serve over cake, ice cream, or with English muffins or scones.

Stuffed Eggplant Marinara
Serves 6

4 cups marinara sauce, either store-bought or homemade (see recipe below)
6 Calliope eggplants, stem end cut
Salt and pepper
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 cup finely chopped onion
1 cup fresh breadcrumbs
1/2 cup grated Parmigiano Reggiano
1 large egg, beaten
1/2 cup grated Mozzarella or Asiago cheese

1. Preheat the oven to 350 degrees. Pour 2 cups of the marinara into the bottom of a 9-inch square baking dish. Pour the remaining marinara into a saucepan and keep warm.
2. Hollow out the eggplant, leaving a 1/2-inch shell. Chop the eggplant flesh.
3. Season the inside of the eggplant with salt and pepper.
4. In a skillet, heat the oil, saute the garlic and onion for 2 to 3 minutes until softened.
5. Add the eggplant, and saute until it begins to turn golden brown. Remove from the heat, add the breadcrumbs and Parmigiano, and toss to blend. Stir in the egg, and stir to combine.
6. Pack the breadcrumb mixture into the eggplant shells and place in the baking dish.
7. Cover the baking dish with aluminum foil, and bake for 30 minutes.
8. Remove the foil, spoon some of the marinara over the top of the eggplants, sprinkle with the remaining cheese, and bake another 10 to 15 minutes until the cheese is bubbling.
9. Serve the eggplant in a pool of marinara sauce.

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

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.

Choice

Barley, Pomegranate Salad
Serves 6

1 1/2 cups pearl barley
1/4 cup finely chopped shallot
2 tablespoons apple cider
3 tablespoons apple cider vinegar
1/3 cup extra-virgin olive oil
Salt and pepper
1 cup finely chopped Italian parsley
2 Warren pears, cored, and finely chopped
1/3 cup pomegranate seeds
1/2 cup crumbled goat or feta cheese
1/4 cup pistachios, chopped
Salt and pepper

1. Bring 4 cups of salted water to a boil, add the barley and cook for 15 to 20 minutes until the barley is al dente. Drain and transfer to a boil.
2. In another bowl, whisk together the shallot, cider, vinegar, and oil. Season with salt and pepper.
3. Pour a bit of the dressing over the barley while it is warm, and toss to coat.
4. When the barley is no longer hot, add the parsley, pears, pomegranate, cheese and pistachios.
5. Toss with the remaining dressing, and season with salt and pepper if needed. Serve the salad at room temperature.

Alice Medrichs’ Pomegranate Bark
This recipe is a little bit labor intensive, with only 3 ingredients but a few steps to follow, since it’s chocolate. It yields a ton, and it’s delicious. Buy your chocolate from Specialty Produce, they’ve got the best quality in town.

1 cup (150 grams) pomegranate arils, from 1 large or 2 small pomegranates
3/4 cup (75 grams) walnut pieces—I’ve done this with roasted salted pistachios and it’s awesome
8 to 10 ounces dark chocolate (no chocolate chips)

1. Line a baking sheet with parchment paper and set aside. Spread the arils in a loose layer on a double layer of paper towels. Cover and blot gently with another paper towel, rolling them around to contact dry parts of the toweling. Gather up the towels and transfer the arils to fresh dry towels. Spread, blot, and roll, as before. Repeat if necessary. Let the arils air dry for another 10 or 15 minutes (sometimes I fan them for a few seconds with a magazine).
2. Meanwhile spread the nuts on a chopping board and cut them into pieces not much bigger than the arils. Shake them in a coarse strainer to remove the dust.
3. Chop the chocolate coarsely and put it in a medium stainless steel bowl set directly in a wide skillet of almost simmering water. Stir frequently until it is almost entirely melted.
4. Remove the bowl and stir until completely melted and smooth.
5. It should be warm—between 110° and 120° F; let cool for a few minutes if it exceeds 120° F.
6. Wipe the bottom of the bowl dry prevent dripping.
7. Save 1/3 of the arils and walnuts for topping, if desired.
8. Otherwise, pour all on top of the chocolate.
9. Using a rubber or Silicone spatula, gently fold the inclusions into the chocolate without bruising the arils and releasing juices:
10. To do this, try to avoid direct contact between the spatula and the arils by sweeping the edges of the spatula down the side of the bowl, across the bottom under the chocolate and inclusions and up the opposite side of the bowl, lifting the chocolate up and over the nuts and arils. Repeat just until all the inclusions are coated.
11. Immediately scrape the mixture onto the parchment over a wide area rather than one big heap—don’t worry about uneven distribution or bare spots.
12. Then, instead of trying to spread the mixture out, use the tip of the spatula to gently push and distribute the coated inclusions to make the bark thinner and fill in some of the bare spots on the parchment. Sprinkle with reserved nuts and arils, if desired.
13. Put the baking sheet immediately into the fridge to set and harden the chocolate, then cover it with plastic wrap to prevent condensation and the absorption of odors and keep refrigerated.
14. It will keep for 1 to 2 days with toppings; 3 days without.
15. You can remove it 15 to 30 minutes in advance of serving. To serve, break the bark into pieces/shards with your fingers or the point of a paring knife.
16. **Adapted from Alice Medrich

Hot Apple Pie Sundaes
Serves 6 to 8
If you are not into pie making, this recipe is for you. You bake a crumbled on a baking sheet, let it cool, then break it up. Layer the crumble, hot apple pie sauce and vanilla ice cream. I love this dessert in the fall and sometimes serve it at Thanksgiving.

Streusel Topping
1/2 cup (1 stick) unsalted butter
3/4 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 cup chopped pecans
1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, parchment paper, or a silicone baking liner. In a mixing bowl, cut the butter into the flour and sugar, until it begins to look like peas. Add the pecans and stir to blend.
2. Transfer the mixture to the baking sheet, and break up any bits that are large. Bake the crumble for 10 to 15 minutes, or until golden brown.
3. Cool and transfer to a zipper-top plastic bag, and refrigerate for up to 1 week or freeze for 2 months. Defrost and bring to room temperature before using.

Hot Apple Pie Sundae Filling
1/2 cup (1 stick) unsalted butter
2/3 cup firmly packed light brown sugar
3 to 4 Spitzenberg apples, peeled, cored, and chopped
1 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg

1. In a skillet, melt the butter, and add the brown sugar, cooking until the sugar is melted.
2. Add the apples, cinnamon and nutmeg and cook until the sauce is thickened and the apples are golden and softened, about 10 to 15 minutes. Remove from the heat, and serve immediately, or cool, and refrigerate for up to 4 days. Reheat before serving.

Assembly
1 recipe streusel topping (above)
1 recipe Hot Apple Pie Sundae Topping (above)
1 quart good quality vanilla ice cream
Whipped cream for garnish (about 2 cups of heavy cream, whipped stiffly) (optional)

1. In each sundae glass, sprinkle a bit of the streusel topping and ladle some of the hot sundae topping into the glass. Top with a scoop of ice cream, more sundae topping and another scoop of ice cream. Top with more sundae topping and sprinkle with some of the streusel topping. Garnish with whipped cream and serve. Repeat for the rest of the sundaes.

Slow Cooker Port Wine Poached Pears
Serves 4 to 6
Although the pears are delicious, the sauce is spectacular. Save it and freeze it, use it to infuse cocktails, or serve over ice cream or chocolate cake.

1 cup full bodied red wine
1 cup ruby port
1 ½ cups firmly packed light brown sugar
1 cinnamon stick
6 large Warren pears, cored and cut in half
6 ounces Stilton cheese

1. Combine the wine, port, brown sugar and cinnamon in the insert of a 5 to 7-quart slow cooker.
2. Add the pears to the cooker, you will have to arrange them in layers, and spoon some of the sauce over the pears. Cover and cook on high for 2 to 2 ½ hours, until the pears are softened.
3. Uncover the slow cooker and allow the pears to come to room temperature.
4. Carefully remove them from the cooker and arrange them on a platter.
5. Strain the sauce into a saucepan, discarding any solids.
6. Bring the sauce to a boil, and boil for 5 to 10 minutes, until the sauce becomes syrupy.
7. Spoon the syrup over the pears on the platter, and scoop a bit of Stilton into the center of each pear.
8. Serve at room temperature.

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

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Farmers' Market Box 9-13-2017

Farmers’ Market Box 9-14-17

This week’s local produce and featured farms:

Black Beauty EggplantBlack Sheep Produce

Collard GreensBe Wise Ranch

Mixed Herbs – The Golden Door Farm

Green Oak Leaf Lettuce – The Garden Of….

Hosui PearsPenryn Orchard

Purple PotatoesWeiser Family Farm

Red BeetsBlack Sheep Produce

SunchokesWeiser Family Farm

Butternut SquashBe Wise Ranch

Mixed Cherry Tomatoes – Dassi Family Farm

Juicing Bag:

Meyer Lemons – Rancho Del Sol Organics

Honeycrisp Apples – Vivaterra Farms

Celery – Lakeside Organic Gardens

Green Kale – Babe Farms

Italian Parsley – Lakeside Oragnis Gardens

Farmer’s Choice:

Passionfruit – NBC Farms

Bartlett PearsPenryn Orchard

O’Henry Peaches – Regier Family Farm

Featured:

Crispin Matsu ApplesPenryn Orchard

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

Click here to Watch Video on YouTubeFarmers\' Market Box 9-13-2017

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

Sour Apple
Handful of green kale
1 Apple
½ Meyer Lemon

Bitter Greens
3 Ribs of Celery
1/3 Bunch Italian Parsley
I Peeled Grapefruit

Fall Salad
2 Apples
½ Bunch of Italian Parsley
2 Ribs of Celery
½ Bunch of Kale

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

Crispy Cheesy Herbed Purple Spuds

Serves 4

3 pounds purple potatoes, scrubbed
1/2 cup extra virgin olive oil
1/4 cup mixed herbs (rosemary, thyme oregano mix)
2 teaspoons salt
1 teaspoon freshly ground black pepper
One 11-ounce log goat cheese (see note)

1. Preheat the oven to 400 degrees and line a baking sheet with silicone, parchment or aluminum foil.
2. Bring 4 quarts of salted water to a boil, and boil the potatoes until just tender, 15 to 20 minutes. Drain.
3. Using an oven mitt, press each potato onto a cutting board, so that they smash a bit.
4. In a small bowl, combine the herbs, salt, and pepper. Pour this onto the baking sheet, and arrange the potatoes on the oil, spooning some of the oil onto the top of the potatoes.
5. Cut the goat cheese into 1/2-inch rounds, and top each potato.
6. Bake for 15 to 20 minutes, until the potatoes are crispy, and the cheese begins to turn golden brown.
7. Cook’s Note: choose your favorite cheese here, if you prefer a different cheese, these are some good substitutions: sliced feta, crumbled blue cheese, shredded Asiago, Shredded Gruyere, Italian Fontina, Shredded sharp white cheddar.

Roasted Butternut Squash Soup
Serves 6
This is a terrific soup to make a freeze if your family loves soups, this one has just the right balance of sweet and savory.

1/4 cup extra virgin olive oil
1/2 cup coarsely chopped onion
2 Asian pears, peeled, cored, and coarsely chopped
1 butternut squash, peeled, seeded and cut into 1-inch pieces
2 teaspoons fresh thyme
6 cups chicken or vegetable broth
1/2 cup heavy cream (optional)
Salt and pepper

1. Preheat the oven to 400 degrees, line a baking sheet with silicone, parchment or aluminum foil.
2. In a large bowl, combine the oil, onion, pears, squash and thyme, tossing to coat with the oil. Add more oil if the squash seems dry.
3. Roast for 20 minutes, until the squash is tender.
4. Transfer everything on the baking sheet to a Dutch oven, add the broth, and bring to a boil. Simmer another 10 minutes.
5. Puree the soup using an immersion blender. Add the cream if using, season with salt and pepper, and serve.
6. Great Garnishes for this soup: Crostini with thyme butter, lump crab meat, crumbled goat cheese.
7. The soup will keep in the refrigerator for up to 4 days, or freezes for up to 3 months.

Pasta with Roasted Collards, and Butternut Squash
Serves 6
One of my favorite fall pastas, the oven roasted collards and squash melt into an amazing sauce.
Here in Italy, they substitute kale or chard for the collards since they don’t grow here.

1 butternut squash, peeled, seeded, and cut into bite-sized chunks
1 large red onion, finely chopped
One bunch collard greens, tough stems removed, cut into 1/2-inch ribbons
1/3 tight-packed cup fresh basil leaves, chopped
2 tablespoons finely chopped sage
4 garlic cloves, coarsely chopped
1/2 cup extra-virgin olive oil
pinch red pepper flakes
1 tablespoon brown sugar
Salt and black pepper
1 pound farfalle pasta, cooked 3 minutes short of al dente, saving some pasta water
1/2 cup half-and-half
1 to 1-1/2 cups shredded Asiago cheese

1. Preheat the oven to 400 degrees, and line 2 baking sheets with silicone, parchment or aluminum foil.
2. In a large bowl, combine the squash, onion, collards, basil, sage, garlic, oil, red pepper and brown sugar. Season liberally with salt and pepper.
3. Spread in even layers on the baking sheets, bake for 30 to 35 minutes, turning the vegetables once or twice during the baking time. The squash should be tender and the collards may be crispy.
4. Transfer the vegetables to a large serving bowl, add the hot pasta, the 1/2 and 1/2, and half the cheese, tossing coat. Add more pasta water to make a creamy sauce.
5. Season with salt and pepper, and serve garnished with the remaining cheese.

Eggplant Rollatini
Serves 4 to 6

Cherry Tomato Sauce

Makes about 4 cups

2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
3 cups cherry tomatoes, cut into quarters (mixed colors are fine)
2 tablespoons finely chopped Italian parsley
Salt and pepper

1. In a saucepan, heat the oil, saute the onion for 3 minutes, until softened.
2. Add the tomatoes, and simmer until the sauce is thickened, about 30 minutes.
3. If you like a less chunky sauce, puree with an immersion blender.
4. Add the parsley, season with salt and pepper.
The sauce will keep in the refrigerator for up to 5 days, and freezes for up to 3 months.

For the Eggplant

1 large purple eggplant, root and stem ends removed, cut into 1/2-inch lengthwise slices
1/2 cup extra virgin olive oil
Salt and pepper
2 tablespoons finely chopped oregano
1 1/2 cups fresh bread crumbs
1/2 cup grated Parmigiano Reggiano cheese
1 garlic clove, minced
2 tablespoons finely chopped Italian parsley
1 large egg beaten
3 cups cherry tomato sauce (see recipe above)
1 cup shredded whole milk mozzarella
1/2 cup grated Parmigiano Reggiano

1. Preheat the oven to 400 degrees, line a baking sheet with silicone, parchment or aluminum foil.
2. Lay the eggplant onto the baking sheet, in a small bowl, combine the oil, salt, pepper, and oregano.
3. Brush on the eggplant and roast until the eggplant begins to soften, turn, and brush with the remaining oil.
4. Bake another 10 minutes, until the eggplant is pliable.
5. Let cool.
6. In a bowl, combine the bread crumbs, cheese, garlic, parsley, and beaten egg. The mixture should come together.
7. Coat the inside of a 13-cy-9-inch baking dish with non-stick cooking spray. Reduce the oven temperature to 350 degrees.
8. Spread some of the sauce over the bottom of the prepared baking pan.
9. Lay an eggplant slice on a cutting board, put 2 tablespoons of the bread crumb mixture into the center of the eggplant, roll up, and place seam side down on the sauce in the pan.
10. Continue to the roll the eggplant.
11. Spread the remaining sauce over the top of the eggplant rolls, sprinkle with the cheeses. At this point, you can cover, and refrigerate for up to 3 days, or freeze for up to 2 months. Defrost and bring to room temperature before baking for 30 to 35 minutes, until the cheese are golden brown and the sauce is bubbling.

Asian Chicken and Spicy Eggplant
Serves 4

1/2 cup vegetable oil
1 large purple eggplant, stem and root ends removed, cut into 1-inch dice
2 garlic cloves, minced
1 teaspoons grated fresh ginger
1/2 pound ground chicken or turkey (or tofu)
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon granulated sugar
1 teaspoon chili garlic sauce
2 tablespoons cornstarch mixed with 2 tablespoons water
1⁄2 teaspoon sesame oil for garnish
3 scallions, finely chopped for garnish
2 cups steamed rice for serving

1. Heat the oil in a wok or large skillet, and fry the eggplant till golden brown on all sides. Remove and drain on paper towels.
2. Remove all but 2 tablespoons of oil from the wok, saute the garlic and ginger for 30 seconds, and add the ground turkey or chicken, and cook until the chicken is no longer pink.
3. Add the eggplant back to the skillet.
4. In a small bowl, combine the oyster sauce, soy, vinegar, sugar, chili garlic sauce, and cornstarch mixture. Pour into the skillet, and stir to combine. Bring to a boil to thicken the sauce.
5. Serve the eggplant mixture garnished with a drizzle of sesame sauce, and scallions. This is delicious over rice.

Green Oak Salad with Roasted Pears, and Port Wine Vinaigrette
Serves 4

2 Asian pears, cored, and sliced 1/2-inch thick
Raw sugar
One head green oak lettuce, washed, spun dry and chopped
2 to 3 thin slices of red onion
1/4 cup port wine
2 teaspoons chopped thyme
2 tablespoons white wine vinegar
2 tablespoons honey
2 tablespoons pear nectar
1/2 cup vegetable oil
Salt and pepper
1/2 cup crumbled blue cheese

1. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil, parchment of silicone. Dip the cut sides of the pears into the raw sugar and lay onto the baking sheets. Bake for 10 to 15 minutes until golden brown. Set aside.
2. In a salad bowl, combine the lettuce, and onion.
3. In a mixing bowl, whisk together the wine, vinegar, honey, pear nectar and oil. Season with salt and pepper.
4. Pour over the salad greens, and toss to coat.
5. Plate the salad, arrange some of the roasted pears over the salad greens, and sprinkle with crumbled blue cheese.
6. The roasted pears can be roasted the day before, bring to room temperature before serving.
7. The salad dressing is a great marinade for pork or chicken, the dressing will keep in the refrigerator for up to 5 days.

Purple Potato Pizza
Serves 6

1 cup extra virgin olive oil
2 tablespoons salt
1 tablespoon freshly ground black pepper
2 garlic cloves, minced
1/4 cup finely chopped oregano
3 pounds purple potatoes, sliced 1/4-inch thick on a mandoline
One basket mixed cherry tomatoes, cut in half
2 cups shredded whole milk mozzarella (see note)
1 cup grated Parmigiano Reggiano

1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, silicone, or parchment.
2. In a large bowl, combine the oil, salt, pepper, garlic and oregano.
3. Add the potatoes to the bowl, and toss to coat the potatoes. Drain off any excess oil, and leave in the bowl, lay the potatoes onto the baking sheet in overlapping rows.
4. Roast for 20 to 30 minutes, until the potatoes begin to get crispy on the bottom.
5. While the potatoes are roasting, mix the tomatoes with the remaining oil in the bowl.
6. When the potatoes have roasted, strew the tomatoes over the potatoes, and drizzle with a bit of the oil.
7. Spread the cheeses evenly over the top of the tomatoes, and roast another 10 to 15 minutes, until the cheeses are bubbling and golden brown. Allow to rest for 10 minutes before cutting.
8. This is delicious as a meatless Monday main course, or as a side dish with grilled meats, poultry or seafood.

Shredded Baby Beets with Buratta
Serves 2

One bunch baby beets, tops removed and scrubbed
1 buratta
Aged Balsamic vinegar
Finely chopped thyme
Fleur de Sel

1. Grate the beets on the large holes of a box grater. Arrange the beets on two salad plates.
2. Cut the buratta in half an arrange on top of the beets.
3. Drizzle with aged balsamic vinegar, sprinkle with some thyme, and a bit of fleur de sel before serving.

Sunchoke ‘Hummus’
Serves 4 to 6

1 pound sunchokes scrubbed
1/2 cup extra virgin olive oil
2 tablespoons finely chopped rosemary
4 garlic cloves, slice
Salt and pepper

1. Put the sunchokes into water to cover, and bring to a boil. Boil until tender, about 15 minutes. Drain thorough and put into a food processor.
2. While the sunchokes are simmering, in a large skillet, heat the oil, add the rosemary and garlic, and saute until the garlic is translucent and fragrant. Cool a bit.
3. Pulse the sunchokes on and off in the food processor to break them up.
4. With the machine running, pour in all but about 2 tablespoons of the garlic rosemary oil, until the sunchokes are pureed. Season with salt and pepper.
5. Transfer to a serving bowl, and drizzle with the remaining oil. Serve with vegetables, pita chips, baguette slices or crackers.

Choice

Just Peachy Salad with Passion Fruit
Serves 2

2 to 4 peaches, peeled, pitted and cut into 8 wedges
1/4 cup fresh lemon or lime juice
1/4 cup sugar
2 passion fruit
2 tablespoons toasted coconut for garnish

1. Arrange the peaches onto a serving platter. In a small bowl, combine the lemon or lime juice and sugar, stirring to dissolve.
2. Drizzle over the peaches.
3. Cut the passion fruit in half and scoop out the flesh, spoon over the top of the peaches, and sprinkle with the coconut.

Slow Cooker Pulled Chicken with Peach BBQ Sauce
Serves 6

2 tablespoons vegetable oil
1 large onion, finely chopped
3 peaches, peeled, pitted and coarsely chopped
2 garlic cloves, minced
Pinch cayenne
One 14 ounce can tomato sauce
1 1/2 cups ketchup
3 tablespoons Worcestershire
2 tablespoon Dijon mustard
1/2 cup firmly packed brown sugar
8 chicken breasts, skin and bones removed
Salt and pepper

1. In a large skillet, heat the oil, and saute the onion, peaches, garlic and cayenne, until the onion and peaches begin to soften.
2. Transfer to the insert of a 4-6-quart slow cooker, add the tomato sauce, ketchup, Worcestershire, Dijon, and brown sugar, stirring to blend.
3. Stack the chicken breasts in the sauce, spooning some over the top.
4. Cover the slow cooker and cook on high for 3 hours, or low for 6 hours.
5. Remove the chicken from the slow cooker, using 2 forks, shred the chicken. Taste the sauce for seasoning, add salt and pepper if necessary. Add the chicken back to the sauce, and keep on the warm setting until ready to serve. Serve with slaw on Hawaiian sweet rolls.

Pear Cake
Serves 6 to 8

3 ripe pears, peeled, cored and chopped
1 tablespoon lemon juice
1 tablespoon pear nectar
1/4 cup butter, melted
1/3 cup sugar
2 eggs, beaten
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup mascarpone
2 to 3 tablespoons pear nectar

1. Coat the inside of a springform pan with non-stick cooking spray, and preheat the oven to 350 degrees.
2. In a bowl, combine the pears, lemon juice and pear nectar. Set aside.
3. In a mixing bowl, blend together the butter, sugar, eggs, flour and baking powder.
4. Fold in the fruit, and bake for 50 minutes, until a skewer inserted into the center comes out clean.
5. Allow to cool 10 minutes before removing the spring form.
6. Serve the cake warm or at room temperature garnished with mascarpone.
7. To make the mascarpone mixture, stir the pear nectar into the mascarpone, until light. Dollop onto each slice of cake.

Feature Recipes:

Cider Braised Pork with Apples
Serves 6 to 8

One 4-pound rolled boneless pork loin roast
1/2 cup Dijon mustard
1/2 cup firmly packed light brown sugar
3 tablespoons olive oil
One large onion, thinly sliced
1 1/2 teaspoons dried thyme
1 1/2 cups apple cider
2 beef bouillon cubes
1/4 cup unsalted butter
4 large apples
2/3 cup firmly packed light brown sugar
3 tablespoons cornstarch
3 tablespoons water
1/2 cup heavy cream (this is optional, but really rounds out the flavor)
1 pound buttered egg noodles

1. Preheat the oven to 350 degrees. Place a long piece of waxed paper or aluminum foil on a cutting board and spread the mustard on it, the length of the roast. Sprinkle with the brown sugar, and lay the roast on top of the mixture, turning the roast to coating it completely. (This is messy work, but the results are great!)
2. Heat the oil a 5 to 6-quart Dutch oven over medium high heat—brown the meat on all sides, being careful to turn it often, so that it doesn’t burn.
3. Add the onions and thyme to the pot and stir to coat with the mixture in the bottom of the pan. Lift the meat and slide some of the onions underneath the roast.
4. Add the cider and bouillon cubes to the pan, and stir. Bring the cider to a boil, cover the pan and bake for 45 minutes.
5. While the pork is cooking prepare the apples. Melt the butter in a large skillet, and add the apples, sautéing for 4 to 5 minutes, until the apples begin to soften, and color. Add the brown sugar, and cook another 5 minutes, until the apples have rendered some juice and are beginning to soften, but are not mushy.
6. Remove from the heat and add to the pork in the pan. After 45 minutes, remove the pan from the heat, transfer the pork to a cutting board, and cover with aluminum foil.
7. To make the sauce, skim off any fat that may have accumulated on the surface of the sauce, and bring it to a boil. Combine the cornstarch and water in small bowl, and stir in to the boiling sauce, whisking until the sauce comes back to a boil and thickens. Add the heavy cream, and stir until the mixture boils again.
8. Slice the roast, and add back to the pan to keep warm. Serve the pork over buttered egg noodles, or mashed potatoes.

All American Apple Pie
Serves 6 to 8

For the Crust

Basic Pie Dough for double-crust pie
1/2 cup (1 stick) butter, chilled and cut into large chunks
1/2 cup vegetable shortening, chilled
2 1/2 cups flour, plus at least 1/2 cup extra for rolling
Dash of salt
Ice water (fill a full cup but use only enough to moisten dough)

1. In a deep, large bowl, work the butter and shortening into the flour and salt with your hands until you have almond- and pea-sized lumps of butter.
2. Then, drizzling in ice water a little at a time, “toss” the water around with your fingers spread, as if the flour were a salad and your hands were the salad tongs. Don’t spend a lot of time mixing the dough, just focus on getting it moistened. Translation: With each addition of water, toss about four times and then STOP, add more water, and repeat.
3. When the dough holds together on its own (and with enough water, it will), do a “squeeze test.” If it falls apart, you need to add more water. If it is soggy and sticky, you might need to sprinkle flour onto it until the wetness is balanced out. The key is to not overwork the dough! It takes very little time and you’ll be tempted to keep touching it, but don’t!
4. Now divide the dough in two balls (or three, if your pie dishes are smaller) and form each into a disk shape.
5. Sprinkle flour under and on top of your dough to keep it from sticking to your rolling surface. Roll to a thinness where the dough almost seems transparent.
6. Measure the size of the dough by holding your pie plate above it. It’s big enough if you have enough extra width to compensate for the depth and width of your dish, plus 1 to 2 inches overhang.
7. Slowly and gently—SERIOUSLY, TAKE YOUR TIME!—lift the dough off the rolling surface, nudging flour under with the scraper as you lift, and fold the dough back. When you are sure your dough is 100 percent free and clear from the surface, bring your pie dish close to it and then drag your dough over to your dish. (Holding the folded edge will give you a better grip and keep your dough from tearing.)
8. Place the folded edge halfway across your dish, allowing the dough of the covered half to drape over the side. Slowly and carefully unfold the dough until it lies fully across the pie dish.
9. Lift the edges and let gravity ease the dough down to sit snugly in the dish, using the light touch of a finger if you need to push any remaining air space out of the corners as you go.
10. Trim excess dough to about one inch from the dish edge (I use scissors), leaving ample dough to make crimped, fluted edges.

For the Filling

8 large apples, peeled, cored, and sliced 1/4-inch thick
1/2 tsp salt
1 1/2 tsp cinnamon
1 cup sugar
4 tbsp. flour
1 tbsp. butter
1 beaten egg plus 2 tablespoons heavy cream

1. Slice half of the peeled apples directly into the pie, arranging and pressing down gently to remove extra space between slices. Fill the dish enough so you don’t see through the first layer to the bottom crust.
2. Cover with half of salt, cinnamon, sugar, and flour.
3. Slice the remaining apples into the pie, arranging and pressing down gently on top of first layer, and cover with second half of ingredients.
4. Add a pat of butter on top, then cover with the top crust.
5. Trim the edges with a scissors, leaving about 1 to 2 inches overhang, and then roll the top and bottom crust together underhand so that it’s sealed and sits on the rim of your pie plate.
6. Crimp the edge with your fingers or a fork, then brush with the egg wash.
7. Use a knife to poke vent holes in the top (get creative here with a pattern), then bake at 425 degrees for 15 to 20 minutes to set and brown the crust.
8. Turn oven down to 375 degrees and bake for another 30 to 40 minutes, until juice bubbles. Keep an eye on it as it bakes. If it gets too dark, turn down the temperature.
9. To be sure it’s done, poke with a knife through the vent holes to make sure apples have softened.
10. Allow the pie to cool for 30 minutes before slicing and serving. Store any leftover pie in the refrigerator.

Caramelized Apple, Onion and Sausage Breakfast Casserole
Serves 6 to 8

2 tablespoons unsalted butter
1 large onion, thinly sliced into 1/2 moons
1 teaspoon chopped thyme
1 teaspoon sugar
2 medium firm apples, peeled, cored, and cut into 1/2-inch slices
1 pound bulk sage breakfast sausage
3 cups sourdough bread, crust removed, cut into 1/2-inch cubes
8 ounces smoked cheddar cheese, cut into 1/4-inch cubes
10 large eggs
1 cup whole or 2% milk
1/2 cup heavy cream
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Preheat the oven to 375 degrees and coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
2. Melt the butter in a large skillet, add the onions and cook for 10 to 15 minutes, until translucent, add the thyme, and sugar, saute another 2 minutes. Add the apples, and cook another 10 to 15 minutes, until the apples, and onions begin to caramelize. Transfer to a large mixing bowl.
3. In the same skillet, cook the breakfast sausage breaking up any large pieces, and cooking until the sausage is no longer pink. Transfer the sausage to the mixing bowl with the onions and apples.
4. Add the bread and cheese to the bowl.
5. In a large bowl, beat the eggs, milk, cream, mustard, salt and pepper together until blended.
6. Pour over the sausage and bread mixture, pressing down to saturate the bread.
7. Transfer to the baking dish, and bake for 40 t0 45 minutes, until the eggs are set and the cheese is melted. Allow to rest for 5 minutes before cutting into portions.
8. Do-Ahead: This is the perfect do-ahead casserole, make it the night before, cool, cover and refrigerate, then bring to room temperature, and pop it into the oven in the morning.

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

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