FMB_8_2016

Farmers’ Market Box 12-8-16

This weeks local produce and featured farms:
Cameo AppleFair Hill Apple Farm
Purple Haze CarrotsWeiser Family Farm
Persian Cucumbers CeleryBlack Sheep Produce
FennelCoastal Farm
Bearss Limes3 Nuts Farm
Oro Blanco GrapefruitKen’s Top Notch Produce
Mizuna GreensBe Wise Ranch
Green Tomatoes – Valdivia Farms
Freckles LettuceColeman Family Farm
ZucchiniBlack Sheep Produce

Juicing Bag:
Carrots – Cal-Organic
Celery – Cal-Organic
Green Kale – Babe Farm
Valencia Oranges – Eco Farms
Red Beets – Lakeside Organic Gardens

Farmer’s Choice:
Cara Cara OrangesKen’s Top Notch Produce
Anjou pearsHa’s Apple Farm
PomegranatesMurray Family Farm

Feature:
Black Barley – Kandarian Organic Farm

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

Click here to Watch Video on YouTube

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce

Click the links above & search for products on our website with recipes attached

Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hastag #SpecialtyProduceFMB!

Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

Sweet Greens
Handful of green kale
1 orange
1 stalks of celery

Spicy Beets
1 red beet
2 stalks of celery
1/2 in of ginger

Sunrise
1 orange
1 carrot
1 cucumber

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

Slow Cooker Greek Meatballs with Tzatziki Sauce
Serves 6

2 tablespoons extra virgin olive oil
½ cup finely chopped onion
2 tablespoons all-purpose flour
2 cups red wine
1 cup beef broth
1 cup chicken broth

1. In a saucepan, heat the oil and sauté the onion for 3 minutes, until it is softened. Stir in the flour and cook 3 minutes.
2. Add the wine, and whisk until the mixture boils. Transfer to the insert of a 5 to 7-quart slow cooker, add the broth, cover and set on the warm setting while making the meatballs.

For the Meatballs:
1 pound lean ground lamb
1 pound lean ground beef
3 garlic cloves, minced
1 cup finely chopped yellow onion
2 teaspoons dried oregano
1 teaspoon dried rosemary, crushed in the palm of your hand
2 slices bread, crust removed, torn into pieces
1/4 cup milk
2 teaspoons salt
1 teaspoon freshly ground black pepper
Grated zest of one lemon
½ cup finely chopped parsley

1. In a large mixing bowl combine all the ingredients except the parsley. Form into 2-inch balls, and carefully place in the sauce.
2. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours until the meat balls are cooked through.
3. Skim off any excess fat on the top of the sauce, and stir in the parsley, serve on the warm setting.
4. Serve the meatballs in pita, with tzatziki sauce.

For the Tzatziki Sauce:
2 cups Non-Fat Plain Greek Yogurt
2 Persian cucumbers, scrubbed and finely chopped
2 garlic cloves, minced
1 Tablespoon extra-virgin olive oil
1 Tablespoon red wine vinegar
1 Tablespoon fresh dill
1 teaspoon grated lemon zest
2 tsp fresh lemon juice
1 cup crumbled Feta cheese
Freshly ground black pepper and salt

1. In a bowl, combine, the yogurt, cucumbers, garlic, oil, vinegar, dill, zest, juice, and feta. Season with salt and pepper and chill for 2 hours.

Roasted Salmon with Fennel Zucchini Gratin
Serves 6

For the Gratin:
2 tablespoons unsalted butter
2 zucchini, coarsely grated
1 fennel bulb, wispy ends trimmed, and thinly sliced
2 garlic cloves, minced
1 cup chicken broth
1 cup heavy cream
2 tablespoons chopped fresh dill
Salt and pepper
1 cup shredded Gruyere or imported Swiss cheese
1/2 cup grated Parmigiano Reggiano

1. Preheat the oven to 350 degrees, coat the inside of a 9-inch baking dish or gratin pan with non-stick cooking spray.
2. In a large skillet, heat the butter, saute the zucchini, fennel and garlic, until the zucchini releases some of its moisture. Add the broth and dill. Season with salt and pepper.
3. Pour the mixture into the prepared baking dish and sprinkle with the cheeses.
4. Do-Ahead: At this point the gratin can be refrigerated for up to 24 hours. Bring to room temperature for 30 minutes before baking.
5. Bake for 20 to 25 minutes until the casserole is bubbling and the cheeses are golden brown. Allow the gratin to rest for 5 minutes before serving.

For the Salmon:

You can substitute your favorite thick fleshed fish here: cod, halibut, or sea bass works. No tilapia, please.

1/2 cup extra virgin olive oil
Grated zest of 1 lemon
2 teaspoons lemon juice.
1 tablespoon Old Bay Seasoning
2 pound salmon filets

1. Preheat the oven to 400 degrees. In a bowl, combine the oil, zest, lemon juice, and Old Bay.
2. Put the salmon into a 13-by-9-inch baking dish or onto a baking sheet lined with silicone, aluminum foil, or parchment.
3. Paint with the oil mixture, and roast for 10 minutes per inch of thickness or until the fish registers 155 on an instant read meat thermometer. Let rest for 5 minutes before serving.

Freckles Lettuce Salad with Oro Blanco Vinaigrette
Serves 4

2 Oro Blanco grapefruit
One head freckles lettuce, washed, spun dry and chopped
2 tablespoons white wine vinegar
3 tablespoons oro blanco juice
1 teaspoon Dijon mustard
1 tablespoon finely chopped shallot or onion
1/3 cup extra virgin olive oil
Salt and pepper
1/3 cup crumbled feta or ricotta salata

1. Using a boning knife, cut off the top and bottom of the grapefruit. Stand the grapefruit on one cut end, and remove the peel and pith of the grapefruit. Cut between the segments, and put the segments into a small bowl. Squeeze the membrane (you should get 3 tablespoons of juice) and put that into another small bowl.
2. Put the clean lettuce into a salad bowl. Whisk the vinegar, grapefruit juice, mustard, onion and olive oil together until blended. Season with salt and pepper.
3. Pour the dressing over the lettuce, and toss to coat.
4. Plate the salad, and distribute the grapefruit segments over the lettuce. Sprinkle with the cheese, and serve.
5. Non-dairy options for garnish are crispy prosciutto, or toasted nuts (almonds, or pecans)

Grilled Fish Tacos with Vegetable Slaw

Serves 6

2 pounds fish filets, cod, sea bass, halibut
1/2 cup extra virgin olive oil
1/4 cup fresh lime juice
1/2 teaspoon ground cumin
Pinch ancho chili pepper

1. Put the fish into a zip-lock bag. In a bowl, whisk together the remaining ingredients, and pour over the fish in the bag. Seal and refrigerate for at least 1 hour and up to 4 hours.
2. Meanwhile make the slaw.

2 Persian cucumbers, cut into julienne
3 carrots coarsely grated
2 Cameo apples, cored, and cut into julienne
1 fennel bulb, greens removed, and cut into julienne
1/4 cup fresh lime juice
2 tablespoons fresh orange juice
3 tablespoons rice vinegar
2 tablespoons honey
1 chipotle chili pepper in adobo, with a bit of adobo sauce
1/2 cup vegetable or canola oil
Salt and pepper

1. Put the cucumber, carrots, apples, and fennel into a salad bowl.
2. In a blender or food processor combine the juices, vinegar, honey and chipotle. With the machine running, slowly pour in the oil, until the mixture emulsifies, and thickens.
3. Season the dressing with salt and pepper, and toss with the vegetables in the bowl. (the slaw can be refrigerated for up to 8 hours) Bring to room temperature before serving.
To Cook the Tacos

Six 6-inch flour or corn tortillas
1. Drain the fish from the marinade, and discard the marinade. Preheat the grill or a grill pan for 10 minutes.
2. Grill the fish on one side for 4 minutes, turn and grill for another 4 minutes, until the fish reaches 150 degrees on an instant read meat thermometer.
3. Remove from the grill and tuck into warm tortillas, top with some of the slaw, and serve.

Chicken Stock
Makes about 3 cups
Don’t roll your eyes, chicken stock is as easy as flipping a switch on your slow cooker, and using the leftover carcass of your rotisserie chicken to make something out of nothing. Freeze the stock and use it for sauces, gravies, or possibly a delicious minestrone or chicken soup. If you have the carcass from your Thanksgiving turkey in the freezer, this is the time to use it.

2 tablespoons extra virgin olive oil
2 pounds chicken parts (with bones and skin if you are using fresh—ask a butcher for necks and backs) or the bones, from a rotisserie chicken
1 large onion, unpeeled, root end cut off, and quartered
3 carrots, cut into 1-inch chunks
3 ribs celery, including the leaves, cut into 1-inch chunks
1 teaspoon dried thyme
1/2 teaspoon dried sage leaves
1 teaspoon salt
3 to 4 whole peppercorns
4 cups water

1. Put the ingredients into a 6-quart slow cooker in the order they are listed. Stir the water to make sure that it covers the vegetables.
2. Cook on high for 3 hours, or low for 6 hours.
3. When the stock is done, strain out all the vegetables, and bones. Remove the meat from the bones (if there is any on the carcass, save it)
4. Pour the stock into a zip-lock bag, or airtight container with the meat. Freeze for up to 2 months, or refrigerate for up to 4 days.

Mizuna Pasta with Crispy Bread Crumbs
Serves 6

One pound spaghetti or linguine, cooked 3 minutes short of al dente, saving some pasta water
1/4 cup extra virgin olive oil
2 garlic cloves, minced
1 cup fresh bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch mizuna, washed, spun dry, tough stems removed and chopped
1/3 cup chicken or vegetable broth
Salt and pepper

1. In a large skillet, heat the oil, and saute the garlic for 30 seconds. Add the bread crumbs, and swirl in the pan until they are toasted. Remove from the skillet, and add the cheese.
2. In the same skillet, heat the oil and saute the garlic and red pepper for 30 seconds, until fragrant. Add the mizuna, and saute until wilted, add the broth, and simmer for 5 minutes. Season with salt and pepper.
3. Add the pasta to the skillet, and toss to coat, adding more pasta water to make a creamy sauce.
4. Serve the pasta garnished with the bread crumb mixture.

Apple Pie 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 salt
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
2 large eggs
1 cup packed dark brown sugar
1 cup sour cream
1 teaspoon pure vanilla extract
1/2 cup (4 ounces) unsalted butter, melted and still warm
2 medium-sized apples, peeled, cored and diced into irregular pieces

For the streusel:
3/4 cup all-purpose flour
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/4 teaspoon salt
1/4 cup unsalted butter, melted

1. Preheat oven to 400°F. Coat the inside of 12 muffin tins with cooking spray, both inside the cups and over the top.
2. 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.
3. 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. Using a portion scoop, fill muffin tins to the top with batter; set aside while preparing the streusel.
4. 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.
5. Top each muffin with a heaping tablespoon of streusel, pressing it into the batter. 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.
6. 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.)

Bill Smith’s Atlantic Beach Pie
Makes one 9-inch pie
Bill Smith has been serving this pie at his Crook’s Corner restaurant in Atlantic Beach, N.C. for years. It’s a key lime pie with a saltine crust, and plenty of whipped cream. The ingredients give you no hint that this is the most delicious pie that will have you going back for seconds.

1 1/2 sleeves of saltine crackers
1/3 to 1/2 cup softened unsalted butter
3 tablespoons sugar
1 can (14 ounces) sweetened condensed milk
4 egg yolks
1/2 cup lemon or lime juice or a mix of the two
Fresh whipped cream and coarse sea salt for garnish

1. Preheat oven to 350 degrees, coat the inside of an 8-inch pie pan with non-stick cooking spray.
2. Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into pie plate, chill for 15 minutes, then bake for 18 minutes or until the crust colors a little.
3. While the crust is cooling (it doesn’t need to be cold), beat the egg yolks into the milk, then beat in the citrus juice. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes until the filling has set. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream and a sprinkling of sea salt.

Farmers Choice:

Arugula, Poached Pear and Pomegranate Salad
Serves 4

2 cups arugula, washed, and spun dry
2 Anjou pears, cored, and cut in half
1 cup Riesling
2 tablespoons honey
1 sprig fresh thyme
2 tablespoons white wine vinegar
1/3 cup vegetable or canola oil
Salt and pepper
1/2 cup pomegranate arils
Shavings of Parmigiano Reggiano

1. Put the arugula into a salad bowl.
2. In a saucepan, put the pears, Riesling, honey and thyme. Bring to a boil, and simmer for 10 to 12 minutes, until the pears are tender. Remove from the liquid, and slice into wedges.
3. Strain the poaching liquid, and whisk 1/4 cup poaching liquid with white wine and the canola oil, until thickened. Taste for seasoning and adjust using salt and pepper.
4. Arrange the pear slices on salad plates.
5. Toss the arugula with the dressing, and plate the salad over the pears. Garnish the plate with shavings of Parmigiano Reggiano and the pomegranate arils. Drizzle the outside of the plate with additional dressing and serve.

Orange Chicken with Pomegranate Pilaf
Serves 4

For the Pilaf:
2 tablespoons unsalted butter
1/2 cup sweet yellow onion, finely chopped
1/2 teaspoon salt
1 cup long-grain white rice
1 3/4 cup chicken or vegetable broth
1/2 cup pomegranate arils
1/4 cup finely chopped Italian parsley

1. In a saucepan, heat the butter, and saute the onion for 3 to 4 minutes until translucent.
2. Add the rice, and salt, and toast in the butter for 2 to 3 minutes.
3. Add the broth, bring to a boil, and simmer for 15 to 18 minutes until the liquid is absorbed.
4. Remove from the heat, and allow the rice to steam off the heat for 5 minutes. Fluff the rice, and stir in the pomegranate and parsley. Serve warm.

For the Chicken:
2 tablespoons extra virgin olive oil
4 boneless skinless chicken breasts
Salt and pepper
1 medium shallot, minced
1 cup orange juice
2 tablespoons honey
2 teaspoons Dijon mustard
2 teaspoons rice vinegar
Few drops Tabasco

1. Heat the oil in a large skillet, season the chicken with salt and pepper, and brown the chicken on both sides (about 3 minutes each side) Remove to a plate and keep warm.
2. Add the shallot to the pan, an saute for 30 seconds, until fragrant. Add the juice, honey, mustard, vinegar and Tabasco.
3. Return the chicken and any juices to the pan, and turn in the sauce, simmer for 5 to 10 minutes uncovered, until the chicken is cooked, through and the sauce is syrupy. Serve with the pilaf.

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

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THIS ONE

Farmers’ Market Box 12-1-2016


This weeks local produce and featured farms:
Cauliflower – Life’s A Choke Farm
ArugulaBe Wise Ranch
Italian ParsleyBe Wise Ranch
LeeksTutti Frutti Farms
Red Oak Leaf Lettuce – The Garden Of….
Bearss Limes – 3 Nuts Farm
French Heirloom PotatoesWeiser Family Farm
Pineapple Quince – Terry Farm
TurnipsBlack Sheep Produce
Satsuma Tangerines – Regier Family Farm
Heirloom TomatoesBlack Sheep Produce

Farmer’s Choice:
Granny Smith ApplesFair Hill Apple Farm
French Baby Purple BeansBlack Sheep Produce
Polenta – Kenter Canyon Farms

Feature:
Oro Blanco Grapefruit – Ken’s Top Notch Produce

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

Click here to Watch Video on YouTube

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

When it’s about food…#specialtyproduce

Click the links above & search for products on our website with recipes attached

Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hastag #SpecialtyProduceFMB!

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

Maple Glazed Turnips with Leeks and Quince
Serves 4 to 6

1/4 cup extra virgin olive oil
2 tablespoons unsalted butter
1 leek, thinly sliced
1 bunch turnips, scrubbed, tops removed (see turnips green soup) and thinly sliced 1/4-inch thick
1 quince, peeled, cored, and thinly sliced
Salt and pepper
1/2 teaspoon dried thyme
1/3 cup chicken or vegetable broth
1/3 cup maple syrup
1/4 cup finely chopped Italian parsley

1. In a large skillet, heat the oil and butter together, add the leek, and saute for 2 to 3 minutes, until the leeks are softened.
2. Add the turnips and quince, and toss in the oil and butter mixture. Season with salt and pepper, and thyme.
3. Add the broth and syrup, simmering for 4 to 5 minutes, until the vegetables are softened, and the liquid in the pan is a glaze.
4. Sprinkle the parsley over the turnips and serve warm.
Cook’s Note about Quince: Quince should be cooked, they are quite sour when raw. They make a delicious sauce when substituted for apples in applesauce recipes.

Sautéed Turnip Greens
Serves 4
Sautéed turnip greens make a nice bed for grilled seafood, poultry or meats.

2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
One bunch turnip greens, tough stems removed, and the leaves cut into 1/2-inch ribbons
Salt and pepper

1. In a large skillet, heat the oil, and saute the garlic for one minute, until it begins to turn translucent.
2. Add the greens, and toss in the garlic oil. Saute until the greens are tender, season with salt and pepper and serve.

Turnip Fingerling Au Gratin

Serves 6

One bunch turnips, scrubbed, thinly sliced, greens removed
1 pound French fingerling potatoes, scrubbed and thinly sliced
1 leek, thinly sliced, using the white and tender green part
1 cup heavy cream
1 1/2 cups whole milk
1 teaspoons salt
4 shakes of Tabasco sauce
2 cups shredded Gruyère cheese
1/2 cup freshly grated Parmesan cheese

1. Put the turnips, potatoes and leek in a 12-inch sauté pan.
2. Add the cream, milk, salt, and Tabasco and bring to a boil. Reduce the heat to medium and simmer just until the potatoes are tender, 6 to 8 minutes; they should not be cooked through and should still hold their shape.
3. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
4. Transfer half the potato mixture to the baking dish along with some of the sauce, and sprinkle with half the Gruyère.
5. Cover with the remaining potato mixture and sauce, sprinkle with the remaining Gruyère and the Parmesan.
6. Do-Ahead: At this point, you can cover and refrigerate overnight. Bring to room temperature before continuing.
7. Preheat the oven to 375°F. Bake the potato mixture, covered with aluminum foil, for 20 minutes, then remove the foil and bake until the potatoes are tender and the cheese is golden brown, another 10 to 15 minutes. Let rest for 10 to 15 minutes before serving.
8. Cook’s Note: Add the sautéed turnip greens to the potatoes in the cream, and proceed as directed.

Slow Cooker Loaded Potato and Leek Soup
Serves 6

¼ cup unsalted butter
2 medium leeks, finely chopped, using the white and some of the tender green part
1 pound French Fingerling potatoes, peeled and diced into ½-inch pieces
4 cups chicken or vegetable broth
1 cup whole milk
salt and pepper to taste
2 cups finely shredded sharp cheddar cheese
6 green onions, finely chopped using the white and some of the tender green part
8 strips of bacon, cooked crisp, drained and crumbled
1 cup sour cream

1. In a large skillet, heat the butter, and add the leeks, sautéing for 2 to 3 minutes, until the leeks are softened. Transfer the leeks to the insert of a 5 to 7-quart slow cooker and add the chicken broth.
2. Cover the slow cooker and cook on high for 3 hours, or on low for 5 to 6 hours, until the potatoes are tender.
3. Using an immersion blender, puree the soup, or cool the soup and puree in a blender, returning the soup to the slow cooker.
4. Reduce the heat to low and add the milk, cheddar cheese, green onions, and bacon. Cover the slow cooker and cook another hour. Serve the soup garnished with a dollop of sour cream.

Heirloom Tomato Salad with Parmesan Crisps
Serves 6

For the parmesan crisps:
2-1/2 cups grated Parmigiano-Reggiano

1. Preheat the oven to 375°F. Line a baking sheet with a nonstick baking liner or parchment.
2. Spread the grated cheese over the entire surface of the liner. Bake until the cheese is amber brown, about 18 minutes.
3. Remove from the oven and cool. Break into irregular pieces (each about 3 inches across).

For the vinaigrette:
1 small shallot, minced
4 tsp. Champagne or white wine vinegar
1 tsp. Dijon mustard
salt and freshly ground black pepper
2 Tbs. extra-virgin olive oil
2 Tbs. canola oil

1. Put the shallot, vinegar, mustard, and a pinch each of salt and pepper in a small bowl or dressing cruet.
2. Allow the shallots to sit in the vinegar for at least 20 minutes and up to 1 hour.
3. Whisk or shake in both oils. Season to taste with more salt and pepper.

For the Salad and Assembly:

1 bunch arugula, washed and spun dry
1 cup fresh flat-leaf parsley leaves
1 cup fresh basil leaves, torn into bite-size pieces if large
1/2 cup fresh tarragon leaves
1/2 cup thinly sliced leeks
salt and freshly ground black pepper
6 to 8 1/2-inch-thick heirloom tomato slices, preferably of different colors, sizes

1. In a large bowl, mix the arugula, parsley, basil, tarragon, and leeks.
2. Lightly dress with some of the vinaigrette. Season to taste with salt and pepper.
3. Divide the salad evenly among 6 salad plates.
4. Arrange a large tomato slice on each salad, sprinkle lightly with salt, and top with a piece of parmesan crisp.

Heirloom Tomato and Goat Cheese Tart

Serves 6 to 8

1 sheet frozen puff pastry, defrosted
3 eggs
1/2 cup heavy cream
3 tablespoons Dijon mustard
6 ounces goat cheese, crumbled
Salt and freshly ground pepper
2 to 3 tablespoons each chopped fresh parsley, basil and thyme
2 heirloom tomatoes, thinly sliced
1 tablespoon extra-virgin olive oil

1. Preheat the oven to 425 degrees. Coat the inside of a 10-inch tart pan with a removable bottom with non-stick cooking spray. Roll out the puff pastry to fit the tart pan, and fit the pastry into the pan, cutting the edges. Refrigerate while you prepare the filling.
2. In a mixing bowl, whisk together the eggs, cream, mustard, and cheese. Add salt, pepper, and herbs.
3. Pour the mixture into the prepared tart pan, and arrange the tomatoes over egg mixture overlapping them slightly.
4. Drizzle on the olive oil. Place in the oven and bake 12 minutes, lower the heat and bake an additional 20 to 30 minutes, until the top is nicely browned.
5. Remove from the oven and allow to cool for 10 minutes before serving. Allow the tart to rest for 10 minutes, and warm or at room temperature.

Red Oak Lettuce Salad with Soy Vinaigrette
Serves 4 to 6

One head red oak lettuce, washed, spun dry and chopped
2 tangerines, peeled, and separated into segments
1/4 cup tangerine juice
1/4 cup rice vinegar
1 garlic clove, minced
1/2 teaspoon grated ginger
2 tablespoons soy sauce
1/3 cup canola or vegetable oil

1. Put the lettuce into a salad bowl.
2. In a small bowl, whisk together the juice, vinegar, garlic, ginger, soy sauce, and oil.
3. Pour over the salad and toss to coat.
4. Plate the salad and arrange some of the tangerines on each salad. Drizzle with any remaining dressing.

Cauliflower Pizzaiola
Serves 6

1 cauliflower, cored and cut into florets
1/3 cup extra virgin olive oil
6 garlic cloves, minced
1/4 cup finely chopped basil
1 1/2 teaspoons salt
Pinch red pepper flakes
2 heirloom tomatoes, chopped
1/4 cup freshly grated Parmigiano Reggiano
8 ounces grated whole milk mozzarella

1. Preheat the oven to 400 degrees, and coat the inside of a 10-inch baking dish with non-stick cooking spray. Put the cauliflower into the baking dish.
2. In a bowl, combine the oil, garlic, basil, salt and pepper flakes. Pour half of the oil over the cauliflower, and toss to coat.
3. Add the tomatoes to the bowl with the oil and toss to coat. Cover the cauliflower with the tomatoes, sprinkle with the cheeses, and bake 20 to 25 minutes, until the cheeses are golden brown and the cauliflower is tender.
4. Allow the dish to rest for about 10 minutes, before serving.

Meringue Lime Bars
Makes 16

For the Crust:
1 1/2 cups graham cracker crumbs
1/2 cup sugar
6 tablespoons unsalted butter, melted

Preheat your oven to 350 degrees and coat a 9-inch square pan with non-stick cooking spray. Combine the crust ingredients in a bowl and mix well, until it begins to come together. Press down into the bottom of the prepared pan. Bake at 350 until browned, about 15 minutes. Let it cool down completely before adding the filling. Turn the oven down to 325 degrees.

For the Filling:
Two 14-ounce cans sweetened condensed milk
1 cup lime juice
1/2 cup sour cream
2 large eggs
1. In a large bowl, combine the sweetened condensed milk, lime juice and zest and sour cream. Whisk until thoroughly blended, then add the eggs and food coloring (if using); whisk until mixed.
2. Pour the filling into the cooled crust. Bake at 325 degrees for 15 minutes. Remove from the oven and cool completely. Refrigerate for at least 2 hours.

For the Meringue:
4 large egg whites
1/2 teaspoon cream of tarter
1/2 cup sugar
1/2 teaspoon vanilla paste, or extract

1. Preheat the broiler for 10 minutes about 30 minutes before serving. in the bowl of an electric mixer, beat the egg whites, cream of tartar and sugar until stiff peaks form.
2. Spread over the chilled lime bars and broil until the top is lightly browned. Or you can use a crème brulee torch to brown the meringue.

Farmers Choice:

Purple Bean Salad
Serves 4
As gorgeous as these beans are, they turn green when cooked, or tossed with vinaigrette. The vinaigrette tends to ‘cook’ them, like a ceviche.

3/4 pound purple beans, ends snipped
1/3 cup white wine vinegar
1 medium shallot, finely chopped
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 cup extra virgin olive oil
Salt and pepper

1. Put the beans into a bowl.
2. In another bowl, whisk together the vinegar, shallot, mustard, garlic, and oil. Season with salt and pepper. Pour over the beans and toss to coat. Let the beans marinate for 1 hour before serving, and serve at room temperature.

Polenta with Thyme and Apples
Serves 6

2 tablespoons unsalted butter
2 Granny Smith apples, cored and sliced into 16 wedges each
1 tsp. chopped fresh thyme leaves
1/4 cup light brown sugar
1 cup apple cider
3 cups whole milk
1 teaspoon salt
1 cup polenta
1 cup water
1 cup sharp Cheddar, coarsely grated
Freshly ground black pepper

1. In a large skillet, heat the butter, add the apples and thyme, and saute for 3 to 4 minutes until the apples begins to caramelize.
2. Add the brown sugar, and cider, bring to a boil, and simmer uncovered for 10 to 12 minutes until the liquid in the pan is syrupy. Keep warm.
3. In a 3-quart saucepan, bring the milk and salt to a simmer over medium heat. Slowly whisk in the polenta, reduce the heat to medium low, and cook, stirring often, for about 5 minutes.
4. Stir in the water and cook, stirring occasionally, until the polenta is thick and creamy, 10 to 12 minutes. Remove from the heat, stir in the cheese, and season to taste with salt and pepper.
5. Spread the polenta onto a serving platter and cover with the apples.
6. This is a terrific side dish to serve with pork or poultry.

Four and Twenty Blackbirds Salted Caramel Apple Pie
Serves 8 to 10
For Thanksgiving, since our daughter had just given birth to her fourth child I ordered pies from the Four and Twenty Blackbird Bakery in Brooklyn. This was the star of the show, and I can’t improve on it. It can be made over a couple of days, so don’t let it intimidate you, the work is well worth it; best apple pie on the planet!

All-Butter Double Crust:

1 cup cold water
½ cup apple cider vinegar
1 cup ice
2 ½ cups unbleached all-purpose flour
1 teaspoon kosher salt
1 tablespoon granulated sugar
½ lb. (2 sticks) cold unsalted butter, cut into ½-inch pieces
1. Combine the water, cider vinegar, and ice in a large measuring cup or small bowl—and bring the butter out at the last minute (you want it to be cold, cold, cold).
2. Stir flour, salt, and sugar together in a large bowl. Add butter and cut it into the flour with a pastry blender or your hands. Work quickly, cutting it in until mostly pea-size pieces of butter remain.
3. Sprinkle 2 tablespoons of the ice-water mixture over the flour mixture, and cut it in with a bench scraper, a spatula, or your hands until it’s fully incorporated. Add more of the ice mixture, 1 or 2 tablespoons at a time, mixing each time. It should take 10 to 12 tablespoons total to get the dough to the point where it holds together (sprinkle dry bits with more small drops of water to combine if necessary). Don’t overwork it, and don’t knead it like dough. It should have streaks of butter.
4. Cut the dough into two, and shape each half into a flat disc. Cover with plastic wrap and refrigerate at least one hour, preferably overnight, to give it time to mellow. Dough can be refrigerated for three days or frozen for one month.
5. In the Four & Twenty Blackbirds kitchen, bakers use a bowl to make sure the crust is rolled out to be 2-3 inches larger than the pie pan. You can also flip your pie pan over and use that.
6. Take the dough out of the fridge 5 to 10 minutes before you roll, so it won’t crack.
7. Lightly flour your work surface and a French (tapered) rolling pin.
8. Begin rolling, starting from slightly below the center and rotating the dough as you go. Lightly sprinkle more flour on everything as you go. If cracks start, cut a piece of dough from the edge and pat it into the crack to patch it (maybe with a bit of water to seal it). Be careful not to let the center get too thin—it shouldn’t be less than ⅛ inch in thickness.
9. You want the dough to be 2 or 3 inches larger than the pan you are using—lay your pie pan face down on the rolled dough to see if it’s rolled out enough.
10. Butter your pie pan.
11. Fold the dough disc in half, lay it across one side of your pan, and unfold. Make sure there are no gaps between the dough and the pan.
12. Trim the dough along the edges to allow 1 ½ inches of excess.
13. Cover the pan with plastic wrap and refrigerate for at least 30 minutes (you can also freeze it at this step for up to a month if it’s tightly wrapped).
14. Roll out the second disc—this will be for your top crust–the same way. Using a pizza cutter, cut the rolled-out dough into eight equal strips. Place those on a pan, wrap in plastic, and refrigerate for at least 30 minutes.
15. A stack of crusts, each rolled, placed, and trimmed on the pie pan.

Filling:
1 cup plus 2 tablespoons granulated sugar
¼ cup water
¼ lb. (1 stick) unsalted butter
½ cup heavy cream
2 lemons
6-7 Granny Smith apples (about 2 ½ lbs.)
2-3 dashes Angostura bitters
⅓ cup raw sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
A pinch of freshly grated nutmeg (ground nutmeg is fine too)
One grind of fresh black pepper
¼ teaspoon kosher salt
2 tablespoons unbleached all-purpose flour
¼ teaspoon flake sea salt, plus more for finishing
Egg wash (1 large egg whisked with 1 teaspoon water and a pinch of salt)
Raw sugar, for finishing

1. Whisk together 1 cup of the granulated sugar and the water in a medium saucepan, and cook over medium-low heat until the sugar is just dissolved.
2. Add the butter and bring to a slow boil.
3. Continue cooking over medium heat until the sauce turns a deep golden brown, almost copper (you don’t have to be exact about the color; just don’t let it get so dark that it burns).
4. Remove from the heat and immediately but slowly add the heavy cream. Be careful: The mixture will bubble rapidly and steam. Whisk the mixture together well and set aside to cool. This is your caramel sauce.
5. Juice the lemons into a large mixing bowl, removing any seeds.
6. Core, peel, and thinly slice the apples.
7. Dredge the apple slices in the lemon juice.
8. Sprinkle lightly with the remaining 2 tablespoons of granulated sugar.
9. Set aside so the apples soften slightly and release some of the juices, 20 to 30 minutes.
10. In a large bowl, sprinkle the Angostura bitters over the raw sugar.
11. Add the cinnamon, allspice, nutmeg, black pepper, kosher salt, and flour, and mix well.

Assemble and Bake:
1. Add the prepared apples to the sugar-spice mixture, leaving behind any excess liquid.
2. Spread the apples in the prepared pie shell so there are minimal gaps. Let the apples mound slightly higher in the center.
3. Pour a generous ½ cup to ¾ cup of the caramel sauce evenly over the apples.
4. Sprinkle with ¼ teaspoon of the flake sea salt.
5. Assemble the lattice on top of the pie and crimp the edges.
6. Chill the pie in the fridge for 10 to 15 minutes to set the pastry. Meanwhile, position the oven racks in the bottom and center positions, place a rimmed baking sheet on the bottom rack, and preheat the oven to 400 degrees F.
7. Brush the pastry with the egg wash, and sprinkle with demerara sugar and flake sea salt.
8. Place the pie on the rimmed baking sheet on the lowest rack of the oven.
9. Bake for 20 to 30 minutes, until the pastry is beginning to brown, then lower the oven temperature to 375 degrees F, move the pie to the center rack, and continue to bake until the pastry is a deep golden brown and the juices are bubbling—about 30 to 35 minutes longer. Test the apples for doneness with a knife; they should be tender and offer the slightest resistance.
10. Allow to cool 2 to 3 hours. The pie will keep refrigerated for 3 days or at room temperature for 2 days.
11. Serve with vanilla ice cream.
Recipe Adapted from Four and Twenty Blackbirds bakery

Orange Polenta Cake
Makes one 9-inch round

1 cup unsalted butter, softened
1 cup light brown sugar
4 large eggs
1 cup polenta
2 1/4 cups all-purpose flour
2 tsp baking powder
1 teaspoon grated orange zest
1/3 cup orange juice

For the orange glaze:
1/3 cup orange juice
1/3 cup light brown sugar

1. Preheat the oven to 325 degrees. Coat the inside of a 9-inch round baking dish with non-stick cooking spray.
2. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix thoroughly. Once the mixture is combined, add all the dry ingredients and the zest and juice.
3. Transfer the mixture to the baking pan, spreading evenly, bake for 45 to 50 minutes, or until a skewer inserted into the center of the cake comes out clean. Remove from the oven and turn out onto a wire rack to cool.
4. To make the glaze, put the juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow to cool. Drizzle the orange glaze over the top of the cooled cake.

Feature:

Orange Polenta Cake
Makes one 9-inch round

1 cup unsalted butter, softened
1 cup light brown sugar
4 large eggs
1 cup polenta
2 1/4 cups all-purpose flour
2 tsp baking powder
1 teaspoon grated orange zest
1/3 cup orange juice

For the orange glaze
1/3 cup orange juice
1/3 cup light brown sugar

1. Preheat the oven to 325 degrees. Coat the inside of a 9-inch round baking dish with non-stick cooking spray.
2. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix thoroughly. Once the mixture is combined, add all the dry ingredients and the zest and juice.
3. Transfer the mixture to the baking pan, spreading evenly, bake for 45 to 50 minutes, or until a skewer inserted into the center of the cake comes out clean. Remove from the oven and turn out onto a wire rack to cool.
4. To make the glaze, put the juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow to cool. Drizzle the orange glaze over the top of the cooled cake.

Oro Blanco Upside Down Cake
Makes one 9-inch round

For the Glaze
1/2 cup unsalted butter
2/3 cup dark brown sugar
3 oro blanco grapefruit, peel and pith removed, and segmented

1. Preheat the oven to 350 degrees, coat the inside of a 9-inch baking dish with non-stick cooking spray, and place on a baking sheet.
2. In a large skillet, heat the butter, and brown sugar, and cook until the brown sugar has dissolved. Pour into the prepared 9-inch baking dish.
3. Arrange the segmented grapefruit in a decorative pattern on the butter and sugar mixture. Set aside while making the cake batter.

For the Cake Batter
1 1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/4 cups sugar
1/2 teaspoon vanilla extract or paste
1 teaspoon grated grapefruit zest
2 large eggs, at room temperature
1 large egg yolk
1/2 cup sour cream
1/4 cup fresh grapefruit juice

1. In the bowl of an electric mixture beat the butter and sugar together with the vanilla and zest.
2. Add the eggs and yolk, one at a time. Add the flour, soda, and salt alternating with the sour cream and juice, until smooth.
3. Gently pour the cake batter over the butter/sugar/grapefruit in the pan. Smooth the top. Bake the cake for 45 to 55 minutes, until a skewer inserted into the center comes out clean.
4. Allow the cake to cool for 10 minutes, then put a large platter over the cake and turn it out onto the plate to cool. Serve the cake warm or at room temperature garnished with unsweetened whipped cream.

Grapefruit Sangria
Serves 6

1/2 cup water
1/2 cup sugar
1 750 mL bottle Riesling
1 750mL bottle prosecco
1 cup grapefruit juice
1 cup sparkling water
1 1/2 cups sliced strawberries
1 grapefruit, cut into chunks/slices

1. In a saucepan, heat the water and sugar, until the sugar is melted. Cool completely.
2. In a large bowl, combine the simple syrup, Riesling, prosecco, and grapefruit juice.
3. Chill for at least 4 hours.
4. Fill a wine glass 1/2 full with the wine mixture, then add sparkling water. Garnish with berries and grapefruit.

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

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