Farmers Market Box 3-8-2018

Farmers Market Box 3-8-2018


This week’s local produce and featured farms:

Red Vulcan lettuce  - Coleman Farms

Mizuna -Be Wise Ranch

Organic Carrots  - Be Wise Ranch

Navel Oranges - Golden Door

Fuji Apples - Cuyama

Lee Tangerine - Rancho Del Sol

Pomelo - Golden Door

Cauliflower - Black Sheep Produce

Spring Onion - Black Sheep Produce

Bok Choy - Sundial

Blood Oranges - Rancho Del Sol

 

Juicing Bag:

celery - Lakeside Organics

Red Beet - Cal Organics

Black Kale - Coastal Valley Farms

Lemons - Sundance

Strawberry - Cal Organics

Farmer’s Choice:

Cara Cara Oranges - Lee Farms

TDE Tripple Cross Tangerine - Rancho Del Sol

Pink Grapefruit - Golden Door

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

 

Pinky Sweets

1 lb Carrots

1 Lemon

2 Beets

Sunny Greens

1 lemon

1 bunch celery

1 bunch Black Kale

Power Pack

1 beet

1 celery

1 lemon

1 bunch Black Kale

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

 

Cauliflower Gratin with Gruyere and Goat Cheese

Serves 4 to 6

 

One cauliflower, cut into florets

Salt and pepper

3 tablespoons unsalted butter

1 spring onion, finely chopped, using the white part only

1 garlic clove, minced

3 tablespoons all purpose flour

1 cup chicken or vegetable broth (or water from cauliflower boil)

1 cup milk

2 ounces goat cheese, crumbled

1 1/2 cups shredded Gruyere cheese

Few drops of tabasco and salt to taste

 

  1. Preheat the oven to 350 degrees and coat the inside of a 2-quart gratin dish with non-stick cooking spray.
  2. Bring 4 quarts of salted water to a boil, add the cauliflower, and boil for 3 to 4 minutes until crisp/tender; the cauliflower shouldn’t be totally cooked, since it will cook again in the oven.
  3. Drain the cauliflower, and sprinkle with salt and pepper.
  4. In a saucepan, melt the butter, saute the onion and garlic for 2minutes, until the shallot is softened.
  5. Add the flour and cook for 2 to 3 minutes.
  6. Gradually add the broth and milk, whisking until the mixture comes to a boil, and thickens.
  7. Remove from the heat add the goat cheese, and 1 cup of Gruyere.  Season with Tabasco and salt.
  8. Arrange the drained cauliflower in the baking dish, pour the cheese sauce over the top and sprinkle with the remaining Gruyere.
  9. Bake the gratin for 30 to 35 minutes until the sauce is bubbling and the cheese is golden brown.
  10. Remove from the oven, allow to rest for 5 minutes before serving.

 

Red Lettuce Salad with Blood Orange Vinaigrette

Serves 4

 

One head red lettuce, washed, spun dry and chopped

1 spring onion, thinly sliced, using only the white part

1/2 cup blood orange juice

3 tablespoons balsamic vinegar

2/3 cup extra virgin olive oil

Salt and pepper

2 blood oranges, peel and pith removed, sliced 1/2-inch thick, then cut into 1/2 moons

Shaved Parmigiano Reggiano for garnish

 

  1. Put the lettuce and spring onion into a salad bowl, set aside.
  2. In small bowl, whisk together the orange juice, vinegar, and oil.  Season with salt and pepper.
  3. Pour over the greens and toss to coat.
  4. Plate the salad, arrange a few orange slices onto the salad, garnish with shaved Parmigiano, and drizzle with a bit more of the vinaigrette.

 

Maple Glazed Salmon with Braised Bok Choy

Serves 4 to 6

For the Salmon

2 tablespoons unsalted butter or vegetable oil

1-2 tsp. chopped fresh ginger

1-2 garlic cloves, minced

1/4 cup fresh lime juice

½ cup maple syrup

½ cup soy sauce

2 1/2-pound salmon filets

 

  1. Melt butter in a small pan and saute the ginger and garlic until softened Add the lime juice, syrup and soy sauce. Bring to a simmer and cook down for 10 minutes. Remove and let cool. At this point, it can be used as a marinade or a sauce.
  2. Preheat broiler or grill. Brush or spoon some of the marinade over the salmon fillets. Let sit for a few minutes, then broil or grill salmon to desired doneness. Heat the remaining marinade, if desired, to serve as a sauce with the salmon.
  3. Cook’s Note:  Fish cooks to an internal temperature of 155 degrees, and a good rule of thumb is 10 minutes per inch of thickness of the fish.  If the fish is an uneven thickness (think a side of salmon) fold the thin part under, so that it will not overcook.  Another trick is to stack thinner pieces.

 

For the Bok Choy

2 tablespoons vegetable oil

1 garlic clove, minced

1 teaspoon grated ginger

1 spring onion, thinly sliced, using the white and tender green parts

1 bok choy, root end trimmed, cut into 1-inch pieces, washed and spun dry

1/2 cup chicken broth

1/4 cup soy sauce

Sesame oil for garnish

Sesame seeds for garnish

 

  1. In a large skillet or wok, heat the oil, swirl the garlic and ginger in the oil for 30 seconds and add the onion, sautéing for 1 minute.
  2. Add the bok choy and toss in the garlic/ginger oil.
  3. Add the broth and soy sauce, simmer for 5 minutes, until the bok choy is tender.
  4. Serve the salmon on a bed of bok choy, drizzled with sesame oil and sesame seeds.

 

Asian Chicken Soup

Serves 6

 

2 tablespoons vegetable oil

1 garlic clove, minced

1 teaspoon grated ginger

1 spring onion, thinly sliced using the white part only (save the green for garnish)

2 chicken breasts, skin and bones removed, cut into thin strips

1 bunch mizuna, any tough stems removed, washed, spun dry and chopped

2 carrots, cut into julienne

8 cups chicken broth

1/4 cup soy sauce

4 ounces cooked linguine noodles, cut in half

Sesame oil for garnish

Thinly sliced green part of spring onion for garnish

 

  1. In a Dutch oven, heat the vegetable oil, swirl the garlic and ginger in the oil for 30 seconds.  Add the onion, and saute for 1 minute.
  2. Add the chicken and cook until white on all sides.
  3. Add the mizuna, carrots, broth, and soy sauce, and bring to a boil.
  4. Simmer for 30 minutes, until the greens and carrot are tender.
  5. Add the cooked linguine, and simmer for another 5 minutes.
  6. Serve the soup garnished with a drizzle of sesame oil and thinly sliced green spring onion.

 

Honey Thyme Carrots

Serves 4

 

2 tablespoons unsalted butter

1/2 cup chopped shallots

One bunch carrots, cleaned and cut into 1/2-inch pieces

1 tablespoon honey

1 teaspoon dried thyme

1/2 cup chicken broth

1/2 cup heavy cream

1/8 teaspoon ground nutmeg

Salt and freshly ground black pepper to taste

 

  1. In a 12-inch skillet, melt the butter over medium heat, then add the shallots and carrots and cook, stirring, until the shallots begin to soften, about 3 minutes.
  2. Add the honey and thyme and stir until the honey has coated the vegetables.
  3. Gradually add the broth and simmer, uncovered, until evaporated by half, about 15 minutes.
  4. Stir in the heavy cream and reduce the sauce by about half, another 10 minutes. Stir in the nutmeg and season with salt and pepper.

 

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.

 

Hot Apple Pie Sundaes

Serves 6 to 8

If you are not into pie making, this recipe is for you.  You bake a crumble on a baking sheet, let it cool, then break it up.  Layer the crumble, hot apple pie sauce and vanilla ice cream. 

 

Streusel Topping

1/2 cup (1 stick) unsalted butter

1 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 Fuji 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.

 

 

 

 

Blood Orange Pomelo Sangria

Serves 6

1 cup superfine sugar

1 cup hot water

1 pomelo, thinly sliced

3 blood oranges, thinly sliced

1/2 cup triple sec

One 750-ml bottle red wine

1 pint sparkling water

 

  1. In a large pitcher, or bowl, combine the sugar, and water, stirring until the sugar is dissolved.
  2. Add the fruit and triple sec, cover and refrigerate for up to 2 days.
  3. Add the wine to the fruit mixture and stir to blend.
  4. To serve fill 10-ounce glasses with ice, pour in the sangria mixture 1/2 way to the top and finish off with sparkling water.

 

Tangerine Streusel Muffins

Makes 12

For the Streusel

3/4 cup all-purpose flour

1/4 cup packed dark brown sugar

1/4 cup granulated sugar

1/4 teaspoon fine sea salt

1/4 cup unsalted butter, melted

 

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

Set aside while making the muffins.

 

For the Muffins

2 cups all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup Greek style yogurt

1 egg

1 teaspoon vanilla paste or extract

1/4 cup butter, melted

2 tablespoons milk

1 cup diced, peeled tangerine

1 teaspoon tangerine zest

  1. Preheat the oven to 400 degrees and coat the inside of 12 muffin tins with non-stick cooking spray or paper liners.
  2. In a mixing bowl, combine the flour, sugar, baking powder, soda and salt.
  3. In another bowl, combine the yogurt, egg, butter and milk until smooth; stir into dry ingredients just until moistened.
  4. Stir in tangerine and peel.
  5. Fill prepared tins two-thirds full.
  6. Top with some of the streusel, bake for 18-20 minutes or until a toothpick inserted into the middle of the muffins comes out clean.
  7. Allow to cool for 5 minutes, before transferring to a wire rack to cool.

 

Slow Cooker Cranberry Orange Pork Loin

Serves 6

 

2 tablespoons olive oil

1 ½ teaspoons salt

1 teaspoon freshly ground black pepper

One 3 to 4-pound pork loin roast, tied

One large sweet yellow onion, such as Vidalia coarsely chopped

Two 16-ounce cans whole berry cranberry sauce

Grated zest of two oranges

Juice of two oranges (about 1 cup)

2 teaspoons dried thyme leaves

½ cup beef broth

2 oranges, thinly sliced for garnish

 

  1. Heat the oil in a large sauté pan, or skillet.  Sprinkle the roast with the salt and pepper, and sauté on all sides until browned.  Line the slow cooker with a slow cooker liner or coat the inside of the slow cooker with non-stick cooking spray.  Transfer the roast to the insert of a 5 to 7-quart slow cooker.
  2. Add the remaining ingredients and stir to blend the sauce ingredients.
  3. Cover the slow cooker and cook the roast on high for 4 hours or on low for 8 hours.
  4. Remove the cover and transfer the roast to a cutting board and tent loosely with foil.
  5. Remove any fat from the top of the sauce, stir the sauce, and taste for seasoning adding more salt or pepper if needed.
  6. Slice the roast, nap with some of the sauce and garnish with sliced oranges.
  7. Serve warmed sauce in a gravy boat on the side.

Choice Recipes:

Tangerine Streusel Muffins

Makes 12

For the Streusel

3/4 cup all-purpose flour

1/4 cup packed dark brown sugar

1/4 cup granulated sugar

1/4 teaspoon fine sea salt

1/4 cup unsalted butter, melted

 

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

Set aside while making the muffins.

 

For the Muffins

2 cups all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup Greek style yogurt

1 egg

1 teaspoon vanilla paste or extract

1/4 cup butter, melted

2 tablespoons milk

1 cup diced, peeled tangerine

1 teaspoon tangerine zest

  1. Preheat the oven to 400 degrees and coat the inside of 12 muffin tins with non-stick cooking spray or paper liners.
  2. In a mixing bowl, combine the flour, sugar, baking powder, soda and salt.
  3. In another bowl, combine the yogurt, egg, butter and milk until smooth; stir into dry ingredients just until moistened.
  4. Stir in tangerine and peel.
  5. Fill prepared tins two-thirds full.
  6. Top with some of the streusel, bake for 18-20 minutes or until a toothpick inserted into the middle of the muffins comes out clean.
  7. Allow to cool for 5 minutes, before transferring to a wire rack to cool.

 

Slow Cooker Cranberry Orange Pork Loin

Serves 6

2 tablespoons olive oil

1 ½ teaspoons salt

1 teaspoon freshly ground black pepper

One 3 to 4-pound pork loin roast, tied

One large sweet yellow onion, such as Vidalia coarsely chopped

Two 16-ounce cans whole berry cranberry sauce

Grated zest of two oranges

Juice of two oranges (about 1 cup)

2 teaspoons dried thyme leaves

½ cup beef broth

2 oranges, thinly sliced for garnish

 

  1. Heat the oil in a large sauté pan, or skillet.  Sprinkle the roast with the salt and pepper, and sauté on all sides until browned.  Line the slow cooker with a slow cooker liner or coat the inside of the slow cooker with non-stick cooking spray.  Transfer the roast to the insert of a 5 to 7-quart slow cooker.
  2. Add the remaining ingredients and stir to blend the sauce ingredients.
  3. Cover the slow cooker and cook the roast on high for 4 hours or on low for 8 hours.
  4. Remove the cover and transfer the roast to a cutting board and tent loosely with foil.
  5. Remove any fat from the top of the sauce, stir the sauce, and taste for seasoning adding more salt or pepper if needed.
  6. Slice the roast, nap with some of the sauce and garnish with sliced oranges.
  7. Serve warmed sauce in a gravy boat on the side.
Feature Recipe:

Strawberry Rhubarb Crisp

Serves 6 to 8

For the Fruit

2 cups hulled strawberries, cut in half or quartered if large

2 cups fresh rhubarb, chopped into 1-inch pieces (about 4 stalks)

1/2 cup granulated sugar (or more if the berries need it)

2 tablespoons cornstarch

1/8 teaspoon freshly grated nutmeg

2 tablespoons fresh orange juice

 

  1. Preheat the oven to 375 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
  2. In a large mixing bowl, toss together the berries, sugar, cornstarch and juice and transfer the mixture to the baking dish.   Set aside while making the crumble.

 

For the Crumble:

 1 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
6 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes

 

  1. In a food processor, combine the flour and sugars by pulsing on and off 4 to 5 times.
  2. Drop the butter cubes onto the flour mixture and pulse the mixture on and off until it begins to come together.
  3. Break up any large pieces, and sprinkle evenly over the fruit in the prepared pan.
  4. Bake the crumble for 35 to 45 minutes until the crust is golden brown and the fruit is bubbling.
  5. Serve the crumble warm, or at room temperature with vanilla ice cream, or gelato.
  6. If you have any crumble topping (uncooked) leftover, freeze it and then use it another time.
  7. If you are doing individual crumbles, they will cook for 20 minutes, until they are golden and bubbling.  This recipe will make about 8 ramekins.

 

@Diane Phillips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com

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Farmers Market Box 3-1-2018

Farmers’ Market Box 3-1-18


This week’s local produce and featured farms:

Green Cabbage Be Wise Ranch

Red Dandelion Greens -Be Wise Ranch

Navel Orange  - Golden Door

Freemont Tangerine - Garcia Organics

Celtuce/Asparagus Lettuce - Coleman

Green Butter Lettuce - Coleman

Red Radish - Black Sheep Produce

Broccolini - Black Sheep Produce

Golden Nugget Tangerine - Lee Farms

Arugula - Sundial

Sanguinelli Blood Orange - Murray

 

Juicing Bag:

celery - Lakeside Organics

Red Beet - Cal Organics

Black Kale - Coastal Valley Farms

Lemons - Sundance

Strawberry - Central West

Farmer’s Choice:

Cara Cara Oranges - Lee Farms

Cocktail Grapefruit - Garcia Organics

Ruby Red Grapefruit - Golden Door

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

 

Pinky Sweets

½ lb Strawberry

1 Lemon

2 Beets

Sunny Greens

1 lemon

1 bunch celery

1 bunch Kale

Power Pack

1 beet

1 celery

1 lemon

1 bunch kale

 

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

 

Colcannon

Serves 4 to 6

Just in time for St. Patrick’s Day, try this traditional Irish side dish with smoked meats, grilled poultry or seafood.  Colcannon is typically made with kale, spinach, cabbage or other greens.  Tatsoi provides a nice flavor here. 

 

6 large Yukon gold potatoes, scrubbed

6 to 8 Tbsp butter

One bunch Tatsoi, washed, spun dry and chopped

1 1/3 cups milk

2 to 3 scallions, finely chopped using the white and tender green part

Salt and pepper

 

  1. Put the potatoes into water to cover and bring to a boil.  Simmer for 40 minutes, until tender.  Set aside.
  2. Melt 4 Tbsp of the butter in a large skillet over medium-high heat. Add the Tatsoi and cook until just wilted, about 5 minutes.
  3. Combine the milk, scallions, and remaining butter in a saucepan and bring to a simmer over medium heat. Cook for about 2 minutes, then add the Tatsoi and stir in well. Cover, and set aside.
  4. Drain and carefully peel the potatoes, return them to their cooking pot.
  5. Add the greens and their liquid and mash until smooth, leaving a few small lumps in the potatoes. Season to taste with salt and pepper.  Serve warm.  Any leftovers can be made into potato cakes and griddled to serve with breakfast.

 

Pasta with Cabbage and Bacon

Serves 4 to 6

 

1-pound penne pasta, cooked 3 minutes short of al dente, saving some pasta water

2 strips bacon

1/2 cup red onion, finely chopped

2 garlic cloves, minced

1/4 teaspoon crushed red pepper flakes

1/2 head green cabbage, finely sliced

1/4 cup golden raisins

2 teaspoons grated lemon zest

3 tablespoons white wine

1/2 cup milk

1/2 cup grated Parmigiano Reggiano cheese, plus more for serving

 

  1. In a large skillet, cook the bacon and cook until the bacon is just becoming crispy.  Add the onions, garlic, bacon, and red pepper flakes and sauté until the onions soften and garlic is fragrant.  Add the cabbage, raisins, and lemon zest and cook until the cabbage is slightly caramelized and barely tender, about 6 minutes.
  2. Add the wine, stirring to deglaze the pan. Add the milk, and cheese, stirring to melt the cheese, adding some of the pasta water to make a creamy sauce.  Add the penne to the pan, stirring to coat the pasta.
  3. Serve garnished with additional cheese.

 

Slow Cooker Cabbage Rolls

Serves 6 to 8

Cabbage and Sauce

One large head green cabbage

One 32-ounce can tomato puree

¼ cup firmly packed light brown sugar

2 tablespoons apple cider vinegar

One package fresh sauerkraut, drained and rinsed (about 6 ounces)

One large onion, sliced into half moons

 

 

  1. Core the cabbage, and heat6 quartsof boiling salted water on the stove top.  Remove each leaf of cabbage carefully so that it doesn’t tear, dip the cabbage into the boiling water, and remove after about 30 seconds.  Drain the cabbage leaves in a large colander and repeat until all the leaves that are large enough (you will need 8 nice sized ones) have been blanched.  Coarsely chop the remaining cabbage if there is any left.
  2. Place the chopped cabbage, tomato puree, sugar, vinegar, sauerkraut and onion into the insert of a 5 to 7-quart slow cooker insert.  Stir the mixture to combine.  Turn the slow cooker up to high, and cover while making the rolls.

 

8 large cabbage leaves, blanched (see above)

1 pound 15% lean ground beef

½ cup finely chopped onion

½ cup cooked white rice

½ cup ketchup

1 teaspoon salt

½ teaspoon freshly ground black pepper

 

  1. In a large mixing bowl, combine all the ingredients, and stir to blend.
  2. Form the mixture into 8 portions and place one in the center of each cabbage leaf and roll into a neat packet around the filling.
  3. Place the rolls seam side down in the sauce in the slow cooker.  Cook on high for 1 hour, then cook on low for 4 to 5 hours, until the meat reaches 165 degrees on an instant read meat thermometer.
  4. Taste the sauce for seasoning and adjust with salt and pepper if needed, skimming off any excess fat that may have come to the surface.  Serve the rolls directly from the cooker on the warm setting.

 

Red Dandelion Salad with Oranges and Buratta

Serves 4

 

One bunch red dandelion greens, tough stems removed, washed, and spun dry

1/4 cup orange juice

2 tablespoons honey

2 tablespoons balsamic vinegar

1/3 cup extra virgin olive oil

Salt and pepper

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

1 buratta, sliced

 

  1. Put the dandelion greens into a salad bowl.
  2. In another bowl, whisk together the orange juice, honey, vinegar, and oil.  Season with salt and pepper.
  3. Toss the greens with some of the dressing.
  4. Plate the greens, garnish with the oranges, and sliced buratta.
  5. Drizzle with additional dressing.

 

Blood Orange Upside Down Cake

Serves 8

 

1/2 cup unsalted butter

3/4 cups firmly packed light brown sugar

2 blood oranges, peel and pith removed, and sliced 1/4-inch thick

 

  1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
  2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted.
  3. Pour the butter/brown sugar mixture over the bottom of the cake pan and arrange the orange slices on the sugar syrup.  Set aside while making the cake batter.

 

For the Cake

1 1/2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened to room temperature

1 1/3 cups sugar

1/2 teaspoon vanilla paste or vanilla extract

1/2 teaspoon orange zest

2 large eggs, at room temperature

2/3 cup sour cream

1/4 cup fresh orange juice

2 cups heavy cream, whipped stiffly for garnish

 

  1. Preheat the oven to 350 degrees.
  2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy.  Add the vanilla, orange oil, if using.
  3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
  4. Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
  5. Transfer the batter into the prepared pan.  Bake for 45 to 55 minutes 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.
  7. Turn the cake out onto a serving platter and serve at room temperature.
  8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.

 

Crostini with Arugula Pesto

Serves 8

Crostini

Makes about 24 pieces

 

One baguette sliced into1/2-inch pieces

1/2 cup extra virgin olive oil

 

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

 

Arugula Pesto

Makes 1 1/2 to 2 cups

 

1 cup packed wild arugula leaves

1 cup walnuts

2 garlic cloves

1/2 cup grated Parmigiano Reggiano cheese

1 tablespoon capers in brine, drained

1/2 to 2/3 cup extra virgin olive oil

Salt and pepper to taste

 

  1. In a food processor or blender, combine all the ingredients except the oil, pulsing to break up the nuts, and parsley.
  2. 2.      With the machine running at 1/2 cup of the oil and add more if needed. This should be a paste, not a runny pesto. Season with salt and pepper if needed.
  3. Remove from the machine and pour into an airtight container, spooning 1 to 2 tablespoons of the oil over the top of the pesto, to preserve its green color.
  4. Refrigerate for up to 1 week, freeze for up to 3 months.
  5. Cooks’ Note:  The pesto is terrific on baguette slices, or tossed into pasta, or pasta salad, or potato salad. It’s also delicious as a crust on fish, or chicken, or add a bit more oil to it for a sauce for grilled steak. 

 

 

Butter Lettuce Salad with Fresh Herb Ranch Dressing

Serves 4 to 6

 

One head butter lettuce, washed, spun dry and separated into leaves

3 radishes, scrubbed, trimmed, and thinly sliced

1 1/2 cup mayonnaise

1/2 cup buttermilk

3 tablespoons chopped fresh parsley

2 tablespoons snipped fresh chives

1 tablespoon chopped fresh oregano

1 1/2 teaspoons chopped fresh tarragon

2 cloves garlic, mashed

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons grated lemon zest

 

  1. Arrange the lettuce on salad plates, and top with some of the radishes.
  2. In a bowl, whisk together the mayonnaise, buttermilk, herbs, garlic, salt, pepper and zest.
  3. Drizzle the dressing over the salad and serve.
  4. The dressing is delicious served as a topping for baked potatoes or used as a dressing for pasta salad.

 

Pasta with Broccolini and Sausage

Serves 6

 

1/2 pound bulk sweet Italian sausage

3 tablespoons extra virgin olive oil

2 cloves garlic, crushed

1 teaspoon red pepper flakes

1 teaspoon grated lemon zest

1 bunch broccolini, chopped

1/2 cup red wine

1 pound orecchiette, cooked 3 minutes short of al dente, saving some pasta water

1/2 to 3/4 cups grated Parmigiano Reggiano

Salt and pepper

 

  1. In a large skillet, cook the sausage, breaking up any large pieces, until the sausage is no longer pink.
  2. Transfer the sausage to a plate, and wipe out the skillet, draining off any fat.
  3. Heat the oil in the same skillet, add the garlic, red pepper and zest, sautéing for 1 minute.
  4. Add the broccolini, and saute for 2 to 3 minutes, until crisp/tender.  Add the red wine and reserved sausage, bringing the mixture to a boil, simmer for 5 minutes, until the liquid is reduced.
  5. Add the pasta to the pan and toss to coat the pasta.  Season with salt and pepper.
  6. Add 1/2 of the cheese, adding pasta water to create a creamy sauce.
  7. Serve the pasta garnished with the remaining cheese.

 

Celtuce and Chicken Stir Fry

Serves 4 to 6

For the Chicken

 

2 tablespoons toasted sesame oil

1 tablespoon cornstarch

1/4 cup soy sauce

1/4 cup Mirin rice wine

1 pound chicken breast, cut into bite sized pieces

 

  1. In a bowl, combine the oil, cornstarch, soy sauce, and Mirin.  Add the chicken and toss to coat.  Cover and refrigerate for 30 minutes, or up to 4 hours.

 

For the Stir Fry

2 tablespoons vegetable oil

2 garlic cloves, minced

2 teaspoons grated ginger

1 teaspoon chili garlic sauce

2 stalks celtuce

1/4 cup chicken broth

2 tablespoon Mirin rice wine

2 tablespoons soy sauce

2 tablespoons oyster sauce

1 teaspoon cornstarch

Rice for serving

 

To prepare the celtuce, cut off the leaves, and cut into 1/2-inch ribbons.  Peel the tough stem, and thinly slice the stalk. 

 

  1. Heat 1 tablespoon of oil in a large skillet, or wok, over high heat.  Stir fry the chicken until it turns white all over.  Remove to a plate and keep warm.
  2. Add the remaining oil to the wok, and stir fry the garlic, ginger and chili garlic sauce for 30 seconds, until fragrant.  Add the celtuce stalk pieces, and stir fry to 2 minutes, add the lettuce, and the chicken to the pan, and stir fry for another 2 minutes.
  3. In a small bowl, whisk together the broth, rice wine, soy sauce, oyster sauce, and cornstarch.  Add the mixture to the chicken and celtuce in the pan, and stir until the mixture begins to boil, and thicken.
  4. Serve the chicken and celtuce over rice.

 

Tangerine Panna Cotta

Serves 6

 

2 teaspoons unflavored gelatin

1/4 cup water

3 cups heavy whipping cream

1/2 cup sugar

Pinch of salt

1/4 cup tangerine juice

1 cup sour cream

  1. Sprinkle the gelatin over the water. Let stand for 5 minutes.
  2. In a 3-quart saucepan, warm the cream with the sugar, salt, and juice, over medium-high heat. Do not let it boil.
  3. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
  4. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth.
  5. Taste for sweetness. It may need another teaspoon of sugar. Fill 4 to 6-ounce ramekins 3/4 full of the cream. Chill 4 to 24 hours.

 

Choice Recipes:

Hemingway Cocktail Slush

Serves 4

Legend has it this daiquiri was served at Havana’s El Florito bar and was a favorite of Ernest Hemingway; they called it Papa’s Poison. 

 

1/2 cup dark rum

1/4 cup fresh lime juice

1/2 cup cocktail grapefruit juice

2 tablespoons maraschino liqueur

2 tablespoons simple syrup

2 cups ice cubes

Maraschino cherries, and lime slices for garnish

 

  1. In a blender, combine the rum, lime juice, grapefruit juice, liqueur, simple syrup and ice.  Blend until pureed.
  2. Serve in 4-ounce glasses garnished with cherries and lime slices

 

Cara Cara Salad

Serves 4

 

4 Cara Cara oranges, peel and pith removed, and sliced 1/2-inch

1/2 cup extra virgin olive oil

2 to 3 tablespoons red wine vinegar

2 tablespoons finely chopped oregano

Salt and pepper

 

  1. Arrange the orange slices on a serving platter.
  2. Drizzle with oil, vinegar, and sprinkle with the oregano.  Season with salt and pepper and serve at room temperature.

 

Farrotto with Shrimp and Red Grapefruit

Serves 4

Farrotto is farro cooked as if it were rice in risotto.  This is a simple dish with delicious results. 

 

1/2 cup unsalted butter

2 tablespoons extra virgin olive oil

2 large shallots, finely chopped

4 thin slices prosciutto di Parma, finely chopped

1 1/2 cups farro

1⁄2 cup dry white wine

4 cups chicken or vegetable broth

1⁄2 cup grated Parmigiano Reggiano

1 teaspoon grated red grapefruit zest

Salt and pepper

2 tablespoons roughly chopped tarragon

1 1/2 pounds large shrimp, peeled and deveined

2 grapefruit, peel and pith removed, and segmented

1/4 cup finely chopped Italian parsley

 

  1. In a saucepan, heat 2 tablespoons of the butter with 1 tablespoon of oil.  Add the shallot, and saute for 3 to 4 minutes, until softened.  Add the prosciutto and cook for 2 to 3 minutes.
  2. Stir in the farro and toast with the shallots and prosciutto.
  3. Add the wine and bring to a boil.  Simmer to allow the wine to evaporate.
  4. Add the broth, and simmer for 15 to 20 minutes, until the liquid is absorbed, and the farro is tender.  Stir in 2 tablespoons of butter, 1/4 cup of the Parmigiano and the zest. Season with salt and pepper.
  5. While the farrotto is cooking, 4 tablespoons of butter with the remaining oil.  Saute the tarragon for 1 minute, until fragrant.  Add the shrimp and saute until the shrimp turn pink.
  6. Serve the shrimp on the farrotto, garnish with grapefruit segments and parsley.

 

 

Citrus Salad

Serves 4 to 6

 

1/2 cup water

1/2 cup sugar

8 mint leaves, finely chopped

2 tablespoons fresh lime juice

1 teaspoon lime zest

3 grapefruits, peel and pith removed, and segmented

3 oranges, peel and pith removed, and segmented

2 tangerines, peeled and segmented

Mint leaves for garnish

 

  1. In a saucepan, combine the water, sugar, mint, lime juice and zest.  Bring to a boil, stirring until the sugar has dissolved.  Allow the mixture to steep for 20 minutes to cool.  Strain out the solids and put into a serving bowl.
  2. Add the grapefruit, oranges, and tangerines to the syrup, and allow to marinate at room temperature for 1 hour.  Cover and refrigerate for up to 5 days.   Garnish with mint leaves for serving.

 

@Diane Phillips  www.dianephillips.com  Blog:  www.cucinadivina.blogspot.com

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