FMB12-22-16

Farmers’ Market Box 12-22-16

This weeks local produce and featured farms:
BroccoliLife’s A Choke Farm
Brussels SproutsTwo Peas in a Pod
ArugulaBe Wise Ranch
Italian ParsleyBe Wise Ranch
Butter LettuceCoastal Farms
Bearss Limes – 3 Nuts Farms
Red Spring OnionsBlack Sheep Produce
Shinko PearsKen’s Top Notch Produce
Easter Egg RadishesBlack Sheep Produce
Satsuma TangerinesKen’s Top Notch Produce

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

Farmer’s Choice:
Cameo ApplesFair Hill Apple Farm
PomegranatesMurray Family Farm
Celery RootWeiser Family Farm

Feature:
Cara Cara OrangesKen’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!

Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

Spicy Carrots
2 oranges
1 carrot
½ inch of ginger

Super Celery
Handful of green kale
2 stalks of celery
1 red beet

Delightful Beets
2 red beets
1 orange
1 cucumber

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

Shaved Brussels Sprouts Salad
Serves 4 to 6

3/4 pound brussels sprouts, cleaned, and thinly sliced on a mandoline or in a food processor
2 Easter egg radishes, scrubbed and julienned
2 tablespoons finely chopped spring onion
1 Asian pear, cored, and cut into julienne
2 tablespoons rice vinegar
2 tablespoons lime juice
1 tablespoon honey
1/4 cup vegetable or canola oil
Salt and pepper
1/4 cup dried cranberries
1/4 cup toasted sliced almonds

1. In a salad bowl, combine the sprouts, radish, onion, and pear.
2. In a small bowl, whisk together the vinegar, juice, honey and oil. Season with salt and pepper.
3. Toss the salad with the dressing, add the cranberries and almonds, and toss again.

Spicy Chicken and Butter Lettuce Wraps

One head butter lettuce, washed, spun dry and separated into leaves
3 to 5 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch, optional
2 tablespoons vegetable or canola oil
1 pound ground chicken, white meat or dark meat (or ground turkey)
3 cloves garlic, minced
1 tablespoon finely grated ginger
Pinch red pepper flakes
1/2 pound white mushrooms, finely chopped
1 8-ounce can water chestnuts, drained and chopped small
1/2 cup sliced spring onions, divided

1. In a bowl, whisk together the hoisin, soy, vinegar, oil, and cornstarch. Set aside.
2. In a large skillet, heat the oil, and cook the chicken breaking it apart, until it is cooked through. Transfer to a bowl.
3. Heat the skillet, saute the garlic, ginger and red pepper flakes for 30 seconds, till fragrant. Add the mushrooms, water chestnuts and half of the onion. Saute until the mushroom liquid has evaporated. Return the chicken to the skillet.
4. Add the sauce, and cook until the sauce begins to boil. Simmer for 2 minutes.
5. Serve the chicken with the lettuce.

Broccoli Au Gratin
Serves 4 to 6

One head broccoli, cut into florets
3 tablespoons unsalted butter
1/4 cup finely chopped spring onions
1 garlic clove, minced
1/4 cup all-purpose flour
1 cup chicken or vegetable broth
1 cup whole milk
1 cup shredded Gruyere cheese
3/4 cup grated Parmigiano cheese
Few drops Tabasco
Salt

1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch baking dish.
2. Bring 4-quarts of salted water to a boil, add the broccoli, and cook for 3 to 4 minutes, until crisp/tender.
3. Drain thoroughly, and set aside.
4. In a saucepan heat the butter, add the onions and garlic, and cook for 1 minute. Add the flour, and whisk for 2 to 3 minutes.
5. Slowly add the broth and milk, bring to a boil. Remove from the heat, stir in the Gruyere and 1/2 cup of the Parmigiano whisking until the cheese is melted. Season with a few drops of Tabasco, and salt if necessary.
6. Pour over the broccoli in the prepared pan, sprinkle with the remaining cheese, and bake for 25 to 30 minutes until the gratin is golden brown and bubbling. Allow to rest for 5 minutes before serving.

Arugula Salad with Tangerine Vinaigrette
Serves 4

1 bunch arugula, washed, spun dry
3 tablespoons tangerine juice
2 tablespoons red wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1/3 cup vegetable oil
Salt and pepper
2 tangerines, peeled, and separated into segments

1. Put the arugula into a bowl.
2. In a small bowl, whisk together the juice, vinegar, honey, mustard, and oil. Season with salt and pepper. Pour the dressing over the arugula, toss to coat.
3. Plate the salad, and garnish with tangerine segments.

Parsley Pesto Dip for Crudités
Makes about 2 cups

1 1/2 cups parsley leaves, washed and spun dry
1/2 cup pine nuts
3 garlic cloves
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1/2 cup grated Parmigiano Reggiano
1 1/2 cups mayonnaise
Salt and pepper

1. In a food processor combine the parsley, pine nuts, garlic and lemon zest. Pulse on and off 5 to 6 times to break up the garlic and pine nuts.
2. Add the juice, cheese, and mayonnaise, and run the machine until the ingredients are incorporated. Taste for seasoning and adjust using salt or pepper.
3. Cover and refrigerate for at least 4 hours, or up to 4 days. The dip is terrific for cooked shrimp or crab claws, and is a terrific dip for vegetables like Easter egg radishes.

Braised Pork with Asian Pears
Serves 4

1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon grated fresh ginger
3 cloves garlic, minced
Two 1 1/2 pound pork tenderloins, silverskin removed
2 tablespoons extra virgin olive oil
8 tablespoons unsalted butter, softened
2 shallots, minced
1 teaspoon thyme leaves
1 1/2 cups port wine
1/2 cup pear nectar
2 Asian pears, cored and sliced into eighths
1/4 cup all-purpose flour

1. Preheat the oven to 400 degrees. Rub the salt, pepper, ginger and garlic into the pork.
2. In a large oven-proof pan with a cover, heat the oil, and brown the pork tenderloins on all side. Remove from the pan, and add 4 tablespoons of butter to the pan, saute the shallot, and thyme leaves for 2 to 3 minutes, until the shallots are softened.
3. Add the wine and pear nectar, stirring up any browned bits in the bottom of the pan. Return the pork to the pan, and turn in the sauce. Add the pears to the sauce, cover, and roast for 15 to 20 minutes, until the pork registers 150 degrees on an instant read meat thermometer. Remove the pork and pears from the sauce, and cover with aluminum foil.
4. Knead the remaining butter into the flour, bring to the sauce to a boil, add the flour mixture to the sauce, and bring back to a boil. Season the sauce with salt and pepper, thinly slice the pork and surround with the pears, pouring a bit of the sauce over the meat. Serve the warmed sauce on the side.

Quinoa Salad with Maple Lime Dressing
Serves 6

2 cups cooked quinoa, cooled
1/4 cup finely chopped spring onion
1/4 cup finely chopped Italian parsley or cilantro
1/2 cup finely chopped yellow or red pepper
1/4 cup finely chopped Anaheim chile pepper (seeded)
3 tablespoons fresh lime juice
2 tablespoons maple syrup
1/2 teaspoon ground cumin
1/3 cup vegetable or canola oil
Salt and pepper

1. Put the quinoa into a large salad bowl.
2. Add the onion, parsley, pepper, and chile pepper.
3. In a small bowl, whisk together the lime juice, maple syrup, cumin and oil. Season with salt and pepper and pour over the quinoa and vegetables, tossing to coat. Serve the salad at room temperature.

Farmers Choice:

Celery Root and Apple Soup
Serves 6
This is a classic dish from French bistros. You can garnish with your favorite cheese, or in this case with crispy bacon giving the soup a smoky quality. Save the celery root leaves, and use in sautés, or to begin soups or stews.

4 tablespoons unsalted butter
1 medium onion, finely chopped (about 2/3 cup)
1 1/2 cups cameo apple, peeled, cored and finely chopped
4 cups peeled, and chopped Celery root
4 cups chicken or vegetable broth
1/2 cup heavy cream (optional)
Salt and pepper
6 strips bacon, cooked crisp and crumbled for garnish

1. In a Dutch oven, heat the butter and saute the onion for 2 to 3 minutes, until softened. Add the apple and celery root, and saute another 5 minutes, to soften the celery root.
2. Add the broth, and bring to a boil. Simmer, covered for 20 to 30 minutes, until the vegetables are tender.
3. Using an immersion blender, puree the soup. (If you are using a blender on the counter, cool the soup before blending)
4. Add the cream if using, and season with salt and pepper.
5. Serve the soup hot, garnished with crumbled crisp bacon.

Celery Root Gratin
Serves 6

2 tablespoons unsalted butter
2 garlic cloves, minced
1/2 cup thinly sliced spring onion
1 1/2 cups whole milk
1 cup heavy cream
2 celery roots, peeled, and thinly sliced on a mandoline
1 1/2 cups shredded Gruyere cheese
1 cup grated Parmigiano Reggiano cheese
1.
Preheat the oven to 350 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a skillet, heat the butter, saute the garlic and onion until the onion begins to soften. Add the milk, cream, and celery root and simmer until the celery root is beginning to soften.
3. Combine the cheeses in a bowl.
4. Transfer half of the celery root to the prepared pan, sprinkle with some of the cheeses.
5. Top with the remaining celery root, and remaining cheeses.
6. Bake for 15 minutes covered, remove the cover and bake another 15 to 20 minutes, until the casserole is bubbling and the celery is cooked through. Allow to rest for 5 minutes before cutting.

Celery Root, Apple and Pomegranate Salad
Serves 6

2 celery roots, peeled and thinly sliced on a mandoline, or with a swivel peeler (it should look like long shavings)
2 cameo apples, peeled, cored, and cut into julienne
1/2 cup thinly sliced spring onions
2 tablespoons apple cider or juice
2 tablespoons rice vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1/3 cup vegetable or canola oil
Salt and pepper
1 teaspoon poppy seeds (optional)
1/2 cup pomegranate arils

1. Arrange the celery root, apples, and onion on a serving platter.
2. In a small bowl. Whisk together the apple cider, vinegar, honey, mustard, and oil. Season with salt and pepper. Add the poppy seeds.
3. Drizzle over the salad, and garnish with pomegranate arils.

Feature:

Chocolate Orange Brownies
Makes one 13-by-9-inch pan

For the Filling
One 8-ounce package cream cheese, softened
1/3 cup sugar
1 large egg yolk
2 tablespoons orange juice
1/2 teaspoon orange extract

1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
2. To make the filling, put the ingredients in a food processor and process until smooth. Remove from the work bowl and set aside.

For the Brownie Batter
1 cup (2 sticks) unsalted butter, softened and cut into chunks
2 cups sugar
4 large eggs
2 tablespoons orange juice
1 cup unsweetened cocoa powder
1 cup unbleached all-purpose flour

1. To make the batter, combine the butter, sugar, eggs and juice in the food processor and process until smooth. Add the cocoa and pulse 4 or 5 times. Add the flour and pulse until it disappears into the mixture.
2. Spread half the chocolate batter over the bottom of the prepared pan; dot with the cream cheese filling, then top with the remaining chocolate batter, and swirl the batter and filling with a spatula.
3. Bake until a skewer inserted in the center comes out with some crumbs adhering to it, 35 to 40 minutes.

For the Frosting
1 cup sugar
5 tablespoons unsalted butter
1/3 cup milk
One 6-ounce package semisweet chocolate chips

1. To make the frosting, in a small saucepan, combine the sugar, butter, and milk. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from the heat and stir in chocolate pieces until smooth. Pour over the warm brownies. Let cool completely on a rack for 10 minutes, then cut the brownies into two-inch squares. Cool completely.
2. Do-Ahead: At this point, you can cover and refrigerate for up to 2 days or freeze for up to 2 months. Defrost in the refrigerator, if necessary, and remove 1 hour before serving to bring to room temperature for the best flavor and texture.

Chocolate Orange Marble Cheesecake
Serves 8 to 10

For the Oreo Crust
40 Oreo cookies
1/2 cup (1 stick) unsalted butter, melted

1. Line a 9-inch springform pan with aluminum foil and coat it with nonstick cooking spray.
2. Preheat the oven to 325 degrees.
3. To make the crust, put the Oreos in a food processor and pulse to process into crumbs.
4. Add the melted butter and pulse 2 to 3 times more. Press into the bottom and up the side of the prepared pan. Set aside.

For the Filling
Three 8-ounce packages cream cheese, softened
1 1/4 cups sugar
3 large eggs
1 cup sour cream
2 tablespoons orange juice
1 1/2 teaspoons orange extract
3 ounces unsweetened chocolate, melted and cooled

1. To make the filling, with an electric mixer, beat together the cream cheese and sugar in a large bowl until smooth, about 3 minutes.
2. Add the eggs, one at a time, beating after each addition.
3. Add the sour cream, orange juice, and orange extract and beat until smooth.
4. Transfer 1 cup of the batter to a small bowl and stir in the melted chocolate.
5. Pour the cheesecake batter into the prepared pan and smooth the top.
6. Spoon the chocolate mixture on top of the batter in 3 or 4 puddles and swirl with the blade of a knife to create a marbled effect. Bake until the center is set, about 1 hour.

For the Topping
1 cup sour cream
2 tablespoons sugar
1 teaspoon orange extract

1. While the cheesecake is baking, make the topping: Stir together the sour cream, sugar, and orange extract until blended.
2. When the cheesecake has baked for 1 hour, remove from the oven, spread the top with the sour cream mixture, and return to the oven for 10 minutes.
3. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
4. Remove the cheesecake from the oven, place it on a rack, and let cool completely.
5. Do-Ahead: At this point, cover and refrigerate for at least 2 days and up to 5 days or freeze for up to 2 months. Defrost before continuing.
6. To unmold the cheesecake, remove from the refrigerator, take off the outer ring of the pan, and peel the foil away from the rim of the cake.
7. Run a long knife or offset spatula underneath the cake to loosen it from the foil and slide the cake onto a serving platter. Always serve cheesecakes at room temperature.

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

Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips

Download our FREE app HERE

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

When it’s about food…#specialtyproduce

If you haven’t joined yet, you can order a bag for next week on our FMB page!

FMB

Farmers’ Market Box 12-15-16

This weeks local produce and featured farms:
CabbageBlack Sheep Produce
Red ChardBe Wise Ranch
CilantroBe Wise Ranch
Meyer LemonsKoral’s Tropical Fruit Farm
Green Reef LettuceThe Garden Of….
Cara Cara OrangesKen’s Top Notch Produce
ParsnipsWeiser Family Farm
Daikon RadishCoastal Farms
Red BeetsBlack Sheep Produce
Alfalfa SproutsSun Grown Organics

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

Farmer’s Choice:
Romanesco Cauliflower – Two Peas in a Pod
Yuzu LimesRancho Del Sol
Natural Flame Raisins – Peacock Family Farm

Feature: Cocktail Kit
Meyer LemonsRancho Del Sol
Valenica OrangesPolito Family Farm
Sugar Cane
Bourbon Cherries
Blackberry Cacao Shrub

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

Heavenly Greens
Handful of green kale
2 stalks of celery
1 orange

Delightful Orange

2 carrots
1 orange
1/2 of a roman lettuce

Super Beets
1 red beet
1 stalk of celery
1 cucumber

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

Shrimp Tacos with Spicy Slaw

Serves 6

For the Slaw:
1 head green cabbage, cored and thinly sliced
1 cara cara orange, peel and pith removed, cut into segments and chopped
1/4 cup fresh orange juice
2 chipotle peppers in adobo
3 tablespoons rice vinegar
1/4 cup packed cilantro
1/2 cup vegetable oil
Salt and pepper

1. Put the cabbage and orange into a bowl.
2. In a blender or food processor, combine the juice, chipotle, vinegar, and cilantro. Pulse on and off to break up the ingredients. With the machine running, slowly pour in the oil, until the mixture is thickened.
3. Season with salt and pepper, and pour over the cabbage and oranges. Toss to coat.
4. Refrigerate for up to 8 hours.

For the Shrimp:
2 tablespoons vegetable oil
2 garlic cloves, minced
1/2 cup finely chopped red onion
1 1/2 pounds medium shrimp, peeled and deveined
2 tablespoons fresh lime juice
Salt and pepper
Flour or corn tortillas for serving
Shredded mild cheddar cheese or crumbled cotija cheese for serving

1. In a large skillet, heat the oil, and saute the garlic for 30 seconds, add the onion, and saute for 2 minutes, until the onion is softened. Add the shrimp and lime juice, and saute until the shrimp turn pink. Season with salt and pepper.
2. Fill tortillas with the shrimp and slaw. Garnish with cheese, and serve.

Marinated Beet Salad
Serves 4 to 6

1 bunch red beets, tops removed, and scrubbed (see save the greens)
1/2 cup sliced red onion
1/3 cup aged balsamic vinegar
2/3 cup extra virgin olive oil
Salt and pepper
One head green reef lettuce, washed, spun dry and chopped

1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or silicone. Put the beets onto the baking sheet and cover tightly with aluminum foil. Bake for 30 minutes (baby beets), 45 minutes (medium beets) 60 minutes (large beets)—the sharp tip of a paring knife should go in easily without resistance.
2. Cool the beets, and slip off the peels. Dice the beets and put into a bowl with the onion.
3. In another bowl, whisk together the vinegar and oil. Season with salt and pepper. Pour over the beets, and toss to coat. Allow to mellow at room temperature for up to 4 hours.
4. Put the lettuce into a bowl, toss with some of the dressing and plate the lettuce. Arrange some of the beets over the lettuce, and serve.

Save the Greens
Serves 2 to 4

Beet greens, or turnip greens make terrific sautés.
2 tablespoons extra virgin olive oil
1 garlic clove, sliced
One bunch beet greens, washed and spun dry, tough stems removed and cut into 1/2-inch ribbons
Salt and pepper

1. In a large skillet, heat the oil, and saute the garlic for 1 minute until it begins to turn golden.
2. Add the greens, and saute in the garlic oil until wilted. Season with salt and pepper and serve.

Pork Bahn Mi
Serves 4 to 6

For the Salad:
1 cup rice vinegar
1//2 cup sugar
1 teaspoon salt
2 teaspoon fish sauce (optional but adds great flavor)
1 1/2 cups julienned daikon radish (cut into strips or run through a mandoline)
1 cup julienned parsnips (same size as daikon)
1 cup Persian or English cucumber, partially peeled in sections to leave some skin on, cut into half moons
1/4 cup finely chopped cilantro

1. In a saucepan, heat the vinegar, sugar, salt and fish sauce (if using) until the sugar and salt dissolve. Allow to cool.
2. In a bowl, combine the daikon, parsnips, cucumber and cilantro. Pour the vinegar mixture over the vegetables in the bowl, and allow to mellow at room temperature for at least an hour. (Any longer than that, refrigerate for up to 24 hours)

For the Spicy Mayonnaise:
1 cup mayonnaise
1 to 2 tablespoons Sriracha
1teaspoon toasted sesame oil
Salt
1. In a bowl, whisk together the mayonnaise, Sriracha, and sesame oil. Season with salt if necessary. Refrigerate for up to 5 days. This is delicious on other sandwiches.

For the Pork:
2 tablespoons vegetable oil
1 red onion, finely chopped
2 teaspoons peeled and finely grated ginger
4 cloves garlic, minced
2 pounds ground pork
1/4 cup pickling liquid from the vegetables
1/3 cup chicken broth
1/4 cup fish sauce
1/4 cup hoisin sauce
freshly ground black pepper
Six 8-inch torpedo rolls (bolillos work well here)
1/2 cup fresh cilantro leaves
1/4 cup salted roasted peanuts, chopped

1. In a large skillet, heat the oil, saute the onion, ginger and garlic, until the onion begins to soften. Add the pork breaking up any large pieces, and cook until the meat loses its pink color and the liquid in the pan has evaporated. Add the pickling liquid, broth, fish sauce, hoisin, and pepper cooking till the liquid in the pan has almost evaporated.
2. Toast the rolls in a 350 degree oven for 5 to 7 minutes. Split the rolls horizontally, leaving them attached (don’t cut all the way through)
3. Spread the mayonnaise over both sides of the roll, top with the pork mixture, salad, and then garnish with cilantro and chopped peanuts. Cut the sandwiches in half and serve.

Pickled Asian Cabbage
Makes about 4 cups

1 head cabbage, thinly sliced
1/2 cup julienne daikon radish
1/2 cup julienne parsnips
2 red chili peppers, seeded and finely diced
1 cup rice vinegar
1/2 cup granulated sugar
1 knob fresh ginger (about 1-1/2 inches), peeled and thinly sliced
1 tablespoon salt

1. In a large bowl, combine the cabbage, daikon and parsnips.
2. In a medium saucepan, bring the rice wine vinegar, sugar, sliced ginger, and salt to a boil over medium to medium-high heat. Once it comes to a boil, turn off heat and set aside.
3. Pour the hot vinegar mixture on top, then toss until every piece is thoroughly coated. Refrigerate for at least 4 hours, tossing occasionally, or overnight.
4. This makes a nice side dish with grilled pork, or Asian dishes.

Swiss Chard and Corn Gratin
Serves 4 to 6

2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 medium sweet yellow onion, thinly sliced
1 teaspoon fresh thyme leaves
2 garlic cloves, sliced
1 bunch red chard, washed, spun dry, tough stems removed, and cut into 1/2 in ribbons
2 cups corn, either fresh cut from the cob or frozen and defrosted
Salt and pepper
4 large eggs
1/2 cup whole milk
Few drops of Tabasco
1 cup shredded Gruyere or imported Swiss cheese
1/3 cup grated Parmigiano Reggiano

1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a large skillet, heat the oil with the butter, and saute the onions and thyme until they begin to caramelize and turn a golden brown. Remove from the skillet, add the garlic and saute for 30 seconds until fragrant.
3. Add the chard, and toss in the garlic oil, until wilted. Add the corn, and saute for 2 to 3 minutes. Season with salt and pepper. Set aside to cool.
4. In a mixing bowl, whisk together the eggs, milk, and Tabasco. Add the cooled vegetables, and stir to combine. Pour into the prepared baking dish, sprinkle with the caramelized onions and cheeses. Bake for 35 to 40 minutes until the gratin is set. Allow to rest for 5 to 10 minutes before serving.

Red Chard Gnudi
Serves 4
Gnudi are a Tuscan dish, using the filling for ravioli rolled into balls, and then boiled. Generally served with a butter and sage sauce, the garlic tomato sauce makes these a great holiday dish with the red and green colors.

2 cups cooked chopped chard, squeezed dry
2 large eggs
1 1/2 cup grated Parmigiano Reggiano
about 1/2 cup to 3/4 cup of flour, plus more for rolling
salt and pepper
1/8 teaspoon nutmeg (to taste)

1. In a large bowl, combine the ingredients, until they begin to come together. Add more flour if the mixture seems wet—it should stick together so that when you roll it into a ball it shapes well.
2. Bring 6 quarts of salted water to a rolling boil, and add the gnudi. Simmer for 4 to 5 minutes, until the gnudi float on the top. Remove immediately and dress with sauce.
3. Traditional sauces are butter and sage, or garlic tomato sauce. (see below)

Garlic Tomato Sauce:
1/4 cup extra virgin olive oil
4 cloves garlic, minced
2 cups canned crushed tomatoes or cherry tomatoes, cut in half
salt and pepper

1. In a saute pan, heat the oil and saute the garlic for 3 to 4 minutes over low heat. Add the tomatoes, turn up the heat to high, season with salt and pepper, and simmer for 5 minutes.
2. Dress the gnudi with the sauce.

Citrus Cupcakes
Makes 24 standard cupcakes

2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
5 large eggs, at room temperature
1 cup sour cream
1/4 cup fresh lemon juice
1/4 cup fresh orange juice

1. Preheat the oven to 350 degrees, and coat the inside of 24 muffin tins with non-stick cooking spray or line with paper liners.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and zests.
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 juices together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Using a large portion scoop, transfer the batter into the prepared muffin tins filling them 3/4 full. Bake for 30 to 40 minutes or until a skewer inserted in to the center comes out clean.
6. Transfer the muffin tins to a rack and allow to cool before frosting.

Citrus Cream Cheese Frosting:
1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
5 cups confectioner’s sugar
2 to 3 tablespoons orange juice
2 to 3 tablespoons fresh lemon juice

1. In the bowl of an electric mixer, beat together the butter and cream cheese until smooth.
2. Add the confectioners’ sugar and juices, beating until the frosting is spreading consistency. Frost the cupcakes and serve. The finished cupcakes (frosted) can be refrigerated for up to 2 days, or frozen for 6 weeks.

Farmers Choice:

Romanesco Risotto
Serves 4

2 tablespoons extra virgin olive oil
1 garlic clove, minced
Pinch red pepper flakes
1 head Romanesco, cut into florets
4 tablespoons unsalted butter
1 medium shallot, finely chopped
1 1/2 cups Arborio, Carnaroli, or Vialone rice
1/2 cup white wine or dry vermouth (Pinot Grigio, or Sauvignon blanc)
5 to 6 cups chicken or vegetable broth, kept simmering on the stove top
1/2 to 3/4 cup grated Parmigiano Reggiano
Salt and pepper

1. In a skillet, heat the oil, add the garlic and red pepper flakes, and swirl in the pan for 30 seconds until fragrant. Add the Romanesco, and saute for 5 to 7 minutes, until the Romanesco begins to color. Season with salt and pepper and set aside.
2. In a saucepan, heat 2 tablespoons of the butter, and saute the shallot for 2 minutes, until softened. Add the rice, and toast in the butter for 1 minute. Add the wine, bring to a boil, until the wine is almost evaporated.
3. Ladle in 1 ladle of broth, and bring to a boil, stirring until the broth is almost absorbed. Repeat this process for 15 minutes, until the rice is creamy and al dente.
4. If the rice is still crunchy, add another ladle of broth and continue to cook. When the rice is al dente, add the remaining butter, the Romanesco, and the Parmigiano. Taste for seasoning, and adjust using salt and pepper. Serve the risotto immediately.

Farro and Romanesco Salad
Serves 6 to 8

1 1/2 cups pearlized farro
4 cups chicken or vegetable broth
2 tablespoons extra virgin olive oil
Pinch red pepper flakes
1 head Romanesco, cut into florets
1/2 cup flame raisins
1/2 cup finely chopped red onion
2 ribs celery, finely chopped
1/2 cup chopped toasted walnuts
1/2 cup white wine vinegar
3 tablespoons honey
2 to 3 tablespoons fresh orange juice
1 teaspoon grated orange zest
2/3 cup extra virgin olive oil
Salt and pepper
1/2 cup shaved Pecorino Romano cheese

1. In saucepan bring to broth to a boil, add the farro, and simmer for 15 to 20 minutes, until al dente. Drain and cool. Transfer to a large bowl.
2. In a saute pan, heat the oil, and saute the garlic and red pepper flakes for 30 seconds. Add the Romanesco and saute for 5 to 6 minutes until the Romanesco is crisp/tender. Season with salt and pepper. Add the farro in the bowl.
3. Add the raisins, onion, celery, and walnuts.
4. In a small bowl, whisk together the vinegar, honey, orange juice, zest and oil, until blended. Season with salt and pepper. Pour over the salad, and toss to blend.
5. Season the salad with salt and pepper if needed. Garnish the salad with shaved Pecorino Romano and serve at room temperature.

Oatmeal Raisin Cookies
Makes about 2 dozen

1 cup unsalted butter, at room temperature
2/3 cup granulated sugar
1 cup packed light brown sugar
2 large eggs, at room temperature
1 3/4 cup flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
1 3/4 cup old –fashioned rolled oats (not instant or quick-cooking)
1 1/2 cups raisins
1 cup chopped walnuts

1. Preheat the oven to 350ºF Line a baking sheet with parchment paper or a silicone baking mat.
2. In the bowl of a stand mixer, beat the butter and sugars until very light and fluffy, about 5 minutes.
3. Meanwhile in a separate bowl, whisk together the flour, baking soda, salt, nutmeg, and cinnamon, making sure there are no lumps of baking soda. Stir in the oats, raisins and walnuts.
4. Add the eggs, one at a time, and beat until thoroughly combined. On low speed, or by hand, gradually add the flour and oat mixture to the creamed butter, mixing until completely incorporated.
5. Chill the batter a few hours or overnight, covered. Drop the dough in 1/4 cup balls evenly spaced on the baking sheet and flatten the tops slightly with your hand.
6. Bake the cookies for 20 to 22 minutes, until they just start to turn brown across the top, but do not overbake. Midway during baking, rotate the baking sheet and tap the tops of the cookies down somewhat firmly with a spatula to flatten the domes.
Remove from oven and cool completely.
Once cool, the cookies can be stored in an airtight container for up to three days. The dough can be stored in the refrigerator for up to one week, or frozen for up to two months.

Recipe adapted from Flour Bakery in Boston.

Yuzu Cheesecake Bars
Makes about 16 squares

For the Crust:
2 cups crushed graham crackers
1 cup sweetened coconut flakes
2 teaspoon sugar
1/2 cup unsalted butter, melted and cooled slightly

1. Preheat the oven to 325 degrees, and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a bowl, combine the crust ingredients, and press into the bottom and 1/2 way up the sides of the prepared pan.
3. Bake the crust for 15 minutes. Remove from the oven and cool slightly while making the filling.

For the Filling:
Three 8-ounce packages cream cheese, softened
1 cup sugar
5 large eggs
1/4 cup Yuzu juice
1 teaspoon grated yuzu zest

1. In the bowl of an electric mixer, beat together the crema cheese, sugar, eggs, Yuzu juice and zest, until smooth.
2. Pour onto the baked crust, and bake for 35 to 40 minutes. Remove from the oven and spread the sour cream topping onto the bars.

For the Sour Cream Topping:
2 cups sour cream
1/4 cup sugar
1 teaspoon yuzu zest

1. Raise the oven temperature to 400 degrees. In a small bowl, whisk together the sour cream, sugar, and Yuzu zest. Spread evenly over the cheesecake. Bake for an additional 5 minutes at 400 degrees. Remove from the oven.
Cook’s Note: Cutting cheesecake while it’s hot may seem contrary to what you have been taught, but I highly recommend cutting the cheesecake while it is hot. When cooled, you will pull up the cheesecake and crust, making a mess. This cheesecake is terrific to serve in holiday cupcake liners for a one bite dessert.

Feature:

Brandied Cherry Old Fashion

1 cube of sugar
3 – 4 drops Nostrum Shrub
1 – 2 brandied cherries
1 orange slice
1 lemon slice
Crushed ice
2 oz. whiskey or Bourbon
1 oz. cold water, optional

1. Place sugar cube in the bottom of an old-fashioned glass and then splash with shrub. Add 1 cherry and orange and lemon slices.
2. Muddle ingredients together in bottom of glass. Fill glass halfway with ice. Add bourbon and, if a lighter drink is desired, water. Stir before serving to mix and chill drink and to make sure that sugar is dissolved. If desired, use sugar cane (peeled and thinly sliced) for garnish.

Extraordinary Eggnog
Serves 12

1/1 2/ quarts whole milk
1 1/2 cups superfine sugar
8 large egg yolks
2 teaspoons vanilla paste or vanilla extract
2 cups Kentucky bourbon
2 tablespoons Nostrum Shrub
2 cups heavy cream, whipped until stiff peaks form
Freshly grated nutmeg for garnish

1. In a 4-quart saucepan over medium heat, warm the milk and sugar together, stirring until the sugar is dissolved and fine bubbles form along the side of the pan.
2. In a large bowl, beat the eggs, then gradually add a cup of the warm milk to the eggs, whisking until the milk is absorbed. Stir the egg-and-milk mixture into the saucepan, reduce the heat to low, and simmer until the mixture is thickened and coats the back of a spoon, about 10 to 15 minutes. Remove from the heat and stir in the vanilla paste.
3. Strain the custard through a fine-mesh strainer into a bowl and place a piece of plastic wrap directly onto the surface of the custard to keep a skin from forming.
4. Do-Ahead: At this point, cover and refrigerate for at least 8 hours and up to 3 days.
5. With an electric mixer, whip the heavy cream in a large bowl until stiff peaks form.
6. Remove the custard from the refrigerator and whisk in the bourbon, shrub and whipped cream. Pour into a chilled punch bowl, garnish liberally with nutmeg, and serve immediately.

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

Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips

Download our FREE app HERE

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

When it’s about food…#specialtyproduce

If you haven’t joined yet, you can order a bag for next week on our FMB page!

Related Posts with Thumbnails