FMB42716

Farmers’ Market Box 4-28-16

This weeks local produce and featured farms:
Hass Avocados – Shadow Mountain Farms
CarrotsBe Wise Ranch
CauliflowerBlack Sheep Produce
Chicory Frisee – Coastal Farm
Sonoran GarlicMilliken Family Farm
Italian ParsleyBe Wise Ranch
Oak Leaf Lettuce – The Garden Of….
Macadamis Nuts – Russell Family Farm
Red Torpedo Onions – Tutti Frutti Farm
Russia Banana Fingerling PotatoesRutiz Family Farms
ZucchiniBlack Sheep Produce
Wheatberry Sprouts – Sun Grown

Organic Juicing Bag:
Red Beets – Lakeside Organic Gardens
Fennel – Cal Organics
Green Kale – A & A Organics
Romaine Lettuce – Earth Fresh Organics
Valencia Oranges – Sundance Organics

Farmer’s Choice:
StrawberriesBe Wise Ranch
Persian Cucumbers – Beylik Family Farm
Key LimesKoral’s Tropical Fruit Farm

Feature:

Pakistan Mulberries – Forbidden Fruit Orchards

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 Kale
Handful of Green Kale
1 Valencia Orange
1/2 inche of ginger

Tangy Bulbs
2 Valencia Orange
1 Fennel Bulbs

Beetoxification
2 Red beet
1 Romaine Lettuce
2 Cucumbers

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

Guacamole Potato Salad
Serves 4 to 6
Did you know that you could keep cut avocados beautifully green by soaking them in water? No more lemon or lime juice or saving the pit. If you only use 1/2 an avocado, spritz it with water, and cover tightly with plastic wrap.

1 pound fingerling potatoes, scrubbed
1 Hass avocado, peeled and seeded
1 garlic clove
2 tablespoons white wine vinegar
1/4 extra virgin olive oil
Salt and pepper
1 teaspoon finely chopped jalapeno pepper
1 red torpedo onion, finely chopped using the red only
1/4 cup finely chopped Italian parsley

1. Put the potatoes into a 4-quart saucepan with water to cover. Bring to a boil and simmer, uncovered for 15 to 17 minutes, until tender. Cool completely.
2. In a blender, or food processor, combine the avocado, garlic, vinegar, and oil, and puree until smooth. Season with salt and pepper
3. When the potatoes are cooled, cut into bit sized pieces. Toss with the avocado dressing. Add the jalapeno, onion and parsley, and toss again. Season with salt and pepper.
4. The potato salad can be served cold or at room temperature. The salad will keep refrigerated for up to 2 days. Bring to room temperature for 30 minutes before serving.

A Riff on Salad Nicoise
Serves 4 to 6
Although this will take a bit of pre-prep, this salad is a terrific change of pace for a weeknight dinner when the weather is heating up.

For the Cauliflower and Carrots:

2 cups cauliflower cut into florets
4 medium carrots cut into matchsticks
1/4 cup fresh lemon juice
Pinch red pepper flakes
2 tablespoons honey
1/3 cup extra virgin olive oil
Salt and pepper

1. Bring 4 quarts of salted water to a boil and blanche the cauliflower for 2 minutes. Drain well, and transfer to a bowl. Blanche the carrots in the same water for 2 minutes, they will still be crisp. Drain well and transfer to a separate bowl.
2. In another bowl, whisk together the lemon juice, red pepper flakes, honey and oil. Season with salt and pepper. Toss the cauliflower with some of the dressing, and toss the carrots with some of the dressing. Set aside.

For the potatoes:
1 pound fingerling potatoes, scrubbed
1/4 cup white wine vinegar
1 teaspoon Dijon mustard
1 red torpedo onion, finely chopped using only the red part
1 garlic clove, minced
1/2 cup extra virgin olive oil
Salt and pepper

1. Using the same salted water that you cooked the cauliflower and carrots in, boil the potatoes for 15 to 17 minutes, until tender. Cool and set aside.
2. In a small bowl, whisk together the vinegar, mustard, onion, garlic and olive oil. Season with salt and pepper. While the potatoes are still warm, cut them into bite-sized pieces, and toss with some of the dressing. Save the remaining dressing.

To Assemble:

1 head frisee, washed and spun dry
One 7-ounce can Italian tuna packed in oil, drained
1 torpedo onion, finely sliced using the white and tender green part
1/4 cup capers preserved in brine, chopped if large
1/4 cup finely diced sun dried tomatoes
Extra virgin olive oil

1. Lay the frisee onto a large serving platter. Drizzle with a bit of the potato salad dressing.
2. Arrange the cauliflower, carrots, potatoes, and tuna on the frisee. Scatter some of the onion, capers and sun-dried tomatoes over the salad, and drizzle with extra virgin olive oil.

Roasted Carrots with Carrot Top Pesto
Serves 4

One bunch carrots, scrubbed, peeled, tops removed, but set aside
2/3 cup extra virgin olive oil
2 tablespoons honey
Salt and pepper
1 to 2 cups carrot tops, tough stems removed, washed and spun dry
1/4 cup pine nuts
1/4 cup grated pecorino Romano
2 garlic cloves, minced
Salt and pepper

1. Preheat the oven to 400 degrees and line a baking sheet with silicone, parchment or aluminum foil.
2. Cut the carrots in half lengthwise, and toss 3 to 4 tablespoons oil and the honey. Arrange in 1 layer on the baking sheet, and roast for 5 minutes, until tender. They should begin to caramelize.
3. While the carrots are roasting, put the carrot tops, pine nuts, pecorino and garlic into a food processor or blender. With the machine running, add the remaining oil, until the mixture forms a paste. You may not need all the oil. Taste for seasoning and adjust using salt and pepper.
4. Serve the carrots drizzled with a bit of the pesto.
5. The pesto will keep in the refrigerator for up to 4 days, or freezes well for 4 months. Use the pesto to swirl into risotto, pasta, or serve over vegetables.

Sprouted Wheat Berry Salad with Parsley Dressing
Serves 4

For the Dressing:
1/4 cup orange juice
2 tablespoons red wine vinegar
1/4 packed parsley
1 garlic clove, minced
1/3 cup extra virgin olive oil
Salt and pepper

1. In a blender, combine the orange juice, vinegar, parsley, garlic, and olive oil. Season with salt and pepper. Set aside while preparing the salad.

For the Salad:
6 ounces sprouted wheat berries, washed, and spun dry
1 red torpedo onion, finely chopped using only the red part
1/2 cup crumbled feta cheese
2 medium zucchini, finely diced
1 medium carrot, finely diced
1 head oak leaf lettuce, washed and spun dry

1. In a salad bowl, combine the ingredients, and toss with some of the dressing. Serve the salad on Oak Leaf Lettuce or frisee.

Creamy Zucchini Cauliflower Soup
Serves 6

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
2 red torpedo onions, finely chopped, using only the red part
One head cauliflower, cut into florets
2 medium zucchini, coarsely chopped
Salt and pepper
4 cups chicken or vegetable broth
1/2 cup heavy cream (optional)
1/2 cup grated Parmigiano Reggiano (for garnish)

2. In a Dutch oven, heat the butter and oil over medium high heat and saute the onions and garlic for 1 minute.
3. Add the cauliflower and zucchini, season with salt and pepper, and toss in the butter and garlic mixture.
4. Add the broth, bring to a boil, and simmer for 15 to 20 minutes until the vegetables are tender.
5. Using an immersion blender, puree the soup. Add the cream if using.
6. Taste for seasoning, and adjust using salt and pepper. Serve the soup warm with a sprinkling over Parmigiano Reggiano over each serving if desired.

Vignarola of Zucchini and Parsley

Serves 4

2 tablespoons extra virgin olive oil
1 red torpedo onion, finely chopped using the tender red part
1 garlic clove, minced
3 medium zucchini, finely diced
Salt and pepper
1/4 cup packed parsley
2 tablespoons finely chopped mint
1/4 cup finely shredded Parmigiano Reggiano for garnish

1. In a large skillet, heat the oil, and saute the onion and garlic slowly for 1 minute.
2. Add the zucchini, season with salt and pepper, and saute for 2 to 3 minutes until the zucchini begin to soften.
3. Add the parsley and mint, and saute 2 more minutes. Serve warm garnished with Parmigiano Reggiano.

Farmers’ Choice:

Strawberry Key Lime Pie
Serves 6

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

1. Preheat the oven to 375 degrees, and coat the inside of a 9-inch pie plate with non-stick cooking spray.
2. In a mixing bowl, stir together the cracker crumbs, butter, sugar and salt. Press the cracker crumbs into the pie plate, and bake for 10 minutes. Remove from the oven and cool, while making the filling.
3. Reduce the heat to 325 degrees.

For the Filling:
1 14-ounce can sweetened condensed milk
4 large egg yolks
1/2 cup Key lime juice
1 teaspoon Key lime zest
1 basket of strawberries, hulled, and sliced 1/2-inch thick
1 cup heavy cream, whipped until stiff

1. In the bowl of an electric mixer, beat together the milk, egg yolks, juice, and zest until combined.
2. Pour into the crust, and bake for 15 minutes, until set. Cool completely.
3. Arrange the berries in a chevron pattern beginning at the center of the pie. Serve the pie chilled, garnished with whipped cream.

Strawberry Mock-aritas
Makes a pitcherful
If you want to make these with alcohol, you’ll need 1 cup of Tequila, and substitute 1/4 cup Triple Sec for the orange juice.

2 cups strawberries, hulled, and sliced
1 cup orange juice
2 cups simple syrup (see note)
1/2 to 3/4 cups fresh lime juice
Ice
Lime wedges
Coarse salt for rimming glasses

1. In pitcher, combine 1 cup of strawberries, orange juice, simple syrup, and lime juice. Using an immersion blender, puree the strawberries. Add the remaining strawberries, and ice.
2. Rim glasses with lime wedges, and dip in salt before pouring the drinks into the glasses.
To make Simple syrup:
Bring 2 cups of water and 1 cup of sugar to a boil, until the sugar is melted. Cool completely and store in the refrigerator.

Asian Cucumber Pickles

Makes about 3 cups

1 pound Persian cucumbers, scrubbed
1 teaspoon salt
1/3 cup rice vinegar
3 tablespoons sugar
1 tablespoon soy sauce
1 teaspoon sesame oil
2 tablespoons sesame seeds

1. Thinly slice the cucumbers, and place in a bowl. Sprinkle with the salt, and toss to distribute the salt. Set aside for 5 minutes. Rinse off the salt and drain the cucumbers.
2. Combine the remaining ingredients in a bowl, add the cucumbers, and store in an airtight container in the refrigerator for 24 hours.
3. The cucumbers will keep for up to 4 days in the refrigerator. Eat them plain or serve them with grilled chicken, meat, or pork.

Feature:

Mulberry Granita
Serves 6

1 cup sugar
1 cup water
2 cups Pakistan Mulberries, washed
2 cups Prosecco (or sparkling water)

1. In a saucepan, bring the water and sugar to a boil, stirring to dissolve the sugar. Cool slightly.
2. Add the simple syrup and mulberries to a blender, and puree the mulberries.
3. Add the prosecco, and stir to blend.
4. Pour the mixture into a 13-by-9-inch baking dish, and freeze for 30 minutes. Scrape the ice crystal and return to the freezer.
5. Continue to scrape the ice crystals every 30 to 40 minutes for 2 hours.
6. Freeze for another 2 hours and serve. The sparkling wine or water makes a beautifully fine ice crystal for the Granita.

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

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FMB42016

Farmers’ Market Box 4-21-16

This weeks local produce and featured farms:
ArtichokesBlack Sheep Produce
Fava Beans Kong Thao Farm
StrawberriesBe Wise Ranch
Rainbow Carrots Kong Thao Farm
Italian ParsleyBe Wise Ranch
Little Gem Lettuce – The Garden Of….
Young Spring OnionsBlack Sheep Produce
Vanilla Blood OrangesTom King Farms
Passionfruit – Step Ladder Ranch
Hydroponic Upland WatercressGo Green Agriculture

Organic Juicing Bag:
Red Beets – Lakeside Organic Gardens
Fennel – Cal Organics
Carrots – Cal Organics
Hydroponic Upland WatercressGo Green Agriculture
Green Kale – Babe Farms

Farmer’s Choice:
Blueberries – Forbidden Fruit Orchards
Cauliflower – Life’s A Choke Farm
Cara Cara OrangesKen’s Top Notch Produce

Feature:

Sequoia Cherries – Murray Family Farms

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

Electric Kale

Handful of Green Kale
1 Fennel
1 head of Watercress
1/2 Lime

Tangy Beet
2 Red beet
1 Fennel
1 Cucumber

Morning Rise

2 Table Carrots
1 head of Watercress
1 bunch of Green Kale

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


Passion Fruit Blood Orange Puddings

Serves 6

3 passion fruit
1 1/4 cups Greek yogurt
3/4 cup sweetened condensed milk
1/4 cup fresh blood orange juice
2 blood oranges, peel and pith removed, and segmented

1. Cut the passion fruit in 1/2 and scoop the pulp into a sieve over a large bowl. Push the pulp through the sieve, and discard the seeds.
2. Using an electric mixer, with the whip attachment, blend the yogurt and condensed milk. Whisk in the passion fruit pulp and the orange juice.
3. Pour into 4-ounce ramekins, cover with plastic wrap and chill for 4 hours.
4. Garnish the puddings with the blood orange segments.

Vanilla Blood Orange Strawberry Shortcakes
Serves 4 to 6
This is an awesome scone recipe that I use for shortcakes. It will make at least 16 scones, but you can freeze half the dough and use it later.

For the Shortcakes:
3 3/4 cups unbleached all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1/3 cup sugar
2 1/2 cups heavy cream
2 large egg yolks
2 tablespoons milk or heavy cream
3 tablespoons raw or granulated sugar

1. Line a baking sheet with a silicone liner, aluminum foil, or parchment paper.
2. Whisk together the flour, baking powder, salt, and sugar in a large bowl.
3. Stir in the heavy cream and continue stirring until the dough begins to form a rough mass.
4. Turn out the dough onto a lightly floured work surface and knead until smooth, about 6 times. Divide in half and shape into two disks about 3/4 inch thick.
5. Cut the disks into 8 two-inch round biscuits. Transfer to the prepared baking sheet.
6. Do-Ahead: At this point, you can freeze the cut scones. Once they are frozen, transfer to a zipper-top plastic bag, where they will keep for 2 months. Defrost for 30 minutes before continuing.
7. Preheat the oven to 400°F.
8. Whisk together the egg yolks and milk, brush over the tops of the scones, and sprinkle with the sugar. Bake until golden brown, about 20 minutes. Split to serve as shortcakes, or serve warm with clotted cream and jam.

For the Berries and Assembly:
1 pint strawberries, hulled, and sliced
2 to 3 blood oranges, peel and pith removed, segmented, and chopped (squeeze any juice over the berries)
1/4 to 1/3 cup sugar (this will depend on the sweetness of the strawberries)
2 cups heavy cream, whipped stiffly

1. In a bowl, combine the strawberries, oranges, and sugar. Allow to macerate for 15 minutes, or up to 2 hours.
2. Split the shortcakes, and mound some of the fruit onto the bottom of the shortcake, arrange the top of the shortcake over the fruit, a bit off center, and dollop the top with whipped cream.

Fava Bean Pesto with Farfalle
Serves 6

One pound fava beans, shelled
2 garlic cloves
1/2 cup packed Italian parsley
1/3 cup pine nuts
1/2 cup grated Pecorino Romano cheese plus more for garnish
1/2 cup extra virgin olive oil
Salt and pepper
1 pound farfalle pasta, cooked 3 minutes short of al dente, saving some of the pasta water

1. Bring 4 quarts of water to a boil, and add the fava beans, boiling for 1 minute. Cool the beans, and remove the outer layer.
2. Put the cooled, picked over beans into a food processor the garlic, parsley, pine nuts and cheese. Pulse on and off about 6 times, to break up the garlic, parsley beans and nuts. With the machine running, pour in the olive oil, until the mixture is a paste. Season with salt and pepper.
3. When the pasta is cooked, drain it, saving some of the pasta water, toss the pasta into a bowl, and add 1/2 of the pesto, tossing the pasta, and adding some of the water if the sauce isn’t creamy enough. Serve the pasta garnished with additional cheese.
4. Cook’s Note: Any leftover pesto can be refrigerated for up to 1 week, or frozen for up to 6 months. It’s delicious spread on toasted bread slices, and garnished with a bit of pecorino.

Fava Bean and Artichoke Salad with Shaved Pecorino
Serves 6
Fava beans, artichokes, and pecorino are traditional flavors in the center of Italy. This salad is simple to put together and stunning on the plate.

1 pound fava beans, shelled
3 cocktail artichokes
The juice of 2 lemons and 4 cups of water
1/4 cup fresh lemon juice
1 spring onion, finely chopped, using only the white part
2 tablespoons finely chopped Italian parsley
1/2 cup extra virgin olive oil
Salt and pepper
1/2 cup shaved Pecorino cheese

1. Bring 4 quarts of water to a boil, and add the fava beans, boiling for 1 minute. Cool the beans, and remove the outer layer. Set aside while preparing the artichokes.
2. Remove the tough outer leaves of the artichokes, cut off the top 1/3 of the artichoke. Using a mandoline, slice the artichokes, about 1/8-inch thick. Soak in the lemon water while preparing the vinaigrette.
3. In a small bowl, whisk together the lemon juice, onion, parsley, and oil. Season with salt and pepper.
4. When ready to serve, drain the artichokes, and pat dry. Mound on a serving platter. Arrange the cooked favas down the center, and drizzle the dressing over the salad. Garnish with shaved pecorino.

Roasted Rainbow Carrots with Honey and Cumin
Serves 4

Rainbow carrots, scrubbed, and cut in half lengthwise
1/4 cup honey
2 tablespoons extra virgin olive oil
1/2 to 3/4 teaspoon ground cumin
Salt and pepper
1/4 cup finely chopped Italian parsley

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a large bowl, combine the carrots, honey, oil, cumin, salt and pepper.
3. Transfer the carrots to the baking sheet and bake for 12 to 17 minutes, until they begin to caramelize (this will depend on their thickness) and soften. Remove from the oven, serve warm, or at room temperature garnished with parsley.


Focaccia with Caramelized Spring Onions

Makes one sheet pan

Although this is not a difficult recipe, it can be done in stages. Make the dough first, and then let it have a slow rise. While it is rising, caramelize the onions. If you would like to use cheese on this, I recommend something like a robiolla, or goat cheese, a creamy cheese, that won’t take away from the flavor of your onions.

For the Focaccia:
4 1/3 cup all-purpose flour
2 3/4 cup water (110 degrees)
4 teaspoons active dry yeast
4 teaspoons sugar
4 teaspoons salt
1/4 cup extra virgin olive oil, plus more for baking if necessary
Sea salt

1. Put the flour into the bowl of an electric mixer fitted with a dough hook. In a 4 cup measure, proof the yeast in the water with sugar. When the yeast has bubbled, add it to the flour, sprinkle in the salt, and
2. Blend the mixture together. Form into a ball, and knead for 5 to 10 minutes, adding some oil to knead into the dough. Oil a bowl, and put the dough into the bowl, turning it over, cover and allow to rise for 2 hours in a warm dry place.
3. When the dough has risen, pat it down; flatten onto a baking sheet lined with parchment or aluminum foil, stretching it to the corners. Cover and let rise again for 1 hour.
4. Preheat the oven to 425 degrees, spread the onion mixture over the top of the focaccia, drizzle with oil, and bake for 20 to 25 minutes, until the focaccia is golden brown on the top and on the bottom. Allow to cool for at least 20 minutes before cutting.

Caramelized Spring Onions:
3 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
4 spring onions, finely sliced, using the white and tender green parts
2 teaspoons finely chopped thyme
1 teaspoon sugar
Salt and pepper

1. In a large skillet, heat the butter and oil over medium high heat, and saute the onions, thyme and sugar for 10 to 12 minutes, until the onions are wilted and translucent, don’t let them go golden brown, as they will cook again in the oven.
2. Season with salt and pepper, and set aside.


Spring Onion Watercress Soup

Serves 4 to 6

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 spring onions, finely chopped, using the white and tender green parts
1/4 cup finely chopped parsley stems
3 Yukon gold potatoes, peeled, and cut into small pieces
3 cups chicken or vegetable broth
1 bunch watercress, washed and spun dry, tough stems removed
Salt and Tabasco to taste
1/2 cup non-fat yogurt

1. In a Dutch oven, heat the butter, and oil, over medium high heat and add the onions and parsley stems, sautéing for 2 to 3 minutes, until the onions begin to soften. Add the potatoes, broth and watercress, bring to a boil, and simmer for 20 minutes, until the potatoes are tender.
2. Using an immersion blender, puree the soup. Season with salt and Tabasco to taste. Serve the soup garnished with a drizzle of yogurt.

Raita
Makes 2 cups

2 cups Greek Style yogurt
1 spring onion, finely chopped, using the white and tender green parts
1/4 cup finely chopped mint (if you have leftover parsley, you can sub it here)
2 teaspoons fresh lemon juice
Salt and pepper

3. In a bowl, whisk together the yogurt, onion, mint, and lemon juice. Season with salt and pepper.
4. Cover and refrigerate for at least 2 hours before serving. Will keep in the fridge for up to 3 days.

Farmers’ Choice:

Roasted Cauliflower Salad
Serves 4 to 6

One head cauliflower, cut into small florets
3/4 cup extra virgin olive oil
1 1/2 teaspoons salt
1/8 teaspoon red pepper flakes
2 teaspoons honey
1/4 cup fresh lemon juice
1/4 cup finely chopped Italian parsley
Salt and pepper

1. Preheat the oven to 400 degrees; line a baking sheet with parchment, silicone, or aluminum foil.
2. In a bowl, toss the cauliflower with 1/2 cup of olive oil, salt and red pepper. Spread the cauliflower in one layer onto the baking sheet. Roast for 10 to 12 minutes, until al dente. Remove from the oven, and allow to cool slightly. Arrange the cauliflower on a serving platter.
3. In a small bowl, whisk together the honey, lemon juice, remaining oil, salt and pepper. Pour over the warm cauliflower, and serve the salad warm or at room temperature.


Curried Cauliflower Fritters

Serves 6 (makes about 16)

1 head cauliflower, cut into florets
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 spring onion, finely chopped, using the white and tender green parts
1/4 cup coarsely chopped parsley
1 teaspoons sweet curry powder
1/4 cup all-purpose flour
2 large egg yolks
Oil for frying

1. Put the cauliflower into boiling salted water, and cook for 6 to 8 minutes, until tender. Drain thoroughly, and toss with salt and pepper.
2. In a food processor, combine the cauliflower, onion, parsley and curry powder, mashing the cauliflower mixture together. Turn into a mixing bowl, and sprinkle with the flour and stir in the eggs. Form the mixture into patties about 2-inches round.
3. Heat 1/2 to 3/4 inch of oil in a large skillet and fry the fritters for 3 to 4 minutes on each side, until golden brown. Remove to paper towels to drain. Serve the fritters warm with raita.

Cara Cara Orange Cupcakes
Makes 24

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 tablespoon grated orange zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh orange juice

1. Preheat the oven to 350 degrees, line 24 muffin cups with cupcake papers, or coat with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, zest.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Using a portion scoop fill the cupcake tins 3/4 full. Bake for 25 to 30 minutes, or until a skewer inserted into the center comes out clean.
6. Cool completely before frosting.

Orange Cream Cheese Frosting

One 8-ounce package cream cheese, softened
1/2 cup unsalted butter, softened
5 to 6 cups confectioner’s sugar
1/4 to 1/2 cup orange juice

1. In the bowl of an electric mixer, beat together the cream cheese, and butter until smooth.
2. Add the sugar, beating until it begins to come together.
3. Drizzle in the juice, until the frosting becomes spreadable.
4. Frost the cooled cupcakes. Any leftover frosting can be frozen for up to 6 months.


Blueberry Cara Cara Cheesecake Parfaits

Serves 6

1 basket blueberries, washed and picked over for stems
1/4 cup orange juice
2 to 3 tablespoons sugar

In a saucepan, combine the ingredients, and bring to a boil. Simmer for 10 to 15 minutes until the mixture is thickened. Taste for sweetness, and add more sugar if necessary. Cool completely.

For the Cheesecake:

1 cup heavy cream
16 ounces mascarpone cheese, softened
1/3 cup sugar
2 tablespoons honey
2 teaspoons Cara Cara orange juice

In the bowl of an electric mixer fitted with the whip, whip the cream until soft peaks form. Add the mascarpone, sugar, honey and orange juice. Whip until the mixture comes together. Refrigerate until ready to use.

Assembly:
Blueberry mixture (see preceding recipe)
Cheesecake mixture (see preceding recipe)
4 Cara Cara oranges, peel and pith removed, and cut into segments

1. In a wine glass, or parfait glass, spoon 2 tablespoons of the blueberry mixture into the bottom of the glass.
2. Top with some of the cheesecake mixture, and garnish with the orange segments.
3. Refrigerate at least 2 hours before serving. These can be made a day ahead.

Feature:

Roasted Pork Tenderloin with Cherry Sauce
Serves 4

2 (1-pound) pork tenderloins, trimmed
Salt and pepper
2 tablespoons extra virgin olive oil
One medium onion, coarsely chopped
1 pound cherries, pitted and halved
1/4 cup unsalted chicken stock
2 tablespoons aged balsamic vinegar
1/2 teaspoon brown sugar
3 tablespoons butter
1/4 cup coarsely chopped fresh flat-leaf parsley

Preheat the oven to 400 degrees. Sprinkle the pork with salt and pepper. In a large skillet over medium-high heat, heat the oil, and brown the pork on all sides.
Transfer to the oven and roast for 15 minutes or until a thermometer registers 145°.
Remove pork from pan; place on a cutting board, cover with foil, and allow to rest for 10 minutes. Slice the pork into 1/2-inch pieces.
While the pork is resting, add the onion and cherries to the pan, swirling in the pan. Deglaze the roasting pan with the stock, and vinegar, bringing the mixture to a boil. Add the sugar, and bring the mixture to a boil. Simmer for 10 minutes. Swirl in the butter, and whisk until emulsified. Add the pork and parsley to the pan, and turn the pork slices in the pan sauce. Serve with potatoes, polenta or rice.

Cherry Cobbler
Serves 6
For the Cherries
1 pound cherries, pitted
1/2 cup sugar
3 tablespoons cornstarch

1. In a saucepan, combine the cherries, sugar and cornstarch, stirring until thickened. Set aside.
2. Preheat the oven to 375 degrees, and coat the inside of a 9-inch pie plate with non-stick cooking spray. Pour the cherries into the pie plate.

For the Cobbler Topping
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons cold cut into small pieces
1/2 cup sugar
1/2 cup sour cream
1/4 cup milk
1/8 teaspoon almond extract
1/4 cup sliced almonds
Raw sugar, if desired

1. In a mixing bowl, combine the flour, baking powder, and salt. Cut in the butter using your hands, until the mixture resembles coarse crumbs. Add the sugar, sour cream, milk, and almond extract, stir until combined.
2. Dollop tablespoons of the batter over the filling and bake for 20 minutes. Sprinkle the almonds and sugar over the cobbler and bake an additional 10 minutes until a toothpick inserted into the center comes out clean. .

Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

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