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Farmers’ Market Box 8-24-17

This week’s local produce and featured farms:

Asparagus – Life’s A Choke Farm

CeleryTutti Frutti Farms

Sonoran GarlicMilliken Family Farm

Green Onions – Her Produce

Amarosa PotatoesWeiser Family Farm

SunchokesWeiser Family Farm

Yellow NectarinesKen’s Top Notch Produce

Heirloom TomatoesBe Wise Ranch

Mizuna GreensBe Wise Ranch

Juicing Bag:

Gala Apples – Viva Terra

Strawberries – A & A Organics

Fennel – Lakeside Organic Gardens

Black Kale – Babe Farms

Carrots – Cal Organics

Farmer’s Choice:

Pearl Valley GrapesKen’s Top Notch Produce

PassionfruitKoral’s Tropical Fruit Farm

Indian Blood Peaches – Penryn Orchard

Feature:
Meyer LemonsRancho Del Sol

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

Click here to Watch Video on YouTube

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

When it’s about food…#specialtyproduce

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

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

Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

Sweet Fennel
Handful of black kale
1 fennel
1 gala apple

Delicious Apple
1 cup of strawberries
1 gala apple
Handful of black kale

Powerful Carrots
2 carrots
1 fennel
1 cucumber

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

Nectarine and Tomato Salad
Serves 6

2 yellow nectarines, pitted, and thinly sliced
1/2 pound mixed heirloom tomatoes, cored and thinly sliced
3 scallions, finely chopped
1 cucumber, peeled, seeded and thinly sliced
1 ball fresh mozzarella, torn into bite sized pieces
1/4 cup aged balsamic vinegar
1/2 cup extra virgin olive oil
10 basil leaves, thinly sliced
Salt and pepper

1. In a salad bowl, combine the nectarines, tomatoes, scallions, cucumber, and mozzarella.
2. In a small bowl, whisk together the vinegar, oil, and basil. Season with salt and pepper.
3. Just before serving, pour over the salad, and toss to coat.

Pizza Pie Potatoes
Serves 6

1 pound Amarosa potatoes, scrubbed
3/4 cup extra virgin olive oil
4 garlic cloves, minced
2 teaspoons dried oregano
Salt and pepper
1 pound mixed heirloom tomatoes, thinly sliced
1 ball fresh mozzarella, thinly sliced
1/3 cup grated Parmigiano Reggiano

1. Put the potatoes into water to cover, and bring to a boil. Simmer for 15 minutes until almost tender.
2. Remove from the water and cool slightly.
3. Preheat the oven to 400 degrees, and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
4. Thinly sliced the potatoes and lay them into the baking dish.
5. In a bowl, combine the oil, garlic, oregano, salt and pepper.
6. Drizzle some of the garlic oil over the potatoes.
7. Lay the tomatoes over the potatoes, drizzle with the remaining oil, and cover with the mozzarella and Parmigiano.
8. Bake for 25 to 30 minutes, until the potatoes are crispy, and the cheeses are melted, and golden brown.
9. Allow to rest for 5 minutes before serving.

Sunchoke and Celery Soup
Serves 6

3 tablespoons unsalted butter
1 garlic clove, minced
2 scallions, finely chopped using only the white part
3 ribs celery, finely chopped, including some of the leaves
3/4 pound sunchokes, scrubbed and cut into chunks
4 cups chicken or vegetable broth
1/2 cup heavy cream (optional)
Salt and pepper
1/4 pound brie cheese, cut into thin slices for garnish (optional)

1. In a Dutch oven, heat the butter, saute the garlic, scallions, and celery, until the scallions are softened.
2. Add the sunchokes, and broth. Bring to a boil, simmer for 20 to 25 minutes until the sunchokes are tender.
3. Using an immersion blender, puree the soup. Add the cream if using, season with salt and pepper and serve garnished with a slice of brie.

Shrimp and Asparagus Risotto
Serves 6
My favorite rice for risotto is Carnaroli or Vialone, but you can use Arborio if you wish.

2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1/4 cup finely chopped shallot
1 1/2 cups Carnaroli or Vialone medium grain rice (sub. Arborio if you like)
1/2 cup dry white wine, or dry vermouth
5 1/2 to 6 cups chicken or vegetable broth, kept simmering on the stove
1/2 pound asparagus, tough stems removed, and cut into 1-inch pieces
1/2 pound medium shrimp, peeled and deveined
2 tablespoons unsalted butter
1/3 cup grated Parmigiano Reggiano cheese
Salt and pepper

1. In a Dutch oven, heat the butter and oil, saute the shallot for 2 to 3 minutes until softened. Add the rice, and toast in the butter and oil.
2. Add the wine, bring to a boil, and simmer until almost absorbed.
3. Add a ladle full of broth, stir until the broth is almost absorbed.
4. Continue adding until the rice begins to be al dente.
5. Add the asparagus and shrimp, along with another ladle of broth.
6. When the shrimp have turned pink and the rice is al dente, remove from the stove top, add the butter, and Parmigiano. Season with salt and pepper, and serve.

Celery, Pecorino and Walnut Salad
Serves 6

One head celery, root end removed, and chopped finely
1/3 pound imported Pecorino Romano, cut into fine dice
1 1/2 cups toasted walnuts, chopped
1/2 to 3/4 cup extra virgin olive oil
Freshly ground black pepper

1. In a salad bowl, combine the celery, pecorino, and walnuts.
2. Toss with the oil, and season with salt and pepper.

Chicken and Mizuna Stir Fry
Serves 4

2 chicken breasts, skin and bones removed, cut into bite sized pieces
2 tablespoons soy sauce
1 garlic clove, minced
2 tablespoons mirin rice wine
1 tablespoon cornstarch
1/4 cup vegetable oil
2 teaspoons freshly grated ginger
2 garlic cloves, minced
1 head mizuna, tough stems removed, and chopped into 1/2-inch ribbons
1/4 cup soy sauce
2 tablespoons mirin rice wine
3 scallions, finely chopped using the white and tender green parts

1. In a bowl, combine the chicken, soy sauce, garlic, mirin and cornstarch.
2. In a wok, or large skillet, over medium high heat, heat the oil, swirl the ginger and garlic in the oil for 30 seconds. Add the chicken and stir fry until the chicken is browned.
3. Add the mizuna, and toss together.
4. Add the soy sauce, and mirin, and simmer together until the mizuna is tender, and the chicken is cooked through.
5. Serve garnished with a drizzle of sesame oil, and chopped scallions.

Nectarine Torte
Serves 6

1 cup sugar
½ cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt
2 eggs
1 teaspoon fresh lemon juice
3 nectarines, pitted, and cut into 1/2-inch wedges
1/4 cup sugar mixed with 1/2 teaspoon ground cinnamon

1. Preheat oven to 350 degrees, and coat the inside of a 9-inch baking pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the sugar and butter until light.
3. Add the flour, baking powder, salt, eggs, and lemon juice and beat well.
4. Spoon the batter into the pan.
5. Arrange the nectarines on top of the batter. Sprinkle lightly with cinnamon sugar.
6. Bake 1 hour, approximately. Remove and cool for 30 minutes before serving with vanilla ice cream, or unsweetened whipped cream.

Choice

Chicken Braised with Green Grapes and Wine
Serves 4 to 6

2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
6 chicken breasts, skin and bone removed
Salt and pepper
1 cup finely onion
1 teaspoon dried thyme
2 garlic cloves, minced
2 cups Riesling or other semi dry wine
1 1/2 cups green seedless grapes
1/2 cup chicken broth
1/2 cup heavy cream (optional, but makes a luxurious sauce)
2 teaspoons cornstarch
Freshly ground black pepper

1. In a Dutch oven, melt the butter with the oil. Season the chicken with salt and pepper, and brown the chicken on both sides. Remove from the Dutch oven, and add the onion, thyme, and garlic, sautéing until the onions begin to turn translucent, about 5 minutes.
2. Add the chicken back to the pan, stir in the Riesling, grapes, and broth. Bring to a boil, and simmer, uncovered, for 20 minutes, until the chicken is cooked through. Remove the chicken from the pan, and bring to a sauce to a boil. Combine the cream and the cornstarch, and stir into the sauce, bringing back to a boil, until the sauce is thickened.
3. Season the sauce with salt and pepper, serve the chicken over rice, noodles, or potatoes, covered with the sauce.

Farro and Green Grape Salad
Serves 6

2 cups pearlized farro
1/2 cup extra virgin olive oil
1/4 cup orange juice
1/4 cup rice vinegar
1 teaspoon Dijon mustard
2 tablespoons honey
Salt and pepper
1 cup peeled and seeded cucumber, diced
3 scallions, finely chopped using the white and tender green part
1 1/2 cups green grapes cut in half, or quartered if large
1 cup crumbled Feta cheese
Salt and pepper

1. Bring 4 quarts of salted water to a boil, add the farro, and simmer for 15 to 20 minutes until the farro is al dente.
2. Drain and cool the farro.
3. In a small bowl, whisk together the oil, orange juice, vinegar, mustard and honey. Season with salt and pepper.
4. Pour some of the dressing over the still warm farro and toss to coat.
5. Add the cucumber, scallions, grapes and Feta to the farro.
6. Toss to blend. The salad can be refrigerated for up to 24 hours.
7. Do-Ahead Note: Save the dressing and just before serving, toss the salad again with some of the dressing, to refresh the salad. Serve the salad at room temperature.

Green Grape and Gorgonzola Flat Bread
Serves 6

1 pound pizza dough, store-bought or homemade
2 tablespoons olive oil
2 garlic cloves, minced
1 1/2 teaspoons coarsely chopped fresh thyme leaves, divided
salt
4 ounces Monterey Jack cheese, thinly sliced
4 ounces crumbled Gorgonzola
1 cup halved seedless green or red grapes
1/2 cup pine nuts, coarsely chopped

1. Preheat the oven to 400 degrees, and let the pizza dough sit out and come to room temperature while the oven is heating.
2. In a bowl, mix the oil, garlic, and 1/2 teaspoon of the thyme together in a small bowl.
3. Place the pizza dough on a 15-inch-long piece of parchment paper. Use your hands to gently press the pizza dough into a large oval that covers most of the parchment. If the dough starts to spring back, let it rest for a few minutes and then try again. Transfer the dough-topped parchment onto a baking sheet.
4. Brush the entire surface of the pizza dough with the garlic oil, using all of it. Sprinkle the entire surface with salt. Evenly arrange the Monterey Jack slices onto the dough, leaving a 1-inch border. Evenly scatter the gorgonzola, grapes and walnuts over the dough, then sprinkle with the remaining 1 teaspoon thyme.
5. Bake for 6 minutes turn the baking sheet and bake another 6 to 7 minutes until the edges of the bread are deep golden brown.
6. Let the flatbread stand for a few minutes before cutting. Slice and serve either warm or room temperature.

Passion Fruit Cordial
2 cups of water
2 cups of sugar
1 cup of passion fruit pulp
2 T lemon juice

1. In a 4 quart saucepan, bring all the ingredients to the boil, then allow it to cool.
2. Pour the cordial into a sterile bottle and refrigerate.
3. To Serve, fill a 12-ounce glass with ice, 1/4 cup cordial and top off with sparkling water and fresh mint.
4. For an alcoholic version, use Prosecco in place of sparkling water, or toss in a splash or two of vodka.

Blood Peach Moscato Sauce

2 Indian Blood Peaches, pitted, cut into 8 wedges each
1 1/2 cups Moscato wine
1 cinnamon stick
1/2 cup sugar

1. Put the peaches, wine, cinnamon and sugar into a large skillet.
2. Bring to a boil, and simmer for 10 to 15 minutes until the peaches are tender.
3. Remove the peaches from the syrup, boil the syrup for 10 minutes until reduced.
4. Cool the peaches and syrup, cover and refrigerate for up to 5 days.
5. Serve the sauce over cake, ice cream, panna cotta, or your favorite yogurt.

Featured:

Preserved Lemons

9 Meyer lemons
Kosher salt
1 heaping teaspoon black peppercorns
2 bay leaves

1. Scrub 3 to 5 organic lemons, enough to fit snugly in a medium jar with a tight-fitting lid (have 2 to 4 more ready on the side).
2. Slice each lemon from the top to within 1/2 inch of the bottom, almost cutting them into quarters but leaving them attached at one end.
3. Rub kosher salt over the cut surfaces, then reshape the fruit. Cover the bottom of the jar with more kosher salt. Fit all the cut lemons in, breaking them apart if necessary.
4. Sprinkle salt on each layer.
5. Press the lemons down to release their juices. Add to the jar the peppercorns and bay leaves, then squeeze the additional lemons into the jar until juice covers everything.
6. Close the jar and let ripen at cool room temperature, shaking the jar every day for 3 to 4 weeks, or until the rinds are tender to the bite. Then store it in the refrigerator.
7. To use, remove a piece of lemon and rinse it.
8. The minced rind is added at the very end of cooking or used raw; the pulp can be added to a simmering pot.

Lemon Pistachio Bars
Makes one 9-inch square pan

1 cup all-purpose flour
¼ cup confectioners’ sugar
¼ teaspoon salt
½ cup cold, unsalted butter, cut into small pieces
¼ cup shelled unsalted pistachios, roughly chopped
2 eggs
1 cup sugar
½ teaspoon baking powder
2 tablespoons all-purpose flour
1 teaspoon grated lemon zest
1/4 cup fresh Meyer lemon juice
⅓ cup shelled unsalted pistachios
Confectioners’ sugar, for garnish

1. To make crust, preheat oven to 350 degrees. coat a 9-inch square pan with non-stick cooking spray. Place flour, sugar and salt in a food processor and pulse a few times. Add butter and process until well combined. Stir in chopped pistachios.
2. Firmly press mixture into the bottom of the lined pan using the flat bottom of a glass or measuring cup. Bake until lightly browned, about 20 minutes.
3. Meanwhile, whisk together the filling ingredients. When the crust is baked, pour the filling into the pan and bake until set, about 20 minutes. Let cool completely. Sprinkle with confectioners’ sugar and cut into 2-inch squares.

Chicken Piccata
Serves 6

6 boneless, skinless chicken breasts (about 2 pounds), rinsed, dried thoroughly, and pounded to even thickness
Salt and ground black pepper
½ cup unbleached all-purpose flour
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 small shallot, minced
1 small garlic clove, minced
1 cup chicken broth
1/4 to 1/3 cup fresh Meyer Lemon juice
2 tablespoons small capers, drained
3 tablespoons unsalted butter, softened
2 tablespoons minced fresh parsley leaves
Lemon slices for garnish

1. Sprinkle both sides of chicken generously with salt and pepper. Put the flour into a shallow plate, and dredge the chicken on both sides.
2. In a large skillet over medium-high heat melt the 2 tablespoons of butter with the olive oil, saute the chicken a few pieces at a time, until they are browned on each side, removing them to a plate.
3. Add the shallot and garlic to the skillet, and saute for 30 seconds until they are fragrant. Add the broth and lemon juice and simmer for 2 to 3 minutes.
4. Add the capers, butter and parsley, and bring to a boil. Add the chicken back to the pan, and simmer for 2 minutes to heat through.
5. Serve the chicken garnished with lemon slices, and serve with pasta, risotto or roasted vegetables.

Atlantic Beach Pie
Serves 6
This addictive pie is served in eateries along the North Carolina outer banks.

1 1/2sleeves of saltine crackers (about 6 ounces or 60 crackers)
1/2 cup softened unsalted butter
3 tablespoons sugar
One 14-ounce can sweetened condensed milk
4 egg yolks
1/2 cup lemon juice
Fresh whipped cream, for garnish
Coarse sea salt, for garnish

1. Preheat the oven to 350° F. Crush the crackers finely, but not to dust. You can use a food processor or your hands.
2. Add the sugar, then knead in the butter until the crumbs hold together like dough.
3. Press into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust is golden brown.
4. While the crust is cooling beat the egg yolks into the milk, then beat in the lemon juice.
5. It is important to completely combine these ingredients.
6. Pour into the shell and bake for 16 minutes until the filling has set.
7. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream and a sprinkling of sea salt.

My Favorite Lemon Bundt

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 lemon zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh lemon juice (about 4 lemons)

1. Preheat the oven to 350 degrees, and coat the inside of a 10-inch Bundt or tube pan 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, and lemon 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 lemon 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 1 hour or 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. Allow to cool.
7. Pour the lemony icing over the cake when the cake is cooled.
8. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.

Lemony Icing
1 1/2 cups confectioners’ sugar
3 tablespoons melted unsalted butter
2 to 3 tablespoons fresh lemon juice

1. Whisk the lemon juice and butter into the sugar and drizzle over the cooled cake.

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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Farmers’ Market Box 8-17-17

This week’s local produce and featured farms:

Green CabbageBlack Sheep Produce

Carrots – Terra Madre Farms

Black Beauty EggplantBlack Sheep Produce

ArugulaBe Wise Ranch

Rosemary – Terra Madre Farms

Meyer LemonsKoral’s Tropical Fruit Farm

Freckles Lettuce – Coleman Family Farm

Purple PotatoesWeiser Family Farm

Patty Pan SquashTutti Frutti Farms

PeacotumFitzgerald’s Premium Ripe Tree Fruit

Juicing Bag:

Gala Apples – Viva Terra

Valencia Oranges – Sundance Organics

Fennel – Lakeside Organic Gardens

Green Kale – Babe Farms

Carrots – Cal Organics

Farmer’s Choice:

Honeyloupe – Munak Ranch

Temple Oranges – Murray Family Farm

Gold Raisins – Peacock Family Farm

Feature:
Concord Grapes – Murray Family Farm

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

Click here to Watch Video on YouTube

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

When it’s about food…#specialtyproduce

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

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

Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

Powerful Orange
2 oranges
Handful of green kale
1 cucumber

Super Kale
Handful of green kale
1 carrots
1 cucumber

Delicious Apple
1 gala apple
1 fennel
1 roman lettuce

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

Roasted Rosemary Purple Potatoes
Serves 4 to 6

1 1/4 pounds purple potatoes, scrubbed, and cut into quarters
1/3 cup extra virgin olive oil
2 tablespoons finely chopped rosemary
1 1/2 teaspoons salt
1/2 teaspoons freshly ground black pepper

1. Preheat the oven to 400 degrees and line a baking sheet with parchment, aluminum foil, or silicone.
2. In a bowl, combine the potatoes, oil, rosemary, salt and pepper, tossing to coat the potatoes.
3. Spread out onto the prepared baking sheet.
4. Roast for 45 to 50 minutes, turning a few times to brown evenly.
5. Serve warm.

Eggplant Caponata
Serves 6
Caponata is a condiment served extensively in Sicily and some parts of southern Italy. It is served alongside grilled and roasted seafood, meats, and poultry.

1 eggplant, stem end trimmed
Salt
1/4 cup extra virgin olive oil
1 onion, chopped
3 ribs celery, chopped 1/2-inch pieces
1/2 cup tomato puree
1/4 cup red wine vinegar
2 to 3 tablespoons sugar
1/4 cup capers
1/4 cup chopped green olives

1. Slice the eggplant into 1/2-inch thick slices, and then cut into 1/2-inch dice. Put the eggplant into a colander and sprinkle with salt.
2. In a large skillet, heat the oil, add the onion and celery, and saute until the onion begins to turn translucent.
3. Press any water out of the eggplant, and pat dry on paper towels.
4. Add the eggplant to the onions and celery, saute until the eggplant is golden brown.
5. Add the tomato, vinegar, and sugar.
6. Simmer for 5 to 7 minutes.
7. Add the capers and olives, and keep warm until ready to serve.
8. Caponata is better the next day, after the flavors get to know one another.

Pasta Alla Norma
Serves 6

1 pound penne or farfalle, cooked 3 minutes short of al dente
1/4 cup extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1/2 cup finely chopped onion
1 eggplant, stem end removed, and cut into 1-inch cubes
One 28-ounce can crushed tomatoes and their juice
1/4 cup finely chopped basil
2 tablespoons finely chopped Italian parsley
Salt and pepper
1 cup crumbled ricotta salata

1. In a large skillet, heat the oil, saute the garlic, red pepper and onion for 2 to 3 minutes until the onion begins to soften.
2. Add the eggplant and cook until the eggplant is golden brown.
3. Add the tomatoes, and bring to a boil. Simmer for 10 minutes.
4. Add the basil, and parsley. Season with salt and pepper.
5. Add the pasta to the skillet, and toss to coat. Add 1/2 of the ricotta and toss again.
6. Serve garnished with the remaining ricotta.

Pizza Primavera
Serves 4

For the Pizza Dough
Makes two 14-inch pizzas (make one and freeze the other)
2 teaspoons instant yeast
2 teaspoons sugar
1 1/4 teaspoons salt
3 cups 00 Flour
3/4 cup lukewarm water
2 tablespoons extra virgin olive oil

1. Stir together all the ingredients, turn out onto a floured board, knead for 5 minutes, divide the dough in half, cover with lightly greased plastic wrap, and let rest and relax for 15 minutes before tossing.
For the Pizza and Assembly
1/2 cup plain tomato sauce (see recipe below)
1 cup arugula, washed, and spun dry
1/2 cup cherry, grape or pear tomatoes, cut in half or quarters
1 cup boccacini (tiny fresh mozzarella balls) or one ball fresh mozzarella, cut into small dice
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
Salt and pepper

1. Preheat the oven to 400 degrees, and preheat a pizza stone, if you have it. Otherwise, roll out the pizza dough into a 14-inch circle, and place on an oiled sheet pan. Spread a thin layer of the tomato sauce onto the pizza, and bake for 10 to 12 minutes, until the bottom of the crust is crispy.
2. While the crust is baking, in a mixing bowl, toss together the arugula, tomatoes, boccacini, olive oil, vinegar, and season with salt and pepper. When the pizza crust comes out of the oven, immediately top it with the salad, and serve.

Plain Tomato Sauce
Makes about 2 cups

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
One 14.5-ounce can crushed tomatoes
Salt and pepper
1. In a sauce pan, heat the oil over medium high heat, add the garlic and red pepper, and swirl in the pan. Add the tomatoes, season with salt and pepper, and simmer for 20 minutes, until the sauce is thickened. Cool the sauce before spreading on the pizza crust. Any leftover sauce can be refrigerated for up to 4 days, or frozen for up to 3 months.

Crunchy Asian Slaw
Serves 6

1 green cabbage, cored, and thinly sliced on a mandoline
3 yellow carrots, grated
3 scallions, finely chopped using the white and tender green parts
1/4 cup unseasoned rice vinegar
3 tablespoons white (Shiro) miso 1 tablespoon fresh lemon juice
1 teaspoon finely grated fresh ginger
3 tablespoons sugar
2 tablespoons soy sauce
3/4 cup vegetable oil
1/2 cup sliced toasted almonds, for garnish

1. In a salad bowl, combine the cabbage, carrots and scallions.
2. In another bowl, whisk together the vinegar, miso, ginger, sugar, soy sauce, and oil.
3. Pour the mixture over the cabbage, and toss to coat.
4. Sprinkle the almonds over the salad and serve.

Hungarian Stone Fruit Cake
Serves 6

1 cup sugar
½ cup unsalted butter, softened
1 cup unbleached flour
1 teaspoon baking powder
Pinch of salt (optional)
2 large eggs
4 Peacotum, pitted, and cut into quarters
1/4 cup sugar mixed with 1/2 teaspoon cinnamon
2 teaspoons lemon juice

1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch springform pan with non-stick cooking spray.
2. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
3. Spoon the batter into the pan, and place the plum halves skin side up on top of the batter.
4. Sprinkle lightly with cinnamon sugar and lemon juice.
5. Bake for 45 minutes to 1 hour. Remove from the oven and cool; serve warm with unsweetened whipped cream or vanilla ice cream.

Arugula Salsa Verde

Serves 4

2 garlic cloves
1 anchovy fillet, rinsed (optional)
1 tablespoon capers, rinsed and chopped
1/3 cup extra virgin olive oil
3/4 cup (tightly packed) arugula
Salt and pepper

1. In a food processor or blender, combine the garlic, anchovy, capers, 1/3 cup olive oil and arugula.
2. Blend until smooth. Taste for seasoning and add pepper or salt if needed. The salsa can be refrigerated for up to 1 week.
3. Cook’s Note: Salsa Verde is usually served in the Mediterranean with grilled fish, poultry and meats, as well as vegetables.

Roasted Ratatouille Pasta Sauce
Makes about 4 cups

1 red onion, sliced 1/2-inch thick
One red bell pepper, cored and cut into 1/2-inch slices
One orange or yellow bell pepper, cut into 1/2-inch sliced
1 medium eggplant, cut into 1/2-inch chunks
2 medium zucchini trimmed and cut into 1/4-inch-thick rounds
4 Roma tomatoes, cored, and cut into 1/2-inch chunks
6 garlic cloves, minced
1/2 cup extra-virgin olive oil
2 tablespoons good quality balsamic vinegar
2 teaspoons dried herbs de Provence
Salt and freshly ground black pepper
1/4 cup finely chopped Italian parsley
1/4 cup finely chopped basil
One pound pasta, cooked al dente (saving some of the pasta water to thin the sauce)
Freshly grated Parmigiano Reggiano cheese for garnish

1. Preheat the oven to 400°F. Line two baking sheets with aluminum foil, or silicone baking liners.
2. In a large bowl, toss the onions, peppers, eggplant, zucchini, garlic, olive oil, rosemary, and season with salt and freshly ground black pepper. Spread the vegetables evenly over both sheets.
3. Roast, for 20 minutes, stir the vegetables, and roast for another 15 to 20 minutes, until the vegetables begin to color and are tender.
4. Scrape all the vegetables and any juices into a blender or food processor, and process until smooth. Stir in the parsley and basil. Keep the sauce warm while the pasta cooks.
5. Drain the pasta, reserving some of the pasta water. Toss the pasta with the sauce, adding some of the pasta water if the sauce is too thick. Serve the pasta garnished freshly grated Parmigiano cheese.
6. Variation: If you have meat lovers in your house, sauté 1 pound of ground beef, turkey or chicken, drain off any excess water/fat, and add to the pasta sauce.

Chocolate Zucchini Cake
Makes 1 9-inch Bundt

1/2 cup unsalted butter, softened
1/2 cup canola oil
1 3/4 cup sugar
2 large eggs
1 teaspoon vanilla paste
1/2 cup sour cream
3/4 cup unsweetened cocoa
2 1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon espresso powder
1 teaspoon salt
2 cups grated zucchini (about 4 medium)
1/2 cup chocolate chips

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch bundt pan with non-stick cooking spray.
2. In the large bowl of an electric mixer cream together the butter, oil and sugar, until the mixture is blended—it may look curdled.
3. Add the eggs, vanilla and sour cream, and stir until combined. Add the remaining ingredients, and beat on low speed until blended. Transfer the batter to the prepared pan; bake for 45 to 55 minutes, until a skewer inserted into the center comes out clean.
4. Remove the pan from the oven, transfer to a cooling rack and time for 10 minutes.
5. At the end of the 10 minutes, remove the cake from the pan, and allow to cool completely. Serve the cake garnished with sifted powdered sugar.

Baked Zucchini Chips
Serves 6

1 cup panko (Japanese breadcrumbs)
1/4 cup loosely packed fresh basil leaves
1/4 teaspoon salt
1/2 cup finely grated Parmesan cheese
1 pound zucchini, cut into 1/4-inch-thick rounds
1/4 cup olive oil

1. Preheat oven to 400°, line a baking sheet with silicone, parchment or aluminum foil.
2. Process first 3 ingredients in a food processor 10 to 15 seconds or until finely ground.
3. Stir together breadcrumb mixture and cheese in a medium bowl.
4. Toss zucchini rounds with oil.
5. Dredge zucchini, 1 round at time, in breadcrumb mixture, pressing gently to adhere.
6. Bake 30 minutes or until browned and crisp. Serve hot.

Salmon with Lemon Rosemary Sauce
Serves 6

1/2 cup extra virgin olive oil
Grated zest of 2 Meyer lemons
Juice of 2 Meyer lemons
2 tablespoons finely chopped rosemary
Salt and pepper
2 1/2 pounds salmon filets

1. Preheat the oven to 400 degrees. In a 13-by-9-inch baking dish, combine the oil, zest, juice, and rosemary. Season with salt and pepper.
2. Arrange the salmon in the dish, and spoon the sauce over the fish.
3. Roast for 10 minutes per inch of thickness or until the fish registers 160 degrees on an instant read meat thermometer.
4. Allow the salmon to rest for 5 minutes before serving, spooning some of the sauce over each portion.

Curried Pattypan Squash
Serves 4

1/2 cup unsalted butter
1 tablespoons sweet curry powder
6 medium pattypan squash, cut into 3/4-inch dice
Salt and pepper
2 tablespoons snipped chives
1 tablespoon fresh lemon juice

1. In a large skillet, heat the butter, add the curry powder, and saute for 2 to 3 minutes.
2. Add the squash, and continue to sauce for 5 to 7 minutes, until the squash is tender.
3. Season with salt and pepper if necessary.
4. Garnish with chives, and toss with fresh lemon juice.

Freckles Lettuce Salad with Lemon Vinaigrette
Serves 4

One head freckles lettuce, washed, spun dry and chopped
1/3 cup Meyer lemon juice
1 teaspoon grated lemon zest
1 garlic clove, minced
1 teaspoon Dijon mustard
2/3 cup extra virgin olive oil
Salt and pepper

1. Put the lettuce into a salad bowl.
2. In a small bowl, whisk together the lemon juice, zest, garlic, mustard, and oil.
3. Season with salt and pepper.
4. Pour some of the dressing over the salad greens, toss to coat and serve.

Choice

Cantaloupe Ice Cream
Serves 6

4 cups cubed peeled and seeded cantaloupe
3/4 cup sugar
1/2 cup orange juice
1 cup heavy cream

1. In a blender, combine the cantaloupe, sugar, and juice. Puree the mixture.
2. Add the cream, and refrigerate for 3 hours.
3. Pour into an ice cream maker and process according to the manufacturers’ directions.
4. Freeze the ice cream for up to 1 week if needed.

Farro Salad
Serves 6
Substitute cooked rice, barley or bulgur for the farro in the salad.

2 cups pearlized farro
Salt
3 ribs celery, finely chopped
3 patty pan squash, finely chopped
1/2 cup finely chopped red onion
3 yellow carrots, finely chopped
1/2 cup golden raisins
1/2 cup chopped arugula
1/4 cup fresh lemon juice
1 garlic clove, minced
1/2 cup extra virgin olive oil
Salt and pepper
1/3 cup shaved Parmigiano Reggiano for garnish

1. Bring 4 quarts of salted water to a boil. Add the salt and farro, bring to a boil, and simmer for 15 to 20 minutes until the farro is al dente.
2. Drain the farro and cool slightly.
3. Add the celery, squash, onion, carrots, raisins, and arugula to the farro.
4. In a mixing bowl, whisk together the lemon juice, garlic, and oil. Season with salt and pepper.
5. Toss with the farro and vegetables and season with salt and pepper as necessary.
6. Serve the farro garnished with Parmigiano Reggiano.

Featured:

Concord Grape Focaccia
Serves 8

2 envelopes active dry yeast
2 cups lukewarm whole milk
1 tablespoon sugar, plus 1 teaspoon
5 cups all-purpose flour, plus more for the work surface
1 cup extra-virgin olive oil, plus 1/3 cup, plus more for drizzling
1 tablespoon finely chopped fresh rosemary leaves
1 cup Concord grapes, seeded, halved or quartered
1 cup golden raisins
1 1/2 teaspoon salt
1 tablespoon lemon zest, grated
Fleur de Sel
1 egg, beaten well

1. In a large bowl or the work bowl of an electric mixer, dissolve the yeast in the milk and add 1 tablespoon sugar and 1 cup of the flour. Mix well, cover bowl with tea towel and let stand in a warm place about 15 minutes for the yeast to activate. Place risen dough in mixer, set aside.
2. In a large skillet, heat the olive oil and add rosemary. Add grapes, and raisins, mix together and allow to cool.
3. Begin to mix the dough, slowly, and mix another 4 cups of flour in to the yeast mixture with the dough hook attachment, then add a pinch of Fleur de Sel.
4. Add half of the olive oil/grape mixture into dough. Knead until smooth with hands. Form the dough into a ball. Place some olive oil in large bowl to coat the sides.
5. Place dough ball into bowl, and cover with tea towel. Cover with a damp towel and allow to rise in refrigerator until doubled in bulk about 45 minutes, or up to overnight for a fuller rise.
6. The next day, take the risen dough, and place in mixing bowl. With more olive oil from the grape/raisin mixture, press dough down into a flat disk with the heel of your hand. Using your fingertips, nudge the dough into a rectangle. The dough can be rolled but the pressure will produce heavier bread. Transfer the dough to the baking sheet and brush with the remaining 1/3 cup olive oil. Cover with towel, and let rise again until doubled, 30 to 40 minutes.
7. Preheat the oven to 425 degrees.
8. Bake 15 minutes then remove from the oven and brush with the egg. Sprinkle with the remaining grape mixture then the remaining sugar.
9. Top with lemon zest and finish with some Fleur de Sel.
10. Return to the oven and continue to bake until golden brown on top and crisp on the bottom, about 7 or 8 minutes. Let cool in the pan before cutting.
Cook’s Note: This focaccia is delicious served with salty cheeses, or cured meats such as prosciutto and salami.

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

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