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Farmers’ Market Box 7-23-15

Kaffir Limes – Four Corners Farms
Asparagus – Life’s A Choke Farms
Blue Lake Beans – Rutiz Farms
Red Bell Peppers – Black Sheep Produce
Bi Color Corn – Black Sheep Produce
Persian Cucumbers – Dassi Family Farms
Yellow Onions – Tutti Frutti Farms
Valencia Oranges – Stehly Family Farms
Ozette Potatoes – Weiser Family Farms
Yellow Nectarines – Fitzgerald’s Farm
Romaine Hearts – Lakeside Organics

Organic Juicing Bag:

Baby Carrots – Jaime Family Farms
Cucumbers – Tutti Frutti Farms
Fennel – Tutti Frutti Farms
Star Ruby Grapefruit – Golden Door Farms
Green Kale – Be Wise Ranch

Farmer’s Choice:

Valley Pearl Grapes – Ken’s Top notch Produce
Red Torpedo Onions – Crows Pass Farm
Tomatoes on the Vine – Dassi Family Farms

Feature:
The Best Pluot You’ve EVER Had
Flavor King Pluots – Frog Hollow Farms

Catalina Offshore catch of the week: Halibut


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!

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!

FMB JUICE RECIPES
Courtesy of Drew Canole of Fitlife.tv

Juice Recipes

Everything but the Kitchen Sink
1 cucumber
Handful of kale
3 carrots
1 inch fennel
1/4 of a grapefruit

Grapefruit Carrot
2 grapefruits
4 carrots
1 inch fennel

Bitter Sweet
2 cucumbers
1/2 grapefruit
1 carrot

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

Green Bean, Corn and Bacon Salad
Serves 6
This is a terrific salad to take to a barbecue or get together. Don’t add the bacon until just before serving.

1 pound green beans, ends trimmed cut into 1-inch pieces
2 cups corn kernels, cut from the cob (see note)
1/4 cup finely chopped yellow onion
1/2 cup vegetable oil
1/4 cup rice vinegar
1 tablespoon firmly packed light brown sugar
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
12 strips bacon, cooked until crisp, drained on paper towels, and crumbled
2 tablespoons snipped fresh chives

1. Bring 4 quarts of salted water to a boil and add the green beans. Boil for 3 to 4 minutes, until still crisp, but beginning to feel tender.
2. Drain thoroughly, and put into a salad bowl to cool. Add the corn and onion to the green beans.
3. In a small bowl, whisk together the oil, vinegar, brown sugar, mustard, salt and pepper. Taste for seasoning and adjust using additional salt or pepper.
4. Pour the dressing over the beans and corn in the salad bowl and toss to coat. Add the bacon, and toss again. Garnish the salad with fresh chives.
Cook’s note: If you don’t have a corn stripper, cut the corn off one side of the cob. Then lay the corn on the cut side to give you a flat surface to cut the rest of the corn off the cob—turning the corn to cut all the kernels off the cob.

Mediterranean Vegetable Salad
Serves 6
Add a layer of cooked chicken or seafood from another meal to make this a whole meal salad.

For the Salad Dressing:
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 garlic cloves, minced
1/2 cup packed basil leaves, thinly sliced
Salt and pepper

1. In a mixing bowl, whisk together the oil, vinegar, garlic and basil. Season with salt and pepper to taste.
2. The dressing will keep refrigerated for up to 4 days.

For the Salad:
2 heads romaine lettuce, washed, spun dry and chopped into 1/2-inch ribbons
1 cup cherry or grape tomatoes, cut in half (vari-colored tomatoes are beautiful in this salad)
2 medium Persian cucumbers, finely diced
1/2 medium yellow onion, finely sliced, and separated into rings
One 14.5-ounce can garbanzo beans, rinsed and drained
1 red bell pepper, cored, de-ribbed, and thinly sliced
1/2 cup shaved Parmigiano Reggiano cheese

1. Arrange the vegetables in layers in a large bowl and end with the cheese. Dress with the salad dressing, and toss.

Kaffir Lime Juice Brined Pork Chops for the Grill
Serves 4 to 6

1/2 cup brown sugar
1 cup soy sauce
1/2 cup freshly squeezed Kaffir lime juice
2 garlic cloves, minced
2 teaspoons grated ginger
6 bone In Pork Chops 3/4 to 1-inch thick

1. In a saucepan, heat together the brown sugar, soy sauce, lime juice, garlic and ginger. Simmer the mixture until it begins to thicken, about 10 minutes. Cool the mixture completely.
2. Lay the pork chops into a 13-by-9-inch baking dish or a zip-lock bag. Pour 1/2 of the brine over the pork chops, and refrigerate the rest of the marinade to serve with the pork. Cover and refrigerate the pork for at least 6 hours, or overnight.
3. Preheat the grill, drain off the marinade, and cook the chops over indirect heat for 4 to 5 minutes per side, until the pork registers 160 degrees on an instant read meat thermometer. Allow the chops to rest for 5 to 10 minutes.
4. Reheat the reserved marinade. Serve the chops with the reserved marinade on the side.

Roasted Asparagus with Kaffir Lime Hollandaise
Serves 4

One bunch asparagus, tough ends trimmed
1/4 cup extra virgin olive oil
Salt and pepper

1. Preheat the oven to 400 degrees, line a baking sheet with parchment, silicone or aluminum foil.
2. Arrange the asparagus on the baking sheet, and drizzle with the oil, salt and pepper.
3. Roll the asparagus around on the baking sheet to coat the asparagus.
4. Roast for 3 to 5 minutes until tender. Remove from the oven and serve with the hollandaise.

Kaffir Lime Hollandaise:
Because Kaffir lime juice is a bit bitterer than regular limes, it actually cuts the richness of the sauce.

3 large egg yolks
2 tablespoons fresh Kaffir lime juice
1 teaspoon salt
Few drops Tabasco
8 ounces unsalted butter, melted and kept hot

1. In a blender or food processor, blend or process the egg yolks, lime juice, salt, and Tabasco until well combined.
2. Do-Ahead: At this point, you can cover and refrigerate for up to 8 hours.)
3. Just before serving, with the machine running, slowly pour in the hot butter through the lid or feed tube and blend until the sauce thickens. Serve immediately or keep warm for up to 1 hour in a thermal container or in the top of a double boiler set over simmering water.

Red Wine Poached Nectarines
Serves 6
A delicious do-ahead dessert, the syrup is terrific served over ice cream, cake or panna cotta.

3 cups full bodied red wine (Merlot is a good choice here)
1/2 cup sugar
Grated zest from one orange
3 firm, ripe Nectarines, cut in half and pitted

1. In a large skillet, heat the wine, sugar and orange zest until the sugar is melted.
2. Add the nectarines to the skillet, and poach for 5 to 7 minutes, until the nectarines begin to soften. You don’t want to over cook them, as they will fall apart.
3. Remove the nectarines from the syrup, cool and refrigerate.
4. Bring the syrup to a boil, and reduce it to 1 1/2 to 2 cups, about 10 minutes. Cool the syrup.
5. To serve, serve the nectarines cut side up with a dollop of Greek yogurt, mascarpone, or ice cream in the center. Drizzle with the cooled syrup.

Sicilian Orange Salad
Serves 4 to 6

3 Valencia oranges, peel and pith removed, sliced 1/2-inch thick
2 tablespoons finely chopped oregano
2 to 3 thin slices of onion cut in half
1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar

1. Arrange the orange slices on a serving plate.
2. Top with the oregano and onion.
3. Drizzle with the olive oil and vinegar. Serve at room temperature.

Smashed Ozette Potatoes with Herbs and Goat Cheese
Serves 4

1 pound Ozette potatoes, scrubbed
1/2 cup extra virgin olive oil
2 cloves garlic, minced
2 tablespoons finely chopped rosemary, or thyme
1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 cup crumbled goat cheese

1. Place the potatoes in water to cover, and boil until tender, about 15 minutes.
2. Preheat the oven to 400 degrees and line a baking sheet with parchment, aluminum foil, or silicone baking liners.
3. Pour the oil, garlic, rosemary, salt and pepper onto the baking sheet, and with your fingers, mix the oil with the seasonings.
4. Lay the potatoes on the baking sheet, and using an oven mitt, smash the potatoes with the palm of your hand. Turn the potatoes in the oil mixture.
5. Bake uncovered for 20 to 30 minutes, until the potatoes are crispy.
6. Sprinkle the goat cheese over the potatoes, and bake another 5 minutes.

Farmers’ Choice:

Panzanella Caprese Salad with Tomato, Mozzarella, Bread, Basil, and Red Wine Vinaigrette
Serves 8

For the Bread:
6 cups cubed baguette or Italian bread
1/4 cup extra-virgin olive oil
4 garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper

1. Line two baking sheets with silicone, aluminum foil, or parchment and preheat the oven to 350 degrees.
2. In a large bowl, toss together the oil, garlic, bread, salt and pepper, and arrange the bread in an even layer on both baking sheets.
3. Bake the bread for 20 minutes, turning once at 10 minutes, until the bread is crispy. Allow to cool completely.
4. At this point, you can put the cubes in zip-lock bags, and store for up to 3 days, or freeze for up to 1 month.

For the Salad:
2 cups chopped tomatoes
1/4 cup finely chopped red torpedo onion
1/2 cup packed basil leaves, thinly sliced
1/2 lb. small fresh mozzarella balls (about 1 inch in diameter), quartered
1 tablespoon capers packed in brine, drained
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
2 garlic cloves, minced
Salt and pepper

1. In a large bowl, combine the tomatoes, bread, red onion, basil, mozzarella and capers. In a small bowl.
2. Whisk together the oil, vinegar, and garlic. Taste for seasoning and adjust with salt and pepper.
3. Pour the dressing over the salad, and toss to coat the ingredients. Allow the salad to mellow at room temperature for about 1/2 an hour. Serve at room temperature.

Roasted Tomatoes
Makes 2 to 3 cups

1 pound tomatoes, cored and chopped coarsely
1/2 cup extra virgin olive oil
2 teaspoons dried basil
1 teaspoon fresh rosemary leaves, crushed
1/2 cup chopped red torpedo onion
6 cloves garlic, coarsely chopped
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper

1. Preheat the oven to 350°F. Line a baking sheet with a silicone liner, parchment paper, or aluminum foil.
2. Put the tomatoes in a large glass bowl. Stir in the olive oil, basil, rosemary, onion, garlic, salt, and pepper.
3. Pour onto the prepared pan, spreading it out in a single layer.
4. Bake until the tomato liquid is absorbed and the tomatoes have firmed up and turn a deep red color, 45 to 50 minutes, checking to make sure that the tomatoes and garlic don’t brown.
5. Transfer the tomato mixture to a bowl and cool to room temperature.
6. The roasted tomatoes make a terrific addition to pasta, rice, or can be spread onto crostini. The roasted tomatoes can be refrigerated for up to 2 weeks, or will keep in the freeze for up to 3 months.

Curried Chicken Salad
Serves 4 to 6
Check out the Charter Oak Chutneys in the retail shop; they are awesome.

3 cups cooked chicken, cut into bite size pieces, or shredded
2 ribs celery, finely chopped
1 red torpedo onion, finely chopped
2 cups green grapes, cut into half, or quartered if large
2/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons peach chutney or Major Grey’s
1 to 1 1/2 teaspoons curry powder, to your taste
1/4 cup finely chopped roasted salted peanuts

1. In a mixing bowl, combine the chicken, celery, onion and grapes.
2. In a small mixing bowl whisk together the mayonnaise, sour cream, chutney and curry powder. Taste for seasoning, and adjust using more chutney or curry powder.
3. Toss with the chicken mixture, and serve the salad garnished with the peanuts.

Pluot Tart Tatin
Serves 6 to 8
I have made this with different hybrid stone fruits like pluots, pecotums, as well as nectarines, peaches or plums and it’s delicious.

1 sheet puff pastry, defrosted and kept cold
Flour for rolling the puff pastry
1/2 cup (1 stick) unsalted butter
3/4 cup sugar
4 to 6 pluots, peeled, pitted and cut into 8ths

1. Preheat the oven to 375 degrees. Line a baking sheet with a silicone liner or parchment paper and set aside.
2. On a floured board, roll out the dough until it is 1/8-inch thick. Cut the dough into a circle 1-inch larger than the diameter of your baking pan.
3. Prick the dough all over with the tines of a fork and transfer it to the baking sheet. Refrigerate the dough while you work on the pluots.
4. In a 10-inch ovenproof skillet, cast iron skillet, or tart Tatin pan, melt the butter, tilting the pan so the sides have a thin coating of butter.
5. Sprinkle the sugar over the butter, and fit a layer of pluots, into the skillet, with the rounded side down and making concentric circles. Make sure to pack in the pluots because they will shrink as they cook—you want them snug in the pan.
6. When you have a snug layer, top with the remaining pluots; sprinkle them over the first layer.
7. Put the pan over medium heat and cook, until the sugar begins to turn a deep caramel color—you will see it bubbling up the side of the pan—this will take at least 15 minutes and up to 30 depending on your pan.
8. Cover the pluots with the pastry, loosely tucking in any overhang.
9. Transfer the skillet to the baking dish to the baking sheet.
10. Bake for 30 to 40 minutes, until the pastry is baked through and puffed.
11. Cover the skillet with a large rimmed serving plate, and turn the tart out onto the platter and remove the pan.
12. If any of the fruit has stuck to the pan, gently lift them off the pan with an off-set spatula and press them onto the tart. Cool 10 minutes before serving with unsweetened crème fraiche or vanilla ice cream.

@Diane Phillips www.dianephillps.com www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter and Pinterest

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

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

FMBBBB

Farmers’ Market Box 7-16-15

Reed Avocados – Koral’s Tropical Fruit Farm
Rainbow Carrots – Rutiz Family Farm
Cucumbers – Black Sheep Produce
Sonoran Garlic – Milliken Family Farm
Italian Parsley – Be Wise Ranch
Lemongrass – Her Produce
Hydroponic Green Butter Lettuce – Go Green Agriculture
Temecula Honey Onions – Crow’s Pass Farm
Pimento Peppers – Suzie’s Farm
Zucchini – Black Sheep Produce
White Nectarines – Ken’s Top Notch Produce
Cherry Tomatoes – Dassi Family Farm

Organic Juicing Bag:

Carrots – Be Wise Ranch
Dandelion Greens – Be Wise Ranch
Italian Sorrento Lemons – Rancho Del Sol
Corno di Toro Peppers – Suzie’s Farm
Fantasia Nectarines – Frog Hollow Farm

Farmer’s Choice:

Brown Turkey Figs – Peoples Plus Organics
Pee Wee Mix Fingerling Potatoes – Weiser Family Farm
Hydroponic Upland Watercress – Go Green Agriculture

Feature:
The Grape Debate
Valley Pearl Grapes – Ken’s Top Notch Produce

Catalina Offshore catch of the week: Pink Grouper OR Rock Cod


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!

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!

FMB JUICE RECIPES
Courtesy of Drew Canole of Fitlife.tv

Juice Recipes

Morning Shooter
5 Carrots
1 Nectarine

Verde Mary
1/4 Corno di Toro Pepper
3 Carrots
1/3 Lemon
½ Bunch of Dandelion Greens
1 Nectarine

Bitter Sweet Beginnings
3 Nectarines
1/2 Bunch of Dandelion Greens

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

Lemongrass Flavor Bomb

Freeze this mixture in ice cube trays, and add to your favorite soups, stews, or stir-fries. As the name states, it’s packed with flavor to liven up bland dishes. You will need a food processor or blender.

1 stalk lemongrass
4 garlic cloves
1/4 teaspoon red pepper flakes
1/4 cup packed Italian parsley leaves
1/4 cup coarsely chopped onion
1/3 cup extra virgin olive oil

1. Peel off the tough outer layer of the lemon grass and cut the tender inside into 1/2-inch pieces. Add to a blender or food processor with the garlic, red pepper, parsley and onion. Process on and off to chop everything. With the machine running, add the oil, turning off the machine when the paste has formed.
2. Store the flavor bomb in ice cube trays, (2 to 3 tablespoons each) and freeze.

Lemongrass Flavor Bomb Chicken Soup
Serves 4 to 6

3 tablespoons Lemongrass flavor bomb
2 chicken breasts, skin and bone removed, and cut into bite sized pieces
1/2 cup rainbow carrots, finely chopped
1 medium zucchini, finely diced
8 cups chicken broth
1/2 cup long grain rice (like basmati)
2 scallions, finely chopped

1. In a Dutch oven, heat the flavor bomb, until it defrosts, and then sauté for 2 to 3 minutes to allow the onion and garlic to release some oil.
2. Add the chicken, and sauté until the chicken is white on all sides.
3. Add the carrots, zucchini, broth and rice, and simmer the soup for 20 minutes, until the rice is tender.
4. Serve the soup garnished with chopped scallions.

Avocado Ranch Dip for Crudités
Makes about 2 cups

1 ripe avocado, peeled and pitted
Grated zest of one lemon
2 garlic cloves
2 tablespoons finely chopped Italian parsley
2 tablespoons finely chopped onion
1/2 teaspoon freshly ground black pepper
3 drops hot sauce
1 cup mayonnaise
1/2 cup Greek yogurt

1. Put the avocado, zest, garlic, parsley, pepper and hot sauce in a food processor, and process until the ingredients are blended.
2. Add the mayonnaise, and yogurt, and process until smooth.
3. Cover and refrigerate for up to 3 days. This is delicious on salad when thinned with a bit of milk, or on baked potatoes, or serve with crudités, and tortilla chips.

Roasted Tomato Pasta Salad
Serves 6
Roast the tomatoes the day before, and then mix the cool ingredients together. Make this a whole meal adding leftover chicken or seafood to the mix.

One basket cherry tomatoes, washed and cut in half
1/4 cup extra virgin olive oil
Salt and pepper
2 garlic cloves, minced
2 teaspoons finely chopped oregano
1/4 cup fresh lemon juice
Grated zest of 1 lemon
2 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
2 tablespoons finely chopped Italian parsley
One pound penne or rotini pasta, cooked 3 minutes short of al dente and drained
1 cucumber, peeled, and diced
1/2 cup finely chopped onion
6 ounces Feta or Ricotta Salata
1/2 cup pitted Kalamata olives, chopped
1/4 cup toasted pine nuts

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil or a silicone baking liners. In a bowl, combine the tomatoes, olive oil, salt and pepper. Toss to coat.
2. Spread the tomatoes onto the baking sheet, and bake for 7 minutes, until the tomatoes begin to blister. Set aside, and allow to cool.
3. In a small bowl, whisk together the garlic, oregano, lemon juice, zest, vinegar, oil, and parsley, until the mixture is combined. Taste for seasoning and adjust using salt or pepper.
4. Put the cooled pasta into a large salad bowl; add the tomatoes cucumber, onion, Feta, and olives. Toss to coat the ingredients, and taste for seasoning, add salt or pepper if needed. The salad can be served immediately, or refrigerate for up to 3 days. Garnish the salad with the pine nuts before serving.

Gazpacho Salad
Serves 4
A riff on the traditional cold soup, I’ve deconstructed it to make a Spanish Panzanella-type salad for a busy weeknight.

For the Bread Cubes:
1 1/2 cups baguette cubes
1/3 cup extra virgin olive oil
2 garlic cloves, minced

Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, parchment or a silicone baking liners. Put the bread cubes into a mixing bowl, and drizzle with the oil, and sprinkle with the garlic. Toss to coat the bread cubes with the oil. Bake for 10 minutes, turn the cubes, and bake another 5 minutes. Cool completely.

For the Salad:
One basket cherry tomatoes, quartered
1 1/2 cups finely diced cucumbers
1 pimento pepper, cored, seeded, and finely diced
1/2 cup finely chopped onion
3 tablespoons sherry vinegar
2 garlic cloves, minced
2 tablespoons finely chopped Italian parsley
2 tablespoons finely chopped mint
1/3 cup extra virgin olive oil, plus more for garnish
Salt and pepper

In a salad bowl, combine the tomatoes, cucumbers, pepper, onion and reserved bread cubes.
1. In a small mixing bowl, whisk together the vinegar, garlic, parsley, mint and olive oil.
2. Season with salt and pepper. Pour over the salad, and toss to combine.
3. Serve the salad at room temperature.

Zucchini Olive Oil Bread
Makes 1 Bundt cake
Delicious with a cup of tea or coffee, it’s also great toasted in the morning, slathered with butter.

3 large eggs
1 2/3 cups of sugar
1/2 cup Greek yogurt
1/2 cup extra virgin olive oil
2 cups of zucchini; shredded
Grated zest of one orange
1/3 cup orange juice
3 cups of flour
1 teaspoon of baking soda
1/2 teaspoon of baking powder
1 teaspoon of salt
1 cup chopped pecans

1. Preheat the oven to 350 degrees. Coat the inside of a Bundt pan with non-stick cooking spray.
2. In a large bowl beat the eggs with the sugar, until foamy.
3. Add the yogurt and olive oil, whisking until the mixture begins to come together.
4. Add the zucchini, zest, and orange juice.
5. Add the flour, baking soda, baking powder, salt and pecans, stirring until the batter is smooth.
6. Transfer to the prepared pan. Bake for 1 hour, until a skewer inserted into the center comes out clean.
7. Remove the loaves from the oven and allow them to cool for 10 minutes.
8. Remove from the Bundt pan, and cool completely on a rack.
9. The cake will keep covered at room temperature for up to 4 days, or freeze it for up to 1 month.

Butter Lettuce, White Nectarine and Crispy Prosciutto Salad
Serves 4 to 6

2 tablespoons extra virgin olive oil
4 thin slices, prosciutto di Parma, cut into julienne
One head butter lettuce, washed, spun dry and separated into leaves
2 white nectarines, pitted, and thinly sliced
1/4 cup aged balsamic vinegar
1/3 cup extra virgin olive oil
Salt and pepper

1. In a small skillet, heat the oil, and sauté the prosciutto until it is crispy, about 5 minutes. Drain on paper towels, and reserve for garnish.
2. Place some of the lettuce on salad plates; arrange some nectarines over the lettuce.
3. In a small mixing bowl, whisk together the balsamic vinegar and oil, taste for seasoning, and adjust using salt or pepper.
4. Drizzle the dressing over the salads, and garnish with the crispy prosciutto.

Farmers’ Choice

Salmon Cakes with Watercress
Serves 4 to 6

For the Dressing:
1 2-inch piece fresh ginger, minced or grated
3 Tbs. white miso
3 Tbs. unseasoned rice vinegar
1 1/2 Tbs. Asian sesame oil
1/4 cup vegetable oil
1 Tbs. sugar

1. In a mixing bowl, whisk together the ginger, miso, vinegar, oils, and sugar. Set aside while making the salmon cakes.

For the Salmon Cakes:
2 cups cooked salmon, flaked
2 teaspoons Dijon mustard
1/2 teaspoon Old Bay seasoning
2 teaspoons lemon juice
2 tablespoons mayonnaise
1 teaspoon finely chopped Italian parsley
1 large egg
1 cup panko crumbs (or dry breadcrumbs)
Oil for frying

1. In a mixing bowl, combine the salmon, mustard, Old Bay, lemon juice, mayonnaise, parsley, and egg.
2. Blend, and form into 4 3-inch wide salmon cakes, about 1/2-inch thick.
3. Coat the cakes with the panko, and heat 1/2-inch of oil in a skillet over medium high heat.
4. Sauté the cakes, until they are golden brown on one side (about 4 minutes) and turn.
5. Cook another 4 minutes, remove and drain on paper towels.

For the Salad:
One bunch watercress, washed and spun dry
Thin slices of onion
Thin slices of cucumber
Miso dressing (see above)

1. In a salad bowl, combine the watercress onion and cucumber. Toss with some of the miso dressing.
2. Plate the salad, and serve the salmon cake on top of the salad.

Turkey Figs with Ricotta, Honey and Pistachios
Serves 4

4 turkey figs cut in half
1/2 to 3/4 cup whole milk ricotta
1/4 cup organic honey
1/4 cup finely chopped pistachios

1. Place the figs on a serving platter.
2. Dollop some of the ricotta onto each fig, drizzle with honey and garnish with chopped pistachios. Serve chilled.

Cook’s note: Another garnish instead of the honey would be aged balsamic vinegar.
In Italy, a traditional bruschetta, when figs are in season is to rub the toasted bread with garlic, then mash the figs, and spread them onto the bruschetta.

Feature:

Italian Sausage with Green Grapes

2 tablespoons water
2 pounds sweet Italian sausage
4 cups green seedless grapes
1 1/2 cups Orvieto classico, Sauvignon Blanc, Pinot Grigio or Riesling

1. Put the water into a large skillet over medium high heat, add the sausages, cover and steam for 10 to 15 minutes. Remove the cover, turn the heat to medium, and cook the sausages until they are evenly browned on all sides, turning frequently.
2. Add the grapes, and wine, and simmer uncovered for 10 to 15 minutes, until the sauce begins to thicken a bit, and grapes are soft. Serve the sausages and sauce over polenta, rice, or pasta.

Green Grape Salsa

For the Salsa
Makes about 1 1/2 cups
This salsa is delicious with any kind of fish, try it with salmon, seabass, swordfish, or seared ahi.

1 cup seedless green grapes, halved
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
1 teaspoon minced garlic
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper to taste

1. In a mixing bowl combine the ingredients, toss to combine, and season with salt and pepper.
2. This salsa will keep, covered and refrigerated, for up to 4 days.

@Diane Phillips www.dianephillips.com www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter, and Pinterest
Thanks to all of you who have come to Great News for our classes—now that the school is closed, I’ll be looking for another venue, and will keep you posted, check in with my blog, and on Facebook and Twitter.

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

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

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