Farmers’ Market Box 3-21-2019


 

This week’s local produce and featured farms:

Fuji Apples - Fair Hill Apple Orchard
Curly Spigarello - Coleman Farms
Fennel - Tutti Frutti
Star Ruby Grapefruit - Bernard Ranches
Green Kale - Fresno Evergreen
Pea Tendrils - Coastal Farms
Tango Tangerines - Ken’s Top Notch
Yosemite Gold TangerinesMurray Family Farms


Farmer’s Choice:

Strawberries - Be Wise Ranch
Oro Blanco Grapefruit - Polito Family Farms
Shanghai Bok Choy - Her Produce

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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 hashtag #SpecialtyProduceFMB!


Farmers’ Market Box Recipes

 
Apple Fennel Salad with Gorgonzola
Serves 4

One head butter lettuce, washed, spun dry and separated into leaves
Four Fuji apples, peeled, cored and cut into julienne
1 fennel bulb, wispy ends removed, cut into julienne
1/2 cup crumbled gorgonzola cheese
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 cup vegetable oil
Salt and pepper

1. Put the lettuce leaves onto salad plates.
2. In a salad bowl, combine the apples, fennel and cheese.
3. In a small bowl, whisk together the vinegar, mustard, honey and oil. Season with salt and pepper.
4. Toss the apples and fennel with the dressing, and mound into the butter lettuce leaves.
5. Drizzle with a bit of the remaining dressing and serve.

 
Make Ahead Praline Apple French Toast
Serves 6-8

3/4 cup (1 1/2 sticks) unsalted butter, melted
1/2 cup granulated sugar
2/3 cup firmly packed light brown sugar
2 cups pecan halves
6 cups torn egg bread or good quality white bread
3 Fuji apples, peeled, cored, and chopped into 1/2-inch pieces
6 large eggs
2 cups heavy cream
1/4 cup sugar
2 teaspoons ground cinnamon
1 tablespoon vanilla extract
1. Coat with nonstick cooking spray two 9-inch round pie pans, 2 1/2 inches deep, or a 13 x 9-inch baking dish.
2. Combine the melted butter and both sugars in a medium-size bowl. Pour into the prepared pan(s), tilt to cover the bottom evenly, then arrange the pecans over the bottom.
3. Put the bread and apples in a large bowl.
4. In a medium-size bowl, beat together the eggs, cream, cinnamon, sugar, and vanilla. Pour over the bread and apples and mix well.
5. Do-Ahead: At this point, cover and refrigerate for at least 2 hours or overnight. Preheat the oven to 350°F. Pour the batter into the prepared pan(s) and bake until puffed and golden, 45 to 55 minutes.

 
Kale and Apple Slaw
Serves 6

3 tablespoons white miso paste
2 tablespoons fresh lemon juice
1 tablespoon rice wine vinegar
1/2 teaspoon toasted sesame oil
3 tablespoons sugar
2 tablespoons extra virgin olive oil
1/4 teaspoon ground white pepper
1 bunch kale tough stems removed and cut into 1/2-inch ribbons
1 Fuji apple, cored and grated on the large holes of a box grater (about 1/2 cup total)
2 medium carrots, grated on the large holes of a box grater (about 1/2 cup total)

1. In a large bowl, combine the miso, lemon juice, vinegar, olive and sesame oils, and pepper to make a thick dressing.
2. Toss in the kale, apple, and carrots, and mix continuously for a couple of minutes to coat the kale very well. Make it at least an hour or two before serving. Store in the refrigerator.

 
Spigarello Mac and Cheese
Serves 8

1 garlic clove, minced
3 Tbs. unsalted butter, melted
2 cups coarse fresh breadcrumbs
Salt and freshly ground black pepper
2 Tbs. finely grated Parmigiano-Reggiano or pecorino
2 tablespoons finely chopped Italian parsley

1. Combine the ingredients in a small bowl and set aside while making the mac and cheese.

For the Macaroni
4 Tbs. unsalted butter
2 Tbs. olive oil
2 garlic cloves, minced
1/2 cup finely chopped onion
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
11/2 cups whole milk
2 cups finely shredded Italian Fontina cheese
3/4 cup crumbled soft goat cheese
A few drops Tabasco, salt to taste
1 pound cavatappi or elbow macaroni, cooked 4 minutes short of al dente
1 bunch spigarello, finely chopped

2. Preheat the oven to 350°F. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
3. Melt the butter in a heavy-duty 3- to 4-quart saucepan and sauté the garlic for 30 seconds. Add the spigarello, and saute for 2 to 3 minutes until wilted.
4. Whisk in the flour and cook over low heat for 3 minutes—slowly add the broth and milk, while whisking until the sauce comes to a boil. Remove from the heat.
5. Whisk in the cheeses, and season with Tabasco and salt.
6. Place the macaroni in a bowl and pour in the spigarello cheese sauce. Stir to blend.
7. Transfer to the prepared baking dish and spread the topping over the top of the casserole.
8. Do-Ahead: At this point, the casserole can be cooled, covered and refrigerated overnight. Bring to room temperature before baking.
9. Bake the casserole for 20 to 30 minutes until the sauce is bubbling and the topping is golden brown.

 
Spigarello with Pasta and Bread Crumbs
Serves 6

1/4 cup extra virgin olive oil
2 garlic cloves, sliced
1/4 cup chopped onion
1 bunch curly spigarello, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1/4 cup hot pasta water
1 pound farfalle, or linguine pasta, cooked 2 minutes short of al dente, saving some of the pasta water

1. In a large skillet, heat the oil, and sauté the garlic and onion for 3 to 4 minutes until the onion is softened.
2. Add the spigarello and season with salt and pepper. Add a bit of the pasta water and saute the greens until they are wilted. Season with salt and pepper again, if needed.
3. Add the cooked pasta to the skillet and toss to coat.
4. Plate the pasta, and sprinkle with the bread crumbs.
5. Serve immediately.

For the Bread Crumbs
2 tablespoons extra virgin olive oil
1 garlic clove, minced
3/4 cup dry bread crumbs
1/4 cup grated Pecorino Romano

1. In a skillet, heat the oil, swirl the garlic in the oil for 30 seconds, until fragrant.
2. Add the bread crumbs and toast in the garlic oil for 2 minutes.
3. Transfer to a bowl and mix in the cheese.
4. The bread crumb mixture will keep in the fridge for up to 1 week or freezes indefinitely.

 
Pea Tendril Risotto
Serves 4-6

3 tablespoons extra virgin olive oil
1 garlic clove, minced
1 bunch pea tendrils, tough stems removed, and chopped
Salt and pepper
1/4 cup unsalted butter
1 tablespoon extra virgin olive oil
1 medium shallot, finely chopped
1 1/2 cups arborio rice
1/2 cup dry white wine (pinot grigio, sauvignon blanc)
4 to 5 cups chicken or vegetable broth, kept simmering on the stove top
1/4 cup goat cheese
1/4 cup grated Parmigiano Reggiano cheese
Salt and pepper

1. In a skillet, heat the oil and swirl the garlic in the skillet for 30 seconds, until fragrant.
2. Add the pea tendrils and saute until wilted. Season with salt and pepper. Set aside.
3. In a saucepan heat 2 tablespoons of the butter with the oil.
4. Saute the shallot, for 2 to 3 minutes until softened.
5. Add the rice and toast the rice in the pot.
6. Add the wine and allow to evaporate a bit.
7. Add a ladle of the broth and stir until the broth is almost evaporated.
8. Repeat this process until the rice is almost al dente.
9. Add the goat cheese and remaining butter. ‘
10. Remove from the heat, add the goat chees and Parmigiano, and season with salt and pepper.
11. Serve the risotto garnished with the pea tendrils.

 
Fennel and Grapefruit Salad
Serves 4

One fennel bulb, wispy ends trimmed, and thinly sliced
2 star ruby grapefruits, peel and pith removed, sliced into 1/2-inch slices, and then cut into half moons
8 ounces fresh mozzarella
1/2 cup extra virgin olive oil
2 to 3 tablespoons grapefruit juice
1 tablespoon honey
1 teaspoon finely chopped oregano
Salt and pepper

1. Arrange the fennel, grapefruit and mozzarella in a decorative pattern on a serving platter.
2. In a bowl, whisk together the oil, juice, honey and oregano. Season with salt and pepper and pour over the salad. Serve at room temperature.

 
Tangerine Pound Cake
Serves 6

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

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 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. 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 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.

Tangerine Icing

1 1/2 cups confectioners’ sugar
2 to 3 tablespoons fresh tangerine juice

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

 
Oro Blanco Strawberry Pie
Serves 6

1 1/2 cups graham cracker crumbs
2 tablespoons sugar
5 tablespoons unsalted butter, melted

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch pie plate with non-stick cooking spray.
2. In a bowl, combine the graham cracker crumbs, sugar and butter.
3. Put into the prepared pan, pressing evenly into the bottom and sides.
4. Bake for 10 minutes. Cool on a rack while making the filling.

For filling
1 (14-ounce) can sweetened condensed milk
4 large egg yolks
1/2 cup plus 2 tablespoons fresh Oro Blanco juice

1. In a mixing bowl, whisk together the milk, yolks and juice.
2. Pour into the baked shell and bake again for 15 to 20 minutes until the filling looks set. Remove from the oven and allow to cool completely and store in the refrigerator.

For the Strawberries and Finishing

1 cup sugar
1/2 cup Oro Blanco juice
2 cups strawberries, hulled
2 cups heavy cream, whipped stiffly for garnish

1. In a saucepan, combine the sugar and lime juice, bring to a boil, and simmer for 10 minutes until syrupy. Cool completely.
2. When the pie is chilled, put the strawberries on top of the pie in a decorative pattern. Brush the berries with the lime syrup. Refrigerate for at least 1 hour before serving.
3. When ready to serve, slice the pie, and garnish with whipped cream.
4. Any leftover syrup is great in cocktails.

 
Asian Chopped Salad
Serves 4

1 bunch Shanghai bok choy, root end trimmed, washed, spun dry and cut into 1/2-inch ribbons
2 medium carrots, shredded on the large holes of a box grater
2 scallions, finely chopped using the white and tender green parts
3 tangerines, peeled, and segmented
2 to 3 cups shredded cooked chicken
1/4 cup rice vinegar
2 tablespoons tangerine juice
3 tablespoons soy sauce
1 teaspoon grated ginger
1 garlic clove, minced
2 tablespoons sugar
1/2 cup vegetable oil
2 teaspoons sesame oil
2 teaspoons sesame seeds for garnish

1. In a salad bowl, combine the bok choy, carrots, scallions, tangerines and chicken.
2. In another bowl whisk together the vinegar, juice, soy sauce, ginger, garlic, sugar, oil and sesame oil. Taste for seasoning and adjust using more soy (for salt) sugar, or vinegar to balance the dressing.

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

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Farmers’ Market Box 3-14-2019


 

This week’s local produce and featured farms:

Fuji Apples - Fairhills Apple Farms
Fuerte Avocado - J.K. Thille Ranches
Lettuce Greens Terra Madre Gardens
Peppermint Chard - Black Sheep
Torpedo Onions - Tutti Frutti Farms
Purple Top Turnips - Terra Madre Gardens
Gold Nugget Tangerines - Regier Family Farms
Tom’s Terrific Tangerines - Polito Family Farms


Farmer’s Choice:

Artichokes - Tutti Frutti Farms
Melogold Grapefruit - Murray Family Farms
Arugula - Terra Madre Gardens

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 hashtag #SpecialtyProduceFMB!


Farmers’ Market Box Recipes

Creamy Avocado Dip
Makes about 2 cups

2 avocados, peeled and pitted
1 cup Greek style yogurt
1/2 cup packed fresh cilantro leaves
1/2 teaspoon ground cumin
1 tablespoon lime juice
1 tablespoon finely chopped jalapeno pepper
Salt and a few shakes Cholula or hot sauce
Tortilla chips, for serving

⦁ In a food processor fitted with the metal blade, combine the avocados, yogurt, cilantro, cumin, lime juice, pepper, and salt.
⦁ Puree the mixture. Taste for seasoning adding more salt and hot sauce. Serve with tortilla chips.
⦁ To keep the dip from discoloring, spritz the dip with water, and cover with plastic wrap. It should impede discoloration for up to 6 hours.

Colcannon
Serves 4-6

In Ireland, Colcannon is made with kale and potatoes, this version uses chard, and it’s a delicious side dish with ham, pork, chicken or seafood.

4 large Yukon gold potatoes, peeled and cut into 1-inch chunks
2 garlic cloves, peeled and sliced
2 tablespoons extra virgin olive oil
1 bunch chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1/2 cup milk
4 tablespoons unsalted butter
Salt and pepper
1/4 cup finely chopped torpedo onion, using the white and tender green part

⦁ Put the potatoes and garlic in salted water to cover and bring to a boil. Simmer for 15 to 20 minutes, until tender. Drain thoroughly and put back into the pan over low heat to dry out the potatoes.
⦁ While the potatoes are boiling, in a large skillet, heat the oil, add the chard, and saute until the chard is wilted. Season with salt and pepper.
⦁ Combine the milk and butter in a saucepan, and heat until the butter melts. Keep the mixture warm until the potatoes are cooked.
⦁ When the potatoes are back in their pan, add half of the milk and butter and mash the potatoes until smooth, adding more of the milk and butter as needed. Add the chard and stir to combine. Taste for seasoning, adding salt and pepper if needed. Transfer to a serving dish, and garnish with chopped torpedo onions.

Maple Miso Glazed Turnips
Serves 4

2 tablespoons white miso paste
3 tablespoons maple syrup
2 tablespoons rice wine (Mirin)
1 tablespoon soy sauce
2 tablespoons vegetable oil
1 bunch purple topped turnips, greens trimmed, scrubbed, root end trimmed, and cut into quarters

⦁ Preheat the oven to 375 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
⦁ In a bowl, combine the miso, maple syrup, rice wine, soy sauce and oil.
⦁ Add the turnips and toss to coat.
⦁ Spread the turnips onto the baking sheet and roast for 35 to 45 minutes, turning several times during the cooking time until tender.
⦁ Remove to a serving dish and serve warm.

Salad Greens with Tangerine Soy Vinaigrette
Serves 4

1 bag salad greens, washed and spun dry
1 torpedo onion, finely chopped, using the white and tender green parts
2 tangerines, peeled, and separated into segments
1/4 cup tangerine juice
3 tablespoons rice vinegar
2 tablespoons soy sauce
3 tablespoons honey
1/3 cup vegetable oil
2 tablespoons toasted sesame seeds for garnish

⦁ Put the greens, torpedo onions, and tangerines into a salad bowl.
⦁ In a small bowl, whisk together the tangerine juice, vinegar, soy sauce honey and oil, until thickened. Pour some of the dressing over the greens and toss to coat.
⦁ Plate the salad and garnish each serving with sesame seeds.

Apple Crumble
Serves 4-6

For the Apples
1 1/2 pounds Fuji apples, peeled, cored and thinly sliced
2/3 cup sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
2 tablespoons lemon juice

⦁ Preheat the oven to 375 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray. In a bowl, combine the apples, sugar, cornstarch, cinnamon and lemon juice. Transfer to the baking dish.

Pan Roasted Salmon with Grapefruit Sauce
Serves 6

For the Crumble
1 cup all-purpose flour
½ cup packed brown sugar
6 tablespoons unsalted butter, melted

⦁ In a bowl, combine the flour, and sugar. Drizzle in the butter, until it begins for form crumbs.
⦁ Sprinkle over the apples, and bake for 40 to 45 minutes, until the apples are bubbling, and the crumble is golden brown.
⦁ Remove from the oven and allow to rest for at least 45 minutes before serving warm.

Steamed Artichokes with Sicilian Pesto
Serves 4-6

2 artichokes

1 lemon, cut into quarters

A few peppercorns

2 bay leaves

3/4 cup packed fresh basil

2 garlic cloves

1 cup blanched almonds

One 14.5-ounce can whole plum tomatoes, drained

1/2 cup crumbled ricotta salata

Olive oil

Salt and pepper

Additional ricotta salata for garnish

1. Cut the stem off the artichokes, and trim off any tough outer leaves around the base. Cut about a 1-inch off the top of the artichoke and rub the cut ends with the lemon.

2. Combine 4 cups of water, the juice of the lemon quarters, the lemons, peppercorns and bay leaves in a Dutch oven. Place a steamer basket in the Dutch oven and arrange the artichokes in the steamer basket.

3. Cover and steam the artichokes for 30 minutes until tender.

4. While the artichokes are steaming make the pesto.

5. Combine the basil, garlic, almonds, tomatoes, and ricotta salata in the bowl of a food processor. Pulse on and off to break up the basil, garlic and almonds. With the machine running add about 1/2 cup of olive oil, until the mixture becomes a paste. Season with salt and pepper.

6. Cut the artichokes in half lengthwise, and dollop each with some of the pesto. Garnish with additional ricotta salata if desired.

Passion Fruit Pudding
Serves 4 to 6

2 fresh passion fruits yielding 1/4 cup passion fruit pulp
¼ cup passion fruit puree
1 cup granulated sugar
⅓-cup all-purpose flour
3 large eggs, separated
⅓ cup melted butter
¾ cup whole milk
¼ teaspoon salt
1 tablespoon lime juice
1 tablespoon lime zest
1Tablespoon rum (optional)

1. Pre-heat the oven to 350°F. Coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a medium bowl, whisk together ⅔ granulated sugar, salt and flour. Set aside.
3. In a large bowl, whisk together the egg yolks, butter, milk, rum, lime zest, lime juice and passion fruit puree, and pulp until fully combined.
4. Add the wet mixture to the flour mixture and whisk to just combine.
5. Using an electric mixer, beat the egg whites for about a minute then add sugar and continue mixing on medium-high until stiff peaks form, this may take about 2-3 more minutes.
6. Using a spatula carefully fold in ¼ of the egg whites mixture, and then fold in the remaining until well incorporated.
7. Pour the batter into the prepared pan bake until the top of the cake turns light golden and puff slightly (30 to 35 minutes)
8. Let the cake cool to room temperature, refrigerate for about 2 or more hours before serving or up to 24 hours.
9. Serves with crème fraiche or unsweetened whipped cream.

Pizza Primavera
Serves 2-4

For the Pizza Dough
Makes two 14-inch pizzas (make one and freeze the other)
 1 1/2 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

⦁ 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

⦁ 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.
⦁ 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
⦁ 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.

Farro Salad with Pancetta and Arugula
Serves 4-6

2 cups pearlized farro
1/2 cup extra virgin olive oil
One 1/2-inch piece pancetta, cut into fine dice
6 ounces soft fresh pecorino cheese, cut into a fine dice (if pecorino isn’t available, try Asiago, or another soft salty cheese)
Grated zest of 1 lemon
2 to 3 tablespoons fresh lemon juice
Salt and pepper
1 cup packed arugula, coarsely chopped

⦁ Bring 4 quarts salted water to a boil and add the farro. Cook for 15 minutes, until barely tender. (Farro breaks apart a bit like wild rice) Drain and cool the farro transfer to a large bowl.
⦁ In a skillet, heat 2 tablespoons of olive oil and add the pancetta, cooking over medium high heat until crispy.
⦁ Remove from the pan and add to the farro.
⦁ Add the pecorino, and zest, and toss to combine.
⦁ Drizzle 2 tablespoons of lemon juice and the remaining olive oil over the salad and toss to blend. Add more lemon juice if desired. Season with salt, pepper, and toss in the arugula. Serve the salad at room temperature.
Cook’s Note: If you want to make the salad ahead, do not add the lemon juice, oil or arugula. Remove from the refrigerator 1 hour before serving and toss with the remaining ingredients.
Note on Farro: Many people call farro spelt or emmer wheat, but farro is farro, not either of the others. It is a wheat-like grain but with a low gluten index. Pearlized farro cooks faster than the non-pearlized; although I have not found non-pearlized in the US.

Mellogold Beer-garitas
Serves 4

1/3 cup sugar
1/3 cup water
Two 12-ounce bottles Corona or other pale lager
2 cups Mellogold juice
1/4 cup gold tequila
1/4 fresh lime juice
Ice
One lime cut into quarters
Coarse salt

⦁ In a large pitcher, combine the sugar and water, and stir until the sugar is dissolved.
⦁ Add the Corona, juice, tequila and lime juice. Stir to blend.
⦁ Rub the rim of an 8-ounce glass with a cut lime, dip into the coarse salt, and fill with ice. Pour the beer mixture over the ice and serve.

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

Follow me on Facebook (professional page) Twitter and Pinterest

 

Download The Specialty Produce 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!

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