FMB12-13-18

Farmers’ Market Box 12-13-2018

This week’s local produce and featured farms:
Granny Smith Apples - Fair Hills Apple Farm
Green Dragon Apples - Dragonberry Produce
Pink Lady Apple - Fair Hills Apple Farm
Baby Bok Choy - Fresno Evergreen
Kale - Fresno Evergreen
Red Torpedo Onion - Tutti Frutti Farm
Cara Cara Oranges - Ken’s Top Notch Produce
Valencia Oranges - Polito Family Farms
Sunchokes – Coleman Family Farm

Juicing Bag:

Granny Smith Apples - Fair Hills Apple Farm
carrots - Cal-Organic
Celery – Torres Organic Farm
Lemons - Sundance Natural Foods
Parsley - Foxy Organic
Kale - Coastal Valley Farms

Farmer’s Choice:
Meyer Lemons - Rancho Del Sol
Baby Yellow Carrots - Rancho Del Sol
Assorted Baby Lettuce - Coastal Farms
Kishu Tangerines - Rancho Del Sol

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!

Juice Recipes

BOOST!
2 Celery Stalks
1 Lemon
1 Apple
3 Stalks Kale

HEALTHY HABIT
2 Apples
1 Celery Stalk
2 Carrots
2 Stalks Kale

SWEET & SOUR
2 Lemons
3 Carrots
1/2 C. Parsley
1 Apple

Farmers’ Market Box Recipes

Pumpkin Streusel Pie
Serves 8

One unbaked 10-inch pie crust, either store bought, or homemade

Streusel

¾ cup all-purpose flour
½ cup firmly packed light brown sugar
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
½ teaspoon table salt
½ cup (1 stick) chilled unsalted butter, cut into small cubes
¾ cup pecan halves
1. In a food processor fitted with the steel blade, combine the flour, sugars, cinnamon and salt, processing for about 35 seconds, to blend.
2. Add the butter, distributing it evenly over the dry ingredients. Process on and off in short bursts, until the mixture is crumbly. Add the pecans, process 4 to 5 times in short burst, until the pecans are chopped and incorporated into the streusel.

Filling
2 cups pumpkin puree (see method below)
¼ cup granulated sugar
½ cup light brown sugar
3 large eggs
2 tablespoons all-purpose flour
½ teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt
¾ cup heavy cream
2 tablespoons maple syrup

1. Preheat the oven to 375 degrees. In a mixing bowl, whisk together all the ingredients, until smooth. Pour into the prepared pie crust and top with the streusel.
2. Bake the pie for 15 minutes, lower the oven temperature to 350 degrees for another 45 minutes, until a knife inserted into the center comes out with just a bit of the filling on it. (It should not be sloshy at all)
3. Allow to cool for 2 hours. Refrigerate for up to 24 hours. Serve at room temperature with sweetened whipped cream.

To Roast Pumpkin:
Preheat the oven to 400 degrees and line a baking sheet with a silicone baking liner, aluminum foil or parchment.
Cut the pumpkin into quarters and remove the seeds.
Brush the cut sides with olive oil or canola oil.
Roast for 30 to 45 minutes, until the pumpkin is tender.
When the pumpkin is cool enough to handle, remove the skin and puree the pumpkin in a blender or food processor. Pumpkin puree can be refrigerated for 5 days, or frozen for up to 3 months.

Cranberry Apple Chutney
Makes about 4 cups

Keep this in the fridge for spur of the moment appetizers, serve over goat cheese or on a cheese platter. This is delicious as an accompaniment for pork or poultry to liven up the holidays. It also makes a nice gift.

2 cups water
2 cups sugar
2 tablespoons molasses
3 Green Dragon apples, peeled, cored, and finely chopped
12 ounces fresh cranberries
1 cup golden raisins
1/2 cup red wine vinegar
1 teaspoon ground ginger
2 teaspoon hot curry powder (or your favorite curry powder)
1 teaspoon salt
Few dashes Tabasco

1. In a saucepan, combine the water, sugar and molasses, bring to a boil, and simmer until the sugar is dissolved. Add the apples, cranberries, raisins, vinegar, ginger, curry powder and salt. Simmer for
2. 20 minutes, until thickened.
3. Cool cover and refrigerate for up to 1 month.

Sunchoke Bisque
Serves 6

2 tablespoons unsalted butter
1/2 cup red torpedo onion, finely chopped
2 teaspoons finely chopped thyme
3/4 pound sunchokes, scrubbed, and chopped
3 medium Yukon gold potatoes, peeled, and chopped
4 cups chicken or vegetable broth
1/2 cup heavy cream (optional)
Salt and pepper
1/4 cup finely chopped chives

1. In a Dutch oven, heat the butter, saute the onion and thyme, until the onion is softened.
2. Add the sunchokes, potatoes and broth. Bring to a boil, and simmer for 15 to 20 minutes, until the sunchokes and potatoes are tender.
3. Using an immersion blender, puree the soup. Add cream, season with salt and pepper.
4. Serve the soup garnished with chives.

Cara Cara Orange Salad
Serves 4

4 Cara Cara oranges, peel and pith removed and slices 1/2-inch thick
1/2 pound fresh mozzarella, sliced
2 Torpedo onions, thinly sliced, using the red part only
2 tablespoons chopped fresh oregano
3 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
Salt and pepper

1. On a serving platter, arrange the oranges, and mozzarella in an alternating pattern.
2. Sprinkle the salad with the onions and oregano.
3. In a small bowl, whisk together the vinegar and oil. Season with salt and pepper, and drizzle over the salad. Serve the salad at room temperature.

Stir Fried Noodles with Baby Bok Choy
Serves 4 to 6

1/2 pound spaghetti, cooked 3 minutes short of al dente
3 tablespoons vegetable oil
2 teaspoons grated ginger
2 garlic cloves, minced
2 torpedo onions, thinly sliced, using only the red part, save the green part for garnish
1 cup carrots, cut into matchsticks
1 bunch baby bok choy, root end trimmed, and sliced into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
3 tablespoons soy sauce
1 teaspoon honey
1 tablespoon Mirin rice wine
1 tablespoon sesame oil
2 tablespoons toasted sesame seeds
1/4 cup finely chopped torpedo onion (using only the green part) for garnish

1. In a wok or large skillet, heat the oil and stir fry the ginger, garlic and onions, for 2 minutes. Add the carrots and stir fry the carrots for 2 to 3 minutes, until they are softened a bit.
2. Add the bok choy and stir fry until the bok choy wilts a bit.
3. In a bowl, whisk together the soy honey, and rice wine.
4. Add the spaghetti to the wok, and the sauce to the wok, and toss to combine.
5. Drizzle the servings with sesame oil, sprinkle with sesame seeds, and onion before serving.

Pumpkin and Kale Gratin
Serves 8

4 tablespoons unsalted butter
1/2 cup finely chopped red torpedo onion
3 garlic cloves, minced
1 bunch kale, tough stems discarded
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1 1/2 cups milk
1 1/2 cups heavy cream
4 cups pumpkin, peeled, seeded and sliced 1/4-inch thick
1 1/2 cups grated Gruyere cheese
1/2 cup grated Parmigiano Reggiano cheese

1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a large skillet, heat the butter, add the onion and garlic, and saute for 2 to 3 minutes until the onion softens.
3. Add the kale, and season with the salt and pepper. Saute until the kale is wilted, and there is no longer any residual liquid in the pan. Add the nutmeg, milk and cream, stirring until blended.
4. Add the pumpkin and simmer for 5 to 7 minutes, until the pumpkin is almost tender.
5. In a bowl, combine the Gruyere and Parmigiano.
6. Transfer half the squash and spinach to the prepared pan. Sprinkle with some of the gruyere mixture.
7. Top with the remaining squash mixture, and sprinkle with the remaining cheese.
8. Bake the gratin for 35 to 45 minutes until the squash is tender, and the cheese is golden brown.
9. Allow the gratin to rest for 5 minutes before serving.

Pink Lady Apple Streusel Muffins
Makes 12

For the Muffins

2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
2 large eggs, room temperature
1 cup packed dark brown sugar
8 ounces crème fraîche (or full-fat sour cream)
1 teaspoon pure vanilla extract
1/2 cup (4 ounces) unsalted butter, melted and still warm
4 Pink Lady apples, peeled, cored and diced

1. Preheat oven to 400°coat the inside of 12 muffin tins generously with cooking spray, both inside the cups and over the top.
2. Whisk together flour, cinnamon, baking powder, salt, ginger, and nutmeg. In another bowl, combine eggs, brown sugar, crème fraîche, and vanilla.
3. Add the melted butter, pouring in a slow and steady stream, while whisking vigorously to emulsify the mixture.
4. Add the liquid mixture to the dry ingredients and gently fold until the liquid is just barely combined, being careful not to over-mix. (A few lumps are okay.) Stir in the chopped apples. Fill each muffin well all the way to the top with batter; set aside while preparing the streusel.

For the streusel

3/4 cup all-purpose flour
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/4 teaspoon fine sea salt
1/4 cup unsalted butter, melted

1. For the streusel, add the flour, brown sugar, sugar, and salt in a medium bowl. Pour in the melted butter and gently stir with a fork until well combined and small pebble-sized pieces remain throughout.
2. Top each filled well with a heaping tablespoon of streusel, lightly pressing it into the batter. (A round cookie cutter placed over the cup helps keep the mess to a minimum.) Bake muffins for 18 to 22 minutes, until tops are golden, and a toothpick comes out clean. Leave the muffins in the pan for 10 to 15 minutes, then transfer to a wire rack to continue cooling.
3. The muffins can be stored in an airtight container for up to three days. The batter can be made in advance and held in the refrigerator for up to 2 days, or frozen for 2 weeks (thaw overnight in the fridge before using)

Pink Lady Apple Pancake
Serves 4

For the Batter

3 eggs
1/3 cup heavy cream
1/3 cup whole milk
2 Tbs sugar
1/4 tsp salt
1/4 tsp. vanilla
1/2 cup flour

1. In a blender, blend the remaining ingredients. Refrigerate while cooking the apples.

For the Apples

1/4 cup unsalted butter
1/2 cup light brown sugar
3/4 tsp. ground cinnamon
3 Pink Lady apples, peeled, cored, and thinly sliced

1. Preheat the oven to 400 degrees. In an oven proof 10-inch skillet, melt the butter, add the sugar, and cinnamon and stir to melt the sugar.
2. Add the apples and cook until the apples begin to color a bit, about 7 minutes.
3. Pour the cold batter over the apples. Bake 18 to 20 minutes, until the pancake is puffed and golden brown and beginning come become loose at the edges.
4. Using a plate that is 2-inches larger than your skillet, invert the pancake, and sprinkle with powdered sugar before serving.

Mixed Lettuce Salad with Lemon Dijon Vinaigrette
Serves 4

2 heads mixed baby lettuce, washed and spun dry
3/4 cup olive oil
1/3 cup Meyer lemon juice
2 tablespoons finely torpedo onion
1 tablespoon Dijon mustard
1clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Put the lettuce into a salad bowl.
2. In another bowl, whisk together the lemon juice, onion, mustard, garlic, salt and pepper, and whisk until thickened.
3. Pour some of the dressing over the salad greens and toss to coat. Plate the salad and serve.

Roasted Yellow Carrots
Serves 4

One bunch yellow carrot, tops removed, scraped, and cut into quarters
1/3 cup extra virgin olive oil
3 tablespoons honey
1 teaspoon ground cumin
Salt and pepper

Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone.
Arrange the carrots on the baking sheet in an even layer.
In a bowl, whisk together the oil, honey, cumin, salt and pepper.
Pour the mixture over the carrots and stir to coat the carrots.
Roast for 7 to 10 minutes, turning once, until the carrots are tender. Serve warm.
The carrots tops make a delicious pesto to serve on top.

Carrot Top Pesto
Makes about 2 cups

1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry
2 garlic cloves
1/3 cup pine nuts
1/3 cup grated Parmigiano Reggiano cheese
1/2 cups extra virgin olive oil
Salt and pepper

1. In a food processor or blender, combine the carrot greens with the garlic, pine nuts, and cheese.
2. Pulse on and off to break up the garlic and nuts.
3. With the machine running, add the oil, until the mixture is a paste. Season with salt and pepper.
4. Refrigerate for up to 7 days or freeze for up to 6 months.
5. Cook’s Notes:
a. To use the pesto, the paste can be used for bruschetta, or tossed into pasta, and rice.
Add more oil to some of the pesto to make a sauce for grilled meats, roasted vegetables, and poultry.
Add a bit of vinegar or lemon juice to make a vinaigrette.

Spinach and Tangerine Salad with Soy Dressing
Serves 4

1/2 cup vegetable oil
2 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/8 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
1 pound baby spinach, washed and spun dry
1/4 cup thinly sliced red torpedo onion, using the red part only
3 Kishu tangerines, peeled, and separated into segments
1/3 cup toasted sliced almonds for garnish.

1. In a small bowl, whisk together the oil, soy, vinegar, sugar, ginger and garlic, until thickened.
2. Put the spinach, onion and tangerines into a salad bowl, and toss with the dressing. Plate the salad and serve each portion garnished with some of the almonds.

Meyer Lemon Semolina Cookies
Makes about 4 dozen

1/2 cup (1 stick) unsalted butter
2 tablespoons extra virgin olive oil
1 cup granulated sugar
1 large egg
1 large egg yolk
Grated zest of one Meyer lemon and juice of 1 Meyer lemon
2 tablespoons limoncello
1/2 teaspoon vanilla extract or vanilla paste
2 cups all-purpose flour
2/3 cups semolina
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Granulated sugar for rolling cookies

1. In the large bowl of an electric mixer, cream the butter, olive oil, and sugar on medium speed, until fluffy. Beat in the egg, yolk, lemon zest, juice, limoncello and vanilla, until the mixture is combined.
2. Beat in the dry ingredients, until the dough comes together. It should be soft. Remove from the bowl, flatten into a disk, warp in plastic and chill until firm enough to roll about 1 hour.
3. Preheat the oven to 325 degrees. Line baking sheets with silicone liners or parchment, or aluminum foil. Place about 1/2 cup of granulated sugar in a bowl. Roll the dough into 1-inch balls, roll in the sugar, and place on prepared baking sheets, evening spaced about 1-inch apart.
4. Bake the cookies for 14 to 16 minutes, until collapsed and crinkled and pale golden brown. Allow the cookies to cool for 1 to 2 minutes, before removing from the baking sheets to wire racks to cool completely.
5. Cookies can be stored in an airtight container in a cool dry place for up to 4 days, or frozen for up to 1 month.

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

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fmb12618

Farmers’ Market Box 11-29-2018

This week’s local produce and featured farms:
Granny Smith Apples - Fair Hills Apple Farm
Red Carrots - Weiser Family Farms
Dino Kale - Terra Madre Gardens
Leeks - Tutti Frutti Farm
Oranges - Polito Family Farms
Butter Lettuce - Dacquisto Family Farms
Fuyu Persimmons - Ken’s Top Notch Produce
Chioggia Beets - Tamai Family Farms
Satsuma Tangerines – Ken’s Top Notch Produce

Juicing Bag:

Raspberries - Pudwill Farms
carrots - Cal-Organic
Celery – Foxy Organics
Valencia Oranges - Coastal Valley Farms
Beets - Quality Assurance International
Spinach - Cal-Organic

Farmer’s Choice:
Meyer Lemons - Rancho Del Sol
Oro Blanco Grapefruit - Ken’s Top Notch Produce
Braising Greens Mix - 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!

Juice Recipes

WINGMAN
Handful Kale
2 Beets
3 Carrots
1 Orange
1 Stalk Celery

RAZZLE
1/2 C. Raspberries
2 Carrots
1 Handful Spinach

BE GREEN
Handful Kale
Handful Spinach
2 Stalks Celery
1 Orange
1 Beet

Farmers’ Market Box Recipes

Braised Chicken With Leeks
Serves 6

2 medium leeks (white and pale green parts only)
4 boneless skinless chicken breast halves (1 1/2 pounds total)
1/2 tablespoon extra virgin oil
2 1/2 tablespoons unsalted butter
1/2 cup ruby port
1/3 cup chicken broth
1/3 cup heavy cream

1. Halve leeks lengthwise, then cut crosswise into 1-inch pieces.
2. Pat chicken dry and season with salt and pepper.
3. Heat oil and 1/2 tablespoon butter in a medium skillet over moderately high heat until foam subsides, then brown chicken on both sides, about 4 minutes total. Transfer to a plate.
4. Add the port to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, until reduced by half—about 4 minutes.
5. Add leeks and remaining 2 tablespoons butter and salt and pepper to taste, then simmer over moderately low heat, covered, stirring occasionally, until leeks are wilted, about 10 minutes. Stir in broth.
6. Top leeks with chicken breasts and juices from plate, then gently simmer over low heat, covered, until leeks are tender, and chicken is just cooked through, about 8 minutes.
7. Transfer chicken breasts to a plate. Add cream to skillet and boil over high heat, stirring occasionally, until thickened slightly, 1 to 2 minutes. Add salt and pepper to taste.
8. Serve chicken on top of leeks.

Fuyu Persimmon Muffins
Makes 12

2 tablespoons unsalted butter, plus 4 tablespoons melted
3 cups finely diced Fuyu persimmon
2 tablespoons packed brown sugar
¾ teaspoon ground cinnamon
1/8 teaspoon ground ginger
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
¼ teaspoon baking soda
1 ¼ teaspoons salt
1 cup granulated sugar
2 large eggs
¼ cup vegetable oil
½ cup apple cider
½ cup sour cream or Greek Style yogurt
1 teaspoon vanilla extract

1. Preheat the oven to 400 degrees. Coat the inside and tops of a 12-cup muffin tin generously with non-stick cooking spray.
2. Melt 2 tablespoons butter in 12-inch skillet over medium-high heat. Add persimmon pieces, brown sugar, and 1/4 teaspoon cinnamon. Cook, stirring often, until moisture has completely evaporated, and persimmons are well browned, about 6 minutes. Remove pan from heat and let cool for 10 minutes.
3. In a bowl, whisk the flour, baking powder, baking soda, salt, and remaining 1/2 teaspoon cinnamon together in large bowl.
4. Whisk granulated sugar, eggs, oil, and remaining 4 tablespoons melted butter together in separate bowl until thick about 30 seconds. Whisk in the cider, sour cream or yogurt, and vanilla until combined.
5. Fold the sugar mixture and cooled persimmons into flour mixture until just combined.
6. Using a portion scoop, divide batter evenly filling the prepared muffin cups to the rim.
7. Bake until golden brown and a toothpick inserted in the center comes out with few crumbs attached, 18 to 22 minutes, rotating the muffin tin halfway through baking.
8. Let the muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from the tin to wire rack and let cool for 5 minutes longer.

Warm Farro Salad with Roasted Beets and Feta cheese
Serves 6

2 cups pearlized farro
1 bunch chiogga beets, tops removed
1/2 cup extra virgin olive oil
Chiogga beet tops, tough stems removed and cut into 1/2-inch ribbons
Salt and pepper
1/2 cup finely chopped leek, using only the tender green part
1/4 cup rice vinegar
3 tablespoons orange or tangerine juice
2 tablespoons finely chopped basil
2 satsuma tangerines, peeled and broken into segments
1 cup crumbled feta cheese

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone or aluminum foil. Place the beets onto the baking sheet, cover with aluminum foil, and roast for 25 minutes (small beets) 40 minutes (medium) or 1 hour (large) When the beets are cool enough to handle, slip off the skin, and cut into 1/2-inch dice. Put the beets into a salad bowl and set aside.
2. Bring 4 quarts of salted water to a boil, add the farro and simmer for 15 to 20 minutes until the farro is just tender. Drain thoroughly and add to the beets in the bowl.
3. While the farro is cooking, heat 2 tablespoons of oil in a skillet, and saute the beets tops until wilted, season with salt and pepper and transfer to the salad bowl.
4. Add the leek to the salad bowl.
5. In a small bowl, whisk together the vinegar, juice, basil and remaining olive oil. Season with salt and pepper.
6. Add the tangerines and feta to the salad bowl and toss the salad with the dressing.
7. Serve warm or at room temperature.
8. If you would like to make this ahead of time it will keep in the refrigerator for up to 3 days. Remove from the refrigerator at least 90 minutes before serving to bring to room temperature.

Braised Pork with Apples
Serves 6

2 tablespoons oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
One 4-pound boneless pork loin roast
2 tablespoons unsalted butter
2 large sweet onions, cut in half and thinly sliced into half-moons
4 Granny Smith apples, peeled, cored, and cut into 1/2-inch wedges
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 teaspoon dried thyme
1/3 cup firmly packed light brown sugar
1 1/2 cups apple cider
1/2 cup beef broth
1/2 cup chicken broth
1/4 cup finely chopped Italian parsley
3 tablespoons softened unsalted butter mixed with 3 tablespoons all-purpose flour
12 ounces wide egg noodles, cooked to al dente for serving
2 to 3 tablespoons unsalted butter for the noodles
Salt and pepper

1. Heat the oil in a 5-quart Dutch oven over medium-high heat and sprinkle the pork roast evenly with the salt and pepper. Brown on all sides in the hot oil and remove to a plate.
2. Melt the butter in the same pan, add the onions, apples, nutmeg, ginger, and thyme, and cook, stirring, until the onions are translucent, and the apples begin to soften, about 4 to 6 minutes.
3. Add the brown sugar, cider, and both broths, scraping up any browned bits stuck to the bottom of the pan.
4. Return the pork to the pan, cover, reduce the heat to medium-low, and simmer until the pork is tender, 3 to 4 hours.
5. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 3 days. Gently reheat before continuing.
6. Remove the pork from the pan and cover with aluminum foil. Using a slotted spoon, remove the apples and onions from the sauce, reserving them, and bring the sauce to a boil.
7. Stir in the butter-and-flour mixture a bit at a time until the sauce is thickened to your taste. Taste the sauce and correct with salt and pepper, if necessary. Add the parsley, apples and onions back to the sauce.
8. Carve the pork into 1/2-inch-thick slices and serve garnished with some of the sauce and apples.
Slow Cooker Savvy: Prepare the pork on stovetop through step 2, then transfer everything to a 6-quart slow cooker. Cover and cook on Low for 8 to 9 hours. Add the parsley and the butter flour mixture, cook another 15 minutes until the sauce is thickened.

Red Carrot Chocolate Cake
Serves 8

2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1-3/4 cups granulated sugar
2 large eggs, at room temperature
4 red carrots, scraped and shredded
1 teaspoon vanilla paste or vanilla extract
1 1/4 cup hot water
1 teaspoon espresso powder

1. Reduce the oven temperature to 350°F. Coat the inside of two 9-inch round cake pans with non-stick cooking spray, or line muffin tins with paper liners.
2. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In an electric mixer, cream together the butter and sugar until fluffy.
4. Beat in the eggs, one at a time. Mix in the shredded carrots and the vanilla.
5. Dissolve the espresso powder in the water.
6. Slowly add half of the flour mixture, add the water and the remaining flour mixture and mix until smooth, about 2 minutes. Divide the batter evenly between the prepared pans, smoothing the tops.
7. Bake the cakes, rotating halfway through baking, until a toothpick inserted in the center of the cakes comes out clean, about 25 minutes, or 15 to 20 minutes for cupcakes. Cool the cakes in their pans on a rack for 10 minutes and then turn them out onto racks. Let the cakes cool completely.
For the Frosting

1/2 cup unsalted butter, softened
One 8-ounce package cream cheese, softened
4 to 5 cups confectioners’ sugar
1 teaspoon vanilla paste or vanilla extract
Milk or water to thin the frosting

1. In the bowl of an electric mixer, cream together the butter and cream cheese until smooth. Add sugar and beat until smooth.
2. Beat in the vanilla and some of the milk or water to thin to a spreading consistency.
3. Place one of the cakes on a cake plate and spread frosting evenly over the top. Top with the second cake and spread a generous 1/2 cup frosting over it. Frost the sides with the remaining frosting.
4. If you are frosting cupcakes, using a large star tip and a pastry bag to pipe a nice star onto the top of the cupcakes.
Cook’s Note: The cake can be made into cupcakes 15-20 minutes (about 24), or in a 13-by-9-inch baking dish (35 to 40 minutes)

Sparkling Oro Blanco Sangria
Serves 6

1 1/2 cups Oro Blanco grapefruit juice
1/2 cup Valencia orange juice
1/2 cup superfine sugar
1 bunch fresh mint, destemmed
Zest of 1 orange
1 Valencia orange, skin scrubbed, and cut into 1/2-inch slices
1/4 cup orange liqueur
1 bottle prosecco, or other sparkling wine

1. In a large bowl, combine the juices, sugar, mint, zest, orange and liqueur, stirring until the sugar is dissolved. Cover and refrigerate for at least 1 hour and up to 2 days.
2. When ready to serve, divide the juice mixture between two pitchers and add half of the sparkling wine to each pitcher, stir to blend. Serve over ice.

Papa Hemingway’s’ Daiquiri
Makes 4

Hemingway wasn’t fond of the too sweet daiquiris made in Havana; when the bartender held off on the other juices and added grapefruit juice, he was known to down 6 in a sitting…. I’m not recommending that, but these are pretty delicious with your Oro Blanco grapefruit. The original daiquiri is served in a champagne coupe, but I love these blended with ice.

1/2 cup white rum
1/4 cup fresh lime juice
1/2 cup fresh Oro Blanco grapefruit juice
2 tablespoons maraschino liqueur
2 tablespoons simple syrup
2 cups ice

1. Put all the ingredients into a blender, and blend until the ice is pureed.
2. Serve in 4-ounce glasses.

Orange Olive Oil Cake
Makes one 9-inch cake

1 ¾ cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon salt
3 large eggs
1 ¼ cups plus 2 tablespoons sugar
¼ teaspoon grated orange zest
¾ cup extra-virgin olive oil
¾ cup milk

1. Preheat the oven to 350 degrees. Coat the inside of a 9-inch springform pan.
2. In a mixing bowl, whisk the flour, baking powder, and salt together.
3. Using a stand mixer fitted with whisk attachment, whip eggs on medium speed until foamy, about 1 minute.
4. Add 1¼ cups sugar and orange zest, increase speed to high, and whip until mixture is fluffy and pale yellow, about 3 minutes.
5. Reduce the speed to medium and, with mixer running, slowly pour in oil. Mix until oil is fully incorporated, about 1 minute.
6. Add half of the flour mixture and mix on low speed until incorporated, about 1 minute, scraping down bowl as needed. Add the milk and mix until combined, about 30 seconds.
7. Add the remaining flour mixture and mix until just incorporated, about 1 minute, scraping down the bowl as needed.
8. Transfer the batter to the prepared pan; sprinkle remaining 2 tablespoons sugar over entire surface.
9. Bake until the cake is a deep golden brown and a toothpick inserted into the center comes out with a few crumbs attached, 40 to 45 minutes.
10. Transfer pan to wire rack and let cool for 15 minutes.
11. Remove side of pan and let cake cool completely, about 1 1/2 hours. Cut into wedges and serve.

Tuscan Winter Soup
Serves 6 to 8

1/2 pound sweet Italian bulk sausage
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
1/2 cup finely chopped leek using the white part
Pinch red pepper flakes
1 teaspoon finely chopped fresh rosemary (or sage)
1 bunch dyno kale, tough stems removed, and cut into 1/2-inch ribbons
One 14.5-ounce can crushed tomatoes and their juice
One 14.5-ounce can small white beans, or cannellini beans, drained and rinsed
6 cups chicken or vegetable broth
1/2 cup ditali or other small pasta (small shells work here)
1/4 cup chopped rind from Parmigiano Reggiano
Salt and pepper
1/2 cup grated Parmigiano Reggiano for garnish

1. In a Dutch oven, cook the sausage until it is no longer pink, breaking up any large pieces. Add the oil, and saute the garlic, leek, red pepper and rosemary until fragrant and the leek is beginning to soften, about 2 minutes.
2. Add the kale, and saute tossing in the garlic oil.
3. Add the tomatoes, beans and broth, and bring to a boil.
4. Simmer the soup for 30 minutes until the kale is tender.
5. Add the ditali and the rind from the Parmigiano and simmer another 15 minutes until the pasta is cooked. Season with salt and pepper and serve the soup garnished with Parmigiano Reggiano.

Sautéed Greens
Serves 4

3 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bag braising mix, tough stems removed, and chopped coarsely
1/4 to 1/2 cup chicken or vegetable broth
Salt and pepper

1. In a large skillet, heat the oil, and saute the garlic and red pepper until the garlic is translucent.
2. Add the braising mix and toss in the garlic oil to coat.
3. Add the broth, stir to blend, cover the pan, and simmer for 5 to 10 minutes until the greens are wilted.
4. Remove the cover, season with salt and pepper, and simmer until the liquid in the pan has evaporated.
5. The greens can be used as a side dish, or tossed with pasta, as a topping for bruschetta with some burrata or fresh ricotta.

Roasted Salmon with Meyer Lemon Salsa Verde
Serves 4 to 6

For the Salsa

1/4 cup minced shallot
2 tablespoons white wine vinegar
1 Meyer lemon, peel and pith removed, and cut into segments, then chopped
1 cup finely chopped flat-leaf parsley
2 tablespoons capers, drained
1 cup extra-virgin olive oil
Salt and pepper

1. In a mixing bowl, combine all the ingredients, and season with salt and pepper. Refrigerate for up to 4 days.

For the Salmon

1/2 cup extra virgin olive oil
1/4 cup Meyer lemon juice
2 teaspoon Old Bay seasoning
2 1/2 pounds salmon filet

1. Preheat the oven to 400 degrees.
2. Pour the oil, lemon juice, and Old bay into a 13-by-9-inch baking dish.
3. Arrange the salmon in the pan and turn to coat in the oil mixture.
4. Roast for 10 minutes per inch of thickness, or until the fish reaches 155 degrees on an instant read meat thermometer. Remove from the oven and allow to rest for 5 minutes before serving garnished with some of the Salsa Verde.

Meyer Lemon Panna Cotta
Serves 6

1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
3 cups heavy whipping cream
Grated zest of 1 Meyer lemon
1/2 cup (3 1/2 ounces) sugar, or more to taste
Pinch of salt
1 1/2 teaspoons lemon extract
1 cup (8-ounce container) sour cream

1. Sprinkle the gelatin over the cold water. Let stand for 5 minutes.
2. In a 3-quart saucepan, warm the cream, and zest with the sugar, salt, and lemon extract over medium-high heat. Do not let it boil. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
3. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness. It may need another teaspoon of sugar.
4. Fill each ramekin three-quarters full of the cream. Chill 4 to 24 hours.
5. To serve, either unmold by packing the molds in hot towels and then turning each out onto a dessert plate or serve in their containers garnished with candied lemon.

Candied Meyer Lemon
1 pound Meyer lemons
1 1/4 cups sugar
2 tablespoons light corn syrup

1. Preheat the oven to 300 degrees.
2. Squeeze enough lemons to make 1/4 cup juice.
3. Slice remaining lemons very evenly 1/8 to 1/4 in. thick, using a thin serrated knife or mandoline.
4. Discard seeds and end pieces.
5. Layer slices in an 8- or 9-in. square glass baking dish.
6. Meanwhile, bring 1 1/2 cups water, the sugar, and corn syrup to a boil in a small covered saucepan. Reduce heat to medium and boil 1 minute. Remove from heat and stir in lemon juice. Pour over fruit and cover dish tightly with foil.
7. Bake until fruit is tender and somewhat translucent but keeps its shape, 50 to 55 minutes.
8. Uncover and bake until syrup reduces by a third, about 30 minutes.
9. Let cool to room temperature, then lift out and put onto a rack. Sprinkle with sugar and let stand overnight. Store in airtight containers in the refrigerator.

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

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