FMB2-14-19

Farmers’ Market Box 2-14-2019

This week’s local produce and featured farms:
Black Knight Carrots - Tutti Frutti Farms
Green Garlic - Coleman Family Farms
Braising Mix - Terra Madre Gardens
Arugula - JR Organics
Butter Lettuce - Dacquisto Family Farms
Salanova Mix - Dacquisto Family Farms
Smith’s Red Blood Oranges - Friends Ranches
Daisy Tangerines - Polito Family Farms
Tahoe Gold Tangerines - Friends Ranches

Juicing Bag:

Fuji Apples – Fair Hills Apple Farm
Blueberries - Better Produce Inc
Carrots - Cal Organics
Valencia Oranges - Stehly Organic Farms
Italian Parsley - Lakeside Organics
Baby Spinach - Classic Salads

Farmer’s Choice:
Star Ruby Grapefruit - Bernard Ranches
Meyer Lemons - Chocolate Mountain Ranch
Japanese Sweet Potatoes - Milliken Family Farms
Garnet Yams - Her Produce
Easter Egg Radish - 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

MORNING
1 Apple
2 CArrots
Handful Parsley
1 Orange

NOON
2 Cups Spinach
1 Handful Blueberries
1 Carrot

NIGHT
1 Orange
2 Carrots
1 Banana (not included)
1 Apple

Farmers’ Market Box Recipes

Seared Scallops with Blood Orange Buerre Blanc
Serves 4

For the Buerre Blanc

4 blood oranges
1/4 cup dry white wine
1 shallot, minced
2 tablespoons white-wine vinegar
12 tablespoons unsalted butter, cut into pieces
Salt and pepper

1. Zest 1 teaspoon of an orange, and squeeze ½ cup of juice. Cut away the peel and pith from the remaining oranges and cut out each segment. Chop the segments to measure 1/2 cup, and reserve 1 cup of whole segments.
2. In a small sauce pan, bring the grapefruit juice, wine, shallot, and vinegar to a boil, and let the mixture reduce to about 1 tablespoon.
3. Reduce the heat to low and whisk in 1 tablespoon of butter at a time. You may wish to lift the pan from time to time to cool the sauce.
4. Add another tablespoon of butter before the previous piece has completely melted until you have used all of the butter. Stir in the chopped fruit segments and season with salt and pepper.
5. If you wish, you may add some of the whole segments upon serving.
Cook’s Note: This is a delicious sauce to serve with any kind of grilled or roasted seafood. You can also substitute your favorite citrus here, grapefruit, lemon, lime all work well here.

For the Scallops

1 1/2 pounds dry pack scallops, tendons removed, and blotted dry
Salt and pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 tablespoon finely chopped chives for garnish

1. Season the scallops with salt and pepper.
2. Heat the oil and butter in a large skillet, over medium high heat, when the foam subsides in the pan, and the butter is hot, add the scallops, and cook without moving them for 11/2 to 2 minutes.
3. Turn the scallops and cook another 2 minutes until the scallops are golden brown on each side.
4. Spoon some of the buerre blanc onto the plate, and top with the scallops, sprinkling with a few chopped chives for garnish.

Arugula Pesto with Crostini
Serves 6

Crostini
Makes about 24 pieces

One baguette sliced into1/2-inch pieces
1/2 cup extra virgin olive oil

1. Preheat the oven to 400 degrees; line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet.
2. Brush the baguette slices with oil and bake for 10 minutes until the slices begin to turn golden brown.
3. Remove from the oven and allow to cool.
4. The crostini can be stored at room temperature for 2 days, or frozen for one month.

Arugula Pesto
Makes 1 1/2 to 2 cups

1 cup packed wild arugula leaves
1 cup walnuts
2 garlic cloves
1/2 cup grated Parmigiano Reggiano cheese
1 tablespoon capers in brine, drained
1/2 to 2/3 cup extra virgin olive oil
Salt and pepper to taste

1. In a food processor or blender, combine all the ingredients except the oil, pulsing to break up the nuts, and parsley.
2. With the machine running at 1/2 cup of the oil and add more if needed. This should be a paste, not a runny pesto. Season with salt and pepper if needed.
3. Remove from the machine and pour into an airtight container, spooning 1 to 2 tablespoons of the oil over the top of the pesto, to preserve its green color.
4. Refrigerate for up to 1 week, freeze for up to 3 months.
5. Cooks’ Note: The pesto is terrific on baguette slices, or tossed into pasta, or pasta salad, or potato salad. It’s also delicious as a crust on fish, or chicken, or add a bit more oil to it for a sauce for grilled steak.

Salanova and Butter Lettuce Salad with Warm Pecan Crusted Goat Cheese and Blood Orange Vinaigrette
Serves 4 to 6

For the Goat Cheese
8 ounces goat cheese
1/2 cup finely chopped pecans

1. Preheat the oven to 425°F. and line a baking sheet with a silicone baking liner or parchment.
2. Mash the goat cheese in a small bowl with a fork until smooth.
3. Form the cheese into six 1 1/2-inch-diameter rounds.
4. Put the pecans on a small plate and press the goat cheese rounds into the nuts on all sides to coat.
5. Transfer the cheese to the baking sheet and bake until the nuts brown and the cheese softens, 8 to 10 minutes.

For the Dressing

1 medium shallot, finely diced
1 tablespoon Dijon mustard
1/2 cup blood orange juice
2 teaspoons honey
3/4 cup grape seed or vegetable oil
Salt and pepper

1. In a mixing bowl, whisk together the shallot, Dijon, juice, honey and oil.
2. Season with salt and pepper, the dressing will keep in the refrigerator for up to 4 days.

To Assembling the Salad

One head Salanova lettuce, and one head butter lettuce washed and spun dry, and torn into bite sized pieces
Vinaigrette (see preceding recipe)
2 blood oranges, peel and pith removed, and sliced into 1/2 moons
Warm Goat Cheese rounds (see preceding recipe)

1. Arrange the lettuce in a large salad bowl. Toss with some of the dressing, plate the salad, and arrange the orange slices on top of the salad.
2. Arrange a goat cheese round on the oranges, and drizzle with a bit more dressing before serving.

Ruby Red Cocktail
Makes 4

1½ cups Star red grapefruit juice
1½ cups club soda or plain seltzer
½ cup gin
2 tablespoons Campari
Grapefruit wedges or slices for garnish

1. In a pitcher combine the juice, soda gin and Campari. Stir to blend.
2. Pour over ice in tall glasses and garnish with grapefruit slices.

Black Knight Carrots and Easter Egg Radishes with Green Garlic Dip
Serves 4

1/2 cup mayonnaise
1/2 cup Greek Style yogurt
1 tablespoon finely chopped green garlic
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon ground black pepper
Salt
1 bunch black knight carrots, tops removed, scrubbed and cut into crudités
1 bunch Easter egg radishes, scrubbed, tops removed, and ends trimmed

1. In a mixing bowl, whisk together the mayonnaise, yogurt, green garlic, zest, lemon juice and black pepper.
2. Season with salt.
3. Refrigerate the dip for at least 2 hours to let the flavors get to know each other. Serve the dip with the carrots, radishes or other fresh vegetables. The dip is also delicious as a topping for baked potatoes.

Green Garlic Bread
Serves 8

One large loaf Italian soft crusted bread
1/4 cup unsalted butter, softened
1/4 cup extra virgin olive oil
1 tablespoon minced green garlic
1/2 cup grated Parmigiano Reggiano cheese, or Pecorino Romano

1. Preheat the broiler, and line a baking sheet with aluminum foil.
2. Split the bread in half lengthwise.
3. In a small bowl, blend the butter, oil, garlic and 1/4 cup of the cheese.
4. Spread the mixture over the cut surfaces. Sprinkle with the remaining cheese.
5. Lay the bread on the baking sheet cut sides up, and broil until the cheese is golden brown, and bubbling.
6. Remove from the oven and cut the bread into 1-inch pieces.

Greens and Beans Soup
Serves 6 to 8

2 tablespoons olive oil
1 pound bulk Italian sweet sausage (or not, it’s not necessary, but adds lots of flavor or use finely diced pancetta)
1 cup finely chopped onion
2 garlic cloves, minced
3 ribs celery, finely chopped
3 medium carrots, finely chopped
6 leaves sage, thinly sliced
1/2 cup chopped canned plum tomatoes
1/2 cup white wine
1 bag braising greens, tough stems removed, and cut into 1/2-inch ribbons
One 14.5-ounce can small white beans, rinsed and drained
1/2 cup chopped Parmigiano Reggiano rinds
6 cups chicken or vegetable broth
Salt and pepper
1 cup finely shredded Parmigiano Reggiano cheese

1. In a large skillet, heat the oil, and sauté the sausage, onion, garlic, celery, carrots, and sage until the onion is translucent.
2. Add the tomatoes and wine and bring to a boil.
3. Add the chard, beans, Parmigiano rinds, and broth. Bring to a boil, and simmer for 1 hour until the chard is tender.
4. Taste for seasoning and adjust using salt and pepper.
5. Serve the soup drizzled with some extra virgin olive oil and sprinkle with Parmigiano.

Garnet Yam Fries
Serves 4

1 pound garnet yams, scrubbed, and cut into 1/2-inch by 1/2-inch sticks
1/2 cup extra virgin olive oil
2 teaspoons salt

1. Preheat the oven to 400 degrees, and line 2 baking sheets with aluminum foil, parchment or silicone.
2. Toss the potatoes with the oil and salt.
3. Roast for 20 to 25 minutes, turning the potatoes to brown evenly.
4. Serve warm.

Tangerine Pudding Cake
Serves 6

This simple dessert makes its own sauce. As the cake cooks, it separates into cake on the top and sauce on the bottom. You can use any citrus that you love, this one is my favorite.

3 large eggs, separated
1 cup sugar
1/3 cup unsalted butter, softened
1/4 cup tangerine juice
1 tablespoon freshly grated tangerine zest
1/4 cup all-purpose flour
1/8 teaspoon salt
1 cup milk
Powdered sugar for garnish

1. Preheat the oven to 350°F and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. Beat egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
3. Combine the remaining 3/4 cup sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy.
4. Add egg yolks, juice and zest; continue beating until well mixed.
5. Fold in the flour and salt. Beat at low speed until well mixed. Stir in milk. Gently fold in beaten egg whites.
6. Pour mixture into the prepared pan, bake for 45-55 minutes or until golden brown. Remove casserole dish from the oven, and cool 10 minutes. Sprinkle with powdered sugar, if desired.

Miso Maple Roasted Japanese Sweet Potatoes
Serves 6

1/3 cup maple syrup
3 tablespoons white miso
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup vegetable oil
1 pound Japanese sweet potatoes, scrubbed, and cut into 1-inch chunks
1/4 cup sesame seeds for garnish
2 scallions, thinly sliced on the diagonal for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a large bowl, whisk together the syrup, miso, rice vinegar, soy and oil.
3. Add the potatoes to the bowl and toss to coat thoroughly.
4. Arrange in a single layer on the baking sheet, cover the sheet with aluminum foil and roast for 30 minutes, remove the foil, and roast another 20 to 30 minutes, until the potatoes are cooked through and they become golden brown.
5. Allow to rest for 10 minutes before transferring with all the juices to a serving bowl.
6. Do-Ahead: You can roast these ahead, and then re-warm in a 350 degree oven for 15 minutes.

Roasted Easter Egg Radishes
Serves 4

1 bunch Easter egg radishes, scrubbed, tops removed and cut in half
1/3 cup extra virgin olive oil
Salt and pepper
2 teaspoons finely chopped green garlic
2 tablespoons finely chopped Italian parsley for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, combine the radishes, oil, salt and pepper.
3. Spread the radishes onto the baking sheet in one layer, and roast for 12 to 15 minutes until the radishes begin to turn golden brown.
4. Remove from the oven, transfer the radishes to a bowl, and toss with the garlic, and Italian parsley.
5. Serve warm.

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

Follow me on Facebook (professional page) Twitter and Pinterest

 

Download our FREE 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!

FMB2-7-19

Farmers’ Market Box 2-7-2019

This week’s local produce and featured farms:
Avocados - Adelynn Sue Organic Avocado Farm
Braising Mix - Terra Madre Gardens
Arugula - Terra Madre Gardens
Nagami Kumquats - Rancho La Pa de mi Corazon
French Heirloom Potatoes - Weiser Family Farms
Cara Cara Oranges - Polito Family Farms
Satsuma Tangerines - Regier Family Farms
Tangelos - Adelynn Sue Organic Avocado Farm

Juicing Bag:

Fuji Apples – Fair Hills Apple Farm
Celery - Cal Organics
Carrots - Cal Organics
Collard Greens - Cal Organics
Kale - Cal Organics
Valencia Oranges - Stehly Farms
Gold Beets - Lakeside Organics

Farmer’s Choice:
Green Dragon Apples - Dragonberry Produce
Meyer Lemons - Chocolate Mountain Ranch
Sunchokes - Weiser Family Farm

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

EYE OPENER
1 Apple
3 Carrots
1 Orange

SO FRESH
1 Apple
2 Stalks Celery
1 Bunch Kale
1 Beet

MORNING FIX
2 Collard Greens
1 Apple
1 Orange
1 Carrot

Farmers’ Market Box Recipes

Avocado Salad with Shrimp and Crab and Shrimp Louis Dressing
Serves 4

Although the crab and shrimp are my favorites in this salad, I have made it with leftover cooked chicken, and it’s terrific.

2 scallions, finely chopped
1 cup mayonnaise
1/4 cup ketchup
3 tablespoons Meyer lemon juice
2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
4 teaspoons capers, drained
1/4 cup chopped parsley
Salt and pepper
1/2 pound jumbo lump crabmeat, picked over for shells
1/2 pound medium peeled and deveined cooked shrimp
2 avocados

1. In a food processor or blender, combine the scallions, mayonnaise, ketchup, lemon juice, horseradish, Worcestershire, capers and parsley. Process until the pureed. Season with salt and pepper. The dressing will keep in the refrigerator for up to 5 days.
2. Toss 1/2 the dressing with the crab and shrimp.
3. Just before serving, cut the avocados in half, remove the pit and spritz with water (this will prevent discoloration) Mound the salad into the cut half of the avocado, and drizzle with a bit more of the dressing.

Braising Mix Gratin
Serves 4

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 bag braising mix, tough stems removed, and chopped
1/2 cup chicken or vegetable broth
1/2 cup heavy cream
Salt and pepper
1 cup shredded Gruyere
1/4 cup grated Parmigiano Reggiano

1. Preheat the oven to 350 degrees and coat the inside of a 2 quart gratin dish with non-stick cooking spray.
2. In a large skillet heat the oil and swirl the garlic and red pepper in the oil for 30 seconds until fragrant. Add the braising mix and toss in the flavored oil.
3. Add the broth, cover and simmer for 10 to 12 minutes until the greens are tender.
4. Add the cream and simmer another 5 minutes to reduce the sauce. Season with salt and pepper, transfer to the prepared dish, sprinkle with the cheeses, and bake for 15 to 20 minutes until the cheeses are golden brown.
5. Allow the dish to rest for 5 minutes before serving.

Arugula Salad with Kumquat Vinaigrette
Serves 4

For the Dressing
1 cup kumquats, washed in cold water
1/4 cup rice vinegar
1 tablespoons Dijon mustard
2 tablespoons honey
1/2 cup vegetable oil
Salt and pepper

1. In a blender, combine the ingredients, and blend until pureed. Season with salt and pepper.
2. The dressing will keep in the refrigerator for up to 5 days.

For the Salad and to Finish

1 bunch arugula, washed, spun dry and chopped
1 cup kumquats, washed in cold water, thinly sliced, seeds removed
Kumquat salad dressing (see preceding recipe)
1/2 cup crumbled goat cheese

1. In a salad bowl, combine the arugula and kumquats.
2. Dress the salad with some of the kumquat dressing and plate the salad.
3. Garnish with a few crumbles of goat cheese.

Loaded Potato Soup
Serves 4 to 6

4 cups chicken or vegetable broth
1 pound heirloom fingerling potatoes, scrubbed, and cut into bite sized chunks
3 tablespoons unsalted butter
1 garlic clove, minced
1/2 cup finely chopped onion
3 tablespoons all-purpose flour
1 cup whole milk
2 cups shredded medium cheddar cheese
1 cup shredded sharp white cheddar cheese
Salt and Tabasco
1/2 cup sour cream for garnish
8 strips bacon, cooked crisp and crumbled for garnish
3 scallions, finely chopped, for garnish

1. In a Dutch oven, combine the broth and potatoes, and bring to a boil. Simmer for 15 to 20 minutes until the potatoes are tender. Drain reserving the broth.
2. In the same Dutch oven, melt the butter, saute the garlic and onion for 2 to 3 minutes, until the onion is softened.
3. Add the flour and stir with a flat whisk for 2 to 3 minutes.
4. Add the reserved broth and bring to a boil.
5. Add the milk and reserved potatoes, and simmer for another 10 minutes. Remove from the heat, whisk in 1 cup of the medium cheddar and all of the sharp cheddar. Season with salt and Tabasco.
6. Serve the soup garnished with sour cream, bacon and scallions.

Tangelo Cake
Serves 6 to 8

1 3/4 cup sugar
10 tablespoons unsalted butter, softened
2 large eggs
3/4 cup sour cream
Grated zest of 1 tangelo
1/2 cup fresh tangelo juice
1 teaspoon vanilla paste or extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda

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 the bowl of an electric mixer, cream together the sugar and butter until fluffy. Add the eggs, one at a time, then stir in the sour cream, zest, juice, and vanilla. The mixture will look curdled.
3. Add the flour, baking powder, salt and soda, stirring until blended.
4. Pour the batter into the prepared pan and bake for 40 minutes until a skewer inserted into the middle of the cake comes out clean. Let the cake cool completely before sprinkling with confectioners’ sugar.

Roasted Salmon with Avocado Orange Salsa
Serves 4 to 6

1/2 cup extra virgin olive oil
1 teaspoon Old Bay Seasoning
1/4 cup fresh lime juice
2 pounds salmon filets
1 avocado, peeled, pitted and finely chopped
2 oranges, peel and pitch removed, segmented, and chopped
1/4 cup finely chopped scallions
1/4 cup finely chopped Cilantro
1/2 teaspoon ground cumin
2 tablespoons lime juice
1 chipotle pepper in adobo, finely chopped
Salt and pepper

1. Preheat the oven to 400 degrees.
2. In a small bowl, combine 1/4 cup of the oil, Old Bay seasoning, and lime juice. Put the salmon filets into a baking dish in one layer. Baste with the oil mixture. Roast the salmon for 10 minutes per inch of thickness or until the internal temperature of the fish is 165. Let the fish rest for 5 minutes before serving.
3. Serve the fish with the salsa.
4. In a bowl, combine the avocado, oranges, scallions, cilantro, cumin, remaining oil, and chipotle. Season with salt and pepper and serve.

Orange Glazed Chicken
Serves 6

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
6 chicken breast halves
2 teaspoons extra virgin olive oil
1 tablespoon unsalted butter
1 medium shallot, minced
1 cup orange juice
1/3 cup brown sugar
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar

1. In a shallow wide dish, combine the flour, salt and pepper. Dip the chicken breasts into the flour, dusting off any excess.
2. In a large skillet, heat the oil and butter, add the chicken and brown on each side, about 3 minutes. Remove the chicken from the skillet, to a plate, and cover to keep warm. Add the shallot, and saute for 2 minutes, until softened. Add the remaining ingredients to the skillet and stir up any browned bits on the bottom of the pan, reducing the sauce a bit.
3. Add the chicken back to the pan and turn in the sauce. Simmer another 5 minutes until the chicken is cooked through (it will read 165 degrees on a meat thermometer) Serve the chicken with some of the warmed sauce.

Apple Oatmeal Breakfast Cookies
Makes 24

2 Green Dragon apples, peeled, cored and coarsely chopped
1 tablespoon apple juice
1 cup unsalted butter, softened
1 cup firmly packed brown sugar
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla paste
1 teaspoon pumpkin pie or apple pie spice (cinnamon, nutmeg, and cloves)
2 cups old fashioned rolled oats
1 2/3 cups all-purpose flour
1/2 cup golden flax meal
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup chopped nuts (pecans, walnuts)

1. Preheat the oven to 350 degrees, and line baking sheets with silicone baking liners, parchment or aluminum foil.
2. In a bowl, combine the apples with the juice and set aside.
3. In the bowl of an electric mixer cream together the butter, and sugars until fluffy.
4. Add the eggs, one at a time, and beat until blended.
5. Stir in the vanilla paste and spice.
6. Add the oats, flour, flax meal, baking soda, baking powder, nuts, and the apples.
7. Using a 2 tablespoon portion scoop drop the cookies onto the prepared baking sheets, 2-inches apart.
8. Bake for 18 minutes, turning the cookie sheets halfway through the cooking time. The cookies will be golden brown on the edges and set in the center.
9. Allow to rest on the cookie sheets for 5 minutes before removing to cooling racks. The cookies will keep in an airtight container for up to 4 days or can be frozen for up to 1 month.

Apple Blondies
Serves 8

1 cup chopped pecans
2 cups brown sugar
1 cup unsalted butter, melted
2 large eggs
2 teaspoons vanilla paste or extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 cups chopped peeled and cored apples

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. Spread the pecans onto a baking sheet and bake for 8 to 10 minutes until fragrant. Cool the pecans.
3. In a mixing bowl, stir together the sugar, butter eggs, and vanilla.
4. Add the flour, baking powder, salt, reserved pecans and apples, and stir until blended.
5. Transfer to the baking dish and bake for 40 to 45 minutes until a skewer inserted into the center or the brownies comes out clean. Allow the brownies to cool completely before cutting and serving.

Lemon Olive Oil Tart
Serves 6

For the Crust
1 1/2 cups all-purpose flour
5 tablespoons sugar
1/2 teaspoon salt
1/2 cup extra virgin olive oil
2 tablespoons water

1. Preheat the oven to 350 degrees and coat the inside of a tart pan with a removeable bottom with non-stick cooking spray.
2. In a bowl, whisk together the flour, sugar and salt. Add the oil and water and stir until a dough begins to form.
3. Crumble the dough onto the bottom of the tart pan and evenly spread the dough up the sides and bottom of the tart pan.
4. Place the pan on a baking sheet and bake for 30 to 35 minutes, until the crust is a deep golden brown and firm to the touch.

For the Filling
1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 large eggs plus 3 large egg yolks
1 tablespoon grated lemon zest
1/2 cup lemon juice
1/2 cup extra virgin olive oil

1. Five minutes before the crust is finished baking, whisk together the sugar, flour and salt in a medium saucepan until combined. Whisk in the eggs and yolks, lemon zest and juice. Cook over medium low heat whisking constantly until the mixture thickens slightly and registers 160 degrees on an instant read thermometer about 7 minutes.
2. Pour the mixture through a strainer set over a bowl. Pour the strained mixture onto the warm tart shell and bake for another 8 to 12 minutes until the filling is set and barely jiggles. Let the tart cool completely. Remove the ring of the tart pan, cut the tart into wedges and serve with sweetened whipped cream.

Roasted Sunchoke Salad
Serves 4

One pound sunchokes, scrubbed and cut into bite sized pieces
1/2 cup extra virgin olive oil
Grated zest of 1 lemon
Salt and pepper
3 tablespoons Meyer lemon juice
1 tablespoon Dijon mustard
2 scallions, finely chopped using the white and tender green parts
2 tablespoons finely chopped Italian parsley

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
2. In a bowl, toss the sunchokes with 3 tablespoons of oil and the lemon zest. Season with salt and pepper and spread onto the baking sheet in one layer.
3. Bake the sunchokes for 20 to 25 minutes until tender.
4. While the sunchokes are roasting, whisk together the lemon juice, mustard and remaining olive oil.
5. Season with salt and pepper. When the sunchokes are roasted, transfer them to a bowl, and toss with the vinaigrette. Add the scallions and parsley, season with salt and pepper if needed and serve warm or at room temperature.

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

Follow me on Facebook (professional page) Twitter and Pinterest

 

Download our FREE 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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