Hydro Watercress – Hollandia
Asparagus – Life’s A Choke Farm
Baby Purple Carrots – Black Sheep Farms
Jumbo Garlic – Coke Farms
Italian Parsley – Be Wise Organic Farms
Hydro Black Kale – Sundial Farms
Green Leaf Lettuce – Be Wise Organic Farm
Yellow Onion – Jaime Farms
Blood Oranges – Polito Farms
Sugar Snap Pea – Rutiz Farm
Minneola Tangelos – Wynola Flats
Sprouted Bean Mix – Sun Grown

Organic Juicing Bag:

Oro Blanco Grapefruit – Koral’s Tropical Farm
Hydro Black Kale – Sundial Farms
Limes – Koral’s Tropical Farm
Cara Cara Oranges – Lee Farms
Fennel – Cal Organics

Farmer’s Choice:

Brussels Sprouts – Life’s A Choke Farm
Japanese Sweet Potatoes – Miliken Farms

Lyon Artichoke Special:

Lyon Artichokes – Life’s A Choke Farm


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Catalina Offshore catch of the week: Mahi Mahi

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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

Blanco Fennel Juice
1 each oro blanco grapefruit
½ bulb of fennel
½ lime with rind
1/2 orange

Spring Fling
2 oranges
1 each oro blanco grapefruit
1 handful of kale

Kalrange
2 oranges
2 handfuls of kale
2 limes

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

Purple Carrot and Lentil Soup
Serves 6
Just the thing for these rainy colder days. The soup can be mad in the slow cooker, or on the stove top, and freezes well. Add smoked or sweet Italian sausage to the sautéed vegetables if you would like a heartier soup.

3 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
3 ribs celery, coarsely chopped using any leaves
3 purple carrots, coarsely chopped
1 teaspoon dried thyme
2 cup Italian lentils(see note*), washed
6 cups vegetable or chicken broth (or more depending on the lentils)
Salt and pepper

1. In a 6-quart Dutch oven, heat the oil and saute the onion, celery, carrots and thyme for 3 to 4 minutes, until the onion is softened.
2. Add the lentils and stir to coat with the oil.
3. Gradually add the broth, and stir to combine.
4. Bring the soup to a boil, and simmer for 1 1/2 hours, until the lentils are softened and the soup has thickened. If the broth is too thick, add more broth or water to prevent sticking. Season the soup with salt and pepper to taste and serve.
5. Slow cooker instructions: Saute the vegetables in a skillet, and transfer to a 4 to 6 quart slow cooker. Add the remaining ingredients, and cook on high for 3 hours, or low for 5 to 6 hours. Make sure to watch the soup 1/2 way through in case it will need more liquid.
*Italian Lentils are tiny, from the area of Umbria in Casteluccio, if you are unable to find them, use regular brown lentils and increase the liquid to 8 cups.

Mixed Bean Sprout Salad
Serves 4

2 cups sprouted beans, washed and drained
1/2 cup finely chopped tomato (cherry or pear tomatoes, quartered work well here)
1/2 cup finely chopped Persian or European cucumber, with the skin on
1/2 cup finely diced red or yellow onion
2 tablespoons finely chopped cilantro
2 teaspoon finely chopped fresh mint
3 tablespoons fresh lemon juice
Grated zest of 1 lemon
1/2 teaspoon Sriracha
1/4 teaspoon ground cumin
2 teaspoons honey
1/4 cup extra virgin olive oil
Salt and Sriracha

1. Put the beans, tomato, cucumber, red onion, cilantro and mint into a bowl.
2. In a smaller bowl, whisk together the lemon juice, zest, Sriracha, cumin, honey and oil, until combined.
3. Taste for seasoning, and adjust using salt and additional Sriracha.
4. Pour over the beans, and serve on lettuce leaves.

Pasta Primavera with Sugar Snap Peas and Asparagus
Serves 4

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 garlic clove, minced
Grated zest of 1 lemon
2 purple carrots cut into fine dice
1 cup sugar snap peas, strings removed
1 cup asparagus, cut into 1-inch lengths
1 pound farfalle, or penne pasta, cooked 3 minutes short of al dente in salted water, saving some of the pasta water
1/3 cup heavy cream
1/4 cup packed basil, finely sliced
1 cup freshly grated Parmigiano Reggiano cheese
Salt and pepper

1. In a large skillet, melt the butter in the oil, and saute the garlic and lemon zest for 1 minute.
2. Add the carrots, and cook for 2 to 3 minutes, until they are softened.
3. Add the peas and asparagus, and toss in the oil mixture, seasoning with salt and pepper.
4. Cook the asparagus and peas for 2 to 3 minutes until the asparagus begins to soften.
5. Add the cooked pasta to the skillet, and toss to coat the pasta.
6. Add the cream, basil and half the cheese, and continue to toss until the sauce is creamy.
7. If you would like to omit the cream, add a bit of the pasta water to the skillet, to make a creamy sauce.
8. Taste the pasta for seasoning, and adjust using salt or pepper as needed. Serve garnished with the remaining cheese.

Roasted Asparagus with Meyer Lemon Gremolata
Serves 4

1/4 cup extra virgin olive oil
1/2 pound asparagus, tough ends trimmed
Salt and pepper
Grated zest of one lemon
Grated zest of one tangelo
1/4 cup finely chopped Italian parsley
2 garlic cloves, minced

9. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone baking liner or aluminum foil.
10. Arrange the asparagus on the baking sheet, drizzle with oil, and sprinkle with salt and pepper.
11. Roll the asparagus around in the mixture, and roast for 4 to 7 minutes, depending on the thickness of the asparagus. Pencil thin will take 3 to 4 minutes, thick will take up to 7 to 8 minutes. Remove from the oven,
12. While the asparagus is cooking, combine the zests, parsley and garlic in a small bowl.
13. Arrange the asparagus on a serving plate, sprinkle with the zest mixture and serve.

Best Kept Secrets about Italian Parsley
• Italian parsley has a flavor; it is what I call a neutralizer; if you have a dish with a strong flavor, that needs a bit of toning down (like citrus, or spice) add some chopped Italian parsley at the end and simmer for a couple of minutes.
• If you think you won’t use the entire bunch, wash and spin dry. Wrap in paper toweling, and put into a zip-lock bag. Freeze the parsley. It will stay bright and green and you can use it right from the bag.
• Unfortunately, it’s the only herb you can do this with. I sometimes will chop the entire bunch and then put it into the zip-lock bag — don’t forget the paper toweling, since it will absorb any excess moisture.
• Remember the 30-minute rule: use a dried herb for dishes requiring more than 30 minutes of cooking time, or high oven temps over 375 degrees. (this would include braises, and roasts)
At the end of the cooking time, to refresh the flavors of the dish, add fresh herbs if you have them on hand.

Blood Orange Olive Oil Cake
Makes one 9-inch round cake
The cake will be a pale pinky orange from the juice. Serve the cake garnished with powdered sugar.

2 cups all-purpose flour
1 3/4 cup sugar
1 1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cup extra-virgin olive oil
1 1/4 cup whole milk
3 large eggs
1 1/2 tablespoon grated orange zest
1/4 cup fresh blood orange juice
1/4 cup Grand Marnier

1. Heat the oven to 350° F. Coat the inside of a 9-inch cake pan that is at least 2 inches deep with non-stick cooking spray.
2. In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, zest, juice, and Grand Marnier. Add the dry ingredients; whisk until just combined.
3. Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean.
4. Transfer the cake to a rack and let cool for 30 minutes.
5. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.
6. Serve this cake for breakfast, or for dessert with fresh fruits of the season.
7. The cake will keep covered for 3 days at room temperature, and can be frozen for up to 1 month.

Sausage, Kale and Cannellini Bean Soup
Serves 6
A nice stick-to-your-ribs soup for this cold weather in San Diego. Serve with crusty bread.

1/2 lb. bulk sweet Italian sausage
1/2 cup finely chopped onion
2 medium purple carrots, cut into small dice
2 ribs celery, cut into small dice
4 large garlic cloves, minced
1/8 tsp. crushed red pepper flakes
One bunch black kale, tough stems removed, cut into 1/2-inch ribbons
6 cups chicken or vegetable broth
One 14.5-ounce can cannellini or kidney beans, rinsed and drained
1 Tbs. fresh lemon juice
1/2 tsp. finely grated lemon zest
Salt and pepper to taste

1. In a Dutch oven, cook the sausage, breaking up any large pieces, until the sausage is no longer pink.
2. Remove all but 2 tablespoons of fat, and saute the onions, carrots, celery, garlic and red pepper flakes, for 4 to 5 minutes, until the onions begin to soften.
3. Add the kale, and saute for another 3 minutes, until the kale begins to soften. Add the broth, and beans.
4. Simmer the soup for 20 to 25 minutes, until the kale is tender. Add the lemon juice, and zest, and season with salt and pepper.

Colcannon
Serves 4

Although it’s early for St. Patty’s day, Colcannon is a delicious dish to serve to your family on a cold night. The Irish used to serve Irish ham (similar to Canadian bacon) and kale for St. Patrick’s day, when the Irish immigrants came to this country, they could not afford ham, and substituted less expensive corned beef and cabbage to celebrate. Jewish immigrants introduced them to the brined meat, and it became a tradition.

4 large or 6 medium Yukon Gold potatoes, cut into 1-inch chunks*** See note
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 bunch kale, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1/4 cup unsalted butter
1/4 to 1/2 cup heavy cream
Salt and pepper
6 strips bacon, cooked crisp and crumbled

1. Cook the potatoes in salted water to cover for 10 to 15 minutes, until tender. Drain thoroughly.
2. While the potatoes are cooking, in a large skillet, heat the oil, and saute the garlic for 1 minute, until fragrant. Add the kale and saute until the kale becomes tender, about 5 to 7 minutes. Season the kale with salt and pepper.
3. Mash the potatoes, and add the butter, and 1/4 cup of heavy cream. Add the sautéed kale, and season with salt and pepper if necessary. If the potatoes are stiff, add more cream, a few tablespoons at a time. Stir in the bacon, and serve warm.
4. Leftover note: Colcannon cakes are delicious; shape the leftover colcannon into patties about 1 1/2 inches in diameter, and 1/2-inch thick and saute in butter, until golden brown turning to crisp both sides. Serve hot.

Roasted Salmon with Watercress Sauce
Serves 4

The peppery watercress is a great pairing with the rich salmon. The sauce is also delicious with other thick fleshed fish.

1/2 cup extra virgin olive oil
2 teaspoons Old Bay Seasoning
Four 4 to 5 ounce salmon filets
1/4 cup unsalted butter
1/4 cup finely chopped shallots, or onion
1 bunch watercress
1 1/4 cups heavy cream
Salt and Tabasco to taste

1. In a small bowl, mix together the oil and Old Bay. Preheat the oven to 400 degrees, and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. Arrange the salmon in the pan and paint with olive oil mixture. Roast the salmon for 10 minutes per inch of thickness. Remove from the oven and allow to rest for 5 minutes.
3. While the salmon is cooking, melt the butter in a skillet, and saute the shallots for 2 minutes, until softened. Add the watercress, and saute for 2 to 3 minutes, until wilted. Add the cream, bring to a boil, and remove from the heat.
4. Puree in a blender, return to a saucepan on the stove, and keep warm. Season with salt and Tabasco to taste.
5. When the salmon has rested, serve it in a pool of the watercress sauce.

Chicken and Watercress Stir fry
Serves 4

For the Sauce
3 tbsp. hoisin sauce
2 tbsp. soy sauce
2 teaspoons freshly grated ginger
2 garlic cloves, crushed
1 tbsp. sesame oil
2 tbsp. rice vinegar or white wine vinegar

1. Combine the ingredients in a small bowl.

For the Stir Fry

2 tablespoons vegetable oil
2 chicken breasts, skin and bones removed, cut into strips
1 medium onion, thinly sliced
One bunch watercress, washed and spun dry
1/2 cup roasted salted cashews for garnish

1. In a wok over high heat, heat the oil, and saute the chicken and onion together until the chicken has turned white on all sides.
2. Add the sauce, and bring to a boil, toss in the watercress, and stir to combine, until the watercress has wilted. Remove from the heat and serve garnished with cashews.

Green Leaf Lettuce Salad with Tangelos and Soy Vinaigrette
Serves 4

For the Soy Vinaigrette

1/2 cup vegetable oil
2 tablespoons soy sauce
1/2 cup rice vinegar
3 tablespoons sugar
1/2 teaspoon freshly grated ginger
1 garlic clove, minced

1. In a small bowl, whisk together the dressing. The dressing will keep in the refrigerator for up to 4 days.

For the Salad

One head lettuce, washed and spun dry
2 Tangelos, peeled and separated into segments
Soy Vinaigrette (see preceding recipe)

1. In a large salad bowl, toss the lettuce tangelo segments and some of the dressing. Plate the salad and serve.
2. Nice add-ins here are: toasted almonds, crispy bacon, candied nuts.
3. The dressing can be used as a marinade for pork or poultry.

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