Reed AvocadoKoral’s Tropical Fruit Farm
BlackberriesStehly Family Farms
Cauliflower – Life’s A Choke Farm
Celery – Rutiz Family Farm
Rainbow ChardBe Wise Ranch
Bi-Color CornBlack Sheep Produce
CucumbersBlack Sheep Produce
CilantroBe Wise Ranch
Meyer LemonsRancho Del Sol
Tequila Chile PeppersTutti Frutti Farms
Red Pear Tomatoes – Point Loma Farm

Organic Juicing Bag:

Carrots – Cal Organics
CucumbersJF Organics
Princess Grapes – Ken’s Top Notch Produce
Hydroponic Basil – Sundial Farm
Red Hydroponic Romaine – Sundial Farm

Farmer’s Choice:

Honeyloupe, Rocky Sweet or Ananas Melon – Munak Ranch
Passion FruitKoral’s Tropical Fruit Farm
Hosui PearsPenryn Orchard

Feature:
Watermelon Wonder
Sugar Baby WatermelonsBlack Sheep Produce

Catalina Offshore catch of the week: Halibut


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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

Juice Recipes

Sweet Refresher
1 Cucumber
3 Carrots
3 Leaves Basil

When in Romaine
1 Head Romaine
20 Grapes
1 Carrot
1/2 Cucumber

Through the Grapevine
40 Grapes
5 Leaves Basil
1 Cucumber

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

Celery, Pecorino and Walnut Salad
Serves 4
This salad will rely on the quality of the olive oil and the saltiness of the cheese. Use an imported Italian cheese if possible. Specialty Produce now carries Cali-Virgin olive oil—it’s terrific.

1 large head of celery
1 cup pecorino cheese, cut into 1/2-inch chunks (see note)
1 cup toasted walnuts
1/2 to 3/4 cup good quality olive oil
Salt and pepper to taste

1.Remove any outer stalks of celery that are damaged, or very tough. Remove any tough strings for the celery stalks, and discard.
2.Chop the celery into 1/2-inch slices, including the leaves, and put into a mixing bowl.
3.Add the cheese and walnuts, and toss with the olive oil. Depending on how much celery you have, you may need up to a cup of oil. Season the salad with salt and pepper and serve.
Note about the cheese: If you can’t find a good pecorino cheese, I would recommend Parmigiano Reggiano or Asiago as a substitute.

Cucumber, Feta and Mint Salad
Serves 4

1 cucumber, peeled, seeded and cut into a fine dice
1/2 cup feta cheese, crumbled
2 tablespoons fresh mint, finely chopped
2 tablespoons fresh dill, finely chopped
1/4 cup extra virgin olive oil
2 to 3 tablespoons fresh lemon juice
Salt and pepper

1.In a large bowl, combine the cucumber, feta, mint and dill.
2.Add the oil, and lemon juice, and toss. Season with salt and pepper.
3.This salad is delicious with burgers, or grilled seafood.

Black Bean Avocado Salad
Serves 6

Two 15-ounce cans black beans, drained and rinsed
1 cup peeled and chopped jicama
1/4 cup finely chopped scallions (white and tender green parts)
1 1/2 cups fresh corn kernels cut from the cob
1/2 cup seeded and finely chopped Tequila pepper
1 cup pear tomatoes, cut in quarters
1 ripe avocado, finely chopped
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice
1/2 cup vegetable oil
1 teaspoon hot sauce
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper

1.In a large bowl, combine the black beans, jicama, scallions, corn, pepper, tomatoes, avocado, garlic, and cilantro.
2.In a small bowl, whisk together the lime juice, oil, hot sauce, salt, and pepper. Pour over the vegetables and toss until blended.
Do-Ahead: At this point, cover and refrigerate for at least 2 hours to let the flavors develop or overnight. Serve the salad cold.

Roasted Cauliflower Parmigiano
Serves 6

1 head cauliflower
1/2 cup olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups fine dry breadcrumbs or panko
3/4 cup freshly grated Parmesan cheese
1 1/2 teaspoons dried oregano

1.Preheat the oven to 400 F. and line a baking sheet with a silicone liner or aluminum foil, or parchment paper.
2.Trim the cauliflower and cut into 1-inch florets. Try to keep them about the same size so they will cook evenly. Put the cauliflower in a large bowl and toss with 6 tablespoons of the oil, the salt, and pepper.
3.In another large bowl, combine the breadcrumbs, cheese, and oregano, stirring until blended. Toss the florets into the crumbs, a few at a time, stirring to coat evenly.
4.Transfer to the prepared baking sheet and drizzle with the remaining 2 tablespoons of olive oil.
5.Bake the cauliflower until tender when pierced with the tip of a knife, 20 to 30 minutes. Remove from the oven, transfer to a serving bowl, and serve warm or at room temperature.

Grilled Margarita Chicken with Corn, Pepper and Cotija Cheese Sauce
Serves 6

For the Chicken:
1/4 cup olive oil
1/2 cup orange juice
1/4 cup fresh lime juice
1/4 cup gold tequila
1/2 teaspoon ground cumin
1 canned chipotle chile in adobo sauce
1/4 cup packed fresh cilantro, plus extra for garnish
8 skinless, boneless chicken breast halves, tenders removed (use for another purpose)
2 limes, thinly sliced, for garnish
1 or 2 oranges, thinly sliced and any seeds removed, for garnish

1.In a food processor or blender, combine the oil, juices, tequila, cumin, chipotle, and cilantro and process until smooth.
2.Put the chicken in a zipper-top plastic bag, pour in the marinade, seal the bag, and turn the chicken to coat.
3.Build a hot charcoal fire preheat a gas grill, or grill pan, or the broiler for 10 minutes. Drain the chicken and pat dry. Grill or broil on a baking sheet lined with aluminum foil or a silicone liner until cooked through and golden brown, about 3 minutes per side.
4.Allow the chicken to rest for 4 to 5 minutes, then cut into strips, and cover with the warm salsa. Garnish with cilantro, lime and orange slices.

This sweet and spicy “salsa” should be served warm, and is delicious over grilled meats, or seafood.

For the Salsa:
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 Tequila pepper, cored, seeded and cut into fine dice
3 ears corn, cut from the cob
1/2 cup pear tomatoes cut into quarters
Salt and pepper
Few drops hot sauce
1/4 cup finely chopped cilantro
1/2 cup crumbled cotija cheese

1.In a skillet, heat the oil, and saute the garlic and pepper, until the pepper begins to soften. Add the corn and tomatoes; toss together, until the corn and tomatoes begin to release some juice. Season with salt, pepper, and a few drops of hot sauce.
2.When ready to serve, heat the corn mixture, fold in the cheese and cilantro and serve over the chicken.

Sweet Corn Fritters with Avocado Cilantro Crème
Makes about 12

For the Fritters:
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 egg
2 teaspoons lemon juice
2 cups fresh corn kernels 1/2 cup scallions, minced
1 garlic clove, minced
1/3 cup cilantro, roughly chopped
1/3 cup shredded mild cheddar cheese
Vegetable oil for frying

1.Stir together flour, baking powder and salt.
2.In a separate bowl, whisk together milk, egg, and lemon juice.
3.Mix the wet ingredients into the dry, and then fold the corn, scallions, cilantro, garlic, and cheddar cheese in until just combined.
4.Heat a large skillet, and add enough oil to coat the bottom of the pan.
5.Once the oil is hot, spoon large mounds of batter into the pan, flattening them slightly.
6.Cook for about 3 minutes, or until fritters are nicely browned on the underside, then flip.
7.When they are browned on the second side, remove them from the pan and place them on a plate or sheet pan lined with paper towel. Repeat until all the batter has been used up, adding more oil to the pan if needed. Serve warm with avocado cilantro crème.

For the Crème
1 cup Greek yogurt
1/2 cup mayonnaise
1 tablespoon lemon juice
1 avocado, peeled and pitted
1/4 cup packed cilantro
1 garlic clove
Hot sauce
1.In a blender, or food processor, process the yogurt, mayonnaise, lemon juice, avocado, cilantro and garlic.
2.Taste for seasoning and add hot sauce to taste. Serve with the corn fritters.

Farro Salad with Swiss Chard
Serves 6
If you haven’t tried farro, an ancient Roman grain, Specialty Produce sells it in home-size packages. Try some; it’s packed with protein, vitamins, and minerals. This salad is a terrific take along to a picnic or barbecue. This salad can also be made with cooked wheat berries, barley or wild rice.

2 tablespoons extra virgin olive oil
One 1/2-inch piece pancetta, cut into small dice
3 garlic cloves, minced
1 bunch Rainbow chard, tough stalks removed, and cut into 1/2-inch ribbons
Salt and pepper
4 cups cooked farro (cook 2 cups of pearlized farro in boiling salted water for 15 minutes—then cool)
1/4 cup finely chopped red onion
1 cup pear tomatoes cut into quarters
1 cup golden raisins
1/2 cup extra virgin olive oil
1/4 cup aged balsamic vinegar
Salt and pepper

1.In a skillet, heat the oil, and saute the pancetta until it is crispy.
2.Add the garlic, and saute for 2 minutes.
3.Add the chard, and saute until the chard is just wilted.
4.Season with salt and pepper, and turn into a mixing bowl to cool.
5.Add the farro, onion, tomatoes, and raisins.
6.In a small bowl, whisk together the oil and balsamic vinegar.
7.Add to the farro mixture, and toss to coat. Season with salt and pepper, and serve.
8.The salad will keep covered in the refrigerator for up to 24 hours.

Lemon Panna Cotta with Blackberry Sauce
Serves 6 to 8

2 tablespoons cold water
2 teaspoons unflavored gelatin
3 cups heavy cream
½ cup sugar plus more to taste
Pinch salt
Grated zest of 1 Meyer lemon
1 cup sour cream

1.Sprinkle the gelatin over the cold water in a small cup, let stand for 5 minutes.
2.In a 3-quart saucier, warm the cream, sugar, salt and zest over medium high heat until the sugar is dissolves. DO NOT LET IT BOIL.
3.Stir in the gelatin, take the pan off the heat, and cool about 5 minutes. In a mixing bowl, whisk the sour cream, and add the warm cream a bit at a time, until it is smooth.
4.Taste for sweetness, it may need another teaspoon or two of sugar. Transfer eight 4-ounce ramekins, filling them to the rim. Cover and chill for 4 to 72 hours.

For the Blackberry Sauce
1 basket blackberries, washed
1/4 to 1/3 cup sugar
Juice of 1 Meyer lemon
1.Combine the ingredients in a saucepan, and bring to a boil. Simmer for 10 minutes, stirring occasionally, until the sauce is thickened. Cool the sauce, cover and refrigerated for up to 1 week. Serve the sauce over the panna cotta.

Farmers’ Choice:

Asian Pear Slaw
Serves 4

2 Asian pears, peeled, cored, and cut into matchsticks
1/4 cup finely chopped red onion
1/4 cup finely chopped cilantro
1/3 cup vegetable oil
2 to 3 tablespoons rice vinegar
1 teaspoon toasted sesame oil
2 drops hot sauce
1 tablespoons sesame seeds

1.In a salad bowl, combine the pears, onion and cilantro.
2.In a small bowl, whisk together the oil, vinegar, oil, and hot sauce.
3.Pour over the pears in the bowl, and toss to coat. Serve garnished with toasted sesame seeds.

Passion Fruit Pound Cake
Makes one 9-inch loaf

3/4 cup of unsalted butter, softened
1 1/2 cups of whole milk ricotta cheese
1 1/2 cups sugar
1 Tablespoon grated lemon zest
3 large eggs
1 tablespoon vanilla paste or extract
2 cups of cake flour
2 1/2 teaspoons of baking powder
1 teaspoon salt

1.Preheat the oven to 350 degrees, and coat the inside of a 9-inch loaf pan with non-stick cooking spray.
2.In the bowl of an electric mixer, cream the butter, ricotta, sugar, and lemon zest, until smooth.
3.Add the eggs one at a time, and stir in the vanilla paste or extract. Add the flour, baking powder and salt, and beat until the mixture is smooth.
4.Transfer the batter to the prepared pan, and bake for 40 to 50 minutes, until a cake tester inserted into the middle comes out clean. Remove the pan from the oven, and set a timer for 10 minutes. At the end of the
5.10 minutes, remove the cake from the pan to a wire rack to cool completely.
6.When the cake has cooked completely, make the frosting.

For the Frosting:
3 ounces cream cheese, softened
1/4 cup unsalted butter, softened
2 cups confectioner’s sugar
1/4 cup passionfruit pulp, seeds removed

1.In the bowl of an electric mixer, cream together the cream cheese, and butter.
2.Add the sugar and beat on high speed.
3.Add the passion fruit pulp and beat again till well combined.
4.Spread over the cake, when the cake is cooled.

Honeydew Lemonade
Serves 8

Grated zest of 1 lemon
1/2 cup fresh lemon juice
2/3 cup granulated sugar
6 cups honeydew, peeled, seeded and cut into small pieces
2 cups plain or sparkling water
Thin lemon slices and fresh mint sprigs for garnish

1.Combine the zest, lemon juice, and sugar in a small saucepan and bring to a boil. Simmer until the sugar dissolves, about 5 minutes. Strain and cool.
2.Purée the melon in a blender.
3.In a pitcher, combine the melon juice and the cooled syrup and mix well. Chill.
4.Just before serving, add the water and serve over ice, garnished with the lemon slices and

Feature:

Watermelini
Serves 6
A riff on the Bellini, using watermelon puree rather than the traditional peach juice. It’s a refreshing drink for hot nights.

4 cups peeled, seeded watermelon cut into chunks
1 bottle Prosecco

1.In a blender, puree the watermelon.
2.In a wine glass, pour in some of the watermelon puree. Top with prosecco and serve.

Watermelon Sorbet
Serves 6

3 cups water
1 cup sugar
4 cups peeled, seeded, chopped watermelon
1/4 cup lime juice

1.Bring 3 cups water and sugar just to a boil in a medium saucepan over high heat, stirring until sugar dissolves. Remove from heat. Cool.
2.Process sugar syrup and watermelon, in batches, in a blender until smooth. Stir in lime juice. Cover and chill 2 hours.
3.Pour mixture into the freezer container of a 1-gallon ice-cream maker, and freeze according to manufacturer’s instructions.

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