Fuji & Gala Apples – Fair Hills Apple Farm
Red Bell PeppersTutti Frutti Farms
Baby Purple CarrotsBlack Sheep Produce
Celery – Rutiz Family Farms
Rainbow ChardBe Wise Ranch
Persian Cucumbers – Dassi Family Farms
Rosemary – Rutiz Family Farms
Romaine LettuceBe Wise Ranch
Walla Walla OnionsMilliken Family Farm
SunchokesWeiser Family Farm
PluotsKen’s Top Notch Produce

Organic Juicing Bag:

Red Bell PeppersTutti Frutti Farms
Dandelion GreensBe Wise Ranch
Italian Sorrento LemonsRancho Del Sol Organics
Passion FruitKoral’s Tropical Fruit Farm
Celery – Foxy Organics

Farmer’s Choice:

Keitt Mango – Wong Farms
Red Angel Pomegranate – Wild Willow Hollow Farm

Feature: Perfect Pear-ing

Comice PearsPenryn Orchard Specialties

Catalina Offshore catch of the week: Opah


Click here to Watch Video on YouTube

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/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 hastag #SpecialtyProduceFMB!

FMB JUICE RECIPES
Courtesy of Drew Canole of Fitlife.tv

Juice Recipes

Lion’s Roar
1 Lemon
1 Bell Pepper
½ Bunch of Celery
½ Bunch Dandelion Greens

Vitamin C Detox
2 Passion Fruits
½ Bunch of Celery
1 Lemon

The Bitter-Sweet End
1 Bell Pepper
½ Bunch of Dandelion Greens
1 Lemon

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

Rosemary Garlic Oil
Makes 2 cups
This extra ordinary oil is amazing for roasting potatoes, or other root vegetables, rub it on meats, poultry, and seafood, or use as a base for soups and sauces. Don’t add more oil to it after you have refrigerated it. Keep in the refrigerator for up to 6 months.
2 cups extra virgin olive oil

1/4 cup rosemary leaves
8 garlic cloves

1. Combine the ingredients in a blender or food processor, processing on and off to break up the garlic, and rosemary.
2. Allow to mellow at room temperature for 1 hour before using. Refrigerate any remaining oil.

Creamy Sunchoke and Walla Walla Onion Soup
Serves 6

3/4 pound Jerusalem artichokes (sunchokes) peeled and cut into 1-inch chunks
4 cups chicken or vegetable broth
1/4 cup (1/2 stick) unsalted butter
1 clove garlic, minced
1/2 cup Walla Walla onion, finely chopped
2 teaspoons finely chopped fresh rosemary or thyme
1 cup heavy cream
6 strips bacon, cooked crisp and crumbled

1. In a stock pot combine the sunchokes and broth and bring to a boil, and simmer for 5 minutes. Drain the sunchokes reserving the liquid.
2. In the same stock pot, melt the butter, and sauté the garlic, onions and thyme, until the onions are softened, about 4 minutes.
3. Add the sunchokes, and the reserved liquid, cover and simmer until the sunchokes are soft, about 10 minutes.
4. Using an immersion blender, puree the soup.
5. Add the heavy cream, taste for seasoning and add salt or pepper if necessary.
6. Serve the soup garnished with crisp bacon, or goat cheese croutons.
7. Note about precooking the sunchokes: Jerusalem artichokes can sometimes be hard to digest, like beans, but pre-cooking eliminates most of that.
Do-Ahead: The pureed soup can be kept in the refrigerator for up to 3 days, or frozen for up to 1 month.

Apple Pluot Cobbler
Serves 6
The sweetness of the apples and the tart Pluot combine for a delicious cobbler—don’t forget the vanilla ice cream!

For the Topping:
1 1/2 cups old-fashioned rolled oats
1 cup firmly packed light brown sugar
1 1/2 cups all-purpose flour
1/2 cup finely chopped pecans or walnuts (optional)
1 teaspoon ground cinnamon
Pinch ground nutmeg
1/2 teaspoon salt
14 tablespoons cold unsalted butter, diced into 1/2″ pieces

1. a bowl, combine all the ingredients, and rub the flour into the ingredients, until it is incorporated, and you can hold the mixture together when pinched between two fingers. Set aside while preparing the fruit.
Do-Ahead: The crumble can be refrigerated for up to 1 week, or frozen for up to 6 months.

For the Fruit:
2 pluots, peeled, pitted and coarsely chopped
3/4 pound apples, peeled, cored, and sliced thinly
2 teaspoons lemon juice
2/3 cup sugar
2 teaspoons all-purpose flour
2 tablespoons unsalted butter, melted

1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch pie plate, or square baking dish with non-stick cooking spray.
2. In a bowl, combine the ingredients, tossing to combine.
3. Transfer the fruit mixture to the prepared baking dish, and top with the crumble.
4. Bake for 35 to 45 minutes, until the crumble is golden brown, and the fruit is bubbling.
5. Remove from the oven, and allow to rest for at least 15 minutes. Serve warm. (it’s great for breakfast!)

Pasta Salad with Rosemary Feta Dressing
Serves 6 to 8
Add your favorite protein to this salad, like leftover cooked seafood, or poultry.

1 pound fusilli pasta, cooked 3 minutes short of al dente, and drained (do not rinse)
2 Persian Cucumbers, scrubbed, and finely diced
1 red bell pepper, cored, and finely diced
1/4 cup finely chopped Walla Walla onion
1 cup feta cheese, crumbled
1/4 cup red wine vinegar
2 teaspoons lemon juice
Grated zest of 1 lemon
Pinch red pepper flakes
2 teaspoons rosemary, finely chopped
1/2 cup extra virgin olive oil
Salt and pepper

1. In a large salad bowl, combine the pasta, cucumbers, red pepper, onion, and Feta.
2. In another bowl, whisk together the vinegar, lemon juice, zest, red pepper flakes, rosemary, and olive oil. Taste for seasoning and add salt and pepper.
3. Toss the salad with the dressing, and serve. The salad can be refrigerated for up to 2 days.

Grilled Rosemary Lemon Cod
Serves 4 to 6

2 pounds cod filets or other thick-fleshed fish filets (halibut, seabass, and salmon)
1/2 cup extra virgin olive oil
3 tablespoons lemon juice
6 drops Tabasco
2 teaspoons finely chopped rosemary
4 to 6 rosemary stems, picked of the leaves
1 red bell pepper, cored, seeded, and cut into 1-inch pieces

1. Cut the fish into 1-inch chunks and put into a zip-lock bag.
2. In a small bowl, whisk together the oil, lemon juice, Tabasco, and rosemary. Pour over the fish, seal the bag, and refrigerate for at least 30 minutes, or up to 3 hours.
3. Thread the cod and red pepper pieces onto the rosemary stems. Brush with some of the marinade and grill for 5 minutes on each side, or until the fish is opaque on the inside, and registers 165 degrees on an instant read meat thermometer.
4. Let the fish rest for 5 minutes before serving.

Great Caesar’s Salad
Serves 4

One head romaine, washed, spun dry and chopped into ½-inch ribbons
½ cup mayonnaise
¼ cup sour cream
2 tablespoons freshly grated Parmigiano Reggiano cheese
1 teaspoon anchovy paste
1 garlic clove, minced
1 to 2 teaspoons Worcestershire sauce
½ teaspoon freshly ground black pepper
½ cup finely shredded Parmigiano Reggiano cheese
1 cup croutons, store bought, or homemade

1. Place the romaine into a salad bowl.
2. In a mixing bowl, whisk together the mayonnaise; sour cream, cheese, anchovy paste, garlic, Worcestershire and pepper.
3. Taste for seasoning, and toss with the romaine in the salad bowl
4. Add the croutons, and ½ of the shredded Parmigiano, toss again, plate the salad, and garnish with the remaining cheese.
Cook’s Note: the dressing is terrific as a dip for vegetables or as a topping for baked potatoes and will keep in the refrigerator for up to 4 days.

Tuscan Vegetable Soup
Serves 4 to 6

3 tablespoons extra virgin olive oil
½ cup finely chopped onion
1 cup finely chopped purple carrots
1 cup finely chopped celery (including the leaves)
1 teaspoon finely chopped rosemary
1 cup canned chopped tomatoes and their juice
Two 14.5-ounce cans small white beans, rinsed and drained
1 bunch rainbow chard, tough stems trimmed, and cut into ½-inch ribbons
6 cups chicken or vegetable broth
Rind from Parmigiano Reggiano, cut into ½-inch pieces (optional)
Salt and freshly ground black pepper
2 tablespoons finely chopped fresh Italian parsley
½ cup freshly grated Parmigiano Reggiano cheese

1. In a large soup pot, heat the oil, and sauté the onion, carrot, and celery, for 4 to 5 minutes, until the vegetables begin to soften.
2. Add the rosemary and tomatoes, and simmer for 5 minutes.
3. Add the beans, chard, broth and rinds if using.
4. Bring the soup to a simmer, and simmer partially covered for 30 to 45 minutes.
5. Season with salt and pepper to taste, and stir in the parsley.
6. Serve the soup garnished with grated cheese.

Farmers’ Choice:

Pomegranate Yogurt Dip
Makes 2 cups

1 large pomegranate, seeded
2 cups chilled plain yogurt
2 scallions, finely chopped
¼ cup pomegranate juice
¼ cup fresh cilantro, finely chopped
¼ teaspoon salt
Fresh mint sprigs

1. In a medium mixing bowl, combine the yogurt, pomegranate juice, scallions, cilantro, and salt. Gently fold in all but 2 tablespoons of the pomegranate arils.
2. Place in a serving bowl, and garnish with mint and seeds. Chill for 30 minutes.
3. Great with crudités, or pita chips

Feature:

Pear Upside Down Cake

1/4 cup unsalted butter, melted
1/4 cup firmly packed brown sugar
3 slightly firm Comice pears, peeled, cored and sliced 1/2-inch thick
1/2 cup unsalted butter, softened, plus more for pan
2/3 cups granulated sugar
2 large eggs, at room temperature
3/4 cups sour cream, at room temperature
1/2 teaspoon pure vanilla extract
1 1/2 cup unbleached all-purpose flour, plus more for pan
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon grated lemon zest

1. Preheat the oven to 350 degrees, and coat the inside of a 9-inch pie plate with non-stick cooking spray.
2. Combine the butter and sugar and spread in the bottom of the pan. Arrange the pears in the pan in a decorative pattern. Set the pan on a baking sheet lined with foil, parchment or silicone to catch any drips.
3. In the bowl of an electric mixer, cream the butter and sugar until smooth.
4. Add the eggs, one at time, and beat until blended.
5. Add the sour cream, and vanilla, at this point, the mixture may look curdled.
6. Add the remaining ingredients, and beat until the mixture is smooth. Pour into the prepared pan, and smooth the top. Bake for 50 to 55 minutes, until a cake tester inserted into the center comes out clean. Allow the cake to rest, then invert onto a serving platter. Serve the cake warm or at room temperature.

@Diane Phillips www.dianephillips.com www.cucinadivina.blogspot.com
Follow me on Facebook (professional page) Twitter, and Pinterest

Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!

If you haven’t joined yet, you can order a bag for next week on our FMB page!

Related Posts with Thumbnails

Comments

comments