Archive for August, 2017

fmb

Farmers’ Market Box 8-31-17

This week’s local produce and featured farms:

Asparagus – Life’s A Choke Farm

Soy Beans – The Garden Of….

Bok ChoyBe Wise Ranch

Nantes CarrotsWeiser Family Farm

Italian ParsleyBe Wise Ranch

LeeksTutti Frutti Farms

LimesKoral’s Tropical Fruit Farm

Passionfruit – NBC Farms

Red RadishesBlack Sheep Produce

Yellow PeachesKen’s Top Notch Produce

Heirloom Tomato MixBlack Sheep Produce

Juicing Bag:

Valencia Oranges – Sundance Organics

Strawberries – A & A Organics

Fennel – Lakeside Organic Gardens

Green Kale – Babe Farms

Carrots – Cal Organics

Farmer’s Choice:

Grapefruit – Bernard Ranches

Lemongrass Kong Thao Farm

Kosui PearsPenryn Orchard

Japanese Sweet PotatoesMilliken Family Farm

Feature:
Bartlett PearsPenryn Orchard

Check out our YouTube Video highlighting all the produce in this weeks FMB:

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!

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 hastag #SpecialtyProduceFMB!

Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

Delicious Kale

Handful of green kale
1 orange
1 cucumber

Super Carrots
2 carrots
1 fennel
1 romaine lettuce

Sweet Fennel
1 cup of strawberries
1 fennel
1 cucumber

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

Edamame
Serves 2 to 4

To Prepare Edamame as a snack or to use in recipes
1/2 pound edamame in the pod
Salt
Black pepper to taste

1. Bring 4 quarts of salted water to a boil, add the edamame, return to a boil and cook until bright green, 3 to 5 minutes.
2. Drain.
3. Sprinkle with a teaspoon of salt and a little or a lot of black pepper. Toss and serve hot, warm or chilled with an empty bowl on the side for the pods.

To microwave: Put the edamame in a microwave-safe dish with ¼ cup water and a pinch of salt, cover partly and microwave on high until bright green, 1 to 5 minutes, depending on your microwave power.
Drain and sprinkle with coarse salt.

Sesame Noodle Salad with Edamame
Serves 6

1/2 pound linguine cooked 2 minutes short of al dente
1 leek, finely chopped using the white and tender green parts
1/2 cup cooked edamame
1 cup bok choy, tough ends trimmed and cut into 1/2-inch ribbons
2 carrots, cut on the diagonal in 1/4-inch pieces
3 red radishes, scrubbed, ends trimmed and julienned
2 tablespoons toasted sesame oil
2 tablespoons vegetable oil
1 clove garlic, minced
1teaspoons peeled and grated fresh ginger
2 tablespoons soy sauce
2 tablespoons cup creamy peanut butter (don’t use natural, it separated)
2 tablespoons rice vinegar
2 teaspoons brown sugar
1/2 cup chopped dry roasted peanuts
2 tablespoons sesame seeds

1. In a salad bowl, combine the linguine, leek, edamame bok choy, carrots, and radish.
2. In a food processor, combine the oils, garlic, ginger, soy, peanut butter vinegar and sugar, process until combined. Taste for seasoning, and adjust using more sugar, or water if soy sauce is too salty.
3. Pour over the noodles and vegetables, and toss to coat.
4. Serve garnished with chopped peanuts and sesame seeds.

Stuffed Tomatoes
Serves 2 to 4
These are a staple at our home during the summer when vine ripened tomatoes are available. They are terrific with grilled seafood, or meats.

Extra virgin olive oil
2 large heirloom tomatoes, cut in half horizontally
Salt and pepper
1 1/2 cups fresh bread crumbs (run the bread through a food processor)
1 cup grated Parmigiano Reggiano
1/4 cup finely chopped fresh basil
2 tablespoons finely chopped Italian parsley
2 garlic cloves, minced
Salt and pepper

1. Film a skillet that will fit the tomato halves snugly with olive oil. Fit the tomatoes into the skillet, and season liberally with salt and pepper,
2. In a mixing bowl, combine the bread crumbs, cheese, basil, parsley, and garlic. Season the crumbs with salt and pepper, and toss with 2 to 4 tablespoons of olive oil to moisten the crumbs. Pile onto the tomato halves, and bring the heat to medium high. When the oil begins to sizzle, add 1/2 cup water, and turn the heat to medium. Cover the pan and cook for 15 to 20 minutes, remove the cover, baste the tomatoes with the pan juices, and cook another 15 to 20 minutes, basting with the juices until the tomatoes are softened, and the crumbs are melting into the tomatoes.
3. The tomatoes can be served hot, warm or at room temperature.

Steamed Salmon and Bok Choy
Serves 4 to 6
A great one-pot meal, serve with steamed rice if desired.

1/2 cup soy sauce
1/2 cup water
1/2 cup rice vinegar
2 Tbsps. dark brown sugar
1 tsp Asian chili-garlic sauce
1/4 cup packed fresh cilantro leaves, finely chopped
2 tsps. fresh lime juice
2 1/2-lb salmon fillets (4 pieces)
3 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated ginger
One bunch bok choy, root end removed and cut into 1/2-inch ribbons
1 cup vegetable broth

1. In a small mixing bowl, whisk together the soy sauce, water, rice wine, sugar, chili-garlic sauce, cilantro, and lime juice.
2. Put the salmon into a 1 gallon zipper-top plastic bag, and pour the marinade over the salmon. Seal the bag and refrigerate for at least 2 hours, and up to 6 hours.
3. In a large skillet, heat the oil, saute the garlic and ginger until fragrant, about 30 seconds. Add the bok choy and saute for 2 minutes, until the bok choy begins to wilt. Add the broth.
4. Remove the salmon from the marinade, and pour the marinade into a saucepan, and bring to a boil for 5 minutes. Simmer until the marinade is a syrupy consistency, about 15 minutes. Put the salmon on top of the bok choy in the skillet, cover and steam for 10 to 15 minutes until the salmon is cooked through, registering 155 degrees on an instant read meat thermometer.
5. When the salmon is done, allow to rest for 5 minutes before serving on a bed of bok choy, drizzled with some of the reserved marinade.

Carrot and Radish Salad
Serves 4

One bunch carrots, tops removed, cut into julienne
1 bunch radishes, cut into 1/2-inch rounds
1 leek, finely chopped using the white and tender green parts
1/4 cup orange juice
1/4 cup rice vinegar
2 tablespoons honey
1/4 cup finely chopped Italian parsley
1/3 cup extra virgin olive oil
Salt and pepper

1. In a salad bowl, combine the cartos, radishes, and leek.
2. In a small bowl, whisk together the juice, vinegar, honey, parsley and oil. Season with salt and pepper. Pour over the vegetables in the bowl, and toss to coat. The salad keeps well in the refrigerator for up to 4 days.

Passion Fruit Upside Down Cake
Serves 6
If you are not fond of the seeds in passion fruit strain them out, but this cake looks awesome when they are left in. Serve with unsweetened whipped cream.

1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
1/2 cup passion fruit pulp

1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted.
3. Add the passion fruit pulp, stir to blend, then pour into the bottom of the cake pan.
4. Set aside while making the cake batter.

For the Cake
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice
2 cups heavy cream, whipped stiffly for garnish

1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and stir to blend.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 45 to 55 minutes until a skewer inserted in to the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
7. Turn the cake out onto a serving platter, and serve at room temperature.
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.

Passion Fruit Lime Curd
Makes about 4 cups

3/4 cup sugar
6 large eggs
1/2 cup fresh lime juice
1/2 cup passion fruit pulp
1/2 cup (1 stick) butter, cut into 1/2-inch cubes

1. In a saucepan, combine the sugar, eggs, lime juice, and passion fruit pulp. Cook over medium high heat until the mixture thickens.
2. Remove from the heat and stir in the butter a few bits at a time.
3. Transfer to a bowl, and press plastic wrap onto the surface of the curd to avoid forming a skin.
4. Cool, cover and refrigerate for up to 2 weeks.
5. This is delicious as a filling for cakes, as a spread for English muffins, or as a topping for pudding.

Grilled Peach BBQ Sauce
Makes about 3 cups
Excellent on ribs, pork or chicken, this sauce can be made ahead and refrigerated for up to 4 days or frozen for up to 2 months.

2 tablespoons unsalted butter
2 cloves garlic, minced
1 leek finely chopped, using the white and tender green part
2 yellow peaches, peeled, pitted, and coarsely chopped
Pinch cayenne
1 teaspoon smoked paprika
2 cups tomato puree
1 cup peach nectar
1/2 cup ketchup
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce

1. In a saucepan, heat the butter, saute the garlic, leek and peaches, until the peaches begin to soften. Add the cayenne and paprika, and saute another minute.
2. Add the tomato puree peach nectar, ketchup, vinegar, mustard and Worcestershire.
3. Bring to a boil, and simmer for 30 minutes, stirring occasionally, until thickened. Cool, cover and refrigerate if not using immediately.

Choice

Twice Baked Japanese Sweet Potato Casserole
Serves 4

1 1/4 pounds Japanese sweet potatoes, scrubbed and pierced with the sharp tip of a paring knife
1/4 cup unsalted butter
2 leeks, finely chopped using the white and tender green parts
1 1/2 cups grated sharp cheddar cheese
1/3 cup sour cream
Salt and pepper
6 strips bacon, cooked crisp, and crumbled

1. Preheat the oven to 400 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. Bake the potatoes for 40 to 50 minutes until they are soft to the touch.
3. While the potatoes are baking, in a skillet heat the butter, and saute the leeks until they are translucent. Transfer to a mixing bowl.
4. Remove the potatoes from the oven, and slice in half lengthwise.
5. Remove the flesh with a spoon, and turn into the bowl with the leeks.
6. Mash the potatoes with 1 cup of cheddar cheese, and the sour cream. Taste for seasoning, adding salt and pepper as needed. Turn the potatoes into the baking dish, sprinkle the top with the remaining cheese and bacon.
7. Reduce the oven to temperature to 350 degrees and bake for 30 minutes, until the cheese is melted, and potatoes are cooked through.

Lemongrass Turkey Meatballs
Serves 6

2 teaspoons chopped lemongrass
1 leek finely chopped using the white part only
1/4 cup finely chopped celery
3 cloves garlic, minced
1 teaspoon grated ginger
3 tablespoons finely Italian parsley
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon mirin
1 pound ground turkey
Oil for frying
1 1/2 cups chicken or vegetable broth

1. To chop the lemongrass, remove the tough outer covering, and cut off the root end. Finely chop the lemongrass. (lemon grass can be used to flavor tea and lemonade if you have some leftover)
2. Add the lemongrass to a bowl with the remaining ingredients.
3. Using a portion scoop, form the mixture into meatballs.
4. Heat 1/4 inch of vegetable oil in a large skillet, and fry the meatballs, turning them when they are browned.
5. Add the chicken broth, cover and simmer over medium high heat for 5 to 8 minutes until they are cooked through. Serve the meatballs over rice, or noodles, garnished with a bit of the cooking broth.

Lemongrass Flavor Bomb
Makes about 1 cup
Flavor bombs are frozen blocks of oil containing aromatics to toss into soups, stews, stir fries for intense flavor. The lemongrass bomb incorporates your garlic, lemongrass and parsley.

1 stalk lemongrass, tough outer layer removed, and finely chopped
6 garlic cloves
1 cup firmly packed Italian parsley
1/2 to 3/4 cup extra virgin olive oil

1. In a food processor, or blender, combine the lemongrass, garlic and parsley. Process until chopped.
2. Add the oil, and pour the mixture into ice cube trays. You will have about 3 tablespoons of the mixture in each cube. Freeze. When the cubes are firm, transfer to zip-lock bags and make sure to label them!
3. When ready to use, melt the cube over low heat.

Lemongrass Citrus Tea
Serves 6 to 8

1 cup sugar
2 1/2 cups water
2 stalks lemongrass, cut into 1-inch pieces
1 1/2 cups orange juice
4 cups brewed iced tea
Thinly sliced oranges or lemons for garnish

1. In a saucepan, bring the sugar, water and lemongrass to a boil, stirring to dissolve the sugar. Simmer for 10 minutes, then set aside to cool.
2. Strain the mixture into a pitcher, and add the orange juice and tea. Serve over ice garnished with sliced oranges.

Roasted Chicken with Asian Pears
Serves 6

2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 leeks, finely chopped using the white and tender green parts
3 Asian pears, cored, and cut into quarters
One 3 pound roasting chicken cut into parts
Salt and pepper
1 cup pear nectar
1 cup chicken broth
2 tablespoons Dijon mustard
1 tablespoon cornstarch mixed with 1 tablespoon water
Salt and pepper

1. Preheat the oven to 375 degrees.
2. In a large skillet, heat the oil and butter, saute the leeks and Asian pears, until the leeks begin to soften and the pears begin to color on all sides. Remove to a roasting pan and set aside.
3. Liberally season the chicken with salt and pepper.
4. In the same skillet, brown the chicken on all sides. Transfer to the roasting pan, setting the chicken over the pear and leek mixture.
5. Pour the pear nectar, broth and mustard into the skillet, and scrape up all the browned bits on the bottom. Pour over the chicken and pears in the roasting pan, and roast for 30 minutes, basting with the pan juices.
6. Roast another 15 minutes until the chicken registers 165 degrees on an instant read meat thermometer.
7. Transfer the chicken to a serving platter, and cover with aluminum foil.
8. Transfer the pear/leek and pan juices to a saucepan, bring to a boil, add the cornstarch mixture and bring back to a boil. Season with salt and pepper if needed, and pour over the chicken on the serving platter.

Featured:

Pasta with Pears and Pecorino
Serves 4

1/4 cup unsalted butter
1 leek finely chopped, using only the white part
3 Bartlett pears, peeled, cored, and finely chopped
6 leaves fresh sage, finely chopped
Salt and pepper
1 pound shaped pasta such as penne, rigatoni or large shells, cooked 2 minutes short of al dente, saving some of the hot pasta water
1 cup grated Pecorino Romano plus more for serving

1. In a large skillet, melt the butter, saute the leek, pears, and sage for 3 to 4 minutes until the leek and pears are softened. Season with salt and pepper.
2. Add the hot pasta to the skillet, and toss to coat, adding more pasta water if needed to make a creamy sauce. Add the pecorino, and any additional pasta water if needed. Season with additional salt or pepper and serve garnished with additional pecorino if desired.

Pear and Arugula Salad
Serves 4

2 Bartlett pears, cored, and thinly sliced
2 teaspoons fresh lemon juice
1 bunch arugula, washed, spun dry and tough stems removed
2 ounces Pecorino Romano, shaved
1/4 cup toasted pine nuts
1/4 aged balsamic vinegar
1/3 cup extra virgin olive oil

In a bowl, toss the pears with the lemon juice.
Arrange the arugula on a serving platter.
Top with the pears, shaved pecorino, and pine nuts.
In a small bowl, whisk together the balsamic vinegar, and oil. Season with salt and pepper, and pour over the salad. Serve immediately.

Farro Salad with Pears
Serves 6

2 cups pearlized farro
1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
1/4 cup pear nectar
2 tsp. Dijon mustard
1/4 cup finely chopped shallots
Salt and freshly ground black pepper
3 cups diced pears (1/2-inch dice)
1 cup crumbled fresh goat or gorgonzola cheese
3/4 cup chopped toasted walnuts
1/2 cup chopped dried cherries, or cranberries
1/4 cup chopped Italian parsley

1. Bring 4 quarts of salted water to a boil add the farro and cook for 15 to 20 minutes until al dente.
2. In a small bowl, whisk together the oil, vinegar, pear nectar, mustard, and shallots. Season with salt and pepper.
3. When the farro is cooked, drain thoroughly and transfer to a salad bowl. Toss the warm farro with some of the dressing, and stir to coat. Allow the farro to cool, then add the pears, cheese, walnuts, cherries or cranberries, and parsley. Toss with more dressing, and serve at room temperature.
4. If you plan to make the salad ahead, save some of the dressing, and re-toss before serving.

Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

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Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
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fmb

Farmers’ Market Box 8-24-17

This week’s local produce and featured farms:

Asparagus – Life’s A Choke Farm

CeleryTutti Frutti Farms

Sonoran GarlicMilliken Family Farm

Green Onions – Her Produce

Amarosa PotatoesWeiser Family Farm

SunchokesWeiser Family Farm

Yellow NectarinesKen’s Top Notch Produce

Heirloom TomatoesBe Wise Ranch

Mizuna GreensBe Wise Ranch

Juicing Bag:

Gala Apples – Viva Terra

Strawberries – A & A Organics

Fennel – Lakeside Organic Gardens

Black Kale – Babe Farms

Carrots – Cal Organics

Farmer’s Choice:

Pearl Valley GrapesKen’s Top Notch Produce

PassionfruitKoral’s Tropical Fruit Farm

Indian Blood Peaches – Penryn Orchard

Feature:
Meyer LemonsRancho Del Sol

Check out our YouTube Video highlighting all the produce in this weeks FMB:

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!

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 hastag #SpecialtyProduceFMB!

Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

Sweet Fennel
Handful of black kale
1 fennel
1 gala apple

Delicious Apple
1 cup of strawberries
1 gala apple
Handful of black kale

Powerful Carrots
2 carrots
1 fennel
1 cucumber

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

Nectarine and Tomato Salad
Serves 6

2 yellow nectarines, pitted, and thinly sliced
1/2 pound mixed heirloom tomatoes, cored and thinly sliced
3 scallions, finely chopped
1 cucumber, peeled, seeded and thinly sliced
1 ball fresh mozzarella, torn into bite sized pieces
1/4 cup aged balsamic vinegar
1/2 cup extra virgin olive oil
10 basil leaves, thinly sliced
Salt and pepper

1. In a salad bowl, combine the nectarines, tomatoes, scallions, cucumber, and mozzarella.
2. In a small bowl, whisk together the vinegar, oil, and basil. Season with salt and pepper.
3. Just before serving, pour over the salad, and toss to coat.

Pizza Pie Potatoes
Serves 6

1 pound Amarosa potatoes, scrubbed
3/4 cup extra virgin olive oil
4 garlic cloves, minced
2 teaspoons dried oregano
Salt and pepper
1 pound mixed heirloom tomatoes, thinly sliced
1 ball fresh mozzarella, thinly sliced
1/3 cup grated Parmigiano Reggiano

1. Put the potatoes into water to cover, and bring to a boil. Simmer for 15 minutes until almost tender.
2. Remove from the water and cool slightly.
3. Preheat the oven to 400 degrees, and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
4. Thinly sliced the potatoes and lay them into the baking dish.
5. In a bowl, combine the oil, garlic, oregano, salt and pepper.
6. Drizzle some of the garlic oil over the potatoes.
7. Lay the tomatoes over the potatoes, drizzle with the remaining oil, and cover with the mozzarella and Parmigiano.
8. Bake for 25 to 30 minutes, until the potatoes are crispy, and the cheeses are melted, and golden brown.
9. Allow to rest for 5 minutes before serving.

Sunchoke and Celery Soup
Serves 6

3 tablespoons unsalted butter
1 garlic clove, minced
2 scallions, finely chopped using only the white part
3 ribs celery, finely chopped, including some of the leaves
3/4 pound sunchokes, scrubbed and cut into chunks
4 cups chicken or vegetable broth
1/2 cup heavy cream (optional)
Salt and pepper
1/4 pound brie cheese, cut into thin slices for garnish (optional)

1. In a Dutch oven, heat the butter, saute the garlic, scallions, and celery, until the scallions are softened.
2. Add the sunchokes, and broth. Bring to a boil, simmer for 20 to 25 minutes until the sunchokes are tender.
3. Using an immersion blender, puree the soup. Add the cream if using, season with salt and pepper and serve garnished with a slice of brie.

Shrimp and Asparagus Risotto
Serves 6
My favorite rice for risotto is Carnaroli or Vialone, but you can use Arborio if you wish.

2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1/4 cup finely chopped shallot
1 1/2 cups Carnaroli or Vialone medium grain rice (sub. Arborio if you like)
1/2 cup dry white wine, or dry vermouth
5 1/2 to 6 cups chicken or vegetable broth, kept simmering on the stove
1/2 pound asparagus, tough stems removed, and cut into 1-inch pieces
1/2 pound medium shrimp, peeled and deveined
2 tablespoons unsalted butter
1/3 cup grated Parmigiano Reggiano cheese
Salt and pepper

1. In a Dutch oven, heat the butter and oil, saute the shallot for 2 to 3 minutes until softened. Add the rice, and toast in the butter and oil.
2. Add the wine, bring to a boil, and simmer until almost absorbed.
3. Add a ladle full of broth, stir until the broth is almost absorbed.
4. Continue adding until the rice begins to be al dente.
5. Add the asparagus and shrimp, along with another ladle of broth.
6. When the shrimp have turned pink and the rice is al dente, remove from the stove top, add the butter, and Parmigiano. Season with salt and pepper, and serve.

Celery, Pecorino and Walnut Salad
Serves 6

One head celery, root end removed, and chopped finely
1/3 pound imported Pecorino Romano, cut into fine dice
1 1/2 cups toasted walnuts, chopped
1/2 to 3/4 cup extra virgin olive oil
Freshly ground black pepper

1. In a salad bowl, combine the celery, pecorino, and walnuts.
2. Toss with the oil, and season with salt and pepper.

Chicken and Mizuna Stir Fry
Serves 4

2 chicken breasts, skin and bones removed, cut into bite sized pieces
2 tablespoons soy sauce
1 garlic clove, minced
2 tablespoons mirin rice wine
1 tablespoon cornstarch
1/4 cup vegetable oil
2 teaspoons freshly grated ginger
2 garlic cloves, minced
1 head mizuna, tough stems removed, and chopped into 1/2-inch ribbons
1/4 cup soy sauce
2 tablespoons mirin rice wine
3 scallions, finely chopped using the white and tender green parts

1. In a bowl, combine the chicken, soy sauce, garlic, mirin and cornstarch.
2. In a wok, or large skillet, over medium high heat, heat the oil, swirl the ginger and garlic in the oil for 30 seconds. Add the chicken and stir fry until the chicken is browned.
3. Add the mizuna, and toss together.
4. Add the soy sauce, and mirin, and simmer together until the mizuna is tender, and the chicken is cooked through.
5. Serve garnished with a drizzle of sesame oil, and chopped scallions.

Nectarine Torte
Serves 6

1 cup sugar
½ cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt
2 eggs
1 teaspoon fresh lemon juice
3 nectarines, pitted, and cut into 1/2-inch wedges
1/4 cup sugar mixed with 1/2 teaspoon ground cinnamon

1. Preheat oven to 350 degrees, and coat the inside of a 9-inch baking pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the sugar and butter until light.
3. Add the flour, baking powder, salt, eggs, and lemon juice and beat well.
4. Spoon the batter into the pan.
5. Arrange the nectarines on top of the batter. Sprinkle lightly with cinnamon sugar.
6. Bake 1 hour, approximately. Remove and cool for 30 minutes before serving with vanilla ice cream, or unsweetened whipped cream.

Choice

Chicken Braised with Green Grapes and Wine
Serves 4 to 6

2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
6 chicken breasts, skin and bone removed
Salt and pepper
1 cup finely onion
1 teaspoon dried thyme
2 garlic cloves, minced
2 cups Riesling or other semi dry wine
1 1/2 cups green seedless grapes
1/2 cup chicken broth
1/2 cup heavy cream (optional, but makes a luxurious sauce)
2 teaspoons cornstarch
Freshly ground black pepper

1. In a Dutch oven, melt the butter with the oil. Season the chicken with salt and pepper, and brown the chicken on both sides. Remove from the Dutch oven, and add the onion, thyme, and garlic, sautéing until the onions begin to turn translucent, about 5 minutes.
2. Add the chicken back to the pan, stir in the Riesling, grapes, and broth. Bring to a boil, and simmer, uncovered, for 20 minutes, until the chicken is cooked through. Remove the chicken from the pan, and bring to a sauce to a boil. Combine the cream and the cornstarch, and stir into the sauce, bringing back to a boil, until the sauce is thickened.
3. Season the sauce with salt and pepper, serve the chicken over rice, noodles, or potatoes, covered with the sauce.

Farro and Green Grape Salad
Serves 6

2 cups pearlized farro
1/2 cup extra virgin olive oil
1/4 cup orange juice
1/4 cup rice vinegar
1 teaspoon Dijon mustard
2 tablespoons honey
Salt and pepper
1 cup peeled and seeded cucumber, diced
3 scallions, finely chopped using the white and tender green part
1 1/2 cups green grapes cut in half, or quartered if large
1 cup crumbled Feta cheese
Salt and pepper

1. Bring 4 quarts of salted water to a boil, add the farro, and simmer for 15 to 20 minutes until the farro is al dente.
2. Drain and cool the farro.
3. In a small bowl, whisk together the oil, orange juice, vinegar, mustard and honey. Season with salt and pepper.
4. Pour some of the dressing over the still warm farro and toss to coat.
5. Add the cucumber, scallions, grapes and Feta to the farro.
6. Toss to blend. The salad can be refrigerated for up to 24 hours.
7. Do-Ahead Note: Save the dressing and just before serving, toss the salad again with some of the dressing, to refresh the salad. Serve the salad at room temperature.

Green Grape and Gorgonzola Flat Bread
Serves 6

1 pound pizza dough, store-bought or homemade
2 tablespoons olive oil
2 garlic cloves, minced
1 1/2 teaspoons coarsely chopped fresh thyme leaves, divided
salt
4 ounces Monterey Jack cheese, thinly sliced
4 ounces crumbled Gorgonzola
1 cup halved seedless green or red grapes
1/2 cup pine nuts, coarsely chopped

1. Preheat the oven to 400 degrees, and let the pizza dough sit out and come to room temperature while the oven is heating.
2. In a bowl, mix the oil, garlic, and 1/2 teaspoon of the thyme together in a small bowl.
3. Place the pizza dough on a 15-inch-long piece of parchment paper. Use your hands to gently press the pizza dough into a large oval that covers most of the parchment. If the dough starts to spring back, let it rest for a few minutes and then try again. Transfer the dough-topped parchment onto a baking sheet.
4. Brush the entire surface of the pizza dough with the garlic oil, using all of it. Sprinkle the entire surface with salt. Evenly arrange the Monterey Jack slices onto the dough, leaving a 1-inch border. Evenly scatter the gorgonzola, grapes and walnuts over the dough, then sprinkle with the remaining 1 teaspoon thyme.
5. Bake for 6 minutes turn the baking sheet and bake another 6 to 7 minutes until the edges of the bread are deep golden brown.
6. Let the flatbread stand for a few minutes before cutting. Slice and serve either warm or room temperature.

Passion Fruit Cordial
2 cups of water
2 cups of sugar
1 cup of passion fruit pulp
2 T lemon juice

1. In a 4 quart saucepan, bring all the ingredients to the boil, then allow it to cool.
2. Pour the cordial into a sterile bottle and refrigerate.
3. To Serve, fill a 12-ounce glass with ice, 1/4 cup cordial and top off with sparkling water and fresh mint.
4. For an alcoholic version, use Prosecco in place of sparkling water, or toss in a splash or two of vodka.

Blood Peach Moscato Sauce

2 Indian Blood Peaches, pitted, cut into 8 wedges each
1 1/2 cups Moscato wine
1 cinnamon stick
1/2 cup sugar

1. Put the peaches, wine, cinnamon and sugar into a large skillet.
2. Bring to a boil, and simmer for 10 to 15 minutes until the peaches are tender.
3. Remove the peaches from the syrup, boil the syrup for 10 minutes until reduced.
4. Cool the peaches and syrup, cover and refrigerate for up to 5 days.
5. Serve the sauce over cake, ice cream, panna cotta, or your favorite yogurt.

Featured:

Preserved Lemons

9 Meyer lemons
Kosher salt
1 heaping teaspoon black peppercorns
2 bay leaves

1. Scrub 3 to 5 organic lemons, enough to fit snugly in a medium jar with a tight-fitting lid (have 2 to 4 more ready on the side).
2. Slice each lemon from the top to within 1/2 inch of the bottom, almost cutting them into quarters but leaving them attached at one end.
3. Rub kosher salt over the cut surfaces, then reshape the fruit. Cover the bottom of the jar with more kosher salt. Fit all the cut lemons in, breaking them apart if necessary.
4. Sprinkle salt on each layer.
5. Press the lemons down to release their juices. Add to the jar the peppercorns and bay leaves, then squeeze the additional lemons into the jar until juice covers everything.
6. Close the jar and let ripen at cool room temperature, shaking the jar every day for 3 to 4 weeks, or until the rinds are tender to the bite. Then store it in the refrigerator.
7. To use, remove a piece of lemon and rinse it.
8. The minced rind is added at the very end of cooking or used raw; the pulp can be added to a simmering pot.

Lemon Pistachio Bars
Makes one 9-inch square pan

1 cup all-purpose flour
¼ cup confectioners’ sugar
¼ teaspoon salt
½ cup cold, unsalted butter, cut into small pieces
¼ cup shelled unsalted pistachios, roughly chopped
2 eggs
1 cup sugar
½ teaspoon baking powder
2 tablespoons all-purpose flour
1 teaspoon grated lemon zest
1/4 cup fresh Meyer lemon juice
⅓ cup shelled unsalted pistachios
Confectioners’ sugar, for garnish

1. To make crust, preheat oven to 350 degrees. coat a 9-inch square pan with non-stick cooking spray. Place flour, sugar and salt in a food processor and pulse a few times. Add butter and process until well combined. Stir in chopped pistachios.
2. Firmly press mixture into the bottom of the lined pan using the flat bottom of a glass or measuring cup. Bake until lightly browned, about 20 minutes.
3. Meanwhile, whisk together the filling ingredients. When the crust is baked, pour the filling into the pan and bake until set, about 20 minutes. Let cool completely. Sprinkle with confectioners’ sugar and cut into 2-inch squares.

Chicken Piccata
Serves 6

6 boneless, skinless chicken breasts (about 2 pounds), rinsed, dried thoroughly, and pounded to even thickness
Salt and ground black pepper
½ cup unbleached all-purpose flour
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 small shallot, minced
1 small garlic clove, minced
1 cup chicken broth
1/4 to 1/3 cup fresh Meyer Lemon juice
2 tablespoons small capers, drained
3 tablespoons unsalted butter, softened
2 tablespoons minced fresh parsley leaves
Lemon slices for garnish

1. Sprinkle both sides of chicken generously with salt and pepper. Put the flour into a shallow plate, and dredge the chicken on both sides.
2. In a large skillet over medium-high heat melt the 2 tablespoons of butter with the olive oil, saute the chicken a few pieces at a time, until they are browned on each side, removing them to a plate.
3. Add the shallot and garlic to the skillet, and saute for 30 seconds until they are fragrant. Add the broth and lemon juice and simmer for 2 to 3 minutes.
4. Add the capers, butter and parsley, and bring to a boil. Add the chicken back to the pan, and simmer for 2 minutes to heat through.
5. Serve the chicken garnished with lemon slices, and serve with pasta, risotto or roasted vegetables.

Atlantic Beach Pie
Serves 6
This addictive pie is served in eateries along the North Carolina outer banks.

1 1/2sleeves of saltine crackers (about 6 ounces or 60 crackers)
1/2 cup softened unsalted butter
3 tablespoons sugar
One 14-ounce can sweetened condensed milk
4 egg yolks
1/2 cup lemon juice
Fresh whipped cream, for garnish
Coarse sea salt, for garnish

1. Preheat the oven to 350° F. Crush the crackers finely, but not to dust. You can use a food processor or your hands.
2. Add the sugar, then knead in the butter until the crumbs hold together like dough.
3. Press into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust is golden brown.
4. While the crust is cooling beat the egg yolks into the milk, then beat in the lemon juice.
5. It is important to completely combine these ingredients.
6. Pour into the shell and bake for 16 minutes until the filling has set.
7. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream and a sprinkling of sea salt.

My Favorite Lemon Bundt

2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
1 tablespoon grated lemon zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh lemon juice (about 4 lemons)

1. Preheat the oven to 350 degrees, and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and lemon zest.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and lemon juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 1 hour or until a skewer inserted in to the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes. Allow to cool.
7. Pour the lemony icing over the cake when the cake is cooled.
8. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.

Lemony Icing
1 1/2 cups confectioners’ sugar
3 tablespoons melted unsalted butter
2 to 3 tablespoons fresh lemon juice

1. Whisk the lemon juice and butter into the sugar and drizzle over the cooled cake.

Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

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