Archive for February, 2018

Farmers Market Box 3-1-2018

Farmers’ Market Box 3-1-18


This week’s local produce and featured farms:

Green Cabbage Be Wise Ranch

Red Dandelion Greens -Be Wise Ranch

Navel Orange  - Golden Door

Freemont Tangerine - Garcia Organics

Celtuce/Asparagus Lettuce - Coleman

Green Butter Lettuce - Coleman

Red Radish - Black Sheep Produce

Broccolini - Black Sheep Produce

Golden Nugget Tangerine - Lee Farms

Arugula - Sundial

Sanguinelli Blood Orange - Murray

 

Juicing Bag:

celery - Lakeside Organics

Red Beet - Cal Organics

Black Kale - Coastal Valley Farms

Lemons - Sundance

Strawberry - Central West

Farmer’s Choice:

Cara Cara Oranges - Lee Farms

Cocktail Grapefruit - Garcia Organics

Ruby Red Grapefruit - Golden Door

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

 

Pinky Sweets

½ lb Strawberry

1 Lemon

2 Beets

Sunny Greens

1 lemon

1 bunch celery

1 bunch Kale

Power Pack

1 beet

1 celery

1 lemon

1 bunch kale

 

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

 

Colcannon

Serves 4 to 6

Just in time for St. Patrick’s Day, try this traditional Irish side dish with smoked meats, grilled poultry or seafood.  Colcannon is typically made with kale, spinach, cabbage or other greens.  Tatsoi provides a nice flavor here. 

 

6 large Yukon gold potatoes, scrubbed

6 to 8 Tbsp butter

One bunch Tatsoi, washed, spun dry and chopped

1 1/3 cups milk

2 to 3 scallions, finely chopped using the white and tender green part

Salt and pepper

 

  1. Put the potatoes into water to cover and bring to a boil.  Simmer for 40 minutes, until tender.  Set aside.
  2. Melt 4 Tbsp of the butter in a large skillet over medium-high heat. Add the Tatsoi and cook until just wilted, about 5 minutes.
  3. Combine the milk, scallions, and remaining butter in a saucepan and bring to a simmer over medium heat. Cook for about 2 minutes, then add the Tatsoi and stir in well. Cover, and set aside.
  4. Drain and carefully peel the potatoes, return them to their cooking pot.
  5. Add the greens and their liquid and mash until smooth, leaving a few small lumps in the potatoes. Season to taste with salt and pepper.  Serve warm.  Any leftovers can be made into potato cakes and griddled to serve with breakfast.

 

Pasta with Cabbage and Bacon

Serves 4 to 6

 

1-pound penne pasta, cooked 3 minutes short of al dente, saving some pasta water

2 strips bacon

1/2 cup red onion, finely chopped

2 garlic cloves, minced

1/4 teaspoon crushed red pepper flakes

1/2 head green cabbage, finely sliced

1/4 cup golden raisins

2 teaspoons grated lemon zest

3 tablespoons white wine

1/2 cup milk

1/2 cup grated Parmigiano Reggiano cheese, plus more for serving

 

  1. In a large skillet, cook the bacon and cook until the bacon is just becoming crispy.  Add the onions, garlic, bacon, and red pepper flakes and sauté until the onions soften and garlic is fragrant.  Add the cabbage, raisins, and lemon zest and cook until the cabbage is slightly caramelized and barely tender, about 6 minutes.
  2. Add the wine, stirring to deglaze the pan. Add the milk, and cheese, stirring to melt the cheese, adding some of the pasta water to make a creamy sauce.  Add the penne to the pan, stirring to coat the pasta.
  3. Serve garnished with additional cheese.

 

Slow Cooker Cabbage Rolls

Serves 6 to 8

Cabbage and Sauce

One large head green cabbage

One 32-ounce can tomato puree

¼ cup firmly packed light brown sugar

2 tablespoons apple cider vinegar

One package fresh sauerkraut, drained and rinsed (about 6 ounces)

One large onion, sliced into half moons

 

 

  1. Core the cabbage, and heat6 quartsof boiling salted water on the stove top.  Remove each leaf of cabbage carefully so that it doesn’t tear, dip the cabbage into the boiling water, and remove after about 30 seconds.  Drain the cabbage leaves in a large colander and repeat until all the leaves that are large enough (you will need 8 nice sized ones) have been blanched.  Coarsely chop the remaining cabbage if there is any left.
  2. Place the chopped cabbage, tomato puree, sugar, vinegar, sauerkraut and onion into the insert of a 5 to 7-quart slow cooker insert.  Stir the mixture to combine.  Turn the slow cooker up to high, and cover while making the rolls.

 

8 large cabbage leaves, blanched (see above)

1 pound 15% lean ground beef

½ cup finely chopped onion

½ cup cooked white rice

½ cup ketchup

1 teaspoon salt

½ teaspoon freshly ground black pepper

 

  1. In a large mixing bowl, combine all the ingredients, and stir to blend.
  2. Form the mixture into 8 portions and place one in the center of each cabbage leaf and roll into a neat packet around the filling.
  3. Place the rolls seam side down in the sauce in the slow cooker.  Cook on high for 1 hour, then cook on low for 4 to 5 hours, until the meat reaches 165 degrees on an instant read meat thermometer.
  4. Taste the sauce for seasoning and adjust with salt and pepper if needed, skimming off any excess fat that may have come to the surface.  Serve the rolls directly from the cooker on the warm setting.

 

Red Dandelion Salad with Oranges and Buratta

Serves 4

 

One bunch red dandelion greens, tough stems removed, washed, and spun dry

1/4 cup orange juice

2 tablespoons honey

2 tablespoons balsamic vinegar

1/3 cup extra virgin olive oil

Salt and pepper

2 Valencia oranges, peel and pith removed, sliced 1/2-inch thick

1 buratta, sliced

 

  1. Put the dandelion greens into a salad bowl.
  2. In another bowl, whisk together the orange juice, honey, vinegar, and oil.  Season with salt and pepper.
  3. Toss the greens with some of the dressing.
  4. Plate the greens, garnish with the oranges, and sliced buratta.
  5. Drizzle with additional dressing.

 

Blood Orange Upside Down Cake

Serves 8

 

1/2 cup unsalted butter

3/4 cups firmly packed light brown sugar

2 blood oranges, peel and pith removed, and sliced 1/4-inch thick

 

  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. Pour the butter/brown sugar mixture over the bottom of the cake pan and arrange the orange slices on the sugar syrup.  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

1/2 teaspoon orange zest

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, orange oil, if using.
  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.

 

Crostini with Arugula Pesto

Serves 8

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. 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. 

 

 

Butter Lettuce Salad with Fresh Herb Ranch Dressing

Serves 4 to 6

 

One head butter lettuce, washed, spun dry and separated into leaves

3 radishes, scrubbed, trimmed, and thinly sliced

1 1/2 cup mayonnaise

1/2 cup buttermilk

3 tablespoons chopped fresh parsley

2 tablespoons snipped fresh chives

1 tablespoon chopped fresh oregano

1 1/2 teaspoons chopped fresh tarragon

2 cloves garlic, mashed

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons grated lemon zest

 

  1. Arrange the lettuce on salad plates, and top with some of the radishes.
  2. In a bowl, whisk together the mayonnaise, buttermilk, herbs, garlic, salt, pepper and zest.
  3. Drizzle the dressing over the salad and serve.
  4. The dressing is delicious served as a topping for baked potatoes or used as a dressing for pasta salad.

 

Pasta with Broccolini and Sausage

Serves 6

 

1/2 pound bulk sweet Italian sausage

3 tablespoons extra virgin olive oil

2 cloves garlic, crushed

1 teaspoon red pepper flakes

1 teaspoon grated lemon zest

1 bunch broccolini, chopped

1/2 cup red wine

1 pound orecchiette, cooked 3 minutes short of al dente, saving some pasta water

1/2 to 3/4 cups grated Parmigiano Reggiano

Salt and pepper

 

  1. In a large skillet, cook the sausage, breaking up any large pieces, until the sausage is no longer pink.
  2. Transfer the sausage to a plate, and wipe out the skillet, draining off any fat.
  3. Heat the oil in the same skillet, add the garlic, red pepper and zest, sautéing for 1 minute.
  4. Add the broccolini, and saute for 2 to 3 minutes, until crisp/tender.  Add the red wine and reserved sausage, bringing the mixture to a boil, simmer for 5 minutes, until the liquid is reduced.
  5. Add the pasta to the pan and toss to coat the pasta.  Season with salt and pepper.
  6. Add 1/2 of the cheese, adding pasta water to create a creamy sauce.
  7. Serve the pasta garnished with the remaining cheese.

 

Celtuce and Chicken Stir Fry

Serves 4 to 6

For the Chicken

 

2 tablespoons toasted sesame oil

1 tablespoon cornstarch

1/4 cup soy sauce

1/4 cup Mirin rice wine

1 pound chicken breast, cut into bite sized pieces

 

  1. In a bowl, combine the oil, cornstarch, soy sauce, and Mirin.  Add the chicken and toss to coat.  Cover and refrigerate for 30 minutes, or up to 4 hours.

 

For the Stir Fry

2 tablespoons vegetable oil

2 garlic cloves, minced

2 teaspoons grated ginger

1 teaspoon chili garlic sauce

2 stalks celtuce

1/4 cup chicken broth

2 tablespoon Mirin rice wine

2 tablespoons soy sauce

2 tablespoons oyster sauce

1 teaspoon cornstarch

Rice for serving

 

To prepare the celtuce, cut off the leaves, and cut into 1/2-inch ribbons.  Peel the tough stem, and thinly slice the stalk. 

 

  1. Heat 1 tablespoon of oil in a large skillet, or wok, over high heat.  Stir fry the chicken until it turns white all over.  Remove to a plate and keep warm.
  2. Add the remaining oil to the wok, and stir fry the garlic, ginger and chili garlic sauce for 30 seconds, until fragrant.  Add the celtuce stalk pieces, and stir fry to 2 minutes, add the lettuce, and the chicken to the pan, and stir fry for another 2 minutes.
  3. In a small bowl, whisk together the broth, rice wine, soy sauce, oyster sauce, and cornstarch.  Add the mixture to the chicken and celtuce in the pan, and stir until the mixture begins to boil, and thicken.
  4. Serve the chicken and celtuce over rice.

 

Tangerine Panna Cotta

Serves 6

 

2 teaspoons unflavored gelatin

1/4 cup water

3 cups heavy whipping cream

1/2 cup sugar

Pinch of salt

1/4 cup tangerine juice

1 cup sour cream

  1. Sprinkle the gelatin over the water. Let stand for 5 minutes.
  2. In a 3-quart saucepan, warm the cream with the sugar, salt, and juice, over medium-high heat. Do not let it boil.
  3. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
  4. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth.
  5. Taste for sweetness. It may need another teaspoon of sugar. Fill 4 to 6-ounce ramekins 3/4 full of the cream. Chill 4 to 24 hours.

 

Choice Recipes:

Hemingway Cocktail Slush

Serves 4

Legend has it this daiquiri was served at Havana’s El Florito bar and was a favorite of Ernest Hemingway; they called it Papa’s Poison. 

 

1/2 cup dark rum

1/4 cup fresh lime juice

1/2 cup cocktail grapefruit juice

2 tablespoons maraschino liqueur

2 tablespoons simple syrup

2 cups ice cubes

Maraschino cherries, and lime slices for garnish

 

  1. In a blender, combine the rum, lime juice, grapefruit juice, liqueur, simple syrup and ice.  Blend until pureed.
  2. Serve in 4-ounce glasses garnished with cherries and lime slices

 

Cara Cara Salad

Serves 4

 

4 Cara Cara oranges, peel and pith removed, and sliced 1/2-inch

1/2 cup extra virgin olive oil

2 to 3 tablespoons red wine vinegar

2 tablespoons finely chopped oregano

Salt and pepper

 

  1. Arrange the orange slices on a serving platter.
  2. Drizzle with oil, vinegar, and sprinkle with the oregano.  Season with salt and pepper and serve at room temperature.

 

Farrotto with Shrimp and Red Grapefruit

Serves 4

Farrotto is farro cooked as if it were rice in risotto.  This is a simple dish with delicious results. 

 

1/2 cup unsalted butter

2 tablespoons extra virgin olive oil

2 large shallots, finely chopped

4 thin slices prosciutto di Parma, finely chopped

1 1/2 cups farro

1⁄2 cup dry white wine

4 cups chicken or vegetable broth

1⁄2 cup grated Parmigiano Reggiano

1 teaspoon grated red grapefruit zest

Salt and pepper

2 tablespoons roughly chopped tarragon

1 1/2 pounds large shrimp, peeled and deveined

2 grapefruit, peel and pith removed, and segmented

1/4 cup finely chopped Italian parsley

 

  1. In a saucepan, heat 2 tablespoons of the butter with 1 tablespoon of oil.  Add the shallot, and saute for 3 to 4 minutes, until softened.  Add the prosciutto and cook for 2 to 3 minutes.
  2. Stir in the farro and toast with the shallots and prosciutto.
  3. Add the wine and bring to a boil.  Simmer to allow the wine to evaporate.
  4. Add the broth, and simmer for 15 to 20 minutes, until the liquid is absorbed, and the farro is tender.  Stir in 2 tablespoons of butter, 1/4 cup of the Parmigiano and the zest. Season with salt and pepper.
  5. While the farrotto is cooking, 4 tablespoons of butter with the remaining oil.  Saute the tarragon for 1 minute, until fragrant.  Add the shrimp and saute until the shrimp turn pink.
  6. Serve the shrimp on the farrotto, garnish with grapefruit segments and parsley.

 

 

Citrus Salad

Serves 4 to 6

 

1/2 cup water

1/2 cup sugar

8 mint leaves, finely chopped

2 tablespoons fresh lime juice

1 teaspoon lime zest

3 grapefruits, peel and pith removed, and segmented

3 oranges, peel and pith removed, and segmented

2 tangerines, peeled and segmented

Mint leaves for garnish

 

  1. In a saucepan, combine the water, sugar, mint, lime juice and zest.  Bring to a boil, stirring until the sugar has dissolved.  Allow the mixture to steep for 20 minutes to cool.  Strain out the solids and put into a serving bowl.
  2. Add the grapefruit, oranges, and tangerines to the syrup, and allow to marinate at room temperature for 1 hour.  Cover and refrigerate for up to 5 days.   Garnish with mint leaves for serving.

 

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

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IMG_2322

Farmers’ Market Box 2-23-2018


This week’s local produce and featured farms:

Mizuna - Be Wise Ranch

Rainbow Chard -Be Wise Ranch

Navel Orange  - Golden Door

Gold Nugget Tangerine - Lee Farms

Pomelo - Golden Door

Rainbow Carrot - Black Sheep Produce

Red Beets - Black Sheep Produce

Arugula - Milliken

Clementines  - 3 Nuts

Meyer Lemon -

Tatsoi - Sundial

Sierra Gold Potatoes - Rutiz

Juicing Bag:

Jumbo Carrot - Cal Organics

Red Beet - Cal Organics

romaine - Lakeside Organics

Dandelion Greens - Lakeside Organics

Grapefruit - Sundance

Farmer’s Choice:

Cara Cara Oranges - JJ Lone Daughter

Moro Blood Oranges - JJ Lone Daughter

Tango Tangerine - Murray

 

 

 

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

Citrus Fields

1 bunch Dandelion Greens

2 Carrots

1 Grapefruit

½ Romaine

 

Beets & Sweets

2 Carrots

2 beets

1 Grapefruit

Morning Greens

2 carrots

1 Grapefruit

1 Romaine

1 bunch Dandelion Greens

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

 

Chicken Stir Fry with Mizuna

Serves 4

 

1/4 cup canola oil

1/2 pound skinless, boneless chicken breast cut into thin strips

1 tablespoon Asian fish sauce

3 carrots, cut into julienne

1 cup snow peas (about 3 ounces)

1 bunch mizuna, tough stems removed, and cut into 1/2-inch ribbons

1 garlic clove, thinly sliced

1 tablespoon minced fresh ginger

1 teaspoon sambal oelek or Chinese chile-garlic sauce

1 tablespoon hoisin sauce

1 tablespoon oyster sauce

2 scallions, finely chopped using the white and tender green parts

1 tablespoon fresh lime juice

Jasmine rice for serving

 

  1. In a wok or large skillet, over high heat, add 2 tablespoons of oil to the pan, saute the chicken, until the chicken is white all over.  Stir in the fish sauce, and transfer to a plate.
  2. Heat the remaining oil, add the carrots, and stir fry for 3 minutes, add the peas, mizuna, garlic, ginger, chile garlic sauce, hoisin, and oyster sauce, and saute for another 2 minutes.
  3. Add the chicken back to the pan, add the scallions, and lime juice, and stir fry another 2 minutes.
  4. Serve over jasmine rice.

 

Pasta with Sausage and Rainbow Chard

Serves 4 to 6

 

2 tablespoons extra virgin olive oil

2 garlic cloves, sliced

Pinch red pepper flakes

1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons

Salt and pepper

3/4 pound bulk sweet Italian sausage

1 pound orecchiette pasta, cooked 3 minutes short of al dente, reserving the pasta water

1 cup grated Parmigiano Reggiano cheese

 

  1. In a large skillet, heat the oil, saute the garlic until it begins to turn golden, remove from the pan, add the red pepper, and swirl in the pan for 30 seconds.  A
  2. Add the chard, and saute for 3 to 4 minutes until the chard is wilted.  Season with salt and pepper.
  3. Remove to a plate, add the sausage to the skillet, and cook breaking up large pieces, until the sausage loses its pink color.  Add the chard back to the pan, and saute for 2 more minutes.
  4. Drain the pasta, add to the skillet, with 1/2 cup pasta water, and 1/2 cup cheese.  Stir to make a creamy sauce.  Season with salt or pepper if needed
  5. Serve the pasta garnished with the remaining cheese.

Margaritaville Grilled Chicken

Serves 6 to 8

 

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)

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. Do-Ahead: At this point, refrigerate for at least 4 hours or overnight. Bring to room temperature before continuing.
  4. 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.
  5. Allow the chicken to rest for 5 minutes before serving.

 

Roasted Salmon with Orange Cilantro Salsa

Serves 6

1/2 cup extra virgin olive oil

1 tablespoon Old Bay Seasoning, or seafood seasoning

2 1/2 pound salmon filets

3 Valencia oranges, peel and pith removed, segmented and chopped

1/2 cup chopped white onion

1/2 cup chopped cilantro

2 tablespoons finely chopped Jalapeno pepper

Pinch red pepper flakes

1/4 cup orange juice

1 garlic clove, minced

1/4 cup extra virgin olive oil

 

  1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
  2. In a bowl, combine the oil and Old Bay.
  3. Dip the filets into the oil mixture and arrange on the baking sheet.
  4. Roast for 10 minutes per inch or until an instant read meat thermometer inserted into the center registers 155 degrees.  Allow to rest for 5 minutes.
  5. In a bowl, combine the orange, onion, cilantro, pepper, juice, garlic and oil.  Season with salt if needed.
  6. Serve the salsa alongside the fish.  The salsa will keep in the refrigerator for up to 1 week.

Tangerine Beef Stir Fry

Serves 4

 

1/4 cup soy sauce

1/4 cup brown sugar

8 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices

1/2 cup tangerine juice

½ teaspoon toasted sesame oil

1 teaspoon cornstarch

2 medium garlic cloves, minced

1 ½ teaspoons minced fresh ginger

1/2 teaspoon grated zest

2 teaspoons oyster sauce

¼ teaspoon chile garlic sauce

1/2 teaspoon grated zest

2 tablespoons vegetable oil

1 cup thinly sliced onion

3 ounces snow peas, ends trimmed and strings removed (about 11/2 cups)

 

  1. Combine 1 tablespoons soy sauce, 1 tablespoon brown sugar, and the beef. Set aside to marinate for 30 minutes.
  2. In a small bowl, combine the juice, sesame oil, remaining soy sauce, brown sugar, and cornstarch.
  3. In another bowl combine the garlic, ginger, zest, oyster sauce, and chile garlic sauce.
  4. In a wok or large skillet, over high heat, heat the oil.  Add the beef and stir fry for 2 minutes.  Remove to a plate.
  5. Add the onion and snow peas to the skillet and stir fry to 2 to 3 minutes.  Add the garlic zest mixture, stir fry another 1 minute, add the meat and any accumulated juices to the stir fry.
  6. Add the cornstarch mixture to the skillet and cook until the sauce is thickened.  Serve over rice.

 

Pomelo Curd

Makes about 3 cups

 

1 1/4 cup sugar

6 large eggs

1/2 cup fresh pomelo juice

1/2 cup chilled butter, cut into 1/2-inch cubes

  1. In a saucier, or saucepan, whisk together the sugar, eggs, and juice.  Place over medium heat and whisk until the mixture thickens, and almost boils.
  2. Remove from the heat and add butter, whisking in a few bits at a time, until they are incorporated.
  3. Transfer to a bowl and press plastic wrap onto the surface of the curd to prevent a skin from forming.
  4. Cool, and refrigerate, the curd will set up in the refrigerator.
  5. Use the curd on toast, English muffins, with scones for tea, and as a filling for cakes, or topping for cheesecakes.

Refrigerator Pickled Beets

Makes about 1 quart

 

1 bunch red beets, scrubbed, tops removed, and saved for another use

3 spring onions, thinly sliced using the white and tender green parts

1 cup warm water

2/3 cup distilled white vinegar

2/3 cup sugar

2 ¼ teaspoons salt

 

  1. Steam the beets until tender, 30 minutes for 2-inch, 50 minutes for 3-inch diameter.  Cool, and slip off the skins.  Slice, dice or cut the beets into wedges.
  2. In a large bowl, combine the beets, and onions.
  3. In another bowl, combine the water, vinegar, sugar, and salt, stirring to dissolve the salt and sugar.
  4. Pour over the beets and onions, cover and refrigerate for at least 24 hours.  The beets will keep in the refrigerator for up to 1 week. Serve the beets as part of a salad or as a condiment.

 

Roasted Rainbow Carrots with Dilled Butter Sauce

Serves 4

 

1 bunch rainbow carrots, tops removed, scraped, and cut into 1-inch pieces

1/4 cup extra virgin olive oil

Salt and pepper

1/4 cup unsalted butter

1 tablespoon finely chopped shallot

2 tablespoons finely chopped dill

 

  1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone or parchment paper.
  2. In a bowl, combine the carrots, oil, salt and pepper.
  3. Spread the carrots onto the baking sheet, and roast for 20 minutes until tender, turning them once or twice during the cooking time.
  4. While the carrots are cooking, melt the butter, and saute the shallot for 3 minutes, until softened.
  5. Add the dill.
  6. When the carrots are cooked, transfer them to a serving dish, and pour the dill butter over the carrots, tossing to coat.  Serve warm.

 

Carrot top pesto

Makes about 3 cups

 

2 cups chopped carrot tops, washed and spun dry

2 garlic cloves

1/2 cup grated Parmigiano Reggiano

1/4 cup almonds

1/2 cup extra virgin olive oil

Salt and pepper

 

  1. In a food processor or blender, combine the carrot tops, garlic, and almonds.  Pulse on and off to break up the garlic and nuts.
  2. With the machine running, pour in the oil, and process until smooth.
  3. Season with salt and pepper.  Refrigerate the pesto for up to 1 week or freeze for up to 3 months.
  4. Drizzle the pesto over the roasted carrots or toss with pasta.

 

 

Miso Maple Sweet Potatoes

Serves 4

 

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.  Garnish with sesame seeds, and scallions.
  6. Do-Ahead:  You can roast these ahead, and then re-warm in a 350 degree oven for 15 minutes.

 

Roasted Japanese Sweet Potatoes with Miso Scallion Butter

Serves 4

 

1 pound Japanese sweet potatoes, scrubbed

1 cup unsalted butter, softened

1 tablespoon white miso

2 scallions, finely chopped using the white and tender green part

 

  1. Preheat the oven to 400 degrees, and roast the potatoes for 50 to 60 minutes, until they are tender.
  2. While the potatoes are roasting, cream together the butter, miso and scallions.  Set aside.
  3. Split open the roasted potatoes, garnish each one with 2 to 3 tablespoons of scallion butter, and serve.
  4. Leftover scallion butter is delicious over vegetables, or seafood.

 

Hasselback Garlic Butter Sierra Gold Potatoes

Serves 4

 

1 pound Sierra Gold potatoes, scrubbed

1/2 cup unsalted butter, melted

1/4 cup extra virgin olive oil

4 garlic cloves, minced

1 1/2 teaspoons salt

1 teaspoon freshly ground black pepper

1/2 cup grated Parmigiano Reggiano cheese

1/2 cup shredded Asiago cheese

 

  1. Preheat the oven to 400 degrees and line a baking sheet with silicone, aluminum foil, or parchment.
  2. Put the potatoes onto a cutting board and cut slits 1/8 to 1/4-inch apart down the potato, but not cutting through the bottom of the potato.
  3. Arrange the potatoes onto the baking sheet.
  4. In a bowl, combine the butter, oil, garlic, salt and pepper.
  5. Brush the potatoes with the garlic butter and bake for 30 minutes.  At this point the potatoes will have fanned out a bit, make sure to baste them liberally with the garlic butter, getting down into the cracks.
  6. Sprinkle the cheese over the potatoes and bake another 20 to 30 minutes until the potatoes are crispy and the cheese is golden brown.
  7. Serve these hot.

 

Why are they called Hasselback potatoes? A Hasselback Potato is the Swedish version of a baked potato. It takes its name from the Hasselbacken Hotel Restaurant in Stockholm, Sweden. 

 

 

Meyer Lemon Salsa

Makes 2 cups

 

1 pound Meyer lemons, peel and pith removed, segmented and chopped ( you need at least 1 1/2 cups)

1 European cucumber, finely diced

1/8 teaspoon red pepper flakes

1/4 cup finely chopped red onion

1/2 cup extra virgin olive oil

1/4 cup finely chopped Italian parsley

2 tablespoons finely chopped oregano

Salt and pepper

 

  1. In a bowl, combine all the ingredients, seasoning liberally with salt and pepper.  Refrigerate the salsa for up to 1 week.  Serve alongside grilled poultry, seafood or lamb.

 

Meyer Lemon Blueberry Bread Pudding

Serves 8

 

1 cup sugar

Grated zest of 1 lemon

1 teaspoon lemon extract

1/8 teaspoon ground nutmeg

8 large eggs

1 1/2 to 2 cups heavy cream

9 cups torn egg bread

2 cups fresh blueberries, picked over for stems, or frozen blueberries (do not defrost)

1/4 cup sugar

1/8 teaspoon ground cinnamon

 

 

  1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
  2. In a large bowl, whisk together the sugar, lemon zest, lemon oil, nutmeg, eggs, and heavy cream until blended.  Add the bread to the bowl, pushing it down into the mixture to absorb the liquid. Add the blueberries and stir to combine.  Pour into the prepared dish.
  3. Do-Ahead: At this point, cover and refrigerate for at least 12 hours and up to 36 hours. Bring to room temperature before continuing.
  4. Preheat the oven to 350°F.  Combine the sugar and cinnamon and sprinkle over the pudding. Bake until puffed and golden brown, 45 to 50 minutes.  Remove from the oven and let rest for 10 minutes.

 

 

Orange Cupcakes with Creamsicle Frosting

Makes 24 cupcakes

 

 

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 orange zest

5 large eggs, at room temperature

1 cup sour cream

1/2 cup fresh orange or tangerine juice

 

  1. Preheat the oven to 350 degrees, coat the inside of 24 standard muffin tins with non-stick cooking spray or use paper liners.
  2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy.  Add the vanilla, and 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 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 minutes to 1 hour or until a skewer inserted in to the center comes out clean.
  6. Transfer to a rack and allow to cool for EXACTLY 10 minutes. Remove from the tins, and allow to cool on a wire rack.

 

 

Creamsicle Frosting

Makes enough for 24 to 36 cupcakes, or 2 9-inch cake rounds

 

one 8-ounce package cream cheese, softened

1/2 cup unsalted butter

1 teaspoon vanilla paste or extract

Pinch of salt

1/4 cup milk

6 cups confectioner’s sugar

 

  1. In the bowl of an electric mixer fitted with the paddle attachment, bat the cream cheese and butter together until smooth.  Add the vanilla, salt and milk.
  2. Beat in the sugar until the mixture is spreading consistency, adding more milk as needed if the frosting is too thick.  Spread onto the cupcakes and serve.

 

 

 

 

 

Choice Recipes:

Orange Cupcakes with Creamsicle Frosting

Makes 24 cupcakes

 

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 orange zest

5 large eggs, at room temperature

1 cup sour cream

1/2 cup fresh orange or tangerine juice

 

  1. Preheat the oven to 350 degrees, coat the inside of 24 standard muffin tins with non-stick cooking spray or use paper liners.
  2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy.  Add the vanilla, and 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 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 minutes to 1 hour or until a skewer inserted in to the center comes out clean.
  6. Transfer to a rack and allow to cool for EXACTLY 10 minutes. Remove from the tins, and allow to cool on a wire rack.

 

 

Creamsicle Frosting

Makes enough for 24 to 36 cupcakes, or 2 9-inch cake rounds

 

one 8-ounce package cream cheese, softened

1/2 cup unsalted butter

1 teaspoon vanilla paste or extract

Pinch of salt

1/4 cup milk

6 cups confectioner’s sugar

 

  1. In the bowl of an electric mixer fitted with the paddle attachment, bat the cream cheese and butter together until smooth.  Add the vanilla, salt and milk.
  2. Beat in the sugar until the mixture is spreading consistency, adding more milk as needed if the frosting is too thick.  Spread onto the cupcakes and serve.

 

 

 

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