Archive for March, 2018

fmb 3-29-18

Farmers’ Market Box 3-29-2018



This week’s local produce and featured farms:

Purple Carrots - Black Sheep Produce

Fennel  - Black Sheep Produce

Romaine Lettuce -Be Wise Ranch

Black Kale - Be Wise Ranch

Fortune Tangerines - Murray

Kumquat - Maria Stolich Farm

Temple Tangor Orange  - Murray

Pomelo - Golden Door

Basil - Sundial

Pee Wee Mix Potatoes - Weiser Family Farm

Tatsoi  - Sundial

 

Juicing Bag:

Valencia Orange - Lodge Ranch

Green Kale - Lakeside Organics

Red Beets - Cal Organics

Carrots - Cal Organics

Celery - Lakeside Organics

Farmer’s Choice:

Red Savoy Cabbage - Flora Bella Organics

Mardi Gras Radish - Terra Madre Gardens

Dancy Tangerine - Garcia Organics

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

 

Taste the rainbow

1 Red Beet

2 Oranges

1 Bunch Kale

1 Bunch Celery

Sunset wellness 

1 orange

3 Carrots

2 beets

Power Greens

1 bunch celery

1 bunch kale

2 beets

1 orange

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

Fennel and Pomelo Salad

Serves 4

One bulb fennel, root end trimmed, wispy ends removed, and thinly sliced

1 pomelo, peel and pith removed, cut into 1/2-inch slices, then into 1/2 moons

1/2 cup extra virgin olive oil

1/4 cup red wine vinegar

2 teaspoons finely chopped oregano or basil

Salt and pepper

 

  1. Arrange the fennel on a serving platter and top with the pomelo slices.
  2. In a small bowl, whisk together the oil, vinegar, and oregano or basil.  Season with salt and pepper.
  3. Drizzle over the salad and serve at room temperature.

 

 

Creamy Caesar Salad with Parmesan Crisps

Serves 6

For the Parmesan Crisps

3 cups shredded Parmigiano Reggiano

 

  1. Preheat the oven 400 degrees, line a baking sheet with silicone.
  2. Put a tablespoon of cheese onto the baking sheet and spread in a circle.  Repeat spacing the cheese 1/2-inch apart.  Bake for 5 minutes until the cheese is crisp.
  3. Remove from the oven and allow to cool on the baking sheet.  Remove with a thin spatula.  The crisps can be stored air tight for 3 days.

 

For the Salad

1 cup mayonnaise

1/2 cup sour cream

1 tablespoon fresh lemon juice

1 1/2 teaspoons anchovy paste (or additional Worcestershire)

2 cloves garlic, minced

2 teaspoons Worcestershire sauce

1 1/2 teaspoons freshly ground black pepper

6 hearts of romaine, washed, spun dry and cut into 1-inch ribbons

1 1/2 cups shredded Parmigiano Reggiano

 

  1. In a medium-size bowl, whisk together the dressing ingredients until smooth.
  2. Do-Ahead: At this point, cover and refrigerate for at least 4 hours and up to 5 days.
  3. When ready to serve, assemble the salad.
  4. Put the romaine in a large salad bowl and toss with the dressing until evenly coated. Add the Parmesan and toss again until well coated.  Garnish each serving with a Parmesan crisp.  Serve immediately.

 

Pee Wee Potato Gratin

Serves 4 to 6

2 tablespoons unsalted butter

1 tablespoon extra virgin olive oil

2 garlic cloves, minced

1 teaspoon lemon zest

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

Salt and pepper

1 1/2 cups milk

1 cup heavy cream

1 pound pee wee potatoes, thinly sliced

1 1/2 cups shredded Gruyere cheese

1/2 cup grated Parmigiano Reggiano cheese

 

  1. Preheat the oven to 350 degrees and coat the inside of a 13 by 9-inch baking dish with non-stick cooking spray.
  2. In a large skillet, melt the butter in the oil, saute the garlic and lemon zest for 30 seconds. Add the Tatsoi, saute for 5 minutes, until there is no longer any liquid in the skillet.
  3. Season the with salt and pepper.
  4. Add the milk, cream and the potatoes, and simmer until the potatoes are almost cooked through.  A sharp knife will pierce them easily.  Season the sauce with the salt and pepper.
  5. In a bowl, combine the gruyere and Parmigiano.
  6. Transfer the mixture to the prepared baking dish.
  7. Sprinkle with the cheese mixture.
  8. Bake covered for 30 minutes, uncover and cook another 15 minutes, or until the gratin is bubbling and the cheeses are golden brown.  Allow to rest for 10 minutes, before serving.

 

Purple Carrot Cake with Tangerine Frosting

Serves 6 to 8

 

1 1/2 cups canola oil

2 cups sugar

3 large eggs

2 teaspoons vanilla extract

2 cups grated carrots

1 cup tangerine segments, chopped

1/3 cup tangerine juice

1/2 cup chopped pecans

3 cups unbleached all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 recipe Cream Cheese Frosting (recipe follows)

  1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray, or two 9-inch round cake pans, or 30 standard cupcake liners.
  2. In a large bowl, beat together the oil, sugar, eggs, and vanilla.  Add the carrots, tangerine segments and juice, and nuts, stirring until blended.
  3. Add the flour, baking soda, and cinnamon and stir to combine.  Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.  (9-inch cake pans will take 30 to 40 minutes, and cupcakes 25-30 minutes)
  4. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.

Cream Cheese Frosting

Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 30 cupcakes

 

One 8-ounce package cream cheese, softened

1/2 cup (1 stick) unsalted butter or margarine

5 cups confectioners’ sugar

1/4 cup tangerine juice

 

  1. In the bowl of an electric mixer, beat together the cream cheese and butter until smooth.
  2. Gradually add the sugar, and some of the tangerine juice, beating until the frosting is spreading consistency.
  3. Frost the top and sides of the cake.

 

Old Fashioned Stuffed Pork

Serves 6 to 8

This recipe is a riff on Maryland Stuffed Ham, seen in the NY Times last week. 

 

One 6 to 7 pound pork shoulder

Salt and pepper

1/4 cup unsalted butter

2 garlic cloves, minced

Pinch red pepper flakes

1 cup finely chopped onion

2 ribs celery, finely chopped

2 tablespoons finely chopped sage

1 teaspoon finely chopped thyme

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

Salt and pepper

2 cups fresh bread crumbs

1 large egg, beaten

3 tablespoons extra virgin olive oil

1/2 cup Riesling

1/2 cup chicken broth

2 tablespoons cornstarch mixed with 2 tablespoons water

 

  1. Preheat the oven to 325 degrees.
  2. Lay the pork shoulder on a cutting board, and butterfly, so that the flesh is even thickness.
  3. Season with salt and pepper
  4. In a large skillet, melt the butter, and swirl the garlic and red pepper flakes in the butter for 1 minute until fragrant.
  5. Add the onion, celery, sage, and thyme.  Saute until the onions are softened.
  6. Add the kale to the skillet and cook until the kale is wilted.  Season with salt and pepper.
  7. Transfer the kale mixture to a mixing bowl.
  8. Add the bread crumbs, and egg, stirring to blend.
  9. Cool the mixture, and then spread over the inside of the pork shoulder.
  10. Roll the pork shoulder, and secure with butcher’s twine, or silicone bands.
  11. In a large Dutch oven, heat the oil over medium high heat, brown the pork on all sides, deglaze the pan with the wine, and broth.
  12. Roast the pork shoulder covered for 4 hours, until the meat is tender.
  13. Transfer the pork to a cutting board, cover with foil, skim off any excess fat from the surface of the liquid in the pan.  Bring the sauce to a boil, add the cornstarch mixture, and bring back to a boil.  Season the sauce with salt and pepper.
  14. Carve the pork, and nap with some of the sauce.

 

Romaine Salad with Basil Kumquat Vinaigrette

Serves 4

 

One head romaine lettuce, washed, spun dry and chopped

2 cups kumquats, halved, and seeded

1/4 cup tangerine juice

2 tablespoons honey

3 tablespoons rice vinegar

1/4 cup packed basil leaves

1/2 cup vegetable oil

Salt and pepper

 

  1. Put the romaine into a salad bowl.
  2. In a blender, or food processor combine the kumquats, tangerine juice, honey, rice vinegar, and basil leaves.  Process on and off to break up the kumquats.
  3. With the machine running, gradually add the oil, until the mixture is thickened.  Season with salt and pepper.  The dressing can be refrigerated for up to 1 week.
  4. Toss the romaine with the dressing and serve.

 

Temple Orange Bread Pudding with Vanilla Custard Sauce

Serves 6 to 8

Think of this as heavenly baked French Toast, the perfect make-ahead for this weekend.

 

1/2 cup unsalted butter, melted

1/3 cup firmly packed brown sugar

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

9 cups torn egg or Hawaiian sweet bread

3/4 cup sugar

1/4 cup orange juice

1 teaspoon vanilla paste or extract

8 large eggs, to your taste

1 1/2 cups heavy cream

 

  1. In a bowl, combine the butter and brown sugar, until combined.  Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.  Spread the butter and brown sugar into the bottom of the baking dish.  Top with the orange slices.
  2. Put the bread in a large bowl.
  3. In another large bowl, whisk together the sugar, orange juice, vanilla, eggs, and heavy cream until blended.
  4. Pour over the bread, stirring to blend well.
  5. Spoon the bread pudding mixture into the prepared baking dish, cover and refrigerate for at least 4 hours, or overnight.
  6. Preheat the oven to 350 degrees.  Bring the baking dish to room temperature for 30 minutes.
  7. Bake until puffed and golden brown, 35 to 40 minutes, remove the bread pudding from the oven and let rest for 10 minutes. Serve with vanilla custard sauce.

Vanilla Custard Sauce

1/3 cup sugar

1/4 cup cornstarch

4 cups whole milk

6 large egg yolks

2 teaspoons vanilla extract, or an extract or liqueur of your choice

  1. In a 2-quart saucepan, whisk together the sugar, cornstarch, milk, and egg yolks until smooth.  Place over medium-high heat and whisk until the mixture thickens and comes to a boil, 4 to 5 minutes.
  2. Remove from the heat and stir in the vanilla.
  3. Transfer to a glass bowl and press plastic wrap against the surface to keep a skin from forming.
  4. Do-Ahead: At this point, cool, refrigerate for at least 4 hours and up to 4 days, or freeze for up to 1 month.

 

Pesto Scampi with Linguine

Serves 6

1 cup packed basil leaves

2 garlic cloves

1/3 cup pine nuts

1/3 cup grated Parmigiano Reggiano

1/2 cup extra virgin olive oil

Salt and pepper

2 tablespoons unsalted butter

1/2 cup finely chopped red onion

Pinch red pepper flakes

Grated zest of 1 lemon

1 pound large shrimp, peeled and deveined

1 pound linguine, cooked 2 minutes short of al dente, saving the pasta water

 

  1. In a blender or food processor combine the basil, garlic, pine nuts, and Parmigiano.  Pulse on and off to bread up the nuts and garlic.
  2. With the machine running, slowly add the oil until the mixture is a paste.  Season with salt and pepper.  Set aside.  Any leftover pesto can be refrigerated for up to 1 week or frozen for up to 6 months.  Make sure to cover the leftover pesto with a thin layer of olive oil to prevent discoloration.
  3. In a large skillet, heat the butter, saute the onion, pepper flakes, and zest for 3 to 4 minutes.  Add the shrimp and cook until the shrimp turn pink.  Add 1/2 cup pesto to the shrimp and stir to blend.
  4. Add the hot pasta to the skillet and toss to combine.  Add some of the hot pasta water to make a creamy sauce.  Serve immediately.

 

Prosecco Marinated Citrus

Serves 4 to 6

2 cups Prosecco

2 cups sugar

1 pomelo, peel and pith removed, cut into segments

3 ruby red grapefruit, peel and pith removed, cut into segments

1 to 2 Melogold grapefruit, peel and pith removed, cut into segments

2 cups Dancy tangerine segments

1/4 cup finely sliced basil

 

  1. In a saucepan, bring the prosecco and sugar to a boil, until the sugar is dissolved.  Cool completely.
  2. Put the fruit into a serving bowl, pour the Prosecco mixture over the fruit.  Stir in the basil and serve.

 

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

Follow me on Facebook (professional page) Twitter, and Pinterest

 

Download our FREE app HERE

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

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

FMB 3-22-2018

Farmers’ Market Blog 3-22-2018



This week’s local produce and featured farms:

Turnip - Black Sheep Produce

Broccoli  - Black Sheep Produce

Butternut Squash -Be Wise Ranch

Collard Greens - Be Wise Ranch

Yosemite Gold Tangerines - 3 Nuts

Kumquat - Maria Stolich Farm

Meyer Lemon - Polito Farms

Pomelo - Golden Door

Bok Choy - Sundial

Pee Wee Mix Potatoes - Weiser Family Farm

Baby Red Russian Kale - Point Loma Farms

 

Juicing Bag:

Valencia Orange - Lodge Ranch

Collard Greens - Lakeside Organics

Fennel - Cal Organics

Carrots - Cal Organics

Strawberries - Easy Choice

Farmer’s Choice:

Ruby Red Grapefruit - Golden Door

Avocado - Nopalito Farms

Pixie Tangerine - Garcia Organics

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 Greens are made of these

½ lb Strawberry

2 Oranges

1 Bunch Collard

1 Bulb Fennel

Hearty and Wholesome

1 orange

3 Carrots

2 bunch Collard

Orange you glad you got a juicing bag?

1 Fennel

1 pound Strawberry

2 Oranges

3 Carrots

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

Miso Maple Glazed Turnips

Serves 4

3 tablespoons unsalted butter

1/4 cup maple syrup

2 tablespoons white miso

1/2 cup chicken or vegetable broth

2 tablespoons soy sauce

One bunch turnips, tops removed, scrubbed, and cut into wedges

Sesame seeds for garnish

1 scallion, finely chopped using the white and tender green parts for garnish

 

  1. In a skillet, melt the butter, add the syrup, miso, broth and soy sauce, stirring to dissolve the miso.
  2. Add the turnips and bring to a simmer.  Braise the turnips, turning several times, to coat evenly with the glaze, and cook for about 8 minutes, or until the turnips are tender.  (if you have large turnips this will take longer)
  3. Serve the turnips and glaze garnished with sesame seeds and chopped scallions.

 

 

Broccoli Cheddar Quiche

Serves 4 to 6

 

One 9-inch pastry crust (either homemade or store bought)

3 large eggs

2/3 cup heavy cream

4 drops Tabasco

2 cup finely shredded sharp white cheddar cheese (Cabot Farms)

1 1/2 cups cooked broccoli, chopped

 

  1. Preheat the oven to 350 degrees.
  2. In a large bowl, whisk the eggs and cream, and add the Tabasco.
  3. Stir in the cheese and broccoli and transfer the mixture to the pastry crust.
  4. Bake the quiche for 45 to 50 minutes, until the quiche is set. Remove from the oven and allow to rest for 10 minutes before serving.

 

Butternut Squash Soup with Gorgonzola Crème

Serves 6 

2 tablespoons unsalted butter

1/2 cup finely chopped onion

2 Granny Smith apples, peeled, cored and chopped

8 cups peeled, seeded, and diced butternut squash

5 cups chicken broth

Salt and pepper

1 cup heavy cream

1/2 cup gorgonzola cheese

 

  1. In a Dutch oven, heat the butter, saute the onion and apples, until the onion is softened.
  2. Add the squash and toss with the onion and apple.  Add the broth and bring to a boil.  Simmer for 20 to 30 minutes, until the squash has fallen apart.  Puree with an immersion blender.
  3. Season with salt and pepper.  Keep warm.
  4. While the soup is simmering, blend the cream and gorgonzola.
  5. Serve the soup in bowls, and drizzle with a bit of the gorgonzola of cream.

 

Chicken and Orzo Meyer Lemon Soup

Serves 6 

2 tablespoons extra virgin olive oil

1/4 cup finely chopped onion

3 medium carrots, finely chopped

2 ribs celery, finely chopped

Grated zest of 1 Meyer lemon

3 cups cooked shredded chicken

8 cups chicken broth

1/4 cup Meyer lemon juice

1 1/2 cups cooked orzo pasta

Salt and pepper

Lemon slices for garnish

 

  1. In a Dutch oven, heat the oil, saute the onion, carrot, celery and zest for 3 to 4 minutes until the onion begins to soften.
  2. Add the chicken, broth and lemon juice.  Bring to a boil, simmer for 20 minutes.
  3. Add the orzo and simmer another 5 minutes.  Season with salt and pepper.
  4. Serve garnished with lemon slices.

 

Sausage, Collard and Potato Soup

Serves 6

 

2 tablespoons extra virgin olive oil

1 pound smoked sausage, cut into 1/2-inch rounds

1/2 cup finely chopped onion

2 garlic cloves, minced

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

1/2 pound pee wee mix potatoes, scrubbed and cut in half

6 cups chicken or vegetable broth

Salt and pepper

 

  1. In a Dutch oven, heat the oil, and saute the sausage, until it renders some fat.  Add the onion and garlic, and saute for 2 to 3 minutes.
  2. Add the collards, and toss in the pan, coating with the oil mixture.  Cook for 3 to 4 minutes, until the collards begin to wilt.
  3. Add the potatoes and broth, bring to a boil, and simmer for 35 to 45 minutes until the collards and potatoes are tender.
  4. Season with salt and pepper and serve.

 

Baby Red Russian Kale Tangerine Slaw with Kumquats

Serves 6 

1/2 pound baby red Russian kale, washed, spun dry, touch stems removed and cut into 1/2-inch ribbons

3 to 4 kumquats, thinly sliced, seeds removed

1/4 cup tangerine juice

3 tablespoons rice vinegar

1 tablespoon sugar

1 tablespoon Dijon mustard

1/3 cup vegetable oil

Salt and pepper

 

  1. In a bowl, combine the kale and kumquats.
  2. In another bowl, whisk together the juice, vinegar, sugar, mustard, and oil.  Season with salt and pepper.
  3. Pour over the kale mixture and toss to coat.  Cover and refrigerate for at least 3 hours to let the kale soften.
  4. Re-toss and serve.

Pomelo Granita

Serves 4

1 cup sugar

2 cups pomelo juice

2 cups sparkling water

 

  1. In a mixing bowl, combine the ingredients stirring to dissolve the sugar.
  2. Pour the mixture into a glass 9-inch baking dish, and freeze.
  3. Scrape the mixture after two hours with a fork.  Repeat every hour, until it is firm, but maintains its granular texture.
  4. Scoop into wine glasses and serve.

 

Shrimp and Bok Choy Stir Fry

Serves 4

1 pound large shrimp, peeled and deveined

1/2 cup soy sauce

3 tablespoons honey

Pinch red pepper flakes

1 teaspoon cornstarch

3 tablespoons vegetable oil

2 teaspoons grated ginger

2 garlic cloves, minced

1/2 head bok choy, root end trimmed, and sliced into 1/2-inch ribbons

2 teaspoons sesame oil

2 teaspoon sesame seeds for garnish

 

  1. Put the shrimp into a bowl.  In another bowl, whisk together the soy sauce, honey, pepper flakes and cornstarch.  Pour over the shrimp and toss to coat.
  2. In large skillet heat 2 tablespoons of the oil, saute the ginger and garlic for 1 minute, until fragrant.
  3. Add the bok choy and continue to stir fry until the bok choy is wilted.  Remove to a serving plate and keep covered.
  4. Add the remaining oil to the skillet, and stir fry the shrimp, until they turn pink.
  5. Transfer to the serving dish with the bok choy, drizzle with sesame oil, and sprinkle with sesame seeds.

 

Lemon Roulade

Serves 10 to 12

4 large eggs, separated

1/4 cup sugar

1/4 cup all-purpose flour

1/4 cup cornstarch

1/2 teaspoon vanilla

1/2 teaspoon finely grated fresh lemon zest

1/3 cup confectioners’ sugar plus additional for dusting

 

  1. Preheat the oven to 400°F, line a 15 by 10-inch jelly roll pan with parchment paper, and coat the paper with non-stick cooking spray.
  2. Beat egg whites in a large bowl with an electric mixer until frothy. Add the sugar, 1 tablespoon at a time, beating constantly, and beat until whites just hold stiff peaks.
  3. Beat yolks in another large bowl with cleaned beaters until slightly thickened and pale, about 5 minutes. Fold one fourth of whites into yolks to lighten. Pour yolk mixture over remaining whites, then sift flour and cornstarch on top and fold in gently but thoroughly. Fold in vanilla and zest.
  4. Spread batter evenly in the baking pan and bake in middle of oven until cake is puffed and springy to the touch and top is lightly browned, about 10 minutes.
  5. Loosen paper from sides of pan. Sprinkle cake with 1/3 cup confectioners’ sugar, then cover with another sheet of wax paper and a baking sheet. Invert cake onto sheet and remove baking pan. Cool cake completely and peel paper from top.

 

Lemon Curd

Makes 1 1/2 cups

3 large eggs

Zest of 1 medium lemon

1/2 cup strained fresh lemon juice (from about 3 medium lemons)

1/2 cup sugar

6 tablespoons unsalted butter, cut into chunks

 

  1. In a saucepan, over medium heat, whisk together the eggs, zest, lemon juice, and sugar.
  2. Add the butter, whisk until the butter is melted, and the mixture is thickened, and beginning to simmer around the edges.  Remove from the heat and push through a fine mesh sieve.  Cool, cover and refrigerate for up to 2 weeks.

Mascarpone Crème Filling

2 cups heavy cream

1 cup mascarpone

1/4 cup sugar

1/4 cup limoncello or lemon juice

 

  1. In the bowl of an electric mixer fitted with the whisk, beat the cream until stiff peaks form.  Add the mascarpone and sugar and beat to combine.  Add the limoncello or lemon juice and stir to blend.
  2. Spread a layer of lemon curd evenly over cake, leaving a 1/4-inch border on all sides.
  3. Put a long platter next to a long side of cake. Beginning with a long side and using parchment paper as an aid, roll up cake jelly roll–style. Carefully transfer cake, seam side down, to platter, using the paper to help slide cake.
  4. Using a pastry bag with star tip, pipe rosettes onto the cake roll, chill, covered with plastic wrap, at least 2 hours.
  5. Dust cake generously with confectioners’ sugar. Slice cake cold with a serrated knife.

Choice Recipes:

 Roasted Vegetable Guacamole

Makes 2 cups

1/4 cup chopped red onion

2 garlic cloves, minced

12 grape tomatoes, cut into quarters

1/2 cup corn kernels, either fresh from the cob or frozen and defrosted

2 jalapeno peppers, seeds removed, finely chopped

1 teaspoon salt

1 teaspoon ground cumin

1/4 cup extra virgin olive oil

3 avocados, peeled and seeded

2 tablespoons fresh lemon or lime juice

Salt and pepper

1/2 cup sour cream for garnish

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

Salt and pepper

 

  1. Preheat the oven to 400 degrees line a baking sheet with silicone, parchment or aluminum foil.
  2. In a bowl, combine the onion, garlic, tomatoes, corn, pepper, salt, cumin and oil.  Toss to coat the vegetables, transfer to the baking sheet and roast for 10 to 15 minutes until the vegetables have a bit of char on them.  Cool the vegetables.
  3. Mash the avocados with a fork, add the cooled vegetables, and lime juice.
  4. Mix together thoroughly, season with salt and pepper, turn into a serving bowl, spritz with water (this is the trick to keeping it green all over).  Cover with plastic wrap and refrigerate.
  5. When ready to serve, dollop with sour cream, and sprinkle with scallions.
  6. Serve with tortilla chips.

 

 

Ruby Red Salad with Crispy Mozzarella

Serves 4

 

2 Ruby Red Grapefruit, peel and pith removed, sliced 1/2-inch thick

1/2 pound fresh mozzarella, sliced 1/2-inch thick

All-purpose flour

2 large eggs, beaten

2 cups panko

1 teaspoon salt

1/2 teaspoon ground black pepper

Oil for frying

1/3 cup grapefruit juice

2 tablespoons Meyer lemon juice

1 tablespoon honey

2 tablespoons finely chopped oregano

2 tablespoons finely chopped basil

1 garlic clove, minced

1/2 cup extra virgin olive oil

Salt and pepper.

 

  1. Lay the grapefruit onto a serving platter.
  2. Line up a dish with all-purpose flour, another with beaten eggs, and another with panko season with salt and pepper.
  3. Dip the mozzarella into the flour, then beaten egg, then panko.
  4. Heat 1/2-inch of extra virgin olive oil to 325 degrees and fry the cheese until golden brown on one side, flip and fry until the under side is golden brown and crispy.  Drain the mozzarella on paper towels.  Arrange the cheese over the grapefruit slices.
  5. In another bowl, whisk together the grapefruit juice, lemon juice, honey, oregano, basil, garlic, and oil.  Season with salt and pepper.
  6. Pour the dressing over the cheese and grapefruit and serve.

 

 

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

Follow me on Facebook (professional page) Twitter, and Pinterest

 

Download our FREE app HERE

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

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

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