This week’s local produce and featured farms:

White Nectarine  - Regier Family Farms

Mixed Heirloom Tomatoes - Dassi Family Farms

Zucchini - Point Loma Farms

Pink Grapefruit - Point Loma Farms

Rhubarb -Trevino

Mixed Summer Peppers - JR Organics

Persian Cucumbers - Black Sheep Produce

Green Tomatoes - Valdivia

Valencia Oranges - Polito Family Farm

Arugula - Black Sheep Produce

Juicing Bag:

Carrots - Cal Organics

Valencia Oranges - Stehly Farms

Cucumber - Oceanside Organics

Celery - Lakeside organic

Collard Greens - Cal Organics

Farmer’s Choice:

Rocky Sweet Melon - Munak Ranch

Purple French Beans - Black Sheep Produce

 

 

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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 

GOT GREENS?

1 Handful Arugula

1 Handful Spinach

2 Lemons

2 Cucumbers

KICKER

2 Lemons

2 Handfuls Arugula

1 Handful Blackberries

BERRY GOOD

1 Handful Blackberries

2 Handful Spinach

1 Cucumber

 

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

Roasted Pepper and Black Bean Salad

Serves 6 to 8

This is a great filling for tacos or burritos, for a meatless Monday dinner. 

 

1 pound mixed peppers

2 ears corn, husked and silk removed

1/4 cup extra virgin olive oil

Salt and pepper

Two 15-ounce cans black beans, drained and rinsed

1/4 cup finely chopped scallions (white and tender green parts)

1 1/2 cups cherry tomatoes, cut in half

1/2 cup chopped ripe avocado

2 cloves garlic, minced

2 tablespoons chopped fresh cilantro

1/4 cup fresh lime juice

1/2 cup vegetable oil

 

  1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone or aluminum foil.
  2. Using rubber gloves, remove the stem end of the peppers, and slice in half lengthwise.  In a bowl, combine the peppers, corn, olive oil and toss with salt and pepper.  Roast for 20 minutes turning the peppers and corn, roast until they are blistered, and the corn begins to color.
  3. Remove from the oven, when the peppers are cool, chop them finely, and remove the corn from the cob.  Toss in a mixing bowl with the black beans, scallions, avocadoes, garlic, cilantro, lime juice and vegetable oil.  Season with salt and pepper if needed.
  4. Serve the salad on a bed of romaine, or as a dip with tortilla chips.

 

Arugula Salad with Grilled Nectarines and Shrimp

Serves 4 to 6

 

For the Shrimp

 

1/2 pound large shrimp, peeled and deveined

1/4 cup olive oil

2 tablespoons sweet lemon juice

1 teaspoon Old Bay Seasoning

 

  1. In a small bowl, combine the shrimp, oil, lemon juice and Old Bay.  Toss to coat.  Refrigerate until 30 minutes before grilling.
  2. Preheat the barbecue for 10 minutes, or if using charcoal, until white ask forms.
  3. Soak wooden skewers in water for 30 minutes, and thread 3 shrimp onto each skewer.
  4. Cook over indirect heat for 2 minutes, turn, and cook another 2 to 3 minutes, until the shrimp turn pink.  Remove from the grill and serve over the arugula.

For the Nectarines

 

2 yellow nectarines, pitted, and each cut into 4 wedges

Raw sugar

 

  1. Dip the cut halves of each nectarine into the raw sugar and grill for 2 to 3 minutes, on each cut side, until the nectarines begin to soften.
  2. Remove from the grill and place onto the arugula salad.

 

For the arugula salad

 

1/3 cup fresh orange juice

3 tablespoons rice vinegar

1/3 cup extra virgin olive oil

Salt and pepper

2 bunches arugula, washed and spun dry

 

  1. In a small mixing bowl, whisk together the orange juice, rice vinegar, and oil.
  2. Season with salt and pepper to taste.
  3. Arrange the arugula in a bowl and pour in some of the dressing.  Toss to coat.
  4. Plate the arugula and arrange 2 nectarine wedges and a shrimp skewer onto each plate.
  5. Drizzle the shrimp with a bit of the dressing and serve.

Cook’s Note:  Another way to make this salad is to omit the shrimp, and top the salad with crumbled goat cheese, feta, or blue cheese.

 

 

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. 

 

Sangria


 Serves 8

1 cup superfine sugar

2 1/2 cups hot water

2 oranges, thinly sliced

2 pink grapefruit, thinly sliced, then cut into quarters

Ice cubes

1 1/2 cups triple sec

Three 750-ml bottles white wine, such as Sauvignon Blanc, or Pinot Grigio

 

  1. Put the sugar in a medium-size heat-proof bowl and pour the water over it, stirring to dissolve. Add the grapefruit and oranges. Cover and let sit at room temperature at least 4 hours or refrigerate overnight.
  2. Fill each of 3 pitchers with 2 cups of ice cubes. Pour 3/4 cup of the sugar syrup into each one and add some of the fruit.
  3. Add 1/2 cup of the triple sec and 1 bottle of wine to each and stir gently.  Serve the Sangria cold.

 

Rhubarb Compote

Makes about 1 cup

 

4 cups Rhubarb, cut into 1-inch dice

1 1/2 cups sugar

3 tablespoons fresh orange juice

1/8 teaspoon grated fresh nutmeg

 

  1. In a saucepan, combine the ingredients, and bring to a boil. Simmer until the rhubarb is tender, and the mixture has thickened a bit, about 10 minutes.
  2. Cool, cover and refrigerate for up to 1 week or freeze for 6 months.  Use as a filling for cakes, spread on toast, or as a condiment for a cheese tray.

Cucumber, Tuna Salad

Serves 4

1 pound Persian cucumbers, scrubbed, and cut into 1/2-inch dice

2 cups pear or grape tomatoes, cut in half

Four 1/4-inch slices red onion

One 6-ounce can Italian tuna packed in oil, drained

1/4 cup red wine vinegar

2 tablespoons finely chopped basil

1/2 cup extra virgin olive oil

Salt and pepper

 

  1. In a mixing bowl, combine the cucumbers, tomatoes, red onion and tuna, flaking the tuna into chunks.
  2. In a small bowl, whisk together the vinegar, basil and oil, season with salt and pepper, and pour over the salad.  Toss to combine.
  3. The salad keeps in the refrigerator for up to 3 days.

 

 

White Gazpacho

Serves 6 to 8

1 1/2 cups chicken stock

1 1/2 cups Greek style yogurt

4 Persian cucumbers, peeled and diced

2 tablespoons white vinegar

1 large clove garlic, mashed

1 cup plum tomatoes, cored and diced

2 green onions, chopped

1/4 cup chopped Italian parsley

1/2 cup diced Padron pepper, seeded

1/2 cup red bell pepper

1 avocado, peeled, pitted and diced

2 teaspoons lime juice

2 ears white corn, cut from the cob

2 tablespoons chopped fresh cilantro

¼ teaspoon chipotle chili powder

1 cup toasted sliced almonds

 

  1. In a blender or food processor, process 1 cup of chicken stock, the pieces from one of the cucumbers, vinegar, and garlic.  Pour into a large serving bowl.  Whisk in the rest of the stock and the sour cream.
  2. Add the remaining diced cucumber, tomatoes, green onions, peppers, and parsley, stirring until blended.
  3. Do-Ahead: Chill for at least 4 hours or up to 24 hours.
  4. In a small bowl, combine the avocado, lime juice, corn, chili powder and cilantro.
  5. Serve the gazpacho garnished with the avocado corn mixture.

 

 

Stir Fry Chicken with Mushrooms and Zucchini

Serves 4 to 6

 

1 pound boneless skinless chicken breasts, cut into thin bite sized slices

3 tablespoons cornstarch

3 tablespoons canola oil

3 garlic cloves, minced

2 teaspoons minced ginger

8 ounces cremini mushrooms, sliced

2 medium zucchini, cut in half lengthwise, then in 1/2 inch slices

1/4 cup soy sauce

1 tablespoon rice wine vinegar

2 teaspoons sugar

1 tablespoon sesame oil

 

  1. Put the chicken in a bowl and toss with the cornstarch.
  2. Heat 2 tablespoons of the oil in a wok or large skillet and brown the chicken in the oil.  Remove to a plate, add the remaining oil to the pan, and saute the garlic and ginger for 30 seconds.
  3. Add the mushrooms and zucchini, and saute until the zucchini begins to get browned.
  4. Add the chicken back to the pan.
  5. In a small bowl, combine the soy sauce, vinegar, sugar and sesame oil.
  6. Pour over the chicken and vegetables and stir until combined.
  7. Serve over steamed rice.

 

Orange Bars

Serves 8

For the Crust

1 cup chilled unsalted butter, cut into cubes

2 cups all-purpose flour

1/2 cup confectioners’ sugar

1/4 teaspoon salt

 

  1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking pan with non-stick cooking spray.
  2. In the bowl of a food processor pulse the ingredients for the crust until the mixture begins to come together.
  3. Press into the bottom of the prepared pan and bake for 18 minutes.
  4. Remove from the oven.

For the Filling

1/2 cup fresh squeezed orange juice

1 teaspoon orange zest

1 1/2 cups granulated sugar

1/4 cup all-purpose flour

1/2 teaspoon baking powder

4 large eggs

confectioners’ sugar, for garnish

 

  1. In the same food processor, combine the juice, zest sugar, flour, baking powder and eggs.
  2. Pour over the warm crust and bake another 20 to 25 minutes until the filling is set.
  3. Remove from the oven, and cool completely, before cutting into bars, and garnishing with sifted confectioners’ sugar.

 


 

Choice Recipes:

Cold Melon Soup

Serves 6

 

 

6 cups chopped Melon

1 1/2 cups orange juice

1/4 cup fresh lemon juice

1/4 cup fresh lime juice

2 tablespoons honey

Pinch ground nutmeg

8 mint leaves

1/4 teaspoon salt

Crème fraiche, or Greek style yogurt

 

  1. In a blender, combine the melon, orange, lemon and lime juices and puree.  Add the honey, nutmeg, and mint, and puree again.  (depending on your blender, you may have to do this in batches—no worries)
  2. Season the soup with salt and serve chilled with a dollop of crème fraiche or Greek Style yogurt.

Prosciutto and Melon Salad with Mint

Serves 6

One melon, peeled, seeded and thinly sliced

6 thin slices Prosciutto di Parma, cut into julienne

6 mint leaves, thinly sliced

2 tablespoons lime juice

3 tablespoons extra virgin olive oil

Freshly ground black pepper

 

  1. Arrange the cantaloupe on a serving platter.
  2. Sprinkle the prosciutto and mint over the cantaloupe.
  3. Drizzle with the lime juice and oil.
  4. Grind pepper over the salad and serve at room temperature.

 

 

Purple Bean Salad

Serves 4 to 6

Purple beans will lose their vibrant color when cooked for a long period of time.  The trick here is to blanch them in boiling water for 1 minute, then cool in ice water. 

 

1 pound purple beans, trimmed and cut into 1-inch pieces

1/4 cup finely chopped shallot

1/4 cup white wine vinegar

1 tablespoon Dijon mustard

1 garlic clove, minced

1/2 cup extra virgin olive oil

Salt and pepper

 

  1. Plunge the beans into boiling water and remove after 1 minute to a bowl of ice water.  When the beans are cool, drain them thoroughly and put into a salad bowl with the shallot.
  2. In a bowl, whisk together the vinegar, mustard, garlic, and oil.  Season with salt and pepper.
  3. Toss the beans with the vinaigrette and serve at room temperature.

 

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

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Join Phillis Carey and I in April 2019 for a food and wine tour

 

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