Archive for November, 2018

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Farmers’ Market Box 11-29-2018


This week’s local produce and featured farms:
Shanghai Bok Choy - Fresno Evergreen Farms
Braising Mix - Terra Madre Gardens
Spring Salad Mix - Terra Madre Gardens
Pomegranate - Ken’s Top Notch Produce
Oranges - Polito Family Farms
Butter Lettuce - Dacquisto Family Farms
Garnet Yams - Fresno Evergreen
Paige Tangerines - Murray Family Farms
Carrots – Tutti Frutti Farm

Juicing Bag:

Granny Smith Apples - Fair Hill Farms
carrots - Grimmway Farms
Celery – Foxy Organics
Red Beets - Oceanside Organics
Baby Spinach - Classic Salads
Valencia Orange - Stehly Farms

Farmer’s Choice:
Meyer Lemons - Rancho Del Sol
Kaffir Limes - Rancho Del Sol
Satsuma Tangerines - Garcia Organic Farms
Sugar Pie Pumpkins - JR 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 hashtag #SpecialtyProduceFMB!

Juice Recipes

I Work Out
1 APPLE
1 BEET
1 CARROT
2 STALKS CELERY
1 C. SPINACH

Eye Opener
1 APPLE
1 CELERY STALK
1 ORANGE
1 CARROT

Sunset
1 APPLE
1 BEET
1 CARROT
1 ORANGE

Farmers’ Market Box Recipes

Asian Turkey Noodle Soup

Serves 6

This is a great way to use up some leftover turkey, or rotisserie chicken. 

 

4 cups chicken or turkey broth (or miso)

3 large cloves garlic, smashed and peeled

1 2-inch-long piece of fresh ginger, peeled and thinly sliced, slices mashed

2 Tablespoons soy sauce

2 cups 1/4-inch sliced bok choy

2 cups coarsely shredded cooked turkey or chicken

2 scallions, both white and green parts, thinly sliced

4 ounces glass noodles, prepared according to the package directions

 

  1. In a Dutch oven, bring the broth, garlic, ginger, and soy sauce to a rapid simmer over
  2. medium-high heat. Cover and continue to simmer for 10 minutes; remove and discard the
  3. garlic and ginger.
  4. Add the bok choy, turkey and scallions to the broth and cook, uncovered, just until the bok choy starts to
  5. become tender, 3 to 4 minutes.
  6. Distribute the noodles into 6 bowls.
  7. Ladle the soup into the bowls and serve.

 

 

Farfalle with Braised Greens and Sausage

Serves 6

 

1/4 cup extra virgin olive oil

3 garlic cloves, minced

Pinch red pepper flakes

1/2 pound bulk Italian sweet sausage

1 bag braising mix, tough stems removed, and sliced into 1/4-inch ribbons

1/3 cup vegetable or chicken broth

Salt and pepper

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

1/2 cup grated Pecorino Romano

 

  1. In a large skillet, heat the oil, saute the garlic and red pepper flakes for 1 minute until fragrant.
  2. Add the sausage and cook until it is no longer pink, breaking up any large pieces.
  3. Add the braising mix to the skillet, and drizzle in the broth.  Cover and simmer for 2 to 3 minutes, until the greens are tender.  Season with salt and pepper.
  4. When the pasta is ready, add it to the skillet, and toss with 1/4 cup of the pecorino, adding some of the hot pasta water to make a creamy sauce.  Season with salt and pepper and serve garnished with the remaining cheese.

 

Garnet Yam Hash

Serves 6

 

4 slices thick cut bacon, finely diced

1 small yellow onion, small diced

3 cups diced garnet yams (about 1/3-inch dice)

1 cup vegetable or chicken broth

2 Tbs. unsalted butter

2 tablespoons chopped fresh parsley

1 Tablespoon maple syrup

2 teaspoons chopped fresh thyme

A few dashes Tabasco and salt

6 large eggs

1 1/2 cups shredded Gruyere cheese

 

  1. Preheat the oven to 350 degrees.  In a large oven-proof skillet over medium-high heat cook the bacon until it is crisp, about 4 minutes. Transfer the bacon to a bowl.  Discard all but 1 Tbs. fat.
  2. Add the onion and cook, stirring occasionally, until softened, about 2 minutes.
  3. Add the sweet potatoes, broth, and butter to the onions.
  4. Simmer, uncovered, until the sweet potatoes are just barely tender, about 6 minutes.
  5. Meanwhile mix the parsley, maple syrup, thyme, and Tabasco with the bacon.
  6. When the potatoes are barely tender, cook over medium-high heat, firmly patting the hash down and then occasionally flipping, scraping the bottom of the pan with a metal spatula and patting down again, until the broth has completely evaporated, and the hash is nicely browned, about 8 minutes (reduce the heat if the hash is browning too quickly).
  7. Season to taste with salt, and hot sauce.
  8. Carefully arrange the eggs on top of the hash, sprinkle the eggs with the cheese, and bake for 4 to 6 minutes until the eggs are set and the cheese is melted.  Serve with additional Tabasco if desired.

 

 

 

 

Baked Stuffed Garnet Yams

Serves 3 to 4

 

4 Garnet Yams, scrubbed

1/4 cup unsalted butter

1/2 cup finely chopped shallots

2 teaspoons finely chopped thyme

4 strips thick cut bacon, cooked crisp and crumbled

2/3 cup sour cream or Greek Style Yogurt

1 1/2 cups finely shredded Asiago cheese

Salt and pepper

 

  1. Preheat the oven to 400 degrees, prick the yams with the sharp point of a paring knife and bake for 1 hour.
  2. While the yams are baking, melt the butter in a skillet, and saute the shallots and thyme until the shallots are caramelized.  Set aside in a bowl, to cool.
  3. Split the potatoes and scoop out the flesh into the bowl with the shallots.  Add the bacon, sour cream and 1 cup of Asiago.
  4. Reduce the oven temperature to 375 degrees.
  5. Mash the potatoes with the ingredients, taste for seasoning and adjust using salt and pepper.
  6. Re-stuff the potatoes with the mixture, put them into a 13-by-9-inch baking dish and sprinkle each potato with the remaining 1/2 cup cheese.
  7. Bake another 20 minutes until the cheese is melted, and the potatoes are heated through.

 

Bistro Carrot Salad with Carrot Top Pesto Vinaigrette

Serves 6

 

One bunch carrot, shredded on the large holes of a box grater

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

2 cups packed carrot tops, tough stems removed

2 garlic cloves

1/4 cup pine nuts

1/3 cup grated Parmigiano Reggiano

1/2 cup extra virgin olive oil

1/4 cup rice vinegar

2 tablespoons honey

Salt and pepper

 

  1. Put the carrots and scallions into a salad bowl.
  2. In a food processor or blender, combine the carrot tops, garlic, pine nuts, and Parmigiano.
  3. Process on and off to break up the pine nuts and garlic.
  4. With the machine running, add the oil vinegar, and honey.  Season to taste with salt and pepper.
  5. Toss the carrots with some of the dressing and serve.

Roasted Carrots

Serves 4

 

1 bunch carrots, scraped, tops removed

1/3 cup extra virgin olive oil

3 tablespoons honey

1 teaspoon ground cumin

Fleur del sel

 

  1. Preheat the oven to 400 degrees, line a baking sheet with parchment, silicone, or aluminum foil.
  2. Quarter the carrots lengthwise, then cut then in half horizontally.
  3. In a bowl, combine the oil, honey and cumin.  Add the carrots and toss to coat.
  4. Spread the carrots onto the baking sheet, and roast for 12 to 15 minutes, until tender.
  5. Sprinkle with Fleur de Sel and serve.

 

 

Butter Lettuce salad with Pomegranate Vinaigrette

Serves 4

 

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

1/2 cup crumbled blue cheese

1/2 cup pomegranate arils

1/4 cup rice vinegar

3 tablespoons pomegranate juice

2 tablespoons honey

1 tablespoon Dijon mustard

1/2 cup vegetable oil

Salt and pepper

 

  1. Arrange leaves of butter lettuce between 4 salad plates.
  2. Divide the blue cheese and pomegranate arils between the lettuce.
  3. In a bowl, whisk together the vinegar, pomegranate juice, honey, mustard and oil.
  4. Season with salt and pepper.
  5. Drizzle the dressing over the salads and serve.

 

Asian Chicken Salad

Serves 6

 

1 package salad mix, washed, and spun dry

4 page tangerines, peeled and segmented

2 cup shredded chicken or turkey

1/4 cup rice vinegar

2 tablespoons soy sauce

2 tablespoons tangerine juice

1/2 teaspoon grated ginger

1 garlic clove, minced

3 tablespoons sugar

1/2 cup vegetable oil

1/2 cup toasted sliced almonds

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

 

  1. Put the salad mix, tangerines, and chicken in a salad bowl.
  2. In another bowl, whisk together the vinegar, soy sauce, juice, ginger, garlic, sugar and oil.
  3. Pour over the salad mix and toss to coat.
  4. Add the almonds and scallions and toss again and serve.

 

 

Pomegranate Sangria

Serves 6

 

1 1/2 cups Valencia orange juice

1/2 cup Tangerine juice

One bottle rose wine

1/2 cup pomegranate juice

1 cup sugar

3 tangerines, peeled, and separated into segments

1/2 cup pomegranate arils

 

  1. In a large bowl, combine the juices, wine, and sugar.  Chill the mixture for at least 4 hours.
  2. When ready to serve, pour the mixture into a pitcher, add the tangerines and pomegranate arils, and serve over ice.

To Juice Pomegranates, pulse them in a blender, then push through a fine mesh sieve to extract the juice.

Juice can then be used for vinaigrettes or simmered down with sugar/honey for syrup.

 

 

Meyer Lemon Scampi

Serves 6

 

1 pound linguine or spaghetti, cooked 3 minutes short of al dente, saving some pasta water

1/4 cup extra virgin olive oil

2 teaspoons chopped green garlic, or 4 garlic cloves, mince

1/2 cup finely chopped onion

Grated zest of 2 Meyer lemons

Pinch red pepper flakes

1 teaspoon dried oregano

1/4 cup dry white wine, such as Pinot Grigio, Sauvignon Blanc or dry Vermouth

1/4 cup Meyer lemon juice

1 1/2 pounds large shrimp, peeled and deveined

1/4 cup finely chopped Italian parsley

Salt and pepper

 

  1. In a large skillet over medium high, heat the oil, and saute the garlic, onion, zest, pepper and oregano for 3 to 4 minutes, to soften the onion.
  2. Add the wine and lemon juice and bring to a boil.  Add the shrimp, and toss in the mixture, until the shrimp are cooked, and have turned pink.
  3. Add the hot pasta to the pan and toss to coat.  Add the parsley, taste the sauce for salt and pepper, adjust the seasonings and serve.

 

 

Kaffir Lime Glaze for Seafood, Chicken and Pork

Makes about 3 cups

 

2 cups firmly packed brown sugar

3 cups Tamari or Soy sauce

1/2 cup kaffir lime juice

Grated zest of 2 kaffir limes

 

  1. In a medium saucepan, combine the sugar, soy sauce, lime juice, and kaffir lime zest.
  2. Bring to a very gentle simmer over medium heat, uncovered, being careful not to boil.
  3. Reduce the liquid by about half or until syrupy, 30 to 45 minutes. (Test it for proper consistency by drizzling some in a line on a cold plate; it should resemble maple syrup.)
  4. Using a rubber spatula, press the syrup through a fine sieve.  The syrup can be refrigerated for up to 2 weeks.
  5. I like to use this as a glaze for grilled salmon, chicken and pork tenderloin.

 

Kaffir Lime Ginger Spritzer

Serves 4 to 6

 

2 cups sugar

1 1/2 cups water

Grated zest of 2 Kaffir limes

1 thumbnail size piece of ginger, peeled, and chopped

One liter sparkling water

Kaffir lime slices for garnish

 

  1. In a saucepan, combine the sugar, water, zest, and ginger, bringing to a boil, and simmering for 10 minutes until the sugar is dissolved.  Let steep for 10 minutes and strain out the solids.
  2. Cool the syrup.
  3. Fill 8-ounce tumblers with ice, pour in 1/4 cup lime syrup and fill the rest of the glass with sparkling water.  Garnish with a lime slice.
  4. Cook’s Note:  Taste the syrup and adjust the flavors, if you think it needs more sugar, or water (too sweet/not sweet enough) before straining out the solids.

 

Kaffir Lime Cookies

Makes about 48

 

1 cup butter, softened

1 1/2 cups sugar

2 tablespoons fresh lemon juice

Zest of one kaffir lime

Few drops of kaffir lime juice (be careful here, since it can be bitter)

2 egg whites

2 cup all-purpose flour

 

  1. Preheat the oven to 350 degrees, and line 2 baking sheets with parchment paper.
  2. In the bowl of an electric mixer, beat the butter, and sugar together, until smooth.
  3. Add the lemon juice, zest, lime juice, and egg whites, beating until combined.
  4. Add the flour and fold it into the mixture.
  5. Transfer the mixture to a pastry bag fitted with a plain tip (you will be basically piping cigars)
  6. Pipe three inch cookies onto the baking sheets.
  7. Bake for 10 to 15 minutes, until the cookies are set, and beginning to brown around the edges.
  8. Cool on the baking sheets, and store in airtight containers for up to 5 days.
  9. These are delicious with gelato, ice cream, fresh fruit or a cup of tea.

Valencia Orange Bundt Cake

Serves 8

This cake works every time; I make it with whatever citrus I have on hand, so try it with lime, lemon, grapefruit, and blood oranges.

 

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 juice

 

  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 zest 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 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 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.

 

Orange Glaze

 

1 1/2 cups confectioners’ sugar

2 to 3 tablespoons fresh orange juice

 

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

 

 

Pumpkin Praline Pie

Serves 6 to 8

Roasted Pumpkin for Puree

One sugar pie pumpkin, cut into quarters and seeded

1/4 to 1/3 cup vegetable oil

 

  1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
  2. Brush the cut sides of the pumpkin with the oil, place cut side down on the baking sheet and roast for 45 to 60 minutes until the flesh is tender.
  3. When cool enough to handle, remove the flesh to a blender or food processor and puree.  The puree can be refrigerated for up to 4 days, or frozen for up to 6 months.  Depending on the size of the pumpkin you should get about 4 cups of puree.

 

1 9-inch unbaked pie shell

Pumpkin Filling

2 cups pumpkin puree

¾ cup packed dark brown sugar

2 teaspoons ground cinnamon

1 teaspoon ground ginger

pinch ground cloves

½ teaspoon salt

1 cup evaporated milk

3 large eggs

2 teaspoons vanilla paste or extract

 

  1. In a food processor combine the pumpkin, brown sugar, spices, and salt until smooth, about 1 minute. Cook mixture in large saucepan over medium-high heat until thickened, about 4 minutes, and remove from heat.
  2. Whisk evaporated milk into pumpkin mixture, then whisk in eggs and vanilla.
  3. Pour filling into the pie shell and bake until filling is puffed and cracked around edges and center barely jiggles when pie is shaken, about 35 minutes.

 

Praline Topping

1 cup finely chopped pecans

½ cup packed dark brown sugar

Pinch salt

2 teaspoons dark corn syrup

1 teaspoon vanilla extract

2 teaspoons granulated sugar

 

  1. While pie is baking, toss pecans, brown sugar, and salt in bowl. Add corn syrup and vanilla, using fingers to ensure that ingredients are well blended.
  2. Scatter topping evenly over puffed filling and sprinkle with granulated sugar. Bake until pecans are fragrant, and topping is bubbling around edges, about 10 minutes. Cool pie completely on wire rack, at least 2 hours. (Pie can be refrigerated for up to 2 days.) Serve pie at room temperature with whipped cream.

 

@Diane Philips  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!

fmb112118

Farmers’ Market Box 11-21-18

This week’s local produce and featured farms:
Blue Lake Beans - Tamai Family Farms
Yellow Wax Beans - Tamai Family Farms
Baby Bunch Carrots - Black Sheep Farms
Rainbow Chard - JR Organics
Leeks - Black Sheep Produce
Pomegranate - Ken’s Top Notch Produce
Garnet Yams - Fresno Evergreen
Sugar Pie Pumpkins - JR Organics
Paige Tangerines - Murray Family Farms
Rosemary
Sage

Juicing Bag:

Golden Russet Bosc - Penryn Orchard Specialties
carrots - Cal-Organics
Ruby Red Grapefruit – Sundance Natural Food Co.
Dandelion Greens - Cal-Organics
Kale - Foxy Organic
Valencia Orange - Stehly Farms

Farmer’s Choice:
Meyer Lemons - Rancho Del Sol
Fuyu Persimmons - Ken’s Top Notch Produce
Delicata Squash - Black Sheep Produce

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 hashtag #SpecialtyProduceFMB!

Juice Recipes

Healthy Fix
1 Orange
2 Bunches Kale
1 Bunch Dandelion
2 Carrots

Pearfect
1 Grapefruit
1 Carrot
1 Pear
1 Orange

Recover
1 Pear
1 Bunch Kale
1 Bunch Dandelion
1 Grapefruit

Farmers’ Market Box Recipes

Slow Cooker Turkey Minestrone
Serves 6 to 8

Use up your leftovers in this minestrone a few days after the holiday to enjoy over the weekend. The slow cooker does most of the work, so you don’t have to tend this on the stove top. The soup can be refrigerated for up to 4 days, or frozen for up to 2 months.

3 tablespoons extra virgin olive oil
1 cup chopped sweet yellow onion, or two leeks, finely chopped using the white and tender green parts
2 cups chopped carrots
2 cups chopped celery
2 teaspoons chopped fresh rosemary
1/2 cup dry white wine
One 14 to 15-ounce can chopped tomatoes and their juice
5 cups chicken or turkey broth
Rind of Parmigiano Reggiano cut into 1/2-inch pieces if available
3 medium zucchini, ends trimmed, and diced (about 1 1/2 cups)
1 cup green beans cut into 1-inch pieces (about 1/3 pound)
4 cups cooked turkey or chicken, cut into bite sized pieces
One 15-ounce can small white beans, or garbanzo beans, rinsed and drained
One bunch Swiss chard, washed, tough leaves removed, and cut into 1-inch pieces
1 teaspoon salt (you will need more if you don’t use the rind from the cheese)
1 teaspoon freshly ground black pepper
12-ounces fresh cheese tortellini cooked according to the package instructions and drained
1 cup freshly grated Parmigiano Reggiano cheese, for garnish

1. In a large sauté pan heat the oil and add the onion, carrot, celery and rosemary, sautéing
2. for about 6 minutes, until the vegetables begin to soften.
3. Add the wine, and allow it to boil for 2 minutes, stirring.
4. Add the tomatoes, and cook another 4 minutes, until some of the liquid evaporates.
5. Transfer the contents of the skillet to a 6 to 7-quart slow cooker
6. insert.
7. Add the chicken broth and rind, if you are using it. Add the zucchini, chicken, beans, and chard, cover and cook on high for 4 hours, or low for 8 to 10 hours.
8. Taste the soup for salt and pepper and adjust.
9. Add the cooked tortellini, cover and cook on high for another 30 minutes, or low for 1 hour. Serve with Parmigiano Reggiano cheese to garnish each serving.

Slow Cooker Savvy: Whenever you add pasta, rice, or other starches to soups, make sure to cook the starch separately, and then add it to your soup. It will still absorb some of the liquid but will not suck it up so that there is no broth left.

Old Fashioned Sage Dressing
Serves 6 to 8

This dressing can be made a day ahead of time, and then baked alongside your turkey, or side dishes. Getting one thing out of the way before Thanksgiving is a real stress reliever.

1 cup (2 sticks) plus 3 tablespoons unsalted butter
2 cups chopped celery
2 cups chopped onions
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 teaspoon finely chopped rosemary
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups chicken broth
4 quarts dry bread cubes
2 large eggs, beaten

1. In a large skillet over low heat, melt all the butter and set 3 tablespoons aside. Cook the onions and celery in the remaining butter until softened, about 3 minutes. Add the sage, thyme, rosemary, salt, and pepper and cook, stirring, until the vegetables are translucent, another 5 to 6 minutes.
2. Taste the broth and make sure it is highly seasoned because it will lose some of its potency when mixed with the bread. Pour over the vegetables and bring to a boil.
3. Grease three 8-inch loaf pans or one 13 x 9-inch baking dish. Have the bread cubes ready in a large bowl and pour the broth mixture over them. Stir in the eggs until blended.
4. If you prefer a wetter stuffing, add a few more tablespoons of broth. Transfer the mixture to the prepared baking pans.
5. Do-Ahead: At this point, you can cover and refrigerate for up to 8 hours.
6. Preheat the oven to 325°F. Brush the top of the stuffing with the reserved 3 tablespoons of melted butter and bake until golden brown, 35 to 45 minutes.

Sugar Pie Pumpkin Ice Cream Pie
Serves 8 to 10

Graham Cracker Crust

6 tablespoons (3/4 stick) unsalted butter, melted
3 cups graham cracker crumbs (30 to 36 whole graham crackers)
6 tablespoons granulated sugar
1/2 teaspoon ground cinnamon

1. To make the crust, blend the ingredients together in a large bowl and press evenly into the bottom and up the sides of a 9-inch springform pan. Freeze while making the filling.

Filling

2 cups sugar pie pumpkin puree (see below)
2/3 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 pints vanilla ice cream, softened

1. To make the filling, in a 3-quart saucepan over low heat, combine the pumpkin, brown sugar, and spices and cook, stirring, until the sugar dissolves and the puree thickens, about 5 minutes. Refrigerate until cool.
2. Beat together 2 pints of the ice cream and cooled pumpkin mixture and spread this evenly in the frozen piecrust.
3. Spread the remaining pint over the pumpkin layer and freeze until firm.
4. Do-Ahead: At this point, cover and freeze until firm, at least 4 hours, and up to 6 weeks.
5. Remove the pie from the freezer 15 minutes before serving. Remove the ring and transfer the pie to a serving platter. With a sharp knife, cut slices, dipping the knife into hot water after each cut.
6. Serve the pie in a pool of butterscotch sauce. (see following recipe)

Roasted Sugar Pie Pumpkin
1 sugar pie pumpkin cut into quarters and seeded

1. Preheat the oven to 350 degrees, line a baking sheet with silicone, aluminum foil or parchment.
2. Roast the pumpkin for 45 to 50 minutes until tender.
When cool enough to handle, remove the skin, and put the flesh into a food processor or blender and puree. You should have 2 cups of pumpkin puree. If you have more, freeze it for another use.

Butterscotch Sauce
Makes 2 to 2 1/2 cups

1/2 cup (1 stick) unsalted butter
2 cups firmly packed dark brown sugar
2 cups heavy cream

1. In a small saucepan over medium heat, melt the butter, then add the brown sugar, stirring until dissolved. Add the cream and stir until the sauce boils.
2. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 2 weeks.
3. Reheat over medium heat on the stove top.

Swiss Bean Bake
Serves 6 to 8

This is a great take along for a holiday dinner, or a side dish to serve with grilled meats, seafood or poultry.

For the Leeks

Vegetable oil
1 leek, cut in half, then sliced into 1/4-inch half-moons, using the white and tender green parts
Fleur de Sel

1. Pour enough vegetable oil into a skillet, to measure 1/2-inch. Heat to 350 degrees and add the leeks, cooking until the leeks are golden, and crispy.
2. Transfer to paper toweling, and sprinkle with Fleur de Sel.

For the Beans

2 pounds mixed green and yellow waxed beans, ends trimmed and cut into 1-inch pieces
Salt and pepper
1/4 cup unsalted butter
4 tablespoons all-purpose flour
1 tablespoon sugar
2 cups sour cream
Salt and pepper
1 cup shredded Gruyere cheese
Fried leeks (see above)

1. Bring 8 quarts of salted water to a boil, and cook the beans for 3 to 4 minutes, just short of al dente. Drain thoroughly and toss with salt and pepper to season.
2. Preheat the oven to 350 degrees and coat the inside of a 13-by-9inch baking dish with non-stick cooking spray.
3. In a saucepan, heat the butter, and whisk in the flour and sugar, cooking for 2 to 3 minutes. Remove from the stove top and whisk in the sour cream, lower the heat to very low and return the saucepan to the stove, and cook for 1 minute.
4. Season the sauce with salt and pepper if needed.
5. Combine the sauce with the beans, and transfer to the prepared baking dish. Sprinkle with the cheese and leeks.
6. Do-Ahead: The beans can be prepared the day before and refrigerated.
7. Bake the beans at 350 degrees for 25 to 30 minutes until the cheese is melted, and the casserole is bubbling.

Green and Yellow Beans with Sage Butter
Serves 6 to 8

2 pounds mixed yellow and green beans
1/2 cup unsalted butter
10 sage leaves, thinly sliced
Salt and pepper

1. Bring 8 quarts of salted water to a boil, and cook the beans for 3 to 4 minutes, just short of al dente. Drain thoroughly and toss with salt and pepper to season.
2. In a skillet, heat the butter and sage, until the sage becomes almost crispy.
3. Pour the sage butter over the hot beans and serve.
4. Do-Ahead: the beans can be cooked one day ahead of time and rewarmed in the sage butter.

Garnet Yam Home Fries
Serves 6

1 1/2 pounds Garnet yams, peeled and cut into 1/2-inch pieces
1/4 cup olive oil or vegetable oil
2 tablespoon packed light brown sugar
3/4 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper

1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, parchment or silicone.
2. In a large bowl, combine all the ingredients, tossing to coat them evenly.
3. Roast for 20 minutes, turn the yams, and cook another 15 to 20 minutes until crispy. Serve hot.

Garnet Yam Stacks
Serves 6

1 1/2 pounds sweet potatoes
6 tablespoons unsalted butter, melted
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 garlic clove, minced
salt and freshly ground black pepper
1/2 cup grated Parmigiano Reggiano
1/4 cup finely chopped Italian parsley

1. Preheat the oven to 400 degrees. Coat 12 muffin tins with non-stick cooking spray and set aside.
2. Slice the sweet potatoes 1/16-inch thick using a mandoline and place in a bowl.
3. Toss the potato slices with the butter, herbs, garlic, 1 teaspoon salt and a few grinds of pepper until the potatoes are evenly coated.
4. Layer the potatoes evenly in the prepared muffin tin, stacking them one on top of the other until they are even with the rim of each muffin cup. Bake until the edges of the potatoes are golden and crispy, about 35 minutes.
5. Let cool 5 minutes, then run a butter knife around the edge of each stack to help them release. Transfer to a serving platter, sprinkle with Parmigiano and parsley and serve immediately.

Pumpkin Bread Pudding

9 cups torn Hawaiian sweet egg bread, or Challah
1 1/2 cups heavy cream
2 cups pumpkin puree
4 large eggs
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground ginger

1. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. Put the bread in a large bowl.
3. In another large bowl, whisk together the cream, pumpkin, eggs, brown sugar, and spices. Pour over the bread and stir to blend, pushing the bread down into the mixture. Transfer to the prepared dish. 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. Bake the pudding until puffed and golden brown 35 to 40 minutes. Remove from the oven and let rest for10 minutes.
5. Variation: Sprinkle the pudding with about 1 cup of chopped pecans before baking.

Honey Thyme Carrots
Serves 4 to 6

1/2 cup chicken or vegetable broth
3 tablespoons honey
3 sprigs thyme
1 bunch carrots, peeled and cut into 1/2-inch slices
Salt and pepper
1/3 cup heavy cream

1. In a skillet, combine the broth, honey, thyme and carrots. Bring to a boil, and simmer for 4 to 5 minutes until the carrots are tender.
2. Add the cream, simmer another 2 to 3 minutes, season with salt and pepper, remove the thyme sprigs and serve.

Autumn Salad with Pecan Vinaigrette
Serves 6

6 cups chopped romaine lettuce
1/4 cup tangerine juice
1/4 cup rice vinegar
2 tablespoons finely chopped shallot
2 tablespoons honey
1/2 cup vegetable oil
Salt and pepper
1/2 cup finely chopped toasted pecans
3 Page Tangerines, peeled, and segmented
1/2 cup pomegranate arils

1. Put the romaine into a salad bowl.
2. In another small bowl, whisk together the juice, vinegar, shallot, honey and oil. Season with salt and pepper. Add the pecans to the vinaigrette and toss the lettuce with some of the vinaigrette, enough to coat the leaves.
3. Plate the salad, garnish with the tangerine segments, and arils.
4. Drizzle with a bit more dressing and serve.

Roasted Delicata Squash
Serves 4 to 6

3 tablespoons olive oil
1 tablespoon maple syrup
1 1/2 pounds Delicata squash, cut in half lengthwise, seeded, then cut into 1/2 inch moons
1 teaspoon salt
1/4 cup grated Parmigiano Reggiano cheese
2 tablespoons parsley, chopped

5. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone, or parchment.
6. In a bowl, combine the oil, maple syrup, squash and salt. Toss to coat.
7. Spread the squash in an even layer onto the baking sheet, roast for 10 minutes, turn and roast another 10 minutes until the squash is golden brown.
8. Remove to a serving platter or bowl, and sprinkle with the Parmigiano and parsley before serving.

Cranberry Persimmon Chutney
Makes about 3 cups

A different spin on traditional cranberry sauce, this one is terrific on a turkey sandwich the next day.

1 12-ounce bag fresh or frozen cranberries
2 cups finely chopped and peeled Fuyu persimmon
1/2 cup finely chopped onion
1/2 cup apple juice
1 1/2 cups sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger

1. In a saucepan, combine the cranberries, persimmon, onion, apple juice and sugar. Simmer for about 5 minutes, until the cranberries begin to pop and release some juice.
2. Add the cinnamon and ginger and simmer an additional 5 minutes.
3. Cool completely, the sauce may look runny when hot, but will set up when chilled.
4. Cover and refrigerate for up to 4 days or freeze for 1 month.

Cranberry Tangerine Sauce
Makes about 3 cups

1 tablespoon grated tangerine zest
1 1/2 cups sugar
12 ounce bag of fresh cranberries
1/3 cup Vodka
4 Page Tangerines, segmented and chopped coarsely
2 tablespoons of Grand Marnier or other orange flavored liquor

1. In a saucepan, combine the zest, sugar, cranberries and vodka. Bring to a boil, and simmer for 5 minutes.
2. Add the tangerines and Grand Marnier and simmer an additional 5 minutes. Allow to cool completely, cover and refrigerate for up to 1 week.

Pasta alla Vongole
Serves 6

1/4 cup extra virgin olive oil
6 garlic cloves, minced
1 cup finely chopped onion
1 teaspoon dried oregano
1 teaspoon Old Bay seasoning
Pinch red pepper flakes
Grated zest of 2 lemons
1/2 cup lemon juice
40 Manila clams, scrubbed
One pound linguine, cooked 3 minutes short of al dente, saving some of the pasta water
Salt and pepper
1/4 cup finely chopped parsley

1. In a large skillet, heat the oil over medium high heat and saute the garlic, onion, oregano, Old Bay seasoning, red pepper flakes, and zest for 4 to 6 minutes, until the onion is softened.
2. Add the lemon juice and bring to a boil.
3. Add the clams, and cook until clams open (discard any that don’t open)
4. Toss the linguine with the sauce in the pan, taste for seasoning, adjusting with salt and pepper. Add the parsley to the pan and toss to coat the pasta. If the sauce seems dry, add some of the pasta water.
5. Serve immediately.

Lemon Dill Chicken
Serves 6

1/2 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sweet paprika
6 chicken breast halves, skin and bones removed
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 garlic cloves, minced
1/2 cup finely chopped onion
Grated zest of one lemon
1 1/2 cups chicken broth
1/4 cup lemon juice
1/4 cup finely chopped dill
1/2 cup heavy cream
Salt and pepper

1. In a shallow plate, combine the flour, salt, pepper and paprika. Measure out 1/4 cup of flour to thicken the sauce, and dip the chicken breasts in the flour mixture, and dust off the excess.
2. In a large skillet, heat the oil and butter, and add the chicken breasts, sautéing until browned on each side. Remove the breasts from the skillet, and cover with aluminum foil.
3. Add the garlic, onion and zest to the skillet, and saute 2 to 3 minutes until fragrant.
4. Add 1/4 cup of the flour to the skillet and whisk for 2 to 3 minutes.
5. Pour in the chicken broth, lemon juice and dill, and bring to a boil, whisking until the sauce is smooth.
6. Add the cream and return the chicken to the sauce. Simmer for 10 minutes, until the chicken is cooked through. Season the sauce with salt and pepper if necessary. Serve the chicken and sauce over potatoes, rice, or polenta.

Hot Lemon Pudding Cake
Serves 6

4 large eggs, separated
grated zest of one sweet lemon
1/3 cup sweet lemon juice
4 tablespoons butter, melted
1 2/3 cups milk
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 cups heavy cream, whipped stiffly with 1/4 cup sugar

OVEN METHOD

1. Preheat the oven to 325 degrees.
2. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
3. In a large bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter and milk.
4. In another bowl, stir together the sugar, flour, salt, and add to egg yolk mixture, beating until smooth and fold into the reserved egg whites.
5. Transfer the batter to the prepared pan, and bake for 35 to 45 minutes, until the top is firm. Remove from the oven and allow to stand for 15 minutes before serving warm, with sweetened whipped cream.

SLOW COOKER METHOD

1. Coat the insert of a 5 to 7-quart slow cooker with non-stick cooking spray.
2. In a large mixing bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter and milk.
3. In another bowl, stir together the sugar, flour, salt, and add to egg yolk mixture, beating until smooth and fold into the reserved egg whites.
4. Transfer the batter to the prepared slow cooker, cover and cook on high for 2 ½ hours.
5. Remove the top of the slow cooker, turn off the heat, and allow the pudding to rest for 15 minutes.

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

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