Archive for December, 2018

fmb12-20-18

Farmers’ Market Box 12-20-2018

This week’s local produce and featured farms:
Green Dragon Apples - Dragonberry Produce
Braising Mix - Terra Madre Gardens
Dandelion Greens - JR Organic Farms
Black Kale - Coleman Family Farm
Garnet Yam - Her Produce
Gold Beets - Tamai Family Farms
Butternut Squash - JR Organics
Satsuma Tangerines - Ken’s Top Notch Produce

Juicing Bag:

carrots - Cal-Organic
Cilantro – Lakeside Organics
Grapefruit - Sundance Natural Foods
Lemons - Sundance Natural Foods
Romaine - Foxy Organic
Red Beets - Oceanside Organics

Farmer’s Choice:
Cameo Apples - Fair Hills Farm
Honey Dates - Dates by Davall
Cara Cara Oranges - Ken’s Top Notch 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

Health Kick
Bunch Cilantro
1 Lemon
4 Stalks Romaine
1 Beet

Beet It Up!
4 Stalks Romaine
2 Beets
2 Carrots

Soothing Morning
1 Beet
1 Grapefruit
1 Carrot
1 Lemon

Farmers’ Market Box Recipes

Beans and Greens
Serves 6

3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 teaspoon finely chopped rosemary
Pinch red pepper flakes
One bag braising mix, tough stems removed, and coarsely chopped
1 1/2 cups chicken or vegetable broth
1/2 cup chopped tomatoes
One 14.5-ounce can small white beans, or cannellini beans
Salt and pepper
Grated Pecorino Romano cheese for garnish

1. In a Dutch oven, heat the oil, saute the garlic, rosemary and red pepper flakes for 1 minute, until fragrant. Add the braising mix, and saute until the greens are wilted.
2. Add the chicken broth, tomatoes, and beans, bring to a simmer, and cook for 30 minutes, stirring occasionally.
3. Season with salt and pepper, serve the beans and greens garnished with grated Pecorino Romano cheese.

Baked Stuffed Garnet Yams
Serves 4

1 pound garnet yams, scrubbed
4 tablespoons unsalted butter
2 tablespoons finely chopped shallot
1 teaspoon chopped fresh thyme
1/2 cup crumbled blue cheese
1/4 cup sour cream
4 strips bacon, cooked crisp and crumbled
Salt and pepper

1. Preheat the oven to 400 degrees, prick the yams with the sharp end of a paring knife and bake for 1 hour until soft when squeezed with an oven mitt.
2. While the potatoes are cooking melt the butter in a small skillet, and saute the shallot and thyme until the shallot is translucent. Set aside.
3. Cut the potatoes in half lengthwise and scoop out the flesh into a mixing bowl.
4. Add the shallot mixture, cheese, sour cream and bacon. Season with salt and pepper as needed.
5. Re-stuff the potatoes with the mixture and bake at 350 degrees for 20 minutes.

Farfalle with Kale and Butternut Squash
Serves 6

One pound farfalle, cooked 2 minutes short of al dente, reserving the pasta water (see note)
One bunch kale, tough stems removed, and cut into 1/2-inch ribbons
1 butternut squash, peeled, seeded, and cut into bite-sized chunks
1 red onion, finely chopped
1/3 tight-packed cup fresh basil leaves, torn
16 large fresh sage leaves, torn
5 large garlic cloves, coarse chopped
1/2 cup extra-virgin olive oil
pinch red pepper flakes
2 tablespoons brown sugar
Salt and fresh-ground black pepper
1/2 cup half-and-half
1 to 1-1/2 cups (about 6 ounces) shredded Asiago cheese

1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, parchment or silicone.
2. In a large bowl, toss together the kale, squash, onion, basil, sage, garlic, oil, red pepper flakes, and brown sugar. Season with salt and pepper.
3. Spread the mixture onto the baking sheet and roast for 30 minutes, or until the squash is tender.
4. Put the hot pasta into a bowl, add the roasted vegetables, 1/2 and 1/2 and half of the cheese. Toss to coat the pasta adding pasta water if necessary, to make a creamy sauce. Serve the pasta garnished with the remaining cheese.

Precook pasta note: Precook the pasta in a pasta pentola, drain the pasta, and keep the pasta water. When ready to serve, bring the pasta water to a boil, and re-dip the pasta into the boiling water to reheat it.

Butternut Squash Soup
Serves 6 to 8

2 tablespoons unsalted butter
1 cup finely chopped onion
1 cup finely chopped peeled and cored Green Dragon apple
2 teaspoon dried thyme
1/4 teaspoon dried ginger
6-7 cups peeled butternut squash cut into 1-inch pieces
4 cups chicken or vegetable broth
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup heavy cream
parsley or chopped chives for garnish
1. In a large stock pot, melt the butter, and sauté the onion, apple, thyme and ginger, for 5 minutes, until they are softened.
2. Add the squash and sauté for another 10 minutes, until the squash begins to get soft.
3. Stir in the broth, salt and pepper, and simmer for 15 to 20 minutes, until the squash begins to fall apart. Using an immersion blender, puree the soup, or cool the soup and puree in a blender or food processor. (At this point the soup can be refrigerated for 3 days or frozen for up to 2 months, defrost before proceeding)
4. Add the cream, and heat to serving temperature. Garnish with parsley or chives

Golden Beet Salad
Serves 4

One bunch dandelion greens, washed, spun dry and chopped (remove any tough stems)
One bunch golden beets, roasted (see recipe below) and cut into 1/2-inch dice
1/3 cup cranberry juice (no diet)
1/4 cup rice vinegar
1 tablespoon Dijon mustard
2 teaspoons finely chopped shallot
1 cup vegetable oil (non-GMO canola, or grape seed oil)
Salt and pepper
1 cup crumbled goat cheese
To Roast the Beets

One bunch golden beets, scrubbed and tops removed (save for another use)

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone or aluminum foil. Roast the beets for 20 to 30 minutes (this depends on the size — baby beets 15 minutes, medium beets 20 to 30 and large beets 45 minutes to an hour) until they are tender when pierced with the sharp tip of a paring knife. Allow the beets to cool, slip off the skins (they should slide right off) and cut into a 1/2-inch dice, or into slices (for this salad a dice is nice J)
2. Put the beets in a bowl, and pour some of the dressing over the beets, and toss to coat.

To Assemble

1. Put the dandelion greens into a salad bowl.
2. In a small mixing bowl, whisk together the cranberry juice, vinegar, mustard, shallot and oil, until thickened. Season with salt and pepper to taste.
3. Drizzle some of the dressing over the dandelions and toss to coat. Plate the salad, arrange some of the beets over the dandelion greens, and top with some crumbled goat cheese.

Cara Cara Orange Upside Down Cake with Whipped Cream
Serves 10

1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
2 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.

Chocolate Tangerine Ricotta Cheesecake
Serves 6 to 8

For the Crust

1 1/2 cups finely ground Nabisco Famous Chocolate Wafer cookies (about 25 cookies) (ground in a food processor)
2 Tbs. granulated sugar
1/4 cup unsalted butter, melted

1. Preheat the oven to 350°F. Coat the inside of a 9-inch spring form pan with nonstick cooking spray.
2. In a medium bowl, mix the cookie crumbs and sugar with a fork until well blended.
3. Drizzle the melted butter over the crumbs and mix with the fork or your fingers until the crumbs are evenly moistened.
4. Put the crumbs in the prepared pan and spread the crumbs so that they coat the bottom of the pan and start to climb the sides.
5. Bake the crust until it smells nutty and fragrant about 10 min.
6. Set the baked crust on a rack and let cool.
7. Do-Ahead: The crust can be made up to one day ahead of filling, and stored at room temperature, wrapped well in plastic.

For the Filling

1 1/2 cups whole-milk ricotta
3 oz. cream cheese, at room temperature
3/4 cup granulated sugar
2 Tbs. unbleached all-purpose flour
1/4 tsp. table salt
3 large egg yolks
1 Tbs. finely grated tangerine zest
2 Tablespoons tangerine juice
1 Chocolate Wafer cookie crust, baked and cooled
Tangerine Syrup, cooled
3 Satsuma Tangerines, peeled and segmented for garnish

1. Preheat the oven to 350°F.
2. In a medium bowl, combine the ricotta and cream cheese.
3. Using an electric mixer, beat on medium speed until well blended and no lumps remain, about 3 min.
4. Add the sugar, flour, and salt and continue beating until well blended, about 1 min.
5. Add the egg yolks, zest, and juice.
6. Beat until just incorporated. Use a rubber spatula to scrape the filling into the crust and spread the filling evenly.
7. Bake the tart until the filling just barely jiggles when the pan is nudged, 35 to 40 minutes.
8. Let cool completely on a rack.
9. Refrigerate the tart in the pan until chilled and firm, 2 to 3 hours. Serve the cheesecake at room temperature drizzled with tangerine Syrup.

Tangerine Syrup

1 cup Tangerine Juice
1 cup sugar
Grated zest of 1 Tangerine
1. In a small saucier, combine the ingredients and bring to a boil.
2. Simmer the mixture for 5 to 10 minutes, until it becomes thick and syrupy. Strain out the zest and cool the syrup. Serve the cheesecake drizzled with the syrup and garnish with a few tangerine segments.

Bacon Wrapped Dates Stuffed with Parmigiano
Serves 6

12 strips bacon, cut in half crosswise
24 pitted dates
1/4 pound Parmigiano-Reggiano cheese, chopped

1. Cook the bacon in a large skillet over medium heat until it has rendered some fat and begins to turn translucent; don’t let it brown at all. Remove from the pan and drain thoroughly on paper towels.
2. Make a slit in each date and stuff with a small piece of cheese. Wrap the date in a piece of bacon and secure with a toothpick if needed. Place the wrapped dates in a baking dish.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 36 hours
4. Preheat the oven to 375° F and bake the dates until the bacon is crisp, 10 to 12 minutes. Remove from the oven, drain the dates on paper towels, and set on a platter for serving.

Pecan and Date Pie with Bourbon Whipped Cream
Serves 8

3/4 cup Lyle’s Golden Syrup
1/2 cup firmly packed brown sugar
3 tablespoons unsalted butter, melted
3 tablespoons all-purpose flour
1 teaspoon vanilla paste
1/4 teaspoon salt
3 large eggs
1/2 cup whole pitted dates, chopped
1 1/2 cups pecan halves
One 9-inch pie shell, homemade or store bought

1. Preheat the oven to 400 degrees. Line a baking sheet with a silicone baking liner.
2. In a large bowl, whisk together the syrup, brown sugar, flour, vanilla paste, salt and eggs. Stir in the dates and pecans and transfer the filling into the crust.
3. Bake for 15 minutes, lower the heat to 350 degrees and bake another 15 to 20 minutes. Remove from the oven and cool to room temperature.
4. Serve with vanilla ice cream, or Bourbon Whipped Cream.

Bourbon Whipped Cream
Makes about 2 cups

2 cups heavy cream
1/3 cup sugar
1/4 cup Bourbon (to taste)

1. In the large bowl of an electric mixer, beat the cream and sugar together until stiff peaks form, add the Bourbon, and beat again.
2. The cream will keep in the fridge for about 4 hours, re-whip with a balloon whisk before serving.

Apple Pie Sundaes
Serves 4 to 6

For the Streusel

1/2 cup (1 stick) unsalted butter
3/4 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 cup chopped pecans
1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, parchment paper, or a silicone baking liner. In a mixing bowl, cut the butter into the flour and sugar, until it begins to look like peas. Add the pecans and stir to blend.
2. Transfer the mixture to the baking sheet and break up any bits that are large. Bake the crumble for 10 to 15 minutes, or until golden brown. The streusel may just form one big block on the baking sheet. Cool it completely, before breaking it up.
3. Transfer to a zipper-top plastic bag and refrigerate for up to 1 week or freeze for 2 months. Defrost and bring to room temperature before using.

Hot Apple Pie Sundae Filling

1/2 cup (1 stick) unsalted butter
2/3 cup firmly packed light brown sugar
3 cameo apples, peeled, cored, and chopped
1 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1. In a skillet, melt the butter, and add the brown sugar, cooking until the sugar is melted.
2. Add the apples, cinnamon and nutmeg and cook until the sauce is thickened, and the apples are golden and softened, about 10 to 15 minutes. Remove from the heat, and serve immediately, or cover, cool, and refrigerate for up to 4 days. Reheat before serving.

Assembly

1 recipe streusel topping (above)
1 recipe Hot Apple Pie Sundae Topping (above)
1 quart good quality vanilla ice cream
Whipped cream for garnish (about 2 cups of heavy cream, whipped stiffly) (optional)

1. In each sundae glass, sprinkle a bit of the streusel topping and ladle some of the hot sundae topping into the glass.
2. Top with a scoop of ice cream, more streusel and another scoop of ice cream.
3. Top with more apple pie filling and sprinkle with some of the streusel topping. Garnish with whipped cream and serve. Repeat for the rest of the sundaes.

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

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FMB12-13-18

Farmers’ Market Box 12-13-2018

This week’s local produce and featured farms:
Granny Smith Apples - Fair Hills Apple Farm
Green Dragon Apples - Dragonberry Produce
Pink Lady Apple - Fair Hills Apple Farm
Baby Bok Choy - Fresno Evergreen
Kale - Fresno Evergreen
Red Torpedo Onion - Tutti Frutti Farm
Cara Cara Oranges - Ken’s Top Notch Produce
Valencia Oranges - Polito Family Farms
Sunchokes – Coleman Family Farm

Juicing Bag:

Granny Smith Apples - Fair Hills Apple Farm
carrots - Cal-Organic
Celery – Torres Organic Farm
Lemons - Sundance Natural Foods
Parsley - Foxy Organic
Kale - Coastal Valley Farms

Farmer’s Choice:
Meyer Lemons - Rancho Del Sol
Baby Yellow Carrots - Rancho Del Sol
Assorted Baby Lettuce - Coastal Farms
Kishu Tangerines - Rancho Del Sol

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

BOOST!
2 Celery Stalks
1 Lemon
1 Apple
3 Stalks Kale

HEALTHY HABIT
2 Apples
1 Celery Stalk
2 Carrots
2 Stalks Kale

SWEET & SOUR
2 Lemons
3 Carrots
1/2 C. Parsley
1 Apple

Farmers’ Market Box Recipes

Pumpkin Streusel Pie
Serves 8

One unbaked 10-inch pie crust, either store bought, or homemade

Streusel

¾ cup all-purpose flour
½ cup firmly packed light brown sugar
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
½ teaspoon table salt
½ cup (1 stick) chilled unsalted butter, cut into small cubes
¾ cup pecan halves
1. In a food processor fitted with the steel blade, combine the flour, sugars, cinnamon and salt, processing for about 35 seconds, to blend.
2. Add the butter, distributing it evenly over the dry ingredients. Process on and off in short bursts, until the mixture is crumbly. Add the pecans, process 4 to 5 times in short burst, until the pecans are chopped and incorporated into the streusel.

Filling
2 cups pumpkin puree (see method below)
¼ cup granulated sugar
½ cup light brown sugar
3 large eggs
2 tablespoons all-purpose flour
½ teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt
¾ cup heavy cream
2 tablespoons maple syrup

1. Preheat the oven to 375 degrees. In a mixing bowl, whisk together all the ingredients, until smooth. Pour into the prepared pie crust and top with the streusel.
2. Bake the pie for 15 minutes, lower the oven temperature to 350 degrees for another 45 minutes, until a knife inserted into the center comes out with just a bit of the filling on it. (It should not be sloshy at all)
3. Allow to cool for 2 hours. Refrigerate for up to 24 hours. Serve at room temperature with sweetened whipped cream.

To Roast Pumpkin:
Preheat the oven to 400 degrees and line a baking sheet with a silicone baking liner, aluminum foil or parchment.
Cut the pumpkin into quarters and remove the seeds.
Brush the cut sides with olive oil or canola oil.
Roast for 30 to 45 minutes, until the pumpkin is tender.
When the pumpkin is cool enough to handle, remove the skin and puree the pumpkin in a blender or food processor. Pumpkin puree can be refrigerated for 5 days, or frozen for up to 3 months.

Cranberry Apple Chutney
Makes about 4 cups

Keep this in the fridge for spur of the moment appetizers, serve over goat cheese or on a cheese platter. This is delicious as an accompaniment for pork or poultry to liven up the holidays. It also makes a nice gift.

2 cups water
2 cups sugar
2 tablespoons molasses
3 Green Dragon apples, peeled, cored, and finely chopped
12 ounces fresh cranberries
1 cup golden raisins
1/2 cup red wine vinegar
1 teaspoon ground ginger
2 teaspoon hot curry powder (or your favorite curry powder)
1 teaspoon salt
Few dashes Tabasco

1. In a saucepan, combine the water, sugar and molasses, bring to a boil, and simmer until the sugar is dissolved. Add the apples, cranberries, raisins, vinegar, ginger, curry powder and salt. Simmer for
2. 20 minutes, until thickened.
3. Cool cover and refrigerate for up to 1 month.

Sunchoke Bisque
Serves 6

2 tablespoons unsalted butter
1/2 cup red torpedo onion, finely chopped
2 teaspoons finely chopped thyme
3/4 pound sunchokes, scrubbed, and chopped
3 medium Yukon gold potatoes, peeled, and chopped
4 cups chicken or vegetable broth
1/2 cup heavy cream (optional)
Salt and pepper
1/4 cup finely chopped chives

1. In a Dutch oven, heat the butter, saute the onion and thyme, until the onion is softened.
2. Add the sunchokes, potatoes and broth. Bring to a boil, and simmer for 15 to 20 minutes, until the sunchokes and potatoes are tender.
3. Using an immersion blender, puree the soup. Add cream, season with salt and pepper.
4. Serve the soup garnished with chives.

Cara Cara Orange Salad
Serves 4

4 Cara Cara oranges, peel and pith removed and slices 1/2-inch thick
1/2 pound fresh mozzarella, sliced
2 Torpedo onions, thinly sliced, using the red part only
2 tablespoons chopped fresh oregano
3 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
Salt and pepper

1. On a serving platter, arrange the oranges, and mozzarella in an alternating pattern.
2. Sprinkle the salad with the onions and oregano.
3. In a small bowl, whisk together the vinegar and oil. Season with salt and pepper, and drizzle over the salad. Serve the salad at room temperature.

Stir Fried Noodles with Baby Bok Choy
Serves 4 to 6

1/2 pound spaghetti, cooked 3 minutes short of al dente
3 tablespoons vegetable oil
2 teaspoons grated ginger
2 garlic cloves, minced
2 torpedo onions, thinly sliced, using only the red part, save the green part for garnish
1 cup carrots, cut into matchsticks
1 bunch baby bok choy, root end trimmed, and sliced into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
3 tablespoons soy sauce
1 teaspoon honey
1 tablespoon Mirin rice wine
1 tablespoon sesame oil
2 tablespoons toasted sesame seeds
1/4 cup finely chopped torpedo onion (using only the green part) for garnish

1. In a wok or large skillet, heat the oil and stir fry the ginger, garlic and onions, for 2 minutes. Add the carrots and stir fry the carrots for 2 to 3 minutes, until they are softened a bit.
2. Add the bok choy and stir fry until the bok choy wilts a bit.
3. In a bowl, whisk together the soy honey, and rice wine.
4. Add the spaghetti to the wok, and the sauce to the wok, and toss to combine.
5. Drizzle the servings with sesame oil, sprinkle with sesame seeds, and onion before serving.

Pumpkin and Kale Gratin
Serves 8

4 tablespoons unsalted butter
1/2 cup finely chopped red torpedo onion
3 garlic cloves, minced
1 bunch kale, tough stems discarded
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1 1/2 cups milk
1 1/2 cups heavy cream
4 cups pumpkin, peeled, seeded and sliced 1/4-inch thick
1 1/2 cups grated 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, heat the butter, add the onion and garlic, and saute for 2 to 3 minutes until the onion softens.
3. Add the kale, and season with the salt and pepper. Saute until the kale is wilted, and there is no longer any residual liquid in the pan. Add the nutmeg, milk and cream, stirring until blended.
4. Add the pumpkin and simmer for 5 to 7 minutes, until the pumpkin is almost tender.
5. In a bowl, combine the Gruyere and Parmigiano.
6. Transfer half the squash and spinach to the prepared pan. Sprinkle with some of the gruyere mixture.
7. Top with the remaining squash mixture, and sprinkle with the remaining cheese.
8. Bake the gratin for 35 to 45 minutes until the squash is tender, and the cheese is golden brown.
9. Allow the gratin to rest for 5 minutes before serving.

Pink Lady Apple Streusel Muffins
Makes 12

For the Muffins

2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
2 large eggs, room temperature
1 cup packed dark brown sugar
8 ounces crème fraîche (or full-fat sour cream)
1 teaspoon pure vanilla extract
1/2 cup (4 ounces) unsalted butter, melted and still warm
4 Pink Lady apples, peeled, cored and diced

1. Preheat oven to 400°coat the inside of 12 muffin tins generously with cooking spray, both inside the cups and over the top.
2. Whisk together flour, cinnamon, baking powder, salt, ginger, and nutmeg. In another bowl, combine eggs, brown sugar, crème fraîche, and vanilla.
3. Add the melted butter, pouring in a slow and steady stream, while whisking vigorously to emulsify the mixture.
4. Add the liquid mixture to the dry ingredients and gently fold until the liquid is just barely combined, being careful not to over-mix. (A few lumps are okay.) Stir in the chopped apples. Fill each muffin well all the way to the top with batter; set aside while preparing the streusel.

For the streusel

3/4 cup all-purpose flour
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/4 teaspoon fine sea salt
1/4 cup unsalted butter, melted

1. For the streusel, add the flour, brown sugar, sugar, and salt in a medium bowl. Pour in the melted butter and gently stir with a fork until well combined and small pebble-sized pieces remain throughout.
2. Top each filled well with a heaping tablespoon of streusel, lightly pressing it into the batter. (A round cookie cutter placed over the cup helps keep the mess to a minimum.) Bake muffins for 18 to 22 minutes, until tops are golden, and a toothpick comes out clean. Leave the muffins in the pan for 10 to 15 minutes, then transfer to a wire rack to continue cooling.
3. The muffins can be stored in an airtight container for up to three days. The batter can be made in advance and held in the refrigerator for up to 2 days, or frozen for 2 weeks (thaw overnight in the fridge before using)

Pink Lady Apple Pancake
Serves 4

For the Batter

3 eggs
1/3 cup heavy cream
1/3 cup whole milk
2 Tbs sugar
1/4 tsp salt
1/4 tsp. vanilla
1/2 cup flour

1. In a blender, blend the remaining ingredients. Refrigerate while cooking the apples.

For the Apples

1/4 cup unsalted butter
1/2 cup light brown sugar
3/4 tsp. ground cinnamon
3 Pink Lady apples, peeled, cored, and thinly sliced

1. Preheat the oven to 400 degrees. In an oven proof 10-inch skillet, melt the butter, add the sugar, and cinnamon and stir to melt the sugar.
2. Add the apples and cook until the apples begin to color a bit, about 7 minutes.
3. Pour the cold batter over the apples. Bake 18 to 20 minutes, until the pancake is puffed and golden brown and beginning come become loose at the edges.
4. Using a plate that is 2-inches larger than your skillet, invert the pancake, and sprinkle with powdered sugar before serving.

Mixed Lettuce Salad with Lemon Dijon Vinaigrette
Serves 4

2 heads mixed baby lettuce, washed and spun dry
3/4 cup olive oil
1/3 cup Meyer lemon juice
2 tablespoons finely torpedo onion
1 tablespoon Dijon mustard
1clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Put the lettuce into a salad bowl.
2. In another bowl, whisk together the lemon juice, onion, mustard, garlic, salt and pepper, and whisk until thickened.
3. Pour some of the dressing over the salad greens and toss to coat. Plate the salad and serve.

Roasted Yellow Carrots
Serves 4

One bunch yellow carrot, tops removed, scraped, and cut into quarters
1/3 cup extra virgin olive oil
3 tablespoons honey
1 teaspoon ground cumin
Salt and pepper

Preheat the oven to 400 degrees, and line a baking sheet with parchment, aluminum foil, or silicone.
Arrange the carrots on the baking sheet in an even layer.
In a bowl, whisk together the oil, honey, cumin, salt and pepper.
Pour the mixture over the carrots and stir to coat the carrots.
Roast for 7 to 10 minutes, turning once, until the carrots are tender. Serve warm.
The carrots tops make a delicious pesto to serve on top.

Carrot Top Pesto
Makes about 2 cups

1 1/2 cups packed carrot tops, (tough stems removed), washed, and spun dry
2 garlic cloves
1/3 cup pine nuts
1/3 cup grated Parmigiano Reggiano cheese
1/2 cups extra virgin olive oil
Salt and pepper

1. In a food processor or blender, combine the carrot greens with the garlic, pine nuts, and cheese.
2. Pulse on and off to break up the garlic and nuts.
3. With the machine running, add the oil, until the mixture is a paste. Season with salt and pepper.
4. Refrigerate for up to 7 days or freeze for up to 6 months.
5. Cook’s Notes:
a. To use the pesto, the paste can be used for bruschetta, or tossed into pasta, and rice.
Add more oil to some of the pesto to make a sauce for grilled meats, roasted vegetables, and poultry.
Add a bit of vinegar or lemon juice to make a vinaigrette.

Spinach and Tangerine Salad with Soy Dressing
Serves 4

1/2 cup vegetable oil
2 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/8 teaspoon peeled and grated fresh ginger
1 clove garlic, minced
1 pound baby spinach, washed and spun dry
1/4 cup thinly sliced red torpedo onion, using the red part only
3 Kishu tangerines, peeled, and separated into segments
1/3 cup toasted sliced almonds for garnish.

1. In a small bowl, whisk together the oil, soy, vinegar, sugar, ginger and garlic, until thickened.
2. Put the spinach, onion and tangerines into a salad bowl, and toss with the dressing. Plate the salad and serve each portion garnished with some of the almonds.

Meyer Lemon Semolina Cookies
Makes about 4 dozen

1/2 cup (1 stick) unsalted butter
2 tablespoons extra virgin olive oil
1 cup granulated sugar
1 large egg
1 large egg yolk
Grated zest of one Meyer lemon and juice of 1 Meyer lemon
2 tablespoons limoncello
1/2 teaspoon vanilla extract or vanilla paste
2 cups all-purpose flour
2/3 cups semolina
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Granulated sugar for rolling cookies

1. In the large bowl of an electric mixer, cream the butter, olive oil, and sugar on medium speed, until fluffy. Beat in the egg, yolk, lemon zest, juice, limoncello and vanilla, until the mixture is combined.
2. Beat in the dry ingredients, until the dough comes together. It should be soft. Remove from the bowl, flatten into a disk, warp in plastic and chill until firm enough to roll about 1 hour.
3. Preheat the oven to 325 degrees. Line baking sheets with silicone liners or parchment, or aluminum foil. Place about 1/2 cup of granulated sugar in a bowl. Roll the dough into 1-inch balls, roll in the sugar, and place on prepared baking sheets, evening spaced about 1-inch apart.
4. Bake the cookies for 14 to 16 minutes, until collapsed and crinkled and pale golden brown. Allow the cookies to cool for 1 to 2 minutes, before removing from the baking sheets to wire racks to cool completely.
5. Cookies can be stored in an airtight container in a cool dry place for up to 4 days, or frozen for up to 1 month.

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

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