Archive for January, 2019

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Farmers’ Market Box 1-31-2019

This week’s local produce and featured farms:
Algerian Tangerines - 3 Nuts
Swiss Chard - Black Sheep Produce
Arugula - Coleman Family Farms
Blood Oranges - Schaner Farms
French Heirloom Potatoes - Weiser Family Farms
Baby Red Beets - Be Wise Ranch
Braising Mix - Terra Madre Gardens
Romanesco Cauliflower - Two Peas in a Pod Farm
Sunchokes - Weiser Family Farm

Juicing Bag:

Mustard Greens – Cal Organics
Celery - Lakeside Organic Gardens
Fennel - Lakeside Organic Gardens
Lemons - Sundance Natural Foods
Valencia Oranges - Stehly Farms
Red Beets - Oceanside Organic

Farmer’s Choice:
Pink Lady Apples - Fair Hills Apple Farm
Meyer Lemons - Chocolate Mountain Ranch
German Butterball Potatoes - Weiser Family Farms

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 JUICE
2 Stalks Celery
1 Orange
1 Beet
3/4 Fennel

RE-ENERGIZE
1 Lemon
1 Beet
1 Mustard Green
1 Orange

SHINE BRIGHT
3 Stalks Celery
1 Lemon
1 Beet

Farmers’ Market Box Recipes

Loaded Fingerling Potatoes
Serves 4

1/3 cup extra virgin olive oil
1 1/2 teaspoons salt
1/2 teaspoons ground black pepper
1 pound fingerling potatoes, scrubbed and quartered lengthwise
1 cup shredded sharp cheddar cheese
3 scallions, finely chopped, using the white and tender green parts
4 slices bacon, cooked crisp and crumbled
1/2 cup sour cream

1. Preheat the oven to 400 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a bowl, combine the oil, salt and pepper. Add the potatoes and toss to coat.
3. Spread the potatoes into the prepared pan, and roast for 20 minutes, turn the potatoes and reduce the heat to 350 degrees.
4. Sprinkle with the cheese, scallions, and bacon. Roast another 10 minutes, until the potatoes are tender, and the cheese is bubbling.
5. Serve the potatoes garnished with the sour cream.

Sunchoke Spread
Serves 4

One pound sunchokes, scrubbed
1/3 cup extra virgin olive oil
3 garlic cloves, minced
Pinch red pepper
1 teaspoon grated lemon zest
One 14.5-ounce can white beans, rinsed and drained
2 tablespoons lemon juice
1/4 cup finely chopped Italian parsley
Salt and pepper
Pita chips for serving

1. Put the sunchokes into salted water to cover, bring to a boil, and simmer for 10 to 12 minutes until tender.
2. Drain thoroughly.
3. While the sunchokes are simmering, heat the oil, add the garlic, red pepper and lemon zest, sautéing for 1 minute.
4. When the sunchokes are cooled, add them to a food processor, add the beans, lemon juice, and olive oil mixture. Process until smooth.
5. Add the parsley, taste for seasoning, and adjust using salt and pepper. Cool, cover and refrigerate for up to 4 days. Serve the at room temperature or cold spread with pita chips.

Arugula Salad with Blood Orange Vinaigrette
Serves 4

One bunch arugula, washed and spun dry
1/4 cup blood orange juice
1/4 cup balsamic vinegar
2 teaspoons honey
1/2 cup extra virgin olive oil
Salt and pepper
4 blood oranges, peel and pith removed, and segmented
1/2 cup crumbled goat cheese for garnish

1. Put the arugula into a salad bowl.
2. In another bowl, whisk together the juice, vinegar, honey and oil. Season with salt and pepper.
3. Dress the arugula with some of the dressing. Plate the salad, and garnish with orange segments and goat cheese.

Roasted Romanesco
Serves 4 to 6

One Romanesco cauliflower
1/2 cup olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups fine dry bread crumbs
3/4 cup freshly grated Parmigiano Reggiano
1 1/2 teaspoons dried oregano

1. Line a baking sheet with a silicone liner, parchment or aluminum foil, preheat the oven to 375 degrees.
2. Trim the cauliflower and cut into 1-inch florets. Try to keep them about the same size so they will cook evenly. Put the cauliflower in a large bowl and toss with 6 tablespoons of the oil, the salt, and pepper.
3. In another large bowl, combine the bread crumbs, cheese, and oregano, stirring until blended.
4. Toss the florets into the crumbs, a few at a time, stirring to coat evenly. Transfer to the prepared baking sheet and drizzle with the remaining 2 tablespoons of olive oil.
5. Bake the cauliflower until tender when pierced with the tip of a knife, 15 to 20 minutes. Remove from the oven, transfer to a serving bowl, and serve warm or at room temperature.

Tangerine Shortbread
Makes about 20

3/4 cup sugar
zest from 2 tangerines
2 sticks unsalted butter, softened
1 1/2 teaspoons pure vanilla extract
1 egg
2 1/2 cups all-purpose flour
3/4 teaspoon salt
Raw sugar for garnish

1. Preheat the oven to 325 degrees and coat a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a mixing bowl, combine the sugar, zest, butter and vanilla.
3. Blend in the egg, and then add the flour and salt. This will be a thick dough.
4. Evenly press the dough into the prepared pan.
5. Sprinkle the dough with the raw sugar and bake for 40 to 45 minutes until the shortbread is a light golden brown.
6. Cool the shortbread and cut into squares.

Portuguese Sausage and Greens Soup
Serves 6

1 pound linguiça or Polish sausage, cut into 1/8-inch-thick slices
1 large onion, peeled and chopped
1 clove garlic, peeled and minced
4 Yukon gold potatoes, peeled and cut into 1/4-inch cubes
1 bag braising mix, tough stems removed, and chopped
One 14.5-ounce can chopped tomatoes and their juice
4 cups chicken or vegetable broth
1 tablespoon balsamic vinegar
2 teaspoons salt
Freshly ground pepper to taste

1. Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes.
2. Add the onion and cook for 2 minutes.
3. Add the garlic and potatoes and cook for 2 minutes. Add the kale and cook, stirring constantly, for 2 minutes longer.
4. Stir in the tomatoes, chicken broth, vinegar and salt.

Swiss Chard and Artichoke Dip
Serves 6

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 teaspoons grated lemon zest
2 shallots, finely chopped
1 bunch Swiss chard, tough stems removed, cut into 1/2-inch ribbons
One 10-ounce package frozen artichoke hearts, defrosted and chopped
2 tablespoons lemon juice
2 cups mayonnaise
1 1/2 cup shredded imported Swiss cheese
1/2 cup grated Parmigiano Reggiano
One round loaf unsliced sourdough bread

1. Preheat the oven to 350 degrees.
2. In a large skillet, heat the oil, saute the garlic, zest and shallots until the shallots are softened.
3. Add the Swiss chard, and saute until the chard is wilted.
4. Add the artichokes, and lemon juice, and saute until the liquid in the pan has evaporated.
5. Cool the mixture.
6. In a bowl, whisk together the mayonnaise, and cheeses. Add the Swiss chard mixture and stir to blend.
7. Cut the top off the bread, and cut out the interior of the loaf, leaving 3/4-inch of bread. Pour the Swiss chard mixture into the bread, place on a baking sheet, and bake for 40 minutes until the dip is bubbling. Serve the dip with crudités, pita chips and crackers.

Beet and Blood Orange Salad
Serves 4

One bunch red beet, tops removed, and scrubbed
3 blood oranges, peel and pith removed, and sliced
2 scallions, finely chopped, using the white and tender green parts
3 tablespoons blood orange juice
1/4 cup rice vinegar
2 tablespoons sugar
1 tablespoon Dijon mustard
1/2 cup extra virgin olive oil
Salt and pepper
1/2 cup toasted chopped walnuts
1/4 cup finely chopped parsley

1. Steam the beets for 40 to 50 minutes until they are tender. Slip the skins off the beets, slice the beets, and put into a bowl with the blood oranges and scallions.
2. In a small bowl, whisk together the juice, vinegar, sugar, mustard and oil. Season with salt and pepper.
3. Dress the beet mixture with the salad dressing, and serve the salad garnished with walnuts and parsley.

Potato Pizza
Serves 4

For the Sauce

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped onion
1 teaspoon dried oregano
One 28-ounce can tomato puree
Salt and pepper

1. In a saucepan, heat the oil, and saute the garlic, onion and oregano until the onion is softened.
2. Add the tomatoes, and simmer for 20 minutes. Season with salt and pepper and cool. The sauce will keep in the refrigerator for up to 5 days or freezes for 2 months.

For the Potatoes and Finishing

One pound German butterball potatoes, scrubbed, and thinly sliced on a mandoline
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
1/2 cup extra virgin olive oil
1 1/2 cups sauce (see preceding recipe)
1 1/2 cups shredded whole milk mozzarella
1 cup grated Parmigiano Reggiano

1. Preheat the oven to 400 degrees, coat the inside of a 14-inch pizza pan with non-stick cooking spray.
2. In a bowl, combine the potato slices, salt, pepper and oil. Toss to coat the potatoes.
3. Spread the potatoes evenly in the pizza pan.
4. Roast the potatoes for 20 minutes.
5. Spread the sauce over the potatoes, sprinkle with the cheeses, and bake another 20 minutes until the potatoes are tender, and the cheeses are golden brown and bubbling. Allow the pizza to rest for 10 minutes before cutting into wedges.

Slow Cooks Lemon Chicken Orzo Soup
Serves 8

8 cups chicken broth
grated zest of two lemons
1 cup orzo pasta
2 cups shredded cooked chicken
2 teaspoons fresh lemon juice
4 eggs, separated
½ cup finely chopped Italian parsley
Thin lemon slices for garnish

1. Pour the broth, zest, orzo and chicken into the insert of a 5 to 7-quart slow cooker. Cover and cook on high for 2 hours. Turn the slow cooker to low heat.
2. In a mixing bowl, whisk together the egg white, until soft peaks form. In another bowl, whisk together the lemon juice and the yolks. Whisk the mixtures together and pour one cup of the broth into the eggs, whisking constantly being careful not to cook the eggs into a scramble.
3. Slowly pour the eggs into the soup and cook another hour on low. Sprinkle the soup with the parsley and serve garnished with lemon slices if desired.

Slow Cooker Lemon Chicken Wings
Serves 6

Browning

3 pounds chicken wing drummettes
¼ cup olive oil
1 ½ teaspoons salt
1 teaspoon sweet paprika

1. Coat the inside of the insert of a 5 to 7-quart slow cooker insert with non-stick cooking spray. Preheat the broiler for 10 minutes.
2. In a large mixing bowl, combine the chicken wings, olive oil salt, paprika and pepper, tossing to coat the wings evenly.
3. Arrange the wings on a rack in a baking sheet, and broil for 5 minutes, until the wings are crispy on one side, turn the wings, and broil another 5 minutes, until crispy and browned.
4. Remove from the wings from the oven; if you would like to do this step ahead of time, cool the wings and refrigerate for up to 2 days, otherwise, place the wings into the prepared insert.

Sauce

½ cup lemon juice
Grated zest of 3 lemons
2 teaspoons salt
Pinch red pepper flakes
½ cup extra virgin olive oil
2 tablespoons red wine vinegar
6 cloves garlic, minced
1 tablespoon finely minced rosemary
½ cup chicken broth

1. In a mixing bowl, whisk together the sauce, and pour over the wings in the insert and turn to coat all the wings.
2. Cover and cook on high for 3 hours, turning the chicken several times during the cooking time to coat with the sauce. Serve the wings on the warm setting.

Lemon Chicken
Serves 6

4 pounds chicken parts (you could use all chicken wings if you are serving for the Super Bowl)
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon sweet paprika
1 cup olive oil
2/3 cup fresh lemon juice
2 tablespoons red wine vinegar
8 cloves garlic, minced
1 tablespoon dried oregano
2 lemons, thinly sliced and seeds removed, for garnish

1. Preheat the broiler for 10 minutes. Line a rimmed baking sheet with aluminum foil and place a rack on it.
2. Rinse the chicken in cold water and drain in a colander and pat dry. Combine 1 teaspoon of the salt, 1/2 teaspoon of the pepper, and 1/2 teaspoon of the paprika and sprinkle over the chicken, shaking it in the colander to coat.
3. Place the chicken on the rack, skin side down, and broil until browned on that side, 5 to 7 minutes, then turn.
4. Turn the chicken over and broil until the skin is crisp and golden brown, another 7 minutes.
5. In a medium-size bowl, whisk together the remaining 1 teaspoon of salt, 1/2 teaspoon each of pepper and paprika, the oil, lemon juice, vinegar, garlic, and oregano until blended.
6. Turn off the broiler and increase the oven temperature to 400 F. Remove the pan from the oven, remove the rack from the sheet pan, and transfer the chicken directly to the sheet pan, skin side up. Pour the marinade mixture over the chicken and return it to the oven. Bake until cooked through, 25 to 30 minutes, basting the chicken once or twice with the sauce.
7. Transfer the chicken to a serving dish, cover with foil to keep warm, and transfer the sauce to a saucepan. Bring to a boil and let boil continue boiling on high heat until it reduces a bit, 5 to 7 minutes. Spoon the sauce over the chicken and serve, garnished with the lemon slices.

Tart Tatin
Serves 6 to 8

1 sheet puff pastry, defrosted and kept cold
Flour for rolling the puff pastry
1/2 cup (1 stick) unsalted butter
3/4 cup sugar
8 to 10 Pink Lady apples, peeled, cored and quartered

1. Preheat the oven to 375 degrees. Line a baking sheet with a silicone liner or parchment paper and set aside.
2. On a floured board, roll out the dough until it is 1/8-inch thick. Cut the dough into a circle 1-inch larger than the diameter of your baking pan. Prick the dough all over with the tines of a fork and transfer it to the baking sheet. Refrigerate the dough while you work on the apples.
3. In a 10-inch ovenproof skillet, or tart tatin pan, melt the butter, tilting the pan so the sides have a thin coating of butter.
4. Sprinkle the sugar over the butter, and fit a layer of apples into the skillet, with the rounded side down and making concentric circles. Make sure to pack in the apples because they will shrink as they cook—-you want them snug in the pan.
5. When you have a snug layer, cut the remaining apples in half and sprinkle them over the first layer. Put the pan over medium heat and cook, until the sugar begins to turn a deep caramel color—you will see it bubbling up the side of the pan—this will take at least 15 minutes and up to 30 depending on your pan.
6. Transfer the skillet to the baking dish to the baking sheet.
7. Cover the apples with the pastry, loosely tucking in any overhang.
8. Bake for 30 to 40 minutes, until the basket is baked through and puffed.
9. Cover the skillet with a large rimmed serving plate and turn the tart out onto the platter and remove the pan. If any of the apples have stuck to the pan, gently lift them off the pan with an off-set spatula and press them onto the tart. Cool 10 minutes before serving with unsweetened crème fraiche.

@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!

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Farmers’ Market Box 1-24-2019

This week’s local produce and featured farms:
Algerian Tangerines - 3 Nuts
Swiss Chard - Fresno Evergreen
Mustard Greens - Coleman Family Farms
Meyer Lemons - Chocolate Mountain Ranch
Lee Tangerines - Rancho Del Sol
Oro Blanco Grapefruit - Schaner Farms
Braising Mix - Terra Madre Gardens
Granny Smith Apples - Fair Hill’s Apple Farm
Sunchokes - Weiser Family Farm

Juicing Bag:

Blueberries – Better Produce Inc
Carrots - Cal Organics
Kale - Foxy Organics
Valencia Oranges - Stehly Farms
Baby Spinach - Classic Salads LLC

Farmer’s Choice:
Shanghai Bok Choy - Fresno Evergreen
Nantes Carrots - Weiser Family Farms
German Butterball Potatoes - Weiser Family Farms

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

KALE-ADE
1 Kale
2 Carrots
2 Oranges

ABSOLUTE BLUE
1/2 c Blueberries
2 Handfuls Spinach
add Banana (not included)

VITAMIN C!
2 Handfuls Spinach
1 Orange
2 Carrots

Farmers’ Market Box Recipes

Asian Chopped Salad
Serves 4

1 bunch Shanghai bok choy, root end trimmed, washed, spun dry and cut into 1/2-inch ribbons
2 medium carrots, shredded on the large holes of a box grater
2 scallions, finely chopped using the white and tender green parts
3 tangerines, peeled, and segmented
2 to 3 cups shredded cooked chicken
1/4 cup rice vinegar
2 tablespoons tangerine juice
3 tablespoons soy sauce
1 teaspoon grated ginger
1 garlic clove, minced
2 tablespoons sugar
1/2 cup vegetable oil
2 teaspoons sesame oil
2 teaspoons sesame seeds for garnish

1. In a salad bowl, combine the bok choy, carrots, scallions, tangerines and chicken.
2. In another bowl whisk together the vinegar, juice, soy sauce, ginger, garlic, sugar, oil and sesame oil. Taste for seasoning and adjust using more soy (for salt) sugar, or vinegar to balance the dressing.
3. Toss the salad with the dressing, and garnish with sesame seeds.

Greens and Beans Soup
Serves 6 to 8

2 tablespoons olive oil
1 pound bulk Italian sweet sausage (or not, it’s not necessary, but adds lots of flavor or use finely diced pancetta)
1 cup finely chopped onion
2 garlic cloves, minced
3 ribs celery, finely chopped
3 medium carrots, finely chopped
6 leaves sage, thinly sliced
1/2 cup chopped canned plum tomatoes
1/2 cup white wine
1 bunch Swiss chard, tough stems removed, and cut into 1/2-inch ribbons
One 14.5-ounce can small white beans, rinsed and drained
1/2 cup chopped Parmigiano Reggiano rinds
6 cups chicken or vegetable broth
Salt and pepper
1 cup finely shredded Parmigiano Reggiano cheese

1. In a large skillet, heat the oil, and sauté the sausage, onion, garlic, celery, carrots, and sage until the onion is translucent.
2. Add the tomatoes and wine and bring to a boil.
3. Add the chard, beans, Parmigiano rinds, and broth. Bring to a boil, and simmer for 1 hour until the chard is tender.
4. Taste for seasoning and adjust using salt and pepper.
5. Serve the soup drizzled with some extra virgin olive oil and sprinkle with Parmigiano.

Crostini with Sautéed Greens and Fresh Buratta
Serves 8

Broccoli rabe, or rapini will turn bitter if cooked too long, so just let it wilt in the skillet, but don’t overcook it. Feel free to sub in rainbow chard, or kale for the broccoli rabe.

For the Bruschetta

1 baguette, sliced 1/2-inch thick
Olive oil
2 garlic cloves
1. Preheat the oven to 350 degrees and arrange the bread on baking sheets lined with a silicone baking liner, or parchment paper.
2. Drizzle oil over the slices and bake for 10 to 15 minutes until the bread is crisp. When the crostini are crisp, rub with the garlic clove. Allow to cool.
3. Do-Ahead: The bruschetta can be kept in zip lock bags overnight, or frozen for up to 1 month.

To Prepare the Bruschetta

3 tablespoons extra virgin olive oil
3 garlic cloves, sliced
Red pepper flakes
1 bunch broccoli rabe, spigarello broccoli, or rainbow chard, washed, any woody stems trimmed, and chopped
Juice and zest of a lemon
Salt and pepper to taste
8 ounces burratta or fresh mozzarella cheese
Fleur de Sel

1. In a large skillet, heat the oil and sauté the garlic for 1 to 2 minutes, until translucent. Add the red pepper flakes, and broccoli rabe, and cook over medium-low heat, stirring occasionally. When the rabe is soft and tender, turn off the heat, add the lemon juice and zest, and gently toss. The broccoli rabe can be room temperature when served.
2. Spoon the broccoli rabe over the toasts. Cut the burrata and place on top of each toast, cut side up. Sprinkle with fleur de Sel and drizzle with olive oil.
3. You will have to prepare this just before serving but have the greens ready and cut the buratta. Serve with small plates to catch any drips.

Pasta with Meyer Lemons
Serves 6

1 pound fettucine, cooked 2 minutes short of al dente saving some hot pasta water
1/2 cup extra-virgin olive oil
1 tablespoon Meyer lemon zest
1 teaspoon honey
1/2 cup finely chopped shallot
1/2 cup heavy cream
2 tablespoon fresh Meyer lemon juice
Salt and pepper
1/2 to 3/4 cup grated Parmigiano Reggiano

1. In a large skillet, heat the oil add the zest and saute for 30 seconds. Add the honey, and shallots, sautéing until the shallots are softened. Add the cream, and simmer for 3 minutes. Add the lemon juice, and season with salt and pepper.
2. When the pasta is drained, toss it with lemon cream sauce, adding some of the pasta water to make a creamy sauce. Add 1/2 of the cheese and continue to toss until the sauce is creamy.
3. Serve the pasta garnished with the remaining cheese.

Oro Blanco Curd
Makes 3 cups

1 1/4 cup sugar
6 large eggs
1/2 cup fresh Oro Blanco juice
1/2 cup chilled butter, cut into 1/2-inch cubes

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

Farro with Braising Greens
Serves 4 to 6

1 1/2 cups pearlized farro
1/2 cup extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1/2 cup finely chopped onion
1 bag braising greens, tough stems removed, and cut into 1/2-inch ribbons
1/2 cup chicken or vegetable broth
Salt and pepper
1/2 cup grated Parmigiano Reggiano

1. Bring 4 quarts of salted water to a boil, add the farro and cook for 17 to 20 minutes until the farro is tender. Drain thoroughly, and season with salt and pepper. Set aside.
2. While the farro is simmering, heat the oil in a large skillet, add the garlic, red pepper and onion, sautéing until the onion is softened, about 4 minutes.
3. Add the braising greens, and broth, simmering until the greens are wilted. Season with salt and pepper.
4. Add the farro to the skillet and toss to combine. Taste the dish and season with salt and pepper.
5. Garnish the farro with grated Parmigiano Reggiano.

Sunchoke and Meyer Lemon Dip
Makes about 3 cups

1 pound sunchokes, peeled and cut into chunks
2 tablespoons unsalted butter
1 cup finely chopped sweet yellow onion
1 tablespoon Meyer lemon zest
1/2 cup mayonnaise
1/2 cup Greek style yogurt
2 tablespoons Meyer lemon juice
1 1/2 cups shredded Gruyere cheese

1. Preheat the oven to 350 degrees and coat the inside of a small gratin dish with non-stick cooking spray.
2. Bring 3 quarts of salted water to a boil, add the sunchokes, and simmer for 10 minutes until the sunchokes are tender. Drain thoroughly. Mash the sunchokes and set aside in a mixing bowl.
3. In a skillet, heat the butter, add the onion and lemon zest for 5 to 7 minutes until the onions become caramelized.
4. Add the onions to the sunchokes, then stir in the mayonnaise, yogurt, lemon juice and 1 cup of cheese.
5. Taste for seasoning and adjust adding salt and pepper.
6. Turn the mixture into the prepared baking dish, cover with the remaining cheese, and bake for 20 to 25 minutes until the dip is bubbling and the cheese is golden brown. Serve the dip with pita chips, or crackers. Or a gluten free option is crudités.

Umbrian Apple Cake
Makes 10-inch cake

1 cup unsalted butter, softened
1 cup sugar
½ teaspoon lemon zest
1 tablespoon Amaretto
1 teaspoon vanilla paste or vanilla extract
4 large eggs
2 ¼ cup all-purpose flour
1 tablespoon baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
5 medium apples, peeled, cored and cut ½-inch thick
¼ cup unsalted butter, melted
3 tablespoons sugar

1. Preheat the oven to 350 degrees. Coat the inside of a 10-inch spring form pan with non-stick cooking spray.
2. In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugar until light and fluffy.
3. Add the zest, Amaretto and vanilla paste, and beat until blended.
4. Add the eggs one at a time, beating after each addition.
5. Add the flour, baking powder, cinnamon, and salt blending until smooth.
6. Cut 2 of the apples into a small dice.
7. Fold the small pieces into the batter and transfer the batter to prepared pan and smooth the top.
8. Arrange the cut apples core side down, on the top of the batter in circles over the entire surface with an arrangement like a sun. The apples should be close together. Brush the apples and batter with the melted butter.
9. Generously sprinkle the apples and batter with the 3 tablespoons sugar.
10. Bake the cake for 50 to 60 minutes, until the cake pulls away from the sides of the pan and the cake is golden brown. A skewer inserted into the center should come out clean.
11. Cool on a wire rack for 15 minutes, remove the sides of the pan, and cool completely. Dust with confectioners’ sugar if desires.
12. The cake keeps covered, at room temperature overnight.

Braised Butterball Potatoes
Serves 4 to 6

1 1/2 cups chicken or vegetable broth
1 1/2 pounds German butterball potatoes, scrubbed
1/3 cup unsalted butter
One large spring onion, finely chopped, using the white and tender green parts
Salt and pepper

1. In a large skillet, heat the broth and add the potatoes. Bring the broth to a boil, and simmer the potatoes, uncovered, for 20 to 30 minutes, until tender.
2. The broth will reduce to a few tablespoons. Smash the potatoes with a large spoon, add the butter to the remaining broth in the pan, and heat over medium heat, until the butter melts.
3. Spoon the mixture over the smashed potatoes, add the spring onion, and season with salt and pepper. Turn the potatoes in the sauce and serve.

Butterball Potato Turkey Hash
Serves 4 to 6

Feel free to substitute cooked chicken, salmon, or duck for the turkey.

1 pound butterball potatoes
1/4 cup unsalted butter
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped thyme
2 spring onions, finely chopped, using the white part (finely chop the tender green parts for garnish)
Salt and pepper
2 cups finely chopped turkey
1/4 cup heavy cream

1. In a large pot, put the potatoes into water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender. Cool, and finely dice the potatoes.
2. In a large skillet, heat the butter and olive oil, add the thyme, and sauté for 1 minute.
3. Add the cooked potatoes and cook until the bottom of the potatoes is browned, turn the potatoes, and add the onions, sprinkle liberally with salt, pepper, and sauté for 2 to 3 minutes.
4. Add the turkey and drizzle the heavy cream over the top.
5. Cover and cook for another 10 minutes. Uncover, and cook for 2 to 3 minutes, until the liquid in the pan is absorbed, and the bottom potatoes are browned.
6. Slide the hash onto a serving platter and serve.

Nantes Carrot Salad
Serves 4 to 6

1 bunch Nantes carrots, coarsely shredded
2 scallions, finely chopped, using the white and tender green parts
3 tangerines, peeled, separated into segments and chopped
3 tablespoons red wine vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
Salt and pepper

1. In a bowl, combine the carrots, scallions, and tangerines.
2. In a small bowl, combine the vinegar, sugar, mustard and oil. Season with salt and pepper.
3. Pour the dressing over the carrots and toss to coat. The salad can be refrigerated for up to 12 hours. Re-toss when ready to serve.

@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!

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