Archive for February, 2019

IMG_8746

Farmers’ Market Box 2-28-2019



This week’s local produce and featured farms:

Black Knight Carrots - Tutti Frutti Farms
Star Ruby Grapefruit - Bernard Ranches
Braising Mix - Terra Madre Gardens
Kale - Coleman Family Farms
Torpedo Onion - Tutti Frutti Farms
Japanese Sweet Potatoes - Milliken Family Farm
Rhubarb - Trevino Farms
Tango Tangerines - Coastal Farms

Juicing Bag:

carrot – Cal Organics
Celery - Lakeside Organics
Fennel - Lakeside Organics
Lemons - Sundance Natural Foods Co.
Oranges Valencia - Sundance Natural Foods Co.
Parsley Italian  - Lakeside Organics
Beets  - Cal Organics
Baby Spinach  - Classic Salad LLC.


Farmer’s Choice:

SUMO Oranges - Suntreat Farms
Honey Dates - Dates By Davall
Oro Blanco Grapefruit - Polito Family Farm
Alaskan Fingerlings - Weiser Family Farm

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

sunrise
2 beets
2 carrots
1 orange

cleanse
2 celery stalks
1 bunch spinach
1 parsley
3/4 fennel
1 lemon

freshie fresh
1 carrot
1 orange
1 lemon
2 celery stalks


Farmers’ Market Box Recipes

Carrot Salad
Serves 4 to 6

1 bunch 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.

World’s Best Carrot Cake with Tangerine Frosting

Makes one 13-by9-inch sheet, or two 9-inch layers or 24 cupcakes

1 1/3 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla paste or extract
Grated zest of 1 tangerine
3 cups grated carrots
One 8-ounce can crushed pineapple (do not drain)
1/2 cup chopped nuts of your choice (pecans, macadamia nuts)
3 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 recipe Cream Cheese Frosting (recipe follows)

1. Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan, or two 9-inch round pans, with nonstick cooking spray. Or, line 24 muffin cups with baking liners.
2. In a large bowl, beat together the oil, sugar, eggs, and vanilla. Add the zest, carrots, pineapple and juice, and nuts, stirring until blended. Add the flour, baking soda, and cinnamon and stir to combine. Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 40 to 50 minutes.
3. Place the pan on a rack and let cool completely. Spread the top of the cake with the cream cheese frosting.
4. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 2 months.
Bake cupcakes until a skewer inserted in the center comes out with a few crumbs sticking to it, 15 to 17 minutes.

Tangerine Cream Cheese Frosting
Makes 6 cups, enough to frost two 9-inch layers, one 13 x 9-inch cake, or 48 cupcakes

One 8-ounce package cream cheese, softened
1/2 cup (1 stick) unsalted butter or margarine
5 cups confectioners’ sugar
Grated zest of one tangerine
1 teaspoon vanilla paste or extract
Tangerine juice as needed

1. Using an electric mixer beat together the cream cheese and butter in a medium-size bowl. Add the confectioners’ sugar and zest, vanilla and beat until the mixture is of spreadable consistency.
2. If the frosting is too thick, beat in some juice, 1/2 teaspoon at a time, until desired consistency is reached.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 5 days or freeze for up to 6 months. I recommend you soften it at room temperature after it’s been refrigerated, so it’s easy to spread.

Chicken and Greens Soup
Serves 6 to 8

3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped torpedo onion, using the white and tender green parts
1/2 cup finely chopped celery
2 medium carrots, finely chopped
8 sage leaves, finely chopped
1 bunch kale, tough stems removed and cut into 1/2-inch ribbons
2 cups shredded cooked chicken
5 cups chicken broth
One package DeCecco potato gnocchi
1 cup half and half
Salt and pepper

1. In a Dutch oven, heat the oil, saute the garlic, onion, celery, carrots and sage for 3 to 4 minutes until the onion is softened. Add the kale, and saute until wilted, about 3 minutes.
2. Add the chicken, broth, and gnocchi. Simmer for 20 minutes, until the gnocchi is tender.
3. Add the half and half, bring to serving temperature, and season with salt and pepper.
4. Cook’s Note: If you would rather not add the 1/2 and 1/2, add 1 more cup of broth.
5. For a vegetarian version, omit the chicken and sub in vegetable broth.

Spinach Salad with Tangerine Segments, Cashews, and Soy Vinaigrette
Serves 4 to 6

For the Vinaigrette
1 cup vegetable oil
1/4 cup soy sauce
1/2 cup rice vinegar
1/3 cup sugar
1/4 teaspoon peeled and grated fresh ginger
1 clove garlic, minced

1. In a mixing bowl, whisk together the ingredients, until they are blended.
2. Refrigerate the dressing for up to 5 days.
3. This dressing is also a great as a marinade for chicken or pork.

For the Salad

1 bunch spinach, washed, spun dry and torn into bite sized pieces
Soy Vinaigrette (see preceding recipe)
2 Tango Tangerines, peeled and separated into segments
1/2 cup roasted salted cashews, chopped

1. Arrange the greens in a large salad bowl.
2. Toss with some of the vinaigrette, coating the spinach leaves.
3. Plate the salad on salad plates, garnish with orange segments and sprinkle with cashews.

Rhubarb Ruby Grapefruit Compote
Makes about 2 cups

2 cups rhubarb, cut into 1/2-inch slices
2 star ruby grapefruit, peel and pith removed, segmented, and chopped
2 cups sugar
1/2 teaspoon grated nutmeg
1 teaspoon ground cinnamon
1/4 cup red grapefruit juice

1. Combine the ingredients in a saucepan, bring to a boil. Taste for sweetness, add more sugar if needed. Simmer for 30 to 45 minutes until thickened and jam like. Puree with an immersion blender if desiring a smoother consistency.
2. Cool completely, and refrigerate for up to 1 month, or freeze for 6 months.
3. The compote is delicious on pound cake, scones, toast, or ice cream.

Braised Greens
Serves 4

1/4 cup extra virgin olive oil
3 garlic cloves, sliced
1 bag braising mix, tough stems removed, and chopped
Salt and pepper

1. In a large skillet, heat the oil, and saute the garlic, until it becomes translucent.
2. Add the braising mix and toss in the garlic oil.
3. Cover the skillet, and cook for 4 to 5 minutes, until the greens are wilted.
4. Remove the cover, season with salt and pepper and serve warm.
5. This makes a great side dish but is also a nice topper for bruschetta smeared with fresh ricotta or topped with buratta.

Not Your Mama’s Sweet Potatoes
Serves 4 to 6

1 pound Japanese sweet potatoes, scrubbed
3 tablespoons unsalted butter
1/2 cup finely chopped torpedo onion, using the white and tender green parts
3 to 4 tablespoons milk or cream
4 strips thick cut bacon, cooked crisp and crumbled
Salt and pepper
1 cup grated Gruyère cheese

1. Put the potatoes into a water to cover and bring to a boil. Simmer for 20 to 25 minutes until tender.
2. Cool slightly, remove the skins, and put the flesh into a mixing bowl.
3. Preheat the oven to 350 degrees, and coat the inside of a 9-inch baking dish with non-stick cooking spray,
4. In a skillet, heat the butter, and saute the onion until it is almost caramelized, turning a light golden brown.
5. Transfer to the bowl with the potatoes, mash the potatoes with a fork, or potato masher, add some cream or milk to make a smooth mixture. Stir in the bacon. Taste for salt and pepper and adjust.
6. Transfer the mixture to the prepared pan, sprinkle with the cheese, and bake for 20 to 35 minutes until the cheese is melted and the potatoes are cooked through. Serve with poultry, pork or seafood.

Slow Cooker 5-Spice Sweet Potatoes
Serves 4 to 6

1 pound Japanese sweet potatoes, scrubbed and cut into 1/2 –inch thick slices
¼ cup (1/2 stick) unsalted butter, melted and cooled slightly
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons rice wine (Mirin) or dry sherry
2 tablespoons light brown sugar
1 teaspoon five spice powder

1. Coat the insert of a 5 to 7-quart slow cooker with non-stick cooking spray or line it with a slow cooker liner, according to the manufacturers’ directions.
2. Arrange the sweet potatoes in the slow cooker.
3. In a mixing bowl combine the remaining ingredients and pour over the potatoes in the slow cooker. Cover and cook on low for 5 ½ to 6 hours, until the sweet potatoes are tender when pierced with the tip of a sharp knife. Serve the sweet potatoes on the warm setting.

Oro Blanco Curd
Makes about 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.
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.

Bacon Wrapped Dates Stuffed with Parmigiano Reggiano
Serves 10 to 12

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

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 on a rack in a baking dish.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 36 hours or freeze for up to 1 month.
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. Thin shreds of any leftover Parmesan would make an awesome garnish.

Slow Cooker/Instapot Lamb Tagine
Serves 8

½ cup all-purpose flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
3 pounds lamb shoulder meat, excess fat removed, cut into 1-inch pieces
½ cup olive oil
3 large onions, coarsely chopped
2 cloves garlic, chopped
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground ginger
Pinch of saffron threads
1 cup chicken broth
1 cup beef broth
1 cup pitted dates, quartered
¼ cup finely chopped cilantro or Italian parsley

1. In a zipper-top plastic bag, combine the flour, salt and pepper, and add the meat, coating with the flour, shaking off any excess.
2. Heat the ¼ cup of oil in a large skillet and brown the meat a few pieces at a time, transferring the browned meat to the insert of a 5 to 7-quart slow cooker.
3. Add the remaining oil and sauté the onions, garlic, cumin, cinnamon, ginger and saffron, until the onions begin to soften, about 5 minutes.
4. Pour in the chicken broth and scrape up any browned bits on the bottom of the pan.
5. Transfer the contents of the skillet to the slow cooker, add the beef broth and dates, cover and cook on low for 6 to 7 hours, until the lamb is tender. Skim off any excess fat from the top of the sauce, stir in the cilantro, and serve on the warm setting with couscous.

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

Follow me on Facebook (professional page) Twitter and Pinterest

 

Download The Specialty Produce 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!

FMB2-14-19

Farmers’ Market Box 2-14-2019

This week’s local produce and featured farms:
Black Knight Carrots - Tutti Frutti Farms
Green Garlic - Coleman Family Farms
Braising Mix - Terra Madre Gardens
Arugula - JR Organics
Butter Lettuce - Dacquisto Family Farms
Salanova Mix - Dacquisto Family Farms
Smith’s Red Blood Oranges - Friends Ranches
Daisy Tangerines - Polito Family Farms
Tahoe Gold Tangerines - Friends Ranches

Juicing Bag:

Fuji Apples – Fair Hills Apple Farm
Blueberries - Better Produce Inc
Carrots - Cal Organics
Valencia Oranges - Stehly Organic Farms
Italian Parsley - Lakeside Organics
Baby Spinach - Classic Salads

Farmer’s Choice:
Star Ruby Grapefruit - Bernard Ranches
Meyer Lemons - Chocolate Mountain Ranch
Japanese Sweet Potatoes - Milliken Family Farms
Garnet Yams - Her Produce
Easter Egg Radish - Terra Madre Gardens

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

MORNING
1 Apple
2 CArrots
Handful Parsley
1 Orange

NOON
2 Cups Spinach
1 Handful Blueberries
1 Carrot

NIGHT
1 Orange
2 Carrots
1 Banana (not included)
1 Apple

Farmers’ Market Box Recipes

Seared Scallops with Blood Orange Buerre Blanc
Serves 4

For the Buerre Blanc

4 blood oranges
1/4 cup dry white wine
1 shallot, minced
2 tablespoons white-wine vinegar
12 tablespoons unsalted butter, cut into pieces
Salt and pepper

1. Zest 1 teaspoon of an orange, and squeeze ½ cup of juice. Cut away the peel and pith from the remaining oranges and cut out each segment. Chop the segments to measure 1/2 cup, and reserve 1 cup of whole segments.
2. In a small sauce pan, bring the grapefruit juice, wine, shallot, and vinegar to a boil, and let the mixture reduce to about 1 tablespoon.
3. Reduce the heat to low and whisk in 1 tablespoon of butter at a time. You may wish to lift the pan from time to time to cool the sauce.
4. Add another tablespoon of butter before the previous piece has completely melted until you have used all of the butter. Stir in the chopped fruit segments and season with salt and pepper.
5. If you wish, you may add some of the whole segments upon serving.
Cook’s Note: This is a delicious sauce to serve with any kind of grilled or roasted seafood. You can also substitute your favorite citrus here, grapefruit, lemon, lime all work well here.

For the Scallops

1 1/2 pounds dry pack scallops, tendons removed, and blotted dry
Salt and pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 tablespoon finely chopped chives for garnish

1. Season the scallops with salt and pepper.
2. Heat the oil and butter in a large skillet, over medium high heat, when the foam subsides in the pan, and the butter is hot, add the scallops, and cook without moving them for 11/2 to 2 minutes.
3. Turn the scallops and cook another 2 minutes until the scallops are golden brown on each side.
4. Spoon some of the buerre blanc onto the plate, and top with the scallops, sprinkling with a few chopped chives for garnish.

Arugula Pesto with Crostini
Serves 6

Crostini
Makes about 24 pieces

One baguette sliced into1/2-inch pieces
1/2 cup extra virgin olive oil

1. Preheat the oven to 400 degrees; line a baking sheet with silicone or parchment. Lay the baguette slices in one layer on the baking sheet.
2. Brush the baguette slices with oil and bake for 10 minutes until the slices begin to turn golden brown.
3. Remove from the oven and allow to cool.
4. The crostini can be stored at room temperature for 2 days, or frozen for one month.

Arugula Pesto
Makes 1 1/2 to 2 cups

1 cup packed wild arugula leaves
1 cup walnuts
2 garlic cloves
1/2 cup grated Parmigiano Reggiano cheese
1 tablespoon capers in brine, drained
1/2 to 2/3 cup extra virgin olive oil
Salt and pepper to taste

1. In a food processor or blender, combine all the ingredients except the oil, pulsing to break up the nuts, and parsley.
2. With the machine running at 1/2 cup of the oil and add more if needed. This should be a paste, not a runny pesto. Season with salt and pepper if needed.
3. Remove from the machine and pour into an airtight container, spooning 1 to 2 tablespoons of the oil over the top of the pesto, to preserve its green color.
4. Refrigerate for up to 1 week, freeze for up to 3 months.
5. Cooks’ Note: The pesto is terrific on baguette slices, or tossed into pasta, or pasta salad, or potato salad. It’s also delicious as a crust on fish, or chicken, or add a bit more oil to it for a sauce for grilled steak.

Salanova and Butter Lettuce Salad with Warm Pecan Crusted Goat Cheese and Blood Orange Vinaigrette
Serves 4 to 6

For the Goat Cheese
8 ounces goat cheese
1/2 cup finely chopped pecans

1. Preheat the oven to 425°F. and line a baking sheet with a silicone baking liner or parchment.
2. Mash the goat cheese in a small bowl with a fork until smooth.
3. Form the cheese into six 1 1/2-inch-diameter rounds.
4. Put the pecans on a small plate and press the goat cheese rounds into the nuts on all sides to coat.
5. Transfer the cheese to the baking sheet and bake until the nuts brown and the cheese softens, 8 to 10 minutes.

For the Dressing

1 medium shallot, finely diced
1 tablespoon Dijon mustard
1/2 cup blood orange juice
2 teaspoons honey
3/4 cup grape seed or vegetable oil
Salt and pepper

1. In a mixing bowl, whisk together the shallot, Dijon, juice, honey and oil.
2. Season with salt and pepper, the dressing will keep in the refrigerator for up to 4 days.

To Assembling the Salad

One head Salanova lettuce, and one head butter lettuce washed and spun dry, and torn into bite sized pieces
Vinaigrette (see preceding recipe)
2 blood oranges, peel and pith removed, and sliced into 1/2 moons
Warm Goat Cheese rounds (see preceding recipe)

1. Arrange the lettuce in a large salad bowl. Toss with some of the dressing, plate the salad, and arrange the orange slices on top of the salad.
2. Arrange a goat cheese round on the oranges, and drizzle with a bit more dressing before serving.

Ruby Red Cocktail
Makes 4

1½ cups Star red grapefruit juice
1½ cups club soda or plain seltzer
½ cup gin
2 tablespoons Campari
Grapefruit wedges or slices for garnish

1. In a pitcher combine the juice, soda gin and Campari. Stir to blend.
2. Pour over ice in tall glasses and garnish with grapefruit slices.

Black Knight Carrots and Easter Egg Radishes with Green Garlic Dip
Serves 4

1/2 cup mayonnaise
1/2 cup Greek Style yogurt
1 tablespoon finely chopped green garlic
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon ground black pepper
Salt
1 bunch black knight carrots, tops removed, scrubbed and cut into crudités
1 bunch Easter egg radishes, scrubbed, tops removed, and ends trimmed

1. In a mixing bowl, whisk together the mayonnaise, yogurt, green garlic, zest, lemon juice and black pepper.
2. Season with salt.
3. Refrigerate the dip for at least 2 hours to let the flavors get to know each other. Serve the dip with the carrots, radishes or other fresh vegetables. The dip is also delicious as a topping for baked potatoes.

Green Garlic Bread
Serves 8

One large loaf Italian soft crusted bread
1/4 cup unsalted butter, softened
1/4 cup extra virgin olive oil
1 tablespoon minced green garlic
1/2 cup grated Parmigiano Reggiano cheese, or Pecorino Romano

1. Preheat the broiler, and line a baking sheet with aluminum foil.
2. Split the bread in half lengthwise.
3. In a small bowl, blend the butter, oil, garlic and 1/4 cup of the cheese.
4. Spread the mixture over the cut surfaces. Sprinkle with the remaining cheese.
5. Lay the bread on the baking sheet cut sides up, and broil until the cheese is golden brown, and bubbling.
6. Remove from the oven and cut the bread into 1-inch pieces.

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 bag braising greens, 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.

Garnet Yam Fries
Serves 4

1 pound garnet yams, scrubbed, and cut into 1/2-inch by 1/2-inch sticks
1/2 cup extra virgin olive oil
2 teaspoons salt

1. Preheat the oven to 400 degrees, and line 2 baking sheets with aluminum foil, parchment or silicone.
2. Toss the potatoes with the oil and salt.
3. Roast for 20 to 25 minutes, turning the potatoes to brown evenly.
4. Serve warm.

Tangerine Pudding Cake
Serves 6

This simple dessert makes its own sauce. As the cake cooks, it separates into cake on the top and sauce on the bottom. You can use any citrus that you love, this one is my favorite.

3 large eggs, separated
1 cup sugar
1/3 cup unsalted butter, softened
1/4 cup tangerine juice
1 tablespoon freshly grated tangerine zest
1/4 cup all-purpose flour
1/8 teaspoon salt
1 cup milk
Powdered sugar for garnish

1. Preheat the oven to 350°F and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. Beat egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
3. Combine the remaining 3/4 cup sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy.
4. Add egg yolks, juice and zest; continue beating until well mixed.
5. Fold in the flour and salt. Beat at low speed until well mixed. Stir in milk. Gently fold in beaten egg whites.
6. Pour mixture into the prepared pan, bake for 45-55 minutes or until golden brown. Remove casserole dish from the oven, and cool 10 minutes. Sprinkle with powdered sugar, if desired.

Miso Maple Roasted Japanese Sweet Potatoes
Serves 6

1/3 cup maple syrup
3 tablespoons white miso
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 cup vegetable oil
1 pound Japanese sweet potatoes, scrubbed, and cut into 1-inch chunks
1/4 cup sesame seeds for garnish
2 scallions, thinly sliced on the diagonal for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a large bowl, whisk together the syrup, miso, rice vinegar, soy and oil.
3. Add the potatoes to the bowl and toss to coat thoroughly.
4. Arrange in a single layer on the baking sheet, cover the sheet with aluminum foil and roast for 30 minutes, remove the foil, and roast another 20 to 30 minutes, until the potatoes are cooked through and they become golden brown.
5. Allow to rest for 10 minutes before transferring with all the juices to a serving bowl.
6. Do-Ahead: You can roast these ahead, and then re-warm in a 350 degree oven for 15 minutes.

Roasted Easter Egg Radishes
Serves 4

1 bunch Easter egg radishes, scrubbed, tops removed and cut in half
1/3 cup extra virgin olive oil
Salt and pepper
2 teaspoons finely chopped green garlic
2 tablespoons finely chopped Italian parsley for garnish

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, combine the radishes, oil, salt and pepper.
3. Spread the radishes onto the baking sheet in one layer, and roast for 12 to 15 minutes until the radishes begin to turn golden brown.
4. Remove from the oven, transfer the radishes to a bowl, and toss with the garlic, and Italian parsley.
5. Serve warm.

@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!

Related Posts with Thumbnails