Archive for March, 2019

Farmers’ Market Box 3-28-2019


 

This week’s local produce and featured farms:

Fuji Apples - Fair Hill Apple Orchard
Oro Blanco Grapefruits - Polito Family Farms
Bunch Red Mustard Frill  - Coleman Family Farms
Dino Kale - JR Organics
Mixed Baby Lettuce - Terra Madre Farms
Bunch Green Onions - Dacquisto Family Farms
Red Radishes - Dacquisto Family Farms
Beets – Terra Madre Gardens
Sunchokes -Coleman Family Farms

Farmer’s Choice:

Strawberries - Be Wise Ranch
Star Ruby Grapefruit - Ken’s Top Notch Produce
Green Garlic - Her 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!


Farmers’ Market Box Recipes

 
Roasted Apple & Kale Salad
Serves 6

1 cup Fuji Apple, peeled, cored and cut into 1/2-inch dice
Extra-virgin olive oil
Salt and freshly ground pepper
1 bunch kale tough stems removed and cut into 1/2-inch ribbons
1/4 cup toasted sliced almonds
1/3 cup finely chopped aged white cheddar cheese
fresh lemon juice

1. Heat oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. Toss the apples in 2 tablespoons olive oil to coat, and season with salt and pepper.
3. Spread on a baking sheet, roast in the oven until tender and caramelized, about 20 minutes, tossing with a spatula every half way through cooking.
4. In a large mixing bowl, toss the kale with the almonds, cheddar and apples.
5. Season to taste with lemon juice and olive oil.
Season to taste with salt and pepper. Divide salad between plates and serve.

 
Tuscan Winter Soup
Serves 6-8

1/2 pound sweet Italian bulk sausage
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
1/2 cup finely chopped green onion using the white part
Pinch red pepper flakes
1 teaspoon finely chopped fresh rosemary (or sage)
1 bunch kale, tough stems removed, and cut into 1/2-inch ribbons
One 14.5-ounce can crushed tomatoes and their juice
One 14.5-ounce can small white beans, or cannellini beans, drained and rinsed
6 cups chicken or vegetable broth
1/2 cup ditali or other small pasta (small shells work here)
1/4 cup chopped rind from Parmigiano Reggiano
Salt and pepper
1/2 cup grated Parmigiano Reggiano for garnish

1. In a Dutch oven, cook the sausage until it is no longer pink, breaking up any large pieces. Add the oil, and saute the garlic, leek, red pepper and rosemary until fragrant and the leek is beginning to soften, about 2 minutes.
2. Add the kale, and saute tossing in the garlic oil.
3. Add the tomatoes, beans and broth, and bring to a boil.
4. Simmer the soup for 30 minutes until the kale is tender.
5. Add the ditali and the rind from the Parmigiano and simmer another 15 minutes until the pasta is cooked. Season with salt and pepper and serve the soup garnished with Parmigiano Reggiano.

 
Roasted Beet Salad with Creamy Dill Dressing
Serves 6

One bunch beet, greens trimmed and scrubbed
1 bag mixed baby lettuce, washed and spun dry
2 green onions, finely chopped, using the white and tender green parts
4 red radishes, ends trimmed, and thinly sliced
1 cup mayonnaise
Grated zest of 1 lemon
3 tablespoons fresh lemon juice
1/4 cup finely chopped dill weed
1 teaspoon salt
1/2 teaspoon freshy ground black pepper

1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 30 minutes (medium beets) to 60 minutes (large beets) until tender; a sharp paring knife will go into the beet easily. Allow the beets to cool, slip off the skins and cut the beets into 1/2-inch dice. Set aside.
2. Put the salad greens into a large salad bowl. Top with the beets, then green onions, then radishes.
3. In a small bowl, whisk together the mayonnaise, zest, juice, and dill weed. Season with salt and pepper.
4. Spread the dressing over the salad and serve.
5. Do-Ahead: the salad can be refrigerated overnight. Toss before serving.

 
Warm Farro Salad with Roasted Beets and Feta Cheese
Serves 6

2 cups pearlized farro
1 bunch beets, tops removed
1/2 cup extra virgin olive oil
Chiogga beet tops, tough stems removed and cut into 1/2-inch ribbons
Salt and pepper
1/2 cup finely chopped green onion, using the white and tender green part
1/4 cup rice vinegar
3 tablespoons orange or tangerine juice
2 tablespoons finely chopped basil
2 satsuma tangerines, peeled and broken into segments
1 cup crumbled feta cheese

1. Preheat the oven to 400 degrees, and line a baking sheet with parchment, silicone or aluminum foil. Place the beets onto the baking sheet, cover with aluminum foil, and roast for 25 minutes (small beets) 40 minutes (medium) or 1 hour (large) When the beets are cool enough to handle, slip off the skin, and cut into 1/2-inch dice. Put the beets into a salad bowl and set aside.
2. Bring 4 quarts of salted water to a boil, add the farro and simmer for 15 to 20 minutes until the farro is just tender. Drain thoroughly and add to the beets in the bowl.
3. While the farro is cooking, heat 2 tablespoons of oil in a skillet, and saute the beets tops until wilted, season with salt and pepper and transfer to the salad bowl.
4. Add the leek to the salad bowl.
5. In a small bowl, whisk together the vinegar, juice, basil and remaining olive oil. Season with salt and pepper.
6. Add the tangerines and feta to the salad bowl and toss the salad with the dressing.
7. Serve warm or at room temperature.
If you would like to make this ahead of time it will keep in the refrigerator for up to 3 days

 
Roasted Sunchokes with Green Goddess Dip
Serves 4

One pound sunchokes, scrubbed, and cut into quarters
1/4 to 1/3 cup extra virgin olive oil
Salt and pepper
1 cup mayonnaise
1/2 cup Greek style yogurt
2 garlic cloves
2 green onions, finely chopped using the white and tender green parts
Grated zest of 1 lemon
2 tablespoons lemon juice
1/4 cup packed basil
2 tablespoons Italian parsley
Salt and pepper

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. Toss the sunchokes with oil, and season liberally with salt and pepper. Arrange in a single layer on the baking sheet and roast for 20 minutes turning once to crisp evenly. Remove from the oven and allow to cool for 20 minutes.
3. While the sunchokes are roasting, in a food processor or blender, combine the mayonnaise, yogurt, cloves, green onions, zest, lemon juice, basil and parsley. Season with salt and pepper.
4. Serve the warm sunchokes with the dip.
5. Any leftover dip will keep in the refrigerator for up to 4 days, use on fish, chicken, as a sandwich spread, or toss with pasta or potatoes for salad.

 
Pasta with Red Mustard Frill Pesto
Serves 4

One pound penne or other shaped pasta, cooked 2 minutes short of al dente, saving some of the hot pasta water
1 bunch red mustard frill, washed, spun dry and chopped
2 garlic cloves
1/2 cup almonds
1/2 cup grated Pecorino Romano cheese
1/2 cup extra virgin olive oil
Salt and pepper
Additional Pecorino for garnish

1. In a blender or food processor, combine the mustard frill, garlic, almonds, and cheese. Process on and off to break up the garlic and almonds.
2. With the machine running, add the olive oil, until the mixture forms a paste. If you would like your pesto a bit looser, add more oil a tablespoon at a time. Season with salt and pepper.
3. Toss the pesto with the hot pasta, adding some pasta water to make a creamy sauce.
4. Serve garnished with additional pecorino if desired.
5. The pesto will keep in the refrigerator for up to 1 week covered with 1/4-inch of olive oil or freeze for up to 2 months.

 
Sparkling Oro Blanco Sangria
Serves 6

1 1/2 cups Oro Blanco grapefruit juice
1/2 cup Valencia orange juice
1/2 cup superfine sugar
1 bunch fresh mint, destemmed
Zest of 1 orange
1 Valencia orange, skin scrubbed, and cut into 1/2-inch slices
1/4 cup orange liqueur
1 bottle prosecco, or other sparkling wine

1. In a large bowl, combine the juices, sugar, mint, zest, orange and liqueur, stirring until the sugar is dissolved. Cover and refrigerate for at least 1 hour and up to 2 days.
2. When ready to serve, divide the juice mixture between two pitchers and add half of the sparkling wine to each pitcher, stir to blend. Serve over ice.

 
Green Garlic Marinated Grilled Salmon
Serves 6
 
This marinade also works well for poultry, pork, and beef.

1/2 cup soy sauce
2 tablespoons finely chopped green garlic
2 tablespoons rice vinegar
3 tablespoons honey
3 drops hot sauce (Tabasco or Franks, no Cholula)
1/3 cup vegetable oil
2 tablespoons sesame oil
2 1/2 pounds salmon filets

1. In a bowl, whisk together the soy sauce, garlic, vinegar, honey, hot sauce, vegetable oil, and sesame oil.
2. Arrange the salmon in a 13-by-9-inch baking dish and pour the marinade over the salmon, turning the salmon to coat. Cover and refrigerate for at least 2 hours, or up to 8 hours.
3. Preheat the grill, or a grill pan, remove the salmon from the marinade, and pour the marinade into a saucepan and bring to a boil, simmer for 10 minutes.
4. Grill the salmon for 3 minutes per side, until it registers 155 on an instant read meat thermometer. Remove from the grill, allow to rest for 5 minutes before serving. Serve the salmon with the warmed marinade on the side.

 
Baby Lettuce Salad with Green Garlic Dressing
Serves 4

One bunch baby lettuce, washed
and spun dry
2 green onions, finely chopped using only the white part
3 red radishes, ends trimmed, and thinly sliced
1 tablespoon finely chopped green garlic
1/4 cup rice vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1/3 cup extra virgin olive oil
Salt and pepper

1. Put the lettuces, onions, and radishes into a salad bowl.
2. In a small bowl, whisk together the garlic, vinegar, honey, mustard and oil. Season with salt and pepper.
3. Pour the dressing over the salad greens and toss to coat. Plate the salad and serve.

 
Crostini with Balsamic Strawberries
Serves 6

For the Crostini
1 baguette, sliced 1/2-inch thick
Olive oil
1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil or parchment.
2. Lay the slices onto the baking sheet and brush with oil.
3. Bake for 10 to 12 minutes until crunchy.

For the Strawberries
2 baskets strawberries, hulled and thinly sliced
1/4 cup aged balsamic vinegar
1/4 cup finely chopped basil
One 11-ounce log goat cheese

1. Put the berries into a bowl, toss with the vinegar and basil. Leave at room temperature until ready to serve.
2. Spread the goat cheese onto the crostini and top with the strawberries. Serve at room temperature.

 
Red Grapefruit Salsa
Makes about 3 cups
 
Serve this salsa with chicken, pork or grilled seafood.

2 ruby star grapefruit, peel and pith removed, and segmented
2 green onions, finely chopped using the white and tender green parts
1 teaspoon finely chopped green garlic
2 tablespoons finely chopped jalapeno
1/4 cup finely chopped basil
3 tablespoons extra virgin olive oil
Salt and pepper

1. Chop the grapefruit segments and put into a bowl.
2. Add the onions, green garlic, jalapeno, basil and olive oil.
Season with salt and pepper. Refrigerate for at least 4 hours before using

 
Baby Lettuce Salad with Green Garlic Dressing
Serves 4
One bunch baby lettuce, washed and spun dry
2 green onions, finely chopped using only the white part
3 red radishes, ends trimmed, and thinly sliced
1 tablespoon finely chopped green garlic
1/4 cup rice vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1/3 cup extra virgin olive oil
Salt and pepper

1. Put the lettuces, onions, and radishes into a salad bowl.
2. In a small bowl, whisk together the garlic, vinegar, honey, mustard and oil. Season with salt and pepper.
3. Pour the dressing over the salad greens and toss to coat. Plate the salad and serve.

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

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Farmers’ Market Box 3-21-2019


 

This week’s local produce and featured farms:

Fuji Apples - Fair Hill Apple Orchard
Curly Spigarello - Coleman Farms
Fennel - Tutti Frutti
Star Ruby Grapefruit - Bernard Ranches
Green Kale - Fresno Evergreen
Pea Tendrils - Coastal Farms
Tango Tangerines - Ken’s Top Notch
Yosemite Gold TangerinesMurray Family Farms


Farmer’s Choice:

Strawberries - Be Wise Ranch
Oro Blanco Grapefruit - Polito Family Farms
Shanghai Bok Choy - Her 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!


Farmers’ Market Box Recipes

 
Apple Fennel Salad with Gorgonzola
Serves 4

One head butter lettuce, washed, spun dry and separated into leaves
Four Fuji apples, peeled, cored and cut into julienne
1 fennel bulb, wispy ends removed, cut into julienne
1/2 cup crumbled gorgonzola cheese
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 cup vegetable oil
Salt and pepper

1. Put the lettuce leaves onto salad plates.
2. In a salad bowl, combine the apples, fennel and cheese.
3. In a small bowl, whisk together the vinegar, mustard, honey and oil. Season with salt and pepper.
4. Toss the apples and fennel with the dressing, and mound into the butter lettuce leaves.
5. Drizzle with a bit of the remaining dressing and serve.

 
Make Ahead Praline Apple French Toast
Serves 6-8

3/4 cup (1 1/2 sticks) unsalted butter, melted
1/2 cup granulated sugar
2/3 cup firmly packed light brown sugar
2 cups pecan halves
6 cups torn egg bread or good quality white bread
3 Fuji apples, peeled, cored, and chopped into 1/2-inch pieces
6 large eggs
2 cups heavy cream
1/4 cup sugar
2 teaspoons ground cinnamon
1 tablespoon vanilla extract
1. Coat with nonstick cooking spray two 9-inch round pie pans, 2 1/2 inches deep, or a 13 x 9-inch baking dish.
2. Combine the melted butter and both sugars in a medium-size bowl. Pour into the prepared pan(s), tilt to cover the bottom evenly, then arrange the pecans over the bottom.
3. Put the bread and apples in a large bowl.
4. In a medium-size bowl, beat together the eggs, cream, cinnamon, sugar, and vanilla. Pour over the bread and apples and mix well.
5. Do-Ahead: At this point, cover and refrigerate for at least 2 hours or overnight. Preheat the oven to 350°F. Pour the batter into the prepared pan(s) and bake until puffed and golden, 45 to 55 minutes.

 
Kale and Apple Slaw
Serves 6

3 tablespoons white miso paste
2 tablespoons fresh lemon juice
1 tablespoon rice wine vinegar
1/2 teaspoon toasted sesame oil
3 tablespoons sugar
2 tablespoons extra virgin olive oil
1/4 teaspoon ground white pepper
1 bunch kale tough stems removed and cut into 1/2-inch ribbons
1 Fuji apple, cored and grated on the large holes of a box grater (about 1/2 cup total)
2 medium carrots, grated on the large holes of a box grater (about 1/2 cup total)

1. In a large bowl, combine the miso, lemon juice, vinegar, olive and sesame oils, and pepper to make a thick dressing.
2. Toss in the kale, apple, and carrots, and mix continuously for a couple of minutes to coat the kale very well. Make it at least an hour or two before serving. Store in the refrigerator.

 
Spigarello Mac and Cheese
Serves 8

1 garlic clove, minced
3 Tbs. unsalted butter, melted
2 cups coarse fresh breadcrumbs
Salt and freshly ground black pepper
2 Tbs. finely grated Parmigiano-Reggiano or pecorino
2 tablespoons finely chopped Italian parsley

1. Combine the ingredients in a small bowl and set aside while making the mac and cheese.

For the Macaroni
4 Tbs. unsalted butter
2 Tbs. olive oil
2 garlic cloves, minced
1/2 cup finely chopped onion
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
11/2 cups whole milk
2 cups finely shredded Italian Fontina cheese
3/4 cup crumbled soft goat cheese
A few drops Tabasco, salt to taste
1 pound cavatappi or elbow macaroni, cooked 4 minutes short of al dente
1 bunch spigarello, finely chopped

2. Preheat the oven to 350°F. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
3. Melt the butter in a heavy-duty 3- to 4-quart saucepan and sauté the garlic for 30 seconds. Add the spigarello, and saute for 2 to 3 minutes until wilted.
4. Whisk in the flour and cook over low heat for 3 minutes—slowly add the broth and milk, while whisking until the sauce comes to a boil. Remove from the heat.
5. Whisk in the cheeses, and season with Tabasco and salt.
6. Place the macaroni in a bowl and pour in the spigarello cheese sauce. Stir to blend.
7. Transfer to the prepared baking dish and spread the topping over the top of the casserole.
8. Do-Ahead: At this point, the casserole can be cooled, covered and refrigerated overnight. Bring to room temperature before baking.
9. Bake the casserole for 20 to 30 minutes until the sauce is bubbling and the topping is golden brown.

 
Spigarello with Pasta and Bread Crumbs
Serves 6

1/4 cup extra virgin olive oil
2 garlic cloves, sliced
1/4 cup chopped onion
1 bunch curly spigarello, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1/4 cup hot pasta water
1 pound farfalle, or linguine pasta, cooked 2 minutes short of al dente, saving some of the pasta water

1. In a large skillet, heat the oil, and sauté the garlic and onion for 3 to 4 minutes until the onion is softened.
2. Add the spigarello and season with salt and pepper. Add a bit of the pasta water and saute the greens until they are wilted. Season with salt and pepper again, if needed.
3. Add the cooked pasta to the skillet and toss to coat.
4. Plate the pasta, and sprinkle with the bread crumbs.
5. Serve immediately.

For the Bread Crumbs
2 tablespoons extra virgin olive oil
1 garlic clove, minced
3/4 cup dry bread crumbs
1/4 cup grated Pecorino Romano

1. In a skillet, heat the oil, swirl the garlic in the oil for 30 seconds, until fragrant.
2. Add the bread crumbs and toast in the garlic oil for 2 minutes.
3. Transfer to a bowl and mix in the cheese.
4. The bread crumb mixture will keep in the fridge for up to 1 week or freezes indefinitely.

 
Pea Tendril Risotto
Serves 4-6

3 tablespoons extra virgin olive oil
1 garlic clove, minced
1 bunch pea tendrils, tough stems removed, and chopped
Salt and pepper
1/4 cup unsalted butter
1 tablespoon extra virgin olive oil
1 medium shallot, finely chopped
1 1/2 cups arborio rice
1/2 cup dry white wine (pinot grigio, sauvignon blanc)
4 to 5 cups chicken or vegetable broth, kept simmering on the stove top
1/4 cup goat cheese
1/4 cup grated Parmigiano Reggiano cheese
Salt and pepper

1. In a skillet, heat the oil and swirl the garlic in the skillet for 30 seconds, until fragrant.
2. Add the pea tendrils and saute until wilted. Season with salt and pepper. Set aside.
3. In a saucepan heat 2 tablespoons of the butter with the oil.
4. Saute the shallot, for 2 to 3 minutes until softened.
5. Add the rice and toast the rice in the pot.
6. Add the wine and allow to evaporate a bit.
7. Add a ladle of the broth and stir until the broth is almost evaporated.
8. Repeat this process until the rice is almost al dente.
9. Add the goat cheese and remaining butter. ‘
10. Remove from the heat, add the goat chees and Parmigiano, and season with salt and pepper.
11. Serve the risotto garnished with the pea tendrils.

 
Fennel and Grapefruit Salad
Serves 4

One fennel bulb, wispy ends trimmed, and thinly sliced
2 star ruby grapefruits, peel and pith removed, sliced into 1/2-inch slices, and then cut into half moons
8 ounces fresh mozzarella
1/2 cup extra virgin olive oil
2 to 3 tablespoons grapefruit juice
1 tablespoon honey
1 teaspoon finely chopped oregano
Salt and pepper

1. Arrange the fennel, grapefruit and mozzarella in a decorative pattern on a serving platter.
2. In a bowl, whisk together the oil, juice, honey and oregano. Season with salt and pepper and pour over the salad. Serve at room temperature.

 
Tangerine Pound Cake
Serves 6

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 tangerine zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh tangerine 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.
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.

Tangerine Icing

1 1/2 cups confectioners’ sugar
2 to 3 tablespoons fresh tangerine juice

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

 
Oro Blanco Strawberry Pie
Serves 6

1 1/2 cups graham cracker crumbs
2 tablespoons sugar
5 tablespoons unsalted butter, melted

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch pie plate with non-stick cooking spray.
2. In a bowl, combine the graham cracker crumbs, sugar and butter.
3. Put into the prepared pan, pressing evenly into the bottom and sides.
4. Bake for 10 minutes. Cool on a rack while making the filling.

For filling
1 (14-ounce) can sweetened condensed milk
4 large egg yolks
1/2 cup plus 2 tablespoons fresh Oro Blanco juice

1. In a mixing bowl, whisk together the milk, yolks and juice.
2. Pour into the baked shell and bake again for 15 to 20 minutes until the filling looks set. Remove from the oven and allow to cool completely and store in the refrigerator.

For the Strawberries and Finishing

1 cup sugar
1/2 cup Oro Blanco juice
2 cups strawberries, hulled
2 cups heavy cream, whipped stiffly for garnish

1. In a saucepan, combine the sugar and lime juice, bring to a boil, and simmer for 10 minutes until syrupy. Cool completely.
2. When the pie is chilled, put the strawberries on top of the pie in a decorative pattern. Brush the berries with the lime syrup. Refrigerate for at least 1 hour before serving.
3. When ready to serve, slice the pie, and garnish with whipped cream.
4. Any leftover syrup is great in cocktails.

 
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.

@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!

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