Archive for April, 2019

Farmers’ Market Blog 5-5-2019


 

This week’s local produce and featured farms:

Fennel - Tutti Frutti
Lettuce - D’Acquisto Farms
Spring Onions - Valdivia Farms
Spring Mix LettuceTerra Madre Gardens
Valencia Oranges - Polito Farms
Beets - Coastal Farms
German Butterball Potatoes - Weiser Family Farms
Mardi Gras Radishes - Terra Madre Gardens
Mixed Summer Squash - JR Organics

Farmer’s Choice:

Star Ruby Grapefruit - Garcia Farms
Meyer Lemons - Chocolate Mountain Ranch
English Peas - Valdivia Farms
Sugar Snap Peas - 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

 
Orange and Fennel Salad
Serves 4-6

1 fennel bulb
4 Valencia oranges, peel and pith removed; sliced 1/2-inch thick
1 spring onion, thinly sliced into 1/2-moons using the white and tender green part
2 tablespoons finely chopped oregano (see note)
3 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
Salt and pepper

1. Remove the root end and wispy fronds of the fennel, thinly slice, and alternate on a serving platter with the oranges.
2. Sprinkle the fennel and oranges with spring onion and oregano.
3. In a small bowl, whisk together the vinegar and olive oil. Season with salt and pepper and serve at room temperature.
Oregano is the traditional herb used in this salad on the island of Sicily; you can of course substitute your favorite herb here, basil works well, as well as sage and Italian parsley.

 
German Butterball Potato Salad
Serves 6

For this warm salad, it is fine to leave the skins on the potatoes, but if you prefer, you may remove the skins after the potatoes have cooked and cooled slightly.

One pound German butterball potatoes
1 spring onion, finely chopped using the white and tender green parts
3 radishes, finely chopped
2 teaspoons Dijon mustard
1/4 cup white wine vinegar
1 garlic clove, minced
1/2 cup extra virgin olive oil
Salt and pepper

1. Put the potatoes into a steamer and steam for 45 minutes to one hour until tender when pierced with the tip of a sharp knife. Cool the potatoes for 45 minutes, they will still be warm at this point.
2. If you have an insta-pot or pressure cooker, these potatoes will take 12 minutes on high, and a natural release.
3. Cut the potatoes into bite sized pieces and add to a serving bowl with the onion and radishes.
4. In another bowl, whisk together the mustard, vinegar, garlic, and olive oil.
5. Season with salt and pepper.
Pour over the potatoes in the bowl and toss to coat. Serve the potato salad at room temperature.

 
Spanish Tortilla
Serves 6

A non-traditional approach to a traditional Spanish dish. The tortilla is usually cooked on the stove top and then flipped to cook the other side. This is a safer and easier way to cook a tortilla.

1/4 cup extra virgin olive oil
2 spring onions, thinly sliced using the white and tender green parts
1 pound German butterball potatoes, thinly sliced on a mandoline
6 large eggs
Salt and pepper
1/4 cup finely chopped Italian parsley

1. Preheat the oven to 325 degrees.
2. In a 12-inch skillet, heat the oil, and saute the onions until they begin to turn translucent.
3. Add the potatoes, season with salt and pepper. Saute turning frequently, until the potatoes begin to soften a bit.
4. Whisk the eggs with salt and pepper, and pour over the potatoes, making sure the eggs penetrate the layers of potatoes.
5. Put into the oven and bake for 15 to 20 minutes until the eggs are set and the potatoes are cooked through.
Allow the tortilla to rest for 5 minutes before cutting into wedges.

 
Marinated Beet Salad
Serves 4-6

The beet marinade is also terrific for carrots, celery, cucumbers and summer squash.

1 bunch beets, tops removed, and ends trimmed
1 cup white vinegar
1 ½ cups water
2/3 cups granulated sugar
1 ½ teaspoons salt
1 teaspoon whole black peppercorns
4 sprigs fresh thyme
1/2 cup extra virgin olive oil
Fresh parsley, fresh mint, sunflower seeds, sliced almonds, goat cheese, for garnish—optional

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. (INSTA-POT/PRESSURE COOKER: large beets 15 minutes, natural release)
3. While the beets are roasting, heat the vinegar, water, sugar, salt peppercorns and thyme in a saucepan, bring to a boil and simmer for 10 minutes. Let steep for another 15 minutes, then strain out the solids, reserving the marinade.
4. Pour the marinade over the beets and toss to coat. Cool and refrigerate the beets overnight. I usually put this in a zip-lock bag and turn it a few times in the refrigerator.
5. When ready to serve, drizzle olive oil into the beets, and toss to coat.
6. Transfer the beets to a serving bowl with a slotted spoon, garnish with chopped parsley, mint, toasted sliced almonds or goat cheese.
7. Cook’s Note: Chef Jose Andres uses marinated beets as his ‘vegan’ poke, the beets standing in for the ahi.

 
Save the Greens Sauté
Serves 4

Beet greens are a great source of iron, and they taste delicious. Saute them for a terrific side dish, or to serve on bruschetta with burrata.

3 tablespoons extra virgin olive oil
2 garlic cloves, sliced
1 bunch beet greens, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper

1. In a saute pan, heat the oil, saute the garlic until it is softened, but not browned.
2. Add the beet greens and saute until wilted.
3. Season with salt and pepper and serve warm or at room temperature.

 
Salanova with Creamy Spring Onion Dressing
Serves 4

One head Salanova, washed spun dry and chopped
3 radishes, ends trimmed, and cut into julienne
1/2 cup mayonnaise
1/2 cup Greek Style yogurt
1/4 cup lemon juice
Grated zest of 1 lemon
2 spring onions, chopped, using the white and tender green parts
1 garlic clove
Salt and ground black pepper

1. Put the lettuce and radishes into a salad bowl.
2. In a blender or food processor, blend the mayonnaise, yogurt, lemon juice, zest, onions and garlic, until pureed. Season with salt and pepper.
3. Dress the salad and serve.
The dressing will keep in the refrigerator for up to 1 week, use it to make pasta or potato salads, as a dip for steamed shrimp or crab, or as a sauce for chicken or seafood.

 
Ginger Spring Onion Sauce
Makes About 1 cup

2 cups thinly sliced spring onions
1/4 cup finely minced peeled fresh ginger
1/4 cup vegetable oil
1/4 cup light soy sauce
1 tablespoon sherry vinegar
1 teaspoon honey
1/2 teaspoon salt
Ground black pepper

1. Combine the spring onions, ginger, oil, soy, vinegar, honey and salt in a bowl. Let the sauce sit for 15 to 20 minutes, tasting to correct the balance of the flavors. The sauce keeps refrigerated for up to 1 week.
Serve the onion sauce with grilled seafood, chicken or meat.

 
Summer Squash Fritters
serves 4-6

One pound summer squash, ends trimmed, and coarsely shredded
Salt
1 cup fresh bread crumbs
1/2 cup grated Parmigiano Reggiano
1 large egg
1 large egg yolk
2 tablespoons finely chopped spring onion, using the white part only
Salt and pepper
Oil for frying

1. Put the shredded squash into a colander, sprinkle liberally with salt, and let sit for 1 hour. Press out all the moisture, and transfer to a bowl.
2. Add the bread crumbs, cheese, egg, egg yolk, and onion, stirring to combine. Season with salt and pepper.
3. Using a portion scoop, form the mixture into balls, and flatten. Refrigerate for 1 hour before frying.
Heat 1-inch of oil in a high sided skillet and fry the squash fritter until one side is golden brown (about 3 minutes) carefully turn and cook the other side until golden brown. Serve warm.

 
Summer Squash and Potato Soup
Serves 6

One pound German butterball potatoes, peeled and diced
5 cups chicken or vegetable broth
3 tablespoons unsalted butter
2 spring onions, thinly sliced using the white and tender green parts
2 cups diced summer squash
1 teaspoon finely chopped sage
1/2 cup heavy cream (optional)
Salt and pepper
1 cup grated sharp White Cheddar cheese for garnish
1/2 cup sour cream for garnish
1/4 cup finely chopped spring onion (green part only) for garnish

1. Put the potatoes and broth into a Dutch oven and bring to a boil. Simmer for 10 minutes until the potatoes are softened. Drain, saving the broth.
2. In the same Dutch oven, melt the butter, and saute the onions, squash and sage, until the onions begin to turn translucent, about 5 minutes. Add the broth and potatoes to the Dutch oven, and simmer for 15 minutes.
Remove 1 1/2 cups of the potatoes, using an immersion blender, puree the soup, add the potatoes back to the soup, add the cream, and bring to serving temperature. Season with salt and pepper, and serve garnished with white cheddar, sour cream and spring onion if desired.

 
Atlantic Beach Pie
Makes one 8-inch pie

This is a pie from the beaches of North Carolina, that combines sweet and salty, two of my favorite things. The original combined key lime and lemon juices, this one is delicious with Meyer lemons, and I’ve even made it with Ruby grapefruit.

For the crust

1 1/2 sleeves of saltine crackers (about 6 ounces or 60 crackers)
1/2 cup softened unsalted butter
3 tablespoons sugar

1. Preheat oven to 350° F.
2. Using a food processor crush the saltines and put into a bowl.
3. Add the sugar, then knead in the butter until the crumbs hold together like dough.
4. Press into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust is golden brown.

For the filling

One 14-ounce can sweetened condensed milk
4 egg yolks
1/2 cup lemon juice
2 cups heavy cream, whipped stiffly
Coarse sea salt, for garnish

1. While the crust is cooling (it doesn’t need to be cold), beat the egg yolks into the milk, then beat in the lemon juice.
2. It is important to completely combine these ingredients. Pour into the shell and bake for 16 to 18 minutes until the filling has set.
3. The pie needs to be completely cold to be sliced. Serve with whipped cream and a sprinkling of sea salt.
Cook’s Note: Double the recipe and bake in a 13-by-9-inch baking dish.

 
Lemon Chicken Oreganata
Serves 12

The chicken can be cooked the day before and either reheated or served at room temperature.

5 pounds of mixed chicken parts (your favorites, legs, thighs, breasts or wings) or two 2 1/2-3 pound cut up fryers
2 teaspoons salt
1 teaspoon pepper
1 teaspoon sweet paprika
1 cup olive oil
2/3 cup fresh Meyer lemon juice
2 tablespoons red wine vinegar
8 cloves minced garlic
1 tablespoon dried oregano
1. Preheat the broiler for 10 minutes. Line a sheet pan with aluminum foil and place a rack in the sheet pan.
2. Wash the chicken in cold water and drain in a colander. Combine 1 teaspoon salt, 1/2 teaspoon pepper and the paprika and sprinkle over the chicken, tossing to coat.
3. Place the chicken on the rack in the sheet pan, skin side down, and broil for 5 to 7 minutes, until the chicken is browned on that side, turn the chicken over and broil until the skin is crisp and golden brown.
4. In a bowl, whisk together the remaining salt, pepper, paprika, oil, lemon juice, vinegar, garlic and oregano, until blended.
5. Turn off the broiler and turn the oven temperature to 400 degrees. Remove the pan from the oven, remove the rack from the sheet pan, and transfer the chicken to the sheet pan, skin side up. Pour the marinade over the chicken and return the chicken to the oven for 10 to 15 minutes, until the chicken is cooked through, basting the chicken once or twice with the sauce. Transfer the chicken to a serving dish, and the sauce to a saucepan. Boil the sauce over medium high heat for about 7 to 10 minutes, until it reduces a bit. Spoon the sauce over the chicken and serve.

 
Sweet Pea and Pancetta Risotto
Serves 6

Sweet Pea and Pancetta Risotto
Serves 6

4 tablespoons unsalted butter
1/4 cup finely chopped pancetta
1/2 cup finely chopped spring onion, using only the white part
1 1/2 cups Arborio rice
1/2 cup dry white wine such as Pinot Grigio, Sauvignon blanc or dry vermouth
4 1/2 cups chicken or vegetable broth, kept simmering on the stove
1 cup fresh peas
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup finely chopped spring onion using the green part for garnish

1. Melt two 2 tablespoons of the butter, add the pancetta, and sauté for 3 to 4 minutes, until the fat from the pancetta is rendered.
2. Add the onion, and sauté for 2 minutes, or until it begins to soften. Add the rice, stirring to coat the grains of rice with the fat.
3. Add the wine and bring to a boil.
4. When the wine has evaporated, stir in 1 ladle full of broth, stirring until the broth is absorbed. Continue to add the broth until the rice is al dente.
5. Add the remaining 2 tablespoons of butter, and the peas, and continuing stirring until the butter is melted, and the peas are softened. Add 1/2 of the cheese and continue to stir.
6. Serve the risotto garnished with the remaining chees and chopped spring onion.
INSTA-POT/PRESSURE COOKER: You will need 3 1/2 cups of broth. At step 4 add all the broth, lock the lid in place, and cook at high pressure for 5 minutes. Quick release the pressure, add the peas, butter and 1/2 the cheese. Proceed as directed.

 
Sautéed Sugar Snap Peas and Corn
Serves 6

2 tablespoons unsalted butter
1/2 cup finely chopped spring onion, using the white and tender green parts
1 pound sugar snap peas
1 1/2 cups fresh or defrosted frozen corn kernels
Salt and pepper

1. In a large skillet over medium heat, melt the butter. Cook the onion, stirring, until it begins to caramelize, 10 to 15 minutes.
2. Add the peas and corn and cook for another 4 to 5 minutes, tossing and sautéing until the peas are softened.
3. Season with salt and pepper and serve.

 
Grapefruit Marmalade
Makes 16oz

2 small red organic grapefruit (about 12 ounces each), washed and dried
2½ cups granulated sugar
2 cups water

1. Cut 1 inch off both ends of each grapefruit and reserve. Cut the fruit into very thin round slices. Coarsely chop half the slices; cut the remaining slices into quarters. Reserve any seeds. Reserve any juice that accumulates on the cutting board.
2. Wrap the reserved ends and seeds in a double layer of cheesecloth and tie closed.
3. Place in a large nonreactive pot
4. Add the fruit, the reserved juice, sugar and water. Cook over medium heat, stirring frequently, until the sugar is completely dissolved, 2 to 3 minutes.
5. Increase heat to high and boil rapidly, stirring frequently and scraping the bottom with a heatproof spatula to prevent sticking, until the mixture thickens and most of the fruit separates from the peels, about 20 minutes until thickened. Remove from heat.
6. Discard the cheesecloth bag. Let cool completely before serving or refrigerating. The marmalade will keep for 1 month in the refrigerator.

 
Blush Sangria
Serves 4-6

1 cup superfine sugar
1 cup hot water
2 750-ounce bottles Rose
2 Star ruby grapefruits peel and pith removed, and sliced 1/4-inch thick
2 Valencia oranges, peel and pit removed, and sliced 1/4-inch thick
1/2 cup Triple Sec
One 750-ounce bottle sparkling water
Orange, lemon or lime slices for garnish

1. Put the sugar and hot water into a large bowl, stirring until the sugar is dissolved. Add the wine, grapefruit, oranges, and Triple Sec. Cover and refrigerate for at least 4 hours, or overnight.
For each serving, pour 1/2 cup Sangria mixture into a wine glass, and top off with the sparkling water. Serve garnished with an orange, lemon or lime slice.


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

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Farmers’ Market Blog 4-25-2019


 

This week’s local produce and featured farms:

Artichokes - Tutti Frutti
Sugar Snap Peas - Tutti Frutti
Garlic Chives - Terra Madre Gardens
Spring Mix LettuceTerra Madre Gardens
Valencia Oranges - Polito Farms
Beets - Terra Madre Gardens
Kale - Terra Madre Gardens
Tango Tangerines - Chocolate Mountain Ranch

Farmer’s Choice:

Asparagus - Sun Coast
Meyer Lemons - Chocolate Mountain Ranch
Rhubarb  - Trevino 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!


Farmers’ Market Box Recipes

 
Roasted Salmon with Lemon Herb Veloute
Serves 6
The sauce is awesome over vegetables, as well as poultry and seafood

1/2 cup extra virgin olive oil
1 teaspoon Old Bay Seasoning (or other seafood seasoning)
2 1/2 pound salmon filet
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 ½ cups stock (depending on your entrée—for the salmon, use a seafood stock or vegetable stock)
1 cup heavy cream
Grated zest of one Meyer lemon
2 tablespoons fresh Meyer lemon juice
¼ cup chopped fresh herbs, such as dill, basil, tarragon, thyme, or garlic chives from the box
Salt and pepper to taste

1. Preheat the oven to 400 degrees, pour the oil and Old Bay into a baking pan, and stir to blend. Add the salmon and turn to coat.
2. Roast the salmon for 10 minutes per inch of thickness, or until it reaches 155 degrees on an instant read meat thermometer. Allow to rest for 5 minutes before serving.
3. While the salmon is roasting, in a 2-quart saucepan, melt the butter, and whisk in the flour. When white bubbles form on the bottom of the pan, whisk the flour mixture for at least 2 to 3 minutes.
4. Gradually add the stock, whisking until smooth and the mixture comes to a boil.
5. Stir in the cream, zest, lemon juice and herbs, season with salt and pepper if necessary. Serve immediately, or cool to room temperature and refrigerate up to 4 days. Gently reheat over low heat before serving.

 
Grilled Orange Chipotle Pork Tenderloin
Serves 6

Two one pound pork tenderloins, silver skin removed
4 cups warm water
2 tablespoons salt
2 tablespoons brown sugar
4 tablespoons extra virgin olive oil
Salt and pepper
2 tablespoons chopped garlic chives
3 chipotle chilies in adobo, chopped
1/2 teaspoon dried oregano
1 cup tomato puree
1/2 cup orange juice
1/4 cup chopped cilantro or Italian parsley
3 Valencia oranges, peel and pith removed, and segmented

1. In a large zip-lock bag, combine the warm water, salt and sugar. Stir to blend. Add the pork to the bag, seal and refrigerate for at least 4 hours or up to 12 hours.
2. Remove the pork from the bag and wash off the brine.
3. Combine 2 tablespoons of olive oil with salt and pepper, and pat that onto the pork. Allow to sit at room temperature for 15 minutes, before grilling.
4. Heat the remaining 2 tablespoons of oil in a saucepan, and saute the garlic chives, chilies and oregano for 1 minute. Add the tomato puree and oranges juice, simmer for 10 minutes until thickened. Taste for seasoning and add salt and pepper if needed. Add the cilantro or parsley and the orange segments and keep warm.
5. Preheat the grill or a grill pan for 10 minutes. Separate coals or turn off burners and grill the tenderloins over indirect heat, turning to brown all sides until an instant read meat thermometer reads 155 degrees.
6. Remove from the grill to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes before slicing.
7. Slice the pork into 1/2-inch thick slices add any accumulated juices to the sauce and serve napped with the sauce.

 
Carcioffi alla Romana
Serves 6

Carrot Top Pesto

Makes about 2 cups

3 artichokes
1/3 cup lemon juice
3 cloves garlic
2 tablespoons, minced garlic chives
1/4 cup loosely-packed fresh parsley leaves, chopped
1/4 cup loosely-packed fresh mint leaves, chopped
1/4 cup extra virgin olive oil
1/2 cup white wine
Salt and pepper

1. Cut the stem end and about 1-inch of the top off the artichokes. Trim the bottom of the artichoke with a swivel peeler and rub the cut surfaces with lemon juice.
2. Mince the garlic, parsley, and mint together. Mix in a small bowl with 1 tablespoon of the olive oil and the garlic chives. Stuff the artichokes with the garlic mixture.
3. Place the remaining three tablespoons of olive oil in the bottom of a tall, narrow pot. Arrange the artichokes side by side in the pot with their stems facing up. Season with salt and pepper. Cook, uncovered, over medium heat for 5 minutes.
4. Pour in the remaining lemon juice, wine and enough water to reach 2 inches up the side of the pot. Cover the pot and simmer over medium heat, lowering the flame if the liquid begins to boil vigorously, until the artichokes are extremely tender and easily pierced with a fork, about 45 minutes.
5. Add water in small amounts if needed.
6. When the artichokes are tender, remove the lid, turn the heat up to high, and boil until most of the, liquid has evaporated and just the oil remains in the pot. Remove the artichokes with a slotted spoon, and set aside to cool, reserving the cooking liquid.
7. When the artichokes have cooled, drizzle them with the oil from the pot. Serve warm or at room temperature.

Mixed Greens with Creamy Garlic Chive Dressing

Serves 4

One bag mixed lettuce, washed and spun dry
1 cup mayonnaise
1/4 cup Meyer lemon juice
1/4 cup chopped garlic chives
1 tablespoon Dijon mustard
1 teaspoon grated lemon zest
1/4 cup packed basil
Salt and pepper

1. Put the greens into a salad bowl
2. In a blender or food processor, combine the mayonnaise, lemon juice, chives, mustard, zest and basil. Puree the mixture, season with salt and pepper.
3. Dress the salad with some of the dressing, toss to coat and serve.
The dressing will keep in the refrigerator for up to 5 days. It is delicious as a dressing for potato or pasta salad, a topping for baked potatoes, a sauce for chicken or seafood.

 
Pasta with Pancetta and Swiss Chard
Serves 6

1 pound penne or other shaped pasta
3 tablespoons extra virgin olive oil
1/2 cup finely chopped pancetta
3 garlic cloves, minced
1 bunch Swiss chard, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
3/4 cup grated Pecorino Romano

1. Bring 8 quarts of salted water to a boil. Add the pasta and cook for 2 minutes short of al dente.
2. In a large skillet, heat the oil, saute the pancetta until crispy.
3. Add the garlic and swirl in the pan for 3 seconds until fragrant.
4. Add the chard and cook until the chard is wilted. Season with salt and pepper.
5. When the pasta is cooked, drain, reserving 1 cup of pasta water if needed.
6. Toss the pasta with the chard in the skillet, add half of the cheese, and a bit of pasta water to make a creamy sauce.
Serve the pasta garnished with the remaining cheese.

 
Kale Caesar
Serves 4
A make ahead salad; store in the fridge for at least 20 minutes, or up to 6 hours

1 bunch kale, tough stems removed, cut into 1-inch pieces
1/4 cup mayonnaise
1/4 cup Greek Style yogurt
2 tablespoons lemon juice
1 tablespoon Worcestershire
1 teaspoon Dijon mustard
1 garlic clove
1/2 cup grated Parmigiano Reggiano
1 teaspoon grated lemon zest
Salt and pepper
2 cups garlic croutons, homemade or store bought

1. Fill a large bowl with warm water and soak the kale in the water to soften. Drain and spin dry in a salad spinner.
2. In a blender or food processor, combine the mayonnaise, yogurt, lemon juice, Worcestershire, mustard, garlic, 1/4 cup Parmigiano and zest. Puree until smooth. Season with salt and pepper.
3. Dress the kale leaves with some of the dressing and toss to coat. Refrigerate the salad for at least 20 minutes, or up to 6 hours. Toss in the remaining Parmigiano and the croutons and serve.

 
Roasted Beet and Orange Salad
Serves 4-6
You may prefer to steam the beets, instead of roasting them. They will take about the same amount of time to steam. If you have an insta-pot or a pressure cooker, these beets steam in about 12 minutes with a natural release.

1 bunch beets, tops removed and scrubbed
4 Valencia oranges, peel and pith removed, and segmented
2/3 cup extra virgin olive oil
1/3 cup white wine vinegar
2 tablespoons orange juice
2 teaspoon chopped garlic chives
2 teaspoon finely chopped oregano (or 1 teaspoon dried)
Salt and pepper
chopped garlic chives for garnish

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 to cool.
2. When the beets are slightly cool, add the oranges.
3. In a mixing bowl, whisk together the oil, vinegar, orange juice, chives, and oregano. Season with salt and pepper.
Toss the dressing with the beets and oranges and arrange in a serving bowl. Garnish with chopped garlic chives.

 
Slow Cooker Tangerine Pudding Cake
serves 6

2 cups tangerine segments
4 large eggs, separated
grated zest of one orange or tangerine
1/3 cup orange juice
4 tablespoons butter, softened
1 2/3 cups milk
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt

1. Coat the insert of a 5 to 7-quart slow cooker with non-stick cooking spray. Spread the tangerine segments over the bottom of the slow cooker.
In a large mixing bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter and milk. In another bowl, stir together the sugar, flour and salt and add to egg yolk mixture beating until smooth and fold into the reserved egg whites. Transfer the batter to the prepared slow cooker, cover and cook on high for 2 ½ hours.

 
Strawberry Rhubarb Crisp
Serves 6-8

For the Fruit

2 cups hulled strawberries, cut in half or quartered if large
2 cups fresh rhubarb, chopped into 1-inch pieces (about 4 stalks)
1/2 cup granulated sugar (or more if the berries need it)
2 tablespoons cornstarch
1/8 teaspoon freshly grated nutmeg
2 tablespoons fresh orange juice

1. Preheat the oven to 375 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. In a large mixing bowl, toss together the berries, sugar, cornstarch and juice and transfer the mixture to the baking dish. Set aside while making the crumble.

For the Crumble:

 1 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
6 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes

1. In a food processor, combine the flour and sugars by pulsing on and off 4 to 5 times. 
2. Drop the butter cubes onto the flour mixture and pulse the mixture on and off until it begins to come together.
3. Break up any large pieces, and sprinkle evenly over the fruit in the prepared pan.
4. Bake the crumble for 35 to 45 minutes until the crust is golden brown and the fruit is bubbling.
5. Serve the crumble warm, or at room temperature with vanilla ice cream, or gelato. 
6. If you have any crumble topping (uncooked) leftover, freeze it and then use it another time.
7. If you are doing individual crumbles, they will cook for 20 minutes, until they are golden and bubbling. This recipe will make about 8 ramekins.

 
Asparagus Risotto
Serves 4-6

4 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1/4 cup finely chopped shallot
1/2 pound asparagus, tips removed and set aside, tough stems trimmed, and tender stems cut into 1/2-inch pieces
1 1/2 cups arborio, Carnaroli or Vialone rice
1/2 cup dry white wine such as Pinot Grigio, Sauvignon blanc, or dry vermouth
5 to 6 cups chicken or vegetable stock, kept simmering on the stove
1/2 cup grated Parmigiano Reggiano
Salt and pepper

1. In a saucepan, melt 2 tablespoons of butter with the olive oil. Saute the shallot and asparagus stems for 2 to 3 minutes.
2. Add the rice, and toast in the butter for 2 minutes.
3. Add the wine and allow to evaporate to concentrate the flavor.
4. Add stock, one ladle full at a time, waiting for stock to evaporate.
5. At about the 20 minute mark, taste the rice. It should be al dente.
Add the asparagus tips, remaining butter and Parmigiano. Continue to cook until the asparagus tips are tender, and the butter has melted. Season with salt and pepper and serve immediately.

 
Asparagus with Orange Chive Hollandaise
Serves 6

1 1/2 pounds asparagus, tough ends trimmed
3 large egg yolks
2 tablespoons fresh orange juice
2 tablespoons chopped garlic chives
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup unsalted butter, melted and kept hot

1. Steam the asparagus for 3 to 5 minutes, until just tender. Transfer to a warm serving dish.
2. In a blender or food processor, blend or process the egg yolks, juice, chives, salt, and pepper until well combined.
3. Just before serving, with the machine running, slowly pour in the hot butter through the lid or feed tube and blend until the sauce thickens. Serve immediately or keep warm for up to 1 hour in a thermal container or in the top of a double boiler set over simmering water.

 
Rhubarb Cheesecake
Serves 6-8

For the Rhubarb

1 pound rhubarb, cut into 1/2-inch slices
1 cup sugar
1/2 cup orange juice
1 teaspoon vanilla paste or extract
2 tangerines peeled and separated into segments.

1. Preheat the oven to 350 degrees. Combine the rhubarb, sugar, orange juice and vanilla in an ovenproof container. Cover and bake for 30 to 40 minutes until the rhubarb is tender. Remove from the oven, allow to cool and puree about 1/2 of the mixture. Strain the other half of the rhubarb and boil the liquid down until it is syrupy. Cool, fold the tangerines into the other half of the rhubarb and add the syrup.

For the Cheese Cake

1 1/2 cups graham cracker crumbs (you can use your favorite cookie here—gingersnaps work great)
1/3 cup unsalted butter, melted
3 tablespoons sugar

1. Coat the inside of a spring form pan with non-stick cooking spray. In a bowl, combine the graham crackers, butter and sugar. Pat into the bottom of the pan, and up the sides. Set aside in the refrigerator while making the filling.

2 cups mascarpone cheese
1 cup Greek style plain yogurt
1/2 cup sugar
1 teaspoon vanilla paste or extract

2. In a mixing bowl, combine the mascarpone, yogurt, sugar and vanilla. Fold in the rhubarb puree, and transfer to the crust. Cover and refrigerate overnight to set up. When ready to serve, cover with the reserved rhubarb and tangerine mixture.

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

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