Archive for July, 2019

Farmers’ Market Box August 1st 2019


 

This week’s local produce and featured farms:

Blue Lake Green Beans - Tamai Farms
Rainbow Chard - Terra Madre Gardens
Green Onions - D’Acquisto Family Farms
Salanova LettuceD’Acquisto Family Farms
Japanese Sweet Potatoes - Milliken Family Farms
Zucchini - Beylik Farms
White Peaches - Fairhills Farm
Emerald Gem Pluots - Ken’s Top Notch Produce

Farmer’s Choice:

Arava Melon - Weiser Family Farms
Shishito Peppers - Weiser Family Farms
Yum Yum Peppers - 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!


Farmers’ Market Box Recipes

 
Green Bean Salad
Serves 4

1/2 pound blue lake green beans, ends trimmed, and cut into 1-inch pieces
2 green onions, finely chopped using the white and tender green parts
1/4 cup rice vinegar
1/3 cup extra virgin olive oil
1 garlic clove, minced
1 teaspoon Dijon mustard
Salt and pepper

1. Bring 4 quarts of salted water to a boil and boil the beans for 4 minutes until crisp/tender. Drain thoroughly, and season with salt and pepper. Transfer to a serving bowl and add the green beans.
2. In a small bowl, whisk together the vinegar, oil, garlic, and mustard. Season with salt and pepper.
Pour some of the dressing over the beans and toss to coat. Serve at room temperature.

 
Salanova Chicken Salad with Green Onion Ranch
Serves 4-6

2 cups mayonnaise
1 cup buttermilk
3 green onions, finely chopped using the white and tender green parts
1 garlic clove, crushed
2 teaspoons finely chopped chives
2 teaspoons finely chopped tarragon
2 teaspoons finely chopped basil
2 teaspoons finely chopped oregano
1/2 teaspoon salt
1 teaspoon grated lemon zest
1/2 teaspoon ground pepper
1 teaspoon lemon juice
3 cups cooked chicken or turkey (this also works with cooked shrimp/crab or salmon)
2 heads Salanova lettuce, washed and spun dry

1. In a mixing bowl, whisk together the mayonnaise, buttermilk, green onions, garlic, chives, tarragon, basil, oregano, salt, zest, pepper and lemon juice. The dressing will keep in the refrigerator for about 5 days.
2. Combine the chicken with some of the dressing tossing to coat.
3. Put the Salanova into a salad bowl and toss with some of the dressing. Plate the salad and serve the chicken over the salad.

 
Roasted Japanese Sweet Potatoes with Miso Scallion Butter
Serves 4

1/2 pound Japanese sweet potatoes
3/4 cup unsalted butter, well softened
1 1/2 tablespoons white miso paste
2 green onions, finely chopped, using the white and tender green parts
Salt and Sriracha

1. Preheat the oven to 400 degrees and prick the potatoes several times with the sharp tip of a paring knife. Roast for 45 to 60 minutes, until the potatoes are soft when squeezed with an oven mitt.
2. In a small bowl, blend together the butter, miso, and green onions. Season the butter with salt and Sriracha. (The butter will keep in the refrigerator for up to 1 week, or can be frozen for up to 6 months)
3. When the potatoes are done, slit them down the center, dollop with a few tablespoons of the butter, and serve.

 
Zucchini Parmesan Chips
Serves 6

One pound zucchini, ends trimmed and cut into 1/4-inch slices
1/3 cup olive oil
Salt and pepper
1 cup panko
1/2 cup grated Parmigiano Reggiano

1. Preheat the oven to 400 degrees, and line 2 baking sheets with aluminum foil, silicone or parchment.
2. Put the zucchini into a bowl, and toss with the oil, salt and pepper.
3. In a shallow bowl, combine the panko and Parmigiano. Dip the zucchini chips into the panko mixture and arrange in a single layer on the baking sheets.
4. Roast for 20 to 25 minutes until the coating is crisp. Serve warm.

 
Zucchini Chocolate Cake
Makes 1 bundt cake

1/2 cup unsalted butter, softened
1/2 cup canola oil
1 3/4 cup sugar
2 large eggs
1 teaspoon vanilla paste
1/2 cup sour cream
3/4 cup unsweetened cocoa
2 1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon espresso powder
1 teaspoon salt
2 cups grated zucchini (about 4 medium)
1/2 cup chocolate chips

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch bundt pan with non-stick cooking spray.
2. In the large bowl of an electric mixer cream together the butter, oil and sugar, until the mixture is blended—it may look curdled.
3. Add the eggs, vanilla and sour cream, and stir until combined. Add the remaining ingredients and beat on low speed until blended. Transfer the batter to the prepared pan; bake for 45 to 55 minutes, until a skewer inserted into the center comes out clean.
4. Remove the pan from the oven, transfer to a cooling rack and time for 10 minutes.
5. At the end of the 10 minutes, remove the cake from the pan, and allow to cool completely. Serve the cake garnished with sifted powdered sugar.

 
Pasta with Pancetta and Rainbow Chard
Serves 4

One pound buccatini, spaghetti, or linguine cooked 3 minutes short of al dente, reserving some of the hot pasta water
1/4 cup extra virgin olive oil
One 1/4-inch piece pancetta, finely diced
2 garlic cloves, minced
1 bunch rainbow chard, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
1/2 cup grated Pecorino Romano cheese

1. In a large skillet, heat the oil, and saute the pancetta, until crispy. Add the garlic, and saute 1 minute. Add the chard, season with salt and pepper. Saute until the chard is wilted. Season with salt and pepper.
When the pasta is cooked, drain and add to the skillet, toss the pasta with the chard, and some of the hot pasta water to make a creamy sauce. Serve garnished with the cheese.

 
Poached White Peaches in Moscato
Serves 4

1/2 pound firm white peaches, cut in half and pitted
One 750ml bottle Moscato wine
1/4 cup sugar
1 cup crème fraiche

1. Put the peaches, Moscato and sugar into a Dutch oven, bring to a boil, and gently simmer for 10 to 15 minutes until the peaches are tender.
2. Remove the peaches from the syrup, and set aside, bring the syrup to a boil, and boil until it is reduced by about 1/2, this may take 20 minutes. Cool the syrup and refrigerate both the peaches and the syrup.
3. When ready to serve, arrange a peach half in a bowl, warm the syrup, and drizzle over the peaches.
4. Dollop the crème fraiche on top and drizzle with additional syrup. The syrup will keep in the refrigerator for up to 1 week, or frozen for up to 6 months.

 
Hungarian Stone Fruit Cake
Serves 6

1 cup sugar
½ cup unsalted butter, softened
1 cup unbleached flour
1 teaspoon baking powder
Pinch of salt (optional)
2 large eggs
4 emerald gem pluots, pitted, and cut into quarters
1/4 cup sugar mixed with 1/2 teaspoon cinnamon
2 teaspoons lemon juice

1. Preheat the oven to 350 degrees and coat the inside of a 9-inch springform pan with non-stick cooking spray.
2. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
3. Spoon the batter into the pan and place the plum halves skin side up on top of the batter.
4. Sprinkle lightly with cinnamon sugar and lemon juice.
5. Bake for 45 minutes to 1 hour. Remove from the oven and cool; serve warm with unsweetened whipped cream or vanilla ice cream.

 
Arava Melon Ice Cream
Serves 6

4 cups cubed peeled and seeded cantaloupe
3/4 cup sugar
1/2 cup orange juice
1 cup heavy cream

1. In a blender, combine the cantaloupe, sugar, and juice. Puree the mixture.
2. Add the cream and refrigerate for 3 hours.
3. Pour into an ice cream maker and process according to the manufacturers’ directions.
Freeze the ice cream for up to 1 week if needed.

 
Denver Omelet Casserole
Serves 4

4 tablespoons unsalted butter
1 cup sweet yellow onion, finely chopped
1/2 pound Yum yum peppers, cored, seeded and finely chopped
¼ pound boiled imported ham, finely chopped
4 cups torn bread sturdy white bread cubes; tough crusts removed
6 large eggs
1/2 cup milk
2 tablespoons all-purpose flour
1 ½ teaspoons salt
6 drops Tabasco sauce

1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. In a large skillet, melt the butter, and sauté the onion and peppers until they are softened, about 5 minutes.
3. Add the ham and continue to sauté until the onion is translucent. Transfer the mixture to a bowl and cool, adding the bread cubes and stirring until blended.
4. In a mixing bowl, whisk together the eggs, milk, flour, salt and Tabasco, until blended. Pour over the ham mixture, stirring to blend.
5. Transfer the entire contents of the bowl to the prepared pan.
6. Do-Ahead: At this point, cover and refrigerate for at least 6 hours, or up to 2 days, bring to room temperature before proceeding.
7. Bake for 35 to 45 minutes, until the strata is puffed and golden brown and set in the center. Remove from the oven and allow to rest for 15 minutes before cutting into wedges.

 
Blistered Shishito Peppers with Summer Sauce
Serves 2-4

1/4 cup extra virgin olive oil
1/2 pound Shishito peppers, washed and patted dry
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
Coarse salt like Maldon or flake salt
1 cup Greek Style yogurt
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
Few drops Sriracha

1. Preheat a large heavy bottomed skillet over medium high heat. Put the oil, peppers, salt and pepper in a bowl, and toss to coat.
2. Arrange the peppers in the skillet, and cook until the peppers are blistered, turning to evenly cook on all sides.
3. Remove from the skillet, and sprinkle with coarse salt. The peppers can be eaten as is, as a snack, or serve with the summer sauce for dipping.
To prepare the sauce, whisk together the yogurt, mustard, lemon juice and sriracha

 
Stuffed Shishito Peppers
Serves 4

1/2 pound Shishito peppers, washed and patted dry
One 5.2 ounce package Boursin cheese
1 tablespoon Dijon mustard
1 garlic clove, minced
1 green onion, finely chopped using the white part only, save the green part for garnish

1. Preheat the broiler for 10 minutes. Line a baking sheet with aluminum foil.
2. Slit the peppers lengthwise and open a bit.
3. In a bowl, combine the cheese, mustard, garlic and green onion.
4. Stuff into the slit in the peppers, mounding a bit on the top.
5. Broil until the peppers are blistered and the cheese bubbling.
Transfer the peppers to a serving dish and allow to cool for about 10 minutes before serving.

 
@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

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Farmers’ Market Box July 25th 2019


 

This week’s local produce and featured farms:

Cucumbers - D’Acquisto Family Farms
Black Kale - Be Wise Ranch
Green Onions - D’Acquisto Family Farms
Yum Yum PeppersBe Wise Ranch
Japanese Sweet Potatoes - Milliken Family Farms
Yellow Nectarines - Frog Hollow Farms
Flavor Gold Pluots - Scott Farms
Beefsteak Tomatoes - Dassi Family Farms

Farmer’s Choice:

Strawberries - Be Wise Ranch
Lambkin Melons - Murray Family Farms
Purple Ninja Radish - J.R. Organics

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

 
Stuffed Tomatoes
Serves 4

2 cups fresh breadcrumbs
1/2 cup grated Parmigiano Reggiano or Pecorino Romano
1/4 cup finely chopped basil
2 tablespoons finely chopped Italian parsley
1 garlic clove, minced
1/4 cup extra virgin olive oil
1 pound beef steak tomatoes, cut in half horizontally
Salt and pepper
Water

1. In a bowl, combine the breadcrumbs, cheese, basil, parsley, and garlic.
2. Film the bottom of a large skillet with some of the oil, and place the tomatoes cut side up. Season liberally with salt and pepper.
3. Mound the breadcrumb mixture onto the cut side of the tomatoes, and drizzle with the remaining oil.
4. Cook over medium high heat, until the tomatoes begin to sizzle a bit, maybe 3 to 5 minutes. Add 1/4 cup of water to the skillet, cover and simmer gently on medium heat for 20 minutes.
5. Remove the cover, and ladle some of the juices over the breadcrumbs, turn up the heat to medium high and cook another 10 minutes, until the tomatoes are soft and tender.
Serve the tomatoes warm or at room temperature.

 
Cucumber Mint Sparkling Aqua Fresca
Serves 4-6

2 cucumbers, peeled and seeded, cut into chunks
1/2 cup fresh lime juice
1 cup sugar
1 cup mint leaves
1 cup water
Ice cubes
Sparkling water

1. Put the cucumbers, lime juice, sugar and mint into a blender and puree.
2. Chill the mixture for at least 2 hours.
3. Pour the mixture over ice in glasses 1/2 way. Top off with sparkling water and garnish with mint leaves or lime slices.

 
Farro Soup with Kale
Serves 6

1/4 cup extra virgin olive oil (plus extra for garnish)
1/2 cup torpedo onions, finely chopped
3 ribs celery, including the leaves, finely chopped
3 medium carrots, finely chopped
2 teaspoon finely chopped sage
1 bunch kale, tough stems removed, cut into 1/2-inch ribbons
2 cups pearlized farro, rinsed in cold water
8 cups chicken or vegetable broth
Salt and pepper

1. In a Dutch oven, heat the oil over medium high heat and saute the onion, celery, carrots and sage, until the onion begins to soften, about 3 to 4 minutes.
2. Add the kale and toss in the oil mixture.
3. Add the farro, broth and simmer, covered for 45 minutes, until the farro is tender. Season with salt and pepper.
4. Remove 2 cups of the farro and vegetables with some broth to a blender.
5. Puree the farro and vegetables and add back to the soup.
6. Simmer another 5 minutes and serve garnished with a drizzle of olive oil and freshly ground black pepper.

 
Ranch Hand Corn and Bean Salad
Serves 4-6

1 pound mixed green and yellow beans, ends trimmed, cut into 1-inch pieces
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups corn cut from the cob
2 scallions, finely chopped using the white and tender green parts
1 cup mayonnaise
1/2 cup buttermilk, or substitute 1/2 cup whole milk mixed with 1 teaspoon fresh lemon juice
1 garlic clove, minced
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh chives
1 1/2 teaspoons chopped fresh tarragon
1 1/2 teaspoons chopped fresh basil
1 1/2 teaspoons chopped fresh oregano
1 teaspoon salt
1 teaspoon lemon pepper seasoning

1. Cook the beans in boiling water until crisp-tender, about 5 minutes, and drain.
2. Toss the beans in a large bowl with the salt and pepper, then add the corn [corn is raw] and scallions.
3. In another bowl, whisk together the mayonnaise, buttermilk, garlic, parsley, chives, tarragon, basil, oregano, salt and lemon pepper.
Toss the beans and corn with some of the dressing and serve.

 
Dino Kale Bruschetta with Buratta
Serves 4-6

For the Bruschetta

One baguette, sliced 1/2-inch thick on the diagonal
Olive oil

1. Preheat the oven to 350 degrees, line a baking sheet with foil, parchment or silicone.
2. Lay the slices onto the baking sheet, and brush with olive oil
3. Bake for 15 minutes until the bread is toasted. Cool.

For the Kale and Finishing

3 tablespoons extra virgin olive oil and more for garnish
3 garlic cloves, sliced
Pinch of red pepper flakes
1 bunch dino kale, washed, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
2 buratta

1. In a large skillet, heat the oil and swirl the garlic and red pepper in the oil for 1 minute until fragrant.
2. Add the kale, and saute, seasoning with salt and pepper, turning the kale until it is wilted, about 10 minutes.
3. Put some of the kale onto the bruschetta and top with a slice of buratta. Drizzle with some extra virgin olive oil and serve.

 
Grilled Nectarine Salad
Serves 4-6

For the Nectarines

4 yellow nectarines, halved and pitted
Raw sugar

1. Preheat the grill or a grill pan, dip the cut side of the nectarines into the sugar, and grill cut side down for 3 to 5 minutes until the fruit is softened.
2. Remove from the grill to a plate and allow to rest for 5 minutes. Cut each half into wedges.

For the Salad

1 bag salad mix
1/4 cup rice vinegar
2 tablespoons honey
1 teaspoon Madras curry powder
1 teaspoon Worcestershire
1/2 cup canola or vegetable oil of your choice
Salt and pepper
1/2 cup crumbled goat cheese (optional for garnish)

1. Put the salad mix into a bowl.
2. In another bowl, whisk together the vinegar honey, curry Worcestershire and oil. Season with salt and pepper.
3. Toss the salad with some of the dressing and plate the salad.
4. Top with some of the nectarine wedges and garnish with goat cheese.

 
Yakitori with Scallions
Serves 4-6

2 cups mirin
2 cups soy sauce
1 cup water
1/2 cup chicken broth
1/4 cup packed dark brown sugar
1 teaspoon freshly ground black pepper
5 cloves garlic, minced
1 2″ piece ginger, peeled and thinly sliced
6 boneless skinless chicken thighs, cut into bite sized pieces
16 green onions, cut into 1″ lengths

1. In a saucepan, heat the mirin, soy sauce, water, chicken broth, brown sugar, pepper, garlic, and ginger. Bring to a boil, and simmer for 1 hour, until the mixture is reduced. Strain out the solids and set aside.
2. Meanwhile, soak 16 wooden skewers for 30 minutes; drain. Working with 1 skewer at a time, alternately thread 4 slices chicken with 3 pieces of the scallions, piercing chicken slices through their ends to form folded slices and piercing scallion pieces perpendicular to skewer.
3. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat.)
4. Add skewers, and cook, turning, until beginning to brown, about 6 minutes.
5. Brush with yakitori sauce and continue cooking, turning and basting with sauce every 30 seconds, until cooked through and sauce forms a glaze on chicken, about 2 minutes more.
6. Transfer to a serving plate and drizzle with more yakitori sauce; serve immediately.

 
Pluot and Pretzel Cheesecake
Serves 6-8

4 large plums pitted and cut into ¼-inch-thick slices
6 tablespoons firmly packed light brown sugar, divided
½ teaspoon salt
¼ teaspoon ground nutmeg
2 cups finely ground salted pretzels
10 tablespoons unsalted butter, melted
¼ cup granulated sugar
1 cup mascarpone cheese
4 ounces cream cheese, softened
1 large egg
2 teaspoons vanilla paste or extract
1 teaspoon grated orange zest

1. In a large bowl, toss together pluots, 4 tablespoons brown sugar, salt, and nutmeg. Let stand for 45 minutes, stirring every 15 minutes.
2. Preheat oven to 350°F and coat the inside of a 9-inch pie plate with non-stick cooking spray.
3. In a large bowl, stir together pretzels, melted butter, and granulated sugar until combined. Press pretzel mixture firmly into a 9-inch pie plate.
4. Bake until golden around the edges, 10 to 12 minutes. Let cool completely. Reduce oven temperature to 325°F.
5. In the bowl of a stand mixer fitted with the paddle attachment, beat mascarpone, cream cheese, and remaining 2 tablespoons brown sugar at medium speed until smooth. Add egg, vanilla, and zest, beating until combined. Spoon into prepared crust.
6. Drain pluots, arrange on top of mascarpone mixture in a circular pattern, slightly overlapping (you may have a few leftover plum slices). Brush with any remaining syrup.
7. Bake until filling is set, 45 to 55 minutes. Let cool completely on a wire rack.

 
Yum Yum Pasta Salad
Serves 6

One pound shaped pasta, cooked 3 minutes short of al dente (penne, large shells, rotini are good choices) and cooled
1/2 cup finely chopped green onions, using the white and tender green parts
1 cup finely chopped yum yum peppers
1/4 cup finely chopped purple radishes
1/2 cup finely chopped cucumber
1/2 cup kalamata olives
1/2 cup crumbled Feta cheese
1 1/2 cups olive oil
2/3 cup white wine vinegar
4 cloves garlic, minced
2 tablespoons dillweed
1 teaspoon sugar
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper

1. In a large bowl, combine the pasta, green onions peppers, radishes, cucumber, olives, and Feta.
2. In another bowl, whisk together the oil, vinegar, garlic, dillweed, sugar, salt and pepper. Toss with the pasta mixture, until coated. Serve at room temperature.

 
Stuffed Yum Yum Peppers
Serves 4

1/2 pound yum yum peppers
One 11-ounce log goat cheese
1/4 cup finely chopped mixed fresh herbs (think basil, oregano, thyme, tarragon, marjoram)
Salt and pepper
Extra virgin olive oil

1. Preheat the oven to 350 degrees and line a baking sheet with parchment, silicone or aluminum foil.
2. Remove the stem from the peppers and remove any seeds from the inside.
3. In a mixing bowl, beat together the goat chees and the herbs. Stuff into the peppers and lay on the baking sheet.
4. Drizzle with extra virgin olive oil and roast for 10 to 20 minutes until the peppers are soft. Allow to cool for 10 minutes before serving.

 
Sweet Potato Hash
Serves 4

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 large yellow onion, finely chopped
3 garlic cloves, minced
1 pounds scrubbed Japanese sweet potatoes cut into 1/2-inch dice
3 large cloves garlic, minced
8 sage leaves, minced
Freshly ground black pepper
6 large eggs
Salt and freshly ground black pepper

1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, silicone or parchment.
2. Melt the butter and olive oil in a large skillet over medium-high heat.
3. Add the onions and lower the heat to medium and cook, stirring occasionally until they are a light golden brown.
4. Place the sweet potatoes, onions, salt, sage, black pepper in a large bowl and toss to combine. Transfer to the baking sheet and spread into an even layer.
5. Roast until the sweet potatoes are soft and browned, 30 to 45 minutes (roasting time depends on the size and uniformity of the sweet potato chunks)
6. Using the back of a large spoon, make 6 wells in the hash. Crack an egg into each well. Season the eggs with salt and pepper. Bake until the eggs are done to your liking, 8 to 10 minutes. Test the eggs by prodding them with a fork to check the firmness of the white and the yolk.
7. Serve immediately, with shavings or sprinkles of Parmesan cheese, if desired.

 
Pluot Strawberry Crumble
Serves 6

For the Fruit

1 pound pluots, pitted, and cut into wedges
1 1/2 cups hulled strawberries, cut in 1/2 if large
1 cup sugar
2 tablespoons cornstarch
1/4 teaspoon ground nutmeg
2 tablespoons lemon or orange juice

Preheat the oven to 350 degrees.
In a 9-inch baking dish, stir together all the ingredients, and set aside.

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.
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.

 
Melon and Prosciutto Salad
Serves 6

4 cups lambkin melon, peeled, seeded and cut into 1-inch slices
1/4 pound thinly sliced prosciutto di Parma, finely chopped
1/4 cup finely chopped basil, mint or Italian parsley
Extra virgin olive oil

1. Arrange the slices of melon on a serving platter. Sprinkle with the prosciutto and the basil.
2. Drizzle with the oil, grind freshly ground pepper over the salad and serve at room temperature.

 
Purple Radish Slaw
Serves 4

2 cups thinly sliced Napa cabbage
3/4 cup shredded carrots
3/4 cup thinly sliced peeled cucumbers
1/2 cup thinly sliced green onions, using the white and tender green parts
1/2 cup shredded purple radish
1/4 cup unseasoned rice wine vinegar
1/4 cup sugar
1/4 teaspoon kosher salt

1. In a salad bowl, combine the cabbage, carrots, cucumbers, and radish.
2. Sprinkle with the vinegar, sugar and salt. Toss to coat the vegetables and refrigerate for at least 2 hours before serving.
3. This slaw would be perfect with the Yakitori.

 
@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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