Archive for August, 2019

Farmers’ Market Box August 29th 2019


 

This week’s local produce and featured farms:

Red Shishito Peppers - Girl N Dug Farms
Beefsteak Tomatoes - Dassi Family Farms
Ambrosia Melons - Munak Ranch
White CornBlack Sheep Farms
Yellow Wax Beans - D’Acquisto Farms
Salanova Mix Lettuce - D’Acquisto Family Farms
Eggplant - Point Loma Farms
Shallots - Schaner Farms
Muscat Litchi Grapes - Murray Family Farms

Farmer’s Choice:

Scarlet Runner Shelling Beans - Two Peas in a Pod Farms
Cranberry Shelling Beans - Two Peas in a Pod Farms
White Peaches - Fair Hills Apple 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!


Farmers’ Market Box Recipes

 
Blistered Shishito Peppers with Sriracha Sauce
Serves 2-4

1 pound Shishito peppers, washed and patted dry
Extra virgin olive oil (about 1/4 cup)
Coarse salt

1. In a bowl, combine the peppers, oil and some salt, and toss to coat with the oil.
2. Preheat at heavy duty skillet over medium high heat. When a droplet of water steams, add the peppers, and cool for 3 minutes until the underside is blistered.
3. Turn and cook until the peppers are blistered on all side. Sprinkle with more coarse salt and serve immediately.

For the Sauce

1 cup Greek Style yogurt
1 tablespoon Sriracha
1 teaspoon Dijon mustard
Freshly ground black pepper

1. In a bowl, whisk together the ingredients. Refrigerate for up to 4 days.

 
Warm Yellow Bean Salad with Bacon Vinaigrette
Serves 4

1 pound yellow wax beans, ends trimmed, and cut into 1-inch pieces
6 strips thick cut bacon cut into 1/2-inch pieces
2 garlic cloves, minced
1/2 cup thinly sliced shallots
2 tablespoons apple cider vinegar
1 tablespoon brown sugar
1 tablespoon Dijon mustard
Salt and pepper

1. Bring 4 quarts of salted water to a boil and cook the beans for 4 minutes until crisp/tender. Drain and season with salt and pepper.
2. In a skillet, cook the bacon until crisp, add the garlic and shallots, and cook until they are softened, about 2 minutes. Add the vinegar, sugar and Dijon, and bring to a boil. Taste for seasoning and adjust.
3. Pour over the beans and serve warm or at room temperature.

 
Ranch Hand Corn and Bean Salad
Serves 4-6

1 pound 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
1/4 cup finely chopped shallot
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 4 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.
4. Toss the beans and corn with some of the dressing and serve.

 
White Nectarine Tart
Serves 6
1 9-inch prebaked pie crust
1 cup heavy cream
8-ounces mascarpone cheese
3 tablespoons sugar
3 white nectarines, pitted, and thinly sliced
1/2 cup apricot jam

1. In the bowl of an electric mixer using the whisk attachment, whip the cream until stiff peaks form. Add the mascarpone and sugar and beat to combine.
2. Spread the mixture into the prepared pie crust.
3. Arrange the nectarines on top of the mascarpone.
4. Warm the jam and brush it over the nectarines to seal the fruit.
5. Refrigerate the pie for 2 hours. Serve cold.

 
BLT Salad
Serves 4-6

1 head Salanova, washed, spun dry and chopped
6 strips thick cut bacon, cooked crisp and crumbled
2 cups croutons, store bought or homemade
1 or 2 beef steak tomatoes, cored, and chopped
1/2 cup mayonnaise
1 garlic clove, minced
1 teaspoon Dijon mustard
Salt and pepper

1. In a salad bowl, combine the lettuce, bacon, croutons and tomatoes.
2. In a small bowl, whisk together the mayonnaise, garlic, and mustard, season with salt and pepper.
3. Toss the salad with the dressing and serve.
4. If you have leftover chicken, it’s a great addition to the salad.

 
Pasta Alla Norma
Serves 6

1 pound penne or farfalle, cooked 3 minutes short of al dente
1/4 cup extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1/2 cup finely shallot
1 eggplant, stem end removed, and cut into 1-inch cubes
One pound beefsteak tomatoes, cored and coarsely chopped
1/4 cup finely chopped basil
2 tablespoons finely chopped Italian parsley
Salt and pepper
1 cup crumbled ricotta salata

1. In a large skillet, heat the oil, saute the garlic, red pepper and onion for 2 to 3 minutes until the onion begins to soften.
2. Add the eggplant and cook until the eggplant is golden brown.
3. Add the tomatoes and bring to a boil. Simmer for 20 minutes.
4. Add the basil, and parsley. Season with salt and pepper.
5. Add the pasta to the skillet and toss to coat. Add 1/2 of the ricotta and toss again.
6. Serve garnished with the remaining ricotta.

 
Eggplant Timbale
Serves 4

1/2 cup extra virgin olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 large purple eggplants, cut into 1/2-inch slices
2 cups fresh French breadcrumbs
1 1/2 cups freshly grated Pecorino Romano or similar sharp cheese
1/4 pound ham, finely chopped
1/2 cup finely chopped Italian parsley
3 large eggs
8-ounces fresh mozzarella, sliced, or similar melting cheese
4 cups marinara sauce (see below)

1. In a measuring cup, combine the oil, salt and pepper. Preheat the oven to 400 degrees and line two baking sheets with silicone liners, or aluminum foil.
2. Lay the eggplant slices on the prepared baking sheets, and brush with the oil.
3. Bake for 5 to 10 minutes, until golden. Remove from the oven and allow to cool.
4. In large bowl, combine the breadcrumbs, Pecorino cheese, ham, parsley and eggs and set aside.
5. Line the inside of a 9-inch springform pan with aluminum foil and lower the heat to 350 degrees. Pour 1 cup of marinara into the bottom of the pan. Top with slices of eggplant.
6. Spread a layer of the bread crumb mixture over the eggplant, top with another layer of eggplant, a layer of mozzarella and the remaining bread crumb mixture, and the remaining eggplant and the remaining mozzarella. Cover with aluminum foil and bake for 40 to 45 minutes.
7. Remove from the oven and allow to rest for about 30 minutes to firm up. Remove the spring form, and cut the timbale into slices, and serve in a pool of the remaining marinara sauce.

Basic Marinara

Makes 6 to 8 cups
1/4 extra virgin olive oil
1 large sweet yellow onion, chopped or 1 cup chopped shallots
8 cloves garlic, sliced
Three 28-ounce cans whole San Marzano plum tomatoes, roughly chopped or squeezed by hand
Salt and freshly ground black pepper to taste
1/4 cup sugar, or to taste

1. In a large skillet, heat the oil and add the onions and sauté for 4 to 5 minutes, until translucent, add the garlic, and sauté another minute.
2. Add the tomatoes, bring to a boil, and add the salt and pepper.
3. Simmer for 20 minutes, until the sauce is reduced and thickened. Taste the sauce, and add sugar if needed, and simmer another 5 minutes.
4. Remove from the heat, and puree with an immersion blender, if desired. Cool the sauce and refrigerate for up to 1 week or freeze for up to 6 months.

 
White Peach Streusel Muffins
Makes 1 dozen

1/4 cup butter or margarine, softened
1/3 cup sugar
1 large egg
2 1/3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
1 teaspoon vanilla paste or extract
3 white peaches, peeled, pitted and chopped
1/4 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 1/2 tablespoons chilled butter or margarine

1. Preheat the oven to 375 degrees and coat the inside of muffin tins with non-stick cooking spray.
2. Beat 1/4 cup butter at medium speed with an electric mixer until creamy; gradually add 1/3 cup sugar, beating until light and fluffy.
3. Add egg, beating until blended.
4. Combine 2 1/3 cups flour, baking powder, and salt.
5. Add flour mixture to butter mixture alternately with milk, stirring well after each addition. Stir in vanilla extract, and fold in chopped peaches.
6. Spoon muffin batter into greased or paper-lined muffin pan, filling two-thirds full.
7. Combine 1/4 cup sugar, 3 tablespoons flour, and cinnamon; cut in 2 1/2 tablespoons butter with pastry blender or fork until mixture resembles crumbs. Sprinkle evenly over muffin batter.
8. Bake at 375° for 20 minutes or until golden. Remove from pans, and cool on wire racks.

 
Prosciutto with Melon
Serves 4-6

One ambrosia melon
1/3 pound thinly sliced prosciutto di Parma

1. Peel and seed the melon. Cut into wedges.
2. Wrap each wedge in prosciutto and serve. 


 
Ambrosia Melon Sorbet
Serves 4-6

1/4 cup water
1/4 cup sugar
2 tablespoons corn syrup
1 ambrosia melon, seeds and peel removed, and coarsely chopped
1 tablespoon lime juice

1. In a saucepan, heat the water and sugar, until the sugar is dissolved. Cool.
2. In a blender, combine the corn syrup, melon, lime juice, and cooled sugar syrup. (you may have to do this in batches)
3. Cool the mixture in the refrigerator for 2 hours, then pour into an ice cream maker, freeze according to the manufacturers’ directions.
4. Store the sorbet in the freezer.

 
Shrimp and Corn Chowder
Serves 6

4 tablespoons (½ stick) unsalted butter
¼ cup finely chopped shallot
1 rib celery, finely diced
2 teaspoons Creole Seasoning or Old Bay Seasoning
3 tablespoons all-purpose flour
2 cups seafood stock
2 cups white corn, fresh cut from the cob
½ pound medium cooked shrimp, peeled and deveined (see note)
1 cup heavy cream
¼ cup snipped chives

1. Melt the butter in a 4-quart saucepan, and add the shallot, celery, and Creole Seasoning, sautéing for 3 minutes, until the shallot is softened.
2. Add the flour and stir until the flour begins to bubble in the bottom of the pan.
3. Add the corn and bring to a boil. [Note: If you would like to use raw peeled and deveined shrimp, add it here, and simmer the soup for 3 to 4 minutes.]
4. Add the cream and (cooked) shrimp, bring to serving temperature, and serve garnished with chopped chives.

 
Braised Sausage with Muscat Grapes

2 tablespoons water
2 pounds sweet Italian sausage
4 cups Muscat Litchi grapes, seeded and halved
1 1/2 cups Orvieto classico, Sauvignon Blanc, Pinot Grigio or Riesling

1. Put the water into a large skillet over medium high heat, add the sausages, cover and steam for 10 to 15 minutes. Remove the cover, turn the heat to medium, and cook the sausages until they are evenly browned on all sides, turning frequently.
2. Add the grapes, and wine, and simmer uncovered for 10 to 15 minutes, until the sauce begins to thicken a bit, and grapes are soft. Serve the sausages and sauce over polenta, rice, or pasta.

 
Creamy Tuscan Beans
Serves 2-4

1/4 cup extra virgin olive oil
4 garlic cloves, minced
2 tablespoons finely chopped rosemary
1 pound shelled cranberry beans
1 pound shelled scarlet runner beans
2 cups chicken broth
Salt and pepper

1. In a Dutch oven, heat the oil, saute the garlic and rosemary for 1 minute until fragrant.
2. Add the beans, and broth, bring to a boil, and simmer for 35 to 45 minutes until the beans are tender.
3. Season with salt and pepper.

 
Red Beans and Rice
Serves 6

2 tablespoons olive oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper, seeded and chopped
4 cloves garlic, minced
2 pounds Andouille sausage or smoked polish style sausage, cut into 1-inch rounds
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1 Bay leaf
1 pound shelled Scarlet runner beans
1 pound shelled cranberry beans
4 cups chicken broth
Salt and freshly ground pepper to taste
6 cups cooked rice
1 cup chopped green onions for garnish

1. In a 5-quart Dutch oven, heat the oil, and sauté the onion, celery, green pepper and garlic together for about 6 minutes, until the onion begins to turn translucent.
2. Add the sausage, thyme and cayenne, and sauté another 3 minutes, until the sausage turns shiny, and the cayenne begins to cook.
3. Add the beans and chicken broth, bring the mixture to a boil, stirring up any browned bits on the bottom of the pan. Season the beans with salt and pepper if necessary.
4. Cover and simmer the beans for 1 to 1 1/2 hours, adding more broth if beans begin to stick.
Remove the bay leaf, serve the beans over rice garnished with chopped green onions.

 
Peach Praline Crumble Pie
Serves 12-14

8 cups peeled sliced (1/2-inch thick) peaches
2 teaspoons lemon juice
1 1/4 cups sugar
2 tablespoons cornstarch
1/4 teaspoon freshly grated nutmeg
1 1/2 cups firmly packed light brown sugar
1 1/2 cups all-purpose flour
1 cup (2 sticks) unsalted butter, cut into small pieces
1 1/2 cups chopped pecans

1. Preheat the oven to 400 degrees.
2. In a mixing bowl, combine the peaches, optional lemon juice, sugar, cornstarch and nutmeg, stirring to dissolve the sugar. Let the mixture rest while you are making the crumble. (If you plan to make the crumble later, then cover the bowl with plastic wrap and refrigerate it)
3. In the work bowl of a food processor, combine the sugar, and flour, and pulse on and off 3 times, to distribute the ingredients in the work bowl.
4. Evenly distribute the butter over the flour mixture, and pulse on and off 6 to 8 times, until the mixture forms crumbs, but doesn’t hold together.
5. Transfer the peach mixture to a 13-by-9-inch baking dish, sprinkle the crumble over the top and evenly scatter the pecans over the crumble.
6. Bake the crumble for 10 minutes, lower the heat to 350 degrees and bake an additional 20 to 25 minutes, until the topping is golden brown, and the peaches are bubbling.

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

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Farmers’ Market Box August 22nd 2019


 

This week’s local produce and featured farms:

Carrots - D’Acquisto Family Farms
Yellow Corn - Tamai Family Farms
Arugula - Terra Madre Gardens
Anaheim PeppersTutti Frutti Farms
Summer Mixed Squash - D’Acquisto Family Farms
Beefsteak Tomatoes - D’Acquisto Family Farms
Poblan Peppers - Tutti Frutti Farms
French Breakfast Radish - J.R. Organics

Farmer’s Choice:

Dragon Fruit - Wallace Ranch
Keitt Mangoes - Wong Farms
White Nectarines - Ken’s Top Notch 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

 
Chicken Chopped Salad with Roasted Poblano Dressing
Serves 4-6

For the Dressing

2 medium poblano chiles
1 scallion, coarsely chopped
2 garlic cloves, coarsely chopped
1/4 cup fresh cilantro leaves, coarsely
chopped
1 tablespoon fresh lime juice
1/2 cup low-fat (1.5%) buttermilk
1/4 cup extra virgin olive oil
Large pinch of sugar
Salt and freshly ground pepper

1. Roast the poblanos over a gas flame or under the broiler until charred all over. Transfer to a small bowl, cover with plastic wrap and let stand until cool.
2. Peel the blackened skin from the poblanos and discard the cores, seeds and ribs. Coarsely chop the poblanos and transfer to a blender or food processor.
3. Add the scallion, garlic, cilantro and lime juice and blend until roughly chopped.
4. Add the buttermilk, olive oil and sugar and puree until smooth.
5. Season with salt and pepper.
6. Do-Ahead: The dressing can be refrigerated, covered, for up 4 days.

For the Salad

1 head romaine lettuce, washed spun dry and chopped
2 ears yellow corn, cut from the cob
1 beefsteak tomato, cored, and finely diced
3 cups shredded cooked chicken
3 French breakfast radishes, scrubbed, ends trimmed and thinly sliced
1 medium carrot, coarsely grated on a box grater
2 cups crushed tortilla chips

1. In a large salad bowl, combine the romaine, corn, tomato, chicken radishes and carrot.
2. Toss with some of the dressing, add the tortilla chips and toss again. Serve immediately with additional dressing on the side.
3. The dressing is a delicious marinade for chicken, too.

 
Tomato, Nectarine and Arugula Salad
Serves 4

1 bunch arugula, washed, spun dry and chopped
1/2 cup extra virgin olive oil
2 beefsteak tomatoes, cored and cut into wedges
2 white or yellow nectarines, halved, pitted and cut into wedges
1/2 cup crumbled Feta
1/4 cup chopped basil
2 tablespoons finely chopped mint
Salt and pepper

1. Put the arugula into a bowl and toss with 1/4 cup extra virgin olive oil. Arrange on a serving platter.
2. In another bowl, combine the tomatoes, nectarines, feta, basil and mint. Toss with the remaining olive oil.
3. Season with salt and pepper.
4. Arrange the mixture over the arugula and serve.

 
Anaheim Chile Brunch Casserole
Serves 6

1/2 pound Anaheim peppers
3 tablespoons extra virgin olive oil
1/2 cup finely chopped red onion
2 garlic cloves, minced
2 cups corn kernels, removed from the cob
Pinch cumin
6 eggs
1 1/2 cups milk
2 tablespoons all-purpose flour
1/2 teaspoon pepper
1/4 teaspoon salt
3 cups shredded mild cheddar cheese
2 cups shredded Monterey Jack cheese
1 to 2 beefsteak tomatoes, cored, and sliced 1/2-inch thick
1/2 teaspoon dried oregano

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. Roast the chilies over a gas flame or under the broiler until charred all over. Transfer to a small bowl, cover with plastic wrap and let stand until cool.
3. In a skillet, heat the oil, saute the onion, garlic, corn and cumin for 3 to 4 minutes until the onion is softened. Set aside to cool.
4. In a mixing bowl, whisk together the eggs, milk, flour, salt and pepper. Add the cooled corn mixture to the egg mixture.
5. Peel the blackened skin from the chilies, slit them and discard the cores, seeds and ribs.
6. In a bowl, combine the cheeses, stuff the chilies with the cheeses and lay slit side up in the prepared pan.
7. Pour the egg mixture over the chilies, and sprinkle with the remaining cheeses.
8. Lay the tomatoes onto top of the cheese, and sprinkle with the oregano.
9. Bake the casserole for 45 to 50 minutes until the eggs are set and the cheeses are golden brown.
10. Allow to rest for 5 to 10 minutes before serving.

 
White Nectarine Tart
Serves 6
1 9-inch prebaked pie crust
1 cup heavy cream
8-ounces mascarpone cheese
3 tablespoons sugar
3 white nectarines, pitted, and thinly sliced
1/2 cup apricot jam

1. In the bowl of an electric mixer using the whisk attachment, whip the cream until stiff peaks form. Add the mascarpone and sugar and beat to combine.
2. Spread the mixture into the prepared pie crust.
3. Arrange the nectarines on top of the mascarpone.
4. Warm the jam and brush it over the nectarines to seal the fruit.
5. Refrigerate the pie for 2 hours. Serve cold.

 
Carrot Cake
Serves 6-8

1 1/3 cups canola oil
2 cups sugar
3 large eggs
2 teaspoons vanilla paste or extract
Grated zest of 1 orange
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 2 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 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.

 
Orange Cream Cheese Frosting
Serves 6

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 orange
1 teaspoon vanilla paste or extract
Orange 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.

 
Glazed Carrots with Goat Cheese and Honey
Serves 4

1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 bunch carrots peeled, and quartered, and cut into 1-inch lengths
3 garlic cloves crushed
1 thyme sprigs
1 rosemary sprig
1 bay leaves
1/8 teaspoon cumin seeds
1 tablespoons honey
1 tablespoons apple cider vinegar
1 cup chicken stock
Salt and pepper
1/2 cup Italian parsley
2 tablespoons tarragon
1 garlic clove
1 teaspoon finely grated lemon zest
1/4 cup extra-virgin olive oil
6 ounces goat cheese, crumbled
Fleur de sel

1. In a large skillet, heat the oil and butter, add the carrots, garlic, thyme, rosemary, bay leaves, and cumin, saute for 3 to 4 minutes until the mixture is fragrant.
2. Add the honey, vinegar, and chicken broth, and bring to a boil. Simmer until most of the liquid evaporates and the carrots are crisp/tender, about 10 minutes. Season with salt and pepper.
3. While the carrots are braising, in a food processor, combine the parsley, tarragon, garlic, lemon zest and oil. It will form a paste.
4. Put the goat cheese into a bowl and combine with the parsley mixture.
5. To serve, put the carrots into a serving bowl, and sprinkle with the goat cheese mixture and fleur de sel.

 
Traditional French Breakfast Radishes
Serves 4

One baguette, sliced 1/2-inch thick
Unsalted butter
Breakfast radishes, scrubbed, and thinly sliced
Fleur de Sel

1. Spread the butter onto each baguette slice.
Top with radish slices, and sprinkle with fleur de Sel.

 
Panzanella
Serves 4-6

4 cups cubed stale Italian or French bread
1 pound beefsteak tomatoes, cored, and diced
2 cucumbers, peeled, and diced
1/2 cup thinly sliced red onion
2 garlic cloves, minced
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
Salt and pepper
1/2 cup thinly sliced basil

1. In a large bowl, combine the bread, tomatoes, cucumbers, and red onion.
2. In a small bowl, whisk together the garlic chives, oil, and vinegar. Season with salt and pepper.
3. Pour over the salad and toss to coat. Add the basil and toss again.
4. This salad should not be refrigerated, it should be left at room temperature for about an hour before serving to let the flavors meld.

 
Corn and Summer Squash Saute
Serves 4-6

2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1/2 cup finely chopped onion
2 cups corn cut from the cob
3 cups diced summer squash
2 tablespoons finely chopped fresh thyme
Salt and pepper

1. In a large skillet, heat the oil and butter. Add the onions and corn, and saute for 3 to 4 minutes until the onion is softened.
2. Add the summer squash and thyme, and saute another 5 minutes until the squash begins to color. Season with salt and pepper and serve.

 
Roasted Salmon with Mango Salsa
Serves 4-6

For the Salsa

1 ripe mango, peeled, pitted, and finely diced
1/4 cup finely chopped red onion
1/2 cup finely diced Anaheim chile pepper
1/4 cup finely chopped cilantro leaves
3 tablespoons fresh lime juice
3 tablespoons extra virgin olive oil
Salt and pepper

1. In a mixing bowl, combine all the ingredients, and allow to marinate for at least 2 hours at room temperature.

For the Salmon

1/2 cup extra virgin olive oil
2 tablespoons Old Bay seasoning
2 1/2 pounds salmon filets

2. Preheat the oven to 400 degrees. Put the oil and Old Bay into a 13-by-9-inch baking pan, stir to blend, arrange the salmon in the dish, and turn to coat with the oil mixture.
3. Roast for 10 minutes per inch of thickness, until the salmon reaches 155 degrees on an instant read meat thermometer. Allow to rest for 5 minutes before serving with mango salsa.

 
Zucchini and Orzo Salad
Serves 4-6

1 package orzo pasta, cooked 3 minutes short of al dente
2 cups finely chopped zucchini or summer squash
1/2 cup grated carrots
2 scallions, finely chopped using only the white part
1 medium red bell pepper, cored, seeded, and finely chopped
1 cup crumbled feta cheese
1 cup olive oil
1/3 cup white wine vinegar
1 teaspoon green garlic, minced
2 tablespoons dill weed
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Put the pasta in a bowl and allow it to cool.
2. Add the zucchini, carrots, scallions, pepper and feta cheese.
3. In a small bowl, whisk together the oil, vinegar, garlic, dill, sugar, salt and pepper.
4. Pour over the salad and toss to coat. Serve at room temperature.

 
Dragon Fruit Cocktail
Serves 4

2 dragon fruit
1/4 cup fresh lime juice
1 1/2 cups fresh orange juice
6 ounces Vodka
1/4 cup orange liqueur
2 cups ice

1. Cut open the dragon fruit and scoop out the flesh into a blender.
2. Add the remaining ingredients, and puree.
3. Pour into old fashioned glasses and garnish with lime or orange slices

 
@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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