Archive for October, 2019

Farmers’ Market Box October 31st 2019


 

This week’s local produce and featured farms:

Suncrisp Apples - See Canyon Orchards
Blue Lake Beans - D’Acquisto Family Farms
Braising Mix - Terra Madre Gardens
ArugulaTerra Madre Gardens
Warren PearsFrog Hollow Farms
Maru (cinnamon) Persimmons - Penryn Orchards
Pomegranates - Burkart Organics
Russian Fingerling Potatoes - Weiser Family Farms

Farmer’s Choice:

Dragon Fruit - Wallace Ranch
Green Dragon Apples - Murray Family Farms
Shinko Pears - 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!

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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

 
Chocolate Pecan Caramel Apples
Serves 6

6 Suncrisp apples, wax removed from the skin, cored, and sliced into
8 wedges
One 14-ounce bag Kraft Caramels, unwrapped
2 tablespoons water
12 ounces milk chocolate, chopped
1 1/2 cups chopped pecans

1. Line a baking sheet with parchment paper, aluminum foil, or a silicone liner. Skewer each apple wedge with a 6 inch wooden skewer.
2. In a saucepan, melt the caramels over low heat, and add the water. When the caramels are melted, dip each wedge into the warm caramel, and allow any excess to drip off into the pan. Arrange the wedges on the baking sheet and refrigerate until firm.
3. Melt the chocolate in the microwave, or over a bowl of simmering water. Place the pecans in a wide bowl, and line another baking sheet with parchment.
4. Dip the cold caramel dipped apples into the chocolate, allowing any excess to drip off into the warm chocolate. Dip each end of the apple in the pecans and arrange on the prepared baking dish. Refrigerate until firm, or up to 24 hours. Remove from the refrigerator about 30 minutes before serving.
5. Note: I like to leave the skewers in the apples so that my guests have a “handle” to hold onto the apples, otherwise, the heat from their fingers will melt the chocolate and become a sticky mess.
6. Milk or Semi-Sweet Chocolate: Although we tested with both, I found that the milk chocolate had a smoother flavor, but if you think life is too short to eat milk chocolate, certainly go ahead and use semi-sweet.

 
Pesto Genovese
Serves 4-6

In Liguria and Genoa, traditional Pesto Genovese includes green beans, and potatoes, as well as the pasta. Consider this your meatless Monday go to, it’s easy and delicious.

2 cups fresh basil leaves, tough stems removed, washed, and spun dry
4 cloves garlic, peeled
1 teaspoon pine nuts
5 to 6 tablespoons extra-virgin olive oil
3/4 cup freshly grated Pecorino Romano (plus more for serving)
1/2 pound blue lake green beans, ends trimmed and cut into 1-inch pieces
4 fingerling potatoes, scrubbed, and diced
1 pound linguine

Place the basil, garlic, pine nuts, oil and pecorino in a blender. Blend at high speed for 1 minute. Then lift the lid carefully and scrape the sides of the blender cup using a rubber spatula. Check the consistency of the pesto, which should be thick and creamy. Blend for a few more seconds if you think the pesto should be a bit thinner, but don’t overdo it. Season with salt and pepper and cover the pesto with a layer of olive oil if not using immediately.
Bring 8 quarts of salted water to a boil, add the beans, and cook for 3 minutes, drain and add to a large serving bowl.
Add the potatoes to the pot and cook another 5 minutes until they are just tender. Drain and add to the beans in the bowl.
Boil the linguine till al dente. Drain, and save a bit of the pasta water. Add to the bowl, along with the pesto and toss to coat. Add some of the pasta water to make a creamier sauce. Serve garnished with additional Pecorino.

 
Persimmon Torte
Serves 6

½ cup unsalted butter, at room temperature, plus more for greasing pan
1 cup all-purpose flour, plus more for pan
1 teaspoon baking powder
¾ teaspoon kosher salt
½ teaspoon ground ginger
½ teaspoon ground cinnamon
⅔ cup plus 1 tablespoon granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
2 to 3 ripe-but-firm persimmons, peeled, cut into 6 to 8 wedges each, seeds removed
1 tablespoon fresh lemon juice

Preheat the oven to 350 degrees. Coat the inside of a 9-inch cake or springform pan with non-stick cooking spray.
In a medium bowl, whisk together the flour, baking powder, salt, ginger and turmeric.
In a large bowl, combine the butter and 2/3 cup sugar and beat on medium-low speed of a mixer until smooth, about 1 minute. Add the eggs one at a time, beating to incorporate each fully before adding the next, then beat in the vanilla.
Add the dry ingredients and stir with a rubber spatula until the batter just comes together.
Spread the batter in an even layer in the prepared pan. In a medium bowl, toss the persimmon wedges with the lemon juice until completely coated. Starting from the outside, arrange the persimmon wedges skin side up in a circle at the edge of the batter then work your way toward the center (you may have one or two wedges left over). If there is any lemon juice left in the bowl, pour it over the fruit. Sprinkle the remaining 1 tablespoon sugar evenly over the top of the batter and fruit.
Bake until a toothpick inserted in the center of the cake (trying to avoid touching the fruit) comes out clean, 45 to 50 minutes. Transfer the pan to a rack and let cool completely before unmolding.

 
Persimmon Salad Dressing
Makes about 2 cups

Use the dressing over fruit salads, as a compliment to field greens and arugula. This dressing can also be used as a marinade for chicken.

2 Maru persimmons, peeled, seeded and cut into wedges
1/4 cup apple cider vinegar
2 tablespoons apple cider or juice
2 tablespoons Dijon mustard
1 garlic clove
1/2 cup vegetable oil
Salt and pepper

1. In a blender, combine the ingredients, and puree, until emulsified.
Season with salt and pepper. Cover and refrigerate for up to 1 week.

 
Wild Rice, Arugula, Apple and Pomegranate Salad
Serves 6

2 cups cooked wild rice, cooled
3 ribs celery, finely chopped
1 shallot finely chopped
2 Suncrisp apples, cored, and finely chopped
1/2 cup toasted pecans, chopped
1/2 cup crumbled blue cheese
1/2 cup pomegranate arils
1/4 cup apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
1/2 cup vegetable oil
Salt and pepper
1 bunch arugula, tough stems removed, washed, spun dry and chopped

In a large bowl, combine the rice, celery, shallot, apples, pecans, blue cheese and pomegranate arils.
In a smaller bowl, whisk together the vinegar, mustard, honey and oil. Season with salt and pepper
Toss the arugula with a bit of the dressing and plate the salad.
Add the remaining dressing to the wild rice mixture and toss to coat. Mound the salad onto the arugula and serve garnished with additional pomegranate arils.

 
Braising Mix Frittata
Serves 6

Your braising mix comes with chard, collards, and other leafy greens. This is a terrific way to use them all.

3 tablespoons extra virgin olive oil
2 tablespoons garlic chives
Pinch red pepper flakes
1 bunch braising mix, tough stems removed and cut into 1/2-inch ribbons
Salt and pepper
6 large eggs
Salt and pepper
2 tablespoons water
1 cup crumbled goat cheese
1/4 cup grated Parmigiano Reggiano cheese

1. Preheat the oven to 350 degrees. In a non-stick oven proof skillet heat the oil and swirl the garlic chives and red pepper flakes for 20 to 30 seconds, until fragrant.
2. Add the braising mix, and toss to coat, season with salt and pepper. Saute until the greens a wilted and tender. If they need a bit of moisture add a few tablespoons of water to the pan.
3. In a bowl whisk together the eggs, salt, pepper and water.
4. Pour into the pan with the greens and lift the greens to make sure the eggs will coat the bottom of the pan.
5. Sprinkle the frittata with goat cheese and Parmigiano and bake for 5 to 7 minutes until the eggs are just set. Remove from the oven, and allow to rest for 5 minutes, before cutting into wedges and serving.

 
Potato and Braising Mix Tortino
Serves 4-6

1 pound fingerling potatoes, scrubbed and cut in half
3 tablespoons unsalted butter
1/4 cup milk or heavy cream
Salt and pepper
3 tablespoons extra virgin olive oil
2 garlic cloves, sliced
1 bag braising mix, washed, spun dry, tough stems removed, and chopped
1/4 cup shredded or grated Pecorino Romano

1. Put the potatoes in salted water to cover, and boil for 10 to 15 minutes until tender.
2. Drain, and mash with the butter and cream. Season with salt and pepper and set aside.
3. In a large skillet, heat the oil, swirl the garlic in the oil till fragrant, about 30 seconds.
4. Add the braising mix, and saute until wilted. Season with salt and pepper.
5. Combine the braised greens with the potatoes, transfer to a serving bowl, and garnish with Pecorino Romano.

 
Pear Chutney
Makes about 3 cups

Thinking ahead to Thanksgiving, this would make a great addition to a cheese platter, or as a condiment with roasted poultry or pork. Also think about making it as a hostess gift.

3/4 cup firmly packed brown sugar
1/2 cup pear nectar
1/4 cup cider vinegar
3 firm Warren pears cored, finely chopped
1/2 cup chopped red onion
1/4 cup golden
1 teaspoon ground ginger
1/2 teaspoon cinnamon

1. In a Dutch oven, combine the ingredients and bring to a boil.
2. Simmer for 20 minutes until the mixture is thickened. Cool, cover and refrigerate for up to 2 weeks.

 
Pork Tenderloin with Arugula and Pear Salad
Serves 4

1/4 cup aged balsamic vinegar
2 teaspoons Dijon mustard
1/2 cup extra-virgin olive oil
1 medium shallot, finely diced
1 tsp. chopped fresh thyme
Salt and pepper
One bunch arugula, tough stems removed, washed, and spun dry
2 firm Warren pears, cut into matchsticks
1/2 cup all-purpose flour
3 tablespoons extra virgin olive oil
1 lb. pork tenderloin, trimmed and sliced 3/8 to 1/2 inch thick
1 Tbs. unsalted butter
2 firm Warren pears, cut into matchsticks
1/4 lb. blue cheese, crumbled

1. In a small bowl, whisk together the vinegar, mustard, oil, shallot and thyme. Season with salt and pepper
2. Put the arugula into a salad bowl and set aside.
3. Heat the oil in a skillet, dredge the pork in the flour, and quickly brown on both sides, cooking the pork in batches. When the pork is cooked, melt the butter in the skillet add the vinaigrette, and cook for 2 to 3 minutes, stirring up any browned bits on the bottom of the skillet.
4. Toss the arugula with some of the dressing and plate the salad. Top with the pork, pears, and crumbled blue cheese. Drizzle with any remaining warm dressing.

 
Farro Salad with Pears
Serves 6

2 cups pearlized farro
1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
1/4 cup pear nectar
2 tsp. Dijon mustard
1/4 cup finely chopped shallots
Salt and freshly ground black pepper
3 cups diced pears (1/2-inch dice)
1 cup crumbled fresh goat or gorgonzola cheese
3/4 cup chopped toasted walnuts
1/2 cup chopped pomegranate arils
1/4 cup chopped Italian parsley

Bring 4 quarts of salted water to a boil add the farro and cook for 15 to 20 minutes until al dente. In a small bowl, whisk together the oil, vinegar, pear nectar, mustard, and shallots. Season with salt and pepper. When the farro is cooked, drain thoroughly and transfer to a salad bowl. Toss the warm farro with some of the dressing and stir to coat. Allow the farro to cool, then add the pears, cheese, walnuts, pomegranate arils, and parsley. Toss with more dressing and serve at room temperature. If you plan to make the salad ahead, save some of the dressing, and re-toss before serving.

 
Dragon Fruit Spritzer
Serves 2

1 cup of Pitaya dragon fruit cubes
6 ounces ice cubes
8 ounces lemonade
8 ounces sparkling water
Mint leaves for garnish

1. In a blender, combine the dragon fruit and ice cubes. Puree.
2. Divide the mixture between two 12-ounce glasses. Add lemonade and sparkling water, and garnish with mint leaves.

 
Dragon Fruit Jelly
Serves 4

1 cup of dragon fruit Cubes
2 large bananas
1 cup water
1/4 cup superfine Sugar
1 tablespoon powdered gelatin

1. In a blender, combine the dragon fruit, banana, water, and sugar, and puree.
2. Dissolve the gelatin in 1/4 cup of hot water and add to the dragon fruit mixture.
3. Pour into 4 ounce ramekins and chill. Serve garnished with mint leaves.

 
Apple Upside Down Cake
Serves 6-8

For the Apples

4 tablespoons unsalted butter
1/4 cup firmly packed brown sugar
2 medium firm Green Dragon apples, peeled cored and sliced 1/2-inch thick

1. Preheat the oven and coat the inside of a 9-inch cake pan with non-stick cooking spray.
2. In a skillet, heat the butter, and brown sugar until it is liquid. Pour into the cake pan.
3. Arrange the apples in the pan in a pattern and set aside.

For the Cake

1/12 cups unbleached all-purpose flour
1-3/4 tsp. baking powder
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup whole milk
1-1/2 tsp. vanilla paste or extract
1/2 cup unsalted butter, softened
1 cup packed light brown sugar
2 large eggs

1. In a mixing bowl, stir together the flour, baking powder, ginger, cinnamon, and salt into a medium bowl.
2. In another bowl, stir the milk and vanilla together. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium high
4. speed until light and fluffy, about 1 minute. Turn the mixer to medium and slowly add
5. the brown sugar. Increase the speed to high and continue to mix until lightened in texture
6. and color, 2 to 3 minutes total.
7. Reduce the speed to medium and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
8. Reduce the speed to low and alternate adding the flour mixture and milk mixture in five additions, beginning and ending with the flour.
9. Scrape down the sides of the bowl and transfer the batter to the cake pan.
10. Bake the cake until the top is golden brown and a toothpick inserted in the center comes out clean, 35 to 45 minutes.
11. Transfer the pan to a wire rack to cool for 10 minutes. Run a knife around the edge of the pan.
12. Turn a cake plate upside down on top of the cake pan and, using potholders, carefully invert the cake pan onto the plate. Serve the cake at room temperature.

 
Green Dragon Slaw
Serves 4

3 cups thinly sliced green cabbage
1 cup carrots, cut into matchsticks
3 Green Dragon apples, cored, and cut into matchsticks
2 scallions, finely chopped
1/2 cup mayonnaise
1/4 cup Green style yogurt
2 tablespoons cider vinegar
2 tablespoons sugar
1/4 cup pomegranate arils
1/2 cup toasted chopped pecans

1. In a salad bowl, combine the cabbage, carrots, apples, and scallions.
2. In a small mixing bowl, whisk together the mayonnaise, yogurt, vinegar, and sugar.
3. Toss the salad with the dressing to coat.
Garnish the slaw with pomegranate arils and chopped pecans.

 
Roasted Chicken with Asian Pears
Serves 6

2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 leeks, finely chopped using the white and tender green parts
3 Asian pears, cored, and cut into quarters
One 3 pound roasting chicken cut into parts
Salt and pepper
1 cup pear nectar
1 cup chicken broth
2 tablespoons Dijon mustard
1 tablespoon cornstarch mixed with 1 tablespoon water
Salt and pepper

1. Preheat the oven to 375 degrees.
2. In a large skillet, heat the oil and butter, saute the leeks and Asian pears, until the leeks begin to soften, and the pears begin to color on all sides. Remove to a roasting pan and set aside.
3. Liberally season the chicken with salt and pepper.
4. In the same skillet, brown the chicken on all sides. Transfer to the roasting pan, setting the chicken over the pear and leek mixture.
5. Pour the pear nectar, broth and mustard into the skillet, and scrape up all the browned bits on the bottom. Pour over the chicken and pears in the roasting pan, and roast for 30 minutes, basting with the pan juices.
6. Roast another 15 minutes until the chicken registers 165 degrees on an instant read meat thermometer.
7. Transfer the chicken to a serving platter, and cover with aluminum foil.
8. Transfer the pear/leek and pan juices to a saucepan, bring to a boil, add the cornstarch mixture and bring back to a boil. Season with salt and pepper if needed and pour over the chicken on the serving platter.

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

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Farmers’ Market Box October 24th 2019


 

This week’s local produce and featured farms:

Cameo Apples - Fair Hills Apple Farm
Pink Lady Apples - Fair Hills Apple Farm
Mixed Lettuce - Terra Madre Gardens
Hass Avocados – 3 Nuts Farms
Rainbow Swiss ChardBe Wise Ranch
Arugula - D’Acquisto Family Farms
Shinko Pears - Penryn Orchards
Hachiya Persimmons - Murray Family Farms
Garnet Yams - Her Produce

Farmer’s Choice:

Passion Fruit - NBC Farms
Green Dragon Apples - Murray Family Farms
Honey Nut Squash - Black Sheep 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

 
Yam and Apple Gratin
Serves 6

1 pound garnet yams
1/4 cup unsalted butter, melted
1/3 cup firmly packed light brown sugar
1/3 cup dark corn syrup
1 1/2 tablespoons cream sherry
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 medium-size apples, peeled, cored, and sliced 1/4 inch thick

1. Preheat the oven to 400 degrees, prick the potatoes with the tip of a sharp knife, and bake for 50 to 60 minutes, until the potatoes are soft. Remove from the oven. Coat the inside of a 9-inch baking dish with non-stick cooking spray.
2. Cut the yams in half and scoop out the flesh.
3. With an electric mixer, beat until smooth. Add 2 tablespoons of the butter, the brown sugar, corn syrup, sherry, cinnamon, and nutmeg and blend until creamy.
4. Spread half the sweet potato mixture into the prepared pan.
5. Arrange half the apple slices over the yam layer and brush with some of the remaining butter. The butter will seal the apples and prevent discoloration.
6. Spread the remaining sweet potato mixture over the apples and arrange the remaining apples on top in an attractive pattern.
7. Brush with the remaining butter, covering the apples completely.
8. Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 1 month. Defrost and bring to room temperature before continuing.
9. Preheat the oven to 350°F. Bake the dish, uncovered, until the apples are golden brown, 30 to 40 minutes.

 
Salad with Avocado Green Goddess Dressing
Serves 4-6

One bag mixed lettuce, washed, spun dry and chopped
1 cup mayonnaise
2 Haas avocados, peeled and pitted
1/4 cup chopped chives
1 cup basil leaves
1/4 cup freshly squeezed lemon juice
1 teaspoon grated lemon zest
2 garlic cloves
2 teaspoons Worcestershire sauce
Salt and pepper

1. Put the lettuce into a salad bowl.
2. In a blender or food processor combine the mayonnaise, avocados, chives, basil leaves, lemon juice, zest, garlic, and Worcestershire. Puree the mixture. Season with salt and pepper.
3. Pour some of the dressing over the lettuce and toss to coat.
4. The dressing can be refrigerated for up to 5 days. Use it to dress potatoes for potato salad, pasta salad, or as a dip for fresh vegetables.

 
Scrambled Eggs and Avocado
Serves 6

2 tablespoons unsalted butter
6 large eggs
1/4 cup water
Salt and pepper
1 Haas avocado, peeled, pitted and diced
4 slices bacon, cooked crisp and crumbled
1/2 cup shredded sharp cheddar cheese

1. Melt the butter in a 10-inch skillet. In a mixing bowl, whisk the eggs with the water, season with salt and pepper.
Add the avocado to the eggs and pour into the hot butter. Cook the eggs until they are set, sprinkle the top with the bacon and the cheese. Serve immediately.

 
Persimmon Curd
Makes about 2 cups

3 large whole eggs
2 large egg yolks
3/4 cup granulated sugar
1/4 cup lemon juice
1 teaspoon grated zest
3/4 cup puréed pulp from about 3 ripe Hachiya persimmons
1 pinch kosher salt
8 tablespoons unsalted butter, cut into cubes, softened

1. In a small saucepan, whisk the eggs, yolks, sugar, zest, lemon juice, persimmon purée, and salt.
2. Place saucepan over low heat. Add butter.
3. Stir continuously until butter is melted and curd thickens slightly, about 10 minutes. Cook another 5 minutes, until the curd is thickened. Strain the curd through a mesh strainer, store in clean jars, cool slightly, and store in refrigerator, where it will further thicken.
The curd is delicious as a topping for toast, English muffins, and as a garnish for cheesecake.

 
Baked Stuffed Garnet Yams
Serves 4

1 pound garnet yams, scrubbed
4 tablespoons unsalted butter
2 tablespoons finely chopped shallot
1 teaspoon chopped fresh thyme
1/2 cup crumbled blue cheese
1/4 cup sour cream
4 strips bacon, cooked crisp and crumbled
Salt and pepper

1. Preheat the oven to 400 degrees, prick the yams with the sharp end of a paring knife and bake for 1 hour until soft when squeezed with an oven mitt.
2. While the potatoes are cooking melt the butter in a small skillet, and saute the shallot and thyme until the shallot is translucent. Set aside.
3. Cut the potatoes in half lengthwise and scoop out the flesh into a mixing bowl.
4. Add the shallot mixture, cheese, sour cream and bacon. Season with salt and pepper as needed.
5. Re-stuff the potatoes with the mixture and bake at 350 degrees for 20 minutes.

 
Apple Pie Sundaes
Serves 2

For the Streusel

1/2 cup (1 stick) unsalted butter
3/4 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 cup chopped pecans
1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, parchment paper, or a silicone baking liner. In a mixing bowl, cut the butter into the flour and sugar, until it begins to look like peas. Add the pecans and stir to blend.
2. Transfer the mixture to the baking sheet and break up any bits that are large. Bake the crumble for 10 to 15 minutes, or until golden brown. The streusel may just form one big block on the baking sheet. Cool it completely, before breaking it up.
3. Transfer to a zipper-top plastic bag and refrigerate for up to 1 week or freeze for 2 months. Defrost and bring to room temperature before using.

Hot Apple Pie Sundae Filling

1/2 cup (1 stick) unsalted butter
2/3 cup firmly packed light brown sugar
3 cameo apples, peeled, cored, and chopped
1 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1. In a skillet, melt the butter, and add the brown sugar, cooking until the sugar is melted.
2. Add the apples, cinnamon and nutmeg and cook until the sauce is thickened, and the apples are golden and softened, about 10 to 15 minutes. Remove from the heat, and serve immediately, or cover, cool, and refrigerate for up to 4 days. Reheat before serving.
Assembly

1 recipe streusel topping (above)
1 recipe Hot Apple Pie Sundae Topping (above)
1 quart good quality vanilla ice cream
Whipped cream for garnish (about 2 cups of heavy cream, whipped stiffly) (optional)

1. In each sundae glass, sprinkle a bit of the streusel topping and ladle some of the hot sundae topping into the glass.
2. Top with a scoop of ice cream, more streusel and another scoop of ice cream.
Top with more apple pie filling and sprinkle with some of the streusel topping. Garnish with whipped cream and serve. Repeat for the rest of the sundaes.

 
Honeynut Squash Chard Gratin
Serves 6

4 tablespoons unsalted butter
1/2 cup finely chopped onion
3 garlic cloves minced
1 bunch chard, tough stems discarded and cut into 1/2-inch ribbons
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1 1/2 cups milk
1 1/2 cups heavy cream
4 cups peeled Honeynut squash, sliced 1/4-inch thick
1 1/2 cups grated Gruyere cheese
1/2 cup grated Parmigiano Reggiano cheese

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, heat the butter, add the onion and garlic, and saute for 2 to 3 minutes until the onion softens.
3. Add the kale, and season with the salt and pepper. Saute until the kale is wilted, and there is no longer any residual liquid in the pan. Add the nutmeg, milk and cream, stirring until blended.
4. Add the squash and simmer for 5 to 7 minutes, until the squash is almost tender.
5. In a bowl, combine the Gruyere and Parmigiano.
6. Transfer half the squash and spinach to the prepared pan. Sprinkle with some of the gruyere mixture.
7. Top with the remaining squash mixture, and sprinkle with the remaining cheese.
8. Bake the gratin for 35 to 45 minutes until the squash is tender, and the cheese is golden brown.
9. Allow the gratin to rest for 5 minutes before serving.

 
Sausage Stuffed Honey Nut Squash
Serves 4

2 Honey Nut Squash, cut in half lengthwise, and seeds removed
1/4 cup extra virgin olive oil
1/2 pound bulk sweet Italian sausage
3 tablespoons all-purpose flour
2/3 cup chicken or vegetable broth
1/3 cup heavy cream
1 cup grated Parmigiano Reggiano cheese

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, parchment or aluminum foil.
2. Drizzle the inside of the squash with a bit of the oil, and roast the squash for 30 minutes, until tender.
3. When the squash is cool enough to handle scrape out the flesh leaving a 1/2-inch shell. Chop the flesh and set aside. The flesh should be very soft, and it may not cut well; it will melt into the sauce with the sausage.
4. In a large skillet, cook the sausage over high heat, until the sausage is no longer pink.
5. Remove the sausage in the pan, and add the flour, whisking to cook it for 2 minutes.
6. Add the broth and bring to a boil.
7. Add the cream and bring to a boil. Return the sausage and squash flesh to the pan, remove from the heat, and add 1/2 of the cheese. Taste for salt and pepper and adjust.
8. Fill the squash shell with the squash and sausage mixture and top with the remaining cheese.
9. Bake at 350 degrees for 30 minutes until the mixture is bubbling, and the cheese is golden brown.
10. Allow to rest for 10 minutes before serving (this will be molten hot, so wait to serve it)

 
Passion Fruit Meringue
Serves 6

2/3 cup unsalted butter, melted
2 teaspoons lemon rind, finely grated
2 tablespoons lemon juice
1/3 cup fresh passionfruit pulp
1 cup sugar
3/4 cup self-rising flour
1 1/4 cups milk
4 eggs, separated

For the merengue

3 egg whites
3/4 cup sugar
2 cups heavy cream, whipped stiffly for garnish

1. Preheat oven to 350 degrees. Coat a 13-by-9-inch baking dish with non-stick cooking spray.
2. Place butter, lemon rind, lemon juice, passionfruit pulp, sugar, flour, milk and egg yolks in a bowl. Whisk to combine.
3. Using an electric mixer, beat egg whites on high speed until soft peaks form. Using a metal spoon, fold 1/4 of the egg white into lemon mixture. Gently fold in remaining egg white.
4. Spoon mixture into prepared dish.
5. Bake for 35 to 40 minutes or until golden and just set.
6. Meanwhile, make meringue using an electric mixer, beat egg whites on high speed until soft peaks form. Gradually add sugar,1 tablespoon at a time, beating constantly until sugar dissolves and mixture is thick and glossy.
7. Preheat the broiler, dollop meringue over pudding. Broil for 3 to 4 minutes or until golden Serve immediately with whipped cream garnish.

 
Arugula Salad with Pink Lady Apples
Serves 4

One bunch arugula, washed, spun dry and chopped
2 pink lady apples, cored, and thinly sliced
1/4 cup apple cider vinegar
2 tablespoons apple cider
2 teaspoons Dijon mustard
1/2 cup vegetable oil
Salt and pepper
1/2 cup crumbled blue cheese

1. Put the arugula into a salad bowl.
2. In a small bowl, whisk together the vinegar, cider, mustard, and oil. Season with salt and pepper.
3. Dress the arugula with the dressing and plate the salad.
4. Garnish with apples, crumbled blue cheese and drizzle with a bit more of the dressing.

 
Slow Cooker Five Spice Asian Pears
Serves 4

½ cup (1 stick) unsalted butter, melted
1 ½ cups firmly packed light brown sugar
½ cup dry sherry
1 teaspoon 5 spice powder
1 cup pear nectar
4 firm Asian pears, peeled, cored and cut in half

1. In the insert of a 5 to 7-quart slow cooker, mix together the butter, sugar, sherry, spices, and pear nectar. Add the pears to the slow cooker, turning them in the liquid to coat them. Cover and cook on high for 2 ½ hours until tender.
2. Carefully remove the pears with a slotted spoon to a container, spoon the liquid in the slow cooker over the pears. Serve warm, or chilled.

 
Chicken Apple Salad
Serves 6-8

Apple Cider Dressing

1 cup vegetable oil
1/4 cup apple juice or cider
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon celery seeds
1/4 teaspoon dry mustard
Pinch of cayenne pepper

1. In a medium-size bowl, whisk the dressing ingredients until blended.
2. Do-Ahead: At this point, you can cover and refrigerate for up to 3 days.

Chicken Salad

4 cups bite-size pieces of cooked chicken
4 ribs celery, finely chopped
2/3 cup golden raisins
1/4 cup finely chopped red onion
4 Green Dragon apples, cored and cut into 1/2-inch dice
8 cups mixed field greens
1 cup chopped toasted pecans

1. To assemble the salad, in a large bowl, combine the chicken, celery, raisins, onion, and apples, then toss with about 1/4 cup of the dressing. Refrigerate if not using immediately.
2. When ready to serve, put the greens into a large salad bowl and add the chicken mixture and 1 cup of the pecans.
3. Toss with some of the dressing until everything is coated.
4. Add more dressing if it is needed and garnish with the remaining 1/2 cup of pecans. Serve immediately.

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

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