FMB: Farmers Market Bag

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

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Farmers’ Market Box August 15th 2019


 

This week’s local produce and featured farms:

Chinese Eggplant - Her Produce
Red Spring Onions - Milliken Family Farms
Yum Yum Peppers - Weiser Family Farms
Seedless Concord GrapesMurray Family Farms
Summer Mixed Squash - D’Acquisto Family Farms
Beefsteak Tomatoes - D’Acquisto Family Farms
Roma Tomatoes - D’Acquisto Family Farms
Yellow Nectarines - Fitzgerald Farms

Farmer’s Choice:

Litchi Muscat Grapes - Murray Family Farms
Toro De Oro Peppers - Beylik Family Farms
Yellow Corn - Tamai 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

 
Marinated Spring Onions and Peppers
Makes 3 cups

Use these peppers on burgers, steaks, chicken, and in salads. They will keep in the fridge for about a week.

3/4 cup red wine vinegar
1/2 cup sugar
1/2 cup vegetable oil
Pinch of red pepper flakes
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
One bunch red spring onions, cut 1/2-inch thick into rings, using the red part only
1/2 pound yum yum peppers, cored, seeded and sliced 1/2-inch thick

1. In a mixing bowl, whisk together the vinegar, sugar, oil, pepper flakes, oregano, salt, and pepper. Stir in the onions and peppers, cover and refrigerate for at least 8 hours and up to 24 hours.
2. After 24 hours, drain off the marinade and keep refrigerated for up to 1 week.

 
Pan Roasted Salmon on Ratatouille
Serves 6

1 red spring onion sliced 1/2-inch thick
1/2 pound yum yum peppers, cored, seeded and cut into 1/2-inch rings
2 cups Chinese eggplant, cut into 1/2-inch chunks
2 cups summer squash, trimmed and cut into 1/4-inch-thick rounds
4 Roma tomatoes, cored, and cut into 1/2-inch chunks, or one 14.5-ounce can plum tomatoes, drained, and chopped
6 garlic cloves minced
1/2 cup extra-virgin olive oil
2 tablespoons aged balsamic vinegar
2 teaspoons dried herbs de Provence
Salt and freshly ground black pepper
1/4 cup finely chopped Italian parsley
1/4 cup finely chopped basil
2 1/2 pounds salmon filets

1. Preheat the oven to 400°F. Line two baking sheets with aluminum foil, or silicone baking liners.
2. In a large bowl, toss the onions, peppers, eggplant, zucchini, garlic, olive oil, balsamic, herbs de Provence, and season with salt and freshly ground black pepper. Spread the vegetables evenly over both sheets.
3. Roast, for 20 minutes, stir in the parsley and basil.
4. Arrange the salmon on the vegetables, and roast for another 15 to 20 minutes, until the salmon is cooked through (155 degrees on an instant read meat thermometer) Allow to rest for 5 minutes before serving.

 
Eggplant Polpette
Serves 4

Polpette are small balls of savory mixtures, like meatballs, here is a great recipe for a meatless dish.
You can use Chinese or Italian eggplants in this recipe.

1/4 cup extra virgin olive oil
1 pound Chinese eggplant, stem end trimmed, and cut in half
2 garlic cloves, minced
3 cups fresh breadcrumbs
2 large eggs, lightly beaten
1 tablespoon minced fresh basil
1/2 cup freshly grated Pecorino Romano cheese
1 tablespoon minced Italian parsley
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour
Vegetable oil for cooking the meatballs

1. Preheat the oven to 350 degrees, and line a baking sheet with a silicone baking liner, parchment or aluminum foil. Brush the cut sides of the eggplant with 2 tablespoons of the oil, and lay the eggplant halves, cut side down. Roast for 15 to 20 minutes until the flesh is completely tender.
2. Remove from the oven and when the eggplant is cool enough to handle, scoop out the flesh and chop it on a cutting board. Transfer it to a bowl, and add the breadcrumbs, eggs, remaining oil, basil, cheese, parsley and pepper.
3. Spread the flour onto a cutting board, and using a portion scoop, form the eggplant into 1-inch balls. Coat them in flour, and then transfer to a baking sheet, while you roll the remaining balls.
4. Pour enough vegetable oil into a large saute or skillet to reach a depth of 1-inch and heat to 375 degrees.
5. Fry the polpette until golden brown, turning them frequently.
6. Transfer them to a paper towel lined baking sheet and continue to cook the meat-less-balls, until they are all cooked. The polpette can be added to marinara sauce or served plain as an appetizer.
7. Cook’s Note: If you would prefer to make these into fritters, form them into 1/2-inch thick patties about 2-inches in diameter and fry in about 1/4-inch of olive oil.

 
Roasted Tomato Sauce
Makes about 4 cups

1 pound Roma tomatoes, cored, and cut into quarters
1 pound beefsteak tomatoes, cored, and coarsely chopped
1/2 cup extra virgin olive oil
2 teaspoons dried basil
1/2 cup chopped red spring onion
3 cloves garlic, coarsely chopped
1 tablespoon brown sugar
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh parsley

1. Preheat the oven to 375°F. Line a jelly roll pan with a silicone liner, parchment paper, or aluminum foil.
2. Put the tomatoes in a large glass bowl. Stir in the olive oil, basil, onion, garlic, brown sugar salt, and pepper, being careful not to tear the tomatoes.
3. Pour onto the prepared pan, spreading it out in a single layer. Bake until the tomato liquid is absorbed, and the tomatoes have firmed up and turn a deep red color, 35 to 45 minutes, checking to make sure that the tomatoes and garlic don’t brown.
4. Transfer the tomato mixture to blender or food processor, and pulse to break up the tomatoes. Stir in the basil and parsley.
5. Do-Ahead: The sauce can be refrigerated for up to 2 days, or frozen for up to 3 months.
6. Cook’s Note: The sauce is delicious with pasta, over chicken, steak and pork, or as a dipping sauce for the eggplant polpette.
7. Creamy Tomato Soup: Once the tomatoes have been pureed, remove 2 cups of the puree. In a saucepan, combine the puree with 2 cups chicken or vegetable broth, and 1/2 cup heavy cream. Serve the soup garnished with additional fresh chopped basil or parsley.

 
Rustic Tomato Galette
Serves 4-6

One sheet puff pastry, defrosted
Dijon or whole-grain mustard
2-3 large ripe beefsteak tomatoes
2 tablespoons olive oil
salt and freshly ground pepper
2 tablespoons finely chopped chives
1 tablespoon finely chopped thyme
8 ounces goat cheese, sliced into rounds
1 1/2 tablespoons honey

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone or parchment. Roll out the dough until it is 14-inches in diameter.
2. Transfer the dough to a prepared baking sheet.
3. Spread an even layer of mustard over the bottom of the tart dough leaving 1 1/2-inches around the outside without the mustard, and let it sit a few minutes to dry out.
4. Slice the tomatoes, pat dry on paper towels and arrange them over the mustard in a single, even layer.
5. Drizzle the olive oil over the top.
6. Sprinkle with chopped fresh herbs, then arrange the slices of goat cheese on top. Add some more fresh herbs, then drizzle with some honey.
7. Fold the outer edges over to form a free-form galette.
8. Bake the tart for 30 minutes or so, until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned.
9. Depending on the heat of your oven, if the cheese doesn’t brown as much as you’d like it, you might want to pass it under the broiler the cheese is browned.

 
Summer Squash Carbonara
Serves 6

1/4 cup extra virgin olive oil
1 garlic clove, minced
2 summer squash, ends trimmed and cut into 1/2-inch dice
5 large egg yolks
1 cup freshly grated Parmigiano Reggiano cheese, plus more for garnish
1/4 cup freshly ground black pepper
1 pound spaghetti, or buccatini

1. In a large skillet, heat the oil, saute the garlic and zucchini until the zucchini begins to color, and loses some of its liquid. Set aside.
2. In a mixing bowl, whisk together the eggs, the cheese, and half the pepper. Set aside at room temperature.
3. Bring 8-quarts of salted water to boil in a pasta pentola and cook the pasta 2 to 3 minutes short of al dente.
4. When the pasta is cooked, heat the skillet with the zucchini, drain the pasta, reserving some of the pasta liquid, and add the pasta to the skillet tossing to blend.
5. Take the skillet off the heat, and add the egg and cheese mixture, adding more pasta water to make a creamy sauce. Taste the pasta and add more pepper if desired and serve.

 
Summer Squash Gratin
Serves 6

1 red spring onion, thinly sliced thin
Salt and pepper
3 garlic cloves, minced
1 tablespoon minced fresh thyme
1 cup heavy cream
1 cup whole milk
1/2 pound mixed summer squash, ends trimmed and sliced 1/2-inch thick
1 cup fresh breadcrumbs
1/4 cup shredded Gruyere cheese
1/4 cup grated Parmigiano Reggiano
2 tablespoons melted unsalted butter, or extra virgin olive oil

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, combine the onion, salt, pepper, garlic, thyme, cream, milk, and squash. Bring to a boil, and simmer for 10 minutes until the squash is tender.
3. In a small bowl, combine the breadcrumbs, cheeses and butter.
4. Transfer the squash mixture to the baking dish, and sprinkle with the bread crumb mixture.
5. Bake for 20 to 30 minutes until the casserole is bubbling and the breadcrumbs are golden brown. Allow to rest for 10 minutes before serving

 
Roasted Pork Tenderloin with Concord Grape Sauce
Serves 4

2 tablespoons extra virgin olive oil
Salt and pepper
One 2 pound pork tender loin (or two 1 pound)
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1/2 cup finely chopped red spring onion
2 teaspoons chopped fresh thyme
2 cups concord grapes
1 cup dry white wine, like Pinot Grigio, Sauvignon Blanc
Salt and pepper

1. Preheat the oven to 400 degrees.
2. Rub the pork with olive oil, salt and pepper, and set aside.
3. In a large oven proof skillet that will hold the pork, heat the butter, and oil, and brown the tender loin on all side. Remove from the skillet, add the onion, thyme, and grapes, and saute till the onion is softened, about 2 to 3 minutes. Add the grapes and wine, bring to a boil.
4. Arrange the pork in the skillet, and roast for 15 to 20 minutes until the pork registers 160 degrees on an instant read meat thermometer. Remove the pork from the sauce and allow to rest for 10 minutes loosely covered with aluminum foil.
5. Bring the sauce to a boil and reduce. Season with salt and pepper. Slice the pork and serve with the sauce.

 
Grilled Nectarine and Shrimp Remoulade Salad
Serves 4

¾ cup mayonnaise
1/4 cup Dijon or Creole mustard
2 tablespoons ketchup
1 tablespoon finely chopped cornichons or dill pickles
2 teaspoons finely chopped shallot
1 teaspoon prepared horseradish
2 teaspoons finely chopped capers
1 tablespoon chopped fresh Italian parsley
½ teaspoon sweet paprika
1 pound cooked large shrimp, peeled and deveined
1/2 cup chopped celery
¼ cup chopped chives for garnish
1 pound firm yellow nectarines, pitted, and cut in half
Vegetable oil
Raw sugar
1 head butter lettuce, washed and spun dry

1. In a mixing bowl, whisk together the mayonnaise, mustard ketchup, cornichons, shallot, horseradish, capers, parsley, and paprika. Toss the shrimp with some of the sauce. Refrigerate the sauce and the shrimp until ready to serve.
2. Preheat the grill or grill pan for 10 minutes. Dip the nectarine into the oil, then raw sugar, and grill, cut side down until the nectarine is softened. Remove from the grill.
3. Arrange the butter lettuce on salad plates. Top with grilled nectarines.
4. Arrange the salad on the nectarines and serve.

 
Nectarine Upside Down Cake
Makes one 9-inch cake

This cake will work with any stone fruit; try it with cherries, peaches, plums, apriums, pecotums.

For the Fruit

4 tablespoons unsalted butter
4 tablespoons firmly packed brown sugar
1 pound nectarines, pitted and thinly sliced

Coat the inside of a 9-inch cake pan with non-stick cooking spray. In a saucepan, melt the butter add the sugar, and cook until the sugar is melted. Pour into the prepared pan, and top with the nectarines, arranged in a decorative pattern. Set aside.

For the Cake

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice
2 cups heavy cream, whipped stiffly for garnish

1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla and stir to blend.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 45 to 55 minutes until a skewer inserted into the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
7. Turn the cake out onto a serving platter that is 2-inches larger than the baking dish and serve at room temperature.
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.    

 
Roasted Muscat Grape Bruschetta
Makes about 2 cups

The roasted grapes can be used as a relish with grilled meats and poultry as well as a condiment on a cheese platter. It’s particularly good with pork.

3 tablespoons extra virgin olive oil
1/2 cup finely chopped red spring onion
1 pound Muscat grapes, cut in half and seeded
2 tablespoons fresh thyme
Salt and pepper
1 baguette, cut into 1/2-inch slices, and toasted
One 11-ounce log goat cheese

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, combine the oil, onion, grapes and thyme. Season with salt and pepper, spread onto the baking sheet and roast for 15 to 20 minutes until the grapes are soft, and fragrant.
3. Allow to cool, cover and refrigerate. When ready to serve, bring the relish to room temperature, spread the goat cheese onto the baguette slices, and top with the grape relish.

 
Shrimp and Creamy Chive Corn
Serves 2 to 4

For the Corn

2 tablespoons unsalted butter
1/4 cup chopped chives
1/4 cup heavy cream
2 cups corn cut from the cob or frozen and defrosted
Salt and pepper

1. In a skillet melt the butter with the chives, and cream.
2. Add the corn, and heat through. Season with salt and pepper. Set aside till ready to serve.

For the Shrimp

3 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1/4 cup finely chopped onion
2 garlic cloves, minced
1 teaspoon Old Bay seasoning
1/3 cup sherry
16 large shrimp, peeled and deveined

1. In a skillet, heat the butter, and oil, saute the onion, garlic and cayenne for 2 to 3 minutes until the onion is softened.
2. Add the sherry bring to a boil, simmer for 2 minutes to reduce.
3. Arrange the shrimp on the sauce and cook over medium high heat until pink on one side, turn, and cook another minute until pink on the flip side.
4. Serve the shrimp over the corn.

 
Sausage and Peppers
Serves 4

1 pound sweet Italian sausage
2 tablespoons extra virgin olive oil
2 red spring onions, thinly sliced
1 pound Toro de oro peppers, cored, seeded and thinly sliced
4 Roma tomatoes, cored, and chopped
2 teaspoons dried oregano
1/4 cup aged balsamic vinegar
Salt and pepper
Italian rolls for serving

1. Put the sausage into a skillet, add 2 tablespoons of water, cover and simmer for 10 minutes, remove the cover, and cook another 10 to 15 minutes turning the sausages until they are cooked through. Remove to a plate and set aside.
2. In the same skillet, heat the oil, add the onions, peppers, tomatoes and oregano, and saute until the onions begin to turn translucent, and the tomatoes have cooked down. If the mixture looks dry add a few tablespoons of water. Add the vinegar, and saute another 5 minutes. Season the mixture with salt and pepper, add the sausages back to the skillet, and heat through.
3. Serve the sausages and peppers in Italian rolls.

 
Pepperonata
Serves 6

Usually served as a condiment in Italy, this is delicious on bruschetta, with grilled meats, poultry and seafoods.

2 tablespoons olive oil
3 red spring onions, thinly sliced
1 pound Toro de oro peppers, cored, seeded and thinly sliced into rings
2 teaspoons salt
2 teaspoons sugar
1 teaspoon freshly ground black pepper
One 15.5-ounce can crushed tomatoes

1. In a 12-inch skillet, heat the olive oil over medium-high heat, add the onions, and cook, stirring, until almost translucent, about 5 minutes. Add the peppers, salt, sugar, and black pepper and cook, stirring frequently, until the bell peppers and onions have reduced down to about half their original volume; this should take, about 10 minutes.
2. Add the tomatoes and stir until combined. Continue to cook, stirring, until the liquid from the tomatoes begins to evaporate, another 10 minutes.
3. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 3 days. Gently reheat before serving. Serve hot or at room temperature.

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

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