Spring

FMB

Farmers’ Market Box 5-4-17

This weeks local produce and featured farms:
Hass Avocado – Garcia Organic Farms

Bok ChoyBe Wise Ranch

Collard GreensBe Wise Ranch

DillBe Wise Ranch

Sorrento Lemons – Murray Family Farms

English PeasTutti Frutti Farms

French Heirloom PotatoesWeiser Family Farm

Purple Daikon RadishBlack Sheep Produce

Baby Pink Turnips – Coastal Farms

ZucchiniBlack Sheep Produce

Cherry Tomatoes – Dassi Family Farms

Juicing Bag:
Rainbow Carrots – Cal Organics
Lemons – Eco Farms
Grapefruit – Sundance Organics
Green Kale – Deardorff Farm
Red Beets – A & A Organics

Farmer’s Choice:
Cauliflower – Life’s A Choke Farm

Macadamia Nuts – Russell Family Farm

Natural Flame Raisins – Peacock Family Farm

Feature:
Black Barley – Kandarin Organic Farm

Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube

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 hastag #SpecialtyProduceFMB!

Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

Sweet Carrots
1 gold beet
2 rainbow carrots
1/2in of turmeric

Delicious Grapefruit
1 grapefruit
1 roman lettuce
2 rainbow carrots

Super Kale
Handful of green kale
1 cucumber
1 lemon

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Colcannon
Serves 4

1 pound fingerling potatoes, scrubbed
1/4 to 1/2 cup whole milk
1/2 cup unsalted butter
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 bunch collards, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup vegetable broth
Salt and pepper

1. Put the potatoes in water to cover, bring to a boil, and simmer for 15 to 20 minutes until tender. Drain thoroughly, mash with some of the milk and 4 tablespoons of the butter. Season with salt and pepper. Keep warm.
2. In a large skillet, heat 4 tablespoons of the butter and the olive oil. Add the garlic, and swirl in the pan for 30 seconds until fragrant. Add the collards, saute to 2 minutes, seasoning with salt and pepper. Add the broth, cover and cook for 10 minutes, or until the collards are tender. Uncover, and cook another few minutes to dry out the collards.
3. Stir into the mashed potatoes, and season again with salt and pepper. Colcannon is a great side dish with poultry, pork and seafood.

Turnip, Radish and Spring Pea Salad
Serves 4

One bunch pink turnips, tops removed, scrubbed, and sliced
One bunch purple radish, tops removed, scrubbed, and sliced
1/2 cup shelled English peas
1/2 cup quartered cherry tomatoes
1/2 cup canola or vegetable oil
1/4 cup Sorrento lemon juice
1 teaspoon lemon zest
2 tablespoons honey
2 teaspoons poppy seeds
1 tablespoon finely chopped chives
Salt and pepper

Arrange the turnips, radish, peas, and cherry tomatoes on 4 salad plates.
In a small bowl, whisk together the oil, lemon juice, zest, honey, poppy seeds, and chives. Season with salt and pepper.
Drizzle the salads with the dressing, and serve.

Zucchini Pesto
Makes about 2 cups
If you don’t use this recipe now, save it when you are overrun with zucchini. It freezes well and is more of a paste, than a drizzle. Whisk in some low acid vinegar (rice vinegar) and make a salad dressing, or whisk in more oil, and drizzle it over grilled chicken, steak, or seafood. It also makes a great spread on crostini, or to serve with crudités.

3 medium zucchini, scrubbed, and cut into chunks
3 garlic cloves
1/2 cup grated Parmigiano Reggiano
1/2 cup pine nuts
1/2 cup packed basil
1/2 cup extra virgin olive oil
Salt and pepper

1. In a food processor or blender, process the zucchini on and off until it breaks up.
2. Add the garlic, cheese, pine nuts, and basil, processing on and off until the ingredients break down.
3. With the machine running, add the oil until the mixture comes together.
4. Season with salt and pepper. The pesto will keep in the refrigerator for up to 4 days, or freeze for up to 3 months.

Chicken and Bok Choy Stir Fry
Serves 4

2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons sesame oil
1 tablespoon brown sugar
1 pound boneless chicken breasts, cut into 1/2-inch strips
2 teaspoons grated ginger
2 cloves garlic, minced
3 tablespoons peanut or vegetable oil
1 head bok choy, stem end removed, washed, spun dry, and cut into 1/2-inch ribbons
1 red onion, thinly sliced
Pinch chile flakes
Additional seasoning: more soy, sugar, or vinegar as desired
Cooked rice, for serving

1. In a small bowl, combine the soy sauce, vinegar, oil, and brown sugar.
2. Pour 1/2 the mixture over the chicken breasts, and add the ginger and garlic to the remaining marinade.
3. Heat a large skillet, over medium high heat, and saute the chicken until it is cooked through. Remove to a plate, and saute the bok choy and onion in the same skillet, until wilted. Add the chicken and remaining sauce to the skillet, and saute for 2 to 3 minutes. Taste for seasoning and adjust. Serve over rice.

One Avo Guacamole
Serves 2
My friend Phillis Carey has the best trick for keeping avocados from turning color: spritz with water. It will keep it pristine for up to 4 hours. So, go ahead and make that guacamole ahead of time. Also, great to use a ceramic knife when peeling and cutting, since stainless steel will turn it brown immediately.

One Lamb Hass Avocado peeled, and pitted
1 garlic clove, minced
3 to 4 cherry tomatoes, chopped
1 tablespoon finely chopped jalapeno
Salt and Cholula to taste
Sour cream for garnish
Chips for dipping

1. In a bowl, mash the avocado with a fork. Add the garlic, tomato and jalapeno, and mix until blended.
2. Season with salt and Cholula or your favorite hot sauce. Serve with tortilla chips.

Pasta with Peas and Pancetta
Serves 6

1 pound penne or short rigatoni, cooked 3 minutes short of al dente, saving some of the hot pasta water
2 tablespoons extra virgin olive oil
One 1/2-inch slice pancetta, cut into small dice
1 spring onion, finely chopped
2 cups shelled English peas
1/4 cup finely chopped basil or mint
Salt and pepper
1/2 cup grated Parmigiano Reggiano

1. In a large skillet, heat the oil and cook the pancetta until crispy.
2. Add the onion and peas, and saute until the onion begins to soften.
3. Add the mint or basil, season with salt and pepper,
4. Add the hot pasta, a bit of pasta water and half the cheese, tossing the pasta to make a creamy sauce.
Season again with salt and pepper, and serve garnish with the remaining cheese.

Choice

Roasted Cauliflower Salad
Serves 4

One white cauliflower, cored, and cut into small florets
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2/3 cup extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped red onion
1/4 cup orange juice
3 tablespoons rice vinegar
2 tablespoons honey
Salt and pepper
1/2 cup finely chopped raisins
1/2 cup finely chopped Italian parsley
1 ounce chopped macadamia nuts

1. Preheat the oven to 400 degrees, and line a baking sheet with silicone, aluminum foil, or parchment.
2. In a bowl, combine the cauliflower, salt, pepper,1/3 cup oil and garlic, tossing to combine.
3. Spread out in one layer on the baking sheet.
4. Roast for 10 to 15 minutes, until crisp/tender.
5. Transfer the cauliflower to a large bowl.
6. In a small bowl, combine the remaining oil, orange juice, vinegar, and honey, season with salt and pepper.
7. Pour over the warm cauliflower, add the raisins, parsley and nuts.
8. Season with salt and pepper.
9. Serve the salad warm or at room temperature.

Black Barley Salad
Serves 6
You can add protein to this salad if you’d like, leftover chicken, seafood, or pork would be delicious. If you prefer another herb in the dressing try dill, basil, or rosemary.

2 cups black barley, rinsed
1/3 cup extra virgin olive oil
1/4 cup Sorrento lemon juice
2 garlic cloves, minced
1 teaspoon grated lemon zest
2 tablespoons finely chopped oregano
Salt and pepper
2 medium zucchini, diced
1/2 cup quartered cherry tomatoes
3 purple radishes, cut into julienne
1/2 cup flame raisins, chopped if large
1/2 Lamb Haas avocado, sliced for garnish

1. Bring 4 quarts of salted water to a boil, add the barley and cook for 45 to 50 minutes, until al dente. (see note)
2. Drain the barley and transfer to a bowl to cool slightly.
3. In a small bowl, whisk together the olive oil, lemon juice, garlic, zest and oregano. Taste and adjust the seasonings using salt and pepper. Pour some of the dressing over the still warm barley, and toss to coat.
4. In another bowl, combine the zucchini, tomatoes, radishes, and raisins. Toss with a bit of the dressing, and add the barley. Toss to combine.
5. Serve the salad garnished with avocado slices and drizzle with any remaining dressing. Serve at room temperature. The salad can be refrigerated for up to 24 hours, make sure to remove it from the refrigerator 2 hours before serving for the flavors to develop.

Cook’s Note: Whenever you cook pasta, rice, or grains for salad, undercook a bit so that the dressing will absorb into it, and the dressing will actually ‘cook’ the pasta, rice or grain a bit, with its acid, so undercook by a minute or two so the salad won’t be mushy. Note also that organic pastas cook quicker than regular pastas.
Another Note: If you would like to make this into a South of the Border salad, I recommend substituting cilantro for the oregano in the salad dressing, and adding corn and or cooked beans to the salad. (about 1 cup)

Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips

Download our FREE 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!

FMB

Farmers’ Market Box 4-27-17

This weeks local produce and featured farms:
Fuji ApplesFair Hill Apple Farm

Fava BeansTutti Frutti Farms

StrawberriesBe Wise Ranch

DillBe Wise Ranch

Meyer LemonsRancho Del Sol

Red Fire LettuceBlack Sheep Produce

Walla Walla OnionsMilliken Family Farm

Valencia OrangesPolito Family Farm

Japanese Sweet PotatoesMilliken Family Farm

Red RadishesBlack Sheep Produce

Juicing Bag:
Strawberries – Cal Organics
Fennel – Cal Organics
Grapefruit – Sundance Organics
Green Kale – Deardorff Farm
Red Beets – A & A Organics

Farmer’s Choice:
Blood OrangesPolito Family Farm

Rhubarb – Terra Madre Gardens

ZucchiniBe Wise Ranch

Feature:
Brooks Cherries – Murray Family Farm

Check out our YouTube Video highlighting all the produce in this weeks FMB:

Click here to Watch Video on YouTube

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 hastag #SpecialtyProduceFMB!

Juice Recipes
Courtesy of Drew Canole of Fitlife.tv

Sweet Carrots
2 carrots
1 romaine lettuce
1 grapefruit

Delicious Greens
Handful of green kale
1 fennel

Great-Fruits
2 beets
1 grapefruit
1 cup of strawberries

Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)

Lemon Dill Sole
Serves 4 to 6

1/4 cup unsalted butter
1/4 cup extra virgin olive oil
Grated zest of 1 lemon
Pinch red pepper flakes (optional)
1 1/2 pounds filet of sole
1/4 cup fresh Meyer lemon juice
1/4 cup finely chopped dill

1. In a large skillet, melt the butter with the oil, and saute the zest and red pepper flakes if using for 1 minute. Add the sole to the pan, and saute for 1 minute on each side, being careful to turn the fish gently.
2. Add the lemon juice, and simmer for 2 minutes, until the fish is opaque. Sprinkle with the dill and serve the sole in a pool of the lemon dill sauce.

Red Salad
Serves 4

1 head red leaf lettuce, washed, spun dry and chopped
3 radishes thinly sliced
1 cup strawberries hulled, and quartered
1/4 cup raspberry vinegar (or rice vinegar)
3 tablespoons sugar
1 teaspoon Dijon mustard
1/2 cup vegetable or canola oil
Salt and pepper
1/2 cup toasted sliced almonds for garnish

1. In a large salad bowl, combine the lettuce radishes, and strawberries.
2. In a smaller bowl, whisk together the vinegar, sugar, mustard and oil. Season with salt and pepper.
3. Pour over the salad and toss to coat.
4. Serve the salad garnished with toasted almonds.

Strawberry Apple Crumble
Serves 6
My husband and I are touring Ireland, and we had this delicious crumble at a restaurant on the West Coast in Roundstone.

For the Crumble
1 cup all-purpose flour
1/2 cup rolled oats
Pinch salt
1/4 cup sugar
1/4 cup firmly packed brown sugar
10 tablespoons unsalted butter, cut into small pieces

1. In a bowl combine the flour, oats, salt, sugars, and butter cutting the butter into the dry ingredients until crumbly. Set aside while preparing the fruit.
2. Preheat the oven to 375 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.

For the Fruit
3 Fuji apples, peeled, cored, and thinly sliced
2 cups strawberries
1 teaspoon cornstarch
2 tablespoons lemon juice
1/3 cup sugar

1. In a bowl, combine the ingredients, tossing to coat the fruit.
2. Transfer to the prepared baking pan, and sprinkle with the crumble.
3. Bake for 40 to 50 minutes, until the filling is bubbling, and the crumble is golden brown.
4. Allow to rest for at least 20 minutes before serving with vanilla ice cream.

Fava Bean Pasta
Serves 6
Fava beans are a sure sign in spring in Italy. They can be eaten raw out of the shell with a side of Pecorino Romano, or this pasta is a traditional Roman dish served only when fava beans are in season.

To prepare the Fava Beans:
• Bring 4 quarts of salted water to a boil.
• Remove the beans from their shells, and boil for 2 minutes.
• Drain, and slip off the membrane from the fava beans. They are now ready to eat/cook.

One pound farfalle, penne, or short rigatoni, cooked 3 minutes short of al dente, saving the pasta water
2 tablespoons extra virgin olive oil
One 1/2-inch piece of pancetta, cut into small dice
1/4 cup finely chopped onion
1 cup shelled fava beans
2 tablespoons finely chopped mint
2 tablespoons finely chopped Italian parsley
1/2 cup grated Pecorino Romano

1. In a large skillet, heat the oil, saute the pancetta until crispy.
2. Add the onion and fava beans, and saute 2 to 3 minutes, until the onion is tender.
3. Add the pasta, and a bit of pasta water to make a creamy sauce.
4. Add the minute, parsley and half of the cheese, stirring to combine.
5. Serve the pasta garnished with the remaining cheese.

Smashed Japanese Sweet Potatoes
Serves 4

1 pound Japanese sweet potatoes, scrubbed
1/2 cup unsalted butter
1/3 brown sugar
2/3 cup chopped pecans
1 cup crumbled goat cheese
1/4 cup chopped chives

1. Put the potatoes into water to cover, and bring to a boil. Simmer for 15 to 20 minutes until the potatoes are tender.
2. Preheat the oven to 400 degrees and line a baking sheet with parchment, aluminum foil, or silicone.
3. While the potatoes are boiling, in a skillet, heat the butter, add the brown sugar, and pecans, and simmer until the mixture is thickened. Set aside.
4. When the potatoes are cool enough to handle, set them on a cutting board, and press down with the palm of your hand to smash them. Lift them with a spatula to the prepared baking sheet.
5. Sprinkle the goat cheese over the potatoes, then drizzle liberally with the brown sugar mixture. Top with chives, and bake for 15 to 20 minutes, until the cheese has melted, and the potatoes are crispy.
6. Allow to rest for 10 minutes before serving.

Dilly Dip
Makes 2 cups

1 cup mayonnaise
1 cup sour cream or Greek yogurt
Grated zest of 1 lemon
1/4 cup fresh lemon juice
1/2 cup finely chopped dill
1/4 cup chopped onion
1 teaspoon celery seed
1 teaspoon mustard seed
1/2 teaspoon freshly ground black pepper

1. In a bowl, whisk together all the ingredients. Taste for seasoning and adjust using salt or pepper.
2. Serve with crudités, as a sauce for cold seafood, or as a topping for baked potatoes.

Slow Cooker Chicken Braised with Apples
Serves 6

¼ cup (1/2 stick) unsalted butter
5 large cooking apples, peeled, cored and cut into 8 wedges
2 medium onions, cut into half moons
2 teaspoons dried thyme
2 tablespoons Dijon mustard
¼ cup firmly packed light brown sugar
1 1/2 cups apple cider
2 chicken bouillon cubes
8 slices thick cut (Applewood smoked) bacon, cut into 1-inch pieces
8 chicken breast halves, skin and bones removed
½ teaspoon freshly ground black pepper
½ cup heavy cream
½ cup finely chopped Italian parsley
1. In a large skillet, melt the butter and sauté the apples, onions and thyme until the onions begin to soften, about 5 to 7 minutes. Add the mustard, sugar and cider, and transfer to the insert of a 5 to 7-quart slow cooker. Add the bouillon cubes, crushing them to dissolve, and set the cooker on warm while you sauté the chicken.
2. Wipe out the skillet, and cook the bacon until crisp, draining it on paper towels. Sprinkle the chicken with the pepper, and brown the chicken in the bacon drippings, transferring to the slow cooker insert. Cover and cook on low for 3 to 4 hours, until the chicken is cooked though and the apples are tender. Stir in the cream, bacon and parsley, and serve on the warm setting.

Citrus Pound Cake
Makes 1 Bundt Cake

2 3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened to room temperature
2 1/2 cups sugar
1 teaspoon vanilla extract or paste
1 tablespoon grated lemon zest
5 large eggs, at room temperature
1 cup sour cream
1/2 cup fresh lemon juice (about 4 lemons)

1. Preheat the oven to 350 degrees, and coat the inside of a 10-inch Bundt or tube pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, and lemon zest.
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 lemon 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 1 hour or until a skewer inserted in to the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes. Allow to cool.
7. Pour the orange glaze over the cake when the cake is cooled.
8. The cake keeps at room temperature for up to 5 days, freezes for about 2 months.

Orange glaze:
3 cups confectioners’ sugar
1/4 cup orange juice

1. In a bowl, whisk the sugar, and gradually add the orange juice, until the mixture is thick enough to drizzle down the sides of the cake.
2. Drizzle the cake with the glaze when cooled, and serve.

Choice

Blood Orange Rhubarb Compote
Makes about 3 cups

4 blood oranges
1 pound rhubarb, cut into 1/2-inch chunks
1 1/2 cups sugar
1 tablespoons vanilla bean paste or extract

1. Remove the zest from the oranges, then cut off the ends. Standing one orange on its flat end, remove the pith, and segment the oranges. Squeeze the remains of the orange into a saucepan, and add the orange segments, rhubarb, and sugar.
2. Bring to a boil, and simmer for 45 minutes to one hour, until the mixture has reduced and it is thickened.
3. Add the vanilla paste, and stir to combine. Taste, and adjust for taste, adding more sugar if needed.
4. Cool completely, and serve with toast, scones, or as a topping for pound cake.

Zucchini Boats
Serves 4

4 zucchini, stem end removed, and cut in half lengthwise
1/4 cup unsalted butter
1/4 cup chopped onion
2 tablespoons flour
1/2 cup chicken or vegetable broth
1/4 cup heavy cream
2 tablespoons chopped dill
Salt and pepper
1 cup shredded sharp white cheddar cheese
2 tablespoons grated Parmigiano Reggiano

1. Steam the zucchini for 4 to 5 minutes, until they begin to soften.
2. Scoop out the flesh, leaving a 1/2-inch shell.
3. Chop the zucchini flesh and set aside.
4. Preheat the oven to 350 degrees, and coat a 13-by-9-inch baking dish with nonstick cooking spray.
5. In a skillet, heat the butter, add the onion and chopped zucchini to the skillet, sautéing for 3 to 4 minutes.
6. Add the flour and cook for 2 minutes. Add the broth, and bring to a boil. Add the cream, and dill. Season with salt and pepper. Stir in the cheddar cheese.
7. Stuff the zucchini shells with the mixture. Sprinkle with the Parmigiano, and bake for 15 to 20 minutes, until the filling is bubbling and the cheese is golden brown. Remove from the oven, allow to rest for 5 minutes before serving.

Rhubarb Custard Pie
Makes one 9-inch pie

One 9-inch unbaked pie crust
1 pound rhubarb (about 6 medium stems), trimmed, halved lengthwise and cut into 1/2-inch pieces (about 4 1/2 cups)
3/4 cup granulated sugar
1/2 teaspoon finely grated orange zest
2 tablespoons blood orange juice
2 large eggs
One 8-ounce package cream cheese
1/3 cup heavy cream
1/4 cup all-purpose flour

1. Preheat the oven to 375 degrees. Coat the inside of a 9-inch pie dish with non-stick cooking spray, and lay the pastry into the pie dish, crimping the edges. Prick the inside of the pie shell all over with a fork, place a buttered piece of aluminum foil over the pastry, and fill the aluminum foil with pie weights. Bake the pastry for 10 minutes, remove the foil and pie weights, and bake another 10 minutes until the pastry is golden. Reduce the oven temperature to 350 degrees.
2. In a large bowl, combine the rhubarb, sugar, zest, and juice, and set aside. In the bowl of an electric mixer, combine the eggs, cream cheese, cream, and flour until smooth.
3. Arrange the rhubarb in the bottom of the pastry crust, and pour the cream cheese custard over the top.
4. Bake for 1 hour and 15 minutes, until the pie is puffed, golden brown, and set in the center. Leave in the turned off oven with the door ajar until cooled. (this helps to prevent cracking) Serve the pie at room temperature.

Zucchini Rice Bake
Serves 6

3 tablespoons unsalted butter
1/2 cup finely chopped onion
2 cloves garlic, minced
4 cups shredded zucchini (about 2 1/2 pounds)
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 shakes of Tabasco sauce
2 tablespoons all-purpose flour
1 cup chicken broth
1 1/2 cups heavy cream
3/4 cup long-grain rice
3/4 cup freshly grated Parmesan cheese

1. Preheat the oven to 400°F. Coat a 13 x 9-inch baking dish with nonstick cooking spray.
2. In a large skillet over medium heat, melt the butter, then add the onion and garlic and cook, stirring, until softened, 2 to 3 minutes.
3. Add the zucchini and cook until it is no longer giving off moisture, 4 to 6 minutes. Season with the salt, pepper, and Tabasco. Sprinkle with the flour and cook, stirring, for 2 minutes. Gradually stir in the broth and heavy cream, stirring until the mixture is smooth and comes to a boil.
4. Stir the rice into the zucchini mixture, pour into the prepared dish, and sprinkle with the cheese.
5. Bake until the rice is tender and the cheese is golden, 25 to 35 minutes. Let rest for 5 to 10 minutes before serving.

Feature:

Roast Chicken with Cherry Sauce
Serves 4

One 4-pound roasting chicken
Salt and pepper
1/4 cup unsalted butter, melted
1 lemon, quartered
1 orange, zested, juiced
1 teaspoon fresh thyme leaves, chopped
2 tablespoons balsamic vinegar
1/2 cup ruby port
1 1/2 cups pitted cherries
1 tablespoon cornstarch
Salt and pepper

1. Preheat the oven to 400 degrees. Wash the chicken in cold water, and dry thoroughly inside and out.
2. Salt and pepper the inside cavity, salt the skin of the bird as well. Brush the skin with melted butter, and insert the lemon into the cavity of the bird, and tie the drumsticks together.
3. Roast on a rack, breast side up and roast for 30 minutes, reduce the heat to 350 degrees, and roast another 30 minutes, until an instant read meat thermometer inserted into the thickest part of the thigh registers 165 degrees.
4. Remove from the oven, cover loosely with foil and allow to rest for 10 minutes.
5. While the chicken is roasting, in a small saucepan, combine the orange zest and juice, thyme, balsamic vinegar, port and cherries. Bring to a boil, and simmer for 5 minutes. Add the cornstarch, and bring to a boil, until thickened, and the sauce is clear.
6. Add any pan juices from the roast to the sauce, taste for seasoning adjusting using salt or pepper, and serve alongside the roast.

Hot Lemon Pudding Cake with Cherries
Serves 6
Pudding cakes are simple, and delicious since they make their own sauce on the bottom with a layer of ‘cake’ on the top.

1 1/2 cups pitted sweet cherries, rinsed and stems removed
4 large eggs, separated
grated zest of one lemon
1/3 cup lemon juice
4 tablespoons butter, melted
1 2/3 cups milk
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 cups heavy cream, whipped stiffly with 1/4 cup sugar

1. Preheat the oven to 325 degrees.
2. Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
3. Spread the cherries over the bottom of the pan.
4. In a large bowl, beat the egg whites until soft peaks form and set aside. In another mixing bowl, beat the egg yolks and blend in the zest, juice, butter and milk.
5. In another bowl, stir together the sugar, flour, salt, and add to egg yolk mixture, beating until smooth and fold into the reserved egg whites.
6. Transfer the batter to the prepared pan, and bake for 35 to 45 minutes, until the top is firm. Remove from the oven and allow to stand for 15 minutes before serving warm, with sweetened whipped cream.

Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

Follow me on:
Facebook: Diane Phillips’ Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips

Download our FREE 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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