http___www.tportal.hr_lifestyle_hrana_273884_Morate-probati-salate-i-juhu-od-lubenice.html_1.xml
1.1 2.1 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 15.1 16.1 17.1 18.1 19.1 20.1 21.1 22.1 23.1 24.1 25.1 26.1 27.1 28.1 29.1 30.1 30.2 31.1 32.1 33.1 34.1 35.1 36.1 37.1 38.1 39.1 40.1 41.1 42.1 43.1 44.1 45.1 46.1 47.1 48.1 49.1 50.1 50.2 51.1 52.1 52.2 53.1 53.2 54.1 55.1 56.1 56.2 57.1 58.1 59.1 59.2 60.1 61.1 61.2 62.1 62.2 63.1 64.1 64.2 65.1 65.2 66.1 66.2 66.3 67.1 67.2 68.1 69.1 70.1 71.1 72.1 73.1 74.1 75.1 75.2 75.3 76.1 76.2 77.1 78.1 79.1 80.1 81.1 82.1 83.1 84.1 85.1 86.1 87.1 87.2 87.3 88.1 88.2 89.1 89.2 90.1 91.1 92.1 93.1 94.1 95.1 96.1 97.1 98.1 99.1 99.2 99.3 99.4 99.5 100.1 101.1 102.1 103.1 104.1 105.1 106.1 107.1 108.1 109.1 110.1 111.1 112.1 112.2 113.1 114.1 114.2 114.3 114.4 115.1 115.2 116.1 117.1 118.1 119.1 120.1 121.1 122.1 123.1 124.1 125.1 126.1 127.1 128.1 129.1 130.1 131.1 132.1 133.1 133.2 133.3 134.1 135.1 135.2 136.1 136.2 136.3 137.1 138.1 139.1 140.1 141.1 142.1 143.1 144.1 145.1 146.1 147.1 148.1 148.2 149.1 150.1 150.2 151.1 152.1 153.1 154.1 155.1 156.1 157.1 158.1 159.1 160.1 161.1 162.1 163.1 164.1 165.1 166.1 167.1 168.1 169.1 170.1 171.1 172.1 173.1 174.1 175.1 176.1 177.1 177.2 177.3 178.1 179.1 179.2 180.1 181.1 182.1 183.1 183.2 184.1 185.1 186.1 187.1 188.1 189.1 190.1 191.1 192.1 193.1 194.1 195.1 196.1 197.1 198.1 199.1 200.1 200.2 201.1 202.1 203.1 203.2 204.1 205.1 205.2 206.1 207.1 207.2 208.1 209.1 210.1 211.1 212.1 213.1 214.1 215.1 216.1 216.2 217.1 217.2 218.1 218.2 219.1 220.1 221.1 222.1 222.2 223.1 223.2 224.1 225.1 225.2 226.1 226.2 227.1 228.1 229.1 229.2 230.1 231.1 232.1 233.1 234.1 235.1 236.1 237.1 238.1 239.1 240.1 240.2 241.1 242.1 243.1 244.1 245.1 246.1 246.2 247.1 248.1 249.1 250.1 251.1 252.1 253.1 254.1 255.1 256.1 257.1 258.1 259.1 260.1 261.1 262.1 263.1 264.1 265.1 266.1 267.1 268.1 269.1 270.1 271.1 272.1 273.1 274.1 275.1 276.1 277.1 278.1 279.1 280.1 281.1 281.2 282.1 283.1 284.1 285.1 286.1 287.1 288.1 289.1 290.1 291.1 292.1 293.1 294.1 295.1 296.1 296.2 297.1 298.1 299.1 300.1 301.1 302.1 303.1 304.1 305.1 306.1 307.1 308.1 309.1 310.1 311.1 312.1 313.1 314.1 315.1 316.1 317.1 318.1 319.1 320.1 321.1 322.1 322.2 323.1 324.1 324.2 325.1 325.2 326.1 327.1 328.1 329.1 330.1 331.1 332.1 333.1 334.1 335.1 336.1 337.1 338.1 339.1 339.2 340.1 340.2 340.3 340.4 341.1 341.2 342.1 343.1 344.1 345.1 346.1 347.1 347.2 348.1 349.1 350.1 351.1 352.1 353.1 354.1 355.1 356.1 357.1 358.1 359.1 360.1 361.1 361.2 361.3 362.1 363.1 364.1 365.1 366.1 366.2 366.3 367.1 368.1 369.1 370.1 371.1 372.1 373.1 374.1 375.1 376.1 377.1 378.1 379.1 380.1 381.1 382.1 383.1 384.1 384.2 385.1 386.1 387.1 388.1 389.1 390.1 390.2 391.1 392.1 393.1 394.1 395.1 396.1 397.1 398.1 399.1 400.1 401.1 402.1 403.1 403.2 404.1 404.2 405.1 406.1 407.1 408.1 409.1 410.1 411.1 412.1 413.1 414.1 415.1 416.1 416.2 417.1 418.1 419.1 420.1 421.1 422.1 423.1 424.1 425.1 426.1 427.1 428.1 428.2 429.1 430.1 431.1 432.1 432.2 432.3 433.1 434.1 435.1 436.1 437.1 438.1 439.1
Video Farmers’ Market Box 7-24-14 Large Asparagus – Life’s a Choke Blue Lake Beans – Rutiz Farm White Corn – Black Sheep Produce Lemon Cucumbers – Tutti Frutti Farms Hydro Green Butter Lettuce – Go Green Agriculture Limes – Koral’s Tropical Fruit Spring Temecula Honey Onions – Crows Pass Farm Blood Oranges – Stehly Organic Farm Golden Treasure Peppers – Suzie’s Farm Black Kale – Lakeside Organic Gardens Watermelon – Earthbound Farms Organic Juicing Bag: Carrots – Tutti Frutti Farms Limes – Koral’s Tropical Fruit Blood Oranges – Stehly Organic Farm Cucumbers – Lakeside Organic Gardens Watermelon – Earthbound Farms Farmer’s Choice: Lyon Artichoke – Life’s a Choke Peacotum – Fitzgerald Farms Mini Mix Heirloom Tomatoes – Loo Loo Farm Frog Hollow Fruit: Flavor King Pluots – Frog Hollow Farm Click here to Watch Video on YouTube Catalina Offshore catch of the week: WILD KING SALMON Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce! click the links above & search for products on our website with recipes attached Below are some great recipes courtesy of Diane Phillips (Cucina Divina) & Mischa’s Cafe & Juice Bar (located just down the street from us!) for you to try out with the produce from your bag. Let us know on our Facebook Page or through twitter if you tried any of them! FMB JUICE RECIPES Juice #1 ½ mini watermelon 2ea limes 2ea cucumber Juice #2 1# carrots 1# blood oranges Juice #3 ½ mini watermelon 1# blood oranges Specialty Produce Recipe Suggestions courtesy of Diane Phillips (Cucina Divina) Watermelon Acqua Fresca Serves 4 With the heat wave coming, try this delicious refresher to cool off. 4 cups coarsely chopped seedless watermelon flesh Juice of 1 medium fresh lime 1 cup crushed ice or 1-1/4 cups ice cubes 1 Tbs. superfine sugar (or to taste) Orange slices and mint sprigs for garnish In a blender, combine the watermelon chunks, lime juice, ice and sugar. Puree until smooth. Taste, and adjust using additional lime juice or sugar. Serve in tall glasses garnished with orange slices and mint. Watermelon Rind Pickles One watermelon 3 Tbs. sea salt 1 cup freshly squeezed lemon juice 2 cups granulated sugar 2 Tbs. grated fresh ginger Peel of 1 lemon 2 Tbs. allspice berries 2 Tbs. whole cloves Cut the watermelon pulp from the rind, leaving a thin layer of pink. Using a vegetable peeler, remove the green skin from the rind and discard. Cut enough rind into 1⁄2-inch pieces to make 8 cups. In a large bowl, combine the salt and 4 cups of water. Soak the rind in the brine for 1 hour and drain. In a large pot, combine 1 cup water with the lemon juice, sugar, grated ginger, lemon peel, allspice, and cloves. Add the watermelon rind and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 50 minutes, or until the rind is translucent. Using a slotted spoon, transfer the rind to a clean jar and cover with the strained pickling liquid. Store the pickles in the refrigerator for up to 6 months. Watermelon Lemonade 1 2/3 cup fresh lemon juice (about 9 lemons) 1 ½ cups superfine sugar 4 ½ cups water 2 lemons sliced into rounds, seeds removed 2 cups watermelon puree (puree watermelon chunks in a blender or food processor) Ice cubes In a large pitcher, combine the lemon juice and sugar stirring to dissolve the sugar. Slowly pour in the water, and continue to stir until the mixture is blended. Taste the lemonade for flavor, adding more sugar if needed, or more lemon juice. Do-Ahead: Refrigerate the lemonade for at least 4 hours, up to 5 days or freeze for 6 weeks, defrost before serving. When ready to serve, float the sliced lemons in the lemonade add the watermelon puree, stir, and serve over ice. Lemonade Tip: To avoid watering down the lemonade, make a batch of lemonade ice cubes to toss into the pitcher, otherwise, have an ice bucket filled with cubes for serving. Balsamic Honey Glazed Salmon with Kale and White Corn Sauté Serves 6 The balance of the sweet salmon and the savory Kale make this a delicious combination for dinner. 1/2 cup balsamic vinegar 3 tablespoons honey 1/2 cup extra virgin olive oil 1 tablespoon finely chopped fresh thyme Pinch cayenne pepper Four 6-ounce salmon filets In a mixing bowl, combine the vinegar, honey, oil, thyme and cayenne. Arrange the salmon in a baking dish, and pour the mixture over the salmon, turning the salmon to coat. Cover and refrigerate for at least 1 hour, or up to 4 hours. Preheat the oven to 400 degrees, drain the marinade and transfer to a small saucepan. Bring to a boil, and boil for 5 minutes, until thick and syrupy being careful that it doesn’t burn. Roast the salmon in the preheated the oven for 10 minutes per inch of thickness, or until the fish reaches 160 on an instant read meat thermometer. Serve over the kale and corn sauté and drizzle with a bit of the warm marinade. Kale and Corn Sauté Serves 4 to 6 1/4 cup extra virgin olive oil One 1/4-inch piece pancetta, cut into a fine dice (optional, but oh, so good!) 1/2 cup finely chopped Temecula honey onion One bunch kale stems removed, and cut into fine ribbons 1/4 cup chicken or vegetable broth 2 to 3 ears corn, cut from the cob Salt and pepper to taste In a large skillet, heat the oil and sauté the pancetta, until it is crisp. Add the onion and sauté another 2 to 3 minutes until it begins to soften. Add the kale, and broth, cover and cook another 5 minutes, until the chard is tender. Add the corn, and sauté another minute tossing to combine. Taste for seasoning and add salt or pepper if needed. Do-Ahead: The sauté can be made up to 4 hours ahead, and then reheated just before serving. Ginger, Lemon Cucumber Slush Serves 4 Another delicious cooler. One 1-inch piece of fresh ginger 1/2 cup sugar 1 1/2 cups water 1/2 cup packed mint leaves 2 lemon cucumbers, skinned and cut into chunks 1/3 cup fresh lime juice Ice cubes In a small saucepan, combine the ginger, sugar, water, and mint leaves. Bring to a boil, remove from the heat, and allow too steep for 30 minutes. Strain out the solids and cool the syrup. In a blender, combine the cucumbers and lime juice. Add 2/3 cup of the syrup and enough ice cubes to fill the blender. Whirl the mixture until it is smooth. Serve over ice and garnish with a slice cucumber, or mint leaves. Great with gin or vodka! Cook’s Note: Any extra syrup can be stored in the refrigerator for up to 2 weeks. It makes an awesome syrup for a lemon or lime sorbet. Roasted Asparagus and Honey Onion Soup Serves 4 to 6 For the Crispy Prosciutto 2 tablespoons extra virgin olive oil 6 slices imported Prosciutto di Parma, cut into thin strips Heat the oil in a sauté pan over medium heat, and add the prosciutto, cooking until the prosciutto is crisp. Drain the prosciutto on paper towels and reserved to use as a garnish on the salad. For the Soup 1 pound asparagus, ends trimmed, and peeled, cut into 1-inch lengths One Temecula honey onion, finely chopped 1/4 cup olive oil 1 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 cup (1/2 stick) unsalted butter 3 tablespoons all-purpose flour 4 cups chicken broth 1 cup heavy cream Preheat the oven to 425 degrees and line a sheet tray with silicone or aluminum foil. Arrange the asparagus and onion on the sheet tray. Drizzle the olive oil, salt and pepper over the vegetables, and toss to coat. Roast the vegetables for 5 minutes, until the asparagus is crisp/tender. Cool the vegetables. (You can refrigerate the vegetables for up to 2 days) In a 3-quart saucepan, melt the butter, add flour and whisk until combined. Cook the roux for 3 minutes. Gradually add the broth and bring to a boil. Add the cream, and reserved vegetables. Using an immersion blender, or cool and put in a regular blender, puree the soup until smooth, bring the soup to serving temperature, and serve. To serve, garnish the soup with crispy prosciutto. Lime, Coconut and Macadamia Nut Bars Makes about 16 two-inch squares For the Crust 2 cups unbleached all-purpose flour 1/2 cup confectioners’ sugar 1 cup (2 sticks) cold unsalted butter 1 cup sweetened shredded coconut 1/2 cup chopped macadamia nuts Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray. To make the crust, combine the ingredients in a food processor and pulse until the mixture resembles small peas. Press into the bottom of the prepared pan, using your knuckles to press down. Bake until browned, about 20 minutes. Remove from the oven and let cool for 10 minutes. For the Filling 1 1/2 cups granulated sugar 1/2 cup fresh lime juice 1/4 cup unbleached all-purpose flour 1 teaspoon baking powder 4 large eggs Confectioners’ sugar for dusting To make the filling, combine the ingredients in the food processor and process until smooth. Pour over the baked crust and bake until the filling is set, another 20 minutes. Let cool completely, then cut into two-inch squares and dust with confectioners’ sugar. Do-Ahead: At this point, you can cover and refrigerate for up to 2 days or freeze for up to 2 months. Cook’s Note: You can make a double batch in a 15 x 12-inch jelly roll pan; the baking time will be the same. Farfalle, Green Bean and Corn Pasta Serves 6 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter Pinch red pepper flakes 1 sweet onion, thinly sliced sweet onion 1/2 lb. fresh green beans, washed, trimmed, and sliced on the diagonal into 1/2-inch lengths 1 cup fresh corn kernels Salt and freshly ground black pepper One pound farfalle, cooked in boiling salted water, 3 minutes short of al dente, reserving some of the pasta water 1/2 cup grated Asiago cheese 2 tablespoons finely chopped basil 2 tablespoons finely chopped flat leaf parsley In a large skillet, heat the oil and butter, add the pepper flakes, onion, and sauté for 2 to 3 minutes, until the onion begins to soften. Add the green beans, corn, and sauté another 5 to 7 minutes, until the beans begin to soften. Season the vegetables with salt and pepper. When the pasta has cooked, add it to the skillet, and cook over medium high heat, tossing to coat the pasta. If the sauce appears dry, add a bit of pasta water to it, and sprinkle in 1/4 cup of the cheese, the basil and parsley. Serve the pasta garnished with additional cheese, if desired. FARMERS CHOICE Creamy Lyon Artichoke Soup Serves 6 to 8 Even though this has a few steps, the result is a creamy essence of artichoke soup that you will dream about! Serve in tea cups, and think about garnishing it with crispy leeks, prosciutto, crostini, or crumbles of goat cheese. 4 cups water with 1/4 cup Meyer lemon juice One Lyon artichoke 1 teaspoon dried thyme 2 bay leaves 1 clove garlic, minced 1/4 cup unsalted butter One torpedo onion, finely chopped 1/4 cup all-purpose flour 5 cups chicken broth 1/2 cup heavy cream 1 tablespoon lemon juice Salt and Tabasco to taste Pour the water and lemon juice into a large saucepan. Cut the stalk from the artichoke, and cut the stalk into 1-inch pieces, and drop into the water. Trim the artichoke by removing the tough outer leaves, and cut 1-inch from the top. Cut the artichoke into quarters, and drop into the water. Stir in the thyme, bay leaves, and garlic. Bring the mixture to a boil, and simmer until the artichoke is tender when pierced with the sharp point of a paring knife, about 20 minutes. Drain the liquid, and remove the artichoke pieces from the saucepan. On a cutting board, peel the stalk pieces, and save the meat from the inside. Remove the hairy choke from the artichoke quarters, and remove the tough outer leaves to expose the heart. Chop the artichoke heart and set aside with the stem meat. In another large saucepan, melt the butter over medium high heat and sauté the onion for 2 minutes. Add the flour, and whisk for 2 minutes, until the flour is cooked. Gradually add the broth, whisking until smooth. Bring to a boil, add the artichoke pieces, cream, and lemon juice. Using an immersion blender, puree the soup (or cool the soup and puree in a blender) taste for seasoning and adjust using salt and Tabasco. Serve hot. Do-Ahead: · The artichokes can be cooked 2 to 3 days ahead. · The soup will keep in the refrigerator for up to 3 days. · If you would like to freeze it, freeze without the cream, then add the cream after defrosting. Heirloom Tomato Salad with Parmesan Crisps Serves 8 For the parmesan crisps 2-1/2 cups grated Parmigiano-Reggiano Preheat the oven to 375°F. Line a baking sheet with a nonstick baking liner or parchment. Spread the grated cheese over the entire surface of the liner. Bake until the cheese is amber brown, about 18 minutes. Remove from the oven and cool. Break into irregular pieces (each about 3 inches across). You’ll need 12 pieces for the Napoleons, but this batch makes extra to cover the inevitable breaking (and snacking). For the vinaigrette 1 small shallot, minced 4 tsp. Champagne or white wine vinegar 1 tsp. Dijon mustard Kosher or sea salt and freshly ground black pepper 2 Tbs. extra-virgin olive oil 2 Tbs. grape seed oil or canola oil Put the shallot, vinegar, mustard, and a pinch each of salt and pepper in a small bowl or dressing cruet. Allow the shallots to sit in the vinegar for at least 20 minutes and up to 1 hour. Whisk or shake in both oils. Season to taste with more salt and pepper. For the Salad and Assembly 1 cup baby arugula leaves 1 cup fresh flat-leaf parsley leaves 1 cup fresh basil leaves, torn into bite-size pieces if large 1/2 cup fresh tarragon leaves 1/2 cup 1-inch-long fresh chive pieces Salt and freshly ground black pepper Sixteen 1/2-inch-thick heirloom tomato slices, preferably of different colors, sizes Heirloom cherry tomatoes cut into quarters In a large bowl, mix the arugula, parsley, basil, tarragon, and chives. Lightly dress with some of the vinaigrette. Season to taste with salt and pepper. Divide the salad evenly among 4 salad plates. Arrange a large tomato slice on each salad, sprinkle lightly with salt, and top with a piece of parmesan crisp. Continue to alternate the lightly salted tomatoes and cheese pieces until you have used 3 pieces of the parmesan crisp in each Napoleon. Finish off the top of each Napoleon with an unsalted tomato slice. Arrange the cherry tomatoes around the Napoleons and drizzle any remaining vinaigrette around the plates. Sprinkle everything with salt and pepper. Serve immediately. @Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com Follow me on Pinterest, Facebook, and Twitter Join me at Great News (www.great-news.com) July 25th for our Farmer’s Market Bag class; I’ll be making dishes with everything in that week’s bag…you’ll get to eat, and then take the bag home with you, so come on down! Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce! If you haven’t joined yet, you can order a bag for next week on our FMB page! Farmers’ Market Box 7-17-14 Baby Rainbow Chard – Rutiz Farm Red Toch Garlic – Tom King Farms Valencia Oranges – Polito Farms Red Shishito Peppers – Suzie’s Farm Eight Ball Squash – Suzie’s Farm Dapple Dandy Pluots – Frog Hollow Farms Mixed Heirloom Tomatoes – Black Sheep Farms Yukon B Potatoes – Weiser Family Farms White Eggplant – Black Sheep Produce Arugula – Lakeside Organic Gardens Organic Juicing Bag: Baby Rainbow Chard – Rutiz Farms Sweet Lemons – Koral’s Tropical Fruit Blood Oranges – Stehly Organic Farm Passionfruit – Koral’s Tropical Fruit Honeydew Melon – Coke Farms Farmer’s Choice: Pimento Chile – Suzie’s Farm Flavor King Pluots – Frog Hollow Farm Mini Watermelon – Earthbound Farm Strawberry Bliss: Strawberries – Be Wise Ranch Click here to Watch Video on YouTube Catalina Offshore catch of the week: Yellowtail Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce! click the links above & search for products on our website with recipes attached Below are some great recipes courtesy of Diane Phillips (Cucina Divina) & Mischa’s Cafe & Juice Bar (located just down the street from us!) for you to try out with the produce from your bag. Let us know on our Facebook Page or through twitter if you tried any of them! FMB JUICE RECIPES ½ bu rainbow chard 1# blood oranges 1ea sweet lemons 1ea honeydew melon 1ea sweet lemon 1ea passionfruit 1ea passionfruit 1# blood oranges ½ bu rainbow chard Specialty Produce Recipe Suggestions courtesy of Diane Phillips (Cucina Divina) Arugula Salad with Valencia Orange Vinaigrette Serves 4 When making a salad with arugula, make sure to balance the peppery herb with something sweet, in this instance, oranges and juice. If you have a fig tree in your yard, fresh figs and arugula are a match made in culinary heaven. 1 bunch arugula, washed and spun dry 1/3 cup orange juice 1/4 cup red wine vinegar 1 garlic clove, minced 1 tablespoon honey 2/3 cup extra virgin olive oil Salt and pepper 2 oranges, peel and pith removed, and cut into slices (1/2-inch thick) or segmented Put the arugula into a salad bowl. In a small bowl, whisk together the juice, vinegar, garlic, honey and olive oil, season with salt and pepper to taste. Toss the dressing with the arugula and plate the salad. Arrange the oranges over each serving, and drizzle with more dressing if desired, or garnish with crumbled goat, feta or blue cheeses. The dressing will keep covered, in the refrigerator for up to 1 week. Shisito Peppers, Chard and Tomato Gratin Serves 4 to 6 This is an awesome dish to serve alongside grilled seafood, or meats. 3 tablespoons extra virgin olive oil 1 medium onion, thinly sliced 3 cloves garlic, minced 1 teaspoon dried thyme 1 cup Shisito peppers, thinly sliced 1 cup cherry tomatoes cut into quarters 1 bunch Rainbow Chard, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons 1/2 cup shredded Gruyere or Imported Swiss cheese 1/4 cup freshly grated Parmigiano Reggiano Coat the inside of an 8-inch baking dish with non-stick cooking spray. Preheat the oven to 350 degrees. In a large skillet, heat the oil and sauté the onion for 2 minutes, until it begins to soften, add the garlic and thyme, and swirl in the pan for 30 seconds. Add the peppers, tomatoes, and chard, and cook, tossing the mixture together until the chard begins to wilt, and the peppers become tender. Season with salt, pepper, and transfer to the baking dish. At this point, the gratin can be cooled, covered and refrigerated for up to 24 hours. Remove from the refrigerator for 30 minutes, sprinkle with the cheeses, and bake for 15 to 20 minutes, until the cheeses are melted, and bubbling. Orzo Stuffed Eight Ball Squash Serves 4 to 6 These little cuties are delicious on their own, but also make a great side dish with grilled anything! 6 eight ball squash, scrubbed, and top 3/4-inch removed 1/4 cup extra virgin olive oil 1 garlic clove, minced 1 small shallot, finely chopped Inside of squash, coarsely chopped 8 cherry tomatoes cut into quarters 1 1/2 cups cooked orzo pasta, or leftover cooked long grain rice 1 tablespoon finely chopped fresh mint 1/2 cup crumbled feta cheese Salt and pepper to taste Using a sharp knife cut out the inside of the squash, leaving 1/4-inch all the way around. Coarsely chop the interior that has been removed and set aside. If the squash doesn’t sit flat, cut the bottom to stabilize it. Put the squash into a microwavable container, and pour 1/2 cup of water in the bottom. Cover and cook for 3 minutes on high, until the zucchini just begins to soften. Remove from the dish and allow to cool slightly. Preheat the oven to 350 degrees, and coat the inside of a 9-inch square baking dish with non-stick cooking spray. Using a pastry brush, brush the insides of the zucchini with some of the olive oil. In a large skillet, heat the remaining oil, and sauté the garlic, and shallot for 1 minute. Add the chopped squash, and tomatoes, and cook for 3 to 5 minutes, until the mixture begins to thicken, as the liquid from the vegetables begins to evaporate. Remove from the heat, and put into a bowl. When the vegetables have cooled a bit, add the pasta or rice, mint and feta, and stir until well combined. Mound the mixture into each eight ball squash, and place the squash into the prepared pan. Do-Ahead: At this point, the squash can be covered, and refrigerated for up to 24 hours, or bake, covered for 10 minutes, uncover and bake for another 10 minutes. Serve warm or at room temperature. Cook’s Note: This recipe lends itself to interpretation; if you would like to add bits of leftover seafood, or chicken, reduce the amount of orzo or rice by 1/2 cup. Yukon Gold Potato Frittata Serves 4 to 6 A great way to begin the weekend; serve this with the arugula and orange salad. 1 pound Yukon gold small potatoes, scrubbed 3 tablespoon extra virgin olive oil One medium onion, thinly sliced 2 garlic cloves, minced 8 large eggs 8 large basil leaves, finely sliced 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/3 cup freshly grated Parmigiano Reggiano Pierce each potato and microwave on high for 3 to 4 minutes, until they are tender; or steam the potatoes for 15 minutes over boiling water until tender. Cool the potatoes. (this can be done the day before) When the potatoes have cooled, slice into 1/2-inch thick slices. Preheat the oven to 350 degrees. In a large (preferably non-stick or cast iron) skillet, heat the oil, and cook the onion for 2 to 3 minutes, until it begins to soften, add the garlic, and potato slices, and sauté until the potatoes begin to get a bit of a crust. In a bowl whisk together the eggs, basil, salt and pepper. Pour over the potato mixture, and shake the pan, to make sure the eggs settle on the bottom. Sprinkle with the cheese, and bake for 10 to 15 minutes, until the eggs are set. Allow the frittata to rest for 5 minutes before cutting into wedges. This frittata is great hot or at room temperature. Roasted White Eggplant Caponata Makes 2 to 3 cups A great topping for crostini, and sandwiches, Caponata is also delicious to serve over grilled poultry, seafood, lamb or beef. 1/4 cup extra virgin olive oil One white eggplant, stem end removed, and cut into 1/2-inch chunks 1 cup cherry tomatoes cut in half 3 red Shisito peppers, top removed, cored and deribbed, coarsely chopped One red onion, coarsely chopped 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 4 garlic cloves, minced 2 teaspoons red wine vinegar 1/4 cup capers packed in brine, drained 1/2 cup oil cured black olives, pitted 1/4 cup finely chopped Italian parsley 1/2 cup golden raisins 1/3 cup toasted pine nuts for garnish Preheat the oven to 400 degrees. Line a baking sheet with a silicone liner, or aluminum foil. In a large bowl, combine the oil, eggplant, tomatoes, peppers, onion, salt, pepper, garlic and vinegar. Toss to combine, and then pour onto the baking sheet, distributing the mixture evenly. Roast for 15 to 20 minutes, until the vegetables are tender. Cool the mixture, and transfer to a large mixing bowl. Add the capers, olives, parsley, and raisins, and let stand at room temperature for 2 hours, tossing occasionally. Taste for seasoning, and adjust using salt, pepper or sugar. The Caponata will keep covered in the refrigerator for up to 10 days. Dapple Dandy Pluot Compote Makes 2 to 3 cups This is delicious over ice cream, or serve it over plain pound cake, or angel food cake. 6 firm pluots, pitted, sliced into wedges 1/4 cup unsalted butter, melted 1/4 cup sugar (plus more to taste if the pluots are tart) 1 teaspoon grated orange zest 1 tablespoon orange juice 1 tablespoon dark rum (optional but oh, so good!) 2 teaspoons vanilla paste or extract (see note) 1/2 teaspoon ground ginger 1/8 teaspoon freshly ground nutmeg Preheat the oven to 400 degrees and arrange the pluots in 3-quart baking dish. In a small bowl, combine the rest of the ingredients, and pour over the pluots, stirring to coat the fruit. Bake for 10 to 20 minutes, until the pluots are tender. (If your pluots are very ripe, read that as soft, they should only bake 10 minutes) Cool 5 to 10 minutes before serving, or cool completely and store in an airtight jar in the refrigerator for up to 2 weeks. Farmers Choice Watermelon, Feta and Basil Salad Serves 6 10 ounces feta cheese 1 mini watermelon, sliced ¾ cup packed basil leaves, finely sliced ½ cup finely sliced Temecula Honey Onion ½ cup olive oil Salt and pepper Slice the feta into large but thin pieces, or break into rough chunks. Arrange the watermelon, basil, onion, and feta on a serving platter. Drizzle with olive oil, sprinkle with salt and pepper, and serve immediately. Do-Ahead: Have all the ingredients prepped and ready to go up to 24 hours ahead, and then assemble before serving. Roasted Pimento Pepper Salad This is a dish that is served as part of an antipasti in Italy, or as a contorno, side dish. Serves 4 to 6 4 pimento peppers 1/3 cup extra virgin olive oil 1/3 cup aged balsamic vinegar 3 garlic cloves, sliced Salt and pepper to taste 1 baguette, sliced Preheat the broiler and arrange the peppers on a baking sheet lined with aluminum foil (silicone will burn under the broiler) Broil the peppers, turning them as they char on each side. When the peppers are completely charred, turn off the broiler, close the door to the oven, and allow the peppers to rest for 1 hour. Remove the peppers from the baking sheet, and slip the skin off the peppers. Remove the core and any seeds (you can’t remove them all, but they are not hot, so no worries) Cut the peppers into strips 1/2-inch thick, and put into a bowl. Add the remaining ingredients, and stir to blend. Season to taste, and let the peppers sit at room temperature for at least 4 hours to marinate. Serve the peppers with crusty bread. @Diane Phillips www.dianephillips.com Blog: www.cucinadivina.blogspot.com Follow me on Pinterest, Facebook, and Twitter Join me at Great News (www.great-news.com) July 25th for our Farmer’s Market Bag class; I’ll be making dishes with everything in that week’s bag…you’ll get to eat, and then take the bag home with you, so come on down! Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce! If you haven’t joined yet, you can order a bag for next week on our FMB page!
1.1 2.1 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 14.2 15.1 15.2 16.1 16.2 16.3 17.1 18.1 19.1 20.1 21.1 22.1 23.1 24.1 25.1 26.1 27.1 28.1 29.1 29.2 29.3 29.4 29.5 31.1 32.1 33.1 34.1 35.1 36.1 37.1 38.1 39.1 40.1 41.1 42.1 43.1 43.2 43.3 43.4 43.5
Salata od lubenice i kvinoje Sastojci: 1 i pol šalica kvinoje 3 žlice jabučnog octa 2 žlice svježe iscijeđeni sok od limuna 1/3 šalice sitno sjeckanog luka pola šalice ekstra djevičanskog maslinovog ulja sol i papar ¾ šalice grčkog sira feta 1 i pol šalica lubenice, na kockice 3-4 žlice nasjeckanog svježeg peršina korica limuna Priprema Kvinoju dobro isperite pa skuhajte prema uputama na pakiranju. Nakon kuhanja ocijedite i stavite sa strane da se ohladi na sobnu temperaturu. Za umak kombinirajte ocat, limunov sok i luk, a zatim dodajte maslinovo ulje i miješajte dok ne dobijete jednoličnu emulziju. Na kraju dodajte sol i papar po želji, savjetuje blogerica i kuharica Annie na stranicama Annie’s Eats. Zatim u zdjelu stavite narezani feta sir, kockice lubenice, kvinoju i malo peršina. Naribajte koricu limuna te začinite solju i paprom. Umak servirajte odvojeno. Juha od lubenice i krastavaca Sastojci: 4 šalice lubenice bez sjemenki 1 veliki krastavac, oguljen i narezan 1 srednje ljuti zeleni čili bez sjemenki 1 mladi luk 1 limun, korica i sok Pola šalice svježe metvice 2 žlice octa 1 žlica ekstra djevičanskog maslinova ulja morska sol i papar Priprema: Prije pripreme nasjeckajte sve sastojke. U velikoj zdjeli pomiješajte komadiće lubenice, čili, luk, krastavac, sok i koricu od limuna, metvicu, ocat i maslinovo ulje. Nakon što ste sve promiješali, uspite u blender i dobro izmiksajte. Zatim pretočite u zdjelu i dodajte sol i papar. Stavite u hladnjak na sat vremena i zatim poslužite. Grill salata od lubenice Sastojci: 1/4 šalice sitno nasjeckanog luka 1 žličica oguljenog i naribanog đumbira 2 žlice šećera 4 žlice maslinovog ulja 1/4 šalice balsamica 10 velikih kocki lubenica 1/2 šalice sira feta 2 žlice nasjeckane metvice sol i papar Priprema: Za umak kombinirajte luk, đumbir, šećer i maslinovo ulje. Promiješajte i stavite sa strane. Svaku stranu lubenice popržite na srednje jakoj temperaturi minutu, dvije. Postavite kockice lubenice na tanjur i na svaku stavite malo sira feta i metvice, piše kuhar Mike s bloga Verses from my Kitchen. Prelijte s malo balsamica, dodajte sol i papar, a umak poslužite odvojeno.