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Cat­e­gory: Side Dish

Plac­er­Grown ingre­di­ents used:  Arugula


  • 2 cups tightly packed fresh arugula (from Edwards Fam­ily Farm)
  • 1/4 cup extra vir­gin Calolea olive oil
  • 4 Table­spoons Fid­dy­ment salted pistachios
  • 2 local grown gar­lic cloves
  • salt & pep­per to taste



Place every­thing in a food proces­sor and process to a creamy con­sis­tency. Use the same way you would basil pesto, on pasta, fish, bread, etc. Yields 1 cup.

Serves 8; prep time – 15 minutes

-1 bunch mizuna, triple washed and dried
-1 bunch arugula, triple washed and dried
-4 firm-fleshed plums, rinsed
-1 ½ tsp. Two Spicy Ladies “Oriental Stir Fry” spice mix
-1 tsp. dark balsamic vinegar
-1 tsp. white balsamic vinegar
-2 Tbsp. + 2 tsp. XV olive oil
-salt and pepper, to taste

Place the mizuna and arugula in a medium-sized mixing bowl. Cut the plums into ¼ inch slices around the pit, and add to the greens. Discard the pits. Toss in the spice mix. Continue to toss and slowly add the vinegars and olive oil. Season to taste with salt and pepper and serve immediately. Enjoy!


Category: Side Dish

Plac­er­Grown ingre­di­ents used: Figs Oranges (Blood and Navel)


  • 12 fresh Black Mis­sion figs trimmed
  • 1/4 cup soft goat cheese
  • 1/4 cup pis­ta­chios — finely chopped
  • 1/2 cup orange marmalade

Pre­heat the oven to 350 degrees. Cut a 1 1/2 inch deep “X” in the top of each fig and squeeze the sides gen­tly to open up the top. Arrange the figs on a bak­ing sheet, stand­ing with cut ends up. Spoon one tea­spoon goat cheese into each fig, mound­ing the cheese slightly. Press one tea­spoon chopped pis­ta­chio onto the cheese. Warm the mar­malade in a saucepan until it becomes liq­uid and driz­zle over the figs. Bake for 8 to 10 min­utes, or until warm through­out. Trans­fer to a plat­ter, and serve. Serves 6.

Serves 6-8; recipe by Courtney McDonald

For the chicken:
-2 whole farmers’ market chickens, each cut into 8ths with bone in
-2 cups Snow’s Citrus Court Mandarin Orange Grill Sauce
-6 yellow or white firm-ripe nectarines
-3 Tbsp olive oil
-2 Tbsp honey
-salt and pepper, to taste

Several hours before you plan to serve the chicken, marinate the chicken pieces in the 2 cups mandarin grill sauce. 30 minutes before grilling, preheat grill to medium,-high heat. Halve the nectarines and remove the pit. Toss halves with the olive oil and honey, and season to taste with salt and pepper. Grill the chicken over indirect heat until cooked through. Transfer to a serving platter to rest while the nectarines cook. Allow the grill to come back up to temperature, then evenly spread the nectarine halves on the grill, cut side down. Grill until nicely caramelized, about 2 minutes. Flip the nectarines over and cook on the other side for another 30 seconds to heat through. When nectarines have finished cooking, arrange on top of the cooked chicken and serve immediately.


Cat­e­gory: Side Dish

Plac­er­GROWN ingredients: Meyer Lemons Peaches , Wal­nuts

Served with these Plac­er­GROWN Products: Arugula


  • 8 fresh yet firm tree ripened free­stone peaches
  • Juice of 1 lemon
  • 1/3 cup wal­nut pieces
  • ½ pound Gor­gonzola cheese
  • Optional: 1 ½ ounces thinly sliced pro­sciutto or good bacon

Pre­heat grill to medium heat. Cup the peaches in half and pit. Driz­zle the cut peach sec­tion with the lemon juice. Place the wal­nuts on a bak­ing sheet and toast in the oven until golden, about 15 min. Coarsely chop the wal­nuts and mix with the Gor­gonzola cheese until com­bined. Place peaches, cut sides down, on grill rack coated with cook­ing spray, and grill for about 3 min­utes or until soft and slightly browned. Turn and put a tea­spoon of the Gorgonzola-walnut mix­ture into the mid­dle of each peach and cook 2 min­utes or until heated through. Alter­na­tively, fill the hol­low of each peach with a tea­spoon of the Gorgonzola-walnut mix­ture, wrap each half with a sin­gle layer of pro­sciutto or bacon, and secure with a tooth­pick, if needed. Place on BBQ and grill for about 4–5 min­utes, until cheese is melted and bacon in crisp. Place on a bed of arugula and serve at once.

Serves 6; Recipe by Courtney McDonald

-3 small red beets, washed and trimmed of stems and tails
-2 ripe pears, any variety
-2 cups spinach, triple washed, stems removed
-1/4 cup thinly sliced red onion
-1 1/2 Tbsp balsamic vinegar
-1/3 cup extra-virgin olive oil
-1/2 cup chopped toasted walnuts
-salt and pepper, to taste

Steam the beets until tender when pierced with a paring knife, about 30-35 minutes. Set aside until cool enough to peel, but still warm. Peel while warm and cut into sixths. Set aside in a warm place.

Wash the pears. Cut in half lengthwise and remove core. Slice into 1/8 inch slices and set aside briefly. In a large salad bowl, place the spinach and red onion. Add the pears and balsamic vinegar and toss to coat evenly. Slowly add the olive oil, tossing at the same time. Season with salt and pepper. Add the warm beets and toss in to lightly
wilt the spinach. Garnish with walnuts and serve immediately.

*This salad would also be great with a little added goat or blue cheese!

Cat­e­gory: Side Dish

Plac­er­Grown ingre­di­ents used: Eggs Pumpkins


  • 1 cup unbleached all-purpose flour
  • 1 cup yel­low cornmeal(preferably stone-ground)
  • 3 table­spoons sugar
  • 1 table­spoon bak­ing powder
  • 1/2 tea­spoon bak­ing soda
  • 1/2 tea­spoon salt
  • 1/8 tea­spoon each ground cin­na­mon and mace(or 1/4 tea­spoon pump­kin pie spices)
  • 2 large eggs
  • 1 cup fresh pump­kin puree
  • 1 stick unsalted butter-melted
  • 1 cup sour cream

Pre­heat the oven to 400º (375º is using a glass pan). Grease a 9-inch square-baking pan. Com­bine the flour, corn­meal, sugar, bak­ing pow­der, bak­ing soda, salt, and spices in a large bowl. In a small bowl, mix the eggs, pump­kin, but­ter, and sour cream with a whisk. Add to the dry ingre­di­ents. Stir just until all ingre­di­ents are moist­ened yet thor­oughly blended. Take care not to over mix. Pour the bat­ter into the pan. Bake in the pre­heated oven about 20 to 25 min­utes, until golden around the edges and a cake tester inserted into the cen­ter comes out clean. Let stand 15 min­utes before cut­ting into squares out of the pan. Serves 6 to 9.

Cat­e­gory: Dessert

Plac­er­Grown ingre­di­ents used: Black­ber­ries Eggs Eureka Lemons


  • 2 tea­spoons but­ter — melted
  • ½ cup packed brown sugar
  • 1½ tea­spoons grated lemon rind
  • 2 cups fresh blackberries
  • 1¼ cups all-purpose flour
  • 1½ tea­spoons bak­ing powder
  • ¼ tea­spoon salt
  • 2/3 cup gran­u­lated sugar
  • 2 table­spoons but­ter — softened
  • 1 large egg
  • ¾ tea­spoon vanilla extract
  • ½ cup fat free milk

Pre­heat oven to 350 degrees. Place 2 tea­spoons melted but­ter in the bot­tom of a 9-inch round cake pan; sprin­kle with brown sugar and lemon rind. Top with black­ber­ries; set aside. Lightly spoon flour into dry mea­sur­ing cups, level with a knife. Com­bine flour, bak­ing pow­der and salt in a small bowl. Beat gran­u­lated sugar and 2 table­spoons but­ter in a large bowl with mixer at medium speed until well blended. Add the egg and vanilla, beat well. Add flour mix­ture to egg mix­ture alter­nately with milk, begin­ning and end­ing with flour mix­ture mix. Spoon bat­ter over black­ber­ries. Bake at 350 degrees for 40 min­utes or until a wooden pick inserted m cen­ter comes out clean Cool in pan 5 min­utes on a wire rack Loosen edges of cake with a knife. Place a plate upside down on top of cake pan invert onto plate Per serv­ing: 259 cal; 4.8 g fat(2.7g.sat 1.4g non .4g poly) 38 mg chol.; 3.7 g. pro.; 46.2 g carb; 24 g dietary fiber; 224 mg sod; 18 per­cent calo­ries from fat

Serves 6; Recipe by Courtney McDonald

-3 fuyu persimmons, cut in half crosswise
-3 Tbsp. brown sugar
-juice and zest of 2 mandarins
-1 pint vanilla ice cream (optional)

Preheat broiler to high. Sprinkle the cut side of each persimmon half with the brown sugar and mandarin juice and zest. Place on a baking sheet and broil until sugar begins to caramelize. Remove from the oven and transfer to a serving platter. Top each persimmon with a scoop of vanilla ice cream, if using, and serve immediately.

Serves 6; Recipe by Courtney McDonald

-2 cups buttermilk
-2 cups heavy cream
-1 cup plus 2 Tbsp. sugar
-pinch salt
-1 Tbsp. powdered gelatin
-2 large ripe peaches, washed and sliced into thin wedges
-1 pint blackberries, washed and patted dry
-2 Tbsp. honey
-1/4 cup torn fresh basil leaves

In a medium mixing bowl, measure out the buttermilk. Evenly sprinkle the surface of the buttermilk with the gelatin powder. Allow to “bloom” for about 10 minutes. While gelatin is blooming, heat the cream to just below boiling over medium heat on the stove. Whisk the hot cream into the buttermilk and stir to melt the gelatin. Add the sugar and salt and stir to dissolve.

Lay out 6 6-ounce ramekins or small bowls on a baking sheet that will fit into your refrigerator. Pour the panna cotta mixture evenly into the ramekins and refrigerate until set, about 4 hours.

About 30 minutes before serving: In a medium mixing bowl, toss the peach slices, blackberries, honey and basil. Let sit, stirring occasionally, until a “sauce” forms from the fruit juices.

When ready to serve, remove the chilled panna cotta from the refrigerator. Top with the
marinated fruit and drizzle generously with the sweet fruit juices. Serve immediately.

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