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Serves 6; Recipe by Courtney McDonald

-1 head lettuce, such as red leaf, green leaf or romaine, washed and torn into bite-sized pieces
-3 bunches spicy greens such as arugula, mizuna or radicchio, washed
-1 lb. fresh cherries, halved and pitted
-1 torpedo onion, thinly sliced
-1/4 cup Snow’s Citrus Court Mandarin Orange-Mustard Vinaigrette
-salt and pepper, to taste
-1 cup toasted almonds, coarsely chopped
-1/2 cup goat cheese (optional)

In a large mixing bowl, toss the lettuces and the greens together to combine. Add the cherries and torpedo onion. Toss the salad mixture with the vinaigrette to coat evenly and season to taste with salt and pepper. Garnish with the chopped almonds and goat
cheese, if using. Serve immediately!

Cat­e­gory: Salad

Plac­er­Grown ingre­di­ents used: Honey Oranges (Blood and Navel)

Served with these Plac­er­Grown Prod­ucts: Oranges (Blood and Navel)


  • 1/2 table­spoon orange juice
  • 1/2 table­spoon rice wine vinegar
  • 1 tea­spoon honey
  • 2 table­spoons extra vir­gin olive oil
  • Coarsely ground black pep­per to taste
  • 1 head Bel­gium endive-washed-dried and cut into 2 inch pieces
  • 1 small navel orange-peeled and cut into segments
  • 1/2 small fen­nel bulb-washed-cut into 1/2 inch thick by 2 inch long pieces

With a wire whisk, com­bine orange juice, vine­gar and honey. Add oil in a slow stream, whisk­ing until emul­si­fied. Sea­son with pep­per. Toss together endive, orange seg­ments and fen­nel with the dress­ing. Divide onto two salad plates and serve.

Serves 6 with leftovers; recipe by Courtney McDonald

-3 1/2 pounds butternut, kabocha or acorn squash, peeled, seeded, and cut
into 1-inch pieces
-2 tablespoons olive oil
-salt and pepper, to taste
-1 pound whole-milk ricotta cheese
-1 pkg no-boil lasagna noodles (you may not need all of them)
-1/2 cup heavy cream
-2 large egg yolks
-2 cups fresh mozzarella cheese, grated
-2 tablespoons unsalted butter
-2 Tbsp curry powder
-1/4 cup fresh thyme leaves
-1 1/4 cups chicken or vegetable broth
-1 cup finely grated Parmesan cheese
-1/2 cup crumbled goat cheese

Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.
Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, and mozzarella in a medium bowl. Season with salt.
Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, remove from heat and add curry powder and thyme. Set aside.
Place squash in a medium bowl and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in curry-butter mixture and broth. Season with salt and pepper.
Spread 3/4 cup of ricotta mixture in a 9-cup baking dish. Top with a layer of noodles. Spread 1/2 of the squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan over ricotta mixture, and top with the crumbled goat cheese.
Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.

Serves 6; recipe by Courtney McDonald

-1 ½ cups cracked bulgur wheat
-3 cups hot tap water
-1/2 cup chopped Italian parsley
-1/4 cup chopped fresh basil
-2 Tbsp. chopped fresh mint leaves
-3-4 Tbsp. fresh lemon juice
-grated zest of 1 lemon
-3 Tbsp. extra virgin olive oil
-2 large tomatoes, seeded and chopped
-1 medium cucumber, diced
-3 scallions, thinly sliced (whites and greens)
-1 small clove garlic, finely minced
-1/4 tsp. sumac (optional)
-pinch of ground cinnamon
-salt and pepper, to taste

In a medium mixing bowl, mix the bulgur with the hot water and let stand, uncovered, for 45 minutes – until the water is absorbed and the bulgur is softened. Drain off any remaining water. Add the chopped herbs, lemon juice to taste, lemon zest, olive oil, tomatoes, cucumber, scallions, garlic and spices. Mix well and season to taste with salt
and pepper. Let stand at room temperature for at least 30 minutes for the flavors to develop, or cover and refrigerate overnight before serving.

Serves 4
Recipe by Courtney McDonald


  • 1 bunch asparagus, tough ends removed
  • 1 stalk green garlic, ends trimmed and thinly sliced
  • 1 bunch radishes, thinly sliced
  • 2 eggs
  • 1 Minneola tangelo, zest removed, peeled and segmented
  • 1/3 cup extra-virgin olive oil
  • salt and pepper, to taste

Preheat oven to 400 degrees.
In a medium mixing bowl, toss the asparagus, Minneola tangelo zest and sliced green garlic with 3 Tbsp. of olive oil. Season with salt and pepper and spread the asparagus onto a rimmed baking sheet. Roast in the oven until just tender, 8 to 10 minutes. Remove from the oven and set aside to cool to room temperature.
While asparagus is cooling, hard boil the eggs. Place eggs in a small pot and cover with cold water. Bring to a rapid boil, then reduce heat to a simmer. Once simmering, cook the eggs for exactly 8 minutes, then plunge into ice water to chill. Once eggs are chilled, peel the shell and slice eggs into 8 wedges.
Arrange the roasted asparagus on a serving platter. Arrange the egg, tangelo segments and sliced radish on top. Drizzle the platter the remaining olive oil. Season to taste with salt and pepper and serve immediately.

Serves 6; Recipe by Courtney McDonald

-2 bunches collard greens
-3 Tbsp. extra-virgin olive oil
-1 bunch green onions, thinly sliced
-4 cloves garlic, minced
-salt and freshly-ground black pepper, to taste

Remove the collard green stems below the leaf. Wash the greens well. Stack the leaves on top of each other and roll tightly. Slice the greens thinly crosswise to create fine ribbons. Set aside.

Heat a skillet over high heat and add the olive oil. When oil is hot but not smoking, add the garlic and green onion and cook for about 20 seconds. Add the sliced collard greens and stir to incorporate the garlic and green onions. Season to taste with salt and pepper and cook, stirring constantly, until the collards are wilted but still vibrant green – about 2 minutes. Serve immediately as a side dish.

Serves 6; Recipe By Courtney McDonald

For the pastry dough:
-2 cups flour
-1/2 tsp. salt
-1/2 tsp orange zest
-3 sticks (1 ½ cups) unsalted butter, diced and chilled
-1/3-1/2 cup heavy cream, cold

For the filling:
-4 pints fresh cherries, halved and pitted
-1/4 cup sugar
-pinch of salt
-1 tsp. cornstarch
-1 Tbsp. Kirsch or spiced rum (optional)
For the topping:
-1 8-oz. container crème fraiche or sour cream
-2 Tbsp. honey

In the bowl of a food processor, pulse the flour, salt and orange zest until combined. Add half of the chilled butter and pulse until flour mixture resembles coarse cornmeal. Add the remaining butter and pulse to pea-sized pieces.

Transfer the mixture to a mixing bowl and stir in the cream until dough just comes together. Scrape the dough onto a work surface lined with parchment paper and knead just enough for the dough to form a loose ball. Don’t overwork the dough or it will become tough. Press into a flat circle and refrigerate at least 20 minutes, covered.

Preheat oven to 425 F.

Remove the dough from the refrigerator and roll into a large circle, about ¼ inch thick. Slide the dough onto a baking sheet with the parchment still underneath and refrigerate another 30 minutes.

In a small mixing bowl, mix the cherries with the sugar, salt, cornstarch and liquor, if using. When the pastry dough has finished resting, spoon the cherry mixture into the center of the dough circle. Spread evenly to about an inch and a half from the edge. Gently fold the edges of the dough over the cherry mixture to contain the filling. Bake the
crostata in the preheated oven until crust is evenly browned and the cherry filling is bubbling, about 45 minutes.

In a small mixing bowl, whisk together the crème fraiche and honey. Cut the crostata into 6-8 slices, divide among serving plates, and spoon a little of the crème fraiche over each slice. Serve immediately!

Serves 4 – Recipe by Courtney McDonald

-1 pound small yellow potatoes, washed
-2 ears fresh corn, shucked (husks and silk removed)
-2 Tbsp. olive oil or butter
-2 cloves garlic, finely chopped
-1/2 medium yellow onion, finely chopped
-1/2 cup fresh basil leaves, washed and torn into small pieces
-salt and pepper, to taste

Cut the potatoes into bite-size pieces and set aside. Over a large bowl, cut the corn kernels from the cobs. Then, using the back of your knife, scrape the “milk” from the cobs, adding it to the corn kernels. Discard empty cobs.

Heat the olive oil in a soup pot on the stove over medium heat. Add the garlic and onion and cook, stirring occasionally, about 10 minutes or until onions are translucent. Season well with salt and pepper.

Add the potatoes, corn and enough water to cover (about 3-4 cups). Bring the soup to a boil, then reduce heat to a simmer and cook until potatoes are tender, about 20 minutes.
Once potatoes are cooked, remove the pot from the stove and add the basil leaves.

Season the soup to taste with salt and pepper and serve immediately! Soup will keep, tightly covered in the refrigerator, for up to a week.

Serves 6

6 small apricots, washed, halved and pitted
1 Tbsp. Olive Oil
1 Tbsp honey
4 sprigs lemon thyme or regular thyme
2 Tbsp unsalted butter, melted
salt and pepper, to taste

Preheat grill. In a small bowl mix the honey, thyme sprigs, melted butter, salt and pepper. Set aside. Brush the apricot halves with the olive oil and grill, cut side down, until they are just softened and have caramelized grill marks, about 3 minutes. Immediately toss into the bowl with the honey, thyme and butter and let marinate at room temperature until ready to serve. Use as a garnish for grilled pork chops.

Serves 6; recipe by Courtney McDonald

-6 NY strip steaks or ribeyes
-1/2 cup olive oil
-6 cloves garlic, smashed
-1 shallot, sliced
-2 sprigs rosemary
-2 Tbsp red wine

-4 large heirloom tomatoes, sliced ¼ inch thick
-4 ounces salty blue cheese, such as Bleu d’Auvergne or Roquefort
-1 small red onion or torpedo onion, sliced ¼ inch thick
-1/4 cup fresh basil leaves
-2 Tbsp extra-virgin olive oil
-salt and pepper, to taste

2 hours ahead of cooking time, marinate the steaks – in a large ziplock bag, place ½ cup olive oil, 3 cloves smashed garlic, the sliced shallot, 2 sprigs rosemary and the red wine. Add the steaks and refrigerate for 2 hours to marinate.
Preheat grill. Brush the red onion slices with a little olive oil and season with salt and pepper. Grill onions until slightly softened and beginning to caramelize, about 1 minute on each side. On a large platter, lay out the tomato slices in a shingled pattern. Crumble the blue cheese evenly on top, then layer the grilled red onion on top of that. Crush the basil leaves and sprinkle over the platter to garnish. Drizzle the tomatoes with the olive oil and season to taste with salt and pepper. Set aside while grilling the steaks.
Remove the steaks from the marinade and season with salt and pepper. Grill to desired doneness and let rest 10 minutes before serving. Serve alongside the tomato platter.

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