Quick & Easy

Tomato

heavenly villagio marzano® – Recipe

grilled-cheese-recipe-photo
Rudolph Grilled Cheese
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 2 sandwiches
 
Ingredients
  • 4 slices whole wheat bread
  • 1 Tbsp. unsalted butter
  • 3 slices lowfat mozzarella cheese
  • 4 Village Farms® Heavenly Villagio Marzano® tomatoes, sliced lengthwise, plus 1 cut in half.
  • 4 pretzels twists
  • 2 black olives, sliced
Instructions
  1. Heat skillet over medium heat. Butter one side of each slice of bread. Add bread, butter-side-down, to skillet.
  2. Add 1 slice of cheese and half of the tomato slices.
  3. Top with other slice of bread, butter-side-up. Repeat with other sandwich. Cook 2-3 minutes, or until golden brown.
  4. Flip and cook additional 2-3 minutes, or until cheese melts.
  5. Remove from heat and let cool slightly.
  6. Lay remaining slice of cheese on cutting board. Use a bottle top or other small round object to cut out 4 circles.
  7. Top grilled cheese with pretzels for antlers, cheese and olive slices for eyes, and tomato slice for nose.
  8. Serve with 1 cup tomato soup.

Recipe and photography by Produce for Kids

Read – A Fun Family Holiday

Special Occasion

Tomato

true rebel mix® – Recipe

xmaspizzas-recipe-photo
mini christmas tree pizzas
Prep time: 
Cook time: 
Total time: 
Yields: 12-14 pizzas
 
Ingredients
  • 1 lb. premade whole wheat pizza dough
  • ½ cup pizza sauce
  • 1 cup Village Farms® True Rebel Mix® tomatoes, sliced
  • 1 cup shredded mozzarella cheese
  • ½ cup chopped spinach
  • Christmas tree cookie cutter
Instructions
  1. Preheat oven to 375°F.
  2. On a floured surface, roll out pizza dough to ½-inch thickness. Use cookie cutters to cut Christmas trees out of the dough. Lay on a parchment-lined baking sheet.
  3. Top each pizza with pizza sauce, tomatoes, cheese, and spinach.
  4. Bake 10 minutes, or until browned and cheese is melted

Recipe and photography by Produce For Kids

Read – A Fun Family Holiday

Quick & Easy

Tomato

cabernet estate reserve® – Recipe

quiche-recipe-photo
Cabernet Estate Reserve®, Goat Cheese & Caramelized Onion Mini Quiche
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 24 quiches
 
Ingredients
  • • 1 Tbsp. unsalted butter
  • • ½ large sweet onion, sliced
  • 24 mini phyllo shells
  • ½ cup chopped Village Farms® Cabernet Estate Reserve® tomatoes
  • 4 oz. crumbled goat cheese
  • 3 large eggs
  • 2 Tbsp. heavy cream
  • ¼ tsp. salt
  • ¼ tsp. pepper
Instructions
  1. Preheat oven to 350°F.
  2. Heat butter in skillet over medium heat. Add onions and cook, stirring occasionally, 10 minutes or until onions are softened.
  3. Reduce heat to low and cook additional 20-30 minutes, stirring often, until onions are caramelized. Remove from heat, transfer to cutting board and finely chop.
  4. Place phyllo shells on parchment-lined baking sheet. Add onions, tomatoes and goat cheese.
  5. Whisk eggs, cream, salt and pepper in bowl. Pour into phyllo shells.
  6. Bake 10-12 minutes, or until eggs are set.

Recipe and photography created exclusively for Village Farms by Produce for Kids

Read – A Fun Family Holiday

Quick & Easy

Special Occasion

Tomato

sinfully sweet campari® – Recipe

puff-pasty-recipe-photo2
tomato, feta & pesto puff pastry
Prep time: 
Cook time: 
Total time: 
Yields: 9 servings
 
Ingredients
  • 3 Village Farms® Sinfully Sweet Campari® tomatoes, sliced
  • 1 Tbsp. olive oil
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1 sheet puff pastry, thawed slightly
  • 3 Tbsp. pesto
  • 4 oz. crumbled feta cheese
  • Fresh basil, for garnish
Instructions
  1. Preheat oven to 400°F.
  2. Toss tomatoes with oil, salt and pepper. Set aside.
  3. Unroll puff pastry on baking sheet lined with parchment paper and cut into 9 squares. Roll in edges of puff pastry slightly to create a frame. Top each square with 1 tsp. pesto, feta and a tomato slice.
  4. Bake 20 minutes, or until lightly browned.
  5. Remove from oven and top with fresh basil.

Recipe and photography by Produce For Kids

Read – A Fun Family Holiday

Quick & Easy

Tomato

sinfully sweet campari® – Recipe

recipe
Upside Down Crispy Tomato Sage Cornbread
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 8 servings
 
Ingredients
  • • 5 to 6 Village Farms Sinfully Sweet Campari® tomatoes (enough for 24 thin slices)
  • • 12 small sage leaves
  • • 1½ cups cornmeal
  • • 1½ cups all purpose flour
  • • 1½ tablespoons baking powder
  • • 2 teaspoons kosher salt
  • • ½ teaspoon ground black pepper
  • • 3 eggs
  • • 1½ cups milk
  • • ½ cup olive oil
  • • 2 tablespoons butter
  • • Parmesan cheese, for garnish
Instructions
  1. Preheat the oven to 400F.
  2. Using a sharp serrated knife, thinly slice the tomatoes. Salt them and place them on a cutting board. After a few minutes, transfer them to a paper towel and place another paper towel on top to remove as much liquid as possible. Wash and dry the sage leaves.
  3. In a large bowl, stir together the cornmeal, flour, baking powder, salt, and pepper. In another bowl, whisk together the eggs, then stir in the milk and olive oil.
  4. When the oven is preheated, place the butter in a 9 x 13” pan and place the pan in the oven for a few minutes to melt the butter. Once the butter has melted, brush it over the entire pan. Arrange tomatoes and sage leaves on the bottom of the pan (ours fit 6 rows of 4 tomatoes; make sure to place the sage leaves upside down).
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. As carefully as possible, slowly pour the batter over the tomatoes and sage leaves, making sure not to move the rows of tomatoes. Smooth out the top with a spatula.
  6. Place the pan in the oven and bake about 30 minutes, until the sides are browned (if your oven is uneven, at 15 minutes, rotate the pan for even baking). Remove from the oven and run a sharp knife around the edges, then carefully invert it onto a baking sheet. Top with a thin layer of finely grated Parmesan cheese and broil on high for 3 to 4 minutes until crisp.
  7. Cut into pieces and serve warm (or at room temperature). To store, wrap the remaining pieces in aluminum foil and store refrigerated or frozen. Prior to serving, reheat in a 350F oven until warmed through and crisp (the bread becomes very dry when cold, so reheating for a few minutes in the oven is preferable.)

Recipe and photography by A Couple Cooks

Read – Turn the Holidays Upside Down

Cucumber

Quick & Easy

luscious seedless long english® – Recipe

recipephotomasthead
Natural Cucumber Mint Scrub
Author: 
Prep time: 
Total time: 
Yields: 1 jar
 
Ingredients
  • ¼ cup cucumber puree
  • 6 mint leaves, chopped
  • 2 cups granulated sugar
  • ¼ cup coconut oil
  • Eucalyptus Oil (if desired)
Instructions
  1. Slice approx. ½ of a long english cucumber and purée until smooth in blender
  2. Chop mint leaves
  3. Mix all ingredients in a medium bowl
  4. Pour contents into jar and seal

Recipe and photography created exclusively for Village Farms by Kristina LaRue, RD

Read – Stay Smooth with this Luscious Scrub

Quick & Easy

Tomato

cabernet estate reserve® – Recipe

recipemasthead
Vegetarian Harvest Grain Bowl
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 4 bowls
 
Ingredients
  • 1 cup cooked quinoa
  • 6 cups arugula and spinach mix
  • 10 ounces Cabernet Estate Reserve® tomatoes
  • 1 apple, sliced
  • 1 sweet potato, diced and roasted
  • ¼ cup dried tart cherries or raisins
  • ¼ cup pumpkin seeds
Apple Cider Vinaigrette
  • ¼ cup apple butter
  • 2 tablespoons dijon mustard
  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • freshly ground pepper
Instructions
  1. In small bowl, whisk together apple butter, dijon mustard, apple cider vinegar, olive oil and freshly ground pepper.
  2. Assemble bowls by layering quinoa with greens, tomatoes, apple slices, sweet potato, dried fruit and pumpkin seeds.
  3. Drizzle with dressing.

Recipe and photography created exclusively for Village Farms by Kristina LaRue, RD

Read – Keep Things Fresh This Fall

Party Pleasers

Quick & Easy

Tomato

village farms® – Recipe

recipemasthead

Lorabella Blossom™ Savory Toast
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3-4 Village Farms Lorabella Blossom™ Tomatoes
  • 1 slice cinnamon raisin bread
  • ¼ cup ricotta cheese
  • Pumpkin seeds
  • Raisins
  • Honey
  • Freshly cracked pepper
Instructions
  1. Spread ricotta cheese on cinnamon raisin toast
  2. Slice tomatoes and place on toast
  3. Top with as many pumpkin seeds and raisins as you desire
  4. Drizze with honey
  5. Grind pepper over toast to taste

Cabernet Estate Reserve® Toast
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Village Farms Cabernet Estate Reserve® Tomatoes
  • Village Farms Luscious Seedless® Long English Cucumber
  • Hearty seed bread
  • ½ an avocado, smashed
  • 2 tbsp. feta cheese
  • 2-3 Kalamata olives
  • Red pepper flakes
Instructions
  1. Spread smashed avocado on hearty seed bread toast
  2. Slice tomatoes and place on toast
  3. Top with feta cheese, cucumber and olives
  4. Sprinkle with red pepper flakes to taste

Cabernet Estate Reserve® Toast
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Village Farms Cabernet Estate Reserve® Tomatoes
  • Whole grain bread
  • Smashed burrata
  • Fresh basil
  • Balsamic reduction
  • Freshly cracked pepper
Instructions
  1. Spread smashed burrata on whole grain toast
  2. Slice tomatoes and place on toast
  3. Top with fresh basil
  4. Drizze with balsamic reduction
  5. Grind pepper over toast to taste

Lorabella Blossom™ Toast
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2-3 Village Farms Lorabella Blossom™ Tomatoes
  • Sourdough bread
  • Apple butter
  • Arugula
  • 1 poached egg
  • Crumbled bacon
  • Freshly cracked pepper
Instructions
  1. Arrange arugula on sourdough toast
  2. Heat a skillet and poach one egg
  3. Place poached egg on arugula
  4. Slice tomatoes and place on arugula
  5. Sprinkle with crumbled bacon
  6. Grind pepper over toast to taste

Recipe and photography created exclusively for Village Farms by Kristina LaRue, RD

Read – Raise a Toast to Fall

Party Pleasers

Quick & Easy

Tomato

village farms® – Recipe

recipe-header

Heavenly Villagio Marzano® BLT Kabobs
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Village Farms Heavenly Villagio Marzano® tomatoes
  • Whole Wheat Bread
  • Deli Meat
  • Romaine Lettuce
  • Cubed Cheese
  • Bacon
  • Grapes
  • Mini Pita Pockets
  • Hummus
  • Carrot Sticks
  • Cucumber Sticks
Instructions
  1. On a skewer place whole wheat bread (sliced into fourths), Village Farms Heavenly Villagio Marzano® Tomato, deli turkey, romaine lettuce, cubed cheese, crispy bacon and another piece of whole wheat bread on the other end.
  2. Fill remaining spaces of bento style lunchbox with other items listed.

True Rebel Mix® Ham & Cheese Pinwheels
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Village Farms True Rebel Mix® tomatoes
  • Tortilla or Spinach Wrap
  • Veggie Cream Cheese
  • Deli Meat
  • Cheese Slices
  • Blueberries
  • Kiwi Slices
  • Sweet Potato Chips
  • Dressing/Dip of your choice
Instructions
  1. Spread veggie cream cheese onto the wrap.
  2. Lay 2-3 slices of ham & cheese flat onto the wrap.
  3. Roll up the wrap gently but tightly to be sure it keeps its shape.
  4. Cut into 1 inch slices.
  5. Fill other areas of bento style lunchbox with remaining items

Scrumptious Mini® Cucumber Roll-Ups
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 4 Village Farms Scrumptious Mini® cucumbers
  • Deli meat
  • Cream Cheese
  • Crackers
  • Cubed Cheese
  • Strawberries
  • Orange Slices
  • Miniature Cookie
Instructions
  1. Use a mandolin or vegetable peeler to cut long thin strips from the cucumber.
  2. Using a paper towel, pat the cucumber strips dry.
  3. Spread a thin layer of cream cheese onto the cucumber.
  4. Lay turkey inside and roll it up.
  5. Fill other areas of bento style lunchbox with remaining items

Recipe and photography created exclusively for Village Farms by Kristina LaRue, RD

Read – Launch Into Your Lunchbox

Quick & Easy

Tomato

lorabella blossom™ – Recipe

recipe-header
Fresh Summer Tomato Tart
Prep time: 
Cook time: 
Total time: 
Yields: 6-8 slices
 
Ingredients
  • 6 tablespoons salted butter or ghee
  • 2 egg
  • 1 cup blanched almond flour
  • ½ teaspoon sea salt
  • 6 - 8 ounces honey goat cheese
  • 3 cups Village FarmsLorabella Blossom tomatoes, cut in half crosswise
  • Handful of basil
  • Balsamic reduction drizzle, for serving
Instructions
  1. Preheat oven to 350F.
  2. In a medium bowl, combine the butter, 1 egg, almond flour, and sea salt.
  3. Whisk everything together and place in the fridge for 15 minutes.
  4. Grease your pie tin with coconut oil, spray, or extra butter.
  5. With your hands, press the crust into the pie tin. This won’t be typical pie crust consistency, it’s pretty malleable, so feel free to really spread it, break it and fill in the entire tin.
  6. In a small bowl, whisk the second egg.
  7. Brush the whisked egg on the inside of the pie crust.
  8. Bake in the oven for 10 - 12 minutes until golden brown.
  9. When it’s done baking, crumble the goat cheese into the bottom of the pie crust.
  10. Cut the the Lorabella Blossom tomatoes in half and line them in the pie crust, pushing them into the goat cheese if they need some help standing up.
  11. Turn your broiler on high and broil for 2 - 5 minutes depending on what kind of oven you have. I have an electric oven and it took me 5 - 7 minutes.
  12. Cut into 6 - 8 slices and drizzle with balsamic reduction if desired!

Recipe and photography by The Toasted Pine Nut

Read – Serve a Slice of Sunshine

Party Pleasers

Quick & Easy

Tomato

village farms® – Recipe

recipefeaturephoto
Build-Your-Own Shish Kabobs
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 10 oz. Village Farms True Rebel Mix® tomatoes
  • 10 oz. Village Farms Cabernet Estate Reserve® tomatoes
  • 10 oz. Village Farms Heavenly Villagio Marzano® tomatoes
  • 10 oz. Village Farms Cherry No. 9 Fall in Love Again® tomatoes
  • 10 oz. Village Farms Lorabella Blossom™ tomatoes
  • 2 cups assorted Village Farms Sweet Bells® peppers
  • 2 onions coarsely chopped
  • ½ lb. cubed beef
  • ½ lb. cubed chicken
  • ½ lb. shrimp
  • ½ cup olive oil
  • Salt and Pepper to taste
Instructions
  1. Rinse all vegetables
  2. Chop sweet bell peppers and onions to approximate 2 in. by 2 in. squares
  3. Cube chicken and beef to approximate 2 in. by 2 in. squares
  4. Display ingredients in separate bowls
  5. Allow guests to create their own kabobs by skewering meats, tomatoes, onions, and peppers to their liking
  6. Brush kabobs with olive oil and season to taste with salt and pepper (and any other seasonings you may like)
  7. Carefully place skewers on grill over medium heat
  8. Cook to desired doneness of the respective meats rotating every few minutes.
  9. Serve over a bed of rice

Party Pleasers

Quick & Easy

Tomato

village farms® – Recipe

grouprecipe

Cherry No. 9 Fall in Love Again® Popsicle
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 8 popsicles
 
Ingredients
Instructions
  1. Place all items into a blender.
  2. Blend until consistency is smooth and fully pureed.
  3. Pour blend into popsicle molds. Insert popsicle sticks.
  4. Freeze until solid and enjoy!

Cabernet Estate Reserve® Popsicle
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 5 popsicles
 
Ingredients
Instructions
  1. Place all items into a blender.
  2. Blend until consistency is smooth and fully pureed.
  3. Pour blend into popsicle molds. Insert popsicle sticks.
  4. Freeze until solid and enjoy!

Scrumptious Mini® Cucumber Popsicle
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 5 popsicles
 
Ingredients
  • 4 Village Farms Scrumptious Mini® cucumbers, peeled
  • 1 ¼ cup honeydew
  • 12 mint leaves
  • 2 tablespoons lemon juice
Instructions
  1. Place all items into a blender.
  2. Blend until consistency is smooth and fully pureed.
  3. Pour blend into popsicle molds. Insert popsicle sticks.
  4. Freeze until solid and enjoy!

Lorabella Blossom™ Popsicle
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 5 servings
 
Ingredients
  • 8 Village Farms Lorabella Blossom™ tomatoes
  • 2 cups frozen peaches, defrosted (about 4 fresh, peeled)
  • 2 teaspoons vanilla extract
  • 2 tablespoons honey
  • ¼ cup coconut milk
Instructions
  1. Place all items into a blender.
  2. Blend until consistency is smooth and fully pureed.
  3. Pour blend into popsicle molds. Insert popsicle sticks.
  4. Freeze until solid and enjoy!

Recipe and photography created exclusively for Village Farms by Kristina LaRue, RD

Read – Make Your Summer Pop

Cucumber

Party Pleasers

Quick & Easy

luscious seedless long english® – Recipe

cucumber-melon-salad_recipe-header_720_468

 

crisp cucumber melon salad
Author: 
Prep time: 
Total time: 
Yields: 2 servings
 
Ingredients
  • 1½ Village Farms Luscious Seedless Long English® cucumber sliced in ¼ inch coins
  • 1½ cups cubed watermelon
  • 1½ cups cubed cantaloupe
  • ½ cup fresh mint roughly chopped
  • 2 cups arugula
  • ½ cup crumbled feta cheese
  • 3 to 4 tbsp. extra virgin olive oil
  • 2-3 tbsp. white balsamic vinegar
  • salt and black pepper to taste
Instructions
  1. Add cucumber, watermelon, cantaloupe, arugula and mint into a large bowl and combine.
  2. Toss with olive oil, white balsamic vinegar, salt and pepper to taste.
  3. Top with crumbled feta.
  4. Cover and refrigerate until ready to serve or store in air tight container up to 3 days.

Recipe and photography by Zest My Lemon

Quick & Easy

Tomato

true rebel mix® – Recipe

tomacato_recipe-header_720_468
tomacado summer salad
Author: 
Prep time: 
Total time: 
Yields: 2 servings
 
Ingredients
  • 1½ cups Village Farms True Rebel Mix® tomatoes halved or sliced ½ inch pieces
  • 1 slightly firm avocado cut into ½ inch pieces
  • 1 ear of grilled corn shucked
  • juice of one lime
  • 2 - 3 tbsp. extra virgin olive oil
  • 3 tbsp. hulled hemp seeds
  • large bunch of cilantro chopped
  • ¼ cup red onion or shallot chopped
  • Sea salt and cracked black pepper to taste.
Instructions
  1. Toss tomatoes, corn and red onion with hemp seeds, cilantro, lime juice and olive oil until combined.
  2. Fold in the avocado and season with salt and pepper to taste.
  3. Mix well so all the flavors incorporate together and store covered in the refrigerator until ready to serve.
  4. Can also be stored for 3-4 days in an air tight container.

Recipe and photography by Zest My Lemon

Read – Set the Scene for Summer

Kid-Friendly

Party Pleasers

Quick & Easy

Special Occasion

Tomato

sinfully sweet campari® – Recipe

blog-head
fresh tomato salsa
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 8 servings
 
Ingredients
  • 1 package Sinfully Sweet Campari® tomatoes, diced
  • ¼ red onion, either finely diced or coarsely grated (about 2 tablespoons)
  • 1 clove garlic, either minced or grated on a microplane
  • 1 jalapeno, seeded and finely chopped
  • ½ bunch fresh cilantro, chopped (about 1 cup)
  • 1 tablespoon olive oil
  • 2 tablespoons fresh lime juice (about 1 lime)
  • ½-1 teaspoon salt (taste to your liking)
Instructions
  1. Thoroughly combine all ingredients in a medium bowl.

Recipe by Diana Pittet

Read – Fiesta Like There’s No Mañana

Cucumber

Party Pleasers

Quick & Easy

luscious seedless long english® – Recipe

margrecipeheader
cucumber margarita
Author: 
Prep time: 
Total time: 
Yields: 1 drink
 
Cucumbers add a delightful coolness to an already refreshing drink.
Ingredients
  • 4 slices long english cucumber®, plus one for garnish
  • 1 tsp. (heaping) sugar
  • 1oz. fresh lime juice
  • 1oz. orange liqueur (e.g., triple sec, curacao, Cointreau)
  • 2oz. blanco tequila
Instructions
  1. In a cocktail shaker, muddle cucumber slices with sugar until the cucumbers exude their juices. Add the remaining ingredients into the shaker and fill with ice. Shake vigorously and strain into a cocktail glass rimmed with salt (optional). Garnish with a cucumber slice.

Recipe by Diana Pittet

Read – Fiesta Like There’s No Mañana

Quick & Easy

Tomato

heavenly villagio marzano® – Recipe

recipefeaturephoto
Chickpea Fattoush Nourish Bowl
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 bag Village Farms heavenly villagio marzano® tomatoes
  • 2 pita breads
  • 1 garlic clove
  • 1 large lemon (1/4 cup lemon juice plus zest)
  • 1½ teaspoons kosher salt, divided
  • ¼ teaspoon cinnamon
  • ¼ teaspoon allspice
  • 11/2 teaspoons maple or honey
  • Fresh ground black pepper
  • ½ cup plus 2 tablespoons olive oil
  • 2 15-ounce cans chickpeas
  • 2 teaspoons cumin
  • 3 romaine hearts
  • 1 small English cucumber
  • 2 scallions (green onions)
  • 3 to 4 radishes
  • 1 handful fresh mint leaves
  • Sumac (optional)
Instructions
  1. Preheat the oven to 350F. Brush the pita breads on both sides with olive oil and sprinkle with a few pinches kosher salt. Slice each pita into 8 wedges with a pizza cutter. Place the wedges on a baking sheet and bake until golden and crispy, about 20 minutes. Allow to cool slightly, then break the wedges into irregular pieces.
  2. Meanwhile, mince the garlic, then use the flat blade of your knife to scrape it into a paste. In a medium bowl whisk together the garlic, ¼ cup lemon juice, ½ teaspoon kosher salt, cinnamon, allspice, maple, and several grinds of black pepper. Gradually whisk in ½ cup olive oil a tablespoon or two at a time until a creamy emulsion forms.
  3. Drain and rinse the chickpeas, shaking off as much water as possible. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the chickpeas, cumin, 1 teaspoon kosher salt, and several grinds of black pepper and sauté for 5 minutes until the chickpeas are golden and warmed through.
  4. Chop the romaine hearts. Slice the tomatoes in half. Dice the cucumber. Thinly slice the scallions and radishes; slice the radishes in half. Thinly slice the mint leaves. To serve, place the greens in the bowl and arrange the vegetables, chickpeas, and toasted pita on top, adding a few pinches of kosher salt to the tomatoes and cucumber. Drizzle with dressing and garnish with mint and lemon zest (or sumac, if desired).

Recipe and photography by A Couple Cooks

Read – Earth Day is Every Day

Party Pleasers

Tomato

sinfully sweet campari® – Recipe

stratarecipemasthead
tomato, asparagus, and leek strata
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 8 servings
 
Ingredients
  • 1 pound Sinfully Sweet Campari® tomatoes, sliced
  • 1 medium leek
  • 1 pound asparagus
  • 2 tablespoons butter, more for the baking dish
  • Salt and pepper
  • 10 large eggs
  • 2 ½ cups whole milk
  • 1 day-old baguette or country loaf (about 10-12 ounces), cut into 1-inch cubes (about 10 cups)
  • 8 ounces of grated Gruyere or Fontina cheese (about 2 ½ cups)
Instructions
  1. Prep the vegetables: Stem the tomatoes and cut into eighths. Thinly slice the white and green part of the leek into half moons to yield 1 cup. Cut off the ends of the asparagus spears and cut into 1-inch pieces to yield about 2 ½ cups.
  2. Cook the vegetables: Melt the butter in a large skillet over medium heat and add the leeks. Season them with ½ teaspoon each of salt and pepper and stir frequently until the leeks soften and are beginning to brown, 3 to 5 minutes. Turn up the heat to medium high and add the asparagus. Stir to combine and then let sit undisturbed for 1 to 2 minutes to encourage browning. Stir and then let sit for another 1 to 2 minutes until both the asparagus and leeks are browned in places. Take skillet off the heat and stir in the tomatoes.
  3. Make the custard: Beat the eggs in a bowl or large pitcher and whisk in the milk and ½ teaspoon each of salt and pepper.
  4. Assemble the strata: Butter a 9x13-inch baking dish. Spread half the bread in a single layer on the bottom of the dish. Top with an even layer of half of the vegetables, half of the custard, and then half of the cheese. Repeat with the remaining bread, vegetables, custard, and cheese. Cover with plastic wrap and press down on the bread to make sure it is submerged in the custard. Refrigerate for at least four hours and up to a day before baking.
  5. Bake the strata: Take the strata out of the fridge and preheat the oven to 350F. Take the plastic off the strata and bake until the custard is set, 45-55 minutes. Don’t worry if the middle is not quite set if the rest of the strata is firm. It will set as it cools. If, however, the custard is not set after 55 minutes and the top is browning, cover loosely with foil and bake until it sets, checking every 5 minutes. When ready, take out of the oven and let it rest for 10 minutes and then cut into squares and serve.

Recipe and photography by Diana Pittet

Read – Spring has Sprung: Reawaken Your Taste Buds

Special Occasion

Tomato

true rebel mix® – Recipe

truerebeleggbakerecipemasthead
colorful tomato and egg bake
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 4 servings
 
Ingredients
  • 1 package True Rebel Mix® tomatoes (1 pound), halved or quartered depending on size
  • 1 garlic clove, thinly sliced
  • 1 teaspoon fresh thyme leaves, oregano, or marjoram
  • 2 tablespoons olive oil
  • Salt and pepper
  • Chili flakes (optional)
  • 4 eggs
  • 4 slices of crusty bread
Instructions
  1. Preheat oven to 450F.
  2. Combine tomatoes, garlic, herbs, olive oil, ¼ teaspoon each of salt, pepper, and chili flakes (if using) in a baking dish (1 to 2 quarts in size).
  3. Bake for 10 minutes until tomatoes are soft (or up to 25 minutes if you have the time and you want more of a concentrated tomato sauce).
  4. With a wooden spoon, make 4 small wells in the tomatoes. Crack an egg into each well and sprinkle salt, pepper, and chili pepper (if using) atop the eggs.
  5. Bake until the yolks are set to your liking, about 8 to 10 minutes.
  6. Let rest 5 minutes.
  7. Serve in individual bowls with bread to soak up the savory juices.

Recipe and photography by Diana Pittet

Read – Spring has Sprung: Reawaken Your Taste Buds

Party Pleasers

Quick & Easy

Tomato

cabernet estate reserve® – Recipe

taco-recipe-feature-photo
sautéed tomato & chorizo skillet breakfast tacos
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 8 tacos
 
Ingredients
  • 1 teaspoon olive oil
  • ¼ red onion, diced
  • 3 ounces chorizo, chopped
  • 1 cup roughly chopped mushrooms
  • ¼ teaspoon red pepper flakes
  • 10 ounces Cabernet Estate Reserve® tomatoes, halved
  • 1 teaspoon butter
  • 6 eggs
  • ¼ cup shredded cheddar or mexican cheese
  • 1 tablespoon packed cilantro leaves
  • 8 small corn or flour tortillas
Instructions
  1. Heat olive oil in skillet over medium heat. Saute red onion, chorizo and mushrooms until onions and mushrooms are softened. Season with red pepper flakes.
  2. Toss in tomatoes to the mixture and cook slightly to heat. Remove from heat.
  3. In a non stick skillet, heat butter. Whisk eggs and pour into skillet to scramble. After eggs are nearly cooked, stir in cheese.
  4. Remove from heat and fold eggs into sauteed tomato mixture; garnish with cilantro.
  5. Serve warm wrapped in a tortilla.

Recipe and photography created exclusively for Village Farms by Kristina LaRue, RD

Read – Your Health is in Your Hands

Kid-Friendly

Party Pleasers

Quick & Easy

Tomato

cherry no. 9 fall in love again® – Recipe

recipe-thumbnail
shrimp and cherry tomatoes over cheesy cauliflower grits
Author: 
Prep time: 
Total time: 
Yields: 3 servings
 
Ingredients
  • 3 slices center cut bacon
  • 12 ounces shrimp, peeled and deveined
  • ½ red onion, diced
  • 1 cup packed chopped kale
  • 10 ounces Village Farms Cherry No. 9 Fall In Love Again® tomatoes
  • ¼ cup chicken or vegetable broth
  • 2 tablespoons chopped parsley
  • For the grits:
  • 1 teaspoon olive oil
  • 1 large head cauliflower, chopped into small florets (about 6 cups riced cauliflower)
  • ¼ cup chicken or vegetable broth
  • ½ cup shredded cheddar
  • 2 tablespoons half and half or milk
  • Salt and pepper to taste
Instructions
  1. In a large cast iron skillet, cook bacon until crispy over medium heat. Remove from pan and set aside on paper towels. Chop or crumble bacon when cool enough to handle.
  2. Reserve 2 teaspoons bacon drippings in pan for shrimp. Arrange shrimp in pan in single layer, cooking over medium heat until pink and cooked through. Flip halfway to ensure even browning on both sides. Remove shrimp from pan. Add onions and kale to the skillet and cook until onions begin to turn translucent; stir constantly and slowly add broth to skillet to keep veggies from sticking.
  3. Stir in cherry tomatoes and cook just until they begin to burst, about 5 minutes. Remove pan from heat and stir in parsley.
  4. For the grits, rice cauliflower in blender or food processor. Heat olive oil in large skillet over medium heat. Add riced cauliflower and cook until starting to brown about 8 minutes, stir in broth and cover for about 5 minutes to steam cauliflower until fully cooked.
  5. Using an immersion blender, puree cauliflower slightly to create a creamy consistency that resembles grit like texture. Remove from heat and stir in cheese and cream; season with salt and pepper to taste.
  6. To serve, ladle shrimp and tomato mixture over cheesy cauliflower grits and top with crumbled bacon.

Recipe and photography created exclusively for Village Farms by Kristina LaRue, RD

Read – Wake Up to Something Savory

Kid-Friendly

Party Pleasers

Quick & Easy

Tomato

sinfully sweet campari® – Recipe

capreserecipephoto
Caprese Salad
Prep time: 
Total time: 
Yields: 4 servings
 
Ingredients
Instructions
  1. To make the balsamic reduction, stir the balsamic vinegar and honey together in a small saucepan, and bring to a boil.
  2. Reduce the heat to low, and then simmer for about 10 minutes or until the mixture has reduced to ⅓ cup. Allow it to cool to room temperature before using.
  3. Slice the campari tomatoes and mozzarella.
  4. Layer them on the plate, alternating between the two.
  5. Garnish with basil leaves and drizzle with the balsamic reduction before serving.

Recipe and photography by Diana Ponce

Read – Dazzle Your Sweetheart with a Delicious Date Night In

Kid-Friendly

Party Pleasers

Quick & Easy

Tomato

heavenly villagio marzano® – Recipe

chicken-cacciatore-flatbread
Chicken Cacciatore Flatbread
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 Naan flatbreads
  • 6 oz cooked chicken breast, chopped
  • 1 bag Village Farms heavenly villagio marzano® tomatoes
  • 1 small red bell pepper, sliced thin
  • 1 small red bell pepper, sliced thin
  • 1 tbsp olive oil
  • 2 tbsp white onion, chopped fine
  • 2 tsp fresh oregano
  • 1 tsp fresh thyme
  • 1 tbsp parsley, chopped
  • 1 tbsp basil, chopped
  • 2 tbsp parmesan cheese
  • 1 tbsp kosher salt
  • 2 tsp fresh black pepper
Instructions
  1. Preheat oven to 425F.
  2. Take ¼ bag of Village Farms Heavenly Villagio Marzano tomatoes and chop until it turns into a very chunky sauce. The remaining tomatoes, cut into small discs. Set aside.
  3. Heat a pan with olive oil, add chopped onions and cook 1 min. Now add chopped garlic, ½ tbsp salt, 1 tsp pepper, thyme, and oregano. Mix, bring heat down to medium and cook 2 mins.
  4. Now add your chopped tomatoes, chicken and half of the tomato discs. Let sit and cook on low 8-10 mins. If you think you overcooked it, simply add a little chicken stock to bring back its juice.
  5. We don't want it too watery because it will make the flatbread soggy. We're looking for a thicker consistency. Set side 5 mins to cool.
  6. Spread tomato and chicken mixture on flatbread leaving behind extra juices (if needed). Now place the remaining discs on top of the pizza spread out evenly.
  7. Place in oven and bake for 5 mins! Serve hot topped with fresh parmesan cheese and basil! Enjoy!

Recipe and photography by Alex Torres

Read – Dazzle Your Sweetheart with a Delicious Date Night In

Kid-Friendly

Party Pleasers

Quick & Easy

Tomato

heavenly villagio marzano® – Recipe

recipecoverphoto
pork belly & tomato jam sliders
Prep time: 
Cook time: 
Total time: 
Yields: 12 sliders
 
Ingredients
  • 3 pounds pork belly
  • Kosher salt and ground black pepper
  • 2 pounds Village Farms heavenly villagio marzano® tomatoes, quartered
  • ¾ cup light brown sugar
  • 2 tablespoons sherry vinegar
  • 1 tablespoon dried ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon ground allspice
  • ½ teaspoon red pepper flakes
  • 12 slider buns, split
  • 3 cups baby arugula
Instructions
  1. Make the Pork Belly: Preheat oven to 250 degrees F. Remove skin from meat. Use sharp knife to score fat cap into a criss cross pattern (or ask your butcher to do this for you). Place meat in roasting pan and generously season all over with salt and pepper. Transfer to oven and cook 3 hours.
  2. Raise oven temperature to 400 degrees and cook 30 minutes longer or until top of meat is caramelized and crisp, basting meat with accumulated juices every 10 minutes. Transfer meat to cutting board and let stand 30 minutes before slicing.
  3. Meanwhile, make the Tomato Jam: In medium saucepot, heat mini san marzano tomatoes, sugar, vinegar, ginger, cumin, salt, allspice and red pepper flakes to boiling over medium-high heat, stirring occasionally. Reduce heat to low and simmer for 1 hour or until mixture has the consistency of jam, stirring occasionally.
  4. Assemble the Sliders: Slice pork belly into ¼-inch pieces. If pork belly has been prepared in advance and refrigerated, gently reheat sliced pieces in nonstick skillet until warmed through.
  5. Divide sliced pork belly among bottom buns. Top pork belly with a spoonful of Tomato Jam and a small handful of arugula. Covers with tops of buns and serve immediately.
  6. Home Chef Tip: The pork belly can be roasted up to 2 days in advance. After roasting, transfer whole pork belly to large plate or container and transfer to refrigerator, uncovered, for 2 hours or until completely cool, then cover until ready to slice, reheat, and assemble sandwiches. Tomato jam can be made up to 5 days in advance. After making tomato jam, let stand at room temperature until completely cool. Transfer to jar or covered container and refrigerate.

Recipe and photography by Lori Yates

Read “Make this Game Epic”

Kid-Friendly

Party Pleasers

Quick & Easy

Tomato

sinfully sweet campari® – Recipe

raviolirecipephoto
toasted ravioli nachos
Prep time: 
Cook time: 
Total time: 
Yields: 10 servings
 
Ingredients
  • 2 boxes (16 ounces each) toasted beef ravioli (sub cheese or spinach for vegetarian option)
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 package (8 ounces) shredded Mexican-style taco cheese
  • 1 pound Village Farms sinfully sweet campari® tomatoes, chopped
  • 1 jalapeno pepper, thinly sliced
  • ¾ cup chopped fresh cilantro leaves
  • ½ cup chopped red onion
  • ⅓ cup sliced black olives
  • Guacamole, for serving
  • Hot sauce, for serving
  • Sour cream, for serving
  • Lime wedges, for serving
Instructions
  1. On large rimmed baking pan, prepare ravioli according to package directions. Sprinkle with black beans and cheese; return to oven and bake 2 to 3 minutes or until cheese is melted and beans are warmed through.
  2. Serve topped with campari tomatoes, jalapenos, cilantro, onion and olives. Serve with guacamole, hot sauce, sour cream and lime wedges.

Recipe and photography by Lori Yates

Read “Toasted Ravioli Nachos for the Big Game”

Kid-Friendly

Party Pleasers

Quick & Easy

Tomato

heavenly villagio marzano® – Recipe

villagefarmstomatogallete-recipe-1
heavenly villagio marzano® tomato galette
Author: 
Yields: 1 small 8-inch tart - Serves 2
 
Ingredients
  • 1 Large onion, sliced
  • 2 tbsp Olive oil
  • ¼ tsp Salt
  • 1 10 oz Package Village Farms heavenly villagio marzano® tomatoes, halved
  • 8 oz White cheddar cheese, shredded
  • 1 14.1 oz Package refrigerated Pillsbury Pie Crusts, use one of the two crusts
  • 1 Egg white
  • ½ tsp Milk
  • 1 tsp Fresh thyme
Instructions
  1. Preheat oven to 400º. Remove one roll of dough from the box, remove dough from plastic wrapper and let come to room temperature for 15 minutes.
  2. In a large skillet, heat oil and add sliced onion and salt and cook until caramelized, about 25–30 minutes on medium heat. Remove from heat and drain well on a paper towel.
  3. Unroll the dough and place onto crust – in order – onions, shredded cheese and mini san marzano tomato slices being careful to leave a 1-inch border around the edges of the dough for folding. Fold the uncovered 1-inch edge of the dough up around the contents. The filling inside the galette (or tart) should be visible. Brush a small amount of the egg white mixture over the edges of the exposed crust. Bake at 400º for 20–25 minutes or until bubbly and golden brown. Top with fresh thyme before serving.

Recipe and photography by Nancy Farrar

Read “Happy Christmas, Texas-Style”

Party Pleasers

Special Occasion

Tomato

sinfully sweet campari® – Recipe

Roasted Campari Bloody Mary
roasted campari bloody mary
Ingredients
  • 3½ pounds Village Farms sinfully sweet campari® tomatoes
  • 2 tablespoons olive oil
  • 1½ teaspoons kosher salt, divided
  • 1½ teaspoons ground black pepper, divided
  • ½ cup water, plus additional if needed
  • 2½ tablespoons Worcestershire sauce
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons prepared horseradish
  • 1 tablespoon celery seeds
  • 1 tablespoon fresh lime juice
  • 2 teaspoons sriracha
  • 1 teaspoon smoked paprika
  • 16 ounces vodka
  • Celery stalks, cooked cocktail shrimp, lemon wedges, olives, and/or Village Farms true rebel mix® tomatoes, for garnish (optional)
Instructions
  1. Preheat oven to 425°F. Cut campari tomatoes in half and divide between two rimmed baking pans. Drizzle campari tomatoes with oil and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Use hands to toss until all campari tomatoes are coated in oil, then turn them so cut sides are facing down. Transfer pans to oven and bake 45 minutes or until campari tomatoes are very soft and tomato skins are shriveled. Remove from oven; let stand 5 minutes.
  2. Carefully pull skins off tomatoes and discard. Transfer campari tomatoes and any accumulated juices to blender. Add water, Worcestershire sauce, dill, lemon juice, horseradish, celery seeds, lime juice, sriracha, paprika, and remaining ½ teaspoon salt and 1 teaspoon pepper. Blend until smooth. If mixture is too thick, add additional water 1 tablespoon at a time until desired consistency is achieved. Taste mixture and adjust seasonings and spices to suit your taste. Transfer mixture to covered container or jar and refrigerate until chilled, or up to 5 days.
  3. Fill 8 pint glasses with ice. Add 2 ounces vodka to each glass; top with Bloody Mary mix. Stir well and serve with desired garnishes.

Tomato

heavenly villagio marzano® – Recipe

marzano-sauce
chunky heavenly san marzano sauce
Author: 
Yields: 2 liters
 
Ingredients
Instructions
  1. Dice the onions to a small (1/2") dice.
  2. Chop all of the mini san marzano tomatoes into 3–4 coins by cutting them on the cross section.
  3. Warm up the olive oil in a sauté pan, then add in ⅔ of the chopped mini san marzano tomatoes.
  4. Simmer on medium heat, just the slightest boil, for 30–40 minutes.
  5. Blend directly in the pan with a stick blender until broken down but not smooth (or transfer to food processor/blender to purée, then return to pan).
  6. Add the remaining raw chopped mini san marzano tomatoes to the sauce and simmer 10 more minutes.
  7. Taste and re-season with salt and pepper, if needed.

Quick & Easy

Tomato

cabernet estate reserve® – Recipe

cabernet-sauce
cabernet estate reserve® tomato coulis
Author: 
Yields: Sauce for 4 servings
 
Ingredients
  • 2 pkgs (1 lb) Village Farms cabernet estate reserve® tomatoes
  • ½ cup Extra virgin olive oil
  • ¼ tsp Extra black pepper
  • ¼ tsp Sea salt
  • ¼ cup Basil
  • 1 sprig Thyme (pick all of the leaves from the stem, discard stem)
Instructions
  1. Place tomatoes on a baking sheet and bake in a 350° oven for 20 minutes.
  2. Transfer tomatoes and any juice directly to a blender or food processor.
  3. Add olive oil, thyme leaves, and basil, and purée until smooth.
  4. Taste and re-season with salt and pepper, if needed.
  5. Serve immediately, or cool and set aside to serve chilled or reheated later.

Quick & Easy

Tomato

cherry no. 9 fall in love again® – Recipe

cherry-sauce
cherry tomato crudo sauce
Author: 
Yields: 1 liter Approx. prep time: 5 min
 
Ingredients
Instructions
  1. Combine all ingredients in a blender or food processor - purée until smooth.
  2. Ideally, allow sauce to rest for 2–3 hours for the flavors to better assimilate, but it can be served immediately as well.

Special Occasion

Tomato

cherry no. 9 fall in love again® – Recipe

Zucchini Spaghettini
zucchini “spaghettini”
Author: 
Yields: 4 portions
 
Ingredients
Instructions
  1. Begin by washing all fresh vegetables. Using a spiral slicer, cut all of the zucchini into spaghetti (there are many inexpensive spiral slicers on the market).
  2. Grate Parmigiano cheese, coarsely chop parsley, and cut cherry tomatoes in half.
  3. Lightly toast the pine nuts in a dry pan.
  4. Mix together the ricotta and tomato paste; reserve.
  5. Lightly heat up the cherry tomato crudo sauce.
  6. Toss the raw zucchini “spaghetti” with the warm tomato sauce, cherry tomatoes, and chopped parsley.
  7. Add in the Parmigiano and season with salt and pepper, to taste.
  8. Plate spaghetti and top each dish with toasted pine nuts and a dollop of the roasted tomato ricotta.
  9. This dish can also be served raw and chilled as a refreshing summer salad.
cherry tomato "crudo" sauce
Author: 
Yields: 1 liter
Approx. prep time: 5 min
 
Ingredients
Instructions
  1. Combine all ingredients in a blender or food processor - purée until smooth.
  2. Ideally, allow sauce to rest for 2–3 hours for the flavors to better assimilate, but it can be served immediately as well.

Eggplant

Special Occasion

Tomato

eggplant – Recipe

Eggplant Melanzana

eggplant melanzana
Author: 
Yields: 4 portions
 
Ingredients
  • 2 large Village Farms eggplant
  • 2 liters Chunky heavenly san marzano sauce (see recipe below)
  • ½ cup Extra virgin olive oil
  • 2 Eggs
  • ¼ cup All-purpose flour
  • ¼ cup Cornstarch
  • 2 cups Sourdough bread, stale
  • ¼ cup Italian flat-leaf parsley
  • ¼ cup Parmesan cheese, coarsely shaved with a carrot peeler
  • ½ tsp Black pepper
  • ½ tsp Sea salt
Instructions
  1. Begin by washing all the fresh vegetables;
  2. Cut the eggplant into ½” thick discs - pat with salt and set aside for 30 minutes.
  3. Chop the parsley and grate the Parmesan.
  4. Wipe salt off of the eggplant with a paper towel, and brush with half of the olive oil; reserve the other half of oil for the sautéing later.
  5. Grill the eggplant on a hot BBQ or grill pan until the outside is charred and the center is soft. Remove from heat and allow to cool.
  6. Mix the flour, cornstarch, chopped parsley, stale bread, and Parmesan cheese in a food processor and transfer to a bowl in preparation for breading the eggplant.
  7. Crack both eggs into another bowl and stir with a fork.
  8. Dip the eggplant into the egg mixture and coat thoroughly, then transfer to the breading mixture and pack breadcrumbs on firmly.
  9. Repeat by dipping the breaded eggplant into the egg mixture, then once more into the breadcrumbs to add another layer of breading.
  10. Once breaded, arrange eggplant slices onto a baking sheet and chill in the oven 10–15 minutes to set up firm.
  11. Meanwhile, prepare or heat up your chunky heavenly san marzano tomato sauce and hold warm until its time to plate.
  12. In a large sauté pan, heat up the remaining olive oil. Once heated, place the eggplant cutlets down to sear. Be sure to allow each side to form a crisp, golden crust (approximately one minute for each side).
  13. Transfer the finished eggplant cutlets to a baking sheet and hold warm in the oven until you’re ready to plate and serve.
  14. To plate, spoon the warm tomato sauce in the middle of your plate, then alternate by piling on the eggplant cutlets, shavings of Parmesan cheese, and more tomato sauce. Enjoy.

chunky heavenly san marzano sauce
Author: 
Yields: 2 liters<br> <br>Approx prep time: 30 min
 
Ingredients
Instructions
  1. Dice the onions to a small (1/2") dice.
  2. Chop all of the mini san marzano tomatoes into 3–4 coins by cutting them on the cross section.
  3. Warm up the olive oil in a sauté pan, then add in ⅔ of the chopped tomatoes.
  4. Simmer on medium heat, just the slightest boil, for 30–40 minutes.
  5. Blend directly in the pan with a stick blender until broken down but not smooth (or transfer to food processor/blender to purée, then return to pan).
  6. Add the remaining raw chopped mini san marzano tomatoes to the sauce and simmer 10 more minutes.
  7. Taste and re-season with salt and pepper, if needed.

Special Occasion

Tomato

cabernet estate reserve® – Recipe

diver-scallops
diver scallops with pancetta, pumpkin seeds & cabernet estate reserve® tomato coulis
Author: 
Yields: 4 portions<br> Approx prep time: 30 min
 
Ingredients
  • ¼ cup Extra virgin olive oil
  • 12 ea Diver Scallops
  • 16 slices Pancetta, thinly sliced (ask your deli)
  • ½ cup Pumpkin seeds
  • 1 ea Fennel bulb
  • 1 ea Lime, juice & zest
  • 2 cups Cabernet estate reserve® tomato coulis (recipe below)
  • ½ tsp Black pepper
  • ½ tsp Sea Salt
Instructions
  1. Pat the scallops dry and pull of the small abductor muscle on the side if its still attached. (little tough rectangle that’s sometimes on the side of the scallop, peels off easily)
  2. Slice the raw fennel thinly and reserve in ice water until serving time. (save the green fronds for garnish as well).
  3. Lay the pancetta discs out flat on a baking sheet on parchment paper or wax paper.
  4. Bake the pancetta at 300° for 8-10 minutes, keeping an eye on them, this one’s very particular - you want them crispy but every pancetta will act differently depending on how fatty or thick it is. You can take them out when they’re a nice dark roasted colour even if they’re not totally crisp yet because they will crisp up more as they cool.
  5. Once the pancettas are done, transfer them to a paper towel to ensure they stay crisp.
  6. Heat up a sauté pan, dry without any oil.
  7. Quickly toast the pumpkin seeds in the dry pan then reserve them.
  8. Return the hot pan to the heat and add a tablespoon of olive oil.
  9. Season the scallops with salt and pepper, and add to the hot pan- don’t move them at all for 1 minute.
  10. Flip the scallops and give them another minute of searing on that side, then pull the pan off the heat and let them sit in the pan as it cools to gently continue to cook. You can remove them at any point depending on how you like them done; if you pull them out right away you should have a nice medium-rare scallop.
  11. Once you’ve removed the scallops from the pan and placed them somewhere warm to rest for a few minutes, add the cabernet estate coulis to the pan to heat it up and prepare to plate.
  12. To plate the scallops, first pool ¼ cup of the tomato coulis in the center of the plate, then stack up the seared scallops, shaved raw fennel, and pancetta discs into a tidy tower or jumbled pile, as you see fit.
  13. Zest and juice a lime over the 4 dishes to finish.
cabernet estate reserve® tomato coulis
Author: 
Yields: Sauce for 4 servings
 
Ingredients
  • 2 pkgs (1 lb) Village Farms cabernet estate reserve® tomatoes
  • ½ cup Extra virgin olive oil
  • ¼ tsp Extra black pepper
  • ¼ tsp Sea salt
  • ¼ cup Basil
  • 1 sprig Thyme (pick all of the leaves from the stem, discard stem)
Instructions
  1. Place tomatoes on a baking sheet and bake in a 350° oven for 20 minutes.
  2. Transfer tomatoes and any juice directly to a blender or food processor.
  3. Add olive oil, thyme leaves, and basil, and purée until smooth.
  4. Taste and re-season with salt and pepper, if needed.
  5. Serve immediately, or cool and set aside to serve chilled or reheated later.

Pepper

sweet bells® – Recipe

Peperonata-Kale-Salad-Bells
grilled & pickled peperonata, kale, & radicchio salad
Author: 
Yields: 4 portions
Approx. prep time: 30 min
 
Ingredients
  • 4 Sweet bell peppers
  • ¼ cup Fresh basil, chopped
  • ¼ cup Extra virgin olive oil
  • 3 tbsp White wine vinegar
  • 1 tbsp Mustard seeds
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Preheat a grill pan or bbq to grill the sweet bell peppers.
  2. Cut and core the peppers so you just have clean pepper pieces. Discard core and seeds.
  3. Grill the peppers lightly, only 2-3 minutes, enough so that they start to soften (some grill marks and charring is fine, but not essential).
  4. Transfer the warm sweet bell peppers to a stainless steel bowl.
  5. Toss with the olive oil, vinegar, mustard seeds, salt, and pepper.
  6. Cover the bowl and allow the sweet bell peppers to marinate as they slowly steam and then cool down.
  7. Cut the peppers into fine julienned strips, then recombine with the reserved juices.
  8. Add the basil and re-season with salt and pepper if necessary.
grilled peperonata salad with kale and radicchio
Author: 
Yields: 4 portions Approx. prep time: 15 min
 
Ingredients
  • 1 head Black kale
  • 1 head Green kale
  • 1 head radicchio
  • ¼ cup Grilled peperonata salad
  • ¼ cup Salad dressing
Instructions
  1. Wash, core, and cut the kale and radicchio.
  2. Toss the base kale and radicchio salad with salad dressing.
  3. Plate the base salad and then top with pickled grilled peperonata salad.
salad dressing
Author: 
Yields: 1 cup Approx. prep time: 5 min
 
Ingredients
  • ¼ Fresh basil, chopped
  • ¼ cup Fresh mint, chopped
  • ¼ cup Grain dijon mustard
  • ¼ cup Extra virgin olive oil
  • 1 tbsp White wine vinegar
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Purée all ingredients together in a food processor or blender.

Cucumber

Party Pleasers

Pepper

Quick & Easy

Tomato

sinfully sweet campari® – Recipe

Gazpcho-Campari
sinfully sweet & spicy gazpacho
Author: 
Yields: 12 portions<br> Approx. prep time: 30 min
 
Ingredients
Instructions
  1. Wash all the fresh vegetables.
  2. Trim the green onions and remove the whites.
  3. Split the jalapeño and remove/discard the seeds.
  4. Peel and grate the fresh horseradish (reserve 2 tbsp for garnish).
  5. Zest and juice the limes.
  6. Combine all ingredients in blender (except a couple tbsp of the horseradish).
  7. Chill and serve extremely cold in chilled glasses, with fresh horseradish stirred in at the last moment.

Party Pleasers

Quick & Easy

Tomato

sinfully sweet campari® – Recipe

Bruschetta-Bar-CherryNo9
bruschetta bar
Author: 
Prep time: 
Total time: 
Yields: 16 portions
 
Ingredients
Instructions
  1. Each different tomato variety will take a different type of dice: dice the campari tomatoes into small cubes, cut the mini san marzano tomatoes into ½" coins by cutting them on a cross section; cut the cherry tomatoes into quarters (to make wedges); cut the cabernet estate reserve™ tomatoes into quarters and then in half again to make them quite fine.
  2. Toss tomatoes with olive oil and vinegar at least an hour before serving so they have a chance to assimilate.
  3. Add the basil just prior to serving.
  4. Scoop onto toasted bruschetta and serve.

crostini
Author: 
Yields: 16 portions Approx. prep time: 15 min
 
Ingredients
  • 1 Baguette or long ciabbata
  • ¼ tsp Extra virgin olive oil
  • ¼ tsp Sea salt
Instructions
  1. Preheat oven to 375°F.
  2. Slice baguettes into ½" thick disks by cutting the baguette on the cross section.
  3. Lay the sliced baguette pieces out on a baking sheet.
  4. Drizzle them with olive oil and salt on both sides.
  5. Bake in the oven 5-8 minutes or until just golden; you want them to come out and crisp up as they cool, but still retain a soft center.

Cucumber

Eggplant

Pepper

Special Occasion

Tomato

sinfully sweet campari® – Recipe

VF Stuffed Campari
grilled ratatouille stuffed mini campari tomatoes
Author: 
Yields: 4 portions Approx. prep time: 30 min
 
Ingredients
Instructions
  1. Hollow out the campari tomatoes by cutting off the tops and scooping out the interiors with a small spoon. Reserve the juice, core, and seeds.
  2. Preheat a grill pan or bbq.
  3. Cut the onion, peppers, zucchini, and eggplant into halves and quarters.
  4. Brush them with olive oil, salt, and pepper.
  5. Grill the fresh vegetables by placing them cut side down on the grill and not moving them for 2 minutes.
  6. Only grill the one side, then remove the fresh vegetables from the grill. Allow to cool.
  7. Finely dice all fresh vegetables, and combine in a large mixing bowl.
  8. Add the campari tomato vinaigrette to the bowl and mix thoroughly.
  9. Add chopped mint and parsley.
  10. Add crumbled feta. Season with salt and pepper.
  11. Stuff the hollowed out campari tomatoes with the seasoned grilled vegetables.
  12. Serve individually or platter up more of the salad and serve the tomatoes over top “family style”.
campari tomato vinaigrette
Author: 
Yields: 1 cup
Approx. prep time: 5 min
 
Ingredients
  • ½ cup Campari tomato seeds & water
  • ¼ cup Extra virgin olive oil
  • ¼ cup White wine vinegar
  • 1 tbsp Mustard seeds
  • ¼ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Whisk together all ingredients.
  2. Add salt and pepper, to taste.

Party Pleasers

Quick & Easy

Special Occasion

Tomato

cherry no. 9 fall in love again® – Recipe

VF Cherry Cabernet Burrata
roasted cherry and cabernet tomatoes with burrata and basil
Author: 
Yields: 4 portions Approx. prep time: 30 min
 
Ingredients
Instructions
  1. Preheat oven to 500°F - Broil; move a rack to the top.
  2. Brush the cherry tomatoes with a bit of the olive oil, and lay them out one layer deep on a sheet pan.
  3. Season with salt and pepper.
  4. Roast under the broiler on the top rack until the cherry tomatoes get some charring and start to blister.
  5. Remove from oven, allow to cool slightly, then transfer to a platter.
  6. Add the burrata to the platter, cut it open, and season with salt and pepper.
  7. Drizzle the cheese and cherry tomatoes with the remaining olive oil.
  8. Hand tear fresh basil and scatter over the salad.

Pepper

sweet bells® – Recipe

VF Grilled Tri-Color Peppers

grilled tri-color peppers
Author: 
Yields: 4 portions
Approx. prep time: 30 min
 
Ingredients
Instructions
  1. Preheat a grill pan or bbq.
  2. Cut the sweet bell peppers in halves and remove the seeds.
  3. Brush with olive oil, salt, and pepper.
  4. Grill the sweet bell peppers on a hot grill or pan, long enough to give them some charring.
  5. Remove peppers from grill and allow to cool.
  6. Once cooled, chop the peppers into strips (julienne) and place in a mixing bowl.
  7. Add the jalapeño-mint vinaigrette and fresh chopped mint. Gently fold all together and season.
  8. Lay out the dressed peppers on a platter, sprinkle with crumbled goat cheese and more vinaigrette.

honey-jalapeño & mint vinaigrette
Author: 
Yields: 1 cup Approx. prep time: 15 min
 
Ingredients
  • ½ cup Honey
  • 3 Jalapeño, fresh
  • ¼ cup Fresh mint, chopped
  • 1 Lime, juice and zest
  • ¼ cup Apple cider vinegar
  • ¼ cup Extra virgin olive oil
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Purée the jalapeños with the honey and vinegar.
  2. Slowly add the olive oil while the blender/processor is running at low speed.
  3. Add the mint, just blending enough to incorporate the mint thoroughly.
  4. Add salt and pepper, to taste.

Quick & Easy

Tomato

heavenly villagio marzano® – Recipe

VF Heavenly San Marzano Tomato Paste
heavenly san marzano tomato paste
Yields: 1 liter
 
Ingredients
Instructions
  1. Preheat oven to 475°F.
  2. Toss the mini san marzano tomatoes with a little olive oil and salt.
  3. Roast at 475°F for 15–20 minutes, until the mini san marzano tomatoes are dark and caramelized.
  4. Transfer roasted mini san marzano tomatoes and juice to a stock pot — add 1 cup water.
  5. Reduce on low temperature for 15 minutes.
  6. While still warm, purée mini san marzano tomatoes in a blender until smooth.
  7. Freeze in small containers (such as an ice cube tray).

Cucumber

Kid-Friendly

Party Pleasers

Quick & Easy

scrumptious mini® – Recipe

Tuna Stuffed Mini Cucumbers
tuna-stuffed mini cucumber canoes
Author: 
Yields: 4 portions Approx. prep time: 15 min
 
Ingredients
  • 6 Village Farms mini cucumbers
  • 1 120g tin Canned tuna in water, drained
  • ¼ cup Mayonnaise
  • ¼ cup Edamame, shelled
  • 1 Lemon, juice and zest
  • Pinch Black pepper
  • Pinch Sea salt
Instructions
  1. Mix tuna, mayo, and lemon juice in a bowl. Season lightly with salt and pepper, to taste.
  2. Cut the mini cucumbers in half lengthwise, and shave a thin slice off the bottom so they sit flat.
  3. Using a small spoon, carve out a groove by removing the seeds and making a "canoe".
  4. Chop the extra mini cucumber slices and seeds, and toss into the tuna salad mixture.
  5. Fill up the mini cucumber "canoes" with the tuna salad and place the edamame beans on top. Sprinkle with lemon zest.

Kid-Friendly

Tomato

heavenly villagio marzano® – Recipe

Mini Pizzas

mini pizzas
Author: 
Yields: 8 individual pizzas Approx. prep time: 1 hour 15 min
 
Ingredients
  • 8 ea Pizza dough balls/shells
  • 1 batch Pizza sauce
  • ½ cup Cornmeal or all-purpose flour
  • 1 lb Shredded mozzarella or bocconcini cheese
  • 1 lb Village Farms heavenly villagio marzano® tomatoes, sliced
  • 1 lb Mild pepperoni or salami
  • 1 lb Ham
  • 1 lb Pineapple
Instructions
  1. Preheat oven to 400°F or prepare a BBQ with a pizza stone.
  2. Prepare the dough and sauce following the instructions below.
  3. Roll out the doughs onto a surface with a bit of coarse cornmeal or all-purpose flour to keep them from sticking.
  4. Arrange the doughs, pizza sauce, and toppings of your choice where the kids can reach and build their own pizzas!
  5. After assembling the mini pizzas, bake for approximately 8–10 minutes. Your kids will love eating the pizzas they made themselves!

pizza dough
Author: 
Yields: 8 individual pizzas Approx. prep time: 30 min
 
Ingredients
  • 650 ml Lukewarm water
  • 2 7g Dry yeast packet
  • 1 tbsp Sugar
  • 4 tbsp Extra virgin olive oil
  • 8 cups Italian-style "OO" flour (or all-purpose flour)
  • 1 tsp Sea salt
Instructions
  1. Put the lukewarm water in a mixing bowl with a dough hook.
  2. Add the yeast and the sugar. Stir once, then allow to sit for a few minutes until it develops a bit of a froth.
  3. Add olive oil, and mix on low for 10 seconds to incorporate the oil and agitate the yeast.
  4. Add the flour, and mix on low until the loose flour is combined. Increase the speed to medium-high.
  5. Mix until all the dough begins to be caught up in the dough hook and is no longer sticking to the walls.
  6. Increase mixer speed to high and allow the dough hook to work the dough for 30 seconds.
  7. Remove the dough from the mixing bowl, and turn out onto a floured surface. Lightly knead the dough for another 30 seconds.
  8. Shape into individual balls, and lay out on a baking sheet covered with a clean dish cloth.
  9. Allow to proof on the counter for 30–40 minutes.
  10. When the dough is ready to roll out, dress and bake in a 400°F oven. (If you want to store the dough longer, place the whole batch in a large ball in a covered bowl, and store it in the refrigerator.)

pizza sauce
Author: 
Yields: 2 cups Approx. prep time: 30 min
 
Ingredients
Instructions
  1. Simmer on low heat for 15–20 minutes.
  2. Blend directly in the pot with a stick blender (or transfer to a food processor/blender and purée). Cool and reserve.

Cucumber

Kid-Friendly

luscious seedless long english® – Recipe

Cucumber Breakfast Smoothie
luscious seedless long english® breakfast smoothie
Author: 
Yields: 2 portions Approx. prep time: 5 min
 
Ingredients
Instructions
  1. Wash and chop the cucumber, sweet bell pepper, pear, ginger, and parsley. Transfer to a blender.
  2. Top off with coconut water and lime juice.
  3. Blend until smooth.

Party Pleasers

Special Occasion

Tomato

sinfully sweet campari® – Recipe

Campari Tomato Toast
pa amb tomàquet (tomato rubbed toast) with campari tomatoes, ricotta, peas, & chorizo
Author: 
Yields: 12 crostini
Approx. prep time: 20 min
 
Ingredients
  • ½ lb Village Farms sinfully sweet campari® tomatoes
  • ¼ cup Extra virgin olive oil
  • 1 Baguette
  • ½ lb Chorizo sausage, dry cured
  • 1 cup Ricotta
  • 1 cup English peas
  • ¼ cup Fresh Italian flat-leaf parsley, chopped
  • ¼ cup Fresh mint, chopped
  • 1 head Garlic
  • 1 Lemon, juice and zest
  • ½ tsp Peperoncino chili flakes
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Preheat oven to 475°F.
  2. Cut chorizo sausage into small diced cubes.
  3. Chop parsley and mint, fold half into the ricotta and reserve the rest for garnish.
  4. Zest the lemon into the ricotta and reserve the remaining lemon/juice to finish.
  5. Cut baguette into cross sections 1” thick and place on a sheet pan.
  6. Drizzle baguette slices with half of your olive oil.
  7. Toast baguette slices in oven at high heat until brown and crusty, 3–5 minutes.
  8. Rub each crusty slice of bread 2–3 swipes with a raw garlic clove.
  9. Cut Campari tomatoes in half and rub the cut surface of the tomato onto the crusty bread until it's mashed down to a paste on the bread. Do this for all the baguettes and lay them out on a sheet pan.
  10. Top each baguette slice with a dollop of the herbed ricotta. Pat down a flat spot, then drop a tablespoon each of diced chorizo and peas directly onto the ricotta.
  11. Top with the remaining lemon juice, chopped mint, and parsley.
  12. Season with salt and pepper, and transfer to a serving platter.

Pepper

sweet bells® – Recipe

Roasted-Peppers-Shrimp
roasted peppers & shrimp
Author: 
Yields: 4 portions Approx. prep time: 30–40 min
 
Ingredients
  • 3 large Village Farms sweet bells® peppers
  • ¼ cup Extra virgin olive oil
  • 1 Red onion
  • 1 lb Brussels sprouts
  • 1 lb Hand-peeled shrimp (cooked)
  • ¼ cup Fresh Italian flat-leaf parsley, chopped
  • 1 Lemon, zest
  • 1 Lime, zest
  • ½ cup Chili vinaigrette
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Preheat a grill pan or bbq to high heat.
  2. Peel the Brussels sprouts down to smaller leaves and toss with 2 tablespoons of olive oil, salt, and pepper.
  3. Prepare your sweet bell peppers by cutting them in halves and removing the core and seeds.
  4. Peel the onions and cut them in half. Slice them “julienned” into strips of a similar size to the peppers.
  5. Ready a large mixing bowl, pour half of the chili-lime vinaigrette into the bottom.
  6. Grill the Brussels sprouts for 4–5 minutes, enough to get some good char, then transfer to the bowl.
  7. Grill the sweet bell peppers and onions for 6–8 minutes, then cut them into “julienne” strips (approx ¼" thick) and transfer to the bowl.
  8. Add the shrimp and parsley to the warm salad. Zest and juice the orange and lime over top and toss.
  9. Taste and add more salt, pepper, and vinaigrette as needed.
chili-lime vinaigrette
Author: 
Yields: 1 cup
Approx. prep time: 5 min
 
Ingredients
  • ¼ cup Grapeseed oil
  • 1 tbsp Dijon mustard
  • 2 tbsp Red wine vinaigrette
  • 1 tsp Cumin seeds
  • 1 tsp Mustard seeds
  • ½ tsp Chili powder
  • ¼ cup Fresh cilantro, chopped
  • 1 Orange, zest and juice
  • 1 Lime, zest and juice
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. In a dry pan, toast the mustard seeds, cumin, and chili powder on medium-high heat until you just begin to see fine whisps of smoke, then remove from heat and transfer to a food processor or blender.
  2. Add all the other ingredients except the oil and the fresh cilantro to the blender and purée with brief pulses until uniformly chopped.
  3. Slowly add olive oil as you continue to purée until it's all incorporated.
  4. Add cilantro and pulse briefly until it's just rough chopped.
  5. Reserve.

Cucumber

luscious seedless long english® – Recipe

Grilled Avocado Cucumber Salad
grilled avocado, cucumber, & kale salad
Author: 
Yields: 4 portions Approx. prep time: 30 min
 
Ingredients
  • 1½ Village Farms luscious seedless long english® cucumbers (remaining half is used in dressing)
  • ¼ cup Extra virgin olive oil
  • 2 Avocado
  • 1 head Black kale
  • ½ lb Brussels sprouts
  • ½ cup Pumpkin seeds
  • ¼ cup Fresh mint
  • 1 Lime, juice and zest
  • ½ cup Cucumber yoghurt
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Preheat a grill pan or bbq to grill the avocado.
  2. Cut the avocado in half and brush it with olive oil, salt, and pepper.
  3. Grill the avocado by placing it cut-side down on the hot grill/pan and not moving it for 1 minute.
  4. Gently remove avocado from grill, coarsely chop, sprinkle with the juice of ½ the lime and reserve.
  5. Roughly chop the cucumber, kale, and mint. Combine all in a large mixing bowl.
  6. Peel down the Brussels sprouts into leaves and add to bowl.
  7. Add the avocado to the bowl.
  8. –15 minutes before serving, squeeze the remaining lime juice into the bowl, add the remaining olive oil, and season with salt and pepper. Hand toss to mix.
  9. Plate the salad by pooling the cucumber yoghurt in the center of the plate, spreading it out, then dropping your olive oil and lime-dressed salad in the center, then topping the salad with pumpkinseeds.
  10. (If you’d like to step it up a little, you can use pumpkinseed oil, which is a beautiful, nutty-tasting oil, and drizzle it through the cucumber dressing.)
cucumber mint yoghurt
Author: 
Yields: 1 cup
Approx. prep time: 5 min
 
Ingredients
Instructions
  1. Purée cucumber and lime juice together in a food processor or blender.
  2. Gently fold puréed cucumber into the greek yoghurt in a large mixing bowl.
  3. Chop the mint and add to the cucumber yoghurt.
  4. Add salt and pepper to taste.

Cucumber

Party Pleasers

Tomato

scrumptious mini® – Recipe

Scrumptious Mini Cucumber Crudite
cucumber crudite with roasted campari tomato hummus
Author: 
Yields: 4 cups Approx. prep time: 30 min
 
Ingredients
  • 1 lb Village Farms scrumptious mini cucumbers
  • 1 lb Village Farms sinfully sweet campari tomatoes
  • ¼ cup Extra virgin olive oil
  • 1 lb Chickpeas, cooked
  • 2 cloves Garlic
  • ¼ cup Sesame seeds
  • ¼ cup Fresh Italian flat-leaf parsley
  • 1 Lemon, zest and juice
  • ½ tsp Cumin powder
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Preheat oven to 425°F.
  2. Place campari tomatoes in a heavy pan and drizzle with a tablespoon of olive oil.
  3. Season with salt and pepper.
  4. Roast the campari tomatoes at 425°F for 20 minutes.
  5. Transfer to a food processor or blender and purée while pouring in the remaining olive oil.
  6. Once the mixture is smooth, add garlic, chickpeas, and sesame seeds, and continue to purée.
  7. Add salt, pepper, cumin, parsley, lemon juice, and zest, and purée once more briefly—just enough to rough chop the parsley and combine the final seasonings.
  8. Serve with sliced mini cucumbers.

Eggplant

Special Occasion

Tomato

cabernet estate reserve® – Recipe

Pasta alla Norma
pasta alla norma – penne with grilled eggplant, salted ricotta & cabernet estate reserve® tomatoes
Author: 
Prep time: 
Total time: 
Yields: 4 portions
 
Ingredients
  • 1 bag Village Farms cabernet estate reserve® tomatoes
  • ¼ cup Extra virgin olive oil
  • ½ cup Onions
  • 1 large Eggplant
  • 1 tbsp Garlic
  • 2 tbsp Capers
  • ½ cup Fresh Italian flat-leaf parsley
  • 1 tsp Peperoncino chili flakes
  • ½ cup Salted ricotta (can substitute Pecorino)
  • ½ tsp Black pepper
  • ¼ tsp Sea Salt
  • 1 lb Penne pasta, cooked
Instructions
  1. Put on a pot of boiling salted water and cook pasta as you work through the prep work.
  2. Slice eggplant into 1" thick slices. Brush liberally with olive oil and season with salt, pepper, and chilies.
  3. Preheat grill pan (could be substituted with bbq or heavy skillet).
  4. Once at high heat, grill/sear eggplant until you get char marks or good caramelization.
  5. Dice the grilled/seared eggplant into 1" cubes and reserve.
  6. Dice onions, and rough chop the parsley – reserve
  7. Mince capers and garlic to a fine dice – reserve.
  8. Preheat sauté pan to medium heat. Add ¼ cup olive oil.
  9. Sweat onions, capers, and garlic until translucent.
  10. Add the Cabernet tomatoes – sauté 5 minutes on medium heat.
  11. Transfer ½ of the tomatoes and onions to another bowl and purée with a hand blender – reserve.
  12. Add the eggplant and parsley to the pan – sauté on high heat for 2 minutes, then add tomato purée.
  13. Allow to simmer for 10 minutes on low heat.
  14. Toss with cooked pasta. Finish with salted ricotta and another ounce of olive oil.

Special Occasion

Tomato

true rebel mix® – Recipe

True Rebel Grilled Salmon
grilled salmon with confit roasted true rebel mix® tomatoes and spicy broccolini
Author: 
Prep time: 
Total time: 
Yields: 4 portion
 
Ingredients
  • 1 lb Village Farms true rebel mix® tomatoes
  • 1½ cups Extra virgin olive oil
  • 1 sprig Fresh rosemary
  • 1 lb Broccolini
  • 1 tsp Peperoncino chili flakes
  • 4 6oz Wild salmon portions
  • 1 bunch Parsley
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Preheat oven to 300°F.
  2. Brush the salmon with olive oil, salt, and pepper.
  3. Brush the broccolini with olive oil, salt, pepper and peperoncino flakes.
  4. Warm the remaining olive oil in a casserole dish or small sauté pan on the stovetop.
  5. Add the tomatoes, rosemary, and peperoncino flakes to the oil; transfer to oven.
  6. Cook tomatoes in oven for 45 minutes. Keep tomatoes warm in oven until ready to serve, or reheat later if preparing dish in advance.
  7. Preheat a grill pan, bbq, or heavy skillet to high heat.
  8. Grill or sear broccolini until cooked al dente. Remove from heat — reserve.
  9. Grill or sear salmon to your preference (roughly 6-8 minutes for medium rare to well done).
  10. Place tomatoes in a shallow bowl and top with roughly chopped parsley.
  11. Place the broccolini down first and top with salmon.
  12. Finish with a few tablespoons of the warm olive oil from the cooked tomatoes ladled over top.

Quick & Easy

Tomato

cherry no. 9 fall in love again® – Recipe

Cherry Tomato Tofu Edamame Salad
cherry tomato salad
Author: 
Yields: 8 portions
Approx. prep time: 30 min
 
Ingredients
Instructions
  1. Cut all of the cherry tomatoes in half – reserve.
  2. Thoroughly mix all ingredients (except tomatoes) gently by hand in a large mixing bowl.
  3. Gently fold in the cherry tomatoes and any juice by hand.
  4. Add salt and pepper to taste. Adjust as needed.
cilantro vinaigrette
Author: 
Yields: 1 cup Approx. prep time: 5 min
 
Ingredients
  • ¼ cup Extra virgin olive oil
  • ¼ cup Cilantro
  • ¼ cup Grain dijon mustard
  • ¼ cup White wine vinegar
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Combine all ingredients in a food processor or combine in a bowl and puree with a hand blender. (All of the cilantro plant is useable, including the stalk…)