Appetizers

Breakfast

Tomato Jam on Sage & Feta Scones

recipe-header2
Lorabella Blossom Tomato Jam on Sage & Feta Scones
 
Ingredients
  • 2 pints Village Farms Lorabella Blossom® tomatoes
  • 1 tablespoon coconut sugar
  • 1 tablespoon balsamic vinegar
  • Scones
  • 3 cups blanched almond flour
  • ⅔ cup tapioca flour (or starch)
  • ⅓ cup coconut sugar
  • 1 tablespoon baking powder
  • ½ teaspoon sea salt
  • 2 eggs
  • ¼ cup heavy whipping cream
  • ½ cup butter, chilled and cut in cubes
  • ½ teaspoon vanilla extract
Instructions
  1. Place the almond flour, tapioca flour, coconut sugar, baking powder, and sea salt in a large bowl.
  2. Whisk until the dry ingredients are combined.
  3. Add the eggs, cream, butter and vanilla to the bowl.
  4. Use your hands to mix everything together until incorporated and combined.
  5. Use a rubber spatula to fold in the feta and chopped sage.
  6. Transfer the dough to a cutting board and form into a large circle with your hands. Use a sharp knife to cut into size large triangles.
  7. Transfer each triangle to a baking sheet lined with parchment paper and bake for 25 minutes until golden brown.
  8. While the scones are cooking, place the sliced Lorabella Blossom® tomatoes in a pot over medium heat.
  9. Cook the tomatoes, stirring frequently until the tomatoes are reduced, about 20-30 minutes.
  10. Add the coconut sugar and balsamic vinegar. Continue to cook until combined and thick, about five more minutes.
  11. If you like chunky jam, transfer to a jar and set aside. If you like smoother jam, transfer to a food processor and process for about 30 seconds until the jam is less chunky before transferring to a jar.
  12. When the scones are done baking, transfer to a cooking rack then serve with the jam.

Recipe and photography by The Toasted Pine Nut

Breakfast

Savory Tomato Waffles

waffle-recipe-header
Savory Heavenly Villagio Marzano® Tomato Waffles
Yields: 10-11 four inch waffles
 
Ingredients
  • For the waffles:
  • 12 Heavenly Villagio Marzano® tomatoes, divided
  • 1 tbsp olive oil
  • ½ tbsp tube basil paste (or sub 20 fresh basil leaves)
  • 1 ¼ cup unsweetened almond milk, divided (or sub regular milk)
  • 2 cups unbleached all-purpose flour
  • 1 tbsp baking powder
  • ¼ tsp sea salt
  • 2 tbsp. granulated monk fruit (or sub sweetener of choice)
  • 1 tbsp apple cider vinegar
  • 2 eggs

  • Add-ons:
  • 4 – 5 fried eggs
  • 4 pieces of bacon, cooked and crumbled
  • A pinch of red pepper flakes
Instructions
  1. Preheat oven to 425 degrees. Cut 8 of the Heavenly Villagio Marzano® tomatoes in half, longways, and then lay them in a single layer on a prepared baking sheet. Bake/roast for 10 minutes.
  2. In a large measuring cup, combine the olive oil, basil paste, ½ cup almond milk, and the roasted tomatoes. Blend until smooth. Then, set aside.
  3. Dice the remaining 4 Heavenly tomatoes. Then set aside.
  4. In a large mixing bowl, combine the flour, baking powder, sea salt, and monk fruit. Whisk until combined.
  5. Then, stir in the remaining ¾ cup almond milk, apple cider vinegar, 2 eggs, roasted tomato mixture, and fresh diced tomatoes. Stir until just combined, if it seems to dry, add a splash more almond milk.
  6. Heat your waffle iron per owner instructions. Lightly spray cooking spray into iron and then add enough batter to the iron to make waffles. Every few waffles, be sure to re-spray your waffle iron as necessary.
  7. Once cooked, stack up a couple of your waffles and adorn with a fried egg, bacon crumbles, and crushed red pepper flakes (optional).
  8. If you like things sweeter, feel free to add a bit of maple syrup on top… or tomato jam!
  9. Please note: I used a mini waffle maker for these (I just think mini is more fun!). I used this one here, which yields waffles that are approximately 4 inches in diameter.

Recipe and photography by Nosh and Nourish

Read – Tomatoes All Day Long

Breakfast

Dinner

Lunch

Spring Roasted Tomato & Shaved Asparagus Frittata

recipe-header
Roasted Heavenly Villagio Marzano® Tomatoes & Shaved Asparagus Frittata
Author: 
Recipe type: Vegetarian & Gluten-Free
Prep time: 
Cook time: 
Total time: 
Yields: 6 servings
 
Ingredients
  • Roasted Tomatoes
  • 1 cup Village Farms heavenly villagio marzano® tomatoes
  • Olive oil
  • Dried oregano
  • Kosher salt
  • Fresh ground black pepper
  • Frittata
  • 10 thin stalks asparagus (enough for 1 cup of ribbons)
  • 8 eggs
  • ½ cup feta crumbles, divided
  • ¼ cup milk
  • ½ teaspoon kosher salt
  • Fresh ground black pepper
  • ½ tablespoon butter
Instructions
  1. Preheat the oven to 400F.
  2. Slice the tomatoes in half. Line a baking sheet with parchment paper and place them on top. Drizzle the tomatoes with olive oil and sprinkle with oregano, kosher salt, and fresh ground black pepper.
  3. Roast the tomatoes 22 to 25 minutes until tender and slightly browned.
  4. Wash the asparagus and chop off the tough ends. Lay asparagus spears on a flat surface. With a vegetable peeler, shave each spear from the from the bottom up. Remove the tips if desired. Measure out 1 cup of ribbons.
  5. Whisk together the eggs, ¼ cup feta cheese crumbles, milk, kosher salt, and several grinds black pepper.

Recipe and photography by A Couple Cooks

Read – Spring Foward with a Fresh Frittata

Appetizers

Breakfast

Tomato, Goat Cheese & Caramelized Onion Mini Quiche

quiche2
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

Appetizers

Breakfast

Lunch

Sweet & Savory Toast 4 Ways

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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

Breakfast

Lunch

Fresh Tomato Tart

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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

Breakfast

tomato, asparagus, and leek strata

strata
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

Breakfast

colorful tomato egg bake

egg-bake
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

Breakfast

sautéed tomato & chorizo skillet breakfast tacos

tacos
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

Breakfast

Dinner

Lunch

shrimp & cherry tomatoes over cauliflower grits

shrimp-and-cherry2
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

Appetizers

Breakfast

roasted campari bloody mary

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.

Breakfast

luscious seedless long english® breakfast smoothie

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.

Appetizers

Breakfast

Lunch

tomato rubbed toast with ricotta, peas, & chorizo

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.

Appetizers

Breakfast

cucumber, mint & apple smoothie

VF-Scrumptious-Mini-Smoothie-Recipe
cucumber, mint, & apple smoothie
Author: 
Yields: 1 20oz smoothie
 
Ingredients
  • 3 Village Farms scrumptious mini cucumbers
  • 1 small Granny Smith apple
  • ½ Banana
  • 1 tbsp Mint
  • 1 cup Water
  • ¼ cup Spinach
  • ¼ cup Kale
  • 1 Lime juice
Instructions
  1. Combine all ingredients in blender – purée until smooth.

Breakfast

Lunch

cabernet bacon jam

Cabernet Estate Reserve Tomatoes
bacon jam
Author: 
 
Ingredients
  • 1 LB (454 G) – Smoked thick-cut bacon
  • 1 LB (454 G) – White onion
  • ⅓ Cup (70 G) – Bacon fat (reserved from the bacon)
  • ½ Cup (140 G) – Granulated sugar
  • ⅓ Cup (90 G) – Red wine vinegar
  • 1.5 LBS (680 G) – Village Farms cabernet estate reserve® tomatoes, quartered
  • ½ Tsp (1 G) – Black pepper
  • ¼ Tsp (.5 G) – Sea salt
Instructions
  1. Cut bacon into ¼” thin strips.
  2. Cut onion into similar sized julienne.
  3. Slowly warm bacon in a large skillet up to a medium-high heat, until it browns and becomes crisp.
  4. Add in the onion and sauté until translucent.
  5. Drain the fat off the bacon, measure out ⅓ cup bacon fat and reserve.
  6. Add the sugar to the bacon and allow it to melt, add bacon fat, and allow to caramelize slightly.
  7. Add red wine vinegar; whisk until it’s nearly evaporated, and the sugar is all dissolved.
  8. Add water, tomatoes, salt and black pepper.
  9. Allow to simmer for 30 min;
  10. Check seasoning and adjust as necessary;
  11. Remove from heat and cool.