Dinner

Lunch

Pizza with Hearts & Homemade Cherry Tomato Sauce

pizzy
Pizza with Hearts and Homemade Cherry No.9 Fall in Love Again® Sauce
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Homemade Sauce:
  • 2 and a ½ pints Cherry No.9 Fall in Love Again® tomatoes
  • 8 cloves garlic (peeled)
  • 1 small red bell pepper
  • 2 tbsp plain tomato paste
  • 1 tsp black pepper
  • 1 and a ½ tsp salt
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 2 tsp dried parsley
  • 4 tsp extra virgin olive oil, divided
  • 1 tbsp butter
  • Homemade Pizza:
  • Pre-made pizza crusts, naan bread, etc. - use whatever you would usually use (I used a combo)
  • Rainbow colored toppings (I used additional cherry no. 9 fall in love again® tomatoes - halved, orange, yellow and green bell peppers - cut using mini heart shaped cookie cutters, yellow corn, broccoli and purple onion - diced)
  • Shredded cheese for topping - use whatever you would usually use (I used a dairy-free cheese option for these)
Instructions
  1. To make sauce: Pre-heat oven to 375 degrees
  2. Remove stems from tomatoes and rinse. Then, cut bell pepper into strips.
  3. In a large bowl, add all of your sauce ingredients (minus the salt and pepper and 1 half of the olive oil - 2 tsp). Coat all ingredients well - ensuring that the tomatoes and pepper pieces are covered on all sides.
  4. Transfer coated mixture to an oven safe dish and cook in oven until tomatoes and peppers are softened and mixture is fragrant and bubbly.
  5. Remove from the oven (but keep oven on) and allow mixture to cool just slightly, then transfer to a high-powered blender (I used a Vitamix) and blend until smooth.
  6. Next, in a sauce pan, add the remaining 2 tsp oi and heat. Then add sauce to pan and add in butter, mixing until worked into sauce. Add salt and pepper to taste.
  7. Remove from heat and use as you start making pizzas (See below), or store in a jar in the refrigerator for up to one week. *Please note: this recipe yielded approximately 18 ounces of sauce, which was enough for 3 pizzas and additional sauce to store for use later.
  8. To make pizzas: Smooth sauce over your pizza crusts or bread.
  9. Then, top pizzas with toppings. As mentioned above, we used mini cookie cutters in the shapes of hearts to cut out different size heart peppers to top ours with. Going from red to purple (if desired) arrange veggies on top of crust/ bread.
  10. Finish off by topping with cheese of choice.
  11. Cook for approx. 12 - 15 min., or per crust’s instructions.
  12. Enjoy immediately! Now THAT is a pizza with heart!

Recipe and photography by Lunches + Littles

Dinner

Lunch

One Pan Roasted Tomatoes, Chicken & Potatoes With Lemon Salad

recipe_header2
One Pan Roasted Cherry No.9 Fall in Love Again® Tomatoes, Chicken & Potatoes with Lemon Salad
Prep time: 
Cook time: 
Total time: 
Yields: 4 servings
 
Ingredients
  • 1-2 lemons
  • 6-8 chicken breast tenderloins, cleaned and trimmed
  • 2 medium-sized lemons
  • 6 tbsp olive oil, divided
  • 1 tsp oregano, divided
  • a few handfuls of baby red potatoes
  • 2 garlic cloves, minced
  • 2 cups Cherry No. 9 Fall in Love Again® tomatoes
  • ¼ tsp basil
  • 1 tbsp Dijon mustard
  • ¼ tbsp honey
  • 1 container (approximately 5 oz) arugula, baby arugula or a spinach/ arugula mix
  • salt and pepper to taste
Instructions
  1. Pre-heat oven to 450 degrees. Then, line a couple of baking sheets with parchment paper or foil and spray lightly with a cooking spray of choice. Alternatively, you can just spray your cooking spray directly on your pan(s). Set aside. *If cooking for two, just divide the entire recipe in half and use one pan!
  2. Next, zest one of your lemons. Once finished zesting, cut a lemon in half and squeeze all juice from lemon halves, ensuring to remove any seeds from the juice. Depending on the amount of juice squeezed, you may need to juice second lemon. Set juice and zest aside.
  3. Rub/ season chicken generously with the following: 1 and ½ tbsp olive oil, only ½ tsp oregano, salt, pepper and most of your lemon zest (saving just a bit for garnish). Divide chicken between the two prepared baking sheets.
  4. Next, cut potatoes in quarters, or if very small - halves. Place in a large bowl and season with the following: 1 and ½ tbsp olive oil, garlic, salt, and pepper.
  5. Toss to evenly coat. Then transfer potatoes to baking sheets (divide between the two).
  6. Place your baking sheets in the oven and cook for 12-15 min. until chicken is cooked through. Then, remove chicken only from pans and set aside (keeping warm). Return pans with potatoes back to the oven. *If desired, you can also change oven setting mid-way through and broil chicken for last 2-3 min. of cook time. Continue cooking potatoes another 8-10 min., or until potatoes are soft, yet crispy and cooked through.
  7. While potatoes are back in the oven, take approx. 2 cups of tomatoes, and in a medium-sized bowl, and add ¼ tsp basil, 1 tbsp olive oil, and salt and pepper to taste. Toss to evenly coat. Then, in the last 5 min. of cooking potatoes, add tomatoes to your baking sheets and cook alongside potatoes for the remainder of the time.
  8. While potatoes and tomatoes finish cooking, make your dressing by adding 2 tbsp lemon juice, 2 tbsp olive oil, mustard honey and ½ tsp oregano in a glass jar. Cover and shake until well blended. Alternatively, you can whisk these ingredients together and set aside.
  9. When potatoes and tomatoes are finished cooking, remove pans from oven and allow to just slightly cool. Then, add arugula or other greens to baking sheets and drizzle with dressing. Toss to coat.
  10. Divide chicken, and potato/ tomato salad between 4 plates or bowl. Eat immediately and enjoy!

Recipe and photography by Lunches + Littles

Read – One Pan Perfection

Dinner

Lunch

Spaghetti Squash with Lorabella Romesco

lbb-squash
Spaghetti Squash with Lorabella Romesco
Prep time: 
Cook time: 
Total time: 
Yields: 2 servings
 
Ingredients
  • 1 spaghetti squash
  • Avocado oil
  • Salt and pepper
  • 2 pints Village Farms Lorabella Blossom® tomatoes
  • 1 orange bell pepper
  • ½ sweet onion
  • 3 garlic cloves
  • 1 cup sliced almonds
  • ¼ teaspoon sea salt
  • 4 leaves sage, chopped
Instructions
  1. Preheat oven to 400 degrees
  2. Cut the ends off the spaghetti squash and then cut it in half lengthwise.
  3. Scoop out the seeds and discard them.
  4. Brush the inside of the spaghetti squash with avocado oil, and sprinkle with salt and pepper.
  5. Place spaghetti squash flat side down on a lined baking sheet and roast for 30 minutes.
  6. Flip it and roast for another 10 - 20 minutes (depending how large your squash is).
  7. Use a fork to pull the spaghetti strands from the shell.
  8. Scoop them onto a plate or bowl, or eat it straight from the shell.
  9. Place the tomatoes, bell pepper, onion, and garlic on a baking sheet.
  10. Drizzle with avocado oil and roast for 15 minutes.
  11. Transfer the tomatoes and veggies to a food processor and add the shredded almonds and sea salt.
  12. Process until combined.
  13. Scoop a couple dollops of the tomato romesco in the center of the spaghetti squash.
  14. Top with toasted sliced almonds, and chopped sage.

Recipe and photography by The Toasted Pine Nut

Read – Demystify Your Dinner

Dinner

Lunch

Spaghetti Squash with Cabernet Tomato Meat Sauce

cab-squash
Cabernet Estate Reserve® Meat Sauce with Spaghetti Squash
Prep time: 
Cook time: 
Total time: 
Yields: 2 servings
 
Ingredients
  • 1 spaghetti squash
  • Avocado oil
  • Salt and pepper
  • 2 pints Village Farms Cabernet Estate Reserve® tomatoes
  • 1 sweet onion, chopped
  • 1 lb. ground beef
  • 2 garlic cloves
  • ½ green pepper, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon dried oregano
  • ½ teaspoon sea salt
  • 2 tablespoons coconut sugar
  • ½ teaspoon smoked paprika
  • ½ teaspoon red pepper flakes
  • 1 tablespoon tomato paste
  • ⅓ cup shaved Parmesan
  • Fresh basil for garnish
Instructions
  1. Preheat oven to 400 degrees
  2. Cut the ends off the spaghetti squash and then cut it in half lengthwise.
  3. Scoop out the seeds and discard them.
  4. Brush the inside of the spaghetti squash with avocado oil, and sprinkle with salt and pepper.
  5. Place spaghetti squash flat side down on a lined baking sheet and roast for 30 minutes.
  6. Flip it and roast for another 10 - 20 minutes (depending how large your squash is).
  7. Use a fork to pull the spaghetti strands from the shell.
  8. Scoop them onto a plate or bowl, or eat it straight from the shell.
  9. Pour avocado oil in a pan over medium-high heat.
  10. Add onion, sauté until caramelized.
  11. Add the meat and garlic
  12. Use a spatula to break up the ground beef and continue to do so until browned but slightly pink.
  13. Add tomatoes, green pepper, basil, oregano, sea salt, coconut sugar, smoked paprika, red pepper flakes, and tomato paste.
  14. Continue to simmer, about 15 minutes, stirring occasionally, until the tomatoes are popped and the sauce is reduced.
  15. Place a big scoop of Cabernet Meat Sauce in the center of the spaghetti squash, top with shaved Parmesan and fresh basil.

Recipe and photography created exclusively for Village Farms by The Toasted Pine Nut

Read – Demystify Your Dinner

Dinner

Lunch

Rudolph Grilled Cheese

rudolph
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

Appetizers

Lunch

Mini Christmas Tree Pizzas

xmas-tress
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

Appetizers

Dinner

Lunch

Upside Down Crispy Cornbread

cornbread
Upside Down Crispy Tomato 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

Dinner

Lunch

Vegetarian Harvest Grain Bowl

grainbowl
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

Appetizers

Breakfast

Lunch

Sweet & Savory Toast 4 Ways

toast

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

Lunch

Healthy lunch boxes 3 ways

lunch2

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

Breakfast

Lunch

Fresh Tomato Tart

pie2
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

Appetizers

Dinner

Lunch

Build-Your-Own Shish Kabobs

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

Dinner

Lunch

crisp cucumber melon salad

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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

Dinner

Lunch

tomacado summer salad

tomacado2
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

Dinner

Lunch

Chickpea Fattoush Nourish Bowl

fattouch
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

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

Lunch

caprese salad

caprese
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

Appetizers

Dinner

Lunch

Chicken Cacciatore Flatbread

pizza
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 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

Dinner

Lunch

pork belly & tomato jam sliders

sliders2
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”

Appetizers

Lunch

toasted ravioli nachos

nachos2
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”

Appetizers

Dinner

Lunch

heavenly villagio marzano® tomato galette

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”

Dinner

Lunch

chunky heavenly san marzano sauce

marzano-sauce
chunky heavenly san marzano sauce
Author: 
Yields: 2 liters
 
Ingredients
Instructions
  1. Dice the onion 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, add onion and cook until translucent, 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.

Dinner

Lunch

cabernet estate reserve® tomato coulis

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.

Dinner

Lunch

cherry tomato crudo sauce

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.

Dinner

Lunch

zucchini noodles with crudo sauce

cherry-sauce

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.

Dinner

Lunch

eggplant melanzana

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.

Dinner

Lunch

scallops & pancetta with tomato coulis

diver-scallops
diver scallops with pancetta, pumpkin seeds & cabernet estate reserve® tomato coulis
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 4 portions
 
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.

Dinner

Lunch

grilled & pickled peperonata, kale, & radicchio salad

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.

Appetizers

Dinner

Lunch

grilled ratatouille stuffed tomatoes

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.

Appetizers

Lunch

roasted cherry and cabernet tomatoes with burrata and basil

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.

Dinner

Lunch

grilled tri-color peppers

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.

Dinner

Lunch

heavenly villagio marzano tomato paste

VF Heavenly San Marzano Tomato Paste
heavenly villagio 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).

Appetizers

Lunch

tuna-stuffed mini cucumber canoes

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.

Appetizers

Lunch

mini pizzas

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.

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.

Dinner

Lunch

roasted peppers & shrimp

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.

Lunch

grilled avocado, cucumber, & kale salad

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.

Dinner

Lunch

pasta alla norma

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.

Lunch

cherry tomato salad

cherry-edamame

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…)

Dinner

Lunch

heavenly villagio marzano® salad with grilled chicken, spinach, red grapes & chickpeas

Heavenly Villagio Marzano Salad
heavenly villagio marzano® salad with grilled chicken, spinach, red grapes & chickpeas
Author: 
Yields: 4 portions Approx. prep time: 45 min
 
Ingredients
  • 1 lb Village Farms heavenly villagio marzano® tomatoes, cut in halves lengthwise
  • ¼ cup Extra virgin olive oil
  • 3 Chicken breasts, grilled & sliced
  • 1 lb Spinach, blanched & chopped
  • 1 cup Red grapes, cut in halves
  • 1 cup Chickpeas, cooked
  • ½ cup Herb dressing
  • ½ cup Feta cheese
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Put a pot of salted water on to boil and prepare an ice bath.
  2. While you're waiting for the water to boil and the pan to heat up, brush the chicken breasts with some of the olive oil, and season with salt and pepper.
  3. Heat a grill pan, bbq, or heavy skillet to high heat and grill chicken to 100% cooked – cool, slice, and set aside.
  4. Once your water has reached a boil, place spinach in water for 30 seconds then transfer immediately to ice bath. After Squeeze out excess water, rough chop spinach, and reserve.
  5. Cut the mini san marzano tomatoes and grapes into halves.
  6. Combine all ingredients in a mixing bowl, toss with herb dressing, taste and re-season.
  7. Transfer to serving dish.

herb dressing
Author: 
Yields: 2 Cups Approx. prep time: 10 min
 
Ingredients
  • 1 cup Extra virgin olive oil
  • ¼ cup Red wine vinegar
  • ½ cup Fresh mint
  • ½ cup Fresh basil
  • ¼ cup Fresh oregano
  • ¼ cup Fresh parsley
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Purée herbs and oil in food processor.
  2. Add vinegar, salt, and pepper to finish.
  3. Reserve. Keep refrigerated when not in use.

Dinner

Lunch

hot damn, tamales! with cabernet estate reserve® tomato chili sauce

kitcheyf
hot damn, tamales! with cabernet estate reserve® tomato chili sauce
Author: 
Yields: 6 Servings
 
Ingredients
  • 2 packages 10 oz. Village Farms cabernet estate reserve® tomatoes, halved
  • 1 Medium onion, quartered
  • 1 tbsp Olive oil
  • ½ tsp Kosher salt
  • 2–3 dried Pasilla chiles (a mild and fragrant chili; buy them dried in the package)
  • 1 cup Beef stock
  • 1 Clove garlic, quartered
  • ½ tsp Ground cumin
  • 2 tbsp Chili-infused beef stock
  • 1 Pinch salt
  • 1 package (6) Hot Damn, Tamales! Angus beef tamales www.hotdamntamales.com
Instructions
  1. Preheat oven to 400°. Place tomatoes, onions, olive oil and salt onto baking sheet and mix well. Place on center rack in the oven and roast for 20 minutes. Remove from oven and let cool.
  2. Slice the chiles down the center and remove stems and seeds. Place onto a dry baking sheet and bake for 2–3 minutes at 400° until fragrant, being careful not to burn. Remove from oven. Place beef stock in a saucepan and heat without boiling. Remove saucepan from heat. Add chiles to the stock and allow to soften for 30 minutes. Remove chiles to a bowl and save all the liquid.
  3. Cook tamales in their sealed package in boiling water for 45 minutes. Remove from package and set aside.
  4. Place tomato/onion mixture, garlic, cumin, 2 Tablespoons chili-infused beef stock, salt and reconstituted chiles into food processor or blender and blend until very smooth. Add more stock to obtain desired consistency.
  5. Place a small amount of sauce on top of your tamales and top with a dollop of sour cream.

Recipe and photography by Nancy Farrar

Read “A very Texas Christmas

Dinner

Lunch

heavenly Freddy’s pomodori al forno

Pomodori al Forno
Freddy’s pomodori al forno
Author: 
 
Ingredients
Instructions
  1. Wash, drain, and slice the mini san marzano tomatoes.
  2. Clean the garlic, basil, and parsley; chop finely.
  3. Combine all ingredients except the Parmigiano in a roasting pan and roast in a 400º oven for 1 hour.
  4. Remove from oven; re-season with salt and pepper to taste.
  5. Cook 1 lb of pasta. Fold in roasted tomato sauce and add Parmigiano and some extra virgin olive oil. Buon appetito.

Dinner

Lunch

Freddy’s mini san marzano “crudaiola”

MSM-Crudaiola
Freddy's mini san marzano “crudaiola”
Author: 
Yields: Sauce for 4 people
 
Ingredients
Instructions
  1. Pulverize all ingredients in a mortar and pestle, or roughly chop all ingredients by hand to combine.
  2. Allow to rest for 2–3 hours for the flavors to assimilate.

Dinner

Lunch

Freddy’s spaghetti with broccoli rabe

Spaghetti-Broccoli-Rabe

Freddy’s spaghetti with broccoli rabe
Author: 
Yields: Pasta for 4 people
 
Ingredients
  • 1 lb Broccoli rabe
  • ¼ tsp Sea salt
Instructions
  1. Bring a pot of salted water to a boil.
  2. Clean the broccoli rabe by stripping off the outer leaves and clipping off the bottom ½˝ of the stem.
  3. Blanch in the boiling water for approximately 2 minutes, then transfer to ice water to chill rapidly and stop the cooking.
  4. Reserve for finishing with the spaghetti.

sauce
Author: 
Yields: Sauce for 4 people
 
Ingredients
Instructions
  1. Put a pot of boiling salted water back on the heat in preparation for cooking the spaghetti.
  2. Heat olive oil in a sauté pan to medium heat.
  3. Add the onions, garlic, chilies, and anchovy.
  4. Simmer on medium heat for approximately 10 minutes until the onions are translucent.
  5. Add the mini san marzano tomatoes, reduce heat to low, and simmer 10 more minutes while you cook your spaghetti.

spaghetti
Author: 
Yields: Pasta for 4 people
 
Ingredients
  • 1 lb Spaghetti
Instructions
  1. Immerse your spaghetti in rapidly boiling salted water until al dente.
  2. Throw the broccoli rabe in with the spaghetti for the last minute of the cooking to reheat it.
  3. Drain the pasta. Toss the spaghetti and broccoli in with the sautéed onions, garlic, anchovy, tomatoes, and chilies.
  4. Finish by tossing with extra virgin olive oil and Parmigiano Reggiano when serving.

Dinner

Lunch

Freddy’s “paesano” potatoes

Paesano-Potatoes
Freddy's "paesano" potatoes
Author: 
Yields: 1 8x12 Roasting Pan – 8 Portions
 
Ingredients
  • ¼ cup Extra virgin olive oil
  • ½ lb Mixed sweet peppers
  • ½ lb Onion
  • 1 lb Fingerling potatoes
  • ½ lb White button mushrooms
  • 1 bag Village Farms heavenly villagio marzano® tomatoes
  • 1 tsp Peperoncino chili flakes
  • ¼ cup Parmigiano Reggiano cheese
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Preheat oven to 375ºF.
  2. Seed and cut peppers into julienned strips lengthwise.
  3. Thinly slice onions, mushrooms, and potatoes.
  4. Toss all prepped fresh vegetables together with the mini san marzano tomatoes, chili flakes, olive oil, salt & pepper.
  5. Transfer to a roasting pan and bake for 20–25 minutes, until potatoes are golden.
  6. Remove from oven, add chopped parsley and Parmigiano Reggiano. Serve immediately.

Dinner

Lunch

caprese sandwich

Heirloom tomatoes
Caprese Sandwich
Author: 
 
Ingredients
  • Village Farms heavenly villagio marzano® tomatoes, sliced
  • 2 slices Italian bread
  • Buffalo mozzarella, thinly-sliced
  • Chiffonade basil leaf
  • Butter
  • Salt & Pepper
Instructions
  1. Build sandwich to preferred ratios with mini san marzano tomatoes and cheese.
  2. Warm pan with butter.
  3. Brown each side of sandwich then finish in the oven at 350°F to melt cheese.
  4. Serve warm.

Lunch

caponata

VF-Eggplant-Caponata-Recipe
caponata
Author: 
Yields: 2 Liters
 
Ingredients
  • 2 Lb (900 G) – Village Farms eggplant
  • 1 Lb (454 G) – Village Farms sinfully sweet campari tomatoes
  • 1 Lb (454 G) – Village Farms heavenly villagio marzano® tomatoes
  • 1 Cup (250 G) – Extra virgin olive oil
  • 2 Tsp (2 G) – Dried oregano
  • 1 Tsp (1 G) – Dried chili flakes
  • 1 Medium (200 G) – Onion
  • ½ Head (200 G) – Celery
  • 1 Small (275 G) – Zucchini
  • 1 Cup (130 G) – Olives
  • ¾ Cup (120 G) – Golden raisins
  • 1 Tbsp (16 G) – Capers
  • ¾ Cup (125 G) – Pine nuts
  • ½ Cup (15 G) – Oregano, fresh
  • ½ Cup (15 G) – Italian flat-leaf parsley, fresh
  • ½ Cup (120 G) – Red wine vinegar
  • ½ Cup (120 G) – Sugar
  • 1 Tsp (3 G) – Black pepper
  • ¼ Tsp (1 G) – Sea salt
Instructions
  1. Set one eggplant aside to slice and grill later.
  2. Coarsely chop the campari tomatoes with ½ cup of water in a food processor or blender. Reserve.
  3. Clean and cut your onion, celery, zucchini and remaining eggplant down to ½” cubes.
  4. Season with sea salt, pepper and olive oil, reserve separately.
  5. Shallow fat fry the eggplant in a very hot pan with ½ cup of olive oil. Remove & reserve.
  6. Add 2 oz more olive oil to the pan.
  7. Add the onions, celery and zucchini to the pan and sauté briefly, until onions become translucent.
  8. Add dried oregano, raisins, chilies, pine nuts, capers and olives.
  9. Add the sugar, allow to melt and caramelize, then add the vinegar.
  10. Add the coarsely pureed campari tomato.
  11. Add back in the eggplant.
  12. Simmer for 30 minutes.
  13. Adjust seasoning after it’s cooled.
  14. Drizzle with remaining olive oil prior to serving.

Dinner

Lunch

bacon-guinness grilled cheese

VF-Cabernet-Guinness-Grilled-Cheese
bacon-guinness grilled cheese
Author: 
Yields: 1 sandwich
 
Ingredients
Instructions
  1. Layer brioche with bacon jam on the bottom slice;
  2. Top with Guinness cheddar (or any cheese of your choice).
  3. Spread the mustard on the underside of the top slice of bread.
  4. Build sandwich, saturate both outside surfaces with olive oil.
  5. Season outside of oil-soaked bread with sea salt.
  6. Brown slowly in a medium-high sautée pan, on both sides.
  7. Transfer to low temperature oven (325°F) to ensure cheese is melted through.
  8. Enjoy with an extra side of cabernet estate reserve® tomato & bacon jam for dipping…

Appetizers

Lunch

mini san marzano & burrata sundae

VF-Marzano-Burrata-Sundae

mini san marzano & burrata sundae
Author: 
Yields: 4 salads
 
Ingredients
  • 2 lb Village Farms heavenly villagio marzano® tomatoes
  • 1 lb Burrata cheese (2 8oz balls, ideally)
  • ¼ cup Extra virgin olive oil
  • 1 cup Artichoke hearts
  • ¼ cup Fresh mint
  • ½ cup Fresh basil
  • 1 tbsp Balsamic reduction
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
  • ¼ tsp Sea salt – coarse Fleur de Sel
Instructions
  1. Cut mini san marzano tomatoes into quarters lengthwise; reserve.
  2. Cut artichoke into ¼˝-thick slices lengthwise; reserve.
  3. Toss artichokes and mini san marzano tomatoes with ½ of the olive oil. Season with salt and pepper.
  4. Place mini san marzano tomatoes and artichokes in bowl or sundae cup.
  5. Cut each burrata ball into halves. Lay each one in the middle of the salad, cut side up.
  6. Drizzle salad with remainder of olive oil, balsamic reduction, and coarse Fleur de Sel.

balsamic reduction
Author: 
 
Ingredients
  • 1 cup Balsamic vinegar
  • ¼ cup Brown sugar
Instructions
  1. Place balsamic and sugar in a heavy bottomed pot.
  2. Simmer at low heat (very low rolling boil) for 15–20 minutes (or until it’s reduced to 50% of original volume).
  3. Remove from heat and cool.

Lunch

peperonata salad with pine nuts, pumpkin seeds, & ricotta

Bell peppers

peperonata salad with pine nuts, pumpkin seeds, & ricotta
Author: 
Yields: 1 Quart
 
Ingredients
  • 1 lb Village Farms sweet bells® peppers
  • ¼ cup Extra virgin olive oil
  • ¼ cup Peperoncino chili flakes
  • ¼ cup Pine nuts
  • ¼ cup Pumpkin seeds
  • ¾ cup Ricotta cheese
  • ½ tbsp Fresh basil
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Seed and cut sweet bell peppers into julienned strips lengthwise.
  2. Sautée in olive oil over medium heat until soft, approximately 15 minutes.
  3. Add chilies, pine nuts, and pumpkin seeds. Remove from heat and reserve.
  4. Plate salad and top with ricotta and fresh basil.
  5. Drizzle with extra virgin olive oil.

 

Lunch

true rebel mix® tomato tart

VF-True-Rebel-Tomato-Tart

tart
Author: 
Yields: 1 x 8" tart
 
Ingredients
Instructions
  1. Cut tomatoes into quarters.
  2. Cut cucumber into ¼˝-thick discs and then cut into halves.
  3. Cut scallions into ¼˝ rings.
  4. Spread yogurt around base of tart shell.
  5. Season tomatoes with salt and pepper, then pile uniformly into tart shell.
  6. Place cucumber slices, scallions, and sprigs of dill amongst the tomatoes.
  7. Drizzle with olive oil just prior to serving.

gluten-free tart shell
Author: 
Yields: 1 x 8" tart
 
(Adapted from recipe at www.nextjen.ca)
Ingredients
  • 1⅓ cups Nextjen gluten-free flour (or alternative gluten-free flour)
  • ⅓ cup Icing sugar
  • ⅓ cup Cold butter, cubed
  • ½ Egg, lightly beaten
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Preheat oven to 350°F.
  2. Sift flour and sugar into mixing bowl.
  3. Add salt, pepper, and cold butter. Mix quickly by hand, breaking butter down to pea-sized bits.
  4. Add the eggs and work the dough quickly by hand until you can form a ball.
  5. Wrap with plastic wrap and chill in the fridge for at least 30 minutes.
  6. After dough has chilled and rested, roll out on a surface dusted with gluten-free flour to a 9˝ round.
  7. Transfer dough to an 8˝ tart pan. Press into place; reshape the edges of the crust.
  8. Re-chill tart shell in refrigerator for another 10 minutes.
  9. Remove from refrigerator and prick the bottom of the shell with a fork (docking).
  10. Line tart shell with parchment paper, then fill with dried beans to “blind bake.”
  11. Bake in oven at 350°F for 10 minutes.
  12. Remove parchment and beans. Continue to bake until golden brown.
  13. Remove from oven, cool, and reserve.

Dinner

Lunch

campari & kale salad

VF-Campari-Recipe-Roast-Chicken

campari & kale salad
Author: 
Yields: 2 dinner salads
 
Ingredients
  • 1 LB (454 G) – Village Farms sinfully sweet campari® tomatoes
  • 1 Head (225 G) – Kale
  • ½ Head (180 G) – Celery (heart only)
  • ¼ Cup (35 G) – Pumpkin seeds
  • ¼ Cup (35 G) – Sunflower seeds
  • 1 Tbsp (16 G) – Hemp hearts
  • ¼ Cup (58 G) – Extra virgin olive oil
  • ¼ Cup (60 G) – Red wine vinegar
  • 1 Ea (1 Ea) – Lemon, juice and zest
  • ½ Tsp (1 G) – Black pepper
  • ¼ Tsp (.5 G) – Sea salt
Instructions
  1. Remove outer stalks from a head of lettuce and set aside for use in another dish;
  2. Clean celery core – carefully pick leaves and set aside; cut stalks into 1” batons;
  3. Clean kale and char whole leaves slightly on a BBQ or very hot cast iron pan.
  4. Coarsely chop kale, transfer to a large mixing bowl, squeeze the juice of 1 lemon over top.
  5. Cut campari tomatoes into quarters. Transfer to the mixing bowl with the kale.
  6. Add olive oil and vinegar.
  7. Gently fold in celery and all of the seeds.
  8. Season with salt and pepper. Plate individual salads and top with roasted chicken.

roast chicken
Author: 
 
Ingredients
  • 1 Ea (1 Ea) – Chicken, 3–4 lb, cut into halves
  • ¼ Cup (58 G) – Extra virgin olive oil
  • 1 Tsp (3 G) – Smoked paprika
  • ¼ Tsp (.5 G) – Celery salt
  • ½ Tsp (1 G) – Black pepper
Instructions
  1. Preheat oven to 375°F.
  2. Dry bird thoroughly with paper towel.
  3. Drizzle with olive oil, then rub with smoked paprika, celery salt and pepper.
  4. Roast in oven for 25–30 minutes, or until core temperature hits 160°F.
  5. Remove, rest 5 minutes, place over Campari & kale salad.

Appetizers

Lunch

baby beefs® salad

Baby Beefsteak Tomatoes

baby beefs® salad
Author: 
Yields: 6 salads
 
Ingredients
  • 1.25 LB (567 G) – Village Farms baby beefs® tomatoes
  • ½ Cup (85 G) – Quinoa, uncooked
  • ¾ Cup (175 G) – Celery hearts & shoots
  • 1 Bunch (200 G) – Grilled kale
  • ¼ Cup (5 G) – Italian flat-leaf parsley
  • 1 Lemon, juice & zest
  • ¼ Cup (60 G) – Apple cider vinaigrette
  • ½ Tsp (1 G) – Black pepper
  • ¼ Tsp (.5 G) – Sea salt
Instructions
  1. Place ¾ cup of salted water in a saucepot with a lid and bring to a boil.
  2. Add quinoa to boiling water, replace lid, turn off heat and allow to steep for 15 minutes.
  3. Fluff quinoa up with a fork. Cool & reserve.
  4. Clean kale and lightly dress with olive oil & salt.
  5. Zest lemon over kale with a micro-plane or small zester. Cut lemon in half and reserve.
  6. Place dressed kale in a super hot cast iron pan or on a BBQ grill to char slightly;
  7. Squeeze fresh lemon over the charred kale, remove from heat and reserve.
  8. Pick celery hearts, reserving leaves and cutting hearts down into 1” batons. Reserve.
  9. Core Baby Beefs® tomatoes and cut into ½” thick slices, then in half again.
  10. Season celery and beefsteak tomatoes with salt & pepper.
  11. Toss quinoa with apple cider vinaigrette and parsley.
  12. Gently fold beefsteak tomato and celery into quinoa. Adjust seasoning if necessary.
  13. Scatter kale down loosely onto plate and top with tomato-quinoa salad.
  14. Drizzle with additional vinaigrette just prior to serving.

apple cider vinaigrette
Author: 
 
Ingredients
  • 1 Tbsp (20 G) – Grain dijon mustard
  • ⅓ Cup (80 G) – Apple cider vinegar
  • ⅔ Cup (145 G) – Extra virgin olive oil
  • 1 Ea (15 G) – Lemon juice
  • 1 Tsp (1 G) – Sea salt
  • 1 Tsp (1 G) – White pepper (can substitute black pepper also)
Instructions
  1. Whisk together all ingredients until thoroughly emulsified.
  2. Let stand for minimum 2 hours.
  3. Re-whisk prior to use to re-emulsify.

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.

Appetizers

Lunch

beefsteak tomato, avocado, & onion carpaccio

Beefsteak Tomatoes
beefsteak tomato, avocado, & onion carpaccio
Yields: 6 salads
 
Ingredients
  • 1 lb Village Farms juicy beefsteak® tomatoes
  • 1 cup Bacon, finely diced
  • ½ cup Red onion, finely diced
  • ½ cup Italian flat-leaf parsley, finely chopped
  • 1 cup Shallots, finely diced
  • ¼ cup Cornstarch
  • 2 cups Canola oil (for deep frying)
  • Cracked black pepper, to taste
  • Coarse sea salt, to taste
  • 3 Ripe avocados
  • ½ cup Extra virgin olive oil
  • 2 cloves Garlic
  • Juice of 2 limes
Instructions
  1. Bake diced bacon in a 375°F oven until crisp and golden; reserve.
  2. Heat canola oil in a deep pot in preparation to deep-fry the parsley and the shallots.
  3. Heat oil until it bubbles when you drop in a parsley leaf.
  4. Fry the parsley in a couple of small batches until crisp.
  5. Transfer to a paper towel–covered plate when done and reserve.
  6. Toss the shallots in cornstarch, taking care to shake off the excess. Fry until golden brown; transfer to a paper towel to absorb excess moisture. Reserve.
  7. Purée ripe avocados in a blender with garlic, olive oil, and lime juice.
  8. Salt and pepper to taste, and reserve.
  9. Slice the beefsteak tomatoes into thin disks and arrange on plates “carpaccio”-style (laid out flat).
  10. Season with salt and pepper, then spread the avocado purée over the tomatoes.
  11. Top the purée with the crisp bacon, raw onions, and fried shallots evenly. Finish by gently placing the fried parsley leaves standing up throughout the carpet of garnish as a finishing touch.
  12. Finish seasoning with sea salt and cracked pepper.