6 Sinfully Sweet Campari Tomatoes® cut into ¼" slices
1 cup balsamic vinegar
2 tbsp. olive oil
4 yellow peaches cut into ¼" slices (see note below)
12 oz. fresh mozzarella cut into ¼" slices
1 cup fresh basil leaves
Kosher salt and freshly ground pepper
Place the balsamic in a small sauce pan and bring to a boil then reduce heat slightly and simmer for 12 to 15 minutes, or until reduced in half and slightly thickened. It will coat the back of a spoon once ready. Set aside.
Turn your grill to medium-high heat.
Brush oil on both sides of the peach slices and then place on the grill over direct heat. Cook for about 4 minutes per side, or until grill marks begin to appear. Remove from grill.
Arrange the salad by starting with a tomato slice on a platter, then place a grilled peach across half of the tomato, then placing a mozzarella slice over half of the peach, then placing a basil leaf over the mozzarella. Repeat until the platter is full and you have used all the ingredients.
Drizzle the balsamic reduction over the top and serve at once.
To slice the peaches, use a sharp knife and carefully slice one side of the peach off, about 1/4″ thick. Moving inwards, cut another slice. Once you reach the pit, turn the peach around and cut slices in the same manner. Save the peach that is left around the pit for another use (or a quick snack).
We find that using a quality balsamic produces the best tasting reduction. The reduced balsamic will stay in a container with a lid in the refrigerator for up to 2 weeks.
1 pound short pasta (shells, macaroni, fusili, or penne)
3 tablespoons unsalted butter
3 tablespoons all purpose flour
1¾ cups milk
1 teaspoon kosher salt
½ teaspoon onion powder
½ teaspoon garlic powder
12 ounces sharp white cheddar cheese
Preheat the oven to 350F.
Roast the tomatoes: Slice the tomatoes in half. In a small bowl, stir them together with the olive oil and 1 generous pinch kosher salt. Place them on a parchment paper lined baking sheet face up and spread them evenly apart. (You can also place some of the tomatoes face down for a delicious sundried tomato effect; they lose their shape and blacken a bit more but are still delicious.) Roast the tomatoes for 40 minutes, then allow them to cool for at least 5 minutes.
Boil the pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until just al dente (cook until just tender but still a bit firm).
Grate the white cheddar cheese.
Make the cheese sauce: In a large saucepan or Dutch oven, heat the butter over medium heat; when it melts, stir in the flour. Heat the mixture for several minutes, stirring constantly. Immediately when the color starts to turn light brown, reduce the heat to low. Start to add the milk very slowly, whisking constantly until the mixture is completely smooth, then adding more milk. Add the salt, onion powder, and garlic powder, and continue cooking on low heat for 4 minutes until slightly thickened. Remove from the heat, then add the grated cheddar cheese and keep stirring until it is melted and a smooth, thick sauce forms (if necessary, return the heat to low to finish melting the cheese).
Finish the dish: Add the pasta to cheese sauce and stir to combine. Then pour the pasta into a serving dish. Top it with tomatoes and serve immediately.
Add all ingredients to the pan and bring to a simmer.
Once the cranberries and tomatoes start bursting and the sauce starts to thicken, turn off heat and using an immersion blender or regular blender, process until smooth or to desired consistency. Feel free to leave the sauce chunky as well!
Place in an airtight container and place in the refrigerator until ready to serve. Will keep for two weeks.
Slice Sinfully Sweet Campari® tomatoes in half and place on a parchment lined baking sheet along with the poblano pepper, the onion, and garlic.
Drizzle with oil and season with salt, pepper, cumin, and oregano.
Roast for 20-25 minutes until caramelized slightly and then remove seeds from pepper.
After roasting place in a large pot and add chicken stock and lime juice. Use an immersion blender to blend until smooth. Strain with a fine mesh strainer to achieve a smooth consistency if desired and then bring to a simmer for another 5-10 minutes.
¼ cup olive spread or tapenade (purchased or homemade Kalamata Olive Spread)
4 artisan hoagies (or 8 pieces of bread)
Basil leaves, for the garnish (optional)
Start the coals or heat a gas grill for medium direct cooking. Make sure the grates are clean.
Cut the eggplant into ½-inch thick slices. Brush each side with olive oil. Sprinkle the tops with kosher salt and fresh ground pepper. Grill for 10 to 20 minutes (depending on the grill), turning halfway through until tender and grill marks form. (Alternatively, you can use a grill pan on the stovetop: heat the pan and grill the eggplant slices until they are tender and grill marks form. Or, you can bake it using this method.)
If desired, toast the bread in the remaining minutes on the grill.
Meanwhile, thinly slice the tomatoes. Tear the mozzarella into pieces.
Assemble the sandwiches: Spread pesto on the cut side of one piece of bread, and olive spread on the cut side of the other bread. Place grilled eggplant on the bread, and top with mozzarella, sliced tomatoes, and basil, if using. Top with the other bread slice. If desired, wrap in aluminum foil to help contain the mess when eating!
Make ahead: The sandwiches can be made a few hours in advance for picnics. If doing so, you may want to slice the tomatoes and let them sit on a cutting board for several minutes to drain excess liquid.
1 tbsp fresh chopped basil (can also use a tsp or so dried instead)
½ tsp dried oregano
½ tsp marjoram
1 medium-sized lemon (juiced)
¾ cup olive oil
salt and pepper to taste
Cook pasta al dente per package instructions. Once cooked, drain and set aside.
While pasta cooks, prep any produce that you need to prep and measure out your spices, etc.
Make the dressing by combining the following in a large bowl: vinegar, garlic, basil, oregano, marjoram and lemon juice. Once combined, slowly add in your olive oil whisking gently as you go
until oil is incorporated. Add salt and pepper to taste, and then set dressing aside.
Arrange salad jars by layering dressing on the bottom of jars, followed by tomatoes, chicken, cucumber, pasta, olives, more tomatoes, red onion, feta cheese and butter lettuce on top. Once
done, secure lids on tops of jars.
If you are enjoying immediately, shake jar to distribute dressing. *If making ahead of time, please note that this salad can be refrigerated for a couple days. When ready to eat, shake jar to distribute dressing before serving. Enjoy straight from the jar or transfer to a bowl and enjoy!
For more depth of flavor pour a very small amount of dressing onto individual salad components (onion, cucumber, etc.) and allow to marinate a bit prior to assembling. I always do this and it really gives it a much more intense flavor!
Store extra dressing in the refrigerator for up to one week.
Other possible add-ons: melty queso dip, Chalula, or black beans.
For the Street Corn:
3 ears of corn, cut off the cobb
1 tbsp avocado oil (or sub olive oil)
Juice from ½ a lime
1 tsp chili powder
1 tbsp Siggi’s plain yogurt
2 tbsp queso fresco
For the taco meat (optional):
½ pound ground beef
½ cup cooked quinoa
½ cup grated sweet potato
1 tbsp taco seasoning
In a large skillet pan over medium heat, combine the corn kernels, avocado oil, and lime juice. Saute for 5 minutes, stirring frequently. Corn should get lightly browned, but not burned. Then, stir in chili powder, yogurt, and queso fresco. Set aside.
Preheat the oven to 425 degrees.
In another large skillet pan over medium heat (or the same one emptied/wiped), saute the ground beef, quinoa, and grated sweet potato for approximately 5 minutes, stirring frequently. Beef should be browned and cooked through (no pink). Set aside.
Time to assemble your nachos!
On a large sheetpan, lay out the tortillas chips in a single-ish layer. Top with ½ the shredded Mexican cheese. Then add any remaining tortilla chips and then top again with the rest of the Mexican Cheese. Spoon the Mexican street corn mixture on top of the chips evenly. Then add on the taco meat (optional). Then top with crumbled queso fresco. Bake for 10-12 minutes. You want the cheese to be melted on the nachos and the chips to be lightly browned, but not burned!
Remove from heat and then add on the toppings (evenly spaced): Maverick Mix® tomatoes (halved), red onion, jalapeno, cilantro, Siggi’s yogurt, and guac.
Feel free to arrange based on preference --- for example, I only put the red onion and guac on one half because my daughter and husband don’t love those.
1 (15 oz) can unsalted chickpeas (rinsed and drained)
2 garlic cloves
3 tbsp water
*You will also need fresh thyme, grated or shaved parmesan cheese, and a couple additional tomatoes (sliced in half).
Pre-heat oven to 400 degrees.
In a small bowl place 1 cup tomatoes and drizzle with a little (approximately ½ tbsp) olive oil, and salt and pepper to taste. Toss to coat.
Spread tomatoes in an even layer on a rimmed baking sheet.
Roast tomatoes in the preheated oven for approximately 30 minutes.
While tomatoes are roasting combine tahini, lemon juice, 1 tbsp oil, chickpeas, garlic, salt, pepper and water in a large capacity food processor or blender (I use a @vitamix). Blend until smooth, then set aside (keeping contents in blender/food processor).
Once tomatoes are done/roasted, remove from oven and allow to cool for approximately 10 minutes.
Next, add roasted tomatoes to blender/food processor (with hummus mixture still inside) and pulse/blend to combine thoroughly. If hummus mixture is too thick, you can add a drizzle
more olive oil or a splash of water.
When done, transfer hummus to a small dish or bowl and garnish with fresh thyme, grated/shaved parmesan cheese and a couple additional tomatoes (sliced in half), as shown.
Serve hummus with vegetables of choice. As shown: served with cauliflower, celery, and carrots.
Cook your pasta according to package directions and drain.
While the pasta is cooking, saute the bacon on medium heat, flipping every couple minutes.
Once the bacon is cooked through, transfer to a plate lined with a paper towel.
When the bacon is cooled, chop into bite sized pieces.
Drizzle the asparagus and corn with avocado oil.
Heat your grill on high, and then turn it down to medium. Grill your veggies, turning them often so they don’t burn. The asparagus cooks pretty quick, so watch to make sure it’s the perfectly crispy brown.
Once your corn is brighter yellow and has grill marks, you can pull it off.
Cut the corn off the cob and cut the asparagus into 2 - 3 inch pieces.
In a food processor or blender, combine the lemon juice, basil, avocado oil, garlic, and a couple pinches of salt and pepper. Blend until combined, about 15 seconds.
In a large bowl, combine the chickpea pasta, bacon bites, asparagus, corn, halved tomatoes, and dressing.
10 thin stalks asparagus (enough for 1 cup of ribbons)
½ cup feta crumbles, divided
¼ cup milk
½ teaspoon kosher salt
Fresh ground black pepper
½ tablespoon butter
Preheat the oven to 400F.
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.
Roast the tomatoes 22 to 25 minutes until tender and slightly browned.
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.
Whisk together the eggs, ¼ cup feta cheese crumbles, milk, kosher salt, and several grinds black pepper.
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)
To make sauce: Pre-heat oven to 375 degrees
Remove stems from tomatoes and rinse. Then, cut bell pepper into strips.
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.
Transfer coated mixture to an oven safe dish and cook in oven until tomatoes and peppers are softened and mixture is fragrant and bubbly.
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.
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.
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.
To make pizzas: Smooth sauce over your pizza crusts or bread.
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.
Finish off by topping with cheese of choice.
Cook for approx. 12 - 15 min., or per crust’s instructions.
Enjoy immediately! Now THAT is a pizza with heart!
1 container (approximately 5 oz) arugula, baby arugula or a spinach/ arugula mix
salt and pepper to taste
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!
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.
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.
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.
Toss to evenly coat. Then transfer potatoes to baking sheets (divide between the two).
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.
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.
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.
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.
Divide chicken, and potato/ tomato salad between 4 plates or bowl. Eat immediately and enjoy!
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.
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.
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).
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.
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.
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.)
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.
Fill remaining spaces of bento style lunchbox with other items listed.
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.
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.
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.
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).
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
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.
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.
Stir in cherry tomatoes and cook just until they begin to burst, about 5 minutes. Remove pan from heat and stir in parsley.
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.
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.
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
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.
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.
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.
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.
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.
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.
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.
Serve topped with campari tomatoes, jalapenos, cilantro, onion and olives. Serve with guacamole, hot sauce, sour cream and lime wedges.
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
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.
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.
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.
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).
Transfer the finished eggplant cutlets to a baking sheet and hold warm in the oven until you’re ready to plate and serve.
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.
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)
Slice the raw fennel thinly and reserve in ice water until serving time. (save the green fronds for garnish as well).
Lay the pancetta discs out flat on a baking sheet on parchment paper or wax paper.
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.
Once the pancettas are done, transfer them to a paper towel to ensure they stay crisp.
Heat up a sauté pan, dry without any oil.
Quickly toast the pumpkin seeds in the dry pan then reserve them.
Return the hot pan to the heat and add a tablespoon of olive oil.
Season the scallops with salt and pepper, and add to the hot pan- don’t move them at all for 1 minute.
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.
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.
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.
Zest and juice a lime over the 4 dishes to finish.
Cut the avocado in half and brush it with olive oil, salt, and pepper.
Grill the avocado by placing it cut-side down on the hot grill/pan and not moving it for 1 minute.
Gently remove avocado from grill, coarsely chop, sprinkle with the juice of ½ the lime and reserve.
Roughly chop the cucumber, kale, and mint. Combine all in a large mixing bowl.
Peel down the Brussels sprouts into leaves and add to bowl.
Add the avocado to the bowl.
–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.
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.
(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.)
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.
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.
Cook tamales in their sealed package in boiling water for 45 minutes. Remove from package and set aside.
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.
Place a small amount of sauce on top of your tamales and top with a dollop of sour cream.