Cherry No.9®

Dinner

Lunch

Quick Recipes

Sliced Tomato Eggs Benedict with Healthy Avocado-Honey Hollandaise

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Ingredients

Base:

  • 2 whole grain English muffins, halved and toasted
  • 4 large eggs
  • 1 tablespoon white vinegar (for poaching)
  • 1–2 ripe tomatoes, sliced thick
  • A handful of fresh arugula or baby spinach (optional)

Avocado-Honey Hollandaise:

  • 1 ripe avocado
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (or maple syrup for vegan option)
  • 2 tablespoons warm water (more if needed)
  • Salt and pepper to taste
  • Pinch of smoked paprika or cayenne (optional)

Instructions

1. Make the Hollandaise
Blend avocado, lemon juice, Dijon mustard, honey, warm water, salt, pepper, and paprika until smooth. Thin with water to desired consistency. Set aside.

2. Poach the Eggs
Bring 3 inches of water and vinegar to a simmer in a saucepan.
Crack eggs into individual cups, swirl the water, and gently drop them in.
Poach for 3–4 minutes. Remove with slotted spoon and drain.

3. Assemble
Place spinach/arugula on toasted muffin halves.
Top with tomato slices, then poached eggs.
Drizzle with the avocado hollandaise.

4. Garnish (Optional)
Chopped chives, dill, basil, microgreens, or a dash of chili flakes.

Healthy Twist Highlights

  • Avocado = heart-healthy fats
  • Tomato = antioxidant boost
  • Poached eggs = lean protein
  • Whole grain muffin = fiber-rich base

Cherry No.9®

Dinner

Lunch

Quick Recipes

Strawberry Tomato Bruschetta: Sweet and Savory

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A Flavor-Packed, Elegant Appetizer

This sweet and savory bruschetta is the perfect balance of fresh, juicy tomatoes, ripe strawberries, and fragrant basil atop crispy toasted bread. A drizzle of balsamic glaze enhances the natural sweetness, while creamy ricotta adds a luscious contrast. This easy yet elegant appetizer is perfect for summer gatherings, brunches, or a light snack bursting with bright, refreshing flavors.

The Star Ingredient: Lip Smackn’ Grapes® Tomatoes

These vibrant, Lip Smackn’ Grapes® tomatoes from Village Farms Greenhouse Grown bring the perfect balance of natural sweetness and acidity, making them an ideal match for juicy strawberries in this bruschetta. Their crisp bite and intense flavor elevate the dish, adding a burst of freshness to every bite. Grown sustainably, these premium snacking tomatoes ensure top-notch quality and taste in every serving.

Servings: 4

Ready in: 20 minutes

Ingredients

  • 1 cup Lip Smackn’ Grapes® tomatoes, halved
  • 1 cup fresh strawberries, hulled and diced
  • 1 tablespoon balsamic glaze (plus more for drizzling)
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional, for a spicy kick)
  • ½ cup fresh basil leaves, chiffonade-cut
  • 1 cup whole-milk ricotta cheese
  • 1 baguette, sliced into ½-inch rounds
  • 1 clove garlic, peeled

Instructions

  1. Prepare the Tomato & Strawberry Salad
    In a mixing bowl, combine Lip Smackn’ Grapes® tomatoes, diced strawberries, balsamic glaze, olive oil, salt, black pepper, and red pepper flakes (if using). Toss gently and let sit for 10 minutes to allow the flavors to meld.
  2. Toast the Baguette Slices
    Preheat a grill or broiler to medium-high heat. Arrange baguette slices on a baking sheet and toast for 1-2 minutes per side, until golden and crisp. While still warm, rub each slice with the peeled garlic clove for a subtle, aromatic flavor boost.
  3. Assemble the Bruschetta
    Spread a generous layer of creamy ricotta cheese on each toasted baguette slice. Top with the tomato and strawberry salad, making sure to get a bit of the flavorful juices on each piece.
  4. Garnish & Serve
    Sprinkle with fresh basil chiffonade, then drizzle with extra balsamic glaze for an added touch of sweetness. Serve immediately and enjoy this fresh, vibrant appetizer!

Serving Suggestions

  • Serve these bruschetta immediately—warm, crisp bread topped with juicy strawberries and sweet-tart grape tomatoes is best enjoyed fresh.
  • If you’d like a sweet-tangy accent, finish each bruschetta with a drizzle of balsamic glaze.
  • For extra richness, add a thin layer of softened goat cheese or ricotta to the toast before topping.

Enjoy your personalized Bruschetta with Strawberries & Lip-Smacking Grape Tomatoes! This simple but impressive appetizer balances savory, sweet, and fresh herbal notes—perfect for brunch, parties, or a light summer meal.

Cherry No.9®

Dinner

Lunch

Quick Recipes

Seared Scallops with Jammy Cherry Tomatoes

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A Restaurant-Worthy Dish in Under 30 Minutes

Indulge in the perfect balance of sweet, savory, and buttery flavors with these seared sea scallops paired with jammy cherry tomatoes. This gourmet dish comes together in less than 30 minutes, making it an elegant yet approachable meal for weeknights or special occasions. The bursting sweetness of slow-simmered cherry tomatoes enhances the rich, golden-browned scallops for a dish that’s both simple and sophisticated.

Why Cherry No. 9 Fall In Love Again® Tomatoes?

This recipe features Village Farms Cherry No. 9 Fall In Love Again® tomatoes, which are known for their extraordinary sweetness, vibrant red hue, and juicy texture. These tomatoes release a luscious, jam-like consistency when gently simmered, creating the perfect sauce to complement the delicate, buttery scallops. Their natural balance of acidity and sweetness enhances every bite, making this dish a standout.

Servings: 4

Ready in: 30 minutes

Ingredients

  • 3 tbsp. unsalted butter
  • ½ cup shallots, thinly sliced
  • 2 garlic cloves, minced
  • ¼ cup dry white wine
  • 1 pound Village Farms Cherry No. 9 Fall In Love Again® tomatoes, halved
  • ½ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • 16 large sea scallops, tough muscle removed
  • 2 tbsp. grapeseed oil, plus more as needed
  • 1 lemon, halved
  • Fresh basil and mint, julienned, for garnish
  • Coarse sea salt, for serving

Instructions

  1. Prepare the Jammy Tomato Sauce
    • Heat a large skillet over medium-low heat and add the butter to melt.
    • Stir in the shallots and cook for 3 to 5 minutes until tender but not browned.
    • Add the garlic and cook for 30 seconds to 1 minute, until fragrant.
    • Pour in the white wine and simmer until half of the liquid has evaporated.
    • Add the halved Cherry No. 9 Fall In Love Again® tomatoes, salt, and black pepper.
    • Cook over medium heat, stirring occasionally, for 10 to 12 minutes until the tomatoes release their juices and become soft and jammy.
    • Transfer the tomato mixture to a small dish and wipe out the skillet with a damp paper towel.
  2. Sear the Scallops
    • Pat the scallops dry with a paper towel to ensure a perfect sear.
    • Heat the grapeseed oil in the skillet over medium-high heat.
    • Once the oil is shimmering hot, carefully add half the scallops, spacing them evenly in the pan.
    • Season lightly with kosher salt and let them cook without moving for 2 to 3 minutes until a deep golden-brown crust forms.
    • Flip the scallops and cook for 1 more minute—avoid overcooking.
    • Transfer the cooked scallops to a plate and repeat with the remaining batch, adding more oil if needed.
  3. Bring it All Together
    • Drain any excess oil and remove the skillet from heat.
    • Return the tomato mixture and its juices to the skillet.
    • Squeeze in 1 tablespoon of lemon juice and stir to combine.
    • Nestle the seared scallops into the warm tomato sauce.
    • Finish with the zest from both lemon halves, julienned basil and mint, and a sprinkle of coarse sea salt.

Enjoy Your Gourmet Meal!

Serve this elegant dish immediately, pairing it with crusty bread to soak up the flavorful tomato sauce or alongside a light salad. The rich, buttery scallops combined with the jammy Cherry No. 9 Fall In Love Again® tomatoes create a dish that’s simple yet absolutely luxurious.

Perfect Pairing: Enjoy with a crisp white wine like Sauvignon Blanc or a light, citrusy Pinot Grigio to complement the flavors.

Dinner

Lunch

Sinfully Sweet Campari®

Hearty Fresh Tomato Chili – A Bold & Flavorful Comfort Dish

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A Rich & Satisfying Chili Made with Fresh Greenhouse-Grown Tomatoes

This homemade chili with fresh tomatoes is packed with bold flavors, satisfying textures, and a perfect balance of spice. Instead of canned tomatoes, we use fresh, vine-ripened Sinfully Sweet Campari® tomatoes from Village Farms Greenhouse Grown, giving the chili a naturally rich sweetness with a deep, savory taste. Paired with protein-packed beans, hearty ground beef, and warm, smoky spices, this chili is an ideal dish for cozy nights, meal prep, or game-day gatherings.

Why Sinfully Sweet Campari® Tomatoes Make This Chili Exceptional

Sinfully Sweet Campari® tomatoes are naturally sweet, low in acidity, and bursting with rich umami depth, making them the ultimate fresh tomato choice for chili. Grown in a controlled greenhouse environment for peak ripeness and exceptional flavor, these premium tomatoes provide the perfect balance of freshness and robust body, eliminating the need for canned tomatoes while enhancing the chili’s rich, slow-cooked taste.

Servings: 6

Total Time: 1 hour 15 minutes

Ingredients

  • 2 lbs Sinfully Sweet Campari® tomatoes, diced
  • 1 lb ground beef (or ground turkey for a leaner option)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper (red or yellow), chopped
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 cups beef broth (or vegetable broth for a vegetarian version)
  • 2 tbsp tomato paste
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp cayenne pepper (adjust for spice level)
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp Worcestershire sauce (optional, for deeper flavor)
  • 1 tsp maple syrup or honey (optional, enhances sweetness)
  • Fresh cilantro and sliced jalapeños for garnish

Instructions

  1. Sauté the Aromatics
    Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onions, bell peppers, and garlic, sautéing until softened and fragrant, about 5 minutes.
  2. Brown the Meat
    Add ground beef (or turkey) to the pot, breaking it apart with a spoon. Cook until browned and no longer pink, about 6–7 minutes. Drain excess fat if needed.
  3. Enhance the Flavor with Spices
    Stir in chili powder, smoked paprika, cumin, cayenne, salt, and black pepper, coating the meat evenly for a deep, aromatic base.
  4. Incorporate the Fresh Tomatoes
    Add diced Sinfully Sweet Campari® tomatoes along with tomato paste, stirring well to release their natural juices. Let cook for 5 minutes to soften.
  5. Simmer the Chili
    Pour in beef broth, Worcestershire sauce (if using), and maple syrup/honey (if using). Bring to a gentle boil, then reduce heat to low. Cover and let simmer for 45 minutes, stirring occasionally to blend flavors.
  6. Add the Beans
    Stir in kidney beans and black beans, allowing them to heat through for another 10–15 minutes.
  7. Serve & Enjoy
    Ladle the chili into bowls and garnish with fresh cilantro, sliced jalapeños, or a dollop of Greek yogurt. Serve with warm cornbread, tortilla chips, or rice for a complete meal.

A Satisfying, Protein-Packed Meal for Any Occasion

This hearty, protein-rich fresh tomato chili is perfect for meal prepping, family dinners, or casual gatherings. The Sinfully Sweet Campari® tomatoes bring a naturally sweet depth of flavor that enhances every bite. Pair this bold and comforting dish with a side of avocado toast or a crisp green salad for a well-rounded, nourishing meal.

Want more fresh tomato inspiration? Try using Village Farms Greenhouse Grown tomatoes in salsa, pasta sauce, or stuffed tomato recipes!

Appetizers

Breakfast

Cocktails

Lunch

Luscious Seedless Long English®

Quick Recipes

Scrumptious Mini® Cucumber

Vibrant Green Spinach Cucumber Smoothie

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A Versatile and Delicious Tomato Soup

Indulge in a refreshing and hydrating Spinach Cucumber Smoothie that combines the crispness of cucumbers with the nutritional benefits of spinach. This vibrant green smoothie is perfect for a quick breakfast or a revitalizing snack, offering a delightful balance of flavors and health benefits.

Enhance your smoothie with Village Farms’ Luscious Seedless Long English® cucumbers. Known for their thin skin and seedless nature, these cucumbers provide a mild, crisp flavor that blends seamlessly into smoothies. Grown sustainably in Village Farms’ greenhouses, they ensure consistent quality and freshness year-round.

Servings: 2

Approximate Time: 5 minutes

Ingredients

  • 1 cup baby spinach leaves
  • 1 Luscious Seedless Long English® cucumber (or 3-4 Scrumptious Mini® cucumbers), chopped
  • 1 frozen banana, sliced
  • 1 tablespoon hemp seeds (optional, for added protein and omega-3s)
  • 1 tablespoon freshly squeezed lemon or lime juice
  • 1 cup coconut water or unsweetened plant-based milk (such as almond or coconut milk)
  • 1 teaspoon pure maple syrup or honey (optional, to taste)

Instructions

  1. Prepare the Ingredients: Ensure the banana is sliced and frozen for a creamy texture. Peel and chop the Luscious Seedless Long English® cucumber (or Scrumptious Mini® cucumbers).
  2. Blend the Base: In a high-speed blender, combine the baby spinach, chopped cucumber, frozen banana slices, and hemp seeds.
  3. Add Liquid and Flavor: Pour in the coconut water or plant-based milk, followed by the freshly squeezed lemon or lime juice.
  4. Sweeten (Optional): Add pure maple syrup or honey if additional sweetness is desired.
  5. Blend Until Smooth: Start blending on a low setting, gradually increasing to high, until the mixture is smooth and creamy.
  6. Adjust Consistency: If the smoothie is too thick, add more liquid in small increments until the desired consistency is reached.
  7. Serve Immediately: Pour into glasses and enjoy promptly to take advantage of its fresh flavors and nutritional benefits.

Enjoy Your Smoothie

Savor this Spinach Cucumber Smoothie as a revitalizing start to your day or a midday energy boost. Pair it with a handful of nuts or a light salad featuring Village Farms’ Heavenly Villagio Marzano® tomatoes for a complete, healthful meal.

Appetizers

Delectable TOV®

Dinner

Heavenly Villagio Marzano®

Lunch

Quick Recipes

Sensational Sara®

Sinfully Sweet Campari®

Quick and Flavorful 15-Minute Tomato Soup

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A Versatile and Delicious Tomato Soup

This tomato basil soup is a comforting classic that can be tailored to your tomato preferences. Whether you choose the vibrant sweetness of Village Farms Greenhouse Grown Sinfully Sweet Campari®, the robust flavor of Delectable TOV®, or the juicy perfection of Sensational Sara®, this soup promises bold flavor and creamy texture. Perfect for any occasion, pair it with crusty bread or a melty grilled cheese for a satisfying meal.

Servings: 4 bowls

Prep / Cook Time: 15 minutes

Ingredients

Instructions

  1. Sauté Aromatics
    Heat olive oil in a large saucepan over medium-high heat. Add the chopped onion and sauté for 4–5 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and sauté for 1–2 minutes, stirring occasionally, until fragrant.
  2. Prepare the Tomato Base
    Dice your chosen Sinfully Sweet Campari®, Delectable TOV®, or Sensational Sara® tomatoes to ensure even blending. Add the diced tomatoes to the saucepan and cook for 2–3 minutes, allowing their natural sweetness to intensify.
  3. Simmer the Soup
    Pour in the chicken or vegetable stock, Italian seasoning, and fresh basil. Stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cover the saucepan with a lid, leaving it slightly ajar, and simmer for 10 minutes to let the flavors meld.
  4. Blend for Smoothness
    Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the mixture in small batches to a blender or food processor and puree until silky smooth. Be extra cautious, as the soup will be hot.
  5. Adjust and Season
    Taste the soup and adjust the seasoning with salt and pepper to your liking.
  6. Serve and Garnish
    Ladle the soup into bowls and garnish with fresh basil leaves or your favorite toppings. Serve warm with crusty bread or a classic grilled cheese sandwich.
  7. Storing the Soup
    Refrigerate any leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

Make It Your Own with Village Farms Greenhouse Grown

Whether you prefer the sweetness of Sinfully Sweet Campari®, the classic flavor of Delectable TOV®, or the juicy richness of Sensational Sara®, this tomato basil soup is endlessly adaptable to your favorite Village Farms Greenhouse Grown tomatoes. Remember, dicing the tomatoes before blending ensures a smooth and consistent texture. Enjoy the vibrant taste and comforting warmth of this dish, and explore more recipes featuring our premium tomato varieties!

Appetizers

Breakfast

Cocktails

Lunch

Sinfully Sweet Campari®

Snacking

Fresh & Simple Tomato Detox Cooler Recipe Featuring Sinfully Sweet Campari® Tomatoes

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A Refreshingly Light and Nutrient-Packed Drink

Start the new year with this Fresh & Simple Tomato Detox Cooler, a zesty and hydrating drink that’s as delicious as it is healthy. Bursting with the natural sweetness of Sinfully Sweet Campari® tomatoes, this cooler combines the fresh, garden-inspired flavors of cucumber, celery, and ginger. Perfect for a mid-morning pick-me-up or a light and flavorful detox beverage.

Why Choose Sinfully Sweet Campari® Tomatoes?

Sinfully Sweet Campari® tomatoes are the heart of this recipe, offering an unparalleled balance of sweetness and acidity. Known for their vibrant red hue, juicy texture, and irresistible flavor, these premium tomatoes are packed with vitamins A and C, antioxidants, and lycopene, making them a perfect base for this healthful cooler.

Servings: 2

Prep Time: 10–15 minutes

Ingredients

  • 3 Sinfully Sweet Campari® tomatoes, roughly chopped
  • ½ cup cucumber, peeled and chopped
  • ½ cup celery, chopped (optional for added nutrients and flavor)
  • 1 small piece of fresh ginger (about ½ inch), peeled and grated
  • Juice of ½ lemon (or more to taste)
  • A pinch of sea salt (optional, to enhance flavors)
  • A few ice cubes (optional, for immediate chilling)
  • Optional garnishes: fresh basil leaves or a celery stalk

Instructions

  1. Prepare the produce
    Wash and chop the Sinfully Sweet Campari® tomatoes, cucumber, celery, and ginger.
  2. Blend the ingredients
    Place all the chopped ingredients into a blender or food processor. Blend until smooth.
  3. Adjust the flavor
    • If the mixture is too thick, add a splash of water or a few ice cubes to thin it out.
    • Taste and add a pinch of sea salt if desired.
    • For a brighter, tangier profile, squeeze in more lemon juice.
  4. Strain (optional)
    For a smoother drink, strain the blended mixture through a fine mesh sieve. Skip this step if you prefer a pulpy, fiber-rich juice.
  5. Serve and garnish
    Pour the cooler into glasses. Garnish with fresh basil leaves or a celery stalk for added flair. Serve immediately for the best taste and nutritional benefits.

Tips for Customizing Your Detox Cooler

  • Add a kick: A dash of cayenne pepper or hot sauce brings a spicy twist.
  • Herbal notes: Blend in basil or cilantro for a unique flavor profile.
  • Boost nutrients: Toss in half an avocado or a handful of spinach for creaminess and extra vitamins.

A Perfect Pairing for a Healthy Lifestyle

Enjoy this Fresh & Simple Tomato Detox Cooler with your favorite light snacks or as a standalone refreshment. For more inspiration, explore additional recipes featuring Sinfully Sweet Campari® tomatoes. Cheers to your health!

Appetizers

Cabernet Estate Reserve®

Cherry No.9®

Delectable TOV®

Dessert

Heavenly Villagio Marzano®

Juicy Beefsteak®

Lip Smackn' Grapes®

Maverick Mix®

Sensational Sara®

Sinfully Sweet Campari®

Snacking

The 12 Days of Village Farms’ Tomato, Wine and Cheese Pairings

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Celebrate the season with Village Farms tomatoes, paired perfectly with cheese and wine to delight your guests and elevate your holiday spread. With cooking, roasting, or skewering options for versatility, this guide will inspire your festive meals with thoughtful, flavorful pairings.

The Symbolism of the 12 Days Through Food

Each day of the 12 Days of Christmas can reflect a different facet of the season’s joy and meaning, symbolized by the vibrant pairings of tomatoes, cheese, and wine. Like the gifts in the carol, these foods remind us of life’s abundance and beauty:

Bright tomatoes symbolize renewal, vitality, and the warmth of family gatherings.

Artisan cheeses represent richness and the nurturing bonds of community.

Fine wines capture the festive spirit and the joy of sharing in life’s blessings.

Why We Feast?

Feasting before and during the 12 Days of Christmas brings together two key aspects of this time of year:

  1. Anticipation and Gratitude: Leading up to December 25, we celebrate the anticipation of joy—giving thanks for what we have while preparing for the renewal symbolized by Christmas and the solstice.
  2. Reflection and Sharing: The 12 Days following Christmas are a time to reflect on the meaning of love, light, and hope in our lives. Food plays a central role as we gather with loved ones, sharing in the abundance of the season.

A Celebration of Faith and Connection

By pairing each of the 12 Days of Christmas with the vibrant flavors of Village Farms tomatoes, complemented by fine wines and cheeses, we create a feast that honors both ancient traditions and the joy of modern gatherings. Whether you celebrate the season’s religious significance, its cultural traditions, or simply the warmth of family and friends, these thoughtful pairings symbolize community, gratitude, and the renewal of hope.

Let the season inspire you to savor its blessings, share its abundance, and embrace its timeless spirit of love and joy.

Merry Christmas!

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– On the First Day of Christmas –

Heavenly Villagio Marzano® (Roasted)

Cheese: Burrata
Roasting these mini San Marzano-style tomatoes intensifies their natural sweetness, which pairs beautifully with the creamy, buttery texture of burrata. Finish with olive oil and cracked pepper.

Wine: Chianti Classico
This bright red wine’s acidity and cherry notes perfectly match the tomato’s rich, sweet flavor.

– On the Second Day of Christmas –

Sinfully Sweet Campari® (Skewered)

Cheese: Fresh Mozzarella
Skewer Campari tomatoes with mozzarella balls and fresh basil for a holiday twist on Caprese salad. Add a balsamic drizzle for extra flair.

Wine: Sauvignon Blanc
The crisp citrus and herbaceous notes of Sauvignon Blanc complement the bright acidity and sweetness of these tomatoes.

– On the Third Day of Christmas –

Sensational Sara®

Cheese: Aged Manchego
These tomatoes are juicy, firm, and slightly tangy, pairing wonderfully with Manchego’s nutty, slightly salty flavor.

Wine: Rioja
A Spanish red with earthy, berry notes enhances the tomato’s balance of sweetness and acidity, echoing the Manchego pairing.

– On the Fourth Day of Christmas –

Good Day Sunshine®

Cheese: Ricotta
These golden-hued tomatoes are mild, sweet, and low in acidity. Pair with whipped ricotta and honey for a dessert-style dish or use as a base for a festive tart.

Wine: Viognier
A floral, medium-bodied white wine complements the sweetness and delicate flavor of these tomatoes.

– On the Fifth Day of Christmas –

Cabernet Estate Reserve® (Roasted)

Cheese: Gruyère
Roasting these savory, robust tomatoes deepens their umami profile. Pair with Gruyère for its nutty, slightly sweet flavor that enhances the tomato’s richness.

Wine: Malbec
A bold red wine with dark fruit and chocolate notes stands up to the tomato’s intensity.

– On the Sixth Day of Christmas –

Cherry No. 9 Fall in Love Again® (Skewered)

Cheese: Brie
Skewer these sweet cherry tomatoes with Brie and drizzle with honey for a luxurious appetizer. Add fresh rosemary for an aromatic touch.

Wine: Prosecco
This sparkling wine’s crisp bubbles and slight sweetness highlight the vibrant flavor of these tomatoes.

– On the Seventh Day of Christmas –

Juicy Beefsteak (Sliced)

Cheese: Aged Cheddar
Sliced Beefsteak tomatoes are ideal for layering with sharp aged cheddar on crusty bread or in sandwiches. Add a dash of mustard for a bold holiday snack.

Wine: Zinfandel
This rich, fruity red wine enhances the meaty texture and natural sweetness of the tomato.

– On the Eighth Day of Christmas –

Heavenly Villagio Marzano TRIO Collection® (Stuffed)

Cheese: Goat Cheese
Hollow out these dense, tangy tomatoes and stuff them with herbed goat cheese. Bake until golden for a warm and comforting holiday dish.

Wine: Pinot Noir
A light-bodied red with earthy, berry notes complements the tomato’s tangy flavor and creamy filling.

– On the Ninth Day of Christmas –

Exquisite Heirlooms (Raw or Roasted)

Cheese: Blue Cheese
Heirlooms are beautifully complex, with a mix of sweet, tangy, and earthy flavors. Pair with the bold, tangy taste of blue cheese for a dynamic pairing. Serve fresh or roasted with a drizzle of honey.

Wine: Rosé of Syrah
A rosé with vibrant berry and floral notes mirrors the tomato’s complex flavor and adds a festive touch.

– On the Tenth Day of Christmas –

Delectable TOV (Sliced or Grilled)

Cheese: Halloumi
Grilled TOV (tomatoes on the vine) paired with Halloumi offers a smoky, salty, and sweet combination. Add a sprinkle of oregano for Mediterranean flair.

Wine: Grenache
A medium-bodied red wine with soft tannins and berry notes balances the tomato’s sweet smokiness.

– On the Eleventh Day of Christmas –

Lip Smackn’ Grape®

Cheese: Cream Cheese
Sweet grape tomatoes shine when paired with the smooth texture and mild flavor of cream cheese. Serve on crostini with fresh dill for a festive snack.

Wine: Moscato d’Asti
The light sweetness and sparkle of Moscato d’Asti echo the tomato’s natural sugars for a delightful pairing.

– On the Twelfth Day of Christmas –

Maverick Mix® (Roasted with Herbs)

Cheese: Parmigiano-Reggiano
Roast these firm tomatoes with rosemary and thyme to concentrate their flavor. Shave Parmigiano-Reggiano over the top for a nutty, salty finish.

Wine: Barolo
This full-bodied Italian red wine matches the tomato’s robust, roasted flavor for an elegant pairing.

Tips for Hosting a Holiday Pairing Party

  1. Festive Presentation: Arrange tomatoes, cheese, and wine on boards with seasonal touches like cranberries, pine sprigs, and candles.
  2. Interactive Pairings: Encourage guests to create their favorite combinations using the prepared options.
  3. Cooking Variety: Incorporate raw, roasted, skewered, and stuffed tomato options to keep the menu exciting.

With this guide, you’ll transform your holiday celebrations into a flavorful and elegant experience. Village Farms tomatoes, paired with artisanal cheeses and festive wines, bring a touch of gourmet to your Christmas table.

Happy holidays! ????????????

Appetizers

Dinner

Lunch

Maverick Mix®

Sinfully Sweet Campari®

Snacking

The Best Homemade Guacamole Recipe: Fresh, Easy, and Delicious

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How to Make Delicious Homemade Guacamole

If you’re on the hunt for the ultimate guacamole recipe, you’ve come to the right place! This is more than just an appetizer—it’s a must-have for any gathering, from festive Cinco de Mayo celebration to casual weekend get-togethers. It’s fresh, flavorful, and so simple to whip up.

I love using Village Farms Sinfully Sweet Campari® tomatoes in this recipe. Fun fact: Tomatoes add not only a burst of color but also provide a great dose of vitamin C and antioxidants. Paired with ripe avocados, packed with heart-healthy fats and fiber, this guacamole is as nutritious as it is delicious.

Feel free to make this recipe your own. The jalapeños add a nice kick, but you can adjust the spice to suit everyone’s taste. The tomatoes, lime, and cilantro bring a fresh balance that’s sure to impress.

Save this easy recipe to serve with tortilla chips, fresh veggies, or as a topping for tacos and burrito bowls at your next gathering!

Serves: This guacamole recipe makes about 2 to 2.5 cups, which typically serves 4 to 6 people as an appetizer or dip. If you’re serving a larger group or using it as a topping for dishes, consider doubling the recipe.

Ingredients for Classic Guacamole

  • 3 ripe avocados
  • 1 medium Sinfully Sweet Campari® tomato, diced
  • 1/2 small red onion, finely diced
  • 1-2 jalapeño peppers, minced (adjust to taste)
  • 2 cloves garlic, minced
  • Juice of 1-2 limes (about 2 tbsp, to taste)
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper to taste

Optional Add-Ins for a Flavor Twist

  • 1/4 teaspoon ground cumin for a savory touch
  • 1/4 cup finely diced mango or pineapple for sweetness
  • Crumbled queso fresco for a creamy addition
  • For a colorful version, use Village Farms’ Maverick Mix® tomatoes in addition to Sinfully Sweet Campari®

Step-by-Step Instructions for Perfect Guacamole

  1. Prepare the Avocados: Slice the avocados in half, remove the pit, and scoop the flesh into a medium bowl.
  2. Mash to Desired Texture: Use a fork to gently mash the avocados, leaving some chunks for texture or mashing until smooth.
  3. Add Fresh Ingredients: Mix in the diced Sinfully Sweet Campari® tomato, red onion, minced jalapeño, and garlic.
  4. Season and Adjust: Squeeze in lime juice, add cilantro, and season with salt and pepper. Add cumin if desired.
  5. Taste and Adjust: Gently fold ingredients together, tasting and adjusting lime, salt, and jalapeño levels.
  6. Serve and Enjoy: Garnish with cilantro and serve with tortilla chips or as a topping for your favorite dishes!

Pro Tips for Making the Best Guacamole

  • Use Fresh Ingredients: Fresh tomatoes, limes, and cilantro enhance the flavor.
  • Customize to Your Taste: Adjust lime, salt, and cilantro to your liking.
  • Serve Immediately for Best Flavor: To store, press plastic wrap directly onto the guacamole surface to prevent browning.

Enjoy this easy and fresh guacamole recipe that’s perfect for any occasion!

Appetizers

Cherry No.9®

Heavenly Villagio Marzano®

Luscious Seedless Long English®

Maverick Mix®

Nutrition

Produce

Scrumptious Mini® Cucumber

Sinfully Sweet Campari®

Snacking

Sweet Bells®

Family-Friendly Dishes: Healthy, Fun, and Perfect for Kids!

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Holidays are special occasions filled with family, gratitude, and delicious food. They’re also great opportunities to introduce young children to cooking, helping them learn about healthy eating while having fun. Getting kids involved in meal preparation not only makes them feel included but also sets the foundation for healthy eating habits that can last a lifetime.

When family and friends come together, what better way to involve the little ones than by letting them help prepare the meal? Not only does this teach them valuable kitchen skills, but it also instills a sense of responsibility and creativity in cooking. Plus, making healthy food choices is crucial for young children, as it supports their growth, development, and energy levels. When kids have fun in the kitchen, they’re more likely to enjoy and appreciate the healthy foods they help create.

Involving kids in cooking helps them see where their food comes from and understand the importance of healthy choices. Fresh vegetables like tomatoes, bell peppers, and cucumbers are packed with essential vitamins, fiber, and antioxidants that support growth, immunity, and brain development. When kids participate in cooking, they’re more likely to try new foods, eat healthier, and enjoy the meal they helped prepare.

Below are three simple recipes that kids will love to help with, each featuring one of these nutritious vegetables: tomatoes, bell peppers, or cucumbers. These dishes are both healthy and fun for kids to make—perfect for any holiday gathering or family celebration!

Stuffed Bell Pepper Boats

These colorful bell pepper boats are easy to make, nutritious, and perfect for little hands! They’re filled with a delicious mix of veggies, cheese, and light seasoning – a fun appetizer or side dish for Thanksgiving.

Ingredients:

  • 2 Village Farms’ Sweet Bells® bell peppers, halved and seeds removed
  • 1 cup Village Farms’ Sinfully Sweet Campari® tomatoes, diced
  • 1 small Village Farms’ Scrumptious Mini® mini cucumber, diced
  • ½ cup shredded mozzarella or cheddar cheese
  • 1 tablespoon olive oil
  • A pinch of salt and pepper
  • Fresh basil or parsley for garnish

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Help kids wash the bell peppers and tomatoes. Then, let them scoop out the seeds from the bell peppers.
  3. In a bowl, mix the diced tomatoes, cucumber, cheese, olive oil, salt, and pepper.
  4. Spoon the mixture into the bell pepper halves, filling each one.
  5. Place the stuffed bell peppers on a baking sheet and bake for 10–12 minutes until the cheese is melted.
  6. Let the kids garnish each boat with a sprinkle of basil or parsley!

Cucumber and Tomato “Gobble” Skewers

These fun, turkey-inspired veggie skewers are perfect as a snack or appetizer. Kids can get creative with building their turkey skewers and learning about colors, textures, and shapes along the way!

Ingredients:

Instructions:

  1. Set up an assembly line of cucumber rounds, tomatoes, and bell pepper squares.
  2. Show the kids how to create “turkey feathers” by threading a tomato, cucumber slice, and piece of bell pepper onto a toothpick or skewer.
  3. Arrange the skewers in a fan shape to resemble turkey feathers on a plate.
  4. Place a small bowl of hummus or ranch in the center as a “turkey body” for dipping.
  5. Let kids assemble their own “gobble” skewers and dip away!

Tomato and Mozzarella Thanksgiving Bites

These delicious, bite-sized treats are as tasty as they are festive. Made with fresh tomatoes, mozzarella, and a hint of basil, they’re an easy-to-make snack that brings bright colors to your Thanksgiving table.

Ingredients:

  • 12 Village Farm’s Good Day Sunshine® yellow cherry tomatoes
  • 12 Village Farms’ Cherry No. 9® red cherry tomatoes
  • 12 mini mozzarella balls (or cubes of mozzarella cheese)
  • Fresh basil leaves
  • Balsamic glaze for drizzling (optional)
  • Toothpicks

Instructions:

  1. Help kids wash the tomatoes.
  2. Let them place one tomato, one mozzarella ball, and one basil leaf on each toothpick.
  3. Arrange the bites on a platter and, if desired, drizzle lightly with balsamic glaze.
  4. Enjoy these little bites as a snack or appetizer!

Why Healthy Eating Matters for Young Children

Introducing kids to fresh, healthy ingredients like tomatoes, cucumbers, and bell peppers supports their physical growth, boosts their immune system, and helps them develop lifelong healthy eating habits. These vegetables are loaded with vitamins like A, C, and K, as well as essential minerals that support brain development and keep their energy up.

Thanksgiving is the perfect time to teach kids the value of sharing, helping, and making healthy choices – all in a way that’s both educational and fun. With these recipes, your children will feel proud of their contributions to the meal, while learning the joy of healthy eating.

Why Healthy Eating is Important for Kids

Eating healthy is crucial for children as it provides the necessary nutrients for their growing bodies. A balanced diet helps to enhance their cognitive function, maintain energy levels, and support a robust immune system. Introducing children to a variety of vegetables at a young age encourages healthy eating habits that can last a lifetime.

Making Cooking Fun

Involving kids in meal preparation can make the experience enjoyable and educational. Let them wash vegetables, mix ingredients, and even choose how to present the food. This hands-on approach not only teaches them about healthy eating but also fosters a love for cooking that can lead to lifelong culinary skills.

Encourage your children to take part in Thanksgiving preparations this year, and you might just create some delicious family memories along with healthy dishes!

Enjoy cooking together!

Cherry No.9®

Juicy Beefsteak®

Luscious Seedless Long English®

Nutrition

Produce

Scrumptious Mini® Cucumber

Sensational Sara®

Sinfully Sweet Campari®

Snacking

Sweet Bells®

Delicious & Nutritious: Speedy Snacks Kids Love made with Village Farms Greenhouse Grown® Tomatoes, Peppers, & Cucumbers.

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After a long day at school, kids often come home hungry and in need of a tasty, nutritious snack. Incorporating fresh, greenhouse-grown produce can turn simple snacks into delicious and healthy treats. Most Kids have full schedules and need quick nutritional fuel for after school activities. Village Farms’ tomatoes, peppers, and cucumbers are perfect for this task. Their crisp, sweet flavors are sure to please even the pickiest eaters. Here are four easy-to-make recipes that kids will love, and you’ll appreciate their simplicity and nutritional value. And all have an average prep time of 15 minutes or less!

Satisfying Tomato and Cucumber Sandwich – serving size 1

Nothing says Summer like a Fresh tomato and cucumber sandwich. But just because summer is coming to an end does not mean you can’t enjoy the Garden Fresh Flavor® all year long.  With Village Farms greenhouse grown varieties you have summer on a plate all year long.  This easy to prepare sandwich is a great snack packed with nutrients such as Vitamin A & C, plus Calcium, Iron, Potassium, and Protein.

Ingredients:

  • 1 Village Farms® greenhouse-grown Luscious Seedless® Long English cucumber
  • 1 Village Farms® greenhouse-grown tomato try Delectable TOV®, Juicy Beefsteak®, Sensational Sara®, Exquisite Heirloom® or Sinfully Sweet Campari® tomatoes.  Each of these varieties are excellent slicers for sandwiches.
  • 2 slices whole grain bread
  • 2 tablespoons hummus
  • 1 tablespoon chopped fresh dill (optional)
  • Salt and pepper to taste

Instructions:

  1. Prepare the Veggies: Wash the cucumber and tomato. Slice the cucumber into thin rounds (about 8 slices) and the whole tomato into slightly thicker slices.
  2. Assemble the Sandwich: Spread a thin layer of hummus on each slice of bread. If using, sprinkle fresh dill over the hummus.
  3. Layer the Veggies: Place cucumber slices on one of the bread slices and tomato slices on the other one. Season with a pinch of salt and pepper.
  4. Combine and Serve: Top each slices veggie sides down to make one sandwich. Cut into quarters or fun shapes with cookie cutters for added appeal.

Healthy Stuffed Bell Pepper – serving size 2

This Healthy Stuffed Bell Pepper recipe is perfect for quick and nutritious after-school snacking for kids. The colorful Village Farms® Sweet Bell® peppers are not only visually appealing but also packed with vitamins and fiber. Stuffing them with protein-rich cottage cheese provides a satisfying and healthy bite, while a sprinkle of fresh parsley and optional grated cheese adds a burst of flavor that kids will love. Easy to prepare and ready to chill in the refrigerator, this snack offers a fun, delicious, and wholesome option that fits seamlessly into busy afternoons.

Ingredients:

  • 1 Village Farms® greenhouse-grown Sweet Bell® peppers (red, yellow, or orange)
  • 1 cup Cottage Cheese
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon grated cheese cheddar or parmesan (optional)

Instructions:

  1. Prepare the Pepper: Wash the Sweet Bell pepper and slice them in half lengthwise, removing the seeds and membranes.
  2. Stuff the Pepper: Spoon cottage into each pepper half. For added flavor, sprinkle with chopped parsley and grated cheese if desired.
  3. Chill and Serve: Arrange the stuffed pepper half on a platter and chill in the refrigerator until ready to serve.

Fun Tomato and Cucumber Skewers – serving size 1

These Mini Veggie Skewers are the ultimate after-school snack, combining fun and nutrition in every bite. Picture crisp Village Farms® Scrumptious Mini® cucumbers and burstingly, (yes, burstingly!), sweet cherry tomatoes, all threaded onto skewers and drizzled with a zesty olive oil-balsamic glaze. The addition of creamy mozzarella or burrata cheese balls takes these skewers from simple to sensational. They’re not just a treat for the taste buds but also a visual delight, perfect for keeping kids engaged and excited about healthy eating. Whether served cold or grilled for a warm option, these skewers make snacking both easy and irresistible.

Ingredients:

  • 3 Village Farms® greenhouse-grown Scrumptious Mini® cucumbers
  • 1 cup (about 10 tomatoes) Village Farms® greenhouse-grown Heavenly Villagio Marzano®, Cherry no. 9® or Lip Smackn’ Grape® tomatoes
  • 1/4 cup mozzarella or burrata cheese balls
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste
  • 2 Wooden skewers (soaked in water to prevent burning)

Instructions:

  1. Prepare the Veggies: Wash the cucumber and tomatoes. Slice the cucumber into bite-sized rounds.
  2. Assemble the Skewers: Thread cucumber slices and cherry tomatoes onto the skewers, alternating between the two.
  3. Dress the Skewers: In a small bowl, mix olive oil and balsamic vinegar. Brush or drizzle the mixture over the skewers. Season with salt and pepper.
  4. Serve: Sprinkle with shredded mozzarella cheese just before serving. These skewers can be served as is or lightly grilled for a warm option.

Zesty Pepper and Tomato Salsa with Tortilla Chips – serving size 1

This vibrant and zesty Fresh Veggie Salsa is an exciting after-school snack that kids will love. Featuring Village Farms® Sweet Bell® peppers and juicy Sensational Sara® or Sinfully Sweet Campari® tomatoes, this salsa bursts with flavor and freshness. The crisp bell pepper and tangy red onion add crunch, while a splash of lime juice and a sprinkle of fresh cilantro bring it all together with a delightful kick. Served with tortilla chips for dipping, this salsa not only satisfies snack cravings but also introduces kids to a tasty way to enjoy their veggies. It’s a fun, colorful, and healthy option that makes after-school snacking both enjoyable and nutritious.

Ingredients:

  • 1 Village Farms® greenhouse-grown Sweet Bell® bell pepper (red, yellow, or orange)
  • 3 or 4 Village Farms® greenhouse-grown tomato Sensational Sara®(use 3) or Sinfully Sweet  Campari® (use 4) tomatoes
  • 1/2 red onion
  • 1 tablespoon lime juice
  • 1 tablespoon chopped fresh cilantro
  • Salt and pepper to taste
  • Tortilla chips for dipping

Instructions:

  1. Prepare the Veggies: Wash and dice the bell pepper and tomato. Peel and finely chop the red onion.
  2. Mix the Salsa: In a bowl, combine the diced bell pepper, tomato, and red onion. Add lime juice and chopped cilantro. Season with salt and pepper to taste.
  3. Serve: Serve the salsa with tortilla chips on the side. This refreshing salsa is perfect for dipping and can also be used as a topping for other dishes.

Creative and Healthy Eating Possibilities Abound!

With Village Farms’ greenhouse-grown tomatoes, peppers, and cucumbers, these after-school snacks are not only delicious but also packed with vitamins and minerals. These recipes are designed to be simple enough for kids to help prepare, making snack time both fun and nutritious. Enjoy these fresh and easy snacks that will keep your kids satisfied and happy after a busy day!

Breakfast

Sweet Bells®

Roasted Egg Stuffed Peppers

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If you’re looking for a healthy and high-protein breakfast recipe, you have to try these! These are perfect to serve at a Mother’s Day brunch and are super easy to make. I recommend serving these with a simple side salad, sliced spring fruit, and perhaps some crackers and cheese.

Love using Village Farms Greenhouse Grown Sweet Bell Peppers for the cups! Fun fact: Bell pepper are packed with vitamin C. These Sweet Bells are the perfect cups for the egg mixture as they stay sturdy while baking.

Bell peppers are also an excellent source of vitamin A, folic acid, potassium, and fiber.

The vegetables in this recipe are interchangeable. For example, the broccoli can be substituted for chopped cauliflower or another favourite vegetable.

Save this easy-to-make recipe to serve at a sunny weekend brunch or spring picnic.

Recipe

Serves 3

Ingredients:

  • 3 Village Farms Fresh Sweet Bell Peppers
  • 4 eggs
  • 1 medium red onion diced
  • 1/2 cup quartered Village Frams Fresh cherry tomatoes
  • 1/2 cup chopped broccoli
  • 1/2 cup almond milk
  • 1 tbsp nutritional yeast
  • 1 tsp salt
  • 1 tsp herb seasoning

Directions:

  1. Start by chopping up all your veggies except for the bell peppers.
  2. Add eggs, milk, and seasonings to a bowl. Use a whisk to combine.
  3. Add the chopped veggies to the egg mixture and mix until combined.
  4. Chop off the top of each bell pepper and remove the center.
  5. Pour the egg veggie mixture into each bell pepper cup.
  6. Place each filled pepper into a ramekin or baking dish.
  7. Bake peppers at 400°F for 45 – 50 min. Enjoy!

blog post by Healthy Num Num | Michelle

Appetizers

Scrumptious Mini® Cucumber

scrumptious mini pickles

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Mini Pickles
Author: 
Yields: 1-quart pickles
 
Ingredients
  • 1 Lb (454 G) – Village Farms scrumptious mini® cucumbers
  • 1 Cup (240 G) – White vinegar, 5%
  • ½ Cup (120 G) – White wine vinegar
  • 1 Cup (240 G) – Water
  • ¾ Cup (180 G) – Cane sugar
  • 2 Tbsp (20 G) – Mustard seeds
  • 1 Tbsp (1 G) – Celery seeds
  • ¼ Cup (1 G) – Dill
  • 2 Ea (.5 G) – Bay leaf
  • ¼ Tsp (1 G) – Black pepper
  • ¼ Tsp (1 G) – Sea salt
Instructions
  1. Cut mini cucumbers in half lengthwise.
  2. Place the mini cucumbers and the dill into a mason jar.
  3. Heat the vinegar and sugar solution with all the spices until it reaches a slow boil…
  4. Pour over the mini cucumbers in the mason jar.
  5. Allow cooling naturally with the lid off.
  6. Once fully cooled, put on the lid and store in the refrigerator.
  7. Allow standing 24 hrs before tasting.

 

 

Dinner

Lip Smackn' Grapes®

Lunch

Lip Smackn’ Cajun Salsa with Grilled Salmon

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Lip Smackn' Cajun Salsa with Grilled Salmon
Author: 
Yields: 6
 
Ingredients
  • 6, 4 oz pieces of salmon
  • 1 tablespoons blackening or cajun seasoning
  • avacado oil spray
  • 1 dry pint Village Farms Lip Smackn' Grape tomatoes, diced small
  • 1 jalapeno, diced small
  • 4 green onions, diced
  • 1 tablespoon chopped parsley
  • 2-3 ears of fresh corn, sliced off the cob (about 1 cup)
  • 2 tablespoon fresh lemon juice
  • 1-1/2 teaspoon cajun seasoning
Instructions
  1. Preheat grill to medium high heat, about 425 degrees.
  2. Rub the salmon down with blackened seasoning. Spray with avocado oil on both the skin and flesh sides to prevent from sticking to grill.
  3. Place onto the grill and cook for 5 minutes flesh side down and then carefully flip with spatula to continue cooking skin side down for another 3-4 minutes until salmon is cooked through. Remove from the grill and let rest.
  4. While the salmon cooks make salsa by coming Lip Smackn’ Grape® tomatoes, bell pepper, jalapeno, corn, green onions, parsley, lemon juice, and Cajun seasoning. Stir to combine.
  5. Serve a generous portion of salsa over the salmon and serve immediately.
  6. Gently place the tomatoes on the grill and cook with lid down for 7-10 minutes until cheese is melty and tomatoes are cooked slightly.

Recipe and photography by My Diary of Us

Read – Spice up Your Summer

Dinner

Lunch

Sensational Sara®

Stuffed Sensational Sara Snacks

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Stuffed Sensational Sara
Author: 
Yields: 6
 
Ingredients
  • 8 Village Farms Sensational Sara tomatoes
  • 1-1/2 cups cooked farro
  • 1 cup fresh mozzarella cheese (torn into bite size pieces)
  • ¼ cup basil, sliced thin
  • 1 teaspoon salt
  • ½ teaspoons black pepper
  • 1 tablespoon olive oil
Instructions
  1. Preheat grilled to medium-low heat, about 325 degrees.
  2. In a bowl combine cooled and cooked farro, torn mozzarella cheese, basil, and ½ of the salt and pepper. Gently stir to combine.
  3. Take the Sensational Sara® tomatoes and with a very sharp knife cut off the stem and then go around the edge of the tomato to remove the seeds inside. Use a spoon to gently scoop out insides.
  4. Flip tomatoes over gently and brush the bottoms with olive oil to prevent sticking on the grill.
  5. Scoop 2-3 tablespoons of the farro salad inside of the tomato, careful not to overstuff.
  6. Gently place the tomatoes on the grill and cook with lid down for 7-10 minutes until cheese is melty and tomatoes are cooked slightly.
  7. Using a spatula, remove from the grill gently. Top with more fresh basil and serve immediately. Drizzle with a balsamic glaze if desired.

Recipe and photography by My Diary of Us

Read – Spice up Your Summer

Dinner

Lunch

Maverick Mix®

Maverick Mix Grain Bowl

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Maverick Mix Grain Bowl
Author: 
Yields: 6
 
Ingredients
  • For the Farro:
  • 1 teaspoon kosher salt
  • 2 tablespoons apple cider vinegar
  • 1 cup uncooked pearled farro
  • For the Tofu:
  • 1 package extra-firm tofu
  • ¼ cup of your favorite BBQ sauce
  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • ½ teaspoon kosher salt
  • For the Vegetables:
  • 20 spears pencil asparagus, trimmed
  • Olive oil
  • Kosher salt and freshly ground pepper
  • 1 cup sugar snap peas, strings removed
  • ½ bulb fennel
  • 1 dry pint Village Farms Maverick Mix tomatoes, halved
  • 2 to 4 scallions of spring onions, thinly sliced
  • 1 watermelon radish or 2 regular red radishes, thinly sliced
  • Fresh herbs, optional
  • For the Charred Tomato Dressing:
  • 1 dry pint Village Farms Maverick Mix tomatoes, left whole
  • Kosher salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
Instructions
  1. To cook the farro, bring a large saucepan of water to a boil, and add the salt and vinegar. Add the farro and return to a boil. Reduce to a strong simmer, and cook 18 to 20 minutes until the grains start to split and they are al dente. Drain the farro and spread out on a dinner plate to cool. Set aside.
  2. Blanch the snap peas for about 10 seconds and refresh in ice water. Pat dry and cut into slivers. Shave the fennel as thinly as possible, using a mandoline slicer if you have one.
  3. Cut the tofu into 4 thick slabs and cut each slab in half. Lay out between a few layers of paper towels and press lightly to absorb excess moisture. Transfer to a plate, and coat with the BBQ sauce on all sides. Mix the paprika, garlic powder and salt together and spread out on a small plate. Dip the two largest sides of each piece of tofu in the spice mixture to coat and return to a clean, dry plate.
  4. Light a gas grill to medium high. Toss the asparagus with enough oil to lightly coat them, and season with salt and pepper. Spread the asparagus on one side of a grill platter and spread one pint of tomatoes on the other side. Oil the grill grates using a paper towel soaked with oil and a pair of tongs and place the tofu on the grill. Cook the asparagus, tossing once with tongs, for about 5 minutes, until browned in spots. Cook the tomatoes until charred and softened, 8 to 10 minutes, and transfer using a spatula to a small bowl. Cook the tofu for about 3 minutes per side and transfer back to the plate.
  5. Season the tomatoes with salt and pepper, add the oil and vinegar, and mix well. Press through a sieve and discard the skins and seeds. This is your vinaigrette.
  6. Assemble the bowls: Divide the farro among four wide, shallow bowls. Arrange the asparagus, snap peas, fennel, tomatoes, and tofu on top of the farro. Garnish with the scallions, radishes, and herbs, if using. Spoon some of the dressing on each bowl and pass any additional on the side.

Recipe and photography by Susan Spungen

Read – Spring into Summer

Dinner

Lunch

Sweet Bells®

Sweet Bell Pepper Slaw with Mango

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Sweet Bell Pepper Slaw with Mango
Author: 
Yields: 6
 
Ingredients
  • ½ head Savoy cabbage (about 12 ounces), finely shredded
  • 2 Village Farms Sweet Bell Peppers, seeded and thinly sliced
  • 2 small or 1 large mango, not too ripe, peeled, pitted, and cut into thin strips
  • 2 large or 4 small scallions, thinly sliced
  • Juice of 2 limes
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons neutral vegetable oil
  • 1 teaspoon granulated sugar
  • Kosher salt, to taste
  • ½ cup cilantro leaves, roughly chopped, plus more leaves for garnish
  • 1 serrano or jalapeno chili, seeded and thinly sliced
Instructions
  1. In a medium serving bowl, toss together the cabbage, peppers, mango and scallions. Season with the lime juice, vinegar, sugar and salt, and toss to combine well. Let sit for 10 to 15 minutes to soften slightly. Add the cilantro and serrano and toss again. Top with more cilantro leaves and serve.

Recipe and photography by Susan Spungen

Read – Spring into Summer

Appetizers

Sensational Sara®

5 Step Roasted Tomato Soup

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5 Step Roasted Tomato Soup
Yields: 6-8
 
Ingredients
  • 2lb Sensational Sara tomatoes (remove vine & stems then rinse)
  • 3 tbsp. oil olive
  • 2 tsp flake or kosher salt
  • 1 bulb garlic (about 6 peeled cloves)
  • 1 medium yellow onion (diced)
  • 1 bunch basil (chopped)
  • 2 cups vegetable or chicken broth
  • 1.5 cups heavy cream or coconut milk
  • 2 tbsp. butter
  • Salt and pepper to taste
  • Crushed red pepper to taste
Instructions
  1. Place whole tomatoes in roasting pan calyx side down. Sprinkle with 2tlbs olive oil and salt. Place in oven on broil at 500 degrees for 30-45 minutes or until browned on top and tomatoes split open. At halfway point throw garlic cloves on top. Then remove from oven and let cool in pan for 10 mins.
  2. While tomatoes are in the oven, caramelize onions in skillet on stovetop with remaining 1 tbsp. olive oil. Remove from heat and let cool.
  3. In blender or food processor place roasted tomatoes and garlic add caramelized onion. Add half of chopped basil and all of broth then blend on high for 2 mins.
  4. Heat butter in heavy bottom saucepan on stove top. Pour tomato mixture in saucepan on med heat until simmer then reduce heat to low. Add heavy cream and stir.. Salt and pepper to taste. Continue to simmer for 10 mins while stirring frequently.
  5. Ladle into soup bowls and garnish with remaining basil. Add crushed red pepper to taste. A nice side would be to serve with crusty bread, and cheese of choice.

Note: Make recipe vegan by replacing heavy cream with coconut milk, chicken stock with veggie stock and regular butter with vegan butter.

Appetizers

Cabernet Estate Reserve®

Cabernet Stuffed with Avocado Crema

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Cabernet Tomatoes Stuffed with Avocado Crema
Author: 
Yields: 6
 
Ingredients
  • 1 dry pint Village Farms Cabernet Estate Reserve® tomatoes
  • 1 ripe avocado, pitted and peeled
  • ¼ teaspoon kosher salt
  • ⅛ cup cilantro leaves, plus more for garnish
  • 3 tablespoons Greek yogurt
  • 1½ tablespoons freshly squeezed lime juice
  • Hot sauce to taste
  • Tortilla chips, for garnish
Instructions
  1. Using a small sharp knife, cut a very thin slice off the bottom of each tomato so it will sit flat. Then cut a slice off the top of each tomato. Use the knife to cut around the inside of the tomato and scoop out the seeds and flesh. Turn them upside down on a paper towel-lined plate and set aside.
  2. In a food processor (preferably a mini one), combine the avocado, salt, cilantro, yogurt, lime juice, and a few dashes of hot sauce. Puree until completely smooth. Adjust seasonings as needed. Set aside. It can be stored in the refrigerator for a few hours if packed into the smallest possible container with plastic wrap pressed onto the surface.
  3. When ready to serve, transfer the avocado crema to a plastic piping bag, or into the corner of a resealable plastic bag. Snip the end off the piping bag or one corner of the resealable bag, and gently squeeze the crema down to the tip, and twist the bag at the top.
  4. Turn the tomatoes over on a plate, and gently squeeze the bag to fill each tomato. Garnish each tomato with a broken piece of tortilla and a sprig of cilantro.

Recipe and photography by Susan Spungen

Read – A Simple New Year’s Celebration

Cocktails

Luscious Seedless Long English®

Cucumber Dragon Fruit Margarita

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Cucumber Dragon Fruit Margarita
Author: 
Yields: 4 Drinks
 
Ingredients
  • ½ Village Farms Luscious Seedless Long English® cucumber. peeled
  • 3 ounces freshly squeezed lime juice
  • 4 tsp. dragon fruit powder
  • 3 ounces tequila
  • 2 Tbsp. simple syrup, or more to taste (equal parts sugar & water)
  • 1 Tbsp. granulated sugar
  • 1 Tbsp. dragon fruit powder
  • 1 lime wedge
Instructions
  1. Cut the cucumber into chunks and place in blender jar. Puree until smooth, pushing down on the cucumber if necessary.
  2. Combine half of the cucumber puree, half the lime juice, half the dragon fruit powder, half the tequila, and half the simple syrup in a cocktail shaker filled with ice. Shake vigorously.
  3. Combine the dragon fruit powder and sugar on a small plate and mix well. Use the lime wedge to moisten the edge of 4 tumblers, and dip and rotate in the sugar mixture to coat evenly. Fill the glasses with ice.
  4. Pour the cocktail into 2 of the glasses and repeat with remaining ingredients to make 2 more. Garnish the cocktails with a cucumber spear dipped in dragon fruit powder.

Recipe and photography by Susan Spungen

Read – A Simple New Year’s Celebration

Dessert

Luscious Seedless Long English®

Cucumber Peppermint Rock Candy

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Homemade Cucumber Peppermint Rock Candy
Author: 
 
Ingredients
  • 3 cups granulated sugar, plus more for rolling
  • 1 cup cucumber water* (1- 2 cucumbers and a splash of water)
  • A few drops of peppermint oil
  • Food coloring, as desired
  • *You will also need jars, clothespins and candy sticks (like these off Amazon)
Instructions
  1. Start off by making your cucumber juice: take a cucumber or two and place in a high-powered blender like a Vitamix. Pulse blend on high until cucumber is fully blended and only juice remains. Set aside.
  2. Next, take a strainer, milk nut bag, etc. and strain cucumber juice into a glass or jar, discarding any pulp.
  3. Now let’s make your syrup: combine sugar and (strained) cucumber water in a small saucepan over medium heat. Stir constantly until sugar starts to dissolved.
  4. Continue cooking until sugar is completely dissolved. Adjust temp as needed. You do not want to burn sugar mixture!
  5. Once sugar mixture starts to bubble, reduce heat slightly. Then continue cooking until mixture is completely clear, and all sugar is dissolved into a syrup.
  6. At this point, you want to add any flavorings or color. We used peppermint flavoring, and added a couple drops of green food coloring to bump up the color.
  7. While waiting for sugar to dissolve, prep sticks. Dip the top part half (or less) of the stick in your sugar mixture. Then carefully roll the coated part of your stick in sugar.
  8. Using a candy thermometer (or comparable) check temp. Once temp is 220 degrees proceed to carefully pour mixture into 1-2 jars.
  9. Now, using a clothespin, suspend stick in the syrup in your jar as shown. Be careful to make sure that stick is ¾ of an inch or more from the bottom of jar. Set aside.
  10. Finally, wait! This process usually takes at least five days, but can take longer. Make sure your jars are set aside in a place where they will not be disturbed.
  11. Once you see that crystals have formed, and you are happy with the size of them, you can carefully remove your rock candy sticks from the jar. After removal, suspend in a separate, empty jar to dry.
  12. After rock candy sticks are dry, enjoy!

Recipe and photography created exclusively for Village Farms by Lunches + Littles Read- Home for the Holiday Activities

Dinner

Lunch

Maverick Mix®

Easy Antipasto Wreath

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Easy Antipasto Wreath
Author: 
 
Ingredients
  • 1 package of sliced salami (ours was 6 oz)
  • 1 jar artichoke hearts (drained and cut in half)
  • 1 jar roasted red bell peppers (drained)
  • 1 container fresh mozzarella balls or pearls (8 oz, drained)
  • 1- 1 and ½ pints Maverick Mix® Tomatoes
  • 1 jar pepperoncini peppers
  • Pitted olives (we used a couple different varieties here)
  • A few handfuls of fresh basil leaves
  • Several fresh rosemary sprigs for garnish
  • You will also need small skewers, approximately 3 to 4 inches in size.
  • You may also want to serve with a dressing, like shown above. We used a store bought Italian dressing here.
Instructions
  1. Heat butter and a few drizzles of oil in a large soup pot. Add garlic and sauté on medium-high heat until fragrant.
  2. Prep all of your ingredients (cut, drain, etc. as needed).
  3. Then set up all of your ingredients so that you almost have a kind of assembly line to work with.
  4. Now, take your skewers, and mix and match ingredients; threading items on skewers as shown. You will not use all ingredients on every skewer, and may want to leave some meat/cheese free.
  5. Once you have threaded all skewers, start arranging them on a circular plate. Depending on the number of skewers you make, you will overlap a time or two.
  6. If using a dressing, as shown, place dip bowl in the center of skewers/center of plate.
  7. Finally, cut off small pieces from the rosemary sprigs and place them into different places around the plate, for a more wreath-like feel.

Recipe and photography created exclusively for Village Farms by Lunches + Littles Read- Home for the Holiday Activities

Dinner

Heavenly Villagio Marzano®

Lunch

Tomato Basil Turkey Soup

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Tomato Basil Turkey Soup
Author: 
 
Ingredients
  • 2 tbsp unsalted butter
  • 4 cloves garlic (minced)
  • 1 cup yellow onion (chopped)
  • 3 cups chicken broth
  • 1 (28 oz) can roasted crushed tomatoes
  • 1 cup heavy cream
  • 1 tbsp dried oregano, and salt and pepper to taste
  • 2 containers Village Farms heavenly villagio marzano tomatoes
  • olive oil
  • 1 lb leftover tukey meat, cut up/shredded
  • fresh parmesan cheese and approx.
  • 1 cup basil (rough chopped) for topping
Instructions
  1. Heat butter and a few drizzles of oil in a large soup pot. Add garlic and sauté on medium-high heat until fragrant.
  2. Next, add onions and cook for approx. 5 min. until fragrant and semi-caramelized.
  3. While onions are on stovetop, roast the two containers of heavenly villagio marzano tomatoes- cut in half, then toss with a bit of olive oil and salt and pepper. Roast on 425 for 15-20 min.
  4. Add broth, crushed tomatoes, heavy cream and a bit of salt and pepper; stir to combine.
  5. Allow mixture to start to boil, then reduce heat to medium. Allow to simmer for approx. 10 min., stirring occasionally.
  6. While mixture cooks, re-heat approximately 1 pound of turkey. Once reheated, set aside.
  7. Once the tomatoes are roasted, remove from oven. Transfer ½ of them to the soup pot/mixture. Set remaining tomatoes to the side.
  8. Use an immersion blender to completely combine with the remainder of the mixture. Add in oregano and stir.
  9. Next, add in turkey meat and remainder of tomatoes. Taste for salt and pepper and adjust as needed.
  10. Top with basil and parmesan. Serve immediately.

Recipe and photography created exclusively for Village Farms by Lunches + Littles
Read- Leftover Thanksgiving Turkey Deliciously Transformed

Dinner

Lunch

Maverick Mix®

Sweet Bells®

Turkey Fajitas with Salsa Fresca

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Turkey Fajitas with Homemade Salsa Fresca
Author: 
 
Ingredients
  • WHAT YOU NEED (for Fajitas):
  • the zest of 1 lime
  • ¼ cup fresh-squeezed lime juice + more as needed
  • ¼ tsp salt
  • ¼ tsp chili powder
  • 2 tbsp adobo sauce (sauce only from canned chipotles in adobo)
  • ¼ cup olive oil (plus more as needed)
  • 5 garlic cloves (divided and minced)
  • approx. 1 lb leftover turkey meat
  • 2 tbsp butter (divided)
  • 1 red onion (halved/ thin sliced)
  • 1 package of Village Farms Sweet Bells Peppers
  • 2 serrano chiles (halved, seeded and chopped small)
  • ¼ cup cilantro (chopped), and romaine lettuce
  • flour or corn tortillas
  • WHAT YOU NEED (for Salsa Fresca*):
  • ¼- 1/2 red onion (minced)
  • 1 tsp red wine vinegar, approx.
  • 1 lb Village Farms maverick mix tomatoes (chopped)
  • 1-2 serrano chiles (seeded, and fine chopped or minced)
  • 3 tbsp fresh chopped cilantro
  • 2 tsp fresh-squeezed lime juice
Instructions
  1. HOW YOU MAKE IT (Salsa Fresca):
  2. Place diced onion in a bowl and cover completely with cold water. Add in vinegar, and set aside for 10 min. or longer.
  3. Drain. Rinse with cold water and set aside.
  4. Next, in a medium sized bowl, combine all remaining ingredients. Then, stir in onions.
  5. Allows mixture to stand at room temperature for at least 30 min. Now, make your fajitas (see below)!.
  6. HOW YOU MAKE THEM (Fajitas):
  7. In a small bowl, combine lime zest and fresh squeezed lime juice, salt, chili powder, adobo sauce, ¼ cup only olive oil and 3 cloves only garlic. Mix well. Set aside 2 tablespoons of the marinade for later.
  8. Next, place leftover turkey in a resealable bag. Pour in the marinade and seal bag. Move turkey around to coat well. Then place in the refrigerator for at least one hour.
  9. While turkey marinates, make Salsa Freca (see below). Set aside.
  10. Then, heat a large skillet over medium-high heat and drizzle with a bit of olive oil.
  11. Once hot, add onion slices and cook. Stirring until softened.
  12. Next, stir in mini sweet pepper slices and chopped chiles, and continue to cook, stirring occasionally until peppers begin to softened.
  13. Then, add in remaining garlic cloves, cumin, a few pinches of salt and 1 tbsp butter. Cook, stirring often, until peppers are also softened and beginning to caramelize, approx. 6-8 min.
  14. Pour in reserved marinade and add in about half of the cilantro and stir. Once well combined, remove from heat.
  15. Heat a few drizzles of olive oil over medium heat in a large skillet. Remove turkey from marinade and add to pan (with marinade) with 1 tbsp butter. Cook until heated through and fully coated with marinade. If turkey meat is too dry, add in a drizzle of olive oil, or ¼- 1/2 lime, squeezed.
  16. While turkey reheats, warm up tortillas as desired.
  17. Next, begin to plate tortillas. Pile lettuce, turkey, pepper mixture, and salsa as desired and enjoy!

Recipe and photography created exclusively for Village Farms by Lunches + Littles
Read- Leftover Thanksgiving Turkey Deliciously Transformed

Dinner

Heavenly Villagio Marzano®

Lunch

Burrata and Tomato Hand Pies

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Burrata and Tomato Hand Pies
Author: 
Yields: 7-8 Hand Pies
 
Ingredients
  • 1 pint of Heavenly Villagio Marzano® tomatoes
  • 2 cups flour (plus more for floured surface)
  • 1 tbsp. white sugar
  • 1 tsp salt
  • 2 full sticks unsalted butter; cubed (refrigerated)
  • 2 large eggs (divided)
  • 2 tbsp. heavy whipping cream
  • 2 drizzles of olive oil
  • 3 cloves of garlic (pressed or minced)
  • 1 tbsp. cornstarch
  • 1 tbsp. lemon juice
  • 1 tsp Italian seasoning, salt and pepper to taste
  • 1 large ball / 4 oz. of Burrata cheese (divided between pies)
  • 1 handful of fresh basil (basil cut into thin strips, then in half)
Instructions
  1. Start off by making your dough (this will take at least 1 hour, so do this ahead of time). *You can use a store-bought, pre-made dough to make these quicker. If doing that skip this step and go to step 5.
  2. Combine flour, sugar and salt in a mixing bowl and whisk gently to combine.
  3. Add your cubed butter into the mixture. Work it in, using your hands as necessary, work it until small balls start to form with the cold butter and flour. Set aside.
  4. In a separate bowl, combine together whipping cream and 1 egg. Whisk until combined and smooth. Then, add to the flour mixture from the previous step and knead, knead, knead, until dough starts to form. Once dough is formed and in a ball, cover/wrap with plastic wrap and refrigerate for at least 1 hour or more.
  5. While tomatoes cook, mix together cornstarch and lemon juice. Once completely combined, and tomatoes are semi-broken down add slurry to your tomato/garlic mixture and cook until thickened up. Season with salt, pepper and Italian seasoning and set aside to cool.
  6. Once the dough has chilled for at least one hour, remove from the refrigerator and pre-heat the oven to 385 degrees. Also line a large, rimmed baking sheet with parchment paper and set aside.
  7. Now for the fun part: roll dough out to approx. ¼ inch or so thick on a lightly floured counter. Then using a circular cutter or even the rim of a cup, cut out a bunch of circles. The exact number of hand pies you can make will depend on the size of circles, we got 7 pies (14 circles) out of ours.
  8. Once you have your circles, place filling inside the center of half of the circles. Take a small piece of Burrata and place on top of filling, with a sprinkle of fresh basil.
  9. Now, take your remaining (1) egg, and whisk until completely beaten. Using a pastry brush, brush the outer edges of the circle with the filling on it. Immediately place a second circle over top of the filling and stretch over to allow the edges to come together. Crimp edges using a fork or fingers to seal the filling inside. Cut a slit or two on the top of your pies, and lightly brush the tops of pies with remaining egg.
  10. Transfer pies to prepared baking sheet and bake at 385 degrees for 25- 30 min. Cook times can vary slightly so keep an eye on pies so they do not overcook.
  11. Once done, enjoy, or refrigerate to enjoy later. These are perfect for a lunchbox, lunch at home, dinner, etc. Y-U-M!

Recipe and photography created exclusively for Village Farms by Lunches + Littles
Read- Back to School Made Easy

Dinner

Lunch

Scrumptious Mini® Cucumber

Sweet Bells®

Rainbow Spring Rolls

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Rainbow Spring Rolls with Peanut Sauce
Author: 
Yields: 10-12 Rolls
 
Ingredients
  • 1 3 count Bag of Tri-Colored Sweet Bells®
  • 1 1lb Bag of Scrumptios Mini® Cucumbers
  • 1 large carrot
  • ⅓ of a small head of purple cabbage
  • 1 handful of micro-greens and/or lettuce
  • approx. 10-12 rice paper wraps
  • Peanut Sauce
  • ¼ cup peanut butter
  • 2 and ½ tbsp. sesame oil
  • 2 tbsp. fresh squeezed lime juice
  • 1 tbsp. soy sauce
  • 1 tbsp. pure maple syrup
  • 2 tsp grated ginger
Instructions
  1. Start off by prepping all of your produce: slice peppers, carrot and cucumbers into thin strips, cut cabbage into small shreds, etc. Set aside.
  2. Assemble your rolls: fill a shallow dish with warm water and dip rice paper into dish, spinning and allowing paper to get completely wet but not for too long (this will cause wraps to get too soft; you want it to be mold-able but still slightly stiff). Remove wrapper from water and set down on counter you are using.
  3. Now, lay your filling ingredients in the middle of your wrapper (in a line going up and down) and then fold the sides of the wrapper over the filling and roll it up!
  4. Repeat until all filling and wrappers are used.
  5. For sauce: simply combine all of the sauce ingredients together in a small mixing bowl. If the consistency is too thick, add in a little more sesame oil and stir up.

Recipe and photography created exclusively for Village Farms by Lunches + Littles
Read- Back to School Made Easy

Dinner

Juicy Beefsteak®

Lunch

Sweet Bells®

Gemista (Stuffed Tomatoes & Peppers)

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Gemista (Greek stuffed tomatoes and peppers)
Yields: 4
 
Ingredients
  • 4 juicy beefsteak® tomatoes
  • 4 sweet bells® peppers
  • 2 large russet potatoes
  • Herby Rice Filling
  • extra virgin olive oil
  • 1 onion, finely diced
  • 3 cloves garlic, finely chopped
  • ¾ cup rice
  • ½ cup vegetable broth or water
  • ½ tsp sugar
  • 1 tsp dried oregano
  • 2 cups fresh soft herbs (I used parley, dill, mint), finely chopped
  • 100g feta cheese, crumbled
  • sea salt and black pepper
  • Tomato puree
  • 1 juicy beefsteak® tomato, chopped
  • ½ cup vegetable stock or water
  • ½ tsp salt
  • 1 clove garlic
  • 1 tsp oregano
Instructions
  1. Preheat oven to 400˚F.
  2. Slice the tops off the tomatoes (making a note of which top belongs to each vegetable, as this will look neater when you bake them) and use a spoon to scoop out the flesh and seeds, reserving any juice.
  3. Finely chop the flesh and add it back to the seeds and juice; set aside. Remove seeds and membrane from the bell peppers, rinse inside and drain.
  4. Heat a large skillet until hot, and then add ¼ cup olive oil and the onion. Reduce the heat to medium low and sauté the onions for 8-10 minutes until they are soft and golden.
  5. Add the garlic and rice to the pan and stir for 4-5 minutes, until the rice is well coated in the oil and starting to turn translucent. Add the chopped tomato flesh, stock/water, sugar, and season with salt and pepper.
  6. Simmer, covered, for another 5-7 minutes until the rice has absorbed most of the liquid but still has a bite (the rice will continue to cook in the oven). When it’s ready, you want the filling to be juicy and not dry at all. If too much moisture has evaporated, add another few splashes of stock or water to loosen up the rice.
  7. Meanwhile, make the puree by adding the tomatoes, stock, salt, garlic and oregano to a blender or food processor; whizz until smooth.
  8. When the rice is ready, fill your tomatoes and peppers with the rice mixture. Fill it about three-quarters full, to allow the rice to expand further. Cover with their corresponding tops and place them into a tray that fits them snugly.
  9. Peel and slice the potatoes into wedges. Season the potatoes with sea salt and black pepper and place the potatoes in and around the tomatoes and peppers (this helps to keep them upright while in the oven).
  10. Carefully pour the tomato puree over everything, followed by ¾ cup of olive oil. Cover with foil and bake for 45 minutes. Remove the foil and bake for another 45 minutes, until the potatoes are fork tender.
  11. Gemista can be enjoyed hot, or at room temperature, and are even better the next day.

Recipes and blog were created by Hetty McKinnon

Read – Finding Comfort in Family and Food

Dinner

Juicy Beefsteak®

Lunch

Beefsteak Tomato Salad with Crispy Chickpeas and Lemon Tahini

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Beefsteak Tomato Salad with Crispy Chickpeas and Lemon Tahini
Cook time: 
Total time: 
Yields: 4
 
Ingredients
  • 500g chickpeas (2 cans), drained
  • extra virgin olive oil
  • 1 clove garlic, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 4 juicy beefsteaks® tomatoes
  • handful of flat leaf parsley, chopped
  • sea salt and black pepper
  • Lemon tahini
  • ¼ cup tahini
  • ¼ cup water
  • 1 clove garlic, finely grated
  • juice of ½ lemon
  • sea salt and black pepper
Instructions
  1. Preheat oven to 400˚F.
  2. Place the chickpeas on a sheet pan and scatter with the cumin, coriander, paprika and garlic. Drizzle generously with olive oil, season with sea salt and black pepper, and toss to coat the chickpeas well. Place in the hot oven and roast for 30-35 minutes, turning the pan halfway and shaking it to disperse the chickpeas, until golden and crispy.
  3. Meanwhile, slice the tomatoes and place them, overlapping slightly, onto a large serving plate or platter.
  4. Place the tahini into a bowl and add the water. The tahini may seize and get thick, but this is normal, just keep whisking until it becomes smooth again. If it is too thick, simply add more water, a teaspoon at a time, until you get the consistency of cream. Add the garlic, lemon juice and season with salt and pepper. Taste and, if needed, adjust with more lemon, salt or pepper.
  5. To serve, top the sliced tomatoes with the crispy chickpeas and drizzle over the lemon tahini. Season the salad with a finishing touch of salt and pepper, along with some olive oil. Top with parsley and enjoy.

Recipes and blog were created by Hetty McKinnon

Read – Finding Comfort in Family and Food

Dinner

Lunch

Sinfully Sweet Campari®

Caprese Chicken with Balsamic Glaze

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Caprese Chicken with Balsamic Glaze
Author: 
Yields: 4-8
 
Ingredients
  • WHAT YOU NEED (for main dish)
  • 2-3 Sinfully Sweet Campari® Tomatoes; sliced thick
  • ¾ cup Italian salad dressing
  • 1 and ½ tsp poultry seasoning
  • 2 and ½ tsp Italian seasoning (plus more for topping, as desired)
  • 4 boneless skinless chicken breasts
  • a few drizzles of EVOO
  • 4 slices of fresh mozzarella cheese
  • fresh basil leaves
  • a sprinkling of fresh/chopped parsley
  • salt and pepper to taste

  • WHAT YOU NEED (for balsamic vinaigrette)
  • ¼ cup balsamic vinegar
  • 2 garlic cloves (minced)
  • 1 tbsp finely diced shallots (*optional)
  • 1 tbsp Dijon mustard
  • 1 tbsp Italian seasoning
  • 1 tbsp honey (use less if desired)
  • ¼ tsp black pepper
  • ½ tsp salt
  • ½ cup EVOO
Instructions
  1. In a sealable plastic bag (or equivalent) combine salad dressing, poultry seasoning and Italian seasoning. Seal and move contents of bag around to combine.
  2. Add chicken to bag, re-seal, and move chicken around bag to thoroughly mix/coat. Refrigerate chicken for at least 1 hour- up to 3.
  3. Once time is up for chicken pre-heat oven to 450 degrees. Then remove chicken from bag and discard any excess marinade.
  4. Next, in an oven-safe skillet, heat a few drizzles of olive oil over in pan over medium heat. Place chicken in pan and begin to cook allowing chicken to lightly brown on each side (flip once you have achieved a nice browning on first side). *You are not trying to cook chicken thoroughly at this point, just getting the outsides seared and browned.
  5. Once chicken is nice and browned, drain excess oil from pan- then place in oven and bake for approx. 15 minutes (may need longer- just keep checking it!) until fully cooked.
  6. While chicken is baking, make balsamic vinaigrette. To make vinaigrette: place all vinaigrette ingredients into a mason jar with lid. Seal and shake vigorously for 30 seconds or more, until very well-combined. Set aside.
  7. Remove pan from oven, top each piece of chicken with a slice of mozzarella cheese and 1- 2 pieces of tomato (place excess tomato slices in pan to warm a bit). Return to oven until cheese is melty.
  8. Remove pan from oven again. Top chicken with balsamic vinaigrette and fresh basil leaves, as desired. Sprinkle with additional Italian seasoning and/or freshly chopped parsley if desired. Season with salt and pepper as needed.
  9. Serve immediately or portion out for meals throughout the week. Just reheat when ready to eat and enjoy. Yum!

Recipes and blog were created by Lunches + Littles

Read – Nostalgic, Easy Recipes from Our Kitchen to Yours

Dinner

Lunch

Maverick Mix®

Farro Salad with Toasted Pine Nuts and Roasted Tomatoes

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Farro Salad with Toasted Pine Nuts and Roasted Tomatoes
Author: 
 
Ingredients
  • WHAT YOU NEED (for roasted tomatoes/remainder of dish):
  • • 2 pints Maverick Mix®Tomatoes
  • • a few drizzles of EVOO
  • • 2 garlic cloves (minced)
  • • ½ tbsp sugar
  • • ½ tsp salt
  • • 2 cups cooked farro (rinsed)
  • • ½ cup pine nuts
  • • 3- 4 cups fresh greens of choice (we used a spring mix)
  • • crumbled feta cheese, as desired (we used ¼- 1/2 cup or so)
  • • a sprinkling of fresh/chopped parsley
  • • Additional salt and pepper to taste

  • WHAT YOU NEED (for fresh lemon vinaigrette):
  • • 4 tbsp fresh-squeezed lemon juice
  • • 1 and ½ tbsp white wine vinegar
  • • ½ cup EVOO
  • • 1 and ½ tbsp raw honey
  • • 3 garlic cloves (minced)
  • • ¼ tsp salt
  • • ¼ tsp black pepper
  • • ½ tbsp dried parsley
Instructions
  1. spray or line with parchment paper.
  2. Cut all tomatoes in half and lay out on tray(s). Toss with a bit of olive oil, garlic, sugar and salt. Toss to coat. Then spread out on tray(s). Roast for up to an hour, until caramelized, and somewhat shriveled. These get so sweet- you are going to love them (and may just want to roast an extra batch for snacking)!
  3. While tomatoes roast you want to prep everything else you need for the recipe: cook farro according to package instructions, toast pine nuts, chop fresh greens and then make vinaigrette.
  4. To make vinaigrette: place all vinaigrette ingredients into a mason jar with lid. Seal and shake vigorously for 30 seconds or more, until very well-combined. Place vinaigrette in refrigerator.
  5. Once tomatoes are roasted, remove from oven and allow to cool just a couple minutes, then carefully loosen them with a flipper/turner so they are not stuck to the pan.
  6. To make salad: combine farro, about ¾ of the tomatoes, pine nuts, fresh greens, and feta. Pour about ¼ of the vinaigrette over top salad and gently toss to coat.
  7. Serve immediately, season with salt and pepper, top with chopped parsley and additional tomatoes as desired. Serve alongside remaining dressing to use as desired as well, and ENJOY!
  8. Recipe serves 3-4, depending on portion size. Recipe is easily doubled, if needed.

Recipes and blog were created by Lunches + Littles

Read – Nostalgic, Easy Recipes from Our Kitchen to Yours

Appetizers

Lunch

Sinfully Sweet Campari®

White Bean Arugula Bruschetta

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White Bean Arugula Bruschetta
Author: 
Prep time: 
Total time: 
Yields: 10
 
Ingredients
  • 1 package Village Farms Sinfully Sweet Campari® tomatoes, cut into eighths
  • 1 can (15 oz.) cannellini beans, rinsed and drained
  • ½ c fresh mozzarella ciliegine "cherry size"
  • ½ c arugula
  • 4 cloves garlic, minced
  • 1 tbsp. olive oil
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 fresh baguette
  • 1 tbsp. balsamic vinegar
Instructions
  1. Pre-heat oven to 425°F.
  2. Toss Sinfully Sweet Campari tomatoes, cannellini beans, mozzarella, arugula, garlic, olive oil, salt and pepper in a medium sized mixing bowl. Refrigerate.
  3. While your bruschetta topping soaks in its flavor, toast your baguette. Slice bread into ½-inch thick slices (about 30) and spread over a baking sheet. Drizzle with olive oil and bake for 6 minutes.
  4. Remove bruschetta toasts from oven and spoon tomato mixture atop. Drizzle with balsamic vinegar and serve.

Recipe and photography by Rebecca Lilly Costa from xxrlilly

Read – Cozy Italian Date Night In

Appetizers

Dinner

Heavenly Villagio Marzano®

Lunch

Italian Sausage, Tomato, Tortellini Soup

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Italian Sausage, Tomato, Tortellini Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 4
 
Ingredients
  • 2 pints Heavenly Villagio Marzano® tomatoes, cut into thirds cross-wise
  • 1 tbsp. olive oil
  • 1 lb. fresh sweet Italian chicken sausage, cut into 1-inch-thick rounds
  • 1 shallot, minced
  • 6 garlic cloves, minced
  • 3 c chicken bone broth (may substitute bone broth + water with straight soup broth)
  • 4 c water
  • 1 tsp salt
  • 1 tsp black pepper
  • ¼ tsp red pepper flakes
  • 1 bunch kale, stems removed
  • 12 oz. tortellini, fresh
  • ¾ c milk
  • ¼ c butter, room temperature
  • ¼ c shaved Parmesan cheese
Instructions
  1. Heat a large soup pot over medium-high heat.
  2. Add olive oil, chicken sausage, shallots and garlic to the pot and sauté for five minutes.
  3. Add bone broth, water, tomatoes, salt, black pepper and red pepper flakes. Whisk until broth and water are well combined.
  4. Bring to a boil and then lower to a simmer for 15 minutes.
  5. Add kale, tortellini, milk and butter. Stir to combine.
  6. Simmer for 5 minutes, just long enough for the pasta to cook.
  7. Serve with fresh parmesan cheese sprinkled atop.

Recipe and photography by Rebecca Lilly Costa from xxrlilly

Read – Cozy Italian Date Night In

Appetizers

Heavenly Villagio Marzano®

Tomato and Mozzarella Dip

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Tomato and Mozzarella Dip
Yields: 6
 
Ingredients
  • 1 10 oz. dry pint Heavenly Villagio Marzano tomatoes, halved lengthwise
  • 2 Tbsp. olive oil
  • 2 to 3 cloves garlic, thinly sliced
  • ¼ tsp. kosher salt
  • Big pinch red pepper flakes
  • 8 oz. fresh mozzarella (not in water)
  • 8 basil leaves, torn in half
  • ½ cup grated Parmesan cheese
  • Crusty bread, sliced and toasted
  • ⅛ tsp (a small pinch!) of nutmeg
  • ¼ tsp cinnamon
  • 2 tbsp. plain tomato paste
  • ⅓ cup grated parmesan cheese
  • finely chopped parsley and/or sage leaves for sauce, for topping, etc. (as desired)
  • *You may also like: additional cheese for topping
Instructions
  1. Heat oven to 400 degrees. Place a small flameproof baking dish over medium heat and add the oil (if you only have a ceramic baking dish, heat it in the oven). Add the garlic, and cook, stirring, until golden brown all over, about 5 minutes. Scoop the garlic out, and set aside. Leave the oil in the dish.
  2. Add the tomatoes with the salt and red pepper flakes, and toss to coat.
  3. Slice the mozzarella, and tear into smaller pieces, tucking them among the tomatoes. Tuck the basil leaves in.
  4. Sprinkle the Parmesan over the top and place in the oven. Bake 15 minutes, until bubbling. Broil briefly to brown the top, watching carefully.
  5. Serve immediately with the crusty bread. Keep warm on a hot plate if not serving immediately.

Recipe and photography by Susan Spungen

Read – Unfussy Holidays

Breakfast

Lunch

Sinfully Sweet Campari®

Shakshuka with Peppers, Feta, and Olives

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Shakshuka with Peppers, Feta, and Olives
Author: 
Yields: 4
 
Ingredients
  • 1 lb. package Sinfully Sweet Campari tomatoes, cut into ⅛’s
  • 2 Tbsp. olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, thinly sliced
  • 1 red bell pepper, cut into 2-inch slivers
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • Pinch of cayenne
  • 1 Tbsp. tomato paste
  • ½ tsp. Kosher salt
  • Freshly ground pepper
  • 4 large eggs
  • 3 oz. feta cheese
  • ⅓ cup pitted Kalamata olives
  • Handful of fresh dill
  • Handful of fresh cilantro
Instructions
  1. Heat oil in a 12-inch skillet over medium heat. Add onion and cook, stirring, for 5 minutes, until translucent (reduce heat if onions are browning).
  2. Add garlic and cook 2 minutes. Add peppers and cook until softened, about 5 minutes.
  3. Add cumin, paprika, cayenne, tomato paste, salt, and pepper. Cook, stirring, for 2 minutes
  4. Add ¼ cup water, stirring to release any brown bits on pan, and add tomatoes. Cook, stirring gently a few times, for 5 to 7 minutes. Add ¼ cup more water if needed. It should be saucy, not dry.
  5. Dig a little well, and crack an egg into it. Repeat for the other 3 eggs, spacing them evenly. Crumble the feta into large pieces and scatter around the eggs. Do the same with the olives.
  6. Cover and cook over medium-low until the eggs are done to your liking, about 15 minutes.
  7. Top with the herbs, and serve immediately.

Recipe and photography by Susan Spungen

Read – Unfussy Holidays

Cherry No.9®

Dinner

Lunch

Autumn Panzanella Salad

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Autumn Panzanella Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 4
 
Ingredients
  • 2 Pints Village Farms Cherry no. 9 Fall in Love Again Tomatoes
  • 1 Acorn Squash, seeds removed and sliced (can sub butternut squash or any other squash variety that you choose.)
  • 1 Cup Diced Apple
  • ½ Cup Pomegranate Seeds
  • 4 Cups Diced Ciabatta or French Bread
  • 3 Tbsp. Olive Oil
  • Salt and Pepper

  • For Dressing:
  • ¼ Cup Apple Cider Vinegar
  • ¼ Cup Fresh Orange Juice
  • ½ Shallot, Sliced Thin
  • 1 Tsp. Chopped Fresh Sage
  • 1 Tbsp. Honey
  • 2 Tbsp. Olive Oil
  • ½ Tsp. Salt
  • ¼ Tsp. Black Pepper
Instructions
  1. Preheat oven to 425 degrees.
  2. Line two baking sheets with parchment paper and add tomatoes onto one baking sheet and the acorn squash onto the other baking sheet. Toss with ½ of the olive oil and salt and pepper.
  3. Bake for 20-25 minutes until vegetables are golden brown and tender. Remove from oven and let cool slightly.
  4. While the vegetables are cooking, make vinaigrette by combining all ingredients into a mason jar and shake to combine. Let sit for at least 15 minutes before serving.
  5. On another baking sheet add bread and drizzle with remaining olive oil and salt and pepper and toss to coat lightly.
  6. Remove cooked vegetables from the oven and reduce oven temperature to 350 degrees.
  7. Bake bread for 15 minutes until lightly golden brown, careful not to burn.
  8. To assemble salad, add toasted bread, squash, and tomatoes to a large platter. Add diced apples and pomegranates and then toss with ½ of the dressing.
  9. Let sit for 15 minutes for flavors to soak in and then taste. Add more dressing if desired and season with more salt and pepper if needed.

Recipe and photography by My Diary of Us

Read – A Friendsgiving Supper Club

Appetizers

Heavenly Villagio Marzano®

Autumn Pasta Bake

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Autumn Pasta Bake with Homemade Pumpkin Tomato Sauce
Author: 
Yields: 10
 
Ingredients
  • 2 pints Heavenly Villagio Marzano® tomatoes (divided)
  • 1 lb lean ground turkey (could also use beef, if desired)
  • 2 cups cubed pumpkin (divided)
  • 1 package (ours was 17.6 ounces) of Pappardelle Pasta
  • 1 small tub (8 ounces) Mascarpone cheese (room temp)
  • 1 and ½ cups shredded mozzarella cheese (divided)
  • olive oil
  • salt and pepper to taste
  • 5 cloves garlic (minced)
  • 1 small yellow onion (fine diced)
  • 1 small red pepper (fine diced)
  • 1 tbsp. Italian seasoning
  • ½ tsp smoked paprika
  • ⅛ tsp (a small pinch!) of nutmeg
  • ¼ tsp cinnamon
  • 2 tbsp. plain tomato paste
  • ⅓ cup grated parmesan cheese
  • finely chopped parsley and/or sage leaves for sauce, for topping, etc. (as desired)
  • *You may also like: additional cheese for topping
Instructions
  1. Pre-heat oven to 400 degrees and line two baking sheets with parchment paper/foil. Set aside.
  2. Cube pumpkin (skin off) into bite-sized pieces and transfer to baking sheet. Drizzle cubes with olive oil, then add a bit of salt and pepper until they are well coated.
  3. Next take 1 and ½ pints of Heavenly Villagio Marzano® tomatoes and arrange on second baking sheet. Drizzle with a bit of olive oil and sprinkle with salt.
  4. Roast pumpkin and tomatoes at 400 degrees for 30-45 min, flipping pumpkin once. Tomatoes may be done first- if so, just remove them and set aside.
  5. In a large pot over medium-high heat drizzle olive oil, then add garlic, onion and pepper. Sauté until fragrant and onion begins to soften, approx. 4 minutes.
  6. While doing the above, transfer roasted tomatoes (put about 10 off to the side) to blender and pulse a couple times until your tomatoes have a chunky sauce consistency. Set aside.
  7. Next, add in your ground turkey, using a wooden spoon to carefully break it up as it cooks.
  8. Add in Italian seasoning, smoked paprika, nutmeg and cinnamon. Stir until seasonings are well combined with turkey.
  9. Now, add pulsed tomatoes only (you will still have some reserved on the side) to pot as well as roasted pumpkin (again, reserve about 10 pieces of pumpkin or so) and tomato paste. Work pumpkin and tomatoes into turkey mixture.
  10. Simmer sauce mixture for approx. 15 min. or until well-combined, and has a thicker, sauce consistency. Remove sauce from heat and set aside.
  11. While sauce simmers, prepare pasta per package instructions then remove from heat and drain. To make cheese mixture: combine mascarpone (room temp), 1 cup only of the mozzarella and parmesan cheese. Stir well until combined.
  12. Now, gently combine pasta and cheese mixture.
  13. Once combined, add in approx. half of your sauce, or enough to fully coat pasta and then some.
  14. In a large oven-safe skillet or dish, layer pasta and cheese mixture with sauce, ending with pasta mixture on top.
  15. Add the remaining roasted tomatoes as well (scatter throughout dish), and top with any additional sauce, as desired.
  16. Bake approximately 25 minutes. Then topping with remaining mozzarella and bake an additional minute or so, until cheese is melted.
  17. While dish bakes, take the remaining ½ pint of tomatoes, cut them in half lengthwise, or slice, as shown, for topping.
  18. Remove dish from oven, top with fresh cuts and slices of tomato, pumpkin cubes and parsley and sage as desired.
  19. Serve immediately.

Recipe and photography by Lunches and Littles

Read – Cuddle Up To Comfort Food

Appetizers

Sinfully Sweet Campari®

Turkey Chili with Butternut Squash Noodles – A Flavorful, Protein-Packed Meal

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Warm Up with a Nutritious and Satisfying Turkey Chili

This turkey chili with butternut squash noodles is the perfect balance of hearty, comforting, and nutritious. Packed with lean protein, fiber-rich vegetables, and warming spices, this chili delivers bold flavors with every spoonful. The addition of butternut squash noodles adds a deliciously sweet contrast while keeping the dish light and nutrient-dense. Whether you’re meal-prepping for the week or hosting a cozy gathering, this recipe is sure to be a hit!

Featuring Village Farms Fresh Sinfully Sweet Campari® Tomatoes

This chili gets its deep, rich tomato base from Sinfully Sweet Campari® tomatoes. These premium greenhouse-grown tomatoes are naturally sweet, perfectly juicy, and bursting with vine-ripened flavor. Their balanced acidity and sweetness enhance the depth of this chili, making every bite irresistibly delicious. Plus, they’re packed with antioxidants and vitamins, adding a nutritional boost to your bowl.

Total Time: 1 hour 15 minutes

Servings: 6

Ingredients

  • 8 Sinfully Sweet Campari® Tomatoes, quartered
  • 1 ½ lbs lean ground turkey (or substitute with ground beef)
  • 3 cups butternut squash noodles
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 2 ½ cups chicken stock
  • 2 celery stalks, diced
  • 1 large yellow onion, diced
  • 2 large carrots, diced
  • 4 garlic cloves, minced
  • 1 tbsp olive oil
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tbsp tomato paste
  • 1 ½ tbsp brown sugar (optional)
  • Salt and pepper, to taste
  • Optional toppings: sour cream, chopped cilantro, shredded cheese, scallions, jalapeño slices

Instructions

  1. Sauté the Aromatics: In a large stockpot or Dutch oven, heat olive oil over medium-high heat. Add diced celery, onion, carrots, and minced garlic. Stir occasionally until softened, about 4 minutes.
  2. Brown the Turkey: Add ground turkey to the pot along with chili powder, cumin, smoked paprika, salt, and pepper. Cook, breaking up the turkey with a spoon, until browned, about 6 minutes.
  3. Build the Base: Stir in tomato paste and 4 quartered Sinfully Sweet Campari® tomatoes. Increase the heat to medium-high and cook for 2 minutes until tomatoes begin to break down.
  4. Simmer the Chili: Add the remaining quartered Sinfully Sweet Campari® tomatoes, kidney beans, and chicken stock. Reduce heat to low and let simmer uncovered for about 1 hour, stirring occasionally, until thickened.
  5. Add the Butternut Squash Noodles: In the last 6-7 minutes of cooking, stir in the butternut squash noodles and cook until tender.
  6. Serve and Enjoy: Ladle the chili into bowls and top with your favorite garnishes like sour cream, cilantro, shredded cheese, or jalapeño slices.

A Cozy, Wholesome Meal for Any Occasion

This hearty turkey chili with butternut squash noodles is the perfect dish for a cozy night in or a nutritious meal prep option. The bold flavors from Sinfully Sweet Campari® tomatoes create a rich and balanced taste, making this a standout recipe. Serve it with warm cornbread or a side salad for a complete meal. Enjoy!

Dinner

Lunch

Sinfully Sweet Campari®

Caprese Salad with Grilled Peaches

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Caprese Salad with Grilled Peaches
Author: 
Yields: 6
 
Ingredients
  • 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
Instructions
  1. 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.
  2. Turn your grill to medium-high heat.
  3. 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.
  4. 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.
  5. Drizzle the balsamic reduction over the top and serve at once.

NOTES
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.

Recipe and photography by Kris and Wesley from How to Feed a Loon

Read- Get Your Grill on This Labor Day

Dinner

Heavenly Villagio Marzano®

Lunch

Grilled Portobello BLT “Pizzas”

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Caprese Salad with Grilled Peaches
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 4
 
Ingredients
  • 1 cup Heavenly Village Marzano® tomatoes Sliced in half, lengthwise
  • 4 large Portobello mushrooms
  • 2 tbsp. olive oil
  • 1 tsp Kosher salt
  • 1 cup pesto homemade or store-bought
  • 2 cups fontina cheese shredded
  • 1 cup pancetta cubed and cooked until crisp
  • 1 cup fresh baby arugula
  • • ½ cup Parmesan cheese grated, for garnish (optional)
Instructions
  1. Turn your grill onto medium high.
  2. Brush the oil all over the prepared mushroom caps and then sprinkle salt all over.
  3. Place the mushrooms, cap side down, onto a large grill rack or cast iron skillet.
  4. Place the mushrooms (on the rack or skillet) directly over the heat and cover the grill. Let cook for 6 minutes. Carefully remove the rack or skillet from the grill.
  5. Using a spatula, carefully turn the mushroom cap over, so the underside is facing up, still on the rack or skillet.
  6. Spread each cap with ¼ cup of the pesto sauce. Next, to each mushroom cap, add a layer of cheese, then a small handful of cooked pancetta, topped with the sliced tomatoes.
  7. Place back on the grill and cover. Cook for about 6 to 7 minutes, until cheese has melted and is bubbly.
  8. Remove from the rack or skillet onto a plate and top with a small handful of arugula. Top with a sprinkle of grated Parmesan, if desired. Serve at once!

Recipe and photography by Kris and Wesley from How to Feed a Loon

Read- Get Your Grill on This Labor Day

Cherry No.9®

Dinner

Lunch

Grilled Cioppino Foil Packs

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Grilled Cioppino Foil Packs
Author: 
 
Ingredients
  • 1 Lb. Fresh Shrimp (peeled and deveined)
  • 1 Lb. Clams (can sub mussels)
  • 1 Lb. of Halibut (can sub cod), cut into chunks
  • 3 Cups of Village Farms Cherry no. 9 Fall in Love Again® Tomatoes
  • ½ Cup Fresh Fennel
  • 5 Cloves of Minced Garlic
  • 2 Shallots, finely minced
  • 1 Cup Fish Stock
  • 1 Tbsp. Salt
  • ½ Tbsp. Black Pepper
  • 1 Tsp. Red Chili Flake
  • 1 Tbsp. Tomato Paste
  • 2 Bay Leaves
  • 1 Tbsp. Olive Oil
  • Baguette, sliced
  • Fresh Basil
Instructions
  1. Preheat grill to 400 degrees.
  2. Place a large cast iron skillet directly on the grill. (If you don’t have a cast iron, feel free to do this portion on the stove.)
  3. Add oil to the skillet along with the shallots, garlic, fennel, tomatoes, and red chili flake and season with ½ of the salt and pepper.
  4. Sauté the veggies until the tomatoes start to burst and the shallots and fennel get tender.
  5. Add in tomato paste, seafood stock, and bay leaves to the skillet and stir to combine.
  6. Bring to a simmer and cook for another 5-10 minutes until reduced slightly.
  7. At this time remove the skillet from the grill.
  8. Make 4 Foil Packets and add a few ladles of the tomato broth into each packet.
  9. Top with an equal amount of all seafood and then stir to combine.
  10. Season with the rest of the salt and pepper and close the foil packets tightly.
  11. Close the grill lid and cook for 10-12 minutes until seafood is just cooked through.
  12. For the last couple minutes of grilling, place slices of baguette onto the grill for 1-2 minutes per side.
  13. To serve open foil packets, garnish with fresh basil, and serve with grilled bread for dipping.

P.S. Come share your favorite summer tomato or cucumber potluck dish and recipe with me on Instagram and you can be entered for a super fun giveaway that is happening too! You won’t want to miss it!

Recipe and photography by My Diary of Us

Read – Summer Supper Club

Dinner

Lunch

Luscious Seedless Long English®

Spicy Asian Cucumber Noodle Salad

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Spicy Asian Cucumber Noodle Salad
Author: 
 
Ingredients
  • 4 Village Farms Luscious Seedless Long English®
  • ¼ Cup Fresh Lime Juice
  • 1 Tsp. Granulated Sugar
  • 1 Tsp. Kosher Salt
  • 1 Tsp. Fish Sauce
  • ½ Cup Thinly Sliced Onion
  • 1 Serrano Pepper or Hot Chile Sliced Thin
  • 2 Tbsp. Fresh Mint
  • 2 Tbsp. Fresh Basil
  • 2 Tbsp. Fresh Cilantro
  • ¼ Cup Crushed Peanuts
Instructions
  1. Spiralizer the cucumber to make noodles. (You can alternatively just dice them if you don’t have a way to make veggie noodles!)
  2. Make dressing by combining lime juice, fish sauce, sugar, and salt in a bowl and whisking to combine.
  3. In a large bowl add noodles, onion, Chile peppers, and vinaigrette and toss to combine.
  4. Top with fresh herbs and crushed peanuts and serve immediately.

Recipe and photography by My Diary of Us
Read – Summer Supper Club

Appetizers

Lunch

Maverick Mix®

Quick Recipes

Tomato Melon Skewers

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Tomato Melon Skewers
Author: 
Prep time: 
Total time: 
Yields: 10
 
Ingredients
  • 1 package maverick mix® tomatoes
  • ½ watermelon, balled
  • 1 cantaloupe, balled
  • 8oz. package fresh mozzarella balls
  • 1 package fresh basil
  • 2 tbsp. balsamic glaze
  • 8 oz. prosciutto
Instructions
  1. Use your skewers to layer each ingredient on, diversifying as you’d like.
  2. Once finished, drizzle skewers with balsamic and serve.

Recipe and photography by Rebecca Lilly Costa from xxrlilly

Read – Simple Summer Entertaining

Cocktails

Sinfully Sweet Campari®

Campari Watermelon Coolers

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Campari Watermelon Coolers
Author: 
Prep time: 
Total time: 
Yields: 2 drinks
 
Ingredients
  • 10 sinfully sweet campari® tomatoes
  • 1½ cup watermelon chunks
  • 10 fresh mint leaves
  • 1 tbsp. honey
  • ½ tsp pink Himalayan salt
  • 4 oz. vodka (optional)
  • 1 lime, juiced
  • 1 cup sparkling water
Instructions
  1. Muddle mint, tomatoes, watermelon, salt and honey.
  2. Add ice, vodka and lime juice. Shake well and strain into ice filled glass.
  3. Top with sparkling water and garnish.

Recipe and photography by Rebecca Lilly Costa from xxrlilly

Read – Simple Summer Entertaining

Appetizers

Heavenly Villagio Marzano®

Stuffed Tomato Tulips

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Stuffed Tomato Tulips
Author: 
Prep time: 
Total time: 
Yields: 8
 
Ingredients
  • 1 package (8 oz) cream cheese (softened)
  • 1 medium-sized cucumber (very finely diced or shredded)
  • 1 and ½ tsp dried basil
  • salt and pepper to taste
  • 15- 20 Heavenly Villagio Marzano® Tomatoes
  • a bunch (or two) of green onions
  • *You will also need a couple of skewers (see below) and a nice platter for presentation.
Instructions
  1. Start off by making your filling: combine cream cheese, cucumber and basil in a bowl. Mix to thoroughly combine. Add salt and pepper to taste. Set in refrigerator once done until ready to use (this will help it firm up a bit, which will make stuffing easier).
  2. Take your tomatoes and carefully cut a cross shape (2 slits as shown) on top of tomato with a small/sharp knife.
  3. Then, using a small spoon or the knife, scrape out as much of the seeds/insides as possible. Set tomatoes aside, repeating until you are done with all of them.
  4. Next, take a skewer and poke a hole in the bottom of the tomato (opposite your cuts), ensuring that the hole is large enough for a green onion piece to fit inside (you may need to poke a couple holes close together for a large enough opening). Repeat until you have done this with each tomato. Set aside.
  5. Next, get out your filling from the refrigerator and stuff tomatoes as shown. Once done, place green onion piece in prepared hole. Continue until all are done.
  6. Arrange tomato tulips into a bouquet on a platter or larger plate. Use extra green onions to wrap bouquet, or add more greenery for presentation, as shown.
  7. Set out and enjoy!

Recipe and photography by Lunches and Littles

For full instructions and photo tutorial read – Fun Easter Dishes for the Family

Appetizers

Breakfast

Maverick Mix®

Hash Brown & Roasted Tomato Egg Nests

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Hash Brown & Roasted Tomato Egg Nests
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 8
 
Ingredients
  • non-stick cooking spray
  • olive oil
  • 2 garlic cloves (minced)
  • ¼ cup yellow or white onion (finely diced)
  • ½ lb pork sausage
  • 1 to 2 tbsp maple syrup (more or less depending on preference)
  • 1 bag of pre-shredded hash browns (thawed). We used the Simply Potatoes brand; 20 oz bag
  • 1 and ½ cups shredded sharp cheddar cheese
  • salt and pepper to taste
  • 6 eggs
  • milk if desired (for eggs)
  • 1 to 2 pints Maverick Mix® Tomatoes
  • chopped parsley, if desired for garnish
Instructions
  1. Spray a muffin tin with non-stick spray and set aside, Pre-heat oven to 350 degrees.
  2. Heat a small amount of olive oil in a large skillet over medium-high heat.
  3. Add garlic and onion to skillet and sauté for a few minutes until tender and fragrant.
  4. Add sausage and cook, breaking it up with the side of a spoon as you go, until cooked through.
  5. Add in maple syrup, stirring it around and coating sausage with it in the process. Cook another minute or so, until syrup is thickened a bit.
  6. Remove pan from heat and set aside, allowing sausage to cool off a little.
  7. Next, in a large bowl combine hash browns, cheese and sausage mixture. Gently mix together until well-combined, add salt and pepper if desired.
  8. Now it's time to fill your muffin tins: take a small amount of the sausage/cheese mixture and place it into each prepared well. With the back of a spoon, work mixture up the sides of the wells, adding more as necessary. *Please note: hash brown mixture will get smaller/ shrink as they cook, so overfill/ bring mixture up and out of the wells a bit, to ensure their nest form, as shown above, once cooked.
  9. Cook nests in the oven for approximately 30 min. or until edges are crisp/ lightly browned. *Please note: oven times vary. Check on nests every 5 minutes or so, after the initial 15 minutes. Once done, remove pan from oven.
  10. While nests cook: make scrambled eggs as you usually would. 6 eggs is suggested.
  11. Also, while nests cook: briefly cook your tomatoes. Transfer tomatoes to a pan with a little bit of olive oil over low heat. Cook until just slightly blistered. Then remove from heat.
  12. When everything is ready it is time to assemble your nests: Place scrambled eggs in individual nests, and top with a few tomatoes each. Sprinkle with additional salt and pepper and parsley as desired for garnish.

Recipe and photography by Lunches and Littles

Read – Fun Easter Dishes for the Family

Dinner

Heavenly Villagio Marzano®

Lunch

Individual Baked Spaghettis

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Individual Baked Spaghettis
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 4-6
 
Ingredients
  • Individual Baked Spaghettis
  • 1 Lb. Pasta
  • 1 Lb. Ground Bison or Ground Beef
  • 1 Tbsp. Olive Oil
  • ½ Cup Finely Diced Onion
  • 2 Finely Minced Garlic Cloves
  • 20 Oz. Village Farms Heavenly Villagio Marzano®
  • 2 Tbsp. Italian Seasoning
  • 1 Tsp. Brown Sugar (optional)
  • 2 Tsp. Salt
  • 1 Tsp. Black Pepper
  • 2 Tbsp. Fresh Basil
  • 2 Cups of Shredded Mozzarella Cheese
Instructions
  1. Bring a large pot full of water to a boil.
  2. Add pasta and let cook until tender.
  3. Heat a large skillet over medium heat.
  4. Add olive oil and bison and brown the meat, about ten minutes.
  5. Add chopped onion and garlic to the meat and continue to cook another five minutes.
  6. Meanwhile, add tomatoes to a food processor or blender and puree until the consistency of crushed tomatoes.
  7. Add pureed tomatoes along with the Italian seasoning, brown sugar, salt, and pepper and stir to combine all ingredients.
  8. Let sauce simmer for about fifteen minutes.
  9. Taste test and adjust seasonings if necessary.
  10. Add fresh basil and stir in for the last minute of cooking. Turn off heat.
  11. Drain pasta and snip noodles with kitchen shears to make it easier for little ones to eat if desired.
  12. Add both the pasta and the sauce to a large bowl and stir to combine.
  13. Sprinkle with cheese and bake for 20 minutes or until cheese is golden and bubbly.

Recipe and photography by My Diary of Us

Read – You’re Invited to a Supper Club

Appetizers

Dinner

Lunch

Maverick Mix®

Green Monster English Muffin Pesto Pizzas

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Green Monster English Muffin Pesto Pizzas
Author: 
 
Ingredients
  • Green Monster English Muffin Pesto Pizzas
  • ½ Cup Village Farms Maverick Mix® Tomatoes
  • ¼ Cup Extra-Virgin Olive Oil + 1 tsp.
  • 1 Cup Baby Spinach
  • 1 Cup Fresh Basil
  • 1 Tsp. Pine Nuts (can omit for nut allergies)
  • 1 Garlic Clove
  • ⅛ Cup Grated Parmesan Cheese
  • ½ Tsp. Salt
  • ⅛ Tsp. Black Pepper
  • 4 English Muffins
  • 1 Cup Shredded Mozzarella Cheese
  • ½ Cup Frozen or Fresh Peas
Instructions
  1. Preheat oven to 425 degrees.
  2. Slice tomatoes in half, and place onto a parchment lined baking sheet. Drizzle with 1 teaspoon olive oil and bake for 15-20 minutes until tomatoes caramelize slightly and release some of their liquid.
  3. Make pesto by combining spinach, basil, pine nuts if using, garlic, parmesan cheese, ¼ cup olive oil, salt, and pepper, and blend until smooth.
  4. When tomatoes are done, slice English muffins in half and place onto a baking sheet and bake for 5 minutes to toast slightly.
  5. Remove muffins from the oven and top with pesto, shredded mozzarella cheese (about 2 tbsp. per muffin) and tomatoes.
  6. Bake for 15-20 minutes until cheese is melted. Top with peas for the last 2 minutes of cooking.
  7. Serve immediately or store in the refrigerator and/or freezer for easy lunch box additions.

Recipe and photography by My Diary of Us

Read – You’re Invited to a Supper Club

Cherry No.9®

Dinner

Lunch

Seared Ribeye with Blistered Cherry No. 9® Tomatoes and Bordelaise Sauce

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Seared Ribeye with Blistered Cherry No. 9® Tomatoes and Bordelaise Sauce
Author: 
 
Ingredients
  • FOR THE BLISTERED TOMATOES
  • 2 tbsp olive oil
  • 2 pints Village Farms No. 9® Tomatoes
  • 1 tbsp fresh thyme, chopped
  • Kosher salt and freshly ground black pepper
  • 1 tbsp fresh basil, chopped, plus extra for garnish
  • FOR THE BORDELAISE SAUCE
  • 1 tbsp unsalted butter
  • 1 larger shallot, chopped
  • 1¼ cups dry red wine
  • 1 fresh thyme sprig
  • 2 fresh bay leaves (or 1 dried)
  • ½ cup purchased veal (or beef) demi-glace
  • ¼ to ½ cup beef stock, as needed
  • Kosher salt and freshly ground black pepper
  • 2 10 oz. rib-eye steaks, about ¾-inch thick
Instructions
  1. PREPARE THE BLISTERED TOMATOES
  2. Turn broiler on high.
  3. Meanwhile, heat the oil in a large oven-safe skillet, preferably cast iron, over medium-high heat.
  4. Add the tomatoes, thyme and healthy pinch each of salt and pepper to the skillet.
  5. Cook, stirring occasionally with a wooden spoon, until tomatoes have become soft and starting to release some of their liquid, approximately 12 minutes.
  6. Carefully place the tomatoes in the skillet under the broiler until lightly charred on top, 2 to 4 minutes. Watch closely, as broilers vary.
  7. Sprinkle the blistered tomatoes with the chopped basil.
  8. PREPARE THE BORDELAISE SAUCE
  9. Meanwhile, heat the butter in a medium saucepan over medium-low heat.
  10. Add the shallots and cook until translucent, about 4 to 5 minutes.
  11. Add the wine, thyme and bay leaves and raise the heat to medium-high. Let simmer until reduced by half, about 10 minutes.
  12. Remove and discard the herbs and strain the sauce.
  13. Return sauce to the pan and stir in the demi-glace and ¼ tsp each of salt and pepper. Cook for 3 to 4 minutes, stirring often.
  14. Add the beef stock one tbsp. at a time until the consistency is smooth and slightly syrupy. Turn off heat, cover, and set aside.
  15. COOK THE STEAKS AND PLATE THE DISH
  16. Liberally season the steaks with salt and pepper.
  17. Either heat grill to medium-high heat, or heat a large cast iron skillet over medium-high heat.
  18. Grill, or sear, the steaks for about 3 to 4 minutes, per side, for medium-rare, 140°F-150°F.
  19. Let steaks rest for 10 minutes. Meanwhile, gently warm the bordelaise sauce over medium-low heat.
  20. Slice steaks against the grain and place on warmed plates.
  21. Spoon blistered tomatoes over the sliced steaks and drizzle sauce over the top.
  22. Serve at once, passing sauce at the table.

Recipe and photography by How to Feed a Loon

Read – A Special Cupid Day Dinner

Cabernet Estate Reserve®

Dinner

Lunch

Grilled Oysters with Roasted Cabernet Estate Reserve® Tomato Compound Butter

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Grilled Oysters with Roasted Cabernet Estate Reserve® Tomato Compound Butter
Author: 
 
Ingredients
  • 2 pints Village Farms Cabernet Estate Reserve® Tomatoes
  • 1 garlic clove, minced
  • Kosher salt and freshly ground black pepper
  • 1 tbsp fresh thyme, chopped
  • 2 tbsp olive oil
  • 2 sticks (16 tbsp) unsalted butter, room temperature
  • 1 tbsp fresh basil, chopped
  • 1 tbsp balsamic vinegar
  • 12 medium to large fresh oysters
  • Rock salt
Instructions
  1. PREPARE THE ROASTED TOMATO COMPOUND BUTTER
  2. Pre-heat oven to 400°F.
  3. In a large bowl, toss the tomatoes with the garlic, a healthy pinch of salt and pepper, and the thyme.
  4. Place tomatoes on a rimmed baking sheet in a single layer.
  5. Bake for 15 to 20 minutes, until the tomatoes are soft and have begun to release some juice.
  6. Transfer tomatoes and juices to a bowl and let come to room temperature (this can be expedited by placing in the refrigerator).
  7. In a food processor fitted with a metal blade, add the softened butter, basil, balsamic vinegar and 1 cup of the roasted tomatoes. Process until completely combined.
  8. Transfer to a serving bowl. Leave at room temperature if using immediately, or cover with plastic wrap and refrigerate for up to 1 week.
  9. PREPARE THE OYTERS
  10. Prepare grill to high heat, approx. 400°F.
  11. Spread a layer of rock salt (or a layer of crumpled foil) in a large cast iron skillet, or pan.
  12. Shuck oysters, leaving them on the half shell. Nestle the oysters in the rock salt, or foil.
  13. Add 1 to 2 teaspoons of the compound butter on each oyster.
  14. Place the skillet (or pan) on the grill and cook, covered, for 5 to 6 minutes, until the butter is bubbly and the oysters are beginning to curl, slightly.
  15. Serve with additional roasted tomato compound butter on the side.

Recipe and photography by Kris and Wesley from How to Feed a Loon

Read- A Special Cupid Day Dinner

Cocktails

Luscious Seedless Long English®

Rosemary Cucumber Gimlet

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Rosemary Cucumber Gimlet
Author: 
 
Ingredients
  • 3 Sprigs of Rosemary + Extra for Garnish
  • 2 Village Farms Luscious Seedless Long English® Cucumbers
  • 2 Tbsp. Lime Juice
  • ¼ Cup Sugar
  • ¼ Cup Water
  • 3 Oz. Gin
Instructions
  1. Make rosemary simple syrup by combining sugar, water, and rosemary sprigs in a small saucepan and bring to a boil. Stir until sugar dissolves and then turn off heat and let steep for 10 minutes. Remove rosemary sprigs and chill.
  2. In a blender combine cucumbers (ends cut off), lime juice, 2 oz. of simple syrup and gin and blend until smooth.
  3. Strain the mixture and pour over ice into two glasses.
  4. Garnish with fresh limes, rosemary, and cucumber slices.

Recipe and photography by My Diary of Us

Read – Cheers to a Lucky New Year

Dinner

Heavenly Villagio Marzano®

Lunch

Black Eyed Pea Stew with Tangy Tomato Relish

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Black Eyed Pea Stew with Tangy Tomato Relish
Author: 
 
Ingredients
  • Black Eyed Pea Stew
  • 10 Oz. Village Farms Heavenly Villagio Marzano® tomatoes, diced
  • 3 Cups Dried Black Eyed Peas (that have been soaked overnight)
  • 1 Bundle of Collard Greens
  • 1 Lb. of Ham Hocks
  • 1 Onion
  • 3 Garlic Cloves
  • 1 Bay Leaf
  • 6 Cups Chicken Stock
  • 1 Tbsp. Olive Oil
  • Salt and Pepper to taste
  • For the Tomato Relish
  • 10 Oz. Village Farms Heavenly Villagio Marzano® tomatoes, diced small
  • ¼ Cup Finely Diced Onion
  • 1 Tbsp. Peppercorns
  • 1 Tbsp. Salt
  • 1 Tbsp. Sugar
  • 1 Cup Vinegar
Instructions
  1. Heat a large Dutch oven over medium high heat. Add oil.
  2. Add ham hocks and brown on all sides.
  3. Remove the ham hocks from the pan and set aside.
  4. Add diced onion, garlic, and bay leaf.
  5. Season with salt and pepper and sauté until onion is translucent.
  6. Add in Village Farms Heavenly Villagio Marzano® tomatoes at this time and scrape up any bits that have accumulated on the bottom of the pan. Season again with salt and pepper.
  7. Add in black eyed peas at this time and cover with chicken stock. Stir to combine and then add ham hocks back into the stew.
  8. Add in collard greens at this time, slowly wilting them into the stew.
  9. Season again with salt and pepper and bring to a boil.
  10. Reduce heat to a simmer and let cook 3-4 hours until beans are tender and meat is falling apart.
  11. Taste test for salt and pepper and then serve with tomato relish.

Recipe and photography by My Diary of Us

Read- Cheers to a Lucky New Year

Cherry No.9®

Dinner

Lunch

Roasted Tomato White Cheddar Mac and Cheese

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Bright Roasted Tomato White Cheddar Mac and Cheese
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Yields: 6
 
This homemade white cheddar mac and cheese with roasted tomatoes is vegetarian. For gluten free, use gluten free pasta and gluten free flour.
Ingredients
  • 1½ pints (about 3 cups) Cherry No. 9 Fall in Love Again® tomatoes
  • 1 tablespoon olive oil
  • 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
Instructions
  1. Preheat the oven to 350F.
  2. 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.
  3. 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).
  4. Grate the white cheddar cheese.
  5. 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).
  6. 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.

Recipe and photography by A Couple Cooks

Read – Comfort Food for the Family Holiday

Appetizers

Cabernet Estate Reserve®

Spiced Tomato Cranberry Sauce

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Spiced Cabernet Estate Reserve® Tomato Cranberry Sauce
Author: 
 
Ingredients
  • 2 Cups Cabernet Estate Reserve® Tomatoes
  • 3 Cups Fresh Cranberries
  • 1, 2” Piece of Fresh Ginger (no need to peel)
  • 1 Tbsp. Fresh Lemon Juice
  • 1 Tsp. Ground Cinnamon
  • 1 Tsp. Vanilla Extract
  • ¼ Cup Honey or Sugar
  • 1 Tbsp. Water
Instructions
  1. Heat a deep skillet or saucepan over medium heat.
  2. Add all ingredients to the pan and bring to a simmer.
  3. 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!
  4. Place in an airtight container and place in the refrigerator until ready to serve. Will keep for two weeks.

Recipe and photography by My Diary of Us

Appetizers

Breakfast

Maverick Mix®

Make Ahead Herby Tomato and Goat Cheese Egg Muffins

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Make Ahead Herby Maverick Mix® Tomato and Goat Cheese Egg Muffins
Author: 
 
Ingredients
  • 12 Eggs
  • 1 Tbsp. Milk
  • 1 Tsp. Salt
  • 1 Tsp. Pepper
  • ½ Cup Crumbled Goat Cheese (sun-dried tomato goat cheese is delicious)
  • 1 Cup of Maverick Mix® Tomatoes, cut in half
  • 1 Tbsp. Fresh Dill
  • 1 Tbsp. Fresh Basil
  • 1 Tbsp. Fresh Mint
Instructions
  1. Preheat oven to 350 degrees.
  2. Line a muffin tin with liners (optional, but makes for easier clean up!)
  3. Whisk together eggs, milk, salt, and pepper until egg yolks and whites are combined.
  4. Chop fresh herbs and crumble goat cheese.
  5. Add in Mix and Match Village Farms tomatoes, herbs, and cheese and fold into the whisked eggs.
  6. Ladle egg mixture into muffin cups and place into the oven and bake for 15-20 minutes until eggs have puffed and cooked through. (Note: eggs will deflate after they come out of the oven.)
  7. Serve immediately or store in an airtight container in the freezer for up to two weeks.

Recipe and photography by My Diary of Us

Appetizers

Cherry No.9®

Dinner

Texas Harvest Succotash

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Texas Harvest Succotash with Cherry no.9 Fall in Love Again® Tomatoes
Author: 
 
Ingredients
  • 2 Cups Village Farms Cherry No.9 Tomatoes
  • 4 Slices of Bacon, diced
  • 2 Cups Diced Butternut Squash
  • 1 Cup Frozen Corn
  • 1 Cup Frozen Lima Beans
  • 1 Cup Finely Diced Onion
  • 2 Finely Minced Garlic Cloves
  • 1 Tbsp. Fresh Sage
  • 1 Tsp. Kosher Salt
  • ½ Tsp. Black Pepper
  • 1 Tbsp. Grass Fed Butter
Instructions
  1. Heat a large skillet over medium heat and add chopped bacon, cook until crisp and then remove to a paper towel lined plate and set aside.
  2. Add butternut squash, salt, pepper, and sage to the pan at this time and sauté for 5-10 minutes until squash is somewhat tender.
  3. Add in onion, tomatoes, and garlic at this time and sauté for another 5 minutes until onions are translucent.
  4. At this time, add corn and lima beans and stir to combine and warm through the frozen veggies.
  5. Add in butter and stir to coat the veggies. Taste at this point and add more salt and pepper if desired.
  6. Sprinkle crispy bacon over top and serve immediately.

Recipe and photography by My Diary of Us

 

Appetizers

Breakfast

Dessert

Lorabella Blossom®

Tomato Jam on Sage & Feta Scones

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

Recipe and photography by The Toasted Pine Nut

Delectable TOV®

Dinner

Lunch

Grilled Tomato and Cheese

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Grilled Delectable TOV® Tomato and Cheese
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 8 Slices of Hearty Whole Grain Bread
  • 4 Village Farms Delectable TOV® (tomatoes on the vine)
  • 8 Slices of Cheese (I used Havarti and Colby Jack)
  • Salt and Pepper
  • 4-6 Tbsp. Softened Butter
Instructions
  1. Slice Delectable TOV® about ⅛-inch-thick and then salt and place on paper towels to remove excess liquid for 5-10 minutes.
  2. Heat a large skillet or griddle over medium high heat.
  3. Butter one side of all of the bread slices and then layer the non-butter side with Havarti cheese, tomatoes, a little pepper, and then a layer of Colby jack cheese.
  4. Place the other bread slice on top, buttered side up. (So that buttered sides are facing out.)
  5. Place onto the hot skillet and use another heavy pan to place on top of the sandwiches to help melt the cheese and press the sandwiches.
  6. Flip after about 5 minutes when a nice crust has formed on one side.
  7. Repeat the process on the other side. Serve immediately.

Recipe and photography by My Diary of Us

Dinner

Lunch

Sinfully Sweet Campari®

Mexican Style Tomato Soup

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Mexican Style Tomato Soup featuring Sinfully Sweet Campari® Tomatoes
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 4 Cups of Village Farms Sinfully Sweet Campari® Tomatoes
  • 1 Poblano Pepper, cut in half
  • 1 Onion, quartered
  • 4 Cloves of Garlic
  • 1 Tbsp. Avocado Oil
  • 1 Tsp. Salt
  • ½ Tsp. Black Pepper
  • 1 Tsp. Cumin
  • 1 Tsp. Mexican Oregano
  • 2 Tbsp. Fresh Lime Juice
  • 6 Cups of Chicken or Vegetable Broth
  • For the Toppings-
  • Heavy Cream (optional)
  • Cilantro
  • Avocado Slices
  • Jalapenos
  • Tortilla Chips
Instructions
  1. Preheat an oven to 425 degrees.
  2. Slice Sinfully Sweet Campari® tomatoes in half and place on a parchment lined baking sheet along with the poblano pepper, the onion, and garlic.
  3. Drizzle with oil and season with salt, pepper, cumin, and oregano.
  4. Roast for 20-25 minutes until caramelized slightly and then remove seeds from pepper.
  5. 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.
  6. Serve as is or with desired toppings.

Recipe and photography by My Diary of Us

Dinner

Heavenly Villagio Marzano®

Lunch

Skillet Chicken with Tomatoes & Green Beans

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Skillet Chicken with Heavenly Villagio Marzano® Tomatoes & Green Beans
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 4
 
Ingredients
  • 4 Chicken Thighs
  • 15 oz. Village Farms Heavenly Villagio Marzano® Tomatoes
  • 1½ Cups of Green Beans
  • 1 Minced Garlic Clove
  • ¼ Cup Chicken Stock
  • 1 Tbsp. Salt
  • 1 Tsp. Pepper
  • ½ Tsp. Sumac (optional, can sub paprika)
  • 1 Tbsp. Olive Oil
  • 1 Tsp. Fresh Lemon Juice
Instructions
  1. Preheat oven to 425 degrees.
  2. Heat a large skillet over medium high heat.
  3. Season chicken on both sides with ½ of the salt and pepper and all of the sumac.
  4. Add oil to the hot skillet and add chicken skin side down to sear on both sides.
  5. Sear for 5 minutes or until chicken skin easily releases from the pan and flip and repeat on the other side.
  6. Bring pot of water to a boil and then add green beans to blanche for 2 minutes and then drain.
  7. Remove the chicken from the pan and add tomatoes at this time along with the garlic and slightly char the tomatoes for 2-3 minutes.
  8. Add in green beans, season with the rest of the salt and pepper, and then nestle the chicken back into the pan in between the tomatoes and green beans.
  9. Place into the oven for 15-20 minutes until chicken is cooked through and skin is crispy.
  10. Squeeze lemon juice over the whole dish when it comes out of the oven and serve immediately.

Recipe and photography by My Diary of Us

Dinner

Lunch

Maverick Mix®

Cheese Tortellini with Blistered Tomatoes and Homemade Pesto

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Cheese Tortellini with Blistered Tomatoes and Homemade Pesto
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 to 1 and ½ packages tortellini of choice (9 - 14 oz)
  • 1 and ½ pints Maverick Mix® Tomatoes
  • ⅓ cup Macadamia nuts
  • 2 cups fresh basil (packed)
  • ⅓ cup fresh grated Parmesan cheese
  • ⅓ cup Pesto or EVO Oil
  • 5 cloves garlic (minced/divided*)
  • ¼ tsp coarse salt
  • ⅛ tsp pepper and a splash of lemon juice
  • Optional: additional parmesan cheese and basil for garnish
Instructions
  1. For the pesto: place macadamia nuts into a blender or food processor (I use a @vitamix) and pulse until broken into small bits.
  2. Add basil, parmesan cheese, oil, 3 garlic cloves only (minced), salt, pepper and lemon juice.
  3. Pulse until well-combined. Once done, set pesto aside.
  4. Next, cook tortellini per package instructions, then set aside.
  5. While tortellini cooks: in a large skillet over medium-heat, drizzle pan with oil and then add remaining 2 cloves garlic (minced).
  6. Cook until fragrant, being sure not to burn. Add in tomatoes, turn down heat slightly and move tomatoes around the pan several minutes until they start to blister.
  7. Remove from heat and allow to slightly cool.
  8. Mix pesto and tortellini. Then top with blistered tomatoes and some of the pan juice from skillet if desired.
  9. Finally, top with parmesan cheese and basil for garnish.

Recipe and photography by Lunches + Littles

Dinner

Lunch

Sinfully Sweet Campari®

Tomato & Grilled Eggplant Stacked Sandwich

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Tomato & Grilled Eggplant Stacked Sandwich
Author: 
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Yields: 4 Sandwiches
 
This Mediterranean tomato and grilled eggplant stacked sandwich is a fresh, delicious vegetarian sandwich that’s quick and easy to make!
Ingredients
  • 4 to 6 Village Farms Sinfully Sweet Campari® tomatoes
  • 2 medium eggplants, about 1 pound each
  • Extra virgin olive oil
  • Kosher salt
  • Black pepper
  • ½ pound fresh mozzarella cheese
  • ¼ cup basil pesto (purchased or homemade)
  • 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)
Instructions
  1. Start the coals or heat a gas grill for medium direct cooking. Make sure the grates are clean.
  2. 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.)
  3. If desired, toast the bread in the remaining minutes on the grill.
  4. Meanwhile, thinly slice the tomatoes. Tear the mozzarella into pieces.
  5. 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!
  6. 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.

Recipe and photography by A Couple Cooks

Read – Hold On To Summer

Dinner

Lorabella Blossom®

Lunch

Greek Mason Jar Salad

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Greek Mason Jar Salad
Author: 
Yields: 4
 
Ingredients
  • 1 box (8 oz) lentil elbow noodles, or pasta of choice
  • 1 red onion (chopped or spiralized)
  • ½ cup pitted black olives
  • 2 cucumbers (sliced, diced or spiralized)
  • 1-pint lorabella blossom® tomatoes (tomatoes cut in half)
  • 2 cups chopped rotisserie-style chicken
  • butter lettuce, or greens of choice
  • feta cheese, salt, and pepper to taste

  • Ingredients (for the dressing):
  • ½ cup red wine vinegar
  • 3 garlic cloves (minced)
  • 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
Instructions
  1. Cook pasta al dente per package instructions. Once cooked, drain and set aside.
  2. While pasta cooks, prep any produce that you need to prep and measure out your spices, etc.
  3. 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
  4. until oil is incorporated. Add salt and pepper to taste, and then set dressing aside.
  5. 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
  6. done, secure lids on tops of jars.
  7. 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!
  8. 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!
  9. Store extra dressing in the refrigerator for up to one week.

Recipe and photography by Lunches and Littles

Read – Tomatoes All Day Long

Breakfast

Heavenly Villagio Marzano®

Savory Tomato Waffles

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Savory Tomato Waffles
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 10 Waffles
 
Ingredients
  • For the waffles:
  • 12 Heavenly tomatoes, divided
  • 1 tbsp olive oil
  • ½ tbsp tube basil paste (or sub 20 fresh basil leaves)
  • 1 ¼ cup unsweetened almondmilk, divided (or sub regular milk)
  • 2 cups unbleached all-purpose flour
  • 1 tbsp baking powder
  • ¼ tsp sea salt
  • 2 tbsp granulated monkfruit (or sub sweetener of choice)
  • 1 tbsp apple cider vinegar
  • 2 eggs
  • For serving:
  • 4 – 5 fried eggs
  • 4 pieces of bacon, cooked and crumbled
  • A pinch of red pepper flakes
Instructions
  1. Preheat oven to 425 degrees. Cut 8 of the Heavenly tomatoes in half, longways, and then lay them in a single layer on a prepared baking sheet. Bake/roast for 10 minutes.
  2. In a large measuring cup, combine the olive oil, basil paste, ½ cup almondmilk, and the roasted tomatoes. Blend until smooth. Then, set aside.
  3. Dice the remaining 4 Heavenly tomatoes. Then set aside.
  4. In a large mixing bowl, combine the flour, baking powder, sea salt, and monkfruit. Whisk until combined.
  5. Then, stir in the remaining ¾ cup almondmilk, apple cider vinegar, 2 eggs, roasted tomato mixture, and fresh diced tomatoes. Stir until just combined. If it seems to dry, add a splash more almondmlk.
  6. Heat your waffle iron per owner instructions. Lightly spray cooking spray into iron and then add enough batter to the iron to make waffles. Every few waffles, be sure to re-spray your waffle iron as necessary.
  7. Once cooked, stack up a couple of your waffles and adorn with a fried egg, bacon crumbles, and crushed red pepper flakes (optional).
  8. If you like things sweeter, feel free to add a bit of maple syrup on top… or tomato jam!
  9. Please note: I used a mini waffle maker for these (I just think mini is more fun!). I used this one here, which yields waffles that are approximately 4 inches in diameter.

Recipe and photography by Nosh and Nourish

Read – Tomatoes All Day Long

 

Appetizers

Dinner

Lunch

Maverick Mix®

Loaded Mexican Nachos

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Loaded Maverick Mix® Mexican Nachos
Author: 
Yields: 3-4
 
Ingredients
  • For the Nachos:
  • 10oz Maverick Mix® tomatoes halved
  • 8-12 oz tortilla chips of choice
  • Mexican Street Corn (recipe below)
  • Taco Meat (recipe below)
  • 8 oz shredded Mexican Cheese
  • ⅓ cup queso fresco
  • ¼ cup diced red onion (optional)
  • ¼ cup diced jarred mild jalapenos
  • Handful of cilantro
  • ½ cup Siggi’s plain yogurt
  • ½ cup guacamole
  • 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
Instructions
  1. 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.
  2. Preheat the oven to 425 degrees.
  3. 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.
  4. Time to assemble your nachos!
  5. 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!
  6. Remove from heat and then add on the toppings (evenly spaced): Maverick Mix® tomatoes (halved), red onion, jalapeno, cilantro, Siggi’s yogurt, and guac.
  7. 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.

Recipe and photography by Nosh and Nourish

Read – Tomatoes All Day Long

Appetizers

Heavenly Villagio Marzano®

Sweet & Spicy Roasted Tomato Salsa

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Sweet & Spicy Roasted Heavenly Villagio Marzano® Salsa
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 6
 
Ingredients
  • 1 pound heavenly villagio marzano® tomatoes
  • 1 – 1 and ½ tbsp olive oil*
  • 3 cloves garlic
  • 1 small jalapeno pepper
  • ½ a yellow onion
  • ¼ cup (more or less as desired) fresh cilantro
  • 1 lime
  • ½ tbsp honey
  • *You will also need salt and pepper to taste
Instructions
  1. Pre-heat oven to 400 degrees.
  2. Place tomatoes in a large bowl and drizzle with a little olive oil (*as much is needed to coat), and salt and pepper to taste. Toss to coat. *Prior to drizzling you can cut a slit down the side of
  3. each tomato if desired. This is optional, and I did not do it this time but have done it in the past. Later you will be removing the skins from the tomatoes and so cutting into them prior to
  4. roasting can help with the removal.
  5. Spread tomatoes in an even layer on a rimmed baking sheet.
  6. Roast tomatoes in pre-heated oven for approximately 30 minutes.
  7. While tomatoes are roasting, prepare the remainder of your ingredients: peel garlic cloves, dice onion, rough chop cilantro and juice one lime. Set all aside.
  8. During the last 15 minutes of roasting, place prepared cloves on tray with tomatoes.
  9. Once done, remove tomatoes and garlic from oven and let cool for approximately 10 minutes.
  10. While tomatoes/garlic are cooling, cut your jalapeno pepper in half, remove seeds and place halves skin side up on a small pan. Broil pepper for just a few minutes until skin is charred.
  11. Then remove from broiler, let cool and then chop. Set aside. *You of course, can completely omit this step if you do not wat the heat that comes from the pepper. However, I think it adds
  12. just enough to give a little kick that isn’t too overwhelming for the younger ones!
  13. Once tomatoes are cooled, slip the skins off the tomatoes as much as possible. It’s okay for some skin to stay on but try and remove as much as possible. Once skins are removed,
  14. use a sharp knife to dice tomatoes as chunky as you desire for your salsa. Also, mince garlic. Set both aside.
  15. Next, in a small serving bowl combine tomatoes, pepper, onion, cilantro and lime juice. Add honey if desired. Season generously to taste with salt and pepper.
  16. Serve with your favorite chips and enjoy!

Recipe and photography by Lunches and Littles

Read – Summer Snack Hack

Appetizers

Heavenly Villagio Marzano®

Lunch

Quick & Easy Roasted Tomato Hummus

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Quick & Easy Roasted Heavenly Villagio Marzano® Hummus
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 6-8
 
Ingredients
  • 1 cup heavenly villagio marzano® tomatoes
  • 1 and ½ tbsp olive oil (divided)
  • ½ tsp kosher salt + additional salt to taste
  • a pinch of pepper + additional pepper to taste
  • 2 tbsp tahini
  • 2 tbsp freshly squeezed lemon juice
  • 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).
Instructions
  1. Pre-heat oven to 400 degrees.
  2. 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.
  3. Spread tomatoes in an even layer on a rimmed baking sheet.
  4. Roast tomatoes in the preheated oven for approximately 30 minutes.
  5. 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).
  6. Once tomatoes are done/roasted, remove from oven and allow to cool for approximately 10 minutes.
  7. 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
  8. more olive oil or a splash of water.
  9. 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.
  10. Serve hummus with vegetables of choice. As shown: served with cauliflower, celery, and carrots.

Recipe and photography by Lunches and Littles

Read – Summer Snack Hack

Dinner

Heavenly Villagio Marzano®

Lunch

Roasted Tomato & Red Bell Pepper Gazpacho

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Roasted Heavenly Villagio Marzano® & Red Bell Pepper Gazpacho
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 5
 
Ingredients
  • ½ medium yellow onion
  • 2 red bell peppers
  • 6 cloves garlic
  • 2 pounds heavenly villagio marzano® tomatoes
  • 1 and ½ – 2 tbsp olive oil* + 2 tbsp olive oil
  • 1 large cucumber
  • 2 pieces of sourdough bread or a larger sourdough roll will work too
  • 2 tbsp fresh lime juice
  • Salt, black pepper, white pepper, and chili powder to taste. Optional: Tomato Infused Salt
  • *You will also need additional diced green and red pepper pieces, diced cucumber pieces and a handful more tomatoes for garnish.
Instructions
  1. Pre-heat oven to 400 degrees.
  2. Start off by cutting up your onion into smaller chunks (just a few cuts will do). Set aside. Then, cut your red peppers, removing all seeds and cutting into large halves or thirds that can be
  3. laid flat on your pan when roasting. Peel garlic cloves. Set aside.
  4. Place tomatoes, onion and red pepper pieces in a large bowl and drizzle with a little olive oil (*as much is needed to coat), and salt. Toss to coat.
  5. Spread everything in an even layer on a rimmed baking sheet (or two!)
  6. Roast tomatoes, onion and peppers in preheated oven for approximately 30 minutes. During the last 15 minutes of roasting, place cloves on a tray with tomatoes.
  7. While everything roasts, peel the cucumber and cut into a couple large pieces, and also dice *additional green pepper, red pepper and cucumber for garnish. Set aside.
  8. Once done, remove roasted ingredients from oven and allow to cool for approximately 10 minutes. Once cooled, carefully remove skins off of red peppers.
  9. In a high-powered blender (I use a Vitamix) add the following: onion, garlic, peppers, and a handful of tomatoes. Blend until smooth.
  10. Next, add the remainder of the tomatoes, sourdough and peeled cucumber chunks to the blender. Blend again until completely smooth.
  11. Then, add your olive oil, lime juice, salt, peppers and just a pinch of chili powder (can omit chili powder if desired!) Taste and adjust as needed.
  12. Divide between 4- 5 bowls, and garnish with diced peppers, cucumbers, and additional tomatoes – sliced in half. I also sprinkled a bit of infused tomato salt (from Gneiss Spice) on top for an extra flavor punch! So good.

Recipe and photography by Lunches and Littles

Read – Summer Snack Hack

Dinner

Lunch

Maverick Mix®

Summer Veggie Pasta Salad

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Maverick Mix® and Summer Veggie Pasta Salad
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 10 oz. Maverick Mix® tomatoes, sliced in half
  • 8 oz. chickpea pasta (or favorite pasta)
  • 4 slices bacon
  • 6 asparagus spears
  • 1 ear of corn
  • 2 lemons, juiced
  • 3 large basil leaves
  • 2 tablespoons avocado oil
  • 2 garlic cloves
  • Salt and pepper to taste
Instructions
  1. Cook your pasta according to package directions and drain.
  2. While the pasta is cooking, saute the bacon on medium heat, flipping every couple minutes.
  3. Once the bacon is cooked through, transfer to a plate lined with a paper towel.
  4. When the bacon is cooled, chop into bite sized pieces.
  5. Drizzle the asparagus and corn with avocado oil.
  6. 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.
  7. Once your corn is brighter yellow and has grill marks, you can pull it off.
  8. Cut the corn off the cob and cut the asparagus into 2 - 3 inch pieces.
  9. 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.
  10. In a large bowl, combine the chickpea pasta, bacon bites, asparagus, corn, halved tomatoes, and dressing.
  11. Toss and serve!

Recipe and photography by The Toasted Pine Nut

Read – Savor Summer with Fresh Pasta Salad

Dinner

Heavenly Villagio Marzano®

Lunch

Luscious Seedless Long English®

Spring Grain Bowl

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Recipe and photography by Foodology

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Farro Grain Bowl with Heavenly Villagio Marzano® tomatoes
Author: 
Cook time: 
Total time: 
Yields: 2
 
Ingredients
  • 1 cup uncooked Farro, rinsed
  • ½ Cucumber, sliced
  • ½ cup Village Farms Heavenly Villagio Marzano® tomatoes
  • 1 cup Chickpeas
  • 1 cup Arugula
  • ½ Avocado, sliced
  • 1 Round Radish, sliced
  • 2 tablespoon Red Vinegar
  • 3 tablespoon Olive Oil
  • 2 tablespoon Lemon Juice
  • ½ teaspoon Dijon Mustard
  • Pinch of Salt and Pepper
Instructions
  1. Rinse and drain farro. Place in a pot and add 3 cups of water.
  2. Bring to a boil, reduce heat to medium and simmer for about 30 minutes. Drain any excess
  3. water. Let cool to room temperature.
  4. Start with a base of arugula in a bowl. Add farro, cucumber, chickpeas, round radishes, avocado, and Village Farms Heavenly Villagio Marzano® tomatoes.
  5. In a bowl, combine red wine vinegar, olive oil, lemon juice, Dijon mustard, salt, and pepper.
  6. Pour dressing on top of the bowl and enjoy.

Recipe and photography by Diana Chan

Read – Eat Local in British Columbia

Dinner

Lunch

Maverick Mix®

Salmon Tacos with Homemade Maverick Mix® Salsa

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Salmon Tacos with Homemade Maverick Mix® Salsa
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • TACOS
  • 1 lb. salmon
  • 2 tablespoons avocado oil
  • ½ teaspoon cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon chili powder
  • ¼ teaspoon ground pepper
  • ½ teaspoon sea salt
  • 4 - 6 tortillas
  • 2 ears corn (brushed with avocado oil and sea salt)
  • 1 avocado, sliced
  • ½ purple cabbage, chopped
  • SALSA
  • 2 containers of 10 oz. Village Farms Maverick Mix® tomatoes
  • ½ sweet onion
  • 2 garlic cloves
  • ½ jalapeno, de-seeded
  • 1 lime, juiced
  • ¼ teaspoon sea salt
  • ¼ teaspoon cumin
  • Handful cilantro
Instructions
  1. Preheat oven to 350F.
  2. Place the salmon on a lined baking sheet.
  3. Drizzle with avocado oil and sprinkle each filet with the cumin, garlic powder, chili powder, ground pepper, and sea salt.
  4. Bake in the oven for 12 - 15 minutes until the salmon is no longer translucent and is opaque.
  5. Use a fork to break the salmon up in large chunks.
  6. While the salmon is cooking, brush your corn with avocado oil and sprinkle with sea salt.
  7. Turn the grill on high until heated.
  8. Place the corn on the grill and turn it frequently until it’s charred, it took me about 5 minutes.
  9. You can also put your tortillas on the grill to heat them up and toast them a bit. But, they do brown quickly, so be vigilant!
  10. Make the salsa: combine all the salsa ingredients in the food processor.
  11. Process for about 5 seconds.

Recipe and photography by The Toasted Pine Nut

Read – Get Hooked on Fish Tacos

Breakfast

Heavenly Villagio Marzano®

Spring Roasted Tomato & Shaved Asparagus Frittata

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Roasted Heavenly Villagio Marzano® Tomatoes & Shaved Asparagus Frittata
Author: 
Recipe type: Vegetarian & Gluten-Free
Prep time: 
Cook time: 
Total time: 
Yields: 6 servings
 
Ingredients
  • Roasted Tomatoes
  • 1 cup Village Farms heavenly villagio marzano® tomatoes
  • Olive oil
  • Dried oregano
  • Kosher salt
  • Fresh ground black pepper
  • Frittata
  • 10 thin stalks asparagus (enough for 1 cup of ribbons)
  • 8 eggs
  • ½ cup feta crumbles, divided
  • ¼ cup milk
  • ½ teaspoon kosher salt
  • Fresh ground black pepper
  • ½ tablespoon butter
Instructions
  1. Preheat the oven to 400F.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.
  2. 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.
  3. Whisk together the eggs, ¼ cup feta cheese crumbles, milk, kosher salt, and several grinds black pepper.
  4. In a 10-inch ovenproof skillet, melt the butter and swish around the pan to evenly coat. Pour in egg mixture and cook over medium heat for 3 to 4 minutes until the edges are set. Top with the
  5. tomatoes and asparagus ribbons, arranging them as desired, then sprinkle with the remaining ¼ cup feta.
  6. Place the skillet in the oven and bake 10 to 12 minutes until the center is firm. Cool for a few minutes before serving, then cut into pieces and serve warm. (You also can serve at room temperature.)

Recipe and photography by A Couple Cooks

Read – Spring Foward with a Fresh Frittata

Cherry No.9®

Dinner

Lunch

Pizza with Hearts & Homemade Cherry Tomato Sauce

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Pizza with Hearts and Homemade Cherry No.9 Fall in Love Again® Sauce
Author: 
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

Cherry No.9®

Dinner

Lunch

One Pan Roasted Tomatoes, Chicken & Potatoes With Lemon Salad

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One Pan Roasted Cherry No.9 Fall in Love Again® Tomatoes, Chicken & Potatoes with Lemon Salad
Author: 
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

Lorabella Blossom®

Lunch

Spaghetti Squash with Lorabella Romesco

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Spaghetti Squash with Lorabella Romesco
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 2 servings
 
Ingredients
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

Cabernet Estate Reserve®

Dinner

Lunch

Spaghetti Squash with Cabernet Tomato Meat Sauce

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Cabernet Estate Reserve® Meat Sauce with Spaghetti Squash
Author: 
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

Heavenly Villagio Marzano®

Lunch

Rudolph Grilled Cheese

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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

Maverick Mix®

Mini Christmas Tree Pizzas

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mini christmas tree pizzas
Author: 
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 Maverick 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

Breakfast

Cabernet Estate Reserve®

Tomato, Goat Cheese & Caramelized Onion Mini Quiche

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

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

Read – A Fun Family Holiday

Appetizers

Sinfully Sweet Campari®

Tomato, Feta & Pesto Puff Pastry

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

Recipe and photography by Produce For Kids

Read – A Fun Family Holiday

Dinner

Heavenly Villagio Marzano®

Lunch

Tomato Cobbler

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Tomato Cobbler
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 5
 
Ingredients
  • 6 Cups Village Farms Heavenly Marzano Tomatoes
  • 1 Sliced Onion
  • 3 Finely Minced Garlic Cloves
  • 1 Tsp. Coconut Sugar
  • 1 Tbsp. Kosher Salt
  • 1 Tsp. Black Pepper
  • 1 Tbsp. Fresh Thyme
  • ¼ Tsp. Red Pepper Flakes
  • 2 Tbsp. All Purpose Flour

  • For the Biscuits-
  • 1½ Cups All Purpose Flour
  • 2 Tsp. Baking Powder
  • 1 Tsp. Fresh Thyme
  • 1 Tsp. Kosher Salt
  • 1 Tsp. Black Pepper
  • 1 Cup Shredded Cheddar Cheese
  • 6 Tbsp. Cold Unsalted Butter, cut into small squares
  • ⅔ Cup Milk + 1 Tbsp.
Instructions
  1. Heat a large skillet over medium heat. Add oil, onions, and garlic and begin to sauté for 2-3 minutes until onions start to soften.
  2. Add in tomatoes to the skillet and season with salt, pepper, thyme, and red pepper flakes.
  3. Cook the tomatoes about 5-7 minutes on medium high heat until they just start to burst.
  4. At this time stir in the flour and coconut sugar to coat the tomatoes to help thicken the sauce.
  5. While the tomatoes cook, make the biscuits.
  6. Combine flour, baking powder, thyme, cheese, salt and pepper and stir to combine.
  7. Pour in milk and using a wooden spoon stir until dough just comes together. (Dough will be a bit sticky.)
  8. Pour tomato mixture into a 9 x 13 baking dish.
  9. Drop spoonfuls of the biscuit dough directly on top of the tomatoes.
  10. Brush the tops of the biscuits lightly using the remaining 1 Tbsp. milk.
  11. Bake for 50-60 minutes until biscuits are golden brown.
  12. Serve immediately.

Recipe and photography by My Diary of Us

Read – A Friendsgiving Supper Club

Appetizers

Dinner

Lunch

Sinfully Sweet Campari®

Upside Down Crispy Cornbread

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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

Luscious Seedless Long English®

Natural Cucumber Mint Scrub

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

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

Read – Stay Smooth with this Luscious Scrub

Cabernet Estate Reserve®

Dinner

Lunch

Vegetarian Harvest Grain Bowl

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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

Cabernet Estate Reserve®

Lorabella Blossom®

Lunch

Sweet & Savory Toast 4 Ways

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

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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

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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

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Lorabella Blossom® Toast
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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

Heavenly Villagio Marzano®

Lunch

Luscious Seedless Long English®

Maverick Mix®

Healthy Lunch Boxes 3 Ways

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Heavenly Villagio Marzano® BLT Kabobs – A Fun and Flavorful Lunch Idea

A Fresh Twist on the Classic BLT

Looking for a quick and nutritious lunch idea packed with bold flavors and satisfying textures? These BLT kabobs featuring Village Farms Heavenly Villagio Marzano® tomatoes bring a fun, handheld twist to the beloved bacon, lettuce, and tomato sandwich. Skewered with whole wheat bread, crispy bacon, deli turkey, and cheese, these kabobs make for a balanced, high-protein meal perfect for lunchboxes, picnics, or easy meal prep.

Why Choose Village Farms Heavenly Villagio Marzano® Tomatoes?

The Heavenly Villagio Marzano® tomatoes shine in this recipe with their naturally sweet, rich flavor and meaty texture, making them a perfect complement to the smoky bacon and creamy cheese. Their bite-sized shape and firm consistency hold up well on skewers, ensuring every bite delivers fresh, garden-quality taste. These premium greenhouse-grown tomatoes elevate any dish with authentic, vine-ripened goodness.

Total Time: 10 minutes

Servings: 4

Ingredients

  • 8 slices whole wheat bread, cut into fourths
  • 8 slices crispy bacon, cut in half
  • 12 Village Farms Heavenly Villagio Marzano® tomatoes
  • 8 slices deli turkey or ham
  • 1 cup cubed cheese of choice (cheddar, Swiss, or mozzarella work well)
  • 8 small romaine lettuce leaves
  • 1 cup seedless grapes
  • 4 mini pita pockets
  • ½ cup hummus
  • 1 cup carrot sticks
  • 1 cup cucumber sticks

Instructions

  1. Assemble the Kabobs: On a skewer, layer a piece of whole wheat bread, followed by a Heavenly Villagio Marzano® tomato, a slice of deli turkey, a piece of romaine lettuce, a cube of cheese, and crispy bacon. Finish with another piece of whole wheat bread to complete the skewer. Repeat with the remaining ingredients.
  2. Pack a Balanced Meal: Arrange the kabobs in a bento-style lunchbox. Fill the remaining compartments with grapes, mini pita pockets, hummus, carrot sticks, and cucumber sticks for a well-rounded meal.
  3. Serve and Enjoy! These kabobs are perfect for an easy lunch on the go, offering a protein-packed, nutrient-rich option with fresh, vibrant flavors.

A Perfect Lunch for Any Occasion

These Heavenly Villagio Marzano® BLT Kabobs are a fun, portable alternative to a traditional sandwich, perfect for meal prep, school lunches, or quick snacks. Pair with a side of hummus and fresh veggies for a delicious and nutrient-dense meal that’s as enjoyable as it is healthy!

Maverick Mix® Ham & Cheese Pinwheels – A Colorful, Nutritious Lunch

A Fun and Flavorful Spin on a Classic Wrap

These ham and cheese pinwheels featuring Village Farms Maverick Mix® tomatoes are the perfect way to add vibrant color, fresh flavor, and satisfying texture to your lunch. Wrapped in a soft tortilla with creamy veggie cheese, deli meat, and sliced cheese, these pinwheels are quick to prepare, protein-packed, and ideal for meal prep. Pair them with a variety of fruits, veggies, and crunchy snacks for a well-balanced, delicious bento-style meal.

Why Use Village Farms Maverick Mix® Tomatoes?

The Maverick Mix® tomatoes bring a burst of flavor and visual appeal to this dish with their vibrant medley of red, yellow, and orange hues. Each tomato variety offers a unique balance of sweetness and tang, enhancing the pinwheels with a refreshing contrast to the creamy cheese and savory ham. Their firm texture and juicy bite make them a must-have ingredient for fresh, wholesome meals.

Total Time: 10 minutes

Servings: 4

Ingredients

  • 4 large tortillas or spinach wraps
  • ½ cup veggie cream cheese
  • 8 slices deli ham or turkey
  • 4 slices of cheese (cheddar, Swiss, or provolone)
  • 1 cup Village Farms Maverick Mix® tomatoes, halved
  • 1 cup fresh blueberries
  • 2 kiwis, peeled and sliced
  • 1 cup sweet potato chips
  • ¼ cup dressing or dip of choice (ranch, hummus, or Greek yogurt dip work well)

Instructions

  1. Prepare the Wraps: Spread an even layer of veggie cream cheese onto each tortilla or spinach wrap.
  2. Layer the Ingredients: Lay 2-3 slices of deli ham and a slice of cheese flat on top of the cream cheese layer.
  3. Roll and Slice: Tightly roll the wrap, ensuring it holds its shape. Slice into 1-inch pinwheels using a sharp knife.
  4. Assemble the Bento Box: Arrange the pinwheels neatly in a lunchbox. Fill the remaining compartments with Maverick Mix® tomatoes, blueberries, kiwi slices, and sweet potato chips. Add a small container of your favorite dressing or dip for extra flavor.
  5. Enjoy! These pinwheels are great for quick lunches, snacks, or meal prep, offering a wholesome and colorful meal in minutes.

A Tasty and Balanced Meal for Any Occasion

These Maverick Mix® Ham & Cheese Pinwheels are an effortless way to enjoy a nutrient-rich, high-protein lunch with bold flavors and fresh ingredients. Perfect for school lunches, work meals, or on-the-go snacking, they pair beautifully with sweet fruits, crunchy chips, and a creamy dip for a satisfying, well-rounded meal.

Scrumptious Mini® Cucumber Roll-Ups – A Fresh and Protein-Packed Snack

A Light and Refreshing Bite

These Scrumptious Mini® Cucumber Roll-Ups are a crisp, refreshing take on traditional deli wraps, swapping out tortillas for thinly sliced cucumber. Paired with creamy cheese and savory deli meat, they make for a low-carb, high-protein snack that’s perfect for lunchboxes, meal prep, or party platters. Complete your bento-style meal with fresh fruit, crunchy crackers, and a touch of sweetness for a balanced and satisfying lunch.

Why Use Village Farms Scrumptious Mini® Cucumbers?

The Scrumptious Mini® cucumbers are the ideal choice for roll-ups thanks to their thin skin, crisp texture, and naturally mild, refreshing flavor. Their perfect crunch holds up well in wraps without becoming soggy, making them an excellent low-carb, gluten-free alternative to bread or tortillas. Their hydrating and nutrient-rich qualities make them a must-have for any fresh, health-focused dish.

Total Time: 15 minutes

Servings: 4

Ingredients

  • 4 Village Farms Scrumptious Mini® cucumbers
  • 8 slices deli turkey or ham
  • ½ cup cream cheese
  • 1 cup whole-grain crackers
  • 1 cup cubed cheese (cheddar, Swiss, or Monterey Jack)
  • 1 cup fresh strawberries, halved
  • 2 oranges, peeled and sliced
  • 4 miniature cookies (optional)

Instructions

  1. Prepare the Cucumbers: Using a mandolin or vegetable peeler, slice the Scrumptious Mini® cucumbers into long, thin strips. Pat them dry with a paper towel to remove excess moisture.
  2. Assemble the Roll-Ups: Spread a thin layer of cream cheese onto each cucumber strip. Lay a slice of deli turkey or ham on top and carefully roll up the cucumber strip into a tight spiral.
  3. Pack the Lunchbox: Arrange the cucumber roll-ups in a bento-style container. Fill the remaining sections with crackers, cubed cheese, fresh strawberries, orange slices, and a small, sweet treat.
  4. Serve and Enjoy! These roll-ups are best enjoyed fresh and make for a light, protein-rich snack or meal option.

A Crisp and Satisfying Lunch for Any Occasion

These Scrumptious Mini® Cucumber Roll-Ups are the perfect way to enjoy fresh, hydrating flavors with a boost of protein and creamy texture. Whether you’re looking for a quick, healthy lunch, a fun party appetizer, or a low-carb meal prep option, these roll-ups deliver freshness, crunch, and deliciously balanced flavors every time!

Photography by Kristina LaRue, RD

Read – Launch Into Your Lunchbox

Appetizers

Dinner

Lorabella Blossom®

Lunch

Fresh Tomato Tart

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Fresh Summer Tomato Tart
Author: 
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

Maverick Mix®

Build-Your-Own Shish Kabobs

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Build-Your-Own Shish Kabobs
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 10 oz. Village Farms Maverick 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

Cabernet Estate Reserve®

Cherry No.9®

Dessert

Lorabella Blossom®

Scrumptious Mini® Cucumber

Sweet & Savory Ice Pops 4 Ways

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

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

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

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

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

Read – Make Your Summer Pop

Appetizers

Lunch

Luscious Seedless Long English®

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

Maverick Mix®

tomacado summer salad

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tomacado summer salad
Author: 
Prep time: 
Total time: 
Yields: 2 servings
 
Ingredients
  • 1½ cups Village Farms Maverick 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

Appetizers

Sinfully Sweet Campari®

fresh tomato salsa

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

Recipe by Diana Pittet

Read – Fiesta Like There’s No Mañana

Cocktails

Luscious Seedless Long English®

cucumber margarita

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

Recipe by Diana Pittet

Read – Fiesta Like There’s No Mañana

Dinner

Heavenly Villagio Marzano®

Lunch

Luscious Seedless Long English®

Chickpea Fattoush Nourish Bowl

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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

Sinfully Sweet Campari®

tomato, asparagus, and leek strata

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

Recipe and photography by Diana Pittet

Read – Spring has Sprung: Reawaken Your Taste Buds

Breakfast

Maverick Mix®

colorful tomato egg bake

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

Recipe and photography by Diana Pittet

Read – Spring has Sprung: Reawaken Your Taste Buds

Breakfast

Cabernet Estate Reserve®

sautéed tomato & chorizo skillet breakfast tacos

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

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

Read – Your Health is in Your Hands

Breakfast

Cherry No.9®

Dinner

Lunch

shrimp & cherry tomatoes over cauliflower grits

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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

Sinfully Sweet Campari®

caprese salad

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Caprese Salad
Author: 
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

Heavenly Villagio Marzano®

Lunch

Chicken Cacciatore Flatbread

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Chicken Cacciatore Flatbread
Author: 
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
  • 2-3 cloves garlic, 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. Chop ¼ bag of tomatoes and slice the remaining.
  3. Place pan on medium heat, add olive oil and onions and cook for 1 min.
  4. Add garlic, half the salt and pepper, thyme, and oregano. Stir and simmer for 2 mins.
  5. Add chopped tomatoes, chicken, and half of sliced tomatoes to pan. Cook on low 8-10 mins to a thick consistency. Set aside 5 mins to cool.
  6. Spread mixture on flatbread. Add remaining tomato slices on top.
  7. Bake for 5 mins! Top with fresh parmesan cheese and basil. Enjoy!

Recipe and photography by Alex Torres

Read – Dazzle Your Sweetheart with a Delicious Date Night In

Dinner

Heavenly Villagio Marzano®

Lunch

pork belly & tomato jam sliders

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pork belly & tomato jam sliders
Author: 
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

Sinfully Sweet Campari®

toasted ravioli nachos

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toasted ravioli nachos
Author: 
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

Heavenly Villagio Marzano®

Lunch

heavenly villagio marzano® tomato galette

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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”

Cocktails

Sinfully Sweet Campari®

roasted campari bloody mary

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

Dinner

Heavenly Villagio Marzano®

Lunch

chunky heavenly san marzano sauce

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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.

Cabernet Estate Reserve®

Dinner

Lunch

cabernet estate reserve® tomato coulis

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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.

Cherry No.9®

Dinner

Lunch

cherry tomato crudo sauce

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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.

Cherry No.9®

Dinner

Lunch

zucchini noodles with crudo sauce

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zucchini “spaghettini”
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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.

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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

Heavenly Villagio Marzano®

Lunch

eggplant melanzana

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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.

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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.

Cabernet Estate Reserve®

Dinner

Lunch

scallops & pancetta with tomato coulis

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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.

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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

Sweet Bells®

grilled & pickled peperonata, kale, & radicchio salad

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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.

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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.

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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

Sinfully Sweet Campari®

sinfully sweet & spicy gazpacho

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

Appetizers

Cabernet Estate Reserve®

Cherry No.9®

Heavenly Villagio Marzano®

Sinfully Sweet Campari®

bruschetta bars

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

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

Appetizers

Dinner

Lunch

Luscious Seedless Long English®

Sinfully Sweet Campari®

Sweet Bells®

grilled ratatouille stuffed tomatoes

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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”.

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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

Cherry No.9®

Lunch

roasted cherry and cabernet tomatoes with burrata and basil

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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.

Appetizers

Dinner

Lunch

Sweet Bells®

grilled tri-color peppers

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grilled tri-color peppers
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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.

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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

Heavenly Villagio Marzano®

Lunch

heavenly villagio marzano tomato paste

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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

Scrumptious Mini® Cucumber

tuna-stuffed mini cucumber canoes

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tuna-stuffed mini cucumber canoes
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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

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mini pizzas
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Yields: 8 individual pizzas Approx. prep time: 1 hour 15 min
 
Ingredients
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!

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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.)

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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.

Breakfast

Luscious Seedless Long English®

luscious seedless long english® breakfast smoothie

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

Appetizers

Breakfast

Lunch

Sinfully Sweet Campari®

tomato rubbed toast with ricotta, peas, & chorizo

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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

Sweet Bells®

roasted peppers & shrimp

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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.

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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

Luscious Seedless Long English®

grilled avocado, cucumber, & kale salad

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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.)

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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.

Appetizers

Scrumptious Mini® Cucumber

Sinfully Sweet Campari®

cucumber crudite with roasted campari tomato hummus

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

Cabernet Estate Reserve®

Dinner

Lunch

pasta alla norma

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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.

Dinner

Maverick Mix®

grilled salmon with roasted confit tomatoes and spicy broccolini

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

Cherry No.9®

Lunch

cherry tomato salad

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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.

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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

Heavenly Villagio Marzano®

Lunch

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

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heavenly villagio marzano® salad with grilled chicken, spinach, red grapes & chickpeas
Author: 
Yields: 4 portions Approx. prep time: 45 min
 
Ingredients
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.

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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.

Appetizers

Cherry No.9®

Dessert

cherry tomato thumbprint cookies

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cherry no. 9 fall in love again® pepper jelly jam
Author: 
 
Ingredients
Instructions
  1. Place cherry tomatoes in a saucepan and cook on medium for 12–15 minutes or until liquid is reduced to a thick sauce. Let cool slightly.
  2. Add red pepper jelly and sugar and stir until dissolved. Pulse in a small food processor until tomato skins are combined.
  3. Refrigerate for 20 minutes before filling cookies. Mixture should be thick.

 
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cookie dough
Author: 
 
Ingredients
  • 1 Egg, separated
  • ¼ cup Brown sugar firmly packed
  • 1 cup Flour
  • 1 pinch Salt
  • ¼ cup Shortening
  • 1 tsp Vanilla
  • ¼ cup Butter
  • 1 cup Walnuts, finely chopped
Instructions
  1. Preheat oven to 350º. Cream butter, shortening and brown sugar in a stand mixer on medium speed until fluffy. Add egg yolk and vanilla.
  2. Combine flour and salt in a small bowl. Add flour mixture to the mixer a little at a time, making sure not to over beat.
  3. In a separate bowl, beat 1 egg white and set aside.
  4. Make 16 quarter-sized balls with the dough and create a deep well in each cookie using your thumb or the back of a small spoon. Cookies expand when baking, so smaller balls are better.
  5. Place unfilled cookies into the freezer for 15 minutes prior to baking.
  6. Remove and bake for 16–18 minutes until golden brown. Remove and reform the wells if needed. Let cool and fill with tomato jam.

Recipe and photography by Nancy Farrar

Read “An old-fashioned Texas Christmas“

Cabernet Estate Reserve®

Dinner

Lunch

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

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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

Heavenly Villagio Marzano®

Lunch

heavenly Freddy’s pomodori al forno

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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

Heavenly Villagio Marzano®

Lunch

Freddy’s mini san marzano “crudaiola”

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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

Heavenly Villagio Marzano®

Lunch

Freddy’s spaghetti with broccoli rabe

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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.

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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.

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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

Heavenly Villagio Marzano®

Lunch

Freddy’s “paesano” potatoes

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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

Heavenly Villagio Marzano®

Lunch

caprese sandwich

Heirloom tomatoes
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Caprese Sandwich
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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.

Cherry No.9®

Dinner

cherry tomato & grilled eggplant bruschetta with albacore tuna tartare

Cherry tomatoes
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cherry tomato & grilled eggplant bruschetta with albacore tuna tartare
Author: 
Yields: 12 bruschetta
 
Ingredients
Instructions
  1. Preheat oven to 350°F.
  2. Cut baguette into ½˝ thick slices (crosswise) to make bruschetta toasts.
  3. Drizzle toasts with olive oil and bake in oven 5–10 minutes until golden (maintaining a soft center).
  4. Slice eggplant lengthwise into ½˝ thick slices; drizzle with olive oil and season with salt.
  5. Grill eggplant on a BBQ grill or cast-iron grill pan.
  6. Cool, cut into ½˝ cubes and reserve.
  7. Cut cherry tomatoes into quarters. Transfer to large bowl.
  8. Add vinegar, olive oil, eggplant, red onion, capers, parsley, and basil.
  9. Check seasoning and heap onto bruschetta toasts.
  10. Drizzle with additional olive oil just prior to serving.

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albacore tuna tartare
Author: 
 
Ingredients
Instructions
  1. Cut red pepper and cherry tomatoes into ½˝ cubes. Transfer to large bowl.
  2. Dice fresh tuna into ½˝ cubes; drizzle with olive oil and season with salt.
  3. Gently fold tuna, peppers, and tomatoes together in mixing bowl.
  4. Add olive oil, lemon zest, capers, parsley, and basil.
  5. Check seasoning and heap onto bruschetta toasts or transfer directly to plate.
  6. Drizzle with additional olive oil and lemon juice just prior to serving.

Appetizers

Breakfast

Scrumptious Mini® Cucumber

cucumber, mint & apple smoothie

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

Dinner

Heavenly Villagio Marzano®

grilled eggplant stack

Eggplants
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grilled eggplant stack
Author: 
 
Ingredients
  • 1 Lb (454 G) – Village Farms eggplant
  • 1 Lb (454 G) – Village Farms heavenly villagio marzano® tomatoes
  • ½ Cup (120 G) – Extra virgin olive oil
  • 1 Cup (200 G) – Chick peas
  • ¾ Cup (12 G) – Fresh basil
  • ½ Bunch (40 G) – Scallions
  • 1 Ea (2 G) – Garlic clove
  • 1 Lemon, juice & zest
  • ¾ Cup (175 G) – Pitted kalamata olives
  • ¼ Cup (35 G) – Pumpkin seeds
  • ¼ Cup (56 G) – Feta cheese
  • 1 Tbsp (1 G) – Dill
  • 1 Tbsp (2 G) – Black pepper
  • 1 Tsp (1 G) – Sea salt
Instructions
  1. Cut eggplant into ½” thick discs and saturate with olive oil.
  2. Grill eggplant discs quickly on very hot bbq or cast iron pan; remove & cool.
  3. Chop ½ of the scallion into ½” rings – reserve rest for hummus.
  4. Purée chick peas with remaining olive oil, basil, scallion, garlic, lemon juice and zest.
  5. Cut mini san marzano tomatoes into thin coins.
  6. Spread hummus onto eggplant discs.
  7. Dress with mini san marzano tomatoes, olives, scallion rings and feta cheese.
  8. Re-season and drizzle with olive oil just prior to serving.

Heavenly Villagio Marzano®

Lunch

Sinfully Sweet Campari®

caponata

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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.

Cabernet Estate Reserve®

Dinner

Lunch

bacon-guinness grilled cheese

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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

Heavenly Villagio Marzano®

Lunch

mini san marzano & burrata sundae

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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.

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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

Sweet Bells®

peperonata salad with pine nuts, pumpkin seeds, & ricotta

Bell peppers
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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

Maverick Mix®

maverick mix® tomato tart

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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.

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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

Sinfully Sweet Campari®

campari & kale salad

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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.

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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

Baby Beefs®

Lunch

baby beefs® salad

Baby Beefsteak Tomatoes
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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.

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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.

Appetizers

Cabernet Estate Reserve®

Lunch

cabernet bacon jam

Cabernet Estate Reserve Tomatoes
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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

Maverick Mix®

pearl bocconcini

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pearl bocconcini
Author: 
 
Ingredients
  • 1 LB (454 G) – Village Farms Maverick Mix® tomatoes
  • 2 Cups (280 G) – Pearl bocconcini
  • ¼ Cup (56 G) – Extra virgin olive oil
  • ½ Cup (8 G) – Basil, fresh
  • ¼ Tsp (.5 G) – Black pepper
  • ¼ Tsp (.5 G) – Sea salt
Instructions
  1. Wash tomatoes – cut into halves and quarters.
  2. Toss gently with bocconcini, olive oil, salt and pepper.
  3. Transfer to serving dish – top with fresh picked basil.

Appetizers

Luscious Seedless Long English®

tzatziki

Luscious Seedless Long English Cucumber
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tzatziki
 
Ingredients
  • 3 Large Village Farms luscious seedless long english cucumbers, seeded and cut into ½ inch chunks
  • 2 cups Plain yogurt or yogurt cheese
  • 2 tsp Minced garlic
  • 2 tsp Finely-chopped dill
  • 1 tbsp Olive oil
  • 1 tbsp Lemon juice
  • 1 tsp Salt
Instructions
  1. Mix all ingredients together. Chill if possible for about an hour to let flavors blend. Serve at room temperature with pita bread or pita crisps (baguette slices in lieu of pita)

Dinner

Heavenly Villagio Marzano®

bucatini amatriciana

Heavenly Villagio Marzano® Tomatoes
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bucatini amatriciana
 
Ingredients
  • 180g Dei Campi Bucatini (cooked)
  • 2 oz Alfredo Cetrone Intenso Extra virgin olive oil
  • 3 tbsp Guanciale, chopped (could substitute pancetta)
  • 1 tbsp Minced garlic
  • ¾ tsp Peperoncino chili flakes
  • 1 tbsp Chopped Italian flat-leaf parsley
  • 4 tbspVillage Farms heavenly villagio marzano® tomatoes, chopped
  • 4 oz Sicilian pachino cherry tomato sauce
  • 2 tbsp Pecorino Romano cheese
Instructions
  1. Cook noodles in salted boiling water for approximately 9 minutes, or until al dente, reserve noodles to add to finished sauce.
  2. In a preheated pan, add olive oil and bring to medium-high heat; add chopped guanciale, render at medium heat until slightly crisp. Add chili flakes, parsley and garlic, maintaining a medium heat, cook out for approximately another minute. Increase temperature, and add chopped fresh mini san marzano tomatoes – cook out for a few more minutes. Finish with pachino tomato sauce, add pasta, Pecorino and salt to taste.

Appetizers

Juicy Beefsteak®

Lunch

beefsteak tomato, avocado, & onion carpaccio

Beefsteak Tomatoes
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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.

Appetizers

Savory Roma®

savory roma® – Recipes

Roma® tomatoes
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minted tomato, basil and artichoke bruschetta
Yields: 24 bruschetta
 
Ingredients
  • 1 lb Village Farms savory roma® tomatoes, coarsely chopped
  • ½ lb Artichoke hearts, coarsely chopped
  • ¼ cup Fresh mint, finely chopped
  • ½ cup Fresh basil, finely chopped
  • ¼ cup White wine vinegar
  • ½ cup Extra virgin olive oil
  • Cracked black pepper, to taste
  • Coarse sea salt, to taste
  • 2 Large baguette
  • ¼ cup Extra virgin olive oil
Instructions
  1. Slice the baguettes in cross sections ½ inch thick; lay out on a baking tray and drizzle liberally with the ¼ cup olive oil. Bake in a 350°F oven until just golden and crisp on the exterior, but retaining a soft core.
  2. Toss the chopped roma tomatoes and the artichokes with olive oil and vinegar. Make sure to save any juice from chopping roma tomatoes and add back into mix. Add the fresh herbs, then season with salt and pepper to taste then spoon mixture onto the crostini. It is important not to dress crostini too far ahead otherwise they will lose crisp texture due to moisture being absorbed.

Appetizers

Lip Smackn' Grapes®

tomato guajillo salsa

Grape Tomatoes
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tomato guajillo salsa
Yields: 8 servings
 
Ingredients
Instructions
  1. Heat grill or broiler to high.
  2. Cover ancho chilies in bowl with hot water for 20 minutes.
  3. Grill to char whole white onion, red pepper, jalapeño, and garlic for 10 minutes.
  4. Grill to char ½ the grape tomatoes and ½ the green onion for 4 minutes.
  5. Cut charred fresh vegetables into small pieces.
  6. Add to blender with ancho chili, chipotle pepper, cilantro, and additional green onions until chunky.
  7. Add to pot, simmering until reduced by ⅓.
  8. Let cool, then add vinegar and olive oil, whisking until blended.
  9. Next, blister additional grape tomatoes in hot pan.
  10. Fold into salsa mixture.