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.
Blend the Base: In a high-speed blender, combine the baby spinach, chopped cucumber, frozen banana slices, and hemp seeds.
Add Liquid and Flavor: Pour in the coconut water or plant-based milk, followed by the freshly squeezed lemon or lime juice.
Sweeten (Optional): Add pure maple syrup or honey if additional sweetness is desired.
Blend Until Smooth: Start blending on a low setting, gradually increasing to high, until the mixture is smooth and creamy.
Adjust Consistency: If the smoothie is too thick, add more liquid in small increments until the desired consistency is reached.
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.
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.
¼ cup fresh basil leaves, chopped (plus extra for garnish)
Salt and pepper to taste
Instructions
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.
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.
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.
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.
Adjust and Season Taste the soup and adjust the seasoning with salt and pepper to your liking.
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.
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!
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.
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
Prepare the produce Wash and chop the Sinfully Sweet Campari® tomatoes, cucumber, celery, and ginger.
Blend the ingredients Place all the chopped ingredients into a blender or food processor. Blend until smooth.
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.
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.
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!
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:
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.
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.
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.
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: CreamCheese 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
Festive Presentation: Arrange tomatoes, cheese, and wine on boards with seasonal touches like cranberries, pine sprigs, and candles.
Interactive Pairings: Encourage guests to create their favorite combinations using the prepared options.
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.
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.
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
Help kids wash the bell peppers and tomatoes. Then, let them scoop out the seeds from the bell peppers.
In a bowl, mix the diced tomatoes, cucumber, cheese, olive oil, salt, and pepper.
Spoon the mixture into the bell pepper halves, filling each one.
Place the stuffed bell peppers on a baking sheet and bake for 10–12 minutes until the cheese is melted.
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!
Set up an assembly line of cucumber rounds, tomatoes, and bell pepper squares.
Show the kids how to create “turkey feathers” by threading a tomato, cucumber slice, and piece of bell pepper onto a toothpick or skewer.
Arrange the skewers in a fan shape to resemble turkey feathers on a plate.
Place a small bowl of hummus or ranch in the center as a “turkey body” for dipping.
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.
12 mini mozzarella balls (or cubes of mozzarella cheese)
Fresh basil leaves
Balsamic glaze for drizzling (optional)
Toothpicks
Instructions:
Help kids wash the tomatoes.
Let them place one tomato, one mozzarella ball, and one basil leaf on each toothpick.
Arrange the bites on a platter and, if desired, drizzle lightly with balsamic glaze.
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!
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
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.
While tomatoes are in the oven, caramelize onions in skillet on stovetop with remaining 1 tbsp. olive oil. Remove from heat and let cool.
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.
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.
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.
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Note: Make recipe vegan by replacing heavy cream with coconut milk, chicken stock with veggie stock and regular butter with vegan butter.
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
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.
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.
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.
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.
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
Pre-heat oven to 425°F.
Toss Sinfully Sweet Campari tomatoes, cannellini beans, mozzarella, arugula, garlic, olive oil, salt and pepper in a medium sized mixing bowl. Refrigerate.
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.
Remove bruschetta toasts from oven and spoon tomato mixture atop. Drizzle with balsamic vinegar and serve.
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Recipe and photography by Rebecca Lilly Costa from xxrlilly
finely chopped parsley and/or sage leaves for sauce, for topping, etc. (as desired)
*You may also like: additional cheese for topping
Instructions
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.
Add the tomatoes with the salt and red pepper flakes, and toss to coat.
Slice the mozzarella, and tear into smaller pieces, tucking them among the tomatoes. Tuck the basil leaves in.
Sprinkle the Parmesan over the top and place in the oven. Bake 15 minutes, until bubbling. Broil briefly to brown the top, watching carefully.
Serve immediately with the crusty bread. Keep warm on a hot plate if not serving immediately.
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
Pre-heat oven to 400 degrees and line two baking sheets with parchment paper/foil. Set aside.
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.
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.
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.
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.
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.
Next, add in your ground turkey, using a wooden spoon to carefully break it up as it cooks.
Add in Italian seasoning, smoked paprika, nutmeg and cinnamon. Stir until seasonings are well combined with turkey.
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.
Simmer sauce mixture for approx. 15 min. or until well-combined, and has a thicker, sauce consistency. Remove sauce from heat and set aside.
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.
Now, gently combine pasta and cheese mixture.
Once combined, add in approx. half of your sauce, or enough to fully coat pasta and then some.
In a large oven-safe skillet or dish, layer pasta and cheese mixture with sauce, ending with pasta mixture on top.
Add the remaining roasted tomatoes as well (scatter throughout dish), and top with any additional sauce, as desired.
Bake approximately 25 minutes. Then topping with remaining mozzarella and bake an additional minute or so, until cheese is melted.
While dish bakes, take the remaining ½ pint of tomatoes, cut them in half lengthwise, or slice, as shown, for topping.
Remove dish from oven, top with fresh cuts and slices of tomato, pumpkin cubes and parsley and sage as desired.
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.
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.
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.
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.
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.
Add the Butternut Squash Noodles: In the last 6-7 minutes of cooking, stir in the butternut squash noodles and cook until tender.
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!
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
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).
Take your tomatoes and carefully cut a cross shape (2 slits as shown) on top of tomato with a small/sharp knife.
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.
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.
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.
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.
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
Spray a muffin tin with non-stick spray and set aside, Pre-heat oven to 350 degrees.
Heat a small amount of olive oil in a large skillet over medium-high heat.
Add garlic and onion to skillet and sauté for a few minutes until tender and fragrant.
Add sausage and cook, breaking it up with the side of a spoon as you go, until cooked through.
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.
Remove pan from heat and set aside, allowing sausage to cool off a little.
Next, in a large bowl combine hash browns, cheese and sausage mixture. Gently mix together until well-combined, add salt and pepper if desired.
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.
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.
While nests cook: make scrambled eggs as you usually would. 6 eggs is suggested.
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.
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.
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.
Make pesto by combining spinach, basil, pine nuts if using, garlic, parmesan cheese, ¼ cup olive oil, salt, and pepper, and blend until smooth.
When tomatoes are done, slice English muffins in half and place onto a baking sheet and bake for 5 minutes to toast slightly.
Remove muffins from the oven and top with pesto, shredded mozzarella cheese (about 2 tbsp. per muffin) and tomatoes.
Bake for 15-20 minutes until cheese is melted. Top with peas for the last 2 minutes of cooking.
Serve immediately or store in the refrigerator and/or freezer for easy lunch box additions.
Add all ingredients to the pan and bring to a simmer.
Once the cranberries and tomatoes start bursting and the sauce starts to thicken, turn off heat and using an immersion blender or regular blender, process until smooth or to desired consistency. Feel free to leave the sauce chunky as well!
Place in an airtight container and place in the refrigerator until ready to serve. Will keep for two weeks.
Line a muffin tin with liners (optional, but makes for easier clean up!)
Whisk together eggs, milk, salt, and pepper until egg yolks and whites are combined.
Chop fresh herbs and crumble goat cheese.
Add in Mix and Match Village Farms tomatoes, herbs, and cheese and fold into the whisked eggs.
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.)
Serve immediately or store in an airtight container in the freezer for up to two weeks.
Place the almond flour, tapioca flour, coconut sugar, baking powder, and sea salt in a large bowl.
Whisk until the dry ingredients are combined.
Add the eggs, cream, butter and vanilla to the bowl.
Use your hands to mix everything together until incorporated and combined.
Use a rubber spatula to fold in the feta and chopped sage.
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.
Transfer each triangle to a baking sheet lined with parchment paper and bake for 25 minutes until golden brown.
While the scones are cooking, place the sliced Lorabella Blossom® tomatoes in a pot over medium heat.
Cook the tomatoes, stirring frequently until the tomatoes are reduced, about 20-30 minutes.
Add the coconut sugar and balsamic vinegar. Continue to cook until combined and thick, about five more minutes.
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.
When the scones are done baking, transfer to a cooking rack then serve with the jam.
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
In a large skillet pan over medium heat, combine the corn kernels, avocado oil, and lime juice. Saute for 5 minutes, stirring frequently. Corn should get lightly browned, but not burned. Then, stir in chili powder, yogurt, and queso fresco. Set aside.
Preheat the oven to 425 degrees.
In another large skillet pan over medium heat (or the same one emptied/wiped), saute the ground beef, quinoa, and grated sweet potato for approximately 5 minutes, stirring frequently. Beef should be browned and cooked through (no pink). Set aside.
Time to assemble your nachos!
On a large sheetpan, lay out the tortillas chips in a single-ish layer. Top with ½ the shredded Mexican cheese. Then add any remaining tortilla chips and then top again with the rest of the Mexican Cheese. Spoon the Mexican street corn mixture on top of the chips evenly. Then add on the taco meat (optional). Then top with crumbled queso fresco. Bake for 10-12 minutes. You want the cheese to be melted on the nachos and the chips to be lightly browned, but not burned!
Remove from heat and then add on the toppings (evenly spaced): Maverick Mix® tomatoes (halved), red onion, jalapeno, cilantro, Siggi’s yogurt, and guac.
Feel free to arrange based on preference --- for example, I only put the red onion and guac on one half because my daughter and husband don’t love those.
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
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
roasting can help with the removal.
Spread tomatoes in an even layer on a rimmed baking sheet.
Roast tomatoes in pre-heated oven for approximately 30 minutes.
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.
During the last 15 minutes of roasting, place prepared cloves on tray with tomatoes.
Once done, remove tomatoes and garlic from oven and let cool for approximately 10 minutes.
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.
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
just enough to give a little kick that isn’t too overwhelming for the younger ones!
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,
use a sharp knife to dice tomatoes as chunky as you desire for your salsa. Also, mince garlic. Set both aside.
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.
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
Pre-heat oven to 400 degrees.
In a small bowl place 1 cup tomatoes and drizzle with a little (approximately ½ tbsp) olive oil, and salt and pepper to taste. Toss to coat.
Spread tomatoes in an even layer on a rimmed baking sheet.
Roast tomatoes in the preheated oven for approximately 30 minutes.
While tomatoes are roasting combine tahini, lemon juice, 1 tbsp oil, chickpeas, garlic, salt, pepper and water in a large capacity food processor or blender (I use a @vitamix). Blend until smooth, then set aside (keeping contents in blender/food processor).
Once tomatoes are done/roasted, remove from oven and allow to cool for approximately 10 minutes.
Next, add roasted tomatoes to blender/food processor (with hummus mixture still inside) and pulse/blend to combine thoroughly. If hummus mixture is too thick, you can add a drizzle
more olive oil or a splash of water.
When done, transfer hummus to a small dish or bowl and garnish with fresh thyme, grated/shaved parmesan cheese and a couple additional tomatoes (sliced in half), as shown.
Serve hummus with vegetables of choice. As shown: served with cauliflower, celery, and carrots.
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.
Top each pizza with pizza sauce, tomatoes, cheese, and spinach.
Bake 10 minutes, or until browned and cheese is melted
Cabernet Estate Reserve®, Goat Cheese & Caramelized Onion Mini Quiche
Author: Produce for Kids
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
Preheat oven to 350°F.
Heat butter in skillet over medium heat. Add onions and cook, stirring occasionally, 10 minutes or until onions are softened.
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.
Place phyllo shells on parchment-lined baking sheet. Add onions, tomatoes and goat cheese.
Whisk eggs, cream, salt and pepper in bowl. Pour into phyllo shells.
Bake 10-12 minutes, or until eggs are set.
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Recipe and photography created exclusively for Village Farms by Produce for Kids
Toss tomatoes with oil, salt and pepper. Set aside.
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.
Using a sharp serrated knife, thinly slice the tomatoes. Salt them and place them on a cutting board. After a few minutes, transfer them to a paper towel and place another paper towel on top to remove as much liquid as possible. Wash and dry the sage leaves.
In a large bowl, stir together the cornmeal, flour, baking powder, salt, and pepper. In another bowl, whisk together the eggs, then stir in the milk and olive oil.
When the oven is preheated, place the butter in a 9 x 13” pan and place the pan in the oven for a few minutes to melt the butter. Once the butter has melted, brush it over the entire pan. Arrange tomatoes and sage leaves on the bottom of the pan (ours fit 6 rows of 4 tomatoes; make sure to place the sage leaves upside down).
Pour the wet ingredients into the dry ingredients and stir until just combined. As carefully as possible, slowly pour the batter over the tomatoes and sage leaves, making sure not to move the rows of tomatoes. Smooth out the top with a spatula.
Place the pan in the oven and bake about 30 minutes, until the sides are browned (if your oven is uneven, at 15 minutes, rotate the pan for even baking). Remove from the oven and run a sharp knife around the edges, then carefully invert it onto a baking sheet. Top with a thin layer of finely grated Parmesan cheese and broil on high for 3 to 4 minutes until crisp.
Cut into pieces and serve warm (or at room temperature). To store, wrap the remaining pieces in aluminum foil and store refrigerated or frozen. Prior to serving, reheat in a 350F oven until warmed through and crisp (the bread becomes very dry when cold, so reheating for a few minutes in the oven is preferable.)
In a medium bowl, combine the butter, 1 egg, almond flour, and sea salt.
Whisk everything together and place in the fridge for 15 minutes.
Grease your pie tin with coconut oil, spray, or extra butter.
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.
In a small bowl, whisk the second egg.
Brush the whisked egg on the inside of the pie crust.
Bake in the oven for 10 - 12 minutes until golden brown.
When it’s done baking, crumble the goat cheese into the bottom of the pie crust.
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.
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.
Cut into 6 - 8 slices and drizzle with balsamic reduction if desired!
To make the balsamic reduction, stir the balsamic vinegar and honey together in a small saucepan, and bring to a boil.
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.
Slice the campari tomatoes and mozzarella.
Layer them on the plate, alternating between the two.
Garnish with basil leaves and drizzle with the balsamic reduction before serving.
On large rimmed baking pan, prepare ravioli according to package directions. Sprinkle with black beans and cheese; return to oven and bake 2 to 3 minutes or until cheese is melted and beans are warmed through.
Serve topped with campari tomatoes, jalapenos, cilantro, onion and olives. Serve with guacamole, hot sauce, sour cream and lime wedges.
1 14.1 oz Package refrigerated Pillsbury Pie Crusts, use one of the two crusts
1 Egg white
½ tsp Milk
1 tsp Fresh thyme
Instructions
Preheat oven to 400º. Remove one roll of dough from the box, remove dough from plastic wrapper and let come to room temperature for 15 minutes.
In a large skillet, heat oil and add sliced onion and salt and cook until caramelized, about 25–30 minutes on medium heat. Remove from heat and drain well on a paper towel.
Unroll the dough and place onto crust – in order – onions, shredded cheese and mini san marzano tomato slices being careful to leave a 1-inch border around the edges of the dough for folding. Fold the uncovered 1-inch edge of the dough up around the contents. The filling inside the galette (or tart) should be visible. Brush a small amount of the egg white mixture over the edges of the exposed crust. Bake at 400º for 20–25 minutes or until bubbly and golden brown. Top with fresh thyme before serving.
Put the lukewarm water in a mixing bowl with a dough hook.
Add the yeast and the sugar. Stir once, then allow to sit for a few minutes until it develops a bit of a froth.
Add olive oil, and mix on low for 10 seconds to incorporate the oil and agitate the yeast.
Add the flour, and mix on low until the loose flour is combined. Increase the speed to medium-high.
Mix until all the dough begins to be caught up in the dough hook and is no longer sticking to the walls.
Increase mixer speed to high and allow the dough hook to work the dough for 30 seconds.
Remove the dough from the mixing bowl, and turn out onto a floured surface. Lightly knead the dough for another 30 seconds.
Shape into individual balls, and lay out on a baking sheet covered with a clean dish cloth.
Allow to proof on the counter for 30–40 minutes.
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.)
Chop parsley and mint, fold half into the ricotta and reserve the rest for garnish.
Zest the lemon into the ricotta and reserve the remaining lemon/juice to finish.
Cut baguette into cross sections 1” thick and place on a sheet pan.
Drizzle baguette slices with half of your olive oil.
Toast baguette slices in oven at high heat until brown and crusty, 3–5 minutes.
Rub each crusty slice of bread 2–3 swipes with a raw garlic clove.
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.
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.
Top with the remaining lemon juice, chopped mint, and parsley.
Season with salt and pepper, and transfer to a serving platter.
Transfer to a food processor or blender and purée while pouring in the remaining olive oil.
Once the mixture is smooth, add garlic, chickpeas, and sesame seeds, and continue to purée.
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.
Preheat oven to 350º. Cream butter, shortening and brown sugar in a stand mixer on medium speed until fluffy. Add egg yolk and vanilla.
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.
In a separate bowl, beat 1 egg white and set aside.
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.
Place unfilled cookies into the freezer for 15 minutes prior to baking.
Remove and bake for 16–18 minutes until golden brown. Remove and reform the wells if needed. Let cool and fill with tomato jam.
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)
Bake diced bacon in a 375°F oven until crisp and golden; reserve.
Heat canola oil in a deep pot in preparation to deep-fry the parsley and the shallots.
Heat oil until it bubbles when you drop in a parsley leaf.
Fry the parsley in a couple of small batches until crisp.
Transfer to a paper towel–covered plate when done and reserve.
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.
Purée ripe avocados in a blender with garlic, olive oil, and lime juice.
Salt and pepper to taste, and reserve.
Slice the beefsteak tomatoes into thin disks and arrange on plates “carpaccio”-style (laid out flat).
Season with salt and pepper, then spread the avocado purée over the tomatoes.
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.
Finish seasoning with sea salt and cracked pepper.
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.
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.
