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
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).
Add garlic and cook 2 minutes. Add peppers and cook until softened, about 5 minutes.
Add cumin, paprika, cayenne, tomato paste, salt, and pepper. Cook, stirring, for 2 minutes
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.
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.
Cover and cook over medium-low until the eggs are done to your liking, about 15 minutes.
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.
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.
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
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.
In a large measuring cup, combine the olive oil, basil paste, ½ cup almondmilk, and the roasted tomatoes. Blend until smooth. Then, set aside.
Dice the remaining 4 Heavenly tomatoes. Then set aside.
In a large mixing bowl, combine the flour, baking powder, sea salt, and monkfruit. Whisk until combined.
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.
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.
Once cooked, stack up a couple of your waffles and adorn with a fried egg, bacon crumbles, and crushed red pepper flakes (optional).
If you like things sweeter, feel free to add a bit of maple syrup on top… or tomato jam!
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.
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
Preheat the oven to 400F.Slice the tomatoes in half. Line a baking sheet with parchment paper and place them on top. Drizzle the tomatoes with olive oil and sprinkle with oregano, kosher salt, and fresh ground black pepper.Roast the tomatoes 22 to 25 minutes until tender and slightly browned.
Wash the asparagus and chop off the tough ends. Lay asparagus spears on a flat surface. With a vegetable peeler, shave each spear from the from the bottom up. Remove the tips if desired. Measure out 1 cup of ribbons.
Whisk together the eggs, ¼ cup feta cheese crumbles, milk, kosher salt, and several grinds black pepper.
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
tomatoes and asparagus ribbons, arranging them as desired, then sprinkle with the remaining ¼ cup feta.
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.)
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.
3.3.3077
Recipe and photography created exclusively for Village Farms by Produce for Kids
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
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.
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.
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.
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.
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.
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
Preheat oven to 450F.
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).
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).
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.
Bake until the yolks are set to your liking, about 8 to 10 minutes.
Let rest 5 minutes.
Serve in individual bowls with bread to soak up the savory juices.
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.
Toss in tomatoes to the mixture and cook slightly to heat. Remove from heat.
In a non stick skillet, heat butter. Whisk eggs and pour into skillet to scramble. After eggs are nearly cooked, stir in cheese.
Remove from heat and fold eggs into sauteed tomato mixture; garnish with cilantro.
Serve warm wrapped in a tortilla.
3.3.3077
Recipe and photography created exclusively for Village Farms by Kristina LaRue, RD
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
In a large cast iron skillet, cook bacon until crispy over medium heat. Remove from pan and set aside on paper towels. Chop or crumble bacon when cool enough to handle.
Reserve 2 teaspoons bacon drippings in pan for shrimp. Arrange shrimp in pan in single layer, cooking over medium heat until pink and cooked through. Flip halfway to ensure even browning on both sides. Remove shrimp from pan. Add onions and kale to the skillet and cook until onions begin to turn translucent; stir constantly and slowly add broth to skillet to keep veggies from sticking.
Stir in cherry tomatoes and cook just until they begin to burst, about 5 minutes. Remove pan from heat and stir in parsley.
For the grits, rice cauliflower in blender or food processor. Heat olive oil in large skillet over medium heat. Add riced cauliflower and cook until starting to brown about 8 minutes, stir in broth and cover for about 5 minutes to steam cauliflower until fully cooked.
Using an immersion blender, puree cauliflower slightly to create a creamy consistency that resembles grit like texture. Remove from heat and stir in cheese and cream; season with salt and pepper to taste.
To serve, ladle shrimp and tomato mixture over cheesy cauliflower grits and top with crumbled bacon.
3.3.3077
Recipe and photography created exclusively for Village Farms by Kristina LaRue, RD
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.
