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.
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.
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
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.
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.
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.
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.
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.
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.
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.
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.
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.
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!
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:
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.
Assemble the Sandwich: Spread a thin layer of hummus on each slice of bread. If using, sprinkle fresh dill over the hummus.
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.
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:
Prepare the Pepper: Wash the Sweet Bell pepper and slice them in half lengthwise, removing the seeds and membranes.
Stuff the Pepper: Spoon cottage into each pepper half. For added flavor, sprinkle with chopped parsley and grated cheese if desired.
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:
Prepare the Veggies: Wash the cucumber and tomatoes. Slice the cucumber into bite-sized rounds.
Assemble the Skewers: Thread cucumber slices and cherry tomatoes onto the skewers, alternating between the two.
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.
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:
Prepare the Veggies: Wash and dice the bell pepper and tomato. Peel and finely chop the red onion.
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.
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!
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
Preheat oven to 425 degrees.
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.
Bake for 20-25 minutes until vegetables are golden brown and tender. Remove from oven and let cool slightly.
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.
On another baking sheet add bread and drizzle with remaining olive oil and salt and pepper and toss to coat lightly.
Remove cooked vegetables from the oven and reduce oven temperature to 350 degrees.
Bake bread for 15 minutes until lightly golden brown, careful not to burn.
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.
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.
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.)
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.
Sauté the veggies until the tomatoes start to burst and the shallots and fennel get tender.
Add in tomato paste, seafood stock, and bay leaves to the skillet and stir to combine.
Bring to a simmer and cook for another 5-10 minutes until reduced slightly.
At this time remove the skillet from the grill.
Make 4 Foil Packets and add a few ladles of the tomato broth into each packet.
Top with an equal amount of all seafood and then stir to combine.
Season with the rest of the salt and pepper and close the foil packets tightly.
Close the grill lid and cook for 10-12 minutes until seafood is just cooked through.
For the last couple minutes of grilling, place slices of baguette onto the grill for 1-2 minutes per side.
To serve open foil packets, garnish with fresh basil, and serve with grilled bread for dipping.
3.3.3077
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!
Seared Ribeye with Blistered Cherry No. 9® Tomatoes and Bordelaise Sauce
Author: How to Feed a Loon
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
PREPARE THE BLISTERED TOMATOES
Turn broiler on high.
Meanwhile, heat the oil in a large oven-safe skillet, preferably cast iron, over medium-high heat.
Add the tomatoes, thyme and healthy pinch each of salt and pepper to the skillet.
Cook, stirring occasionally with a wooden spoon, until tomatoes have become soft and starting to release some of their liquid, approximately 12 minutes.
Carefully place the tomatoes in the skillet under the broiler until lightly charred on top, 2 to 4 minutes. Watch closely, as broilers vary.
Sprinkle the blistered tomatoes with the chopped basil.
PREPARE THE BORDELAISE SAUCE
Meanwhile, heat the butter in a medium saucepan over medium-low heat.
Add the shallots and cook until translucent, about 4 to 5 minutes.
Add the wine, thyme and bay leaves and raise the heat to medium-high. Let simmer until reduced by half, about 10 minutes.
Remove and discard the herbs and strain the sauce.
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.
Add the beef stock one tbsp. at a time until the consistency is smooth and slightly syrupy. Turn off heat, cover, and set aside.
COOK THE STEAKS AND PLATE THE DISH
Liberally season the steaks with salt and pepper.
Either heat grill to medium-high heat, or heat a large cast iron skillet over medium-high heat.
Grill, or sear, the steaks for about 3 to 4 minutes, per side, for medium-rare, 140°F-150°F.
Let steaks rest for 10 minutes. Meanwhile, gently warm the bordelaise sauce over medium-low heat.
Slice steaks against the grain and place on warmed plates.
Spoon blistered tomatoes over the sliced steaks and drizzle sauce over the top.
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
Preheat the oven to 350F.
Roast the tomatoes: Slice the tomatoes in half. In a small bowl, stir them together with the olive oil and 1 generous pinch kosher salt. Place them on a parchment paper lined baking sheet face up and spread them evenly apart. (You can also place some of the tomatoes face down for a delicious sundried tomato effect; they lose their shape and blacken a bit more but are still delicious.) Roast the tomatoes for 40 minutes, then allow them to cool for at least 5 minutes.
Boil the pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until just al dente (cook until just tender but still a bit firm).
Grate the white cheddar cheese.
Make the cheese sauce: In a large saucepan or Dutch oven, heat the butter over medium heat; when it melts, stir in the flour. Heat the mixture for several minutes, stirring constantly. Immediately when the color starts to turn light brown, reduce the heat to low. Start to add the milk very slowly, whisking constantly until the mixture is completely smooth, then adding more milk. Add the salt, onion powder, and garlic powder, and continue cooking on low heat for 4 minutes until slightly thickened. Remove from the heat, then add the grated cheddar cheese and keep stirring until it is melted and a smooth, thick sauce forms (if necessary, return the heat to low to finish melting the cheese).
Finish the dish: Add the pasta to cheese sauce and stir to combine. Then pour the pasta into a serving dish. Top it with tomatoes and serve immediately.
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
To make sauce: Pre-heat oven to 375 degrees
Remove stems from tomatoes and rinse. Then, cut bell pepper into strips.
In a large bowl, add all of your sauce ingredients (minus the salt and pepper and 1 half of the olive oil - 2 tsp). Coat all ingredients well - ensuring that the tomatoes and pepper pieces are covered on all sides.
Transfer coated mixture to an oven safe dish and cook in oven until tomatoes and peppers are softened and mixture is fragrant and bubbly.
Remove from the oven (but keep oven on) and allow mixture to cool just slightly, then transfer to a high-powered blender (I used a Vitamix) and blend until smooth.
Next, in a sauce pan, add the remaining 2 tsp oi and heat. Then add sauce to pan and add in butter, mixing until worked into sauce. Add salt and pepper to taste.
Remove from heat and use as you start making pizzas (See below), or store in a jar in the refrigerator for up to one week. *Please note: this recipe yielded approximately 18 ounces of sauce, which was enough for 3 pizzas and additional sauce to store for use later.
To make pizzas: Smooth sauce over your pizza crusts or bread.
Then, top pizzas with toppings. As mentioned above, we used mini cookie cutters in the shapes of hearts to cut out different size heart peppers to top ours with. Going from red to purple (if desired) arrange veggies on top of crust/ bread.
Finish off by topping with cheese of choice.
Cook for approx. 12 - 15 min., or per crust’s instructions.
Enjoy immediately! Now THAT is a pizza with heart!
1 container (approximately 5 oz) arugula, baby arugula or a spinach/ arugula mix
salt and pepper to taste
Instructions
Pre-heat oven to 450 degrees. Then, line a couple of baking sheets with parchment paper or foil and spray lightly with a cooking spray of choice. Alternatively, you can just spray your cooking spray directly on your pan(s). Set aside. *If cooking for two, just divide the entire recipe in half and use one pan!
Next, zest one of your lemons. Once finished zesting, cut a lemon in half and squeeze all juice from lemon halves, ensuring to remove any seeds from the juice. Depending on the amount of juice squeezed, you may need to juice second lemon. Set juice and zest aside.
Rub/ season chicken generously with the following: 1 and ½ tbsp olive oil, only ½ tsp oregano, salt, pepper and most of your lemon zest (saving just a bit for garnish). Divide chicken between the two prepared baking sheets.
Next, cut potatoes in quarters, or if very small - halves. Place in a large bowl and season with the following: 1 and ½ tbsp olive oil, garlic, salt, and pepper.
Toss to evenly coat. Then transfer potatoes to baking sheets (divide between the two).
Place your baking sheets in the oven and cook for 12-15 min. until chicken is cooked through. Then, remove chicken only from pans and set aside (keeping warm). Return pans with potatoes back to the oven. *If desired, you can also change oven setting mid-way through and broil chicken for last 2-3 min. of cook time. Continue cooking potatoes another 8-10 min., or until potatoes are soft, yet crispy and cooked through.
While potatoes are back in the oven, take approx. 2 cups of tomatoes, and in a medium-sized bowl, and add ¼ tsp basil, 1 tbsp olive oil, and salt and pepper to taste. Toss to evenly coat. Then, in the last 5 min. of cooking potatoes, add tomatoes to your baking sheets and cook alongside potatoes for the remainder of the time.
While potatoes and tomatoes finish cooking, make your dressing by adding 2 tbsp lemon juice, 2 tbsp olive oil, mustard honey and ½ tsp oregano in a glass jar. Cover and shake until well blended. Alternatively, you can whisk these ingredients together and set aside.
When potatoes and tomatoes are finished cooking, remove pans from oven and allow to just slightly cool. Then, add arugula or other greens to baking sheets and drizzle with dressing. Toss to coat.
Divide chicken, and potato/ tomato salad between 4 plates or bowl. Eat immediately and enjoy!
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
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).
Grate Parmigiano cheese, coarsely chop parsley, and cut cherry tomatoes in half.
Lightly toast the pine nuts in a dry pan.
Mix together the ricotta and tomato paste; reserve.
Lightly heat up the cherry tomato crudo sauce.
Toss the raw zucchini “spaghetti” with the warm tomato sauce, cherry tomatoes, and chopped parsley.
Add in the Parmigiano and season with salt and pepper, to taste.
Plate spaghetti and top each dish with toasted pine nuts and a dollop of the roasted tomato ricotta.
This dish can also be served raw and chilled as a refreshing summer salad.
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…)
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.
