2 full sticks unsalted butter; cubed (refrigerated)
2 large eggs (divided)
2 tbsp. heavy whipping cream
2 drizzles of olive oil
3 cloves of garlic (pressed or minced)
1 tbsp. cornstarch
1 tbsp. lemon juice
1 tsp Italian seasoning, salt and pepper to taste
1 large ball / 4 oz. of Burrata cheese (divided between pies)
1 handful of fresh basil (basil cut into thin strips, then in half)
Start off by making your dough (this will take at least 1 hour, so do this ahead of time). *You can use a store-bought, pre-made dough to make these quicker. If doing that skip this step and go to step 5.
Combine flour, sugar and salt in a mixing bowl and whisk gently to combine.
Add your cubed butter into the mixture. Work it in, using your hands as necessary, work it until small balls start to form with the cold butter and flour. Set aside.
In a separate bowl, combine together whipping cream and 1 egg. Whisk until combined and smooth. Then, add to the flour mixture from the previous step and knead, knead, knead, until dough starts to form. Once dough is formed and in a ball, cover/wrap with plastic wrap and refrigerate for at least 1 hour or more.
While tomatoes cook, mix together cornstarch and lemon juice. Once completely combined, and tomatoes are semi-broken down add slurry to your tomato/garlic mixture and cook until thickened up. Season with salt, pepper and Italian seasoning and set aside to cool.
Once the dough has chilled for at least one hour, remove from the refrigerator and pre-heat the oven to 385 degrees. Also line a large, rimmed baking sheet with parchment paper and set aside.
Now for the fun part: roll dough out to approx. ¼ inch or so thick on a lightly floured counter. Then using a circular cutter or even the rim of a cup, cut out a bunch of circles. The exact number of hand pies you can make will depend on the size of circles, we got 7 pies (14 circles) out of ours.
Once you have your circles, place filling inside the center of half of the circles. Take a small piece of Burrata and place on top of filling, with a sprinkle of fresh basil.
Now, take your remaining (1) egg, and whisk until completely beaten. Using a pastry brush, brush the outer edges of the circle with the filling on it. Immediately place a second circle over top of the filling and stretch over to allow the edges to come together. Crimp edges using a fork or fingers to seal the filling inside. Cut a slit or two on the top of your pies, and lightly brush the tops of pies with remaining egg.
Transfer pies to prepared baking sheet and bake at 385 degrees for 25- 30 min. Cook times can vary slightly so keep an eye on pies so they do not overcook.
Once done, enjoy, or refrigerate to enjoy later. These are perfect for a lunchbox, lunch at home, dinner, etc. Y-U-M!
Recipe and photography created exclusively for Village Farms by Lunches + Littles Read- Back to School Made Easy
finely chopped parsley and/or sage leaves for sauce, for topping, etc. (as desired)
*You may also like: additional cheese for topping
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)
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
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.
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.
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.
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
4 – 5 fried eggs
4 pieces of bacon, cooked and crumbled
A pinch of red pepper flakes
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.
1 (15 oz) can unsalted chickpeas (rinsed and drained)
2 garlic cloves
3 tbsp water
*You will also need fresh thyme, grated or shaved parmesan cheese, and a couple additional tomatoes (sliced in half).
Pre-heat oven to 400 degrees.
In a small bowl place 1 cup tomatoes and drizzle with a little (approximately ½ tbsp) olive oil, and salt and pepper to taste. Toss to coat.
Spread tomatoes in an even layer on a rimmed baking sheet.
Roast tomatoes in the preheated oven for approximately 30 minutes.
While tomatoes are roasting combine tahini, lemon juice, 1 tbsp oil, chickpeas, garlic, salt, pepper and water in a large capacity food processor or blender (I use a @vitamix). Blend until smooth, then set aside (keeping contents in blender/food processor).
Once tomatoes are done/roasted, remove from oven and allow to cool for approximately 10 minutes.
Next, add roasted tomatoes to blender/food processor (with hummus mixture still inside) and pulse/blend to combine thoroughly. If hummus mixture is too thick, you can add a drizzle
more olive oil or a splash of water.
When done, transfer hummus to a small dish or bowl and garnish with fresh thyme, grated/shaved parmesan cheese and a couple additional tomatoes (sliced in half), as shown.
Serve hummus with vegetables of choice. As shown: served with cauliflower, celery, and carrots.
2 pieces of sourdough bread or a larger sourdough roll will work too
2 tbsp fresh lime juice
Salt, black pepper, white pepper, and chili powder to taste. Optional: Tomato Infused Salt
*You will also need additional diced green and red pepper pieces, diced cucumber pieces and a handful more tomatoes for garnish.
Pre-heat oven to 400 degrees.
Start off by cutting up your onion into smaller chunks (just a few cuts will do). Set aside. Then, cut your red peppers, removing all seeds and cutting into large halves or thirds that can be
laid flat on your pan when roasting. Peel garlic cloves. Set aside.
Place tomatoes, onion and red pepper pieces in a large bowl and drizzle with a little olive oil (*as much is needed to coat), and salt. Toss to coat.
Spread everything in an even layer on a rimmed baking sheet (or two!)
Roast tomatoes, onion and peppers in preheated oven for approximately 30 minutes. During the last 15 minutes of roasting, place cloves on a tray with tomatoes.
While everything roasts, peel the cucumber and cut into a couple large pieces, and also dice *additional green pepper, red pepper and cucumber for garnish. Set aside.
Once done, remove roasted ingredients from oven and allow to cool for approximately 10 minutes. Once cooled, carefully remove skins off of red peppers.
In a high-powered blender (I use a Vitamix) add the following: onion, garlic, peppers, and a handful of tomatoes. Blend until smooth.
Next, add the remainder of the tomatoes, sourdough and peeled cucumber chunks to the blender. Blend again until completely smooth.
Then, add your olive oil, lime juice, salt, peppers and just a pinch of chili powder (can omit chili powder if desired!) Taste and adjust as needed.
Divide between 4- 5 bowls, and garnish with diced peppers, cucumbers, and additional tomatoes – sliced in half. I also sprinkled a bit of infused tomato salt (from Gneiss Spice) on top for an extra flavor punch! So good.
10 thin stalks asparagus (enough for 1 cup of ribbons)
½ cup feta crumbles, divided
¼ cup milk
½ teaspoon kosher salt
Fresh ground black pepper
½ tablespoon butter
Preheat the oven to 400F.Slice the tomatoes in half. Line a baking sheet with parchment paper and place them on top. Drizzle the tomatoes with olive oil and sprinkle with oregano, kosher salt, and fresh ground black pepper.Roast the tomatoes 22 to 25 minutes until tender and slightly browned.
Wash the asparagus and chop off the tough ends. Lay asparagus spears on a flat surface. With a vegetable peeler, shave each spear from the from the bottom up. Remove the tips if desired. Measure out 1 cup of ribbons.
Whisk together the eggs, ¼ cup feta cheese crumbles, milk, kosher salt, and several grinds black pepper.
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.)
On a skewer place whole wheat bread (sliced into fourths), Village Farms Heavenly Villagio Marzano® Tomato, deli turkey, romaine lettuce, cubed cheese, crispy bacon and another piece of whole wheat bread on the other end.
Fill remaining spaces of bento style lunchbox with other items listed.
Preheat the oven to 350F. Brush the pita breads on both sides with olive oil and sprinkle with a few pinches kosher salt. Slice each pita into 8 wedges with a pizza cutter. Place the wedges on a baking sheet and bake until golden and crispy, about 20 minutes. Allow to cool slightly, then break the wedges into irregular pieces.
Meanwhile, mince the garlic, then use the flat blade of your knife to scrape it into a paste. In a medium bowl whisk together the garlic, ¼ cup lemon juice, ½ teaspoon kosher salt, cinnamon, allspice, maple, and several grinds of black pepper. Gradually whisk in ½ cup olive oil a tablespoon or two at a time until a creamy emulsion forms.
Drain and rinse the chickpeas, shaking off as much water as possible. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the chickpeas, cumin, 1 teaspoon kosher salt, and several grinds of black pepper and sauté for 5 minutes until the chickpeas are golden and warmed through.
Chop the romaine hearts. Slice the tomatoes in half. Dice the cucumber. Thinly slice the scallions and radishes; slice the radishes in half. Thinly slice the mint leaves. To serve, place the greens in the bowl and arrange the vegetables, chickpeas, and toasted pita on top, adding a few pinches of kosher salt to the tomatoes and cucumber. Drizzle with dressing and garnish with mint and lemon zest (or sumac, if desired).
Make the Pork Belly: Preheat oven to 250 degrees F. Remove skin from meat. Use sharp knife to score fat cap into a criss cross pattern (or ask your butcher to do this for you). Place meat in roasting pan and generously season all over with salt and pepper. Transfer to oven and cook 3 hours.
Raise oven temperature to 400 degrees and cook 30 minutes longer or until top of meat is caramelized and crisp, basting meat with accumulated juices every 10 minutes. Transfer meat to cutting board and let stand 30 minutes before slicing.
Meanwhile, make the Tomato Jam: In medium saucepot, heat mini san marzano tomatoes, sugar, vinegar, ginger, cumin, salt, allspice and red pepper flakes to boiling over medium-high heat, stirring occasionally. Reduce heat to low and simmer for 1 hour or until mixture has the consistency of jam, stirring occasionally.
Assemble the Sliders: Slice pork belly into ¼-inch pieces. If pork belly has been prepared in advance and refrigerated, gently reheat sliced pieces in nonstick skillet until warmed through.
Divide sliced pork belly among bottom buns. Top pork belly with a spoonful of Tomato Jam and a small handful of arugula. Covers with tops of buns and serve immediately.
Home Chef Tip: The pork belly can be roasted up to 2 days in advance. After roasting, transfer whole pork belly to large plate or container and transfer to refrigerator, uncovered, for 2 hours or until completely cool, then cover until ready to slice, reheat, and assemble sandwiches. Tomato jam can be made up to 5 days in advance. After making tomato jam, let stand at room temperature until completely cool. Transfer to jar or covered container and refrigerate.
1 14.1 oz Package refrigerated Pillsbury Pie Crusts, use one of the two crusts
1 Egg white
½ tsp Milk
1 tsp Fresh thyme
Preheat oven to 400º. Remove one roll of dough from the box, remove dough from plastic wrapper and let come to room temperature for 15 minutes.
In a large skillet, heat oil and add sliced onion and salt and cook until caramelized, about 25–30 minutes on medium heat. Remove from heat and drain well on a paper towel.
Unroll the dough and place onto crust – in order – onions, shredded cheese and mini san marzano tomato slices being careful to leave a 1-inch border around the edges of the dough for folding. Fold the uncovered 1-inch edge of the dough up around the contents. The filling inside the galette (or tart) should be visible. Brush a small amount of the egg white mixture over the edges of the exposed crust. Bake at 400º for 20–25 minutes or until bubbly and golden brown. Top with fresh thyme before serving.
In a large sauté pan, heat up the remaining olive oil. Once heated, place the eggplant cutlets down to sear. Be sure to allow each side to form a crisp, golden crust (approximately one minute for each side).
Transfer the finished eggplant cutlets to a baking sheet and hold warm in the oven until you’re ready to plate and serve.
To plate, spoon the warm tomato sauce in the middle of your plate, then alternate by piling on the eggplant cutlets, shavings of Parmesan cheese, and more tomato sauce. Enjoy.
Cook noodles in salted boiling water for approximately 9 minutes, or until al dente, reserve noodles to add to finished sauce.
In a preheated pan, add olive oil and bring to medium-high heat; add chopped guanciale, render at medium heat until slightly crisp. Add chili flakes, parsley and garlic, maintaining a medium heat, cook out for approximately another minute. Increase temperature, and add chopped fresh mini san marzano tomatoes – cook out for a few more minutes. Finish with pachino tomato sauce, add pasta, Pecorino and salt to taste.