Dinner

Lip Smackn' Grapes®

Lunch

Lip Smackn’ Cajun Salsa with Grilled Salmon

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

Recipe and photography by My Diary of Us

Read – Spice up Your Summer

Dinner

Lunch

Sensational Sara®

Stuffed Sensational Sara Snacks

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

Recipe and photography by My Diary of Us

Read – Spice up Your Summer

Dinner

Lunch

Maverick Mix®

Maverick Mix Grain Bowl

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

Recipe and photography by Susan Spungen

Read – Spring into Summer

Dinner

Lunch

Sweet Bells®

Sweet Bell Pepper Slaw with Mango

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

Recipe and photography by Susan Spungen

Read – Spring into Summer

Dinner

Lunch

Maverick Mix®

Easy Antipasto Wreath

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

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

Dinner

Heavenly Villagio Marzano®

Lunch

Tomato Basil Turkey Soup

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

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

Cheeky Sweets®

Dinner

Lunch

Maverick Mix®

Turkey Fajitas with Salsa Fresca

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

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

Dinner

Heavenly Villagio Marzano®

Lunch

Burrata and Tomato Hand Pies

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

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

Dinner

Lunch

Scrumptious Mini® Cucumber

Sweet Bells®

Rainbow Spring Rolls

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

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

Dinner

Juicy Beefsteak®

Lunch

Sweet Bells®

Gemista (Stuffed Tomatoes & Peppers)

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

Recipes and blog were created by Hetty McKinnon

Read – Finding Comfort in Family and Food

Dinner

Juicy Beefsteak®

Lunch

Beefsteak Tomato Salad with Crispy Chickpeas and Lemon Tahini

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

Recipes and blog were created by Hetty McKinnon

Read – Finding Comfort in Family and Food

Dinner

Lunch

Sinfully Sweet Campari®

Caprese Chicken with Balsamic Glaze

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

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

Recipes and blog were created by Lunches + Littles

Read – Nostalgic, Easy Recipes from Our Kitchen to Yours

Dinner

Lunch

Maverick Mix®

Farro Salad with Toasted Pine Nuts and Roasted Tomatoes

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

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

Recipes and blog were created by Lunches + Littles

Read – Nostalgic, Easy Recipes from Our Kitchen to Yours

Appetizers

Lunch

Sinfully Sweet Campari®

White Bean Arugula Bruschetta

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

Recipe and photography by Rebecca Lilly Costa from xxrlilly

Read – Cozy Italian Date Night In

Appetizers

Dinner

Heavenly Villagio Marzano®

Lunch

Italian Sausage, Tomato, Tortellini Soup

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

Recipe and photography by Rebecca Lilly Costa from xxrlilly

Read – Cozy Italian Date Night In

Breakfast

Lunch

Sinfully Sweet Campari®

Shakshuka with Peppers, Feta, and Olives

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

Recipe and photography by Susan Spungen

Read – Unfussy Holidays

Cherry No.9®

Dinner

Lunch

Autumn Panzanella Salad

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

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

Recipe and photography by My Diary of Us

Read – A Friendsgiving Supper Club

Dinner

Lunch

Sinfully Sweet Campari®

Caprese Salad with Grilled Peaches

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Caprese Salad with Grilled Peaches
Author: 
Yields: 6
 
Ingredients
  • 6 Sinfully Sweet Campari Tomatoes® cut into ¼" slices
  • 1 cup balsamic vinegar
  • 2 tbsp. olive oil
  • 4 yellow peaches cut into ¼" slices (see note below)
  • 12 oz. fresh mozzarella cut into ¼" slices
  • 1 cup fresh basil leaves
  • Kosher salt and freshly ground pepper
Instructions
  1. Place the balsamic in a small sauce pan and bring to a boil then reduce heat slightly and simmer for 12 to 15 minutes, or until reduced in half and slightly thickened. It will coat the back of a spoon once ready. Set aside.
  2. Turn your grill to medium-high heat.
  3. Brush oil on both sides of the peach slices and then place on the grill over direct heat. Cook for about 4 minutes per side, or until grill marks begin to appear. Remove from grill.
  4. Arrange the salad by starting with a tomato slice on a platter, then place a grilled peach across half of the tomato, then placing a mozzarella slice over half of the peach, then placing a basil leaf over the mozzarella. Repeat until the platter is full and you have used all the ingredients.
  5. Drizzle the balsamic reduction over the top and serve at once.

NOTES
To slice the peaches, use a sharp knife and carefully slice one side of the peach off, about 1/4″ thick. Moving inwards, cut another slice. Once you reach the pit, turn the peach around and cut slices in the same manner. Save the peach that is left around the pit for another use (or a quick snack).

We find that using a quality balsamic produces the best tasting reduction. The reduced balsamic will stay in a container with a lid in the refrigerator for up to 2 weeks.

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

Read- Get Your Grill on This Labor Day

Dinner

Heavenly Villagio Marzano®

Lunch

Grilled Portobello BLT “Pizzas”

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

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

Read- Get Your Grill on This Labor Day

Cherry No.9®

Dinner

Lunch

Grilled Cioppino Foil Packs

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

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

Recipe and photography by My Diary of Us

Read – Summer Supper Club

Dinner

Lunch

Luscious Seedless Long English®

Spicy Asian Cucumber Noodle Salad

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

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

Appetizers

Lunch

Maverick Mix®

Tomato Melon Skewers

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

Recipe and photography by Rebecca Lilly Costa from xxrlilly

Read – Simple Summer Entertaining

Dinner

Heavenly Villagio Marzano®

Lunch

Individual Baked Spaghettis

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

Recipe and photography by My Diary of Us

Read – You’re Invited to a Supper Club

Appetizers

Dinner

Lunch

Maverick Mix®

Green Monster English Muffin Pesto Pizzas

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

Recipe and photography by My Diary of Us

Read – You’re Invited to a Supper Club

Cherry No.9®

Dinner

Lunch

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

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

Recipe and photography by How to Feed a Loon

Read – A Special Cupid Day Dinner

Cabernet Estate Reserve®

Dinner

Lunch

Grilled Oysters with Roasted Cabernet Estate Reserve® Tomato Compound Butter

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

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

Read- A Special Cupid Day Dinner

Dinner

Heavenly Villagio Marzano®

Lunch

Black Eyed Pea Stew with Tangy Tomato Relish

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

Recipe and photography by My Diary of Us

Read- Cheers to a Lucky New Year

Cherry No.9®

Dinner

Lunch

Roasted Tomato White Cheddar Mac and Cheese

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Bright Roasted Tomato White Cheddar Mac and Cheese
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Yields: 6
 
This homemade white cheddar mac and cheese with roasted tomatoes is vegetarian. For gluten free, use gluten free pasta and gluten free flour.
Ingredients
  • 1½ pints (about 3 cups) Cherry No. 9 Fall in Love Again® tomatoes
  • 1 tablespoon olive oil
  • 1 pound short pasta (shells, macaroni, fusili, or penne)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all purpose flour
  • 1¾ cups milk
  • 1 teaspoon kosher salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 12 ounces sharp white cheddar cheese
Instructions
  1. Preheat the oven to 350F.
  2. Roast the tomatoes: Slice the tomatoes in half. In a small bowl, stir them together with the olive oil and 1 generous pinch kosher salt. Place them on a parchment paper lined baking sheet face up and spread them evenly apart. (You can also place some of the tomatoes face down for a delicious sundried tomato effect; they lose their shape and blacken a bit more but are still delicious.) Roast the tomatoes for 40 minutes, then allow them to cool for at least 5 minutes.
  3. Boil the pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until just al dente (cook until just tender but still a bit firm).
  4. Grate the white cheddar cheese.
  5. Make the cheese sauce: In a large saucepan or Dutch oven, heat the butter over medium heat; when it melts, stir in the flour. Heat the mixture for several minutes, stirring constantly. Immediately when the color starts to turn light brown, reduce the heat to low. Start to add the milk very slowly, whisking constantly until the mixture is completely smooth, then adding more milk. Add the salt, onion powder, and garlic powder, and continue cooking on low heat for 4 minutes until slightly thickened. Remove from the heat, then add the grated cheddar cheese and keep stirring until it is melted and a smooth, thick sauce forms (if necessary, return the heat to low to finish melting the cheese).
  6. Finish the dish: Add the pasta to cheese sauce and stir to combine. Then pour the pasta into a serving dish. Top it with tomatoes and serve immediately.

Recipe and photography by A Couple Cooks

Read – Comfort Food for the Family Holiday

Delectable TOV®

Dinner

Lunch

Grilled Tomato and Cheese

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

Recipe and photography by My Diary of Us

Dinner

Lunch

Sinfully Sweet Campari®

Mexican Style Tomato Soup

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Mexican Style Tomato Soup featuring Sinfully Sweet Campari® Tomatoes
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 4 Cups of Village Farms Sinfully Sweet Campari® Tomatoes
  • 1 Poblano Pepper, cut in half
  • 1 Onion, quartered
  • 4 Cloves of Garlic
  • 1 Tbsp. Avocado Oil
  • 1 Tsp. Salt
  • ½ Tsp. Black Pepper
  • 1 Tsp. Cumin
  • 1 Tsp. Mexican Oregano
  • 2 Tbsp. Fresh Lime Juice
  • 6 Cups of Chicken or Vegetable Broth
  • For the Toppings-
  • Heavy Cream (optional)
  • Cilantro
  • Avocado Slices
  • Jalapenos
  • Tortilla Chips
Instructions
  1. Preheat an oven to 425 degrees.
  2. Slice Sinfully Sweet Campari® tomatoes in half and place on a parchment lined baking sheet along with the poblano pepper, the onion, and garlic.
  3. Drizzle with oil and season with salt, pepper, cumin, and oregano.
  4. Roast for 20-25 minutes until caramelized slightly and then remove seeds from pepper.
  5. After roasting place in a large pot and add chicken stock and lime juice. Use an immersion blender to blend until smooth. Strain with a fine mesh strainer to achieve a smooth consistency if desired and then bring to a simmer for another 5-10 minutes.
  6. Serve as is or with desired toppings.

Recipe and photography by My Diary of Us

Dinner

Heavenly Villagio Marzano®

Lunch

Skillet Chicken with Tomatoes & Green Beans

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

Recipe and photography by My Diary of Us

Dinner

Lunch

Maverick Mix®

Cheese Tortellini with Blistered Tomatoes and Homemade Pesto

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

Recipe and photography by Lunches + Littles

Dinner

Lunch

Sinfully Sweet Campari®

Tomato & Grilled Eggplant Stacked Sandwich

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Tomato & Grilled Eggplant Stacked Sandwich
Author: 
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Yields: 4 Sandwiches
 
This Mediterranean tomato and grilled eggplant stacked sandwich is a fresh, delicious vegetarian sandwich that’s quick and easy to make!
Ingredients
  • 4 to 6 Village Farms Sinfully Sweet Campari® tomatoes
  • 2 medium eggplants, about 1 pound each
  • Extra virgin olive oil
  • Kosher salt
  • Black pepper
  • ½ pound fresh mozzarella cheese
  • ¼ cup basil pesto (purchased or homemade)
  • ¼ cup olive spread or tapenade (purchased or homemade Kalamata Olive Spread)
  • 4 artisan hoagies (or 8 pieces of bread)
  • Basil leaves, for the garnish (optional)
Instructions
  1. Start the coals or heat a gas grill for medium direct cooking. Make sure the grates are clean.
  2. Cut the eggplant into ½-inch thick slices. Brush each side with olive oil. Sprinkle the tops with kosher salt and fresh ground pepper. Grill for 10 to 20 minutes (depending on the grill), turning halfway through until tender and grill marks form. (Alternatively, you can use a grill pan on the stovetop: heat the pan and grill the eggplant slices until they are tender and grill marks form. Or, you can bake it using this method.)
  3. If desired, toast the bread in the remaining minutes on the grill.
  4. Meanwhile, thinly slice the tomatoes. Tear the mozzarella into pieces.
  5. Assemble the sandwiches: Spread pesto on the cut side of one piece of bread, and olive spread on the cut side of the other bread. Place grilled eggplant on the bread, and top with mozzarella, sliced tomatoes, and basil, if using. Top with the other bread slice. If desired, wrap in aluminum foil to help contain the mess when eating!
  6. Make ahead: The sandwiches can be made a few hours in advance for picnics. If doing so, you may want to slice the tomatoes and let them sit on a cutting board for several minutes to drain excess liquid.

Recipe and photography by A Couple Cooks

Read – Hold On To Summer

Dinner

Lorabella Blossom®

Lunch

Greek Mason Jar Salad

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

  • Ingredients (for the dressing):
  • ½ cup red wine vinegar
  • 3 garlic cloves (minced)
  • 1 tbsp fresh chopped basil (can also use a tsp or so dried instead)
  • ½ tsp dried oregano
  • ½ tsp marjoram
  • 1 medium-sized lemon (juiced)
  • ¾ cup olive oil
  • salt and pepper to taste
Instructions
  1. Cook pasta al dente per package instructions. Once cooked, drain and set aside.
  2. While pasta cooks, prep any produce that you need to prep and measure out your spices, etc.
  3. Make the dressing by combining the following in a large bowl: vinegar, garlic, basil, oregano, marjoram and lemon juice. Once combined, slowly add in your olive oil whisking gently as you go
  4. until oil is incorporated. Add salt and pepper to taste, and then set dressing aside.
  5. Arrange salad jars by layering dressing on the bottom of jars, followed by tomatoes, chicken, cucumber, pasta, olives, more tomatoes, red onion, feta cheese and butter lettuce on top. Once
  6. done, secure lids on tops of jars.
  7. If you are enjoying immediately, shake jar to distribute dressing. *If making ahead of time, please note that this salad can be refrigerated for a couple days. When ready to eat, shake jar to distribute dressing before serving. Enjoy straight from the jar or transfer to a bowl and enjoy!
  8. For more depth of flavor pour a very small amount of dressing onto individual salad components (onion, cucumber, etc.) and allow to marinate a bit prior to assembling. I always do this and it really gives it a much more intense flavor!
  9. Store extra dressing in the refrigerator for up to one week.

Recipe and photography by Lunches and Littles

Read – Tomatoes All Day Long

Appetizers

Dinner

Lunch

Maverick Mix®

Loaded Mexican Nachos

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Loaded Maverick Mix® Mexican Nachos
Author: 
Yields: 3-4
 
Ingredients
  • For the Nachos:
  • 10oz Maverick Mix® tomatoes halved
  • 8-12 oz tortilla chips of choice
  • Mexican Street Corn (recipe below)
  • Taco Meat (recipe below)
  • 8 oz shredded Mexican Cheese
  • ⅓ cup queso fresco
  • ¼ cup diced red onion (optional)
  • ¼ cup diced jarred mild jalapenos
  • Handful of cilantro
  • ½ cup Siggi’s plain yogurt
  • ½ cup guacamole
  • Other possible add-ons: melty queso dip, Chalula, or black beans.

  • For the Street Corn:
  • 3 ears of corn, cut off the cobb
  • 1 tbsp avocado oil (or sub olive oil)
  • Juice from ½ a lime
  • 1 tsp chili powder
  • 1 tbsp Siggi’s plain yogurt
  • 2 tbsp queso fresco

  • For the taco meat (optional):
  • ½ pound ground beef
  • ½ cup cooked quinoa
  • ½ cup grated sweet potato
  • 1 tbsp taco seasoning
Instructions
  1. In a large skillet pan over medium heat, combine the corn kernels, avocado oil, and lime juice. Saute for 5 minutes, stirring frequently. Corn should get lightly browned, but not burned. Then, stir in chili powder, yogurt, and queso fresco. Set aside.
  2. Preheat the oven to 425 degrees.
  3. In another large skillet pan over medium heat (or the same one emptied/wiped), saute the ground beef, quinoa, and grated sweet potato for approximately 5 minutes, stirring frequently. Beef should be browned and cooked through (no pink). Set aside.
  4. Time to assemble your nachos!
  5. On a large sheetpan, lay out the tortillas chips in a single-ish layer. Top with ½ the shredded Mexican cheese. Then add any remaining tortilla chips and then top again with the rest of the Mexican Cheese. Spoon the Mexican street corn mixture on top of the chips evenly. Then add on the taco meat (optional). Then top with crumbled queso fresco. Bake for 10-12 minutes. You want the cheese to be melted on the nachos and the chips to be lightly browned, but not burned!
  6. Remove from heat and then add on the toppings (evenly spaced): Maverick Mix® tomatoes (halved), red onion, jalapeno, cilantro, Siggi’s yogurt, and guac.
  7. Feel free to arrange based on preference --- for example, I only put the red onion and guac on one half because my daughter and husband don’t love those.

Recipe and photography by Nosh and Nourish

Read – Tomatoes All Day Long

Appetizers

Heavenly Villagio Marzano®

Lunch

Quick & Easy Roasted Tomato Hummus

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Quick & Easy Roasted Heavenly Villagio Marzano® Hummus
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 6-8
 
Ingredients
  • 1 cup heavenly villagio marzano® tomatoes
  • 1 and ½ tbsp olive oil (divided)
  • ½ tsp kosher salt + additional salt to taste
  • a pinch of pepper + additional pepper to taste
  • 2 tbsp tahini
  • 2 tbsp freshly squeezed lemon juice
  • 1 (15 oz) can unsalted chickpeas (rinsed and drained)
  • 2 garlic cloves
  • 3 tbsp water
  • *You will also need fresh thyme, grated or shaved parmesan cheese, and a couple additional tomatoes (sliced in half).
Instructions
  1. Pre-heat oven to 400 degrees.
  2. In a small bowl place 1 cup tomatoes and drizzle with a little (approximately ½ tbsp) olive oil, and salt and pepper to taste. Toss to coat.
  3. Spread tomatoes in an even layer on a rimmed baking sheet.
  4. Roast tomatoes in the preheated oven for approximately 30 minutes.
  5. While tomatoes are roasting combine tahini, lemon juice, 1 tbsp oil, chickpeas, garlic, salt, pepper and water in a large capacity food processor or blender (I use a @vitamix). Blend until smooth, then set aside (keeping contents in blender/food processor).
  6. Once tomatoes are done/roasted, remove from oven and allow to cool for approximately 10 minutes.
  7. Next, add roasted tomatoes to blender/food processor (with hummus mixture still inside) and pulse/blend to combine thoroughly. If hummus mixture is too thick, you can add a drizzle
  8. more olive oil or a splash of water.
  9. When done, transfer hummus to a small dish or bowl and garnish with fresh thyme, grated/shaved parmesan cheese and a couple additional tomatoes (sliced in half), as shown.
  10. Serve hummus with vegetables of choice. As shown: served with cauliflower, celery, and carrots.

Recipe and photography by Lunches and Littles

Read – Summer Snack Hack

Dinner

Heavenly Villagio Marzano®

Lunch

Roasted Tomato & Red Bell Pepper Gazpacho

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

Recipe and photography by Lunches and Littles

Read – Summer Snack Hack

Dinner

Lunch

Maverick Mix®

Summer Veggie Pasta Salad

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Maverick Mix® and Summer Veggie Pasta Salad
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 10 oz. Maverick Mix® tomatoes, sliced in half
  • 8 oz. chickpea pasta (or favorite pasta)
  • 4 slices bacon
  • 6 asparagus spears
  • 1 ear of corn
  • 2 lemons, juiced
  • 3 large basil leaves
  • 2 tablespoons avocado oil
  • 2 garlic cloves
  • Salt and pepper to taste
Instructions
  1. Cook your pasta according to package directions and drain.
  2. While the pasta is cooking, saute the bacon on medium heat, flipping every couple minutes.
  3. Once the bacon is cooked through, transfer to a plate lined with a paper towel.
  4. When the bacon is cooled, chop into bite sized pieces.
  5. Drizzle the asparagus and corn with avocado oil.
  6. Heat your grill on high, and then turn it down to medium. Grill your veggies, turning them often so they don’t burn. The asparagus cooks pretty quick, so watch to make sure it’s the perfectly crispy brown.
  7. Once your corn is brighter yellow and has grill marks, you can pull it off.
  8. Cut the corn off the cob and cut the asparagus into 2 - 3 inch pieces.
  9. In a food processor or blender, combine the lemon juice, basil, avocado oil, garlic, and a couple pinches of salt and pepper. Blend until combined, about 15 seconds.
  10. In a large bowl, combine the chickpea pasta, bacon bites, asparagus, corn, halved tomatoes, and dressing.
  11. Toss and serve!

Recipe and photography by The Toasted Pine Nut

Read – Savor Summer with Fresh Pasta Salad

Dinner

Heavenly Villagio Marzano®

Lunch

Luscious Seedless Long English®

Spring Grain Bowl

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Recipe and photography by Foodology

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

Recipe and photography by Diana Chan

Read – Eat Local in British Columbia

Dinner

Lunch

Maverick Mix®

Salmon Tacos with Homemade Maverick Mix® Salsa

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

Recipe and photography by The Toasted Pine Nut

Read – Get Hooked on Fish Tacos

Cherry No.9®

Dinner

Lunch

Pizza with Hearts & Homemade Cherry Tomato Sauce

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Pizza with Hearts and Homemade Cherry No.9 Fall in Love Again® Sauce
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Homemade Sauce:
  • 2 and a ½ pints Cherry No.9 Fall in Love Again® tomatoes
  • 8 cloves garlic (peeled)
  • 1 small red bell pepper
  • 2 tbsp plain tomato paste
  • 1 tsp black pepper
  • 1 and a ½ tsp salt
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 2 tsp dried parsley
  • 4 tsp extra virgin olive oil, divided
  • 1 tbsp butter
  • Homemade Pizza:
  • Pre-made pizza crusts, naan bread, etc. - use whatever you would usually use (I used a combo)
  • Rainbow colored toppings (I used additional cherry no. 9 fall in love again® tomatoes - halved, orange, yellow and green bell peppers - cut using mini heart shaped cookie cutters, yellow corn, broccoli and purple onion - diced)
  • Shredded cheese for topping - use whatever you would usually use (I used a dairy-free cheese option for these)
Instructions
  1. To make sauce: Pre-heat oven to 375 degrees
  2. Remove stems from tomatoes and rinse. Then, cut bell pepper into strips.
  3. In a large bowl, add all of your sauce ingredients (minus the salt and pepper and 1 half of the olive oil - 2 tsp). Coat all ingredients well - ensuring that the tomatoes and pepper pieces are covered on all sides.
  4. Transfer coated mixture to an oven safe dish and cook in oven until tomatoes and peppers are softened and mixture is fragrant and bubbly.
  5. Remove from the oven (but keep oven on) and allow mixture to cool just slightly, then transfer to a high-powered blender (I used a Vitamix) and blend until smooth.
  6. Next, in a sauce pan, add the remaining 2 tsp oi and heat. Then add sauce to pan and add in butter, mixing until worked into sauce. Add salt and pepper to taste.
  7. Remove from heat and use as you start making pizzas (See below), or store in a jar in the refrigerator for up to one week. *Please note: this recipe yielded approximately 18 ounces of sauce, which was enough for 3 pizzas and additional sauce to store for use later.
  8. To make pizzas: Smooth sauce over your pizza crusts or bread.
  9. Then, top pizzas with toppings. As mentioned above, we used mini cookie cutters in the shapes of hearts to cut out different size heart peppers to top ours with. Going from red to purple (if desired) arrange veggies on top of crust/ bread.
  10. Finish off by topping with cheese of choice.
  11. Cook for approx. 12 - 15 min., or per crust’s instructions.
  12. Enjoy immediately! Now THAT is a pizza with heart!

Recipe and photography by Lunches + Littles

Cherry No.9®

Dinner

Lunch

One Pan Roasted Tomatoes, Chicken & Potatoes With Lemon Salad

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One Pan Roasted Cherry No.9 Fall in Love Again® Tomatoes, Chicken & Potatoes with Lemon Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 4 servings
 
Ingredients
  • 1-2 lemons
  • 6-8 chicken breast tenderloins, cleaned and trimmed
  • 2 medium-sized lemons
  • 6 tbsp olive oil, divided
  • 1 tsp oregano, divided
  • a few handfuls of baby red potatoes
  • 2 garlic cloves, minced
  • 2 cups Cherry No. 9 Fall in Love Again® tomatoes
  • ¼ tsp basil
  • 1 tbsp Dijon mustard
  • ¼ tbsp honey
  • 1 container (approximately 5 oz) arugula, baby arugula or a spinach/ arugula mix
  • salt and pepper to taste
Instructions
  1. Pre-heat oven to 450 degrees. Then, line a couple of baking sheets with parchment paper or foil and spray lightly with a cooking spray of choice. Alternatively, you can just spray your cooking spray directly on your pan(s). Set aside. *If cooking for two, just divide the entire recipe in half and use one pan!
  2. Next, zest one of your lemons. Once finished zesting, cut a lemon in half and squeeze all juice from lemon halves, ensuring to remove any seeds from the juice. Depending on the amount of juice squeezed, you may need to juice second lemon. Set juice and zest aside.
  3. Rub/ season chicken generously with the following: 1 and ½ tbsp olive oil, only ½ tsp oregano, salt, pepper and most of your lemon zest (saving just a bit for garnish). Divide chicken between the two prepared baking sheets.
  4. Next, cut potatoes in quarters, or if very small - halves. Place in a large bowl and season with the following: 1 and ½ tbsp olive oil, garlic, salt, and pepper.
  5. Toss to evenly coat. Then transfer potatoes to baking sheets (divide between the two).
  6. Place your baking sheets in the oven and cook for 12-15 min. until chicken is cooked through. Then, remove chicken only from pans and set aside (keeping warm). Return pans with potatoes back to the oven. *If desired, you can also change oven setting mid-way through and broil chicken for last 2-3 min. of cook time. Continue cooking potatoes another 8-10 min., or until potatoes are soft, yet crispy and cooked through.
  7. While potatoes are back in the oven, take approx. 2 cups of tomatoes, and in a medium-sized bowl, and add ¼ tsp basil, 1 tbsp olive oil, and salt and pepper to taste. Toss to evenly coat. Then, in the last 5 min. of cooking potatoes, add tomatoes to your baking sheets and cook alongside potatoes for the remainder of the time.
  8. While potatoes and tomatoes finish cooking, make your dressing by adding 2 tbsp lemon juice, 2 tbsp olive oil, mustard honey and ½ tsp oregano in a glass jar. Cover and shake until well blended. Alternatively, you can whisk these ingredients together and set aside.
  9. When potatoes and tomatoes are finished cooking, remove pans from oven and allow to just slightly cool. Then, add arugula or other greens to baking sheets and drizzle with dressing. Toss to coat.
  10. Divide chicken, and potato/ tomato salad between 4 plates or bowl. Eat immediately and enjoy!

Recipe and photography by Lunches + Littles

Read – One Pan Perfection

Dinner

Lorabella Blossom®

Lunch

Spaghetti Squash with Lorabella Romesco

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Spaghetti Squash with Lorabella Romesco
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 2 servings
 
Ingredients
  • 1 spaghetti squash
  • Avocado oil
  • Salt and pepper
  • 2 pints Village Farms Lorabella Blossom® tomatoes
  • 1 orange bell pepper
  • ½ sweet onion
  • 3 garlic cloves
  • 1 cup sliced almonds
  • ¼ teaspoon sea salt
  • 4 leaves sage, chopped
Instructions
  1. Preheat oven to 400 degrees
  2. Cut the ends off the spaghetti squash and then cut it in half lengthwise.
  3. Scoop out the seeds and discard them.
  4. Brush the inside of the spaghetti squash with avocado oil, and sprinkle with salt and pepper.
  5. Place spaghetti squash flat side down on a lined baking sheet and roast for 30 minutes.
  6. Flip it and roast for another 10 - 20 minutes (depending how large your squash is).
  7. Use a fork to pull the spaghetti strands from the shell.
  8. Scoop them onto a plate or bowl, or eat it straight from the shell.
  9. Place the tomatoes, bell pepper, onion, and garlic on a baking sheet.
  10. Drizzle with avocado oil and roast for 15 minutes.
  11. Transfer the tomatoes and veggies to a food processor and add the shredded almonds and sea salt.
  12. Process until combined.
  13. Scoop a couple dollops of the tomato romesco in the center of the spaghetti squash.
  14. Top with toasted sliced almonds, and chopped sage.

Recipe and photography by The Toasted Pine Nut

Read – Demystify Your Dinner

Cabernet Estate Reserve®

Dinner

Lunch

Spaghetti Squash with Cabernet Tomato Meat Sauce

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Cabernet Estate Reserve® Meat Sauce with Spaghetti Squash
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 2 servings
 
Ingredients
  • 1 spaghetti squash
  • Avocado oil
  • Salt and pepper
  • 2 pints Village Farms Cabernet Estate Reserve® tomatoes
  • 1 sweet onion, chopped
  • 1 lb. ground beef
  • 2 garlic cloves
  • ½ green pepper, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon dried oregano
  • ½ teaspoon sea salt
  • 2 tablespoons coconut sugar
  • ½ teaspoon smoked paprika
  • ½ teaspoon red pepper flakes
  • 1 tablespoon tomato paste
  • ⅓ cup shaved Parmesan
  • Fresh basil for garnish
Instructions
  1. Preheat oven to 400 degrees
  2. Cut the ends off the spaghetti squash and then cut it in half lengthwise.
  3. Scoop out the seeds and discard them.
  4. Brush the inside of the spaghetti squash with avocado oil, and sprinkle with salt and pepper.
  5. Place spaghetti squash flat side down on a lined baking sheet and roast for 30 minutes.
  6. Flip it and roast for another 10 - 20 minutes (depending how large your squash is).
  7. Use a fork to pull the spaghetti strands from the shell.
  8. Scoop them onto a plate or bowl, or eat it straight from the shell.
  9. Pour avocado oil in a pan over medium-high heat.
  10. Add onion, sauté until caramelized.
  11. Add the meat and garlic
  12. Use a spatula to break up the ground beef and continue to do so until browned but slightly pink.
  13. Add tomatoes, green pepper, basil, oregano, sea salt, coconut sugar, smoked paprika, red pepper flakes, and tomato paste.
  14. Continue to simmer, about 15 minutes, stirring occasionally, until the tomatoes are popped and the sauce is reduced.
  15. Place a big scoop of Cabernet Meat Sauce in the center of the spaghetti squash, top with shaved Parmesan and fresh basil.

Recipe and photography created exclusively for Village Farms by The Toasted Pine Nut

Read – Demystify Your Dinner

Dinner

Heavenly Villagio Marzano®

Lunch

Rudolph Grilled Cheese

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Rudolph Grilled Cheese
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 2 sandwiches
 
Ingredients
  • 4 slices whole wheat bread
  • 1 Tbsp. unsalted butter
  • 3 slices lowfat mozzarella cheese
  • 4 Village Farms® Heavenly Villagio Marzano® tomatoes, sliced lengthwise, plus 1 cut in half.
  • 4 pretzels twists
  • 2 black olives, sliced
Instructions
  1. Heat skillet over medium heat. Butter one side of each slice of bread. Add bread, butter-side-down, to skillet.
  2. Add 1 slice of cheese and half of the tomato slices.
  3. Top with other slice of bread, butter-side-up. Repeat with other sandwich. Cook 2-3 minutes, or until golden brown.
  4. Flip and cook additional 2-3 minutes, or until cheese melts.
  5. Remove from heat and let cool slightly.
  6. Lay remaining slice of cheese on cutting board. Use a bottle top or other small round object to cut out 4 circles.
  7. Top grilled cheese with pretzels for antlers, cheese and olive slices for eyes, and tomato slice for nose.
  8. Serve with 1 cup tomato soup.

Recipe and photography by Produce for Kids

Read – A Fun Family Holiday

Appetizers

Lunch

Maverick Mix®

Mini Christmas Tree Pizzas

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mini christmas tree pizzas
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 12-14 pizzas
 
Ingredients
  • 1 lb. premade whole wheat pizza dough
  • ½ cup pizza sauce
  • 1 cup Village Farms Maverick Mix® tomatoes, sliced
  • 1 cup shredded mozzarella cheese
  • ½ cup chopped spinach
  • Christmas tree cookie cutter
Instructions
  1. Preheat oven to 375°F.
  2. On a floured surface, roll out pizza dough to ½-inch thickness. Use cookie cutters to cut Christmas trees out of the dough. Lay on a parchment-lined baking sheet.
  3. Top each pizza with pizza sauce, tomatoes, cheese, and spinach.
  4. Bake 10 minutes, or until browned and cheese is melted

Recipe and photography by Produce For Kids

Read – A Fun Family Holiday

Dinner

Heavenly Villagio Marzano®

Lunch

Tomato Cobbler

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

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

Recipe and photography by My Diary of Us

Read – A Friendsgiving Supper Club

Appetizers

Dinner

Lunch

Sinfully Sweet Campari®

Upside Down Crispy Cornbread

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Upside Down Crispy Tomato Cornbread
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 8 servings
 
Ingredients
  • • 5 to 6 Village Farms Sinfully Sweet Campari® tomatoes (enough for 24 thin slices)
  • • 12 small sage leaves
  • • 1½ cups cornmeal
  • • 1½ cups all purpose flour
  • • 1½ tablespoons baking powder
  • • 2 teaspoons kosher salt
  • • ½ teaspoon ground black pepper
  • • 3 eggs
  • • 1½ cups milk
  • • ½ cup olive oil
  • • 2 tablespoons butter
  • • Parmesan cheese, for garnish
Instructions
  1. Preheat the oven to 400F.
  2. Using a sharp serrated knife, thinly slice the tomatoes. Salt them and place them on a cutting board. After a few minutes, transfer them to a paper towel and place another paper towel on top to remove as much liquid as possible. Wash and dry the sage leaves.
  3. In a large bowl, stir together the cornmeal, flour, baking powder, salt, and pepper. In another bowl, whisk together the eggs, then stir in the milk and olive oil.
  4. When the oven is preheated, place the butter in a 9 x 13” pan and place the pan in the oven for a few minutes to melt the butter. Once the butter has melted, brush it over the entire pan. Arrange tomatoes and sage leaves on the bottom of the pan (ours fit 6 rows of 4 tomatoes; make sure to place the sage leaves upside down).
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. As carefully as possible, slowly pour the batter over the tomatoes and sage leaves, making sure not to move the rows of tomatoes. Smooth out the top with a spatula.
  6. Place the pan in the oven and bake about 30 minutes, until the sides are browned (if your oven is uneven, at 15 minutes, rotate the pan for even baking). Remove from the oven and run a sharp knife around the edges, then carefully invert it onto a baking sheet. Top with a thin layer of finely grated Parmesan cheese and broil on high for 3 to 4 minutes until crisp.
  7. Cut into pieces and serve warm (or at room temperature). To store, wrap the remaining pieces in aluminum foil and store refrigerated or frozen. Prior to serving, reheat in a 350F oven until warmed through and crisp (the bread becomes very dry when cold, so reheating for a few minutes in the oven is preferable.)

Recipe and photography by A Couple Cooks

Read – Turn the Holidays Upside Down

Cabernet Estate Reserve®

Dinner

Lunch

Vegetarian Harvest Grain Bowl

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Vegetarian Harvest Grain Bowl
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 4 bowls
 
Ingredients
  • 1 cup cooked quinoa
  • 6 cups arugula and spinach mix
  • 10 ounces Cabernet Estate Reserve® tomatoes
  • 1 apple, sliced
  • 1 sweet potato, diced and roasted
  • ¼ cup dried tart cherries or raisins
  • ¼ cup pumpkin seeds
Apple Cider Vinaigrette
  • ¼ cup apple butter
  • 2 tablespoons dijon mustard
  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • freshly ground pepper
Instructions
  1. In small bowl, whisk together apple butter, dijon mustard, apple cider vinegar, olive oil and freshly ground pepper.
  2. Assemble bowls by layering quinoa with greens, tomatoes, apple slices, sweet potato, dried fruit and pumpkin seeds.
  3. Drizzle with dressing.

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

Read – Keep Things Fresh This Fall

Appetizers

Breakfast

Cabernet Estate Reserve®

Lorabella Blossom®

Lunch

Sweet & Savory Toast 4 Ways

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

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Cabernet Estate Reserve® Toast
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Village Farms Cabernet Estate Reserve® Tomatoes
  • Village Farms Luscious Seedless® Long English Cucumber
  • Hearty seed bread
  • ½ an avocado, smashed
  • 2 tbsp. feta cheese
  • 2-3 Kalamata olives
  • Red pepper flakes
Instructions
  1. Spread smashed avocado on hearty seed bread toast
  2. Slice tomatoes and place on toast
  3. Top with feta cheese, cucumber and olives
  4. Sprinkle with red pepper flakes to taste

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Cabernet Estate Reserve® Toast
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Village Farms Cabernet Estate Reserve® Tomatoes
  • Whole grain bread
  • Smashed burrata
  • Fresh basil
  • Balsamic reduction
  • Freshly cracked pepper
Instructions
  1. Spread smashed burrata on whole grain toast
  2. Slice tomatoes and place on toast
  3. Top with fresh basil
  4. Drizze with balsamic reduction
  5. Grind pepper over toast to taste

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Lorabella Blossom® Toast
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2-3 Village Farms Lorabella Blossom® Tomatoes
  • Sourdough bread
  • Apple butter
  • Arugula
  • 1 poached egg
  • Crumbled bacon
  • Freshly cracked pepper
Instructions
  1. Arrange arugula on sourdough toast
  2. Heat a skillet and poach one egg
  3. Place poached egg on arugula
  4. Slice tomatoes and place on arugula
  5. Sprinkle with crumbled bacon
  6. Grind pepper over toast to taste

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

Read – Raise a Toast to Fall

Heavenly Villagio Marzano®

Lunch

Luscious Seedless Long English®

Maverick Mix®

Healthy lunch boxes 3 ways

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Heavenly Villagio Marzano® BLT Kabobs
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Village Farms Heavenly Villagio Marzano® tomatoes
  • Whole Wheat Bread
  • Deli Meat
  • Romaine Lettuce
  • Cubed Cheese
  • Bacon
  • Grapes
  • Mini Pita Pockets
  • Hummus
  • Carrot Sticks
  • Cucumber Sticks
Instructions
  1. 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.
  2. Fill remaining spaces of bento style lunchbox with other items listed.

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Maverick Mix® Ham & Cheese Pinwheels
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Village Farms Maverick Mix® tomatoes
  • Tortilla or Spinach Wrap
  • Veggie Cream Cheese
  • Deli Meat
  • Cheese Slices
  • Blueberries
  • Kiwi Slices
  • Sweet Potato Chips
  • Dressing/Dip of your choice
Instructions
  1. Spread veggie cream cheese onto the wrap.
  2. Lay 2-3 slices of ham & cheese flat onto the wrap.
  3. Roll up the wrap gently but tightly to be sure it keeps its shape.
  4. Cut into 1 inch slices.
  5. Fill other areas of bento style lunchbox with remaining items

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Scrumptious Mini® Cucumber Roll-Ups
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 4 Village Farms Scrumptious Mini® cucumbers
  • Deli meat
  • Cream Cheese
  • Crackers
  • Cubed Cheese
  • Strawberries
  • Orange Slices
  • Miniature Cookie
Instructions
  1. Use a mandolin or vegetable peeler to cut long thin strips from the cucumber.
  2. Using a paper towel, pat the cucumber strips dry.
  3. Spread a thin layer of cream cheese onto the cucumber.
  4. Lay turkey inside and roll it up.
  5. Fill other areas of bento style lunchbox with remaining items

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

Read – Launch Into Your Lunchbox

Appetizers

Dinner

Lorabella Blossom®

Lunch

Fresh Tomato Tart

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Fresh Summer Tomato Tart
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 6-8 slices
 
Ingredients
  • 6 tablespoons salted butter or ghee
  • 2 egg
  • 1 cup blanched almond flour
  • ½ teaspoon sea salt
  • 6 - 8 ounces honey goat cheese
  • 3 cups Village FarmsLorabella Blossom tomatoes, cut in half crosswise
  • Handful of basil
  • Balsamic reduction drizzle, for serving
Instructions
  1. Preheat oven to 350F.
  2. In a medium bowl, combine the butter, 1 egg, almond flour, and sea salt.
  3. Whisk everything together and place in the fridge for 15 minutes.
  4. Grease your pie tin with coconut oil, spray, or extra butter.
  5. With your hands, press the crust into the pie tin. This won’t be typical pie crust consistency, it’s pretty malleable, so feel free to really spread it, break it and fill in the entire tin.
  6. In a small bowl, whisk the second egg.
  7. Brush the whisked egg on the inside of the pie crust.
  8. Bake in the oven for 10 - 12 minutes until golden brown.
  9. When it’s done baking, crumble the goat cheese into the bottom of the pie crust.
  10. Cut the the Lorabella Blossom tomatoes in half and line them in the pie crust, pushing them into the goat cheese if they need some help standing up.
  11. Turn your broiler on high and broil for 2 - 5 minutes depending on what kind of oven you have. I have an electric oven and it took me 5 - 7 minutes.
  12. Cut into 6 - 8 slices and drizzle with balsamic reduction if desired!

Recipe and photography by The Toasted Pine Nut

Read – Serve a Slice of Sunshine

Appetizers

Dinner

Lunch

Maverick Mix®

Build-Your-Own Shish Kabobs

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Build-Your-Own Shish Kabobs
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 10 oz. Village Farms Maverick Mix® tomatoes
  • 10 oz. Village Farms Cabernet Estate Reserve® tomatoes
  • 10 oz. Village Farms Heavenly Villagio Marzano® tomatoes
  • 10 oz. Village Farms Cherry No. 9 Fall in Love Again® tomatoes
  • 10 oz. Village Farms Lorabella Blossom™ tomatoes
  • 2 cups assorted Village Farms Sweet Bells® peppers
  • 2 onions coarsely chopped
  • ½ lb. cubed beef
  • ½ lb. cubed chicken
  • ½ lb. shrimp
  • ½ cup olive oil
  • Salt and Pepper to taste
Instructions
  1. Rinse all vegetables
  2. Chop sweet bell peppers and onions to approximate 2 in. by 2 in. squares
  3. Cube chicken and beef to approximate 2 in. by 2 in. squares
  4. Display ingredients in separate bowls
  5. Allow guests to create their own kabobs by skewering meats, tomatoes, onions, and peppers to their liking
  6. Brush kabobs with olive oil and season to taste with salt and pepper (and any other seasonings you may like)
  7. Carefully place skewers on grill over medium heat
  8. Cook to desired doneness of the respective meats rotating every few minutes.
  9. Serve over a bed of rice

Appetizers

Lunch

Luscious Seedless Long English®

crisp cucumber melon salad

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crisp cucumber melon salad
Author: 
Prep time: 
Total time: 
Yields: 2 servings
 
Ingredients
  • 1½ Village Farms Luscious Seedless Long English® cucumber sliced in ¼ inch coins
  • 1½ cups cubed watermelon
  • 1½ cups cubed cantaloupe
  • ½ cup fresh mint roughly chopped
  • 2 cups arugula
  • ½ cup crumbled feta cheese
  • 3 to 4 tbsp. extra virgin olive oil
  • 2-3 tbsp. white balsamic vinegar
  • salt and black pepper to taste
Instructions
  1. Add cucumber, watermelon, cantaloupe, arugula and mint into a large bowl and combine.
  2. Toss with olive oil, white balsamic vinegar, salt and pepper to taste.
  3. Top with crumbled feta.
  4. Cover and refrigerate until ready to serve or store in air tight container up to 3 days.

Recipe and photography by Zest My Lemon

Dinner

Lunch

Maverick Mix®

tomacado summer salad

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tomacado summer salad
Author: 
Prep time: 
Total time: 
Yields: 2 servings
 
Ingredients
  • 1½ cups Village Farms Maverick Mix® tomatoes halved or sliced ½ inch pieces
  • 1 slightly firm avocado cut into ½ inch pieces
  • 1 ear of grilled corn shucked
  • juice of one lime
  • 2 - 3 tbsp. extra virgin olive oil
  • 3 tbsp. hulled hemp seeds
  • large bunch of cilantro chopped
  • ¼ cup red onion or shallot chopped
  • Sea salt and cracked black pepper to taste.
Instructions
  1. Toss tomatoes, corn and red onion with hemp seeds, cilantro, lime juice and olive oil until combined.
  2. Fold in the avocado and season with salt and pepper to taste.
  3. Mix well so all the flavors incorporate together and store covered in the refrigerator until ready to serve.
  4. Can also be stored for 3-4 days in an air tight container.

Recipe and photography by Zest My Lemon

Read – Set the Scene for Summer

Dinner

Heavenly Villagio Marzano®

Lunch

Luscious Seedless Long English®

Chickpea Fattoush Nourish Bowl

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Chickpea Fattoush Nourish Bowl
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 bag Village Farms heavenly villagio marzano® tomatoes
  • 2 pita breads
  • 1 garlic clove
  • 1 large lemon (1/4 cup lemon juice plus zest)
  • 1½ teaspoons kosher salt, divided
  • ¼ teaspoon cinnamon
  • ¼ teaspoon allspice
  • 11/2 teaspoons maple or honey
  • Fresh ground black pepper
  • ½ cup plus 2 tablespoons olive oil
  • 2 15-ounce cans chickpeas
  • 2 teaspoons cumin
  • 3 romaine hearts
  • 1 small English cucumber
  • 2 scallions (green onions)
  • 3 to 4 radishes
  • 1 handful fresh mint leaves
  • Sumac (optional)
Instructions
  1. Preheat the oven to 350F. Brush the pita breads on both sides with olive oil and sprinkle with a few pinches kosher salt. Slice each pita into 8 wedges with a pizza cutter. Place the wedges on a baking sheet and bake until golden and crispy, about 20 minutes. Allow to cool slightly, then break the wedges into irregular pieces.
  2. Meanwhile, mince the garlic, then use the flat blade of your knife to scrape it into a paste. In a medium bowl whisk together the garlic, ¼ cup lemon juice, ½ teaspoon kosher salt, cinnamon, allspice, maple, and several grinds of black pepper. Gradually whisk in ½ cup olive oil a tablespoon or two at a time until a creamy emulsion forms.
  3. Drain and rinse the chickpeas, shaking off as much water as possible. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the chickpeas, cumin, 1 teaspoon kosher salt, and several grinds of black pepper and sauté for 5 minutes until the chickpeas are golden and warmed through.
  4. Chop the romaine hearts. Slice the tomatoes in half. Dice the cucumber. Thinly slice the scallions and radishes; slice the radishes in half. Thinly slice the mint leaves. To serve, place the greens in the bowl and arrange the vegetables, chickpeas, and toasted pita on top, adding a few pinches of kosher salt to the tomatoes and cucumber. Drizzle with dressing and garnish with mint and lemon zest (or sumac, if desired).

Recipe and photography by A Couple Cooks

Read – Earth Day is Every Day

Breakfast

Cherry No.9®

Dinner

Lunch

shrimp & cherry tomatoes over cauliflower grits

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shrimp and cherry tomatoes over cheesy cauliflower grits
Author: 
Prep time: 
Total time: 
Yields: 3 servings
 
Ingredients
  • 3 slices center cut bacon
  • 12 ounces shrimp, peeled and deveined
  • ½ red onion, diced
  • 1 cup packed chopped kale
  • 10 ounces Village Farms Cherry No. 9 Fall In Love Again® tomatoes
  • ¼ cup chicken or vegetable broth
  • 2 tablespoons chopped parsley
  • For the grits:
  • 1 teaspoon olive oil
  • 1 large head cauliflower, chopped into small florets (about 6 cups riced cauliflower)
  • ¼ cup chicken or vegetable broth
  • ½ cup shredded cheddar
  • 2 tablespoons half and half or milk
  • Salt and pepper to taste
Instructions
  1. In a large cast iron skillet, cook bacon until crispy over medium heat. Remove from pan and set aside on paper towels. Chop or crumble bacon when cool enough to handle.
  2. Reserve 2 teaspoons bacon drippings in pan for shrimp. Arrange shrimp in pan in single layer, cooking over medium heat until pink and cooked through. Flip halfway to ensure even browning on both sides. Remove shrimp from pan. Add onions and kale to the skillet and cook until onions begin to turn translucent; stir constantly and slowly add broth to skillet to keep veggies from sticking.
  3. Stir in cherry tomatoes and cook just until they begin to burst, about 5 minutes. Remove pan from heat and stir in parsley.
  4. For the grits, rice cauliflower in blender or food processor. Heat olive oil in large skillet over medium heat. Add riced cauliflower and cook until starting to brown about 8 minutes, stir in broth and cover for about 5 minutes to steam cauliflower until fully cooked.
  5. Using an immersion blender, puree cauliflower slightly to create a creamy consistency that resembles grit like texture. Remove from heat and stir in cheese and cream; season with salt and pepper to taste.
  6. To serve, ladle shrimp and tomato mixture over cheesy cauliflower grits and top with crumbled bacon.

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

Read – Wake Up to Something Savory

Appetizers

Lunch

Sinfully Sweet Campari®

caprese salad

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Caprese Salad
Author: 
Prep time: 
Total time: 
Yields: 4 servings
 
Ingredients
Instructions
  1. To make the balsamic reduction, stir the balsamic vinegar and honey together in a small saucepan, and bring to a boil.
  2. Reduce the heat to low, and then simmer for about 10 minutes or until the mixture has reduced to ⅓ cup. Allow it to cool to room temperature before using.
  3. Slice the campari tomatoes and mozzarella.
  4. Layer them on the plate, alternating between the two.
  5. Garnish with basil leaves and drizzle with the balsamic reduction before serving.

Recipe and photography by Diana Ponce

Read – Dazzle Your Sweetheart with a Delicious Date Night In

Appetizers

Dinner

Heavenly Villagio Marzano®

Lunch

Chicken Cacciatore Flatbread

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Chicken Cacciatore Flatbread
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 Naan flatbreads
  • 6 oz cooked chicken breast, chopped
  • 1 bag Village Farms heavenly villagio marzano® tomatoes
  • 1 small red bell pepper, sliced thin
  • 1 tbsp olive oil
  • 2 tbsp white onion, chopped fine
  • 2-3 cloves garlic, chopped fine
  • 2 tsp fresh oregano
  • 1 tsp fresh thyme
  • 1 tbsp parsley, chopped
  • 1 tbsp basil, chopped
  • 2 tbsp parmesan cheese
  • 1 tbsp kosher salt
  • 2 tsp fresh black pepper
Instructions
  1. Preheat oven to 425F
  2. Chop ¼ bag of tomatoes and slice the remaining.
  3. Place pan on medium heat, add olive oil and onions and cook for 1 min.
  4. Add garlic, half the salt and pepper, thyme, and oregano. Stir and simmer for 2 mins.
  5. Add chopped tomatoes, chicken, and half of sliced tomatoes to pan. Cook on low 8-10 mins to a thick consistency. Set aside 5 mins to cool.
  6. Spread mixture on flatbread. Add remaining tomato slices on top.
  7. Bake for 5 mins! Top with fresh parmesan cheese and basil. Enjoy!

Recipe and photography by Alex Torres

Read – Dazzle Your Sweetheart with a Delicious Date Night In

Dinner

Heavenly Villagio Marzano®

Lunch

pork belly & tomato jam sliders

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pork belly & tomato jam sliders
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 12 sliders
 
Ingredients
  • 3 pounds pork belly
  • Kosher salt and ground black pepper
  • 2 pounds Village Farms heavenly villagio marzano® tomatoes, quartered
  • ¾ cup light brown sugar
  • 2 tablespoons sherry vinegar
  • 1 tablespoon dried ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon ground allspice
  • ½ teaspoon red pepper flakes
  • 12 slider buns, split
  • 3 cups baby arugula
Instructions
  1. Make the Pork Belly: Preheat oven to 250 degrees F. Remove skin from meat. Use sharp knife to score fat cap into a criss cross pattern (or ask your butcher to do this for you). Place meat in roasting pan and generously season all over with salt and pepper. Transfer to oven and cook 3 hours.
  2. Raise oven temperature to 400 degrees and cook 30 minutes longer or until top of meat is caramelized and crisp, basting meat with accumulated juices every 10 minutes. Transfer meat to cutting board and let stand 30 minutes before slicing.
  3. Meanwhile, make the Tomato Jam: In medium saucepot, heat mini san marzano tomatoes, sugar, vinegar, ginger, cumin, salt, allspice and red pepper flakes to boiling over medium-high heat, stirring occasionally. Reduce heat to low and simmer for 1 hour or until mixture has the consistency of jam, stirring occasionally.
  4. Assemble the Sliders: Slice pork belly into ¼-inch pieces. If pork belly has been prepared in advance and refrigerated, gently reheat sliced pieces in nonstick skillet until warmed through.
  5. Divide sliced pork belly among bottom buns. Top pork belly with a spoonful of Tomato Jam and a small handful of arugula. Covers with tops of buns and serve immediately.
  6. Home Chef Tip: The pork belly can be roasted up to 2 days in advance. After roasting, transfer whole pork belly to large plate or container and transfer to refrigerator, uncovered, for 2 hours or until completely cool, then cover until ready to slice, reheat, and assemble sandwiches. Tomato jam can be made up to 5 days in advance. After making tomato jam, let stand at room temperature until completely cool. Transfer to jar or covered container and refrigerate.

Recipe and photography by Lori Yates

Read “Make this Game Epic”

Appetizers

Lunch

Sinfully Sweet Campari®

toasted ravioli nachos

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toasted ravioli nachos
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 10 servings
 
Ingredients
  • 2 boxes (16 ounces each) toasted beef ravioli (sub cheese or spinach for vegetarian option)
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 package (8 ounces) shredded Mexican-style taco cheese
  • 1 pound Village Farms sinfully sweet campari® tomatoes, chopped
  • 1 jalapeno pepper, thinly sliced
  • ¾ cup chopped fresh cilantro leaves
  • ½ cup chopped red onion
  • ⅓ cup sliced black olives
  • Guacamole, for serving
  • Hot sauce, for serving
  • Sour cream, for serving
  • Lime wedges, for serving
Instructions
  1. On large rimmed baking pan, prepare ravioli according to package directions. Sprinkle with black beans and cheese; return to oven and bake 2 to 3 minutes or until cheese is melted and beans are warmed through.
  2. Serve topped with campari tomatoes, jalapenos, cilantro, onion and olives. Serve with guacamole, hot sauce, sour cream and lime wedges.

Recipe and photography by Lori Yates

Read “Toasted Ravioli Nachos for the Big Game”

Appetizers

Dinner

Heavenly Villagio Marzano®

Lunch

heavenly villagio marzano® tomato galette

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heavenly villagio marzano® tomato galette
Author: 
Yields: 1 small 8-inch tart - Serves 2
 
Ingredients
  • 1 Large onion, sliced
  • 2 tbsp Olive oil
  • ¼ tsp Salt
  • 1 10 oz Package Village Farms heavenly villagio marzano® tomatoes, halved
  • 8 oz White cheddar cheese, shredded
  • 1 14.1 oz Package refrigerated Pillsbury Pie Crusts, use one of the two crusts
  • 1 Egg white
  • ½ tsp Milk
  • 1 tsp Fresh thyme
Instructions
  1. Preheat oven to 400º. Remove one roll of dough from the box, remove dough from plastic wrapper and let come to room temperature for 15 minutes.
  2. In a large skillet, heat oil and add sliced onion and salt and cook until caramelized, about 25–30 minutes on medium heat. Remove from heat and drain well on a paper towel.
  3. Unroll the dough and place onto crust – in order – onions, shredded cheese and mini san marzano tomato slices being careful to leave a 1-inch border around the edges of the dough for folding. Fold the uncovered 1-inch edge of the dough up around the contents. The filling inside the galette (or tart) should be visible. Brush a small amount of the egg white mixture over the edges of the exposed crust. Bake at 400º for 20–25 minutes or until bubbly and golden brown. Top with fresh thyme before serving.

Recipe and photography by Nancy Farrar

Read “Happy Christmas, Texas-Style”

Dinner

Heavenly Villagio Marzano®

Lunch

chunky heavenly san marzano sauce

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chunky heavenly san marzano sauce
Author: 
Yields: 2 liters
 
Ingredients
Instructions
  1. Dice the onion to a small (1/2") dice.
  2. Chop all of the mini san marzano tomatoes into 3–4 coins by cutting them on the cross section.
  3. Warm up the olive oil in a sauté pan, add onion and cook until translucent, then add in ⅔ of the chopped mini san marzano tomatoes.
  4. Simmer on medium heat, just the slightest boil, for 30–40 minutes.
  5. Blend directly in the pan with a stick blender until broken down but not smooth (or transfer to food processor/blender to purée, then return to pan).
  6. Add the remaining raw chopped mini san marzano tomatoes to the sauce and simmer 10 more minutes.
  7. Taste and re-season with salt and pepper, if needed.

Cherry No.9®

Dinner

Lunch

cherry tomato crudo sauce

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cherry tomato crudo sauce
Author: 
Yields: 1 liter Approx. prep time: 5 min
 
Ingredients
Instructions
  1. Combine all ingredients in a blender or food processor - purée until smooth.
  2. Ideally, allow sauce to rest for 2–3 hours for the flavors to better assimilate, but it can be served immediately as well.

Cabernet Estate Reserve®

Dinner

Lunch

cabernet estate reserve® tomato coulis

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cabernet estate reserve® tomato coulis
Author: 
Yields: Sauce for 4 servings
 
Ingredients
  • 2 pkgs (1 lb) Village Farms cabernet estate reserve® tomatoes
  • ½ cup Extra virgin olive oil
  • ¼ tsp Extra black pepper
  • ¼ tsp Sea salt
  • ¼ cup Basil
  • 1 sprig Thyme (pick all of the leaves from the stem, discard stem)
Instructions
  1. Place tomatoes on a baking sheet and bake in a 350° oven for 20 minutes.
  2. Transfer tomatoes and any juice directly to a blender or food processor.
  3. Add olive oil, thyme leaves, and basil, and purée until smooth.
  4. Taste and re-season with salt and pepper, if needed.
  5. Serve immediately, or cool and set aside to serve chilled or reheated later.

Cherry No.9®

Dinner

Lunch

zucchini noodles with crudo sauce

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zucchini “spaghettini”
Author: 
Yields: 4 portions
 
Ingredients
Instructions
  1. Begin by washing all fresh vegetables. Using a spiral slicer, cut all of the zucchini into spaghetti (there are many inexpensive spiral slicers on the market).
  2. Grate Parmigiano cheese, coarsely chop parsley, and cut cherry tomatoes in half.
  3. Lightly toast the pine nuts in a dry pan.
  4. Mix together the ricotta and tomato paste; reserve.
  5. Lightly heat up the cherry tomato crudo sauce.
  6. Toss the raw zucchini “spaghetti” with the warm tomato sauce, cherry tomatoes, and chopped parsley.
  7. Add in the Parmigiano and season with salt and pepper, to taste.
  8. Plate spaghetti and top each dish with toasted pine nuts and a dollop of the roasted tomato ricotta.
  9. This dish can also be served raw and chilled as a refreshing summer salad.

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cherry tomato "crudo" sauce
Author: 
Yields: 1 liter Approx. prep time: 5 min
 
Ingredients
Instructions
  1. Combine all ingredients in a blender or food processor - purée until smooth.
  2. Ideally, allow sauce to rest for 2–3 hours for the flavors to better assimilate, but it can be served immediately as well.

Dinner

Heavenly Villagio Marzano®

Lunch

eggplant melanzana

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eggplant melanzana
Author: 
Yields: 4 portions
 
Ingredients
  • 2 large Village Farms eggplant
  • 2 liters Chunky heavenly san marzano sauce (see recipe below)
  • ½ cup Extra virgin olive oil
  • 2 Eggs
  • ¼ cup All-purpose flour
  • ¼ cup Cornstarch
  • 2 cups Sourdough bread, stale
  • ¼ cup Italian flat-leaf parsley
  • ¼ cup Parmesan cheese, coarsely shaved with a carrot peeler
  • ½ tsp Black pepper
  • ½ tsp Sea salt
Instructions
  1. Begin by washing all the fresh vegetables;
  2. Cut the eggplant into ½” thick discs - pat with salt and set aside for 30 minutes.
  3. Chop the parsley and grate the Parmesan.
  4. Wipe salt off of the eggplant with a paper towel, and brush with half of the olive oil; reserve the other half of oil for the sautéing later.
  5. Grill the eggplant on a hot BBQ or grill pan until the outside is charred and the center is soft. Remove from heat and allow to cool.
  6. Mix the flour, cornstarch, chopped parsley, stale bread, and Parmesan cheese in a food processor and transfer to a bowl in preparation for breading the eggplant.
  7. Crack both eggs into another bowl and stir with a fork.
  8. Dip the eggplant into the egg mixture and coat thoroughly, then transfer to the breading mixture and pack breadcrumbs on firmly.
  9. Repeat by dipping the breaded eggplant into the egg mixture, then once more into the breadcrumbs to add another layer of breading.
  10. Once breaded, arrange eggplant slices onto a baking sheet and chill in the oven 10–15 minutes to set up firm.
  11. Meanwhile, prepare or heat up your chunky heavenly san marzano tomato sauce and hold warm until its time to plate.
  12. In a large sauté pan, heat up the remaining olive oil. Once heated, place the eggplant cutlets down to sear. Be sure to allow each side to form a crisp, golden crust (approximately one minute for each side).
  13. Transfer the finished eggplant cutlets to a baking sheet and hold warm in the oven until you’re ready to plate and serve.
  14. To plate, spoon the warm tomato sauce in the middle of your plate, then alternate by piling on the eggplant cutlets, shavings of Parmesan cheese, and more tomato sauce. Enjoy.

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chunky heavenly san marzano sauce
Author: 
Yields: 2 liters<br> <br>Approx prep time: 30 min
 
Ingredients
Instructions
  1. Dice the onions to a small (1/2") dice.
  2. Chop all of the mini san marzano tomatoes into 3–4 coins by cutting them on the cross section.
  3. Warm up the olive oil in a sauté pan, then add in ⅔ of the chopped tomatoes.
  4. Simmer on medium heat, just the slightest boil, for 30–40 minutes.
  5. Blend directly in the pan with a stick blender until broken down but not smooth (or transfer to food processor/blender to purée, then return to pan).
  6. Add the remaining raw chopped mini san marzano tomatoes to the sauce and simmer 10 more minutes.
  7. Taste and re-season with salt and pepper, if needed.

Cabernet Estate Reserve®

Dinner

Lunch

scallops & pancetta with tomato coulis

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diver scallops with pancetta, pumpkin seeds & cabernet estate reserve® tomato coulis
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 4 portions
 
Ingredients
  • ¼ cup Extra virgin olive oil
  • 12 ea Diver Scallops
  • 16 slices Pancetta, thinly sliced (ask your deli)
  • ½ cup Pumpkin seeds
  • 1 ea Fennel bulb
  • 1 ea Lime, juice & zest
  • 2 cups Cabernet estate reserve® tomato coulis (recipe below)
  • ½ tsp Black pepper
  • ½ tsp Sea Salt
Instructions
  1. Pat the scallops dry and pull of the small abductor muscle on the side if its still attached. (little tough rectangle that’s sometimes on the side of the scallop, peels off easily)
  2. Slice the raw fennel thinly and reserve in ice water until serving time. (save the green fronds for garnish as well).
  3. Lay the pancetta discs out flat on a baking sheet on parchment paper or wax paper.
  4. Bake the pancetta at 300° for 8-10 minutes, keeping an eye on them, this one’s very particular - you want them crispy but every pancetta will act differently depending on how fatty or thick it is. You can take them out when they’re a nice dark roasted colour even if they’re not totally crisp yet because they will crisp up more as they cool.
  5. Once the pancettas are done, transfer them to a paper towel to ensure they stay crisp.
  6. Heat up a sauté pan, dry without any oil.
  7. Quickly toast the pumpkin seeds in the dry pan then reserve them.
  8. Return the hot pan to the heat and add a tablespoon of olive oil.
  9. Season the scallops with salt and pepper, and add to the hot pan- don’t move them at all for 1 minute.
  10. Flip the scallops and give them another minute of searing on that side, then pull the pan off the heat and let them sit in the pan as it cools to gently continue to cook. You can remove them at any point depending on how you like them done; if you pull them out right away you should have a nice medium-rare scallop.
  11. Once you’ve removed the scallops from the pan and placed them somewhere warm to rest for a few minutes, add the cabernet estate coulis to the pan to heat it up and prepare to plate.
  12. To plate the scallops, first pool ¼ cup of the tomato coulis in the center of the plate, then stack up the seared scallops, shaved raw fennel, and pancetta discs into a tidy tower or jumbled pile, as you see fit.
  13. Zest and juice a lime over the 4 dishes to finish.

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cabernet estate reserve® tomato coulis
Author: 
Yields: Sauce for 4 servings
 
Ingredients
  • 2 pkgs (1 lb) Village Farms cabernet estate reserve® tomatoes
  • ½ cup Extra virgin olive oil
  • ¼ tsp Extra black pepper
  • ¼ tsp Sea salt
  • ¼ cup Basil
  • 1 sprig Thyme (pick all of the leaves from the stem, discard stem)
Instructions
  1. Place tomatoes on a baking sheet and bake in a 350° oven for 20 minutes.
  2. Transfer tomatoes and any juice directly to a blender or food processor.
  3. Add olive oil, thyme leaves, and basil, and purée until smooth.
  4. Taste and re-season with salt and pepper, if needed.
  5. Serve immediately, or cool and set aside to serve chilled or reheated later.

Dinner

Lunch

Sweet Bells®

grilled & pickled peperonata, kale, & radicchio salad

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grilled & pickled peperonata, kale, & radicchio salad
Author: 
Yields: 4 portions Approx. prep time: 30 min
 
Ingredients
  • 4 Sweet bell peppers
  • ¼ cup Fresh basil, chopped
  • ¼ cup Extra virgin olive oil
  • 3 tbsp White wine vinegar
  • 1 tbsp Mustard seeds
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Preheat a grill pan or bbq to grill the sweet bell peppers.
  2. Cut and core the peppers so you just have clean pepper pieces. Discard core and seeds.
  3. Grill the peppers lightly, only 2-3 minutes, enough so that they start to soften (some grill marks and charring is fine, but not essential).
  4. Transfer the warm sweet bell peppers to a stainless steel bowl.
  5. Toss with the olive oil, vinegar, mustard seeds, salt, and pepper.
  6. Cover the bowl and allow the sweet bell peppers to marinate as they slowly steam and then cool down.
  7. Cut the peppers into fine julienned strips, then recombine with the reserved juices.
  8. Add the basil and re-season with salt and pepper if necessary.

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grilled peperonata salad with kale and radicchio
Author: 
Yields: 4 portions Approx. prep time: 15 min
 
Ingredients
  • 1 head Black kale
  • 1 head Green kale
  • 1 head radicchio
  • ¼ cup Grilled peperonata salad
  • ¼ cup Salad dressing
Instructions
  1. Wash, core, and cut the kale and radicchio.
  2. Toss the base kale and radicchio salad with salad dressing.
  3. Plate the base salad and then top with pickled grilled peperonata salad.

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salad dressing
Author: 
Yields: 1 cup Approx. prep time: 5 min
 
Ingredients
  • ¼ Fresh basil, chopped
  • ¼ cup Fresh mint, chopped
  • ¼ cup Grain dijon mustard
  • ¼ cup Extra virgin olive oil
  • 1 tbsp White wine vinegar
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Purée all ingredients together in a food processor or blender.

Appetizers

Dinner

Lunch

Luscious Seedless Long English®

Sinfully Sweet Campari®

Sweet Bells®

grilled ratatouille stuffed tomatoes

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grilled ratatouille stuffed mini campari tomatoes
Author: 
Yields: 4 portions Approx. prep time: 30 min
 
Ingredients
Instructions
  1. Hollow out the campari tomatoes by cutting off the tops and scooping out the interiors with a small spoon. Reserve the juice, core, and seeds.
  2. Preheat a grill pan or bbq.
  3. Cut the onion, peppers, zucchini, and eggplant into halves and quarters.
  4. Brush them with olive oil, salt, and pepper.
  5. Grill the fresh vegetables by placing them cut side down on the grill and not moving them for 2 minutes.
  6. Only grill the one side, then remove the fresh vegetables from the grill. Allow to cool.
  7. Finely dice all fresh vegetables, and combine in a large mixing bowl.
  8. Add the campari tomato vinaigrette to the bowl and mix thoroughly.
  9. Add chopped mint and parsley.
  10. Add crumbled feta. Season with salt and pepper.
  11. Stuff the hollowed out campari tomatoes with the seasoned grilled vegetables.
  12. Serve individually or platter up more of the salad and serve the tomatoes over top “family style”.

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campari tomato vinaigrette
Author: 
Yields: 1 cup Approx. prep time: 5 min
 
Ingredients
  • ½ cup Campari tomato seeds & water
  • ¼ cup Extra virgin olive oil
  • ¼ cup White wine vinegar
  • 1 tbsp Mustard seeds
  • ¼ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Whisk together all ingredients.
  2. Add salt and pepper, to taste.

Appetizers

Cherry No.9®

Lunch

roasted cherry and cabernet tomatoes with burrata and basil

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roasted cherry and cabernet tomatoes with burrata and basil
Author: 
Yields: 4 portions Approx. prep time: 30 min
 
Ingredients
Instructions
  1. Preheat oven to 500°F - Broil; move a rack to the top.
  2. Brush the cherry tomatoes with a bit of the olive oil, and lay them out one layer deep on a sheet pan.
  3. Season with salt and pepper.
  4. Roast under the broiler on the top rack until the cherry tomatoes get some charring and start to blister.
  5. Remove from oven, allow to cool slightly, then transfer to a platter.
  6. Add the burrata to the platter, cut it open, and season with salt and pepper.
  7. Drizzle the cheese and cherry tomatoes with the remaining olive oil.
  8. Hand tear fresh basil and scatter over the salad.

Appetizers

Dinner

Lunch

Sweet Bells®

grilled tri-color peppers

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grilled tri-color peppers
Author: 
Yields: 4 portions Approx. prep time: 30 min
 
Ingredients
Instructions
  1. Preheat a grill pan or bbq.
  2. Cut the sweet bell peppers in halves and remove the seeds.
  3. Brush with olive oil, salt, and pepper.
  4. Grill the sweet bell peppers on a hot grill or pan, long enough to give them some charring.
  5. Remove peppers from grill and allow to cool.
  6. Once cooled, chop the peppers into strips (julienne) and place in a mixing bowl.
  7. Add the jalapeño-mint vinaigrette and fresh chopped mint. Gently fold all together and season.
  8. Lay out the dressed peppers on a platter, sprinkle with crumbled goat cheese and more vinaigrette.

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honey-jalapeño & mint vinaigrette
Author: 
Yields: 1 cup Approx. prep time: 15 min
 
Ingredients
  • ½ cup Honey
  • 3 Jalapeño, fresh
  • ¼ cup Fresh mint, chopped
  • 1 Lime, juice and zest
  • ¼ cup Apple cider vinegar
  • ¼ cup Extra virgin olive oil
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Purée the jalapeños with the honey and vinegar.
  2. Slowly add the olive oil while the blender/processor is running at low speed.
  3. Add the mint, just blending enough to incorporate the mint thoroughly.
  4. Add salt and pepper, to taste.

Dinner

Heavenly Villagio Marzano®

Lunch

heavenly villagio marzano tomato paste

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heavenly villagio marzano tomato paste
Yields: 1 liter
 
Ingredients
Instructions
  1. Preheat oven to 475°F.
  2. Toss the mini san marzano tomatoes with a little olive oil and salt.
  3. Roast at 475°F for 15–20 minutes, until the mini san marzano tomatoes are dark and caramelized.
  4. Transfer roasted mini san marzano tomatoes and juice to a stock pot — add 1 cup water.
  5. Reduce on low temperature for 15 minutes.
  6. While still warm, purée mini san marzano tomatoes in a blender until smooth.
  7. Freeze in small containers (such as an ice cube tray).

Appetizers

Lunch

Scrumptious Mini® Cucumber

tuna-stuffed mini cucumber canoes

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tuna-stuffed mini cucumber canoes
Author: 
Yields: 4 portions Approx. prep time: 15 min
 
Ingredients
  • 6 Village Farms mini cucumbers
  • 1 120g tin Canned tuna in water, drained
  • ¼ cup Mayonnaise
  • ¼ cup Edamame, shelled
  • 1 Lemon, juice and zest
  • Pinch Black pepper
  • Pinch Sea salt
Instructions
  1. Mix tuna, mayo, and lemon juice in a bowl. Season lightly with salt and pepper, to taste.
  2. Cut the mini cucumbers in half lengthwise, and shave a thin slice off the bottom so they sit flat.
  3. Using a small spoon, carve out a groove by removing the seeds and making a "canoe".
  4. Chop the extra mini cucumber slices and seeds, and toss into the tuna salad mixture.
  5. Fill up the mini cucumber "canoes" with the tuna salad and place the edamame beans on top. Sprinkle with lemon zest.

Appetizers

Lunch

mini pizzas

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mini pizzas
Author: 
Yields: 8 individual pizzas Approx. prep time: 1 hour 15 min
 
Ingredients
  • 8 ea Pizza dough balls/shells
  • 1 batch Pizza sauce
  • ½ cup Cornmeal or all-purpose flour
  • 1 lb Shredded mozzarella or bocconcini cheese
  • 1 lb Village Farms heavenly villagio marzano® tomatoes, sliced
  • 1 lb Mild pepperoni or salami
  • 1 lb Ham
  • 1 lb Pineapple
Instructions
  1. Preheat oven to 400°F or prepare a BBQ with a pizza stone.
  2. Prepare the dough and sauce following the instructions below.
  3. Roll out the doughs onto a surface with a bit of coarse cornmeal or all-purpose flour to keep them from sticking.
  4. Arrange the doughs, pizza sauce, and toppings of your choice where the kids can reach and build their own pizzas!
  5. After assembling the mini pizzas, bake for approximately 8–10 minutes. Your kids will love eating the pizzas they made themselves!

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pizza dough
Author: 
Yields: 8 individual pizzas Approx. prep time: 30 min
 
Ingredients
  • 650 ml Lukewarm water
  • 2 7g Dry yeast packet
  • 1 tbsp Sugar
  • 4 tbsp Extra virgin olive oil
  • 8 cups Italian-style "OO" flour (or all-purpose flour)
  • 1 tsp Sea salt
Instructions
  1. Put the lukewarm water in a mixing bowl with a dough hook.
  2. Add the yeast and the sugar. Stir once, then allow to sit for a few minutes until it develops a bit of a froth.
  3. Add olive oil, and mix on low for 10 seconds to incorporate the oil and agitate the yeast.
  4. Add the flour, and mix on low until the loose flour is combined. Increase the speed to medium-high.
  5. Mix until all the dough begins to be caught up in the dough hook and is no longer sticking to the walls.
  6. Increase mixer speed to high and allow the dough hook to work the dough for 30 seconds.
  7. Remove the dough from the mixing bowl, and turn out onto a floured surface. Lightly knead the dough for another 30 seconds.
  8. Shape into individual balls, and lay out on a baking sheet covered with a clean dish cloth.
  9. Allow to proof on the counter for 30–40 minutes.
  10. When the dough is ready to roll out, dress and bake in a 400°F oven. (If you want to store the dough longer, place the whole batch in a large ball in a covered bowl, and store it in the refrigerator.)

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pizza sauce
Author: 
Yields: 2 cups Approx. prep time: 30 min
 
Ingredients
Instructions
  1. Simmer on low heat for 15–20 minutes.
  2. Blend directly in the pot with a stick blender (or transfer to a food processor/blender and purée). Cool and reserve.

Appetizers

Breakfast

Lunch

Sinfully Sweet Campari®

tomato rubbed toast with ricotta, peas, & chorizo

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pa amb tomàquet (tomato rubbed toast) with campari tomatoes, ricotta, peas, & chorizo
Author: 
Yields: 12 crostini Approx. prep time: 20 min
 
Ingredients
  • ½ lb Village Farms sinfully sweet campari® tomatoes
  • ¼ cup Extra virgin olive oil
  • 1 Baguette
  • ½ lb Chorizo sausage, dry cured
  • 1 cup Ricotta
  • 1 cup English peas
  • ¼ cup Fresh Italian flat-leaf parsley, chopped
  • ¼ cup Fresh mint, chopped
  • 1 head Garlic
  • 1 Lemon, juice and zest
  • ½ tsp Peperoncino chili flakes
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Preheat oven to 475°F.
  2. Cut chorizo sausage into small diced cubes.
  3. Chop parsley and mint, fold half into the ricotta and reserve the rest for garnish.
  4. Zest the lemon into the ricotta and reserve the remaining lemon/juice to finish.
  5. Cut baguette into cross sections 1” thick and place on a sheet pan.
  6. Drizzle baguette slices with half of your olive oil.
  7. Toast baguette slices in oven at high heat until brown and crusty, 3–5 minutes.
  8. Rub each crusty slice of bread 2–3 swipes with a raw garlic clove.
  9. Cut Campari tomatoes in half and rub the cut surface of the tomato onto the crusty bread until it's mashed down to a paste on the bread. Do this for all the baguettes and lay them out on a sheet pan.
  10. Top each baguette slice with a dollop of the herbed ricotta. Pat down a flat spot, then drop a tablespoon each of diced chorizo and peas directly onto the ricotta.
  11. Top with the remaining lemon juice, chopped mint, and parsley.
  12. Season with salt and pepper, and transfer to a serving platter.

Dinner

Lunch

Sweet Bells®

roasted peppers & shrimp

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roasted peppers & shrimp
Author: 
Yields: 4 portions Approx. prep time: 30–40 min
 
Ingredients
  • 3 large Village Farms sweet bells® peppers
  • ¼ cup Extra virgin olive oil
  • 1 Red onion
  • 1 lb Brussels sprouts
  • 1 lb Hand-peeled shrimp (cooked)
  • ¼ cup Fresh Italian flat-leaf parsley, chopped
  • 1 Lemon, zest
  • 1 Lime, zest
  • ½ cup Chili vinaigrette
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Preheat a grill pan or bbq to high heat.
  2. Peel the Brussels sprouts down to smaller leaves and toss with 2 tablespoons of olive oil, salt, and pepper.
  3. Prepare your sweet bell peppers by cutting them in halves and removing the core and seeds.
  4. Peel the onions and cut them in half. Slice them “julienned” into strips of a similar size to the peppers.
  5. Ready a large mixing bowl, pour half of the chili-lime vinaigrette into the bottom.
  6. Grill the Brussels sprouts for 4–5 minutes, enough to get some good char, then transfer to the bowl.
  7. Grill the sweet bell peppers and onions for 6–8 minutes, then cut them into “julienne” strips (approx ¼" thick) and transfer to the bowl.
  8. Add the shrimp and parsley to the warm salad. Zest and juice the orange and lime over top and toss.
  9. Taste and add more salt, pepper, and vinaigrette as needed.

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chili-lime vinaigrette
Author: 
Yields: 1 cup Approx. prep time: 5 min
 
Ingredients
  • ¼ cup Grapeseed oil
  • 1 tbsp Dijon mustard
  • 2 tbsp Red wine vinaigrette
  • 1 tsp Cumin seeds
  • 1 tsp Mustard seeds
  • ½ tsp Chili powder
  • ¼ cup Fresh cilantro, chopped
  • 1 Orange, zest and juice
  • 1 Lime, zest and juice
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. In a dry pan, toast the mustard seeds, cumin, and chili powder on medium-high heat until you just begin to see fine whisps of smoke, then remove from heat and transfer to a food processor or blender.
  2. Add all the other ingredients except the oil and the fresh cilantro to the blender and purée with brief pulses until uniformly chopped.
  3. Slowly add olive oil as you continue to purée until it's all incorporated.
  4. Add cilantro and pulse briefly until it's just rough chopped.
  5. Reserve.

Lunch

Luscious Seedless Long English®

grilled avocado, cucumber, & kale salad

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grilled avocado, cucumber, & kale salad
Author: 
Yields: 4 portions Approx. prep time: 30 min
 
Ingredients
  • 1½ Village Farms luscious seedless long english® cucumbers (remaining half is used in dressing)
  • ¼ cup Extra virgin olive oil
  • 2 Avocado
  • 1 head Black kale
  • ½ lb Brussels sprouts
  • ½ cup Pumpkin seeds
  • ¼ cup Fresh mint
  • 1 Lime, juice and zest
  • ½ cup Cucumber yoghurt
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Preheat a grill pan or bbq to grill the avocado.
  2. Cut the avocado in half and brush it with olive oil, salt, and pepper.
  3. Grill the avocado by placing it cut-side down on the hot grill/pan and not moving it for 1 minute.
  4. Gently remove avocado from grill, coarsely chop, sprinkle with the juice of ½ the lime and reserve.
  5. Roughly chop the cucumber, kale, and mint. Combine all in a large mixing bowl.
  6. Peel down the Brussels sprouts into leaves and add to bowl.
  7. Add the avocado to the bowl.
  8. –15 minutes before serving, squeeze the remaining lime juice into the bowl, add the remaining olive oil, and season with salt and pepper. Hand toss to mix.
  9. Plate the salad by pooling the cucumber yoghurt in the center of the plate, spreading it out, then dropping your olive oil and lime-dressed salad in the center, then topping the salad with pumpkinseeds.
  10. (If you’d like to step it up a little, you can use pumpkinseed oil, which is a beautiful, nutty-tasting oil, and drizzle it through the cucumber dressing.)

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cucumber mint yoghurt
Author: 
Yields: 1 cup Approx. prep time: 5 min
 
Ingredients
Instructions
  1. Purée cucumber and lime juice together in a food processor or blender.
  2. Gently fold puréed cucumber into the greek yoghurt in a large mixing bowl.
  3. Chop the mint and add to the cucumber yoghurt.
  4. Add salt and pepper to taste.

Cabernet Estate Reserve®

Dinner

Lunch

pasta alla norma

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pasta alla norma – penne with grilled eggplant, salted ricotta & cabernet estate reserve® tomatoes
Author: 
Prep time: 
Total time: 
Yields: 4 portions
 
Ingredients
  • 1 bag Village Farms cabernet estate reserve® tomatoes
  • ¼ cup Extra virgin olive oil
  • ½ cup Onions
  • 1 large Eggplant
  • 1 tbsp Garlic
  • 2 tbsp Capers
  • ½ cup Fresh Italian flat-leaf parsley
  • 1 tsp Peperoncino chili flakes
  • ½ cup Salted ricotta (can substitute Pecorino)
  • ½ tsp Black pepper
  • ¼ tsp Sea Salt
  • 1 lb Penne pasta, cooked
Instructions
  1. Put on a pot of boiling salted water and cook pasta as you work through the prep work.
  2. Slice eggplant into 1" thick slices. Brush liberally with olive oil and season with salt, pepper, and chilies.
  3. Preheat grill pan (could be substituted with bbq or heavy skillet).
  4. Once at high heat, grill/sear eggplant until you get char marks or good caramelization.
  5. Dice the grilled/seared eggplant into 1" cubes and reserve.
  6. Dice onions, and rough chop the parsley – reserve
  7. Mince capers and garlic to a fine dice – reserve.
  8. Preheat sauté pan to medium heat. Add ¼ cup olive oil.
  9. Sweat onions, capers, and garlic until translucent.
  10. Add the Cabernet tomatoes – sauté 5 minutes on medium heat.
  11. Transfer ½ of the tomatoes and onions to another bowl and purée with a hand blender – reserve.
  12. Add the eggplant and parsley to the pan – sauté on high heat for 2 minutes, then add tomato purée.
  13. Allow to simmer for 10 minutes on low heat.
  14. Toss with cooked pasta. Finish with salted ricotta and another ounce of olive oil.

Cherry No.9®

Lunch

cherry tomato salad

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cherry tomato salad
Author: 
Yields: 8 portions Approx. prep time: 30 min
 
Ingredients
Instructions
  1. Cut all of the cherry tomatoes in half – reserve.
  2. Thoroughly mix all ingredients (except tomatoes) gently by hand in a large mixing bowl.
  3. Gently fold in the cherry tomatoes and any juice by hand.
  4. Add salt and pepper to taste. Adjust as needed.

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cilantro vinaigrette
Author: 
Yields: 1 cup Approx. prep time: 5 min
 
Ingredients
  • ¼ cup Extra virgin olive oil
  • ¼ cup Cilantro
  • ¼ cup Grain dijon mustard
  • ¼ cup White wine vinegar
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Combine all ingredients in a food processor or combine in a bowl and puree with a hand blender. (All of the cilantro plant is useable, including the stalk…)

Dinner

Heavenly Villagio Marzano®

Lunch

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

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heavenly villagio marzano® salad with grilled chicken, spinach, red grapes & chickpeas
Author: 
Yields: 4 portions Approx. prep time: 45 min
 
Ingredients
  • 1 lb Village Farms heavenly villagio marzano® tomatoes, cut in halves lengthwise
  • ¼ cup Extra virgin olive oil
  • 3 Chicken breasts, grilled & sliced
  • 1 lb Spinach, blanched & chopped
  • 1 cup Red grapes, cut in halves
  • 1 cup Chickpeas, cooked
  • ½ cup Herb dressing
  • ½ cup Feta cheese
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Put a pot of salted water on to boil and prepare an ice bath.
  2. While you're waiting for the water to boil and the pan to heat up, brush the chicken breasts with some of the olive oil, and season with salt and pepper.
  3. Heat a grill pan, bbq, or heavy skillet to high heat and grill chicken to 100% cooked – cool, slice, and set aside.
  4. Once your water has reached a boil, place spinach in water for 30 seconds then transfer immediately to ice bath. After Squeeze out excess water, rough chop spinach, and reserve.
  5. Cut the mini san marzano tomatoes and grapes into halves.
  6. Combine all ingredients in a mixing bowl, toss with herb dressing, taste and re-season.
  7. Transfer to serving dish.

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herb dressing
Author: 
Yields: 2 Cups Approx. prep time: 10 min
 
Ingredients
  • 1 cup Extra virgin olive oil
  • ¼ cup Red wine vinegar
  • ½ cup Fresh mint
  • ½ cup Fresh basil
  • ¼ cup Fresh oregano
  • ¼ cup Fresh parsley
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Purée herbs and oil in food processor.
  2. Add vinegar, salt, and pepper to finish.
  3. Reserve. Keep refrigerated when not in use.

Cabernet Estate Reserve®

Dinner

Lunch

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

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hot damn, tamales! with cabernet estate reserve® tomato chili sauce
Author: 
Yields: 6 Servings
 
Ingredients
  • 2 packages 10 oz. Village Farms cabernet estate reserve® tomatoes, halved
  • 1 Medium onion, quartered
  • 1 tbsp Olive oil
  • ½ tsp Kosher salt
  • 2–3 dried Pasilla chiles (a mild and fragrant chili; buy them dried in the package)
  • 1 cup Beef stock
  • 1 Clove garlic, quartered
  • ½ tsp Ground cumin
  • 2 tbsp Chili-infused beef stock
  • 1 Pinch salt
  • 1 package (6) Hot Damn, Tamales! Angus beef tamales www.hotdamntamales.com
Instructions
  1. Preheat oven to 400°. Place tomatoes, onions, olive oil and salt onto baking sheet and mix well. Place on center rack in the oven and roast for 20 minutes. Remove from oven and let cool.
  2. Slice the chiles down the center and remove stems and seeds. Place onto a dry baking sheet and bake for 2–3 minutes at 400° until fragrant, being careful not to burn. Remove from oven. Place beef stock in a saucepan and heat without boiling. Remove saucepan from heat. Add chiles to the stock and allow to soften for 30 minutes. Remove chiles to a bowl and save all the liquid.
  3. Cook tamales in their sealed package in boiling water for 45 minutes. Remove from package and set aside.
  4. Place tomato/onion mixture, garlic, cumin, 2 Tablespoons chili-infused beef stock, salt and reconstituted chiles into food processor or blender and blend until very smooth. Add more stock to obtain desired consistency.
  5. Place a small amount of sauce on top of your tamales and top with a dollop of sour cream.

Recipe and photography by Nancy Farrar

Read “A very Texas Christmas“

Dinner

Heavenly Villagio Marzano®

Lunch

heavenly Freddy’s pomodori al forno

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Freddy’s pomodori al forno
Author: 
 
Ingredients
Instructions
  1. Wash, drain, and slice the mini san marzano tomatoes.
  2. Clean the garlic, basil, and parsley; chop finely.
  3. Combine all ingredients except the Parmigiano in a roasting pan and roast in a 400º oven for 1 hour.
  4. Remove from oven; re-season with salt and pepper to taste.
  5. Cook 1 lb of pasta. Fold in roasted tomato sauce and add Parmigiano and some extra virgin olive oil. Buon appetito.

Dinner

Heavenly Villagio Marzano®

Lunch

Freddy’s mini san marzano “crudaiola”

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Freddy's mini san marzano “crudaiola”
Author: 
Yields: Sauce for 4 people
 
Ingredients
Instructions
  1. Pulverize all ingredients in a mortar and pestle, or roughly chop all ingredients by hand to combine.
  2. Allow to rest for 2–3 hours for the flavors to assimilate.

Dinner

Heavenly Villagio Marzano®

Lunch

Freddy’s spaghetti with broccoli rabe

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Freddy’s spaghetti with broccoli rabe
Author: 
Yields: Pasta for 4 people
 
Ingredients
  • 1 lb Broccoli rabe
  • ¼ tsp Sea salt
Instructions
  1. Bring a pot of salted water to a boil.
  2. Clean the broccoli rabe by stripping off the outer leaves and clipping off the bottom ½˝ of the stem.
  3. Blanch in the boiling water for approximately 2 minutes, then transfer to ice water to chill rapidly and stop the cooking.
  4. Reserve for finishing with the spaghetti.

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sauce
Author: 
Yields: Sauce for 4 people
 
Ingredients
Instructions
  1. Put a pot of boiling salted water back on the heat in preparation for cooking the spaghetti.
  2. Heat olive oil in a sauté pan to medium heat.
  3. Add the onions, garlic, chilies, and anchovy.
  4. Simmer on medium heat for approximately 10 minutes until the onions are translucent.
  5. Add the mini san marzano tomatoes, reduce heat to low, and simmer 10 more minutes while you cook your spaghetti.

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spaghetti
Author: 
Yields: Pasta for 4 people
 
Ingredients
  • 1 lb Spaghetti
Instructions
  1. Immerse your spaghetti in rapidly boiling salted water until al dente.
  2. Throw the broccoli rabe in with the spaghetti for the last minute of the cooking to reheat it.
  3. Drain the pasta. Toss the spaghetti and broccoli in with the sautéed onions, garlic, anchovy, tomatoes, and chilies.
  4. Finish by tossing with extra virgin olive oil and Parmigiano Reggiano when serving.

Dinner

Heavenly Villagio Marzano®

Lunch

Freddy’s “paesano” potatoes

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Freddy's "paesano" potatoes
Author: 
Yields: 1 8x12 Roasting Pan – 8 Portions
 
Ingredients
  • ¼ cup Extra virgin olive oil
  • ½ lb Mixed sweet peppers
  • ½ lb Onion
  • 1 lb Fingerling potatoes
  • ½ lb White button mushrooms
  • 1 bag Village Farms heavenly villagio marzano® tomatoes
  • 1 tsp Peperoncino chili flakes
  • ¼ cup Parmigiano Reggiano cheese
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Preheat oven to 375ºF.
  2. Seed and cut peppers into julienned strips lengthwise.
  3. Thinly slice onions, mushrooms, and potatoes.
  4. Toss all prepped fresh vegetables together with the mini san marzano tomatoes, chili flakes, olive oil, salt & pepper.
  5. Transfer to a roasting pan and bake for 20–25 minutes, until potatoes are golden.
  6. Remove from oven, add chopped parsley and Parmigiano Reggiano. Serve immediately.

Dinner

Heavenly Villagio Marzano®

Lunch

caprese sandwich

Heirloom tomatoes
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Caprese Sandwich
Author: 
 
Ingredients
  • Village Farms heavenly villagio marzano® tomatoes, sliced
  • 2 slices Italian bread
  • Buffalo mozzarella, thinly-sliced
  • Chiffonade basil leaf
  • Butter
  • Salt & Pepper
Instructions
  1. Build sandwich to preferred ratios with mini san marzano tomatoes and cheese.
  2. Warm pan with butter.
  3. Brown each side of sandwich then finish in the oven at 350°F to melt cheese.
  4. Serve warm.

Heavenly Villagio Marzano®

Lunch

Sinfully Sweet Campari®

caponata

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caponata
Author: 
Yields: 2 Liters
 
Ingredients
  • 2 Lb (900 G) – Village Farms eggplant
  • 1 Lb (454 G) – Village Farms sinfully sweet campari tomatoes
  • 1 Lb (454 G) – Village Farms heavenly villagio marzano® tomatoes
  • 1 Cup (250 G) – Extra virgin olive oil
  • 2 Tsp (2 G) – Dried oregano
  • 1 Tsp (1 G) – Dried chili flakes
  • 1 Medium (200 G) – Onion
  • ½ Head (200 G) – Celery
  • 1 Small (275 G) – Zucchini
  • 1 Cup (130 G) – Olives
  • ¾ Cup (120 G) – Golden raisins
  • 1 Tbsp (16 G) – Capers
  • ¾ Cup (125 G) – Pine nuts
  • ½ Cup (15 G) – Oregano, fresh
  • ½ Cup (15 G) – Italian flat-leaf parsley, fresh
  • ½ Cup (120 G) – Red wine vinegar
  • ½ Cup (120 G) – Sugar
  • 1 Tsp (3 G) – Black pepper
  • ¼ Tsp (1 G) – Sea salt
Instructions
  1. Set one eggplant aside to slice and grill later.
  2. Coarsely chop the campari tomatoes with ½ cup of water in a food processor or blender. Reserve.
  3. Clean and cut your onion, celery, zucchini and remaining eggplant down to ½” cubes.
  4. Season with sea salt, pepper and olive oil, reserve separately.
  5. Shallow fat fry the eggplant in a very hot pan with ½ cup of olive oil. Remove & reserve.
  6. Add 2 oz more olive oil to the pan.
  7. Add the onions, celery and zucchini to the pan and sauté briefly, until onions become translucent.
  8. Add dried oregano, raisins, chilies, pine nuts, capers and olives.
  9. Add the sugar, allow to melt and caramelize, then add the vinegar.
  10. Add the coarsely pureed campari tomato.
  11. Add back in the eggplant.
  12. Simmer for 30 minutes.
  13. Adjust seasoning after it’s cooled.
  14. Drizzle with remaining olive oil prior to serving.

Cabernet Estate Reserve®

Dinner

Lunch

bacon-guinness grilled cheese

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bacon-guinness grilled cheese
Author: 
Yields: 1 sandwich
 
Ingredients
Instructions
  1. Layer brioche with bacon jam on the bottom slice;
  2. Top with Guinness cheddar (or any cheese of your choice).
  3. Spread the mustard on the underside of the top slice of bread.
  4. Build sandwich, saturate both outside surfaces with olive oil.
  5. Season outside of oil-soaked bread with sea salt.
  6. Brown slowly in a medium-high sautée pan, on both sides.
  7. Transfer to low temperature oven (325°F) to ensure cheese is melted through.
  8. Enjoy with an extra side of cabernet estate reserve® tomato & bacon jam for dipping…

Appetizers

Heavenly Villagio Marzano®

Lunch

mini san marzano & burrata sundae

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mini san marzano & burrata sundae
Author: 
Yields: 4 salads
 
Ingredients
  • 2 lb Village Farms heavenly villagio marzano® tomatoes
  • 1 lb Burrata cheese (2 8oz balls, ideally)
  • ¼ cup Extra virgin olive oil
  • 1 cup Artichoke hearts
  • ¼ cup Fresh mint
  • ½ cup Fresh basil
  • 1 tbsp Balsamic reduction
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
  • ¼ tsp Sea salt – coarse Fleur de Sel
Instructions
  1. Cut mini san marzano tomatoes into quarters lengthwise; reserve.
  2. Cut artichoke into ¼˝-thick slices lengthwise; reserve.
  3. Toss artichokes and mini san marzano tomatoes with ½ of the olive oil. Season with salt and pepper.
  4. Place mini san marzano tomatoes and artichokes in bowl or sundae cup.
  5. Cut each burrata ball into halves. Lay each one in the middle of the salad, cut side up.
  6. Drizzle salad with remainder of olive oil, balsamic reduction, and coarse Fleur de Sel.

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balsamic reduction
Author: 
 
Ingredients
  • 1 cup Balsamic vinegar
  • ¼ cup Brown sugar
Instructions
  1. Place balsamic and sugar in a heavy bottomed pot.
  2. Simmer at low heat (very low rolling boil) for 15–20 minutes (or until it’s reduced to 50% of original volume).
  3. Remove from heat and cool.

Lunch

Sweet Bells®

peperonata salad with pine nuts, pumpkin seeds, & ricotta

Bell peppers
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peperonata salad with pine nuts, pumpkin seeds, & ricotta
Author: 
Yields: 1 Quart
 
Ingredients
  • 1 lb Village Farms sweet bells® peppers
  • ¼ cup Extra virgin olive oil
  • ¼ cup Peperoncino chili flakes
  • ¼ cup Pine nuts
  • ¼ cup Pumpkin seeds
  • ¾ cup Ricotta cheese
  • ½ tbsp Fresh basil
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Seed and cut sweet bell peppers into julienned strips lengthwise.
  2. Sautée in olive oil over medium heat until soft, approximately 15 minutes.
  3. Add chilies, pine nuts, and pumpkin seeds. Remove from heat and reserve.
  4. Plate salad and top with ricotta and fresh basil.
  5. Drizzle with extra virgin olive oil.

 

Lunch

Maverick Mix®

maverick mix® tomato tart

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tart
Author: 
Yields: 1 x 8" tart
 
Ingredients
Instructions
  1. Cut tomatoes into quarters.
  2. Cut cucumber into ¼˝-thick discs and then cut into halves.
  3. Cut scallions into ¼˝ rings.
  4. Spread yogurt around base of tart shell.
  5. Season tomatoes with salt and pepper, then pile uniformly into tart shell.
  6. Place cucumber slices, scallions, and sprigs of dill amongst the tomatoes.
  7. Drizzle with olive oil just prior to serving.

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gluten-free tart shell
Author: 
Yields: 1 x 8" tart
 
(Adapted from recipe at www.nextjen.ca)
Ingredients
  • 1⅓ cups Nextjen gluten-free flour (or alternative gluten-free flour)
  • ⅓ cup Icing sugar
  • ⅓ cup Cold butter, cubed
  • ½ Egg, lightly beaten
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Preheat oven to 350°F.
  2. Sift flour and sugar into mixing bowl.
  3. Add salt, pepper, and cold butter. Mix quickly by hand, breaking butter down to pea-sized bits.
  4. Add the eggs and work the dough quickly by hand until you can form a ball.
  5. Wrap with plastic wrap and chill in the fridge for at least 30 minutes.
  6. After dough has chilled and rested, roll out on a surface dusted with gluten-free flour to a 9˝ round.
  7. Transfer dough to an 8˝ tart pan. Press into place; reshape the edges of the crust.
  8. Re-chill tart shell in refrigerator for another 10 minutes.
  9. Remove from refrigerator and prick the bottom of the shell with a fork (docking).
  10. Line tart shell with parchment paper, then fill with dried beans to “blind bake.”
  11. Bake in oven at 350°F for 10 minutes.
  12. Remove parchment and beans. Continue to bake until golden brown.
  13. Remove from oven, cool, and reserve.

Dinner

Lunch

Sinfully Sweet Campari®

campari & kale salad

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campari & kale salad
Author: 
Yields: 2 dinner salads
 
Ingredients
  • 1 LB (454 G) – Village Farms sinfully sweet campari® tomatoes
  • 1 Head (225 G) – Kale
  • ½ Head (180 G) – Celery (heart only)
  • ¼ Cup (35 G) – Pumpkin seeds
  • ¼ Cup (35 G) – Sunflower seeds
  • 1 Tbsp (16 G) – Hemp hearts
  • ¼ Cup (58 G) – Extra virgin olive oil
  • ¼ Cup (60 G) – Red wine vinegar
  • 1 Ea (1 Ea) – Lemon, juice and zest
  • ½ Tsp (1 G) – Black pepper
  • ¼ Tsp (.5 G) – Sea salt
Instructions
  1. Remove outer stalks from a head of lettuce and set aside for use in another dish;
  2. Clean celery core – carefully pick leaves and set aside; cut stalks into 1” batons;
  3. Clean kale and char whole leaves slightly on a BBQ or very hot cast iron pan.
  4. Coarsely chop kale, transfer to a large mixing bowl, squeeze the juice of 1 lemon over top.
  5. Cut campari tomatoes into quarters. Transfer to the mixing bowl with the kale.
  6. Add olive oil and vinegar.
  7. Gently fold in celery and all of the seeds.
  8. Season with salt and pepper. Plate individual salads and top with roasted chicken.

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roast chicken
Author: 
 
Ingredients
  • 1 Ea (1 Ea) – Chicken, 3–4 lb, cut into halves
  • ¼ Cup (58 G) – Extra virgin olive oil
  • 1 Tsp (3 G) – Smoked paprika
  • ¼ Tsp (.5 G) – Celery salt
  • ½ Tsp (1 G) – Black pepper
Instructions
  1. Preheat oven to 375°F.
  2. Dry bird thoroughly with paper towel.
  3. Drizzle with olive oil, then rub with smoked paprika, celery salt and pepper.
  4. Roast in oven for 25–30 minutes, or until core temperature hits 160°F.
  5. Remove, rest 5 minutes, place over Campari & kale salad.

Appetizers

Baby Beefs®

Lunch

baby beefs® salad

Baby Beefsteak Tomatoes
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baby beefs® salad
Author: 
Yields: 6 salads
 
Ingredients
  • 1.25 LB (567 G) – Village Farms baby beefs® tomatoes
  • ½ Cup (85 G) – Quinoa, uncooked
  • ¾ Cup (175 G) – Celery hearts & shoots
  • 1 Bunch (200 G) – Grilled kale
  • ¼ Cup (5 G) – Italian flat-leaf parsley
  • 1 Lemon, juice & zest
  • ¼ Cup (60 G) – Apple cider vinaigrette
  • ½ Tsp (1 G) – Black pepper
  • ¼ Tsp (.5 G) – Sea salt
Instructions
  1. Place ¾ cup of salted water in a saucepot with a lid and bring to a boil.
  2. Add quinoa to boiling water, replace lid, turn off heat and allow to steep for 15 minutes.
  3. Fluff quinoa up with a fork. Cool & reserve.
  4. Clean kale and lightly dress with olive oil & salt.
  5. Zest lemon over kale with a micro-plane or small zester. Cut lemon in half and reserve.
  6. Place dressed kale in a super hot cast iron pan or on a BBQ grill to char slightly;
  7. Squeeze fresh lemon over the charred kale, remove from heat and reserve.
  8. Pick celery hearts, reserving leaves and cutting hearts down into 1” batons. Reserve.
  9. Core Baby Beefs® tomatoes and cut into ½” thick slices, then in half again.
  10. Season celery and beefsteak tomatoes with salt & pepper.
  11. Toss quinoa with apple cider vinaigrette and parsley.
  12. Gently fold beefsteak tomato and celery into quinoa. Adjust seasoning if necessary.
  13. Scatter kale down loosely onto plate and top with tomato-quinoa salad.
  14. Drizzle with additional vinaigrette just prior to serving.

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apple cider vinaigrette
Author: 
 
Ingredients
  • 1 Tbsp (20 G) – Grain dijon mustard
  • ⅓ Cup (80 G) – Apple cider vinegar
  • ⅔ Cup (145 G) – Extra virgin olive oil
  • 1 Ea (15 G) – Lemon juice
  • 1 Tsp (1 G) – Sea salt
  • 1 Tsp (1 G) – White pepper (can substitute black pepper also)
Instructions
  1. Whisk together all ingredients until thoroughly emulsified.
  2. Let stand for minimum 2 hours.
  3. Re-whisk prior to use to re-emulsify.

Appetizers

Cabernet Estate Reserve®

Lunch

cabernet bacon jam

Cabernet Estate Reserve Tomatoes
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bacon jam
Author: 
 
Ingredients
  • 1 LB (454 G) – Smoked thick-cut bacon
  • 1 LB (454 G) – White onion
  • ⅓ Cup (70 G) – Bacon fat (reserved from the bacon)
  • ½ Cup (140 G) – Granulated sugar
  • ⅓ Cup (90 G) – Red wine vinegar
  • 1.5 LBS (680 G) – Village Farms cabernet estate reserve® tomatoes, quartered
  • ½ Tsp (1 G) – Black pepper
  • ¼ Tsp (.5 G) – Sea salt
Instructions
  1. Cut bacon into ¼” thin strips.
  2. Cut onion into similar sized julienne.
  3. Slowly warm bacon in a large skillet up to a medium-high heat, until it browns and becomes crisp.
  4. Add in the onion and sauté until translucent.
  5. Drain the fat off the bacon, measure out ⅓ cup bacon fat and reserve.
  6. Add the sugar to the bacon and allow it to melt, add bacon fat, and allow to caramelize slightly.
  7. Add red wine vinegar; whisk until it’s nearly evaporated, and the sugar is all dissolved.
  8. Add water, tomatoes, salt and black pepper.
  9. Allow to simmer for 30 min;
  10. Check seasoning and adjust as necessary;
  11. Remove from heat and cool.

Appetizers

Juicy Beefsteak®

Lunch

beefsteak tomato, avocado, & onion carpaccio

Beefsteak Tomatoes
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beefsteak tomato, avocado, & onion carpaccio
Yields: 6 salads
 
Ingredients
  • 1 lb Village Farms juicy beefsteak® tomatoes
  • 1 cup Bacon, finely diced
  • ½ cup Red onion, finely diced
  • ½ cup Italian flat-leaf parsley, finely chopped
  • 1 cup Shallots, finely diced
  • ¼ cup Cornstarch
  • 2 cups Canola oil (for deep frying)
  • Cracked black pepper, to taste
  • Coarse sea salt, to taste
  • 3 Ripe avocados
  • ½ cup Extra virgin olive oil
  • 2 cloves Garlic
  • Juice of 2 limes
Instructions
  1. Bake diced bacon in a 375°F oven until crisp and golden; reserve.
  2. Heat canola oil in a deep pot in preparation to deep-fry the parsley and the shallots.
  3. Heat oil until it bubbles when you drop in a parsley leaf.
  4. Fry the parsley in a couple of small batches until crisp.
  5. Transfer to a paper towel–covered plate when done and reserve.
  6. Toss the shallots in cornstarch, taking care to shake off the excess. Fry until golden brown; transfer to a paper towel to absorb excess moisture. Reserve.
  7. Purée ripe avocados in a blender with garlic, olive oil, and lime juice.
  8. Salt and pepper to taste, and reserve.
  9. Slice the beefsteak tomatoes into thin disks and arrange on plates “carpaccio”-style (laid out flat).
  10. Season with salt and pepper, then spread the avocado purée over the tomatoes.
  11. Top the purée with the crisp bacon, raw onions, and fried shallots evenly. Finish by gently placing the fried parsley leaves standing up throughout the carpet of garnish as a finishing touch.
  12. Finish seasoning with sea salt and cracked pepper.