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

Maverick Mix®

Easy Antipasto Wreath

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Easy Antipasto Wreath
 
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

Cheeky Sweets®

Dinner

Lunch

Maverick Mix®

Turkey Fajitas with Salsa Fresca

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Turkey Fajitas with Homemade Salsa Fresca
 
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

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
 
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

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

Appetizers

Breakfast

Maverick Mix®

Hash Brown & Roasted Tomato Egg Nests

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Hash Brown & Roasted Tomato Egg Nests
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 8
 
Ingredients
  • non-stick cooking spray
  • olive oil
  • 2 garlic cloves (minced)
  • ¼ cup yellow or white onion (finely diced)
  • ½ lb pork sausage
  • 1 to 2 tbsp maple syrup (more or less depending on preference)
  • 1 bag of pre-shredded hash browns (thawed). We used the Simply Potatoes brand; 20 oz bag
  • 1 and ½ cups shredded sharp cheddar cheese
  • salt and pepper to taste
  • 6 eggs
  • milk if desired (for eggs)
  • 1 to 2 pints Maverick Mix® Tomatoes
  • chopped parsley, if desired for garnish
Instructions
  1. Spray a muffin tin with non-stick spray and set aside, Pre-heat oven to 350 degrees.
  2. Heat a small amount of olive oil in a large skillet over medium-high heat.
  3. Add garlic and onion to skillet and sauté for a few minutes until tender and fragrant.
  4. Add sausage and cook, breaking it up with the side of a spoon as you go, until cooked through.
  5. Add in maple syrup, stirring it around and coating sausage with it in the process. Cook another minute or so, until syrup is thickened a bit.
  6. Remove pan from heat and set aside, allowing sausage to cool off a little.
  7. Next, in a large bowl combine hash browns, cheese and sausage mixture. Gently mix together until well-combined, add salt and pepper if desired.
  8. Now it's time to fill your muffin tins: take a small amount of the sausage/cheese mixture and place it into each prepared well. With the back of a spoon, work mixture up the sides of the wells, adding more as necessary. *Please note: hash brown mixture will get smaller/ shrink as they cook, so overfill/ bring mixture up and out of the wells a bit, to ensure their nest form, as shown above, once cooked.
  9. Cook nests in the oven for approximately 30 min. or until edges are crisp/ lightly browned. *Please note: oven times vary. Check on nests every 5 minutes or so, after the initial 15 minutes. Once done, remove pan from oven.
  10. While nests cook: make scrambled eggs as you usually would. 6 eggs is suggested.
  11. Also, while nests cook: briefly cook your tomatoes. Transfer tomatoes to a pan with a little bit of olive oil over low heat. Cook until just slightly blistered. Then remove from heat.
  12. When everything is ready it is time to assemble your nests: Place scrambled eggs in individual nests, and top with a few tomatoes each. Sprinkle with additional salt and pepper and parsley as desired for garnish.

Recipe and photography by Lunches and Littles

Read – Fun Easter Dishes for the Family

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

Appetizers

Breakfast

Maverick Mix®

Make Ahead Herby Tomato and Goat Cheese Egg Muffins

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Make Ahead Herby Maverick Mix® Tomato and Goat Cheese Egg Muffins
Author: 
 
Ingredients
  • 12 Eggs
  • 1 Tbsp. Milk
  • 1 Tsp. Salt
  • 1 Tsp. Pepper
  • ½ Cup Crumbled Goat Cheese (sun-dried tomato goat cheese is delicious)
  • 1 Cup of Maverick Mix® Tomatoes, cut in half
  • 1 Tbsp. Fresh Dill
  • 1 Tbsp. Fresh Basil
  • 1 Tbsp. Fresh Mint
Instructions
  1. Preheat oven to 350 degrees.
  2. Line a muffin tin with liners (optional, but makes for easier clean up!)
  3. Whisk together eggs, milk, salt, and pepper until egg yolks and whites are combined.
  4. Chop fresh herbs and crumble goat cheese.
  5. Add in Mix and Match Village Farms tomatoes, herbs, and cheese and fold into the whisked eggs.
  6. Ladle egg mixture into muffin cups and place into the oven and bake for 15-20 minutes until eggs have puffed and cooked through. (Note: eggs will deflate after they come out of the oven.)
  7. Serve immediately or store in an airtight container in the freezer for up to two weeks.

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
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

Appetizers

Dinner

Lunch

Maverick Mix®

Loaded Mexican Nachos

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Loaded Maverick Mix® Mexican Nachos
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

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

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

Appetizers

Lunch

Maverick Mix®

Mini Christmas Tree Pizzas

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mini christmas tree pizzas
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

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.

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

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

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

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

Breakfast

Maverick Mix®

colorful tomato egg bake

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colorful tomato and egg bake
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 4 servings
 
Ingredients
  • 1 package Maverick Mix® tomatoes (1 pound), halved or quartered depending on size
  • 1 garlic clove, thinly sliced
  • 1 teaspoon fresh thyme leaves, oregano, or marjoram
  • 2 tablespoons olive oil
  • Salt and pepper
  • Chili flakes (optional)
  • 4 eggs
  • 4 slices of crusty bread
Instructions
  1. Preheat oven to 450F.
  2. Combine tomatoes, garlic, herbs, olive oil, ¼ teaspoon each of salt, pepper, and chili flakes (if using) in a baking dish (1 to 2 quarts in size).
  3. Bake for 10 minutes until tomatoes are soft (or up to 25 minutes if you have the time and you want more of a concentrated tomato sauce).
  4. With a wooden spoon, make 4 small wells in the tomatoes. Crack an egg into each well and sprinkle salt, pepper, and chili pepper (if using) atop the eggs.
  5. Bake until the yolks are set to your liking, about 8 to 10 minutes.
  6. Let rest 5 minutes.
  7. Serve in individual bowls with bread to soak up the savory juices.

Recipe and photography by Diana Pittet

Read – Spring has Sprung: Reawaken Your Taste Buds

Dinner

Maverick Mix®

grilled salmon with roasted confit tomatoes and spicy broccolini

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grilled salmon with confit roasted Maverick Mix® tomatoes and spicy broccolini
Author: 
Prep time: 
Total time: 
Yields: 4 portion
 
Ingredients
  • 1 lb Village Farms Maverick Mix® tomatoes
  • 1½ cups Extra virgin olive oil
  • 1 sprig Fresh rosemary
  • 1 lb Broccolini
  • 1 tsp Peperoncino chili flakes
  • 4 6oz Wild salmon portions
  • 1 bunch Parsley
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Preheat oven to 300°F.
  2. Brush the salmon with olive oil, salt, and pepper.
  3. Brush the broccolini with olive oil, salt, pepper and peperoncino flakes.
  4. Warm the remaining olive oil in a casserole dish or small sauté pan on the stovetop.
  5. Add the tomatoes, rosemary, and peperoncino flakes to the oil; transfer to oven.
  6. Cook tomatoes in oven for 45 minutes. Keep tomatoes warm in oven until ready to serve, or reheat later if preparing dish in advance.
  7. Preheat a grill pan, bbq, or heavy skillet to high heat.
  8. Grill or sear broccolini until cooked al dente. Remove from heat — reserve.
  9. Grill or sear salmon to your preference (roughly 6-8 minutes for medium rare to well done).
  10. Place tomatoes in a shallow bowl and top with roughly chopped parsley.
  11. Place the broccolini down first and top with salmon.
  12. Finish with a few tablespoons of the warm olive oil from the cooked tomatoes ladled over top.

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.

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.

Appetizers

Maverick Mix®

pearl bocconcini

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pearl bocconcini
Author: 
 
Ingredients
  • 1 LB (454 G) – Village Farms Maverick Mix® tomatoes
  • 2 Cups (280 G) – Pearl bocconcini
  • ¼ Cup (56 G) – Extra virgin olive oil
  • ½ Cup (8 G) – Basil, fresh
  • ¼ Tsp (.5 G) – Black pepper
  • ¼ Tsp (.5 G) – Sea salt
Instructions
  1. Wash tomatoes – cut into halves and quarters.
  2. Toss gently with bocconcini, olive oil, salt and pepper.
  3. Transfer to serving dish – top with fresh picked basil.