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
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.
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.
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.
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.
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.
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.
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
HOW YOU MAKE IT (Salsa Fresca):
Place diced onion in a bowl and cover completely with cold water. Add in vinegar, and set aside for 10 min. or longer.
Drain. Rinse with cold water and set aside.
Next, in a medium sized bowl, combine all remaining ingredients. Then, stir in onions.
Allows mixture to stand at room temperature for at least 30 min. Now, make your fajitas (see below)!.
HOW YOU MAKE THEM (Fajitas):
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.
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.
While turkey marinates, make Salsa Freca (see below). Set aside.
Then, heat a large skillet over medium-high heat and drizzle with a bit of olive oil.
Once hot, add onion slices and cook. Stirring until softened.
Next, stir in mini sweet pepper slices and chopped chiles, and continue to cook, stirring occasionally until peppers begin to softened.
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.
Pour in reserved marinade and add in about half of the cilantro and stir. Once well combined, remove from heat.
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.
While turkey reheats, warm up tortillas as desired.
Next, begin to plate tortillas. Pile lettuce, turkey, pepper mixture, and salsa as desired and enjoy!
• 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
spray or line with parchment paper.
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)!
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.
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.
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.
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.
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!
Recipe serves 3-4, depending on portion size. Recipe is easily doubled, if needed.
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
milk if desired (for eggs)
1 to 2 pints Maverick Mix® Tomatoes
chopped parsley, if desired for garnish
Spray a muffin tin with non-stick spray and set aside, Pre-heat oven to 350 degrees.
Heat a small amount of olive oil in a large skillet over medium-high heat.
Add garlic and onion to skillet and sauté for a few minutes until tender and fragrant.
Add sausage and cook, breaking it up with the side of a spoon as you go, until cooked through.
Add in maple syrup, stirring it around and coating sausage with it in the process. Cook another minute or so, until syrup is thickened a bit.
Remove pan from heat and set aside, allowing sausage to cool off a little.
Next, in a large bowl combine hash browns, cheese and sausage mixture. Gently mix together until well-combined, add salt and pepper if desired.
Now it's time to fill your muffin tins: take a small amount of the sausage/cheese mixture and place it into each prepared well. With the back of a spoon, work mixture up the sides of the wells, adding more as necessary. *Please note: hash brown mixture will get smaller/ shrink as they cook, so overfill/ bring mixture up and out of the wells a bit, to ensure their nest form, as shown above, once cooked.
Cook nests in the oven for approximately 30 min. or until edges are crisp/ lightly browned. *Please note: oven times vary. Check on nests every 5 minutes or so, after the initial 15 minutes. Once done, remove pan from oven.
While nests cook: make scrambled eggs as you usually would. 6 eggs is suggested.
Also, while nests cook: briefly cook your tomatoes. Transfer tomatoes to a pan with a little bit of olive oil over low heat. Cook until just slightly blistered. Then remove from heat.
When everything is ready it is time to assemble your nests: Place scrambled eggs in individual nests, and top with a few tomatoes each. Sprinkle with additional salt and pepper and parsley as desired for garnish.
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
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.
Preheat the oven to 425 degrees.
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.
Time to assemble your nachos!
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!
Remove from heat and then add on the toppings (evenly spaced): Maverick Mix® tomatoes (halved), red onion, jalapeno, cilantro, Siggi’s yogurt, and guac.
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.
Cook your pasta according to package directions and drain.
While the pasta is cooking, saute the bacon on medium heat, flipping every couple minutes.
Once the bacon is cooked through, transfer to a plate lined with a paper towel.
When the bacon is cooled, chop into bite sized pieces.
Drizzle the asparagus and corn with avocado oil.
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.
Once your corn is brighter yellow and has grill marks, you can pull it off.
Cut the corn off the cob and cut the asparagus into 2 - 3 inch pieces.
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.
In a large bowl, combine the chickpea pasta, bacon bites, asparagus, corn, halved tomatoes, and dressing.
On a skewer place whole wheat bread (sliced into fourths), Village Farms Heavenly Villagio Marzano® Tomato, deli turkey, romaine lettuce, cubed cheese, crispy bacon and another piece of whole wheat bread on the other end.
Fill remaining spaces of bento style lunchbox with other items listed.