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

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

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

Appetizers

Sinfully Sweet Campari®

Turkey Chili with Butternut Squash Noodles

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Turkey Chili with Butternut Squash Noodles
Author: 
 
Ingredients
  • 8 Sinfully Sweet Campari® Tomatoes; divided (quartered)
  • 1 and ½ lbs. lean ground turkey (could also use beef, if desired)
  • 3 cups butternut squash noodles
  • 1 (15 ounce) can kidney beans
  • 2 and ½ cups chicken stock*
  • 2 stalks celery (diced)
  • 1 large yellow onion (diced)
  • 2 large carrots (diced)
  • 4 garlic cloves (minced)
  • 1 tbsp. olive oil
  • 2 tbsp. chili powder
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tbsp. tomato paste
  • 1 and ½ tbsp brown sugar (can omit if desired)
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • salt, pepper and additional seasonings as desired
  • *You may also like: sour cream, cilantro, cheese, chopped scallions, jalapeno slices, etc. for topping/serving
Instructions
  1. In a large stock pot or Dutch oven drizzle olive oil over medium-high heat until hot.
  2. Add celery, onion, carrots and garlic to pot. Stir occasionally until softened, approx. 4 mins
  3. Next, add in ground turkey, along with the chili powder, cumin, paprika, salt and pepper.
  4. Break up turkey as you cook it, approx. 6 minutes.
  5. Once turkey is cooked, reduce heat & add in tomato paste and 4 of the tomatoes, cut into fourths.
  6. Return heat to medium-high. Add in 6 more quartered tomatoes, kidney beans and chicken stock.
  7. Reduce heat to a simmer, and cook until chili thickens, approx. 1 hour
  8. Once chili is almost done stir in butternut squash noodles—cook until tender, approx. 6- 7 minutes.
  9. Serve chili with whatever toppings you like, such as sour cream, cilantro, cheese, chopped onions, etc.and enjoy!

Recipe and photography by Lunches and Littles

Read – Cuddle Up To Comfort Food

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

Cocktails

Sinfully Sweet Campari®

Campari Watermelon Coolers

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Campari Watermelon Coolers
Author: 
Prep time: 
Total time: 
Yields: 2 drinks
 
Ingredients
  • 10 sinfully sweet campari® tomatoes
  • 1½ cup watermelon chunks
  • 10 fresh mint leaves
  • 1 tbsp. honey
  • ½ tsp pink Himalayan salt
  • 4 oz. vodka (optional)
  • 1 lime, juiced
  • 1 cup sparkling water
Instructions
  1. Muddle mint, tomatoes, watermelon, salt and honey.
  2. Add ice, vodka and lime juice. Shake well and strain into ice filled glass.
  3. Top with sparkling water and garnish.

Recipe and photography by Rebecca Lilly Costa from xxrlilly

Read – Simple Summer Entertaining

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

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

Appetizers

Sinfully Sweet Campari®

Tomato, Feta & Pesto Puff Pastry

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tomato, feta & pesto puff pastry
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 9 servings
 
Ingredients
  • 3 Village Farms® Sinfully Sweet Campari® tomatoes, sliced
  • 1 Tbsp. olive oil
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1 sheet puff pastry, thawed slightly
  • 3 Tbsp. pesto
  • 4 oz. crumbled feta cheese
  • Fresh basil, for garnish
Instructions
  1. Preheat oven to 400°F.
  2. Toss tomatoes with oil, salt and pepper. Set aside.
  3. Unroll puff pastry on baking sheet lined with parchment paper and cut into 9 squares. Roll in edges of puff pastry slightly to create a frame. Top each square with 1 tsp. pesto, feta and a tomato slice.
  4. Bake 20 minutes, or until lightly browned.
  5. Remove from oven and top with fresh basil.

Recipe and photography by Produce For Kids

Read – A Fun Family Holiday

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

Appetizers

Sinfully Sweet Campari®

fresh tomato salsa

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fresh tomato salsa
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 8 servings
 
Ingredients
  • 1 package Sinfully Sweet Campari® tomatoes, diced
  • ¼ red onion, either finely diced or coarsely grated (about 2 tablespoons)
  • 1 clove garlic, either minced or grated on a microplane
  • 1 jalapeno, seeded and finely chopped
  • ½ bunch fresh cilantro, chopped (about 1 cup)
  • 1 tablespoon olive oil
  • 2 tablespoons fresh lime juice (about 1 lime)
  • ½-1 teaspoon salt (taste to your liking)
Instructions
  1. Thoroughly combine all ingredients in a medium bowl.

Recipe by Diana Pittet

Read – Fiesta Like There’s No Mañana

Breakfast

Sinfully Sweet Campari®

tomato, asparagus, and leek strata

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tomato, asparagus, and leek strata
Author: 
Prep time: 
Cook time: 
Total time: 
Yields: 8 servings
 
Ingredients
  • 1 pound Sinfully Sweet Campari® tomatoes, sliced
  • 1 medium leek
  • 1 pound asparagus
  • 2 tablespoons butter, more for the baking dish
  • Salt and pepper
  • 10 large eggs
  • 2 ½ cups whole milk
  • 1 day-old baguette or country loaf (about 10-12 ounces), cut into 1-inch cubes (about 10 cups)
  • 8 ounces of grated Gruyere or Fontina cheese (about 2 ½ cups)
Instructions
  1. Prep the vegetables: Stem the tomatoes and cut into eighths. Thinly slice the white and green part of the leek into half moons to yield 1 cup. Cut off the ends of the asparagus spears and cut into 1-inch pieces to yield about 2 ½ cups.
  2. Cook the vegetables: Melt the butter in a large skillet over medium heat and add the leeks. Season them with ½ teaspoon each of salt and pepper and stir frequently until the leeks soften and are beginning to brown, 3 to 5 minutes. Turn up the heat to medium high and add the asparagus. Stir to combine and then let sit undisturbed for 1 to 2 minutes to encourage browning. Stir and then let sit for another 1 to 2 minutes until both the asparagus and leeks are browned in places. Take skillet off the heat and stir in the tomatoes.
  3. Make the custard: Beat the eggs in a bowl or large pitcher and whisk in the milk and ½ teaspoon each of salt and pepper.
  4. Assemble the strata: Butter a 9x13-inch baking dish. Spread half the bread in a single layer on the bottom of the dish. Top with an even layer of half of the vegetables, half of the custard, and then half of the cheese. Repeat with the remaining bread, vegetables, custard, and cheese. Cover with plastic wrap and press down on the bread to make sure it is submerged in the custard. Refrigerate for at least four hours and up to a day before baking.
  5. Bake the strata: Take the strata out of the fridge and preheat the oven to 350F. Take the plastic off the strata and bake until the custard is set, 45-55 minutes. Don’t worry if the middle is not quite set if the rest of the strata is firm. It will set as it cools. If, however, the custard is not set after 55 minutes and the top is browning, cover loosely with foil and bake until it sets, checking every 5 minutes. When ready, take out of the oven and let it rest for 10 minutes and then cut into squares and serve.

Recipe and photography by Diana Pittet

Read – Spring has Sprung: Reawaken Your Taste Buds

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

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”

Cocktails

Sinfully Sweet Campari®

roasted campari bloody mary

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roasted campari bloody mary
Author: 
 
Ingredients
  • 3½ pounds Village Farms sinfully sweet campari® tomatoes
  • 2 tablespoons olive oil
  • 1½ teaspoons kosher salt, divided
  • 1½ teaspoons ground black pepper, divided
  • ½ cup water, plus additional if needed
  • 2½ tablespoons Worcestershire sauce
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons prepared horseradish
  • 1 tablespoon celery seeds
  • 1 tablespoon fresh lime juice
  • 2 teaspoons sriracha
  • 1 teaspoon smoked paprika
  • 16 ounces vodka
  • Celery stalks, cooked cocktail shrimp, lemon wedges, olives, and/or Village Farms true rebel mix® tomatoes, for garnish (optional)
Instructions
  1. Preheat oven to 425°F. Cut campari tomatoes in half and divide between two rimmed baking pans. Drizzle campari tomatoes with oil and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Use hands to toss until all campari tomatoes are coated in oil, then turn them so cut sides are facing down. Transfer pans to oven and bake 45 minutes or until campari tomatoes are very soft and tomato skins are shriveled. Remove from oven; let stand 5 minutes.
  2. Carefully pull skins off tomatoes and discard. Transfer campari tomatoes and any accumulated juices to blender. Add water, Worcestershire sauce, dill, lemon juice, horseradish, celery seeds, lime juice, sriracha, paprika, and remaining ½ teaspoon salt and 1 teaspoon pepper. Blend until smooth. If mixture is too thick, add additional water 1 tablespoon at a time until desired consistency is achieved. Taste mixture and adjust seasonings and spices to suit your taste. Transfer mixture to covered container or jar and refrigerate until chilled, or up to 5 days.
  3. Fill 8 pint glasses with ice. Add 2 ounces vodka to each glass; top with Bloody Mary mix. Stir well and serve with desired garnishes.

Appetizers

Sinfully Sweet Campari®

sinfully sweet & spicy gazpacho

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sinfully sweet & spicy gazpacho
Author: 
Yields: 12 portions<br> Approx. prep time: 30 min
 
Ingredients
Instructions
  1. Wash all the fresh vegetables.
  2. Trim the green onions and remove the whites.
  3. Split the jalapeño and remove/discard the seeds.
  4. Peel and grate the fresh horseradish (reserve 2 tbsp for garnish).
  5. Zest and juice the limes.
  6. Combine all ingredients in blender (except a couple tbsp of the horseradish).
  7. Chill and serve extremely cold in chilled glasses, with fresh horseradish stirred in at the last moment.

Appetizers

Cabernet Estate Reserve®

Cherry No.9®

Heavenly Villagio Marzano®

Sinfully Sweet Campari®

bruschetta bars

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bruschetta bar
Author: 
Prep time: 
Total time: 
Yields: 16 portions
 
Ingredients
Instructions
  1. Each different tomato variety will take a different type of dice: dice the campari tomatoes into small cubes, cut the mini san marzano tomatoes into ½" coins by cutting them on a cross section; cut the cherry tomatoes into quarters (to make wedges); cut the cabernet estate reserve™ tomatoes into quarters and then in half again to make them quite fine.
  2. Toss tomatoes with olive oil and vinegar at least an hour before serving so they have a chance to assimilate.
  3. Add the basil just prior to serving.
  4. Scoop onto toasted bruschetta and serve.

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crostini
Author: 
Yields: 16 portions Approx. prep time: 15 min
 
Ingredients
  • 1 Baguette or long ciabbata
  • ¼ tsp Extra virgin olive oil
  • ¼ tsp Sea salt
Instructions
  1. Preheat oven to 375°F.
  2. Slice baguettes into ½" thick disks by cutting the baguette on the cross section.
  3. Lay the sliced baguette pieces out on a baking sheet.
  4. Drizzle them with olive oil and salt on both sides.
  5. Bake in the oven 5-8 minutes or until just golden; you want them to come out and crisp up as they cool, but still retain a soft center.

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

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
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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.

Appetizers

Scrumptious Mini® Cucumber

Sinfully Sweet Campari®

cucumber crudite with roasted campari tomato hummus

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cucumber crudite with roasted campari tomato hummus
Author: 
Yields: 4 cups Approx. prep time: 30 min
 
Ingredients
  • 1 lb Village Farms scrumptious mini cucumbers
  • 1 lb Village Farms sinfully sweet campari tomatoes
  • ¼ cup Extra virgin olive oil
  • 1 lb Chickpeas, cooked
  • 2 cloves Garlic
  • ¼ cup Sesame seeds
  • ¼ cup Fresh Italian flat-leaf parsley
  • 1 Lemon, zest and juice
  • ½ tsp Cumin powder
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Preheat oven to 425°F.
  2. Place campari tomatoes in a heavy pan and drizzle with a tablespoon of olive oil.
  3. Season with salt and pepper.
  4. Roast the campari tomatoes at 425°F for 20 minutes.
  5. Transfer to a food processor or blender and purée while pouring in the remaining olive oil.
  6. Once the mixture is smooth, add garlic, chickpeas, and sesame seeds, and continue to purée.
  7. Add salt, pepper, cumin, parsley, lemon juice, and zest, and purée once more briefly—just enough to rough chop the parsley and combine the final seasonings.
  8. Serve with sliced mini cucumbers.

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.

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.